Beer-Braised Chicken Tostadas

Beer-Braised Chicken Tostadas with Schmaltzy Refried Beans
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I’m a terrible gardener. But people tend to think of me as the green-thumb type because I work with food. And I suppose a lot of food people are green thumb people, but I am certainly not one of those people. I think it all comes down to a general dislike of yardwork. I love being outside but weeding is not my idea of a good time. But what makes weeding better? Cooking something slowly and lazily on the BBQ while you work. Something like these Beer-Braised Chicken Tostadas with Schmaltzy Refried Beans. Oh! And a cold beer reward certainly doesn’t hurt.

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Kale Caesar Flatbreads with White Anchovies

Kale Caesar Flatbreads with White Anchovies
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If there’s one thing you can learn from today’s Kale Caesar Flatbreads it’s this: Salad is better when served on bread. I know, it’s not really a shocking discovery. Bread has a tendency to make everything better. But this recipe is not all about the bread, although it is spectacular. What you are looking at here is a fluffy flatbread topped with baby kale coated in a whipped feta caesar dressing topped with blood orange, thin slices of red onion, and marinated white anchovies. This is the stuff of dreams…well, my dreams at least. So let’s get into it.

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Quattro Formaggi Pizza with Figs and Honey

Quattro Formaggi Pizza with Figs and Honey
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As the name suggests, today’s Quattro Formaggi Pizza features four different kinds of cheese. But this classic combo gets a sweet hit from fresh figs and a drizzle of honey. The pizza is finished with a few grinds of black pepper, which gives it wonderful contrast and the barest hint of a burn. What I love most about this pizza is it knocks on the door of nostalgia without giving into it completely. There’s still the grownup sharpness of the gorgonzola alongside the mellow, cheese-pull happy fontina. This pizza is an upgrade on the grade school classic but it’s still a kid at heart. So let’s get into it.

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Mojito Pork Tostadas with Sweet Plantain Spears

Mojito Pork Tostadas with Sweet Plantain and Pickled Onions
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Of all the tortilla-related formats, I think the tostada is the most underrated. It doesn’t make a whole lot of sense to me. Pizza is almost universally loved and a tostada is essentially a crisp thin-crust pizza. And it’s naturally gluten-free. The tostada should be a slam dunk for the North American market. But tacos reign supreme in my neck of the woods. And I don’t have a problem with that. I love a good taco as much as the next girl. But I do believe the tostada genre deserves more recognition. And I intend to fight that very good fight by introducing you to these Mojito Pork Tostadas with Sweet Plantain Spears.

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