• 7 oz/200g feta, broken into ½-¾ inch pieces
• ½ teaspoon crushed red pepper flakes
• 4 tsp fennel seeds, toasted and lightly crushed
• 5 tablespoons olive oil
• 1⅓ cups/250g orzo
• salt and black pepper
• 3 garlic cloves, minced
• 1 orange, peel finely shaved to get 3 strips
• 1 (14.5 oz/400g) can chopped tomatoes
• 2 cups/500ml vegetable stock
• ¾ cup plus 2 tablespoons/200ml water
• 14 oz/400g raw peeled shrimp
• 1½ cups/30g basil leaves, roughly shredded

Orzo with Shrimp, Tomato, and Marinated Feta

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• 5 tablespoons (3 fl oz/80 ml) olive oil
• ½ small yellow onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 pound (500 g) ground beef
• 1 pound (500 g) ground pork
• ¼ cup(½ oz/15 g) fresh bread crumbs
• 1 large egg, lightly beaten
• Kosher salt and freshly ground pepper
• ½ cup (4 oz/125 g) tomato ketchup
• 4 carrots, peeled and cut into ⅓-inch (9-mm) pieces
• 3 parsnips, peeled and cut into ⅓-inch (9-mm) pieces
• 2 teaspoons fresh rosemary

Classic Meat Loaf

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• 1½ cups Bisquick original mix
• 3 cups chicken broth, divided
• 4 ounces Gruyere cheese, shredded (1 cup)
• 2 tablespoons minced fresh tarragon, divided
• ¼ teaspoon pepper
• 3 tablespoons vegetable oil
• 1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
• 8 ounces white mushrooms, trimmed and sliced thin
• ¼ cup all-purpose flour
• 3 garlic cloves, minced
• cup heavy cream
• 3 cups shredded rotisserie chicken
• 1 cup frozen peas, thawed

Chicken and Biscuits

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• 1½ pounds shell-on medium-large shrimp (31 to 40 per pound)
• 2 tablespoons Shaoxing  wine or dry sherry
• 1½ teaspoons kosher salt, divided
• 2½ teaspoons black peppercorns, coarsely ground
• 2 teaspoons Sichuan peppercorns, coarsely ground
• 2 teaspoons sugar
• ¼ teaspoon cayenne pepper
• 1 quart vegetable oil
• 5 tablespoons cornstarch, divided
• 2 jalapeño chiles, stemmed, seeded, and sliced into Ya-inch-thick rings
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 scallions, sliced thin on bias
• Shredded iceberg lettuce

Crispy Salt and Pepper Shrimp

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• 4 tablespoons Garlic Sauce (recipe follows)
• 2 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 2 tablespoon hot chile paste (we used Louisiana Pepper Exchange Cayenne)
• 1 tablespoon finely chopped fresh rosemary leaves
• 1 teaspoon ground cumin
• 4 chicken quarters (about 4 pounds)
• 1½ pounds russet potatoes
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 tablespoon honey
• Fresh Green Sauce, for serving (recipe follows)

Galic Sauce:

Take care adding the oil to this sauce, especially up front. If you add it too quickly it will not emulsify. It’ll still be tasty, but saucy instead of thick.

• 1 cup freshly peeled garlic cloves, trimmed
• 1 teaspoon kosher salt plus more to taste
• ⅓ cup fresh lemon juice
• 4 cups canola oil
•  

Fresh Green Sauce:

• ¼ cup canola or other neutral oil
• 1 teaspoon cayenne pepper or to taste
• 1 bunch fresh cilantro leaves and tender stems, roughly chopped
• ½ cup Garlic Sauce (recipe follows)
• ¼ cup coarsely chopped jalapeño peppers or to taste
• 3 tablespoons sour cream, preferably Mexican crema
• 1 tablespoon lime juice
• 1 teaspoon lime zest
• salt to taste

Firecracker Chicken

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• 3 tablespoons olive oil, divided
• Juice of 2 lemons, divided
• 3 tablespoons fresh chopped rosemary, divided
• ½ teaspoon salt, divided
• ½ teaspoon freshly ground black pepper, divided
• 12 (4- to 5-ounce) bone-in, skin-on chicken thighs
• 6 ripe (but not overripe) peaches, peeled if desired, cut in half, and pitted
• 1 small red onion, sliced thick enough that they hold their shape on the grill
• 12 ounces mixed chiles, cut into large enough chunks or rounds that won't fall through the grates
• 1 recipe Spiced Honey (follows), for drizzling
• ½ cup torn fresh mint leaves, for garnish

Spiced Honey

• ½ cup honey
• 1 tablespoon cracked black pepper
• 1 teaspoon coriander seeds, crushed
• 1 teaspoon fennel seeds
• 1 teaspoon salt

Grilled Chicken Thighs with Peaches, Chiles, and Spiced Honey

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• 1 boneless pork shoulder (about 6 pounds)
• Juice and zest of 2 oranges (about ⅔ cup)
• 2 jalapeños, stemmed, seeded, and diced
• 2 tablespoons chopped fresh thyme
• 2 tablespoons minced garlic
• 2 tablespoons kosher salt
• 2 tablespoons cracked black pepper
• 2 tablespoons olive or vegetable oil

Jalapeno Roast Pork

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• ¼ cup table salt for brining
• ¼ cup sugar for brining
• 3 pounds chicken wings, cut at joints, wingtips discarded
• 2 teaspoons paprika
• 2 teaspoons chili powder
• 1¼ teaspoons dried oregano
• 1¼ teaspoons pepper
• 1¼ teaspoons garlic powder
• 1 teaspoon sugar
• ¼ teaspoon cayenne pepper
• 2 cups wood chips
•  

Sauce

• 
4 tablespoons unsalted butter
• 2 tablespoons cider vinegar
• 2 tablespoons ketchup
• Salt to taste

Smoked Chicken Wings

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• 2 pounds jumbo shrimp, peeled and deveined
• ¼ cup vegetable oil, divided
• ¼ teaspoon pepper
• ¼ cup chili crisp plus extra for serving
• 2 tablespoons white wine vinegar
• ½ teaspoon salt
• 1 small head Napa cabbage, cored and sliced thin
• 4 green onions, sliced
• 1 cup fresh cilantro leaves
• ¼ cup salted dry-roasted peanuts, chopped

Grilled Chili Crisp Shrimp Skewers

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• ¾ cup panko bread crumbs
• ¼ cup flour
• 1 large egg
• 1 green tomato, cut into 4 slices
• Salt and pepper to taste
• 8 slices bacon
• Vegetable oil if needed
• ⅓ cup Major Grey’s chutney (optional)
• 4 English muffins, split and toasted
• ½ ripe avocado, peeled and thinly sliced
• Lettuce, for garnish

Fried Green Tomato Sandwiches

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