Teriyaki Smoked Chicken Wings

Separate wings into drumettes and wings, if necessary. Pat wings dry with paper towels. In a bowl, coat wings with spices. Place in a container with avocado and rub to combine. Let marinate refrigerated for 1 hour.

Heat a smoker or grill to 225-250°. Place wings over indirect heat. Add wood to coals. Smoke for 2-2 1/2 hours, maintaining a constant smoke for 1 1/2 hours. The chicken should have an internal temperature of 160°.

Place directly over coals to crisp, about 5 minutes each side.

Remove from heat and let rest, about 10 minutes.

To make sauce, in a saucepan over medium-high heat, add soy sauce, water, ginger, garlic powder, brown sugar, and honey and stir.

In another bowl, add cornstarch and 1/4 cup water and stir until dissolved.

When sauce simmers, add cornstarch mixture, whisking until sauce thickens. Serve with wings.

French Onion Tartlets

Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.

Bake frozen puff pastry shells until golden brown, according to package directions.

In a large frying pan over medium heat, melt butter. Add onions, season with salt and pepper and cook, stirring occasionally, until caramelized, 30-45 minutes. Reserve 1 cup onions.

Add broth and cream cheese and stir until cheese is melted. Fill shells halfway with cheesy onion mixture. Top with some of the reserved onions. Sprinkle with Gruyère cheese, increase oven to broil and melt cheese. Garnish with thyme and pastry shell top.

Polenta Mushroom Medallions

In a small saucepan over medium-high heat, combine vinegar and marmalade. Bring to a boil and cook until liquid is reduced to 2 tablespoons, 5-7 minutes.

Meanwhile, in bowl of a food processor fitted with the blade attachment, place breadcrumbs, dried basil, salt, and pepper, and pulse to combine. Place in a shallow bowl.

Press both sides of polenta slices in seasoned breadcrumbs. In a large frying pan over medium-high heat, add 2 tablespoons oil. Add polenta, in batches, and cook until golden brown, 2-4 minutes on each side. Transfer to a platter.

Add remaining 2 tablespoons oil and mushrooms and cook, stirring occasionally, about 2 minutes. Add sliced shallots and cook until beginning to brown on edges, about 7 minutes. Season with salt and pepper, add currants, and toss to combine.

Arrange polenta on a serving platter. Spoon mushroom-currant mixture onto each polenta medallion. Drizzle with vinegar mixture and garnish with fresh basil ribbons.

Wagyu Blue Cheese Bites

To make the sauce, in a medium saucepan over medium-high heat, bring cream to boil, whisking continuously then continue to boil. As cream boils, it will rise to top of saucepan. Remove from heat and stir quickly to prevent overflowing. When cream settles, return to heat and boil. Repeat this step as necessary. Cook until cream is thick and saucy, 25-30 minutes.

Remove pan from heat and add Gorgonzola, pecorino, salt, pepper, and tarragon. Whisk rapidly until cheeses melt, and then serve. It can also be kept in a ceramic creamer placed in a small saucepan of hot water to keep sauce warm.

Meanwhile, cut steaks into 1” squares and season steaks liberally with salt and pepper.

In a grill pan or frying pan over medium-high heat, add steaks and cook until browned on first side, 3-5 minutes. Turn over and cook until browned on each side, about 128° for medium-rare. Transfer steak cubes to a cutting board and let rest, 5-7 minutes. Using toothpicks, serve with warmed Gorgonzola sauce and garnish with chives.

Crab and Avocado Phyllo Cups

Preheat oven to 350°. Lightly grease 24-cup mini-muffin pan.

Lay 1 sheet phyllo on a cutting board. Brush with butter. Lay 1 sheet phyllo on top of phyllo sheet and brush with butter. Cover remaining phyllo sheets with a partially damp towel. Cut 2 1/2” squares out of phyllo (about 15 squares per sheet) and place each square in pan holes. Repeat until all holes are filled with phyllo. Gently press dough into each hole, touching bottoms of pan. Bake until golden, about 4 minutes. Let cool.

In a bowl, combine cream cheese and Boursin and mix until smooth. Add celery, Old Bay, lemon juice, 1 tablespoon chives, salt, and pepper. Add crab meat and fold to combine. Refrigerate, covered, about 30 minutes. Remove mixture 20 minutes before filling. Fill shells with crab mixture. Garnish with remaining 1 tablespoon chives and avocado.

Beef Meatballs with Orange Sauce

Preheat oven to 400° and line a rimmed baking sheet with aluminum foil. Spray with cooking oil.

In a bowl, combine panko, ginger juice, soy sauce, sesame oil, and eggs. Set aside for 10 minutes. Add garlic, red pepper flakes, half of green onions, beef, salt, and pepper and mix to combine.

Scoop meat mixture into 1 tablespoon portions and place on prepared sheet pan. Roll each portion into round balls and bake meatballs until 160˚, about 10 minutes.

Meanwhile, to make the sauce, in a bowl, combine sugar, orange juice concentrate, rice wine vinegar, and cornstarch. Set aside. In a small saucepan over medium heat, add sesame oil and garlic and cook until fragrant, about 30 seconds. Add orange juice mixture, stirring constantly, and cook, over low heat, until slightly thickened. Add ginger, soy sauce, red chile flakes, and season to taste with salt and pepper. Sauce should be slightly thick. Serve with meatballs.

Melon and Prosciutto

Cut flesh away from rind, leaving the last 1/3 of each melon slice attached. Drape slices of prosciutto over each melon slice. Garnish with rosemary.

Roasted Berry Goat Cheese Crostini

Preheat oven to 300° and line a rimmed baking sheet with a silicone mat.

In a bowl, toss raspberries, blackberries, strawberries, vinegar, and sugar. Transfer to prepared baking sheet in an even layer and bake, tossing occasionally, until slightly broken down and fragrant, about 20 minutes. Remove from oven and let cool.

Increase heat to 400° and place baguette slices on a rimmed baking sheet. Drizzle with olive oil and toast, about 10 minutes. Turn over and toast second sides. Let cool completely.

Spread goat cheese on each baguette slice. Top with some of the roasted berry mixture. Garnish with mint.

Tomato Tart

Preheat oven to 400°.

To make the crust, using a food processor with the blade attachment, add flour, salt, and butter and pulse a couple of times until butter is crumbly. Add 1/4 cup water and pulse a couple of times. Add water by the tablespoon, as needed, until dough mostly comes together.

Transfer dough to a work surface lined with a large piece of plastic wrap. Gather plastic wrap and flatten dough into a disk. Refrigerate until well chilled, about 15 minutes.

To make the filling, in a small bowl, combine pepper, cumin, and nutmeg. Set aside.

Spray an 8” or 9” removable bottom tart pan with cooking spray.

Remove dough from refrigerator about 15 minutes before rolling. Lightly flour a work surface and top of dough. Using a rolling pin, roll dough into desired shape, flipping dough as needed with a bench scraper to prevent sticking. Lay out dough on top of tart pan. Very gently work dough into corners and bring it up sides of pan.

Spread mustard on the bottom of dough. Sprinkle mustard with half of basil. Place slices of cheese over mustard. Top with tomato slices. Sprinkle spice blend and salt over tomatoes. Drizzle with olive oil. Bake until tomatoes are very soft and beginning to brown on the edges, 25-30 minutes. Remove from oven and sprinkle with basil and parmesan, if using.

Cheesy Spinach Artichoke Pull-Apart Bread

The following recipe was created by Lisa Childs of Tried, Tested, and True.

Preheat oven or air fryer to 350º.

Using a sharp bread knife, cut a cross-hatch pattern into loaf, about 1″ apart and ½” up from bottom. Do not cut all the way through loaf. Brush melted garlic butter in between crevices, reserving a couple tablespoons to brush on top.

In a medium bowl, combine mozzarella and parmesan cheese. Reserve ¼ cup of cheese for top. Add spinach artichoke dip to cheeses and mix completely. Using a small rubber spatula or butter knife, spread cheese mixture between each cut in bread. Brush top of filled loaf with additional garlic butter, and sprinkle or stuff reserved cheese over top.

Wrap with heavy duty foil and bake in oven or air fryer for 15 minutes. If using an oven, place bread on baking sheet. Remove foil during last 5 minutes of cooking and let cheese slightly brown. Browning too much will prevent cheese from pulling.

Remove to a serving plate and garnish with parsley, if desired. Serve immediately.