backyard bbq

Tandoori Spice Blend recipe | Epicurious.com

ginger

cumin

coriander

paprika

turmeric

salt

cayenne pepper

This decadent macaroni and cheese features four types of cheese and a buttery breadcrumb topping.

Classic Creamy Mac and Cheese

cheddar cheese

Gouda cheese

pepper Jack cheese

onion

bay leaf

milk

all-purpose flour

elbow macaroni or other short pasta

dry mustard

smoked paprika

kosher salt,

black pepper

nutmeg

Worcestershire sauce

unsalted butter

panko breadcrumbs

Arrange a rack in the middle of the oven and heat the oven to 350ºF. Meanwhile, coat a 9x13-inch baking dish with 1 tablespoon of the unsalted butter. Prepare the macaroni and sauce.

Shred the following cheeses, placing them all in the same bowl: 8 ounces extra-sharp cheddar, 8 ounces sharp cheddar, 4 ounces smoked Gouda, and 4 ounces pepper Jack. Toss with your hands to combine.

Peel and halve 1/2 medium yellow onion and place in a small saucepan. Add 5 1/2 cups whole milk and 1 bay leaf. Heat over medium-low heat until steaming but not boiling, 5 to 10 minutes. Meanwhile, bring a large pot or Dutch oven of heavily salted water to a boil.

Add 1 pound macaroni to the boiling water and cook 2 minutes less than package directions for al dente, about 6 minutes. Drain the macaroni and rinse with cold water. (Reserve the pot.)

When the milk is ready, pour through a strainer into a bowl. Melt the remaining 6 tablespoons unsalted butter in the now-empty pot over medium heat. Add 1/2 cup all-purpose flour and whisk until combined. Continue whisking for another couple minutes to cook the flour until thickened slightly, bubbly, and light golden brown. This is your roux.

Quickly whisk the milk into the roux a cup or two at a time. It will thicken up considerably before you get a chance to add all of the milk. Just whisk vigorously with each round of milk and whisk until smooth after all of the milk has been added. Add 2 teaspoons dry mustard, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon freshly grated nutmeg, and whisk to combine.

At this point you&#x27;ll have a thin white sauce called a béchamel. If despite your best efforts, you still end up with a few lumps in your sauce, the easiest and fastest way to fix this is to blend the lumps away with an immersion (stick) blender. Lumps gone.

Let the béchamel sauce come to a gentle simmer, then reduce the heat to low. Simmer until thick enough to easily coat the back of a wooden spoon, about 10 minutes. Add 2 teaspoons Worcestershire sauce and stir to combine.  

Remove the pot from the heat. Set aside about 1/3 of the shredded cheeses. Add the remaining shredded cheeses to the sauce and stir until smooth and melted. Taste and season with more salt or spices as needed. Add the macaroni and stir to combine.

Instructions

Melt 1 tablespoon unsalted butter in a medium frying pan over medium heat. Add 1/2 teaspoon smoked paprika and cook until fragrant. Add 1/4 cup panko breadcrumbs and cook, stirring often, until golden-brown, about 1 minute. Remove from the heat.

Transfer half of the macaroni and cheese to the baking dish and spread into an even layer. Sprinkle with half of the reserved cheeses. Repeat layering the remaining macaroni and cheese and remaining shredded cheeses. Sprinkle with the panko breadcrumbs if using.

Bake until bubbly and golden-brown, 30 to 40 minutes. Let cool for 5 to 10 minutes before serving.

Make the breadcrumb topping (optional):

The Only Marinade You'Ll Ever Need Recipe | Epicurious.Com

lemon juice

hot pepper flakes

salt (kosher

lemon zest

garlic,

parsley

extra virgin olive oil

Lemony Potato Salad Recipe | Epicurious.Com

potatoes

celery (about 4 ribs)

mayonnaise

chives

lemon

sugar

Chicken Barbecue (Inihaw Na Manok) Recipe | Epicurious.Com

(540 ml) banana ketchup

(240 ml) 7UP

(120 ml) fresh lemon juice

(120 ml) soy sauce

(120 ml) white sugarcane vinegar

(110 g) packed brown sugar

(35 g) minced garlic

(1.4 kg) boneless, skinless chicken thighs,

Cooking spray oil,

Sawsawan,

These chocolate chip cookies packed with pretzels and marshmallows are the perfect combination of sweet, salty, chewy, and crunchy.

Chubby Rocco Cookies

brown sugar

eggs

white whole-wheat or whole wheat flour

baking soda

milk chocolate

mini marshmallows

Melt 1 1/2 sticks unsalted butter and place in a large bowl. Add 1 1/4 cups packed dark brown sugar and stir until combined. Add 2 large eggs and stir until completely incorporated. 

Coarsely chop 3 cups mini pretzels. Reserve 2 cups for rolling the dough balls. Place the remaining 1 cup in a medium bowl. Add 2 cups white whole-wheat or whole wheat flour, 1 teaspoon baking soda, 1 teaspoon kosher salt, 1 cup milk chocolate chunks or chips, and 1 cup mini marshmallows, and stir to combine. Add to the butter mixture and stir with a wooden spoon until fully combined. Cover and refrigerate overnight.

Arrange a rack in the middle of the oven and heat the oven to 350ºF. Line 2 baking sheets with parchment paper. Place the reserved 2 cups chopped mini pretzels in a shallow bowl.

Scoop 2 to 3-tablespoon portions of the dough out (if the dough is too stiff, let sit for 10 minutes and try again). Roll each portion into a ball, then roll in the chopped pretzels to coat. Place 6 on each baking sheet, spacing them evenly apart.

Bake one sheet at a time until the cookies are golden brown on the edges and set and pale golden brown in the center, 14 to 16 minutes. Let cool at least 20 minutes on the baking sheet. Repeat baking any remaining dough (you can reuse the parchment).

Korean Bbq Marinade Recipe | Epicurious.Com

soy sauce

water

tablepsoon minced garlic

Asian sesame oil

scallions

A complete meal of garlicky potatoes and chicken that&#x27;s made entirely in a foil packet.

Garlic Butter Chicken and Potatoes Foil Packets

garlic

kosher salt, divided

black pepper, divided

Italian seasoning

chicken breasts

Heat an outdoor grill to medium-high, direct heat. Prepare 4 (10-inch long) sheets of aluminum foil.

Prepare the following, placing them all in the same large bowl: Quarter 1 pound of new potatoes, mince 3 garlic cloves, and cut 1 stick unsalted butter into cubes. Add 1/2 teaspoon of the kosher salt, 1/2 teaspoon of the black pepper, and 2 tablespoons salt-free Italian seasoning. Toss to combine.

Divide the vegetable mixture between the 4 sheets of foil, leaving a 2-inch border on all sides. Season 4 boneless, skinless chicken breasts with the remaining 1 teaspoon kosher salt and remaining 1/2 teaspoon black pepper, then place a breast on each vegetable pile.

Fold the sides of the foil to meet over the center, then crimp the edges together to create completely sealed packets. Place the packets directly onto the grill grates, cover, and grill until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes. Let cool for 10 minutes before opening the packets and serving.

This classic macaroni salad is perfect for picnics and potlucks.

How To Make Classic, Flavor-Packed Macaroni Salad

red bell pepper

red onion

celery

white wine vinegar

parsley leaves

dry elbow macaroni

sour cream

Dijon mustard

Prep the vegetables. Finely chop 1 medium red bell pepper, 1/2 small red onion (about 1/2 cup), and 2 stalks celery (1/2 cup), and place in a large bowl.

Marinate the vegetables. Add 2 tablespoons white wine vinegar and 1/4 teaspoon of the kosher salt, toss to combine, and set aside while you cook the macaroni. 

Boil the water and prepare the cheese and herbs. Bring a large saucepan over water to a boil over high heat. Meanwhile, cut 4 ounces extra-sharp cheddar cheese into small dice (1 cup). Finely chop 1/4 cup fresh parsley leaves. 

Cook the pasta. Add 8 ounces dry elbow macaroni and the remaining 1 teaspoon kosher salt, and cook until the pasta is al dente, about 8 minutes or according to package directions. Meanwhile, fill a large bowl with ice and water.

Shock the pasta. Drain the pasta into a colander and rinse under cool running water. Drain again, place the colander with the pasta in it directly into the bowl of ice water, and cool for 3 minutes. Remove the colander from the ice bath and drain well. Transfer the drained pasta to the bowl of marinated vegetables. 

Make the dressing. Whisk 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon Dijon mustard, 1/2 teaspoon black pepper, and the parsley together in a small bowl until combined.

Fold the pasta, dressing, and vegetables together. Pour the dressing over the cooled pasta and vegetables. Add the cheese and use a spatula to fold the dressing into the pasta salad.

Season and serve. Taste and season with salt and pepper as needed.

These Thai-inspired chicken wings are marinated in a savory combination of fish sauce, garlic powder, white pepper, and salt before they&#x27;re fried. 

Pepper Teigen's Crispy Chicken Wings

chicken wings, patted dry

fish sauce

garlic powder

white pepper

Vegetable oil,

cornstarch flour

baking powder

Thai sweet chili sauce,

Put the chicken wings in a large bowl. Add the fish sauce, garlic powder, white pepper, and salt and toss to coat. Set aside for 15 minutes (or refrigerate for 30 minutes).

Meanwhile, fill a wok, large heavy pot, or deep skillet with at least 2 inches of oil, making sure to leave a few inches of clearance from the rim. Heat the oil over medium heat to 370ºF (use a deep-fry thermometer or test the oil by throwing in a little piece of bread or a grain of rice; if it sizzles immediately but doesn’t burn, you’re ready). Set a wire rack in a sheet pan or line a plate with paper towels and have it nearby. 

While the oil is heating, in a small bowl, whisk together the flour, cornstarch and baking powder. Sprinkle the mixture over the wings and toss until a paste forms, making sure all the wings are evenly coated. 

When the oil is hot, add 4 or 5 wings to the pan and fry until they’re a deep golden brown, 3 to 4 minutes. The color of the crust will tell you when they’re cooked, so keep an eye on the wings and adjust the heat as needed as you’re frying.

Drain the wings on the wire rack or paper towels and fry the next batch. Serve warm with sweet chili sauce.

This colorful twist on classic Rice Krispies treats is festive and fun for kids and adults alike.

Funfetti Rice Krispies Treats

vanilla extract

almond extract

rice crisp cereal,

rainbow sprinkles

Line an 8×8-inch baking pan with a parchment paper sling, leaving several inches of overhang on 2 sides. Melt 6 tablespoons unsalted butter in a large saucepan over medium-low heat. Stir in 1 (10-ounce) package mini marshmallows, 1/2 teaspoon vanilla extract, 1/4 teaspoon almond extract, and 1/4 teaspoon kosher salt until melted. Turn off the heat.

Gently fold in 6 cups rice crisp cereal (such as Rice Krispies) and 1 cup rainbow sprinkles until completely coated. Transfer mixture to prepared pan and press into an even layer. Cool 1 hour before cutting into 16 squares.

Upgrade the classic back-of-the-box treat with marshmallows, chocolate, and crushed graham crackers.

S’mores Rice Krispies Treats

graham crackers

milk chocolate chips

Line an 8×8-inch baking pan with a parchment paper sling, leaving several inches of overhang on 2 sides. Melt 6 tablespoons unsalted butter in a large saucepan over medium-low heat. Reserve 1 cup from 1 (10-ounce) package mini marshmallows. Stir the remaining marshmallows (about 3 cups), 1/2 teaspoon vanilla extract, and 1/4 teaspoon kosher salt into the butter until melted. Turn off the heat.

Add the reserved 1 cup mini marshmallows, 4 cups rice crisp cereal (such as Rice Krispies), 2 cups coarsely crushed graham crackers, and 1/2 cup milk chocolate chips, and gently fold until completely coated. Transfer mixture to prepared pan and press into an even layer. Cool 1 hour before cutting into 16 squares.

Flavored with an unlikely combination of seasoning packets, pepperoncini peppers, and butter, this weeknight-friendly dinner is like no other pot roast you&#x27;ve ever tasted. 

Instant Pot Mississippi Pot Roast 

beef chuck roast

vegetable or canola oil

(1-ounce) packet ranch salad dressing and seasoning mix

(1-ounce) packet

Cut 1 stick unsalted butter into 8 pieces. Trim off any large pieces of surface fat from 1 (3-pound) boneless beef chuck roast. Pat dry with paper towels.

Heat 1 tablespoon vegetable or canola oil in a 6-quart or larger Instant Pot or electric pressure cooker on the highest Sauté setting until shimmering. Add the roast and sear on all sides until browned, about 10 minutes total. Transfer to a plate. 

Pour 1/4 cup water into the pressure cooker, scrape up any browned bits, and simmer until almost evaporated, 1 to 2 minutes. Turn off the pressure cooker. 

Return the roast and any accumulated juices to the pressure cooker. Sprinkle the roast with 1 packet ranch mix and 1 or 2 packets au jus gravy mix. Top with the butter. Pour 1/2 cup brine from 1 jar pepperoncini peppers over the roast. Add 10 pepperoncini peppers.

Lock the lid on and make sure the pressure valve is set to seal. Set to cook under HIGH pressure for 55 minutes. It will take about 15 minutes to come up to pressure.

When the cook time is up, let the pressure naturally release for 15 minutes. Quick release any remaining pressure. Shred the roast into bite-sized pieces with tongs.

Use any combination of berries you like for this sweet and juicy marriage of cobbler and pie.

Deep-Dish Berry Cobbler Pie

fine sea salt

(8 tablespoons) cold unsalted butter, cut into 1/2-inch cubes

ice water, plus more as needed

(prepared/trimmed) berries—slice strawberries, if using; other berries can be left whole (see Recipe Note)

cinnamon

vanilla extract,

(4 tablespoons) cold unsalted butter, cut into 1/2-inch cubes

buttermilk

Turbinado sugar

In a large bowl, whisk together the flour and salt. Add the cubed butter, tossing the cubes through the flour until each individual piece is well coated. ‘Cut’ the butter into the flour by pressing the pieces between your fingers, flattening the cubes into big shards. As you work, continue to toss the butter through the flour, recoating the shingled pieces. Continue cutting the butter into the flour just until the pieces of butter are about the size of peas.

Make a well in the center of the flour mixture. Add the amount of ice water listed in the recipe to the well, but have more on hand. Use a tossing motion with your hands to start to mix the two together (this begins to combine them without creating too much gluten). As it begins to become hydrated, you can start to use more of a kneading motion. Add more water about 1 tablespoon at a time until the dough is properly hydrated: it should be uniformly combined and hold together easily, but it won’t look totally smooth. Dough that is too dry may have sort of a “dusty” appearance, or pockets of un-hydrated flour. It will not hold together and will appear crumbly. Dough that is too wet will feel sticky or tacky to the touch, and is often smoother and/or lighter in color.

Form the dough into a disk and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes or up to 2 days before using.

To roll out the dough, lightly dust a work surface with flour, and lightly dust a rolling pin, if desired. Roll out the dough to about 1/4 inch thick, rotating it as you work to help prevent it from sticking. To transfer the dough to the pan, gently roll it up, wrapping it around the pin, then unfurl it into a deep-dish pie plate. 

Use scissors to trim away the excess dough, leaving about 1/2 inch excess all the way around the outside edge of the pie plate. Tuck this excess dough under, pressing gently to make it flush with the edge of the pie plate. Crimp the edges as desired, and dock the base and sides of the crust with a fork. Cover with plastic wrap and chill for at least 30 minutes and up to overnight.

Par-bake the dough: Arrange a rack in the middle of the oven and heat the oven to 425ºF. Cut a square of parchment paper slightly larger than the diameter of a pie plate, and press it into the base of the pie plate. Fill with pie weights to the top inner rim of the pie plate. Bake until the edges begin to lightly brown, 15-17 minutes. Remove the parchment paper and pie weights, and return to the oven until the lower portion of the crust appears dry and set, 2-3 minutes more. Set aside to cool completely while you make the filling. 

All-Buttah Pie Dough:

In a large bowl, toss the berries with the lemon juice and granulated sugar. Let macerate for at least 1 hour, or up to 3 hours; toss the berries occasionally during the first 15 to 20 minutes to help ensure they’re all getting evenly juicy.

Biscuit Topping: Meanwhile, in a medium bowl, whisk the flour, sugar, baking powder, baking soda, and salt to combine. Add the butter and mix with your hands or a pastry cutter until the mixture resembles coarse meal.

In a container with a spout (such as a liquid measuring cup), whisk the buttermilk, egg, and vanilla until well combined. Make a well in the center of the flour mixture and pour the buttermilk mixture into it. Use a silicone spatula to stir the mixture until it comes together into a dough. Refrigerate until ready to use.

Macerated Berries and Biscuit Topping:

Place a colander over a medium pot and pour the berries into it. Press down gently on the berries—you don’t want to smoosh the fruit too much, but you want to get all of the juices that you can into the pot. Transfer the berries to a bowl.

Set the pot over medium heat, bring the juices to a simmer, and simmer until they have reduced to 1/4 cup. The amount of time this takes will depend on how much juice your berries yielded. Remove from the heat.

Meanwhile, preheat the oven to 375°F with a rack in the lower third (preferably with a Baking Steel or stone on it).

In a small bowl, mix the brown sugar, flour, cinnamon, salt, and vanilla bean seeds, if using (if using extract, you will add it later). Use your fingers to mix the ingredients until they’re uniformly combined.

Toss the brown sugar mixture with the berries to combine well, then pour the reduced juices over and toss again. If using vanilla extract, add it and toss to combine.

Place the cooled crust on a parchment-lined baking sheet. Add the filling to the crust and spread into an even layer. Crumble the biscuit topping evenly over the top of the pie, leaving some of the filling exposed at the edges. Sprinkle with turbinado or coarse sugar. 

Transfer the pie to the oven and bake until the crust is deeply golden brown and the filling is bubbling around the edges and/or a tester inserted into the center of the biscuit topping comes out clean, 35 to 40 minutes. Cool completely before slicing and serving.

Finish the filling, and assemble and bake the pie:

The ricotta and Greek yogurt combination makes this dish light and refreshing, while the pea pesto adds a touch of sweetness. Serve with crusty bread.

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