garlic powder

Brush up on your barbecue skills with this smoked brisket tutorial.

Smoked Brisket

brisket

salt

black pepper

dark brown sugar

Aleppo pepper flakes

cumin

aluminum pans, for smoking

water, for smoking

Lump charcoal, for smoking

Hickory wood, for smoking Spray bottle, for smoking

apple juice

apple cider vinegar

Butcher’s paper, for smoking

White bread,

Barbecue sauce,

Pickles,

Coleslaw,

Potato salad,

The Ultimate Smoked Brisket

An electric pressure cooker makes quick work of this Italian-style lentil soup, which tastes like it has simmered away on the stovetop for hours. (If time is on your side, get the slow cooker version of this recipe <a href="https://cooking.nytimes.com/recipes/1019697-slow-cooker-lentil-soup-with-sausage-and-greens">here</a>.) You could use any brown or black lentils, but beluga lentils are ideal because they get creamy on the inside while retaining their shape. (Other lentils may fall apart, but the soup will be no less delicious.) Determine your leafy green selection by what the market has to offer, keeping in mind that heartier types will retain more bite. Finish the soup with a hit of red-wine vinegar and a sprinkle of fresh basil for bright, fresh flavor.

Pressure Cooker Lentil Soup With Sausage

Olive oil

Kosher salt and black pepper

garlic cloves, chopped

onion powder

thyme thyme

oregano oregano

red-pepper flakes

dry white wine

tomatoes

chicken stock

dried lentils, preferably black beluga

bay leaf

delicate leafy greens,

red wine vinegar

basil,

Parmesan,

Cover the bottom of a 5- to 8-quart pressure cooker with a thin layer of olive oil. Add the onion and season lightly with salt. Using the sauté setting, cook until the onion is softened and translucent, stirring constantly, about 5 minutes.

Add the sausage. Cook, breaking the sausage into small pieces with a spatula or a wooden spoon, until it starts to brown, about 5 minutes. Add the fresh garlic, onion and garlic powders, thyme, oregano, red-pepper flakes and several generous grinds of pepper. Stir to combine and cook until fragrant, about 1 minute. Add the wine and stir, scraping the bottom of the pot to remove any browned bits. Simmer until reduced by half, about 5 minutes.

Add the tomatoes and their juices (if using whole tomatoes, crush them into pieces with your hands as you add them), followed by the chicken stock, lentils and bay leaf. Season generously with pepper and stir to combine. Cover and set steam valve to sealed position. Cook on high pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then release the remaining pressure manually.

Open the lid. Remove and discard the thyme sprigs and bay leaf. Using the sauté setting, stir in the greens and cook until wilted and tender, 2 to 5 minutes, depending on the type of green. Stir in the vinegar and season to taste with salt and pepper. Divide among bowls and top with basil and Parmesan.

This spicy, saucy chicken takes almost no time to prep in the morning and only 5 minutes to finish before eating. At its simplest, the recipe is a meal-in-a-bowl stew, and the toppings are key to making it feel special. You could serve the chicken over rice or a whole grain, or use it as a taco or enchilada filling (use a slotted spoon to serve the chicken, if it is very saucy). You can also add 1 cup of frozen or fresh corn, or a drained 15-ounce can of black beans or pinto beans; just add them at the end along with the fresh cilantro and scallions. The level of heat in jarred salsas can vary, so taste yours first to ensure it is to your liking. If you want more spice, leave some of the jalapeño seeds in, or use hot canned green chiles instead of mild ones.

Slow Cooker Salsa Verde Chicken

chicken thighs

jarred salsa verde

green chiles

garlic cloves, finely chopped

jalapeño, stemmed,

scallions (green and white parts), thinly sliced

cilantro, leaves

Kosher salt,

lime juice,

avocado

Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don’t add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)

Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.

Chili Lime Tacos with Mango Salsa {Grilled or Pressure Cooker}

Tortillas

avocados (pitted and flesh scooped out)

sour cream

lime juice (from about 2 limes)

pepper

fresh cilantro leaves (about 1/4 to 1/2 cup)

Milk

red pepper

red onion

jalapeno, seeds and membraned removed, finely diced

cilantro

lime juice

salt and pepper

chicken breasts

chili powder

paprika

oregano

coarse kosher salt

cayenne pepper

lime juice (from about 2-3 limes)

For the chicken, place the chicken in a...

For the chicken, place the chicken in a ziploc bag or in a dish. Combine all the marinade ingredients (chili powder, cumin, paprika, oregano, onion powder, garlic powder, salt, pepper, cayenne and lime juice) and pour over the chicken. Refrigerate for a couple of hours (up to 8 hours). Grill the chicken until cooked through (about 6-7 minutes per side on a grill preheated to medium-high heat). Alternately, the chicken can be pressure cooked at high pressure for 8 minutes; on an InstantPot, add the chicken and marinade ingredients PLUS 1/2 CUP LOW-SODIUM CHICKEN BROTH OR WATER, secure the lid and press manual --> 7 minutes (let the pressure cooker naturally release pressure when finished cooking). Let the chicken rest for 5 or so minutes before slicing into strips or shredding.

For the mango salsa, combine all the ingredients...

For the mango salsa, combine all the ingredients in a medium bowl and give it a good stir. Refrigerate until ready to serve; can be made a day or so in advance if you have the willpower not to eat it all before you serve it with the tacos.

For the avocado cream, combine all the ingredients...

For the avocado cream, combine all the ingredients except the milk in a blender and process until smooth. Add milk, a tablespoon at at time, until the sauce is at the right consistency for drizzling (not too thin!).

To serve, top each tortilla with chicken, mango...

To serve, top each tortilla with chicken, mango salsa, and avocado cream. You can also transition this very easily into a main dish salad by swapping out the tortillas for romaine lettuce.

This thick, smoky vegan chili comes together in just under an hour, and most of that time is hands-off simmering. You can use any kind of sweet potato here — keep in mind that the orange or garnet “yam” you see at the grocery store is actually a sweet potato — but you could also switch it up and use any peeled sweet winter squash, like butternut or kabocha. The recipe calls for either coconut oil or vegetable oil. If you’d like a mild coconut flavor, which plays well with the orange juice, choose unrefined or virgin coconut oil; for a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the slow-cooker version of this recipe <a href="https://cooking.nytimes.com/recipes/1021554">here</a>.)

Spicy Black Bean and Sweet Potato Chili

coconut oil oil

garlic cloves,

light brown sugar

orange juice

chipotles adobo sauce

sweet potatoes (4 to 5 small-medium

black beans,

lime

frozen corn

Sliced avocado and red onion,

In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.

Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.

Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.

Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

This quick sandwich can be ready in no time and is packed with protein and good fats to kick your day off. Skip the fast food!

Protein Breakfast Sandwich

english muffin, toasted

black beans

cheddar cheese, grated

Hot sauce

Salt and pepper

These are the perfect smaller version of the larger popular appetizer! Easy to eat and perfect for a party!

Bite-Sized Blooming Onions

cipollini onions,

eggs

buttermilk

all-purpose flour

Vegetable oil,

mayo

ketchup

Shrimp marinated in hot sauce and breaded in a spiced cornmeal mixture are fried then piled high for this classic New Orleans sandwich.

Shrimp Po'boys

shrimp

Crystal hot sauce, divided

kosher salt,

yellow cornmeal

thyme

mayonnaise

Two 10-inch po'boy rolls or French hero rolls, halved lengthwise

beefsteak tomato, thinly sliced

iceberg lettuce

cornichons,

One Shrimp Po'boy Recipe to Rule Them All

Get game-day ready with these Football-Shaped Stuffed Breadsticks. Have your guests pull apart these stuffed breadsticks and dip into their favorite sauces as they watch their favorite team score a touchdown.

Football-Shaped Stuffed Breadsticks

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided

KRAFT Classic Ranch Dressing

pkg. (10 oz.) frozen chopped spinach, thawed, well drained

jar (7 oz.) roasted red peppers, chopped

KRAFT Shredded Pepper Jack Cheese

(11 oz.) refrigerated thin crust pizza dough

water

Reserve 4 oz. cream cheese for later use. Mix remaining cream cheese with dressing and garlic powder in medium bowl until blended. Add spinach, peppers, shredded cheese and bacon; mix well.

Unroll pizza dough onto lightly floured cutting board; press into 16x14-inch rectangle. Spread cream cheese mixture into 14x8-inch oval shape on center of dough. Fold dough over cream cheese mixture to completely enclose cream cheese mixture. Press edges of dough together to seal.

Cover dough with large sheet of parchment, then baking sheet; flip over. Gently press top of dough to even out surface of football. Starting about 2 inches from both ends of football, make 2-inch-long cuts, 1 inch apart, along both long sides of dough. Gently twist dough strips. Beat egg and water until blended; brush onto dough.

Bake 25 to 28 min. or until golden brown. Cool 5 min. Spoon reserved cream cheese into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe cream cheese onto top of football for the laces.

Make your own garlic powder by dehydrating and grinding garlic cloves.

Homemade Garlic Powder

garlic

Separate the cloves of garlic from the head. Peel off the papery skins, and slice the cloves thin.&nbsp;

To dry garlic using a dehydrator:&nbsp;Spread out the sliced garlic in a single layer on the dehydrator screens and dehydrate at 125˚F (52˚C) until the garlic is crispy and snaps when you break it, up to 12 hours. Rotate your screens several times to dry evenly.

To dry garlic in an oven: Spread the sliced garlic on a parchment lined baking sheet and dry in a preheated, 150-200˚F (67-93˚C) oven for 1-2 hours until the garlic snaps when you break it.

Let the dehydrated garlic cool, then grind into a powder using a high quality blender, spice grinder, or coffee grinder. Sift the powder to remove large pieces, and store the garlic powder in an airtight container in a dark, cool, and dry location.

Roasted Cabbage Steaks - 5 Ingredients

cabbage

Montreal steak seasoning

Salt

Garlic powder

Pre-heat the over the 400ºF. Rinse the cabbage. Cut off the stems if they are still attached.

Cut the cabbage head in half and then cut each half in half again. In total there should be 4 slices of cabbage that are about 3/4 - 1 inch thick.

Place the slices on a baking sheet lined with parchment paper. Generously spread olive oil over the slices. Generously add the salt, garlic powder, and Montreal steak seasoning.

Flip the slices over and repeat the previous step.

Bake for 25 minutes or until the leaves are browned and the center is tender.

Serve and enjoy! Caution, they will be hot right out of the oven.

All you need is six simple ingredients for the best Homemade Sour Cream and Onion Dip.

Homemade Sour Cream and Onion Dip

Tablespoons vegetable oil

onions

sugar

soy sauce

Add the oil to a large nonstick sauté pan set over medium heat. Once the oil is hot, add the onions, sugar, and a pinch of salt and cook, stirring, until the onions are caramelized, about 10 minutes.

Set the caramelized onions aside to cool.

In a medium bowl, stir together the sour cream, soy sauce, garlic powder, 1/2 teaspoon pepper and the cooled caramelized onions.&nbsp;

Cover the dip with plastic wrap and refrigerate it until ready to serve.

For the best flavor, prepare the dip one day in advance and keep it refrigerated, covered with plastic wrap.&nbsp;

★ Did you make this recipe? Don't forget to give it a star rating below!

Kelly's Note:

Make a big batch of homemade shawarma seasoning and use it to season all sorts of stuff like chicken, beef, and roasted chickpeas! It tastes just like the store bought shawarma seasoning but way better!

Most Delicious Homemade Shawarma Seasoning

allspice

cloves

cinnamon

nutmeg

cardamom

Combine all the ingredients in a bowl or...

Combine all the ingredients in a bowl or ziplock bag. Store in an airtight container in a cool, dry place.

To marinate the shawarma meat: you'll need 2...

To marinate the shawarma meat: you'll need 2 tablespoons olive oil + 1 tablespoon white vinegar + 1/2 teaspoon salt. Allow chicken to marinate for 10-20 minutes and 1 hour to 24 hours for beef. Here's a recipe for my beef shawarma bowls we love to make with this seasoning. And here's one for chicken shawarma wraps.

Different recipes for fry sauce exist, all across the world, including in the United States and its territories. Utah has its own beloved version, as does Puerto Rico, where it is called mayokétchup. Though this fry sauce calls for a 1:1 ratio of mayonnaise to ketchup, those amounts can and should be adjusted according to your tastes. This garlicky all-purpose flavor enhancer is ideal for dipping French fries, <a href="https://cooking.nytimes.com/recipes/1020516-tostones">tostones</a> and other crunchy fried things.

Fry Sauce

In a small bowl, whisk together the mayonnaise, ketchup, garlic powder and sugar until smooth. Season generously with salt and pepper.

Use immediately or refrigerate in an airtight container for up to 1 week. This tastes great with tostones, French fries, slathered on a burger or even inside a grilled cheese.

The best homemade red enchilada sauce recipe. This recipe has lots of flavor and is pretty much effortless! Believe me, you&#x27;ll never go back to the canned enchilada sauce again! Simple to make and can be frozen for later use.

Homemade Red Enchilada Sauce

chipotle pepper + 1 tablespoon adobo sauce

stock

olive oil

tomato sauce

chili powder*

cumin powder

Combine the chipotle pepper, adobo sauce, and 1/2...

Combine the chipotle pepper, adobo sauce, and 1/2 cup of the chicken stock in a blender. Blend until the chipotle pepper completely blends down with no solids remaining.

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