Get ready for wings with a serious glaze of glory. These Nagoya-style tebasaki are baked until deeply golden and crisp, then brushed and tossed in a sticky-sweet, savory glaze made with miso, soy sauce, sake, mirin, garlic and gochujang. Finish with toasted sesame seeds, crack open a cold beer and keep the napkins handy. These wings mean business.
Ingredients
2 lbs chicken wings, split into flats and drumettes 1 Tbsp aluminum-free baking powder 1 tsp kosher salt 2 tsp gochujang 1 Tbsp garlic, finely minced or grated 2 Tbsp sugar 2 Tbsp miso 3 Tbsp soy sauce 1/2 cup sake 1/3 cups mirin 2 Tbsp toasted sesame seeds Freshly ground black pepper
Directions
Completely dry wings with paper towels. Moisture is the enemy of crisp skin. Toss in large bowl with baking powder and kosher salt until every piece is evenly, thinly coated with no white clumps. Arrange wings on a wire rack on a baking sheet lined with parchment and refrigerate uncovered for at least 1 hour.
Preheat the oven to 250°F. Bake at 250°F for 30 minutes on the lower-middle and upper-middle racks. The wings won’t brown yet. This stage melts out the subcutaneous fat so the skin can crisp later.
Raise the oven to 425°F without removing the pans. Bake 40 minutes or until wings are deep golden and blistered.
While the wings bake, combine sake and mirin in a small saucepan and simmer 2 minutes. Whisk in soy sauce, sugar, miso, gochujang and garlic. Simmer over medium-low, stirring often, until reduced by about half and syrupy enough to coat a spoon, 8–12 minutes. Reserve 1/3 of the glaze.
With 10 minutes of baking left, brush wings generously with glaze, return to oven, and bake 10 minutes until the coating is tacky and lacquered. Watch closely at the end — the sugar and miso can scorch.
Transfer to a bowl, toss with reserved glaze, then sprinkle with toasted sesame seeds and a few grinds of black pepper. Serve immediately, ideally with cold beer and a stack of napkins
Ready to put your newfound platter prowess to work? This mix of sweet, savory, creamy and crunchy favorites is designed to feed a crowd and prove that party food can be just as fun as the party itself.
Ingredients
8 oz California brie or triple cream cheese 8 oz aged California cheddar, sliced 4 oz fresh chèvre 6 oz salami or soppressata 1 cup cherries 1 cup strawberries, halved 1 cup red or black grapes, separated into small clusters 2 peaches or nectarines, sliced 1 cup snap peas 1 cup marinated olives 1/2 cup roasted almonds or pistachios 1 jar (8 oz) local fruit preserves 1/4 cup California wildflower honey or hot honey 1 box artisan crackers 1 baguette, sliced Fresh basil, rosemary or mint for garnish
Directions
Arrange the cheeses around a large platter or board, spacing them apart to create anchor points.
Fold or roll the salami and place it between the cheeses.
Add small bowls for the olives, preserves and honey.
Arrange the cherries, strawberries, grapes, peaches and snap peas around the platter for a mix of colors and textures.
Fill any remaining spaces with almonds, crackers and baguette slices.
Tuck fresh herbs throughout the board for a finishing touch.
Serve immediately and encourage guests to mix and match flavors.
A cut this impressive deserves a simple approach. High heat, quality ingredients and a proper rest are all you need to let the flavor speak for itself.
Thanks to our friends at Forward Farms for sharing this recipe!
Ingredients
1 Forward Farms tomahawk steak
1-2 Tbsp beef tallow or neutral high-heat oil
Kosher salt
Fresh cracked black pepper
2-3 garlic cloves
1/2 cup butter
Fresh rosemary and thyme
Directions
Remove steak from the refrigerator 30–45 minutes before cooking. Preheat the oven to 375°F.
Heat a cast iron skillet over medium-high heat and add a spoonful of beef tallow.
PRO TIP! Wrap the exposed rib bone with a cold, damp paper towel and cover with foil to help keep the bone clean while cooking.
If using, lightly coat the steak with beef tallow and season generously with salt and pepper. Sear on all sides until a rich crust forms.
Transfer the skillet to the oven and cook until the steak reaches an internal temperature of 115–120°F.
Transfer steak to a cutting board. Carefully discard excess fat from the skillet and reduce heat to medium-low.
Add butter, garlic, rosemary and thyme to the skillet. Once the butter begins to foam and become fragrant, return steak to the pan and baste continuously for 1–2 minutes.
Baste the steak continuously with the melted butter and herbs for 1–2 minutes.
Remove steak when it reaches 125–130°F for medium rare. Rest 10 minutes before slicing.
Crispy edges, sizzling garlic and enough herbs to make your cutting board smell like a steakhouse garden party. This ribeye recipe keeps things simple, letting rich, grass-finished beef do most of the heavy lifting.
Ingredients
4 ribeye steaks (we suggest Forward Farms ribeye); 8-12 oz. per person 8 Tbsp granulated garlic 8 cloves garlic, thinly sliced 8 Tbsp coarse salt 4 Tbsp pepper (to taste) 4 Tbsp beef tallow 4 sprigs rosemary 4 Tbsp thyme
Directions
Remove steaks from refrigerator 30-45 minutes before cooking to get to room temperature. This is also a good time to start grill, if using charcoal or gas to allow the grill to get to a high temperature on one side and set the other side of the grill to medium low.
Pat steak dry with paper towels.
For each steak, season one side with 2 Tbsp granulated garlic, 2 Tbsp coarse salt and 1 Tbsp crushed black pepper (or to taste).
In a saucepan, gently soften the tallow with rosemary, thyme and thinly sliced garlic.
Brush the tallow mixture over both sides of the steak.
When grill is hot, add steak and sear 2-3 minutes on each side to form a nice crust.
Place the steak on the warm side of the grill and rest for 10 minutes and to get to desired internal temperature. 120-130° is rare, 130-135° medium rare, 135-145° medium, 145-155° medium well and 160° + well done.
Feeling ‘meloncholy’? Not anymore. One bowl of this punchy chili-lime watermelon and mint salad with cotija and your whole outlook improves. Probably. It at least can’t hurt.
Ingredients
4 cups watermelon, cubed 1 ripe avocado, diced ¼ cup thinly sliced cucumber (Persian if you can) 2–3 tbsp fresh lime juice Zest of 1 lime 1–2 tsp chili flakes or chili crisp (to taste) 1 small jalapeño or serrano, very thinly sliced ¼ cup fresh mint leaves ¼ cup fresh cilantro 2–3 tbsp crumbled cotija or feta 1–2 tsp local honey (optional, depending on sweetness) Pinch of flaky sea salt Other Optional Add-Ons: A splash of good olive oil Grilled corn kernels Tajín on the rim if serving in bowls/glasses
Directions
Gently combine watermelon, avocado and cucumber.
In a small bowl, whisk lime juice, zest, chili and honey.
Toss everything lightly—don’t overmix or you’ll lose the texture.
Fold in herbs, then finish with cheese, jalapeño slices and flaky salt.
A true Wisconsin classic, beer cheese soup brings together sharp cheddar, rich broth and a splash of beer for a creamy, comforting bowl that tastes like pure Midwest nostalgia. This recipe also works well as a dip, served with veggies, bread and the like.
Ingredients
2 Tbsp butter 1 Tbsp olive oil 1 large yellow onion, thinly sliced 2 cloves garlic, minced 2 Tbsp flour 1 ½ cups vegetable or chicken broth 1 cup beer (lager or pale ale works best; we like any version from Crooked Lane Brewing) 1 cup whole milk 1 cup half-and-half (or sub more milk) 2 cups sharp cheddar cheese, freshly grated 1 tsp Dijon mustard ½ tsp smoked paprika Salt and black pepper, to taste Optional: pinch of cayenne or a dash of hot sauce; toppings such as toasted bread crumbs/croutons, chopped chives/green onions/herb of choice, extra shredded cheese
Directions
In a large pot over medium heat, melt butter with the olive oil. Add sliced onion and cook slowly, stirring often, until soft and lightly caramelized, about 12–15 minutes.
Add garlic and cook for another minute, just until fragrant. Sprinkle in flour and stir to coat the onions, cooking for 1–2 minutes to remove the raw flour taste.
Slowly whisk in broth, making sure to smooth out any lumps, then pour in beer. Let mixture simmer for about 5 minutes to cook off some of the alcohol and mellow the flavor.
Reduce heat to low and stir in milk and half-and-half. Once warmed through (but not boiling), begin adding cheese a handful at a time, stirring until fully melted before adding more.
Stir in mustard, smoked paprika and any optional heat. Taste and adjust with salt and pepper as needed.
Serve warm with toasted bread, a sprinkle of chives and an extra handful of cheddar on top.
