This recipe from Food and Drink magazine is labour-intensive, but the results are worth the effort. Roast squash cubes and unpeeled garlic until tender. Meanwhile, combine the cheeses, egg yolks, basil and seasoning. Cook the pasta shells and drain. Puree the cooked squash and peeled cooked garlic with cream, vodka, tomato paste and seasoning. Pour half the squash sauce into a baking dish and top with shells stuffed with cheese mixture. Pour remaining sauce overtop, sprinkle with more cheese and bake.

Avoiding Additives and Preservatives

Tre Stelle ricotta, No Name pizza mozzarella, No Name tomato paste and genuine Parmigiano-Reggiano (look for the name stamped on the rind) are additive-free.

Place stuffed shells over half of sauce, top with the rest of the sauce and sprinkle with cheese before baking

Broil for a few minutes to brown the cheese

Stuffed shells with vodka butternut squash sauce


1 medium-size butternut squash, peeled, cut into large cubes

6 garlic cloves, trimmed with peel on

2 tbsp (30 ml) olive oil

1 tub (475 g) traditional ricotta

2 cups (500 ml) shredded mozzarella, divided

1 ½ cups (375 ml) grated Parmigiano-Reggiano or pecorino, divided

2 egg yolks

¼ cup (60 ml) finely chopped basil, plus 1 to 2 tbsp (15 to 30 ml) small basil leaves to garnish

1 tsp + ¼ tsp (5 ml + 1 ml) kosher salt

1/8 tsp (0.5 ml) freshly ground black pepper, plus generous pinches

½ lb (225 g) jumbo shells, about 35

1 cup (250 ml) whipping cream (35%)

¼ cup (60 ml) vodka

1 tube or can (156 ml) tomato paste


Preheat oven to 400°F (204°C).

Spread out squash cubes and garlic on a baking sheet. Drizzle with olive oil and toss to coat. Roast in centre of preheated oven until very tender, about 35 to 40 minutes. Stir and shake pan a couple of times during roasting to prevent any sticking.

Meanwhile, add ricotta and half of mozzarella and Parmigiano to a bowl. Set remaining grated cheeses aside. Whisk yolks, ¼ cup (60 ml) chopped basil, ¼ tsp (1 ml) salt and generous pinches of pepper into ricotta mixture. Set aside.

Bring a large pasta pot of water to a boil. When boiling, salt the water then tumble in shells, separating as you add. Cook, stirring occasionally, until almost al dente, about 8 to 9 minutes. You’ll likely need to knock a couple of minutes off the cooking time listed on the package. Carefully scoop out 1 cup (250 ml) pasta water and set aside in case you need to thin the sauce later. Drain and cold-rinse pasta.

When squash is done, let cool slightly. Reduce oven temperature to 350°F (177°C).

Turn slightly cooled squash into a food processor. Squeeze garlic out of its papery skins into food processor. Whirl until chopped. Add cream, vodka, tomato paste, remaining 1 tsp (5 ml) salt and 1/8 tsp (0.5 ml) pepper. Whirl until puréed. If very thick, whirl in reserved pasta water until thinned to a tomato paste consistency. Taste and adjust seasoning to your liking.

Pour half of sauce over the bottom of a 9 x 13-inch (23 x 32-cm) baking dish. Fill each pasta shell with about 1 tbsp (15 ml) ricotta filling before adding to the sauced pan. Pour remaining sauce overtop. Sprinkle with reserved cheese. Seal dish with foil. Bake until lightly bubbling and cheese is melted, about 20 minutes. Remove foil and broil until lightly golden, about 5 more minutes. Let stand for 5 to 10 minutes before serving. Sprinkle with basil leaves. Serve warm. Serves 6-8.

From Food and Drink

This tasty recipe from NYT Cooking puts dinner on the table in less than 30 minutes. Combine oil, yogurt, spices, ginger and garlic and coat the fish with the mixture. Put the fish on top of spinach on a sheet pan and roast until the fish is almost done. Broil for a few minutes to brown the fish and serve.

Avoiding Additives and Preservatives

Check the spices to make sure they don’t contain colour or anti-caking agents. I used Oikos Greek yogurt, which is additive-free.

Make the spicy yogurt marinade

Coat the fish in the marinade and place on top of spinach before roasting


1 ½ pounds (680 g) firm, white-fleshed fish (such as cod, bass or halibut, cut into chunks)

¼ cup (60 ml) olive oil or any neutral oil

2 tablespoons (30 ml) full-fat Greek yogurt

1 tablespoon (15 ml) garam masala

1 teaspoon (5 ml) red chile powder

1 teaspoon (5 ml) ginger paste or freshly grated ginger

1 teaspoon (5 ml) garlic paste or freshly grated garlic

1 teaspoon (5 ml) ground coriander

½ teaspoon (2.5 ml) ground turmeric

Fine sea salt

1 pound (454 g) baby spinach (about 14 packed cups/3.5L)

Rice or roti, for serving


Heat the oven to 425 degrees F (218 C). Pat the fish dry and set aside.

Combine the oil, yogurt, garam masala, chile powder, ginger, garlic, coriander, turmeric and 1 teaspoon (5 ml) salt in a large bowl and stir until the marinade is smooth. Add the fish and coat evenly.

Arrange the spinach in an even layer on a large sheet pan. Place the fish on the spinach, dispersing it evenly. Bake on the top rack for 10 to 12 minutes, or until the fish starts to turn golden.

Set the oven to broil and broil on high just until the fish turns golden brown, 3 to 4 minutes. Season to taste with additional salt. Serve with rice or roti, if desired. Serves 4.

From NYT Cooking

I recently bought Canadian chef Mary Berg’s new cookbook, In Mary’s Kitchen. It contains lots of good recipes, including this onion soup. Caramelize onions and add butter, garlic and maple syrup. Deglaze the pan with brandy and balsamic vinegar. Add stout and stock and simmer for about 30 minutes. Ladle the soup into oven-proof bowls, top with bread and cheese and broil until browned. Cook’s note: I used regular beer and chicken stock

Avoiding Additives and Preservatives

Use pure maple syrup and fresh herbs. I used Acetaia La Bonissima Balsamic Vinegar of Modena, Steam Whistle beer and Imagine Organic chicken stock. Check to be sure the cheddar does not contain colour.

Caramelize the onions

Add beer and stock after deglazing the pan

Top soup with bread and cheese and broil until lightly browned


3 tablespoons (45 ml) unsalted butter, divided

4 medium yellow cooking onions, thinly sliced

Kosher salt

Freshly ground black pepper

3 cloves garlic, minced

1 tablespoon (15 ml) maple syrup

2 teaspoons (10 ml) finely chopped fresh thyme

1 tablespoon (15 ml) finely chopped fresh sage

1 fresh bay leaf, optional

2 tablespoons (30 ml) brandy

1 tablespoon (15 ml) balsamic vinegar

1 cup (250 ml) Irish stout

4 cups (1 L) beef stock

4 x ½-inch (1.27-centimeter slices country bread, toasted

1–1 ½  cups (250-375 ml) grated cheddar cheese


In a large saucepot over medium-low heat, melt two tablespoons (30 ml) of butter, add in the onions, and season with kosher salt and pepper. Give the onions a stir and allow them to cook, stirring frequently, until softened and starting to brown slightly, about 15 minutes. Turn the heat up to medium/medium-high, add in the remaining butter, garlic, and maple syrup, and allow the onions to cook and caramelize for ten more minutes, stirring frequently. Turn the heat down to low, add in the herbs, and deglaze the pan with the brandy and balsamic vinegar, stirring very well and scraping the bottom of the pan to incorporate any of the golden bits that have developed.

Add in the Irish stout and allow it to bubble until reduced by half then stir in the beef stock and bring the mixture to a simmer. Cover the pot and allow it to cook for 25 to 30 minutes to allow the flavours to meld.

Season the soup with more salt and pepper to taste then ladle it into four oven-safe soup ramekins or French onions soup dishes. Turn the broiler on to high and top each ramekin of soup with a piece of country bread and a good scattering of Irish cheddar. Broil until lightly browned, about three to five minutes, making sure to keep your eye on it so that the cheese and toast don’t burn.

Allow to cool slightly before serving. Serves 4.

From In Mary’s Kitchen

This sheet-pan meal from NYT Cooking combines cubed chicken breast with zucchini, bell pepper and salad. Marinate the chicken briefly and then arrange on a sheet pan with chunks of zucchini and sliced red pepper. Roast until the chicken is cooked through and set the chicken and vegetables aside. Strain the pan juices and add oil and parsley. Divide romaine lettuce and cherry tomatoes among the serving plates, top with the chicken mixture, feta and dressing.

Avoiding Additives and Preservatives

Use freshly squeezed lemon juice. Check the oregano to make sure it does not contain colour or anti-caking agents. Krinos or Tre Stelle feta cheese is additive-free.

Place the cubed chicken, zucchini and red pepper on sheet pan

Set cooked chicken and vegetables aside, strain the pan juices and use them for the vinaigrette

Place romaine and tomatoes on plates and top with chicken, vegetables, cheese and the pan-juice vinaigrette


½ cup (125 ml) plus 1 tablespoon (15 ml) extra-virgin olive oil

1 tablespoon (15 ml) lemon juice

1 teaspoon (5 ml) minced garlic

½ teaspoon (2.5 ml) dried oregano

Kosher salt (such as Diamond Crystal) and pepper

1 ½ pounds (680 g) boneless, skinless chicken breasts, cut into 1-inch (2.54-cm) pieces

1 large zucchini, cut into 1-inch (2.54-cm) pieces

1 medium red bell pepper, halved, cored, seeded and sliced ½-inch- (1.25-cm-) thick

2 tablespoons (30 ml) chopped fresh parsley

1 large head romaine lettuce, chopped (8 cups/2 L)

8 ounces (227 g) cherry tomatoes, halved (about 2 ½ cups/625 ml)

3 ounces (85 g) feta cheese, sliced or crumbled


Heat oven to 450 degrees F (232 C). In a large bowl, combine 3 tablespoons (45 ml) of the oil with the lemon juice, garlic and oregano; season with salt and pepper then whisk to combine. Add chicken, season with salt and pepper, then toss to coat, massaging the marinade into the chicken.

On a large rimmed sheet pan, combine zucchini, bell pepper and 2 tablespoons (30 ml) of the oil. Season with salt and pepper, toss to coat, then spread in an even layer. Arrange chicken on top in an even layer. Roast until chicken is cooked through and vegetables are tender but still have texture, 15 minutes.

Transfer chicken and vegetables to a large plate. Strain the pan juices through a fine sieve into a small bowl; add the remaining ¼ cup (60 ml) oil and the parsley and whisk until well blended.

Divide romaine and tomatoes among plates. Top each with some of the chicken, vegetables, cheese and a drizzle of the pan-juice dressing. Serve warm. Serves 4.

From NYT Cooking

This recipe from Bon Appetit is a great vegetarian main dish. Roast tomato wedges on a sheet pan until soft. Combine chickpeas with spices and oil and add to the roasted tomatoes. Add slices of feta cheese and broil for about 10 minutes. Cool slightly, top with arugula and olives and drizzle with vinegar and oil. Serve with flatbread.

Avoiding Additives and Preservatives

Blue Menu canned chickpeas are additive-free. Check the dried spices to be sure they don’t contain colour or anti-caking agents. Tre Stelle or Kinros feta are additive-free. I used President’s Choice garlic-stuffed green olives and Eden Organic red wine vinegar, which do not contain additives or preservatives. Some flatbreads contain preservatives, so be sure to check the label.

Roast tomato wedges

Add chickpeas and feta and broil

Top with arugula and olives and drizzle with vinegar


2 lb. (907 g) heirloom or other large tomatoes, cored, cut into1½”- (3.8 cm-) thick wedges

Extra-virgin olive oil (for drizzling)

1½ tsp. (7.5 ml) Diamond Crystal or 1 tsp. (5 ml) Morton kosher salt, plus more

Freshly ground pepper

2 15.5-oz. (458 ml) cans chickpeas, rinsed, patted dry

1 tsp. (5 ml) ground cumin

½ tsp. (2.5 ml) smoked paprika

1 lb. (454 g) feta, cut into ½”- (1.25 cm-) thick slabs

1 large handful arugula

½ cup (125 ml) torn, pitted green olives

Sherry vinegar or red wine vinegar (for drizzling)

Pita (for serving)


Place racks in middle and top positions of oven; preheat to 425°F (218°C). Arrange 2 lb. (907 g) heirloom or other large tomatoes, cored, cut into 1½”- (3.8 cm-) thick wedges, on a rimmed baking sheet. Drizzle with extra-virgin olive oil and season generously with kosher salt and freshly ground pepper; toss to coat. Roast on middle rack until collapsed and slightly jammy, 25–30 minutes. Remove from oven and heat broiler.

Meanwhile, combine two cans chickpeas, rinsed, patted dry, ground cumin, smoked paprika, and salt in a medium bowl. Drizzle lightly with oil and toss to coat.

Spoon chickpea mixture over and around tomatoes. Break feta, cut into ½”- (1.25 cm-) thick slabs, into large pieces and tuck around. Broil on top rack until tomatoes and feta are blistered, 8–10 minutes. Let tomato-chickpea mixture cool 5 minutes.

Scatter 1 large handful arugula and torn, pitted green olives over tomato-chickpea mixture. Drizzle some sherry vinegar or red wine vinegar and more oil over; season with pepper. Serve with pita. Serves 4.

From Bon Appetit

This recipe from NYT Cooking is a great sheet-pan meal. Cook sausage and mushrooms and then remove from pan. Add torn crusty bread to the pan to soak up the drippings—top with a tangy vinaigrette and roast until the croutons are toasted. Return the mushrooms to the pan, add a couple of handfuls or arugula and drizzle with the remaining vinaigrette. Stir in parsley and serve with sausages, topped with grated Parmesan cheese.

Avoiding Additives and Preservatives

I used Free From hot Italian sausages and Eden Organic red wine vinegar—both are additive free. Ace Bakery white bread is all-natural, as is genuine Parmesan cheese. Look for the name stamped on the rind.

Score and roast the sausages

Toss arugula and croutons with roasted mushrooms

Sheet-pan sausages and mushrooms with arugula and croutons


1 pound (454 g) hot or sweet Italian sausages

1 pound (454 g) mixed mushrooms, such as shiitake, oyster, maitake or cremini, trimmed and quartered (or cut into 1-inch/2.54-cm pieces if large)

5 tablespoons (75 ml) extra-virgin olive oil, plus more as needed

Kosher salt and black pepper

3 tablespoons (45 ml) red wine vinegar, plus more as needed

1 garlic clove, coarsely chopped

4 cups (1 L) torn, bite-size pieces of crusty bread (6 to 8 ounces/170 to 226 g)

2 cups (500 ml) arugula

½ cup (125 ml) coarsely chopped fresh parsley leaves

Finely grated Parmesan, for serving


Heat the oven to 450 degrees F (232 degrees C). Score the sausages in a few places on both sides, making sure not to cut all the way through. Toss the sausages and mushrooms on a sheet pan with 2 tablespoons (30 ml) olive oil, salt and pepper. Spread in an even layer and roast, shaking the pan once or twice, until browned and cooked through, 20 to 25 minutes.

Meanwhile, in a small bowl, combine the remaining 3 tablespoons (45 ml) olive oil with the vinegar and garlic; season to taste with salt and pepper.

When the sausages and mushrooms are done, use a slotted spoon or tongs to transfer to a plate, leaving the drippings behind. Add the torn bread and 1 teaspoon (5 ml) of the dressing to the baking sheet. If the bread seems dry, add more dressing, 1 teaspoon (5 ml) at a time. Roast until the bread is lightly toasted, 5 to 10 minutes.

Add the mushrooms and arugula to the pan. Drizzle and toss with the remaining vinaigrette until lightly coated. Stir in the parsley, then season to taste with salt, pepper, oil and vinegar. Sprinkle with Parmesan and eat with the sausages. Serves 4.

From NYT Cooking

This tasty recipe from Food and Wine combines cubes of seared steak with tomatoes, onion, scallions and a soy-mirin sauce. Cook’s note: I omitted the nuts and fried garlic.

Avoiding Additives and Preservatives

I used tamari instead of soy sauce, Yoshi brand mirin and Foreway sesame oil—all are additive free.

Sear the steaks

Prepare the other ingredients

Make the sauce

Beef poke


1 ¼ pounds (566 g) 1-inch-/2.54-cm thick beef tenderloin steaks

1 ¼ teaspoons (6.25 ml) kosher salt

1 tablespoon (15 ml) canola oil

¼ cup (60 ml) soy sauce

3 tablespoons (45 ml) mirin

2 tablespoons (30 ml) toasted sesame oil

1 tablespoon (15 ml) light brown sugar

1 ½ teaspoons (7.5 ml) cornstarch

2 teaspoons (10 ml) minced garlic, divided

1 cup (250 ml) grape tomatoes, halved lengthwise

2/3 cup (165 ml) sliced sweet onion

1/3 cup (82.5 ml) sliced scallions, plus more for garnish

3 tablespoons (45 ml) roughly chopped salted roasted macadamia nuts, plus more for garnish

1 ½ tablespoons (22.5 ml) fresh lime juice

Fried garlic, for garnish

Lime wedges, for serving


Place steaks on a plate, and season evenly with salt. Let stand, uncovered, at room temperature 1 hour.

Heat canola oil in a large skillet over high until shimmering. Pat steaks dry with paper towels. Add steaks to skillet; cook 2 minutes per side. Turn and sear edges of steaks until browned, about 1 minute. Remove steaks from skillet, and transfer to a cutting board; let rest 10 minutes. Wipe skillet clean.

Meanwhile, whisk together soy sauce, mirin, sesame oil, brown sugar, cornstarch, and 1 teaspoon (5 ml) garlic in skillet; bring to a simmer over medium, whisking and scraping bottom of skillet. Simmer, whisking constantly, until sugar dissolves and mixture thickens to a loose, syrup-like consistency, 15 to 30 seconds.

Cut steaks into ½-inch (1.25-cm) cubes. Stir together steak, tomatoes, sweet onion, scallions, macadamia nuts, lime juice, soy sauce mixture, and remaining 1 teaspoon (5 ml) garlic in a medium bowl until combined. Garnish with fried garlic and additional scallions and macadamia nuts. Serve with lime wedges. Serves 4.

From Food and Wine

This tasty dish from Real Simple is ready in less than 30 minutes. Combine honey, vinegar, soy sauce, chili-garlic sauce, garlic and cornstarch in a bowl and set aside. Cook the mushrooms and bok choy and set aside. Cook the shrimp and then add the honey mixture and cooked rice noodles. Remove from heat and stir in the mushroom mixture.

Avoiding Additives and Preservatives

I used pure honey, President’s Choice rice vinegar, tamari instead of soy sauce and Nature Value organic sriracha for the chili-garlic sauce. Look for frozen shrimp with only salt added.

Prepare your ingredients

Cook the mushrooms

Add the bok choy

Set aside mushrooms and bok choy and place cooked shrimp and noodles in the pan

Return the mushrooms and boy choy to the pan and toss with the sauce


¼ cup (60 ml) honey

2 tablespoons (30 ml) rice vinegar

2 tablespoons (30 ml) soy sauce

1 tablespoon (15 ml) Asian chili-garlic sauce

1 ½ teaspoons (7.25 ml) grated garlic (from 3 cloves)

1 teaspoon (5 ml) cornstarch

3 tablespoons (45 ml) canola oil, divided

1 5-oz. (142 g) pkg. sliced fresh shiitake mushrooms (3 cups/750 ml)

3 heads baby bok choy, sliced (4 cups/1 L)

1 pound (454 g) peeled, deveined extra-large raw shrimp, patted dry

1 8-oz. (227g) pkg. rice stick noodles, cooked according to pkg. directions


Whisk honey, vinegar, soy sauce, chili-garlic sauce, garlic, and cornstarch in a small bowl.

Heat 2 tablespoons (30 ml) oil in a large non-stick skillet over medium-high. Add mushrooms; cook, stirring occasionally, until lightly browned, about 6 minutes. Add bok choy; cook, stirring often, until crisp-tender, about 3 minutes. Transfer mushroom mixture to a medium bowl.

Heat remaining 1 tablespoon (15 ml) oil over medium-high. Add shrimp; cook, flipping occasionally, until just opaque in centers, 2 to 3 minutes. Add honey mixture and cooked drained noodles to skillet. Cook, stirring constantly, until sauce is thickened and noodles are coated in sauce, about 2 minutes. Remove from heat and stir in mushroom mixture. Serves 4.

From Real Simple

This salad from NYT Cooking combines Israeli couscous (a tiny pea-shaped pasta also known as pearl couscous) with broccoli, feta, nuts and fresh herbs, all tossed with an orange-lime-cumin dressing. Cook’s note: I omitted the nuts.

Avoiding Additives and Preservatives

Use freshly squeezed orange and lime juice. Check the cumin to make sure it does not contain colour or anti-caking agents. Krinos feta is additive free. Check the nuts to make sure they do not contain preservatives.

Citrusy couscous salad with broccoli and feta


1 small navel orange, half juiced (about 3 tablespoons/45 ml), half peeled and cut into bite-size pieces

1 lime, juiced (about 1 tablespoon/15 ml)

2 teaspoons (10 ml) honey

½ teaspoon (2.5 ml) ground cumin

Kosher salt

2 tablespoons (30 ml) olive oil

2 scallions, thinly sliced

1 red Fresno chile or jalapeño, sliced into thin rounds (deseeded, if desired, for less heat)

1 ½ cups (375 ml) pearl couscous

1 medium head broccoli (about 12 ounces/340 g), florets and tender stems cut into bite-size pieces, or 10 to 12 ounces frozen florets (4 to 5 cups/1 to 1.25 L total)

½ cup (125 ml) crumbled feta

¼ cup (60 ml) unsalted, dry roasted pistachios, roughly chopped

¼ packed cup (60 ml) fresh mint, basil or parsley, finely chopped

Freshly cracked black pepper


To the bottom of a large serving bowl, add the orange juice, lime juice, honey, cumin and ½ teaspoon (2.5 ml) salt. Whisk in the olive oil until the honey is dissolved. Mix in the scallions and half the chile; set aside.

In a large-lidded pot over medium-high heat, toast the couscous, stirring occasionally, until lightly browned and fragrant, 3 to 4 minutes. Add 3 cups of water, season with 1 tablespoon (15 ml) salt, cover and bring to a boil. Adjust the heat to maintain an active simmer and cook according to the lower end of the time frame on package’s instructions, usually about 8 minutes. During the last 3 or 4 minutes of cooking (depending on the size of your florets), stir in the broccoli and cook until bright and tender, and the thickest parts are easily pierced with a fork. Drain, shake off excess water, then transfer to the serving bowl.

Mix until the couscous has absorbed most of the dressing. Mix in the feta, pistachios, herbs, orange pieces and the remaining chile, then season to taste with salt and pepper. Eat immediately or let cool and serve at room temperature. Serves 4.

From NYT Cooking

This recipe from Half Baked Harvest is our new favourite way to prepare chicken wings.

Toss the wings in a dry spice rub, flour and oil and bake or broil along with some whole cloves of unpeeled garlic. Remove the garlic halfway through cooking the wings, peel and add the cooked garlic to a saucepan with hot sauce, butter, garlic powder, onion powder, salt, pepper and cayenne. Toss the cooked wings in Parmesan cheese, toss with the buffalo sauce and return to the oven for about 5 minutes before serving.

Bake or broil the wings

Make the sauce

Easy garlic Parmesan buffalo chicken wings

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. President’s Choice Authentic Louisiana Hot Sauce is additive free. Use butter that contains only cream, with no colour added. Genuine Parmesan cheese is additive free; it’s the real thing if the name is stamped on the rind.


2 pounds (907 g) chicken wings or drumsticks

6-8 cloves garlic

4 tablespoons (60 ml) extra virgin olive oil, divided

½ cup (125 ml) grated Parmesan cheese

For the dry rub

1 tablespoon (15 ml) smoked paprika

1 teaspoon (5 ml) onion powder

1 teaspoon (5 ml) garlic powder

Kosher salt and black pepper

¼ cup (60 ml) all-purpose flour

For the sauce

½ cup (125 ml) hot sauce

½ teaspoon (2.5 ml) salt

½ teaspoon (2.5 ml) pepper

½ teaspoon (2.5 ml) garlic powder

½ teaspoon (2.5 ml) onion powder

6 tablespoons (90 ml) salted butter

½ teaspoon (2.5 ml) cayenne pepper


Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper or rub with oil.

On the sheet pan, toss together the chicken wings, paprika, onion powder, garlic powder, salt, and pepper. Add the flour and toss again. Add 2 tablespoons (30 ml) olive oil, tossing to coat. Drop the garlic cloves around the chicken. Bake for 20 minutes then pull the garlic off the pan. Flip the wings, then return to the oven and bake another 15-20 minutes, until the chicken is crispy and cooked through.

Meanwhile, make the sauce. Remove the garlic skin and chop/mash the roasted cloves into a paste. In a saucepan set over medium heat, melt together the hot sauce, butter, salt, pepper, onion powder, garlic powder and cayenne. Stir until melted and combined. Remove from the heat and mix in the garlic.

Remove the chicken from the oven and toss with Parmesan. Then pour the buffalo sauce over the chicken and toss the chicken wings up in the sauce. Bake another 5 minutes, until the buffalo sauce is baked onto the chicken. Serves 6.

From Half Baked Harvest

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