When I was 18, I took my grandma to Jamaica. Grandma had never been anywhere outside of Oklahoma (let alone on an airplane), but she embraced her new surroundings. We snorkeled, danced at reggae clubs, and ate jerk chicken.

About a decade later, I was in Jamaica when I got a telegram informing me that my grandmother had passed away. When I got home, I found out that she left me 25 acres of land — which ended up being the main reason I ultimately returned to Oklahoma, moved to Stroud, and found my calling at the Rock Cafe. Needless to say, spicy jerk chicken has tagged a special place in my heart.

Chicken
8 bone-in, skin-on chicken thighs, trimmed of extra skin and fat

Marinade
3 scallions, coarsely chopped
1/2 small red onion, cut into large chunks (save the other half for the salsa)
Juice of 1/2 lime (save the other half for the salsa)
2 tablespoons olive oil + extra for greasing the baking sheet
1 1/2 teaspoons red pepper flakes
1 medium garlic clove, coarsely chopped
1 teaspoon grated fresh ginger
1 teaspoon dried thyme
1 teaspoon ground allspice
1 tablespoon sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper

Salsa
2 teaspoons canola oil
1 can pineapple rings in juice, drained, juices reserved
1/2 small red bell pepper, seeded and diced fine
1/2 small red onion, finely chopped (about 3 tablespoons)
2 scallions, trimmed and thinly sliced
Juice of 1/2 lime
1/4 teaspoon grated fresh ginger
1/4 teaspoon sugar
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
Freshly ground black pepper

Marinate the chicken. Cut 3 small slashes through the skin and into the meat of each chicken thigh, using a sharp knife, cutting all the way to the bone. Place the chicken in a large bowl. Combine the scallions, onion, lime juice, olive oil, red pepper flakes, garlic, ginger, thyme, allspice, sugar, salt, and pepper in a food processor and puree until smooth. Pour the mixture over the chicken thighs and coat them well, rubbing the marinade into the slashes. Set aside while you prepare the salsa (the chicken can be marinated up to 1 day in advance).

Make the salsa. Adjust an oven rack to the uppermost position (about 3″ from the broiler) and heat the broiler to high. Line a rimmed baking sheet with foil and grease lightly with 1/2 teaspoon of oil. Place the pineapple on the baking sheet, pat dry with paper towels, and brush lightly with half of the remaining oil. Broil until lightly charred, about 10 minutes, flip the rings over, brush with the remaining oil, and continue to broil until the second sides are lightly charred, about 5 minutes. Lower the oven rack to the lower-middle position (the rack should be about 7″ from the broiler) and heat the oven to 450°F. Cut the cooled pineapple into 1/4″ pieces and place in a large bowl. Add onion, scallions, lime juice, ginger, sugar, red pepper flakes, salt, and pepper, toss to combine, and set aside while you cook the chicken.

Bake the chicken. Line the bottom of a broiler pan with foil, set the top in place, and grease with 1/2 teaspoon of oil. Use a paring knife to cut slits through the openings in the broiler pan top. Remove the chicken from the marinade and place skin side up on the broiler pan. Bake until the surfaces are dry and the edges are beginning to brown, about 20 minutes, rotating the pan halfway through. Turn on the broiler and broil until the skin is crisped and deeply browned, about 5 minutes. Arrange the chicken thighs on a platter and serve with the salsa.

Take it Outside
The chicken and pineapple can also be cooked on a charcoal or gas grill. Build a 2-level fire with medium-high heat on one side and medium-low on the other, and a make sure that the grill grate is well oiled. Sear the chicken over the hotter side until well-browned, about 3 minutes on each side, then move the pieces over to the cooler side to finish cooking, 10 to 12 minutes longer. When the hotter side is free, char the pineapple rings (brush each side with oil first) on each side. The chicken is great served hot, but it can also be served warm or at room temperature.

D to D
The dollar store is a great resource for canned goods, oils, vinegars, and even cereals. Name brands are often marked down due to a printing error or a packaging snafu, but be sure to check the sell-by date too, just in case.

Cook Smart
If I have a few spare minutes to myself in the kitchen, I’ll marinate the chicken and pop it into a resealable freezer bag and freeze. Then all I have to do is defrost it in the microwave and it’s ready to cook.

Shop Smart
Dried ground spices stay fresh for 6 months, while whole spices (such as cinnamon sticks) stay fresh for a year. If you buy in bulk and think you have way more than you can use, invite some friends over and divvy the spices up. Don’t forget to split the cost! Little spice bottles can be purchased from kitchen stores or online, or just save your old ones (which are already labeled!). See page 00 for resources.

If your kids are like mine, they would eat pasta every night of the week — and for lunch, too! That’s why I know this meal will be a hit with your whole family. My kids go bananas because they’re getting pasta, and I’m happy because they’re getting some veggies and protein from the olives. (Fred, well, he’s just a happy guy in general.) Because it’s as delicious warm as it is at room temperature, the dish is a real winner for picnics and barbecues.

Tomato Sauce
1 1/2 pounds ripe tomatoes, cored and chopped into 1⁄2″ cubes
1 sweet onion (such as Vidalia), finely chopped
1/2 orange, red, or yellow bell pepper, seeded and ribbed and finely chopped
1 garlic clove, finely chopped
1 jalapeño pepper (or less to taste), seeded and ribbed
1⁄ tablespoon finely chopped basil, cilantro, and/or oregano
2 tablespoons white wine vinegar or fresh lime juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons tomato paste (optional)

Pasta
1 tablespoon + 1⁄4 teaspoon salt
1 pound orecchiette pasta
2 tablespoons olive oil
8 ounces fresh mozzarella, cut into 1⁄2″ cubes
1⁄2 cup sliced black olives (preferably the oil-cured kind)
Finely chopped fresh basil or oregano (optional)

Make the tomato sauce. Combine the tomatoes, onion, bell pepper, garlic, jalapeño pepper, herbs, vinegar or lime juice, salt, and pepper in a large bowl. If you want your sauce to have a smoother texture, add the optional tomato paste.

Boil the pasta. Bring a large pot of water to a boil with 1 tablespoon of salt. Add the pasta and the olive oil and cook until the pasta is al dente. Drain, reserving 1⁄4 cup of the pasta cooking water.

Toss it all together. Place the orecchiette in a large serving bowl and add the warmed sauce. Toss to combine, then add the mozzarella, olives, and herbs (if using), and the remaining 1⁄4 teaspoon salt. Toss a couple of times so that the mozzarella gets a little melty (you can add a few tablespoons of the reserved pasta cooking water to make the pasta saucier or get the cheese to melt a little more). Serve right away or at room temperature.

D2D
Pasta is amazing for breakfast! Microwave leftover cooked pasta from the night before with some butter and a touch of olive oil. Top with a fried or poached egg, and if you’re really feeling decadent, some crumbled bacon.

One day, as I was mixing up a batch of meatballs, I realized I basically had the makings of a meatloaf or kebabs right in front of me. Why not double (or even triple) the batch and have a head start on a couple more meals at the ready? I did just that, and have been using this shortcut ever since. You can use the entire recipe for meatballs and freeze half for another meal down the line. Also, if you prefer not to fry the meatballs, bake them at 400°F for 20 to 25 minutes. Half of this recipe will make 24 meatballs, serving 6; save the rest for one of the relay recipes.

Ingredients
1 cup dried bread crumbs
1 cup whole or low-fat milk
2 large eggs
11⁄2 cups (about 6 ounces) finely grated Parmesan cheese
1 large yellow onion, finely chopped
1⁄4 cup finely chopped flat-leaf parsley
4 garlic cloves, finely minced or pressed through a garlic press
2 teaspoons salt
1 teaspoon finely ground black pepper
31⁄2 pounds ground beef (preferably 90% lean)
1 tablespoon olive oil

Make the meat mixture. Place the bread crumbs and milk in a small bowl, stir together, and set aside. Whisk the eggs and 1 cup of the Parmesan together in a large bowl. Stir in the onion, parsley, garlic, salt, and pepper and then add the beef and the breadcrumb mixture. Stir with a wooden spoon or your hands until the mixture is well combined. Use your hands to roll golf ball–size pieces into smooth balls.

Cook the meatballs. Heat the oil in a large, nonstick skillet over medium-high heat. Add enough meatballs to fill the pan without overcrowding and cook, covered, until browned on all sides, 10 to 12 minutes total. Transfer the meatballs to a paper towel–lined plate, sprinkle with some of the remaining Parmesan, and set aside. Repeat with the remaining meatballs. Stir the meatballs into sauce or serve as is, sprinkled with the remaining Parmesan.

D2D
ground beef has a lot of flavor and stays nice and moist once cooked. to save a few cents per pound, grind your own the next time chuck roast is on sale. leave most of the fat on, and either ask the butcher to grind it or grind it yourself if you have a meat grinder or an attachment for your stand mixer.

I got my first taste of the restaurant business at 14, when I worked in a pizzeria in my hometown of Yukon, Oklahoma. I was the waitress and shift supervisor, and believe it or not, none other than Garth Brooks was the assistant manager! To this day, I still love pizza (Garth’s music is pretty good, too). Making your own is really fun, especially with this pizza dough that gets buzzed together in a food processor — no kneading required. If I’m going to the trouble of making my own pizza, I like to top it with something kind of special. Sweet, tender, caramelized onions alongside sweet or spicy Italian sausage is just the ticket to ride.

Dough
1 teaspoon olive oil
1 teaspoon active dry or instant yeast
1 tablespoon sugar
1 teaspoon salt
3 cups all-purpose flour + extra for dusting

Pizza
2 tablespoons olive oil + more for greasing the pan
2 yellow onions, halved and thinly sliced
1⁄2 teaspoon salt
1 teaspoon sugar
8 ounces bulk Italian sausage, crumbled, or sausage links with the meat squeezed from the casings
11⁄2 cups marinara, homemade or store-bought
11⁄2 cups (6 ounces) shredded mozzarella or provolone cheese
1⁄2 cup (2 ounces) shredded Parmesan cheese
Roughly chopped fresh basil leaves, for serving (optional)

Make the dough. Use the oil to grease a large bowl and set aside. Place the yeast, sugar, salt, flour and 1 cup of just-warm-to-the-touch water in the bowl of a food processor fitted with the steel blade. Pulse to combine, scraping down the sides as necessary. Turn the processor on and work the dough until a ball forms, about 1 minute, stopping the processor halfway through to scrape down the sides of the bowl. Lightly flour your work surface and turn the dough out onto it. Give it a few kneads until the dough ball is smooth, and then place it into the oiled bowl, turning it over a couple of times to oil the surface. Cover with plastic wrap and set aside in a warm, draft-free spot until doubled in size, about 11⁄2 hours.

Caramelize the onions and brown the sausage. Heat the olive oil in a large skillet over medium heat. Add the onions, salt, and sugar and cook, stirring occasionally, until the onions start to turn brown, about 10 minutes. Add the sausage and cook, stirring often, until the sausage is lightly browned, about 7 minutes. Turn off the heat and set aside to cool slightly.

Bake the pizza. Adjust the oven rack to the lower-middle position and heat the oven to 400°F. Grease an 18″ x 13″ baking sheet with some olive oil. Pick up the dough and start stretching it into a rectangular shape, and then place it onto the greased baking sheet and stretch the dough to cover the entire pan. Spread the sauce over the dough and sprinkle evenly with the cheeses and onion/sausage mixture. Bake until the cheese is browned and bubbly, about 30 minutes. Remove from the oven and add basil, if using. Slice into squares and serve hot.

Cook Smart
You can make the dough up to 2 days ahead of time. Just refrigerate the dough in an oiled, resealable gallon-size plastic bag after the dough comes out of the food processor. on the day you plan to make pizza (or calzones or a pizza roll), transfer the dough to an oiled bowl and let it sit out at room temperature for 1 1⁄2 to 2 hours until it has doubled in size. then proceed with the pizza recipe.

D2D
Many pizzerias are happy to sell you balls of raw pizza dough for as little as $1. It’s also available in some Italian bakeries. all you have to do is ask!

Winter squash is a great keeper; there’s often acorn, butternut or spaghetti squash stashed away in my garage (it lasts for months in a cool, dark, dry spot) ready to be turned into quick roasted side dishes.

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5 tablespoons olive oil
2 leeks, white parts only, cleaned and finely minced
5 garlic cloves, finely minced or pressed through a garlic press
1 teaspoon salt
3 cups chicken or vegetable broth, homemade or store-bought
3 cups finely chopped butternut squash
1 cup chopped dried apricots
1 cup chopped dried figs
1 teaspoon turmeric
1⁄2 teaspoon ground ginger
1⁄4 teaspoon cayenne
11⁄2 cups couscous
1⁄4 cup finely chopped mint

Make the couscous base. Heat the oil in a Dutch oven or large pot over medium-low heat. Add the leeks, garlic, and 1⁄2 teaspoon of the salt, cover, and cook until the leeks are very tender but not brown, about 10 minutes, stirring occasionally. Pour in the broth and then add the squash, apricots, figs, turmeric, ginger, and cayenne. Stir in the remaining salt and bring to a boil. Cover, reduce the heat to medium-low, and simmer until the squash is tender, 10 to 12 minutes.

Cook the couscous and serve. Mix in the couscous, cover, turn off the heat, and let it stand for 10 minutes. Add all but 1 tablespoon of the mint and fluff the couscous with a fork to combine. Transfer to a large platter. Serve sprinkled with the remaining mint.

Crêpes seem a bit intimidating to make, but if you can make pancakes, you can make these because the batter is essentially the same. Stuff them with just about anything, from a slice of Black Forest ham and jalapeño-Jack cheese, to leftover roasted vegetables and fontina, or even last night’s roasted chicken with mushroom sauce. Of course you can easily turn them into a sweet dish, too, just by adding a swipe of chocolate spread or a sprinkle of granulated sugar before rolling. There you go — breakfast-for-dinner and dessert in one fell swoop.

16 (11⁄2 pounds) asparagus spears, ends snapped off
Salt
1 cup + 2 tablespoons pancake mix, store-bought or homemade
1⁄2 teaspoon herbes de Provence
3 large eggs
1 cup low-fat or whole milk
1⁄2 cup water
11⁄2 tablespoons unsalted butter, melted
12 slices Swiss cheese
12 slices deli turkey

Steam the asparagus. Bring a large pot with 11⁄2″ of water to a simmer. Add a steamer insert and the asparagus spears, cover, reduce the heat to low, and steam the asparagus until just tender, about 2 to 3 minutes. (If you don’t have a steamer, bring 1⁄2 cup of water to a simmer in a large skillet; add the asparagus, cover, reduce the heat to low, and steam until tender. Lift the asparagus from the pan, leaving any extra water behind. You can also steam the asparagus in the microwave.) Sprinkle the asparagus with a little salt and set aside.

Make the crêpe batter. In a large bowl, whisk together the dry mix and herbs, and set aside. Whisk the eggs together in a small bowl and then whisk in the milk, water, and half of the butter. Slowly pour the milk mixture into the dry ingredients, mixing until just a few lumps remain.

Cook the crêpes. Place a baking sheet or ovenproof platter in the oven and heat the oven to 200°F. Place a medium skillet over high heat. Add 1⁄2 teaspoon of the remaining butter to the pan, tilt the pan toward you, and pour 1⁄4 cup of batter into the upper part of the pan. Swirl and rotate the pan until the batter completely covers the pan bottom. When the crêpe is browned, about 2 minutes, flip it and reduce the heat to medium-low. Immediately top with 1 slice of cheese, 1 slice of turkey, and 2 asparagus spears. Cover the pan and cook until the underside of the crêpe is lightly browned, 1 to 2 minutes, then fold the ends of the crêpe over the filling to make a tidy package. Turn the crêpe out onto a plate, seam-side down, and serve immediately, or transfer the crêpe to the baking sheet or platter in the oven to stay warm while you make the remaining crêpes.

Cook Smart
You can whip up the crêpe batter a few nights ahead and store it covered in the refrigerator. It will keep for up to 3 days.

Canned tuna is a great value, so why just use it for tuna salad? Paired with pasta and capers, it makes a great, rustic, and flavorful dinner that seems fancy even though it’s pretty bare bones.

Ingredients
2 tablespoons olive oil
3 garlic cloves, finely minced or pressed through a garlic press
1⁄3 cup finely chopped flat-leaf parsley
2 tablespoons capers, rinsed and roughly chopped
1 can (28 ounces) chopped tomatoes with juice (about 3 cups)
1 tablespoon + 1⁄2 teaspoon salt
1 pound spaghetti
2 cans (6 ounces each) olive oil–packed tuna, drained
Freshly ground black pepper
2 tablespoons unsalted butter
1⁄2 lemon

Make the sauce. Pour the oil into a large skillet. Add the garlic and cook gently over medium heat until the garlic is fragrant, about 1 to 11⁄2 minutes. Add the parsley and capers and cook for 30 seconds, then add the tomatoes and their juices. Bring to a simmer and then reduce the heat to medium-low, add 1⁄2 teaspoon of the salt, and simmer gently until slightly thickened, about 20 minutes, stirring occasionally.

Boil the pasta. While the sauce simmers, bring a large pot of water to a boil with the remaining 1 tablespoon of salt. Add the pasta and cook according to the package instructions until it is al dente. Reserve 1⁄4 cup of the cooking water, then drain the pasta and return it to the pot.

Add the tuna and serve. Break the tuna into small flakes and add to the sauce along with the pepper. Add the sauce and the butter to the pasta, tossing gently until the butter is completely melted (add a little pasta water if the pasta seems dry). Squeeze the lemon half over the pasta, toss, divide the pasta among 4 bowls, and serve.

The way commercial fishermen freeze salmon these days is nothing short of a miracle. If I put 2 cooked fillets in front of you, one that was fresh and one that was frozen, I’d bet you’d have a hard time telling which was which! There is absolutely no crime in buying frozen fish, especially when it’s so convenient to have in the freezer (defrost in a bowl of cool water in about 30 minutes; replenish the cool water every 10 minutes). So good for you, and such a great value.

Ingredients
11⁄2 tablespoons coriander seeds
11⁄2 tablespoons cumin seeds
1 teaspoon black peppercorns
1 tablespoon fennel seeds
3 tablespoons dark brown sugar
1 teaspoon salt
4 salmon fillets (6 ounces each, 1″–11⁄2″ thick)
1 teaspoon canola oil

Make the coriander rub. Toast the coriander, cumin, and peppercorns in a skillet over medium-high heat for 2 minutes, stirring often. Add the fennel seeds and continue to toast until fragrant and the cumin seeds brown, an additional 1 to 2 minutes. Transfer the spices to a rimmed sheet pan or plate to cool, and then place in a coffee grinder along with the sugar and salt and pulverize it to a fine powder. Transfer 2 tablespoons to a wide, shallow dish. (The rest can be stored in an airtight container or jar placed in a cool, dark spot for up to 1 month.)

Prep the salmon. Place the salmon on your work surface and feel for pinbones, using tweezers to remove any you find. Holding the salmon on the skin side, press the top into the spiced sugar, making sure the top is evenly coated, then set it on a large plate. Repeat with the remaining fillets, and then cover the plate with plastic wrap and refrigerate for at least 1 hour or preferably overnight.

Roast the salmon. Adjust 1 oven rack to the upper position and 1 to the middle position. Heat the oven to 400°F. Line a rimmed baking sheet with foil and lightly grease the foil with the oil. Place the salmon skin-side down on the foil and roast on the middle rack until the fillets are cooked on the outside but still quite pink in the middle, 5 to 7 minutes. Turn the broiler on, move the salmon to the top rack, and broil until the sugar just starts to bubble, 1 to 2 minutes (watch your salmon carefully, as broiler intensity varies and the sugar can quickly burn). Remove from the oven and transfer the salmon (with or without the skin) to individual plates. Serve immediately.

D2D
There’s a lot to be said for slowing down and being friendly with your butcher or fish counter person. let them know what you like to cook and eat. once they start recognizing you as a regular, they’ll be happy to let you know when good products come in at good values.

D2D
Many fishermen sell their daily catch at remarkable savings. On weekends, make a trip to wherever fishermen hang out—a seaside pier or lakefront dock—to score the freshest fish at the best prices. Make sure they have gutted and scaled the fish if possible, unless you simply love those tasks yourself!

After tasting one too many underwhelming and pricey Alfredo dishes in restaurants, I decided to create my own recipe for a perfectly creamy Parmesan sauce, one bursting with garlic and cheese. Of course, it’s yummiest made with heavy cream or half-and-half, but most of the time I’ll go for what’s in the fridge, whole or 2% milk, for a lighter sauce that’s just as tasty. It’s fantastic simply tossed with pasta and some pan-seared shrimp and steamed broccoli.

Ingredients
11⁄2 sticks (3⁄4 cup) unsalted butter
6 garlic cloves, finely minced or pressed through a garlic press
1⁄2 teaspoon white pepper
1 quart (4 cups) cream, half-and-half, whole milk, or low-fat milk
1 cup (4 ounces) grated Parmesan-Romano cheese blend or 1⁄2 cup each of Parmesan and Romano
2 cups (8 ounces) grated whole-milk or part-skim mozzarella cheese
1 teaspoon salt

Make the sauce. Melt the butter in a large saucepan over medium-low heat. Add the garlic, pepper, and cream or milk, increase the heat to medium-high, and bring it to a simmer (watch the pot—it can boil over in a split second) while stirring often. Stir in the Parmesan-Romano mixture, reduce the heat to medium-low, and let the sauce simmer, stirring often, until the garlic has mellowed, about 12 minutes. Stir in the mozzarella and continue to cook until the cheese is melted. Turn off the heat and whisk the sauce until it is smooth (a blender or immersion blender works great). Stir in the salt.

Divide and store. Cool the sauce to room temperature and then divide it between 2 quart-size resealable freezer bags. Refrigerate it for up to 3 days or freeze it for up to 3 months. (After defrosting it overnight in the refrigerator, rewarm the sauce gently over medium-low heat, being careful not to let the sauce boil—boiling it will cause it to separate. If it separates, use a whisk, blender, or immersion blender to smooth it out.)