We’re in the full swing of summer, and I couldn’t be more excited. I’ve opted for early Saturday mornings at the downtown farmer’s market in lieu of sleeping in, and it’s proven to be incredibly rewarding. I’ve missed seeing my favorite local farmer and purveyors of all things delicious since the winter market ended. For me, the market feels like one giant gathering of all my favorite people and all the yummy things they make. It doesn’t get much better than that—but in one way, it does.

When the market ends and the vendors close up, I’m left with heaping piles of produce, treats, snacks, and too many fresh flowers. The flowers are scattered across my home begging to be adored, and the food begs to prepared. I often buy just a tiny bit more than I myself can eat in the upcoming week, so I have to recruit some friends willing to help consume my market treasures. Thank goodness for my pals, they’re real martyrs for my market cause.

I love hosting Sunday brunches rather than meeting at restaurants (hint: Saturdays make for a much quieter brunch scene when you want to frequent your favorite spots). It’s easier, more casual, and I don’t have to wait until 11:30 for my first mimosa.

Last week, I got my hands on tons of lovely hardy green from Ranui, a new jar of Toum from Laziz, eggs from Clifford Family Farms, and an extra jar of Chili Beak in anticipation of running out of my then current supply. My final stop is always at Caputo’s for those little necessities like oil and butter, and, ya know, all of the other awesome things we carry.

But I stepped my game up this last weekend and snagged Delaware Fireball salami to really spice things up. Sunday is the Day of the Frittata, because duhhh. The custardy texture and adaptability of using nearly any ingredient make this a fresh and new kind of frittata each time I make it. If you’ve had frittata blunders in the past, here are my foolproof tricks to the perfect frittata:

-Use enough dairy. Pick your dairy of choice and stick to this simple ratio: 1/4 cup dairy for every 6 eggs. Milk, creme fraiche, yogurt, you name it. Go for it!
-Cast iron is your best friend. A heavy, well-seasoned pan lends itself to not-so-sticky eggs.
-Overcooking is the ultimate sin. Ain’t nobody got time for dry, chewy frittatas. Cook at 350 degrees and begin checking for a set center at 15 minutes.

Try that post-market home brunch out, I’m sure you’ll enjoy it as much as my pals and I have been these past few weeks!

Fireball Frittata
Serves 2-4

• 2 tablespoons olive oil
• 1 Delaware Fireball salami, roughly chopped
• 1 shallot, chopped
• 1 bunch greens (something like chard, kale, mustard, or dandelion)
• 1 tablespoon Laziz Toum
• 6 large eggs
• 1/4 cup whole milk
• 1/4 cup grated Parmigiano Reggiano
• Salt, freshly ground pepper

Place a rack in upper third of oven; preheat to 350 degrees. Heat oil in an 8-inch nonstick ovenproof skillet over medium heat. Add Fireball; cook, stirring often, until browned and crispy, about 5-10 minutes. Add shallot and greens and cook, stirring often, until softened, about 5 minutes. Stir in toum.

Whisk eggs and milk in a large bowl. Season with salt and pepper. Increase the heat to medium-high. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata (NO STIRRING!), until the edges begin to set.

Sprinkle 1/2 the Parmigiano over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes. Garnish with remaining Parm and fresh herbs and Chili Beak on the side.

I have always said that I love my job at Caputo’s. And I’ve always said that’s it’s because of my endless capacity to learn about and adore cheese, chocolate, and the Old World traditions we support. I certainly do feel a deep passion for all those things, but I think I was wrong about why I have loved my job so much.

Caputo’s opened 18 years ago with a commitment to selling the best imported and locally-produced foods to Salt Lake City and beyond. I was obviously there then, and I’ve been working here since as long as I could lift boxes. But over the last seven years, I started taking on more and more significant responsibility from my dad. As the portions of the business in my hands grew, I started spending less time on the floor. That was less time working with cheese, less time with my dad, and less time with the crew of cheese mongers and sandwich slingers who I had grown to also think of as family—many were, and are.

Last year around this time of year, my dad (semi) retired. It’s taken me that long to realize it, but it actually wasn’t my love for food that made my job the best in the world. It was that I got to hang out with my dad all the time.

Don’t get me wrong, I have found new reasons to be passionate and certainly do better financially nowadays, but as I think about Father’s Day and Tony’s retirement, what I wouldn’t do to just sweep the floor while listening to my dad BS with customers again. Even if just for a week. It’s the small moments that make me proud. Proud to work here. Proud to be Tony’s son.

They always say that you never know what you have till it’s gone, and it’s true. Through all that ambition for our store, I wish I would have known to appreciate what was really going on.

Luckily, he’s only retired and still around and in good health. Now, I just need to find a new excuse to hang out with him so much. I know I’ll make it happen. It’s the rest of you I feel bad for. I am no replacement for Tony Caputo. In so many ways our place will never be the same. But we’ve all learned so much from Tony, and I think that’s the best thing a dad and a boss can do.

Happy Father’s Day, and Happy Retirement to my dad.

Last week, we wrapped up our annual Classic Cookbook Cooking Class Series last week as part of our ongoing cooking classes here. I love this series because it gives me a chance to revisit some of my favorite cookbooks from some of the world’s most influential chefs.

This year, we featured Marcella Hazan (because she’s my soulmate), James Beard, Alice Waters, and Thomas Keller. Keller is the only American chef to receive Michelin stars at two unique restaurants, Per Se and The French Laundry. Keller’s exquisite style of cooking is often intimidating and taking the plunge is often a scary endeavor. I don’t blame any of you who may feel this way, my feelings were the same. If I could make one suggestion to everyone embaraking on their first Keller cooking journey, it would be to prepare a mise en place.

mise en place
/miz en plas/
noun
1.(in a restaurant kitchen) the preparation of equipment and food before service begins

Preparing your ingredients and having all necessary kitchen equipment on hand ahead of time makes the experience much less stressful and more enjoyable. Aside from Keller’s fantastic recipes, he’s taught me the very useful habit of preparation. For this, I will be forever grateful, and much less stressed while cooking.

Another restaurant under the Keller umbrella is Ad Hoc, featuing a set menu served family style in a more casual, but equally delicious, environment. Ad Hoc’s broccolini salad is the perfect introduction to Keller’s way of cooking, plus it uses my very favorite summertime cheese, burrata. I love doubling or tripling this recipe and serving at barbeques and summer holiday parties. It has a lovely presentation and the flavors are a perfect compliment to grilled proteins. Go ahead, give this Keller recipe a try and see where you go from there. Enjoy!

Broccolini and Burrata Salad
Serves 4-6

• 1 pound broccolini, thick ends removed and remaining stems peeled slightly
• 3 large cremini mushrooms, stemmed and cleaned
• 1/2 cup Cerignola olives
• Kosher salt and fresh black pepper
• Burrata cheese
• Extra virgin olive oil

Bring a large pot of water to a boil. Salt generously before adding broccolini. While water is coming to a boil, prepare a large bowl of ice water. When water boils, add the broccolini and blanch until crisp-tender, about 4 minutes. Submerge broccolini in bowl of ice water to stop the cooking, then drain and pat dry with paper towels.

Cut the mushroom caps into paper-thin slices. I used a sharp paring knife, but the book suggests that a Japanese mandoline also works well. Place in a small bowl.

Cut all four sides of each olive away from the pit in flat slices. Lay the slices flat-side-down and cut into thin slices.

Lay the broccolini in a single layer on a plate and drizzle with about 2 Tbsp. vinaigrette (whisk together 1 part sherry vinegar, 3 parts olive oil, salt, and pepper). Toss with your hands to coat. Sprinkle with additional salt or pepper if desired. Add 1 Tbsp. vinaigrette to the bowl with the mushrooms, and toss to coat, adding a bit more if needed. Move broccolini to serving platter and top with marinated mushrooms, then sliced olives.

Place the burrata in a small serving bowl. Using kitchen shears, cut a small X in the top of the burrata to expose the creamy center. Drizzle with a little olive oil and sprinkle with pepper. Add the bowl of burrata to the serving platter. Serve salad with tongs and a spoon for the burrata. Each person can top their own serving with the burrata.

A great moment of appreciating my job came recently when I was discussing cheese with some of the cheese nerds on my staff. I then realized that Caputo’s Downtown’s staff has re-entered a Golden Age of Great Cheese Geekery, which brings me no end of pleasure.

Don’t get me wrong, we always have a lot of cheese lovers on the crew, but not like this—this is a group that really cares about the quality of the cheese we serve and enjoys it in their own homes often, as well. Understand, when you have managed a small business as long as I have, staff can begin to feel cyclical, as generation of crews change you get different personalities, approaches, and interests within the different goods we sell. Well, the wheel has turned, because we now again are in a moment of unsurpassed, unabashed cheese love.

The cheese prompting this heart-swelling conversation is a recent arrival from one of our favorite dairies, Quickes, from Devonshire, England. For years, my favorite cheddar that we have carried has been the Quickes Farmhouse Cheddar (this is probably the only only thing I have in common with the Queen of England). Well, Quickes makes more than just this flagship cheddar.

Quickes also makes another classic English-style cheese: red leicester. This cow’s milk cheese is stylistically very similar to cheddar. It uses raw cow’s milk and is bandage wrapped, etc. However, red leicester is dyed with with annatto extract, a coloring agent derived from the fruit of the annatto tree which hails from the Caribbean. Quickes ages their red leicester for for to eight months.

Quickes red leicester, which is produced by hand, displays rich creaminess from the raw milk, as well as Quickes characteristic grassy excellence, due to the lush grasses upon which their heritage breed cows graze. Less sharp and a little sweeter than their classic cheddar, red leicester is an exciting addition to our cheese selection. And we are all nerding out about this cheese around here, which makes it a good time to shop at Caputo’s.

Quickes red leicester is also part of our June Cravings, read more here. 

I love to people watch. It’s one of my now-not-so-secret pastimes while I’m sitting in busy places. Airports, restaurants, bars, you name it, I’ve watched people in ’em. While planning the menu for a class in our Classic Cookbook Series, I came upon an exceptional reason and place to put my people-watching skills to work: the grocery store.

Julia Child was the first goddess for our series, and her first cookbook, Mastering the Art of French Cooking, took center stage for the evening. I wanted to provide a glimpse into Julia’s book with only four recipes. Talk about a challenge. Recipes in this book have taken me an average of 2.5 hours to successfully serve, from start to finish, with many taking much, much longer. Putting these recipes on the board for a class that would ideally take 90 minutes was surely difficult—and panic inducing. That considered, I relied on my personal favorite recipes, many hours of prep before the class, and said experiment.

Salt Lake City is afraid of artichokes. Not the frozen hearts, not the dips, not the actual vegetable itself. We are afraid of purchasing a whole artichoke and figuring out how to coax it into a presentable and edible state. I now know this from creeping around local grocery stores and watching people inspect these lovely little globes. I spent about fifteen extra minutes wandering aimlessly around the produce section of two stores, keeping a close eye on the heaping piles of artichokes. Kids were always the first to find the artichokes. They’d pick them up, poke at the leaves, then get poked back by the tips of the leaves. Yelps of pain, surprise, or anger followed. They would march to their mothers, demanding to know what the mean little green thing was. The mother would often put it back with a one word answer, and then tell them they’re not easy to make or good to eat. Younger adults would approach them, inspect them like the younger kids, get on their phones—most likely googling uses for them—and then frantically put them down and move on.

On one of my most recent adventures, I spent time picking a few perfect artichokes for friends. At least three shoppers and two sales clerks asked me what I was planning to do with them. When the word ‘braise’ left my mouth, eyes popped, mouths dropped, eyebrows raised.

Guys, they’re not that bad! These lovely thistle blooms deserve credit for being delicious, unique, and rich with history. Mediterraneans love artichokes for good reason. They are plentiful, delicious, and packed full of folate, vitamins A and K, plus they’re listed as the #7 best source of antioxidants from the USDA.

So, you wanna give it a try? Yes? Excellent! Let us show you how to prep an artichoke for devouring and cook it to perfection, all courtesy of Julia Child’s Mastering the Art of French Cooking.

Start by selecting artichokes with their leaves stil tightly closed, we run the risk of them being too tough when beginning to bloom. Give them a quick rinse and then trim off the small leaves at the base. Trim the base or stalk so it is able to stand upright on its own.

Slice about one inch off the top of the artichoke and then trim the points off the rest of the leaves. I often skip trimming all the leaves, don’t tell Julia! Slice the artichokes in half lengthwise and cut out the choke—the small, hairy looking center—with a paring knife. There! Done! You’re ready to cook your artichokes in any way you desire. I’m including Julia’s recipe for braised artichokes with wine, garlic, and fresh herbs below. This is my favorite preparation for the funny little vegetable. Enjoy!

Julia’s Braised Artichokes with Wine, Garlic, and Herbs
Serves 6-8

• 6 artichokes, prepared as described above
• 1 cup yellow onion, diced
• 6 tablespoons olive oil
• 1/4 cup white wine vinegar
• 1/4 cup white wine
• 1 tied herb bundle (4 parsley sprigs, 2 bay leaves, 4 thyme sprigs)
• Parchment paper
• Freshly chopped parsley

Cut artichokes into quarter and blanch in boiling, salted water for 10 minutes. Drain and set aside.

Preheat oven to 325 degrees. Heat a large cast iron casserole dish over medium heat. Saute onions until soft. Sitr in garlic and arrange artichoke pieces in the casserole. Baste with olive oil, onions, and then season with salt and pepper. Continue to cook for 10 minutes, being careful not to brown the artichokes.

Add vinegar and wine to the dish. Bring to a boil and continue to cook until reduced by half. Add the herb bundle and lay a piece of parchment paper directly on top of the artichokes. Cover casserole and place in the middle of the oven. Braise for 75-90 minutes, or until liquid has almost entriely evaporated. Discard herb bundle, sprinkle chopped parsley over artichokes, and serve.

For at least the past three years, I ‘ve been preaching that Utah is the bright center of chocolate culture in the U.S. This year, Ritual Chocolate has proven me right by uprooting its entire operation from Denver and transplanted to Park City.

It’s not like Denver is some culinary backwater, where the chocolate and culinary scenes aren’t thriving. Quite the contrary—Denver is a booming foodie town, and Ritual had been adopted with great zeal into the community. Too bad for Colorado that Utah just has too much chocolate gravity for such an excellent company to resist once exposed to it.

Robbie Stout and Anna Davies, the husband and wife who own and operate Ritual, often visited Robbie’s family in Park City, where he grew up. Sure our access to the outdoors is far superior to Denver—we all know that. But I would like to think that after seeing the unparalleled energy and chocolate appreciation from our local food community at Caputo’s 2nd Annual Chocolate Festival, plans were set in motion. Alright, maybe I give myself too much credit. You’ll have to ask Robbie and Anna if you want the whole truth.

Nonetheless, no serious craft chocolate connoisseur would dare argue that Ritual is not one of our country’s Top 5 elite chocolate makers. So whatever the reason for their move, we win.

June is always exciting—vacations, outdoor concerts, farmers markets, and summer festivals are one the horizon. And the small amount of gardening I attempt every year isn’t quite ruined yet. Plus, it’s national Accordion Awareness Month. So there’s that.

We’re gearing up for Father’s Day, and it shows in our Cravings this month. We may or may not have been hungry when we put the list together, and now I just can’t stay away from these fantastic little treats. Check out June’s selections for you and your friends, for Dad, and for another upcoming summer to remember.

CHEESE: Quicke’s Red Leicester

We’ve always been big fans of Quicke’s traditional cheeses from the United Kingdom. Their meticulous processes involve hand-making every wheel and milling the cheese curds twice before forming the clothbound wheels for this cheese. Quicke’s Red Leicester is made with vegetable rennet and annato seed, which gives it its wonderful dark orange hue. It’s aged at least four months before wheels are released.

Red Leicester is crumbly, dense, and has a lovely, well-balanced sweet and caramelized flavor. Serve on a cheese board and pair with full bodied white wines and seasonal summer beers. We’ll be testing recipes with this beauty soon, so stay tuned!

CHOCOLATE: Rozsavolgyi Chocolate with Olives and Bread 77%

To be perfectly honest, we were not prepared for this chocolate to be as good as it is. This brand is definitely some of the best in the world, and Caputo’s is thrilled and proud to include it in our portfolio. Single origin and inclusion bars alike are produced with the utmost care, no vanilla, and a balanced roast. This type of passionate production allows for a very deep exploration of terroir, while still having a distinctly European ‘chocolatey-ness’ (we insist this is a word).

Additionally, some of their inclusion bars, like this 77% bar with olives and bread, will amaze even the most jaded connoisseur! Roasted olives, toasted bread, and olive oil are blended with 77% dark chocolate for an entirely unique chocolate experience. The result is an unlikely, but incredibly satisfying, combination of sweet and savory.

Rozsavolgyi was given a Bronze award by the Academy of Chocolate for this bar in 2013 in the Seasoned Bar category. We’re proud to say we’re truly addicted to this award-winning bar.

CHARCUTERIE: Smoking Goose Delaware Fireball

It all started on Delaware Street in Indianapolis. Coarsely ground pork met its match in crushed chili, espelette peppers, and garlic and was wrapped in caul fat, dry aged, and finally cold smoked. Thus, the Delaware Fireball was born. Smoking Goose Meatery in Indiana makes a drool-worthy array of smoked and cured meats that we can’t seem to stop eating. Animals are sourced from independent farms across Indiana and these truly artisanal products speak to that in just the first bite. Hand-tied, nitrate-free, and utterly-delicious, with a perfectly pleasant spicy finish…what more could we ask for?!

SWEET / DRINK: Bittermilk New Orleans Style Old Fashioned Rouge

This is our second Bittermilk selection. Our cocktailing remains incredibly easy with Bittermilk in the proverbial arsenal. If you missed it last month, here’s a quick refresher on Bittermilk:

Fans are singing praises for Bittermilk across the country, and the full line of Bittermilk has already been highlighted in the Wall Street Journal! Joe and MariElena Raya are the owners of Gin Joint in Charleston, South Carolina, and the makers of our newest all-natural cocktail go-to. Simply mix your Bittermilk of choice with a spirit and ice. Voilà: a cocktail, and an impressive one, too. Add a garnish if you insist, but how easy does that sound? No more muddling, peeling, and hunting for a whole shipping cart full of grocery items to serve your friends a delicious libation. You just need this lovely bottle and a quick jaunt to the liquor store. With six fantastic concoctions, there’s an option for every spirit and every soul.

Whiskey fans? Meet your new secret ingredient for the easiest and most impressive home cocktails. Fans are singing praises for Bittermilk across the country, and the full line of Bittermilk has already been highlighted in the Wall Street Journal! Joe and MariElena Raya are the owners of Gin Joint in Charleston, South Carolina, and the makers of our newest all-natural cocktail go-to. Simply mix your Bittermilk of choice with a spirit and ice. Voilà: a cocktail, and an impressive one, too. Add a garnish if you insist, but how easy does that sound? No more muddling, peeling, and hunting for a whole shopping cart full of grocery items to serve your friends a delicious libation. You just need this lovely bottle and a quick jaunt to the liquor store. With six fantastic concoctions, there’s an option for every spirit and every soul. Whiskey fans? They’ve got a few for you. Clear liquor only? Fret not, this Charred Grapefruit Tonic works with gin, vodka, AND rum. Try them all—we have. We’re currently digging this in particular because of its multiple uses; plus, spring feels like the perfect time for a fun spin on a the classic gin & tonic. We’re big fans, and we hope you’ll join the club. Dad’s going to love this fresh take on an all time favorite drink.  Add 1 part Bittermilk with 4 parts rye, stir with ice, strain into a rocks glass and garnish with a lemon twist. Done. It couldn’t be an easier, or any more delicious for that matter.

We’re looking forward to another fantastic Salt Lake City summer, and we plan to welcome the season with these addicting nibbles. We hope you have the tastiest June possible!

Five years ago, I searched around for fellow chocolate geeks to share in a wacky experiment: develop a local club dedicated exclusively to testing, tasting, and talking about the finest chocolates.

I love chocolate, and I love to share it with my friends, but I wanted a “society” of friends who were as nerdy and passionate as me. So I created a safe harbor for them to join me in chocolate geekery. I called the group the Utah Chocolate Society specifically to evoke visions of robes and torches and secret chants.

Early April 2010, the first 12 people joined Nick Frappier and I to blind taste chocolate. We inadvertently established our modus operandi: a strong emphasis on blind tasting. We began having monthly meetings with a focus on bars made from beans originating in Madagascar or Venezuelan or chocolate made by brands like Amedei or Amano. As it turned out, the similarities and differences told stories about the characteristics of bean origins and stylistic choices of the producers.

With our first anniversary, we started an incredible tradition of anniversary gelato, courtesy of Amber Billingsley. The first batch involved $70 worth of Amedei 9 transformed into a mere half-gallon of chocolate stracciatella gelato. It literally made some of us misty-eyed. Leading up to the second anniversary, we started our annual Chocolate Society March Madness Tournament—unless that violates a trademark, in which case let it be known that it is our Spring Silliness Tournament. The first tournament featured 32 chocolate bars paired off in a single-elimination, randomly-paired tournament. But each year since has included 64 chocolate bars. We have the only blind, honest chocolate competition out there, and it is some fun!

We have had lectures from a chocolate producer (Rob from Fresco) about the production process, Eric Durtschi from Crio Bru about bean agronomy, and Francis Fecteau from Libation about the tactics of smelling and tasting. We have visited a variety of chocolate producers, had meetings in various local venues to see and celebrate Salt Lake City, and we have eaten a LOT of great chocolate.

It didn’t take long for the real value of the Utah Chocolate Society to shine through, and it wasn’t in the chocolate. It turns out the society—the people who make it up—are easily the best part. We represent different ages, backgrounds, faiths, and senses of humor. We share in a common passion of chocolate, and we do it loudly and with much merriment.

April 30th saw us celebrating five years of getting together to get nerdy about chocolate, and I may have set too high a bar for myself if ever I try to outdo it. Adam Kriesel from Chaia Cucina Catering provided an awesome meal, after which we had, in typical ChocSoc fashion, WAY too many desserts and goodies provided by the people that make the whole institution so great.

My original goal was to find like-minded people to share in the chocolate discovery journey. Mission accomplished.

The next goal is to help Salt Lake City—and all of Utah—realize that Utah is a weird outlier in the chocolate world. The world of fine chocolate is completely overrepresented here in terms of both the number of world-class producers and the number of people who can’t get enough of the stuff. And I want Utah to further embrace that happy fact and shout about it annoyingly loudly to friends and family who ask, “What’s good in Utah?”

You can also learn about fine chocolates in one of the many classes taught at Caputo’s Market.

This is the end, dearest friends, to one of the most delicious weeks I’ve had this year.

We’ve used Chili Beak for breakfast, lunch, and dinner. We’ve mixed, stirred, pulsed, and baked it into zesty dips and spicy tacos and more. So, naturally, we couldn’t leave you without a knockout dessert option. Brownies! Because duhhh.

Matt recently taught Chocolate Through the Ages, just one of the classes we offer. We explored how cacao was originally prepared (savory drinking chocolates) in the Mayan and Aztec cultures and followed the evolution of chocolate to the artisan bars being made today. Chocolate and chilies have been pals for centuries, each complimenting the other in some really cool and, well, extremely sexy ways. I felt inspired by all of this knowledge droppin’ to create a spicy brownie in the hopes of presenting everyone with an unexpected little treat. Also, I just need more friends. So, enter brownies.

I harassed Matt for a chocolate selection for such a recipe, and he sent me home with a handful of Solstice Uganda bars to attempt making these treats. It worked. It really, really worked.

I love the dense, fudgy texture that’s juxtaposed by a crispy, even spicer top layer. It’s everything a dessert should be in my opinion. Luxurious, not too sweet, and complex (yes, even for brownies).

I hope everyone enjoyed Chili Beak week as much as we have. Go forth, stir that Chili Beak, add it to everything, and never, ever look back.

Chili Beak Brownies
Makes 16-20

• 8 ounces 70-75% dark chocolate (Solstice Uganda wins), chopped
• 2 ounces unsweetened chocolate (I love using the Pralus 100% bar), chopped
• 1 stick, plus 2 tablespoons unsalted butter
• 1 cup granulated sugar
• 1/2 packed cup light brown sugar
• 3 tablespoons Chili Beak, plus more for drizzling
• 4 large eggs
• 1 teaspoon salt
• 1/4 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour

Preheat the oven to 350°.

Combine both sweetened and unsweetened chocolates with the butter in the bowl of a stand mixer set atop a saucepan of simmering water and stir until melted, then reattach to the stand mixer. Using the whisk attachment (or electric handmixer), beat in both sugars with the Chili Beak. Add the eggs and salt and beat until smooth. Sift the cocoa and flour into the bowl and beat until blended.

Scrape the batter into the prepared pan and use your spatula to mostly even out the batter. Using a teaspoon, scoop a small amount of Chili Beak into a small pile on top of the batter and drag the spoon through the Chili Beak and batter to create spicy swirls atop the batter. Bake for about 45 minutes, until the brownies are set around the edges but slightly wobbly in the center; a toothpick inserted into the center should have some batter clinging to it. Transfer the pan to a rack and let the brownies cool, then cut into squares and serve.

There are some foods that I refuse to make without a crowd, mostly because I know I’ll inhale these types of dishes with great gusto. Spinach & artichoke dip would fall in that category. Sure, it sounds healthy. Turns out, it’s not (#wompwomp).

It is, however, entirely delicious and a great appetizer when consumed in small quantities. If I make something like this without a party coming up or friends stopping by, I’d no doubt eat the entire thing.

My new roommate moved in over the weekend. After a long weekend of lugging awkward furniture in and out of cars, elevators, and doorways, we were spent. Not only that, the landlords (the nicest, sweetest, most amazing kind) were stopping by for an annual check in and to meet my new roomie. I whipped up a quick batch of classic spinach & artichoke goodness, and stirred in some of the magical Chili Beak to make it even more fantastic.

Landlords and tenants alike bonded over creamy dip and microbrews. The Chili Beak was the perfect flavor contrast to the creamy mix of creme fraiche, cream cheese, and mayonnaise, but still not so overpowering that we couldn’t taste the spinach and artichoke hearts. I wish every annual meeting could be this delicious.

This dip will keep well for about four days once combined. I like making this in advance of a gathering and popping it in the oven just for that magical reveal. So here’s your warm, decadent dip for flatbread and veggies.

Spinach Artichoke & Chili Dip
Serves 6-10 as an appetizer

• 3 handfuls fresh spinach, thick stems trimmed
• 2 tablespoons olive oil
• 1  shallot, chopped
• Salt and freshly ground black pepper
• 1/3 cup cream cheese
• ½ cup creme fraiche
• ½ cup mayonnaise
• 8 ounces marinated artichoke hearts, chopped
• 4 tablespoons Chili Beak
• ¾ cup grated Parmigano Reggiano

Blanch spinach in a pot of salted water for about 1 minute, or until wilted. Remove to a colander to cool. Once cooled, squeeze all water out of spinach with your hands. Wrap a clean dish towel around spinach and press once more.

Preheat oven to 400 degrees. Saute shallot in olive oil over medium heat, until softened and beginning to brown. Add spinach and continue stirring until most oil has been soaked up by the spinach. Season with salt and pepper and allow to cool slightly. Whisk cream cheese, creme fraiche, and mayonnaise until smooth. Fold in artichoke hearts, spinach mixture, Chili Beak, and grated Parmigiano. Transfer to a 9-inch baking dish and bake for about 20 minutes, or until the top is browned and bubbling. Serve with baguette, crackers, or flatbread and fresh veggies.

I was born in New Mexico. There, I’ve said it. No, I don’t know any real people like from Breaking Bad. Yes, I love the balloon fiesta. Yes, Hatch green chile is unlike any other chile. I like spicy, New Mexican food, but I also have a deep love for Mexican. I’ve been numerous times and love the culture, food, people, and the excessive amount of tequila I’m able to consume.

My grandparents make a New Mexican version of tinga, which is a shredded chicken recipe from Puebla. Whole chicken thighs are braised in a tomato- and chipotle-based sauce, shredded, and served as a tostada or taco. Our New Mexican version is spicier and uses dried New Mexico red chile rather than smoke-dried jalapeños (aka chipotle).

I grew up with this version, so my first true Mexican tinga was a welcome surprise. It was less spicy, but the smokiness from the chipotle was fantastic. I’ve since blended both recipes for my ideal tinga. It’s no surprise then that I immediately made this upon trying Chili Beak for the first time.

The smokiness and spice from Chili Beak makes my endeavors infinitely easier and as delicious as the original recipes. I love making a big batch to last for a week and revisiting it for dinner every other night. Just gently rewarm in a sauce pan and enjoy all over again as a tostada, taco, or over greens.

Chili Beak Chicken Tinga Tacos
Serves 4-8

• 1/4 cup olive oil
• 2 pounds skinless chicken thighs (preferably bone-in)
• Salt
• 1 onion, thinly sliced
• 4 garlic cloves, minced
• One 28-ounce can crushed tomatoes
• 3 tablespoons Chili Beak
• 1 cup chicken stock

For Serving:

• Corn tortillas
• Avocado
• Scallions
• Cilantro
• Cotija or sour cream

Preheat oven to 350 degrees. Season chicken thighs with salt and brown in a skillet with olive oil over medium-high heat, about 10 minutes. Remove to a baking dish and set aside, leaving oil and fat in the skillet. Add onions to the skillet and saute until softened and beginning to brown. Add garlic and stir until fragrant. Add tomatoes, Chili Beak, and chicken stock. Bring to a boil, then simmer 10-15 minutes. Transfer to a blender or use an immersion blender to puree until smooth. Pour over chicken and bake about 30-40 minutes, until edges are dark and chicken is very tender.

Remove chicken from the sauce and shred with two forks. Return to the sauce, and serve with taco accoutrements.