All Recipes

Melted chocolate and butter join a whipped egg mixture to make these brownie-style cookies. The cocoa and optional espresso powder are used once in the dry mixture. Portion consistently and let the baked cookies settle on their trays before moving them.

Sweet potato cubes and sausage are finished in a honey, soy and garlic glaze. Cook the sausage according to whether the package is raw or fully cooked, and soften the potatoes before reducing the sugary sauce. The covered potato stage may need a little water to prevent scorching.

Raw breakfast sausage, baking mix, cheese and well-drained tomatoes form these oven-baked sausage balls. Drain the tomato-chili mixture before measuring it into the bowl and keep the portions small and even. Check the meat temperature rather than assuming a browned cheese surface means the centers are ready.

Frozen shredded hash browns form the base of this egg, sausage and cheddar casserole. The sausage must already be cooked before assembly. Check the center temperature rather than relying on a browned cheese topping.

Day-old baguette slices are dipped in a chickpea-flour batter and pan-cooked until the coating is set. Finely chopped onion and chili distribute through the thin coating. Add kala namak after cooking and serve the toast promptly with your chosen accompaniment.

Chicken cubes are coated with a honey, lime and coconut-aminos sauce, then served with cooked rice and green beans. This sauce has no starch thickener. Reduce it gently to a light glaze rather than waiting for the dense texture of a cornstarch-based takeout sauce.

A hollowed Italian loaf holds chopped shrimp, cream cheese, mozzarella and garlic. Cook the seafood filling before loading the bread, then finish it in the oven. The supplied ingredients contain shrimp but no crab, so this version is described as shrimp-stuffed bread.

Pan-cooked chicken is finished with crumbled feta and honey warmed with chili flakes and cider vinegar. The cheese is added at serving, not baked into a sauce. Cook the chicken first, then use the separate honey pan to control sweetness and heat without burning the glaze.

Frozen corn heats in honey butter before cream cheese is stirred through it. Let moisture from the corn reduce before adding the dairy so the sauce coats the kernels rather than turning soupy. This is a small stovetop side with separate vegetable-heating and sauce-finishing stages.