Um, hello baked chicken wings! The key to getting your chicken wings nice and crisp when baked is to cook them on a rack on top of your baking sheet. If you don't have a rack you can place them directly onto the baking sheet, but add a little oil to your wings to prevent sticking.
The sauce comes together in a pinch. If you're like us and enjoy a little spice, add the chili paste. You can find it in your local grocery store in the Asian foods aisle. If you don't like spice - no worries, just leave it out! Either way, you're going to love these flavorful wings!
For a complete video of how we made and photographed these click here.
3 dozen chicken wings
3 large garlic cloves, minced
1 Tbsp freshly grated ginger (plus more if using pre-grated)
3/4 cup honey
1/4 cup rice wine vinegar
6 Tbsp soy sauce
1 cup cubed pineapple
Optional: 1 Tbsp Sambal Oelek chili sauce
1 Tbsp, plus 2 tsp flour
3 Tbsp water
1 Tbsp sesame seeds, white, black, or both
3 scallions, white and green parts chopped
Handful fresh cilantro, roughly chopped
Preheat oven to 400F. In a large bowl toss the chicken wings with salt and pepper, then place on a rack set on top of a rimmed baking sheet. Bake until dark and crunchy, about 45 minutes to 1 hour.
While the wings are baking prepare the sauce. In a medium sauce pan add garlic, ginger, honey, rice wine vinegar, soy sauce, and chili sauce if using. Bring to a boil and cook for about 6-8 minutes or until sauce begins to thicken. Stir in pineapple and reduce heat to medium.
In a small bowl create a slurry with the flour and water (this will help prevent the flour from creating lumps when added to the sauce). Whisk in the flour slurry and continue to cook until the sauce thickens, about 5 minutes. Set aside.
When the wings are done remove from oven and toss with sauce, sesame seeds, and scallions. Serve on a platter and sprinkle fresh cilantro.
We cannot get enough sweet potatoes and all of their natural goodness. This recipes is the perfect accompaniment to any protein, and couldn't be easier to throw together!
2 lbs sweet potatoes, washed and cut into 2 inch pieces
¼ cup pure maple syrup, plus 1 Tbsp
2 Tbsp extra virgin olive oil
Salt and pepper
1/3 cup tahini
3 Tbsp white wine vinegar
1 small garlic clove, minced
3 Tbsp water
½ cup shaved feta cheese (feta in brine is best or ricotta salata)
¼ cup toasted pecans
2 Tbsp pomegranate seeds
Preheat oven to 400 F.
Arrange sweet potatoes in even layer on large baking tray, being careful not to overlap. In small bowl combine ¼ cup maple and olive oil. Pour mixture over sweet potatoes, and toss to coat. Bake for approximately 30 minutes or until golden brown, flipping halfway through.
Meanwhile make the tahini dressing by adding tahini, vinegar, garlic, and 1 Tbsp maple syrup to a medium bowl. Whisk to combine then slowly add water until creamy and pourable. You may need to add a bit more water to thin. Season well with salt and pepper.
To serve, arrange roasted sweet potatoes on a platter, drizzle tahini dressing over top. Top with feta cheese, toasted pecans, and pomegranate seeds.
This is not your everyday recipe! These savory cheese waffles are the epitome of a special occasion dish. Sure to impress, these flavors are bold, fresh, and the perfect way to that special someone's heart.
Comte waffles, recipe below
Poached eggs, recipe below
4 oz prosciutto
1 ripe avocado, pitted and sliced
Optional: smoked pepper aioli, recipe below
For the waffles:
2 cups flour
2 tsp baking powder
2 tsp kosher salt
1 ¾ cups whole milk
4 tbsp unsalted butter, melted
1 Egg yolk
2 cups shredded comte or gruyere cheese
1 Tbsp chives, diced
Fresh cracked pepper
In large bowl whisk together flour, baking powder, and salt. In a separate bowl whisk together milk, butter, eggs, and yolk. Pour the milk mixture into the flour and stir just until combined. Fold in cheese.
Heat waffle iron and spray or butter both sides. Add batter carefully and cook until golden brown. Serve immediately with maple syrup, if desired.
For the poached eggs:
6 medium eggs
2 tsp white vinegar
Add vinegar to a medium pot of water and bring to a boil. Once the water begins to boil turn the heat down to medium-low to keep a slight constant simmer, but not boiling.
Crack the eggs into a small bowl. Using a long spoon create a whirlpool with the simmering water, stirring in one direction until it’s spinning around. Carefully drop the egg into the center of the whirlpool. Allow to cook for 3-4 minutes or until whites have cooked completely and yolk is still runny. Remove with a slotted spoon. Season with salt and pepper.
For the aioli:
2 egg yolks
½ tsp Dijon mustard
1 large garlic clove, minced
1 small smoked pepper from jar or 1/2 tsp smoked paprika
½ lemon, juiced
½ - 2/3 sunflower oil or mild oil
Combine the egg yolks, mustard, garlic, pepper, and lemon juice in a large bowl or food processor. If using a bowl, whisk together until smooth and creamy. Very slowly drizzle in the oil in a thin stream while whisking vigorously, or if using a food processor process on high. Be sure to take your time as the sauce will break if you pour the oil too fast. Once oil is incorporated completely and sauce is smooth and creamy season with salt and pepper.
Everyone loves a good cheese board. They are the perfect centerpiece for any gathering, and they couldn’t be easier to put together! Follow these four simple tips to take your cheese board to the next level every.single.time!
1. Select your cheeses:
Create a balanced board by choosing a variety of flavors and textures. If you are unsure start by selecting from these categories:Textures: Smooth, Hard, Crumbly, Creamy, Dry
Flavor Profiles: Tangy, Buttery, Smoked, Nutty, Classic, Unique
Levels of Intensity: Intense, Pungent, Mild, Funky, Medium
Types of Milk: Cow, Goat, Sheep, Combination
Plan for 3-4 ounces per person if other food will be served, or double the amount if you’re just sticking with the cheese platter.We think 3-5 types of cheese is perfect.
3. Be Extra:
More is more when it comes to cheeseboards! Feel free to get creative, but these are our favorite additions:
Breads and Crackers: sliced baguette, variety of crackers, flatbreads, and chips
Spreads: fig jam, quince jam, honey, and mustards
Meats: cured ham, salami, smoked meats, or dried sausage
Fruits: seasonal fresh and dried fruits
Nuts and Seeds: all varieties including candied and spiced
Veggies and Olives: fresh, marinated, roasted, or pickled
4. Have fun!
Fill in empty spaces with fresh herbs, grapes, edible flowers, cherry tomatoes, or anything that makes you happy! Don’t overthink it - you can’t mess it up!
1 ½ pounds skinless, boneless salmon
2 teaspoons Dijon mustard
1 Tbsp mayonnaise
½ cup coarse bread crumbs
3 scallions, sliced white and green parts
1 tablespoon capers, drained
Salt and black pepper
2 tablespoons butter or olive oil
Salt and pepper
4 slices horseradish cheddar
Pickled Red Onions (see recipe for Jenny's Pickled Onions)
Arugula, for serving
Mayonnaise, for serving
Cut the salmon into large chunks, and put about a quarter of it into a food processor with the dijon. Pulse until salmon becomes pasty. Add the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined, leaving small chunks of the salmon. Be careful not make the mixture too fine.
Stir in the mayonnaise, bread crumbs, scallions, capers and some salt and pepper. Shape into four burgers.
Heat oil in a nonstick skillet to medium-high (alternatively you can grill the burgers). Cook each side until golden brown, about 3-4 minutes per side. Be careful not to overcook! Serve with arugula, pickled onions, mayonnaise, and horseradish cheddar.
3 medium avocados, peeled and pitted
1 (13.5 oz) can coconut milk
1 (5.4 oz ) can coconut cream
½ cup, plus 1 Tbsp granulated sugar
1 ½ tsp fresh squeezed lemon juice
Pinch of salt
Optional: ¼ cup toasted sweetened coconut
Chill a loaf pan in the refrigerator for at least 30 minutes.
In a high-speed blender, add the avocados, coconut milk, coconut cream, sugar, lemon juice, and salt. Process until it is a smooth and creamy mixture.
Pour the mixture into the chilled loaf pan and place in freezer overnight, or least up to 5 hours. Remove from freezer and allow to soften for 10 minutes before serving.
This is our all-time favorite cookie recipe! Nat has been making these for Annie and her clients for years, and they couldn't be any simpler. The two secrets are using salted butter and vanilla bean paste. You can certainly substitute vanilla extract, but the paste takes these cookies to the next level. You can find vanilla bean paste online or select grocery stores.
¾ lb good quality salted butter, room temp
1 cup granulated sugar
1 1/2 tsp vanilla bean paste
3 cups all-purpose flour, plus more for dusting
In the bowl of your electric mixer cream together butter and sugar. Add the vanilla bean paste and mix until combined. Slowly add flour with the mixer on low and mix until the dough begins to come together.
Place dough on a lightly floured surface and shape into a round disk. Roll the dough 1/3 inch thick, adding more flour as needed. Using a cooking cutter, cut desired shapes with your dough and place on ungreased cookie sheet. Place cookies in the refrigerator for 15 minutes before baking.
Preheat oven to 350 degrees.
Bake for 15-20 minutes, or until the edges are just slightly golden brown. Depending on the size of your cookies the cooking time will vary.
Allow to cool on the cookie sheet. Drizzle with melted chocolate or use for a killer s'mores!