I moved back to New York a little over a week ago and in that short time have experienced the whip of Mother Nature’s wrath: first, an earthquake, and now a hurricane. I wouldn’t be at all surprised if Godzilla and King Kong made cameos next.

Slowly but surely, I’ve been unpacking boxes and, like a bird, have been tucking things away into every nook and cranny I can find in the new apartment. Closet space is, as usual, something that needs to be carefully studied and adroitly negotiated.

The kitchen was the first room I focused on. Eight boxes into the process, most of the cabinets were stocked and I was certain I was done. Unfortunately, ten more lurked among the Kraft-brown pillars in the living room. Things are tidy for the most part, but despite a thorough cleaning on the move-out, I am still finding questionable items. Why does anyone need multiple jars of candy cane sprinkles and cerulean sugar?

Thus far this week I’ve made Nicaraguan carne chorizada for a real taste of home, roast chicken to get back into the routine (I make roast chicken at least once a week), and a red pepper frittata with the smoky garlic potatoes that follow.

This simple recipe is packed with flavor and takes minimal effort. The potatoes are par-cooked in the microwave—no need to boil water, drain, etc.—then sautéed until crisp and golden, like edible copper coins.

Smoked paprika is one of my favorite spices—it’s deep and rich and reminiscent of well-prepared barbecue. If you can’t find it at your supermarket, do look for it at a specialty shop or online; it’s worth the trouble and you’ll find yourself adding it to numerous preparations (and of course, in recipes on this blog). Lots of garlic add punch and heat, and the bits brown nicely into crisp nuggets.

My secret ingredients: mayonnaise and a squeeze of lemon right before serving. A little extra indulgence and zing for what will be a new favorite side dish.

SMOKY GARLIC POTATOES
Serves 4

Equipment: large microwave-safe bowl, plastic wrap, microwave, large standard or nonstick skillet, rubber spatula
Active time: 20 minutes
Total time: 20 minutes

Notes: If you can’t find fingerlings, substitute with 1 pound small red bliss or new potatoes. Cut potatoes in quarters lengthwise, then slice thinly crosswise.

1 pound fingerling potatoes, scrubbed well (See Notes)
2 garlic cloves, minced
3 tablespoons olive oil
Salt and pepper
2 teaspoons smoked paprika
½ teaspoon dried oregano
½ teaspoon red pepper flakes
2 teaspoons mayonnaise
2 teaspoons lemon juice

- Slice potatoes crosswise into thin rounds and place in large microwave-safe bowl. Add garlic and 2 tablespoons olive oil and toss to coat. Season with salt and pepper and toss once again.

- Cover bowl tightly with plastic wrap and microwave 2 minutes. Without removing the plastic wrap, toss the potatoes, then microwave 1 additional minute.

- Heat remaining 1 tablespoon olive oil in large skillet over medium-high heat until shimmering. Add smoked paprika,oregano, and red pepper flakes and cook, stirring, until fragrant, about 20 seconds. With a rubber spatula, scrape potatoes and any oil and garlic bits into skillet and cook, tossing or stirring occasionally, until potatoes are crisp and dark golden, 5 to 10 minutes.

- Remove skillet from heat, then add mayonnaise and lemon juice. Serve immediately.

I love the seductive, deep, blood red tint of summer cherries. Pitting them transfixes me, the burgundy juice gushing out as if from a fresh wound. Perhaps I was a surgeon in a previous incarnation.
Or a vampire bat.

Make sure you see this week’s Serious Sweets cherry-laden, rum-laced tartouillat recipe.

This gutsy sauce is perfect for grilled steak, but it’s incredibly versatile. Make a double batch and store it in a covered container in your fridge and use it to marinate shrimp, toss it with rice pilaf or warm potatoes, or use it as an alternative for vinaigrette on a crisp green salad.

CHIMICHURRI

1 cup packed flat-leaf (Italian) parsley, finely chopped
½ cup packed cilantro leaves, finely chopped
1/3 cup packed fresh oregano leaves, finely chopped
¾ teaspoon red pepper flakes
¾ cup extra-virgin olive oil
¼ cup red wine vinegar
Salt and freshly ground black pepper
4 garlic cloves, minced

- Combine all ingredients in medium bowl. Cover bowl with plastic wrap and let stand at room temperature about 1 hour to allow flavors to meld. Serve.

This a photo I snapped while at flea market in Clignancourt in Paris last fall. It seemed very apropos today.

I made this Lemon Cake with Fresh Raspberry Buttercream for my “Let Them Eat…” cake column on Serious Eats: Sweets. I normally don’t cross-pollinate between my blog and Serious Eats, but I couldn’t resist shooting it different ways, it was so pretty. The full cake accompanies the recipe but here is a slice to whet your appetite.

This weekend, the hot summer sun will melt into the horizon and leave the sky dark and stark, a clean canvas to be Jackson Pollock-ed by blazing fireworks. Sit back, relax, crack open a frosty bottle of beer, and dig into one of these outrageous hot dogs.

Photo by Kate Kelley

ALOHA DOGS
Makes 8 hot dogs

¼ cup vegetable oil
8 hot dogs
1 (7-ounce) tin SPAM, cut into ¼-inch thick slices
8 fresh pineapple spears
2 cups teriyaki sauce
8 hot dog buns
Sriracha sauce (optional)
1 rice cake, crumbled

- Heat grill.

- Lightly oil grill and arrange hot dogs in single layer. Brush SPAM slices and pineapple spears with teriyaki sauce and arrange on grill in single layer. Cook until hot dogs are cooked through and SPAM and pineapple are lightly charred, turning with tongs as necessary.

- To serve, tuck hot dogs and pineapple spears into buns. Cut SPAM into cubes and add to hot dogs. Top with generous amount of teriyaki sauce and Sriracha sauce to taste. Sprinkle with crumbled rice cake.

Photo by Kate Kelley

DOWNTOWN L.A. DOGS
Makes 8 hot dogs

Notes: Use your favorite brand of hot dogs and bacon for this recipe. Secret ingredient: cornstarch! It acts like glue and keeps the bacon form peeling off the hot dogs while they grill.
Optional garnishes: sliced radishes, lime wedges, hot sauce (I prefer Valentina), and crema or queso fresco

8 hot dogs
½ cup cornstarch
8 bacon strips
4 ripe avocados, pitted, peeled, and cut into ½-inch dice
Juice of 2 limes
1 tablespoon cider vinegar
2 cups tightly packed cilantro leaves, chopped
½ cup mint leaves, finely chopped
¼ cup minced white onion
2 garlic cloves, minced
1 ripe beefsteak tomato, seeded and cut into ½-inch dice
Salt and freshly ground black pepper
6 jalapeño peppers
¼ cup vegetable oil
½ cup mayonnaise
8 hot dog buns

- Heat grill.

- Place cornstarch in shallow bowl. Roll each hot dog in cornstarch, shaking off excess. Wrap each hot dog with one strip of bacon; set aside.

- To make the guacamole: Lightly mash the avocado in medium bowl with a fork—some chunks should remain. Add lime juice, vinegar, cilantro, mint, onion, garlic, and tomato and lightly stir to combine. Season to taste with salt and pepper; set aside.

- Brush jalapeños with oil and grill until charred. Lightly oil grill and arrange hot dogs in single layer. Cook until bacon is cooked through and lightly charred, turning with tongs as necessary.

- Chop 2 of the charred jalapeños and stir into guacamole. To serve, spread inside of hot dog buns with mayonnaise, tuck in hot dogs, and top with guacamole. Serve with optional garnishes (See Notes) and remaining charred jalapeños.

CHIC DOGS
Makes 8 sandwiches

Notes: Ficelles are slender baguettes. Purchase your favorite type of sausage for this recipe—I used a garlic-herb variety. I prefer buttery, nutty Stilton as a topping.

8 fresh sausages
¼ vegetable oil
4 cups tightly packed mesclun salad blend
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 ficelles, cut into half crosswise, then split lengthwise
1 cup grainy mustard
2 cups cornichons
1½ cups (6 ounces) blue cheese crumbles

- Heat grill.

- Prick sausages all over with fork. Lightly oil grill with vegetable oil and arrange sausages in single layer. Cook until sausages are cooked through. Transfer to cutting board and slice sausages on the bias.

- Season salad greens with salt and pepper and toss with olive oil.

- To serve, spread inside of ficelles with a generous amount of mustard and stuff with salad, sausage slices, and cornichons. Sprinkle with blue cheese crumbles.

ALL-AMERICAN DOGS
Makes 8 hot dogs

Notes: Use your favorite brand of hot dogs and BBQ sauce for this recipe. And od course, you can use homemade macaroni-and-cheese instead of store-bought.
Optional garnishes and sides: pickles, mustard, potato chips or fries

1 (7.25-ounce) box macaroni and cheese
8 hot dogs
¼ cup vegetable oil
2 cups BBQ sauce
8 hot dog buns

- Heat grill.

- Prepare macaroni-and-cheese according to package instructions. Transfer to bowl and cover with foil to keep warm.

- Lightly oil grill and arrange hot dogs in single layer. Cook until hot dogs are cooked through and lightly charred, turning with tongs as necessary.

- To serve, tuck hot dogs into buns and top with generous amounts of BBQ sauce and macaroni-and-cheese.

ABOUT THE PHOTOS: I spent a recent rainy day with my talented friend, photographer Kate Kelley, working on these shots—our plans to shoot on a sunny roof deck were foiled, but we turned my tiny living room into a studio.
These photos are two of a series—do take a look at the rest in my personal styling portfolio, and please check out Kate’s (in collaboration with Jonathan Beller) breathtaking work in “Resilient, A Portrait of Sierra Leone.”

I have been atrociously neglecting the blog. I have excuses, of course: I was in California for about two weeks in May (I worked on a McDonald’s commercial!), was busy shooting for work or for tests, was working on getting things together for the new site (I hope you’ve had time to look around!), and was generally living off pasta and grilled cheese sandwiches—nothing really appetizing or photogenic.

Oh! And one more: as of this month I will be contributing two recipes per week to Serious Eats’ new dessert section, Sweets! Every Monday you can look forward to “Let Them Eat: [Insert Name of] Cake” and every Friday expect a Latin American treat in “Dulces.” As always, I will aim to please your sweet tooth.

Anyway, this post isn’t only about lame excuses. Below is one recipe I managed to cobble together recently. It’s a warm salad, anchored by charred romaine—you’ll love it, it’s a whole new way to eat lettuce—and topped with a runny egg and crunchy breadcrumbs.

CHARRED ROMAINE SALAD with EGG & BREADCRUMBS
Serves 2

Notes: This salad is garnished with optional slow-roasted tomatoes; I’ve included the recipe below, but, should you not have any on hand, feel free to omit them or replace them with cherry tomatoes.
- Be sure to use panko and not regular store-bought breadcrumbs, which will be sandy rather than crunchy.
Cooking Equipment: large 12-inch nonstick skillet with lid, foil

2 large garlic cloves, minced
6 tablespoons olive oil
1 tablespoon red wine vinegar
2 teaspoons grainy mustard or Dijon mustard
½ cup panko breadcrumbs
2 tablespoons finely grated Parmesan cheese
Salt and pepper
1 large head romaine lettuce
2 scallions, thinly sliced
2 large eggs
2 tablespoons water
1/3 cup roasted tomatoes or 1/2 cup cherry tomatoes (See Notes above)

- Place minced garlic and 2 tablespoons oil in small bowl (oil should fully cover garlic). Microwave until garlic is sizzling, 45 to 60 seconds. In second small bowl, whisk together vinegar and mustard. While still whisking, slowly drizzle in garlic and oil. Set aside.

- Heat additional 2 tablespoons oil in large (12-inch) nonstick skillet over medium heat until shimmering. Add panko, Parmesan, 1/8 teaspoon salt, and ¼ teaspoon pepper and cook, stirring, until crumbs are golden and fragrant, 2 to 3 minutes. Transfer crumbs to plate and wipe skillet with paper towels.

- Split the head of romaine in half lengthwise. Make sure you leave the base attached to keep the leaves together. Drizzle the cut side of the halves with additional 1 tablespoon oil and season to taste with salt and pepper.

- Increase heat to medium-high and place romaine halves, cut-side down, on the skillet. Cook until charred and wilted, 2 to 3 minutes. Turn over and cook an additional 2 minutes Transfer halves to 2 plates and tent loosely with foil. Add scallions and cook just until softened, about 2 minutes. Transfer to plate.

- Add remaining 1 tablespoon oil to empty skillet. Add eggs, season with salt and pepper, and cook until whites begin to set. Add 2 tablespoons water, cover skillet, reduce heat to medium-low and cook until eggs are cooked to desired consistency, 2 to 4 minutes.

- To serve, top each romaine half with one egg, half of bread crumbs, and half of scallions. Quickly whisk vinaigrette to reincorporate and drizzle over food. Garnish with optional tomatoes.

SLOW-ROASTED TOMATOES

Notes: I’ve made a version of these tomatoes before, but lately I’ve been using this recipe: the tomatoes taste like sophisticated ketchup. The amounts are a jumping off point—after you’ve made the recipe once, make notes and adjust the seasonings to taste. These tomatoes roast slowly until lightly charred and soft—they will melt in your mouth. Keep them in your refrigerator and add them to salads, sandwiches, and pastas for a flavor boost.
Cooking Equipment: Large rimmed baking sheet, foil

12 plum tomatoes, washed and cut into quarters lengthwise
Salt and pepper
2 tablespoons light brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
½ teaspoon red pepper flakes
1/3 cup olive oil

- Adjust oven rack to middle position and preheat oven to 300°F. Line large rimmed baking sheet with foil. Spread tomatoes out on sheet and season generously with salt and pepper. Sprinkle with sugar, vinegar, Worcestershire, and red pepper flakes. Drizzle with olive oil and, using your hands, rub the seasonings and oil on tomatoes.

- Cook tomatoes until wilted and slightly charred, 1 ½ to 2 hours. Cool to room temperature and serve.

- Store any leftover tomatoes in airtight container in refrigerator.

My mother and both of my grandmothers are extraordinary cooks. They  all played a role in teaching me to cook, eat, and love all aspects of food. These recipes, from classic smoked salmon and dill cream cheese batons to a twist on retro ambrosia, are inspired by  memories I have of those wonderful women and the times we’ve shared in the kitchen. I hope you enjoy them with the special ones in your life.

Happy Mother’s Day!

SMOKED SALMON BATONS
Serves 6 to 8

1 baguette
8 ounces whipped cream cheese
½ cup dill, finely chopped
2 teaspoons juice and 1 teaspoon finely grated zest from 1 lemon
Salt and freshly ground black pepper
8 ounces smoked salmon
½ English cucumber, thinly sliced

- Cut baguette in half crosswise. Cut each half in half lengthwise, then in half again lengthwise to make 8 slim batons.

- In medium bowl, combine cream cheese, dill, lemon juice and zest, and salt and pepper to taste.

- Spread each baton with lemon-dill cream cheese, then top with salmon and cucumber. Serve.

BACON-LEEK TOURTE
Serves 6 to 8

Notes: I find that the easiest way to wash leeks is to slice them into half-moons as called for in the recipe, then placing them in a salad spinner filled with cold water. After a few minutes, the sediment will settle to the bottom. Lift the leeks out of the water with the spinner basket and repeat process 2 or 3 times until the leeks are free of sediment.

3 tablespoons unsalted butter
All-purpose flour for dusting the work surface
2 sheets (one 17.3-ounce package) Pepperidge Farm frozen puff pastry, thawed according to package instructions
6 slices thick-cut bacon, coarsely chopped
1 ½ pounds leeks, white and pale green parts thinly sliced into half-moons (See Notes)
Salt and freshly ground black pepper
12 large eggs, well beaten
1 cup (4 ounces) shredded sharp white cheddar cheese

For egg wash:
2 tablespoons heavy cream
1 egg yolk
Pinch salt

- Butter a 9-inch pie plate with 1 tablespoon butter. Dust clean, dry work surface and rolling pin with flour. Roll 1 sheet puff pastry out to about 13- by 12-inches. Place pastry in pie plate, then gently press into bottom and sides. Trim excess with kitchen shears, leaving about 1-inch overhang. Prick pastry all over with tines of fork. Refrigerate.

- Dust work surface with additional flour, then, roll out second sheet puff pastry to about 13- by 12-inches Set pastry on a parchment paper-lined cutting board or baking sheet and refrigerate.

- Meanwhile, cook bacon in large nonstick skillet over medium-high heat until crisp, 6 to 8 minutes. With slotted spoon, transfer bacon to paper towel-lined plate. Discard all but 2 tablespoons fat.

- Add leeks to now-empty skillet and cook until tender, 8 to 10 minutes. Transfer to plate. Season with salt and pepper.

- Add remaining 2 tablespoons butter to empty skillet. Reduce heat to medium-low. Season eggs salt and pepper. Cook eggs, stirring very frequently with heat-proof rubber spatula, until set but still soft, 5 to 7 minutes.  Transfer to plate and cool completely, about 10 minutes.

- Adjust oven rack to lower-middle position and preheat oven to 375°F. Place one third of eggs in even layer in prepared pie plate. Top with half of bacon, half of leeks, and half of cheese. Top with additional one third of eggs, then remaining bacon, leeks, cheese, and eggs. Top with second puff pastry sheet and trim off excess to match bottom 1-inch overhang. Crimp edges and with sharp knife, cut 4 vent holes on top.  Brush with egg wash and bake until puffed and golden, 30 to 35 minutes. Cool to room temperature before serving.

AMBROSIA CUPCAKES
Makes 12 cupcakes

Notes: This recipe is easily doubled.
- Cream of coconut is sweet and thick and can usually be found in the liquor aisle—don’t mistake it for coconut milk. Also, be sure to stir the cream of coconut before using as it often separates in the can.
- Gelatin and cream cheese in the frosting stabilize the whipped cream.

1 cup plus 6 tablespoons cake flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup sugar
8 tablespoons unsalted butter, softened
½ cup plus 2 tablespoons can cream of coconut (See Notes)
2 large eggs, separated
1 teaspoon vanilla extract
½ cup buttermilk
½ teaspoon unflavored gelatin
1 tablespoons water
4 ounces cream cheese, softened
¼ cup confectioners’ sugar
1 cups heavy cream, chilled
¼ cup sweetened flaked coconut
1 cup mini-marshmallows
½ cup canned pineapple chunks, drained and chopped
½ cup mandarin orange wedges, canned or fresh

- Adjust oven rack to middle position and preheat oven to 350°F. Line a 12-cup muffin tin with liners.

- Whisk flour, baking powder, baking soda, and salt in medium bowl; set aside. With mixer fitted with paddle attachment, beat sugar and butter on medium-high speed until light, about 2 minutes. Add ½ cup cream of coconut and beat until fluffy, about 1 minute. Beat in egg yolks and ½ teaspoon vanilla extract.

- Reduce speed to low and add reserved flour mixture in 3 additions, alternating with buttermilk. Mix just until combined, scraping sides and bottom of bowl with rubber spatula as needed.

- Fit mixer with whisk attachment and place egg whites in clean, dry mixing bowl. Beat whites medium-high speed until stiff peaks form, 3 to 4 minutes. Fold whites into batter.

- Fill prepared tins and bake until cake tester inserted in center of cupcakes comes out clean, 15 to 20 minutes. Transfer to cooling racks and cool 10 minutes in tins. Set cupcakes directly onto racks and cool completely, about 1 hour.

- Meanwhile, combine gelatin and water in a small bowl. Microwave until the gelatin dissolves, about 20 seconds. Cool to room temperature, about 5 minutes. Place remaining cream of coconut (about ¼ cup), cream cheese, confectioners’ sugar, remaining ½ teaspoon vanilla, and dissolved gelatin in the chilled bowl and whisk on medium speed until whippy, about 2 minutes. Add the cream and whisk just until thickened, about 2 minutes. Fold in coconut, pineapple, marshmallows, and mandarin wedges. Frost cupcakes and serve.

My friend and photographer Ellen Callaway recently traveled to India and took a series of amazing photographs that she recently showed at a gallery. To add to the collection, Ellen and I shot some Indian dishes in her studio a couple of weeks ago. As a result, I have three very lovely images for my portfolio, and a pantry stocked with bold, colorful, and flavor-forward spices.

I am but moderately acquainted with Indian food and don’t claim to have scads of that country’s recipes in my repertoire, so the recipes that follow are rather ambiguously ethnic. There’s some curry powder, a bit of ginger, and a sprinkling of mint and cilantro. The basmati rice is adapted from Gourmet and the lamb meatballs and yogurt sauce were made with ingredients I had lurking about. It’s weeknight-easy but hopefully not weeknight-blah in the flavor department. Also, the rice is great cold the day after; just serve with a green salad and toasted naan for a lovely vegetarian entrée.

BASMATI RICE with ALMONDS and RAISINS
Serves 6

1½ tablespoons unsalted butter
½ cup slivered or sliced almonds
Salt
1½ cups basmati rice, rinsed
6 scallions, white parts minced and green parts thinly sliced
2 teaspoons mustard seeds
2½ cups water
¾ cup raisins or golden raisins

- Melt ½ tablespoon butter in medium saucepan over medium-high heat. Add almonds and cook, stirring frequently, until fragrant and golden, about 5 minutes. Transfer almonds to small plate and season with ¼ teaspoon salt.

- Melt remaining 1 tablespoon butter in now empty saucepan. Add scallion whites and mustard seeds and cook over medium-high heat until scallions are softened, 3 to 5 minutes. Add rinsed rice and cook, stirring frequently, until lightly golden, 3 to 5 minutes. Increase heat to high, add water, raisins, and 1½ teaspoons salt and bring to boil.

- Boil rice without stirring until most of the liquid has evaporated and you can see small bubbles bursting on the surface of the rice. Immediately reduce the heat to the lowest setting, cover, and cook (no peeking and no stirring!), 12 minutes.

- Remove rice from heat and fluff with chopsticks or fork. Stir in toasted almonds and scallion greens. Serve.

LAMB MEATBALLS
Serves 6

1 tablespoon unsalted butter
4 scallions, white and green parts minced
1 tablespoon minced fresh ginger
2 garlic cloves, minced
Grated zest of 1 lime
1 tablespoon curry powder
½ teaspoon cumin
1 pound ground lamb
1 teaspoon salt
1 tablespoon olive oil

- Melt butter in large nonstick skillet over medium-high heat. Add scallions and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in ginger, garlic, lime zest, curry powder, and cumin and cook until fragrant, about 1 minute. Transfer mixture to medium mixing bowl and wipe out skillet with a paper towel.

- Allow mixture to cool about 5 minutes. Add lamb and salt and mix thoroughly with hands. Using a 1 tablespoon measure, scoop out lamb mixture and quickly roll into balls between your palms.

- Heat oil in now empty skillet over medium-high heat and cook meatballs, tossing pan occasionally, until browned and cooked through, 10 to 14 minutes. Serve with rice and Herbed Yogurt Sauce.

HERBED YOGURT SAUCE

16 ounces full fat Greek yogurt
½ cup cilantro leaves, finely chopped
¼ cup mint leaves, finely chopped
Juice of 1 lime
½ garlic clove, minced
Salt and pepper to taste to taste

- Combine all ingredients in small bowl. Serve.

Chili wasn’t my thing for a long time. I didn’t have it growing up and frankly, it usually looked like slop you’d get plopped onto a plate at a grade school cafeteria.  Later on in life, though, I started to appreciate chili, despite its homely looks.  Its easy to make, requires only one pot, and welcomes many toppings and garnishes.

This recipe is a turkey one, but you can use any meat of your choice. Unsweetened cocoa powder and chipotle chiles in adobo sauce add an earthy and smoky background and, the pièce de résistance: cheddar-cornmeal biscuits. Love.

TURKEY CHILI with CORNMEAL-CHEDDAR BISCUITS
Serves 6 to 8

For the Chili:
2 tablespoons vegetable oil
1 onion, chopped
1 red bell pepper, seeded and chopped
Salt and pepper
4 garlic cloves, minced
1 tablespoon cocoa powder
2 tablespoons minced chipotle chiles in adobo sauce
2 teaspoons ground cumin
2 teaspoons dried oregano
1½ pounds ground dark-meat turkey
3 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons yellow mustard
2 (14-ounce) cans pinto beans, drained and rinsed
1 (28-ounce) can plum tomatoes, chopped, liquid reserved

For the Cheddar-Cornmeal Biscuit Topping:
¾ cup yellow cornmeal
¾ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
4 tablespoons chilled unsalted butter, cut into small dice
1 cup (4 ounces) grated sharp cheddar cheese or Monterey Jack cheese
1 cup buttermilk, chilled

Optional Garnsishes:
Sour cream
Chopped cilantro leaves
Hot Sauce or pickled jalapeños
Cubed avocadoes
Lime juice

- Adjust oven rack to middle position and preheat oven to 425˚F.

- Heat oil in a Dutch oven or large oven-safe pot over medium-high heat until shimmering. Add the onion, bell pepper, and 2 teaspoons salt and cook until vegetables are tender, about 5 minutes. Stir in the garlic, cocoa powder, chipotle chiles, cumin, and oregano, and cook, stirring, until vegetables are well coated and mixture is fragrant, about 1 minute.

- Add the turkey, 2 tablespoons vinegar, Worcestershire, and mustard and cook, breaking up with a wooden spoon, until no longer pink, 8 to 10 minutes. Stir in the beans, tomatoes, and tomato liquid and simmer, mashing approximately half of the beans with the spoon (this will help thicken the chili), until the chili is thickened, 10 to 12 minutes.

- While the chili is simmering, prepare the biscuit topping. In a large bowl combine the flour, cornmeal, baking powder, baking soda, and salt.  Working quickly, rub the butter into the flour mixture with your fingertips until it resembles wet sand. Add the cheddar cheese and buttermilk and stir with a rubber spatula just until combined.

- Remove the chili from heat and, using a 1/3-cup measure or an ice cream scoop, top the chili with the biscuit dough.  Bake until biscuits are golden, about 15 minutes. Serve with optional garnishes.