• in a large saucepan, melt the butter over medium-high heat.
• When it foams, add the broken spaghetti or orzo and cook, stirring occasionally, until browned (3 to 4 minutes).
• Add the rice and stir until coated (about 1 minute).
• Season with salt and pepper.
• Pour in the chicken stock, bring to a boil, then cover and reduce heat to low.
• Cook until the rice is almost tender (approximately 10 minutes).
• Stir in the asparagus, cover, and cook until both rice and asparagus are tender (4 to 5 minutes).
• Remove from heat, add lemon zest and juice, and fluff the rice with a fork.
• Season the chicken breasts with salt and pepper.
• In a large skillet, heat olive oil over medium-high heat.
• Add the chicken and cook, turning occasionally, until golden and cooked through (about 8 minutes).
• Transfer to a plate, cover with foil to keep warm.
• Add butter to the skillet.
• When it foams, add shallots and garlic.
• Cook, stirring often, until shallots soften (about 2 minutes).
• Pour in the white wine and cook, swirling the pan often, until slightly reduced (about 5 minutes).
• Add the chicken stock, reduce heat to a simmer, and stir in crème fraîche, tarragon, lemon zest and juice, and Dijon.
• Season the sauce.
• Add the cooked chicken and spoon some sauce on top.
• Simmer at a very low bubble until the chicken is warm.
• Divide the rice mixture among plates or shallow bowls.
• Using tongs, transfer the sliced chicken to a cutting board.
• Slice each chicken breast on an angle and fan on top of the rice.
• Spoon the remaining sauce over the chicken and rice.

• Preheat the oven to 375°F.
• Lay the bacon slices in a single layer on a slotted broiler pan or wire rack set inside a foil-lined baking sheet.
• Bake until crispy, approximately 18 to 25 minutes.
• Pat the steaks dry and season generously with kosher salt and coarsely ground pepper.
• Heat a cast-iron skillet over medium-high to high heat.
• Add the oil, swirling to coat the pan evenly.
• Place the steaks in the skillet and cook to your desired doneness, turning occasionally, for 8 to 9 minutes for medium-rare.
• Pour the sherry over the steaks and remove the pan from heat.
• Add the butter, allowing it to foam.
• Stir in the minced garlic and thyme, basting the steaks with the melted butter for about a minute.
• Transfer the steaks to a plate and let them rest for 10 minutes.
• Slice the steaks thinly against the grain (about 1/4 inch thick).
• Arrange the sliced tomatoes and onions in layers on plates or a platter, seasoning between each layer.
• Top the tomato and onion layers with the sliced steak and then the crispy bacon.
• Drizzle your preferred steak sauce over the top and sprinkle with chopped parsley.

Prepare Pasta:

• Bring a large pot of water to a boil for the pasta.
• Cook Pancetta and Aromatics:
• In a large skillet, heat 2 tbsp.
• olive oil over medium-high heat.
• Add the pancetta and cook, stirring often, until the fat begins to render (1 to 2 minutes).
• Add chopped onion and cook, stirring often, until softened (7 to 8 minutes).
• Stir in chopped garlic and cook until aromatic (about 1 minute).

Deglaze and Add Peas:

• Pour in white wine and cook until absorbed (about 3 minutes).
• Add shelled fresh peas and chicken stock; season with salt and pepper.
• Bring to a boil, then reduce heat to medium.
• Simmer until the sauce slightly thickens (about 8 minutes).

Cook Pasta:

• Salt the boiling water and add the pasta.
• Cook until 1 minute shy of the package directions.
• Scoop out half a cup of the starchy cooking water, then drain the pasta.

Combine and Toss:

• Add the drained pasta and cooking water to the sauce.
• Mix in 1 cup of freshly grated Parmigiano-Reggiano, chopped herbs, and pieces of butter.
• Toss until the pasta is coated, and the sauce becomes creamy (about 1 minute).
• Season to taste.

Serve:

• Serve in shallow bowls, and pass more Parmigiano-Reggiano at the table.

Char Poblanos:

• Under a broiler or over the open flame of a gas burner, using tongs, char the poblanos, turning occasionally, until blackened all over (6 to 7 minutes).
• Transfer to a bowl; cover with plastic wrap.
• Let stand until cool enough to handle, about 15 minutes.

Prepare Ingredients:

• Remove the skin and bones from the rotisserie chicken, shredding the meat.
• In a large pot, heat olive or safflower oil over medium heat.
• Add chopped onion, crushed garlic, and jalapeño chile.
• Season with salt and pepper.

Spice it Up:

• Add ground coriander, ground cumin, and dried oregano.
• Cook until the onion is softened and the spices are fragrant.

Build the Posole:

• Pour in chicken stock, then add fire-roasted tomatillos or drained tomatillos from the cans.
• Stir in hominy and lime juice.
• Adjust sweetness with honey to taste.

Simmer and Serve:

• Simmer the posole for about 15-20 minutes to allow the flavors to meld.
• Adjust seasoning as needed.

Toppings:

• Serve the posole hot, garnished with fresh cilantro leaves, thinly sliced scallions or chopped red onions, shredded Monterey Jack or pepper Jack, lightly crushed tortilla chips, sour cream or Mexican crema, and sliced radishes.

• Bring a large pot of water to a boil for the pasta.
• In a large skillet, heat 2 tbsp. olive oil and 2 tbsp. butter over medium-high heat.
• Add the mushrooms and cook until lightly browned (about 5 minutes).
• Add the asparagus, leek, zucchini, and peas to the skillet.
• Season with salt and pepper.
• Cook, tossing often, until the zucchini and asparagus are crisp-tender (about 4 minutes).
• Pour in the white wine and stir until absorbed (about 2 minutes).
• Stir in the cream.
• Reduce heat to low.
• Season the sauce with a little nutmeg and white pepper.
• Let the sauce gently simmer until slightly reduced and thickened (about 3 minutes).
• Salt the boiling water and cook the pasta until 1 minute shy of the package directions.
• Scoop out half a cup of the starchy cooking water, then drain the pasta.
• In a medium skillet, stir the pine nuts over medium heat until toasted (about 4 minutes).
• Transfer to a plate and let cool.
• Increase heat to medium-high.
• Add 2 tbsp. oil to the skillet.
• Add the tomatoes and garlic; season with salt.
• Cook, tossing often, until the tomatoes release their juices (about 2 minutes).
• Add the basil and stir just until wilted (about 1 minute).
• Remove the skillet from heat.
• Toss the pasta, cooking water, and half the Parmigiano-Reggiano with the sauce.
• Transfer to shallow bowls or a large serving bowl.
• Top with the tomatoes, pine nuts, and remaining Parmigiano-Reggiano.

• In a paella pan or large skillet, heat GOYA® Extra Virgin Olive Oil over medium heat.
• Add finely chopped onion and sliced GOYA® Chorizo.
• Sauté until the onion is translucent and the chorizo is lightly browned.
• Stir in GOYA® Minced Garlic and cook for an additional 30 seconds until fragrant.
• Add GOYA® Yellow Rice to the pan, stirring to coat the rice with the flavorful mixture.
• Pour in 2 ½ cups of water and bring to a boil.
• Reduce the heat, cover, and simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed.
• Gently fold in GOYA® Pitted Alcaparrado, large shrimp, and drained GOYA® Fancy Pimientos.
• Cook for an additional 5-7 minutes, or until the shrimp are pink and opaque.
• Sprinkle finely chopped fresh parsley over the paella for a burst of freshness and color.

• Using your fingers and a melon baller, scoop out any remaining flesh and the membranes from each orange half and discard.
• Divide the orange halves, cut-side up, between two 12-cup muffin pans.
• In a medium saucepan, bring the orange juice and lemonade to a simmer over medium-low heat.
• Using a fine-mesh strainer, strain the juice into a medium bowl.
• In a small bowl, whisk together the sugar and gelatin.
• Add this mixture to the hot juice.
• Whisk constantly until the sugar and gelatin completely dissolve (2 to 3 minutes).
• Stir in the tequila and triple sec.
• Pour the gelatin mixture into the prepared orange halves and refrigerate until set, about 4 hours.
• Cut each orange half into 3 wedges and serve with a sprinkle of flaky sea salt for dipping.

For Panna Cotta:

• In a large bowl, whisk together sugar and gelatin.
• In a small saucepan, heat 1 1/2 cups half-and-half over medium-low until it starts to simmer.
• Add to the bowl and whisk constantly until sugar and gelatin completely dissolve (2 to 3 minutes).
• Add the remaining 2 1/2 cups half-and-half, yogurt, vanilla extract, and salt.
• Scrape in the seeds from the vanilla bean and whisk until blended.
• Pour the mixture into a 12-cup gelatin ring mold with a simple pattern and refrigerate until set, about 6 hours.

For Strawberry Gelatin:

• Toss 2 lb strawberries and 1/2 cup sugar in a large bowl.
• Let stand at room temperature until berries soften and release juices, about 2 hours.
• Strain the berries over a large bowl using a fine-mesh strainer.
• Add the berries to a large saucepan and reserve the juices.
• Add the remaining 1 lb strawberries and 3 cups water to the saucepan.
• Bring to a low simmer and cook until the syrup is deep red and berries have lost color (about 20 minutes).
• Strain the syrup into a medium bowl and discard the berries.
• Add the reserved juices to the saucepan.
• Bring the syrup to a simmer over low heat.
• In a large bowl, whisk together the remaining 1 1/2 cups sugar and gelatin.
• Whisk in the hot syrup until completely dissolved (1 to 2 minutes).
• Let cool to room temperature.
• Fill a sink with about 1 inch of lukewarm water.
• Place the mold in the sink until the panna cotta loosens, then gently loosen it from the sides and bottom of the mold.
• Pour the strawberry syrup down the sides and center of the mold so it flows underneath the panna cotta.
• Refrigerate until completely set, at least 4 hours.
• Fill a sink with about 1 inch of lukewarm water.
• Place the mold in the sink until the gelatin loosens, then gently loosen it from the sides.
• Invert the gelatin onto a platter and cut into slices.

Watermelon Layer:

• In a food processor, puree the watermelon until very smooth.
• Strain the puree into a medium bowl using a fine-mesh strainer, pressing on the solids until you have 3 cups of juice.
• In a medium saucepan, bring 1 cup of watermelon juice to a simmer over medium heat.
• In a medium bowl, whisk 3 packets of gelatin and 1/3 cup sugar.
• Whisk into the hot watermelon juice, stirring constantly until sugar and gelatin completely dissolve (2-3 minutes).
• Gently stir in the lime juice and the remaining 2 cups watermelon juice.
• Pour into a 9-inch square metal baking pan with 2-inch sides and refrigerate until set, about 2 hours.

Yogurt Layer:

• In a small saucepan, bring 1/2 cup water just to a simmer over medium heat.
• In a small bowl, whisk 1 packet of gelatin and 1/2 cup sugar.
• Whisk into the hot water, stirring constantly until sugar and gelatin completely dissolve (2-3 minutes).
• Transfer to a medium bowl.
• Whisk in the yogurt and vanilla.
• Let cool to lukewarm temperature.
• Pour over the set watermelon gelatin and refrigerate until set, about 2 hours.

Cucumber-Mint Layer:

• In a food processor, puree the chopped lime, cucumbers, and mint until very smooth, about 2 minutes.
• Strain the puree into a medium bowl using a fine-mesh strainer, pressing on the solids until you have 2 cups of juice.
• In a medium saucepan, bring 1 cup of cucumber-lime juice just to a simmer over medium heat.
• In a small bowl, whisk the remaining 2 packets of gelatin and the remaining 1/3 cup sugar.
• Whisk into the hot juice, stirring constantly until sugar and gelatin completely dissolve (2-3 minutes).
• Add the remaining 1 cup of cucumber-lime juice.
• Let cool to lukewarm temperature.
• Pour over the yogurt gelatin and refrigerate until set, about 2 hours.

Final Assembly:

• Fill a sink with about 1 inch of lukewarm water.
• Place the pan in the sink and let stand just until the gelatin loosens from the pan, 10 to 30 seconds.
• Gently loosen the gelatin from around the edges of the pan.
• Invert onto a cutting board and remove the pan.
• Using a knife, cut the gelatin into wedges.
• Before serving, top with sesame seeds (if using).