Cauliflower Korma with Blackened Raisins

2 large heads cauliflower, broken into ?bite-size florets?Canola oil? 2
2 1/2 teaspoons kosher salt, divided, plus more to taste?
2 large yellow onions,?thinly sliced?
6 garlic cloves, grated?
1 (2 1/2-inch) piece fresh ginger, peeled and grated?
2 teaspoons garam masala?
1 teaspoon freshly ground ?black pepper?
Pinch of ground cardamom?
Pinch of cayenne pepper?
1 cup ground almonds?
2 tablespoons honey?
2 cups plain whole-milk Greek yogurt?
3/4 cup whole milk?
1/2 cup raisins?
1/2 cup sliced almonds?

Heat oven to 350°F. Toss cauliflower with 1/4 cup oil and ?1 teaspoon salt. Arrange in a single layer on 2 aluminum foil–lined rimmed baking sheets. Roast cauliflower until tender and browned, 30 to 40 minutes. ?

Meanwhile, heat 3 tablespoons oil in a large skillet over medium. Add onions and cook, stirring often, until softened and lightly caramelized, 12 to 15 minutes. Add garlic and ginger and cook, stirring often, until fragrant. Stir in garam masala, black pepper, cardamom, and cayenne. Add ground almonds, honey, and 1 1/2 teaspoons salt. Cook, stirring, until almonds cling to onions, about 3 minutes. Stir in yogurt and reduce heat to low. Simmer until sauce is thickened and a rich golden color, about 10 minutes. Add milk and cook, stirring, until the sauce is smooth and coats the back of a spoon. Season to taste with salt and remove from heat. ?Heat oven to 350°F. Toss cauliflower with 1/4 cup oil and ?1 teaspoon salt. Arrange in a single layer on 2 aluminum foil–lined rimmed baking sheets. Roast cauliflower until tender and browned, 30 to 40 minutes. ?

Heat a small frying pan over medium. Add raisins and sliced almonds; cook, shaking pan to keep raisins and almonds moving, until raisins start to blacken and puff up and almonds are golden brown, about 2 minutes.?

Spoon sauce onto a platter. Top with cauliflower, and sprinkle with raisins and almonds.?

Cauliflower, Potato, and Pea Curry

1/4 cup cooking oil
1 tablespoon ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric
1/4 teaspoon dried red-pepper flakes
1 medium head cauliflower (about 1 pound), cut into large florets (about 4 cups)
1 1/2 pounds boiling potatoes (about 4), peeled and cut into 1 1/2-inch pieces
1 cup canned crushed tomatoes in thick puree
1/2 cup chopped cilantro
1/2 cup water
1 teaspoon salt
1 cup frozen petite peas

In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.

Add the tomatoes, 1/4 cup of the cilantro, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes. Stir in the peas and the remaining 1/4 cup cilantro and cook, covered, until the peas are tender, about 2 minutes longer.

Variation: If you like, you can add three tablespoons dried unsweetened coconut to the curry. Put it in at the same time as the peas.

Baked Shells with Cauliflower and Taleggio

Salt
1 medium head of cauliflower (1 3/4 pounds), cut into 1-inch florets
1 tablespoon unsalted butter
3 tablespoons extra-virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced 2 teaspoons minced rosemary
Freshly ground pepper
1/2 cup dry white wine
1 1/2 cups heavy cream
1 1/2 cups freshly grated Parmigiano-Reggiano cheese (6 ounces)
1/2 pound Taleggio cheese—rind discarded, cheese cubed
1 pound large shells, such as conchiglioni
1/4 cup dry bread crumbs

Preheat the oven to 450°. Bring a large pot of salted water to a boil and fill a large bowl with cold water. Boil the cauliflower until tender, 5 minutes. Using a slotted spoon, transfer the cauliflower to the cold water and let cool slightly. Drain and pat dry; keep the cooking water hot.

In a large, deep skillet, melt the butter in the olive oil. Add the onion, garlic and rosemary, season with salt and pepper and cook over moderate heat until softened, about 3 minutes. Add the cauliflower and cook over moderate heat, stirring occasionally, until browned in spots, about 8 minutes. Add the wine and boil until evaporated. Remove the skillet from the heat and stir in the cream, 1 cup of the Parmigiano and the Taleggio.

Return the water to a boil and add the pasta. Cook until al dente. Drain the pasta and return it to the pot. Scrape the cauliflower and cheese sauce into the pasta and toss well. Spread half of the pasta into a 3-quart baking dish and top with 2 tablespoons of the bread crumbs. Top with the remaining pasta, 2 tablespoons of bread crumbs and 1/2 cup of Parmigiano.

Bake the pasta for about 20 minutes, until the sauce is bubbling and the top is golden and crisp. Let stand for 10 minutes before serving.

Make Ahead: The unbaked assembled pasta dish can be refrigerated overnight. Return the pasta to room temperature before baking.

Rigatoni with Cauliflower and Prosciutto

3 1/2 tablespoons extra-virgin olive oil
1 large garlic clove, thinly sliced
1 cup heavy cream
Kosher salt and freshly ground pepper
3/4 pound rigatoni
One 1 3/4-pound head of cauliflower, cut into 1-inch florets
1 cup panko (Japanese bread crumbs)
1/2 cup freshly grated Parmigiano-Reggiano cheese
3 ounces sliced prosciutto, cut into 1/4-inch-thick ribbons

Preheat the broiler. Bring a large pot of salted water to a boil. In a medium skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderate heat until lightly golden, about 3 minutes. Add the cream and simmer until thickened slightly, about 2 minutes. Season with salt and pepper.

Cook the rigatoni until al dente; about 6 minutes before the rigatoni is done, add the cauliflower florets to the pot. Drain, reserving 2 tablespoons of the pasta cooking water.

Meanwhile, in a medium bowl, toss the panko with the Parmigiano cheese and the remaining 2 1/2 tablespoons of olive oil; season with salt and pepper.

Return the rigatoni and cauliflower to the pot. Add the garlic cream, the prosciutto and the reserved pasta water and toss until the pasta is coated. Scrape the pasta into a large shallow baking dish and sprinkle the panko mixture evenly over the top. Broil for about 2 minutes, rotating constantly, until the topping is evenly browned. Serve hot.

Cauliflower (or Anything) Curry

1 onion, chopped
3 small plum tomatoes?
3 large garlic cloves?
One 2-inch piece of ginger, peeled and chopped?
1/4 cup coconut oil?
2 teaspoons garam masala
1 teaspoon ground turmeric? 1
1 head of cauliflower (1 1/2 pounds), cut into florets?
1 long Indian green chile or Thai bird chile, sliced, plus more for serving?
Kosher salt
Pepper?
Steamed basmati rice, plain yogurt, and lime pickle, for serving?

In a food processor, pulse the onion, tomatoes, garlic, and ginger until a paste forms. In a large, deep skillet, heat the oil. Add the onion paste, and cook over moderately high heat, ?stirring often, until the paste is thickened, about 10 minutes. ?
Add the garam masala and turmeric, and cook, stirring, until fragrant, about 1 minute. Add the cauliflower, chile, and 2 cups of water. Season generously with salt and pepper, and bring to a boil. Cover and cook over moderately low heat until the cauliflower is just tender, about 10 minutes. Serve with rice, yogurt, lime pickle, and sliced chiles.?

Note: swap in green beans, eggplant, carrots, potatoes or a mix for the cauliflower

Sheet Pan Sausage with Grapes an Onions

1 large Spanish onion, thinly sliced
4 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
4 cups seedless red grapes (1 1/4 pounds), destemmed
1 teaspoon fennel, coriander, cumin or caraway seeds, lightly crushed
1 pound any sausages, poked all over with a fork
1/2 cup parsley, coarsely chopped
2 tablespoons chopped chives
2 teaspoons rice vinegar or sherry vinegar, plus more to taste

Heat oven to 450 degrees. On a large (13-by-18-inch) rimmed baking sheet, toss together onion slices, 2 tablespoons oil, salt and pepper, and spread in an even layer. Roast for 8 to 12 minutes, until the onions turn translucent and the thinnest pieces take on a pale gold color at the edges.

After 10 minutes, add grapes, seeds and the remaining 2 tablespoons oil to pan with onions, and toss well. Spread in an even layer and nestle sausage into the mixture.

Roast until sausage has browned, 25 to 30 minutes, flipping sausage and tossing grapes and onions halfway through.

Transfer sausages to a platter or to individual plates. Add parsley and chives to pan with grapes and onions and gently toss (this warms up and wilts the herbs). Use a slotted spoon to transfer grapes and onions to plates with the sausages.

Add vinegar to rimmed baking sheet and scrape up any browned bits on the tray. Drizzle pan juices over the grapes and sausages, taste, and sprinkle more salt or vinegar on top, if desired.

Note:

You can use any kind of sausages in this cozy, autumnal dish, filled with roasted sweet grapes and vinegar-spiked onions. Spicy Italian sausages made from pork, chicken or turkey, fresh chorizo or merguez, will give the dish a kick, while milder sausages like chicken and apple, bratwurst or Weisswurst make for a gentler meal. Serve this on a bed of polenta or mashed potatoes, or with some crusty bread to sop up the vinegary, sausage-rich pan juices, and a green salad on the side. If you want to halve this recipe, reduce the oven temperature to 425 degrees; otherwise the smaller amount of food in the pan might get too brown.

Sheet Pan Sausage and Butternut Squash

1 (2-pound) butternut squash, peeled, halved lengthwise and seeded
1 pound spicy sausage (fresh chorizo, Italian, Andouille or otherwise)
1/4 cup extra-virgin olive oil
Kosher salt and black pepper
1 1/2 cup parsley leaves
1 tablespoon freshly squeezed lemon juice, plus more as desired
Flaky salt, as desired

Heat the oven to 425 degrees and stick a large baking sheet in the oven. Prep the squash and sausage: Cut the squash into ½-inch-thick slices, then cut the slices crosswise in half. Transfer to a large bowl. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to the bowl with the squash, then stir to coat with the olive oil and fat pinches of salt and pepper.

When the oven comes to temperature, carefully dump the squash and sausage mixture onto the hot baking sheet and spread it out into a single layer. Roast, stirring every so often to coat the squash in the rendered fat, until the squash is tender and sausages are crisp and cooked through, 20 to 25 minutes. (To add some color, put them under the broiler for a minute or two.) Let cool slightly while you prepare the parsley.

In a small bowl, mix together the parsley and lemon juice, and add salt and pepper to taste. Slice the sausage diagonally in thirds. Serve the sausage and squash on a platter with a pile of parsley on top and sprinkled with an extra squeeze of lemon and flaky salt, if desired.

Tip
The squash and sausage can be roasted 3 days in advance. Reheat in a low oven before serving.

Feel free to switch up the squash for carrots, broccoli, potatoes: Any vegetables that are good roasted will work well in that liquid gold. If the meal seems light, bulk it up by topping with a cup of feta or rinsed canned chickpeas, adding arugula or watercress to the parsley, or serving it all on a bed of kale or mustard greens, like a warm salad.

One-Pot Chicken and Rice

1/4 cup ghee (or use unsalted butter)
1 large yellow onion, peeled, halved and thinly sliced
6 green cardamom pods, crushed
3 whole star anise
1 1/4 teaspoons kosher salt, divided
6 garlic cloves, finely chopped
1 1/2 teaspoons turmeric powder
1 pound boneless, skinless chicken breasts, cut into 3/4-inch pieces
2 1/4 cups low-sodium chicken stock
1 1/2 cups basmati rice
1/4 cup chopped dried apricots
1/4 cup sliced raw almonds, toasted
1/4 cup chopped cilantro leaves

In a medium saucepan with a lid, melt ghee over medium-high heat. Add onions, cardamom, star anise and ¼ teaspoon salt. Cook, stirring frequently, until onions are soft and a very deep golden brown, about 15 minutes, lowering heat if necessary to keep from burning them. Add garlic and turmeric; cook and stir for 1 to 2 minutes, or until very fragrant. Add chicken and cook for 4 minutes, stirring to coat chicken with the onion mixture.

Add stock and remaining salt, increase the heat and bring to a boil. Add rice, stir and cover. Reduce heat to low and simmer until the rice has absorbed liquid, about 12 minutes. Remove from heat and let stand, covered, for 12 minutes. Remove lid and fluff rice with a fork.

Transfer chicken and rice to a bowl, taking care to remove and discard cardamom pods and star anise. Garnish with apricots, almonds and cilantro. Serve at once.

Pressure Cooker Khichuri

4 tbsp vegetable oil
1 medium red onion thinly sliced
3/4 cup red split lentils (masuur dal)
1/2 cup Basmati or kalajeera rice
1 tsp powdered cumin
1 tsp powdered coriander
1 tbsp grated fresh ginger
1/2 tsp red cayenne pepper powder
1 tsp salt or to taste
1/2 tsp turmeric
2 cups cauliflower florets
1 medium sized Yukon gold potato peeled and cubed
1/2 cup frozen green peas

For tempering
1 tbsp ghee or coconut oil
1 1/2 tsp cumin seeds
1/2 tsp dried crushed red pepper (optional)
2 whole dried red chillies
2 tbsp fresh lime juice
1 tbsp chopped cilantro

Set the Instant Pot® on Sauté mode and heat the oil for about 1 minute, then add the onion and sauté until they turn golden, about 5 to 6 minutes. Stir in the lentils, rice, cumin, coriander, ginger, cayenne pepper powder, salt, and turmeric. Add the cauliflower, potato, and 4 cups of water and stir well.

Press Cancel to turn off Sauté mode, close the lid, and set the Instant Pot® on Manual Low Pressure mode for 4 minutes.
When cooking time is complete, allow for Natural Pressure Release for 10 to 15 minutes, then use Quick Release for any residual pressure.

Once pressure is released, open pot and stir rice mixture well. Set the Instant Pot® to Sauté mode and stir in the green peas and cook for 1 minute.

To finish, heat the ghee or coconut oil in a small pan, add the cumin seeds, crushed red pepper, if using, and whole dried red chilies and cook until the mixture crackles and is fragrant, being careful not to burn the crushed red pepper. Pour the fragrant mixture over the khichuri and gently stir. Sprinkle on the lime juice and garnish with cilantro before serving.

Coconut Curry with Chickpeas and Pumpkin

3 tablespoons neutral oil, such as sunflower or canola
1 large onion, chopped
2 jalapeños, seeded or not, thinly sliced
1 bay leaf
1 knob ginger (about 1 inch), minced
4 garlic cloves, minced
1 1/2 teaspoons garam masala
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 (15-ounce) cans chickpeas, rinsed
1 (13.5-ounce) can coconut milk (do not use light coconut milk)
1 (13.5-ounce) can pumpkin purée
1 1/2 teaspoons fine sea salt, more as needed
3/4 cup chopped cilantro, more for serving
2 to 3 tablespoons fresh lime juice, plus wedges for serving
Cooked rice or couscous, for serving (optional)

Heat oil in a large skillet over medium-high heat. Stir in onion, jalapeño and bay leaf. Cook, stirring occasionally, until onion is golden on the edges, about 8 minutes.

Add ginger and garlic and cook until fragrant, about 2 minutes, stirring frequently. Stir in garam masala, cumin and turmeric; cook for an additional 30 seconds.

Stir in chickpeas, coconut milk, pumpkin, ½ cup water and 1 ½ teaspoons salt. Bring to a simmer and continue to simmer for 10 minutes, stirring occasionally, to let the flavors meld. (Add more water if it starts to look too thick.) Stir in cilantro and lime juice to taste. Taste and add more salt if necessary.

Serve over rice or couscous if you like, and top with more cilantro and lime wedges on the side.

Lemon Chicken with Herbs

4 medium boneless, skinless chicken breasts (about 8 ounces each)
1 1/2 teaspoons kosher salt
1 1/4 teaspoons ground black pepper
1/2 cup olive oil, plus 2 tablespoons
1 lemon, thinly sliced into rounds, seeds discarded
1/4 cup dry white wine
3 garlic cloves, smashed
1 tablespoon dried herbes de Provence, or 3 tablespoons chopped fresh herbs, such as sage, rosemary and thyme

Season the chicken breasts all over with the salt and pepper. Transfer the chicken to a gallon-size resealable freezer bag. Add ½ cup olive oil and the remaining ingredients, press out the air and seal the bag tightly so the chicken is fully submerged. Massage the chicken through the plastic bag to evenly distribute the herbs. Let marinate in the refrigerator for 1 hour or up to 8 hours.

In a large, deep skillet with a lid, heat the remaining 2 tablespoons olive oil over medium. Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top. Cook until the chicken is golden on one side, about 8 minutes. Turn the chicken, cover and cook over medium-low until chicken is cooked through, about 7 minutes. Serve chicken topped with lemons and sauce.

Heirloom Beans and Cream

2 cups mixed dried heirloom beans, soaked overnight
2 quarts chicken stock or low-sodium chicken broth
4 sprigs thyme, plus leaves for serving
Kosher salt, freshly ground pepper
1/2 cup heavy cream
Flaky sea salt
Olive oil (for serving)

Bring beans, stock, and thyme sprigs to a gentle simmer in a medium pot over medium-high. Reduce heat to medium-low and simmer, partially covered, skimming any foam from surface, until beans are tender, 1–1 1/2 hours, depending on types. Discard thyme. Season with kosher salt and pepper, remove from heat, and let sit 30 minutes.

Return to a simmer; stir in cream. Season with more kosher salt and pepper if needed. Serve topped with thyme leaves and sea salt and drizzled with oil.

Do Ahead: Beans can be cooked 3 days ahead. Let cool; cover and chill.

Classic Chicken Noodle Casserole

edients
1 (12 oz) package egg noodles, cooked and drained
20 ounces shredded rotisserie chicken
2 (10 oz) cans cream of chicken soup
1 cup mayonnaise
1 cup milk (or water)
1/2 onion, finely diced
2 cups shredded cheddar cheese
1 1/2 cups frozen peas and carrots
1 cup panko bread crumbs
1 stick salted butter (1/2 cup), melted

Preheat oven to 350F degrees.

Spray 9 x 13 baking dish with non-stick cooking spray.

In a large bowl, combine chicken, cream of chicken soup, mayonnaise, milk (or water), diced onion, shredded cheese and frozen peas and carrots.

Stir until combined.

Gently stir in cooked egg noodles.

Pour in baking dish.

Sprinkle top with Panko bread crumbs.

Pour melted butter evenly over top of bread crumbs.

Bake uncovered for about 30-35 minutes until bubbly and top is golden brown

Southern Chicken Casserole

2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 small onion, finely chopped
1 red bell pepper, finely chopped
1 celery rib, finely chopped
1/4 cup all-purpose flour
1 1/2 cups milk
Salt and freshly ground pepper
Tabasco
1/2 cup mayonnaise
4 cups shredded rotisserie chicken
1/2 cup finely chopped pimentos (from a 4-ounce jar)
1 sleeve Ritz crackers, crushed (4 ounces)

Preheat the oven to 350°. In a large saucepan, melt the butter in the oil. Add the onion, bell pepper and celery and cook over moderately high heat, stirring, until softened, about 6 minutes. Add the flour and cook, stirring, for 2 minutes. Add the milk and whisk until combined. Simmer until thickened, about 3 minutes. Season the mixture with salt, pepper and Tabasco. Remove from the heat and stir in the mayonnaise, chicken and pimentos.

Transfer the chicken mixture to a 1 1/2-quart shallow baking dish. Scatter the crushed crackers on top. Bake for about 45 minutes, until the casserole is golden and bubbling. Let rest for 15 minutes before serving.

New Mexico Hot Dish

1 pound ground beef
Flour
Salt
Chopped onion
Chopped garlic
Chopped jalapeno
Chili powder
Ground cumin
Oregano
Chopped tomatoes
Corn tortillas
Grated American and cheddar cheese
Raw onions, sour cream, and salsa for serving

First, sauté a pound or so of ground beef in a splash of oil, with a little flour and a pinch of salt, then set it aside.

Use the same pan to cook chopped onion, garlic and jalapeño.

Return the meat to the pan, and hit it with chile powder, ground cumin and oregano, to taste. Add chopped tomatoes and a little water to loosen everything up. Let it reduce a little.

Meanwhile, heat the oven to 425, and grab a casserole dish. You’ll need corn tortillas as well, and grated cheese mixture of Cheddar and American.

Put a little chili in the bottom of the casserole, warm tortillas in a dry skillet and lay them across the chili as if building the first layer of a lasagna.

Do that again and again, and finish with the remaining chili and cheese.

Bake in the oven until everything’s bubbling.

Serve with chopped raw onions, sour cream and salsa on the side.

Curried Chicken Salad with Mango Chutney

3/4 cup plain whole-milk yogurt
3/4 cup mango chutney
2 tablespoons fresh lime juice
2 teaspoons mild curry powder
1 small rotisserie chicken—meat shredded, skin and bones discarded (4 cups)
2 scallions, thinly sliced
1/2 cup cilantro leaves, coarsely chopped
Kosher salt and freshly ground pepper

1 cup baby arugula leaves 4 brioche rolls or other rolls, split (optional, for sandwiches)

In a food processor, pulse the yogurt, chutney, lime juice and curry until blended but not completely smooth. Scrape the mixture into a medium bowl, add the shredded chicken, scallions and cilantro and toss well. Season with salt and pepper. Lay the arugula on the rolls, spoon the pulled chicken salad on top and serve.

Chicken and Biscuits

6 tablespoons unsalted butter
2 shallots, thinly sliced
1 large carrot, cut into 1/3-inch chunks
1/2 cup dry white wine
1 1/4 cups plus 1 tablespoon self-rising flour
2 1/2 cups low-sodium chicken broth
Salt
Freshly ground pepper
3 cups shredded rotisserie chicken
1/2 cup frozen baby peas
1 tablespoon chopped sage
1 tablespoon chopped thyme
1/2 cup plus 2 tablespoons whole milk

Preheat the oven to 425°. In a large Dutch oven or enameled cast-iron casserole, melt 2 tablespoons of the butter. Add the shallots and carrot chunks and cook over moderate heat, stirring, until the shallots and mushrooms are softened, about 8 minutes. Add the wine and cook until completely evaporated, about 1 minute. Stir in the 1 tablespoon of flour and the broth and bring to a boil. Season with salt and pepper. Simmer until thick, about 3 minutes. Stir in the chicken and peas.

In a food processor, combine the remaining 1 1/4 cups of flour with the remaining 4 tablespoons of butter and the chopped sage and thyme; pulse 5 times. Add the milk; pulse just until a soft dough forms.

Using a small ice cream scoop or a tablespoon, scoop 20 balls of dough over the chicken stew. Bake in the center of the oven for 25 minutes. Turn on the broiler and broil for 1 to 2 minutes, until the biscuits are golden. Let rest for 5 minutes before serving.

Chicken Tacos with Cabbage and Cilantro Cream

1/2 cup cilantro leaves
3/4 cup sour cream
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 small red cabbage (1 1/2 pounds), halved, cored and finely shredded
2 pickled jalapeños, thinly sliced
2 scallions, thinly sliced
1 small rotisserie chicken, meat shredded, skin and bones discarded
Warm corn tortillas, for serving

In a blender, puree the cilantro with the sour cream, lime juice and olive oil until smooth. Season with salt and pepper.

In a large bowl, toss the red cabbage with the jalapeños, scallions and the cilantro dressing. Let stand for 15 minutes, until the cabbage just begins to wilt. Add the chicken and toss until it is coated with the dressing. Season with salt and pepper and serve with warm corn tortillas.

Pulled Chicken

2 cups cider vinegar
1 1/2 cups water
1 cup dry white wine
1/3 cup vegetable oil
3 tablespoons Worcestershire sauce
2 tablespoons dry mustard
1 tablespoon sweet paprika
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
One 3 1/2-pound rotisserie chicken

4 hamburger buns, split (for sandwiches)
1 cup prepared coleslaw

In a medium saucepan, combine the cider vinegar with the water, white wine, vegetable oil, Worcestershire sauce, dry mustard, sweet paprika, salt, black pepper and cayenne pepper and boil over high heat until reduced to 1 1/4 cups, about 15 minutes. Remove the warm vinegar sauce from the heat.

Meanwhile, remove all of the meat from the chicken and shred it. Discard the skin. Add the chicken to the warm vinegar sauce and heat through, stirring gently. Pile the pulled chicken on the buns and drizzle with extra vinegar sauce. Top with the coleslaw, close the sandwiches and serve right away.

Chicken with Rice Pilaf with Almonds and Fruit

Rotisserie chicken
Rice
Butter
Sliced onion
Prunes, raisins, dried currents, or a combination
Slivered almonds
Salt and pepper

First, melt a knob of butter in a pot, then sauté a sliced onion in it until translucent.

Add rice, as much as you want to cook, and stir it around, then add water in its usual ratio to the rice, and cook as you always do.

At the end, add some chopped prunes, or currants, or raisins, or all three, along with a handful of slivered almonds and salt and pepper. Fluff the rice to mix everything together. Put the top back on the pot, and let the rice and mix-ins mellow out for a few minutes.

Serve alongside a store-bought roast chicken, the legs and thighs separated and the breasts cut on the bias and fanned out for show.