Ingredients

3 cloves garlic
1 medium yellow onion
1 medium red bell pepper
1 medium orange bell pepper
2 fresh vine-ripened medium tomatoes (about 10 ounces total), or 1 (14.5-ounce) can diced tomatoes
2 medium limes, divided
1/2 small bunch fresh cilantro
2 pounds skinless cod or halibut fillets
1 1/2 teaspoons kosher salt, divided, plus more as needed
2 tablespoons olive oil
2 tablespoons dendê oil (a.k.a. red palm oil)
1/4 teaspoon cayenne pepper (optional)
1 (about 13-ounce) can full-fat coconut milk
1 cup seafood stock
Steamed white rice or cilantro rice, for serving

Instructions

Mince 3 garlic cloves. Finely chop 1 medium yellow onion (about 1 1/2 cups). Trim and slice 1 medium red bell pepper and 1 medium orange bell pepper into 1/2-inch-thick strips (about 1 1/2 cup each). Core and cut 2 fresh vine-ripened tomatoes into 1-inch chunks (about 2 cups).

Cut 1 medium lime into wedges and reserve for serving. Finely grate the zest of the remaining lime into a small bowl, then juice the lime into the bowl. Pick the leaves and tender stems from 1/2 small bunch fresh cilantro and finely chop until you have 1/2 cup.

Pat 2 pounds cod or halibut fillets dry with paper towels, then cut into 2-inch pieces. Season all over with 3/4 teaspoon of the kosher salt.

Heat 2 tablespoons olive oil and 2 tablespoons dendê oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the garlic and onion and cook, stirring occasionally, until garlic is softened and the onions are translucent, about 3 minutes. Add both bell peppers and 1/4 teaspoon cayenne pepper if using. Continue to cook, stirring occasionally, until the peppers are softened, about 3 minutes.

Add the tomatoes or 1 (13.5-ounce) can diced tomatoes with their juices. Cook, stirring occasionally, until the tomato juices are beginning to evaporate, about 3 minutes. Add the lime zest and juice, remaining 3/4 teaspoon kosher salt, 1 (about 13-ounce) can full-fat coconut milk, and 1 cup seafood stock. Stir until combined and bring to a simmer. Reduce the heat to low and simmer for 5 minutes.

Add the fish and gently pressing down on them with a spoon to submerge in the broth. Cover and return to a simmer. Cook until the fish is just cooked through, about 5 minutes. Add half of the cilantro and gently stir to combine so as not to break up the fish. Taste and season with more kosher salt as needed.

Serve with steamed white rice, garnished with the remaining cilantro and lime wedges for squeezing.

Ingredients

1 (28-ounce) can whole tomatoes packed in juice

2 tablespoons extra-virgin olive oil, plus more for serving

1 tablespoon butter

3 ounces pancetta or bacon, finely chopped (optional)

1 medium onion, finely diced (about 1 cup)

6 cloves garlic, minced on a microplane grater

1/2 teaspoon dried oregano

1/2 teaspoon dried red pepper flakes

1 quart homemade or low-sodium canned chicken broth

2 (15 ounce) cans dark kidney beans

2 bay leaves

1 cup small pasta such as shells, ditali, or elbows

Kosher salt and freshly ground black pepper

2 tablespoons chopped fresh parsley

Directions

Pour the tomatoes into a medium bowl and using hands, squeeze each tomato through your fingers to break it up into small pieces (be careful, they can squirt). Set aside.

Heat olive oil and butter in a large saucepan over medium-high heat until butter is melted. If using pancetta, add to pan and cook, stirring constantly until fragrant, about 2 minutes. Reduce heat to medium and add onion, garlic, oregano, and red pepper flakes. Cook, stirring constantly until fragrant and softened but not browned, about 3 minutes. Add tomatoes and their juice, chicken broth, kidney beans, and bay leaves. Bring to a boil over high heat then reduce to a bare simmer. Cook for 20 minutes, adding pasta to soup for the last 5 to 10 minutes (depending on the package directions). Season to taste with salt and pepper. Discard bay leaves, stir in parsley and serve, drizzling each serving with extra-virgin olive oil at the table. 

Ingredients

1 recipe turkey porchetta, prepared through the end of step 7, skipping wrapping and refrigerating step at end of step 5

1 1/2 quarts (1.4L) peanut or canola oil for deep-frying, or 2 tablespoons (30ml) canola oil for pan-frying

Kosher salt

Directions

After forming and tying turkey porchetta (as described in step 5 of our turkey porchetta recipe), transfer to a sous vide–style vacuum-sealer bag. Seal tightly and let rest for at least 6 hours and up to 2 days.

Preheat sous vide water bath to 140°F (60°C). Add turkey and cook for 4 to 5 hours. Remove and run under cool running water, or transfer to an ice bath to chill for 5 minutes. Remove from bag and add any congealed juices to gravy. Rinse turkey porchetta thoroughly and carefully pat dry with paper towels. Trim ends for a more cylindrical shape, if desired.

To Finish by Deep-Frying: Heat 1 1/2 quarts (1.4L) peanut oil to 400°F (204°C) in a large wok or Dutch oven. Do not fill cooking vessel more than one-third of the way, in order to allow for bubbling and displacement when you add turkey. Carefully slide turkey into oil using spatulas and tongs (it will not be fully submerged). Immediately cover and cook, shaking pan occasionally, until sputtering dies a bit, about 2 minutes. Adjust flame to maintain a consistent 350°F (177°C) temperature. Using a large metal ladle, continuously spoon hot oil over exposed portions of roast until bottom half is cooked and crisp, about 5 minutes. Carefully flip and cook on second side, basting the whole time. Proceed to step 5.

To Finish by Pan-Roasting: While wearing an apron (the turkey can splatter), heat 2 tablespoons (30ml) canola oil in a large stainless steel or cast iron skillet over high heat until gently smoking. Add turkey and cook, turning occasionally, until well browned on all sides, about 10 minutes total.

Remove turchetta to a large paper towel–lined plate and blot all over. Season with salt. Let rest 5 minutes. Carve and serve with gravy on the side.

Special Equipment

Sous vide circulator, vacuum sealer, wok or Dutch oven for deep-frying, instant-read thermometer 

Ingredients:

2 pounds pork ribs or pork rib tips (cut into 1-2-inch/2.5-5cm pieces)
5 slices ginger (⅛-inch thick and smashed)
9 cups water (plus more for soaking and blanching the ribs)
1 1/2 pounds winter melon
1 1/4 teaspoon sea salt (plus more to taste)
white pepper (to taste)
1 handful cilantro and/or scallions (chopped)
light soy sauce (to serve with the ribs)

Instructions:

Soak the ribs in a bowl of cold water for 1 hour to get rid of blood and impurities. Drain. If you are strapped for time, this step isn’t strictly necessary, as you’ll be blanching them also in the next step.

Add the ribs to a large soup pot along with enough water to cover. Bring to a boil. Simmer for 1 minute, and turn off the heat. Drain and rinse the ribs under running water, and clean your soup pot. This step is important––it keeps your broth clear and clean-tasting.

Put the blanched pork ribs, smashed ginger slices, and 9 cups of water back in the soup pot. Bring to a boil, and immediately reduce the heat down to medium-low. Cover and simmer for 90 minutes.  Cantonese soups require low heat for a delicate flavor and clear broth. Check on the soup periodically to make sure it is lightly simmering, but not boiling.

Meanwhile, prepare the winter melon: trim off the thick skin, rinse it clean, and cut it into ¼-inch thick (6mm) bite-size pieces.

After 90 minutes, use a ladle to skim off the excess grease floating at the top of the soup, then add the winter melon and salt. Cover and simmer for another 15 minutes, until the winter melon is just cooked through (don’t overcook it—it should still have some bite to it).

Add the white pepper and adjust the salt to taste as well. Finally, add the scallions and/or cilantro.

After cooking in the soup for so long, the ribs are melt-in-your-mouth tender and perfect with a little soy sauce! Serve the soup with a hot bowl of rice and a small dish of light soy sauce as a dipping sauce for the pork 

Ingredients:

15 sprigs fresh thyme
1 small red onion
3 medium scallions
1 small habanero or scotch bonnet pepper
2 tablespoons Maggi all-purpose seasoning
2 tablespoons plus 1 teaspoon Jamaican curry powder, such as Beta Pac, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground white pepper
1/2 teaspoon freshly ground black pepper
4 pounds bone-in chicken pieces
2 cloves garlic
2 tablespoons vegetable oil
2 cups water
2 medium white potatoes (about 12 ounces total)
1 medium carrot
1 chicken bouillon cube, 1 teaspoon chicken bouillon powder, or 1 teaspoon chicken bouillon paste
6 allspice berries
Salt
Roti or steamed rice, for serving

Instructions:

Prepare the following, adding each to the same large bowl as you complete it: Pick the leaves from 15 fresh thyme sprigs (about 1 tablespoon). Coarsely chop 1 small red onion and separate the pieces. Thinly slice 3 medium scallions (about 1/3 cup). Trim and thinly slice 1 small habanero or scotch bonnet pepper.

Add 2 tablespoons Maggi all-purpose seasoning, 2 tablespoons of the Jamaican curry powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground white pepper, and 1/2 teaspoon black pepper. Stir to combine.

Cut 4 pounds bone-in chicken pieces into rough 3-inch pieces (halve thighs or drumsticks across the bone). Add to the marinade and toss to combine, massaging the seasonings into the chicken with your hands (wear gloves if you can). Cover and let marinate in the refrigerator for at least 1 hour or up to overnight.

Mince 2 garlic cloves. Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over medium heat until shimmering. Add the garlic and remaining 1 teaspoon Jamaican curry powder and cook, stirring constantly, until fragrant, about 15 seconds. Using tongs, transfer the chicken into the pan and reserve the marinade left in the bowl. Cover and cook for 5 minutes (reduce the heat as needed if the chicken starts to burn). Uncover and stir the chicken, making sure it is not stuck to the bottom.

Add 2 cups water to the reserved marinade and stir to combine. Pour the liquid into the pot. Cover and boil (not simmer), stirring occasionally, until the chicken is cooked through and tender, 30 to 35 minutes. (The liquid level should always be about halfway up the chicken, add more water as needed.) Meanwhile, peel and cut 2 medium white potatoes into large dice. Peel and cut 1 medium carrot into medium dice.

Add the potatoes, carrots, 1 chicken bouillon cube, and 6 allspice berries to the pot. Stir until the bouillon is dissolved. Taste the sauce and season with salt as needed. Cover and boil until the potatoes are fork tender and the sauce is thickened to the consistency of thick gravy, 8 to 10 minutes. Serve with roti or steamed rice.

Ingredients:

1 small yellow onion
4 cloves garlic, divided
1 small bunch fresh parsley, plus more for serving
1 ounce Parmesan cheese, finely grated (about 1/2 firmly packed cup grated on a Microplane or 1/3 cup store-bought), divided
8 ounces ground beef
8 ounces ground pork
2/3 cup panko or fresh breadcrumbs
1/4 cup milk
1 large egg
1 1/2 teaspoons kosher salt, divided, plus more for the pasta water
1/4 teaspoon red pepper flakes (optional)
1 (28-ounce) cancrushed tomatoes
1 pound dried spaghetti

Instructions:

Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a rimmed baking sheet with parchment paper.

Dice 1 small yellow onion (about 2/3 cup). Mince 4 garlic cloves and place half in a large bowl. Finely chop the leaves and tender stems of 1 small bunch fresh parsley until you have 1/4 loosely packed cup and add it to the bowl (chop more for garnish if desired). Finely grate 1 ounce Parmesan cheese (about 1/2 packed cup) or measure out 1/3 cup store-bought grated, and add half to the bowl.

Add 8 ounces ground beef, 8 ounces ground pork, 2/3 cup panko or fresh breadcrumbs, 1/4 cup milk, 1 large egg, 1 teaspoon of the kosher salt, and 1/4 teaspoon black pepper to the bowl. Mix lightly with a fork until just combined.

Form the mixture into 16 to 18 (about 1 1/2-inch) meatballs (about 2 tablespoons each), wetting your hands with water as needed to keep the mixture from sticking. Place on the baking sheet, spacing them evenly apart.

Bake until browned and cooked through or and an instant-read thermometer inserted into the center of a meatball registers at least 165°F, 15 to 20 minutes.

Meanwhile, bring a large pot of heavily salted water to a boil over high heat. Start the sauce: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and sauté until softened and translucent, about 5 minutes. Add the remaining garlic and 1/4 teaspoon red pepper flakes, if using. Sauté until fragrant, about 1 minute.

Carefully add 1 (28-ounce) can crushed tomatoes and the remaining 1/2 teaspoon kosher salt, and stir to combine. Cover and bring to a simmer over medium-high heat. Reduce the heat to low. Cover with the lid ajar and continue to simmer gently, stirring occasionally, until the meatballs are ready.

Using tongs or a slotted spoon, transfer the meatballs to the sauce. Gently stir to coat the meatballs and submerge them in sauce. Continue to simmer gently, covered with the lid ajar, while you cook the pasta.

Add 1 pound dried spaghetti to the boiling water and cook according to package instructions until al dente, about 10 minutes. Reserve 1/2 cup of the pasta water, then drain the pasta. Return the pasta to the now-empty pot off the heat. Add a few ladlefuls of sauce from the pot of meatballs and toss to coat, adding the reserved pasta water a tablespoon at a time as needed to loosen the sauce and coat the pasta.

Transfer the pasta to individual shallow bowls or plates and top with the meatballs and more sauce. Serve garnished with the remaining Parmesan cheese and chopped parsley.

This recipe works with cucumbers, carrots, cauliflower, or most other vegetables. I'm using watermelon rind, but feel free to substitute something else.

• Rind from one watermelon, cleaned, skin removed, cut into planks (see instructions)
• 1tbsp coriander seed
• 1tsp whole black peppercorns
• 3 cloves
• 3 cloves garlic, lightly crushed
• 1 small bunch fresh dill
• Fine sea salt, non-iodized (see notes)
• 1-3 hot dried or fresh chiles, optional
• 1L/1Q sanitized jar, preferably with an airlock lid + fermentation weight (see notes)
• Another sterile container (see notes)
• A scale that weighs in grams with a tare function

Set your jar on your scale and tare it to 0. Add everything but the watermelon rind to your jar. Then add the watermelon rind until you have about 5cm/2inch of head space. Fill the jar with water to this point. Take note of the weight.

Measure out enough salt to equal 2.5% of the weight of your ingredients plus water - so if you ingredients plus water weighs 1000g, you will want 25g of salt. Add this to your second container, then pour out some or all of your water into the second container and stir to dissolve the salt. Pour the salt and water mixture back into your fermentation jar. Place your fermentation weight on top, then put on your lid with airlock.

Keep the jar somewhere room temperature for about a week. You'll see the contents change color (the garlic may take on a blueish color - this is just the garlic reacting to the acidity building up in the liquid, and is perfectly OK). The pickles will be ready in about a week. Keep in the refrigerator and they should last at least a few months.

NOTES: The airlock lid is used to allow gases to escape during fermentation. If you don't have one, you can "burp" the pickles twice a day (open the lid and close it) to release the gases instead. The fermentation weight is used to keep the contents of the jar submerged in the water. If you don't have a fermentation weight, a small plastic bag filled with water or salt will work instead.

1 English cucumber
1 Tbsp soy sauce
1 tsp rice vinegar
½ Tbsp granulated sugar
1 Tbsp gochugaru (korean pepper flakes) 1 tsp sesame seeds
1 tsp chopped garlic (optional)

Slice cucumber into thin round discs (approx 5-6mm thick)
Sprinkle coarse sea salt over cucumbers and let sit for 20 minutes (toss occasionally)
Thoroughly ring all water from cucumbers by squeezing between two hands
Rinse under cold water 5-6 times to remove salt
Mix together kimchi seasoning and combine with cucumbers
Sprinkle sesame seeds and chopped scallions for garnish
Serve cold and keep refrigerated for up to 1 week

Neutral oil (such as vegetable or canola oil)
2 medium onions (very thinly sliced)
1 pound very thinly sliced beef (fatty beef chuck or ribeye)
2 teaspoons sugar
2 tablespoons mirin
2 tablespoons soy sauce
1 cup dashi stock (can also substitute beef or chicken stock)
4 eggs
4 cups cooked white rice (short grain or medium grain preferred)
1 scallion (chopped)
2 teaspoons toasted sesame seeds (optional)

Heat the neutral oil in a large skillet over medium high heat, and cook the sliced onions for about 10 minutes, stirring often.

Add the beef and sugar, and cook until the beef is slightly browned. Add the mirin, soy sauce, and stock. Bring to a simmer, and cook for about 10-15 minutes to reduce the stock into a thin sauce. Taste for seasoning, and add a little more soy sauce if needed.

Meanwhile, heat another couple tablespoons of oil in a cast iron or non-stick skillet. Cook the eggs sunny-side up. You can cook them in batches if needed. The yolks should still be runny!

When the beef is done simmering, divide the rice among serving bowls (the original recipe is for 4, so 4 bowls), and top with the beef and an egg for each bowl. Garnish with chopped scallion and toasted sesame seeds, if using.

You're probably going to think that this is a weird recipe, and, well, it kind of is, but it's also pretty delicious. The milk helps to tenderize the chicken and makes a great sauce. I've also made this recipe with chicken thighs. A medium heat chili and/or garlic are nice additions.

This condiment is amazing. I might not be exaggerating when I say that it's life altering. If you've had the Laoganma stuff, this recipe is like that, but even better.

This recipe takes time, but it is still worth it. Once you've made a batch it will probably go quickly - I make triple the recipe at a time because we use so much of it.

https://www.foodnetwork.com/recipes/basic-granola-recipe-3043290

I reduce the oil to 2tbsp and it still turns out great.

This batch had white chocolate chips + almonds + dried cranberries. Dried cherries + dark chocolate chips are excellent in it.

And then there is this: https://lifehacker.com/make-the-perverts-magic-shell-with-chocolate-and-duck-f-1849041657

Just because Lemmy seems to be obsessed right now, but it's also a legitimately delicious dish, and Kenji is the man.

1 whole Large Onion
1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
Salt And Freshly Ground Black Pepper
1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
2 cans Dr. Pepper
2 Tablespoons Brown Sugar

Preheat oven to 300 degrees.

Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.

Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour.

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.

Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like.

2 pounds salmon, sliced into four filets
salt and pepper
1/4 cup miso paste
2 Tablespoons Soy Sauce
1 Tablespoon brown sugar
1 Tablespoon rice vinegar
1 teaspoon sesame oil
Chopped green onions and sesame seeds for garnish

Salt and pepper the salmon.

In a small bowl add the miso paste, soy sauce, brown sugar, rice vinegar, and sesame oil. Wisk together until smooth. Reserve 1 tablespoon of marinade.

In a medium sized bowl add the salmon and the sauce. Let it marinade for 1-3 hours.

Preheat oven to 375 degrees. In a large skillet add the salmon and discard marinade. Bake for 12-15 minutes, or until fish is almost done and opaque. Brush with reserved glaze and Broil on high for 1-2 minutes until fish reaches 125-130 degrees in the center.

Garnish with green onions and sesame seeds if desired.

2 1/2 pounds bone-in, skin-on chicken thighs (6 to 8 thighs; 1.15kg)
Kosher salt and freshly ground black pepper
1 tablespoon (15ml) vegetable oil
8 ounces (225g) slab bacon or salt pork, cut into 1/2- by 1/4-inch lardons
1 medium onion, thinly sliced (about 6 ounces; 170g)
1 pound finely shredded cabbage (about 1 medium head; 450g)
2 tablespoons (30ml) whole-grain mustard
1/2 cup (120ml) apple cider vinegar
1 cup (235ml) homemade or store-bought low-sodium chicken stock
3 tablespoons sugar
2 bay leaves
6 sprigs thyme
2 tablespoons unsalted butter

Adjust oven rack to center position and preheat oven to 350°F (180°C). Season chicken generously with salt and pepper. Heat oil in a 4- to 5-quart straight-sided sauté pan over medium-high heat until shimmering. Add chicken, skin side down, and cook without moving it until well-browned and crisp, about 8 minutes total, lowering heat if it starts to smoke excessively. Flip chicken and brown lightly on second side, about 3 minutes. Transfer chicken to a large plate and set aside.

Add bacon to pan and cook, stirring, until lightly browned, about 3 minutes. Drain off all but 1/4 cup (60ml) rendered fat. Add onion and cook, stirring, until softened and starting to brown, about 4 minutes. Add cabbage and cook, stirring, until softened and starting to brown, about 4 minutes. Add mustard and vinegar and cook, stirring and scraping up browned bits from bottom of pan. Add chicken stock, sugar, bay leaves, and thyme sprigs, and bring to a simmer.

Nestle chicken back into sauté pan, leaving the skin above the liquid but submerging most of the meat. Transfer pan to oven and cook uncovered, until chicken is totally tender and liquid has reduced by about half, about 45 minutes.

Remove from oven and transfer chicken to a serving platter. Stir butter into sauté pan and season to taste with salt and pepper. Serve immediately, spooning cabbage and sauce into shallow bowls and topping with chicken.

Brownie:
1 cup plus 2 tablespoons sugar
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup vegetable oil
1/3 cup whole milk
1 teaspoon vanilla extract
1 large egg

Butter Cake Cupcakes:
1 1/2 cups all-purpose flour
1 cup plus 2 tablespoons almond meal
2 teaspoons baking powder
1/4 teaspoon salt
2 sticks (8 ounces) plus 2 tablespoons salted butter, at room temperature
1 1/2 cups superfine sugar (aka baker's sugar)
2 teaspoons vanilla extract
4 large eggs
1 cup plus 2 tablespoons whole milk

Decorations:
1 tub (16 ounces) buttercream frosting
Food coloring gels: yellow and red
Sweetened flaked coconut
Green liquid food coloring
White sprinkles

Special Equipment:
9 x 13-inch metal baking pan
Muffin tin(s)
Cupcake liners
2 1/3-inch round cookie cutter
2 decorating bags
#48 decorating tip
#10 decorating tip
Baking tweezers (optional)

For the brownie: Preheat the oven to 350 degrees F. Grease a 9 x 13-inch metal baking pan. Line the bottom and two sides of the pan with parchment paper (leave an overhang to make it easier to take out of the pan). In a medium bowl, whisk together the sugar, flour, cocoa powder, baking powder, and salt. Add the oil, milk, vanilla, and egg. Whisk until well combined. Pour the batter into the prepared pan and spread evenly. Bake until a wooden pick inserted in the center comes out mostly clean, 20 to 25 minutes. Let cool completely in the pan.

For the butter cake cupcakes: Preheat the oven to 350 degrees F. Line 24 cups of 2 muffin tins with paper liners. (Or use 1 muffin tin and bake in two batches.) In a large bowl, whisk together the flour, almond meal, baking powder, and salt. Set aside. In a second large bowl, with an electric mixer, beat the butter until softened. Add the superfine sugar and beat until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl as needed. Beat in the vanilla. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

On low speed, alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour mixture.

Fill the cupcake liners two-thirds full with batter. Bake until a wooden pick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Transfer to a wire rack to cool. Let the cupcakes cool completely before decorating.

Assemble the burgers: Use the round cookie cutter to cut out "hamburger patties" from the brownies. Halve the cupcakes horizontally with a straight edge (not serrated) knife. Place the brownie burgers on the bottom halves of the cupcakes.

Decorate the cupcakes: Mix half of the buttercream frosting with yellow food coloring until it is the color of cheese. Scoop the frosting into a decorating bag fitted with a #48 tip and pipe it to look like cheese slices on your patties. Tint the other half of the buttercream frosting with red food coloring until you reach the desired shade of bright red. Scoop the frosting into a decorating bag fitted with a #10 tip and pipe it to look like a tomato on top of the cheese. Mix the flaked coconut with liquid green food coloring until it is light green, resembling lettuce. Sprinkle the coconut flakes on top of the red frosting. Place the top half of each cupcake on top. Scatter white sprinkles on top of the cupcakes to look like sesame seeds. Use baking tweezers for more control.

1 package Phyllo Dough
4 cups Chopped Walnuts Or Pecans
1 teaspoon Cinnamon
1-1/2 stick Butter, Melted
2 cups Honey
1/2 cup Water
1/2 cup Sugar
3 teaspoons Vanilla Extract

Remove phyllo dough package from freezer and place in the fridge for 24 hours to thaw. Remove from fridge 1 hour before using.

When working with the phyllo dough, only remove the sheets you immediately need, keeping the other sheets covered in plastic wrap, then a damp cloth.

Toss together the chopped walnuts and cinnamon. Set aside.

Preheat oven to 350 degrees. Thoroughly butter a rectangular baking pan. Make sure the sheets of phyllo will generally fit the pan (if they're a little bigger, that's okay.) If they're much bigger, just trim them with a sharp knife.

Butter the top sheet of phyllo with melted butter, then grab it and the unbuttered sheet below it. Set the two sheets in the pan, buttered sheet face down. Press lightly into the pan. Repeat this twice more, so that you have six sheets of phyllo in the pan, three of the sheets buttered.

Sprinkle on enough walnuts to make a single layer. Butter two sheets of phyllo and place them on top of the walnuts. Add more walnuts, then two more buttered phyllo sheets. Repeat this a couple more times, or until you're out of walnuts. Top with 4 more buttered phyllo sheets, ending with a buttered top. Cut a diagonal diamond pattern in the baklava using a very sharp knife.

Bake for 45 minutes, or until the baklava is very golden brown.

While the baklava is baking, combine 1 stick of the butter, honey, water, sugar, and vanilla in a saucepan. Bring to a boil, then reduce the heat to low.

When you remove the baklava from the oven, drizzle half the saucepan evenly all over the top. Allow it to sit and absorb for a minute, then drizzle on a little more until you think it's thoroughly moistened. You'll likely have some of the honey mixture leftover, which you can drink with a straw. Just kidding.

Allow the baklava to cool, uncovered, for several hours. Once cool and sticky and divine, carefully remove them from the pan and serve with coffee (or give as gifts!)

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