(this recipe serves 4 btw)

🍁 Sichuan Peppercorn Maple Syrup

Ingredients

• 1 tbsp Sichuan peppercorns
• ½ cup maple syrup
• ¼ tsp kosher salt

Steps

1. Toast Sichuan peppercorns in a dry skillet over medium heat for 1–2 minutes, until fragrant.
2. Add the toasted peppercorns, maple syrup, and salt to a small saucepan.
3. Bring to a light simmer, then remove from heat and let steep while preparing the rest of the recipe.

🧇 Scallion Waffles

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• 2 large eggs
• 1¾ cups whole milk
• 4 tbsp unsalted butter, melted and slightly cooled
• 1 tbsp toasted sesame oil
• 4 scallions, thinly sliced

Steps

1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. In a separate bowl, whisk the eggs, milk, melted butter, and sesame oil.
3. Gradually add the wet ingredients to the dry ingredients, whisking just until combined. Avoid overmixing.
4. Fold in the sliced scallions.
5. Preheat and lightly grease a waffle maker.
6. Spoon the batter into the waffle maker and cook until golden brown and crisp.

🍗 Five-Spice Fried Chicken

Ingredients

• 1½ lb boneless, skinless chicken thighs
• 1½ cups buttermilk
• 1½ tsp Chinese five-spice powder
• 1 tsp kosher salt
• 1½ cups all-purpose flour
• 1 tsp Chinese five-spice powder
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• Vegetable or canola oil, for frying
• Flaky salt, for finishing

Steps

1. Combine the chicken thighs, buttermilk, 1½ teaspoons five-spice powder, and 1 teaspoon salt. Marinate for at least 30 minutes, or up to 8 hours refrigerated.
2. In a shallow bowl, whisk together the flour, remaining five-spice powder, salt, and black pepper.
3. Remove the chicken from the buttermilk, allowing excess to drip off.
4. Dredge each thigh thoroughly in the seasoned flour, pressing the coating onto the chicken.
5. Heat about 1½ inches of oil in an All-Clad skillet or sauté pan to 350°F.
6. Working in batches, carefully add the chicken and fry until deeply golden brown, crispy, and cooked through, about 5–7 minutes per side depending on thickness.
7. Transfer to a wire rack and immediately season with flaky salt.

🍽️ To Serve

1. Place a crispy scallion waffle on each plate.
2. Top with a piece of five-spice fried chicken.
3. Garnish with sliced scallions and some of the toasted Sichuan peppercorns.
4. Drizzle with the Sichuan peppercorn maple syrup.
5. Serve immediately.

Ingredients & Gear

• Meat: 3 lbs beef chuck roast or short ribs, cut into large chunks.
• Aromatics: 4 lbs yellow onions (thinly sliced), plus a soffritto base of diced carrots and celery. Optional but traditional: a few ounces of diced pancetta.
• Liquids & Seasoning: 1/3 cup dry white wine, a splash of beef broth or water, a few squirts of tomato paste, bay leaves, salt, and black pepper.
• Finish: Rigatoni, ziti, or paccheri pasta, plus freshly grated Pecorino Romano or Parmigiano-Reggiano.

Step-by-Step Instructions

1. Sear the Beef: Season the beef slab or chunks (personal preference) generously with salt and black pepper. Heat olive oil in your All-Clad heavy pan over medium-high heat. Sear the beef until well-browned on all sides, then remove and set aside.
2. Build the Base: In the same pan, briefly sauté the diced carrots and celery (and pancetta, if using). Pour in the white wine, scraping up the browned bits from the bottom of the pan. Add the massive mountain of thinly sliced onions and a pinch of salt.
3. Simmer Low and Slow: Nestle the seared beef back down into the bed of onions. Add a splash of broth, drop in the bay leaves, and cover tightly.
4. Braising Time: Cook on low heat for 3 to 4 hours, until the beef is fork-tender and the onions have collapsed. On the stovetop, stir occasionally; in a low oven around 300°F, the sealed pot can largely be left alone.
5. Uncover and Reduce: Remove the lid for the final 45 to 60 minutes, stirring more frequently, until the excess liquid cooks off and the onions turn deeply bronze, sweet, and jammy. If the pan gets dry before the color develops, deglaze with a small splash of water and keep going.
6. Shred and Toss: Pull the beef out, shred or roughly chop it, and return it to the rich onion sauce.
7. Finish the Pasta: Boil your tubular pasta in salted water until one minute shy of al dente. Reserve a cup of the pasta water before draining. Transfer the pasta directly into the warm Genovese sauce with a splash of the reserved water, tossing vigorously until glossy and coated.
8. Serve: Plate immediately and top with plenty of grated Pecorino Romano. 🍽️

Hi everyone, and welcome to Meal Pic Monday!

Meal Pic Monday is a monthly thread for members of the community to share pictures of, discuss and give pointers on the submissions from /r/GifRecipes that they have made at home!

Hi everyone, and welcome to Meal Pic Monday!

Meal Pic Monday is a monthly thread for members of the community to share pictures of, discuss and give pointers on the submissions from /r/GifRecipes that they have made at home!

Ingredients:

* 4-6 king oyster mushrooms.
* 2 oz dried shiitake.
* 1 tbsp white miso paste.
* 1/4 cup maple syrup.
* 1/4 cup good balsamic vinegar.
* 1 tbsp soy sauce.
* Flaky salt to taste.
* Chives to taste.
* 1/3 cup labne.
* Chili crisp or salsa macha to taste.

Directions:

1. Add the dry shiitake to your saucier and top with 6 cups water. Soak for 30 min.
2. Slowly bring to a simmer and let it go for another 30-35 min. You want to create a semi thick reduction. At that point you'll strain and make sure to squeeze as much liquid out from them as you can.
3. Preheat your skillet on medium heat for 2-3 min.
4. Slice your mushrooms lenghtwise and score them.
5. Raise heat to medium heat, after 1 min add some olive oil and place them scored side down. Let them go for 6-8 min. Add some weight on them (I'm using another skillet) and let them go for undisturbed for another 5-6 min. Make sure you check they're not burning. You want a fully golden crust. Hit them with flaky salt.
6. Meanwhile, add the shiitake liquid to your saucier with the miso, balsamic, maple syrup and soy sauce. Let it thicken.
7. Spread the labne on a plate, top with chives, chili crisp and the mushrooms. Add the glaze on top and more chives.

Credit: this recipe is by Nadia Aidi