The Philadelphia roast pork sandwich combines roasted pork with melty provolone cheese and broccoli rabe (or sometimes spinach) for a seriously satisfying bite. For this version, we sautéed broccoli rabe with plenty of garlic and some crushed red pepper flakes, and finished it with fresh lemon juice. Its bitterness and brightness balances the fattiness of the pork, which is incredibly tender and buttery with a flavorful crust. Letting the pork sit at room temperature for an hour while the oven preheats helps ensure it cooks evenly. Roasting it initially at 450°F and then lowering the oven temperature crisps and renders the fat on top, and then slowly cooks the meat. The provolone brings sharpness and helps keep the bottom of the roll from getting too soggy, and the mayo — which has a punch of acidity from pickled pepperoncini and its brine — is the finishing touch.
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The pepperoni roll is a West Virginian lunch or snack in which spicy, garlicky pepperoni is stuffed inside a soft yeasted bread roll. When it bakes, the oil from the pepperoni seeps into the bread for delicious results. Adding cheese is optional — we've gone for provolone here, whose salty, mildly sweet flavor balances the pepperoni beautifully (not to mention, it gets nice and melty too). The roll itself also has some sweetness from honey. We're serving the pepperoni rolls appetizer-style with marinara sauce on the side that's been bolstered with caramelized baked garlic and salty anchovies. Add them to the menu for your next party or tailgate.
A homemade Creole spice blend adds a piquant kick to these salmon croquettes, which are crispy on the outside and tender and flaky on the inside. Refrigerating the patties until they're firm before dredging and cooking helps them keep their shape. If you'd like, you can swap in an equal amount of leftover cooked salmon for the fresh fillets to save time. The Creole Aïoli — starring finely chopped cornichons and their brine, Creole mustard, and a hint of sugar — is an irresistible combination of creamy, crunchy, and salty, and an ideal match for the croquettes.
These showstopping lamb burgers have salty and briny capers studded throughout them, and get some earthy notes from cumin. The accompanying feta-yogurt spread is the perfect match: It's creamy and salty, but also has freshness from mint and a hint of warmth from ground nutmeg. Spreading it on both the top and bottom brioche buns envelopes the burgers from both sides and helps hold the burger, red onion, arugula, and cucumber together. If you'd like, serve the burgers with sweet potato fries to round out the meal.
Air fryers can be used to make everything from crispy coconut shrimp to fudgy brownies; here, we're using one to whip up a quick version of a Basque cheesecake. Evenly browned with a creamy, silky, smooth center, this cheesecake boasts just the right amount of sweetness to contrast the bitter burnt top. Drizzling honey on top of the cake after baking adds an extra layer of warm sweetness, making this dessert feel that much more decadent.
Brushing these pork chops with a maple syrup-soy sauce mixture before cooking them in the air fryer results in some delicious charring around the edges. You'll need to cook the pork chops in two batches, so be sure to keep your oven on 200°F so you can keep the first two chops warm while the remaining two are in the air fryer. The pork chops also get a light coating of maple-soy glaze before going in the oven, which has an extra punch of flavor thanks to rice vinegar and Sriracha. Homemade, vibrant pickled red onions top the finished chops — feel free to use store-bought if you'd like to save time. Serve the pork chops over a bed of creamy polenta or mashed potatoes, and top with the remaining glaze and the pickled onions.
Coconut shrimp are well suited to all sorts of dipping sauces, but we keep it simple here and use Thai sweet chili sauce spruced up with a little chopped fresh cilantro. Using an air fryer instead of frying in oil on the stovetop means crispy shrimp without any splatters to clean up afterwards. Serve the shrimp as an appetizer, or turn them into dinner along with rice and baby bok choy sautéed in toasted sesame oil and fresh ginger.
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In this nearly hands-free version adapted from Khoa Tran's family recipe, sweetened condensed milk tames yogurt's assertive tang, producing a silky-smooth yogurt using a convenient multicooker. Instead of being overly sweet, this yogurt is perfectly balanced and can be used in sweet or savory recipes. Tran's recipe cleverly calls for using the leftover condensed milk can for measuring; this version has been standardized for a larger yield.
Multiple factors take this umami-rich gravy to the next level, from the caramelized mushrooms to the herb "whisk" used to impart a fresh herb flavor. Melting cultured butter into the sauce at the end ensures a velvety texture, and also gives the gravy a subtle tang. It's perfect with Thanksgiving turkey and delicious with roast chicken; substitute well-reduced homemade chicken stock for the turkey jus. Learn more about how to upgrade your gravy for Thanksgiving.
