James Coney Island Chili

2 1/2 pounds chuck roast (tenderized and diced finely)
21 ounces beef broth
30 ounces water
4 tablespoons vegetable oil
29 ounces whole tomatoes with the Juice (food process, strain seeds and pulp, measure two cups for Chili, save remainder for another recipe)
1 tablespoon paprika
5 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon season salt
1/4 teaspoon garlic salt
1/4 teaspoon cayenne pepper

In a 4-quart saucepan brown diced chuck steak in vegetable oil, stir steak frequently until lightly brown. Add beef broth and water.
Simmer beef mixture for 1 hour on medium-low heat. After beef has been simmering for 1 hour, add 2 cups of tomatoes that have been processed in a blender with their juice.
Strain after processing to remove seeds and pulp. Add all spices to meat and tomatoes and stir well. Simmer for forty-five to fifty minutes on low heat, stirring from time to time. Slowly pour enough of the thickening sauce into meat and tomato mixture, to bring it to a thick state, stir constantly.
Depending on how much the liquid has been reduced, you may need less of the thickener. Simmer on low heat and stir until chili reaches the desired consistency and ready to be served. Great over hot dogs or served alone with your favorite accompaniments.

Creole Shrimp Mac and Cheese

1 (8 ounce) box elbow macaroni
4 tablespoons unsalted butter, divided
12 ounces uncooked medium shrimp, peeled and deveined
2 teaspoons Creole seasoning (such as Tony Chachere's®)
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups half-and-half
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
1 tablespoon Creole mustard

Bring a large pot of lightly salted water to a boil.
Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
While macaroni is cooking, melt 1 tablespoon butter in a large skillet over medium heat.
Add shrimp; sprinkle with Creole seasoning.
Cook, stirring continually, for 4 minutes.
Add garlic and cook until shrimp is pink, about 2 minutes.
Turn off heat.
Drain macaroni and rinse under cold water to stop the cooking; set aside.
Return the pasta pot to the stove and melt remaining 3 tablespoons butter over medium heat.
Add flour and whisk until dissolved, about 2 minutes.
Add half-and-half; heat for 3 minutes.
Whisk in cheeses until melted, about 5 minutes.
Add mustard; cook for 2 minutes.
Turn off heat.
Add reserved macaroni and shrimp.
Stir until heated through.

Pappasito’s Salsa

8 medium tomatoes
1/2 cup diced white onion
1 minced jalapeno pepper
1/2 teaspoon celery salt
1/8 teaspoon oregano
1/4 cup fresh cilantro
1/2 teaspoon sugar
1 fresh poblano pepper
1/4 teaspoon garlic salt
1/2 cup water
1/4 teaspoon black pepper

In a moderately hot skillet that has been sprayed with a cooking spray brown the coarsely chopped Pablano pepper and jalapeno pepper. Brown and stir until the skins have turned dark on many sides of peppers. Add tomatoes and brown them until the skins on the tomatoes have turned a dark brown on several sides, remove the pan from heat.
Put the onion in a hot skillet that has been removed from the heat and stir. In a food processor add celery salt, oregano cilantro, sugar, garlic salt, and pepper. Pour peppers, onions, and tomatoes and add water a little at a time, the process just enough to chop to a medium consistency but not to a smooth paste, leave a little chunky. Remove from processor and pour in hot skillet turn up heat quickly stir for 3 min and serve hot.

Hearty Hamburger Soup

1 1/2 pounds ground beef
1 onion, minced
4 carrots, minced
3 celery ribs, thinly sliced
1/2 cup barley
1 (28 ounce) can diced tomatoes
2 cups water
3 (10 ounce) cans beef broth
1 (10.75 ounce) can condensed tomato soup
1 bay leaf
1 tablespoon parsley
1 teaspoon minced garlic
1/2 teaspoon dried thyme
ground black pepper, to taste

Heat a large soup pot over medium-high heat, and crumble in the ground beef.
Cook and stir until the beef is evenly browned and no longer pink.
Drain, and discard any excess grease.
Stir in the onion, carrots, celery, and barley.
Pour in diced tomatoes, water, broth, and tomato soup.
Season with bay leaf, parsley, garlic, thyme, and pepper.
Bring to a boil. Reduce heat, and cover; simmer for 2 hours, stirring frequently.
Remove bay leaf before serving.

Lemon-Roasted Salmon with Asparagus and Potatoes

1 1/2 pounds skinless salmon fillet
2 teaspoons finely grated lemon zest
1 teaspoon finely chopped oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 ounces roasted bell peppers from a jar, thinly sliced
Salad:
1/2 pound small new potatoes, halved
1 bunch asparagus (about 1 pound), trimmed
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 teaspoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped dill, plus sprigs for serving
1/2 head of escarole, coarsely chopped (about 8 cups)
3 ounces feta, crumbled

Preheat oven to 300°F.
Place salmon in a baking dish and rub with lemon zest, oregano, salt, and pepper on all sides, then coat with oil. Arrange peppers around salmon.
Bake until salmon is firm but still pink in the center, about 20 minutes.
Set a steamer basket in a large pot filled with 2" water.
Cover pot and bring water to a boil. Add potatoes, cover, and steam until tender, 10–12 minutes.
Add asparagus to potatoes, cover, and steam until crisp-tender, 3–5 minutes.
Meanwhile, whisk oil, lemon juice, honey, salt, pepper, and 1/4 cup dill in a small bowl or measuring cup.
Toss escarole with half of the dressing in a large bowl, then transfer to a serving platter.
Toss potatoes and asparagus with remaining dressing in same bowl, then arrange over escarole.
Flake salmon into large pieces and arrange on platter.
Top with feta, peppers, and dill sprigs.

Fried Egg Tacos with Chile Jam

2 tablespoons hot chili paste (sambal oelek)
1 tablespoon unseasoned rice vinegar
1 teaspoon honey
1/4 cup labneh (Lebanese strained yogurt) or plain Greek yogurt
Kosher salt
3 tablespoons extra-virgin olive oil
2 large eggs
2 warm tortillas
Thinly sliced scallions (for serving)

Mix hot chili paste, vinegar, and honey in a small bowl.
Place labneh in another small bowl; season with salt.
Heat oil in a medium nonstick skillet over medium-high.
Crack eggs into pan and cook, shaking pan occasionally to keep eggs from sticking to each other,
until edges are golden brown, about 2 minutes; season with salt.
Carefully tilt skillet toward you so oil pools at front edge of pan.
Spoon oil over egg whites, especially where they are still translucent, avoiding yolks, until set, about 1 minute.
Divide labneh between tortillas and top with eggs, chile jam, and scallions.

Kolaches

Pastry:

¼ ounce (1 packedry yeast
1 cup whole milk, lukewarm (110 to 115 degrees)
¼ cup granulated sugar
3 cups all-purpose flour, divided plus more for kneading
12 tablespoons unsalted butter, divided (1 1/2 sticks)
2 large eggs
1 teaspoon salt
Vegetable oil as needed

Crumble topping (Posypka):

2 tablespoons all-purpose flour
1 tablespoon unsalted butter
2 tablespoons granulated sugar
1/8 teaspoon ground cinnamon

Your choice of fillings:

Cream cheese:

8 ounces cream cheese softened
¼ cup granulated sugar
3 tablespoons all-purpose flour
1 large egg yolk
½ teaspoon finely grated lemon zest

Apricot:

1 cup dried apricots
1/2 cup orange juice
1/4 teaspoon orange zest
1/4 teaspoon ground cinnamon
2 tablespoons granulated sugar

Apple:

1 (15-ounces) can apple pie filling

Cherry:

1 (15-ounces) can cherry pie filling

Pastry:

Combine the yeast, warm milk and sugar in a large mixing bowl. Let the mixture stand for 5 to 10 minutes. Add 1 cup of flour and mix well. Cover the bowl with a kitchen towel and let rise for about 20 minutes or until doubled in size.
In another bowl, melt 8 tablespoons (1 stick) of the butter. Let the melted butter cool very briefly then whisk in the eggs and salt. Add the egg mixture to the ?our mixture and blend. Slowly add the remaining 2 cups of the ?our. The dough will be moist and soft.
Turn the dough on a floured surface and knead for about 8 to 10 minutes. Add extra flour as needed to make a soft workable dough. Grease a bowl with some oil. Place the dough in the bowl, cover and let it rise for about 1 hour or until doubled in size.
In the meantime, make the filling and the topping.

Topping (Posypka):

In a medium bowl, combine the flour, sugar, butter and cinnamon. Using your fingers, crumble the mixture until it resembles bread crumbs. Set aside.

Assemble And Bake:

After the dough has risen, remove it from the bowl and onto a lightly floured surface. Punch it down and divide it evenly into 12 pieces. Roll each piece into a ball and place them on an oiled baking sheet leaving several inches in between each dough ball. Flatten each ball slightly so it is about 3 inches in diameter. Cover and let rise for 30 minutes.
Preheat the oven to 375 degrees.
With your finger, gently make an indentation in the center of each dough ball, being careful not to flatten it too much. Fill each one with 1 tablespoon of filling and sprinkle it with the topping. Bake for about 12 to 15 minutes or until risen and pale gold.
While the kolaches are baking, melt the remaining 4 tablespoons of butter. Remove the kolaches from the oven and brush them with melted butter. Transfer them to a cooling rack. Serve warm or at room temperature. They are best when eaten the same day they are made.

Cream Cheese Filling:

Using an electric mixer, beat together the cream cheese and sugar until fluffy. Add the flour, egg yolk and lemon zest. Mix to blend and set aside.

Apricot Filling:

In a medium saucepan over medium-low heat, simmer the apricots, orange juice, orange zest and cinnamon until tender, about 30 minutes. Drain.
In a food processor, puree the apricots and sugar until smooth. The topping can be stored in the refrigerator, covered, for up to 3 days.

For Apple and Cherry Filling:

Simply pour your chosen filling into a bowl.

Notes

You can make cream cheese and fruit kolaches. Fill each kolache with about 1/2 tablespoon of cream cheese filling and 1/2 tablespoon of fruit filling. The ratio doesn't have to be exact.
Bake kolaches until golden brown on the top. The center of the dough should register about 180°F on an instant-read thermometer.

Papas con Rajas

5 large poblano chiles, stemmed, seeded, and veins removed (or not, depending on how spicy you want this to be)
2 large Yukon gold potatoes or another waxy potato, cut into 1/2-inch / 12mm cubes
1 Tbsp sea salt, plus more as needed
1 Tbsp safflower oil
1 large white onion, thinly sliced
1 cup Homemade Mexican Crema (see below) or crème fraîche

On an ungreased comal or in a cast-iron skillet over high heat, roast the chiles, turning them over every couple of minutes using tongs or your hands (carefully, so you don’t get burned). You’re looking for uniform blistering, but you don’t want them to become too soggy in the process, especially if you intend to stuff them, since they need to hold their shape. The process will probably take 10 to 15 minutes. Once they are well blistered and before the flesh is completely charred through in any spots, place the peppers in a plastic container with a tight-fitting lid or in a bowl that you can cover with a plate (not a towel or anything porous) and set aside to “sweat” for about 10 minutes, or until they are cool enough to handle.
Remove the charred skin from the whole chiles. Once you have removed and discarded the skin and seeds, cut them into rajas, or strips, about the width of fettuccine.
In a small saucepan, cover the potatoes with 2 inches / 5cm water and add the salt. Bring to a boil over medium-high heat, then decrease to low and simmer for about 5 minutes. Remove one of the potatoes and taste it. The piece should be soft but not falling apart, still holding its cube shape. Cubed like this, they will cook quite quickly, so be attentive. Once they have the right texture, drain the potatoes and set aside in a medium bowl with a lid or cover the pan with a plate to keep them warm.
Using the same comal or skillet in which you toasted your chiles, heat the oil over medium-high heat until it’s hot but not smoking. Add the onion and sauté until it’s translucent but not browned.
In a saucepan, combine the potatoes, chiles, onion, and crema or crème fraîche. Bring to a boil, then turn off the heat and let it sit for 5 to 10 minutes. As the mixture cools, the starches will absorb some of the melted cream and help it firm up.

Homemade Mexican Crema

1 cup sour cream
1 cup heavy cream
1 teaspoon salt

Combine all the ingredients in a bowl, cover with plastic wrap, and set it out at room temperature for 3 hours.

Pork Chops with Celery and Almond Salad

1/4 cup dried unsweetened cranberries
3 tablespoons unseasoned rice vinegar
2 (1 1/2"-thick) bone-in pork rib chops (about 1 pound each), patted dry
4 tablespoons extra-virgin olive oil, divided
3 sprigs thyme
3 garlic cloves, smashed
3 tablespoons unsalted butter, cut into pieces
1 small shallot, finely chopped
6 large or 8 medium celery stalks, thinly sliced on a diagonal
1/2 cup parsley leaves with tender stems
1/4 cup chopped salted, dry-roasted almonds
1 ounce Parmesan, shaved
Kosher salt

Combine cranberries and vinegar in a small bowl and set aside.
Season pork generously with salt, then rub with 1 Tbsp. oil total. Heat a dry medium skillet, preferably cast iron, over medium. Cook pork chops, moving once or twice to hotter areas of skillet, until first side is deeply browned, 6–9 minutes. Turn pork chops and cook until second sides are browned, about 5 minutes. Working one at a time, set chops on fatty side with tongs to melt and brown fat cap, about 1 minute each. At this point an instant-read thermometer inserted into the center of each chop should register 135°F.
Add thyme, garlic, and butter to skillet and swirl to melt butter. Tilt skillet toward you so butter pools in the pan and spoon foaming butter over chops continuously until butter is browned, about 1 minute. Transfer pork chops, thyme, and garlic to a cutting board and let meat rest while you assemble the salad.
Combine shallot and a couple of pinches of salt in a large bowl. Pour vinegar from reserved cranberries into bowl. Whisking constantly, gradually add remaining 3 Tbsp. oil. Add cranberries, celery, parsley, almonds, Parmesan, and several pinches of salt; toss to combine.
Cut along bones to remove meat from pork chops; slice meat 1/2" thick. Transfer meat and bones to a platter along with garlic and thyme, then drizzle any accumulated juices left on cutting board over top. Serve with salad.

Orange Sweet Rolls

1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar
1 tablespoon finely grated orange zest
1/8 teaspoon kosher salt
Pinch of ground cardamom (optional)
1 (1/4-ounce) envelope active dry yeast (about 2 1/4 teaspoons)
2 tablespoons sugar, divided
1 egg yolk, lightly beaten, room temperature
1/3 cup fresh orange juice
2 tablespoons melted coconut oil, cooled, or vegetable shortening
1/2 teaspoon kosher salt
1 2/3 cup cups all-purpose flour, plus more for surface
Nonstick vegetable oil spray

Using an electric mixer on medium-high speed, beat butter, sugar, orange zest, salt, and cardamom, if using, in a large bowl until fluffy.
Pour 3 Tbsp. warm water (105°F–115°F) into a small bowl.
Add yeast and 1 Tbsp. sugar and whisk to combine.
Let sit until foamy, about 10 minutes.
Using electric mixer on medium-high speed, beat egg yolk, orange juice, oil, salt, and remaining 1 Tbsp. sugar in a large bowl.
Add 1 2/3 cups flour and yeast mixture.
Beat until dough just comes together. Turn out dough onto a lightly floured surface.
Knead several times with floured hands until smooth, about 5 minutes (dough will be sticky).
Spray a clean large bowl with nonstick spray.
Place dough in bowl and turn to coat.
Cover with a towel and let sit in a warm place until doubled in size, about 45 minutes.
Spray muffin tin with nonstick spray.
Roll dough on a well floured surface to an 1/8"-thick rectangle about 17x14".
Spread filling over dough, leaving a 1/2" border on all sides.
Starting on 1 long side, roll dough into a tight cylinder.
Cut into 12 equal pieces (if it's difficult to cut, chill 15 minutes).
Transfer cut side up to prepared muffin tin.
Cover with a towel and let sit in a warm, draft-free place until risen, 30 minutes, or chill overnight.
If chilling, let sit at room temperature 2 hours to rise before baking.
Preheat oven to 350°F.
Bake rolls, rotating pans halfway through, until lightly browned on top, 15–18 minutes.
Let cool in pan 5 minutes, then invert onto a platter to serve.

Basil-Cashew-Lime Vermicelli Bowls

1 cup salted, roasted cashews, divided
1 tsp. ground turmeric
1 tsp. freshly ground black pepper
1 3/4 tsp. kosher salt, plus more
2 1/2 tsp. light brown sugar, divided
2 large boneless center-cut pork loin chops (about 1 1/4 lb. total)
8 oz. vermicelli rice noodles
2 cups basil leaves
2 small serrano chiles, seeds removed
1 Tbsp. finely grated lime zest
1/3 cup fresh lime juice
1 Tbsp. vegetable oil
1 lb. green beans, trimmed, halved crosswise
1 cup mint leaves
Lime wedges (for serving)

Place 3/4 cup cashews in a blender and cover with 3/4 cup boiling water. Let soak 10 minutes.
Meanwhile, mix turmeric, pepper, 1 tsp. salt, and 1 tsp. brown sugar in a small bowl; set aside.
Working one at a time, place pork chop flat on a work surface. First, butterfly the pork chop so that it’s thinner, which will reduce cooking time and create more surface area for seasoning. Using a sharp knife and starting from an outside edge, slice three-quarters of the way through the center of chop, as though you’re slicing a bagel in half, then open it up like a book. Place butterflied chop between 2 sheets of plastic wrap or inside a heavy-duty resealable plastic bag and pound to 1/4" thin. Repeat with remaining chop. Rub chops with turmeric mixture and let sit 10 minutes.
Cook vermicelli according to package directions. Run under cold water to stop the cooking, then transfer to a large bowl.
Add basil, chiles, lime zest and juice, and remaining 1 1/2 tsp. brown sugar and 3/4 tsp. salt to cashews and cashew soaking water in blender and purée until smooth and creamy. Pour sauce over noodles and toss to combine.
Heat oil in a large heavy skillet over high until shimmering. Cook cutlets one at a time until browned and cooked through, about 2 minutes per side. Transfer to a cutting board and let rest 5 minutes. Slice into 1/2"-thick strips.
While pork rests, cook green beans in same skillet over high heat, stirring often, until lightly charred and crisp-tender, about 5 minutes.
Divide noodle mixture among bowls. Arrange pork and green beans over. Top with mint and remaining 1/4 cup cashews. Serve with lime wedges alongside.

Green Rice with Tomatoes, Eggs, and Almonds

3 cups coarsely chopped parsley and/or cilantro, in any proportion
3/4 cup extra-virgin olive oil
Juice of 1/2 lime
1/2 garlic clove
1 tsp. kosher salt
1/4 cup coarsely chopped salted, roasted almonds, divided
4 hard-boiled eggs, each cut into 4 wedges
2–3 medium tomatoes, cut into 1/2"-thick wedges
3 cups cooked basmati rice or other grain
1 avocado, cut into 1/2" pieces
1 scallion, thinly sliced

Blend first 8 ingredients in a blender or food processor until a smooth pesto-like sauce forms.
Taste and add more lime juice, garlic or salt if desired to get the sauce well seasoned.
Toss rice with 3/4 cup sauce in a medium bowl.
Add avocado and scallion and gently toss again.

Braised Rotisserie Chicken

2 teaspoons olive oil
4 ounces bacon (about 4 strips), sliced crosswise into 1/4" strips
2 shallots, thinly sliced
1/3 cup dry white wine
2 garlic cloves, finely chopped
2 teaspoons finely chopped rosemary
1 (14-ounce) can diced tomatoes
1 cup homemade chicken stock or low-sodium chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1 rotisserie chicken, cut into 8 pieces
1 bunch curly kale, ribs and stems removed, torn into bite-sized pieces
Crusty bread, for serving

Heat oil in a large skillet with a lid or braising pan over medium.
Cook bacon until fat starts to render, about 5 minutes.
Add shallots and cook until shallots are soft and fat is rendered from bacon, 8–10 minutes.
Increase heat to high and add wine, garlic, and rosemary.
Cook, stirring, until wine is reduced by half, about 1 minute.
Add tomatoes, chicken stock, salt, and red pepper flakes and bring to a boil.
Reduce heat to medium and nestle chicken pieces, skin side up, in sauce.
Top with kale, cover, and cook until kale is wilted, about 6 minutes.
Stir kale into sauce and cook, uncovered, until chicken is warmed through, about 5 minutes more.
Serve with bread.

Fattoush Salad

2 pieces lavash bread
1/4 cup plus 3 tablespoons extra-virgin olive oil
Kosher salt
Aleppo or freshly ground black pepper
1/4 cup lemon juice
1 clove garlic, peeled and minced
5 Persian, Armenian, or Japanese cucumbers, thinly sliced
5 radishes, thinly sliced
3 green onions, thinly sliced
1 cup dill fronds
1 cup mint leaves
1/2 cup feta, preferably sheep’s milk

Preheat the oven to 350°F. Brush the lavash on both sides with 3 tablespoons of the olive oil.
Arrange on a baking sheet and sprinkle with salt and pepper, if using.
Transfer to the oven and bake until golden and crisp, 8 to 10 minutes.
Remove from the oven and let cool.
In a small bowl, whisk together the lemon juice, garlic, and a generous pinch of salt.
Whisk in the remaining 1/4 cup olive oil until combined.
In a large salad bowl, combine the cucumbers, radishes, green onions, dill, and mint.
Drizzle half of the dressing over it and toss with your hands to coat.
Break the lavash into bite-size pieces and add to the bowl along with the feta.
Drizzle over the remaining dressing and gently mix with your hands to combine.
Season to taste with additional salt and pepper.

Gia's Mushrooms and Egg

3 tablespoons unsalted butter
1 tablespoon olive oil
2 garlic cloves, sliced
2 field mushrooms, brushed clean
8 oz wild mushrooms, such as black trumpet mushrooms or chanterelles, brushed clean
1 egg
1 green chile, thinly sliced (keep the seeds if you like heat)
A few sprigs of rosemary in winter or tarragon in summer
Sea salt flakes and freshly ground black pepper

Preheat the oven to 350°F (180°C).
Heat the butter and oil in an ovenproof dish in the oven, or in an ovenproof frying pan on the stove top.
Add the garlic and let it sizzle for a moment, just enough to release its aroma,
then add all the mushrooms and spoon the sizzling fat over to cover them.
Cook in the oven for 10 minutes, or cook on the stove top over medium-low heat,
shaking from time to time, until the mushrooms have softened, about 5 minutes.
Crack the egg into the middle of the dish or pan and sprinkle with the chile, herbs, and some salt and pepper. Cook in the oven until the whites are set and the yolk is cooked to your liking, 5–10 minutes.

Chocolate-Tahini Brownies

3 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
6 ounces bittersweet or semisweet chocolate, coarsely chopped
3 tablespoons virgin coconut oil
4 tablespoons tahini, divided
2 large eggs
1/3 cup granulated sugar
1/4 cup (packed) light brown sugar
1 teaspoons kosher salt
1 teaspoon vanilla extract
1 tablespoon light agave nectar

Preheat oven to 350°F. Line an 8x8" baking dish with 2 overlapping pieces of parchment, leaving overhang.
Whisk cornstarch and cocoa in a bowl until no lumps remain.
Heat chocolate, oil, and 1 Tbsp. tahini in a small saucepan over low, stirring,
until melted and smooth, about 1 minute; remove from heat.
Using an electric mixer on medium-high speed, beat eggs and both sugars in a large bowl until light, smooth, and doubled in volume, about 4 minutes.
Reduce speed to medium and beat in salt and vanilla.
Scrape in chocolate mixture and beat to incorporate; beat in cornstarch mixture.
Increase speed to medium-high and mix until batter is thick and stiff, about 1 minute.
Scrape into prepared baking dish and smooth top.
Stir agave nectar into remaining 3 Tbsp. tahini in a small bowl.
Dollop spoonfuls over batter in 5 or 6 spots; drag a skewer or toothpick through to swirl.
Bake brownies until edges are puffed, top is browned, and a tester inserted into the center comes out with a few moist crumbs attached, 22–26 minutes.
Let cool.
Remove from pan; cut into squares.

Chicken and Mushroom Quesadillas

1/2 teaspoon ground cumin
5 tablespoons olive oil, divided
1 1/4 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 1/4 pounds boneless, skinless chicken thighs, trimmed
6 ounces button mushrooms, trimmed, coarsely chopped
2 limes
1/2 cup Greek-style plain full- or low-fat yogurt
3 tablespoons coarsely chopped cilantro, plus whole leaves for serving
2 medium carrots (about 4 ounces each), peeled
1 medium mango, thinly sliced
5 ounces baby spinach (about 4 packed cups)
4 (10") flour tortillas
2 cups shredded Monterey Jack cheese (about 8 ounces)

Preheat oven to 425°F. Stir cumin, 3 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl.
Add chicken and mushrooms and toss to coat.
Spread on a rimmed baking sheet and roast until internal temp is 165°F, 15–17 minutes.
Meanwhile, juice limes to yield 6 Tbsp. juice.
Blend yogurt, 3 Tbsp. lime juice, and 3 Tbsp. cilantro in a blender until smooth.
Shave carrots with a vegetable peeler lengthwise into ribbons.
Whisk 1 Tbsp. oil and remaining 3 Tbsp. lime juice, 1/4 tsp. salt, and 1/4 tsp. pepper in a large bowl.
Add carrots and mango; toss gently to coat.
Remove baking sheet from oven, arrange spinach over chicken,
and continue to roast until spinach is wilted, about 2 minutes.
Transfer chicken to a cutting board, leaving spinach on sheet, and thinly slice.
Arrange tortillas on a work surface.
Dividing evenly, layer cheese, chicken, mushrooms, and spinach on one side of each tortilla.
Fold tortillas in half to create half-moons.
Heat 1 1/2 tsp. oil in a large heavy skillet over medium-low until hot.
Cook 2 quesadillas, turning once, until cheese is melted and tortillas are browned, 1–2 minutes per side.
Transfer quesadillas to serving plates, then cook remaining quesadillas with remaining 1 1/2 tsp. oil.
Sprinkle quesadillas with cilantro leaves and serve with yogurt sauce and carrot-mango slaw alongside.

Starbucks Iced White Chocolate Mocha

4 tablespoons white chocolate chips
1 cup milk
1 cup ice
1 1/2 ounces espresso
1 cup milk
2 tablespoons whipped cream

To make the sauce heat together white chocolate chips and 1 cup milk in a saucepan.
Stir until blended well and allow to cool.
This sauce is for 6 to 8 white chocolate mochas.
Drizzle about 1 tablespoon of the sauce per mocha.
Add espresso to glass, stir.
Add ice, top with milk, and whipped cream.

Peach-Plum Galette

2 tsp. cornstarch
1 tsp. finely grated lime zest
1 tsp. kosher salt
1/3 cup sugar, plus more for sprinkling
1 lb. peaches, cut into 3/4"-thick wedges
1 lb. plums, cut into 3/4"-thick wedges
1 Tbsp. fresh lime juice
1 tsp. vanilla extract
1 tsp. finely grated peeled ginger (optional)
Extra-Flaky Pastry Dough
1 Tbsp. heavy cream
Softly whipped cream or vanilla ice cream (optional)

Preheat oven to 400°F.
Combine cornstarch, lime zest, salt, and 1/3 cup sugar in a medium bowl.
Toss with your hands to combine, then add fruit and toss to coat.
Add lime juice, vanilla, and ginger (if using); toss gently.
Arrange fruit mixture in the center of chilled dough still on parchment on baking sheet
and spread out evenly, leaving a 3" border.
Fold edges of dough up and over fruit, pleating as needed.
Be careful that folded edge of dough doesn’t tear.
If it does, patch with dough scraps and pinch to seal.
Pour cream into a small bowl and brush all over dough.
Sprinkle sugar evenly over dough.
Place galette in oven and immediately reduce heat to 375°F.
Bake, rotating halfway through, until crust is deep golden brown everywhere,
fruit is softened, and juices are bubbling, 45–50 minutes.
Let galette cool 2 hours before serving.
Serve galette with whipped cream or ice cream if desired.

Pitaquiles

3 pitas (do not split into 2 rounds each)
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon Za’atar Spice Blend, plus more for sprinkling
Kosher salt and freshly ground black pepper to taste
4 cups (1 1/2 pounds) yellow or orange cherry tomatoes
1 medium onion, sliced into thin wedges
5 garlic cloves
1 large whole jalapeño, plus more thinly sliced, for garnish
1 tablespoon freshly squeezed lemon or lime juice
4 large eggs
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup labaneh or Greek yogurt
2 tablespoons chopped fresh cilantro, for serving

Preheat the oven to 425°F.
Stack the pitas and, using a sharp or serrated knife, slice them in half through the middle, then slice the halves into 1/2-inch-thick strips crosswise.
In a large bowl, whisk together 1/4 cup olive oil and the za’atar and add salt and black pepper to taste.
Add the pita strips and toss to coat. Arrange them on a rimmed baking sheet and set aside.
Place the tomatoes, onion wedges, garlic, and jalapeño on a large rimmed baking sheet,
toss with the remaining 2 tablespoons olive oil, and season generously with salt and black pepper.
Roast until the garlic cloves are softened and golden and some of the tomatoes have burst, 15 to 20 minutes.
During the last 6 to 7 minutes of roasting the tomatoes,
add the baking sheet with the pita strips to the oven and toast, stirring once midway.
Remove both from the oven and cool slightly.
Place the cooled tomato mixture in a blender and add the lemon juice.
Blend until smooth and season with salt and black pepper to taste.
Place the sauce in a 10-inch skillet and warm over medium heat until bubbling, 2 to 3 minutes.
Drop in the pita strips and shake the skillet.
Warm the mixture for 3 to 4 minutes.
While the mixture is warming, cook the eggs sunny-side-up in a separate pan.
Add the eggs to the skillet with the tomato sauce and pita and top with the feta and dabs of labaneh.
Garnish with the cilantro and jalapeño rounds.