• Place a rack in the upper third of your oven and preheat the oven to 450°F. Line a large baking sheet with parchment paper.
• IF MAKING THE DOUGH FROM SCRATCH: Prepare the dough (if making a full batch of Whole Wheat Pizza Dough, save half of it for later). Divide the remaining dough into two portions. Place the first piece of dough on a lightly floured surface, then stretch or roll it gently into a 1/4-inch thick oval (don’t worry about the shape being perfect). If the dough springs back as you are rolling, allow it to rest a few minutes, then continue. Transfer the dough to one side of the prepared baking sheet, then repeat with the second dough, placing it beside the first.
• IF USING STOREBOUGHT PRE-COOKED FLATBREAD: Lightly brush both sides of the flatbreads with olive oil, then place on a parchment-lined baking sheet.
• FOR THE MARGHERITA: Top the crusts with an even layer of the tomato sauce (leave a thin border uncovered all the way around), mozzarella, and Parmesan. Drizzle with the oil, dividing the ingredients evenly between the two crusts.
  
• FOR THE PESTO: Top with the pesto sauce (leave a thin border uncovered all the way around—it will be a thin layer), mozzarella, and goat cheese. Arrange the cherry tomato halves on top.
  
• Bake the flatbreads for 12-15 minutes, until the crust is golden and lightly crisp, roasting the pan 180 degrees halfway through. Sprinkle with fresh basil and drizzle with balsamic glaze (if desired). Let rest a minute or two, then slice and serve.
  

• 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!
  

• To rim the glass, on a small plate mix together the sugar, cinnamon, and salt. Brush the rim of the glass with pure maple syrup (or run a lime wedge around the outside to moisten it if you prefer a less sweet option). Dip into the cinnamon mixture to rim. Fill the glass with ice.
  
• Fill a cocktail shaker with ice, then add the tequila, apple cider, maple syrup, orange liqueur, and lime juice. Shake vigorously for at least 30 seconds to combine, then strain into the prepared glass.
  
• Garnish with apple slices, a cinnamon stick, and star anise as desired. Enjoy immediately.
  

• 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).
  

• Place a rack in the lower third of your oven and preheat to 450°F. Drizzle a large rimmed baking sheet with 1½ tablespoons of the oil, brushing it so that it coats the pan.
• Scrub and peel the potatoes if desired (I leave the peels on). Cut into ¼-inch-wide sticks. Place in a large bowl, cover with very hot water so that the potatoes are covered by 1 inch. Let sit 10 minutes. Drain the potatoes, then use a clean towel to dry them as completely as you can.
  
• Rinse and wipe out the bowl you used to soak the potatoes, then return the potatoes to the bowl. Drizzle with the remaining 1½ tablespoons olive oil and sprinkle with Cajun seasoning, garlic powder, dill weed, and onion powder. Toss to coat, making sure the spices and oil are evenly distributed, then spread the potatoes into a single layer on the oiled baking sheet.
  
• Roast in the lower third of the oven for 15 to 20 minutes, until turning golden underneath. Remove from the oven and, with a big spatula, gently loosen the fries from the pan, then flip them over in large sections. You don’t need to fuss over flipping every single one, just make sure they’re nicely rotated so they brown evenly. Spread back into a single layer, then continue roasting until they are golden and crisp as you like, about 5 to 10 additional minutes (we love crispy fries and bake them for 30 minutes).
  
• While the fries bake, make the cheese sauce: In a wide saucepan, melt the butter over medium heat. Add the flour and whisk it constantly for 1 full minute. Slowly add the milk, stirring constantly as you go so the sauce is smooth. Bring to a gentle boil and stir constantly for 1 minute; the mixture should reduce somewhat.
• Slowly stir in the cheese a little bit at a time (don’t add too much at once or it will clump).
  
• Transfer the fries to a serving plate (or eat them right off of the sheet pan). Drizzle with the cheese sauce and Ranch dressing (if desired). Sprinkle with chives. Enjoy immediately.

• If necessary, split the wings into flats and drumettes: Trim off the wing tips and discard. Split the drumette side of each wing from the flat side at the joint: wiggle your knife near the joint to find the “soft spot.” Slice down through the skin and separate. It should split fairly easily, but if not, put the blade in place, then carefully but firmly hit the top of your knife to apply extra pressure. Pat the wings very dry and transfer to a large bowl or ziptop bag.
• In a small bowl, combine the oil, soy sauce, garlic powder, salt, and pepper.
  
• Pour over the wings and toss to coat (or seal the bag, removing as much excess air as possible, and turn to coat). Refrigerate for 4 hours or overnight.
• When ready to grill, preheat your grill to 425°F. Let the wings come to room temperature.
• Make the wing sauce: in a saucepan over medium heat, melt together the butter and hot sauce. Whisk in the soy sauce and vinegar. Adjust to taste.
  
• Grill the wings for 12 to 18 minutes, until they reach 170 to 180°F and are cooked through and tender. Flip every 4 to 5 minutes to prevent scorching in places. Transfer to a serving plate or bowl and let rest a few minutes.
  
• Toss the wings in the wing sauce, or serve with sauce on the side for dipping.
  

• Place a rack in the center of your oven and preheat to 375°F. Line a baking sheet with parchment paper.
• Without disconnecting the buns at their sides, slice the slider buns in half horizontally. Place the bottom half in the center of the baking sheet.
  
• In a mixing bowl, combine the chicken, Buffalo sauce, ranch dressing, and garlic powder.
  
• Scatter a small handful of the cheese bottom buns, then top evenly with the Buffalo chicken. Sprinkle the remaining cheese evenly over the top.
  
• Place the top bun over the chicken. In a small bowl, combine the melted butter and Italian seasoning, then brush liberally over the top of the buns.
  
• Bake the Buffalo chicken sliders until the cheese is melty and the tops are golden, about 10 to 12 minutes. Transfer to a cutting board and let cool a few minutes. Carefully slice apart with a serrated knife, and serve.
  

• Combine all of the ingredients in a large, deep soup pot over medium heat. Stir to combine.
  
• Continue heating until warmed through. Taste, adding additional salt and pepper as desired. Serve hot with desired toppings.