Crispy Hash-Brown Cake with Potato Slayer

Who can resist crispy hash-browns? Not me. I learned the following method, an elevated take on the Waffle House variety, from Amy Thielen’s “The New Midwestern Table.” Amy is a fellow Midwesterner, and an amazing writer and cookbook author (check her books ASAP!). To create the “cake,” shredded potatoes and onions are gently pressed into a 10-inch cast iron skillet (you can do this on the stove top or on the grill). Half way through the cooking process, the potato cake is flipped, frittata-style, using a plate to support the round. Pay attention to the sound and smell of the sizzling potatoes. If you fear the bottom is browning too quickly, use a spatula to take a peek, and/or reduce heat as needed (and fear not: you can serve the prettiest side facing up).

Matzo Ball Soup with Onion Butter & Dill

The melding of deeply flavored and well seasoned chicken broth, tender, herb-flecked dumplings and a fragrant herb garnish create the perfect simplicity of Matzo Ball Soup. In this recipe, fresh chives and our Onion Butter seasoning infuse the matzo balls–and the broth as the dumplings warm–incredible flavor.

To create the broth you’ll poach a whole chicken, feel free to add some of the shredded breast meat back into the soup before serving, or save it for another meal. If you poach the chicken a day in advance and refrigerate the stock, use the fat that forms on top of the broth for the dumplings. If you’re short on chicken fat, feel free to use a neutral vegetable oil or melted butter (not kosher, but very delicious). Note that the dumpling mixture needs to refrigerate at least two hours, so plan accordingly.