Type what you have

Ingredients

• ✓ kosher salt
• masa harina
• water
• water
• canola oil

Instructions

1. 1 Mix masa harina, salt, and 1/2 cup plus 2 tablespoons water together in a bowl using your fingertips until dough forms and pulls away from the sides, 2 or 3 minutes. Form into a firm, flattened ball and divide into 8 equal portions. Roll each portion into a ball. Keep dough balls covered with a damp paper towel as you fry them, one at a time.
2. 2 Place dough ball between 2 sheets of plastic or a split open zip top bag. Flatten to form a small circle about 1/8 to 3/16 inch thick.
3. 3 Heat oil in a skillet over medium-high heat. When oil is hot, slide in the first circle. Very carefully baste hot oil over the top of the shell with a spoon to keep oil circulating over the top surface. When shell has puffed (after about 15 seconds), cook another few seconds and flip it over and cook another 30 seconds. Remove with a slotted spoon and drain on paper towels. Repeat for each shell.
4. 4 When shells are still warm and pliable, gently push down puffed tops to create room for the fillings and slightly crease the shells for folding.
5. 5 Fill with your favorite taco fixings and serve while shells are still warm.

By John Mitzewich

Ingredients

• ✓ kosher salt
• au jus sauce
• roast beef
• kaiser roll
• caraway seed
• horseradish

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place rolls onto a baking sheet with the cut sides down. Brush roll tops lightly with water, then sprinkle salt and caraway seeds over top.
3. 3 Bake in the preheated oven until toasted, about 10 minutes.
4. 4 While the rolls are toasting, warm au jus sauce in a saucepan over medium heat, 3 to 5 minutes. Add roast beef and cook until heated through, 3 to 5 minutes.
5. 5 Remove rolls from the oven and transfer to serving plates. Top with warm beef and au jus sauce. Serve horseradish on the side.

By Stef

Ingredients

• ✓ kosher salt
• turkey breast
• olive oil
• black pepper
• thyme
• rosemary
• oregano
• paprika

Instructions

1. 1 Preheat the oven to 450 degrees (230 degrees C).
2. 2 Pat turkey breast with a paper towel to remove any excess liquid and place into a baking dish just big enough to fit it. Use the tip of a sharp small knife to poke the skin of the turkey breast all over. Drizzle over olive oil and use tongs to rub; flip turkey breast over a few times, or until all surfaces are coated with the oil. You can also use a brush. Set aside for 15 to 20 minutes.
3. 3 While turkey rests, mix salt, pepper, thyme, rosemary, oregano, and paprika together in a small bowl until thoroughly combined.
4. 4 Use tongs to grab the turkey breast with one hand while using your other hand to sprinkle the spice rub evenly over the entire surface, including the sides. Finish with the skin side facing up.
5. 5 Add about 1/2 inch of water to the bottom of the baking dish.
6. 6 Place prepared turkey breast into the center of the oven. Immediately lower the heat to 300 degrees F (150 degrees C). Roast until a probe thermometer stuck into center of the thickest part of the breast reads 150 degrees F (65 degrees C), about 1 hour and 15 minutes.
7. 7 Let cool before wrapping. Chill thoroughly in the refrigerator, about 8 hours, or overnight. Once meat is cold, slice thinly and serve.

By John Mitzewich

Ingredients

• ✓ kosher salt
• brown sugar
• chili powder
• black pepper
• cumin
• cayenne pepper
• baby back pork rib
• barbecue sauce
• sesame hamburger roll
• coleslaw

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix salt, brown sugar, chili powder, pepper, cumin, and cayenne together for the rub.
3. 3 Place ribs on a foil-lined baking sheet. Season both sides generously with some of the rub. Reserve remaining rub for another use. Cover top with parchment paper and wrap foil over the edges. Cover the whole baking sheet with another large sheet of foil, sealing in the sides.
4. 4 Bake in the preheated oven until tender, about 2 hours and 45 minutes.
5. 5 Unwrap ribs and let cool briefly until safe to handle. Pull out the bones, stuffing any loose pieces of meat back into the holes and checking carefully for bone fragments. Wrap ribs back up and refrigerate until cold, 8 hours to overnight.
6. 6 Cut each rack in half. Brush both sides generously with barbecue sauce.
7. 7 Preheat a charcoal grill for high heat and lightly oil the grate.
8. 8 Grill ribs until heated through, 3 to 4 minutes per side. Remove from grill and brush with more barbecue sauce.
9. 9 Drizzle more barbecue sauce onto each roll. Sandwich each rib section between a roll and top with coleslaw.

By John Mitzewich

Ingredients

• ✓ kosher salt
• peppered bacon
• bacon drippings
• mayonnaise
• tomato
• cucumber
• five-peppercorn seasoning
• cumin

Instructions

1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, crumble the bacon into a large salad bowl. Reserve 1 tablespoon of bacon drippings, and let cool.
2. 2 Mix the bacon drippings and mayonnaise into the crumbled bacon until thoroughly combined; stir in tomatoes and cucumbers. Season to taste with kosher salt, five-peppercorn blend, and cumin. Allow to chill for at least 1 hour before serving (overnight is better).

By cj

Ingredients

• ✓ kosher salt
• beet
• watermelon
• cilantro
• sour cream
• balsamic vinegar
• olive oil
• black pepper

Instructions

1. 1 Mix beets, watermelon, and cilantro together in a bowl. Whisk sour cream, balsamic vinegar, olive oil, salt, and pepper together in a small bowl; pour over beet mixture. Toss to coat. Refrigerate 30 minutes before serving.

By mab575

Ingredients

• ✓ kosher salt
• garlic
• olive oil
• rosemary
• dijon mustard
• lemon juice
• black pepper
• chicken breast

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk garlic, oil, rosemary, mustard, lemon juice, pepper, and salt together in a bowl. Reserve 2 tablespoons for basting.
3. 3 Place chicken breasts in a resealable plastic bag. Pour remaining garlic mixture over top; seal the bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade and shake off excess. Discard remaining marinade.
5. 5 Cook chicken on the preheated grill for 4 minutes. Turn, baste with reserved marinade, and continue to grill until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and cover with foil. Let rest for at least 2 minutes before serving.

By Semigourmet

Ingredients

• ✓ kosher salt
• english cucumber
• honeydew melon
• white bread
• olive oil
• sherry vinegar
• feta cheese
• mint
• honey

Instructions

1. 1 Thinly slice enough cucumber to measure ⅓ cup; coarsely chop remaining cucumber. Transfer slices to a small bowl; cover and chill until ready to use.
2. 2 Combine chopped cucumber, honeydew, bread cubes, ¼ cup oil, sherry vinegar, and 2 ¼ teaspoons kosher salt in a blender; blend on low speed, gradually increasing to high speed, until very smooth and creamy, about 90 seconds.
3. 3 Transfer gazpacho to a bowl; cover and chill until cold, about 1 hour.
4. 4 Toss reserved cucumber slices, feta cheese, mint, honey, and 1 pinch kosher salt in a small bowl.
5. 5 Stir gazpacho; divided among four shallow bowls. Top servings with cucumber-feta mixture; drizzle with olive oil.

By Elizabeth Mervosh

Ingredients

• ✓ kosher salt
• olive oil
• onion
• turkey sausage
• garlic
• chicken stock
• spinach
• black pepper
• barley

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until soft, about 5 minutes. Add turkey sausage and garlic, breaking sausage into small pieces with a wooden spoon; cook and stir until sausage is browned, about 5 minutes. Pour chicken stock over the sausage mixture. Stir spinach into broth; bring to a simmer and season with kosher salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer for 20 minutes.
2. 2 Stir barley into the soup and continue to cook until the barley is tender, about 1 hour.

By Juli Carvi

Ingredients

• ✓ kosher salt
• kale leaf
• olive oil
• cherry tomato
• feta cheese
• cranberry
• couscous
• pumpkin seed
• sunflower seed
• lemon

Instructions

1. 1 Remove kale leaves from stems; finely chop leaves and massage with oil in a large bowl until dark green and fragrant, about 30 seconds. Add cherry tomatoes and sprinkle with kosher salt. Add feta cheese, cranberries, couscous, pumpkin seeds, and sunflower seeds.
2. 2 Squeeze lemon juice over ingredients and toss until blended.

By sissyneck

Ingredients

• ✓ kosher salt
• walnut
• beet
• beet greens
• walnut oil
• goat cheese
• black pepper
• champagne vinegar
• beet green
• chive

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Spread walnuts onto a baking sheet.
2. 2 Toast in the preheated oven until golden brown and fragrant, about 45 minutes. Watch carefully as they burn quickly. Remove from the oven and set aside until needed. Increase the oven temperature to 375 degrees F (190 degrees C).
3. 3 Crinkle up a piece of aluminum foil and place it into an oven-safe dish or pie plate. (The foil will act as a disposable rack.) Place beet onto the foil.
4. 4 When the oven has preheated, bake beet until just turning tender, about 45 minutes. Remove from the oven and increase the oven temperature to 400 degrees F (205 degrees C).
5. 5 Wrap beet in aluminum foil and let cool for 15 to 30 minutes. Unwrap beet and peel with a sharp paring knife. Cut beet in half, then slice halves into thick half-moons.
6. 6 Brush walnut oil over the bottom and sides of a baking dish. Arrange beet slices in the dish in a single layer. Crumble goat cheese into any empty spaces and then over beets. Season with salt and pepper.
7. 7 Bake in the preheated oven until beets are sizzling and cheese is slightly browned at the edges, about 15 minutes.
8. 8 Remove from the oven and let cool for 10 minutes. Drizzle vinegar over top, and garnish with beet greens, chives, and toasted walnuts. Serve warm.

By John Mitzewich

Ingredients

• ✓ kosher salt
• coleslaw mix
• red cabbage
• apple cider vinegar
• apple
• carrot
• mayonnaise
• sour cream
• celery seed
• black pepper

Instructions

1. 1 Place a large colander into the sink. Place the coleslaw mix and red cabbage into the colander. Sprinkle lightly with salt, toss, and allow to stand 15 minutes.
2. 2 Pour the vinegar into a large bowl. Grate apples into the bowl and toss with vinegar to keep from turning brown. Stir in the grated carrots, mayonnaise, sour cream, and celery seed until evenly coated. Season with black pepper to taste.
3. 3 Rinse the coleslaw mix and cabbage with very cold water; drain, pressing out as much water as possible. Taste, and if still too salty, repeat the process. Pat dry with paper towels. Stir coleslaw and cabbage into apple mixture, and toss to coat evenly with dressing. Chill until ready to serve; stir before serving.

By Carolyn Bunkley

Ingredients

• ✓ kosher salt
• water
• all-purpose flour
• active dry yeast
• olive oil
• pineapple
• olive oil
• prosciutto
• tarragon
• black pepper
• sea salt

Instructions

1. 1 To make the dough, combine warm water, 1/2 cup of flour, and yeast to a mixing bowl. Use a whisk to mix everything into a smooth batter. Cover bowl with a towel and let sit for 30 minutes.
2. 2 Add olive oil, salt, and remaining flour to the bowl, and stir with a spoon or fork until the mixture comes together to form a shaggy ball of dough.
3. 3 Transfer everything to a work surface and knead until the dough just starts to become elastic, about 2 minutes.
4. 4 Place dough in a lightly oiled zip-top bag. Press out most of the air, seal, and place in the refrigerator for 8 hours, or overnight.
5. 5 The next day, take the bag of dough out of the fridge, and leave out at room temperature until it roughly doubles in size, about 45 minutes.
6. 6 Meanwhile, preheat a charcoal grill until coals are white and ashy. Quarter your peeled and cored pineapple and trim out the tough, fibrous core in the center.
7. 7 Grill pineapple round-side down over hot coals until heated through, and fairly well charred, about 3 minutes; flip and continue to grill on the cored side until charred, 2 to 3 minutes. Reserve until needed.
8. 8 Once dough has doubled, remove from bag and divide into 4 portions. Form each portion into a ball and use a rolling pin to roll dough into an oval, or circle about an 1/8-inch thick.
9. 9 Place dough over hot coals, and grill until dough is cooked through, and about half the surface area is slightly charred, about 2 minutes per side.
10. 10 Remove from grill and top each warm flatbread with a drizzle of olive oil. Top with prosciutto, thin slices of grilled pineapple, tarragon leaves, and freshly ground black pepper. Finish with another small drizzle of olive oil and a pinch of flaky sea salt.

By John Mitzewich

Ingredients

• ✓ kosher salt
• green cabbage
• carrot
• red cabbage
• onion
• cider vinegar
• sugar
• celery seed
• mustard
• vegetable oil
• black pepper

Instructions

1. 1 Toss green cabbage, carrot, red cabbage, and onion in a colander and sprinkle with kosher salt. Set aside to drip for 30 minutes.
2. 2 Heat cider vinegar, sugar, celery seed, and dry mustard together in a small saucepan over medium-low heat, stirring until sugar has dissolved. Remove from heat and let cool.
3. 3 Squeeze as much juice as possible from cabbage mixture and transfer vegetables to a serving bowl. Pour vinegar mixture to taste over vegetables and drizzle vegetable oil over the top. Sprinkle with black pepper and stir coleslaw to coat with dressing. Refrigerate 2 hours before serving for flavors to blend.

By Mclifford973

Ingredients

• ✓ kosher salt
• vegetable oil cooking spray
• mayonnaise
• mustard
• black pepper
• cayenne pepper
• chicken breast
• bacon
• hot dog bun
• jalapeno pepper
• barbecue sauce

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with foil and spray foil with cooking spray.
2. 2 Stir 1 tablespoon mayonnaise, mustard, pepper, and cayenne together in a small bowl.
3. 3 Slice chicken breast in half lengthwise, then slice each piece in half again. Align the thicker end of one piece of chicken with the thinner end of another, forming a consistent thickness that would fit into a hot dog bun. Repeat with remaining two pieces.
4. 4 Transfer chicken to a plate and season chicken with kosher salt. Spread mayonnaise mixture over top and toss to coat.
5. 5 Re-align chicken pieces and wrap each chicken "dog" with 2 slices bacon, making sure you don't wrap too tightly and that you tuck the ends of the bacon underneath the chicken. Place on the prepared baking sheet.
6. 6 Bake in the center of the preheated oven until the bacon is browned and the chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
7. 7 Generously spread hot dog rolls with mayonnaise and add jalapeno slices. Place chicken dogs on rolls and top with barbecue sauce.

By John Mitzewich

Ingredients

• ✓ kosher salt
• romaine lettuce
• chicken
• mung bean sprout
• cilantro
• avocado
• cucumber
• ranch dressing
• olive oil
• lime
• black pepper

Instructions

1. 1 Combine lettuce, chicken, sprouts, cilantro, avocado, and cucumber in a bowl.
2. 2 Add ranch dressing, olive oil, and lime juice; toss lightly. Season with salt and pepper.

By alic

Ingredients

• ✓ kosher salt
• seashell pasta
• mayonnaise
• dill pickle
• red onion
• lemon juice
• mustard
• hot pepper sauce
• dill
• black pepper
• cheddar cheese

Instructions

1. 1 Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain. Rinse with cold water, drain, and set aside.
2. 2 Combine mayonnaise, pickles, onion, lemon juice, mustard, hot sauce, dill, salt, and black pepper in a large bowl; fold in pasta shells and Cheddar cheese.

By dselgy

Ingredients

• ✓ kosher salt
• avocado
• onion
• lime juice
• jalapeno pepper
• cilantro
• garlic
• black pepper
• tomato
• bread
• havarti cheese
• butter

Instructions

1. 1 Mash avocados in a large bowl. Add onion, lime juice, jalapeno, cilantro, garlic, salt, and pepper. Mix until well combined. Stir tomato into the guacamole.
2. 2 Spread desired amount of guacamole over 2 bread slices; top each with 2 slices Havarti cheese. Cover with the remaining 2 slices bread; butter the outsides.
3. 3 Heat a skillet to medium-high heat. Cook sandwiches until golden brown on the bottom, 2 to 3 minutes. Flip and cook until other side is browned, 2 to 3 minutes more.

By Sahara B

Ingredients

• ✓ kosher salt
• cranberry
• orange juice
• orange zest
• white sugar
• cashew
• turkey
• celery
• mayonnaise
• applesauce
• sage
• thyme
• black pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
2. 2 Place the cranberries, orange juice, orange zest, and sugar into a pan. Bring to a boil, and cook, stirring occasionally, until almost all the liquid has cooked away, about 5 minutes. Remove from the heat, and cool.
3. 3 Place cashews on prepared baking pan. Roast in preheated oven until golden brown, 10 to 12 minutes. Remove, and cool.
4. 4 Mix the turkey together in a large bowl with the celery, mayonnaise, applesauce, salt, sage, thyme, and pepper until evenly blended. Fold in the cranberry mixture. Refrigerate at least 2 hours before serving.

By Jason N - Home Chef

Ingredients

• ✓ kosher salt
• vegetable oil
• lemon juice
• brown mustard
• sugar
• white pepper
• black pepper
• romaine lettuce
• red onion
• blueberry
• almond
• mandarin orange
• strawberry

Instructions

1. 1 Make the dressing: Whisk oil, lemon juice, mustard, sugar, salt, white pepper, and black pepper together in a bowl until smooth.
2. 2 Make the salad: Toss lettuce, onion, blueberries, almonds, mandarin oranges, and strawberries together in a large bowl. Drizzle dressing over the salad and toss to coat.

By Jenny Huntington Allen

Ingredients

• ✓ kosher salt
• bacon
• sourdough bread
• bread
• cherry tomato
• black pepper
• arugula
• avocado
• mayonnaise
• lemon
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Arrange bacon in a single layer on a sheet pan.
2. 2 Bake in the preheated oven until crisp, about 15 minutes, turning halfway through. Remove from the oven and transfer to a paper towel-lined plate to drain. Chop when cool enough to handle.
3. 3 Add bread cubes and cherry tomatoes to the bacon drippings in the sheet pan. Sprinkle with salt and pepper and toss until evenly coated.
4. 4 Return to the oven and bake until bread is toasted and tomatoes have started to burst, about 10 minutes. Remove from the oven. Add arugula and toss to coat.
5. 5 Combine avocado, mayonnaise, lemon juice, salt, and pepper in a food processor; process until smooth. Drizzle avocado mayo evenly over salad, then sprinkle chopped bacon over top. Serve immediately.

By Nicole McLaughlin

Ingredients

• ✓ kosher salt
• butter
• onion
• celery
• all-purpose flour
• turkey broth
• carrot
• turkey
• wild rice
• almond
• black pepper
• lemon juice
• half and half

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a soup pot over medium heat. Add onion and celery; cook and stir until translucent, about 5 minutes.
3. 3 Stir in flour, and cook until it turns a pale, yellowish-brown color, 3 to 5 minutes.
4. 4 Gradually whisk in turkey stock until smooth and no lumps of flour remain.
5. 5 Stir in carrot and bring mixture to a simmer. Cook, whisking constantly, until stock is thick and smooth and carrots are tender, about 2 minutes.
6. 6 Stir in turkey, wild rice, almonds, salt, and pepper; simmer until heated through, about 5 minutes.
7. 7 Stir in lemon juice and half-and-half; heat until just below a boil. Serve immediately.

By Galynn

Ingredients

• ✓ kosher salt
• cooking spray
• chicken breast
• black pepper
• onion powder
• mayonnaise
• sour cream
• sweet relish
• green onion
• parsley
• mustard
• lemon juice
• dill weed
• celery

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
2. 2 Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
3. 3 Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
5. 5 Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
6. 6 Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
7. 7 Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
8. 8 Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.

By Nicole McLaughlin

Ingredients

• ✓ kosher salt
• cooking spray
• butter
• celery
• onion
• paprika
• seafood seasoning
• thyme
• white pepper
• rice flour
• seafood stock
• half-and-half
• heavy cream
• milk
• crabmeat

Instructions

1. 1 Spray a stockpot with cooking spray.
2. 2 Melt butter in the prepared stockpot over medium heat; cook and stir celery, onion, paprika, seafood seasoning, thyme, salt, and white pepper until onion is translucent, about 5 minutes. Whisk flour into vegetable mixture until smooth and dissolved. Pour seafood stock over vegetable mixture.
3. 3 Mix half-and-half, cream, and milk into broth mixture; decrease heat and simmer until bisque is thickened, about 15 minutes. Add crabmeat and simmer bisque until crabmeat is heated through, about 5 minutes more.

By Tammye S Green

Ingredients

• ✓ kosher salt
• pancetta
• olive oil
• onion
• celery
• garlic
• bay leaf
• chicken stock
• pumpkin puree
• apple cider vinegar
• thyme
• five-spice powder
• nutmeg
• black pepper
• heavy cream

Instructions

1. 1 Cook pancetta in olive oil in a Dutch oven over medium-heat until crispy, 7 to 8 minutes. Remove with a slotted spoon and drain on paper towels.
2. 2 Add onion and celery to the pan drippings and saute until translucent, 5 to 7 minutes. Add garlic and bay leaves and cook until fragrant, about 1 minute, stirring constantly to keep the garlic from burning. Add chicken stock, pumpkin puree, apple cider vinegar, and thyme sprigs; bring to a boil.
3. 3 Reduce heat to low and simmer for 15 to 30 minutes (or up to 2 hours). Remove and discard thyme sprigs and bay leaves. Puree soup with an immersion blender until smooth or blend in batches in a blender.
4. 4 Add five-spice, nutmeg, salt, and pepper. Whisk in cream and serve immediately.

By Edible Times

Ingredients

• ✓ kosher salt
• lime wedge
• cilantro
• corn chip
• cheddar cheese
• pepper jack cheese
• chicken
• cream cheese
• black bean
• green chile
• tomato
• paprika
• cumin
• garlic
• onion
• olive oil
• poblano pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Position a rack in the center position of the oven and line a baking sheet with aluminum foil.
2. 2 Place halved peppers, cut-side down, on the prepared baking sheet (leave stems on) and drizzle evenly with 1 tablespoon olive oil. Season inside and outside of peppers with 1/2 teaspoon salt.
3. 3 Bake in the preheated oven until peppers are almost tender and starting to brown, about 15 minutes.
4. 4 Meanwhile, heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until soft and translucent, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes and cook, stirring occasionally, until most of the liquid has evaporated, about 4 minutes. Add beans and stir until heated through, about 1 minute.
5. 5 Remove onion mixture from heat. Add cream cheese and stir until melted, about 2 minutes. Stir in chicken, 1/2 cup each pepper jack and white Cheddar, and season with remaining 1/2 teaspoon salt.
6. 6 Spoon about 1/2 to 2/3 cup chicken mixture into each pepper half (depending on size of the pepper).
7. 7 Mix together corn chips and remaining 1 cup each pepper jack and white Cheddar in a small bowl. Top peppers evenly with cheese-chip mixture (it's okay if cheese spills onto the baking sheet).
8. 8 Bake until the cheese has melted and peppers are tender, about 8 minutes. Without removing peppers, turn oven to broil and broil until cheese is starting to brown in spots, about 3 minutes.
9. 9 Remove from oven and let cool slightly, about 5 minutes. Place 2 stuffed peppers and any cheese that has melted onto the baking sheet, onto each of 4 serving plates and garnish with cilantro. Serve with lime wedges. Recipe developed by Marianne Williams

By Andrea Lobas

Ingredients

• ✓ kosher salt
• tomato
• romaine lettuce
• maple syrup
• dijon mustard
• chive
• parsley
• dill
• cheddar cheese
• egg
• butter
• milk
• black pepper
• baking powder
• all-purpose flour
• whole wheat flour
• bacon

Instructions

1. 1 Preheat the oven to 375 degrees F. Arrange bacon on a broiler pan and bake until crisp, about 15 minutes. Remove the bacon and reduce the oven temperature to 200 degrees F.
2. 2 Preheat a waffle iron to high.
3. 3 In a large bowl, whisk the flours, baking powder, kosher salt, and few grinds of black pepper. In a medium bowl, whisk the milk, 1/3 cup melted butter, and egg. Add the milk mixture to the flour mixture and stir just to combine. Stir in the cheese and herbs.
4. 4 Brush the waffle iron with melted butter and spoon in about 1/2 of the batter. Close and cook until the waffle is browned and crisp. Transfer the waffle to a plate and keep warm in the oven. Make another waffle with the remaining batter. Quarter the two waffles, creating 8 smaller waffles.
5. 5 Mix Dijon mustard and maple syrup. Set aside.
6. 6 To make a sandwich: top a waffle with the bacon, lettuce, and tomato. Drizzle on some maple-mustard sauce. Add another waffle to top.

By Rachael Ray Every Day

Ingredients

• ✓ kosher salt
• pistachio
• avocado
• green onion
• persian cucumber
• romaine heart
• green cabbage
• mayonnaise
• olive oil
• lime juice
• anchovy paste
• garlic
• shallot
• tarragon
• chive
• basil
• flat-leaf parsley
• spinach

Instructions

1. 1 Combine spinach, parsley, basil, chives, tarragon, shallot, garlic, anchovy paste, and lime juice in a high-powered blender; blend and slowly add oil through top opening of blender until mixture is smooth, about 1 minute, scraping down sides if needed. Add mayonnaise and salt; blend until smooth. Cover and chill until ready to serve.
2. 2 Combine cabbage, romaine, cucumber, and scallions in a large bowl; add 2/3 cup of the dressing and toss to evenly coat. Divide between 4 bowls and top each bowl with avocado and 1 tablespoon of the pistachios. Serve immediately with remaining dressing. Recipe developed by Julia Levy

By Andrea Lobas

Ingredients

• ✓ kosher salt
• parsley
• tarragon
• potato
• cayenne pepper
• black pepper
• tomato
• celery
• carrot
• chicken broth
• clam juice
• all-purpose flour
• tomato paste
• garlic
• onion
• bacon
• clam
• baby clam

Instructions

1. 1 Drain baby and chopped clams. Reserve liquid in the refrigerator until needed and set clams aside.
2. 2 Place bacon in a soup pot over medium-high heat; cook and stir until well-browned and almost crispy, 7 to 10 minutes. Add onion, garlic, and a pinch of salt; cook and stir until onions start to soften and turn translucent, 5 to 7 minutes.
3. 3 Add tomato paste; cook and stir for 2 minutes. Don't worry if some of the tomato paste sticks to the bottom of the pot; we want that to happen. Sprinkle in flour; cook and stir for 2 to 3 minutes.
4. 4 Dump in reserved clam juice plus bottled clam juice and chicken broth. Stir with a spatula, scraping the bottom of the pot to deglaze any caramelization.
5. 5 Add carrots, celery, clams, diced tomatoes, pepper, and cayenne; stir and bring to a boil. Reduce heat to medium-low and simmer for 15 to 20 minutes, skimming off some bacon fat if desired.
6. 6 Add diced potatoes and cook until tender but not falling apart, about 20 minutes. Taste and adjust for salt, if needed. Stir in fresh tarragon and parsley just before serving.

By John Mitzewich

Ingredients

• ✓ kosher salt
• butter
• herb blend
• cracker
• thyme
• tarragon
• parsley
• parmigiano-reggiano cheese
• cream cheese
• creme fraiche
• sugar
• cayenne pepper
• black pepper
• all-purpose flour
• egg
• garlic
• salt
• onion
• bell pepper
• olive oil

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Butter a 9-inch springform pan well.
2. 2 Start the filling: Heat olive oil in a pan over medium-high heat. Saute peppers and onions with a large pinch of salt until onions just start to turn translucent, about 5 minutes. Stir in garlic and cook for 2 more minutes. Turn off heat and allow to cool to room temperature.
3. 3 While the pepper mixture is cooling, prepare the crust: Combine crushed cracker crumbs, dried Italian herbs, and melted butter in a mixing bowl. Stir until crumbs are coated.
4. 4 Transfer the buttered crumbs into the prepared springform pan and press down into an even layer. Set aside until needed.
5. 5 Continue the filling: Combine eggs, flour, kosher salt, black pepper, cayenne pepper, and sugar in a large mixing bowl and whisk until smooth. Add the creme fraiche, cream cheese, and Parmigiano-Reggiano cheese, and mix until smooth. Stir in parsley, tarragon, thyme, and cooled pepper mixture until evenly combined.
6. 6 Transfer cheese mixture into the prepared springform pan. Tap the pan gently to settle the contents and place on a baking sheet.
7. 7 Bake in the lower center of the preheated oven until a skewer poked into the center comes out clean, 60 to 75 minutes. Let cool in the pan for 30 minutes. Run a knife around the edges and carefully remove the ring.
8. 8 Cheesecake should be thoroughly chilled in the refrigerator before serving, about 2 hours. Cheesecake can be served at room temperature, but it will not have the classic smooth, firm cheesecake texture, and will be more like a very light cheese quiche.

By John Mitzewich