sriracha-glazed chicken wings... 35 minutes (plus marinating)

the goods:

1/4 cup soy sauce

2 tablespoons plus 1 teaspoon white vinegar

1 tablespoon Sriracha sauce

1 tablespoon sugar

1 and 1/2 teaspoons grated peeled fresh ginger

1 and 1/2 teaspoon toasted sesame oil

1 and 1/2 pounds chicken wings

In a glass baking dish, whisk together all ingredients. Add chicken wings and toss to coat. Marinate 30 minutes, tossing halfway through.

Preheat oven to 475 degrees. Bake until chicken is cooked through and sauce thickens, 30 minutes, flipping chicken halfway through.

Mexican lasagna... 45 minutes

the goods:

2 teaspoons extra-virgin olive oil
1 bag (10 ounces) frozen corn
1 garlic clove, minced
1/4 teaspoon cayenne pepper
reserved cooked black beans (or 1 can black beans, rinsed and drained)
8 flour tortillas, warmed and halved
2 cups salsa
2 cups shredded Monterey Jack cheese

Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add garlic and cayenne, cook 1 minute. Add black beans and corn; season with salt and pepper. Cook until beans are warmed through, 3 minutes. Remove from heat. Arrange a layer of tortilla halves in a 2-quart baking dish. Top with half the bean mixture and 1/2 cup salsa, then sprinkle with one-third the cheese.

Repeat with another layer of tortilla halves, bean mixture, salsa, and cheese. Top with another layer of tortilla halves, remaining salsa and cheese.

Cover with foil and bake until center is hot and cheese melts, 20 minutes. Uncover and bake until cheese is bubbling, 10 minutes.

spicy black bean soup... 1 hour and 45 minutes (plus soaking)

the goods:

1 pound dried black beans, picked over, soaked overnight, and drained
2 large yellow onions, diced small
2 jalapenos, minced
1 tablespoon extra-virgin olive oil
4 garlic cloves, minced
2 teaspoons ground cumin
1 and 3/4 cups low-sodium vegetable broth
1 tablespoon cornstarch
2 tablespoons fresh lime juice
diced avocado, cilantro, sour cream, and tortilla chips for serving

In a medium saucepan, cover beans with cold water by 2 inches. Add one quarter each of onions and jalapeno and bring to a boil over high. Reduce to a rapid simmer; cook until beans are tender, 45 to 50 minutes. With a slotted spoon, transfer 1 and 1/2 cups bean mixture to a tupperware. Let cool, then refrigerate for Mexican lasagna tomorrow night. In a large Dutch oven or heavy pot, heat oil over medium-high. Add garlic and remaining onions; season with salt and pepper. Cook, stirring often, until onions are soft and golden brown, 10 minutes. Stir in remaining jalapeno, cumin, beans and their cooking liquid, and broth. Season with salt and pepper. Bring to a simmer and cook until beans are soft, 20 minutes. Transfer 2 cups soup to a blender and add cornstarch. Puree until smooth. Return to pot. Cook, stirring, until soup thickens, 1 to 2 minutes. Add lime juice and season to taste with salt and pepper.

To serve, top with avocado, cilantro, sour cream, and tortilla chips if desired.

pork loin with pearl onions and apricots... 1 hour

the goods:

1 teaspoon olive oil

1 and 1/2 pounds pork loin, tied at 1-inch intervals

1/2 teaspoon ground coriander

1/4 pound cipollini onions, peeled

1 bag (10 ounces) frozen pearl onions

1/3 cup dry white wine

1/2 cup low-sodium chicken broth

1/4 teaspoon fennel seed

1 wide strip orange zest

1/4 cup coarselt chopped dried apricots

1 teaspoon red-wine vinegar

Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat oil over medium-high. Pat pork dry with paper towels, sprinkle with coriander, and season with salt and pepper. Cook until browned on all sides, about 10 minutes total. Transfer pork to a plate. Reduce heat to medium and add onions to pot. Cook, stirring, until onions are golden brown, about 3 minutes.

Return pork to pot and add wine, broth, fennel seed, zest, and apricots. Bring mixture to a boil. Cover and transfer to oven. Cook 25 to 30 minutes.

Transfer pork to a plate, tent loosely with foil, and let rest 10 minutes. On stovetop, bring cooking liquid to a boil over medium high and cook until slightly thickened, 3 minutes. Stir in vinegar. Thinly slice pork and serve with onions, apricots, and sauce.

parmesan chicken with potatoes and brussels sprouts... 30 minutes

the goods:

1/3 cup panko breadcrumbs

1/3 cup grated Parmesan

1 and 1/2 pounds chicken tenders

2 tablespoons extra-virgin olive oil

1 teaspoon dried thyme

1 pound small golden potatoes, quartered

3/4 pound brussels sprouts, trimmed and halved lengthwise

Preheat oven to 450 degrees, with racks in upper and lower thirds. In a small bowl, mix together panko and Parmesan. In a 9-by-13-inch baking dish, toss chicken with 1 teaspoon oil and thyme; season with salt and pepper.

Arrange chicken in a single layer and sprinkle with panko mixture. Drizzle with 1 tablespoon oil.

On a rimmed baking sheet, toss potatoes and brussels sprouts with 2 teaspoons oil; season with salt and pepper.

Bake chicken on upper rack until topping is golden brown and chicken is cooked through, 20 minutes.

Roast vegetables on lower rack until golden brown and tender, 20 minutes.

Serve chicken with vegetables.

slow-cooker spicy buffalo chicken sandwiches... 4 hours and 25 minutes

the goods:

1 tablespoon extra-virgin olive oil

1 pound boneless, skinless chicken thighs, cut into 1 and 1/2-inch pieces

1 pound boneless, skinless chicken breasts, cut into 1 and 1/2-inch pieces

1 medium yellow onion, diced small

3 garlic cloves, roughly chopped

1 medium red bell pepper, seeded and diced small

1 can (14.5 ounces) crushed tomatoes

1/4 cup hot-pepper sauce, such as Frank's

3 tablespoons Worcestershire sauce

2 tablespoons yellow mustard

1 tablespoon unsulfured molasses

8 hamburger buns

In a large skillet, heat oil over medium-high. Add chicken thighs, season with salt and pepper, and cook, stirring once, until meat is golden brown, 5 minutes. With a slotted spoon, transfer to a slow cooker, leaving as much oil behind as possible. Repeat with chicken breasts.

To skillet, add onion, garlic, and bell pepper and cook over medium, stirring constantly, until onion is translucent, 6 minutes. Add 1/4 cup water and cook, stirring and scraping up browned bits from skillet, 5 minutes. Season with salt and pepper and transfer to slow cooker.

To slow cooker, add crushed tomatoes, hot-pepper sauce, Worcestershire, mustard, and molasses; stir to combine. Cover and cook on high until chicken is very tender, 4 hours.

Shred chicken (helpful hint: use a potato masher) and season to taste with salt and pepper. Serve on buns.

chicken sandwiches with white onions and peppers... 20 minutes

the goods:

2 teaspoons olive oil

1 small white onion, cut into 1/2-inch wedges

1 green bell pepper, seeded and cut into 1/2-inch strips

2 teaspoons fresh oregano leaves

1/3 cup finely grated white cheddar cheese

2 chicken cutlets

cayenne pepper

1 tablespoon mayonnaise

1/2 baguette, halved lengthwise and insides scooped out

lettuce leaves

In a large skillet, heat 1 teaspoon oil over medium. Add onion, belle peppers, and oregano. Season with salt and pepper. Cook, stirring frequently, until onion and bell pepper are tender, about 12 minutes. Transfer mixture to a medium bowl; tent with foil to keep warm.

Add 1 teaspoon oil to skillet. Season chicken on both sides with salt and pepper and pinch of cayenne. Cook until golden brown on one side, about 3 minutes. Flip and cook until chicken is cooked through, about 1 minute more.

Spread mayonnaise on inside of bread. Assemble sandwich with vegetables, chicken, cheese, and lettuce. Cut in half crosswise to serve.

sweet-and-sour chicken with green beans... 25 minutes

the goods:

1 cup long-grain white rice

1 tablespoon cornstarch

1/4 cup sugar

1/4 cup soy sauce

1/4 cup white vinegar

1 tablespoon vegetable oil

1 and 1/4 pounds boneless skinless chicken breast, cut into 1-inch pieces

2 bell peppers (any color), seeded and diced large

1/2 pound green beans, trimmed and halved

5 scallions, thinly sliced

2-inch piece fresh ginger, peeled and minced

3 garlic cloves, minced

Cook rice according to package instructions.

Meanwhile, in a small bowl or measuring cup, whisk together cornstarch, sugar, soy sauce, and vinegar. Set aside.

In a large skillet or wok, heat oil over high. Add chicken, bell peppers, and green beans and cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Add scallions, ginger, and garlic and cook, stirring frequently, until chicken is cooked through and vegetables are tender, about 4 minutes.

Whisk soy sauce mixture, add to skillet, and cook, stirring constantly, until sauce thickens, about 3 minutes. Remove from heat. Fluff rice with a fork.

To serve, spoon chicken over rice.

bacon-wrapped chicken tenders... 20 minutes

the goods:

8 fresh sage leaves

8 chicken tenders

8 slices bacon

1/2 teaspoon extra-virgin olive oil

Place a sage leaf on each chicken tender, then wrap each with a bacon slice.

In a large skillet, heat oil over medium-high. Add tenders, sage side down, and cook until fat is rendered and bacon is browned, about 6 minutes. Flip and cook until tenders are cooked through, 6 minutes.

sesame beef... 15 minutes

the goods:

2 tablespoons soy sauce

2 tablespoons dry sherry

1 tablespoon sugar

2 teaspoons rice vinegar

1/2 teaspoon red-pepper flakes

1/2 teaspoon cornstarch

1 tablespoon plus 1 teaspoon vegetable oil

3/4 pound boneless New York strip steak, thinly sliced

2 red bell peppers, ribs and seeds removed, thinly sliced

2 garlic cloves, minced

1 tablespoon sesame seeds, toasted

cooked rice, for serving

thinly sliced scallion greens, for serving

In a small bowl, combine soy sauce, sherry, sugar, vinegar, red-pepper flakes, and cornstarch. In a large skillet, heat 1 tablespoon oil over medium-high. In two batches, cook meat, undisturbed, until browned on one side, about 2 minutes per batch. Transfer to a plate.

Add 1 teaspoon oil and bell peppers to skillet and cook, stirring, until peppers are crisp-tender, 2 minutes. Add garlic and cook until fragrant, 30 seconds. Whisk soy sauce mixture and add to skillet, along with steak. Cook, stirring, until sauce thickens, 1 minute. Stir in sesame seeds. To serve, spoon beef mixture over rice and top with scallion greens.