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INGREDIENTS 1 tablespoon unsalted butter 2 cups dry Arborio rice, rinsed 1 shallot, minced 8 ounces thin asparagus, cut into 1-inch pieces 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 4 cups chicken stock 1/4 cup grated Parmesan cheese INSTRUCTIONS Place the butter in the Instant Pot and melt. Add the rice to the butter and cook for 2 minutes. Add the asparagus, kosher salt, pepper, and stock to the Instant Pot; secure the lid. Press the Manual button and enter 8 minutes. When the cook time is complete and the pressure has fully released, remove the lid with caution. Stir in the cheese and serve hot. SERVES 4 PRESSURE TIME: 8 MINUTES ...

INGREDIENTS 3 c. shredded cooked chicken 2 c. shredded Mexican cheese blend (divided) 1 (10 oz.) can cream of chicken soup 1/2 c. milk 1/2 c. sour cream 1 can Ro-Tel diced tomatoes with green chilies drained 1/2 packet taco seasoning mix 1 lg. bag Doritos Chopped lettuce Diced tomato INSTRUCTIONS Preheat the oven to 350 degrees. In a large bowl, mix together the shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-Tel tomatoes, and taco seasoning mix. Stir well. Grease a 2-quart casserole dish. Layer half of the crushed Doritos across the bottom of the dish. Top with half of the chicken mixture. Add another layer of crushed Doritos, and then add another layer of the chicken mixture. Top with remaining 1 cup cheese. Cover and bake for 30-35 minutes, until bubbling hot. Remove from the oven and top with chopped lettuce, diced tomato and more crushed Doritos.

INGREDIENTS Kosher salt and Freshly ground black pepper 1 pound pasta 1/4 cup olive oil 1 small yellow onion, thinly sliced (1 cup) 5 cups small cauliflower florets (from 1 large head) 2 white anchovies, minced 1/2 tablespoon crushed red pepper flakes 1 cup freshly grated parmesancheese 2 tablespoons extra-virgin olive oil INSTRUCTIONS In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn’t stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta. Meanwhile, put a large skillet over medium high heat. Add the olive oil, onion, cauliflower, and anchovies and cook, stirring occasionally, until the mixture begins to caramelize, about 3 minutes. Taste and adjust the seasoning, adding salt and black pepper as needed. Add the red pepper flakes and reserved pasta water and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Add the cooked pasta to the pan, stirring it into the sauce. Cook for 1 minute. Remove from the heat and stir in the Parmesan and extra virgin olive oil. Serve immediately.

INGREDIENTS Kosher salt 1 pound dried angel hair pasta 3 tablespoons olive oil 3 garlic cloves, sliced 1 (28-ounce) can crushed San Marzano tomatoes with juices 1 tablespoon crushed red pepper flakes 1 tablespoon unsalted butter 1/4 cup fresh flat-leaf parsley leaves, chopped 1/2 cup freshly grated parmesan cheese INSTRUCTIONS In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn’t stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta. Meanwhile, put a large skillet over low heat. Add the olive oil, garlic, and a pinch of salt. Cook until the garlic becomes aromatic, about 1 minute. Add the tomatoes with juices and red pepper flakes, increase the heat to medium-high, and cook for 2 minutes. Add the cooked pasta to the pan, stirring the noodles into the sauce. Add a splash or two of the pasta water if the sauce looks too dry. Remove from the heat and stir in the butter, parsley, and Parmesan. Serve immediately.

INGREDIENTS 3 tablespoons canola oil 8 thick-cut slices bacon, cut crosswise into %-inch-wide lardons 1(15.5-ounce) can black-eyed peas, rinsed and drained Kosher salt Freshly ground black pepper 1 poblano chile, finely diced 1 red bell pepper, finely diced 1 medium Spanish onion, finely diced 1 cup long-grain rice 2 cups low-sodium chicken stock or broth 3 ounces mustard greens, stems removed, leaves coarsely chopped Clover honey 4 large eggs Hot sauce 2 scallions, green tops and pale-green parts only, thinly sliced, for garnish INSTRUCTIONS Heat 1 tablespoon of the oil in a large sauté pan over medium heat. Add the bacon and cook, stirring occasionally, until it has rendered its fat and is golden brown and crispy, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels.Pour all but tablespoons of the rendered fat into a small bowl and set aside for cooking the peppers. 2. Heat the rendered fat still in the pan over high heat until shimmering. Add the black-eyed peas and cook until warm, about 5 minutes. Season with salt and black pepper and transfer to a bowl. Pour the reserved rendered bacon fat into a medium saucepan and heat over high heat. Add the poblano, bell pepper, and onion. Season with salt and black pepper and cook until soft, about 5 minutes. Stir in the rice and cook for 1 minute. Add the stock and season with salt and black pepper. Bring to a boil, then reduce the heat to medium and stir well. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. While the rice is cooking, heat the remaining 2 tablespoons oil in a large deep sauté pan over high heat. Add the mustard greens, a splash of water, and salt and black pepper to taste and cook until wilted, about 10 minutes. Stir in a touch of honey to sweeten. When the rice is done cooking, remove from the heat and let sit, covered, for 5 minutes. Uncover, fluff with a fork, and stir in the black-eyed peas and mustard greens. Transfer to a sheet pan in an even layer to stop further steaming and prevent the grains from clumping. Preheat the oven to 425°F. Spoon the rice into a 2-quart baking dish and make 4 indentations spaced a few inches apart. Crack an egg into each indentation and season the eggs with salt and black pepper. Bake until the whites are just set but the yolks are still runny, about 5 minutes. Remove, drizzle with a bit of hot sauce, and garnish with the bacon and scallions.

INGREDIENTS 1 tbsp olive oil 1 small onion, finely chopped 2 garlic cloves, finely chopped 2 fresh thyme sprigs, finely chopped 1 lb 7 oz ground beef 1/2 cup fresh breadcrumbs 1 egg, lightly beaten 1 lb dried spaghetti salt and pepper Sauce 1 onion, cut into wedges 3 red bell peppers, halved and seeded 14 oz canned chopped tomatoes 1 bay leaf INSTRUCTIONS Heat the oil in a skillet. Add the chopped onion and garlic and cook over low heat for 5 minutes, until softened. Remove from the heat and put the mixture into a bowl with the thyme, ground beef, breadcrumbs, and egg. Season to taste with salt and pepper, then mix well. Shape into 20 meatballs. Heat a large nonstick skillet over low-medium heat. Add the meatballs and cook, stirring gently and turning frequently, for 15 minutes, until lightly browned all over. Meanwhile, preheat the broiler. To make the sauce, put the onion wedges and bell pepper halves, skin-side up, on a broiler rack and cook under the preheated broiler, turning frequently, for 10 minutes, until the bell pepper skins are blistered and charred. Put the bell peppers into a plastic bag, tie the top, and let cool. Set the onion wedges aside. Peel off the bell pepper skins. Coarsely chop the flesh and put it into a food processor or blender with the onion wedges and tomatoes. Process to a smooth paste and season to taste with salt and pepper. Pour into a pan, add the bay leaf, and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 10 minutes. Remove and discard the bay leaf. Meanwhile, bring a large pan of salted water to a boil. Add the spaghetti, bring back to a boil, and cook for 10 minutes, or according to the package directions, until tender but still firm to the bite. Drain the spaghetti and serve immediately with the meatballs and sauce.

INGREDIENTS 4 tbsp. butter 2 cloves garlic minced 1 tbsp. tomato paste 1 lb. baby bella mushrooms, cleaned 1 c. cherry tomatoes, halved 3/4 c. heavy cream 1/4 c. freshly grated Parmesan Kosher salt Freshly ground black pepper Pinch crushed red pepper flakes 3 c. spinach Thinly sliced basil, for garnish INSTRUCTIONS In a large skillet over medium heat, melt butter. Add garlic and tomato paste and cook until fragrant, 1 minute. Add mushrooms and tomatoes and cook until mushrooms are tender and tomatoes are starting to burst, 5 minutes. Add heavy cream and Parmesan and season with salt, pepper, and a pinch of red pepper flakes, then bring to a simmer. Add spinach and cook until sauce is thickened and spinach is wilted, 5 minutes. Garnish with basil before serving. Yields: 4 servings Prep Time: 0 hours 15 mins Total Time: 0 hours 35 mins ...

INGREDIENTS Paste 1 tablespoon extra-virgin olive oil 1 tablespoon minced garlic 1 teaspoon pure chile powder 1 teaspoon packed light brown sugar 1/2 teaspoon kosher salt 1/2 teaspoon chipotle chile powder 1/4 teaspoon ground cumin The Rest 1 1/2 pounds skirt steak, ½ to 4 inch thick, trimmed of excess surface fat, cut with the grain into 12-inch long pieces 1 bag (12 ounces) tortilla chips 1 can (15 ounces) black beans, rinsed and drained 2 cups shredded sharp cheddar cheese (8 ounces) 2 cups shredded Monterey Jack cheese (8 ounces) Green onions Pickled jalapenos Tomato-Avocado Salsa INSTRUCTIONS In a small bowl mix together the paste ingredients. Brush the paste on both sides of the steak pieces. Let the steak stand at room temperature for 15 to 30 minutes before grilling. Prepare the grill for direct cooking over high heat (450° to 550°F). Brush the cooking grates clean. Grill the steak pieces over direct high heat, with the lid closed, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut the steak across the grain into bite-sized pieces. Layer half of the tortilla chips, steak, black beans, green onions, jalapenos, cheddar and Monterey Jack cheeses on a large sheet pan. Place the pan over direct high heat, close the lid, and cook until the cheese is melted, about 5 minutes. Remove from the grill and serve immediately with the salsa. Repeat with the remaining ingredients on a second large sheet pan. Serves 12 to 15 ...

INGREDIENTS 1 pound extra lean ground beef ½ teaspoon sea salt 1 small onion, diced ½ teaspoon garlic salt 1 ½ teaspoons Italian seasoning ¾ teaspoon dried oregano ¾ teaspoon crushed red pepper flakes 1 dash hot pepper sauce (such as Frank’s RedHot®), or to taste 1 ½ tablespoons Worcestershire sauce ⅓ cup skim milk ¼ cup grated Parmesan cheese ½ cup seasoned bread crumbs INSTRUCTIONS Preheat an oven to 400 degrees F (200 degrees C). Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet. Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes. MISCELLANEOUS Prep: 20 mins ...

Tomatillos, a staple of the Mexican pantry, look like green tomatoes with a papery husk. Grilling enhances their tangy taste and softens their skin, making them easy to puree for a sauce that benefits from the addition of roasted poblanos and bacon. Brining the pork chops helps to ensure a moist, evenly cooked result. INGREDIENTS 4 boneless pork chops, each 6 to 8 ounces and about 1 inch thick BRINE ...