Fried Green Tomatoes

This down-home classic will have you thinking of warm Southern nights. For an added kick, try serving with a ranch dressing dipping sauce, or on a crusty roll with chipotle mayonnaise.

Serves 6–8

Ingredients

1¹⁄₂ cups all-purpose flour

¹⁄₂ cup cornmeal

¹⁄₂ teaspoon salt, plus 1 pinch

¹⁄₄ teaspoon ground black pepper

¹⁄₄–¹⁄₂ cup milk

3–4 large green tomatoes

¹⁄₄ cup vegetable oil

1. Mix together the flour, cornmeal, ¹⁄₂ teaspoon salt, and pepper in a large bowl. Pour ¹⁄₄ cup of milk into the bowl and stir to combine. If mixture looks dry, add more milk until you get a thick batter. Slice the tomatoes into ¹⁄₄" slices. Pat dry with paper towels.

2. Place a skillet over medium heat and add the oil. Dip each tomato slice into the batter and let the excess drip off. Slide them into the skillet so they’re not touching. Cook each side for 1¹⁄₂–2 minutes. Remove them and place on a rack over paper towels to keep them from getting soggy.

3. While they’re still hot, sprinkle with a pinch of salt. Serve warm.

Egg Rolls

You can freeze leftover egg rolls. To reheat them, bake in a 350°F oven for 15 minutes.

Makes 20–25 egg rolls

Ingredients

1 tablespoon peanut or vegetable oil

¹⁄₂ cabbage head, shredded

5 carrots, shredded

¹⁄₄ pound shiitake mushrooms, thinly sliced

3 tablespoons soy sauce

¹⁄₂ teaspoon honey

3 garlic cloves, minced

1" piece fresh ginger, peeled and shredded

1 tablespoon rice wine vinegar

1 teaspoon sesame oil

1 package egg roll wrappers

1 tablespoon cornstarch

¹⁄₄ cup cold water

Peanut oil, as needed

1. Place a large skillet over medium-high heat. Once it’s heated add 1 tablespoon oil, cabbage, and carrots. Stir to combine. Cover and cook for 5 minutes, stirring every minute. Add the mushrooms, soy sauce, honey, garlic, ginger, vinegar, and sesame oil. Stir continually until the liquid has evaporated. Place in a colander. Cool for 15 minutes.

2. Remove the egg roll wrappers from the package and cover with a towel to prevent them from drying out. Whisk the cornstarch and cold water together until there are no lumps.

3. Place 1 wrapper as a diamond in front of you. Place 1 heaping tablespoon of the mixture 2" from the point nearest you. Fold the point over the filling and make one complete roll away from you. Tightly fold the right edge toward the middle, being careful not to tear the wrapper, but leaving no air between the wrapper and the right edge of the filling. Repeat with the left edge. Roll away from you until the point is sticking out. Dip your fingertips in the cornstarch mixture and rub along the outer edges. Roll to seal and place on a platter with the seam-side down. Refrigerate wrapped egg rolls for at least 4 hours.

4. Place a Dutch oven over medium heat. Add 2" of oil. Place as many egg rolls as you can in the pan without crowding. Cook for 1¹⁄₂–2 minutes. They’ll darken after they come out. Serve hot with a sweet and spicy sauce.

Sweet and Sour Dipping Sauce

Whisk together 2 tablespoons ketchup, ¹⁄₄ cup apple cider or white wine vinegar, 2 tablespoons of any fruit jam or jelly, and ¹⁄₄ cup honey. Heat in the microwave. Whisk in 1 tablespoon of cornstarch. If it doesn’t thicken right away, heat a bit longer. Taste and add more jam or salt as needed. Refrigerate until ready for use.

Cheesy Jalapeños Wrapped in Bacon

These indulgent appetizers will have your heat-loving guests begging for more!

Makes 14 pieces

Ingredients

7 jalapeños

4 ounces cream cheese

14 slices bacon (approximately 1 pound)

1. Trim the woody part of the stem from the jalapeños. Cut the peppers open lengthwise and scoop out the seeds and the white veins. Spread a teaspoon or two of cream cheese onto each jalapeño half.

2. Starting at the thick end, wrap the bacon slice around the pepper. Spear with a toothpick to hold it in place. If the slice of bacon is too long, trim off the extra instead of wrapping it further.

3. Preheat oven to 375°F. Place a grill pan in the middle of the oven. Add the peppers and cook for 12–15 minutes, or until the bottom of the bacon is crispy.

4. Turn on the broiler and cook for 4–6 minutes until the cheese is bubbling and the bacon is crispy. Remove to a plate and let them rest before serving.

Alternate Recipe Option

The flavor of the bacon and the pepper are dominant. But if you’d like the cheese to be more prominent, you can mix 2 tablespoons shredded Cheddar cheese, 1 teaspoon garlic powder, and 1 teaspoon cumin in the cheese.

Tender Cod Fritters

Salt cod is a regular cod fillet that has been salted and dried to preserve it. You might see it in stores called bacalao or bacalhau.

Makes 20 fritters

Ingredients

1 pound salt cod, bones removed

Water, as needed

2 small russet potatoes, peeled and cubed

1 tablespoon butter

3 cloves garlic, minced

¹⁄₄ cup all-purpose flour

¹⁄₂ cup milk

¹⁄₄ teaspoon cayenne powder

3 tablespoons olive oil

1 large egg, beaten

¹⁄₄ teaspoon baking powder

¹⁄₄ teaspoon salt

¹⁄₄ teaspoon pepper

4 cups vegetable oil

1. Place the cod in a bowl of cold water. Cover and refrigerate for 12 hours. Refresh the water and soak for 12–18 hours more. Drain. Place the salt cod and potatoes in a saucepan. Cover with water by 2" and place over medium-high heat. Bring to a boil, and then reduce to a simmer for 20 minutes. Drain.

2. Place a small skillet over medium heat. Add the butter. Once it has frothed, add the garlic and cook for 1 minute. Whisk in the flour and cook for 1 minute. Whisk in the milk and cayenne pepper slowly, stirring constantly. The sauce should be thickened and smooth. Set aside to cool.

3. Place the potatoes in a large bowl. Mash with a fork. Place the cod on a plate or cutting board. Use a fork to flake the fish apart and add to the potatoes. Stir in the warm sauce, olive oil, egg, baking powder, salt, and pepper until you get a thick mashed potato-like consistency. Let rest for 30 minutes.

4. Place a Dutch oven over medium-high heat. Add 2" of oil. Divide the mixture in half. Use a large spoon to form the dough into ping-pong-sized balls, and drop into the oil. Stir them frequently to cook evenly. After 6minutes remove them to paper towels and place in a warm oven. Repeat until all the balls are fried. Serve with lemon wedges and Garlic Mayonnaise.

Garlic Mayonnaise

It’s best to make this a day before you plan to serve it. Mince 2 garlic cloves finely and sprinkle with salt. Use the back of a spoon to mash them into a paste. Stir the garlic and ¹⁄₄ teaspoon of pepper into ¹⁄₂ cup of mayonnaise. Cover and refrigerate. Leftovers can be saved for 2 weeks if stored in a tightly sealed container.

Extra Crispy Fried Chicken

Dredging the chicken pieces twice makes the skin fry up super crispy. Make sure the first coating of flour is very thin.

Serves 4–6

Ingredients

3¹⁄₂–4 pounds chicken pieces

1 quart buttermilk

¹⁄₂ head of garlic, minced

3 bay leaves

1 tablespoon chili powder

¹⁄₄ cup sugar

¹⁄₄ cup salt

2 tablespoons ground black pepper

4 cups all-purpose flour

1 large egg

1 teaspoon baking powder

¹⁄₂ teaspoon baking soda

1 cup whole milk

3 cups peanut or corn oil for frying

1. Rinse all of the chicken pieces and trim off any extra pieces of fat or skin. In a gallon-size, sealable plastic bag, combine the buttermilk, garlic, bay leaves, chili powder, sugar, salt, and pepper. Pat the pieces dry and nestle them into the bag. Remove any excess air and refrigerate overnight or for at least 3 hours.

2. Place a wire rack over a baking sheet and place the chicken pieces on the rack. Drain for 30 minutes. Place the flour in a shallow bowl. In a second bowl, whisk the egg, baking powder, and baking soda. Once combined, add the milk.

3. Place the chicken pieces, one at a time, in the flour and toss to coat. Shake off any excess and roll the pieces in the egg mixture with the other hand. Drain to remove any excess and place back in the flour. Toss to coat. Place pieces on the rack.

4. Heat the oil in a chicken fryer pan over medium-high heat to 360°F. Add a piece of chicken to the pan, skin side down. Add in two more pieces of chicken, waiting 1 minute between each. Cover and cook for 4 minutes, or until the bottom of the first piece is a deep golden brown. Turn over. Turn over the other pieces after waiting for intervals of 1 minute. Cook the second side of each for 6–7 minutes.

5. Remove the cooked chicken from the pan and place on a paper towel lined plate. Wait for 4–5 minutes, or until the oil has come back up to 375°F, before repeating Step 4 with the next batch of chicken. Serve warm or cold.

Avoiding Doughy Hands

If you keep one hand reserved for the flour and make sure not to get it wet, and keep the other hand reserved for the batter and avoid touching the flour, you should be able to coat the chicken without letting the dough coat your fingers. Letting the chicken rest to drip off excess batter and flour will result in a thinner and crispier coat with less waste floating in the oil.

Garlic and Herb Roast Chicken

Even if you’re a novice cook, this delicious and aromatic roast chicken will impress your guests. It’s also a great recipe to try in a new skillet.

Serves 4–6

Ingredients

1 whole roaster chicken (5–7 pounds)

2 cloves garlic, sliced

3 tablespoons chopped fresh herbs, or 1 tablespoon dried oregano, basil, or thyme

1 teaspoon salt

¹⁄₄ teaspoon pepper

3 tablespoons butter

1 tangerine or small orange

2 baking potatoes

1. Preheat oven to 425°F. Remove any giblets or other loose bits from the cavity of the chicken and rinse it inside and out with cold water. Pat dry. Mix the garlic slices, herbs, spices, and 2 tablespoons of butter together.

2. Starting at the breast near the neck, slide your fingers between the skin and the meat. Spread half the butter mixture between the skin and the breast meat. Spread the remainder of the butter and herb mixture between the skin and meat on the thighs and legs. Sprinkle with salt and pepper.

3. Roll the orange across a counter, and poke several holes in it. Place inside the cavity of the chicken.

4. Place a 10" or 12" skillet over medium heat. Spread the remaining tablespoon of butter over the bird. Place breast side up in the skillet and turn off the heat. Place the skillet into the center of the oven. Cook for 10 minutes. Wash the potatoes and cut into long strips no more than ³⁄₄" thick. Sprinkle with salt and pepper. Set aside.

5. Turn the oven down to 375°F and remove the pan. Turn the bird on its side. Pile the potatoes around the chicken to keep it from falling over. Return the pan to the oven for 15 minutes. Turn the bird to its other side, and cook for 15 more minutes.

6. Carefully turn the chicken on its back and cook for 30 minutes. Use a thermometer to make sure that the meat of the thickest part of the thigh is at least 165°F. Remove from the pan and place on a cutting board or platter. Cover loosely with foil to keep warm and let rest for 15 minutes before cutting and serving.

Apricot and Provolone-Stuffed Chicken Thighs

Try other types of dried fruit in this company-ready meal. Dates, dried cherries, or dried cranberries would work well.

Serves 4

Ingredients

2 tablespoons olive oil

1 large onion, thinly sliced

1 carrot, thinly sliced

1 stalk celery, thinly sliced

4 boneless, skinless chicken thighs

¹⁄₂ cup dried apricots, chopped

¹⁄₂ cup provolone cheese, cubed

³⁄₄ cup panko or unseasoned bread crumbs

1 tablespoon chopped fresh thyme

Salt and pepper, to taste

1. Place a skillet over medium-high heat. Once it is heated, add the oil and onion and cook for 10–12 minutes. Remove half of the onion mixture from the skillet and place it into a bowl.

2. Add the carrot and celery to the skillet and cook for 4–5 minutes, or until the celery is just starting to soften. Turn off the heat.

3. Trim any excess fat from the thighs and lightly pound them so they’re flat. Add the apricot, cheese, panko, thyme, and a sprinkle of salt and pepper to the bowl. Toss lightly and add ¹⁄₄ of the mixture to each thigh.

4. Roll the thigh starting with the widest edge and rolling toward the smallest edge. Use toothpicks or kitchen twine to hold it together. Place it back in the skillet over medium-high heat. Move the vegetables to the edges of the skillet. Sear the chicken on each side for 3–4 minutes, or until it is lightly browned on all sides.

5. Reduce the heat to medium-low, cover, and cook for 20 minutes, until the center measures 150°F. Turn off the heat and let it rest for 5 minutes before serving.

Chicken Thighs — the New Chicken Breasts?

Boneless skinless chicken breasts are the most common cut at grocery stores, which means other cuts are often cheaper. Chicken thighs do have about 10 percent more of your recommended daily allowance of fat than breast meat, but they have only about 50 more calories.

Date, Honey, and Balsamic Chicken

Serve this chicken over rice or even mashed potatoes to catch all the sauce. You may also want to serve this dish over a pile of steamed cauliflower.

Serves 4

Ingredients

1 cup dried dates (about 12)

¹⁄₂ cup honey

¹⁄₂ cup balsamic vinegar

¹⁄₂ teaspoon salt

¹⁄₂ teaspoon Hungarian paprika

1 cup flour

4 boneless, skinless chicken breasts

3 tablespoons vegetable oil

1. Remove the pits from the dates and finely chop. Place them in a bowl with all of the other ingredients except the chicken and oil. Microwave in 20 second increments while stirring until the honey and vinegar can be easily combined. Pat the chicken breasts dry and place them in the marinade. Cover the bowl and let it sit on the counter for 30–60 minutes.

2. Place a skillet over medium-high heat and add 2 tablespoons of oil. Remove each breast from the marinade and let the excess marinade drip off. Once the oil is hot, add the chicken to the skillet so the pieces don’t touch. (Cook in batches if necessary.) Cook the first side for about 3 minutes. Turn and cook the second side for 3 minutes.

3. Reduce the heat to medium and cook until the center is no longer pink. Remove the breasts from the pan and let them rest. Pour the remaining marinade into the skillet and bring to a boil before pouring over the breasts.

Seared Duck Breast

If you’ve never tried duck, this is an easy introduction to this rich and highly flavored poultry. Keep leftover duck fat in your refrigerator for a month and substitute it for oil or butter when pan-frying vegetables, potatoes, or even other meat.

Serves 2

Ingredients

1 quart warm water

¹⁄₄ cup table salt

2 tablespoons sugar

2 boneless, skin-on duck breasts

Fruit Compote, to taste (see sidebar for recipe)

1. Place the water, salt, and sugar in a small saucepan over medium heat. Stir until the salt and sugar have dissolved. Transfer to a large sealable container. Place the duck breasts on a cutting board and drag a knife across the skin in diagonal lines that are 1" apart. Rotate the breast and cut again to create a diamond pattern. Place the duck in the brine in the refrigerator. Let it rest for at least 8 (but no more than 24) hours.

2. Preheat oven to 400°F. Heat a skillet over medium heat. Remove the duck from the brine and pat dry. Place the breasts skin side down in the skillet and cook for 1 minute. Nudge the breasts to loosen them if necessary and cook for 5 more minutes.

3. Turn off the heat and drain the fat. Flip the breasts over so they’re skin side up and place skillet in the middle of the oven for 5 minutes.

4. Remove from the oven. Cover the skillet with a lid, and let sit for 4 minutes. Remove the breasts from the pan and place on a plate loosely covered with foil for 5 minutes.

5. Cut the breasts in ¹⁄₂" thick slices on an angle. Fan out on a plate before pouring compote over them to serve.

Fruit Compote

Mince 1 shallot and place it in a hot skillet with 2 tablespoons of duck fat. Cook for 3 minutes. Stir in ¹⁄₂ cup fruit jam, ¹⁄₄ cup sherry, crème de cassis, or a similar liqueur, and 2 tablespoons balsamic vinegar. Cook for 1 minute before spooning it out of the pan and over the sliced duck breast.

Zesty Cumin-Chili Turkey Breast

A large turkey breast can serve six to eight people. It’s much easier to cook than a full turkey, and you don’t need to worry about cooking dark and light meat together.

Serves 6–8

Ingredients

1 4- or 5-pound turkey breast

3 tablespoons ground cumin

1 teaspoon table salt

¹⁄₂ teaspoon ground black pepper

¹⁄₂ teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

2 tablespoons olive oil

¹⁄₂ cup chicken or turkey stock

2 tablespoons flour

1. Rinse the turkey breast. If desired, remove the skin and bones before cooking. Pat the breast dry.

2. Combine all of the spices in a small bowl and stir to combine. Rub the spice mix over the meat. Place it in a sealable container and store in the refrigerator for 4–24 hours.

3. Preheat oven to 325°F. Place a skillet over medium-high heat. Add the oil and the turkey breast. Cook on each side for 4–5 minutes, or until it is lightly seared.

4. Place the pan in the center of the oven and cook uncovered for 1¹⁄₂ hours, or until a meat thermometer registers 155°F. Remove the meat from the pan, cover, and let it rest for 10 minutes.

5. Add the stock to the pan and scrape to remove any stuck on bits from the bottom of the pan. Add the flour, whisking continually for several minutes. Place the pan over medium heat and cook until thickened. Slice the turkey and serve the pan sauce over the slices while warm

Coq Au Vin

This rustic French stew features chicken and aromatic vegetables in a rich red wine sauce. Most French cooks have their own version; it’s classic comfort food.

Serves 4–5

Ingredients

4 slices bacon

1 fryer chicken, or 3–4 pounds of chicken thighs

¹⁄₂ cup flour

1 teaspoon salt

¹⁄₄ teaspoon ground pepper

1 cup chicken broth

2 cups dry red wine

2 tablespoons Dijon mustard

2 cloves garlic, minced

3–4 stalks fresh thyme

3 bay leaves

2 celery stalks

2 carrots

1 medium onion

2–3 tablespoons flour

1. Preheat oven to 325°F. Place a Dutch oven over medium heat. Cut the bacon into 1" pieces and add to the pot. Cook until they start to turn crispy and remove. Drain all but 1 tablespoon of the drippings.

2. Rinse the chicken under cold water and pat the pieces dry. Combine the flour, salt, and pepper in a wide, shallow bowl. Dredge the pieces through the flour and place them skin side down in the skillet. Cook for 3–4 minutes on each side, or until they’re lightly honey-colored. Cook in batches if necessary.

3. Remove the chicken once it’s cooked, and add the broth, wine, mustard, and garlic. Turn off the heat and place the chicken back in the Dutch oven.

4. Tuck the thyme and bay leaves amongst the chicken. Sprinkle the celery, carrots, and onion on top of the chicken. Cover and place in the oven. Cook for 2–2¹⁄₂ hours.

5. Remove the chicken and vegetables to a large bowl and cover to keep warm. Discard the thyme and bay leaves. Place the Dutch oven over medium-high heat and let most of the liquid evaporate.

6. Stir in a tablespoon of flour and whisk quickly to keep from getting lumps. Once you have thick gravy, pour it over the chicken pieces in the bowl and serve warm.

Smoked Turkey Chili

If you like the idea of making this dish but don’t have four to five hours, substitute three 15-ounce cans of white beans for the dried, and cook for 20 minutes on medium low.

Serves 4–6

Ingredients

1 pound cannellini or Great Northern beans

Water, as needed

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 smoked turkey leg, meat removed and chopped

6 cups vegetable stock

1 teaspoon cayenne powder

¹⁄₂ teaspoon chili powder

1. Sort the beans and remove any debris. Place them in a large bowl and cover them with water by several inches and soak overnight. Drain and rinse the beans.

2. Place a Dutch oven over medium-high heat. Once it’s heated through, add the oil and the onion. Cook the onions for 8–10 minutes.

3. Lower the heat to medium and stir in the garlic and the cumin. Cook for 1 minute before adding the turkey meat and the stock.

4. Bring to a simmer before adding the beans, cayenne powder, and chili powder. Reduce the heat to low and simmer for 4–5 hours, or until the beans are tender.

Boston Baked Beans

This dish has been a Boston specialty since the colonial days. Here, a Dutch oven takes the place of the traditional clay bean pot.

Serves 6–8

Ingredients

1 pound small white or pink beans

Water, as needed, plus 9 cups

4 ounces salt pork, rind removed and cut into ¹⁄₂" cubes

3 slices bacon, cut into matchsticks

1 medium onion, finely chopped

¹⁄₂ cup molasses

2 tablespoons stone-ground or brown mustard

1 tablespoon apple cider vinegar

Pinch salt

Pinch pepper

1. Rinse the beans and remove any bad beans or debris. Cover the beans with 3" of water and soak overnight. Place the salt pork in water in the refrigerator.

2. Preheat oven to 300°F. Place the salt pork and bacon in a Dutch oven over medium-high heat. Cook for 7–9 minutes until the bacon is crispy. Drain off almost all pork fat. Add the onion and cook for 7–8 minutes.

3. Stir in the molasses, mustard, drained beans, and 9 cups water. Turn the heat to high and boil. Stir, cover, and cook in the middle of the oven for 3 hours.

4. Remove the lid and stir. Cook for another 1–1¹⁄₂ hours. The liquid should thicken to a syrup consistency. Stir in the vinegar, salt, and pepper. Serve hot or warm.

Javanese Chicken Soup

This is a traditional Indonesian soup. It’s fragrant with lemongrass, ginger, cilantro, and other Spice Island flavors.

Serves 6–8

Ingredients

1 (3–3¹⁄₂ pound) chicken

2 quarts water

2 stalks lemongrass

Zest from 1 lime

1 teaspoon salt

2 jalapeño peppers or 1 serrano pepper

1 teaspoon ground coriander

1 teaspoon ground cumin

3 shallots, peeled

3 garlic cloves

1 teaspoon ground turmeric

2" piece ginger, peeled

1 package glass noodles

Juice from 1 lime

¹⁄₄ cup chopped cilantro

1. Place a large Dutch oven over medium-high heat. Rinse the chicken and place breast down in the pan. Add the water. Cut off the base and the tips of the lemongrass and cut the stalk into 4" pieces. Tuck around the chicken. Sprinkle the zest in the water. Bring to a boil and skim the foam off the surface.

2. Once it boils, reduce the heat to low and cover the pan with a lid. Cook for 45 minutes and skim the foam off the top. Meanwhile, combine all of the remaining ingredients except noodles, lime, and cilantro in a food processor. Pulse for several minutes to create a creamy paste.

3. Once the chicken is cooked so the legs are loose, remove the chicken to a platter or bowl. Increase the heat to medium and stir in the flavoring paste.

4. Remove the skin from the chicken and discard. Cut off the chicken in large chunks and discard the bones. Return the chicken to the pot and cook for 10 minutes. Cook the glass noodles according to package directions. Place in bowls and top with stew. Garnish with lime juice and cilantro.

Sweet Potato and Peanut Soup

Peanuts and sweet potatoes are staples in many West African countries. You can garnish this spicy soup with some finely chopped roasted peanuts.

Serves 4–6

Ingredients

1 tablespoon olive oil

1 large white onion, chopped

6 cloves garlic, minced

3 carrots, chopped

2 large sweet potatoes, peeled and cubed

1 teaspoon salt

1 teaspoon cumin

1 teaspoon thyme

1 teaspoon smoked paprika

¹⁄₂ teaspoon turmeric

¹⁄₄ teaspoon cinnamon

¹⁄₂–1 teaspoon hot sauce

Ground black pepper to taste

1 15-ounce can diced tomatoes

6 cups vegetable or chicken broth

¹⁄₂ cup peanut butter

1 diced scallion

1. Place a large pot over medium heat. Once it is warmed, add the oil and the onions. Cook for 5–7 minutes. Add the garlic and cook for 1 minute. Add the carrots, sweet potatoes, and the spices and stir thoroughly. Cook for 5 minutes and add a little broth if necessary to keep the vegetables from sticking.

2. Increase the heat to medium-high and add the can of tomatoes and the broth. Stir the bottom of the pan. Bring to a boil. Reduce the heat to low and let the vegetables simmer for 25–30 minutes. Use a stick blender or potato masher to break up the potato chunks and make smooth.

3. Increase the heat to medium and stir in the peanut butter. Cook for 5 minutes until the peanut butter is thoroughly combined and warmed. Serve over rice with a sprinkle of scallion for garnish.

Crawfish Maque Choux

This Cajun dish (pronounced MOCKshoe) is very easy to prepare once the vegetables are chopped and the corn is cut off the cob. It also makes a great side dish for grilled fish.

Serves 4

Ingredients

2 (12-ounce) packages frozen crawfish tails, or 2 pounds medium shrimp, peeled and deveined

¹⁄₂ cup dry white wine

Juice from 1 lemon

¹⁄₂ teaspoon salt

8 ears white corn on the cob

3 tablespoons bacon drippings or olive oil

1 green bell pepper, finely chopped

1 large white onion, finely chopped

¹⁄₄ cup butter

2 tablespoons heavy cream or wholemilk

2 cups chicken stock

1 (15-ounce) can diced tomatoes, drained

1 teaspoon ground black pepper

¹⁄₂ teaspoon Tabasco sauce

2 tablespoons chopped parsley

1. Place the crawfish or shrimp in a large glass bowl. Add the wine, lemon juice, and salt and toss to combine. Let it marinate for 20 minutes. Stand each ear of corn on end and cut the kernels off. Then run the back of the knife down the cobs to get the corn milk and corn germ out of the cob.

2. Place a large skillet over medium heat. Add the bacon drippings and bell pepper and cook for 2 minutes, stirring frequently. Add the chopped onion and cook until it is translucent and just starting to brown. Remove the vegetables to another bowl.

3. Add the corn, butter, cream, and stock. Stir continuously for 10 minutes until some of the stock has evaporated. Add the tomatoes and cook for 5 minutes.

4. Discard the marinade from the shellfish and add the meat to the skillet. Cook while stirring frequently for 5 minutes. If the mixture seems a bit dry, add some more stock or water. Add the black pepper and the reserved vegetables. Taste before adding Tabasco sauce and salt if necessary. Serve in bowls immediately and garnish with parsley.

Shrimp Fra Diavolo

This spicy dish is easy enough for a weeknight dinner but elegant enough for company. Serve it with lightly dressed greens and a crusty loaf of bread.

Serves 4–6

Ingredients

1 pound linguini

3 tablespoons olive oil

1 pound shrimp (31–40 count), peeled and deveined

1 teaspoon red pepper flakes

1 teaspoon salt

¹⁄₄ cup sweet white wine

4 cloves garlic, thinly sliced

1 (15-ounce) can chopped tomatoes

1 cup dry white wine

¹⁄₄ cup parsley, chopped

1. Cook the linguini according to the package directions. Place a skillet over medium heat. Once it is heated add 1 tablespoon of olive oil, shrimp, red pepper flakes, and salt. Stir frequently for 2 minutes to keep everything from sticking.

2. Turn off the heat and pour in the sweet wine. Toss and let sit for 2 minutes. The residual heat should cause most of the wine to evaporate. Pour the contents into a bowl and set aside.

3. Return the skillet to the stove over low heat. Once it is heated, add 2 tablespoons of olive oil and the garlic. Cook for several minutes. Once it starts to turn golden brown, remove from the oil and set aside to drain. If the oil gets frothy, lower the heat.

4. Stir in more red pepper flakes if desired, tomatoes, and the dry wine. Increase the heat to medium and simmer for 10 minutes to reduce. Stir in parsley. Divide pasta and top with the shrimp and sauce.

Cooking with Wine When You Don’t Drink It

Common advice on choosing cooking wine is “if you wouldn’t drink it, then don’t cook with it.” But what do you do if you don’t drink wine? Avoid cooking wine because it is full of preservatives and salt that will clash with many dishes. Look for dry or sweet on the label and match it to the recipe.

Barbecued Salmon

Since salmon is a high-fat fish, it’s a good choice for grilling. The flavor of the salmon will depend on the type of barbecue sauce you use — sweet, smoky, or spicy.

Serves 4

Ingredients

1 tablespoon vegetable oil

Pinch salt

Pinch pepper

4 (6–8-ounce) salmon steaks

¹⁄₄ cup barbecue sauce

1. Brush a grill pan lightly with vegetable oil and place over medium-high heat.

2. Sprinkle salt and pepper over the salmon. Brush one side of the salmon lightly with barbecue sauce. Place that side down on the warmed pan. Brush the other side with barbecue sauce.

3. Cook for 3 minutes on each side, or until it is opaque about half-way up the side of the fillet. Once the salmon is cooked through, brush it again with a light coating of barbecue sauce and serve while warm.

Seared Tuna with Cilantro Sauce

Tuna is a low-fat fish and can become dry and bland when cooked through. Rare tuna provides a pleasant combination of cooked and rare textures.

Serves 2

Ingredients

1 bunch cilantro, rinsed and picked over

¹⁄₄ cup water

2 teaspoons plus 1 pinch salt

¹⁄₄ cup rice wine vinegar

¹⁄₂ cup safflower or canola oil

1 (12–16-ounce) tuna steak

Pinch salt

Pinch pepper

2 cloves garlic, peeled and smashed

1 tablespoon olive oil

1. Roughly chop the cilantro. Place in a blender with the water, 2 teaspoons salt, and vinegar. Pulse on liquefy for several minutes until the contents are smooth. Pour the safflower oil in slowly while the blender runs. Taste and season with salt as needed.

2. Rinse the tuna under cold water and pat dry. Sprinkle with salt and pepper. Place a skillet over medium-high heat. Once it is heated through, add the garlic cloves and olive oil. Toss to coat and move the cloves to the edges of the pan.

3. Place the tuna in the middle of the skillet and cook for 2 minutes on the first side. Flip it to the second side and cook for 1 minute. This will make it rare.

4. If you prefer a medium-done tuna, cook for 4 minutes on the first side and 3 minutes on the second with the skillet over medium heat.

5. Slice the steak against the grain and drizzle the cilantro sauce over the fish. Serve while warm.

Use the Sauce Again

This recipe makes a cup of sauce and you’ll likely use ¹⁄₄ cup or less, but don’t discard the remainder. You can use it as a salad dressing, drizzle it over sliced fresh tomatoes, or mix it into potatoes or rice as a side. You can store it in a tightly sealed container for a few weeks in your refrigerator.

Butter-Basted Grilled Lobster Tails

Lobster is the ultimate celebration food. Lobster is expensive, and buying just the tails is even more so, but sometimes a splurge is worth it.

Serves 2

Ingredients

2¹⁄₂ pounds lobster tails

2 tablespoons chives, minced

2 tablespoons olive oil

2 tablespoons butter

2 cloves garlic, minced

¹⁄₄ cup water

2 tablespoons parsley, chopped

1. Place the lobster tails on the cutting board shell side down. Cut through the belly shell from the top, through the meat, and through the back shell. Don’t cut through the fin portion of the tail. Gently pull the sections of meat away from the shell. Rinse the tails in cold water.

2. Combine the chives and 1 tablespoon olive oil in a small bowl. Rub the mixture over the meat and shell.

3. Place a grill pan over high heat. Once it’s heated through, brush the surface of the pan with the remaining olive oil. Place the lobster shell side down on the grill. Cover and cook for 1 minute. Turn the lobster and cook on the other side for 1 minute, covered. The lobster should still be pink in the middle. Remove it from the pan.

4. Lower the heat to medium and add the butter. Once the butter has melted, add the garlic and water and rotate back and forth to combine. Bring to a simmer.

5. Hold the skillet at an angle so the sauce pools to one side. Place the lobster back in the pan on the side farthest away from the flame. Use a long-handled spoon to scoop butter and pour it over the lobster. Baste with the pan at an angle for 5 minutes or until the lobster is cooked through. Sprinkle with parsley, pour the remaining sauce over the lobster, and serve.

Steamed Mussels in White Wine Sauce

Make sure you have plenty of crusty bread to sop up the flavorful sauce.

Serves 2

Ingredients

Water, as needed

1 cup cornmeal

2 pounds fresh mussels

2 tablespoons butter

1 medium yellow onion, thinly sliced

1 large clove garlic, minced

2 cups dry white wine or ale

3 tablespoons fresh tarragon or thyme, chopped

1. Fill a very large bowl half full of water that is cool to the touch. Sprinkle the cornmeal across the top of the water and let it settle. Use a plastic bristle brush to remove any dirt or other unwanted debris from the mussels. To remove the beard, place the back of a butter knife on one side of the beard and your thumb on the other side. Pinch the beard between your thumb and the knife and pull using a side-to-side motion.

2. Place mussels into the bowl. Shake the bowl every few minutes to keep the cornmeal floating. Let them sit in the water for 30 minutes. Every 10 minutes gently nudge the bowl to create waves. The mussels should expel any dirt they have stored and replace it with the cornmeal.

3. Place a Dutch oven over medium heat and add the butter. Add the onions and stir to coat in butter. Stir frequently until they are mostly translucent.

4. Add the garlic and stir. Cook for 3–4 minutes. Add the wine and herbs. Cover and bring to a boil.

5. Remove the lid and gently add mussels to the pan, leaving the dirt in the bottom of the bowl. When all of the mussels are added, increase the heat to high and cook for 3–4 minutes.

6. Scoop the mussels into bowls and keep them warm. Let the liquid in the pan continue to boil for 5–10 minutes until reduced by half. Pour the liquid and onions over the mussels. Serve with crusty bread.

Caring for Your Mussels

Discard any mussels with cracked shells. If you tap an open mussel, it should close; if it doesn’t, discard it. Make sure they are wrapped in something damp and placed in a mesh bag since they need airflow. Keep them in the bottom of your refrigerator wrapped in wet newspaper for up to 48 hours, but they’re best the same day they’re purchased.

Caramelized Ribeye Steaks with Wasabi

The wasabi in this Japanese-style dish gives the steak its punch. If you don’t have wasabi you can substitute 1 teaspoon of prepared horseradish or 1 tablespoon of dried mustard powder.

Serves 4

Ingredients

Juice of 4 limes

¹⁄₂ cup soy sauce

3 cloves garlic, minced

1 teaspoon wasabi powder

1 cup Sweet Chili Sauce (see below)

4 (6-ounce) ribeye steaks

2 tablespoons olive oil

1. Preheat oven to 450°F and place a rack in the center of the oven.

2. Whisk together the lime juice, soy sauce, garlic, wasabi powder, and Sweet Chili Sauce.

3. Place a skillet over medium-high heat. Once it is heated add half of the oil and two of the steaks. Cook on each side for 2 minutes. Repeat with the other steaks.

4. Turn off the heat, place all of the steaks in the skillet, and pour the sauce on the steaks. Cook in the oven for 7–10 minutes; 7 minutes for medium-rare and 10 minutes for medium-well.

5. If the steaks don’t sit flat in the skillet, flip them halfway through the cooking time. Serve with white rice.

Sweet Chili Sauce

This is a great dipping sauce for egg rolls, wontons, or grilled meat. In a blender add 4 minced garlic cloves, 2 tablespoons honey, the juice of 4 limes, 2 tablespoons fish sauce, and one to two Thai red chili peppers that have been stemmed and chopped. Purée until thin, and add more lime juice if you want a thinner texture.

Swedish Meatballs

These meatballs are traditionally served with boiled potatoes and lingonberry jam. Their small size makes them perfect for party buffets.

Serves 4–6

Ingredients

1 teaspoon plus 1 pinch salt

1 small onion, minced

2 slices white sandwich bread, crust removed

1 large egg, lightly beaten

3 tablespoons milk

8 ounces lean ground beef

8 ounces ground pork

Large pinch nutmeg

Large pinch allspice

Large pinch pepper

1–2 cups vegetable oil

1 tablespoon butter

1 tablespoon all-purpose flour

2 cups chicken broth

2 teaspoons honey

2 bay leaves

¹⁄₂ cup milk

Juice of 1 lemon

1. Sprinkle 1 teaspoon salt over the onion and set aside. Cut the bread into cubes and place in a large bowl. Add the egg and milk and mash into a paste. Add the beef, pork, the onion, nutmeg, allspice, and pepper. Mix together with your hands. Use a tablespoon to create evenly sized meatballs.

2. Place skillet over medium-high heat and add enough oil so it is ¹⁄₂" deep. Once the oil is heated, add a single layer of meatballs so they don’t touch. Roll them frequently so they brown evenly for 8–10 minutes. Reduce the heat if the oil starts to smoke. Place the meatballs on paper towels to drain and keep warm.

3. Drain the oil from the pan, but leave the brown bits. Add the butter; when it has melted and is just starting to turn brown, sprinkle the flour over the surface and whisk for about 1 minute.

4. Stir in the broth, honey, and bay leaves, whisking and scraping the bottom of the skillet. Bring the mixture to a simmer and cook for 5 minutes.

5. Once the sauce has thickened, stir in the milk. Return the meatballs to the skillet and simmer for about 5 minutes so they’re heated through. Discard the bay leaves, stir in the lemon juice, and taste before adding salt and pepper. Serve with boiled egg noodles.

Mussamun Curried Beef

Mussamun is a type of Thai curry paste that is popular in Southern Thailand. It is an intensely flavored, but lightly spicy curry paste.

Serves 4

Ingredients

2 tablespoons peanut oil

1 large yellow onion, sliced

1 teaspoon dried chili powder

1 teaspoon ground coriander

1 teaspoon ground cumin

¹⁄₂ teaspoon black pepper

¹⁄₂ teaspoon ground nutmeg

1" piece ginger, peeled and shredded

1 serrano or Thai chili, thinly sliced

1 lemongrass stalk

1 (15-ounce) can coconut milk

¹⁄₂ pound beef sirloin, cut into cubes

1 teaspoon soy sauce

2 teaspoons sugar

1. Place a skillet over medium heat and once it’s heated add the oil and onion. Stir frequently and cook for 7–9 minutes or until the onion is lightly browned.

2. Stir in the dried spices, the ginger, and the chili and cook for 3–5 minutes, or until the spices are fragrant.

3. Remove the outer leaves from the lemongrass stalk. Cut off the base end and the top dried portion. Cut the stalk in half lengthwise and then into 1" chunks. Stir the lemongrass and the coconut milk into the skillet.

4. Add the cubed beef, soy sauce, and sugar to the skillet. Stir to combine and cook for 7–10 minutes. Serve over Jasmine rice.

Hearty Beef Stew

This easy, comforting stew is probably just like the one your mom made. You can vary the flavors by changing up the vegetables. Try sweet potato, parsnip, rutabaga, or even celery root for a change of pace.

Serves 6–8

Ingredients

2–4 tablespoons vegetable oil

2¹⁄₂ pounds beef chuck, cut into 2" cubes

Pinch salt, plus 2 teaspoons

Pinch pepper

2 tablespoons butter

2 medium onions, peeled and quartered

5 cloves garlic, crushed

2 tablespoons tomato paste

¹⁄₃ cup all-purpose flour

10 cups beef or chicken broth

1 tablespoon dried thyme

2 bay leaves

4 medium red potatoes, cut into large cubes

4 carrots, peeled and cut into 2" pieces

2 celery stalks, cut into 2" pieces

1 (14.5 ounce) can whole, peeled tomatoes

3 tablespoons red wine or balsamic vinegar

1. Place a large Dutch oven over medium-high heat. Once it’s heated, add 1 tablespoon of oil. Season the meat with a pinch of salt and pepper and add one layer to the pan. Cook for about 8 minutes turning so all of the beef is browned. Remove and set aside. Repeat with the rest of the beef, adding more oil as necessary.

2. Add the butter. Once it has melted, add the onion and stir frequently for 5 minutes. Add garlic and cook for 1 minute. Add the tomato paste and cook for 1 minute.

3. Return the beef to the pan and stir until it is coated evenly. Sprinkle the flour over the beef. Stir and cook for 4 minutes.

4. Add the broth and simmer. Add the thyme, bay leaves, and 2 teaspoons of salt. Reduce the heat to low, cover, and simmer for 1¹⁄₂ hours.

5. Add the potatoes, carrots, celery, and tomatoes. Cook for 1 hour. Discard the bay leaves and thyme sprigs. Stir in the vinegar. Taste and season with salt and pepper as needed. Serve warm.

Beef Stew Meat Isn’t the Best for Stew

Meat labeled “beef stew meat” tends to be small, odd-shaped pieces from different cuts. They’re apt to have fat and sinew that requires trimming, and will not cook uniformly. Chuck comes from the shoulder of the cow. It is a flavorful but tough cut that is best when braised, as in stew.

Ropa Vieja

This Cuban shredded beef can be served over rice or wrapped in tortillas. Pass hot sauce on the side.

Serves 4

Ingredients

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon mild chili powder

1 teaspoon ground coriander

1 teaspoon dried oregano

1 pound flank steak

2 teaspoons olive oil

1 carrot, sliced

1 onion, sliced

1 celery stalk, sliced

1 poblano pepper, sliced

1 red bell pepper, sliced

2 cloves garlic, minced

2 tablespoons tomato paste

4 large tomatoes, roughly chopped

¹⁄₄ cup sherry vinegar

2 cups beef broth

Salt, to taste

Pepper, to taste

1. Combine the five spices in a bowl. Trim the excess fat, and press spices into the meat. Cut the meat into pieces small enough to fit in the skillet.

2. Place a Dutch oven over high heat and add the oil. Sear meat for 2 minutes on each side. Reduce the heat to medium, place the meat in a bowl, and cover.

3. Sprinkle the carrot, onion, celery, peppers, and garlic into the pan, stirring continuously for 7–10 minutes. Add the tomato paste, tomatoes, and vinegar, and stir. Place the meat in the pan and add enough beef broth so half of the pan is full, but don’t cover the meat.

4. Turn the heat to high and as soon as the liquid starts to simmer, turn the heat to medium-low, cover with a lid, and cook on a low simmer for 1¹⁄₂–2 hours. Take the meat out of the pan and rest in a bowl.

5. Turn off the heat and let the pan sit for 10 minutes. Use a large spoon to skim the fat off the surface. Turn the heat up to high and boil until it is reduced to a third of its original volume. Shred the meat, then add it back to the pan. Cook for 3–5 minutes. Taste and season with salt and pepper.

Corned Beef Brisket

Making your own corned beef is cheaper and tastier and often more tender than corned beef you can buy. Brisket tends to be a tough cut of meat and the brining and curing process helps to tenderize it.

Serves 6–8

Ingredients

1 beef brisket, trimmed of fat

Water, as needed

1 cup kosher salt

¹⁄₂ cup brown sugar

2 tablespoons sodium nitrite, or meat cure

4 whole anise

1 teaspoon peppercorns

1 teaspoon mustard seeds

1 cinnamon stick, broken

8 whole cloves

3 bay leaves

6 allspice berries

1 teaspoon fennel seeds

2 pounds ice

1 large onion, quartered

4 large carrots, chopped

3 celery stalks, chopped

4 large potatoes

1. Place the brisket in a stockpot. Cover with water and stir in the salt, sugar, nitrite, anise, peppercorns, mustard seeds, cinnamon stick, cloves, bay leaves, allspice berries, and fennel seeds. Set on high heat and stir frequently until the sugar and salt are dissolved. Remove the pan from the heat and add ice.

2. Transfer the brine to 2-gallon sealable bag. Add the brisket to the bag, seal it, and place it inside another container. Place it in the refrigerator for 10 days. Stir the brine daily. After the brining period, remove the brisket from the brine and rinse.

3. Place the brisket in a large Dutch oven. Add the onion, carrots, and celery around the brisket. Cover with water by 1". Place over high heat and bring to a boil.

4. Place the pan over low heat, cover, and simmer for 4 hours. Add the potatoes and cook for 1 hour. Remove the meat from the liquid and slice it thinly against the grain. Serve warm or cool.

Classic Corned Beef and Cabbage

Cabbage is often served with this dish. Once the corned beef is cooked, remove it and the vegetables from the pan and set aside to keep them warm. Increase the heat to high and add a head of cabbage that is cored and quartered. Cook for 10 minutes. Drain and serve.

Pork Chops in Dijon-Caper Sauce

Capers add a pleasantly salty taste to this dish. If you can’t find capers, substitute finely chopped green olives.

Serves 4

Ingredients

4 (9-ounce) pork chops (1¹⁄₄" thick)

Salt, to taste

Pepper, to taste

1 tablespoon olive oil

1 cup low-sodium chicken or vegetable broth

¹⁄₃ cup capers

2 tablespoons Dijon mustard

2 tablespoons sweet cream butter

1. Trim off any excess fat from the pork chops. Rinse and pat dry. Sprinkle each side lightly with salt and pepper.

2. Place a large skillet over medium-high heat. Once it is heated, add the oil and pork chops. Cook on each side for 5 minutes until evenly browned. Place them on a plate and cover with foil.

3. Pour the broth into the pan and use a spoon to remove any stuck-on bits. Boil. Whisk in the capers, mustard, and butter. Once the butter has melted, return the chops to the skillet and continue cooking for 3–5 minutes until no pink juices run from a small cut in the center. Place them on a plate and cover with the foil again.

4. Turn the heat up to high and reduce the liquid in the pan by half. Pour over the chops and serve.

Capers

Capers are immature flower buds that have been pickled in vinegar, most commonly used in Mediterranean cuisines. Most capers are about the size of a corn kernel. Once the fruit flowers it becomes a berry (called a “caperberry”), which can also be pickled and served. Because of its volcanic soil, the Greek island of Santorini is known for having the most flavorful capers.

Ginger, Garlic, and Apricot-Stuffed Pork Roast

The apricots are tart and sweet and complement the pork and the sauce. This dish is fairly easy to make but the apricot nestled in the meat looks impressive once it is sliced.

Serves 6

Ingredients

1 (3-pound) pork roast

2 teaspoons fresh oregano, finely chopped (or 2 tablespoons dried)

3" piece fresh ginger, peeled and cut into 10 slices

5 cloves garlic, cut into halves

5 apricots, cut into halves

1 tablespoon caraway seeds

1 teaspoon salt

¹⁄₄ teaspoon ground black pepper

2 tablespoons olive oil

2 cups chicken stock

2 shallots, minced

¹⁄₂ cup balsamic vinegar

1 tablespoon butter

1. Preheat oven to 425°F. Trim away most of the fat from the roast, but leave a thin layer on top. Cut ten evenly spaced holes that are 1¹⁄₂" deep. Rub a pinch of oregano into each hole. Add a piece of ginger, a piece of garlic, and a piece of apricot into each hole.

2. Combine the rest of the oregano with the caraway seeds, the salt, and the pepper. Rub the roast with 1 tablespoon of oil, and rub the herb and spice mixture over the roast.

3. Place a skillet over medium-high heat. Once the skillet is heated, add the roast, fat side down, and cook on each side for 5 minutes.

4. Once all of the sides are browned, remove the skillet from the heat and place it in the middle of the oven. Roast for 40–60 minutes or until the center of the roast registers 150°F.

5. Remove the roast from the pan, cover with foil, and let it rest for 10 minutes while you make the sauce.

6. Place the chicken stock, 1 tablespoon of oil, shallots, and the balsamic vinegar in the skillet and place over medium heat. Use a spoon to scrape up any stuck-on bits. Cook for 8 minutes, or until slightly reduced. Whisk in the butter and season to taste with salt and pepper. Remove from the heat and serve in a bowl to pour over the roast.

Oven-Roasted Spareribs

This is one of the easiest ways to prepare falling-off-the-bone spareribs. For a barbecued flavor, brush on two cups of your favorite barbecue sauce during the last 30 minutes of roasting.

Serves 4

Ingredients

4 pounds spareribs

Salt, to taste

Pepper, to taste

1. Preheat the oven to 350°F. Season the spareribs generously with salt and pepper on all sides.

2. Place the ribs in a large skillet in the middle of the oven. Bake for 30 minutes.

3. Turn them over and bake for another 30 minutes. If the ribs aren’t crispy on the outside, increase the heat to 425°F and bake for 10 minutes. Serve warm.

Sausage with Escarole and Cannellini

This satisfying Italian favorite can be prepared in less than half an hour — and it’s a complete meal in one pan!

Serves 4–6

Ingredients

1 bunch escarole

1¹⁄₂ pounds Italian sausage links, mild or hot

3 tablespoons olive oil

3 cloves garlic, minced

1 (14.5-ounce) can cannellini beans

¹⁄₂ teaspoon red chili flakes

¹⁄₄ cup Romano cheese, grated

1. Remove the thick stems and any thick veins from the escarole. Rinse the leaves in cold water to remove any dirt. Shake to dry or pat dry between a few towels.

2. Slice the sausage into ¹⁄₄" slices. Place a skillet over medium-high heat and add the oil. Add sausage once the skillet is heated. Sprinkle garlic over the sausage. Toss to combine. Add the can of beans, including the juice, and chili flakes. Cook until the liquid has mostly evaporated.

3. Reduce the temperature to low and add the greens. Cover the pan with a lid and steam for 5–7 minutes to wilt and warm the greens. Dish onto plates and sprinkle with 1–2 teaspoons of the cheese.

Pulled Pork

Serve pulled pork sandwiches the traditional way — on a soft white roll topped with a vinegary barbecue sauce and cole slaw.

Serves 12–14

Ingredients

3–4 pounds pork butt

¹⁄₂ cup brown sugar

1 tablespoon paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon ground cumin

1 tablespoon chili powder

1 tablespoon ground marjoram

1 teaspoon black pepper

1. Rinse the pork butt and pat dry with paper towels. Trim off any large pieces of fat.

2. Combine all of the remaining ingredients and stir together. Sprinkle some of the mixture on each side of the pork butt and rub to make it stick. Place it on a plate and cover tightly with plastic wrap. Refrigerate for up to 24 hours, or let it sit unrefrigerated for 2 hours.

3. Place a large Dutch oven in the middle of your oven and preheat to 350°F. Once it has come to temperature, place the pork in the middle of the pan and cover tightly with a lid. Place it back in the oven and cook for 3 hours without opening it. The steam will help keep the meat juicy.

4. Once the meat has cooked, remove it from the pan and let it rest for 10–15 minutes. Use 2 forks to pull the meat apart. Once the meat is shredded, serve with the barbecue sauce of your choice on hamburger buns or rolls. You can also serve with pickled red onions.

Pickled Red Onions

Pickled onions provide a great crunch to complement the pulled pork sandwich. Thinly slice a large red onion and separate the rings. Place them into a large glass jar. Pour in ¹⁄₂ cup water, ¹⁄₂ cup white vinegar, ¹⁄₄ cup sugar, and 2 bay leaves. Refrigerate for at least 2 days before serving.

Herb and Garlic-Roasted Rack of Lamb

When you purchase the racks of lamb, ask for them to be frenched. The top of the bone has the flesh removed to create an impressive display when cooked, and to prevent burning. This dish isn’t cheap, but it is easy to make and impressive to serve.

Serves 4–6

Ingredients

2 (14–16-ounce) racks of lamb

2 sprigs rosemary, leaves stripped and chopped

2 tablespoons chopped fresh thyme

2 cloves garlic, minced

¹⁄₄ cup olive oil

Salt, to taste

Pepper, to taste

1. Trim all but a thin layer of fat from the lamb. Score the fat layer in a cross-hatch pattern, being careful to not cut through to the meat. Combine the herbs and garlic in enough oil to coat the lamb.

2. Sprinkle salt and pepper all over the meat, and rub with the olive oil and herbs. Place in a container and seal tightly. Refrigerate for 8–24 hours.

3. Preheat oven to 425°F. Let the meat come to room temperature while the oven preheats.

4. Place a skillet over medium heat. Once it’s heated add 2 tablespoons of oil. Place the lamb, fat-side down, in the skillet and cook for 6 minutes, or until well-browned. Repeat with the other rack. Remove the skillet from the heat.

5. Stand the racks in the skillet and lean them against each other with the fat side facing to the outside of the skillet.

6. Cook in the middle of the oven for 15 minutes. Reduce the heat to 325°F and roast for 5–15 minutes. Use a meat thermometer to test the meat’s doneness: 130°F for medium rare, 140°F for medium, and 150°F for well done. Let it rest for 10 minutes before cutting the rack between the bones in sections of two and serve.

Pasta Puttanesca

This lively-flavored sauce is a quick to make, so it’s perfect for a weeknight. You probably have most of the ingredients in your pantry already.

Serves 4

Ingredients

1 pound dry spaghetti

3 tablespoons olive oil

1 garlic clove, minced

2 anchovies, finely sliced

¹⁄₄ cup olives, pitted and sliced

2 tablespoons capers

¹⁄₄ cup fresh parsley, chopped

1 pinch dried chili pepper flakes

1 28-ounce can whole, peeled tomatoes

Salt to taste

1. Cook 1 pound of spaghetti according to package directions. Place a skillet over low heat. Once it is warm, add the oil and the garlic. Cook garlic for 1 minute before adding the anchovies. Cook for 3 minutes, stirring continually. The anchovies should begin to dissolve. Add the olives, capers, parsley, and pepper flakes and toss to combine.

2. Pour in tomatoes and gently chop apart while stirring constantly. Let the mixture come to a boil and reduce heat to medium-low. Cook uncovered for about 15 minutes. Stir frequently to prevent sticking. Taste before seasoning with salt, and pour over the pasta.

Bolognese Sauce

This dish comes from Bologna, Italy, and is most often served on tagliatelle. The width makes sauce stick more easily. Tagliatelle is often easier to find fresh than dried.

Serves 6–8

Ingredients

3 tablespoons butter

3 tablespoons olive oil

¹⁄₂ small yellow onion, chopped

¹⁄₂ carrot, chopped

¹⁄₂ celery stalk, chopped

³⁄₄ pound lean ground beef

1 cup dry white wine

¹⁄₂ cup whole milk

¹⁄₈ teaspoon ground nutmeg

1 28-ounce can of chopped Italian tomatoes

1 teaspoon of salt (as desired)

1. Place a Dutch oven over medium heat and add the butter and oil. Once the butter has melted, add the onion, stirring continually for 1 minute until slightly translucent. Stir in the celery and carrot and cook for 2 minutes.

2. Add the ground beef and stir continually, breaking the meat into small pieces while it cooks. Once the meat is slightly more brown than red, turn the heat up to medium-high and add the wine. Leave uncovered and simmering vigorously. Stir occasionally for 10 minutes to prevent it from sticking while the wine evaporates.

3. Add the milk and the nutmeg and lower the heat to medium. Stir continually until it stops boiling vigorously. Continue to stir it frequently for about 6–8 minutes until the milk evaporates. Add the tomatoes and reduce the heat to low. You want it to bubble occasionally, but barely simmer.

4. Cooking time will vary between 3¹⁄₂ and 5 hours. Once all of the liquid has evaporated you’ll be left with a meaty, gravy-like sauce. Taste and add salt if necessary.

Macaroni and Three Cheeses

This recipe can be made in any baking dish, but by making the cheese sauce in a cast-iron pan, you’re likely to get a nice crust that contrasts well with the creamy noodles and sauce.

Serves 6–8

Ingredients

1 pound macaroni noodles or shells

5 ounces American cheese

8 ounces extra-sharp Cheddar cheese

3 ounces Monterey Jack cheese

4 tablespoons butter

5 tablespoons flour

3 cans evaporated milk

2 teaspoons salt

1 teaspoon paprika

¹⁄₂ teaspoon dried mustard

1 pinch nutmeg

¹⁄₂ cup bread crumbs or crumbled potato chips

¹⁄₄ cup grated Parmesan cheese

1. Preheat oven to 375°F. Cook the pasta according to the package directions until slightly underdone. Drain and rinse in cool water to stop it from cooking. Reserve ¹⁄₂ cup of the pasta water. Shred the cheese.

2. Place a large Dutch oven over medium heat. Once it’s heated through add the butter and the flour. Stir continually for 2 minutes until the butter has melted and the flour has thickened. Very slowly pour in one can of milk. If it begins to get lumpy, stop pouring, and whisk until the mixture is smooth.

3. Add in the two remaining cans of milk with the dried spices. Whisk the ingredients into the sauce and stir it continually for 4 minutes. It should begin to thicken.

4. Turn off the heat and stir in the pasta water. Stir in the cheese 1 handful at a time to melt evenly. Stir in the pasta in two batches, coating evenly.

5. Sprinkle the bread crumbs and Parmesan cheese across the top and bake in the middle of the oven for 25–30 minutes. Cool for 3 minutes before serving.

Seaweed Is the Secret

Getting tasty and creamy mac ‘n’ cheese can be difficult. The carrageenan in evaporated milk, derived from seaweed, helps combine the flour with the cheese and the milk. The three cheeses each add something as well: Cheddar adds flavor, American won’t separate like Cheddar, and Monterey Jack has a lot of body, texture, and gooeyness.

Baked Barley Risotto

Barley is highly nutritious. It contains all 8 essential amino acids, is able to maintain blood sugar levels for up to 10 hours, and has a fairly high concentration of fiber and protein.

Serves 6–8

Ingredients

1 tablespoon olive oil

3 carrots, chopped

1 medium yellow onion, chopped

8 ounces white mushrooms, sliced

¹⁄₂ cup white wine or vermouth

1¹⁄₂ teaspoons dried thyme

2 cups barley

4 cups chicken or vegetable broth

3 tablespoons fresh parsley

¹⁄₂ cup grated Parmesan cheese

Salt to taste

Pepper to taste

1. Preheat oven to 350°F. Place a Dutch oven over medium heat and add the oil, carrots, and onion once heated. Stir frequently and cook until the onion is brown and the carrots are soft. Add the mushrooms and sauté for 10 minutes.

2. Increase the heat slightly and add the wine, thyme, and barley. Stir continually until the wine is evaporated, 3–4 minutes. Add the broth and boil.

3. Turn off the heat and cover. Cook in the middle of the oven for 50–60 minutes. Stir frequently until the liquid is absorbed and the barley is tender. Stir in the parsley and cheese. Taste before adding salt and pepper.

Popovers

Cast-iron muffin or popovers pans are best for this recipe because you can heat them before adding the batter. This makes the rising process quicker and the popovers are less likely to flatten when you remove them from the oven.

Serves 6–8

Ingredients

Butter, as needed

2 eggs, room temperature

1 cup milk, room temperature

1 tablespoon vegetable oil

1 cup flour

¹⁄₂ teaspoon salt

1. Preheat oven to 400°F. Grease each cup of the pan generously with butter or solid vegetable shortening. Place the pan in the oven and bring to temperature.

2. Combine remaining ingredients in a blender and blend for slightly less than 1 minute. Scrape down the sides several times. When the pan is heated through, remove it from the oven and fill the cups halfway with batter.

3. Bake for 35–40 minutes. Popovers should be puffed and golden. To prevent them from collapsing, do not open the oven for 35 minutes. If they seem wet after 40 minutes, pierce with a butter knife, turn off the heat, and return them to the oven for 5 minutes.

Potatoes Au Gratin

Use a well-seasoned skillet when making these potatoes to prevent sticking. Cooking this dish in a cast-iron skillet will give you crunchier edges with a creamy middle.

Serves 6

Ingredients

2 tablespoons olive oil

1 tablespoon butter

1 small onion, finely chopped

1 large clove garlic, minced

1 tablespoon flour

1¹⁄₄ cups milk

1¹⁄₂ cups heavy cream

1 cup Gruyère cheese, shredded

2¹⁄₂ pounds potatoes, sliced ¹⁄₈" thick

Salt, to taste

Pepper, to taste

¹⁄₄ cup Parmesan cheese, shredded

1. Preheat oven to 350°F and place a rack in the center of the oven.

2. Place a skillet over medium heat. Once it is heated add the olive oil, butter, and onion. Cook for 3–5 minutes until translucent but not brown. Add the garlic and cook for 1 minute.

3. Add the flour to the skillet and stir for 1 minute. Slowly add the milk, stirring continually to prevent lumps. Slowly add the cream, stirring continually, until it just comes to a simmer. Reduce the heat to low and simmer until slightly thickened.

4. Add the Gruyère cheese and stir until it melts. Turn off the heat. Sprinkle the salt and pepper on the potatoes. Slowly add them to the pan, a few at a time. Use the spoon to push the potatoes to the bottom of the skillet and make even layers.

5. Once all of the potatoes are in the skillet, sprinkle the Parmesan cheese on top and bake for 45 minutes. Let rest for 10 minutes before serving.

Melty Cheese Substitutes

Gruyère and Emmenthaler are great cheeses to use in dishes like this when you want a subtly complex flavor and smooth melting. But if you can’t find Gruyère cheese, or are looking for a more economical substitute, you can substitute Monterey Jack for a milder flavor or a mixture of provolone and Cheddar cheese for a stronger flavor.

Roasted Broccoli

If you’ve never roasted broccoli, you’re in for a surprise. This is a fool-proof method for tender, flavorful broccoli. The vinegar sauce add brightness to the dish.

Serves 6

Ingredients

3 pounds broccoli

6 tablespoons olive oil

³⁄₄ teaspoon red pepper flakes

Pinch salt

Pinch pepper

³⁄₄ cup grated Parmesan cheese

¹⁄₃ cup white wine vinegar

1. Preheat oven to 450°F. Place a skillet in the middle of the oven. Trim the bottoms off the broccoli stems. Peel the stems and cut them into skinny florets. Place in a bowl and toss with the oil, pepper flakes, salt, and pepper.

2. Spread the broccoli throughout the skillet. Sprinkle the cheese over the broccoli.

3. Place the pan in the middle of the oven and cook for 20–25 minutes, or until the stems have softened.

4. Place the broccoli on a serving platter. Pour the vinegar into the skillet and stir, scraping the caramelized bits off the bottom. Pour the pan juices over the broccoli and serve.

Sautéed Scallions and Radishes

Radishes are members of the mustard and horseradish family. Their pungent flavor turns off many people, but when cooked their flavor becomes very mild.

Serves 4

Ingredients

1 tablespoon butter

2 bunches red radishes, cleaned, stemmed, and quartered

1 scallion, chopped into rings

¹⁄₂ cup chicken stock

Salt, to taste

1. Place a skillet over medium heat. When it is heated, add the butter. Once the butter has melted, add the radishes and stir frequently for 2–3 minutes, or until the radishes have started to soften.

2. Sprinkle the scallion over the radishes and pour the chicken broth into the skillet. Cover the skillet and let the radishes cook for about 4 minutes.

3. Once the radishes are tender, uncover and increase the heat. Boil rapidly until the liquid has evaporated. Stir frequently to keep them from sticking. Sprinkle lightly with salt and serve immediately.

Indian Spinach and Cheese (Palak Paneer)

This Indian dish may also be called saag paneer. “Palak” and “saag” are often used to mean “spinach” or similar green. Paneer is an unsalted and unaged cheese. If you can’t find paneer you can substitute feta or firm tofu.

Serves 4 as a side, 2 as a main course

Ingredients

1 tablespoon vegetable oil

1 small yellow onion, chopped

¹⁄₂ teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon garam masala powder

1 pound frozen spinach, thawed, squeezed, and chopped

1 green jalapeño (optional), seeded and chopped

1 clove garlic, minced

1 small tomato, chopped

¹⁄₄ cup chopped cilantro

1 teaspoon salt

12 ounces chicken broth

1 cup plain Greek yogurt

8 ounces paneer

1. Place a skillet over medium heat. Once it is warm, add the oil and the onion. Stir the onion frequently for 4–5 minutes, or until translucent.

2. Add the dried spices and stir continually for two minutes. The spices should be very fragrant.

3. Add the spinach to the skillet and stir, scraping any bits of spice off the bottom if necessary. Add the jalapeño, garlic, tomato, and cilantro. Cook for 10 minutes.

4. Add the salt and broth to the skillet and stir to combine. Let the liquid evaporate before stirring in the yogurt and cheese.

5. Stir for 1–2 minutes until the cheese and yogurt are warmed. Serve immediately over cooked basmati rice.

Romanesco with Dijon-Wine Sauce

Romanesco looks more like broccoli, but the taste is closer to cauliflower when cooked. If you can’t find romanesco you can substitute cauliflower or broccoli. This dish is great served over rice or small pasta like ditilini.

Serves 4–6

Ingredients

1 head romanesco

1 teaspoon salt

Water, as needed

1 pound button mushrooms, sliced

3 shallots or 1 small yellow or red onion, sliced

3 tablespoons butter or olive oil

¹⁄₂ cup port, or other heavy red wine

¹⁄₂ teaspoon Dijon mustard

1. Rinse the romanesco and break the clusters, or curds, off the stalks. Add salt to a pot of water with a steamer basket and bring to a boil over high heat. Once the water comes to a boil, add the romanesco and cover. Cook for 5 minutes. Remove from the water and drain well.

2. Place a skillet over medium heat and add the mushrooms, shallots, and butter. Cook for 10–12 minutes, stirring every few minutes, until the shallots and mushrooms have softened and browned. Add the wine and mustard and reduce the heat to low.

3. After the romanesco has drained, add it to the skillet. Cook uncovered for an additional 5–10 minutes until the romanesco has reached the desired tenderness and the wine sauce has reduced.

Romanesco, a Cousin of Cabbage

The Italians call it broccolo romanesco and the French call it chou romanesco. Like broccoli and cauliflower, it is a cousin of cabbage. Pick heads that are very firm with densely packed curds. Avoid any that are more yellow than green, or that have mold on them. The stalks are inedible, but the curds can be eaten raw.

The Best French Toast

A good cast-iron skillet will give you a thin, crispy crust on your French toast, while keeping the inside soft and custardy. You’ll never go back to a nonstick pan again for French toast!

Serves 2

Ingredients

3 tablespoons vegetable oil

3 eggs

3 tablespoons milk

¹⁄₄ teaspoon vanilla extract

6 slices bread

Butter, as needed for topping

Maple syrup, as needed for topping

1. Place a skillet over medium heat and add 1tablespoon of vegetable oil.

2. While the skillet heats crack the eggs into a wide, shallow bowl and whisk in the milk and vanilla extract.

3. Once the skillet is heated and the egg mixture is thoroughly combined, dip the bread slices into the mixture so each side is coated. Swirl the oil in the skillet if necessary so the bottom is evenly coated. Place two slices of dipped bread in the skillet.

4. Let the bread cook for 2–3 minutes on each side, or until the bread is golden brown. Place on a plate and keep warm while repeating with the remaining slices of bread.

5. Serve warm with butter and maple syrup.

Is French Toast Really French?

The short answer is that no one really knows. There were mentions of this dish in medieval times in England and France. And the Oxford English Dictionary has an eggless version listed in 1660. But the name French Toast came about in the late 1800s alongside Egg Toast, Spanish Toast, and German Toast.

Banana Bread

If two loaves are too many for your household, wrap one tightly and freeze it. It will keep for up to three months. Thaw it at room temperature.

Makes 2 loaves

Ingredients

1 cup butter or shortening, softened

2 cups sugar

1 tablespoon vanilla

2 eggs

¹⁄₂ cup milk

6 overripe bananas, mashed

¹⁄₂ teaspoon salt

4 cups flour

2 teaspoon baking powder

1 teaspoon cinnamon

¹⁄₂ teaspoon nutmeg

¹⁄₂ teaspoon ginger

1 teaspoon ground cardamom

1. Preheat oven to 325°F. Mix the butter, sugar, and vanilla with a hand-mixer until smooth. Beat the eggs in one at a time until the yolk is incorporated. Stir in the milk and bananas until combined.

2. In a smaller bowl combine the salt, flour, baking powder, and spices. Pour the dry ingredients into the wet ingredients and stir until just combined.

3. Pour the mix into two cast-iron loaf pans. Bake for 45–60 minutes, or until a toothpick inserted in the middle of the loaf comes out clean.

4. Remove from the pan immediately and cool for 5 minutes before slicing and serving.

Buttermilk-Oatmeal Muffins

These muffins can be made in regular muffin pans. Just increase the oven temperature to 400°F.

Serves 12–18

Ingredients

2 cups rolled oats

1¹⁄₂ cups buttermilk

¹⁄₂ cup sugar

2 large eggs

4 tablespoons shortening or butter, small cubes

1 cup all-purpose flour

1 teaspoon baking soda

¹⁄₂ teaspoon salt

1. Place the oats and the buttermilk in a covered bowl and refrigerate for 6–24 hours. Preheat oven to 375°F. Stir the sugar, eggs, and 2 tablespoons of shortening into the oat mixture. Combine the flour, baking soda, and salt, and then fold into the oat mixture.

2. Use the remaining shortening to thoroughly grease each cast-iron muffin pan cup. Fill the cups two-thirds full with batter. Bake for 20–25 minutes, until an inserted toothpick comes out clean.

3. Once the muffins are cooked through, turn them out of the pan immediately and let cool slightly before serving.

Pineapple Upside-Down Cake

This cake is the perfect dessert to make in a cast-iron skillet. Making the caramel in the pan and then pouring the cake batter on top makes the caramel become part of the cake.

Serves 7

Ingredients

1 18-ounce can pineapple rings

4 tablespoons butter

¹⁄₂ cup brown sugar

7 maraschino cherries

4 tablespoons cold butter

1 cup brown sugar

2 large eggs

¹⁄₂ cup milk

¹⁄₂ cup sour cream

1¹⁄₂ teaspoons vanilla extract

1¹⁄₂ cups all-purpose flour

1¹⁄₂ teaspoons baking powder

¹⁄₂ teaspoon salt

1. Preheat oven to 350°F. Place a skillet over medium-high heat. Drain the juice from the can of pineapple into the skillet. Add 4 tablespoons butter and ¹⁄₂ cup of brown sugar. Stir with a wooden spoon as everything melts. Boil to a thick caramel-like consistency. Turn off the heat, lay 6 pineapple rings around the outside and 1 in the center of the skillet with a maraschino cherry in the center of each ring. Place in the oven to preheat the pan while you prepare the cake.

2. Combine the cold butter and sugar in a mixing bowl until it is light and creamy. Beat in the eggs one at a time. Make sure the first egg is completely incorporated before mixing in the second. Add the milk, sour cream, and vanilla. Stop mixing once it is combined but not smooth.

3. Sift together the flour, baking powder, and salt. Use a spatula or spoon to fold in the wet ingredients. Remove the skillet from the oven and pour the batter in. Gently shake the skillet back and forth to even out the batter. Bake for 45–50 minutes.

4. Let sit for 5–10 minutes. Place a large plate upside down on top of the skillet. Turn the skillet upside down. If any caramel or fruit sticks, remove with a spatula and place it back on the cake. Let the cake cool for 10 minutes before serving.

The Flip Side of the Pineapple Upside-Down Cake

In 1925, the Hawaiian Pineapple Company ran ads looking for creative pineapple recipes. They received 1,500 recipes for the pineapple upside-down cake. The winning entry came from Mrs. Robert Davis of Norfolk, Virginia, and was published in their cookbook.

Irish Soda Bread

The acid in the buttermilk is what causes the loaf to rise and make air bubbles. If you don’t have buttermilk, substitute plain yogurt that has half a lemon squeezed into it.

Makes 1 loaf

Ingredients

3 cups all-purpose flour

1 cup cake flour

2 tablespoons sugar

1¹⁄₂ teaspoons baking soda

1¹⁄₂ teaspoons cream of tartar

2 teaspoons salt

3 tablespoons butter, softened

1¹⁄₂ cups buttermilk

1. Place a rack in the upper third of the oven and preheat to 400°F. Place a Dutch oven on the rack. Whisk together the flours, sugar, baking soda, cream of tartar, and salt. Cut 2 tablespoons of the butter into small bits and use forks or a pastry knife to work the butter into the flour mixture until it’s crumbly and coarse.

2. Add the buttermilk and stir with a fork until the dough has just come together. Sprinkle some flour onto a surface and knead the dough until everything sticks together and it is still bumpy.

3. Pat the dough into a circle the size of your pan and no more than 2" thick. Cut an X into the top of the dough.

4. Place the dough in the Dutch oven, cover, and bake for 20 minutes. Bake, uncovered, for another 20–25 minutes. Rub the remaining butter on top of the crust and let the loaf sit for 30 minutes or until it has cooled.

Cherry Pudding Cake

This is a modification of the traditional French recipe known as Cherry Clafouti.

Serves 4–6

Ingredients

1 pound cherries, pitted

1 tablespoon butter

1 cup sugar

4 eggs

¹⁄₂ teaspoon vanilla extract

1 tablespoon brandy or amaretto liqueur

1 cup all-purpose flour

1¹⁄₂ cups milk

Powdered sugar, optional

1. Place a rack in the center of the oven and preheat to 425°F. Wash the cherries. Remove the stems and pits.

2. Place a skillet over medium heat. Once it’s heated, stir the cherries, butter, and ¹⁄₄ cup of the sugar in the skillet. Cook for 5–7 minutes. Once the butter and sugar have melted and started to caramelize turn off the heat.

3. Combine the remaining ingredients except the powdered sugar in a blender and pulse for 60 seconds. Scrape down the sides of the carafe. Pour 1 cup of the batter in the skillet and cook in the oven for 5 minutes.

4. Pour the rest of the batter into the skillet and return it to the oven for 15–20 minutes or until an inserted toothpick comes out clean. Slide the cake out of the skillet and let it rest for 10 minutes before slicing. Sprinkle with powdered sugar and serve.

Cherries Are the Pits

It’s hard to remove pits from cherries without a cherry pitter, but it isn’t impossible. If you don’t have one, you can put an icing piping tip base-down on a plate or shallow bowl and press the cherry over the tip. You can also open a paperclip and use it to cut and scoop out the pit.

Bread Pudding

Use a well-seasoned pan for this recipe so the pudding doesn’t stick to the bottom or sides.

Makes 1 loaf or 12 muffins

Ingredients

2 tablespoons butter, melted

¹⁄₄ cup packed brown sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

¹⁄₂ cup whole milk

3 eggs

6 slices of bread, cubed

1. Preheat oven to 350°F. Place cast-iron loaf pan or muffin pans on the middle rack.

2. Add the melted butter to a large mixing bowl. Whisk in the brown sugar, vanilla extract, ground cinnamon, milk, and eggs. Add the bread to the bowl and press lightly till they have soaked up all of the liquid.

3. Pour the contents into the loaf pan and use a spoon to spread out. Bake for 40 minutes. Or fill the muffin cups about two-thirds with the mix and bake for 30 minutes.

4. Let the pans rest for 10 minutes before running a knife along the outside edge to help dislodge the contents.