INGREDIENTS 1/3 cup honey 1/3 cup soy sauce 3 cloves garlic, minced 3 tablespoons ketchup 2 tablespoons sriracha sauce 2 pounds chicken breast, cut into 1-inch cubes 1/4 cup cornstarch 2 tablespoons vegetable oil 1/4 cup chicken broth 2 green onions, chopped 1 teaspoon sesame seeds, or as desired INSTRUCTIONS Combine honey, soy sauce, garlic, ketchup, and sriracha sauce in a bowl; mix well and set aside. Place chicken pieces in a large bowl, add cornstarch, and toss to combine. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil until hot. Add 1/2 the chicken and cook for 3 minutes. Flip and cook 2 more minutes. Transfer chicken to a plate and repeat with remaining chicken. Pour chicken broth into the empty Instant Pot® and cook for 2 minutes, scraping up the brown bits with a wooden spoon to deglaze the pot. Turn Instant Pot® o. Return chicken to the pot and pour honey mixture on top. Stir to coat with sauce. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 2 minutes. Allow 10 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Serve chicken sprinkled with green onions and sesame seeds.

INGREDIENTS 3 cups old-fashioned rolled oats 1 cup hulled raw pumpkin seeds 1 cup hulled raw sunflower seeds 1 cup unsweetened coconut chips 1 1/4 cups raw pecans, left whole or coarsely chopped 3/4 cup pure maple syrup 1/2 cup extra-virgin olive oil 1/2 cup packed light brown sugar 1 pinch coarse salt, to taste INSTRUCTIONS Heat oven to 300°F. Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 to 15 minutes, until granola is toasted, about 45 minutes. Remove granola from oven and season with more salt to taste. Let cool completely before serving or storing in an airtight container for up to 1 month.

INGREDIENTS 2 (8.5 ounce) packages cornbread mix 2 tablespoons brown sugar 2 eggs 1 1/2 cups milk 1 cup grated Cheddar cheese 9 hot dogs, cut in half INSTRUCTIONS Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin. Bake in a preheated oven 14 to 18 minutes, or until golden brown. YIELD 18 muffins ...

INGREDIENTS 1 box (10 ounces) frozen corn kernels 1/4 to 1/2 cup whole milk 3 ounces reduced-fat cream cheese, cut into pieces 2 tablespoons snipped fresh chives Coarse salt and ground pepper INSTRUCTIONS In a medium saucepan, simmer corn and 1/4 cup milk over medium heat until corn is tender, 5 to 7 minutes. Remove from heat; stir in cream cheese and chives. Season with salt and pepper. If desired, adjust consistency with a little more milk.

INGREDIENTS 4 chicken breasts (cooked and shredded) 2 to 14.5 oz cans chicken broth 2 to 15 oz. cans mild green enchilada sauce 2 to 4 oz. cans diced green chiles 2/3 cup water 1 1/2 TB cumin 1 TB chili powder 1 tsp. onion powder 1 tsp. garlic powder 2/3 cup corn (if frozen, thaw out) 2/3 cup instant rice 1 to 8 oz. bar cream cheese (cubed) salt and pepper Monterrey Jack Cheese INSTRUCTIONS Place chicken broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic powder and shredded chicken in crock pot on HIGH. Cook for 3.5 hours. After cooking for 3.5 hours add corn, rice and cubed cream cheese. Stir and cook for half hour. Add salt and pepper to taste and top with Monterrey Jack Cheese. Serves 4-6.

INGREDIENTS 1 teaspoon olive oil for brushing 2 eggs 2 tablespoons water 1 cup grated Parmesan cheese 1 cup Italian-seasoned breadcrumbs salt and ground black pepper to taste 2 large eggplants, peeled and sliced into 1/2-inch rounds 2 tablespoons olive oil 1 pound ground beef 48 ounces chunky tomato sauce 2 cups shredded mozzarella cheese INSTRUCTIONS Preheat oven to 375 degrees F (190 degrees C). Oil two baking sheets with 1 teaspoon olive oil. Whisk eggs and water together in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish. Dip eggplant slices in egg mixture. Press slices into the crumbs and tap off excess. Arrange slices on the prepared baking sheets. Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake an additional 20 to 25 minutes. Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C). Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and ground black pepper. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside. Oil a 9x13 baking dish with olive oil. Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with ground beef on top of eggplant layer. Sprinkle 1/3 of mozzarella cheese on top of sauce layer. Repeat 2 more times, finishing with a layer of mozzarella cheese. Bake uncovered in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Remove from oven and allow to cool for 5 minutes. YIELD 8 servings ...

INGREDIENTS 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 tablespoons sugar 4 tablespoons butter 4 eggs 1/4 cup milk 1/2 teaspoon vanilla extract 8 slices challah, brioche, or white bread 1/2 cup maple syrup, warmed INSTRUCTIONS In a small bowl, combine, cinnamon, nutmeg, and sugar and set aside briefly. In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.

INGREDIENTS 4 Tablespoons Extra Virgin Olive Oil 3/4 Cup Finely Chopped Sweet Onion 2 Cloves Garlic, Peeled & Finely Minced 2 1/2 Pounds Prepared Ripe Plum Tomatoes Sea Salt & Black Pepper 1 Bunch (About 10 Leaves) Fresh Basil, Minced INSTRUCTIONS Bring a pot of water to a boil. To prepare the tomatoes, cut an X into the stem end and drop them into the boiling water for 3 to 4 minutes or until you see the skins begin to slip off. Transfer the tomatoes to a colander in the sink and run cold water over them until they are cool enough to handle. Use a small, sharp knife, and peel off the skins and cut in half. Cut out the small core and then use your finger tips to scoop out most of the seeds. Cut the tomatoes into thin strips or coarse dice. In a saucepan, heat the olive oil over medium heat until sizzling, then cook the onion, stirring often, until it is soft and translucent. Add the garlic and cook a minute or two just until fragrant. Add the tomatoes, salt and pepper, and half the basil, and simmer for about 20 minutes or until the sauce has thickened. Stir in the remaining basil, and use to top your favorite cooked pasta.

INGREDIENTS 1 (14 to 16 pound) frozen young turkey 1 cup kosher salt 1/2 cup light brown sugar 1 gallon vegetable stock 1 tablespoon black peppercorns 1 1/2 teaspoons allspice berries 1 1/2 teaspoons chopped candied ginger 1 gallon heavily iced water 1 red apple, sliced 1/2 onion, sliced 1 cinnamon stick 1 cup water 4 sprigs rosemary 6 leaves sage Canola oil INSTRUCTIONS Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate. Early on the day or the night before you’d like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining. Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil. Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

INGREDIENTS 1/4 Cup Olive Oil (plus more to brush grill) 2 lb Skirt Steak Salt and Freshly Ground Pepper 1/2 Onion (diced) 2 tablespoons Butter 1/2 Lb New Potatoes (sliced into 1/2-inch thick coins) 1/2 head Cauliflower (chopped into florets) 1 Teaspoon Red Chile Flake 1 Tablespoon Fresh Rosemary (leaves only/chopped) 2 Tablespoons Parsley (leaves only/chopped) 1 bunch Kale (de-stemmed/cut into ribbons) 2 cloves Garlic (sliced) 3 Tablespoons Red Wine Vinegar INSTRUCTIONS Blanch the potatoes in a pot of boiling water for 3-4 minutes. Strain 1 and set aside. Preheat a grill or grillpan to medium-high heat. Season the steak generously with salt and pepper. Brush grill with olive oil. Grill steak for 4 to 5 minutes per side for medium. In a large skillet or sauté pan, heat 2 tablespoons butter and 2 tablespoons extra virgin olive oil. Add the onion, and potatoes in a single even layer. Cook until the potatoes have crisped, and then flip to crisp on other side. Add the cauliflower and cook, tossing to coat and soften the cauliflower. Add the kale and garlic and toss so the kale begins to wilt. Add the red chili flakes, rosemary, and parsley. Stir everything to mix, and once fully mixed, finish the dish with red wine vinegar and a drizzle of olive oil and transfer to platter to serve. YIELD 6 Servings TOTAL TIME 1:30 ...