Basmati rice and chopped fresh cilantro, for serving
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Directions
Prepare the Onion
In a food processor, blend the onion into a puree. If the onion gets stuck, stir it with a spoon and continue pulsing. Transfer the onion puree to a small bowl.
Make the Aromatic Paste
In the same food processor, combine jalapeño, ginger, garlic, and 1/2 cup of water. Blend until a smooth paste forms, then transfer to another small bowl.
Cook the Base
Heat oil in a large pot over medium heat. Add curry powder and toast, stirring constantly, until fragrant, about 1 minute. Stir in the onion puree, season with salt, and cook until most of the moisture evaporates and it thickens into a paste, about 5 minutes. Add the jalapeño paste and cook for another minute, stirring occasionally. Mix in the tomato paste and cook until it darkens about 2 minutes.
Blend the Sauce
Transfer the cooked onion mixture back to the food processor. Add tomato puree and yogurt, blending until the sauce is smooth. Pour the sauce back into the pot, stir in 1 cup of water, and bring to a boil. Reduce the heat to low and let the sauce gently simmer.
Cook the Chicken
Pat the chicken thighs dry with paper towels and season them with salt. Add the chicken to the pot, cover, and cook over low heat, stirring every 5 minutes to prevent sticking. Cook until the chicken reaches an internal temperature of 165°F, about 20 minutes. Adjust seasoning with salt if needed, and sprinkle garam masala over the curry, stirring to combine.
Serve
Divide cooked rice into bowls and spoon the chicken curry over the top. Garnish with fresh cilantro before serving.
8 medium baking apples (such as Honeycrisp, Granny Smith, or Braeburn; about 4 pounds), peeled, cored, and sliced (4 lbs. 3 oz.)
2Tbsp. fresh lemon juice
1cup granulated sugar
1 heaping Tbsp. all-purpose flour
1/2tsp. ground cinnamon
1/4tsp. kosher salt
Topping
1cup all-purpose flour
1cup packed brown sugar
1cup chopped walnuts
1/4tsp. baking powder
1/4tsp. baking soda
Pinch of kosher salt
8Tbsp. (1 stick) salted butter, melted
Ice cream or warm caramel sauce, for serving
Photo by Getty Images
Directions
Prepare the Apples
Preheat your oven to 350°F and butter a 13×9-inch baking dish. Add sliced apples to the dish and drizzle with lemon juice, tossing gently to coat. Spread the apples evenly across the dish. Combine granulated sugar, flour, cinnamon, and a pinch of salt in a bowl. Sprinkle this mixture over the apples and toss to ensure the slices are well coated.
Make the Topping
In another bowl, combine flour, brown sugar, chopped walnuts, baking powder, baking soda, and a small pinch of salt. Stir in melted butter until the mixture is crumbly. Spread this topping evenly over the apples.
Bake the Crisp
Bake the dish for 55–60 minutes, or until the topping is golden brown and crisp. Serve the apple crisp warm or at room temperature. Pair it with ice cream or drizzle with caramel sauce for an extra treat.
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
1/2 teaspoon pepper
1 package (10 ounces) pot sticker or gyoza wrappers
3 tablespoons canola oil, divided
3/4 cup water, divided
Photo by Getty Images
Directions
Slice the butternut squash in half lengthwise and remove the seeds. Place the halves, cut side down, into a microwave-safe dish. Add about 1/2 inch of water to the dish, cover, and microwave on high until the squash is tender, approximately 15–20 minutes. Let it cool slightly, then scoop out the flesh and mash it.
Heat butter in a skillet over medium heat. Add finely chopped onion and bell pepper, cooking until softened, about 4–6 minutes. Combine this mixture with the mashed squash, then mix in shredded cheese, a pinch of salt, thyme, and black pepper.
Take one dumpling wrapper (keep the rest covered with a damp towel to prevent drying). Place about a tablespoon of the squash mixture in the center. Moisten the edge of the wrapper with water, fold it over the filling, and pleat the front side to create a pouch shape. Flatten the bottom of the pot sticker slightly so it can stand upright. Repeat with the remaining wrappers and filling.
Heat a tablespoon of oil in a large nonstick skillet over medium heat. Arrange about a third of the pot stickers in the pan and cook until the bottoms are golden, around 1–2 minutes. Carefully add 1/4 cup of water, then quickly cover the skillet to trap the steam (be cautious of splattering). Steam for 3–4 minutes, then uncover and cook until the bottoms are crisp and the water has evaporated about 1–2 minutes. Repeat the process for the remaining pot stickers.
For the topping: 2 tablespoons extra virgin olive oil 1/4 teaspoon fine sea salt 1 clove garlic, grated (optional) 12 cherry tomatoes 25 fresh mozzarella pearls
Photo by Getty Images
Directions
Grease two 9″x13″ rimmed baking pans with oil and set them aside.
In a large mixing bowl or the bowl of a stand mixer, combine the flour, yeast, parmesan cheese, salt, and thyme. Gradually mix in the water and olive oil while stirring. Stir until all the ingredients are fully combined. If kneading by hand, transfer the dough to a lightly floured surface and knead for about 10 minutes. If using a stand mixer, attach the dough hook and mix on medium speed for 5–7 minutes.
Divide the dough into two equal portions. Roll each piece into a rectangle slightly larger than your prepared baking pans. Place the dough into the greased pans, pressing it into the edges to fit. Lightly dust the surface of the dough with flour and cover with plastic wrap greased with olive oil or cooking spray. Cover the pans with a kitchen towel and let the dough rise in a warm place until it doubles in size, about 1 to 1 1/2 hours, depending on the conditions.
Preheat the oven to 450°F (232°C). Slice the mozzarella pearls in half, preparing 25 halves for each loaf. Halve the cherry tomatoes, remove the seeds, and slice each half lengthwise again to create quarters (24 quarters for each loaf). Arrange the tomato pieces cut-side-down on a wire rack to drain excess liquid. Mix olive oil, grated garlic, and salt in a small bowl, and set it aside.
Once the dough has risen, gently remove the plastic wrap. Use your fingertips to press 5 rows of 5 dimples into the surface of each loaf. Place a piece of mozzarella into each dimple. Brush the top of the dough with the garlic oil mixture, then press the tomato quarters into the dough between the rows of mozzarella.
Bake the loaves for 20–25 minutes or until the tops are lightly golden. Remove from the oven and allow to cool on a wire rack before serving.
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper or a silicone mat. In a small bowl, mix together the seasonings: 1/2 teaspoon cumin, 1/2 teaspoon cayenne pepper, 1 teaspoon salt, and 1/4 teaspoon black pepper. Evenly sprinkle the seasoning mixture over both sides of the tilapia fillets.
Lightly drizzle olive oil over the fish and add small pieces of butter on top of each fillet. Bake the fish for 20–25 minutes. If you’d like browned edges, switch to broil for the last 3–5 minutes.
In a medium bowl, whisk together all the taco sauce ingredients until smooth and well combined.
To prepare the tacos, warm the corn tortillas by toasting them briefly on a dry skillet or griddle over medium-high heat.
Assemble the tacos by placing pieces of baked fish onto the tortillas. Add your preferred toppings, such as shredded cabbage, diced tomatoes, or sliced avocado. Sprinkle with cotija cheese and drizzle with the prepared taco sauce. Finish with a fresh lime wedge for squeezing over the tacos just before serving.
1/2tsp. ground black pepper, plus more for serving
4 green onions, thinly sliced
Photo by Getty Images
Directions
Preheat your oven to 425°F (220°C). Use a fork to pierce each potato 3–4 times, then place them on a baking sheet. Roast the potatoes for about 1 hour and 15 minutes, or until they are tender when pressed. Allow the potatoes to cool until they can be handled comfortably. Lower the oven temperature to 375°F (190°C).
In a large mixing bowl, add butter, cooked bacon, and sour cream. Carefully cut each potato in half lengthwise with a sharp knife. Scoop out the potato flesh into the bowl, leaving a thin layer of potato inside the skins to provide structure. Arrange the empty potato skins on a baking sheet.
Mash the scooped potato together with the butter, bacon, and sour cream. Stir in 1 cup of shredded cheese, milk, seasoned salt, most of the sliced green onions (reserving some for garnish), and black pepper. Mix until well combined.
Spoon the mashed potato mixture evenly into the potato skins. Sprinkle the remaining 1 cup of cheese over the tops. Bake the filled potatoes at 375°F until the tops are golden brown and heated through, about 20 minutes. Garnish with the reserved green onions and a dash of black pepper before serving.
6 tablespoons mayonnaise 2 tablespoons pickle juice 1 1/2 teaspoons Dijon mustard 1 teaspoon hot sauce (recommendation: Frank’s RedHot Hot Sauce) 1 teaspoon minced garlic 1/2 teaspoon kosher salt 1 teaspoon black pepper, ground 1 roasted red pepper, skinned, seeded and chopped 1/2 cup pimento pieces, drained 1 pound mild or medium-sharp cheddar cheese, grated
Photo by Getty Images
Directions
In a mixing bowl, combine mayonnaise, pickle brine, mustard, hot sauce, minced garlic, salt, and black pepper. Stir until the mixture is smooth and well blended.
Gently mix in the diced red pepper, chopped pimentos, and shredded cheddar cheese until evenly distributed.
Refrigerate the mixture for at least 30 minutes before serving to allow the flavors to meld.
Preheat Oven: Arrange a rack in the lower third of the oven and preheat to 350°F (175°C).
Prepare Ingredients: Dice the onion, slice the carrot, and mince the garlic. Trim excess fat from the beef and cut it into 2-inch cubes. Pat the beef dry with paper towels and season it with 2 teaspoons of kosher salt and 1/2 teaspoon of black pepper.
Cook Bacon: In a Dutch oven or heavy oven-safe pot with a lid, cook the bacon over medium heat, stirring occasionally, until the fat renders and the bacon becomes crisp (10–12 minutes). Remove the bacon with a slotted spoon and set aside in a bowl.
Brown the Beef: Working in batches, sear the beef in the rendered bacon fat until browned on all sides (2–3 minutes per side). Transfer the browned beef to the bowl with the bacon. Repeat with the remaining beef.
Cook Vegetables: Add the onion and carrot to the pot and sauté until the onion softens (about 3 minutes). Stir in the garlic and cook for 30 seconds until fragrant. Mix in the tomato paste and cook for 1–2 minutes, allowing it to deepen in color. Sprinkle the flour over the vegetables, stirring to coat, and cook for 1 minute.
Deglaze and Combine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Stir in the beef broth, thyme sprigs, bay leaves, and the remaining 1/2 teaspoon of kosher salt. Return the browned beef, bacon, and any accumulated juices to the pot. Bring the mixture to a simmer over medium-high heat.
Braise in the Oven: Cover the pot with a tight-fitting lid and transfer it to the oven. Braise for about 2 hours, or until the beef is fork-tender.
Prepare Onions and Mushrooms: About 30 minutes before the stew is done, melt the butter in a skillet over medium heat. Add the pearl onions, mushrooms, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Sauté until the vegetables are tender and lightly browned (12–15 minutes).
Combine and Serve: Remove the pot from the oven and discard the bay leaves and thyme stems. Stir in the cooked onions and mushrooms. Adjust seasoning with more salt and pepper to taste. Garnish with chopped parsley if desired, and serve warm.
Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or individual ramekins.
Prepare Date Mixture: Place the dates in a blender or food processor and pour the boiling water over them. Let the mixture sit for 5 minutes to soften.
Make the Batter:
In a mixing bowl, cream the softened butter and brown sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the molasses and vanilla extract.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet batter until combined.
Combine Date Mixture and Batter:
Blend the softened date mixture until smooth, then stir in the baking soda.
Gently fold the date mixture into the batter until evenly combined. Avoid overmixing to keep the muffins light.
Bake the Muffins:
Divide the batter evenly among the prepared muffin cups or ramekins.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs. For a square baking dish, bake for 22–25 minutes. Avoid overbaking to maintain moisture.
Prepare the Toffee Sauce:
In a small saucepan, combine the cream, brown sugar, butter, and salt. Heat over low heat, stirring occasionally, until the sugar is fully dissolved, and the sauce thickens slightly (about 7–10 minutes).
Remove from heat and stir in the vanilla extract.
Serve:
Turn the muffins flat-side up and drizzle warm toffee sauce generously over the top. Garnish with chopped walnuts if desired.
Storage Tips: Store the muffins and toffee sauce separately in airtight containers in the refrigerator for up to 5 days.
Enjoy these indulgent muffin cakes warm for the ultimate treat!
