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Olive Oil - 3 tbsp. Garlic - 3 cloves Red Pepper flakes - 1 tsp Rice - 2 cup Tomato - 2, chopped Saffron - 1 pinch, soaked in 1/2 cup warm Water Bay Leaf - 1 Parsley - 1/4 cup, chopped Chicken Stock - 4 cup Lemon Onion - 1, chopped Bell Pepper - 1, chopped Shrimp - 2 lb., shelled and deveined Mussels - 1 lb., scrubbed and debearded Salt & Pepper Heat Olive oil in a large pan over medium heat. Add the Onion, Garlic, Red Pepper flakes and cook over high heat, stirring, until l

Butter - 2 tbsp. + 2 tbsp. Olive Oil - 3 tbsp. Chicken Breast - 8, butterflied and seasoned with Salt and Pepper and dredges in AP Flour Caper - 2 tbsp. Garlic - 4 cloves Thyme Chicken Stock - 3/4 cup Lemon - 1, juiced Parsley Heat Butter and Oil in a large skillet over medium high heat. Add 2 pieces of Chicken and cook for 5 min. When Chicken is browned, flip and cook other side for 3 min. Remove from heat and transfer to plate. Repeat with remaining Chicken pieces. Into the

4 (8-inch) hero rolls or hoagie rolls 1 tablespoon canola oil 1 1/4 pounds 85/15 lean ground beef 2 teaspoons sazón con culantro y achiote(from 2 [10 gram] packets) 1 large yellow onion, thinly sliced (about 3 cups) 1 jalapeño chile, thinly sliced lengthwise (about 3 tablespoons) (optional) 8 (3/4-ounce) American cheese slices(such as Boar’s Head) 1/2 cup mayonnaise 1/4 cup ketchup Thinly sliced tomato Kosher salt, to taste Black pepper, to taste Shredded iceberg lettuce Loca

6 medium cloves garlic 1/4 cup (60 ml) freshly squeezed orange juice (from about 1 orange) 1/4 cup (60 ml) freshly squeezed lime juice (from about 2 limes) 1 1/2 teaspoons ground cumin 1 1/2 teaspoons dried oregano 1 teaspoon freshly ground black pepper 1/2 teaspoon ground allspice (optional) Kosher salt 4 boneless, skinless chicken breast halves (about 10 ounces; 285 g each) or 8 chicken cutlets 1 tablespoon (15 ml) neutral oil such as canola or vegetable, plus more as neede

8 tablespoons (113 g) unsalted butter 1/4 cup (60 ml) extra-virgin olive oil 6 medium cloves garlic (30 g), grated on a rasp grater 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume 1/4 cup finely chopped fresh flat-leaf parsley (about 0.5 ounce; 13 g), divided, plus more for serving 22- to 24-ounces (624 to 680 g) store-bought fresh pizza doughor  homemade New York-style pizza dough , at room temperatu

For the Meat and Broth:  2 1/4 pounds (1 kg) boneless beef chuck, trimmed and cut into 1-inch cubes  Kosher salt 2 tablespoons (30 ml)  ghee  (see note) 3 bay leaves 5 green cardamom pods, lightly crushed  2 mastic resins, whole (optional; see note)   10 whole black peppercorns 5 allspice berries 1 3-inch cinnamon stick 1 medium yellow onion (8 ounces, 225 g), unpeeled, halved lengthwise keeping root intact  5 medium cloves garlic, unpeeled 6 cups (1.4 L) hot water, plus more

2 tablespoons butter 1/2 pound mushrooms, thinly sliced 2/3 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces 1 teaspoon kosher salt, divided 1/4 teaspoon freshly ground black pepper 5 1/2 cups canned low-sodium chicken broth or homemade stock, plus more if needed 1 tablespoon vegetable oil 1/2 cup chopped onion 1 1/2 cups arborio rice 1/2 cup dry white wine 1/2 cup grated Parmesan cheese, plus more for serving 2 tablespoons chopped fresh parsley Gather the i