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Nuts, seeds, tofu, or tempeh are great additions and round out this medley of cold and warm veggies.

Introduction

You may not have tried kohlrabi, but you’ve probably seen this knobby purple or green vegetable in the grocery store or market. It wasn’t long ago that I first tried it. I was visiting my parents when family friend Tim Turner (aka Chewy) and I got to talking about vegetables. He couldn’t believe I’d never had kohlrabi. He went right out and got me one, and I’ve been a fan of it ever since. If you can’t find kohlrabi, just substitute broccoli stems, jicama, or even chopped cucumber—you just want something light and crunchy.

Having some warm elements on a salad always makes it feel more special, and the grilled asparagus and oyster mushrooms on this salad really elevate it.

Nuts, seeds, tofu, or tempeh are great additions and round out this medley of cold and warm veggies.

Google / Social Description

Michael Smith shares the secret to maximum flavor and a delicious sauce in this recipe from Make Ahead Meals.

Introduction

It’s just as easy to quickly sear pork chops for maximum flavor as it is to slowly bake them to keep them juicy. It’s equally easy to build a delicious sauce from the pan remnants. The secret is all of the above in a two-step pan-roast. For a make ahead twist and a convenient way to come home to dinner, use your slow cooker: skip the browning step, neatly cram everything into the slow cooker (double the grapes and wine for added moisture, but reserve the thyme), set to any heat and walk away. Stir in the thyme at the last second, then serve.

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Serve Eric Akis' hearty chili with a bowl of tortilla chips or Skillet Cornbread

Introduction

Serve this hearty chili with a bowl of tortilla chips or Skillet Cornbread (page 188) to scoop up the sauce. Garnish the chili with grated Monterey Jack or cheddar cheese, chopped cilantro, and a dollop of sour cream or yogurt. This chili freezes beautifully. Allow it to cool to room temperature, pack it into airtight containers, label and date, and freeze for up to 3 months.

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What better way is there to end a meal than piping hot fritters (read: doughnuts) with a fresh berry filling?

Introduction

My friends go absolutely gaga when I make these, crispy on the outside and tender on the inside, at home. What better way is there to end a meal than piping hot fritters (read: doughnuts) with a fresh berry filling? Happy food, happy life. The warmth of these bad boys extends to those at the table.

Google / Social Description

Three variations of a juice drink based on the time of day. All you need to do is buy a pint of your favorite fruit sorbet.

Introduction

Are you into the whole juicing, healthy smoothie thing? I’m not, but it’s everywhere I look, so I can’t help but have it seep into my neuroses. I don’t have the time or money to jump on the juice bandwagon, though, so I’ve cleverly found a way to have a fruit smoothie morning, noon, or night: fruit sorbet mixed with other stuff from the supermarket. Am I missing the point? Maybe, probably, but my answer is tasty, quick, and easy.

Herein lies a recipe for three variations of a juice drink based on the time of day. All you need to do is go to the store and buy a pint of your favorite fruit sorbet. Now look at a clock and make the corresponding recipe. Though I won’t tell a soul if you make the nighttime recipe in the morning.

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Rosie Alyea's triple-chocolate sprinkle bark that's silly and maybe a bit sassy.

Introduction

his recipe came to be one day when my little girls were begging me for pizza but I didn’t have enough time to create the traditional pizza dough. To be silly, and maybe a bit sassy, I made them this dessert version as a surprise. It’s essentially a triple-chocolate sprinkle bark, but with a round pizza shape that’s cut into slices. While you can make the base out of any variety of chocolate, I prefer a nice dark chocolate that’s not too intense (about 53%). I used milk chocolate chips to create a “crust” and Belgian white chocolate for the “cheese.”

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Cracking, splintering crust, a mix of spices that tickle the edge of the mouth, and succulent meat that’s flavorful.

Introduction

This recipe delivers a cracking, splintering crust, a mix of spices that tickle the edge of the mouth, and succulent meat that’s flavorful through and through. It finishes big, with nods to the traditions of Buffalo wings, Nashville hot chicken, and Korean-style fried chicken, by way of a finger-licking, lip-smacking chile butter that coats and catches on the crust, providing an extra hit of heat and sweetness. I’m mad for it, most ideally alongside a crisp green salad (page 185).

While it takes some time, the method for fried chicken isn’t burdensome. It is particular, though. There’s a dry rub first, then careful dredging and cooking. Mixing flour and cornstarch contributes to the crunch, while using diluted buttermilk slows the browning of the crust, to allow the meat the time it needs to cook, and baking powder helps keep the coating light. There is a glee in the making, and unmitigated joy in the eating. Batter up.

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While a recipe for avocado toast might seem wholly unnecessary, it is the technique here that warrants recording.

Introduction

While a recipe for avocado toast might seem wholly unnecessary, it is the technique here that warrants recording. My avocado toast is an affair of mashed and sliced (or spooned) avocados on charred bread; since avocadoes can be bland, the mash ensures every bite is seasoned, while the large pieces are smooth and cool and meaty. This combination of textures and the balance of fat, heat, and astringency is remarkably habit-forming.

By the by, although brine from pickled jalapeños (page 271) sounds odd as an ingredient, it can take the place of the lemon juice for extra piquancy. Or, channel Jackson Pollock, and splatter toasts with Shaken Sesame Dressing (page 268).

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How can you take a relatively bland vegetable and make it taste amazing without adding to it or taking anything away?

Introduction

The process of grilling is pretty miraculous to me. How can you take a relatively bland vegetable and make it taste amazing without adding to it or taking anything away—just grilling it? Perhaps it’s the kiss of extreme heat that transforms the vegetable’s sugars into something really special. Whatever the case, it’s a quick trick that results in a complete flavor makeover. For a dish with so few ingredients, you’ll be amazed at the complexity of tastes here. And even if you’re familiar with grilled zucchini, the grilled spring onions will surprise and delight. The chile brings some heat, while the hazelnuts deliver an earthy, satisfying crunch. For a more substantial meal, add some crumbled goat or sheep feta, and perhaps some lentils or chickpeas.