Appetizers & Sides

Ingredients

• 2 pounds chicken wings, split into flats and drumettes
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup hot sauce (such as cayenne pepper sauce)
• 4 tablespoons unsalted butter, melted
• 1 tablespoon honey
• Celery sticks and blue cheese or ranch dressing, for serving

Instructions

1. Preheat the oven to 425°F (220°C) and set a wire rack over a foil-lined baking sheet.
2. Pat the wings very dry with paper towels. Toss with the baking powder and salt until evenly coated.
3. Arrange the wings in a single layer on the rack, skin side up, without touching.
4. Bake 40 to 45 minutes, flipping once halfway, until deeply golden and crisp.
5. While the wings bake, whisk together the hot sauce, melted butter, and honey.
6. Toss the hot wings in the sauce until fully coated. Serve immediately with celery and dressing.

Ingredients

• 12 large eggs
• 1/2 cup mayonnaise
• 1 tablespoon yellow mustard
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon salt
• Pinch of black pepper
• Paprika, for garnish
• Chopped chives (optional), for garnish

Instructions

1. Place the eggs in a single layer in a saucepan and cover with cold water by an inch. Bring to a boil, then cover, remove from heat, and let sit for 11 minutes.
2. Transfer the eggs to an ice bath to cool completely, about 10 minutes, then peel.
3. Slice the eggs in half lengthwise and scoop the yolks into a bowl. Arrange the whites on a serving platter.
4. Mash the yolks with the mayonnaise, mustard, vinegar, salt, and pepper until smooth.
5. Spoon or pipe the filling back into the egg whites.
6. Sprinkle with paprika and chives, if using. Chill until ready to serve.

Ingredients

• 3 pounds Yukon Gold potatoes, peeled and cubed
• 4 hard-boiled eggs, chopped
• 1/2 cup celery, finely diced
• 1/3 cup red onion, finely diced
• 1/3 cup dill pickles, chopped
• 1 cup mayonnaise
• 1 tablespoon yellow mustard
• 1 tablespoon pickle juice
• Salt and black pepper, to taste
• Paprika, for garnish

Instructions

1. Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook 12 to 15 minutes, until fork-tender. Drain and let cool slightly.
2. In a large bowl, combine the warm potatoes, chopped eggs, celery, red onion, and pickles.
3. In a small bowl, whisk the mayonnaise, mustard, and pickle juice.
4. Pour the dressing over the potato mixture and fold gently to combine, being careful not to mash the potatoes.
5. Season with salt and pepper to taste. Cover and refrigerate at least 1 hour before serving.
6. Garnish with paprika just before serving.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 2 large eggs
• 1/3 cup vegetable oil, plus 2 tablespoons for the skillet

Instructions

1. Preheat the oven to 400°F (200°C). Place a 10-inch cast-iron skillet in the oven while it heats.
2. In a bowl, whisk the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk the milk, eggs, and oil. Pour into the dry ingredients and stir just until combined.
4. Carefully remove the hot skillet and add the 2 tablespoons of oil, swirling to coat the bottom and sides.
5. Pour in the batter — it should sizzle. Bake 20 to 22 minutes, until golden and a toothpick comes out clean.
6. Let cool 5 minutes before slicing into wedges.