• In a sieve, rinse the rice well and drain, swishing it until the water runs clear. Add it to a medium saucepan with the water and salt.
  
• Bring to a boil uncovered, reduce the heat to low until you have a gentle simmer, then cover and reduce the heat all the way to low. Let gently simmer covered for 12 minutes (don’t peek!), then remove from the heat. Let steam 10 minutes, still covered.
  
• While the rice is still warm, stir in the lime zest (zest it directly over the pan), lime juice, garlic, and cilantro. Taste and adjust the seasoning as desired.
  

• Scrub the sweet potatoes and peel if desired (I leave the peels on). Cut the sweet potatoes in half lengthwise. Turn the halves cut-side down onto your cutting board, the slice each half lengthwise into 1/4-inch-wide strips (a mandoline is the best way to get even fries; watch your fingers!).
  
• Turn the strips on their sides and cut each into 1/4-inch sticks. If the sticks are long, slice them in half crosswise so that your fries are about 3 to 4 inches. Transfer the fries to a large mixing bowl.
• To keep the fries warm between batches, preheat the oven to 200°F and keep a baking sheet handy.
• Drizzle the sweet potato fries with the oil and sprinkle with salt, garlic powder, paprika, and black pepper. Toss to coat, making sure the spices and oil are well distributed.
  
• Preheat the air fryer to 375°F according to the manufacturer’s instructions. (For my air fryer, that is 3 minutes of preheat time).

FOR SOMEWHAT CRISPY, HIGHLY SATISFYING SWEET POTATO FRIES IN FEWER BATCHES:

• Place the potatoes in the air fryer basket, doing no more than two layers (my air fryer is 5 ½ quarts and I can add about ⅓ of the fries). Make sure the fries have plenty of room so that the air can circulate. Cook the sweet potato fries for 5 minutes.
• Slide the basket out and use tongs to toss. Return to the air fryer and continue cooking for 5 to 7 additional minutes, until browned at the edges and crispy. The time can vary by several minutes based on your air fryer model and how done you like your fries. Check often during the last few minutes to make sure the fries don’t burn.

FOR SUPER CRISPY SWEET POTATO FRIES IN MORE BATCHES:

• Place the sweet potatoes in just one layer in the basket, being careful that they do not overlap. Cook for 4 minutes, slide the basket out and flip, then continue cooking for 4 to 8 additional minutes, until the fries are as crispy as you would like (again, the time will vary based on your model, so check them several times and adjust as needed).
  
• Remove the sweet potato fries to a baking sheet or a serving plate and immediately sprinkle with an additional pinch of kosher salt. Repeat with remaining sweet potatoes, keeping the cooked fries warm in the oven between batches as desired. Top with chives and enjoy!
  

• Spray a 6-quart or larger slow cooker with nonstick spray. Add the ribs in an even layer.
  
• In a small bowl or large measuring cup, stir together the ketchup, molasses, vinegar, hot sauce, chili powder, garlic powder, salt, and pepper.
  
• Pour half of the sauce over the ribs, then cover the sauce bowl and save the rest in the refrigerator.
  
• Cover the ribs and cook on LOW for 8 hours, until they are cooked and ultra-tender. Serve immediately with the reserved sauce (I like to warm up the extra sauce for serving too).
  

• In a medium saucepan, combine the oats, milk, water, maple syrup, cinnamon, salt, and any optional additions, such as chia seeds, flaxseed, and/or peanut butter. Heat over medium-high until the liquid reaches a low, gentle boil, then reduce the heat to a simmer.
  
• Add the apple. Continue simmering, stirring periodically, until the oatmeal is creamy and has absorbed most of the liquid, about 6 to 8 minutes. Remove from the heat and stir in the vanilla.
  
• While the oatmeal cooks, make the topping: Heat medium skillet over medium low heat. Melt the butter. Add the apples, maple syrup, cinnamon, and salt. Let cook, stirring occasionally, until the apples are soft and tender but not mushy, about 8 minutes. Taste and adjust the sweetness, cinnamon, or salt as you like.
  
• Serve the oatmeal hot, topped with the sauteed apples and pecans.

• Place the florets in a mixing bowl and top with the olive oil, salt, garlic powder, black pepper, and sugar. Toss to coat, making sure to rub the florets evenly with the oil and spices to prevent burning.
  
• Preheat your air fryer to 400°F according to the manufacturer’s instructions (for my air fryer that is 3 minutes preheat time).
• Add the water to the bottom of the air fryer (it will hiss and splatter). Add the broccoli (if adding toppings, keep the bowl handy and don’t wash it yet). Let cook for 4 minutes.
• Remove the basket and with tongs, toss the broccoli. Return it to the air fryer and continue cooking for 4 to 8 additional minutes, until crispy outside and tender when pieced with a fork. The cook time will vary based on your air fryer, so keep an eye on it and toss the broccoli every few minutes to promote even crisping.
  
• Serve immediately, or if adding toppings, transfer the broccoli back to the mixing bowl. Top with the lemon zest, lemon juice, Parmesan, and/or red pepper flakes. Stir to coat. Serve hot.

• Preheat the oven to 350°F (if using a glass pie plate, reduce to 325°F). Line a sheet pan with parchment paper. Generously coat a 9-inch pie plate with nonstick spray, then place it on the baking sheet.
• In a large bowl, whisk together the eggs, egg yolk, and pumpkin.
  
• Whisk in the cornstarch, then once it’s smoothly combined, whisk in the maple syrup.
  
• Whisk in the granulated sugar, then the cinnamon, ginger, nutmeg, cloves, and salt.
  
• Gently pour in the evaporated milk, then whisk to combine.
  
• Pour the mixture into the prepared dish, filling it, no more than 3/4 of the way (if you’re using a regular pie dish, you will have some extra. You can bake it in well-greased muffin tins as mini pies at 350 degrees for 15 to 25 minutes, depending upon the size of your muffin tin). Before baking, tap the dish on the counter gently several times to remove any air bubbles. Place on a parchment lined baking sheet to catch any drips and bake for 50 to 60 minutes, or until the edges are set and the center of the pie is just slightly wobbly (similar to a pudding). Cool completely on a wire rack for at least 3 hours. Serve at room temperature or chilled, with lots of whipped cream.
  

• Heat the oil in a skillet large enough to hold all of the ingredients over high heat. Once the oil is hot and shiny, reduce the heat to medium, then add the potatoes. Cook, stirring often, until the potatoes are turning golden and becoming tender (they should still be too firm to eat), about 6 minutes.
  
• Add the beef, onion, and bell pepper. Cook, breaking apart the meat.
  
• Add the Worcestershire, mustard, smoked paprika, garlic powder, oregano, salt, pepper, and hot sauce (add 1 teaspoon if you prefer only subtle heat, more if you would like it spicier).
• Continue cooking and breaking up the beef, until the potatoes and onions are tender and the meat is fully cooked through, about 6 to 8 minutes more.
  
• Stir in the green onions. Taste and adjust the salt and pepper as desired. Serve hot, topped with Greek yogurt, cheese, over rice, or enjoy it all on its own with a dash of extra hot sauce if you like.

• In a very large stockpot, place the apples. Quarter the oranges, then remove the peels from one orange (leave the peels on the second orange). Add to the pot with the cinnamon sticks, cloves, and any optional spices. Cover with the water—you'll need at least 1 1/2 inches of open space at the top of the pot for the cider to simmer; add less of the water if your pot isn't quite large enough to hold it all and maintain that space.
  
• Bring the water to a rapid simmer over high heat. Reduce the heat to low, cover, and let simmer for 2 hours, until the apples and oranges are completely soft.
  
• Remove the orange sections with the peels still on (leave the second, peeled orange in). With a potato masher, mash the fruit against the bottom of the pot to break it down and release more flavor (if you don't have a masher, use a wooden spoon and press the fruit on the side of the pot). Continue simmering, uncovered, for 1 hour more. Your kitchen will smell amazing.
  
• Strain the cider through a fine mesh strainer or a cheesecloth. Press the solids into the sieve to squeeze out as much liquid as possible. (I find it easiest to place a strainer on top of a large bowl, then ladle the cider into the strainer and press the solids in batches). Discard the solids.
• If desired, return the strained cider to the pot (remove any remaining solids from the pot first). Add the maple syrup or brown sugar and the vanilla, stirring to combine and heating the cider gently if desired. Taste and adjust the sweetness as desired, adding 1 tablespoon of sweetener at a time (the amount you need will vary based on personal taste and the tartness of the apples). Enjoy warm or chilled (with or without bourbon), garnished with apple slices and cinnamon sticks.