Sweet and spicy Korean fried chiken

Serves 2-4

- Canola oil, for frying
- 5 cloves garlic, minced
- ½ inch pice peeled ginger, minced
- 3 tbsp soy sauce
- 3 tbsp gojujang (Korean chile paste)
- 1½ tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- ½ cup flour
- 1 tbsp cornstarch
- 16 chicken wings or drumettes

Pour oil into a 6-qt pot to a depth of 2 inches and heat over medium-high heat until a deep-fry thermometer reads 350F.

In a food processor, mix the garlic, the ginger, soy sauce, gojujang, rice vinegar, sesame oil and honey and purée.
Transfer the sauce in a bowl and set aside.

Whisk together the flour, the cornstarch and ½ cup water in a another bowl.
Add the chicken and toss to coat.
Working in batches, fry the chicken until golden, 6-8 minutes.
Drain on paper towels

Return the chicken in oil to 350F.
Fry chicken until crisp, 6-8 minutes more.
Drain again.

Toss the chicken in the sauce and serve.

BON APPETIT

New Orleans-style BBQ shrimp

Despite the name, these shrimp are cooked in a skillet, not on a grill, and served with plenty of crusty bread for mopping up that mouthwatering sauce.

Serves 4

- 16 jumbo shrimp, peeled and deveined, tails left on
- 2 tbsp cajun seasonning
- ¼ cup vegetable oil
- 4 cloves garlic, minced
- 2 tbsp minced fresh rosemary leaves
- ½ cup beer
- 6 tbsp tabasco sauce
- 6 tbsp worcestershire
- 5 tbsp lemon juice
- 12 tbsp unsalted cold butter, cut into small pieces
- 1 loaf crusty french bread, for serving

Put the shrimp and cajun seasonning into a bowl and toss to coat, set aside.
Heat a large skillet over medium heat until hot.
Add the oil and garlic to the skillet and cook until the garlic is golden, about 1 minute.
Add the rosemary and cook 2-3 seconds.
Add the shrimp and cook, flipping once, until they start to turn pink, about 30 seconds.
Transfer the shrimp to a large plate and set aside.

Add the beer, tabasco sauce, worcestershire, and lemon juice to the skillet and stir well.
Cook, stirring, until thickened, 7 to 8 minutes.
Remove the skillet from the heat and whisk in the butter, a few pieces at a time (the sauce will start to thicken).
Return the shrimp to the skillet and toss to coat.
Return the skillet to medium heat and cook until the shrimp are cooked through, 2-3 minutes.

Transfer the shrimp and sauce to 4 plates.
Serve with chunks of crusty bread.

BON APPETIT

Ricotta and roasted pepper frittata

Main-course frittata like this one are popular in southern italian region of Calabria, where traditional sheep farming is an enduring way of life and freshly made sheep's milk ricotta is an everyday pleasure.

Serves 4-6

- ½ cup grated pecorino romano
- 2 tbsp. chopped flat-leaf parsley
- 1½ tsp. kosher salt
- 1 tsp. chopped fresh oregano
- 8 eggs, beaten
- Freshly ground black pepper, to taste
- 3 tbsp. olive oil
- 1 large yellow onion, halved and thinly sliced
- 1 small new potato, peeled and diced
- 1 medium red bell pepper, roasted and cut into ¼-inch strips
- ¾ cup ricotta cheese

In a large bowl, whisk together ¼ cup of pecorino, the parsley, ½ tsp. salt, oregano, and eggs and season with black pepper.
Set the egg mixture aside.

Heat oil in a 10-inch ovenproof skillet over medium-high heat.
Add the remaining salt, the onions and potatoes.
Cook, stirring occasionally, until lightly browned and soft, about 20 minutes.

Remove the skillet from the heat.
Add egg mixture and stir to distribute the onions and the potatoes evenly.
Scatter the peppers over the top, spoon the ricotta over the mixture in 6 dollops, and sprinkle with the remaining pecorino.
Bake in the oven 425F until the frittata is lightly browned on top and the center is set, about 15 minutes.
Run a rubber spatula around the edges of the frittata to loosen it, then slide it onto a serving plate.
Season with more black pepper, if you like, cut into wedges, and serve.

BON APPETIT