Ted Cavanaugh
Squeezing the excess liquid from the potato will ensure it gets extra crunchy when cooked.
This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.
A bed of charred cabbage speckled with chopped giardiniera makes the perfect landing place of sweet Italian sausages and plenty of basil.
Elegant and simple to prep ahead, this classic brunch dish gets its savory backbone from sautéed leeks.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
Upgrade any cookout—or keep the cooking on the stovetop—with these smashed cast-iron bison burgers, then stack with lemon mayo and a crisp cucumber-onion slaw.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.
Juicy ground chicken and charred cabbage are the stars of this family-friendly meal.
A game-day hero featuring focaccia slathered with Calabrian chili aioli, piled high with cooked steak, melted cheese, peppers, and onions.