Rajas Con Creama (Roasted Poblanos with Cream)

1 1/4 pounds fresh poblano chiles (about 3 large)
Generous 1 tablespoon olive or vegetable oil
1/2 medium white onion, thinly sliced into half-moons
1/2 teaspoon kosher salt
Generous 1/8 teaspoon black pepper
1 medium garlic clove, finely chopped
1/2 cup Mexican crema or crème fraîche
Generous 1 tablespoon finely chopped epazote leaves, or 1?2 teaspoon dried Mexican oregano

?Turn two stove-top burners to high and roast the poblano chiles on the racks of the burners (or directly on the element of an electric stove), turning frequently with tongs, until they are blistered and charred all over, 4 to 6 minutes. Put the poblanos in a bowl and cover with a plate to sweat for 15 to 20 minutes.

?Rub off the skin from the roasted poblanos with a paper towel or your fingers (do notrun the poblanos under water), then cut them open lengthwise. Cut out the stems, seed pods, and veins, and lay the chiles flat. Wipe the chiles clean of seeds, discard the seeds, and slice the chiles into long 1/4-inch-thick strips.

?Heat the oil in a medium pan over medium heat until the oil shimmers, then add the onion, 1/4 teaspoon of the salt, and the pepper, and cook until the onion is soft and translucent, about 5 minutes. Add the garlic, cook for a minute, then add the poblanos along with the remaining 1?4 teaspoon of salt. Cook for 3 minutes or so, then add the crema and epazote.

?Let it come to a simmer and cook, stirring, until the crema thickens slightly and coats the poblanos, about 3 minutes. Season to taste with salt.
Serve alongside 8 warm corn tortillas and top with crumbled queso fresco and smoky tomato salsa.


3 tablespoons olive oil
1 large onion, finely chopped
6 cloves garlic, finely chopped
1 pound ground chuck
1 pound ground pork
1 pound ground veal
1/2 cup dry bread crumbs
1/8 teaspoon dried thyme
1/8 teaspoon dried basil
1 pinch cayenne
1 teaspoon Dijon mustard
1/3 cup grated Parmesan
3 tablespoons ketchup, plus more for glazing
1 tablespoon mayonnaise
2 tablespoons crème fraîche (or whipped cream cheese)
3 large eggs, lightly beaten

Heat the oven to 350°F.

In a medium sauté pan, warm the olive oil over medium heat. Add the onion and a large pinch of salt and cook, stirring frequently, until the onion has begun to soften and lightly caramelize, about 5 minutes.

Add the garlic and continue to cook until both the onion and garlic are soft and golden brown (be careful not to burn the garlic), about another 5 minutes. Set aside to cool while you prepare the rest of the ingredients.

In a large bowl, combine the rest of the ingredients except for the eggs. Add a few good pinches of salt. Then mix it with two forks, combining thoroughly but not overmixing.

Gently stir in the eggs and the browned onions and garlic, mixing just until combined.

Gently shape the mixture into a rough football and nestle it snugly into a loaf pan, patting it down so the top is fairly flat. Bake in the middle of the oven for 40 minutes, then brush the top lightly with ketchup and return to the oven for 10 to 20 more minutes. The meatloaf is done when the internal temperature reaches about 145°F.

Let the meatloaf rest for about 10 minutes before slicing and serving.

Blender Tomato Soup

1/3 cup olive oil
1 clove ga1/2 cup chopped onion
1 slice white or whole-wheat bread (crusts removed), torn into 1-inch pieces
28 ounces canned, no-salt-added whole peeled tomatoes, plus their juices
1 cup no-salt-added vegetable broth
1 teaspoon seasoning blend, such as Trader Joe’s 21 Seasoning Salute
Freshly ground black pepper

Combine the oil, garlic, onion, bread pieces, the tomatoes and their juices, the broth and seasoning blend in a blender; begin to blend on low, then gradually increase to high until pureed and smooth.

Pour into a medium saucepan; cook over medium-low heat for 20 minutes, stirring a few times. Taste, and season with salt and pepper, as needed.

Serve warm.

Melting Potatoes

2 pounds Yukon gold potatoes
4 tablespoons (1/2 stick) unsalted melted butter
2 teaspoons fresh thyme leaves (chopped fresh rosemary is also fine)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chicken or vegetable stock
3 to 4 smashed garlic cloves

Heat your oven to 500°F with the rack in upper-middle position. The hot oven gives the potatoes their deep golden color and crispy exterior, so don’t cheat this part.

Peel potatoes and slice them into 1-inch thick rounds. This is likely thicker than you think, and it may feel unnatural. But we’re not going for crispy potato chips here. We want hefty, decadent slabs of potato.

Toss the rounds with butter, herbs, salt, and pepper. Transfer to a 13-by-9 inch metal baking dish and arrange in a single layer. Don’t use a glass pan, which can burst under such high heat.

Bake for 15 minutes, flip the potatoes, then bake 15 minutes more. Remove the dish from the oven and add stock and garlic. Return to the oven until most of the stock is absorbed, about 15 minutes more. Transfer to a serving platter and pour the remaining liquid in the pan overtop. Serve warm to very lucky friends.


2 peeled russet potatoes
Olive oil
6 eggs
1/2 cup water
1/4 cup grated parmesan cheese
2 tablespoons horseradish
Salt and pepper

Bring a large saucepan of water to a boil, then toss intge potatoes. Cook the potatoes for 10 minutes, then fish them out of the water and turn off the heat. Let the potatoes cool a bit, then move them to a cutting board. Slice the potatoes very thinly (think less than 1/4-inch).

Heat a large skillet with plenty of olive oil over medium high heat. Fry the potato slices until golden brown, about 2 minutes per side. Depending on how large your pan is, you may need to fry the potatoes in shifts. When the potatoes are golden brown, turn them out onto a plate lined with paper towels. Wipe out the skillet and set aside.

In a large bowl, beat eggs with water, Parmesan cheese, and horseradish. Season the mixture with ½ teaspoon kosher salt and black pepper. Drop the fried potato slices into the egg mixture and stir until fully incorporated.

Heat 2 tablespoons more olive oil in the skillet over medium, then pour in the egg and potato mixture. Let the mixture cook for at least 5 minutes before checking underneath to make sure it’s cooking. Now, with confidence, flip the rafanata out onto a plate so the cooked side is exposed (the best way to do this is to place a large dinner plate over the pan, then flip the pan, catching the rafanata). Slide the rafanata back into the pan, cooked side up, and cook for another 3-5 minutes.

Slide the rafanata out onto a serving plate and slice into wedges. Serve with sour cream, mustard, or solo.

Steak au Poivre

4 (6- to 8-ounce; 170 to 225g) boneless medallion steaks, such as filet mignon
Kosher salt
1 ounce (30g) whole black peppercorns, plus more as needed, divided
3 tablespoons (45ml) vegetable oil
1 tablespoon (15g) unsalted butter
2 thyme sprigs
1 medium clove garlic
1/2 large shallot (about 1 1/2 ounces; 40g), minced
2 tablespoons (30ml) brandy or cognac
3/4 cup (175ml) homemade chicken stock or store-bought low-sodium chicken broth
3/4 cup (175ml) heavy cream or 6 tablespoons (90ml) crème fraîche (see note)
1 teaspoon (5ml) Dijon mustard

Season steaks all over with kosher salt. Set on a wire rack set over a rimmed baking sheet and allow to air-dry, uncovered, in the refrigerator for 30 minutes.

Meanwhile, crack peppercorns into rough halves and quarters. You can use a pepper mill set to its coarsest setting (though not all pepper mills will crack coarsely enough); a mortar and pestle (though some peppercorns will jump out as you try to crush them); or, perhaps best, a large mallet, meat pounder, or skillet to crush them (wrap the peppercorns in a clean kitchen towel first to contain them).

Preheat oven to 375°F (190°C). Spread cracked peppercorns on a plate or in another shallow dish and firmly press one side of each steak into the pepper to encrust it in an even layer. Set each steak aside, peppercorn side up. Reserve any remaining cracked peppercorns. (Exactly how much pepper adheres will depend on the dimensions of the steaks. You should have some pepper remaining, but if not, you can crack more to completely coat one side of each steak.)

In a large stainless steel or cast iron skillet, heat oil over medium-high heat until shimmering. Add steaks, peppercorn side down, and cook until peppercorns are well toasted, about 3 minutes. Carefully turn steaks, trying not to break the peppercorn crust. Add butter, thyme, and garlic and cook, basting steaks with a spoon, until steaks are well seared on the second side. Remove from heat.

Transfer steaks to a rimmed baking sheet. Using an instant-read thermometer, check the internal temperature of the steaks; if they’ve reached 125°F (52°C), they’re ready to be served medium-rare. If they haven’t reached their final doneness temperature (which will depend heavily on the dimensions of the steaks), transfer to oven and continue cooking until the correct internal temperature is reached. Either way, allow steaks to rest for 5 minutes once the final doneness temperature is reached.

Pour off all but 1 tablespoon of fat from skillet and discard garlic and thyme. Add shallot and any reserved cracked peppercorns, return to medium heat, and cook, stirring, until shallot is tender, about 2 minutes.

Add brandy or cognac. (To prevent an unexpected flare-up if working over gas, you can turn off the burner, add the alcohol, then reignite the burner.) Cook until raw alcohol smell has burned off and brandy has almost completely evaporated.

Add chicken stock and bring to a simmer, stirring and scraping up any browned bits. Whisk in cream or crème fraîche, then simmer, stirring often, until sauce has reduced enough to glaze a spoon. Whisk in mustard. Season with salt.

Arrange steaks on plates and pour sauce on top. Serve with French fries, mashed potatoes, or other sides of your liking.

Muussels: Mussels with Tomato and Garlic Broth

1/4 cup olive oil
1 onion, chopped fine
6 cloves garlic, minced
3 tablespoons chopped fresh parsley
2 cups drained canned tomatoes in thick puree, chopped (from one 28-ounce can)
1/4 teaspoon dried thyme
1/4 teaspoon dried red-pepper flakes
4 pounds mussels, scrubbed and debearded
1/8 teaspoon fresh-ground black pepper
Salt, if needed

Garlic Toast (optional)

In a large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the parsley, tomatoes, thyme, and red-pepper flakes. Reduce the heat and simmer, partially covered, for 25 minutes, stirring occasionally.

Discard any mussels that have broken shells or that don’t clamp shut when tapped. Add the mussels to the pot. Cover; bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, about 3 minutes. Remove the open mussels. Continue to boil, uncovering the pot as necessary to remove the mussels as soon as their shells open. Discard any that do not open.

Stir the black pepper into the broth. Taste the broth and, if needed, add salt. Ladle the broth over the mussels and serve with the garlic toast.

Basic Crepes

2 large eggs
1 1/4 cups whole milk (10 fluid ounces; 280ml)
1 cup flour (5 ounces; 140g)
1 tablespoon melted unsalted butter or vegetable oil (1/2 ounce; 15ml), plus more for cooking
Pinch kosher salt
1 tablespoon (8g) sugar, if making sweet crepes
1 tablespoon minced fresh herbs, such as parsley, tarragon, chervil, or chives (optional; for savory crepes)

For the Batter: Combine eggs, milk, flour, melted butter or oil, salt, and sugar (if using) in a blender. Start blender on low speed and increase to high. Blend until smooth, about 10 seconds. Add herbs (if using) and pulse to combine. (Alternatively, you can combine the ingredients in a mixing bowl and whisk vigorously until smooth.)

To Cook: Heat a 10-inch nonstick or well-seasoned cast iron or carbon steel skillet over medium heat for 2 minutes. Lightly grease with oil or butter, using a paper towel to wipe out the excess.

Hold the pan’s handle in one hand and pour in 3 to 4 tablespoons (45 to 60ml) batter, swirling and tilting pan immediately to spread batter in a thin, even layer over bottom of pan.

Let cook until top looks dry, about 20 seconds. Using a thin metal or nylon spatula, lift one edge of crepe. Grab that edge with the fingers of both hands and flip crepe. Cook on second side for 10 seconds, then transfer to a plate. Repeat with remaining batter. Fill crepes as desired (such as with butter, sugar, and lemon juice; with butter and jam; with ham, cheese, and eggs; or with spinach and feta) and serve. Crepes can also be made ahead and stored, unfilled and wrapped in plastic, in the refrigerator for up to 3 days. Reheat in a nonstick pan to serve.

Grilled Broccolini with Garlic and Red Wine Vinegar

3 bunches Broccolini
2 Tbsp extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3 cloves Garlic Confit (page 64)
1/2 tsp crushed red pepper flakes
2 Tbsp red wine vinegar

If the Broccolini stems are thicker than 3/4 in [2 cm], prepare an ice-water bath by filling a large bowl with cold water and ice. Blanch the Broccolini in lightly salted boiling water for about 15 seconds and plunge them into the ice-water bath to stop the cooking. (If your Broccolini stems are not thick, skip this step.)

Prepare a hot fire in a charcoal grill (or preheat a gas grill to high).

In a medium bowl, toss the Broccolini with the olive oil and season with salt and pepper. Put the Broccolini on the hottest part of the grill and cook until they start to crisp and turn brown, 3 to 5 minutes. Flip the Broccolini and cook the other side, 3 minutes longer. Return to the bowl; add the garlic confit, red pepper flakes, and vinegar; and toss well. Season with additional salt and pepper.

Transfer to a serving platter. Serve hot or at room temperature.

Roasted Beets with Avocado, Citrus, and Hazelnuts

11/2 lb [680 g] red baby beets,
1 to 2 in [2.5 to 5 cm] in diameter
4 Tbsp [60 ml] extra-virgin olive oil
2 Tbsp water
Kosher salt
Freshly ground black pepper
1 Tbsp plus 1 tsp sherry vinegar
1 Tbsp fresh orange juice, plus 2 oranges
2 Tbsp hazelnuts
1 ripe avocado, cut in 1/4-in- [6-mm-] thick slices
Flaky sea salt
Best-quality olive oil for drizzling

Preheat the oven to 400°F [200°C].

In a roasting pan, toss the beets with 2 Tbsp of the extra-virgin olive oil and the water and season with kosher salt and pepper. Roast until the beets look caramelized and feel tender when pierced with the tip of a knife, about 25 minutes. When cool enough to handle, slip the skins off the beets and cut into quarters.

In a medium bowl, toss the beets with the remaining 2 Tbsp olive oil, the sherry vinegar, and orange juice. Season with kosher salt and pepper and let stand until the beets have absorbed the flavors of the dressing, about 30 minutes.

In a small, dry frying pan over medium heat, toast the hazelnuts until fragrant, 3 to 5 minutes. Lay out on a work surface and let cool. With the bottom of a heavy pan, crush the nuts.

Section one of the oranges by cutting off both ends. Set it on one end, and use a paring knife to cut away the peel and pith in strips, starting at the top and following the curves to the bottom. Then, holding the orange in one hand, carefully insert the blade of the knife between the flesh and the membrane to cut out the sections without any membrane attached. The sections should come out easily. Repeat with the remaining orange, and set aside.

Arrange the beets on a serving platter with the avocado slices, and sprinkle them with sea salt and pepper. Distribute the orange sections throughout the salad and sprinkle with the crushed toasted hazelnuts. Finish with a drizzle of best-quality olive oil. Serve immediately

Roasted Cauliflower with Garlic, Parsley, and Vinegar

1 head cauliflower, trimmed and chopped into large florets
1/3 cup [75 ml] extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3 cloves Garlic Confit (page 64)
2 Tbsp chopped fresh flat-leaf parsley
1/4 tsp crushed red pepper flakes
2 Tbsp red wine vinegar

Preheat the oven to 500°F [260°C].

In a medium bowl, toss the cauliflower with the olive oil and season with salt and pepper.

Heat a large cast-iron frying pan over high heat. Dump the cauliflower into the hot pan and cook until starting to brown, about 3 minutes. Transfer the pan to the oven and roast the cauliflower, undisturbed, until well seared, about 5 minutes longer. With a spatula, turn the cauliflower and cook on the other side until well seared, about 3 minutes longer.

Remove from the oven, add the garlic confit, parsley, red pepper flakes, and vinegar and stir to distribute the seasonings and toast the garlic slightly. Season with salt and pepper.

Transfer to a serving platter. Serve warm or at room temperature.

This also works with broccoli or romesco.

Sweet Patatas Bravas

2 pounds sweet potatoes
3 tablespoons olive oil, divided
1 1/4 teaspoons kosher salt (I use Morton’s)
2 tablespoons tomato paste
2 tablespoons sherry vinegar
1 1/2 tablespoons hot sauce
1 1/2 teaspoons smoked paprika
1/3 cup mayonnaise
1 large garlic clove (or 2 small), minced

Preheat the oven to 425 degrees F.

Peel the sweet potatoes and chop into large (roughly 1 1/2-inch) chunks. Add to a naked, rimmed sheet tray, then toss with 2 tablespoons olive oil and the salt. Roast—stirring the potatoes halfway through—until they’re just tender and beginning to brown, about 24 minutes.

Meanwhile, mix the tomato paste, sherry vinegar, hot sauce, and smoked paprika in a bowl.

In another bowl, mix the mayonnaise, garlic, and remaining 1 tablespoon olive oil. (Both sauces can be prepared days in advance, then refrigerated!)

When the potatoes are done, let them hang out for about 10 minutes. Drizzle with the tomato dressing and gently toss. Transfer to a platter and zigzag with the garlicky mayo. Serve warm.

Scalloped Sweet Potatoes

Cooking spray or butter
2 cups heavy cream
2 tablespoons unsalted butter
2 cloves garlic, minced
1 bay leaf
1 teaspoon fresh thyme leaves
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 pounds sweet potatoes (about 4 to 5 medium), peeled and sliced into 1/4-inch thick rounds
1/2 cup shredded Gruyère cheese

Arrange a rack in the middle of the oven and heat to 400°F. Grease a 9×13-inch baking dish with butter or cooking spray; set aside.

Place the cream, butter, garlic, and bay leaf in a small saucepan and bring to a simmer over low heat. Meanwhile, combine the thyme, nutmeg, salt, and pepper in a small bowl.

Evenly distribute about half of the potatoes over the bottom of the baking dish. Sprinkle with half of the salt and herb mixture. Add the remaining potatoes in an even layer. Sprinkle with the remaining seasoning.

Remove the bay leaf from the cream and discard. Pour the cream and garlic over the potatoes. Push down to submerge them as much as possible. The potatoes won’t be fully submerged — that’s okay. Cover tightly with aluminum foil.

Bake for 15 minutes. Uncover and bake until the sweet potatoes are tender, about 15 minutes more. Remove the baking dish from the oven. Turn on the oven’s broiler. Sprinkle the cheese over the top of the potatoes. Broil until the cheese is melted and the top is lightly browned, 3 to 5 minutes. Let the sweet potatoes cool for about 10 minutes before serving.

Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Garlic Parmesan Roasted Sweet Potatoes

3 medium sweet potatoes (about 2 pounds total), cut into 1 1/2-inch cubes
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 cup finely grated Parmesan cheese, divided

Arrange a rack in the middle of the oven and heat to 425°F.

Place the potatoes, oil, salt, and pepper in a large bowl and toss to combine. Transfer the potatoes to a rimmed baking sheet and spread into a single layer. Roast for 15 minutes. Flip the potatoes over with a flat spatula and cook until browned and tender, about 10 minutes more.

Remove the baking sheet from the oven. Set the oven to broil. Sprinkle the potatoes with the garlic and half of the cheese and stir to coat well. Sprinkle the remaining cheese over the potatoes. Broil until the cheese is soft and melted, 1 to 2 minutes.

Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Whipped Sweet Poatoes with Coconut Milk and Vanilla Bean

2 to 2 1/2 pounds sweet potatoes (about 4 to 5 medium)
1/2 cup coconut milk (or whole milk or cream)
2 to 3 tablespoons packed brown sugar
2 tablespoons unsalted butter
1 1/2 teaspoons vanilla bean paste (or pure vanilla extract)
Ground cinnamon, to taste
Kosher salt, to taste
Chopped fresh parsley leaves or coconut flakes, for garnish (optional)

Arrange a rack in the middle of the oven and heat to 425°F. Line a baking sheet with aluminum foil.

Pierce the sweet potatoes a few times with a sharp knife. Place them on the baking sheet and roast until tender and a knife easily pricks through, 45 minutes to 1 hour. Set aside to cool until cool enough to handle.

Halve the potatoes lengthwise, scoop of the flesh, and run the flesh through a potato ricer or food mill into a large bowl.

Meanwhile, combine the coconut milk, brown sugar, butter, vanilla bean paste, a few dashes of cinnamon, and a generous pinch of salt in a saucepan and cook over medium heat, stirring occasionally, until the butter is melted and sugar dissolved. Reduce the heat to low and keep warm.

Add the warmed milk mixture, a few tablespoons at a time, into the potatoes, and beat with an electric mixer on high speed until smooth and fluffy. (You may not use all of the milk mixture.)

Taste and adjust seasonings, adding more sugar, cinnamon, or salt as needed. Serve immediately. Garnish with the parsley or coconut flakes if using.

Recipe Notes
Make ahead: This recipe can be made ahead and stored in the refrigerator for up to 2 days. To reheat (or keep warm), place the bowl of potatoes over a bowl of simmering water, stirring occasionally.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Sour Cream and Balsmic Whipped Sweet Potatoes

3 to 4 pounds sweet potatoes (4 to 5 medium potatoes), baked and peeled
1/4 cup packed light brown sugar
1/4 cup sour cream
2 tablespoons balsamic vinegar
1/2 teaspoon kosher salt

Mash the still-warm sweet potatoes until smooth in a large bowl. Add the brown sugar, sour cream, vinegar, and salt. Stir to combine. Serve warm or at room temperature.

Make ahead: The sweet potatoes can be baked up to 5 days in advance and stored in a sealed container in the refrigerator. Peel and mash the potatoes, then reheat over medium-low heat on the stovetop when ready to finish and serve.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Italian Roasted Potatoes

1 lb baby potatoes
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon bottled Italian seasoning
1/4 teaspoon salt or to taste
2 dashes paprika
1/3 cup shredded Parmesan cheese
1 teaspoon chopped parsley leaves
2 tablespoons unsalted butter, cut into small cubes

Preheat the oven to 400F. Clean and rinse the baby potatoes, drain and cut into halves.

Heat up an oven-safe skillet (cast-iron preferred) and add the olive oil. Add the potatoes and cook until the surface turns crispy. Turn over the cook the skin side until nicely browned. Push the potatoes to one side and saute the garlic, follow by the Italian seasoning, salt and paprika, stir to combine well. Turn off the heat and sprinkle the cheese and parsley on top of the potatoes. Transfer the skillet into the oven, roast for 15 minutes. Add the butter cubes on top of the potatoes, serve immediately.

Cook’s Note:

This recipe used extremely small baby potatoes. If you have bigger potatoes, roast for 20 minutes or until cooked. You may also roast the potatoes right away in the oven. Just combine the olive oil, garlic, potatoes, Italian seasoning, salt and paprika with the potatoes and follow the remaining steps. Roast for 20 minutes.

Garlic Herb Cheese Bombs

2 cans (7.5 oz. each) refrigerated biscuits
4 oz. Mozzarella cheese, cut into 20 cubes
4 tablespoons butter, melted
1/2 teaspoon garlic powder
Some fresh parsley leaves, finely chopped
A tiny pinch of salt

Preheat oven to 400°F.

Open the biscuit cans and separate the biscuits. Line a cookie sheet with parchment paper. Wrap the cheese bombs by placing one cube of the cheese in the center of each biscuit. Carefully wrap the biscuit dough around the cheese, pinch the biscuit to close and seal tight. Place the seam part down and arrange the biscuits so they are at least 1-inch apart. Bake for 10 minutes or until the surfface turn golden brown.

While the biscuits are baked in the oven, mix the butter, garlic powder, salt, and parsley leaves together. Set aside.

Remove the biscuits from the oven and brush with the butter mixture immediately. Serve warm.

Creamy Garlic Thyme Potatoes

1 tablespoon olive oil
1 lb baby potatoes, scrubbed and cut into halves
2 tablespoons unsalted butter
6 cloves garlic, peeled
2/3 cup chicken broth
3 tablespoons whipping cream
6 sprigs thyme
Pinch of salt or to taste
Pinch of sugar*
2 dashes cayenne pepper

Heat up a skillet (cast-iron preferred) on high heat. When the skillet is fully heated and hot, add the olive oil. Cook the potatoes, with the skin side up first, until the potatoes turn golden brown. Turn the potatoes over and cook the skin until they turn brown. Push the potatoes to one side of the skillet and add the butter and garlic. Saute the garlic for 30 seconds.

Add the chicken broth, whipping cream and thyme. Turn the heat to low and simmer the potatoes until they are cooked through, about 10 mins. Turn the potatoes while simmering. Add salt, sugar and cayenne pepper, stir to mix well. Turn off the heat and serve immediately.

* If you have Japanese mirin (sweet wine seasoning) at home, use 1 tablespoon of mirin and skip the sugar. Mirin makes this dish absolutely flavorful.

Garlic Chive Butter Roasted Potatoes

4 tablespoons unsalted butter
4 cloves garlic, minced
3 tablespoons chopped chives
3 dashes ground black pepper
1/4 teaspoon salt or to taste
2 tablespoons grated Parmesan cheese (bottled)
1 1/2 lbs baby potatoes, rinsed and drained

Preheat oven to 400F.

Melt the butter in a microwave for about 30 seconds. Add the garlic, chives, black peppper, salt and 1 tablespoon of Parmesan cheese into the heated and melted butter, stir to mix well.

Toss the potatoes with the garlic chive butter. Stir to coat well and transfer them to an oven safe baking dish or skillet (cast-iron preferred). Cover the potatoes with aluminum foil and roast for 30 minutes.

Remove from heat, toss the potatoes well with the garlic chive butter at the bottom of the baking dish or skillet. Sprinkle the remaining 1 tablespoon of Parmesan cheese evenly on top of the potatoes and serve immediately.