• 2 lb thick rib eye steak(910 g), boneless, cut into 1-inch (2 1/2 cm) cubes
• 10 cloves garlic, minced
• 3 tablespoons brown sugar
• 5 tablespoons soy sauce, divided
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• freshly ground black pepper, to taste
• 1 tablespoon granulated sugar
• 2 tablespoons white vinegar
• 2 tablespoons water
• 1 red onion, sliced into rings
• 2 bunches watercress
• 3 roma tomatoes, sliced
• 2 tablespoons vegetable oil
• fresh cilantro, for garnish
• white rice, cooked, for serving
• 
  
• Method
• In a large bowl, combine the beef, garlic, brown sugar, 3 tablespoons of soy sauce, oyster sauce, fish sauce, and black pepper. Toss to combine. Let marinate at room temperature for 30 minutes.
• In small bowl, combine the granulated sugar, remaining 2 tablespoons of soy sauce, white vinegar, and water. Add the red onion slices and coat the red onions in the dressing thoroughly. Set aside to soak.
• On a platter, arrange the watercress and tomato slices.
• Preheat a large wok or skillet over high heat, then add the vegetable oil. When the oil is shimmering, swirl the oil around in the pan. Add half of the beef cubes and sear on all sides, shaking the pan, until the meat is slightly charred and medium rare, 3-5 minutes. Set the meat aside and repeat with remaining beef.
• Arrange the beef on the bed of watercress and tomatoes. Top with the dressed red onions and fresh cilantro.
• Serve with domed white rice. For a full meal, serve alongside Vietnamese crepes, spring rolls, and banh mi sandwiches.
• Enjoy!

• 1 teaspoon unflavored gelatin
• 1 tablespoon cold water
• 1 ½ cups heavy cream(360 mL)
• ¼ cup sugar(50 g)
• ¼ teaspoon vanilla extract
• 
  
• Method
• Sprinkle gelatin over the water. The gelatin will absorb the water and dissolve, in a process called “blooming.”
• In a small saucepan, combine heavy cream with sugar and cook over medium until it’s at the scalding point, or just under a boil.
• Once the cream has almost reached the boiling point, remove from heat and add vanilla extract and bloomed gelatin. Stir until fully dissolved.
• Strain panna cotta mixture into desired serving tempered glasses.
• Allow cream to come to room temperature before chilling in the fridge for 2-4 hours, or until the cream is firm in texture.
• Top with berries and honey.
• Enjoy!

• 1 tablespoon olive oil
• 1 yellow onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 lime, juiced
• 1 cup shredded chicken(125 g)
• 1 can black beans, drained and rinsed
• 1 cup ground beef(200 g), cooked
• 10 flour tortillas
• 2 cups cheese blend(200 g)
• 1 large egg, beaten
• oil, for frying
• fresh cilantro, for serving
• sour cream, for serving
• guacamole, for serving
• salsa, for serving
• 
  
• Method
• In a large pan over medium heat, add the olive oil, onion, red and green bell pepper, salt, pepper, paprika, chili powder, cumin, garlic powder, and dried oregano. Mix to combine.
• Add the lime juice and cook the vegetables until soft, about 5 minutes.
• Seperate the vegetables in three medium bowls.
• To one bowl, add the shredded chicken. To another bowl, add the black beans. To the last bowl, add the ground beef.
• Stir each bowl until everything is incorporated.
• Cut a tortilla in half with a pizza cutter or knife.
• Put a spoonful of one of the fillings in the center of the tortilla half and sprinkle with cheese.
• Fold each corner over the middle, forming a triangle.
• Flip the tortilla triangle over so the seam is down.
• Brush the edge of the tortilla with egg wash and press with a fork to seal.
• Repeat with the remaining tortillas and fillings.
• In a deep pan, heat two inches of oil to 350°F (180°C).
• Once the oil is hot, place 2-3 tortilla triangles in the pan and cook on each side for 3 minutes, or until golden brown.
• Drain the triangles on a rack
• Serve with cilantro, sour cream, guacamole, and salsa.
• Enjoy!

• 2 cups buttermilk(480 mL)
• 2 tablespoons hot sauce
• 1 tablespoon McCormick® Smokehouse Maple Seasoning, divided, plus 2 teaspoons
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons kosher salt, divided
• 1 teaspoon ground black pepper, divided
• 8 chicken drumsticks
• 1 cup panko bread crumbs(50 g)
• 1 cup corn flakes cereal(30 g), crushed
• nonstick cooking spray, for greasing
• 
  
• Method
• In a large bowl, whisk together the buttermilk, hot sauce, 2 teaspoons of smokehouse maple seasoning, the onion powder, garlic powder, 1 teaspoon of salt, and ½ teaspoon of pepper.
• Add the drumsticks to the marinade and turn to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours.
• Preheat the oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top.
• In a separate large bowl, whisk together the panko, crushed corn flakes, remaining tablespoon of smokehouse maple seasoning, remaining teaspoon of salt, and remaining ½ teaspoon of pepper.
• Remove the chicken from the marinade and pat dry with paper towels. Add the drumsticks to the panko mixture and turn until well coated, pressing the breading into the chicken. Set the chicken on the prepared baking sheet.
• Bake for 50 minutes, turning halfway, until golden brown and crispy and the internal temperature reaches 165°F (75°C).
• Enjoy!

• 4 slices prosciutto
• 1 baguette, sliced on the bias into 8 pieces
• 1 tablespoon olive oil, plus more drizzling
• 1 cup whole milk ricotta cheese(250 g)
• 1 lemon, zested
• kosher salt, to taste
• 1 small zucchini
• freshly ground black pepper, to taste
• 2 cloves garlic cloves, halved
• 2 tablespoons fresh italian parsley, chopped, for garnish
• 
  
• Method
• Preheat the oven to 425°F (220°C).
• Arrange the prosciutto slices in a single layer on a baking sheet. Bake for about 6 minutes, flipping halfway, until crispy. Remove from the oven and let cool.
• Add the baguette slices to another baking sheet and drizzle with olive oil on both sides. Toast in the oven for 7–10 minutes, flipping halfway, until golden brown. Remove from the oven and let cool.
• Meanwhile, add the ricotta, 1 tablespoon olive oil, the lemon zest, and a pinch of salt to a food processor. Blend until whipped and creamy, about 2 minutes.
• Use a vegetable peeler to thinly slice the zucchini into ribbons. Transfer to a medium bowl and toss with pepper, salt, and a drizzle of olive oil.
• When ready to assemble, rub each toasted baguette slice on both sides with the cut side of a garlic clove.
• Spread about 2 tablespoons of the whipped ricotta onto each piece of toast. Wrap the zucchini ribbons around your fingers to curl, then place on the ricotta-topped toast. Top each piece with a crumbled half-slice of crispy prosciutto. Garnish with the parsley, salt, and pepper.
• Enjoy!

• 2 lb medium butternut squash(910 g), peeled, seeded, roughly chopped
• 1 medium yellow onion, roughly chopped
• 4 cloves garlic
• olive oil, to taste
• 3 cups vegetable broth(720 mL)
• ½ teaspoon ground ginger
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon paprika
• ⅛ teaspoon cayenne pepper
• 1 ½ teaspoons sea salt
• ¼ teaspoon black pepper
• ½ teaspoon fresh thyme
• ¼ cup coconut milk(60 mL)
• 
  
• Method
• Add the butternut squash, onion, and garlic to a slow cooker. Drizzle with olive oil and add vegetable broth, ginger, cumin, coriander, paprika, cayenne, salt, and pepper.
• Cover and cook on high heat for 4 hours.
• Using a hand blender, blend the ingredients until smooth, or transfer to a standard blender or food processor and carefully puree.
• Add the thyme and coconut milk and blend to incorporate.
• Garnish with pumpkin seeds and chives, if desired.
• Enjoy!

• 8 lb bone-in lamb roast with fat cap(3.8 kg)
• 12 cloves garlic, divided
• ½ cup olive oil(120 g)
• ⅓ cup whole grain mustard(80 g), plus more for serving
• 1 lemon, juiced
• 10 sprigs fresh rosemary, stemmed and leaves finely chopped, plus whole sprigs for serving
• 10 sprigs fresh thyme, stemmed and leaves finely chopped, plus whole sprigs for serving
• 1 ½ tablespoons sea salt
• 1 tablespoon freshly ground black pepper
• ¾ cup dry white wine(180 mL)
• 2 ½ lb yukon gold potato(1.2 kg), halved
• flaky sea salt, for sprinkling
• 
  
• Method
• 2-3 hours before roasting, prepare the lamb. Use a small, sharp knife to make 15 to 20 incisions, each about 2 inches (5 cm) deep, through the fat cap on top of the meat. Thinly slice 3 cloves of garlic and use your fingers to press the slices into the incisions.
• In a blender, combine the remaining 9 garlic cloves, the olive oil, mustard, lemon juice, rosemary leaves, thyme leaves, salt, and pepper. Blend until a paste forms.
• Spread the paste evenly all over the lamb. Let marinate at room temperature for 2 to 3 hours.
• Preheat the oven to 425°F (220°C).
• Place the lamb on a roasting rack in a roasting pan and pour the wine into the bottom of the pan. Roast for 15 minutes.
• Remove the pan from the oven and reduce the heat to 325°F (160°C).
• Arrange the potatoes, cut side down, in the roasting pan and place the lamb on the rack on top. Roast for 2 hours, tossing the potatoes and basting the lamb with the roasting liquid halfway through.
• Transfer the potatoes to a platter, baste the lamb again with the remaining pan juices, and return the lamb to the oven. Continue to roast, basting often, until an instant-read thermometer inserted into thickest part of the leg reaches 130°F (for medium-rare), 45 minutes to 2 hours more, depending on thickness. (As a general rule, the lamb should roast 20 minutes per pound for medium-rare).
• Transfer the lamb to a platter and set aside to rest for 20 minutes. While the lamb rests, return the potatoes to the roasting pan, season with flaky salt, and warm in the oven until just heated through, about 20 minutes. Return the potatoes to the serving platter.
• Carve the lamb into ½-inch (1 cm) thick slices and arrange on the platter with the potatoes, garnished with rosemary and thyme sprigs. Serve with whole grain mustard alongside.
• Enjoy!

• 2 cups chicken(250 g)
• 1 tablespoon flour
• 2 teaspoons salt
• 1 tablespoon garam masala
• 1 tablespoon turmeric
• 1 tablespoon paprika
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 green chiles, chopped
• ½ cup tomato(100 g), in their juices
• 2 tablespoons tomato puree
• ¾ cup plain yogurt(200 g)
• 
  
• Method
• Place the chicken pieces in the slow cooker and coat well with the flour and salt.
• Throw in the garam masala, turmeric, paprika, onions, garlic, chillies, chopped tomatoes and tomato puree and mix together.
• Slow cook on high for 3 hours.
• After 3 hours, stir in the plain yogurt. Serve with rice and top with chopped coriander.
• Enjoy!

DOUGH

• ½ cup unsalted butter(115 g), melted
• 2 cups whole milk(480 mL), warm to the touch
• ½ cup granulated sugar(100 g)
• 2 ¼ teaspoons active dry yeast
• 5 cups flour(625 g), divided
• 1 teaspoon baking powder
• 2 teaspoons salt

FILLING

• ¾ cup butter(170 g), softened
• ¾ cup light brown sugar(165 g)
• 2 tablespoons ground cinnamon

FROSTING

• 4 oz cream cheese(55 g), softened
• 2 tablespoons butter, melted
• 2 tablespoons whole milk
• 1 teaspoon vanilla extract
• 1 cup powdered sugar(120 g)
• 
  
• Method
• Generously butter two disposable foil pie/cake pans.
• In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
• Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
• Add 4 cups (500g) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.
• Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
• After 1 hour, the dough should have nearly doubled in size.
• Remove the towel and add an additional ¾ cup (95g) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
• Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
• Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
• Spread the softened butter evenly over the dough.
• Sprinkle evenly with brown sugar and a generous sprinkling of cinnamon.
• Press the mixture into the butter.
• Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
• Cut the log in half, then divide each half into 7 evenly sized pieces. About 1½ inches (8cm) thick each.
• Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
• Preheat oven to 350˚F (180˚C).
• To prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, whole milk, vanilla, and powdered sugar, until smooth.
• Remove plastic wrap. Bake the cinnamon rolls in a preheated oven for 25-30 minutes, until golden brown.
• While still warm, drizzle evenly with frosting.
• Enjoy!

• 1 ½ cups water(360 mL), warm
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 packet active dry yeast
• 4 ½ cups flour(565 g)
• 3 tablespoons oil, divided
• ⅔ cup baking soda(120 g)
• 2 eggs, beaten
• coarse salt
• 
  
• Method
• In a bowl, mix water, salt, and sugar until combined. Add yeast, and let rest 5 minutes until yeast starts to foam.
• Add flour and 2 tablespoons of oil, and mix thoroughly until a dough forms.
• Remove the dough and use the remaining oil to cover the bowl.
• Cover bowl with plastic wrap, and leave in a warm place for 1 hour.
• Preheat oven to 450°F (230°C).
• Cut dough into 8 pieces and roll them out into thin ropes, twisting the two ends to form a pretzel shape.
• Add baking soda to a large pot of water, and bring to a rolling boil. Boil each pretzel for 30 seconds per side.
• Transfer pretzels to a baking sheet, brush with egg wash, and sprinkle with salt. Bake for 10-15 minutes, until golden brown.
• Enjoy!