chile

Chilaquiles With Bacon, Eggs, and Cheese recipe | Epicurious.com

lb. thick-cut bacon,

garlic cloves, crushed, peeled

serrano chile, thinly sliced

pinto beans, drained, rinsed

tortilla chips,

Kosher salt

Monterey Jack or pepper Jack, shredded (about 1 cup)

Cotija

eggs

cilantro leaves

Hot sauce and lime wedges (for serving)

No time for a traditional brine? A dry brine like this one—packed with aromatics and herbs—delivers big flavor with less hassle.

Dry-Brined Turkey

Citrus and Peppercorn Dry Brine, Garlic and Herb Dry Brine,

turkey,

onion,

garlic,

herbs

¼ cup (½ stick) unsalted butter, room temperature

chicken broth

No patience for a traditional brine? The dry brine is applied directly to the turkey's skin for a few hours, delivering big flavor and less hassle. This is part of BA's Best, a collection of our essential recipes.

Bon Appétit

Rub dry brine all over turkey; chill uncovered, 6–7 hours.

Preheat oven to 425°. Rinse turkey under cold water; pat dry and place, breast side up, on a rack set in a large roasting pan. Stuff turkey with onion, garlic, and herbs. Working from neck end of turkey, gently loosen skin from breasts and rub butter under skin and all over outside of bird. Tie legs together with kitchen twine, pour broth into pan, and roast turkey 30 minutes. Reduce oven temperature to 325° and roast, basting with pan juices every 30–40 minutes, adding more broth as needed to maintain some liquid in pan, and tenting with foil if skin is browning too quickly, until an instant-read thermometer inserted into thickest part of thigh registers 165°, 2½–3 hours.

Transfer turkey to a platter; tent with foil. Let rest at least 30 minutes before carving.

Universal Marinade recipe | Epicurious.com

Vegetable oil (for the grill)

lemongrass stalks, trimmed,

serrano chile

garlic

(1") piece ginger, peeled

dark brown sugar

olive oil

Tbsp. fish sauce

soy sauce

lb. boneless short ribs, skinless boneless chicken thighs, 1"-thick pork chops,

scallions, thinly sliced

Sesame seeds and lime wedges (for serving)

Even when roasted at a high temperature, cauliflower takes time to get properly charred and crispy around the edges. Don’t worry if it shrinks a lot—the flavor will be that much more concentrated.

Cauliflower Tacos

green chile (such as serrano), finely grated

garlic clove, finely grated

butter

lime juice

garlic cloves, finely grated

cumin

smoked paprika

cauliflower,

6"-diameter corn tortillas

white onion, thinly sliced

Sliced avocado, sliced radishes, cilantro leaves

Even when roasted at a high temperature, cauliflower takes time to get properly charred and crispy around the edges. Don’t worry if it shrinks a lot—the flavor will be that much more concentrated. This recipe is part of the 2020 Healthyish Feel Good Food Plan, a ten-day headstart toward eating well all year long.

Using a fork, mix chile, garlic, cashew butter, lime juice, and 3 Tbsp. water in a small bowl to combine; season with salt. Set aside.

Place a rack in lowest position; preheat oven to 450°. Stir garlic, oil, cumin, and paprika in a small bowl to combine. Arrange cauliflower on a rimmed baking sheet and pour spiced oil over. Season with salt and toss to evenly coat cauliflower. Roast, undisturbed, until dark brown and crisp on the bottom, 15–20 minutes. Remove from oven and turn florets over. Continue to roast until second side is dark brown and crisp, 15–20 minutes longer.

Heat a large skillet over medium-high. Working in batches, toast tortillas in a single layer, turning halfway through, until warmed through, about 1 minute total. Transfer to plates.

Spread each tortilla with some reserved sauce; top with cauliflower. Garnish with onion, avocado, radishes, and cilantro. Serve with lime wedges for squeezing over.

Think of this weeknight-friendly pasta recipe as a lighter take on the classic Italian ragù that features cherry tomatoes, a red chile for some heat, and tons of fresh basil. It will also take you under an hour to make!

Summer Bolognese

garlic cloves, thinly sliced

chicken

dry white wine

tomato paste

cherry tomatoes

red chile,

bucatini, spaghetti,

Tbsp. unsalted butter,

basil leaves, torn if large

Heat oil in a large pot over medium until shimmering. Cook garlic, stirring occasionally, until softened and fragrant but not browned, about 2 minutes. Add chicken, season with salt, and continue to cook, stirring occasionally, until there are only a few pink spots left, 5–7 minutes.

Add wine and reduce heat to medium-low. Cook, smashing down on chicken with a wooden spoon, until wine is evaporated and meat is finely ground, 4–6 minutes. Add tomato paste and cook, stirring occasionally and still pressing down on meat, until tomato paste is slightly darkened, about 3 minutes.

Add tomatoes and chile and cook, stirring to coat, until tomatoes begin to burst, about 4 minutes. Smash some but not all of the tomatoes with the back of wooden spoon to help create a sauce, then continue to cook, stirring occasionally, until sauce is thickened and about half of tomatoes are completely broken down, 4–6 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water until very al dente, about 2 minutes less than package directions.

Using tongs, transfer pasta to pot with sauce. Add butter, 2 oz. Parmesan, and ½ cup pasta cooking liquid. Cook over medium heat, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Remove from from heat and fold in basil until fragrant and leaves are slightly wilted.

Transfer pasta to a platter. Top with more Parmesan.

Some of us still have nightmares about bad puréed black bean soups that were once a “thing.” Creamy puréed pinto beans, chiles, and lots of mix-ins set this soup on the right path.

Smooth and Spicy Pinto Bean Soup

yellow onion, sliced

garlic cloves, sliced

fennel seeds

ancho, guajillo, or New Mexico chiles, stemmed, seeds removed

pinto beans, drained

Kosher salt, freshly ground pepper

chicken (optional), corn chips,

red radishes, very thinly sliced

½ small white onion, very thinly sliced

cotija cheese (for serving)

Heat oil in a large saucepan over medium-high. Cook yellow onion, stirring often, until very tender and just beginning to brown, 6–8 minutes. Add garlic and cook, stirring, until very fragrant, about 3 minutes. Add cumin and fennel and cook, stirring, until fragrant, about 1 minute. Add chicken broth and chiles and bring to a simmer. Cover and cook, maintaining a gentle simmer, until chiles are rehydrated and very soft, 25–35 minutes.

Pour soup into a blender (reserving saucepan) and add beans. Carefully purée until smooth. Return soup to saucepan and bring to a simmer over medium heat. Season with salt and pepper. Stir in chicken, if using.

Place corn chips in serving bowls and top with stew. Lay avocado on top, if using. Add a dollop yogurt, then top with radishes and white onion. Sprinkle with cotija.

If you've ever cooked that great Rick Bayless recipe for pozole verde, the Mexican meat and hominy soup flavored with green chilies and tomatillos, you'd know that it's a beast. The truth is, unless you've got the day off, cooking pozole on a Thursday is nothing more than a sueño imposible. My goal was to come up with a recipe that is not only delicious, but fast enough that it can reasonably be made on a Thursday night. The recipe I came up with may or may not be authentic, but it sure as heck is delicious.

Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup) Recipe

For the Soup:

pumpkin seeds (85 grams; about 1/2 cup)

chicken leg quarters (1.2kg; about 3 leg quarters)

tomatillos (450 grams)

white onion,

jalapeño pepper, stems and seeds removed, roughly chopped

poblano pepper, stems and seeds removed, roughly chopped

Anaheim pepper, stems and seeds removed, roughly chopped

chicken stock (1.5 liters)

epazote (optional)

Salt

(28-ounce; 800 grams) can white hominy, drained (see note)

To Serve:

avocado

radishes

serrano or jalapeño peppers

white onion

For the Soup: Heat pumpkin seeds in the base of a large Dutch oven over medium-high heat, stirring constantly, until they start to pop and smell nutty, about 4 minutes. Transfer pumpkin seeds to a bowl and set aside.

Add chicken, tomatillos, onion, peppers,  chicken stock, oregano, epazote (if using), and a large pinch of salt to the Dutch oven. Bring to a boil over high heat then reduce to a bare simmer. Cook, stirring occasionally, until chicken and vegetables are completely tender, about 40 minutes.

Using tongs, transfer chicken to a large plate or bowl and set aside. Discard epazote sprigs (if using). Set a large fine mesh strainer over a large bowl and strain the broth through it. Transfer solids to the jar of a blender. Add pumpkin seeds and cilantro to the blender. Blend on high speed until smooth. Set aside.

Using a ladle, carefully skim off a few tablespoons of fat from the strained stock and add it to the Dutch oven (it's okay if a little stock gets in as well). Heat over high heat, swirling and stirring until the watery stock completely evaporates and starts to form a browned layer in the bottom of the pan. (It will spatter a bit. The more you stir, the less it will spatter.) As soon as the chicken fat starts to smoke, pour in the contents of the blender all at once and cook, stirring, for about 15 seconds (it will spatter a lot—wear an apron!). Immediately pour in strained chicken stock and fat and stir to combine. Bring to a bare simmer, stir in hominy, season to taste with salt, and keep warm.

By this stage, the chicken should be cool enough to handle. Discard the skin and bones and shred the meat into bite-sized pieces with your fingertips. Stir the picked chicken back into the soup.

To Serve: Ladle the hot soup into bowls and garnish with diced avocado and radish, sliced chilies, chopped cilantro, and chopped white onion. Serve immediately.

For a real taste of Joffrey’s gamey pigeon pie, use squab instead of chicken. Have a sword handy for slicing into it! Also check out <a href="http://www.bonappetit.com/entertaining-style/pop-culture/article/game-of-thrones-party-menu">our other <em>GoT</em>-inspired recipes</a>.

Ceremonial "Pigeon" Pie

onions,

Kosher salt, black pepper

Fresno chile

thyme

apple cider vinegar

brown sugar

pork

parsley

sage

mace

allspice

ginger

cloves

all-purpose flour

salt

shortening

prosciutto, divided

dried apricots, chopped, divided

Whole grain mustard, cherry tomatoes, cornichon, pickled onion, stilton cheese, clothbound cheddar (optional; for serving)

For a real taste of Joffrey’s gamey pigeon pie, use squab instead of chicken. Have a sword handy for slicing into it! Also check out our other GoT-inspired recipes.

Heat oil in a large skillet over medium. Add onion, season with salt and pepper, and cook, stirring occasionally, until onion begins to soften, 5–7 minutes. Stir in chiles, garlic, and thyme, scraping up browned bits from bottom and sides of pan, and cook, stirring occasionally, until onion begins to stick to bottom of pan, about 20 minutes. Add vinegar and raw sugar and cook, stirring and scraping up any browned bits, until liquid is evaporated and onion is very soft and golden brown, about 5 minutes. Season with salt and pepper. Let cool; set aside until ready to use.

Meanwhile, mix pork, parsley, sage, thyme, mace, allspice, ginger, cloves, if using, 1 Tbsp. salt, and ½ tsp. pepper in a large bowl. Chill until ready to use.

Toss chicken with 2 tsp. salt and ¼ tsp. pepper in another large bowl. Chill until ready to use.

Whisk flour and salt in a large bowl; make a well in the center. Bring schmaltz and 1¼ cups water to a boil in a medium saucepan and immediately pour into well. Mix with a wooden spoon until dough comes together. Using your hands, knead until no lumps of flour remain (dough will seem wet and oily but not sticky; that’s okay). Let sit 30 minutes.

Preheat oven to 400°. Place 2 large pieces of parchment, slightly overlapping, on a clean work surface. Transfer dough to parchment. Using a bench scraper or knife, cut off one-third of dough; wrap in plastic and cover with a towel to keep warm. Roll out remaining dough to a 17" round. Using parchment, transfer dough to springform pan, lifting up edges to allow dough to slump down into pan. Press evenly into sides and bottom edge of pan. Trim dough, leaving a 1" overhang; reserve scraps for decorating.

Evenly arrange one-third of prosciutto over bottom of crust. Place a clean piece of parchment on work surface. Divide chilled pork mixture into thirds, then roll into balls. Flatten 1 pork ball to an 8" disk. Using parchment, invert pork mixture onto prosciutto. Press down to flatten and cover surface completely (this is key for a cleanly defined visible layer in finished pie). Top with half of the chicken in an even layer, then cover with half of the onion mixture. Top evenly with half of the apricots. Repeat process, starting with prosciutto and ending with apricots. Top apricots with remaining pork mixture and cover with remaining prosciutto.

Place a clean piece of parchment on work surface. Roll out reserved dough to an 11" round. Using parchment, carefully drape round over filling. Trim edges, leaving a 1" overhang; reserve scraps for decorating. Fold overhang of top crust underneath overhang of bottom crust and press to seal. Crimp as desired. Cut 6 slits in the center (forming a star) to vent. Beat egg with 1 Tbsp. water in a small bowl. Brush top crust with egg wash. Roll out scraps to a ¼" thickness and decorate pie, if desired. Brush decorations with egg wash.

Transfer pan to a rimmed baking sheet to catch any drips and bake 30 minutes. Reduce oven temperature to 325° and continue to bake until crust is deep golden brown and an instant-read thermometer inserted into the center of the pie registers 150° (the temperature will continue to rise after pie comes out of the oven), 2–2½ hours.

Let cool in pan 2 hours. Remove outer ring, then chill pie, uncovered, 8 hours (this will help filling set and makes slicing easier). Transfer to a platter or board. Serve cold or at room temperature with mustard, tomatoes, cornichon, onion, stilton, and clothbound cheddar alongside, if desired.

Do Ahead: Pie can be made 3 days ahead. Wrap tightly in plastic and chill.

This herby, peppery blend is used as a seasoning for many traditional dishes from Trinidad and Tobago.

Green Seasoning

limes

½ medium onion, coarsely chopped

scallions,

Trinidad seasoning peppers, Cubanelle peppers, ají dulce peppers,

Scotch bonnet

chives,

culantro

(loosely packed) broadleaf thyme (optional)

½ cup (loosely packed) thyme leaves

coconut vinegar or unseasoned rice vinegar

This herby, peppery blend is used as a seasoning for many traditional dishes from Trinidad and Tobago and can be treated as both a base flavoring agent and a finisher. Broadleaf thyme is a strong herb used often in Caribbean cuisine. You’ll need a batch of green seasoning to make either the Aloo and Chana or the Curry Goat (but preferably both!) from Cane chef Peter Prime’s take on a Trinidadian lime—a hangout, or in this case, a full-on roti lime feast.

Working in batches if needed, pulse lime zest and juice, onion, scallions, garlic, peppers, chile, chives, culantro, broadleaf thyme (if using), thyme, and vinegar in a food processor, scraping down sides as needed, until smooth.

Do ahead: Seasoning can be made 1 day head. Cover and chill, or freeze in small portions up to 2 months.

Use the silky shreds of roti to scoop up all the various curries, chows, and chokas that make up this roti lime feast.

Trinidadian chickpeas and potato suspended in a delicious mash. 

Aloo and Chana

vegetable oil

Tbsp. Chief Brand curry powder

Green Seasoning, divided

Diamond

potatoes

chickpeas, rinsed, or 1½ cups cooked chickpeas

Tbsp. store-bought or homemade mango kuchela (optional)

Lime juice (for serving)

This comforting, spiced mash of fork-tender potatoes and creamy chickpeas is just one of many dishes that show up in Cane chef Peter Prime’s take on a Trinidadian lime—a hangout, or in this case, a full-on roti lime feast. As you cook the potatoes, add just enough water so they can steam and turn tender without sticking to the pot. You want the final texture to have chickpeas and broken chunks of potato suspended in a delicious mash. Serve it alongside Fruit Chow, Tomato Choka, Curry Goat, and the main event: the flaky Buss Up Shut Paratha Roti.

Heat oil in a medium Dutch oven or other heavy pot over medium-high. Add curry powder and cumin; cook, stirring constantly, until fragrant and slightly darkened in color, about 30 seconds.

Add onion, chopped chile, ⅓ cup Green Seasoning, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt to pot and cook, stirring occasionally, until onion is softened and translucent, about 3 minutes. Add potatoes and remaining whole chile and reduce heat to medium-low. Cover pot; cook, stirring occasionally and adding a splash or so of water if mixture looks dry or is sticking to bottom of pot, until potatoes are fork-tender, 30–35 minutes.

Add chickpeas, mango kuchela (if using), and remaining ⅓ cup Green Seasoning to pot. Cover again and cook, stirring occasionally and adding a splash or so of water if mixture looks dry or is sticking to bottom of pot, until some of the potatoes fall apart and become creamy, 25–30 minutes. Mix in lime juice; taste and season with more salt.

When you find yourself with a stack of tortillas, there's only one thing to do: Make this classic Mexican breakfast that was practically born to brunch.

Chilaquiles with Fried Eggs

dried guajillo or New Mexico chiles

whole tomatoes, drained

white onion, chopped (1 1/2 cups)

garlic cloves, chopped

jalapeño, with seeds, chopped

sweet paprika

honey

Vegetable oil (for frying)

corn tortillas, quartered, or 36 large tortilla chips

(4 ounces) crumbled queso fresco

(4 ounces) shredded Monterey Jack

fresh cilantro

Lime wedges

Place chiles in a medium bowl; cover with 2 cups boiling water. Let chiles soak until softened, about 15 minutes. Drain, reserving soaking liquid. Discard stems and seeds; place chiles in a blender. Add tomatoes, next 4 ingredients, and 1 cup reserved soaking liquid; purée until smooth.

Heat oil in a medium saucepan over medium-high heat. Add purée (it will splatter) and bring to a boil. Reduce heat to medium and simmer, partially covered and stirring occasionally, until slightly thickened, about 15 minutes (add more reserved soaking liquid if too thick). Stir in honey and season to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cover and chill. Rewarm before using.

Place a wire rack on a rimmed baking sheet. Pour oil into a large skillet to a depth of 1 1/2 inches. Prop deep-fry thermometer in skillet with bulb submerged. Heat over medium-high heat until thermometer registers 350°. Working in batches, fry tortillas, occasionally turning with tongs, until crisp, 2–3 minutes. Transfer chips to prepared sheet and season with salt.

Preheat broiler. Toss chips and 1 cup sauce in a large bowl. Transfer half of chips to a large ovenproof platter or skillet. Scatter half of cheeses over chips. Top with remaining chips and cheeses, along with 1/2 cup more sauce. Broil until cheese is golden and melted, 4–5 minutes.

Meanwhile, pour oil into a nonstick skillet to lightly coat. Heat over medium heat. Add eggs and fry until whites are set but yolks are still runny, about 4 minutes.

Top chilaquiles with chopped onion, radishes, cilantro, and lime wedges. Top with fried eggs and serve with remaining sauce alongside.

We think Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this stir-fry recipe sing. It’s pretty easy to find at Asian markets, but don’t confuse it with rice vinegar! If you see bottles labeled “rice cooking wine” without the Shaoxing designation, they will work too. While you can substitute dry sherry, nothing else achieves quite the same flavor.

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