Nachos are one of my favorite indulgences. If I see them on a pub menu they are automatically under consideration. Who am I kidding? They are automatically on the table. But as much as I love ordering them, I adore making them at home more. Why? Because I have full control over my nacho destiny. I can make the nachos I want to see in the world. And right now I want to see these Chickpea Sheet Pan Nachos. This technicolor dream boat features blue corn tortilla chips topped with saucy gochujang and smoked paprika chickpeas, gooey cheese, a radish and mango salsa, pickled red onions, avocado, and a sprinkle of Tajín. This is the stuff of pub grub dreams, so let’s make it.
Mac and cheese is one of those universally loved dishes that takes to slight tweaks and additions beautifully. Think of how many different mac and cheese incarnations you’ve encountered on restaurant menus. From brisket to lobster it seems almost anything can find a home in a bowl of mac and cheese. Today I gave those cozy accommodations to the dill pickle. If you grew up on Dill Pickle potato chips, I’m willing to bet you’re on board with this little number. This Dill Pickle Mac and Cheese contains tender pasta coated in a cheddar and havarti cheese sauce studded with minced dill pickles, sautéed shallots, peas, and fresh dill. The casserole is topped with yet more cheese, pickle slices, and crushed dill pickle chips. If this dish seems like a little much that’s because it is. So let’s make it.
I have an affinity for messy sandwiches. If I’m not perplexed by how exactly I’m supposed to eat them, I’m not interested. Sure, I can get down with a polite finger sandwich and I’ll never turn down a pressed picnic situation like a muffuletta. But I love a juicy burger, a slippery BLT, and a towering hoagie. I want a “napkin-mandatory” sort of sandwich and today’s Teriyaki Mushroom Melt fits the bill perfectly. The word “saucy” is the aptest description for this sandwich. So let’s talk about it!
The origin story of these Stilton Burgers is a long and frankly weird one. It involves a game my family invented where a crushed pop bottle is the ball. It’s best described as snow rugby but, um, with fewer rules. Yeah, it’s weird. Anyway, this was always the lunch of choice after our annual game. I won’t bore you with all the strange details. All you need to know is my family makes these burgers every year during the week between Christmas and New Year’s. Its primary function is to make use of leftover Stilton and to have an excuse to cook outdoors. Snowy picnics are rad in case you didn’t know.