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Adapted from Christopher Kimball | Milk Street: Cookish | Voracious, 2020 This is not the orange ginger chicken that’s an Americanized riff on Chinese food that comes in a white box with rice on the side. This is a surprisingly simple marinade that lets you toss an orange and some ginger root in a blender–peel and all–along with a little soy sauce and ginger. So unexpectedly easy. So impressively good.–Renee Schettler Orange Ginger Chicken Quick Glance Quick Glance 20 M 2 H, 10 M Serves 4 to 6 Print Recipe Want it? Click it. IngredientsUSMetric Email Grocery List Ingredients sent! Send Grocery List Email the grocery list for this recipe to: Send Is required Sign me up for your daily...

Here’s how to make it. Adapted from George Motz | The Great American Burger Book | Stewart, Tabori & Chang, 2016 “The traditional patty melt is a beautiful thing,” says author George Motz. We aren’t about to disagree. It’s essentially a melding of hamburger and grilled cheese sandwich with some sautéed onions tossed in for good measure. The classic patty melt calls for seeded rye bread, but a crusty white country bread works as well without interrupting the beefy-cheesy profile. As Motz says, “When prepared just right, the crunchy, buttery toast adds a velvety element to the hot mess of cheese, beef, and onion. It’s a tactile gustatory sensation that you cannot achieve with a burger bun.” Preach it.–Renee Schettler...