At Monteverde restaurant in Chicago, chef and owner Sarah Grueneberg makes this playful and uber-flavorful play on Bolognese sauce using chopped cured meats in the base, along with ground beef, onion, tomatoes, chicken stock, oregano, and red wine.

2 tablespoons Myers’s Original Dark Rum.RUM SIMPLE SYRUP:.

1 tablespoon Myers’s Original Dark Rum.2 tablespoons whole milk.1 teaspoon vanilla bean paste.

1 1/2 cups powdered sugar, sifted.Generously grease a 6- to 8-cup Kugelhopf or Bundt pan with butter, and dust lightly with all-purpose flour.. Whisk together almond flour, all-purpose flour, and salt in a medium bowl.

Set aside.. Place butter in the bowl of a stand mixer fitted with the paddle attachment.

Beat on medium-high speed until pale and creamy, about 3 minutes.Paige Grandjean, recipe developer/tester.

“Chef JJ Johnson of Field Trip restaurants in New York has a way with rice, and it is just as evident in his lively rice bowls at the restaurant as it is in the soupy, comforting pot of lemon and turmeric-scented Asopao.The rice, yucca (or potato) and seasonings are simmered together then each serving is topped with savory spiced ground chicken, which offers textural and flavor contrast.” ⁠—.

Mary-Frances Heck, senior food editor.“Rinsing the rice with water and then soaking it with the other ingredients before cooking gives the rice a chance to absorb more flavor than just combining and cooking immediately.