Cajun Jambalaya is a one-pot wonder, an Acadian specialty that, unlike most other star dishes from Louisiana, cooks (chicken and vegetables and rice) in one fell swoop.

Serves 6-8

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INGREDIENTS
1 whole chicken (3 lb.), cut into pieces
1 tsp. kosher salt, plus more to taste
½ tsp. cayenne
4 large cloves garlic, peeled; 2 whole and 2 minced
4–5 Tbsp. vegetable oil
1 cup finely chopped onion
½ cup finely chopped green bell pepper
2 bay leaves
1½ cups long-grain white rice, uncooked
1 lb. Cajun andouille, sliced ¼ inch thick
3 cups homemade or store-bought chicken stock, hot
¼ cup finely chopped scallions
¼ cup finely chopped flat-leaf parsley

INSTRUCTIONS
Season the chicken with salt and cayenne. Smash the whole garlic cloves with the flat side of a knife. Rub onto the chicken, then discard the garlic. In a large, heavy pot over medium heat, add the oil. When the oil is hot, add the chicken in 2 batches and cook until browned, 8 minutes per batch, adding more oil as needed; set aside.

In the same pot, add the onion, bell pepper, minced garlic, and bay leaves. Cook over medium heat, stirring occasionally, until the onions are golden brown, about 8–10 minutes. Add the rice and andouille; cook, stirring frequently, until lightly browned, 15–20 minutes. Return the chicken to the pot, add the stock, and bring to a simmer. Reduce the heat to low, cover, and cook until stock is absorbed, about 30 minutes.

Fluff rice with a fork and season with salt. Just before serving, stir in the scallions and parsley.

This anelletti al forno recipe is primo Sicilian comfort food: cheesy baked pasta coated in rich, meaty ragù. The dish is adaptable, so feel free to make substitutions. Asparagus, mushrooms, or cubed cooked potatoes can be swapped in for the vegetables, while ground poultry makes a fine replacement for the meat.

Serves 6-8

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INGREDIENTS
2 Tbsp. extra-virgin olive oil or lard, plus more for greasing
1 medium carrot, peeled and finely chopped
1 medium celery stalk, finely chopped
½ medium onion, finely chopped
Sea salt and freshly ground black pepper
8 oz. ground beef
8 oz. ground pork
½ cup dry red wine
½ tsp. ground cinnamon
Pinch finely grated nutmeg
1½ (28-oz.) cans whole peeled tomatoes, tomatoes coarsely chopped, juice reserved
¾ cup peas, frozen or fresh
1 medium eggplant (12 oz.), cut into ½-in. cubes
Vegetable oil, for frying
2 Tbsp. bread crumbs
2 lb. dried anelletti, or other small pasta
4 large hard-boiled eggs, coarsely chopped
One 6-oz. slice deli ham, cut into ¼-in. cubes
12 oz. primosale or provolone cheese, cut into ¼-in. cubes
½ cup finely grated caciocavallo or Pecorino Romano cheese

INSTRUCTIONS
To a large pot set over medium heat, add the olive oil, carrot, celery, and onion and season with salt. Cook, stirring occasionally, until the vegetables are soft but not beginning to brown, about 20 minutes.

Add the beef and pork, season generously with salt and black pepper, and turn the heat to medium-high. Cook, using a spoon to break up any large chunks, until browned, 5–8 minutes. Add the wine and stir, scraping up any browned bits from the bottom of the pot, and cook until most of the liquid has evaporated, about 6 minutes. Stir in the cinnamon and nutmeg, then add the tomatoes and their juices and bring to a simmer. Turn the heat to low, partially cover, and cook at a bare simmer until the meat is very tender and the sauce has thickened, about 2 hours. Stir in the peas and season with salt and black pepper.

While the ragù cooks, place the eggplant in a colander in the sink. Sprinkle generously with salt and toss to coat. Place a plate atop the eggplant and top it with a heavy jar, then set aside to drain for 1 hour.

Into a deep skillet set over medium-high heat, pour 1 inch of vegetable oil. When it’s shimmering but not yet smoking, add enough eggplant to fit in a single layer without crowding the pan and fry, stirring and turning the eggplant occasionally, until deep golden brown, 8–10 minutes. Transfer to a paper-towel-lined plate, then repeat with the remaining eggplant, adding more oil as needed.

Position a rack in the center of the oven and preheat to 350°F. Oil a 9-by-13-inch baking dish, then add the bread crumbs and shake to coat the pan (shake out any leftover crumbs and reserve); set aside.

Bring a large pot of generously salted water to a boil, then add the pasta and cook until al dente, about 8 minutes. Drain, then transfer back to the pot and stir in 4 cups of the ragù (reserve any left over for another use).

Spoon half of the pasta into the baking dish, then top evenly with the eggs, ham, half of the primosale, and half of the caciocavallo. Top with the remaining pasta, spread it in an even layer, and sprinkle with the remaining primosale, caciocavallo, and (if any remain) breadcrumbs.

Bake until the cheese is melted about 30 minutes. Set aside for at least 15 minutes before serving

Lighter than the rich beef and pork ragus of other Italian regions, Spaghetti alla Chitarra with Lamb and Sweet Pepper Ragu, an Abruzzo specialty, features bell peppers mixed into the sauce and cooked briefly so they retain their shape and lend a pop of sweetness. It is typically served over spaghetti alla chitarra (pasta from Abruzzo that is shaped on a tool that resembles a guitar), though it makes a delicious sauce for almost any type of long noodle.

Serves 6-8

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INGREDIENTS
1⁄2 cup olive oil
1 lb. ground lamb
3 bay leaves
3 cloves garlic, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1⁄2 cup dry white wine
1 1⁄2 cups lamb or chicken stock
1 (15 oz.) can whole peeled tomatoes, crushed by hand
2 large red bell peppers, stemmed, seeded, and sliced 1/4″ thick
1 large yellow bell pepper, stemmed, seeded, and sliced 1/4″ thick
1 lb. spaghetti alla chitarra (eataly.com) or thick spaghetti
Grated Pecorino Romano, for garnish

INSTRUCTIONS
Heat oil in a 6-qt. saucepan over medium-high. Cook lamb, stirring and breaking up meat into small pieces, until browned, 6–8 minutes. Add bay leaves, garlic, salt, and pepper; cook until garlic is golden, 2–3 minutes. Stir in wine; cook until reduced by half, 2–3 minutes. Add stock, tomatoes, salt, and pepper; bring to a simmer. Reduce heat to medium-low; cook, stirring occasionally, until sauce is slightly thickened, 35–40 minutes. Stir in peppers; cook until peppers are tender but not falling apart, 4–6 minutes. Discard bay leaves.

Meanwhile, bring a large pot of salted water to a boil. Cook pasta until al dente, 10–12 minutes. Drain pasta and transfer to pan with sauce. Add salt and pepper and, using tongs, toss pasta in sauce. Divide pasta between bowls; garnish with pecorino.

The secret of Lemon-Infused Spaghetti with Provolone: infusing water with lemon peels overnight, then using the flavored water to cook the pasta.

Serves 4

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INGREDIENTS
3 whole whole medium lemons, scrubbed
1 lb. thin spaghetti
Kosher salt
1⁄2 cup grated provolone
1⁄4 cup extra-virgin olive oil
Freshly ground black pepper

INSTRUCTIONS
Using a vegetable peeler or paring knife, remove the peels from the lemons and reserve (save the fruit for another use). In a large, high-sided skillet, combine the peels and 2 cups water. Bring to a low simmer, then turn off the heat and set aside to steep at room temperature for 12 hours.

Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until the pasta is flexible but still somewhat crunchy at the center, 4–5 minutes. Drain the spaghetti, rinse under cold running water, and set aside.

Remove the lemon peels from the skillet, then bring the lemon water to a boil over high heat. Add the reserved spaghetti and finish cooking, tossing constantly with tongs, until al dente, 5–6 minutes. (The lemon water should be mostly or fully absorbed.) Transfer the spaghetti to a large bowl, toss with the provolone, olive oil, and pepper, and serve immediately.

Baked Spanish Rice with Chorizo, Chickpeas, and Raisins conjures up the flavors of Moorish Spain with arroz al horno, a foolproof one-pot main that starts on the stove and finishes in the oven.

Paella gets so much attention that it eclipses Spain’s other, equally worthy, rice dishes—like this one-pot arroz al horno, or baked rice with chickpeas. The dish is primo Valencian comfort food, and I love its Moorish undertones (saffron! cinnamon! dried fruit!)—a reminder that Arabs brought rice to the Iberian Peninsula in the 7th century.

Serves 4

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INGREDIENTS
¼ cup plus 1 Tbsp. extra-virgin olive oil, divided
2½ lb. Spanish-style chorizo, sliced ¾-in. thick
6 garlic cloves, thinly sliced
2 medium yellow onions, finely chopped
1 large red bell pepper, seeded and coarsely chopped (1 cup)
1 Tbsp. red pepper paste, such as choricero, ñora, or ají panca, or 1 tsp. sweet (unsmoked) paprika
1 Tbsp. tomato paste
¼ cup dry sherry
3¼ cup chicken or vegetable stock, or water
Pinch cinnamon
Large pinch saffron threads
One 15-oz. can chickpeas, drained (1½ cups)
½ cup raisins
Kosher salt
1½ cups short- or medium-grain rice, such as carnaroli, arborio, or Goya medium-grain (see footnote)
Finely chopped chives, for garnish

INSTRUCTIONS
To a large Dutch oven set over medium-high heat, add 1 tablespoon of the olive oil and enough chorizo to cover the bottom of the pan without overcrowding. Cook, turning once, until crisped on both sides, 5–7 minutes. Transfer to a paper-towel-lined plate, then repeat with any remaining chorizo and set aside. Discard any accumulated fat and return the pot to the stove.

Position a rack in the center of the oven and preheat to 400ºF. To the empty pot, add the remaining olive oil, garlic, onions, and bell pepper and turn the heat to medium. Cook, stirring occasionally, until the mixture is jammy and browned, about 20 minutes (do not rush this step). Stir in the red pepper paste and tomato paste and cook for 5 minutes more. Add the sherry, bring to a boil, then add the stock, cinnamon, saffron, chickpeas, raisins, reserved chorizo, and salt to taste and return to a boil.

Add the rice, bring to a boil again, then bake, uncovered, until the rice is al dente and the liquid is absorbed, 20–25 minutes. Remove from the oven, cover, and let stand until the rice is just tender, about 10 minutes. Sprinkle with the chives and serve hot or warm.

Melty Braised Cabbage with Bacon and Pecans comes together in a good ole 9-by-13 and whose secret ingredient is time—two and a half hours, to be exact, rendering the cabbage ultra-melty and sweet.

Serves 4-6 as side or main

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INGREDIENTS
8–10 slices thick-cut bacon (12 oz.), coarsely chopped
1 medium head green cabbage (2 lb.), cored and cut into 8 wedges
2 large carrots, trimmed, cut into ¼-in. rounds
1 large yellow onion, thinly sliced
¼ cup apple cider vinegar
Kosher salt and freshly ground black pepper
2 Tbsp. unsalted butter
Coarsely chopped toasted pecans, for garnish
Finely chopped chives, for garnish
Grainy mustard, for serving

INSTRUCTIONS
Position a rack in the center of the oven and preheat to 350ºF. In a heavy-bottomed nonreactive roasting pan (see footnote) set over medium heat, fry the bacon, stirring frequently, until deep golden and crisp, 10–14 minutes. Turn off the heat, then, using a slotted spoon, transfer to a small bowl. Discard all but roughly 2 tablespoons of the bacon grease.

In the roasting pan, arrange the cabbage wedges cut-side down beside one another, then scatter the onion and carrot over the top, followed by the reserved bacon. Pour in the vinegar and ¼ cup of water, then season with salt and black pepper. Dot with the butter and cover tightly with foil. Bake for 1 hour, then flip the wedges and continue cooking until the cabbage is very soft, about 1 hour more.

Uncover the pan and turn the oven to 425ºF. Continue baking until the vegetables are browned at the edges, about 18 minutes more. Sprinkle with the pecans and chives and serve warm with mustard on the side.

Note: If you don’t own a large, heavy roasting pan, fry the bacon in a skillet in step 1. At the beginning of step 2, arrange the cabbage in a 9-by-13-inch casserole dish, then drizzle with the reserved bacon grease and proceed with the recipe.

In this Breakfast Burger recipe inspired by In-N-Out’s Animal-Style burgers, the all-beef patty is slathered with mustard and then seared.

Serves 2

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INGREDIENTS
FOR THE SPECIAL SAUCE:
3 Tbsp. mayonnaise
1 Tbsp. dill pickle relish
1 Tbsp. ketchup
½ tsp. sugar
¼ tsp. paprika
¼ tsp. white vinegar
FOR THE BURGERS:
4 oz. ground beef, preferably 80 percent lean
Kosher salt and freshly ground black pepper
2 tsp. vegetable oil, divided
1 Tbsp. mayonnaise, plus more for serving
2 hamburger buns
Torn lettuce and sliced tomato, for serving
2 tsp. yellow mustard
2 American cheese slices
2 large eggs

INSTRUCTIONS
Make the special sauce: In a small bowl, whisk together the mayonnaise, relish, ketchup, sugar, paprika, and vinegar.

Spread the cut sides of the bun halves evenly with the mayonnaise, then place them cut-side down in a large skillet and turn the heat to medium. Toast until golden, about 1 minute, then transfer to two serving plates. Spread the bottom halves with special sauce (reserving any leftover sauce for another use) and top with lettuce and tomato.

Make the burgers: Shape the beef into two 4-inch patties and season, then sprinkle generously with salt and black pepper. To the empty skillet, add 1 teaspoon of the oil and turn the heat to high. When it’s hot and beginning to smoke, add the burgers and cook, undisturbed, until browned on one side, about 3 minutes. Using a pastry brush or spoon, paint the uncooked sides evenly with the mustard, then flip and top each burger with one slice of cheese. Cook until well browned and cooked to the desired doneness, 2–5 minutes more. Place the burgers atop the sauced bun halves.

To the empty skillet, add the remaining oil and crack in the eggs. Fry until crisp and the whites are set, about 2 minutes. Gently flip and continue to cook until the yolks are beginning to set, about 2 minutes more. Top the burgers with the fried eggs and serve immediately.

Beef suet [use lard] and masa give this Texas chili its distinctive flavor. For a true taste of this state dish skip the beans and tomatoes.

Serves 6

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INGREDIENTS
6 oz. beef suet, coarsely chopped [use appropriate amount of lard]
3 lb. trimmed beef chuck, cut into ½-in. pieces
6 tbsp. chili powder
4 large garlic cloves, peeled and minced
Kosher salt and freshly ground black pepper
1 cup masa harina
4 cups beef stock or low-sodium beef broth, warm
3 tbsp. white vinegar
Cayenne pepper
Chopped cilantro, for garnish
Tabasco, for serving
Thinly sliced scallions, for garnish
Tabasco, for serving
Saltines, for serving
Sour cream, for serving

INSTRUCTIONS
In a large Dutch oven set over medium-high heat, melt the suet, stirring frequently, 8–9 minutes. Use a slotted spoon to discard any solids. Working in batches if necessary, add the chuck and cook, stirring occasionally, until browned all over, 8–10 minutes. Turn the heat to medium and stir in the chili powder, garlic, and salt and black pepper to taste. Add the masa harina and stir to coat, then gradually pour in the broth, vinegar, and 4 cups of water. Turn the heat to medium-low and cook, partially covered and stirring occasionally, until the meat begins to fall apart, about 4 hours, adding water as needed to prevent sticking. Season with additional salt, black pepper, and cayenne to taste.

To serve, ladle the chili into bowls and garnish with the cilantro and scallions. Accompany with Tabasco, saltines, and sour cream.

Very similar to spinach gnocchi, Nudi, which originated in Florence, are called “naked” because they wear no shell of dough.

Serves 4

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INGREDIENTS
Kosher salt
1 lb. fresh baby spinach
½ lb. whole-milk ricotta, drained
1 1⁄2 cups freshly grated parmigiano-reggiano
4 tsp. large egg yolks
1 cup finely grated Parmigiano-Reggiano, plus more, for sprinkling
½ tsp. finely grated lemon zest
Cayenne pepper
Freshly grated nutmeg
1⁄4 cup Freshly ground black pepper
1 Tbsp. all-purpose flour, plus more as needed
¼ cup unsalted butter, melted

INSTRUCTIONS
Bring a large pot of generously salted water to a boil over medium-high heat. Add the spinach and cook until wilted and very tender but still bright green, 8–10 minutes. Drain the spinach, discarding the cooking liquid, then transfer to a clean kitchen towel; squeeze to extract as much liquid as possible. (If there is too much moisture on the leaves, the ravioli will fall apart during cooking.) Finely chop the spinach and and set aside.

In a large bowl, stir together the ricotta, egg yolks, Parmigiano-Reggiano, and lemon zest. Add the reserved spinach and toss to combine, then season to taste with cayenne, nutmeg, salt, and black pepper. Add the flour and stir just until combined.

Bring a large pot of generously salted water to a simmer over medium heat. With wet hands or a 1-tablespoon scoop, shape the spinach mixture into 1-inch balls. Drop one ball into the simmering water and cook until it floats to the top; if it holds its shape, continue with the remaining mixture. If the ball falls apart, add additional flour to the mixture, 1–2 teaspoons at a time, until it holds together in the water. Cook the dumplings in batches. As they float to the top, use a slotted spoon to transfer them to a large plate and tent with aluminum foil to keep them warm as you continue cooking the rest. To serve, drizzle with melted butter, top with additional Parmigiano-­Reggiano, and serve warm.

A popular street food in Argentina as well as Chile, Uruguay, and parts of Brazil, these grilled sausage sandwiches are easy to prepare on a grill—or an indoor grill pan with good ventilation.

Could dispense with the hero rolls and just have chorizo and chimichurri.

Serves 4

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INGREDIENTS
For the choripán:
4 fresh chorizo sausages, Argentinian-style if possible
Four 6-inch hero rolls, split lengthwise, connected on one side like a hinge

For the chimichurri:
¼ cup finely chopped fresh Italian parsley leaves
¼ cup minced white onion
1 small garlic clove, grated on a microplane
¼ cup plus 3 Tbsp. extra-virgin olive oil
3 Tbsp. red wine vinegar
½ tsp. kosher salt
¼ tsp. freshly ground black pepper

INSTRUCTIONS
Prepare the choripán: Preheat a grill pan over medium-high heat or a grill to medium heat. Add the chorizo and let cook, turning occasionally with tongs as needed, until the sides are deeply seared and the center is fully cooked through, 30–35 minutes.

Meanwhile, make the chimichurri: In a medium jar or bowl, add the parsley, onion, and garlic and stir briefly to combine. Add the olive oil, vinegar, salt, and pepper, and stir well. Let rest at least 15 minutes. (Chimichurri can be left out at room temperature for up to 12 hours before serving.)

If desired, briefly warm the insides of the rolls over the grill as desired. You can also split the sausages lengthwise if desired.

Place one cooked sausage into each roll. Slather one side of the roll and some of the sausage generously with chimichurri, and serve immediately.