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Kosher salt 1 pound (450 g) dried spaghetti 1/2 cup (120 ml) extra-virgin olive oil, divided 4 medium cloves garlic, thinly sliced Red pepper flakes, to taste (optional) Minced flat-leaf parsley, for serving (optional) In a pot of salted boiling water, cook spaghetti until just shy of al dente (about 1 minute less than the package directs). Reserve pasta cooking water. Meanwhile, in a large skillet, combine 6 tablespoons oil and garlic. Add pinch of red pepper flakes, if usin

3/4 pound chicken breast, cut into 3/4-inch dice 8 teaspoons canola or vegetable oil, divided 1 teaspoon soy sauce 1 teaspoon Shaoxing wine 1/4 teaspoon white pepper powder 1/4 teaspoon sugar 1/4 teaspoon kosher salt, plus more to taste 3/4 teaspoon cornstarch For the Sauce: 1/2 teaspoon cornstarch 1 tablespoon water 2 teaspoons soy sauce 1 teaspoon toasted sesame oil 1 medium garlic clove, finely minced For the Stir-Fry: 6 ounces cremini or button mushrooms, stemmed and caps

12-15 frozen dumplings 2 tablespoons oil 1/3 cup water Garlic sauce : 1 heaping tablespoons chili flakes 4-5 garlic minced 2 tablespoons cilantro 2 tablespoons green onions sliced 1 tablespoon sesame seeds 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon chili oil crisp Garnish: Sesame seeds, green onions, cilantro, chili oil / chili crisp Add the garlic sauce, ingredients to a large bowl. Heat up the oil until slightly smoking. Carefully pour over the garlic s

2 whole heads garlic 1 tbsp olive oil 1 lb pasta 1/2 cup softened butter 1 tbsp butter 1/2 cup breadcrumbs 1/2 cup grated Parmesan plus more for serving 1 tbsp fresh parsley chopped Salt and pepper Preheat oven to 400F. Slice tops off garlic heads, drizzle with olive oil and wrap in foil. Roast 30-40 minutes until soft and golden. Squeeze cloves out once cooled. Cook pasta al dente. Mash roasted garlic with softened butter, parsley, Parmesan, salt and pepper until smooth. Mel

For the Chicken: 2 lb boneless chicken thighs/ breast, cut into cubes 3 tbsp chipotle peppers in adobo sauce, (blended into a paste) 2 tbsp fresh lime juice Salt to taste 1 tsp black pepper 1 tbsp garlic powder 1 tsp onion powder Oil for cooking For the Chipotle Sauce: 3 tbsp mayonnaise 2 tbsp sour cream 1-2 tablespoons of Chipotle peppers in adobo sauce, (blended into a paste) 1-2 tbsp lime juice 2-3 tbsp water to loosen the sauce For the Salsa: 1 large red onion, diced 2 to

Egg - 2 AP Flour - 2 cup Milk - 1 3/4 cup Oil - 1/2 cup Sugar - 1 tbsp. Baking powder - 4 tsp Salt - 1/4 tsp Vanilla extract - 1/2 tsp Preheat waffle iron. Beat Eggs in large bowl with hand beater until fluffy. Beat in AP Flour, Milk, Oil, Sugar, Baking powder, Salt and Vanilla, just until smooth. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot. Chocolate Waffles: to the above ingredients add Cocoa po

For the chicken: 2 chicken breasts, flattened 2 tsp each garlic powder, paprika, seasoning salt, Italian seasoning, black pepper 1 tbsp olive oil (to coat) 2 tbsp olive oil (for cooking) 2 tbsp butter For the pasta + sauce: 8 oz (225 g) pasta of choice 1 medium yellow onion, finely diced 1/3 cup sundried tomatoes, chopped 7 garlic cloves, minced 3 tbsp sundried tomato oil (from the jar) 2/3 cup chicken broth 2 tbsp tomato paste 2/3 cup heavy cream (room temp) 1 tsp each Itali