Ingredients

• 3-4 lb. beef roast, cut into large pieces
• 2 c. (or more) barbecue sauce
• 1 large onion, sliced
• 1 1/2 c. beef broth

Preparation

Season the roast pieces with salt and pepper. Put into the instant pot with the onions. Add the broth and 1/2 c. of barbecue sauce.

Seal Instant Pot and cook for 60 minutes on high pressure. Let pressure release naturally for 10 minutes, then release manually.

Remove meat to a cutting board and shred. Strain the liquid, preserving the onions, and return them to the pot with the beef and the remaining barbecue sauce.

The Typical Mom

Ingredients

• 1 3/4 cup flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup (1 stick) butter, room temperature
• zest of 1 lemon
• 1/4 tsp freshly ground nutmeg
• 3/4 cup milk
• 2 eggs
• 3/4 cup honey + 1/4 cup honey for drizzling on top
• 1 tsp vanilla

Preparation

Preheat the oven to 350F. Butter the inside of the muffin wells extremely well. Set aside.

In a medium bowl, whisk together the flour, baking powder, salt, nutmeg and lemon zest. Cut in the room temperature butter to the flour mixture until it looks like a sandy/gravely mixture. Set aside.

In a small bowl whisk together the milk, eggs, honey, and vanilla. Pour the liquids over the dry mixture and combine until just combined - do not over-mix.

Spoon the batter into 12 muffin wells - it will be between 1/4 cup and 1/3 cup of batter each.

Bake for 16 minutes, or until mostly done but not quite golden enough.

Remove from the muffin pan and place the muffins on a silpat lined rimmed baking sheet.

Warm the remaining 1/4 cup honey in the microwave for about 10 seconds.

Using a silicone pastry brush, coat the tops of the cakes with the honey. Allow to sit for about 5 minutes to let the honey soak into the cakes.

Bake for an additional 8-10 minutes, or until the cakes are golden brown.

The Gingered Whisk

Ingredients

• 1 bottle of Orval
• 150 g fine sugar
• 5 egg yolks
• 500 mL cream
• 25 g brown sugar (for top)

Preparation

(Serves four; original recipe was doubled.)

Reduce the beer by half and let it cool. Mix the fine sugar with the egg yolks until the mixture turns white. Add the cream and the beer. Mix well with a whisk. Divide the mixture into the appropriate ramekins. Cook for one hour in an oven at 100C (212F) in a water bath. Let cool in the fridge. Before serving, cover with brown sugar and caramelize it with a small torch.

À l’Ange Gardien, Villers-devant-Orval

Ingredients

For the pozole:

• 4 qt. water
• 2 lb. cubed pork
• 1 lb. pork spare ribs or baby back ribs
• 1 white onion, quartered
• 8 cloves garlic
• salt
• 3 15-oz. cans hominy (or, see below for dry)

For the chile sauce:

• 5 dried guajillo peppers
• 5 dried ancho peppers
• 6 cloves garlic
• 1 medium white onion, coarsely chopped
• 1/2 tsp. Mexican oregano
• 2 tbsp. vegetable oil
• salt

Garnishes:

• 1 head lettuce or cabbage, shredded finely
• 1 1/2 c. onion, finely chopped
• ground chile piquin
• 1 1/2 c. radishes, sliced
• Mexican oregano
• Tostadas or tortilla chips
• Lime wedges
• Avocado, diced

Preparation

If you want to use dried hominy (1 to 1 1/2 lb.), rinse it and pick it over, place it in an Instant Pot, cover with water a few inches above the kernels. Add a quarter of an onion, two cloves of garlic, and a few bay leaves. Run the pot on the “beans” setting one or two times, until the hominy is fully tender and starts to pop. Drain it and use it as canned.

Heat water in a large stock pot. Add pork, ribs, onion, and garlic. Bring to a boil, lower heat, and simmer, partially covered, for 2 1/2 hours, or until meat is tender and falling off the bone. Season with salt when the meat is almost done. While cooking, skim the foam and fat occasionally, adding water if needed.

Remove pork from broth. Trim excess fat, discard bones, onion, and garlic. Shred the meat.

Meanwhile (or in advance, if you want), soak the anchos and guajillos in just enough water to cover, for 25-30 minutes, until soft. Blend the peppers, garlic cloves, onion, and oregano, adding some of the soaking water if needed, until smooth.

Heat oil in a large skillet over medium-high heat. Add the pepper sauce and salt to taste, stirring constantly as it cooks. Reduce heat to medium and simmer for about 25 minutes.

Add the sauce to the broth, straining it if you want. Bring to a boil and add the meat. Simmer gently for 10 minutes. Add the hominy, and adjust seasoning. Simmer until heated through.

Serve with any garnishes desired.

Mexico Kitchen

Ingredients

For the tisane:

• 1/4 cup juniper berries
• 1 whole star anise
• 1 teaspoon whole coriander seeds
• 1/2 teaspoon allspice berries
• 1/2 teaspoon white peppercorns
• 4 cups water
• Peel of 1 grapefruit, stripped with a peeler, avoiding the white pith
• Peel of 1 navel orange, stripped with a peeler, avoiding the white pith
• 1/4 cup granulated sugar

For the drinks:

• 1 cup juniper tisane
• 3 ounces dry gin
• 4 dashes Angostura bitters
• 2 twists orange peel, for garnish

Preparation

Make the juniper tisane: In a medium saucepan over medium heat, toast the juniper berries, star anise, coriander, allspice and peppercorns until fragrant (the juniper berries will begin to look oily).

Add the water, then the citrus peels, twisting them over the surface of the water to express the oils.

Add the sugar and bring the mixture to a boil. Reduce the heat to low and simmer to infuse, about 5 minutes. Remove from the heat and let steep for 10 minutes. Strain out (and discard) the solids and reserve the liquid. The yield is about 3 3/4 cups (enough for 6 to 7 drinks).

Make the drinks: In a small saucepan over medium-low heat, bring the tisane to a simmer. Add the gin and let rewarm for 30 seconds, then divide equally between two teacups. Add 2 dashes bitters to each drink, then garnish with the orange peel — twisted over the surface of each drink, then dropped in — stir and serve.

WaPo

Ingredients

• 1 ounce fresh blood orange juice
• 1 ounce Campari
• 1 ounce bourbon
• 1 ounce sweet vermouth
• A few dashes Angostura bitters
• Ice

Preparation

Stir together the orange juice, Campari, bourbon, vermouth and bitters in a mixing glass.

Fill a highball glass to the top with ice, and then pour in the orange juice mixture. Serve right away.

WaPo

Ingredients

For the chile sauce:

• 8 oz. red chile pods (e.g., red New Mexico)
• 6 c. water
• 6 tbsp. flour
• 4 cloves garlic
• 1 tbsp. salt

For the pulled pork:

• 7-8 lb. pork butt or pork shoulder
• 2 1/2 c. water
• 1 tbsp. salt

For the masa:

• 2 lb. lard
• 2 tsp. baking powder, divided
• 2 tbsp. salt, divided
• 5 lb. masa
• 2-3 c. broth (from above)
• 1/2 c. red chile sauce (if making red chile pork tamales)

For the tamales:

• 6 tbsp. flour
• corn husks

Preparation

Make the chile sauce:

Remove stems, seeds, and veins from the chile pods. Place in a colander and rinse well with cool water.

Add the chiles to a large pot and add enough water so they are just covered. Bring water to a boil. Lower the heat, cover, and simmer for about 20 minutes. After 10 minutes turn the chiles over with tongs to make sure the chiles soften evenly. Drain cooked pods and allow time to cool down before blending. Discard water.

Fill blender with 3 cups of water, half of the cooled chile pods, 3 tablespoons flour, 2 cloves garlic, and half of the salt. Blend until smooth. Strain sauce through a fine sieve to remove skins and seeds; discard skins and seeds. Repeat blending and straining process with remaining water, pods, flour, garlic, and salt. If necessary, season with more salt.

Note: You can make a double batch of this sauce and keep some frozen.

Make the pulled pork:

Place pork, water, and salt in a slow cooker and cook for 6 to 8 hours. Remove, cool, and shred. As you shred, set aside the fat that you remove, if any.

Combine the cooled broth from the pork and the leftover fat in a blender, and blend. Reserve for use when making the tamale masa and filling.

Note: This will also keep, covered, for 1 week in the fridge, or freeze.

Place 1 lb. lard in a large mixer and mix until fluffy, scraping the sides regularly. Add half the baking powder and half the salt, and mix.

Add half the masa, and mix. Slowly add half the broth and half the chile sauce (if using), and mix. At this point, the mixture should be the consistency of smooth peanut butter. If not, add some more broth. Test the masa by taking 1/2 tsp. and dropping it into a cup of warm water. If it floats, it’s ready. If it sinks, add a little more lard, beat for a minute, and test it again.

Repeat those steps for the other half of the ingredients. Cover the masa and set aside.

Make the filling:

Heat 6 tbsp. of the broth in a large skillet. Add flour and cook for at least 4 to 5 minutes. Add one batch of the red chile sauce (around 6 1/2 c.) and cook for 10 minutes. Add the pork and stir. Simmer for at least 10 minutes. Let cool before making tamales.

Make the tamales:

Soak the corn husks in water for an hour before using, and rinse well. Keep them in water while you work on the tamales.

Place the wide end of the husk in the palm of your hand, narrow end at the top. Starting at the middle of the husk, spread 2 tbsp. of masa with the back of a spoon in a rectangle or oval shape, using a downward motion toward the bottom edge. Do not spread to the ends; leave about a 2" border on the left and right sides.

Spoon 1 1/2 tbsp. of your filling down the center of the masa. Fold both sides to the center. Finish off by bringing the pointed end of the husk down toward the filled end. Make sure that closure is snug. Secure by tying a thin strip of corn husk around the tamal.

Use a deep pot or tamale steamer to steam tamales. Cover with a tight-fitting lid and steam for 2 1/2 to 3 hours. To test if done, try taking off a corn husk; if they come off without sticking, the tamales are done.

Muy Bueno

Ingredients

• 2 poblano chiles
• 5 guajillo chiles, seeded, stemmed and halved lengthwise
• 5 pounds bone-in beef shoulder, cut into large pieces, or goat or lamb stew cuts on the bone
• 1 tablespoon fine sea salt
• ¼ cup neutral oil, such as canola or grapeseed
• 1 medium white onion, finely chopped
• 1 (28-ounce) can crushed tomatoes
• ¼ cup plus 2 tablespoons distilled white vinegar
• 6 garlic cloves, peeled
• 2 tablespoons finely grated fresh ginger
• 2 teaspoons dried Mexican oregano
• 2 teaspoons toasted white sesame seeds
• ½ teaspoon ground cumin
• 4 cloves
• Fresh black pepper
• 1 cinnamon stick
• 2 fresh or dried bay leaves
• ½ cup chopped fresh cilantro
• 2 limes, quartered
• Corn tortillas, warmed

Preparation

Heat the oven to 325 degrees.

Prepare the chiles: Use tongs to place the poblano chiles directly over the open flame of a gas burner set to high. Cook the poblanos until totally charred all over, turning as needed, about 2 minutes per side. Transfer to a small bowl and cover with plastic wrap so the poblanos can steam. After 10 minutes, use your fingers to pull the blackened skins away from the poblanos, then remove the stems and seeds. Roughly chop the poblanos and set aside.

While the poblano chiles steam, place a large skillet over medium heat. Working in batches to cook the guajillo chiles evenly in one layer, flatten the chile halves on the hot skillet and toast them for about 15 seconds, turning once. Put the chiles in a bowl and add 2 cups hot water to help soften them. Set aside.

Prepare the meat: Season the meat all over with the salt. Heat the oil in a large, oven-proof pot over medium-high. Working in batches, sear the meat on all sides until well browned, 2 to 3 minutes per side, transferring the browned meat to a large bowl as you work.

After you’ve seared all the meat, add the onion to the pot and cook, stirring occasionally, until golden, about 5 minutes. Return all the meat to the pot.

Meanwhile, add the tomatoes, vinegar, garlic, ginger, oregano, sesame seeds, cumin, cloves and a few grinds of black pepper to a blender, along with the chopped poblanos, toasted guajillos and the chile soaking liquid. Purée until smooth, scraping down the edges of the blender as needed.

Pour the blended mixture into the pot with the meat. Add the cinnamon stick and bay leaves, along with about 4 to 6 cups of water, enough to amply cover the meat.

Cover and cook in the oven until the meat is fork-tender, about 2 hours.

Divide among bowls and sprinkle with cilantro. Serve with lime wedges for squeezing on top, and a side of warm tortillas.

NYT

Ingredients

• 3 tablespoons olive oil, divided, plus more as needed
• 1 cup cashews, dry roasted
• 2 tablespoons chili garlic sauce, such as Huy Foy brand, divided
• 1 teaspoon finely grated orange zest (from 1 large orange)
• 1 teaspoon white sesame seeds, plus more for serving
• 1 pound peeled, deveined medium (41-50 count) shrimp, defrosted if frozen
• 1/4 cup fine white cornmeal
• 1/4 teaspoon fine black pepper
• 1/4 cup low-sodium soy sauce
• 3 tablespoons rice vinegar
• 3 tablespoons ketchup
• 1 teaspoon sesame oil
• 1 teaspoon minced or grated garlic
• 1/2 teaspoon minced or grated fresh ginger
• Steamed white rice, for serving
• 1/4 cup sliced scallions, for serving

Preparation

In a large cast-iron or nonstick skillet over medium heat, heat 1 tablespoon of the olive oil until shimmering. Add the cashews and 1 tablespoon of the chili sauce. Cook, stirring frequently, until lightly toasted, 3 to 4 minutes. Move the cashews to a plate, and sprinkle with the orange zest and sesame seeds. Toss to distribute the zest and seeds.

Pat the shrimp dry. In a large bowl, whisk together the cornmeal and pepper until combined. Toss the shrimp with the seasoned cornmeal to coat. Shake off any excess flour before cooking.

Line a platter with a paper towel or a kitchen towel. In the same skillet over medium heat, heat 2 tablespoons of olive oil until hot, about 1 minute. Drop a bit of cornmeal into the oil: If it sizzles vigorously, the oil is hot enough. Working in batches, fry the shrimp until golden and cooked through, about 2 minutes on each side, adjusting the heat and adding more oil, as needed. Transfer the cooked shrimp to the prepared platter when they are done.

In a small bowl, whisk together the soy sauce, vinegar, ketchup, sesame oil, garlic, ginger and remaining 1 tablespoon of chili sauce until well combined.

When all of the shrimp are fried, reduce the heat to low. Return the cooked shrimp to the skillet and pour the sauce mixture over. Toss the shrimp with the sauce and simmer until the sauce thickens and coats the shrimp, 2 to 3 minutes. Remove from the heat.

Serve the shrimp over steamed rice, topped with cashews, scallions and more sesame seeds, if desired.

WaPo

Ingredients

• 1 1/2 ounces gin, preferably Brooklyn
• 1/2 ounce Suze
• 1/4 ounce lime cordial (see Editor’s Note), or lime juice
• 1 dash Angostura bitters
• tonic, to top (preferably Q)

Preparation

Add gin, Suze, lime cordial and bitters to a chilled Collins glass. Top with ice and tonic. Garnish with a lime wheel.

Punch