[Example] This Kitchbook includes all of my favorite recipes. I hope you enjoy them!

<ol><li>Pat the chicken wings with paper towel until they are thoroughly dry.</li><li>Toss wings in baking powder and kosher salt.</li><li>Line a large baking sheet with aluminum foil and top with a wire rack.</li><li>Arrange the wings in a single layer on the rack. Place in refrigerator and allow to rest, uncovered, at least 4 hours and up to 24 hours.</li><li>Preheat the oven to 450F. Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 25 minutes longer.</li><li>Meanwhile, make the sauce. Heat the oil in a pan over low heat. Add the minced ginger, garlic, and rice vinegar. Add green chilies. Fry for 2 minutes, or until fragrant. Stir in the garam masala, black pepper, soy sauce, Sriracha,&nbsp;and ketchup.</li><li>Once the sauce thickens and has a good consistency, turn off the heat. Taste and add salt, as needed.</li><li>Once the chicken is crispy, remove from oven and toss well in the sauce.</li><li>Serve immediately, sprinkled with chopped green onions.</li></ol>

The perfect gameday snack, with much more flavor than anything you'd get delivered. Definitely get the air-chilled chicken wings if you can find them—they have less retained moisture and turn out extra crispy. And make sure to pat them dry realllllly well.

air-chilled chicken wings

baking powder

kosher salt

soy sauce

ginger, grated

garlic, minced

rice vinegar

vegetable oil

freshly ground pepper

garam masala

green chiles, slit lengthwise

ketchup

Sriracha

green onion, finely chopped (garnish)

[Example] Kickin' Chicken Wings

<ol><li>Preheat oven to 350ºF. Spray 2 loaf pans or one large Bundt pan.</li><li>Sift flour, baking powder and salt into medium bowl.</li><li>Using an electric mixer, cream together butter, shortening and sugar. Add eggs one at a time, beating until well blended after each one.</li><li>Add dry ingredients to butter mixture. Beat at low speed just until blended. Mix in lemon juice and zest.</li><li>Pour batter into prepared pans. Bake cakes until fork inserted into center comes out clean, about 55 minutes. Cool cakes in pans for 15 minutes. Turn cakes out onto racks and cool completely.</li></ol>

When life gives you lemons, drop everything and make this cake. It's super moist and flavorful, some people might even say life-changing. I have it for breakfast, with tea, as a dessert, basically any time I can make an excuse to eat it.

all-purpose flour

salt

lemon juice

lemon, zested

sugar

butter, room temp

shortening

eggs

buttermilk

[Example] Lemon Pound Cake

<h1>DOUGH PREP</h1><ol><li>Whisk flour, baking soda, and salt together in a large bowl.</li><li>Whisk the butter, granulated sugar, brown sugar, eggs, milk, and vanilla extract together until combined. Pour into dry ingredients and mix everything together until completely combined. Fold in the chocolate chips.</li><li>Form cookie dough balls, roughly 1 tbsp of dough per cookie.</li><li>(Optional) For thicker cookies, cover and chill in the refrigerator for at least 3 hours.</li></ol>BAKING<ol><li>Preheat oven to 375°F (191°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.</li><li>Arrange on baking sheet, at least a few inches apart. Bake for 12 minutes or until golden brown on top.</li><li>Allow cookies to cool on the baking sheet for 4 minutes before transferring to a wire rack or cold plate.</li></ol>

These perfectly golden-brown cookies are my go-to when I have guests! Perfect for anyone with a sweet tooth. Impossible to have just one!

baking soda

dark brown sugar

granulated sugar

semi-sweet chocolate chips

vanilla extract

large eggs, at room temp

milk, at room temp

[Example] Crispy Chocolate Chip Cookies

<ol><li>Melt butter over medium heat in a large saucepan. Add onion, garlic, and red pepper flakes. Stir frequently and adjust heat to ensure garlic doesn't burn. Cook until onions are soft but not browned.</li><li>Add tomato paste. Stir until fragrant, roughly 3 minutes.</li><li>Add canned whole tomatoes. Bring to a simmer. Stir frequently and crush tomatoes chunks. Cook until sauce thickens, roughly 10 minutes.</li><li>Add vodka and stir. Scrape any browned bits from the bottom. Turn off the heat.</li><li>In a separate large pot, bring water to a boil and cook pasta for 2 minutes less than the recommended time on the box. Reserve 2 cups of pasta water.</li><li>Return sauce to a simmer on medium heat. Add 1/4 cup of pasta water and heavy cream. Stir.</li><li>Transfer pasta into sauce with 1/2 cup pasta water. Increase heat to high and cook for 2-4 more minutes. Stir frequently and test pasta consistency.</li><li>Remove from heat and stir in parmesan cheese (keep some for garnish). Add salt to taste.</li><li>Serve immediately and add the remaining parmesan and parsley on top.</li></ol>

This rich and velvety sauce will make you feel like you're dining in Milan. The key to the texture is the combination of tomato paste and whole tomatoes. For some added flair, throw in your favorite cooked italian sausage or prosciutto. Buon appetito!

penne or rigatoni pasta

medium onion, diced

canned tomato paste

canned whole peeled tomatoes

heavy cream

red pepper flakes

vodka

parmesan cheese

parsley, finely chopped

[Example] Penne Alla Vodka

<ol><li>Prepare noodles</li><li>Chop vegetables</li><li>Cook chicken</li><li>Make sauce</li></ol>

Pad Thai

hck

[Example] Kickin' Chicken Wings

Ingredients

Directions

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