In spite of his Irish tendencies to worry and brood, R. B. pretends to think of himself as an upbeat guy who genuinely wants to like things. Even so, he’s given up on grilled shrimp-stuffed jalapeño peppers. It’s hard to cook a raw shrimp tucked inside a pepper unless the pepper is roasted to bitter death. Cheesy alligator snouts—broiled and blistered jalapeños with melted cheese—never disappoint. Broil or toaster-oven these treats and all they need as garnish is plenty of cold beer. Serve the broiled snouts as a conversation-starting appetizer, whole and hot from the oven, or sliced and set in little tortilla scoops. Serve them as a side to a Mexican feast paired with Cheater Carne Adovada Alinstante (page 56). Jalapeños are usually tolerably hot, although it’s impossible to know until you take a bite. Satisfy all your guests with a combination of hot green jalapeños and the mild mini red and yellow sweet bell peppers.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.