pepper

You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind. It's fabulous, it's healthy and it can be ready in about a half hour. A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.

Turkey Chili

olive oil

turkey,

onions

garlic

sweet red pepper, cored, deveined and coarsely chopped

celery

jalapeno pepper, cored, deveined and finely chopped

fresh oregano, chopped,

bay leaves

chili powder

cumin

tomatoes

chicken broth, fresh

Salt and pepper

cheddar cheese

sour cream (optional)

lime

Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.

Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.

Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.

Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.

 8 ounces bacon, chopped 1/4 cup good olive oil 6 cups chopped yellow onions (4 large onions) 4 tablespoons unsalted butter 1/2 cup all-purpose flour 2…

Cheddar Corn Chowder

bacon, chopped

yellow onions (4 large onions)

unsalted butter

all-purpose flour

salt

black pepper

turmeric

chicken stock,

corn kernels, fresh (10 ears) or frozen (3 pounds)

half-and-half

sharp white Cheddar cheese, grated

Barefoot Contessa

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Salmorejo

Good olive oi,

salt and black pepper

Spicy Egg Sandwich with Sausage and Pickled Peppers recipe | Epicurious.com

eggs

kosher salt

red pepper flakes (optional)

muffins,

Harissa paste (for muffins)

feta cheese, thinly sliced

Peppadew peppers (about 3 oz.)

cilantro leaves

Mayonnaise (for muffins)

Citrus-and-Dill Gravlax recipe | Epicurious.com

dill,

grapefruits

lemons

(packed) light brown sugar

Tbsp. black peppercorns

(3-lb.) boneless side of salmon

Bagels, bialys, pumpernickel

Torshi Tareh (Persian Sour Herb Stew With Marbled Eggs) recipe | Epicurious.com

Tbsp. basmati rice,

cilantro

dill

parsley

onion,

garlic cloves, finely chopped

spinach

tsp. black pepper

kosher salt,

lime juice (from about 4 limes)

eggs egg

rice and smoked white fish (for serving; optional)

Papaya-and-Cubeb-Marinated Snapper With Baked Yam Chips recipe | Epicurious.com

5–6-oz. skin-on red snapper fillets, patted dry

pepper black pepper

½ tsp. cubeb pepper or Ashanti pepper (uziza)

½ green or medium-ripe papaya, peeled, insides discarded

Tbsp. olive oil

red onion,

garlic clove,

1" piece ginger, peeled, coarsely chopped (unpeeled if organic)

¼–½ tsp. ground dried bird chiles or other hot chile powder

lemon, halved

lb. puna, white yams, or sweet potatoes (2–3)

coconut sugar sugar

1½ tsp. kosher salt, divided

Tbsp. extra-virgin olive oil, divided

½ tsp. chile powder

Drunk Apricot Shito (for serving)

spice mill

The classic flavors of brisket you crave with the ease of the slow cooker. This recipe produces the most crowd-pleasing, tender pot of brisket you&#x27;ve made.

Slow Cooker Brisket and Onions

beef brisket

Kosher salt

garlic,

low-sodium beef broth

Worcestershire sauce

soy sauce

Heat the oil in a large, deep sauté pan or cast iron skillet over medium heat until shimmering. Add the onions and cook on medium-low to medium heat, stirring frequently, until the onions have caramelized lightly, about 20 minutes. Meanwhile, sear the brisket.

Pat the brisket dry with paper towels. Season generously all over with salt and pepper. Heat a large skillet or sauté pan over medium-high heat and turn on your vent or fan, if you have one. Add the brisket and sear, flipping once, until a golden-brown crust forms. Transfer to a 6-quart or larger slow cooker fat side up. Sprinkle the minced garlic over the brisket. 

When the onions are ready, pile them on top and around the meat. Mix the broth, Worcestershire sauce, and soy sauce or tamari together and pour into the slow cooker.

Cover and cook until the brisket is very tender, 6 to 8 hours on the LOW setting. Switch to the WARM setting and let rest for at least 20 minutes. (If your slow cooker doesn&#x27;t have a WARM setting, transfer to a baking dish and cover tightly with aluminum foil while resting.)

The brisket can be sliced or shredded immediately and served with the onions and juices. Or, let the meat cool, then refrigerate overnight. Before reheating, scrape away and discard the layer of fat that has formed around the meat.

To reheat: Heat the oven to 300°F. Transfer the brisket and all its juices to a baking dish and cover tightly with a lid or two layers of aluminum foil. Heat in the oven for 1 hour or until warmed through (time will depend greatly on the size and shape of the brisket; cut into smaller pieces for faster reheating).

How To Cook Frozen Shrimp

garlic powder

paprika

onion powder

thyme

oregano

cayenne pepper

shrimp

Make a Cajun spice blend for the shrimp. Place the salt, garlic powder, paprika, black pepper, onion powder, thyme, oregano, and cayenne in a large bowl and stir to combine.

Preheat the oven and a baking sheet. Arrange a rack about 6 inches under the broiling element and place a rimmed baking sheet on it. Set the broiler to high and let the the baking sheet heat for at least 10 minutes.

Rinse the shrimp under cold water to remove ice crystals. Place the frozen shrimp in a colander and rinse under cool running water for about 1 minute — you want to remove any ice crystals and separate any shrimp that are frozen together. Shake the colander to remove as much excess water as possible.

Season the shrimp. Add the shrimp to the spice mixture and toss to combine.

Broil the shrimp on the preheated baking sheet. Carefully take the preheated baking sheet out of the oven. Quickly pour the shrimp onto it. You should immediately hear the shrimp sizzle. Use tongs to arrange any shrimp that are too close or on top of each other so that they sit in a single layer, evenly spaced apart.

Broil for 5 minutes. Return the baking sheet to the rack under the broiler. Broil until the shrimp curve slightly and become opaque, about 5 minutes.

How To Cook Boneless, Skinless Chicken Thighs in the Oven

chicken thighs

Salt

Olive oil

Dijon mustard

balsamic vinegar

brown sugar

red pepper flakes

Heat the oven and season the chicken. Arrange a rack in the middle of the oven and heat to 425°F. Place the chicken in a bowl and season with salt and pepper. The most basic seasoning that this meat really needs is salt and pepper. At this point, if I&#x27;m not adding another sauce, I drizzle a little bit of olive oil over the meat too, to help it brown well in the oven.

Make a sauce (optional). Whisk all the sauce ingredients together in a medium bowl.

Toss the chicken with the sauce. Pour the sauce over the chicken and toss to combine.

Transfer the chicken to a baking dish. Place the chicken in a single layer in an 8- or 9-inch baking dish. No need to grease the dish, just lay the chicken inside.

Roast the chicken. Boneless, skinless thighs cook quickly. Roast until the chicken has an internal temperature of 165°F, about 20 minutes. If they are not ready, continue roasting and checking the temperature every 5 minutes.

Rest the chicken. Remove the baking dish from the oven, cover with aluminum foil, and let the chicken rest for 10 minutes. This will help it be more tender. Eat and enjoy!

Traditional Napa Cabbage Kimchi recipe | Epicurious.com

coarse sea salt or kosher salt

Water

Napa cabbage, cabbage

ginger root

fish sauce shrimp

Asian radish,

green onions,

Korean chili powder

sugar (optional)

Sesame oil (optional)

Sesame seeds (optional)

Tofu & Broccoli Green Curry

1 (14- to 16-ounce) block firm tofu, drained

coconut oil

yellow onion, chopped

ginger

green curry paste

(14- coconut milk

low-sodium vegetable broth

broccoli florets

lime juice

tamari or soy sauce

basil

rice,

Wrap the block of tofu in a few layers of paper towel, then set on a dinner plate or cutting board. Weigh it down with a heavy object like a skillet, pot, or large can while you prepare the curry.

Heat the oil in a Dutch oven or wide, high-sided skillet over medium heat until shimmering. Add the onion, ginger, and garlic. Cook, stirring often, until softened, about 5 minutes. Season with the salt and pepper and add the curry paste. Cook, stirring occasionally, until fragrant, about 2 minutes. Slowly whisk in the coconut milk, broth, and brown sugar. Bring the mixture to a simmer. Meanwhile, cut the tofu into 1/2-inch cubes.

Once simmering, add the tofu and broccoli. Simmer, stirring occasionally, until the liquid has thickened slightly, about 12 minutes. Remove from the heat and stir in the lime juice, tamari or soy sauce, and basil. Serve over rice if desired.

KetoDiet Blog

500 g ground beef (1.1 lb)

tsp sea salt

cayenne pepper,

tbsp virgin avocado oil

olive oil (30 ml)

saffron

water (60 ml/ 2 fl oz)

yellow onion, chopped (70 g/ 2.5 oz)

garlic, chopped

butter

ghee

(15 ml)

curry powder

cinnamon

tomato paste (30 g/ 1.1 oz)

lemon juice (15 ml)

green beans (300 g/ 10.6 oz)

cauliflower, riced (300 g/ 10.6 oz)

tbsp white wine vinegar (15 ml)

sea salt and pepper,

Juicy grilled chicken with the help of the Southern favorite: buttermilk! 

Buttermilk Grilled Chicken

well-shaken buttermilk

dark brown sugar

lemon juice

smoked paprika

chicken (preferably 4 thighs and 4 drumsticks, about 2 pounds total)

Whisk the buttermilk, sugar, garlic, lemon juice, paprika, salt, pepper, and red pepper flakes together in a large bowl or resealable plastic container.

Add the chicken, making sure each piece is submerged. Cover and refrigerate for at least 8 hours or up to overnight.

Light one half of a gas grill to medium-high heat (about 375°F). Alternatively, prepare a chimney&#x27;s worth of charcoal and fill one half of a charcoal grill with lit charcoal. Cover the grill and heat for 20 minutes while you prepare the chicken.

Remove the chicken from the marinade and pat dry with paper towels. When the grills is ready, place the chicken on the unlit side of the grill. Cover and cook for 20 minutes. Flip the chicken, cover, and cook for 20 minutes more. Check the chicken for doneness; it should register at least 165°F in the thickest piece. Grill for 10 minutes more if needed.

Move the cooked chicken to the lit section of the grill and grill until the skin is crisp and charred, 4 to 5 minutes more. Transfer to a serving platter and let cool for 5 minutes before serving.

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