Directions

1. Pat the short ribs dry with a paper towel. Season lightly with salt and pepper.
2. Heat oil in a deep, large frying pan (make sure it has a fitted lid for use later in the recipe) over high heat. Brown the fleshy side of the short ribs in the oil, 2-3 minutes.
3. While short ribs brown, combine crushed tomatoes (reserve the can), chipotle chilis and sauce, brown sugar, garlic and salt and pepper to taste in a blender. Puree until smooth. Pour mixture over short ribs in pan, making sure the short ribs are fleshy-side down in the sauce. Fill the crushed tomatoes can with water and pour over the ribs. Cover pan with lid and reduce heat to medium.
4. Cook, covered for an hour-and-a-half, or until beef is very tender.
5. Serve hot with a few spoonfuls of sauce.

Directions

1. In a food processor, combine ricotta, sun-dried tomatoes, Parmesan, flour, egg yolk and a pinch of salt. Pulse to form a sticky dough, adding a bit more flour if necessary. Turn out onto a lightly floured surface. Form dough into several long snakes, about 3/4" thick. Using a very sharp knife, cut into 1" "pillows." Set aside on a clean plate.
2. Bring a large pot of salted water to a light boil over high heat. Add gnocchi, working in batches if necessary, and cook for 4-5 minutes, or until gnocchi float to the surface of the pot. Drain and return to pot.
3. While gnocchi cook, heat olive oil in a small frying pan over medium heat. Add garlic, parsley, salt and pepper and cook just until garlic is very fragrant, 3-4 minutes. Remove from heat.
4. Toss gnocchi with olive oil mixture and a small handful of Parmesan. Serve garnished with a few sun-dried tomatoes, sliced if necessary.

Directions

1. Place skewers in a bowl or pan filled with water. Soak for 10-15 minutes. Remove from water and pat dry.
2. Combine yogurt, garlic, ginger, cilantro and soy sauce in a large bowl. Stir to incorporate. Add chicken tenders, cover, and refrigerate for 15 minutes. Remove chicken tenders from marinade and gently push one chicken tender each skewer as pictured.
3. Heat grill or grill pan over high heat. Brush lightly with oil. Grill skewers, working in batches for 3-4 minutes on each side or until fully cooked.
4. Serve with peanut sauce.

Directions

1. In a food processor or blender, puree peaches until smooth. Set aside.
2. Whisk half-and-half, sugar, vanilla, salt and egg yolks together in a medium saucepan over medium-low heat until very thick (6-7 minutes).
3. Transfer to an ice cream maker and freeze according to manufacturer’s directions, adding pureed peaches when custard has cooled down. Freeze until hard enough to scoop.

Makes about 3 cups ice cream.

Directions

1. Heat a medium frying pan over medium-high heat. Add chorizo and cook, stirring occasionally to break up clumps, for 2-3 minutes, or until browned. Remove from heat.
2. Warm tortillas gently in a dry frying pan or in the microwave.
3. To assemble tacos, place a spoonful of the cooked chorizo on each tortilla. Top with onion, cilantro, cotija, avocado and crema. Serve immediately.