Tag: Western

Sweet and Sticky Chicken Wings

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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
  1. 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.
  2. In a large bowl, mix the hot sauce, butter, and hot pepper jelly. Toss the chicken with the hot sauce mixture and serve.

Cabbage and White Beans with Kimchi Dressing

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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
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Kimchi Mac and Cheese

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I love kimchi. I eat it straight out of the jar. To me, kimchi is torshi-adjacent — after all, my family has been buying kimchi since before it entered the American lexicon in the 1990s. We eat it alongside all manner of khoresh and rice. It works!

Kimchi is versatile. And if it works so well with Iranian food, then why not with American food too? Behold, your new favorite mac and cheese recipe. Tangy, fermented kimchi is the perfect foil to cheddar cheese. I can’t get enough.

Ingredients:
  • 1 pound elbow macaroni or similar
  • 1 cup panko
  • 1 tablespoon olive oil
  • 4 tablespoons (1/2 stick) butter
  • 2 tablespoons flour
  • 2 cups milk, warmed
  • 1 teaspoon Dijon mustard
  • 1 1/2 teaspoons gochujang
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 teaspoons salt
  • 2 cups grated Gruyere cheese
  • 3 1/2 to 4 cups grated aged extra-sharp cheddar cheese
  • 1 cup kimchi, roughly chopped
  1. Preheat the oven to 375F degrees.
  2. Bring a pot of salted water to a boil. Add macaroni and boil for 4 to 5 minutes. Drain, rinse with cold water, and set aside.
  3. Put the panko in a small bowl and drizzle with olive oil, mixing until the panko is evenly coated. Set aside.
  4. In a large pot, melt the butter over medium-low heat. Add the flour and whisk for 1 minute. Drizzle in the warm milk, continuing to whisk to get rid of any clumps. Once the mixture is smooth, whisk in the mustard, gochujang, nutmeg, and salt. Stir mixture with a wooden spoon until the sauce coats the back of a spoon, for a few minutes.
  5. Remove from the heat and add both cheeses, macaroni, and kimchi and mix until the pasta is coated with the sauce. Pour the pasta into a wide, shallow, oven-proof baking dish, top with the panko mixture and transfer the dish to the oven.
  6. Bake for 35 to 40 minutes, until the panko topping is golden brown and the cheese sauce is bubbling at the edges.

Chocolate Chip Walnut Cookies

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I know there’s a million and one chocolate chip cookie recipes out there, but I’m picky about cookies. I don’t have much of a sweet tooth, but I love a good chocolate chip cookie that’s chewy, nutty, and flecked with dark chocolate. Easy on the sugar, high on flavor. This recipe is my new go-to.

Ingredients:
  • 2 cups old-fashioned rolled oats
  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter, room temperature
  • 1 cup brown sugar
  • 1/3 to 1/2 cup sugar, depending on how sweet you like your cookies
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts
  • 1 11.5-ounce package (about 2 cups) dark or semi-sweet chocolate chips
  1. Preheat oven to 375F degrees. Finely grind oats in a food processor. Add flour, baking soda, and salt and blend for 5 seconds.
  2. Beat butter and both sugars in a large bowl until well blended. Beat in eggs and vanilla. Mix in dry ingredients. Mix in walnuts and chocolate chips.
  3. For each cookie, form 2 rounded tablespoons dough into a ball and place on an ungreased baking sheet lined with parchment paper. Flatten dough slightly. Bake until edges are golden brown, about 12 minutes. Cool on baking sheets for 5 minutes. Transfer to racks; cool completely.

Avocado, Tomato, and Cucumber Salad

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Here’s the world’s easiest (and most satisfying) summer salad for when you’re short on time but need something to go with that barbecue or potluck. Use top-quality produce here for a salad that’s greater than the sum of its parts.

Ingredients:
  • 2 large heirloom tomatoes, washed and cored
  • 1 large avocado, halved, pit removed, and peeled
  • 3 Persian cucumbers
  • 1/2 small red onion
  • 1 garlic clove, grated
  • 1/4 cup parsley, finely chopped
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • Salt and pepper
  1. Quarter the heirloom tomatoes and cut them into thin slices, then place in a large bowl. Thinly slice avocado halves and gently add to the bowl. Thinly slice cucmbers and red onion and add to the salad bowl.
  2. Top vegetables with grated garlic, vinegar, parsley, and olive oil, then gently toss to coat. Season to taste with salt and pepper and serve.