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These simple ingredients come together in a airy, flavorful centerpiece! INGREDIENTS 1 large sweet onion, diced 1 tablespoon olive oil 1 pinch baking soda 1 ounce Parmesan cheese, grated (1/2 cup) 3 tablespoons gluten-free flour blend (King Arthur, or Namaste) ¼ teaspoon ground calabrian chili, or paprika ¼ teaspoon salt ¼ teaspoon cayenne pepper ¼ teaspoon black pepper 5 tablespoons unsalted butter, divided 1 ⅓ cups low fat milk 6 ounces cheddar cheese, shredded (1 1/2 cups) 6 large eggs, separated ¼ teaspoon cream of tartar NOTE: You can substitute ¼ of all-purpose flour for the 3 tablespoons of gluten-free flour in this recipe. INSTRUCTIONS In a medium skillet over medium-low heat, add olive oil, 1 tablespoon of butter, onions, a pinch of salt & pepper, and baking soda. Cook; stirring frequently until onions are a deep golden brown. Remove from heat, put into to a separate dish to allow to cool. Set aside. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8-inch round (2-quart) soufflé dish with vegetable oil spray, then sprinkle with 2 tablespoons Parmesan. Combine flour, calabrian chili or paprika, salt, cayenne, pepper in bowl. Melt butter in small saucepan over medium heat. Stir in flour mixture and cook for 1 minute. Slowly whisk in milk and bring to simmer. Cook, whisking constantly, until mixture is thickened and smooth, about 1 minute. Remove pan from heat and whisk in cheddar and 5 tablespoons Parmesan, and caramelize onions until melted and smooth. Let cool for 10 minutes, then whisk in egg yolks. Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, 3 to 4 minutes. Add cheese mixture and continue to whip until fully combined, about 15 seconds. Pour mixture into prepared dish and sprinkle with remaining 1 tablespoon Parmesan. Bake until risen above rim, top is deep golden brown, and interior registers 170-175 degrees, 35 to 40 minutes. Serve immediately. Enjoy!

Spicy, sweet, and bright! WING INGREDIENTS 4 pounds chicken wings, halved at joints, wingtips discarded 2 tablespoons baking powder ¾ teaspoon salt SAUCE INDREDIENTS 1/2 cup honey 3 tablespoons sriracha Zest and juice from 1 blood orange 1 tablespoon minced Calabrian chili 1 tablespoons ground Calabrian chili 1 tablespoon olive oil 2 garlic cloves, minced 1 teaspoon ground cayenne pepper (more or less to taste) 1/2 teaspoon salt NOTE: For milder wings, reduce the amount of ground cayenne in the sauce by half. Feel free to substitute other citrus for the blood orange. DIRECTIONS Adjust oven racks to upper-middle and lower-middle positions and heat oven to 250 degrees. Set a greased wire rack in aluminum foil–lined rimmed baking sheet. Pat wings dry with paper towels and transfer to 1-gallon zipper-lock bag. Combine baking powder and salt, add to wings, seal bag, and toss to evenly coat. Arrange wings, skin side up, in single layer on prepared wire rack. Bake wings on lower-middle oven rack for 30 minutes. While the wings are baking, whisk all sauce ingredients together in a large bowl, set aside. Move wings to upper-middle rack, increase oven temperature to 425 degrees, and roast until wings are golden brown and crispy, 35 to 45 minutes longer, rotating sheet halfway through baking. Remove sheet from oven, toss wings in sauce and bake on upper rack for another 2 to 5 minutes, until glaze is set. Remove from oven and let cool for 5 minutes on rack. Enjoy!

Bright curry and sweet squash in a cozy bowl. Makes 6 servings INGREDIENTS 2 teaspoons avocado oil, or neutral flavored vegetable oil 3 scallions, white parts minced, green parts sliced thin 6 tablespoons minced fresh cilantro 3 tablespoons red curry paste ½ teaspoon ground cayenne pepper (optional) 4 teaspoons coconut aminos 1/4 teaspoon msg (optional) 4 cups chicken bone broth 3 ½ cups coconut milk (2 cans) 1½ pound boneless, skinless chicken breasts, trimmed, halved lengthwise, and cut into 1/4-inch slices 1 honeynut squash, seeded, quartered, and sliced thin 3 tablespoons lime juice (2 limes) Note: You will need 2 cans of coconut milk. The soup will separate as it sits. If reheating, whisk well to recombine before serving. You can substitute acorn squash, delicata squash, peeled butternut squash, sweet potato, or carrots for the honeynut squash. DIRECTIONS Heat oil in large saucepan over medium heat until shimmering. Add scallion whites, 3 tablespoons cilantro, curry paste, and cayenne and cook until fragrant, about 1 minute. Stir in 2 teaspoons coconut aminos, msg, broth, and coconut milk and bring to boil over high heat. Cover, reduce heat to low, and simmer for 5 minutes. Increase heat to medium-high, add chicken and squash, and cook until chicken is no longer pink and squash is tender, about 5 minutes. Remove soup from heat and stir in lime juice and remaining 2 teaspoons coconut aminos. Portion soup into serving bowls and sprinkle with scallion greens and remaining 3 tablespoons cilantro.
Enjoy!

I've had my jar of vanilla extract going for 20 years. Over time, the vanilla builds flavor becoming richer than what you can buy. Ina Garten has had her batch going for about 40 years. The type (s) of vanilla beans you use it up to you, you can make your extract with a single variety or a blend of different vanilla beans. I like a mix of Madagascar, Ugandan, and Tahitian beans. You can substitute bourbon for the vodka, you don't have to use top shelf alcohol because some of the nuances will get lost, but do not use the cheap stuff, the quality will come through. INGREDIENTS 8 vanilla beans 8 ounces of vodka DIRECTIONS Place vanilla beans vertically in an 8 ounce wide-mouth glass jar. Pour vodka over the vanilla beans and seal jar. Store in a cool, dark place, like your pantry or cupboard. Shake jar once a week for 3 months. It should be ready to use. Top the jar off with more vodka to cover the beans. Enjoy! Notes: If you want to make something with vanilla seeds in it, snip off the end of one of the extract vanilla beans from the jar and you can squeeze it out like toothpaste. You can return the squeezed bean to the jar because it still has flavor to give to the extract. I cut my squeezed beans in half so I can tell them apart from my whole beans. You can also use one of your beans from the extract in a recipe that calls for a whole bean, but if you steep the bean in anything do not return it to your extract or you will contaminate it. You can use a higher bean to vodka ratio. Over the years your vanilla extract will increased in strength, use it to taste. Every summer I strain out my jar of extract, remove the halved vanilla beans, then put the whole beans and extract back into the jar with some new beans, and top it off with more vodka so it will be ready in time for fall baking. The halved beans you remove can be dried out and used as potpourri.

This kicks apple butter's ass! Makes about 12 cups INGREDIENTS 12 pounds ripe peaches, pitted 3 cups sugar 1/3 cup bottled lemon juice a pinch of salt 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cardamom 1/2 teaspoon ground ginger NOTE: Leave the peach skins on in this recipe, they add flavor. Feel free to adjust the spices to your taste, or omit them for plain peach butter. DIRECTIONS Set canning rack in large pot, jars in rack, and add water to cover by 1 inch. Bring to simmer over medium-high heat, then turn off heat and cover to keep hot. In a blender, in batches, blend pitted peaches until smooth. Pour peach puree into a large Dutch oven. Combine with lemon juice, sugar, and salt. Bring mixture to a boil over medium heat, reduce to a simmer over medium low heat stirring occasionally, scraping the bottom of the pot with a spatula. Cook until thickened, and a dollop of peach butter on a plate doesn't weep juice around its perimeter, about 3 hours. Stir in spices, cook for 5 more minutes. Place dish towel flat on counter. Using jar lifter, remove jars from pot, draining water back into pot. Place jars upside down on towel and let dry for 1 minute. Using a funnel, ladle peach butter into hot jars, leaving 1 inch headspace. For long-term storage: While jars are hot, wipe rims clean, add lids, and screw on rings until fingertip-tight; do not overtighten. Return pot of water with canning rack to boil. Lower jars into water, cover, bring water back to boil, then boil for 10 minutes. Remove jars and place on a clean kitchen towel, let cool overnight. Can be stored in a cool, dark place for up to 1 year. Enjoy!

Beautifully sweet peaches highlighted with vanilla and a touch of honey. Makes 4 quart size jars INGREDIENTS 6 cups water 3 1/2 cups sugar 1/2 cup honey 6 pounds ripe but firm yellow peaches, peeled, pitted, and quartered 4 vanilla beans, split lengthwise NOTE: Do not use white peaches here; they are not acidic enough for safe canning using this recipe. DIRECTIONS Set canning rack in large pot, place four 1-quart jars in rack, and add water to cover by 1 inch. Bring to simmer over medium-high heat, then turn off heat and cover to keep hot. Bring water, sugar honey to boil in Dutch oven over high heat, stirring to dissolve sugar. Place dish towel flat on counter. Using jar lifter, remove jars from pot, draining water back into pot. Place jars upside down on towel and let dry for 1 minute. Gently pack hot peaches into hot jars. Place one vanilla bean into each jar. Ladle syrup over peaches to cover, leaving 1 inch headspace. Slide wooden skewer along inside of jar, pressing slightly on peaches to remove air bubbles, and add extra juice as needed. There will be syrup leftover. For long-term storage: While jars are hot, wipe rims clean, add lids, and screw on rings until fingertip-tight; do not overtighten. Return pot of water with canning rack to boil. Lower jars into water, cover, bring water back to boil, then start timer. Cooking time will depend on your altitude: Boil 25 minutes for up to 1,000 feet, 30 minutes for 1,001 to 3,000 feet, 35 minutes for 3,001 to 6,000 feet, or 40 minutes for 6,001 to 8,000 feet. Turn off heat and let jars sit in pot for 5 minutes. Remove jars from pot and let cool for 24 hours. Remove rings, check seal, and clean rims. (Jars can be stored for up to 1 year.) Enjoy!

Rich, chewy, full of toasty butterscotch flavor, and loaded with more nuts than a gun shop on a rainy day; these bars are sweet, salty, and addictive! INGREDIENTS 2 ¼ cups (11¼ ounces) all-purpose flour 1 ¼ teaspoons table salt ½ teaspoon baking powder 12 tablespoons salted European butter 1 ¾ cups packed (12¼ ounces) light brown sugar 3 large eggs ½ cup corn syrup 2 tablespoons vanilla extract 3/4 cup pecans, toasted and chopped coarse 3/4 cup walnuts, toasted and chopped coarse 2/3 cup (4 ounces) milk chocolate chips ½ teaspoon flakey sea salt DIRECTIONS NOTE: Use a metal baking pan; using a glass baking dish may cause the blondies to overbake. Toast the nuts on a rimmed baking sheet in a 350-degree oven until fragrant, 8 to 12 minutes, stirring them halfway through. Adjust oven rack to middle position and heat oven to 350 degrees. Grease and line13 by 9-inch baking pan with parchment paper; grease the parchment with vegetable oil spray. Whisk flour, table salt, and baking powder together in medium bowl. Heat butter in large Dutch oven over medium-high heat until melted, about 2 minutes. Continue to cook, swirling pot and stirring constantly with rubber spatula, until butter is dark golden brown and has nutty aroma, 1 to 3 minutes longer. Remove pot from heat. Add sugar to hot butter and whisk until combined, allow to cool slightly, Add eggs, corn syrup, and vanilla and whisk until smooth. Using rubber spatula, stir in flour mixture until fully incorporated. Stir in nuts and chocolate chips. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle with sea salt. Bake until top is deep golden brown and springs backs when lightly pressed, 35 to 40 minutes, rotating pan halfway through baking (blondies will firm as they cool). Let blondies cool completely in pan on wire rack, about 2 hours. Using parchment overhang, lift blondies out of pan and transfer to cutting board. Remove parchment. Cut into 24 bars. (Blondies can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days.) Enjoy!

Wholesome, sweet, and nutty; just like a Nonna. Makes 24 bars INGREDIENTS 2 cups unsalted, mixed nuts (I used pistachios, hazelnuts, almonds, and walnuts) ½ cup pine nuts 2 ½ cups (7 1/2 ounces) old-fashioned rolled oats 1 cup shredded coconut 1 cup whole dates, pitted 1 cup packed (7 ounces) brown sugar 1 teaspoon sea salt ½ cup avocado oil 2 teaspoons ghee (optional, for buttery flavor) 3 tablespoons water 1 tablespoon vanilla extract ½ teaspoon ground cinnamon 2 cups (2 ounces) Rice Krispies cereal DIRECTIONS Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Lightly spray foil with vegetable oil spray. Pulse all of the nut, (except for the pine nuts) in food processor until finely chopped, 8 to 12 pulses. Spread h chopped nuts, pine nuts, oats, and coconut on rimmed baking sheet and toast until lightly browned and fragrant, 12 to 15 minutes, stirring halfway through toasting. Reduce oven temperature to 300 degrees. While oat mixture is toasting, process dates, sugar, and salt in food processor until dates are very finely ground, about 15 seconds. With processor running, add oil, water. ghee, vanilla, and cinnamon. Continue to process until homogeneous paste forms, about 1 minute longer. Transfer paste to large, wide bowl. Add warm oat mixture to bowl and stir with rubber spatula until well coated. Add cereal, and stir gently until ingredients are evenly mixed. Transfer mixture to prepared pan and spread into even layer. With a rubber spatula, press and smooth very firmly into an even layer, especially at edges and corners, until granola is level and compact. Bake granola until fragrant and just beginning to brown around edges, about 25 minutes. Transfer pan to wire rack and let cool for 1 hour. Using foil overhang, lift granola out of pan. Return to wire rack and let cool completely, about 1 hour. Discard foil and transfer granola to cutting board. Using chef's knife, cut granola in half crosswise to create two 6½ by 9-inch rectangles. Cut each rectangle in half to make four 3¼ by 9-inch strips. Cut each strip crosswise into 6 equal pieces. (Granola bars can be stored at room temperature for up to 3 weeks.) Enjoy!

Spicy, sweet, tangy, and fruity; these ribs will melt in your mouth. INGREDIENTS For the Ribs 5 pounds (2 racks) pork spareribs, trimmed, and membrane removed 1/3 cup raw sugar 2 tablespoon kosher salt 2 tablespoons ground Calabrian chilis 1 tablespoon tangerine zest 1 tablespoon olive oil 2 teaspoons garlic power 1 teaspoon cayenne pepper 1/2 teaspoon baking soda For the Glaze 1/2 cup honey 3 tablespoons sriracha Zest and juice from 1 large or 2 small tangerines 2 tablespoons ground Calabrian chili 1 tablespoon olive oil 2 garlic cloves, minces 1 teaspoon ground cayenne pepper (more or less to taste) 1/2 teaspoon salt NOTE: You can substitute and equal amount of Calabrian chili flakes, or paste for the ground Calabrian chili called for in the recipe. Do not substitute regular chili powder in the recipe; it's a blend of spices and will create a different flavor. Do not use fresh garlic in the sous vide, only in the glaze; you can use garlic powder in the glaze. Feel free to try different citrus in this recipe; grapefruit, blood orange, or Meyer lemon would also be good here. For less spicy ribs, omit the cayenne pepper. DIRECTIONS In a small bowl, whisk together sugar, salt, Calabrian chili, zest, garlic powder, cayenne, and baking soda. Set aside. Set sous vide to 160 degrees. Places rib portions in vacuum bags , and sprinkle meat evenly with sugar mixture, drizzle with olive oil, and vacuum seal the bags. Place in sous vide, and cook for 48 hours. When ribs are done cooking, set oven rack 4 inched from broiler, and set boiler to high. In a small bowl, whisk together all of the ingredients for the glaze until evenly combined. Remove ribs from bags, and drain off liquid. Line a large rimmed baking sheet with foil, and place a wire cooking rack inside. Place ribs on rack, meaty side down. Brush ribs with half of the glaze. Place in oven and broil until glaze it bubbling, and just starts to brown ( about 4-7 minutes). remove from oven, and carefully flip ribs over, brush remaining glaze over the top and broil for another 4-7 minutes, until glaze is bubbling, and just starting to brown. Remove from oven, and serve. Enjoy!

Full of peanut butter cups, dark chocolate, and peanut butter swirls; this is a warm hug in a bowl. INGREDIENTS Cake 1 cup (125 grams) all-purpose flour 2/3 cup (150 grams) light brown sugar 1 teaspoon baking powder 1/4 cup (20 grams) cocoa powder 1/2 teaspoon flaky sea salt 1/2 cup (120 milliliters) milk 1 large egg 1/3 cup (80 grams) unsalted butter, melted 1 teaspoon vanilla extract 1/2 cup (150 grams) peanut butter cups, chopped to 1/2 inch chunks 1/2 cup (75 grams) bittersweet chocolate chips, or roughly chopped chocolate 1/2 cup creamy peanut butter, for swirling Sauce 1/4 cup (20 grams) cocoa powder 2/3 cup (150 grams) light brown sugar 1 cup (250 milliliters) boiling water 1/2 teaspoon instant coffee powder 1/4 teaspoon sea salt DIRECTIONS Heat the oven to 350°F (180°C). Grease a deep 9x13-inch baking dish. To make the cake, add the flour, sugar, baking powder, cocoa powder and salt to a large bowl and whisk to break up any lumps. In a medium bowl, combine the milk, egg, butter, and vanilla and pour this into the flour mixture. Stir until the batter is smooth and without large lumps. Gently fold in the chopped peanut butter cups and chocolate chips, then pour the batter into the prepared dish. Swirl in peanut butter; dollop several spoonfuls across the top and swirl them into the batter with a knife. Don’t worry about making it look perfect, as it will get messed up a bit in the next step. Set aside. To make the sauce, add the cocoa powder, sugar, boiling water, and coffee powder to a medium bowl and stir together with a fork, removing any lumps. Pour the liquid carefully on top of the cake batter–it will look very strange at this point, but don’t worry or try to mix it in. Bake until the cake is puffy and just set. A toothpick poked in the center will show chocolate sauce and some crumbs. Start checking at 15 minutes if using a metal pan. It can take up to 28 to 35 minutes in a smaller or thicker pan. There’ll be a pool of chocolate sauce underneath once you break the crust. Serve hot. Leftovers can be refrigerated, and you can reheat portions in the microwave. Enjoy!

Spicy, sweet, and crispy. WING INGREDIENTS 4 pounds chicken wings, halved at joints, wingtips discarded 2 tablespoons baking powder ¾ teaspoon salt SAUCE INDREDIENTS ¼ cup honey ¼ cup yellow mustard ¼ cup mango chutney 1 tablespoon grated fresh ginger 2 garlic cloves, minced 1 tablespoon curry powder 1 teaspoon cayenne pepper Salt NOTE: For milder wings, reduce the amount of ground cayenne in the sauce by half. DIRECTIONS Adjust oven racks to upper-middle and lower-middle positions and heat oven to 250 degrees. Set a greased wire rack in aluminum foil–lined rimmed baking sheet. Pat wings dry with paper towels and transfer to 1-gallon zipper-lock bag. Combine baking powder and salt, add to wings, seal bag, and toss to evenly coat. Arrange wings, skin side up, in single layer on prepared wire rack. Bake wings on lower-middle oven rack for 30 minutes. While the wings are baking, process honey, mustard, chutney, ginger, garlic, curry powder, cayenne, and 1/2 teaspoon salt in food processor until smooth; transfer to large bowl. set aside. Move wings to upper-middle rack, increase oven temperature to 425 degrees, and roast until wings are golden brown and crispy, 35 to 45 minutes longer, rotating sheet halfway through baking. Remove sheet from oven, toss wings in sauce and bake on upper rack for another 2 to 5 minutes, until glaze is set. Remove from oven and let cool for 5 minutes on rack. Enjoy!

Spicy, sweet, and crispy. WING INGREDIENTS 4 pounds chicken wings, halved at joints, wingtips discarded 2 tablespoons baking powder ¾ teaspoon salt SAUCE INGREDIENTS 1 tablespoon toasted sesame oil, or chili oil 1 teaspoon garlic, minced to paste 1 teaspoon grated fresh ginger ¼ cups water 3 tablespoons sugar 3 tablespoons gochujang 1 tablespoon soy sauce 1/2 teaspoon ground cayenne NOTE: For milder wings, omit the ground cayenne in the sauce. DIRECTIONS Adjust oven racks to upper-middle and lower-middle positions and heat oven to 250 degrees. Set a greased wire rack in aluminum foil–lined rimmed baking sheet. Pat wings dry with paper towels and transfer to 1-gallon zipper-lock bag. Combine baking powder and salt, add to wings, seal bag, and toss to evenly coat. Arrange wings, skin side up, in single layer on prepared wire rack. Bake wings on lower-middle oven rack for 30 minutes. While the wings are baking, combine sesame oil, garlic, and ginger in large bowl and microwave until mixture is bubbly and garlic and ginger are fragrant but not browned, 40 to 60 seconds. Whisk in ¼ cup water, sugar, gochujang, cayenne and soy sauce until smooth; set aside. Move wings to upper-middle rack, increase oven temperature to 425 degrees, and roast until wings are golden brown and crispy, 35 to 45 minutes longer, rotating sheet halfway through baking. Remove sheet from oven, toss wings in sauce and bake on upper rack for another 2 to 5 minutes, until glaze is set. Remove from oven and let cool for 5 minutes on rack. Enjoy!