Donut Army

This is one of my favorite go-to casseroles. I frequently make this for quiet dinners at home -- particularly since it shines as a leftover. But it is something I would easily serve to guests. This recipe can use a lot of dishes, but I assure you the end result it worth it. In the above, I served the casserole with some quick-pickled radishes and salad of greens, red cabbage, red onion, pepitas, and cojita cheese. Arroz con Pollo Cooks Illustrated 6 cloves garlic, minced 1/2 tsp oregano, dried 8 bone-in, skin-on chicken thighs (about 4 lbs), trimmed of excess fat and skin 2 T olive oil 1 onion, chopped fine (about 1 c) 1 green bell pepper, chopped fine (about 3/4 c) 1/4 tsp red pepper flakes 1/4 c cilantro, minced 8 oz tomato sauce 1 3/4 c chicken stock 1/4 c water 3 c rice 1 T capers 1/2 c piminetos, jarred, in 1/4x2" strips Place garlic and 1 teaspoon salt in large bowl using rubber spatula, mix to make smooth paste. Add oregano, 1 tablespoon vineg

Some of you may take issue with this post, since it features a hot pretzel that isn't boiled before baking. But that is exactly what makes this pretzel so do-able in contemporary life. Combine the ingredients, let rest 30 minutes, form and bake. I even set half of the dough aside for 24 hours in order to bake fresh pretzels again the following day - very easy. And, the dough was actually easier to work with on that second day. Obviously, you can play around with toppings, making these sweet or savory, as your tastes change by the day. Hot Buttered Pretzels King Arthur Flour The All Purpose Cookbook Dough: 2 1/2 c all-purpose flour 1/2 tsp salt 1 tsp sugar 2 1/4 tsp yeast 7/8 - 1 c warm water Toppings: 1/2 c warm water 1 tsp sugar coarse salt 3 T salted butter, melted Place all dough ingredients in the bowl of a mixer and beat until well combined. Knead for about 5 minutes, until soft, smooth, and quite slack. Set aside, covered, to rest about 30 minutes