Ingredients:

• 2 poblano chiles (8 ounces total)
• 6 tablespoons vegetable oil, divided
• 12 (5- to 6-inch-diameter) corn tortillas
• 4 cups salsa verde, divided
• 2 cups shredded roasted chicken, divided
• 3/4 cup sour cream, stirred to loosen, divided
• 6 ounces grated Emmenthal, Muenster, or Mexican Chihuahua cheese (about 1 1/2 cups packed)
• 3 tablespoons chopped fresh cilantro
• Pickled red onions

Directions:

1. Char chiles directly over gas flame or in broiler until blackened all over. Enclose in paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2-inch strips.
2. Preheat oven to 375°F. Heat 2 tablespoons oil in medium skillet over medium heat. Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side, turning with tongs. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas, adding oil to skillet as needed.
3. Spread 1/2 cup salsa over bottom of 8x8x2-inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly, and extending about 1 1/2 inches up sides of dish. Scatter 1 cup chicken over tortillas, then half of poblano strips. Spoon 1 1/2 cups salsa over, spreading evenly. Spoon 1/4 cup sour cream over in small dollops. Cover with 4 tortillas, overlapping slightly. Layer with remaining 1 cup chicken, remaining poblanos, 1 cup salsa, and 1/4 cup sour cream. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining 1/4 cup sour cream. Sprinkle with cheese.
4. Bake casserole until bubbling and cheese is lightly browned, about 35 minutes. Cut into 6 pieces; divide among plates. Sprinkle with cilantro. Spoon pickled red onions alongside; serve.

Ingredients:

• 8 skinless, boneless chicken breasts (about 3 pounds)
• 2 cups plain whole-milk yogurt
• 1 cup coarsely chopped fresh cilantro leaves and stems
• 1/2 large onion, coarsely chopped
• 1/3 cup olive oil plus more for brushing
• 6 garlic cloves, coarsely chopped
• 1 tablespoon fresh lime juice
• 1 tablespoon garam masala
• 2 teaspoons kosher salt plus more for seasoning
• 1 teaspoon freshly ground black pepper
• 1 2"piece fresh ginger, peeled and chopped

Directions:

1. Working with one chicken breast at a time, put chicken between 2 sheets of waxed paper and pound to 1/2" thickness. Transfer chicken breasts to a resealable plastic bag.
2. Combine the remaining ingredients in a food processor and blend until smooth. Pour yogurt mixture over chicken, seal bag, and turn to coat. Marinate chicken in the refrigerator for at least 3 hours or overnight.
3. Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Brush grill grates with oil. Scrape excess marinade off chicken; season with salt. Grill chicken, turning once, until browned and cooked through, 3-4 minutes per side.

Ingredients:

• Nonstick vegetable oil spray
• 1 1/2 cups diced andouille sausage (about 7 ounces)
• 1 1/2 cups chopped onion
• 2 cups tomato sauce
• 1/4 cup balsamic vinegar
• 1 tablespoon dark brown sugar
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 6 1-inch-thick rib pork chops
• Additional chili powder and ground cumin

Directions:

1. Spray grill rack with nonstick spray and prepare barbecue (medium heat). Sauté sausage and onion in heavy large saucepan over medium-high heat until onion begins to brown, about 8 minutes. Add tomato sauce, vinegar, sugar, 2 teaspoons chili powder, and 1 teaspoon cumin. Bring to boil; remove from heat.
2. Meanwhile, sprinkle chops on both sides with salt, then chili powder and cumin. Grill chops until cooked through but not dry, about 9 minutes per side.
3. Serve chops with sauce.

Ingredients:

• boneless pork chops
• 2 tbsp brown sugar
• 2 tbsp powdered mustard
• 1/4 cup vinegar
• 1/2 cup ketchup
• stewed tomatoes

Directions:

1. Mix marinade and pour over pork chops.
2. Bake covered for 2 hours at 275F or 1 hour at 350F. Uncover and bake 45 minutes or so.

Four Cheese:

• 6 ounces fresh mozzarella cheese, cut into 1/4-inch-thick slices, then coarsely chopped
• 3 ounces soft fresh goat cheese, crumbled
• 1/2 cup part-skim ricotta cheese
• 3 tablespoons freshly grated Parmesan cheese
• 3 tablespoons thinly sliced fresh basil

Directions:

1. Brush dough lightly with garlic oil. Top with mozzarella cheese and goat cheese, leaving 1/2-inch plain border. Crumble ricotta cheese over, then sprinkle with Parmesan.
2. Bake pizza until crust is golden brown and cheese melts, about 18 minutes. Drizzle remaining garlic-oil over pizza. Let stand 3 minutes.

Ingredients:

• 2 cups grated mozzarella cheese (about 8 ounces)
• 3 1/2 ounces soft fresh goat cheese, crumbled
• 2 ounces prosciutto slices, chopped
• 2 1/2 teaspoons chopped fresh thyme
• 1 garlic clove, pressed
• 1 13.8-ounce tube refrigerated pizza dough <-- Yeah right.
• Extra-virgin olive oil

Directions:

1. Position rack in middle of oven; preheat to 425°F.
2. Toss first 5 ingredients in medium bowl. Season with pepper.
3. Unroll dough into rectangle on rimmed baking sheet.
4. Mound filling crosswise on lower half of dough, leaving 1-inch border on sides. Fold upper half of dough over. Crimp edges to seal; fold corners under to form half-circle.
5. Bake until puffed and brown, about 18 minutes.
6. Brush with oil. Transfer to platter and cut into 4 pieces.

Ingredients:

• 1 tbsp extra-virgin olive oil
• 1 lbs ground beef sirloin
• 1/4 c brown sugar
• 1 tbsp spice
• 1 med onion, chopped
• 1 sm red bell pepper, chopped
• 1 tbsp red wine vinegar
• 1 tbsp Worcestershire sauce
• 2 c tomato sauce
• 2 tbsp tomato paste
• 4 crusty rolls, split, toasted, and lightly buttered

Directions:

1. Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine.
2. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes.
3. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer.

Ingredients:

• 1 tbsp. finely chopped cilantro
• 1/2 tsp. dried oregano
• 1/2 tsp. sugar
• 2 ripe tomatoes, cored
• 2 red jalapeños, stemmed
• 1 clove garlic, smashed, plus 2 cloves, minced
• 1 tbsp. unsalted butter
• 1 lb. russet potatoes, peeled
• 2 tsp. kosher salt
• 1 tsp. freshly ground black pepper, plus more to taste
• 1 tsp. ground cumin
• 1/2 cup canola oil
• 18 corn tortillas
• Thinly sliced green cabbage and tomatoes, and crumbled cotija cheese, for serving

Directions:

1. Puree cilantro, oregano, sugar, tomatoes, jalapeños, smashed garlic, and 2/3 cup water in a blender until smooth; set salsa aside. Bring a medium saucepan of salted water to a boil, add potatoes, and cook until tender, about 25 minutes. Drain potatoes and transfer to a large bowl. Add minced garlic, butter, salt, pepper, and cumin, and mash until smooth. Set potato mixture aside.
2. Heat oil in a 12″ skillet over medium-high heat. Spread 1 heaping tbsp. potato mixture over half of each tortilla, and fold over to form a taco. Working in batches, add tacos to oil and fry, turning once, until golden brown and crisp, about 3 minutes.
3. Stuff cabbage, tomatoes, and cotija into tacos; drizzle with salsa before serving.

Ingredients:

• 2 large garlic cloves, chopped
• 1/4 cup plus 1/2 tablespoon extra-virgin olive oil
• 1 (14- to 15-ounce) can stewed tomatoes
• 1 3/4 cups reduced-sodium chicken broth
• 2 (19-ounce) cans cannellini beans, rinsed and drained (3 cups)
• 1 (1/2-pound) piece baked ham (1/2 to 3/4 inch thick), cut into 1/2-inch cubes
• 1/4 teaspoon black pepper
• 1 (5-ounce) bag baby romaine or baby arugula (10 cups loosely packed)
• 8 (3/4-inch-thick) slices baguette

Directions:

1. Cook garlic in 1/4 cup oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes. Coarsely cut up tomatoes in can with kitchen shears, then add (with juice) to garlic in oil. Stir in broth, beans, ham, and pepper and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in greens and cook until wilted, 3 minutes for romaine or 1 minute for arugula.
2. While stew is simmering, preheat broiler. Put bread on a baking sheet and drizzle with remaining 1/2 tablespoon oil. Broil 3 to 4 inches from heat until golden, 1 to 1 1/2 minutes.
3. Serve stew with toasts.