1 rack baby back ribs ¼ cup your favorite BBQ sauce (We used Sweet Baby Ray's Barbecue Sauce) Kosher salt Ground black pepper A few drops liquid smoke (Optional)

1 cup (230g) Jasmine rice 1 cup (250ml) cold water ¼ - ½ teaspoon fine sea salt or table salt optional

1 pound (454g) ground beef (we used regular ground beef for more fat, lean ground beef will also work) 1 tablespoon (15ml) olive oil 1 pound (454g) spaghetti 4 cups (1L) unsalted chicken stock (or water) Kosher salt and ground black pepper Simple Marinara Sauce 1 large can (28oz) whole peeled tomatoes 1 (180g) onion , diced (or 1 teaspoon onion powder) 3 cloves (15g) garlic , minced (or ½ teaspoon garlic powder) 1.5 teaspoon (1.8g) dried basil 1.5 teaspoon (1.2g) dried oregano 3 tablespoons (45ml) regular soy sauce

3 ¼ pounds (~1475g) pork shoulder meat (pork butt meat) , cut into 2 – 2 ¼ inches cubes 200 ml (~⅘ cup) unsalted chicken stock

2 litres (½ gallon) Whole Milk 32 grams (a little more than 2 tbsp) Plain Greek Yogurt with Active Bacterial Cultures

6 - 10 pieces (1116g) bone-in short ribs (1.5 - 2 inches thick) 6 cloves garlic , crushed and chopped 2 (300g) small onions , sliced 2 (170g) medium carrots , chopped 2 ribs (90g) celery , chopped ½ cup (125ml) red wine (Cabernet Sauvignon) ½ cup (125ml) unsalted chicken stock or good quality beef broth 2 tablespoons (30ml) balsamic vinegar 1 - 1.5 tablespoon (14-21g) brown sugar 1 tablespoon (15ml) regular soy sauce 1 tablespoon (15ml) fish sauce 1 tablespoon (15ml) olive oil 2 bay leaves A pinch dried thyme Kosher salt and ground black pepper to taste Thickener: 2.5 tablespoons (22.5g) cornstarch 3 tablespoons (45ml) cold water Mashed Potatoes (Optional): 3 - 4 russet potatoes , halved 100 ml whole milk 1 - 2 tablespoons (14g - 28g) unsalted butter

1 (3.3lb or 1500g) whole chicken 1 teaspoon (0.9g) dried oregano 1 teaspoon (2.1g) dried rosemary 1 teaspoon (1.4g) dried thyme 2 bay leaves 5 teaspoons (35g) fine sea salt or table salt 8 cups (2L) cold water 3 - 4 tablespoons (52g) unsalted butter 4 (13g) garlic cloves , minced A pinch of salt Half lemon

1 pound (454g) dried red kidney beans , soaked overnight for at least 8 hours (913g after soaking for 13hrs) 1 pound (454g) smoked pork hock 1 pound (454g) Andouille sausages or kielbasa sausages 4 cups (1L) unsalted chicken stock 2 tablespoons (30ml) vegetable oil or olive oil 2 tablespoons (30ml) regular soy sauce 6 cloves (20g) garlic , minced 1 (206g) green bell pepper , diced 2 ribs (138g) celery , diced 1 (289g) medium onion , diced 3 (1g) bay leaves ½ teaspoon (0.4g) dried thyme ½ teaspoon (0.5g) dried oregano 1 teaspoon (3g) smoked paprika ½ - 1 teaspoon (1.2g) cayenne pepper Rice

4 (262g) large eggs 3 strips (101g) bacon , bits size ¼ cup (60g) cottage cheese ¼ teaspoon fine salt ¼ teaspoon (1.25ml) regular soy sauce ⅛ teaspoon freshly ground black pepper ¼ cup (48g) freshly grated cheddar cheese ¼ cup (48g) freshly grated mozzarella 1 stalk green onion , thinly sliced

1.5 - 2 pounds (766g) beef brisket (2 inches thick) 3 – 5 drops liquid smoke Dry Rub: 2 tablespoons (26g) brown sugar 2 teaspoons (5g) chili powder 2 teaspoons (4g) black pepper 1 teaspoon (2.4g) onion powder 1 teaspoon (2.8g) garlic powder 1 teaspoon (3g) cinnamon powder 1 teaspoon (6g) coarse kosher salt ½ teaspoon (1g) cumin seed , ground ½ teaspoon (1g) fennel seed , ground ¼ teaspoon (0.5g) cayenne pepper BBQ Sauce: 1 (205g) medium onion , sliced 3 garlic cloves , minced 1 cup (250ml) ketchup ½ cup (125ml) unsalted chicken stock or water 1 tablespoon (15ml) maple syrup 1 tablespoon (15ml) honey 2 tablespoons (30ml) apple cider vinegar 2 tablespoons (30ml) Dijon mustard 1 tablespoon (13g) brown sugar

4 (593g) skinless boneless chicken breasts 1 cup (250ml) unsalted chicken stock 1 can (796g) fire roasted diced tomatoes 1 tablespoon (15ml) regular soy sauce ½ teaspoon table salt 1 (280g) red or yellow onion , finely diced 6 (19.5g) garlic cloves , finely diced 1½ cup (38g) fresh cilantro (uncut) , finely chopped 1 teaspoon (2.7g) cumin powder 1 teaspoon (0.9g) dried oregano Juice from 1 92g lime 1 (60g) Jalapeno , finely diced Garnish: Fresh cilantro , finely chopped ¼ cup (48g) smoked cheddar cheese , freshly shredded ¼ cup (48g) mozzarella cheese , freshly shredded

6 (1.5lb) skinless chicken thighs 2 tablespoons (30g) ghee or unsalted butter 6 (26g) garlic cloves , minced 1 (250g) onion , sliced 1 tablespoon (15g) ginger , minced ½ cup (125ml) unsalted chicken stock (see note) 1 ½ cup (370g) plain yogurt 1 cup (225g) tomato paste 2 tablespoons (24g) garam masala 2 tablespoons (24g) sugar 3 tablespoons (22g) paprika 1 teaspoon (2g) ground turmeric 1 ¼ teaspoon (2.5g) ground coriander 1 ¼ teaspoon (2.5g) ground cumin 3 tablespoons (45ml) regular soy sauce (see notes) ⅓ cup (83ml) heavy cream ½ - 1 (20ml - 35ml) lemon juice , fresh squeezed Salt for seasoning Garnish: Fresh cilantro

1.5 pound (680g) baby potatoes 1 teaspoon (4g) onion powder 1 teaspoon (4g) garlic powder 3 - 4 pinches coarse kosher salt 2 tablespoons (28g) unsalted butter 1 tablespoon (15ml) olive oil 1 cup (250ml) cold water

2 pounds (996g) corned beef (1.5 inches in thickness) 4 cups (1L) cold water 1 (200g) medium onion , quartered 4 (13g) garlic cloves , crushed Pickling Spices Seasoning: 1 teaspoon yellow mustard seeds 1 teaspoon whole black peppercorns 1 teaspoon coriander seeds ½ teaspoon whole allspice 3 whole cloves 3 bay leaves ½ teaspoon ground ginger (optional) Vegetables: 6 (370g) carrots , peeled & cut to 2.5 inches in length 4 (570g) red potatoes , quartered 1 (1300g) cabbage , cut into 8 wedges

4 (511g) chicken thighs 2 cups (440g) Jasmine rice 1 (235g) onion , sliced 6 (16g) garlic cloves , minced 2 (190g) carrots , chopped 2 (320g) tomatoes , quartered 1 tablespoon (15ml) olive oil 1 teaspoon (5.8g) tomato paste A pinch dried oregano A pinch dried basil 2 cups (500ml) unsalted chicken stock 1.5 tablespoons (22.5ml) regular soy sauce Salt and ground black pepper Garnish 2 stalks green onion , thinly sliced

3.5 - 4 pounds (1554g) country style ribs (1.5” in thickness) ½ cup (125ml) apple cider vinegar ¾ cup (188ml) cold water 1 teaspoon (2.8g) garlic powder 1 teaspoon (2.4g) onion powder ¼ teaspoon (2g) coarse kosher salt 2 tablespoons (30ml) regular soy sauce or ½ teaspoon (4g) coarse kosher salt 2 tablespoons (25g) brown sugar or honey (optional) Ground black pepper ½ cup - 1 cup BBQ sauce (we used Sweet Baby Ray's Barbecue Sauce)

6 - 8 (1230g or 2.5 - 3lbs) chicken thighs or drumsticks Your favorite BBQ sauce Salt and black pepper to taste 1 cup (250ml) cold water Optional: 3 drops liquid smoke ½ teaspoon garlic powder ½ teaspoon onion powder ½ tablespoon white vinegar

2 pounds chicken wings & drumettes ½ cup (125ml) BBQ Sauce (we used Sweet Baby Ray's Original BBQ Sauce)

3 tablespoons olive oil 2 garlic cloves, minced 1/2 teaspoon salt 1/4 teaspoon pepper 1 pound Brussels sprouts, trimmed and halved 1/2 cup panko bread crumb 1-1/2 teaspoons minced fresh rosemary

1 loaf (1 pound) frozen bread dough, thawed 1 cup pizza sauce ½ pound bulk Italian sausage, cooked and drained 1-⅓ cups shredded part-skim mozzarella cheese 1 small green pepper, sliced into rings 1 teaspoon dried oregano Crushed red pepper flakes, optional

2/3 cup quick-cooking oats 1/2 cup crushed Ritz crackers 2 large eggs, lightly beaten 1 can (5 ounces) evaporated milk 1 tablespoon dried minced onion 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon ground cumin 1 teaspoon honey 1/2 teaspoon pepper2 pounds lean ground beef (90% lean) sauce: 1/3 cup packed brown sugar 1/3 cup honey 1/3 cup orange marmalade 2 tablespoons cornstarch 2 tablespoons soy sauce 1 to 2 tablespoons Louisiana-style hot sauce 1 tablespoon Worcestershire sauce