1/3 cup plus 2 tablespoons extra-virgin olive oil 1/2 cup chopped cilantro 1/2 small red onion, minced 1 jalapeño, minced 3 tablespoons sherry vinegar 2 tablespoons chopped basil 2 tablespoons chopped parsley 3 garlic cloves, minced 1 teaspoon chopped thyme 1 teaspoon red pepper flakes 1/8
teaspoon cayenne pepper kosher salt freshly ground black pepper 1 1 - lb sushi - grade tuna steak 6 oz baby arugula 2 avocados, pitted, peeled and sliced
Not exact matches
2
teaspoons coarse
kosher salt 2
teaspoons ground
cayenne pepper 1/2
teaspoon freshly ground black
pepper 1/2
teaspoon chile powder 1/2
teaspoon hot smoked paprika 1/2
teaspoon garlic powder 1/2 cup mint leaves, minced
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium onion, chopped (1 cup) 1 medium red bell
pepper, chopped 1 medium jalapeno
pepper, seeded and finely chopped 2 cloves garlic, finely chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces) diced fire roasted tomatoes 1 1/2
teaspoons kosher or fine sea salt 2
teaspoons garam masala 1
teaspoon ground cumin 1
teaspoon ground turmeric Dash
cayenne pepper 3 cups small cauliflower florets 1 tablespoon tamari (soy sauce) Fresh cilantro leaves
Mahi Mahi Taco Ingredients: • 1
teaspoon kosher salt • 1
teaspoon ground cumin • 1/4
teaspoon dried oregano • 1/8
teaspoon garlic powder • 1/8
teaspoon freshly ground black
pepper • 1/8
teaspoon cayenne pepper • 4 (4 - ounce) mahi mahi fillets • 8 corn tortillas • Cooking spray
1-1/2 cups all purpose flour 1/4 cup unsweetened Dutch - process cocoa powder 1
teaspoon ground cinnamon 1/2
teaspoon kosher salt 1/4
teaspoon cayenne pepper 1
teaspoon baking soda 1/2 cup (1 stick) unsalted butter at room temperature 1 cup packed - dark brown sugar 1 large egg at room temperature 1
teaspoon vanilla extract 12 ounces semisweet chocolate chips, roughly chopped 1/2 cup turbinado sugar
Alpine Cheddar Sauce: 2 tablespoons Cabot Unsalted Butter 2 tablespoons King Arthur Unbleached All - Purpose Flour 1 1/4 cups of lowfat (1 %) milk 4 ounces Cabot Alpine Cheddar, shredded (about 1 cup) 3 tablespoons fresh herbs such as basil, parsley, cilantro or oregano, chopped ⅛
teaspoon kosher salt Pinch of
cayenne pepper
1 3/4 cups all - purpose flour 1/4 -1 / 2
teaspoon ground
cayenne pepper 1/4
teaspoon freshly - cracked black
pepper 1/2
teaspoon Kosher or sea salt 3/4 cup (1 1/2 sticks) unsalted butter, cold, cut into cubes 8 ounces grated extra sharp cheddar cheese 1
teaspoon prepared dijon mustard
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling -
kosher salt +
pepper to taste - 1/2
teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2
teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste
16 whole chicken wings 1/2 cup Frank's ® Red Hot
Cayenne Pepper Sauce 2
teaspoons Bellycheer ® Jalapeño
Pepper Sauce 1/2 cup fresh lemon juice 2 tablespoons Worcestershire sauce 2
teaspoons minced garlic 1
teaspoon kosher salt 1
teaspoon cracked black
pepper 2 apple wood planks 3/4 cup blue cheese dressing Celery sticks
While cheese is melting toast the buns and make the mayonnaise by combining the mayonnaise, lime juice, lime zest, 1/2
teaspoon kosher salt, and
cayenne pepper in a medium bowl, whisking until smooth.
Ingredients 1/4 cup vegetable oil 3 pounds okra, thinly sliced crosswise4 live blue crabs 1 1/2 cups finely chopped onion 1/2 cup finely chopped green bell
pepper 1/2 cup finely chopped celery 2 tablespoons tomato paste 1 1/2 quarts water 1
teaspoon minced garlic 1
teaspoon crushed red
pepper flakes 1
teaspoon paprika 1/2
teaspoon cayenne pepper 1/2
teaspoon dried thyme 2 bay leaves
Kosher salt 1 pound medium shrimp, shelled and deveinedSteamed white rice, for serving Instructions 1.
ingredients CHICKEN WITH SAFFRON, ONIONS AND OLIVES 1 large fryer chicken (4 - 5 pounds, cut into 8 peices) 2 tablespoons extra virgin olive oil 1 tablespoon flour 1
teaspoon saffron 8 cups onions (peeled, thinly sliced) 2 bay leaves 1/2 cup Morroccan olives (pitted) 1/2 cup chicken stock 3 tablespoons cilantro (finely chopped) 1/2 pomegranate seeds 1 scallion (sliced)
cayenne pepper (to taste)
Kosher salt and freshly ground black
pepper (to taste)
ingredients SPICED TURKEY MEATLOAF 1 tablespoon olive oil 1 yellow onion (peeled and minced) 3 cloves garlic (peeled and minced) 1 and 1/2
teaspoons ground cumin 1 and 1/2
teaspoons ground corinader 1 and 1/2
teaspoons smoked paprika 3/4
teaspoon ground cinnamon 1/2
teaspoon cayenne 2 tablespoons tomato paste 1 tablespoon fresh ginger (peeled, grated) 3/4 cup gluten - free breadcrumbs 1/3 cup almond milk 1 large egg (beaten) 1/2 cup cilantro (finely chopped) 1/2 cup parsley (finely chopped) 1/4 cup mint (finely chopped) 1 pound ground turkey
Kosher salt and freshly ground black
pepper (to taste)
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell
pepper, diced
Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1
teaspoon ground cumin 1/4
teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4
teaspoon Kosher salt 1/4
teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1
teaspoon granulated sugar 1/2
teaspoon red chili flakes 8 - 10 black peppercorns 1
teaspoon coriander seeds 1
teaspoon Kosher salt
ingredients ROASTED CHICKEN AND PIMENTO MAC AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1
teaspoon paprika (plus more to garnish) 1/4
teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1
teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed)
Kosher salt and freshly ground black
pepper (to taste)
2 tablespoons canola oil 2 pounds boneless, skinless chicken thighs 1 tablespoon
kosher salt 1 large onion, chopped 3 - inch piece of ginger, peeled and minced 8 garlic cloves, minced 3 pounds sweet potatoes, peeled and cut into 2 - inch pieces 1 — 15 ounce can crushed tomatoes 4 cups low sodium chicken stock 1 cup natural creamy peanut butter 1 cup roasted peanuts 1 tablespoon ground coriander 2
teaspoons cayenne, or to taste salt and freshly ground black
peppers 1/2 cup cilantro, chopped
For the skillet: 1 1/2 tablespoons extra virgin olive oil 1 red bell
pepper, thinly sliced 1 yellow bell
pepper, thinly sliced 1 green bell
pepper, thinly sliced 1 red onion, thinly sliced 2 garlic cloves, minced 1 tablespoon chili powder 1
teaspoon smoked paprika 1/2
teaspoon ground cumin Pinch
cayenne pepper (optional)
Kosher salt 1 15 - ounce can black beans, drained and rinsed 1 28 - ounce can diced fire toasted tomatoes, drained 1 1/4 cup grated sharp cheddar cheese Freshly chopped cilantro for serving (optional)
• 1 pound assorted fingerling potatoes • 1/2 cup freshly shelled green peas or frozen peas (no need to thaw) • 1/2 cup finely chopped red onion • 2 tablespoons mustard oil, mustard canola blended oil, or canola oil • 1 tablespoon coriander seeds • 1
teaspoon cumin seeds • 1
teaspoon fenugreek seeds • 1/2
teaspoon cayenne pepper • 1/4
teaspoon ground turmeric • 1 cup plain Greek yogurt, whisked until smooth • 1/4 cup finely chopped fresh cilantro leaves and tender stems • 1
teaspoon coarse sea or
kosher salt
1/4 pound (2/3 cup) dried black beans, soaked in lightly salted water overnight 1/4 pound (2/3 cup) dried pinto beans, soaked in lightly salted water overnight 2 tablespoons extra virgin olive oil 1 red onion, chopped 3 garlic cloves, chopped 1 tablespoon ground chili powder 1
teaspoon ground cumin 1/2
teaspoon smoked paprika 1/4 to 1/2
teaspoon cayenne pepper (optional) 1 1/4
teaspoon kosher salt 1 1/2
teaspoon unsweetened cocoa powder 3 cups water 1 red bell
pepper, chopped 1 green bell
pepper, chopped 28 ounces canned or boxed diced tomatoes
Pumpkin Seed Sauce / Pipián Verde: 4 jalapeño or serrano
peppers, stems removed 1 poblano
pepper, stem and seeds removed 1/2 large white onion, peeled and sliced in half 5 large cloves garlic, unpeeled 2 tablespoons olive oil, divided 1 1/3 cups raw pepitas (green pumpkin seeds) 1/2 cup chopped cilantro 1/2
teaspoon dried oregano 1/4
teaspoon ground cumin 1/8
teaspoon ground
cayenne pepper (optional) 1/2
teaspoon Kosher or sea salt 2 cups low sodium vegetable stock, divided
3 Tablespoons olive oil 1 Large onion, chopped 2 Cloves garlic, minced or pressed through garlic press 1 Tablespoon tomato paste 1
Teaspoon ground cumin 1/4
Teaspoon kosher salt, more to taste 1/4
Teaspoon ground black
pepper Pinch of chili powder or
cayenne pepper, more to taste 1 Quart chicken or vegetable broth 1 Cup red lentils 1 Large carrot, peeled and diced Chopped fresh cilantro for garnish
1/4 cup lemon juice 1/4 cup red wine vinegar 6 garlic cloves, minced 1
teaspoon paprika dash
cayenne dash cumin 1/2 cup Italian parsley, minced 1/2 cup cilantro, minced 1/2 to 3/4 cup olive oil, to your taste
Kosher salt and ground black
pepper
ingredients CRACKER - COATED WINGS: 2 pounds chicken wings (separated at the joint, wing tips attached) 5 cups pickle juice (divided) 3 cups all - purpose flour 1/2
teaspoon cayenne 3 cups butter crackers (crushed)
Kosher salt and freshly ground black
pepper (to taste) canola oil (for frying) LEMON HONEY HERB SAUCE: 1 cup honey 1 tablespoon lemon juice 1/4
teaspoon cayenne 2 tablespoons tarragon (leaves only, finely chopped, plus more to garnish) 2 tablespoons parsley (finely chopped, plus more to garnish)
Kosher salt and freshly ground black
pepper (to taste)
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2
teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4
teaspoons garam masala 3/4
teaspoons curry powder 1/4
teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2
teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired
ingredients CHICKEN POPPY SEED CASSEROLE 4 tablespoons butter (plus 1 tablespoon to grease) 1 tablespoon olive oil 1 onion (peeled, small dice) 2 carrots (peeled, small dice) 3 stalks celery (small dice) 1/4
teaspoon cayenne pepper 2
teaspoons fresh thyme leaves 1/4 cup flour 2 cups chicken stock 1/2 cup whole milk 1/2 cup half and half 4 1/2 cups rostisserie chicken (skin discarded, shredded) 1 cup frozen peas (thawed) 1 tablespoon poppy seeds 1 cup sour cream 1 1/2 cups butter crackers (crushed) 1/2 cup pecans (roughly chopped)
Kosher salt and freshly ground black
pepper (to taste)
ingredients GRILLED CELERY WITH CHEDDAR AND PECANS 1/4 cup pecans (roughly chopped) 1 tablespoon unsalted butter 1/4 cup cream cheese (softened) 1/4 cup mayonnaise 1 cup yellow cheddar cheese (grated) 1/4
teaspoon cayenne 8 celery stalks (cut into 2 - inch pieces) 2 tablespoons olive oil
Kosher salt and freshly ground black
pepper (to taste)
ingredients RICE JOLLOF WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2
teaspoons curry powder 1
teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell
peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2
teaspoons thyme leaves
Kosher salt and freshly ground black
pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno
pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4
teaspoon curry powder 1/4
teaspoon turmeric 1/4
teaspoon paprika 1 red bell
pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell
pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed)
Kosher salt and freshly ground black
pepper (to taste)
Raw pumpkin seeds 1 tablespoon olive oil sprinkle of
cayenne pepper 1/2
teaspoon ground cumin (or any other spices that you like
Kosher salt and black
pepper
1 small pie pumpkin 2 tablespoons olive oil 1 tablespoon honey 1
teaspoon ground cumin 1/2
teaspoon cardamom 1
teaspoon kosher salt dash of
cayenne pepper dash of black
pepper
1 tablespoon unsweetened cocoa powder 1
teaspoon kosher salt 1
teaspoon granulated sugar 3/4
cayenne pepper 3/4
teaspoon garlic powder 3 cups unsalted nuts (peanuts, pecan halves, walnut halves, slivered almonds and or / cashews) 1/2 cup pepitas 2 tablespoons white sesame seeds 2 tablespoons unsalted butter
ingredients POMEGRANATE GLAZE: 1 and 3/4 cups pomegranate juice (divided) 1/3 cup organic chicken stock 8 sprigs thyme (tied together with Butcher's twine) 2 tablespoons Dijon mustard
Kosher salt and freshly ground black
pepper (to taste) CHICKEN THIGHS: 8 chicken thighs (bone - in, skin on) 1 tablespoon
Kosher salt 2
teaspoons ground cumin 1/2
teaspoon freshly ground black
pepper 1/4
teaspoon cayenne 1 tablespoon olive oil 1/2 cup pomegranate seeds 1/4 cup parsley (chopped) ARUGULA SALAD: 1 5 - ounce package baby arugula 1/2 red onion (peeled, thinly shaved) 2 tablespoons lemon juice 3 tablespoons olive oil 1/4 cup Parmigiano Reggiano (shaved into strips)
Kosher salt and freshly ground black
pepper (to taste)
ingredients BLT CROSTINI 1/2 pound bacon 1/4 cup olive oil (plus 2 tablespoons, divided) 1 baguette (cut into 1 / 2 - inch slices) 1/2 pint cherry tomatoes (halved lengthwise) 1 cup mayonnaise 1/4
teaspoon cayenne 1/2 head romaine (cored, thinly sliced) flaky sea salt (to taste)
Kosher salt and freshly ground black
pepper (to taste)
Ingredients: 1/2 cup semi-pearled faro, uncooked (or 1 1/4 cups cooked faro) 1/2 cup raw pecans 2
teaspoons good quality maple syrup
Kosher salt
Cayenne pepper 2 medium carrots, shaved 1 small zucchini, shaved 1/2 red onion, shaved 2 baby radishes, shaved 5 ounces baby lettuces (I used a mix of baby romaine and baby arugula.)
1 egg yolk, room temperature 1
teaspoon lemon juice 1
teaspoon dijon mustard Pinch of
cayenne pepper 1/2
teaspoon kosher salt Freshly cracked
pepper 2 tablespoons fresh tarragon 1/4 cup extra virgin olive oil 1/2 cup vegetable oil
1 1/2 pounds salmon, skin removed & cut in 1 inch cubes 1 tablespoon tarragon mayonnaise (recipe below) Zest of 1 lemon 1
teaspoon dijon mustard 1
teaspoon capers, drained from liquid 1
teaspoon smoked paprika 1/4
teaspoon cayenne pepper 1
teaspoon kosher salt 1/4
teaspoon freshly cracked
pepper 1/4 cup panko bread crumbs 3 tablespoons green onion, finely sliced 3 Hamburger buns, toasted Red leaf lettuce for assembling
6 cloves of garlic 7 tablespoons butter, at room temperature 1/4
teaspoon rice or champagne vinegar Pinch of
cayenne pepper Kosher salt and freshly ground black
pepper 1 medium onion 4 1/4 cups water or chicken stock 5 ears of corn 1 — 2 chives
ingredients CHICKEN BREAST MARINADE: 2 and 1/2 pounds chicken breasts (boneless, skinless) 1 quart buttermilk 1 tablespoon
Kosher salt SEASONED FLOUR: 4 cups all - purpose flour (divided) 6
teaspoons seasoned salt (divided) 4
teaspoons garlic powder (divided) 2
teaspoon black
pepper (divided) 1/2
teaspoon cayenne pepper (divided) vegetable oil (for frying) QUESADILLA: 8 (12 - inch) flour tortillas cooked chicken breasts sliced into strips (recipe above) 4 - 6 cups mozzarella cheese (shredded) 2 cups ranch dressing 1 cup buffalo wing sauce 1 bunch scallions (chopped)
Kosher salt and freshly ground black
pepper (to taste) 1 quart buttermilk
Kosher salt and freshly ground black
pepper (to taste)
1 1/2 cups all - purpose flour 1 tablespoon malt vinegar 2
teaspoons baking powder 1 1/2
teaspoons Cajun spice 1
teaspoon Old Bay seasoning 1/2
teaspoon coarse
kosher salt 1/2
teaspoon garlic powder 1/2
teaspoon freshly ground black
pepper 1/4
teaspoon cayenne pepper 2 cups brown ale (Newcastle is a good choice)
4 (5 - ounce) red snapper fillets or 4 (8 - ounce) cod or halibut fillets 2
teaspoons fresh lemon juice Coarse smoked
kosher salt Freshly ground black
pepper Ground
cayenne chile 1
teaspoon ground allspice 2 tablespoons vegetable oil 1/2 cup finely chopped sweet bell
pepper 1/2 cup finely chopped red onion 1 Scotch Bonnet chile, seeded and finely diced 1/2 cup dry white wine 1 tablespoon minced fresh parsley 1/2
teaspoon dried basil 1/2
teaspoon ground
cayenne pepper 1
teaspoon hot
pepper sauce such as Walkerswood Jamaican Scotch Bonnet
Pepper Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for serving
1 quart buttermilk 1/2
teaspoon cayenne pepper 3 tablespoons
kosher salt, divided, plus more 2 large Spanish onions, sliced into 3Ž4 - inch - thick rings Canola oil (for frying; about 1 quart) 6 cups all - purpose flour 1
teaspoon freshly ground black
pepper
2 pounds head - on large shrimp (or one pound headless 21 / 25 shrimp; 10 shrimp per person) 2 tablespoons Creole or Cajun seasoning (see recipe below) 1 pound unsalted butter, divided 1 cup finely chopped yellow onion (about 1/2 medium onion) 6 cloves garlic, peeled and minced (about 2 tablespoons) 1/2 cup finely chopped celery (about one rib) 1/4 cup minced fresh parsley 1 tablespoon ground
cayenne chile 1/2
teaspoon dried thyme 1/2
teaspoon dried oregano 2
teaspoons coarse
kosher salt 1 tablespoon freshly cracked black
pepper (use a large grind) 2 tablespoons Worcestershire sauce 2
teaspoons hot sauce 2
teaspoons fresh lemon juice Lemon wedges, for serving Crusty bread, for serving 4 green onions, chopped, for garnish
For the brine: 1 1/4 cups granulated sugar 1/2 cup coarse
kosher salt 2 tablespoons diced shallots 1 tablespoon minced garlic 2
teaspoons cayenne pepper sauce 1/2
teaspoon ground allspice 3 bay leaves, crumbled
1 pound large (31 — 35 or 26 — 30) shrimp 1 tablespoon olive oil 1 tablespoon unsalted butter 1 medium yellow onion, chopped (about one cup) 1 small green bell
pepper, seeded and diced (about one cup) 1 rib celery, diced (about 1/2 cup) 1 quart Creole sauce (recipe below) 1
teaspoon granulated sugar 1/2
teaspoon smoked
kosher salt 1/2
teaspoon ground
cayenne 2 cloves garlic, minced (about one
teaspoon) 1 bay leaf 1 to 2 tablespoons Cajun or Creole seasoning 1 tablespoon Worcestershire sauce 1
teaspoon Louisiana - style hot sauce or to taste 1 scallion, sliced 1 tablespoon minced fresh parsley Cooked rice
1 large onion, sliced 1/4 cup olive oil 2 pounds lamb, cut into 1 - inch cubes 1/4 cup pomegranate syrup 1 1/2 cup chicken stock 2 cups walnuts, crushed 1 tablespoon plus 1
teaspoon sugar 1
teaspoon black
pepper 1/2
teaspoon cayenne 1
teaspoon kosher salt 1/2
teaspoon cinnamon 1/4
teaspoon turmeric 1/2
teaspoon cardamom, ground 2 tablespoons lemon juice
8 (U-16) shrimp, peeled and deveined, tails intact 4 slices prosciutto, sliced in half lengthwise 2 jalapeño chiles 1/4 cup olive oil 1/4 cup chili sauce 2 tablespoons minced green onion 2
teaspoons lemon juice 2 cloves garlic, minced (about two
teaspoons) 1
teaspoon coarse
kosher salt 1/2
teaspoon ground
cayenne pepper 1/2
teaspoon freshly ground black
pepper 1/4 cup minced green onions, for garnish
FOR THE WINGS 3 pounds chicken wings, tips discarded, wings halved at joint 1/2 cup flour 1/4
teaspoon cayenne pepper 1/4
teaspoon freshly ground black
pepper 1/2
teaspoon Old Bay seasoning 1/2
teaspoon Kosher salt
1 pound elbow macaroni 4 tablespoons Cabot Unsalted Butter 2 1/4
teaspoons ground mustard, preferably English mustard 2
teaspoons kosher salt 1/2
teaspoon granulated onion or onion powder 1/2
teaspoon freshly ground black
pepper 1/4
teaspoon ground
cayenne pepper 4 cups water 4 ounces Cabot Cream Cheese, cubed (about 1 cup) 1 cup whole milk 8 ounces Cabot Seriously Sharp Cheddar, grated (about 2 cups) 8 ounces Cabot Monterey Jack, grated (about 2 cups)
Olive oil 6 scallions, cut into 1 - inch pieces 2 jalapeños, seeds removed if desired 6 garlic cloves 1 1 - inch piece ginger, peeled, chopped 1 tablespoon fresh lemon juice 1 tablespoon garam masala 1
teaspoon ground coriander 1/2
teaspoon ground cumin 1/2
teaspoon cayenne pepper 2 pounds ground beef (20 % fat) 1 large egg, beaten to blend 3 tablespoons plain yogurt 2
teaspoons kosher salt
olive oil 4 medium onions, chopped 10 garlic cloves, crushed 1 1 1/2 - inch piece ginger, peeled, chopped 3 dried chiles de árbol 4
teaspoons curry powder 4
teaspoons ground cumin 4
teaspoons ground turmeric 3 tablespoons ground coriander 1
teaspoon black peppercorns 1 14.5 - ounce can crushed tomatoes 1 bay leaf 1 tablespoon
kosher salt, plus more 1 tablespoon fresh lemon juice 1/2
teaspoon cayenne pepper Cilantro leaves with tender stems (for serving)
Add the cream cheese, 8 ounces cheddar cheese, 1 tablespoon cumin, 1 tablespoon chili powder, 1/2 tablespoon paprika, 1/2
teaspoon kosher salt, 1/2
teaspoon black
pepper, 1/2
teaspoon cayenne pepper, 1/4
teaspoon red
pepper flakes.