- 1 lb boneless, skinless turkey breast, thinly sliced - 8 oz shiitake mushrooms, stems removed and sliced - 1 cup sweet corn kernels (fresh or frozen) - 3 tbsp vegetable oil - 2 cloves garlic, minced - 1 tbsp fresh ginger, minced - 3 tbsp soy sauce - 1 tbsp oyster sauce (optional) - 1 tsp sesame oil - 1 tsp sugar - 1 tbsp cornstarch mixed with 2 tbsp water (slurry) - 2 scallions, sliced - Salt and pepper to taste
1. Pat turkey slices dry, season lightly with salt and pepper, and toss with 1 tsp of the cornstarch slurry if desired for better browning. 2. Heat 2 tbsp oil in a wok or large skillet over high heat; stir-fry turkey in batches until just cooked through, remove and set aside. 3. Add remaining 1 tbsp oil; stir-fry garlic and ginger 30 seconds until fragrant, then add shiitakes and cook until they release liquid and begin to brown. 4. Add sweet corn and cook 1–2 minutes until heated through. 5. Return turkey to the pan, add soy sauce, oyster sauce (if using), sesame oil, and sugar; toss to combine. 6. Stir in cornstarch slurry and cook briefly until sauce thickens and coats the ingredients. 7. Adjust seasoning, sprinkle with scallions, and serve immediately over rice or noodles. ---
- 1 lb boneless, skinless turkey breast, cut into 1/2-inch pieces - 6 oz shiitake mushrooms, sliced - 1 cup sweet corn kernels (fresh or frozen) - 1 1/2 cups Arborio rice - 1 small onion, finely chopped - 2 cloves garlic, minced - 1/2 cup dry white wine - about 5 cups hot chicken stock - 3 tbsp olive oil or butter - 1/2 cup grated Parmesan cheese - 2 tbsp butter (to finish) - Salt and black pepper to taste - Fresh parsley for garnish (optional)
1. Warm the chicken stock in a saucepan and keep it at a gentle simmer. 2. In a large skillet or heavy pot, heat 1 tbsp oil/butter and brown turkey pieces briefly; remove and set aside. 3. Add another tbsp oil/butter and sauté shiitakes until soft and browned; remove and combine with turkey. 4. Add remaining oil/butter to the pot, sauté onion until translucent, then add garlic and cook 30 seconds. 5. Stir in Arborio rice to toast slightly, then deglaze with white wine until mostly absorbed. 6. Add hot stock one ladle at a time, stirring frequently and allowing rice to absorb liquid before adding more, until rice is creamy and just al dente (about 18–20 minutes). 7. When rice is nearly done, stir in sweet corn, turkey and mushrooms; heat through. 8. Remove from heat, stir in Parmesan and 2 tbsp butter, adjust salt and pepper, garnish with parsley and serve. ---
- 2 lb boneless, skinless turkey breast, butterflied and pounded to an even thickness - 8 oz shiitake mushrooms, chopped - 1 cup sweet corn kernels (fresh or frozen) - 1 small shallot, minced - 1/2 cup fresh bread crumbs - 1 egg, beaten - 2 tbsp chopped fresh parsley - 2 tbsp olive oil - 2 tbsp butter - Salt and pepper - Kitchen twine for tying - 1 cup chicken stock (for pan sauce)
1. Preheat oven to 375°F (190°C). Season the pounded turkey breast with salt and pepper. 2. Heat oil and butter in a skillet, sauté shallot until soft, add shiitakes and cook until browned; stir in corn and cook 1 minute. 3. Remove from heat, stir in bread crumbs, egg and parsley; season and let mixture cool slightly. 4. Spread the filling evenly over the turkey, leaving a 1-inch border. Roll tightly and secure with kitchen twine at 1–2 inch intervals. 5. Sear roulade in an ovenproof pan, seam-side down first, to brown all sides (about 2–3 minutes per side). 6. Add chicken stock to the pan and transfer to the oven; roast until internal temperature reaches 160°F (about 25–35 minutes depending on size). 7. Remove roulade, tent with foil and rest 10 minutes. Meanwhile reduce pan juices on the stove to make a sauce. 8. Slice roulade into rounds, spoon sauce over, and serve. ---
- 1 lb boneless, skinless turkey breast (cooked and shredded) or leftover roasted turkey - 8 oz shiitake mushrooms, finely chopped - 1 cup sweet corn kernels - 1 small onion, diced - 2 cloves garlic, minced - 1 tsp ground cumin - 1 tsp chili powder - 2 cups red enchilada sauce (store-bought or homemade) - 8–10 corn or flour tortillas - 2 cups shredded cheese (cheddar or Monterey Jack) - 2 tbsp vegetable oil - Salt and pepper - Fresh cilantro and sour cream for serving (optional)
1. Preheat oven to 375°F (190°C). Heat oil in a skillet and sauté onion until soft, add garlic, shiitakes and cook until mushrooms brown. 2. Stir in corn, cumin, chili powder, and shredded turkey; season with salt and pepper and cook until heated through. 3. Warm tortillas briefly to make them pliable. Spread a thin layer of enchilada sauce on the bottom of a baking dish. 4. Place filling on each tortilla, roll tightly, and arrange seam-side down in the dish. 5. Pour remaining enchilada sauce over the rolled tortillas and sprinkle evenly with shredded cheese. 6. Bake until cheese is melted and bubbly, about 20 minutes. Garnish with cilantro and serve with sour cream if desired. ---
- Unsalted butter, softened - Granulated sugar - Large eggs - All-purpose flour - Baking powder - Salt - Whole milk - Pure vanilla extract - Optional: powdered sugar or simple glaze for topping
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square pan. 2. Cream butter and granulated sugar until light and fluffy. 3. Beat in eggs one at a time, then stir in vanilla. 4. Whisk together flour, baking powder, and salt. 5. Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients; mix until just combined. 6. Pour batter into prepared pan and smooth the top. 7. Bake 30–40 minutes or until a toothpick inserted in the center comes out clean. 8. Cool in pan 10 minutes, then transfer to a wire rack. Glaze or dust with powdered sugar if desired.
- Unsalted butter, softened - Granulated sugar - Large eggs - All-purpose flour - Salt - Pure vanilla extract - Optional: lemon zest
1. Preheat oven to 325°F (165°C). Grease and flour a loaf or bundt pan. 2. Beat butter and sugar until pale and fluffy. 3. Add eggs one at a time, beating well after each addition; stir in vanilla (and lemon zest if using). 4. Fold in flour and salt until incorporated, taking care not to overmix. 5. Spoon batter into prepared pan and smooth the top. 6. Bake 60–75 minutes for a loaf (less for bundt) until a skewer comes out clean. 7. Cool in pan 10–15 minutes, then turn out onto a rack to cool completely before slicing.
- Unsalted butter, softened - Caster (superfine) sugar - Large eggs - Self-raising flour (or all-purpose flour + baking powder) - Salt - Vanilla extract - Raspberry or strawberry jam - Double cream (heavy cream) whipped or whipped cream/buttercream for filling - Icing sugar for dusting
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake tins. 2. Cream butter and caster sugar until pale and fluffy. 3. Beat in eggs one at a time with a little flour if the mixture looks like it will curdle; add vanilla. 4. Fold in remaining flour and salt gently until just combined. 5. Divide batter evenly between tins and smooth tops. 6. Bake 18–25 minutes until golden and a skewer comes out clean. 7. Cool in tins 5 minutes, then turn onto a rack to cool completely. 8. Spread one sponge with jam and whipped cream (or buttercream), sandwich with the other sponge, and dust the top with icing sugar.
- Yellow cake mix (traditional recipes use cake mix) - Unsalted butter, melted (for crust) - Large eggs (for crust and filling) - Cream cheese, softened - Powdered (confectioners’) sugar - Vanilla extract - Optional: lemon zest
1. Preheat oven to 350°F (175°C). Grease a 9x13-inch pan. 2. Combine cake mix, melted butter, and one egg; press this mixture firmly into the bottom of the prepared pan to form the crust. 3. For the gooey topping, beat softened cream cheese until smooth, then add powdered sugar, remaining eggs, and vanilla (and lemon zest if using) until well combined. 4. Pour the cream-cheese mixture over the crust and spread evenly. 5. Bake 30–35 minutes until the top is set but still slightly jiggles in the center. 6. Cool completely in the pan (refrigerate to fully set), then slice into squares and dust with extra powdered sugar before serving.
- Unsalted butter, softened - Granulated sugar - Large eggs - All-purpose flour - Baking powder - Salt - Whole milk or sour cream - Fresh lemon zest and lemon juice - Powdered sugar (for glaze)
1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round or loaf pan. 2. Cream butter and sugar until fluffy, then add eggs one at a time. Stir in lemon zest and a little lemon juice. 3. Whisk together flour, baking powder, and salt. 4. Alternate adding dry ingredients and milk (or sour cream) to the butter mixture, mixing until just combined. 5. Pour batter into the prepared pan and bake 30–45 minutes (depending on pan) until a toothpick comes out clean. 6. Cool slightly in pan, then transfer to a rack. 7. For glaze, whisk powdered sugar with enough lemon juice to reach a pourable consistency; drizzle over warm or cooled cake.
- Unsalted butter, softened - Granulated sugar - Large eggs - All-purpose flour - Baking powder - Salt - Milk - Vanilla extract - Dark rum (for syrup) - Granulated sugar (for syrup) - Water (for syrup)
1. Preheat oven to 350°F (175°C). Grease and flour a bundt or loaf pan. 2. Cream butter and sugar until light, then add eggs one at a time and stir in vanilla. 3. Combine flour, baking powder, and salt; add alternately with milk until just combined. 4. Bake 45–60 minutes (depending on pan) until a skewer comes out clean. Cool in pan 10 minutes, then invert onto a rack. 5. While cake bakes or cools, make rum syrup: simmer equal parts sugar and water until sugar dissolves, remove from heat and stir in dark rum to taste. Let cool slightly. 6. Prick the warm cake with a skewer and slowly spoon or brush the rum syrup over the cake so it soaks in. 7. Let the cake rest so the syrup is absorbed fully before slicing and serving.
- 2 lb (900 g) chicken wings, separated into drumettes and flats - 1 tsp kosher salt - 1/2 tsp black pepper - 1/2 tsp garlic powder - 6 tbsp unsalted butter - 1/2 cup Frank's RedHot (or other cayenne hot sauce) - 1 tsp white vinegar - Celery sticks and blue cheese dressing, to serve
1. Season wings with salt, pepper and garlic powder and place in vacuum bags (or heavy-duty zip-top bags, water‑displaced). 2. Sous vide at 165°F (74°C) for 2 hours. 3. Remove from bags, reserve any juices for another use, pat wings very dry with paper towels. 4. Heat oil to 375°F (190°C) and deep-fry wings 2–3 minutes until skin is deeply crisp (or broil/grill on high to char and crisp). 5. Meanwhile, melt butter in a saucepan, whisk in hot sauce and vinegar to make Buffalo sauce. 6. Toss crisped wings in the sauce to coat evenly and serve immediately with celery and blue cheese dressing. ---
- 2 lb (900 g) chicken wings - 1 tsp kosher salt - 1/2 tsp smoked paprika - 1/2 tsp black pepper - 1 cup barbecue sauce (your favorite) - 2 tbsp brown sugar - 1 tbsp apple cider vinegar - 1 tsp Worcestershire sauce
1. Season wings with salt, smoked paprika and pepper, then vacuum-seal or bag. 2. Sous vide at 165°F (74°C) for 2 hours. 3. Remove wings, pat dry thoroughly. 4. Mix barbecue sauce, brown sugar, vinegar and Worcestershire in a bowl and warm gently. 5. Finish wings over a hot grill or under broiler, brushing with sauce and turning until glaze is caramelized and edges are charred (about 5–8 minutes). 6. Serve hot with extra sauce on the side. ---
- 2 lb (900 g) chicken wings - 1 tsp kosher salt - 1/2 tsp black pepper - 2 tbsp neutral oil (for frying) - 3 tbsp gochujang (Korean chili paste) - 2 tbsp soy sauce - 2 tbsp rice syrup or honey - 1 tbsp sugar - 2 cloves garlic, minced - 1 tbsp rice vinegar - 1 tsp sesame oil - 1 tsp toasted sesame seeds and sliced scallions, to garnish
1. Season wings with salt and pepper and bag for sous vide. 2. Cook sous vide at 165°F (74°C) for 2 hours. 3. Drain, pat wings dry, then deep-fry or pan-fry in hot oil until skin is crisp and golden (2–4 minutes). 4. In a saucepan, combine gochujang, soy sauce, rice syrup/honey, sugar, garlic, rice vinegar and sesame oil; simmer until thickened. 5. Toss crisp wings in the warm yangnyeom sauce to coat, sprinkle with sesame seeds and scallions, and serve. ---
- 2 lb (900 g) chicken wings - 1 tsp kosher salt - 1/2 tsp ground white pepper (or black) - 1/2 cup soy sauce - 1/4 cup mirin - 1/4 cup sake (or additional mirin) - 3 tbsp sugar - 1 clove garlic, crushed - 1 tsp grated ginger - Toasted sesame seeds and sliced scallions, to garnish
1. Lightly salt and pepper the wings and vacuum-seal. 2. Sous vide at 165°F (74°C) for 2 hours. 3. Remove and pat dry. 4. Combine soy, mirin, sake, sugar, garlic and ginger in a small saucepan; simmer until slightly thickened to a glaze. 5. Broil or pan-sear wings briefly to crisp skin, then brush repeatedly with teriyaki glaze until glossy and caramelized. 6. Garnish with sesame seeds and scallions and serve hot. ---
- 2 lb (900 g) chicken wings - 1 tsp kosher salt - For jerk marinade: - 3 scallions, chopped - 1–2 scotch bonnet or habanero peppers, seeded as desired - 1 tbsp fresh thyme (or 1 tsp dried) - 1 tsp ground allspice - 1/2 tsp cinnamon - 1/4 tsp nutmeg - 2 tbsp brown sugar - 2 tbsp soy sauce or 1 tbsp lime juice + 1 tbsp oil - 2 cloves garlic - 1 tbsp lime juice - 1 tbsp vegetable oil
1. Blend jerk marinade ingredients into a paste; rub wings with salt and half the marinade, reserve remaining marinade. 2. Seal wings and sous vide at 165°F (74°C) for 2 hours. 3. Remove, pat dry, brush with reserved marinade, and char on a hot grill or under broiler until edges are blackened and aromatic (about 5–8 minutes), turning and basting. 4. Let rest briefly and serve with lime wedges and rice and peas or a simple salad for a full entree. ---
- 2 lb (900 g) chicken wings - 1 tsp kosher salt - 3 tbsp light soy sauce - 1 tbsp dark soy sauce (optional, for color) - 2 tbsp honey - 1 tbsp rice vinegar - 2 cloves garlic, minced - 1 tsp grated ginger - 1 tsp sesame oil - 1 tsp cornstarch mixed with 1 tbsp water (slurry) - Sliced scallions and sesame seeds to garnish
1. Season wings with salt, vacuum-seal and sous vide at 165°F (74°C) for 2 hours. 2. Remove and dry wings thoroughly. 3. In a skillet, combine light soy, dark soy (if using), honey, rice vinegar, garlic and ginger; simmer until fragrant. 4. Add cornstarch slurry to thicken slightly, remove from heat and stir in sesame oil. 5. Crisp wings by frying, broiling or grilling until skin is golden, then toss in the sticky soy-garlic glaze. 6. Garnish with scallions and sesame seeds and serve immediately as the main course.
- 1 medium head green cabbage, cored and thinly sliced (about 8 cups) - 2 tbsp bacon drippings or vegetable oil - 1 large yellow onion, thinly sliced - 3 cloves garlic, minced - 1/2 tsp sugar (optional) - 1/2 cup chicken broth - 1 tbsp apple cider vinegar - Salt and black pepper to taste - Pinch of red pepper flakes (optional)
1. Heat bacon drippings or oil in a large skillet over medium heat; add onion and cook until soft, about 5 minutes. 2. Add garlic and cook 30 seconds until fragrant. 3. Stir in sliced cabbage and sugar; season with salt, pepper, and red pepper flakes. 4. Pour in chicken broth, cover, and cook 8–12 minutes, stirring occasionally, until cabbage is tender. 5. Remove lid, increase heat to medium-high to evaporate excess liquid if needed, then stir in vinegar and adjust seasonings before serving.
- 6 slices bacon, chopped - 1 medium head green cabbage, thinly sliced - 1 large onion, thinly sliced - 2 cloves garlic, minced - 1/2 cup chicken broth - 1 tbsp apple cider vinegar - Salt and black pepper to taste - 1/2 tsp smoked paprika (optional) - 2 green onions, sliced for garnish (optional)
1. In a large skillet, cook chopped bacon over medium heat until crisp; remove bacon with a slotted spoon and set aside, leaving the drippings. 2. Add onion to drippings and cook until translucent, about 5 minutes; add garlic and cook 30 seconds. 3. Add cabbage and smoked paprika; toss to coat in fat and season with salt and pepper. 4. Pour in chicken broth, cover, and cook 8–12 minutes until cabbage is tender. 5. Uncover, return bacon to skillet, stir in vinegar, adjust seasoning, and garnish with green onions before serving.
- 1 smoked ham hock (about 1–1.5 lbs) - 1 medium head green cabbage, cored and chopped - 1 large onion, chopped - 2 tbsp bacon drippings or oil - 2 cups chicken stock or water - 1 tsp sugar - 1–2 tbsp apple cider vinegar - Salt and black pepper to taste
1. In a large Dutch oven, heat drippings over medium-high heat and brown the ham hock briefly on all sides, about 4 minutes. 2. Add chopped onion and cook until softened, about 4 minutes. 3. Pour in chicken stock, add ham hock back in if removed, bring to a simmer, cover, and cook 30 minutes to meld flavors. 4. Add chopped cabbage and sugar, cover, and simmer another 20–30 minutes until cabbage is tender and ham begins to fall from the bone. 5. Remove ham hock, shred any meat and return to the pot, stir in vinegar, adjust salt and pepper, and serve.
- 12 oz smoked sausage (kielbasa or andouille), sliced into 1/4-inch rounds - 1 medium head green cabbage, thinly sliced - 1 large onion, sliced - 1 green bell pepper, sliced (optional) - 2 tbsp vegetable oil - 1/2 cup chicken broth - 1 tsp Creole seasoning or paprika - 1 tbsp apple cider vinegar - Salt and black pepper to taste
1. Heat oil in a large skillet over medium-high heat; brown sausage slices until caramelized, about 4–5 minutes, then remove and set aside. 2. Add onion and bell pepper to skillet and cook until softened, about 5 minutes. 3. Stir in cabbage and Creole seasoning; toss to coat in pan juices. 4. Pour in chicken broth, cover, and simmer 8–12 minutes until cabbage is tender. 5. Return sausage to skillet, stir in vinegar, adjust seasoning, and serve hot.
- 1 medium head green cabbage, thinly sliced - 3 tbsp vegetable oil - 1 large onion, thinly sliced - 3 tbsp apple cider vinegar - 1 tsp sugar - 1/2 cup vegetable or chicken broth - 1/2 tsp red pepper flakes (optional) - Salt and black pepper to taste
1. Heat oil in a large skillet over medium heat; sauté onion until soft and beginning to brown, about 6 minutes. 2. Add sliced cabbage and red pepper flakes; toss well to coat in oil. 3. Stir in broth, sugar, salt, and pepper; cover and cook 8–12 minutes until cabbage is tender. 4. Uncover, stir in vinegar, cook 1–2 more minutes to meld flavors, adjust seasoning, and serve.
- 2 medium potatoes, peeled and diced small (about 2 cups) - 4 slices bacon, chopped (or 2 tbsp oil for vegetarian) - 1 medium head green cabbage, thinly sliced - 1 large onion, chopped - 2 cloves garlic, minced - 1/2–3/4 cup chicken broth - Salt, black pepper, and 1/2 tsp smoked paprika
1. In a large skillet, cook bacon over medium heat until crisp; remove bacon, leaving drippings (or heat oil). 2. Add diced potatoes to skillet and fry, stirring occasionally, until golden and almost tender, about 10–12 minutes. 3. Add onion and garlic, cook until onion softens, about 4 minutes. 4. Stir in cabbage, smoked paprika, and chicken broth; cover and cook 8–12 minutes until cabbage and potatoes are tender. 5. Return bacon to skillet, season with salt and pepper, toss to combine, and serve warm.
- 2 cups cooked chicken, diced or shredded (rotisserie or poached) - 1 cup carrots, diced - 1 cup frozen peas - 1/2 cup celery, diced - 1 small onion, diced - 1/3 cup butter - 1/3 cup all-purpose flour - 2 cups chicken stock - 1 cup milk or half-and-half - 1 tsp salt - 1/2 tsp black pepper - 1/2 tsp dried thyme - 1 sheet refrigerated pie crust (bottom) - 1 sheet refrigerated pie crust (top) or a second crust - 1 egg beaten (for egg wash, optional)
1. Preheat oven to 400°F (200°C). Par-bake bottom crust in a 9-inch pie dish for 8 minutes if desired. 2. Sauté onion, carrots and celery in butter over medium heat until softened, about 5–7 minutes. 3. Stir in flour and cook 1–2 minutes to form a roux. Slowly whisk in chicken stock and milk until smooth and simmer until thickened. 4. Add cooked chicken, peas, thyme, salt and pepper; heat through and adjust seasoning. If too thick, add a splash more stock. 5. Pour filling into prepared pie shell, cover with top crust, seal and flute edges; cut vents in top. Brush with beaten egg if using. 6. Bake 30–35 minutes until crust is golden and filling bubbles; shield edges if overbrowning. Let rest 10 minutes before serving.
- 3 cups cooked chicken, shredded - 1 cup carrots, diced - 1 cup frozen peas - 1/2 cup celery, diced - 1 small onion, diced - 3 tbsp butter - 3 tbsp all-purpose flour - 1 1/2 cups chicken broth - 1/2 cup milk - 1 tsp salt - 1/2 tsp black pepper - 1 tsp poultry seasoning or sage - 1 batch biscuit dough (homemade or biscuit mix) enough for 8–10 drop biscuits
1. Preheat oven to 375°F (190°C). In a cast-iron skillet, melt butter over medium heat and sauté onion, carrots and celery until tender. 2. Stir in flour to coat vegetables and cook 1–2 minutes. Gradually whisk in chicken broth and milk until sauce thickens. 3. Add shredded chicken, peas, poultry seasoning, salt and pepper; simmer 2–3 minutes to combine. 4. Drop spoonfuls of biscuit dough over the hot filling to form a loose topping. 5. Bake in oven 20–25 minutes until biscuits are golden and filling bubbles. Let cool slightly and serve straight from the skillet.
- 2 cups cooked chicken, diced - 1 cup mixed vegetables (carrots, peas, corn), diced - 1/3 cup butter - 1/3 cup all-purpose flour - 1 1/2 cups chicken broth - 1/2 cup milk - 1/2 tsp salt - 1/4 tsp black pepper - 1/2 tsp dried thyme - 1 package refrigerated pie dough or puff pastry (cut into rounds for tops) - 6–8 ramekins or muffin cups, lightly buttered
1. Preheat oven to 400°F (200°C). In a saucepan, melt butter and cook vegetables until tender. 2. Stir in flour and cook 1–2 minutes; gradually whisk in chicken broth and milk until thickened. 3. Stir in chicken, thyme, salt and pepper; remove from heat. 4. Spoon filling into prepared ramekins or muffin cups leaving room for crust. Top each with a pastry round and crimp edges. Cut small vents. 5. Bake 18–22 minutes until pastry is golden and filling bubbles. Cool 5 minutes before unmolding and serving.
- 3 cups cooked chicken, shredded or diced - 1 cup carrots, diced - 1/2 cup celery, diced - 1 small onion, diced - 1/3 cup butter - 1/3 cup all-purpose flour - 1 3/4 cups chicken stock - 1/2 cup heavy cream or milk - 1 tsp salt - 1/2 tsp black pepper - 1/2 tsp dried thyme - 1 sheet frozen puff pastry, thawed - 1 tbsp egg wash (beaten egg) for glazing
1. Preheat oven to 425°F (220°C). Sauté onion, carrots and celery in butter until softened. 2. Stir in flour and cook briefly, then slowly whisk in chicken stock and cream until thickened. Season with salt, pepper and thyme. 3. Stir in chicken and heat through; transfer filling to a shallow baking dish. 4. Roll puff pastry to fit, place over dish, trim and crimp edges; brush with egg wash and cut vents. 5. Bake 20–25 minutes until puff pastry is risen and golden. Let rest 5–10 minutes before serving.
- 1½ lb beef chuck, cut into 1-inch cubes - 2 tbsp vegetable oil or beef drippings - 1 large onion, chopped - 2 carrots, sliced - 2 medium potatoes, peeled and cubed - 2 cloves garlic, minced - 1 (14 oz) can diced tomatoes (or 2 fresh tomatoes, chopped) - 4 cups beef stock - 1 bay leaf - 1 tsp dried thyme - Salt and black pepper to taste - Chopped parsley for garnish
1. Heat oil in a heavy pot over medium-high heat and brown beef in batches; remove and set aside. 2. Add onion and carrots to the pot and sauté until softened, then add garlic and cook 1 minute. 3. Return beef to the pot, stir in potatoes, tomatoes, beef stock, bay leaf, and thyme. 4. Bring to a simmer, cover, and cook gently for 1½–2 hours until beef is tender and flavors meld; stir occasionally. 5. Remove bay leaf, adjust salt and pepper, garnish with parsley, and serve hot. ---
- 1 lb corned beef, chopped or shredded (canned or cooked) - 2 tbsp lard or vegetable oil - 1 large onion, sliced - 2 medium potatoes, cubed - 2 cups shredded cabbage - 1 (14 oz) can tomatoes, chopped - 2 cups beef or water - 1 tsp Worcestershire sauce - Black pepper to taste (corned beef is usually salty; no extra salt until tasting)
1. Heat fat in a pot over medium heat and sauté onion until translucent. 2. Add potatoes and tomatoes, stir to combine, then add beef or water and Worcestershire sauce. 3. Bring to a simmer, cover, and cook 15–20 minutes until potatoes begin to soften. 4. Stir in shredded cabbage and chopped corned beef, simmer uncovered 10–15 minutes until cabbage and potatoes are tender; mash a few potatoes into the broth for body. 5. Taste and adjust pepper (and salt only if needed); serve warm. ---
- 1 lb ground beef (or stewing beef, cubed) - 2 tbsp oil - 1 large onion, chopped - 1 green bell pepper, chopped - 2 cloves garlic, minced - 1 (14 oz) can diced tomatoes - 1 (15 oz) can pinto or kidney beans, drained and rinsed - 1 cup corn (fresh, frozen, or canned) - 2 cups beef stock or water - 1 tsp chili powder - ½ tsp ground cumin - Salt and pepper to taste
1. Brown ground beef in a heavy pot over medium-high heat; drain excess fat, leaving a tablespoon for flavor. 2. Add onion, bell pepper and garlic and sauté until softened. 3. Stir in tomatoes, beans, corn, stock, chili powder and cumin. 4. Bring to a simmer, reduce heat, and cook uncovered 25–35 minutes until flavors combine and the mixture thickens. 5. Season with salt and pepper and serve hot, optionally with cornbread. ---
- 1½ lb pork shoulder, cut into chunks, or 1 lb cooked ham, chopped - 2 tbsp oil or bacon drippings - 1 onion, chopped - 2 carrots, sliced - 2 potatoes, cubed - 1 cup dried navy or pinto beans (or 1 can, drained) - 4 cups pork or chicken stock - 1 bay leaf - 1 tsp dried thyme - Salt and pepper to taste
1. If using dried beans, soak overnight and drain; if canned, use directly. 2. Brown pork in oil in a large pot, remove and set aside. 3. Sauté onion and carrots in the same pot until beginning to soften, then add potatoes, beans, stock, bay leaf and thyme; return pork to the pot. 4. Bring to a simmer, cover, and cook 1–1½ hours (longer if using dried beans) until pork and beans are tender. 5. Adjust seasoning, discard bay leaf, and serve hot. ---
- 1 lb firm white fish fillets (cod, pollock), cut into chunks - 3–4 oz salt pork or bacon, diced - 1 onion, chopped - 2 potatoes, cubed - 1 cup corn kernels - 1 (14 oz) can diced tomatoes or 2 fresh tomatoes - 3 cups fish stock or water - Fresh parsley and a squeeze of lemon - Black pepper to taste
1. Render diced salt pork or bacon in a heavy pot over medium heat until fat is released and pieces are browned; remove most of the crisped pork and reserve for garnish if desired. 2. Sauté onion in the rendered fat until soft, then add potatoes, corn, tomatoes and stock. 3. Bring to a simmer and cook 12–15 minutes until potatoes are nearly tender. 4. Gently add fish chunks and simmer 6–8 minutes more until fish is just cooked through; do not over-stir to keep fish intact. 5. Season with black pepper, finish with parsley and lemon, top with reserved crisped pork, and serve. ---
- 2 tbsp butter or oil - 1 large onion, chopped - 2 carrots, sliced - 2 potatoes, cubed - 2 cups cabbage, shredded - 1 cup corn kernels - 1 (14 oz) can diced tomatoes - 4 cups vegetable or water with bouillon - 1 tsp dried thyme - Salt and pepper to taste
1. Heat butter or oil in a pot and sauté onion until translucent. 2. Add carrots and potatoes and stir for a few minutes, then add cabbage, corn, tomatoes and stock. 3. Bring to a simmer, cover, and cook 25–35 minutes until vegetables are tender. 4. Mash a portion of the potatoes and vegetables against the side of the pot to thicken the stew slightly. 5. Season with salt and pepper and serve hot as a rustic entree.
- 1 lb ground beef (80/20) - 4 slices American cheese (or 4 small cheese squares) - 1 tsp kosher salt - 1/2 tsp freshly ground black pepper - 4 hamburger buns - 1 tbsp butter (for toasting buns) - Optional: pickles, ketchup, mustard, sliced onion, lettuce
1. Divide beef into 8 equal portions and gently form into thin patties about 3–4 inches across; season both sides with salt and pepper. 2. Place a slice of American cheese (folded to fit) on 4 patties, then top with the remaining 4 patties; press and crimp edges tightly to fully seal the cheese inside. 3. Chill sealed patties 15–20 minutes on a tray to help them hold together. 4. Heat a skillet or griddle over medium-high heat and lightly oil; sear patties 3–4 minutes per side until a deep crust forms and internal temperature reaches 160°F (71°C). 5. Meanwhile butter and toast buns in the pan until golden. 6. Let burgers rest 3–4 minutes (careful — cheese will be very hot), then assemble with desired toppings and serve. ---
- 1 lb ground beef (80/20) - 4 oz sharp cheddar, cut into 4 cubes - 4 strips bacon, cooked crisp and chopped - 1 tsp salt - 1/2 tsp black pepper - 4 hamburger buns - 1 tbsp butter - Optional: lettuce, tomato, BBQ sauce
1. Cook bacon until crisp, drain and chop; cool. 2. Divide beef into 8 portions and flatten into patties; season with salt and pepper. 3. Place a cheddar cube and some chopped bacon on 4 patties, top with remaining patties and seal edges carefully so bacon and cheese are fully enclosed. 4. Chill patties 15 minutes. 5. Cook on a preheated medium-high grill or skillet 3–4 minutes per side until crusted and internal temp is 160°F (71°C). 6. Toast buns with butter, rest burgers 3 minutes, assemble and add optional BBQ sauce or vegetables. ---
- 1 lb ground beef (80/20) - 4 oz blue cheese crumbles (divided) - 1 large onion, thinly sliced - 1 tbsp butter + 1 tsp oil (for onions) - 1 tsp Worcestershire sauce - 1 tsp salt - 1/2 tsp black pepper - 4 buns - Optional: arugula or baby spinach
1. Cook sliced onion in butter and oil over medium-low heat, stirring occasionally, until deep golden and sweet, about 25–30 minutes; set aside and cool. 2. Mix Worcestershire into the beef, divide into 8 patties, and season. 3. Place a spoonful of caramelized onions and about 1 oz blue cheese on 4 patties; top with remaining patties and seal edges tightly. 4. Chill 15–20 minutes to help sealing. 5. Cook on medium-high heat 3–4 minutes per side until crusted and internal temp reaches 160°F (71°C). 6. Let rest briefly, toast buns if desired, top with fresh greens, and serve. ---
- 1 lb ground beef (80/20) - 4 oz Swiss cheese, cut into 4 pieces - 8 oz cremini or button mushrooms, finely chopped - 1 small shallot, minced - 1 tbsp butter - 1 tsp fresh thyme (or 1/2 tsp dried) - Salt and pepper to taste - 4 buns
1. Sauté shallot and mushrooms in butter with thyme over medium heat until liquid evaporates and mushrooms are browned; season and cool. 2. Form beef into 8 patties, season with salt and pepper. 3. Place ~1 tbsp mushroom mixture and a piece of Swiss on 4 patties; top with remaining patties and press edges to seal fully. 4. Chill 15 minutes. 5. Grill or pan-sear over medium-high heat 3–4 minutes per side until internal temp is 160°F (71°C). 6. Rest 3 minutes, toast buns if desired, assemble and spoon extra sautéed mushrooms on top. ---
- 1 lb ground beef (80/20) - 4 oz pepper jack cheese, cut into 4 pieces - 1–2 jalapeños, seeded and finely diced (adjust to heat preference) - 1 tsp chili powder - 1 tsp salt - 1/2 tsp black pepper - 4 burger buns - Optional: sliced red onion, chipotle mayo
1. Mix chili powder into the beef, then form into 8 patties; season with salt and pepper. 2. Place a piece of pepper jack and a scattering of diced jalapeño on 4 patties; top with remaining patties and seal edges tightly so no filling leaks. 3. Chill 15 minutes to firm up. 4. Cook patties on a preheated grill or skillet over medium-high heat 3–4 minutes per side until a good crust forms and internal temp reaches 160°F (71°C). 5. Allow burgers to rest 3 minutes (cheese will be extremely hot), toast buns, and assemble with chipotle mayo and onion if desired. ---
- 1 lb ground beef (80/20) - 8 slices American cheese (2 per burger) - 1 large onion, sliced into rings - 1 tbsp oil or butter (for onions) - 1 tsp salt - 1/2 tsp pepper - 4 buns - Optional: mustard, pickles
1. Heat oil or butter in a skillet and griddle onion rings over medium heat until soft and caramelized, about 12–15 minutes; remove and keep warm. 2. Divide beef into 8 portions and form into thin patties; season both sides. 3. Place two folded slices of American cheese on 4 patties, top with remaining patties and crimp edges tightly to seal the double-cheese center. 4. Chill patties 15 minutes to help seal. 5. Cook on a hot griddle or skillet 3–4 minutes per side until deeply browned and internal temperature is 160°F (71°C). 6. Rest burgers briefly, toast buns, top with griddled onions and mustard or pickles as desired, then serve. Note: For all stuffed burgers, ensure the internal temperature reaches 160°F (71°C) to safely cook ground beef; be cautious when biting into the center — molten cheese can be very hot.
- Potatoes (cooked in whole milk and mashed), about 2 lb Russet or Yukon Gold - 1 cup whole milk, warmed - 4 tbsp unsalted butter - 1 tsp kosher salt (adjust to taste) - 1/2 tsp freshly ground black pepper - Optional: chopped parsley for garnish
1. If not already prepared, cut potatoes into chunks and simmer gently in enough whole milk to cover until very tender (about 15–20 minutes); drain excess milk saving a little for texture, or mash directly with some of the cooking milk. 2. Mash the potatoes until smooth using a masher or ricer. 3. Stir in warmed whole milk and butter until creamy; season with salt and pepper. 4. Transfer to a serving dish and garnish with parsley if desired. Serve hot.
- Potatoes (cooked in whole milk and mashed), 2 lb Yukon Gold - 1 cup whole milk, warmed - 4 tbsp unsalted butter - 4–6 cloves garlic, minced or roasted - 1 tsp kosher salt - 1/2 tsp black pepper - Optional: 1–2 tbsp chopped chives
1. Cook potatoes in whole milk until tender; drain or reserve some cooking milk and mash potatoes until smooth. 2. In a small pan, sauté minced garlic in butter until fragrant and lightly golden (or mash in roasted garlic). 3. Stir garlic-butter into the mashed potatoes with warmed whole milk until creamy. 4. Season with salt and pepper, fold in chives if using, and serve hot.
- Potatoes (cooked in whole milk and mashed), 2 lb floury potatoes - 3/4 cup whole milk, warmed - 4 tbsp unsalted butter, divided - 3–4 cups shredded cabbage or chopped kale, wilted - 3 scallions (green onions), sliced - 1 tsp salt - 1/2 tsp black pepper
1. Cook potatoes in whole milk until tender, drain or reserve some milk, and mash with 2 tbsp butter and warmed milk until smooth. 2. In a skillet, sauté shredded cabbage or kale in remaining butter until softened; add scallions and cook 1–2 minutes. 3. Fold the cooked greens into the mashed potatoes; season with salt and pepper. 4. Serve warm with a knob of butter on top.
- Potatoes (cooked in whole milk and mashed), 2 lb potatoes - 1/2–3/4 cup whole milk, warmed - 3 tbsp unsalted butter - 2 egg yolks - 1/2 tsp salt - 1/4 tsp nutmeg (optional) - 1/4 tsp black pepper - 1 tbsp melted butter for brushing
1. Cook potatoes in whole milk until very tender; drain or reserve a little milk and mash until smooth. 2. Stir in warmed milk, butter, egg yolks, salt, pepper, and nutmeg until fully incorporated and pipeable. 3. Preheat oven to 425°F (220°C). Transfer potato mixture to a piping bag fitted with a large star tip and pipe mounds onto a baking sheet lined with parchment paper. 4. Brush tops with melted butter and bake 15–20 minutes until golden and slightly crisp. Serve immediately.
- Potatoes (cooked in whole milk and mashed), 2 lb potatoes - 3/4 cup whole milk, warmed - 4 tbsp unsalted butter - 1 cup shredded sharp cheddar cheese - 1/2 cup sour cream - 6 strips bacon, cooked crisp and crumbled - 3 scallions, sliced - 1 tsp salt - 1/2 tsp black pepper
1. Cook potatoes in whole milk until tender; drain or keep some cooking milk and mash until smooth. 2. Stir in warmed milk, butter, sour cream, and shredded cheddar until cheese melts and mixture is creamy. 3. Fold in crumbled bacon (reserve a little for garnish), scallions, salt, and pepper. 4. Transfer to a serving dish, top with remaining bacon and extra scallions, and serve hot.
- Potatoes (cooked in whole milk and mashed), 2 lb potatoes - 3/4 cup whole milk, warmed - 6 tbsp unsalted butter - 6–8 fresh sage leaves - 1 tsp salt - 1/2 tsp black pepper
1. Cook potatoes in whole milk until tender; drain or retain some milk and mash until smooth. 2. In a skillet, melt butter over medium heat and cook until it foams and turns golden-brown with a nutty aroma; add sage leaves and fry briefly until crisp. 3. Remove sage leaves and set aside; stir browned butter (reserve any browned bits) into the mashed potatoes along with warmed whole milk. 4. Season with salt and pepper, crumble the crisp sage over the top, and serve warm.
- 1 lb chuck roast, thinly sliced against the grain - 8 oz snow peas, trimmed - 2 tbsp light soy sauce - 1 tbsp oyster sauce - 1 tsp sesame oil - 1 tsp cornstarch - 1 tbsp Shaoxing wine (or dry sherry) - 2 cloves garlic, minced - 1 inch ginger, julienned - 2 scallions, cut into 1-inch lengths - 2 tbsp vegetable oil - Salt and white pepper to taste
1. Toss sliced chuck with cornstarch, 1 tbsp soy sauce and Shaoxing wine; let marinate 15–30 minutes. 2. Mix remaining soy sauce, oyster sauce and sesame oil into a small bowl and set aside. 3. Heat a wok or large skillet over high heat, add 1 tbsp oil and sear beef in batches until just browned; remove and hold. 4. Add remaining oil, stir‑fry garlic and ginger until aromatic (10–15 seconds). 5. Add snow peas and stir‑fry 1–2 minutes until bright green and crisp‑tender. 6. Return beef to the wok, add scallions and the sauce, tossing quickly to coat and heat through. 7. Adjust seasoning with salt/white pepper, remove from heat and serve immediately with rice. ---
- 1 lb chuck roast, thinly sliced - 8 oz snow peas, trimmed - 2 tbsp fermented black beans, rinsed and mashed - 2 tbsp light soy sauce - 1 tbsp oyster sauce - 1 tsp sugar - 1 tbsp Shaoxing wine - 2 tsp cornstarch (mixed with 2 tbsp water) - 2 cloves garlic, minced - 1 small onion, sliced - 3 tbsp vegetable oil
1. Marinate beef with 1 tbsp soy sauce and Shaoxing wine for 15 minutes. 2. Heat wok with 1 tbsp oil and stir‑fry mashed black beans and garlic briefly to release aroma. 3. Add onion and cook until translucent. 4. Push aromatics aside, add remaining oil and quickly sear beef until nearly cooked; remove beef. 5. Add snow peas and stir‑fry 1 minute, then return beef to wok. 6. Stir in oyster sauce, remaining soy sauce and sugar; add cornstarch slurry and cook until sauce thickens and coats ingredients. 7. Taste and adjust seasoning, serve hot with steamed rice. ---
- 1 lb chuck roast, thinly sliced - 8 oz snow peas - 1 green bell pepper, sliced - 1 red bell pepper, sliced - 1 small yellow onion, sliced - 3 tbsp soy sauce - 1 tbsp oyster sauce - 1 tbsp cornstarch mixed with 3 tbsp water - 1 tbsp brown sugar - 2 cloves garlic, minced - 2 tbsp vegetable oil - Salt and black pepper to taste
1. Toss beef with 1 tbsp soy sauce and 1 tsp cornstarch; let rest 15 minutes. 2. Heat wok with 1 tbsp oil and sear beef quickly until lightly browned; remove and keep warm. 3. Add remaining oil, stir‑fry garlic and onions until fragrant. 4. Add bell peppers and snow peas, stir‑frying until crisp‑tender (2–3 minutes). 5. Return beef to wok, add remaining soy sauce, oyster sauce and brown sugar. 6. Pour in cornstarch slurry and stir until sauce thickens and coats everything. 7. Season with black pepper, remove from heat and serve over steamed rice. ---
- 1 lb chuck roast, thinly sliced - 8 oz snow peas - 3 tbsp light soy sauce - 2 tbsp brown sugar - 1 tbsp hoisin sauce (optional) - 2 tbsp Shaoxing wine - 1 tsp cornstarch (for beef) - 1 tbsp cornstarch slurry (1 tsp cornstarch + 2 tbsp water) - 4 cloves garlic, minced - 1 tsp grated ginger - 3 tbsp vegetable oil - Thinly sliced scallions for garnish
1. Marinate beef briefly with 1 tsp cornstarch and 1 tbsp soy sauce for 10–15 minutes. 2. Combine remaining soy sauce, brown sugar, hoisin (if using) and Shaoxing wine in a bowl. 3. Heat wok on high, add oil and sear beef in batches until edges caramelize; remove and hold. 4. Add garlic and ginger, stir‑fry briefly until aromatic. 5. Add snow peas and toss 1–2 minutes, then return beef to wok. 6. Pour sauce mixture over beef and bring to a simmer; add cornstarch slurry and stir until sauce is glossy and thickened. 7. Garnish with scallions and serve immediately over rice. ---
- 3–4 lb chuck roast - 8 oz snow peas, trimmed - 2 tbsp vegetable oil - 2 carrots, cut into large chunks - 2 celery stalks, cut into large chunks - 1 large onion, quartered - 3 cups beef stock - 1 cup dry red wine (or additional stock) - 2 tbsp tomato paste - 2 sprigs fresh thyme - 1 bay leaf - 2 tbsp flour (for dredging) - Salt and black pepper to taste
1. Preheat oven to 325°F (160°C). Season roast with salt and pepper and dredge lightly in flour. 2. Heat oil in a heavy Dutch oven, brown roast on all sides; remove and set aside. 3. Add onion, carrots and celery, sauté until lightly browned, then stir in tomato paste. 4. Deglaze with red wine, scraping browned bits, then add beef stock, thyme and bay leaf. 5. Return roast to pot, bring to a simmer, cover and transfer to oven; braise 2½–3 hours until fork‑tender. 6. Remove roast and vegetables; skim fat from sauce and reduce on stove if needed to thicken, adjusting seasoning. 7. Add snow peas to simmering sauce for 1–2 minutes to blanch and crisp‑tender, then return sliced or shredded roast to warm through and serve. ---
- 1 lb chuck roast, thinly sliced - 8 oz snow peas - 2 tbsp oyster sauce - 1 tbsp light soy sauce - 1 tsp sugar - 1 tsp cornstarch - 1 tbsp vegetable oil - 2 cloves garlic, sliced - 1 tsp toasted sesame oil - 2 tbsp water or stock
1. Marinate beef with cornstarch and 1 tsp soy sauce for 10–15 minutes. 2. Whisk oyster sauce, remaining soy sauce, sugar and water/stock in a small bowl. 3. Heat wok, add oil and sear beef quickly until just cooked; remove and set aside. 4. Sauté garlic briefly, add snow peas and stir‑fry until bright and crisp‑tender. 5. Return beef to the wok, pour in oyster sauce mixture and toss until everything is evenly coated and sauce thickens slightly. 6. Drizzle sesame oil, give a final toss and serve at once with steamed rice.