INGREDIENTS For the spicy chicken topping: 1/4 cup kosher salt, plus more to taste 2 pounds skinless, bone-in chicken thighs 1 (28-ounce) can whole tomatoes, drained 3 canned chipotle chiles in adobo, plus 2 tablespoons adobo sauce 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground cinnamon Pinch of ground cloves 1 medium white onion, diced 4 garlic cloves, crushed 4 ounces fresh Mexican chorizo (about 1/2 cup), casings removed, crumbled, fried until almost crisp (optional) For the tostadas: 16 small corn tortillas or store-bought crispy tostada shells Vegetable oil (for frying; if needed) Kosher salt (if needed) 1 1/2 cups Creamy Black Bean Spread Shredded iceberg lettuce, thinly sliced white onion, crema (Mexican salted cream) or sour cream, queso fresco, cilantro leaves with tender stems (for serving) Special Equipment A candy or deep-fry thermometer PREPARATION Make the spicy chicken topping: Fill a large pot with 8 cups water; stir in 1/4 cup salt. Add chicken and simmer over medium-low heat until just cooked through, about 45 minutes. Drain, then chop or tear chicken into bite-size chunks. Discard bones. Meanwhile, purée tomatoes, chiles, adobo sauce, pepper, cinnamon, and cloves in a blender until smooth. Cook onion in a large skillet over medium-high heat, stirring occasionally, until sweet and charred (you want more char than "caramelization"), 8–10 minutes. Add garlic and cook, stirring occasionally, until golden brown and fragrant, about 3 minutes longer. Add tomato mixture to skillet (it will splatter), reduce heat, and simmer, partially covered, about 30 minutes. Add chicken and chorizo, if using, and cook, stirring occasionally, until chicken is well-coated and moist and liquid is reduced and thickened, about 10 minutes more. Season with salt, if needed. Assemble the tostadas: If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt. Spread 1 Tbsp. Creamy Black Bean Spread on a tostada shell. Top with 1/4 cup spicy chicken topping, then lettuce, onion, crema, queso fresco, and cilantro. Repeat with remaining tostada shells. Serve at room temperature. Do Ahead Spicy chicken topping can be chilled for up to 3 days. Reheat and let cool to room temperature before using.
INGREDIENTS 2 medium fresh poblano peppers (for the red chile version, choose red poblanos, red Anaheim/New Mexicos, red pimentos or red bell peppers) 3 tablespoons olive oil 1 medium white onion, cut into 1/4-inch pieces 1 cup medium-grain rice (you can use Arborio or any other risotto-appropriate rice here) 3 cups chicken or vegetable broth (2 cups if using a pressure cooker) Salt For smoky red chile rice: 1 to 2 canned chipotle chiles en adobo, stemmed, seeded and finely chopped 2 tablespoons chipotle canning sauce 1 tablespoon paprika, preferably smoky Spanish paprika 1/2 15-ounce can white beans, drained For garlicky tomato rice: 1/4 cup chopped sundried tomatoes, rehydrated for 15 minutes in about 1/4 cup white wine, beer or water 4 unpeeled garlic cloves, roasted in a dry skillet over medium heat for about 15 minutes until soft, peeled and finely chopped 1/2 15-ounce can black beans, drained For herby green chile rice: 3/4 cup chopped fresh herbs (I usually use half cilantro, half parsley) OR 1/4 cup Green Chile Adobo (recipe below) 1/3 cup grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan 1/2 15-ounce can white (aka Cannellini, Navy or Great Northern) beans, drained PREPARATION Roast the chiles over an open flame or close up under a preheated broiler, turning them regularly, until evenly blackened and blistered, about 5 minutes for open flame, 10 minutes for the broiler. Place in a bowl, cover with kitchen towel and cool until handleable. Rub off the blackened skin, pull out the seed pod and scrape out the seeds. Rinse briefly to remove any stray seeds and bits of blackened skin. Cut into 1/4-inch pieces. Measure the olive oil into a rice cooker and add the onion. Set the lid in place and cook, stirring from time to time, for about 10 minutes or until the rice cooker turns to "keep warm" mode—the onions should be translucent and beginning to brown. If using a pressure cooker, cook the onion in it. Add the rice to the rice cooker and stir it with the onion for a minute. Stir in the broth, roasted chiles and salt (1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted broth). If making the smoky red chile version, stir in the chipotle, canning liquid and paprika. If making the garlicky tomato version, stir in the rehydrated tomatoes and roasted garlic. For all versions, cover the rice cooker, once again turn it to "cook" and let the rice cook for 10 minutes. Stir the mixture thoroughly, re-cover and cook for 10 minutes more. (For the pressure cooker, set over medium heat, time 7 minutes once full pressure is reached, then do a quick release.) Turn off the rice cooker. The rice will look soupy, but the grains should be cooked through and firm; the creamy rice will thicken considerably as you finish the recipe. (If you're craving a bit more richness, stir in a couple tablespoons melted butter or olive oil.) If making the herby green chile version, stir in the herbs (or Green Chile Adobo). Stir in the beans and cheese, then taste and add a little more salt if it needs it. Serve in warm, shallow bowls or pasta bowls, sprinkled with a little extra cheese. Green Chile Adobo: Set a large (10-inch) skillet over medium heat and lay in 1/2 head of garlic (separated into cloves but not peeled) and 4 to 5 fresh serrano chiles (stems removed). Roast, turning regularly, until soft and browned in spots, about 10 minutes for the chiles and 15 for the garlic. Cool, slip off the garlic's husks and give it all a rough chop (no need to remove the chile seeds). In a blender or food processor, combine the garlic and chiles with 1 large bunch cilantro, 1 large bunch flat-leaf parsley, 1 cup olive oil and 2 generous teaspoons salt. Process, stopping to scrape down the sides if necessary, until nearly smooth (it should look a little like pesto).
INGREDIENTS For the tomato sauce: 1/2 cup olive oil 12 garlic cloves, peeled 4 (28-ounce) cans whole tomatoes 1/2 teaspoon red pepper flakes 2 dried bay leaves 2 teaspoons kosher salt 1 1/2 teaspoons dried oregano 1/2 teapoon freshly ground pepper 2/3 cup (packed) basil leaves For the meatballs: 1 cup roughly torn day-old Italian bread 1 cup whole milk 8 ounces ground beef 8 ounces ground pork 8 ounces ground veal 3 large eggs, beaten to blend 4 garlic cloves, finely chopped 1 1/4 cups grated Parmesan, divided 3/4 cup coarsely chopped fresh parsley, divided 1 teaspoon kosher salt, plus more 1 teaspoon dried oregano 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground fennel seeds 1/2 teaspoon red pepper flakes 1/4 cup olive oil 1 pound spaghetti PREPARATION Make the tomato sauce: Heat a large, wide pot over medium-low and add oil and garlic. Cook, stirring occasionally, until garlic is golden brown on all sides (if it starts to burn, reduce heat), 8–10 minutes. While garlic cooks, break up tomatoes into smaller pieces with a paring knife or kitchen shears. When garlic is almost ready, add red pepper flakes and cook, stirring occasionally, until toasted and fragrant, about 30 seconds. Add tomatoes, bay leaves, salt, oregano, and pepper and stir, breaking up tomatoes with a wooden spoon, until well combined. Increase heat slightly and gently simmer, stirring occasionally, until sauce has thickened and flavors have concentrated, at least 2 hours and up to 3 hours. Meanwhile, make the meatballs: Place bread in a medium bowl, add milk, and let rest until moistened, about 5 minutes. Squeeze bread with your hands to remove excess milk, discarding milk. Tear bread into smaller, pea-size pieces and return to the medium bowl. Combine beef, pork, veal, eggs, garlic, 1 cup Parmesan, 1/2 cup parsley, 1 tsp. salt, oregano, pepper, fennel, and red pepper flakes in a large bowl. Using your hands, gently mix in bread until ingredients are evenly distributed (do not overmix). Fill a small bowl with cool water. Moisten your hands and roll meat mixture between palms into golf-ball-sized balls, occasionally moistening hands as needed. Place meatballs on a rimmed baking sheet-you should have about 24-and chill until sauce is ready. Finish the sauce and cook the meatballs and pasta: After 2–3 hours of simmering, pluck out bay leaves and add basil. Using an immersion blender (or transfer sauce to a food processor or blender, working in batches, if necessary), purée until slightly chunky but not smooth. Reserve 1 1/2 cups sauce; keep remaining sauce in pot warm over very low heat. Heat a large skillet over medium-high and add oil. Once hot, add meatballs to skillet (without crowding) and work in batches to brown on all sides, turning frequently, about 5 minutes per batch. Return meatballs to baking sheet as you brown them. Once all meatballs are browned, add them to pot with tomato sauce. If your pot is not large enough, divide sauce and meatballs between 2 pots. Increase heat to medium-low, cover, and simmer until meatballs are cooked through, 10–15 minutes. Meanwhile, cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid, and return pasta to pot over medium-low heat. Spoon reserved 1 1/2 cups sauce over pasta and toss to coat. Add pasta cooking liquid, 1/4 cup at a time, as needed to loosen sauce and coat pasta. Divide pasta among plates and top with meatballs and remaining sauce. Sprinkle with remaining 1/4 cup Parmesan and 1/4 cup parsley.
INGREDIENTS Dai Due's Master Brined Chicken , cut into 8 pieces Salt and pepper 3 tablespoons unsalted butter 2 thinly sliced onions 5 teaspoons sweet Hungarian paprika 1 teaspoon hot smoked Spanish paprika 2 cups low-sodium chicken broth 1 cup sour cream, room temperature 1 tablespoon fresh lemon juice Chopped fresh parsley for garnish PREPARATION Preheat oven to 325°F. Cut 1 Dai Due's Master Brined Chicken into 8 pieces; season with salt and pepper. Heat 3 tablespoons unsalted butter in an ovenproof skillet just large enough to hold chicken pieces in a single layer over high. Once butter is melted, cook chicken, skin side down, until skin is very well browned (do not disturb), 5–8 minutes. Transfer chicken to a plate (do not cook flesh side). Reduce heat to medium and add 2 thinly sliced onions, 5 teaspoons sweet Hungarian paprika, and 1 teaspoon hot smoked Spanish paprika to skillet; season with salt. Cook, stirring often, until onions are softened and start sticking to the skillet, 8–10 minutes. Add 2 cups low-sodium chicken broth and bring to a simmer. Return chicken to skillet, skin side up, and transfer to oven. Bake until chicken is cooked through, 25–30 minutes. Transfer chicken to a platter; tent with foil to keep warm. Bring liquid in skillet to a boil and cook until reduced by one-third, 5–7 minutes. Remove from heat and whisk in 1 cup room temperature sour cream and 1 tablespoon fresh lemon juice; season with salt and pepper. Spoon sauce around chicken; top with chopped fresh parsley.
INGREDIENTS 8 ounces dried, flat, linguine-width rice noodles (preferably Annie Chun's or Thai Kitchen; also called pad thai noodles or stir-fry rice noodles) 1/4 cup fish sauce (such as nam pla or nuoc nam) 1/4 cup tamarind juice concentrate, or 2 tablespoons tamarind paste mixed with 2 tablespoons water 3 tablespoons (packed) dark brown sugar 2 teaspoons chili-garlic sauce, plus more for serving 3 tablespoons vegetable oil 4 large eggs, beaten to blend 3/4 pound peeled and deveined medium shrimp 1 bunch scallions, green and white parts separated, coarsely chopped 2 cups mung bean sprouts (about 1/3 pound), plus more for serving 1/4 cup roasted, salted peanuts, coarsely chopped, plus more for serving Coarsely chopped fresh cilantro (for serving) Lime wedges (for serving) PREPARATION Place noodles in a medium heatproof bowl. Add boiling water to cover and let stand, stirring frequently, until soft and pliable but not tender, 5–10 minutes (depending on brand). Drain; set aside. Meanwhile, whisk fish sauce, tamarind concentrate, brown sugar, 2 tsp. chili-garlic sauce, and 1/4 cup hot water in another medium bowl. Heat oil in a wok or large skillet (at least 12" in diameter) over medium-high. Add eggs and shrimp and cook, stirring constantly, until shrimp begin to turn pink, about 1 minute. Add white scallion parts, fish sauce mixture, and reserved noodles. Cook, stirring frequently, until sauce is mostly absorbed and noodles are well coated, about 3 minutes. Add green scallion parts, 2 cups bean sprouts, and 1/4 cup peanuts and cook until heated through, about 1 minute more. Divide noodle mixture among plates. Top with cilantro, bean sprouts, and peanuts and serve with lime wedges and chili-garlic sauce.
INGREDIENTS 2 cups green cabbage, roughly chopped 2-inch knob of ginger, minced 4 garlic cloves, minced 2 pounds ground pork (80 percent lean) 1 tablespoon kosher salt 1 pound (4 sticks) unsalted butter, cut into chunks and softened to room temperature 45 refrigerated or frozen and thawed round Asian dumpling wrappers Fresh Napa Cabbage Kimchi for serving Light soy sauce, for serving Vegetable or sesame oil, as needed (optional, for panfrying) PREPARATION Place the cabbage, ginger and garlic in the bowl of a food processor and pulse until finely chopped. Place the cabbage mixture in a large bowl. Using your hands, fold the ground pork into the cabbage mixture just enough to combine. Evenly sprinkle it with the salt and fold it in. Gently fold the butter into the mixture until thoroughly combined. To assemble the mandu, place about 2 tablespoons of the filling in the center of each wrapper. Be careful not to overfill or the filling could leak while cooking. (If your wrappers are small, decrease the amount of filling per dumpling; the mandu should be full but not hard to close.) Dip your fingertip in a glass of water and paint the edge of the wrapper. Fold the wrapper over to form a half-moon and pinch the edges together to seal. (This is the easiest fold, for simplicity's sake, but you can fold your mandu in a number of fancy ways, like the pros do.) Mandu can be cooked right away or frozen for later (see below). TO STEAM: In a large pot, bring a few cups of water to a boil over high heat and insert a lightly oiled steaming basket above the water; do not submerge it. Carefully place the dumplings in the basket in one layer. Cover and steam for 5 to 7 minutes, or until the wrapper is a little translucent and the filling feels firm. Serve immediately with kimchi and soy sauce. TO FRY: Coat a sauté pan with some vegetable or sesame oil and place over medium heat. When the oil is shimmering-hot, place the fresh or thawed mandu in the pan, just enough to fit comfortably in one layer, and sauté each side for a few minutes until golden brown and cooked through. Serve with kimchi and soy sauce.
