Turkey and Chorizo Chili with White Beans

Oi Sobagi Cucumber Kimchi

1 . Select a dozen small (~10 centimeters) neat cucumbers of the same size. Wash and cut the bottom off the stalk side and cut crosswise, about a centimeter from the end. Sprinkle salt liberally over the cucumbers, not forgetting the slits, and leave them to marinate for about 15-20 minutes.

2 . While the cucumbers are salting, prepare the filling: 1 carrot, 4 garlic cloves, 1 head of onion, 3 tablespoons fish sauce, 2 teaspoons salt, 1 teaspoon sugar, 1 teaspoon hot pepper flakes, 1 tablespoon sweet paprika, 1 tablespoon sesame seeds (if you like green onions or jusai, add it safely).

3 . Mix the filling well and generously fill the slits in the cucumbers that have been well washed of excess salt. Oi sobagi can be consumed immediately after cooking (a great option for vegans if served with steamed rice and replace the fish sauce with soy sauce), if you like your vegetables fermented, leave at room temperature to sour. After reaching the desired flavor, put away in the refrigerator for storage. Spicy cucumbers are also good with plain potatoes instead of lightly salted ones!

Instant Pot Asparagus Risotto

1 . Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter and melt. Stir in shallots and garlic; cook for 2 minutes. Remove shallots and garlic with a slotted spoon and set aside. Add asparagus and sauté in butter for 2 minutes; remove and set aside on a plate.

2 . Return shallots and garlic to the Instant Pot and pour in wine. Stir well, scraping the bottom of the pot with a wooden or plastic spoon, for 30 seconds. Stir in rice and sauté in wine mixture for 2 1/2 minutes, stirring constantly and scraping the bottom of the pot to loosen any brown bits. Stir in chicken broth, cream, salt, pepper, and thyme. Cancel Sauté function.

3 . Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

4 . Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Gradually stir in Parmesan cheese and lemon juice, stirring until cheese is melted. Stir in reserved asparagus pieces. Allow risotto to thicken in the pot, uncovered, for 3 to 4 minutes before serving.

Chrusciki

1 . Whisk egg yolks, egg, sugar, whiskey, salt, and vanilla together in a bowl. Stir in 2 cups flour. If dough is sticky, stir in remaining 1/2 cup flour. Knead dough on a lightly floured surface for 5 minutes. Divide into thirds and cover with plastic wrap.

2 . Heat 1 inch oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

3 . Working with one piece of dough at a time, roll on a lightly floured surface until paper-thin. Cut into parallelograms (long diamonds); use a sharp paring knife to cut a slot in the center of each, and pull one point of the diamond through the slot. Repeat to make remaining cookies.

4 . Fry two to four pieces at a time, depending on the size of your pan, until crisp but not browned, 5 to 10 seconds per side. Drain on paper towels and dust with confectioners' sugar when cool.

Marinated Flank Steak with Horseradish Cream

1 . Combine soy sauce, sherry, onion, olive oil, brown sugar, rosemary, garlic, and pepper in a bowl and mix well. Pierce flanks steak throughout using a large fork, flip, and repeat. Place steak in a plastic zip-top bag and pour in marinade to cover. Marinate in the refrigerator, 8 hours to overnight.

2 . Combine sour cream, green onions, horseradish, salt, and pepper in a bowl. Cover and refrigerate sauce until ready to use, up to 24 hours.

3 . Preheat an outdoor grill for high heat and lightly oil the grate.

4 . Drain steak and pour marinade into a small saucepan. Bring marinade to a boil over high heat and boil for 1 minute. Remove from heat. Season steak with pepper.

5 . Cook steak on the preheated grill to desired doneness, basting occasionally with marinade, about 5 minutes per side for medium doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

6 . Transfer steak to a plate and let rest for 15 minutes. Cut across the grain into thin diagonal slices. Serve hot or at room temperature with horseradish sauce.

Chocolate Ganache Cupcakes

1 . Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.

2 . Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Mix in chocolate syrup and vanilla extract. Add flour; mix until combined. Stir in chocolate chips. Scoop batter into the prepared muffin cups.

3 . Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes; do not overbake. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes.

4 . While cupcakes are cooling, combine chocolate chips, heavy cream, and instant coffee granules for the ganache in a microwave-safe bowl. Microwave at 30 second intervals, stirring between, until melted.

5 . Dip the top of each cupcake in the ganache. Do not refrigerate.

Spiced Pecans

1 . Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

2 . Beat egg white and water together in a large bowl; add pecans and stir to coat.

3 . Mix sugar, cinnamon, salt, cloves, and nutmeg in a small bowl; sprinkle over moistened nuts. Spread nuts on the prepared pan.

4 . Bake in the preheated oven, stirring once or twice, until toasted and fragrant, about 30 minutes.

Guacamole with Garlic Scapes

1 . Combine avocado, garlic scapes, lemon juice, salt, and pepper in a bowl and mash together with a fork. Adjust seasoning to your taste.

Buffalo Chicken Lasagna

1 . Place chicken in a single layer in a large pot and add enough chicken stock to cover; season with paprika, 1 teaspoon salt, and cayenne pepper. Bring stock to a boil, reduce heat to medium, and simmer until chicken is no longer pink in the center, 15 to 20 minutes. Shred chicken.

2 . Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain. Arrange noodles on a sheet of aluminum foil or parchment paper and spray with cooking spray to prevent sticking.

3 . Heat olive oil in a skillet over medium heat; cook and stir celery and onion until just starting to soften, about 5 minutes.

4 . Preheat oven to 350 degrees F (175 degrees C).

5 . Combine onion mixture and shredded chicken in a bowl; add about 1/3 the buffalo wing sauce and blue cheese and mix well.

6 . Mix ricotta cheese, blue cheese dressing, and remaining buffalo wing sauce in a separate bowl; season with salt and cayenne pepper to taste. Stir egg into mixture.

7 . Spread a layer of ricotta mixture in the bottom of a 9x13-inch baking dish; top with a layer of 3 noodles. Spread 1/4 of the remaining ricotta mixture over noodle layer; top with 1/3 the chicken mixture, and 1/4 the mozzarella cheese. Layer 3 lasagna noodles over cheese layer and repeat layering 2 times more ending with a layer of ricotta mixture and mozzarella cheese.

8 . Bake in the preheated oven until cooked through and top is lightly browned, about 45 minutes. Cool lasagna at least 20 minutes before cutting.

Easy Slow Cooker Chili

1 . Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

2 . Stir browned beef, chili beans in sauce, stewed tomatoes, diced tomatoes and green chilies, onion, tomato paste, brown sugar, chili seasoning mix, and barbeque sauce together in the crock of a slow cooker.

3 . Cook on High for 3 hours.

Asian-Style Stuffed Peppers

1 . Preheat the oven to 350 degrees F (175 degrees C).

2 . Place a stainless steel or cast iron skillet over medium heat. Oil the peppers lightly with 1 tablespoon olive oil and place in the hot skillet, turning frequently to just blister the skins and begin to brown them on all sides, 5 to 7 minutes. Remove peppers to a cutting board. Turn off heat.

3 . Remove the top of one pepper, cutting as close to the stem as possible to save as much of the pepper as possible. Carefully removed the inside seeds and membrane. Do not puncture the pepper! Repeat with remaining peppers. Place peppers on a baking sheet.

4 . Bake peppers in the preheated oven until tender, 30 to 45 minutes.

5 . Meanwhile, heat remaining tablespoon oil in the same large skillet over medium-high heat. Once hot, add steak and season with pepper. Cook until just done and pink has disappeared, about 5 minutes. Remove steak to a bowl and set aside.

6 . Add onion and garlic to the skillet, with more oil if needed. Cook and stir until onions are just translucent, about 5 minutes. Add bok choy and carrots. Cook, stirring frequently, for 2 minutes; remove from heat. The bok choy will overcook quickly and you want it to still have some texture to it.

7 . Combine steak and vegetables; stir in unagi sauce. Fill peppers with as much filling as possible, using the back of a spoon to pack down if necessary. To serve, place each pepper on its own plate.

Chef John's Beef Braciole

1 . Place steaks between 2 pieces of heavy plastic; pound meat about 1/4-inch thick using a meat pounder. If a piece of meat breaks off, use it to patch a thinner area.

2 . Place bread crumbs into a mixing bowl and stir in garlic, 2 tablespoons olive oil, raisins, Parmesan cheese, salt, black pepper, oregano, and egg until thoroughly combined.

3 . Season steak with salt and pepper; place half the bread crumb stuffing onto the bottom 2/3 of a steak, leaving the top third of the steak without stuffing. Lightly press the stuffing onto the meat and roll the steak up into a tight roll, starting from the stuffed end. Tie 3 to 4 pieces of kitchen string around the roll to hold it together. Trim ends of string. Repeat with remaining steak and stuffing.

4 . Heat 1 tablespoon olive oil in a skillet over medium-high heat. Pan-fry the steak rolls in the hot oil until well browned on all sides, 2 to 3 minutes per side. Pour in water and dissolve pan juices and browned bits of food in the water.

5 . Season steak rolls with salt and pepper; add red pepper flakes and bay leaf to the water. Spread tomato sauce onto rolls. Pan liquid should cover the rolls about halfway up.

6 . Bring to a boil, reduce heat to low, and simmer, covered, for 10 minutes; turn rolls over and cook covered about 10 more minutes. An instant-read meat thermometer inserted into the center of the stuffing should read at least 145 degrees F (65 degrees C). Remove from pan, transfer to a platter, and let them rest for 10 minutes.

7 . Raise heat to medium, bring sauce to a boil, and cook, stirring often, until sauce has reduced by half, about 10 minutes. Slice the rolls crosswise. Serve arranged on a little sauce and drizzle more sauce on top.

Chicken Fajita Bake

1 . Preheat oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking pan.

2 . Heat a skillet over medium heat. Add chicken; cook and stir until browned on all sides, about 6 minutes. Transfer chicken to a plate.

3 . Heat oil in the hot skillet. Add tomato, bell pepper, and onion; cook and stir until softened, 5 to 7 minutes. Mix in cooked chicken, water, and fajita seasoning.

4 . Line the bottom of the prepared pan with 5 tortillas; pour pinto beans on top. Spread 1/2 of the chicken mixture over the beans; cover with Cheddar cheese. Layer the remaining tortillas, black beans, and chicken mixture on top. Cover with aluminum foil.

5 . Bake in the preheated oven until tortillas are lightly browned and chicken juices run clear, 25 to 30 minutes. Top with green onions and cilantro.