Type what you have

Ingredients

• ✓ kosher salt
• lime
• ice cube
• mezcal
• grapefruit soda

Instructions

1. 1 Rub the cut side of a lime wedge around the edge of the glass. Place salt on a plate and invert glass into salt to rim the glass. Fill glass with ice. Squeeze juice from the same lime wedge into the glass. Pour mezcal over ice, then top with grapefruit soda. Garnish with remaining lime wedge.

By France Cevallos

Ingredients

• ✓ kosher salt
• lime
• white sugar
• grapefruit
• ice cube
• tequila
• simple syrup
• club soda

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Cut limes in half widthwise. Cut 1 half into 3 wheels.
3. 3 Pour sugar into a shallow bowl. Dip lime halves, 2 of the lime wheels, and grapefruit into sugar to coat thoroughly.
4. 4 Place limes and grapefruit cut-side down on the hot grill. Cook, turning lime wheels occasionally, until browned and grill marks form, 5 to 10 minutes. Transfer to a rimmed baking sheet to cool.
5. 5 Rub remaining lime wheel over the rim of 2 highball glasses. Dip rims in kosher salt. Fill glasses with ice.
6. 6 Juice grilled lime halves and grapefruit into a small pitcher. Pour in any juices that accumulated on the baking sheet. Stir in tequila and simple syrup. Divide mixture between glasses and top off with club soda. Garnish with grilled lime wheels.

By foodelicious

Ingredients

• ✓ kosher salt
• ice cube
• tequila
• orange liqueur
• lime juice
• grapefruit soda

Instructions

1. 1 Pour salt onto a small, shallow plate. Moisten rim of a large glass with water; dip into salt. Fill glass with ice; set aside.
2. 2 Fill a cocktail shaker with ice; add tequila, orange liqueur, and lime juice. Cover and shake until the outside of the shaker has frosted. Strain into the prepared glass; slowly add grapefruit soda.

By Amy L Drouillard

Ingredients

• ✓ kosher salt
• ice cube
• tequila
• lime juice
• triple sec
• lemon-lime soda

Instructions

1. 1 Rim 2 margarita glasses with salt, if desired, and fill with ice. Pour tequila, sweetened lime juice, triple sec, and lemon-lime soda into a shaker filled with ice, hold your hand firmly over the top of the shaker so it doesn't pop off from the carbonated soda. Shake vigorously. Pour into prepared margarita glasses, and serve.

By UNCLEBEN1980

Ingredients

• ✓ kosher salt
• tomato cocktail
• vodka
• worcestershire sauce
• hot sauce
• chili powder
• celery
• lime

Instructions

1. 1 Rim a glass with lime, kosher salt and chili powder.
2. 2 Fill the glass with ice and add ingredients. Mix the ingredients thoroughly, then garnish with a fresh celery stick and lime wedge and enjoy!

By Clamato

Ingredients

• ✓ kosher salt
• half-and-half
• milk
• white sugar
• cocoa powder
• vanilla extract
• coconut extract
• whipped cream
• coconut

Instructions

1. 1 Whisk half-and-half, milk, sugar, and cocoa powder in a saucepan over medium-high heat until cocoa and sugar dissolve. Remove from heat when mixture begins to steam, 5 to 10 minutes.
2. 2 Whisk vanilla extract, coconut extract, and salt into cocoa mixture. Pour into glasses and top each with whipped cream and toasted coconut.

By L Mac

Ingredients

• ✓ kosher salt
• ice
• sweet and sour mix
• tequila
• triple sec
• orange liqueur
• lime

Instructions

1. 1 Gather all ingredients.
2. 2 To salt the rims of your glasses: Pour salt onto a small plate, rub the rims of the glasses with lime, and press them into the salt.
3. 3 Fill 8 glasses with ice.
4. 4 Combine sweet and sour mix, tequila, triple sec, and orange liqueur in a blender or pitcher.
5. 5 Pour into glasses, squeeze a quarter lime into each glass, and serve.

By Carol Loadholt

Ingredients

• ✓ kosher salt
• sugar
• water
• lime
• cilantro
• mint
• cucumber
• tequila
• lime juice
• lemon juice
• vodka
• ice cube

Instructions

1. 1 Shake sugar and water in a Mason jar until sugar dissolves.
2. 2 Run lime wedge around the rim of a glass; dip rim in a dish of salt.
3. 3 Put cilantro, 2 sprigs mint, and 3 cucumber slices in a cocktail shaker. Add sugar mixture, tequila, lime juice, lemon juice, and vodka. Mash mixture with a muddler or wooden spoon until herbs are broken up and flavors are released, about 15 seconds. Add ice to fill; cover and shake vigorously for 10 seconds.
4. 4 Fill prepared glass with fresh ice and arrange remaining 4 cucumber slices inside. Strain drink into glass and garnish with mint sprig.

By Pioneer Woman

Ingredients

• ✓ kosher salt
• strawberry
• tequila
• lemon-lime carbonated beverage
• light beer
• limeade concentrate
• ice

Instructions

1. 1 Put strawberry chunks in a bowl. Pour tequila over strawberries. Marinate in refrigerator for 2 hours.
2. 2 Blend strawberries and tequila in a blender until fully pureed; strain into a large pitcher to remove seeds.
3. 3 Stir strained berry mixture, soda, beer, and limeade concentrate together in a pitcher. Add ice cubes to chill. Rim glasses with salt before pouring margaritas.

By Arizona Desert Flower

Ingredients

• ✓ kosher salt
• ice cube
• limeade concentrate
• tequila
• cointreau
• margarita salt
• lime

Instructions

1. 1 Working in 2 batches, place 1 quart ice cubes in a blender. Add 1/2 can limeade, 6 ounces tequila and 2 tablespoons Cointreau. Blend at highest speed until drink is almost smooth. Pour into a pitcher and repeat with remaining ingredients. Store in the freezer.
2. 2 To salt the margarita glasses, pour a single layer of salt on a small plate. Moisten each glass rim with lime; dip each rim in the salt. Pour margaritas into each glass; garnish with lime. Serve immediately.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ kosher salt
• limeade concentrate
• water
• tequila
• orange liqueur
• lime
• ice cube

Instructions

1. 1 Pour limeade concentrate into a pitcher; fill the can with cold water three times, pouring each into the pitcher. Fill the can with tequila; pour into the pitcher. Fill the can halfway with orange liqueur; pour into the pitcher. Stir well; chill, about 30 minutes.
2. 2 Pour salt onto a small, shallow plate. Moisten rims of 12 glasses with 1 lime wedge; dip moistened glasses into salt.
3. 3 Fill glasses with ice; pour in margarita. Garnish with lime wedges.

By Twin Mama 1

Ingredients

• ✓ kosher salt
• watermelon
• lime
• ice cube
• tequila
• orange liqueur
• lime juice
• jalapeno
• watermelon

Instructions

1. 1 Puree watermelon in a blender. Wipe the rim of a margarita glass with a lime wedge; dip rim in salt.
2. 2 In a cocktail shaker half-filled with ice, add tequila, orange liqueur, lime juice, jalapeño, and 2 ounces of the watermelon puree. Shake until very cold.
3. 3 Strain into prepared glass. Garnish with watermelon wedge and jalapeño slice.

By Juliana Hale

Ingredients

• ✓ kosher salt
• key lime juice
• tomato cocktail
• worcestershire sauce
• habanero pepper sauce
• beer
• ice
• lime
• chili powder
• oregano
• lime juice

Instructions

1. 1 In a shaker with ice, combine key lime juice, Clamato, Worcestershire sauce and habanero pepper sauce; shake well to chill. Serve in a rimmed tall glass with ice; fill with beer. Garnish with lime wheel.
2. 2 Rimming Spice Blend: Combine kosher salt, chili powder and oregano onto small plate. Pour lime juice onto another small plate. Dip rim of glass into juice lime, then dip carefully into spice blend.
3. 3 Enjoy responsibly!

By Allrecipes Member

Ingredients

• ✓ kosher salt
• tequila
• lime juice
• orange liqueur
• simple syrup
• jalapeno pepper
• cucumber
• lime
• ice
• cucumber

Instructions

1. 1 Combine tequila, lime juice, orange liqueur, and simple syrup in a pitcher with a lid; add jalapeño and 4 thin cucumber slices. Refrigerate until chilled, at least 1 hour.
2. 2 Meanwhile, run lime wedges along rims of 4 pint glass; pour salt onto a flat plate. Dip moistened rims into salt to coat.
3. 3 Fill prepared glasses with ice; pour chilled margarita over top. Garnish each drink with 1 cucumber slice.

By Dillon McGill

Ingredients

• ✓ kosher salt
• sugar
• water
• water
• lemon juice
• sugar
• egg white
• ice cube
• tequila
• cointreau
• lime juice
• lime

Instructions

1. 1 Make a simple syrup by stirring together and bringing 2/3 cup sugar and 1/3 cup water to a boil until the sugar dissolves; set aside to cool.
2. 2 Make the sour mix by briskly stirring together the 2 1/4 cups water, lemon juice, 1/4 cup sugar, and egg white; set aside.
3. 3 Combine the ice cubes, tequila, Cointreau, lime juice, 1 ounce of the simple syrup, and 1/2 cup of the sour mix in a pitcher; stir vigorously to infuse the ice, 8 to 15 seconds.
4. 4 Run a lime wedge along the rim of an 8-ounce glass. Spread the kosher salt onto a plate and dip the glass rims in the salt to coat; add ice if desired. Strain the mixture from the cocktail shaker into the glass to serve.

By The Prothro's Kitchen

Ingredients

• ✓ kosher salt
• ring
• lid
• canning jar
• lemon juice
• hot pepper sauce
• seafood seasoning
• celery seed
• black pepper
• worcestershire sauce
• bay leaf
• horseradish
• vinegar
• tomato sauce
• jalapeno pepper
• garlic
• carrot
• green bell pepper
• onion
• tomato
• chile de arbol pepper

Instructions

1. 1 Grind chile de arbol peppers with a mortar and pestle until becomes a powder; set aside.
2. 2 Place tomatoes, onions, bell peppers, carrots, garlic, and jalapeño in the bowl of a food processor, in batches; pulse until finely chopped then transfer to a large pot.
3. 3 Stir tomato sauce, vinegar, horseradish, bay leaves, chile de arbol powder, kosher salt, Worcestershire sauce, black pepper, celery seeds, seafood seasoning, and hot pepper sauce into tomato mixture; bring to a boil. Reduce heat, and simmer, stirring regularly, until vegetables are tender, about 30 minutes; remove and discard bay leaves.
4. 4 Place vegetable mixture in a vegetable juicer, in batches if necessary; process. Strain excess pulp from juice if desired. Pour juice into a large pot over medium heat; cook until nearly boiling then stir in lemon juice.
5. 5 Meanwhile, inspect 8 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until Bloody Mary mix is ready. Wash new, unused lids and rings in warm soapy water.
6. 6 Pack hot Bloody Mary mix into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims of jars with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
7. 7 Place a rack in the bottom of a large stockpot or canning kettle and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 40 minutes (or 35 minutes if using pint-sized jars).
8. 8 Remove jars from the pot; place on a cloth-covered or wood surface, several inches apart. Cool, 8 hours to overnight. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Cara

Ingredients

• ✓ kosher salt
• coconut
• sweetened condensed milk
• vanilla extract
• egg white
• bittersweet chocolate

Instructions

1. 1 Preheat an air fryer to 320 degrees F (160 degrees C) for 10 minutes. Cut a piece of parchment paper to fit the air fryer basket, leaving 1 inch on each side to use as handles.
2. 2 Mix coconut, condensed milk, salt, and vanilla together in a large bowl.
3. 3 Beat egg whites in a medium bowl with an electric mixer with a whisk attachment on medium-high speed until stiff peaks almost form, about 90 seconds. Fold egg whites into the coconut mixture.
4. 4 Working in batches, spoon level tablespoons of the coconut mixture into rounds and place on the parchment paper, about 6 at time. Carefully transfer the parchment with coconut rounds into the air fryer basket.
5. 5 Cook until golden brown and set, 9 to 10 minutes. Remove parchment from basket, transfer macaroons to a wire rack, and repeat the process with remaining coconut mixture using the same piece of parchment paper.
6. 6 Microwave chocolate in a medium microwave-safe bowl on high power for 30 seconds, then stir. Continue microwaving and stirring in 30 second increments, until melted and smooth, about 90 seconds total.
7. 7 Dip flat bottoms of macaroons into melted chocolate and transfer to a parchment-lined baking sheet to set. Let rest until chocolate firms, about 30 minutes.

By Marianne Williams

Ingredients

• ✓ kosher salt
• butter
• russet potato
• black pepper
• cayenne pepper
• cheddar cheese
• whole milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with 2 tablespoons butter and set aside.
2. 2 Peel potatoes and cut at a 45-degree angle into 1/4-inch thick round slices.
3. 3 Arrange 1/3 of the potato slices in an even layer in the bottom of the prepared dish. Season the layer very generously with salt, and sparingly with the freshly ground black pepper, and cayenne, if using. Top evenly with 1/3 of the Cheddar cheese. Repeat this process two more times for a total of three layers of potatoes, except for the last third of the cheese. Slowly and carefully pour in the milk, without upsetting the layers. The milk should almost, but not quite, cover the potatoes.
4. 4 Top with remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips.
5. 5 Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling, about 1 hour and 15 minutes. Let rest for 10 minutes before serving.

By John Mitzewich

Ingredients

• ✓ kosher salt
• potato
• butter
• egg yolk
• nutmeg
• black pepper
• egg
• heavy cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Fit a piping bag with a coupler and large open star tip. Grease a baking sheet.
2. 2 Fill a 3-quart pot with 4 inches water and 1 teaspoon salt. Add potatoes; bring to a boil. Reduce heat to low; simmer until tender, 20 to 25 minutes. Drain; return potatoes to the pot.
3. 3 Cook potatoes over low heat until remaining water steams off, about 3 minutes. Cool at least 15 minutes.
4. 4 Place potatoes in the bowl of a food processor; process until smooth. Let stand for 5 minutes. Add butter, egg yolks, remaining 1 teaspoon salt, nutmeg, and black pepper. Pulse until just combined; spoon into the piping bag. Gather bag edges and twist together.
5. 5 Pipe potato mixture with a circular motion onto the prepared baking sheet into eighteen 2-inch rosettes; finish with a small peak in the center. Refrigerate until slightly firmer, about 25 minutes.
6. 6 Beat 1 egg and heavy cream together in a bowl; brush onto rosettes.
7. 7 Bake in the preheated oven until golden brown, 35 to 40 minutes.

By Howard

Ingredients

• ✓ kosher salt
• yukon gold potato
• water
• butter
• flour
• egg
• cayenne pepper
• nutmeg

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and mash. Set aside.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Butter 24 mini muffin cups.
3. 3 Combine water and butter in a saucepan over medium heat and season with salt. Heat until butter melts and starts to bubble. Stir in flour until mixture pulls away from the pan and comes together into a dough.
4. 4 Transfer pastry dough to a bowl. Spread in the bowl and let cool, about 5 minutes. Mix in eggs using a spatula until dough is very soft and sticky. Add 2 cups of the mashed potatoes and mix until well combined. Add a pinch of salt, cayenne pepper, and nutmeg. Give it one last mix.
5. 5 Scoop potato dough into the greased muffin cups.
6. 6 Bake in the preheated oven until golden brown and puffed, about 20 minutes. Let rest for 1 minute before removing puffs onto a wire rack. Let cool for 5 minutes and serve warm.

By John Mitzewich

Ingredients

• ✓ kosher salt
• olive oil
• all-purpose flour
• spelt flour
• active dry yeast
• water
• rosemary
• cornmeal
• sea salt

Instructions

1. 1 Gather all your ingredients.
2. 2 Grease a large bowl with olive oil.
3. 3 Combine all-purpose flour, spelt flour, yeast, and kosher salt in the bowl of a stand mixer fitted with a dough hook. Add water and knead until dough is smooth, elastic, wet, and sticky, about 5 minutes. Transfer dough to the prepared bowl. Cover and let rise on the counter for 30 minutes.
4. 4 Uncover the dough. Wet one hand and grab one side of the dough in the bowl. Pull it up slightly and fold it in towards the center. Repeat this folding technique 6 or 7 more times, turning the bowl slightly in between each fold. Cover and let rest for 30 minutes.
5. 5 Repeat Step 3 (above) two more times. Dough will have rested for a total of 2 hours.
6. 6 Bake the Fougasse
7. 7 Repeat folding technique once more. Cover and place in the refrigerator for 12 to 24 hours.
8. 8 When ready to bake, line a sheet pan with a silicone liner; sprinkle some flour on the liner.
9. 9 Transfer dough to a lightly floured surface and pat or press it into an oval shape, flouring lightly as necessary. Cut the oval in half lengthwise into two equal portions.
10. 10 Shape fougasse: On one piece of dough, fold one end in over the center third, then fold the other end in over top. Dough should resemble a triangle. Transfer dough to the prepared pan. Repeat with the second piece of dough.
11. 11 Cover both triangles with an oiled piece of plastic wrap and let sit until dough warms up, 30 minutes to 1 hour.
12. 12 Line two baking sheets with parchment paper; generously sprinkle cornmeal on the parchment. Remove plastic from the dough.
13. 13 Transfer one piece of dough to a lightly floured surface. Sprinkle some flour over top and use a rolling pin and your hands to stretch the triangle until it's ½- to ¾-inch thick. Sprinkle rosemary over top and press it into the dough. Transfer dough to one of the parchment-lined baking sheets.
14. 14 Use a pizza wheel to cut through the dough in a vertical line up the center of the triangle; do not cut through the top and bottom edges. Pull dough apart to spread open the cut.
15. 15 Make two more cuts at the top, one on each side from the center going out toward the edge, making sure you don't cut through the edges. Pull dough gently to spread it out. Make four more cuts, two in the middle, and two at the bottom, and pull dough apart. Make two more small cuts at the bottom. You will have one long cut in the center and 4 going down each side, so the fougasse will resemble a leaf. Cover with oiled plastic wrap and let proof for 30 to 60 minutes.
16. 16 Repeat Steps 6 to 8 (above) to shape and proof the remaining dough.
17. 17 Preheat the oven to 450 degrees F (230 degrees C). Remove plastic wrap from one fougasse. Brush olive oil over the entire surface and sprinkle with sea salt.
18. 18 Bake in the center of the preheated oven until beautifully browned, about 20 minutes.
19. 19 Transfer to a rack to cool. Repeat Steps 11 and 12 (above) to bake remaining fougasse.
20. 20 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ kosher salt
• red wine vinegar
• dijon mustard
• garlic
• oregano
• black pepper
• olive oil
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper together in a small bowl.
3. 3 Slowly stream olive oil into vinegar mixture, whisking continuously, until well combined.
4. 4 Add lemon juice and whisk to combine.
5. 5 Pour vinaigrette into a screw-top jar or bottle; seal. Shake before serving.

By lukeder101

Ingredients

• ✓ kosher salt
• vegetable oil
• turkey breast
• black pepper
• cayenne pepper
• dijon mustard
• pesto sauce
• cranberry
• ham
• provolone cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with vegetable oil.
2. 2 Place turkey breast, skin-side down, on a work surface. Open it up and trim off any connective tissue. Cut at an angle along the natural seam of the turkey and butterfly it open so it's all about the same thickness; don't cut all the way through.
3. 3 Season turkey breast with 1 teaspoon salt, ½ teaspoon pepper, and cayenne. Spread Dijon over the surface and then spread pesto over that. Scatter dried cranberries over top, then layer with ham and provolone cheese.
4. 4 Roll turkey breast from one side to the other to enclose the filling, and flip so the skin is facing up. Tie around the center with a kitchen string to secure. Repeat ties at 1-inch intervals along the length of the roast all the way to each end. Transfer to the prepared baking dish. Season the top and sides with remaining salt and pepper.
5. 5 Roast in the center of the preheated oven until internal temperature reaches 145 degrees F (65 degrees C), 1 ½ to 2 hours.
6. 6 Remove from the oven and let rest for at least 15 to 20 minutes. Cut off strings and slice.

By John Mitzewich

Ingredients

• ✓ kosher salt
• rainbow trout fillet
• black pepper
• all-purpose flour
• ghee
• butter
• shallot
• lemon juice
• flat-leaf parsley
• lemon wedge

Instructions

1. 1 Preheat the oven to 200 degrees F (93 degrees C). Line a rimmed baking sheet with parchment paper and set aside.
2. 2 Season trout fillets evenly with 1/2 teaspoon salt and pepper. Lightly dredge each fillet in flour, shaking off excess flour.
3. 3 Heat ghee over medium-high in a large skillet. When butter shimmers, add fish fillets skin-side down, cooking in batches if necessary. Cook for 2 to 3 minutes, flip, and continue cooking until the outside is lightly golden brown, and fish is just cooked through and opaque, 1 to 2 minutes. Remove cooked fish to the prepared baking sheet and place in the preheated oven to keep warm.
4. 4 Pour excess ghee or clarified butter from skillet; wipe skillet clean. Add unsalted butter and shallot to the skillet and cook briefly over medium heat until butter is melted and shallot has softened a bit, about 1 minute. Stir in lemon juice and season with remaining 1/4 teaspoon salt. Allow mixture to cook for about 30 seconds. Remove from heat, and stir in parsley.
5. 5 Place fish fillets on plates or a platter; top with sauce from skillet and serve immediately with lemon wedges on the side.

By Karen Rankin

Ingredients

• ✓ kosher salt
• water
• active dry yeast
• granulated white sugar
• bread flour
• butter
• butter
• egg
• water

Instructions

1. 1 Place warm water in the bowl of a stand mixer. Sprinkle with yeast. Let yeast dissolve for 10 minutes. Add sugar and bread flour. Sprinkle with salt; add 6 tablespoons butter. Attach the bowl to the stand mixer. Mix dough with the dough hook just until butter is completely kneaded in and the dough forms a ball and pulls away cleanly from the sides of the bowl, 3 or 4 minutes.
2. 2 Transfer dough to a work surface and form into a semi-smooth ball. Place dough back in the mixer bowl; cover. Let rise in a warm spot until doubled, about 2 hours.
3. 3 Transfer dough to a lightly floured work surface. Push and press dough to deflate it, and form it into a rectangle. Fold into thirds by lifting one end over the middle third, and folding the other side onto the middle. Wrap in plastic wrap. Place on a rimmed baking sheet lined with a silicone mat. Refrigerate until chilled through, about 1 hour.
4. 4 Cut 2 sticks butter in half lengthwise and place slightly apart from each other on a length of parchment paper long enough to fold over the butter. Fold the parchment paper over the butter. Press butter down. Roll out with a rolling pin to a square about 8x8 inches. Refrigerate until a little chilled and just barely flexible, 10 or 15 minutes.
5. 5 Roll dough out into a rectangle slightly wider than the butter slab and just over twice as long. Place butter on one half of the dough leaving about a 1-inch margin from the edge of the dough. Fold the other half of the dough over the butter. Dust work surface and dough with flour as needed.
6. 6 Press rolling pin down on dough to create ridges. Then roll out the ridges. Repeat this process. Keep pressing and rolling until dough is about the same size rectangle as you had before you folded it in half, dusting with just a bit of flour as necessary.
7. 7 Starting from the short side, fold one-third of dough over middle third. Then fold the other end over to form a small rectangle. Flatten out just slightly with rolling pin. Transfer to the silicone-lined baking sheet; cover with plastic wrap. Refrigerate until chilled, about 30 minutes.
8. 8 Transfer dough back to work surface and repeat pressing and rolling technique until dough is the size of the previous larger rectangle. Fold into thirds again, starting from the short side. Press and roll slightly. Transfer back to lined baking sheet. Cover and refrigerate about 15 minutes.
9. 9 Roll back out to a large rectangle. This time, fold dough in half. Then press and roll out into a 1/2-inch thick rectangle, using as little flour as needed to keep dough from sticking.
10. 10 Cut dough in half lengthwise using a pastry wheel or pizza cutter. Dust one piece with flour and roll out to a rectangle about 1/4 to 1/8 inch thick. Starting from one corner, cut the dough diagonally crosswise into 8 triangles using a pastry wheel. Starting with the bottom end of each triangle, roll each up toward the tip to form the croissant with the seam at the bottom. If necessary, use a bit of water to seal the tip to the rolled croissant.
11. 11 Repeat with the other half of the dough.
12. 12 Place shaped croissants on baking sheets lined with silicone mats. Whisk together egg and 1 tablespoon water to make the egg wash. Brush croissants with egg wash. Place in a warm area to allow them to rise, about 45 to 60 minutes.
13. 13 Preheat the oven to 400 degrees F (200 degrees C). Brush croissants gently but thoroughly again with egg wash.
14. 14 Bake in the preheated oven until beautifully browned, about 25 minutes. Transfer to a cooling rack. Cool to room temperature before serving.

By John Mitzewich

Ingredients

• ✓ kosher salt
• ✓ kosher salt
• sesame seed
• black sesame seed
• shichimi togarashi
• pork tenderloin
• canola oil
• shallot
• ginger
• white wine
• lime juice
• whipping cream
• soy sauce
• white miso paste
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat the oil in a large skillet over medium-high heat until it begins to smoke. Meanwhile, mix the white and black sesame seeds together with the togarashi powder; set aside. Season the tenderloins with salt, then press into sesame mixture until completely coated. Sear the tenderloins on all sides until golden brown, about 1 minute per side.
3. 3 Transfer the tenderloins to a baking sheet, and bake in preheated oven until the internal temperature reaches 145 degrees F (63 degrees C), 20 to 25 minutes. When done, remove pork, and allow to rest for five minutes in a warm place.
4. 4 While pork is roasting, prepare sauce by simmering the shallots, ginger, lime juice, and wine in a small saucepan over medium-high heat until it has reduced to about 2 tablespoons of liquid. Add the cream, and continue to simmer until it has reduced by half. Pour mixture into a blender, along with soy sauce and miso. Blend on low speed for 10 seconds until pureed, then slowly add butter, a few cubes at a time with blender running until it is incorporated. Season to taste with salt, and keep in a warm place until ready to use.
5. 5 To serve, slice the tenderloin into medallions, and pour warm sauce overtop; serve immediately.

By Ryan Nomura

Ingredients

• ✓ kosher salt
• chicken thigh
• black pepper
• bacon
• button mushroom
• yellow onion
• shallot
• all-purpose flour
• butter
• red wine
• thyme
• chicken broth

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Season chicken thighs all over with salt and black pepper.
2. 2 Cook bacon in a large, oven-proof skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, using a slotted spoon, leaving drippings in the skillet.
3. 3 Increase the heat to high; place chicken thighs, skin-sides down, into the skillet. Cook until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but 1 tablespoon drippings from the skillet.
4. 4 Reduce the heat to medium-high. Add mushrooms, onion, and shallots with a pinch of salt to the skillet; cook until golden and caramelized, 7 to 12 minutes.
5. 5 Stir flour and butter into mushroom mixture until completely incorporated, about 1 minute.
6. 6 Pour red wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Stir in bacon and thyme; simmer until wine is reduced by about ⅓, 3 to 5 minutes. Add chicken broth; return chicken thighs to the skillet and bring to a simmer.
7. 7 Transfer the skillet to the preheated oven; cook for 30 minutes. Spoon skillet juices over chicken; continue cooking until chicken is no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near not but not touching the bone should read 165 degrees F (74 degrees C). Transfer chicken to a platter.
8. 8 Place the skillet over high heat; reduce skillet juices, skimming fat off top as necessary, until sauce thickens slightly, about 5 minutes. Season with salt and black pepper; remove and discard thyme. Pour sauce over chicken to serve.

By John Mitzewich

Ingredients

• ✓ kosher salt
• beef chuck roast
• black pepper
• bacon
• onion
• garlic
• baby portobello mushroom
• tomato paste
• beef broth
• red wine
• carrot
• all-purpose flour
• parsley

Instructions

1. 1 Toss together beef pieces, salt, and pepper in a medium bowl; set aside.
2. 2 Cook bacon in a Dutch oven over medium-high heat until fat is rendered and bacon is beginning to brown, 7 to 8 minutes. Add seasoned beef to bacon and cook, stirring often, until well browned, 7 to 8 minutes. Add onion and cook, stirring often, until beginning to soften, 2 to 3 minutes. Add garlic and cook, stirring constantly, for 1 minute.
3. 3 Add mushrooms and tomato paste to mixture and cook, stirring occasionally, for 4 minutes. Stir in broth, wine, and carrots and bring mixture to a boil. Reduce heat to low. Cover and cook for 40 to 45 minutes or until beef is fork-tender.
4. 4 Uncover and remove 1/2 cup broth to a 1-cup glass measuring cup. Whisk in flour until completely combined and smooth. Stir flour mixture back into beef mixture and stir constantly until thickened slightly, 4 to 5 minutes. Sprinkle with chopped parsley and serve immediately.

By Pam Lolley

Ingredients

• ✓ kosher salt
• butter
• butter
• almond paste
• sugar
• vanilla bean paste
• egg
• cake flour
• apple
• butter
• sugar
• powdered sugar
• almond

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round springform pan.
2. 2 Beat 1/2 cup plus 6 tablespoons softened butter, almond paste, and 1 cup sugar at low speed with a stand mixer fitted with the paddle attachment, until combined. Increase speed to medium-high and beat until smooth, light, and fluffy, 3 to 4 minutes. Beat in vanilla bean paste; add eggs, 1 at a time, and beat until completely combined after each addition. Gently fold in flour and salt with a rubber spatula until just combined.
3. 3 Spoon mixture into the prepared springform pan. Arrange apples slices over top of batter; brush apples with melted butter and sprinkle with 1 tablespoon sugar.
4. 4 Bake in the preheated oven until browned and a wooden pick inserted in the center comes out clean, 50 to 55 minutes. Remove to a wire rack and cool for 10 minutes. Remove sides of pan and cool completely, about 1 hour. Dust top of cake with powdered sugar and sprinkle with toasted sliced almonds.

By Pam Lolley

Ingredients

• ✓ kosher salt
• demi-glace
• mustard
• worcestershire sauce
• tomato paste
• cayenne pepper
• vegetable oil
• beef tenderloin steak
• black pepper
• butter
• shallot
• cognac
• brandy
• heavy cream
• chive

Instructions

1. 1 Season steaks generously on both sides with salt. Allow steaks to come to room temperature while you make the sauce.
2. 2 Stir together demi-glace, mustard, Worcestershire sauce, tomato paste, and cayenne pepper in a bowl.
3. 3 Heat oil in a skillet over very high heat, swirling carefully to evenly cover surface. When oil reaches a smoking point, transfer steaks to oil; add a few chunks of butter. Sear meat on high heat until brown on each side, 2 to 3 minutes per side; keep them on the rare side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer steaks to a warm plate.
4. 4 Stir shallots into skillet; cook until softened, 2 to 3 minutes. Remove skillet from heat; pour in Cognac. Carefully ignite with a fireplace lighter. When alcohol burns off and flames go out, return skillet to high heat and bring to a boil; cook, stirring, a few minutes to reduce slightly. Add demi-glace mixture, cream, and any accumulated juices from the steak. Cook on high heat just until sauce starts to thicken, 3 to 5 minutes. Transfer steaks back to pan and reduce heat to low. Gently simmer until meat is heated through and cooked to your desired level of doneness.
5. 5 Transfer to hot plates and serve with a generous spoonful or two of sauce. Sprinkle with chives.

By John Mitzewich