Main Dishes

Ingredients

• 2 pounds ground beef (80/20)
• 1 cup breadcrumbs
• 1/2 cup whole milk
• 2 eggs
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Glaze: 1/2 cup ketchup, 2 tablespoons brown sugar, 1 tablespoon apple cider vinegar

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with foil or lightly grease a loaf pan.
2. In a small bowl, soak the breadcrumbs in the milk for 5 minutes to soften.
3. In a large bowl, combine the ground beef, soaked breadcrumbs, eggs, onion, garlic, Worcestershire sauce, salt, and pepper. Mix gently with your hands until just combined — do not overmix, or the loaf will be dense.
4. Shape the mixture into a loaf on the prepared pan.
5. Whisk together the ketchup, brown sugar, and vinegar. Brush half over the loaf.
6. Bake for 45 minutes, then brush with the remaining glaze and bake another 15 minutes, until the internal temperature reaches 160°F (71°C).
7. Rest for 10 minutes before slicing.

Ingredients

• 1 1/2 pounds ground beef (80/20)
• Salt and black pepper, to taste
• 4 slices American cheese
• 4 hamburger buns, toasted
• 4 tablespoons mayonnaise
• 4 tablespoons ketchup and mustard, to taste
• Lettuce, sliced tomato, onion, and pickles, for topping

Instructions

1. Divide the beef into 4 loose balls, handling as little as possible. Do not season yet.
2. Heat a cast-iron skillet or griddle over medium-high heat until very hot.
3. Place a ball on the hot surface and immediately smash flat with a sturdy spatula. Season the top with salt and pepper.
4. Cook 2 to 3 minutes until deeply browned, then flip. Immediately top with a slice of cheese.
5. Cook 1 to 2 minutes more, until the cheese melts and the patty is cooked through.
6. Spread mayonnaise, ketchup, and mustard on the toasted buns. Assemble with the patty, lettuce, tomato, onion, and pickles.

Ingredients

• 4 pounds pork shoulder (Boston butt)
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 cup chicken broth
• 1 1/2 cups barbecue sauce, plus more for serving
• 8 hamburger buns, for serving

Instructions

1. Mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub all over the pork shoulder.
2. Place the pork in a slow cooker and pour the chicken broth around it (not over the rub).
3. Cover and cook on low for 8 hours, or on high for 5 hours, until the meat shreds easily with a fork.
4. Remove the pork and shred with two forks, discarding excess fat. Skim fat from the cooking liquid if desired.
5. Return the shredded pork to the slow cooker with 1 cup of the cooking liquid and the barbecue sauce. Toss to coat and warm through.
6. Pile onto buns and serve with extra barbecue sauce on the side.

Ingredients

• 1 pound elbow macaroni
• 4 tablespoons unsalted butter, divided
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 2 cups sharp cheddar cheese, shredded
• 1 cup Gruyere or Monterey Jack, shredded
• 1/2 cup grated Parmesan
• 1/2 teaspoon salt, plus more for pasta water
• 1/4 teaspoon smoked paprika
• 3/4 cup panko breadcrumbs

Instructions

1. Preheat the oven to 375°F (190°C). Cook the macaroni in salted boiling water until just al dente. Drain and set aside.
2. In a large saucepan, melt 3 tablespoons butter over medium heat. Whisk in the flour and cook 1 minute.
3. Slowly whisk in the milk. Cook, whisking often, until thickened enough to coat the back of a spoon, about 6 minutes.
4. Remove from heat and stir in the cheddar, Gruyere, and Parmesan until melted and smooth. Season with salt and paprika.
5. Fold the cooked macaroni into the cheese sauce and pour into a greased baking dish.
6. Melt the remaining 1 tablespoon butter and toss with the panko. Sprinkle over the top.
7. Bake 15 to 20 minutes, until bubbling and the topping is golden.

Ingredients

• 3 pounds beef chuck, cut into 1/2-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1/4 cup chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne (optional, to taste)
• 2 tablespoons tomato paste
• 3 cups beef broth
• 1 (14-ounce) can crushed tomatoes
• Salt, to taste
• Shredded cheese, diced onion, and sour cream, for serving

Instructions

1. Pat the beef dry and season with salt. Heat the oil in a large Dutch oven over medium-high heat and brown the beef in batches, about 3 minutes per batch. Set aside.
2. Add the onion to the pot and cook until softened, about 5 minutes. Add the garlic and cook 30 seconds more.
3. Stir in the chili powder, cumin, oregano, and cayenne. Cook 1 minute until fragrant.
4. Stir in the tomato paste, then return the beef to the pot. Add the beef broth and crushed tomatoes and stir to combine.
5. Bring to a simmer, then reduce heat to low, cover partially, and simmer for 2 hours, stirring occasionally, until the beef is very tender and the chili has thickened.
6. Season with salt to taste. Serve hot, topped with shredded cheese, diced onion, and sour cream.