This is one of my most-requested recipes, and it couldn’t possibly be any easier to make. They make the perfect appetizer, and they even travel well for potlucks. Best of all, these chicken wings crisp up in the oven. Once they’re done cooking, toss them in a three-ingredient sauce, and you’re all set.
Ingredients:
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon dried granulated garlic
1/2 teaspoon onion powder
1 teaspoon smoked paprika
2 pounds chicken wings
2 1/2 tablespoons Franks Red Hot Sauce
2 tablespoons butter, melted
2 tablespoons melted hot pepper jelly
Preheat the oven to 500F degrees. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour, salt, dried garlic, onion powder, and smoked paprika. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and roast the chicken for 45 minutes, turning once (at around the 25 minute mark), until browned and crispy.
In a large bowl, mix the hot sauce, butter, and hot pepper jelly. Toss the chicken with the hot sauce mixture and serve.
I know “sour cream sauce” doesn’t exactly sound appetizing, but hear me out. These tender meatballs are simmered with herbs, cream of mushroom, and sour cream, resulting in a super savory sauce sauce. Serve this atop a pile of egg noodles for the ultimate cold-weather comfort meal.
Ingredients:
1 1/2 cups bread crumbs
1/2 cup milk
1 pound ground chicken
1/2 pound ground beef
2 eggs, lightly beaten
1 tablespoon grated onion
1 tablespoon minced parsley
1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons butter
1 chicken bouillon cube
1/2 cup boiling water
1 can (10 ounces) condensed cream of mushroom soup, undiluted
1 teaspoon soy sauce
1 cup sour cream
12 ounces egg noodles, like pappardelle, cooked
Preheat oven to 325F degrees. In a small bowl, combine bread crumbs and milk. Let soak for 5 minutes.
In another bowl, combine chicken, beef, egg, onion, parsley, salt, paprika, garlic powder and pepper. Add soaked bread crumbs and mix lightly but thoroughly.
With wet hands, shape meat mixture into 1 1/2-inch balls. In a large skillet, heat butter over medium heat. Brown meatballs in batches. Place meatballs on a greased baking pan. Bake until cooked through, 30-35 minutes.
In a small bowl, dissolve bouillon in boiling water. In a large saucepan, combine cream of mushroom soup, bouillon mixture, and soy sauce until heated through. Remove from heat and stir in sour cream and serve with meatballs and cooked noodles.
We’re on what feels like the hundredth straight day of rain here in the Bay Area, but at least it’s noodle soup season. Anthony Bourdain infamously said “Anytime I’m eating spicy noodles in a bowl, I’m happy,” and I’m not sure I’ve ever disagreed with him.
This hearty soup is packed with kimchi and aromatics, and the end result is a brothy bowl of warming, chewy noodles. Try to seek out fresh noodles for this recipe, as it makes a big difference.
2 1/2 cups drained ripe kimchi, chopped into bite-size pieces
1 tablespoon gochujang
1 tablespoon fish sauce
1 tablespoon soy sauce
1/4 teaspoon sesame oil
2 green onions, sliced
Heat avocado oil in a Dutch oven or other heavy pot over medium heat. Add ground beef and sprinkle with 1/2 teaspoon salt. Spread meat out and cook, undisturbed, until a light crust forms underneath, about 2 minutes. Using a wooden spoon break up meat and continue to cook, stirring and breaking meat up, until brown all of the way through, about 2 minutes more. Add onion and garlic and cook, stirring, until fragrant, about 1 minute. Mix in kimchi along with any juices, then add the gochujang. Pour in 6-7 cups cold water (depending on how brothy you want your noodles) and stir well. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low, cover pot partially with a lid, and simmer, decreasing heat to low if needed, until kimchi is softened, 15–20 minutes. (If soup has reduced too much, add up to another 1 cup water and return to a simmer over medium-low heat.)
Add fish sauce, soy sauce, and remaining 1/2 teaspoon salt. Taste and season with more salt if needed.
Unravel and gently add noodles into the simmering soup, and cook according to package instructions, stirring occasionally, until cooked through (about 5 minutes). Remove from heat; drizzle in sesame oil and stir in 3/4 of the green onions.
Ladle soup into bowls and top with remaining green onions.
Yeah, I know. No one gets excited at the thought of cabbage. But hear me out. What if the cabbage was charred to a caramelized goodness and tossed with a tangy kimchi sauce and butter beans for heft? I never thought I’d say this about cabbage, but I could eat this every day. Adapted from Bon Appetit, I recommend jarred butter beans for this recipe as the quality makes all the difference.
Ingredients:
1/2 small head of cabbage, cored and cut into 3-inch pieces
1 15-ounce jar or can butter beans or other large white beans, drained and rinsed
1/3 cup olive oil, divided
3 teaspoons salt
1/2 cup finely chopped drained kimchi, plus 2 tablespoons kimchi juice
1 teaspoon sugar
5 tablespoons lemon juice, divided
1/3 cup tahini
1 jalapeno, sliced
1/4 cup chopped dill
1/4 cup chopped parsley
Place a rack in the lower third of the oven; preheat to 450F degrees. Toss cabbage, beans, 1/4 oil, and 2 teaspoons salt on a rimmed baking sheet until cabbage leaves are separated and coated with oil. Roast until cabbage is tender and charred in spots, 30-35 minutes.
Whisk kimchi, kimchi juice, sugar, 3 tablespoons lemon juice, 1/2 teaspoon salt, and remaining 2 tablespoons oil in a small bowl to combine. Set kimchi dressing aside.
Whisk tahini, remaining 2 tablespoons lemon juice, 1/2 teaspoon salt, and 1/3 cup water in a medium bowl until light and creamy. Set tahini sauce aside.
Spoon half of reserved kimchi dressing over roasted cabbage and beans and toss gently to coat. Spread reserved tahini sauce over a platter and drizzle remaining kimchi dressing over. Pile cabbage and beans on top, and garnish with jalapeno, dill, and parsley on top.
If you’ve known me for more than five minutes, you know I absolutely lose it for Dungeness crab. I will prepare and eat it in all its permutations, and one of my favorites is this rice bowl, which is basically an elevated California roll in bowl format. It’s healthy and delicious, so eat to your heart’s content.
Ingredients:
2 cups cold water, divided
1 (5 by 3-inch) piece kombu
1/4 cup loosely packed katsuobushi (dried bonito flakes)
1/4 cup chopped peeled ginger plus 1 teaspoon grated peeled ginger, divided
2 cups uncooked sushi rice, rinsed
1/2 cup sake
2 1/4 teaspoons salt
2/3 cup brown sugar
1/2 cup soy sauce
1 garlic clove, grated
2 cups Dungeness crab meat
1 avocado, thinly sliced
1 Persian or 1/2 English cucumber, seeded and diced
Smelt roe or tobiko, thinly sliced nori, and toasted sesame seeds, for serving
Place 1 1/2 cups cold water and kombu in a small saucepan; heat over high until steaming. Remove from heat; sprinkle katsuobushi over broth, and steep 3 minutes. Strain dashi into a bowl; discard solids. (Alternatively, make 1 cup dashi using instant dashi granules.)
Process remaining 1/2 cup water and chopped ginger in a blender until smooth, about 1 minute. Pour ginger water through a fine wire-mesh strainer; discard solids.
Prepare a rice cooker: combine rinsed rice, 1 cup dashi, ginger water, sake, and salt, and cover. Cook rice according to rice cooker instructions and set aside, keeping rice warm.
Meanwhile, bring brown sugar, soy sauce, garlic, and grated ginger to a boil in a small saucepan over medium-low. Boil until sauce thickens to a syrup consistency, about 5 minutes. Let cool, and reserve.
Divide rice among four serving bowls, and top with crab and avocado. Top evenly with cucumber, roe, nori, and sesame seeds, and serve immediately with sweet soy glaze.
