46 with salsa verde potatoes and Recipes

seawater (or regular water plus 1/2 cup kosher salt), red bliss , german butterball, or other new potatoes (about 30), ears corn on the cob, ends trimmed , husks pulled down to remove silk, then pulled back up, littleneck clams (25 to 40), scrubbed and rinsed, lingcod , true cod, or black cod fillets, about 1 in. thick, dungeness crabs (about 3), steamed, cleaned, quartered, and cracked, red torpedo onions, peeled , or 2 large red onions, peeled and quartered, turkish (not california) bay leaves, tartar sauce, italian-style salsa verde

more) chicken broth, divided, tomatillos, husked, rinsed, cut into 1/2-inch wedges, divided, green onions, coarsely chopped, fresh cilantro with tender stems, olive oil, garlic cloves, peeled, pork shoulder (boston butt), trimmed, cut into 1 1/2-inch cubes, onion, chopped (about 2 cups), cumin seeds, diced roasted peeled seeded mild green chiles (such as hatch or anaheim), dried oregano (preferably mexican ), yukon gold potatoes, peeled, cut into 3/4-inch cubes chopped, fresh cilantro

all-purpose flour, salt, baking powder, water, evaporated milk, vegetable oil, vegetable oil, for frying, ground chicken breast, chili powder, ground cinnamon, ground oregano, ground thyme, salt, apple cider vinegar, peeled diced potatoes, vegetable oil, divided, diced onion, shredded cheddar cheese, prepared salsa verde

beef brisket or top round, salt and freshly ground pepper, beef stock or broth, water, enough to cover the beef, onions, peeled and quartered, celery stalks, cut in 1/2, bay leaf, carrots, peeled and cut into thirds, boiling potatoes, salt, freshly ground black pepper, gorgonzola sauce , recipe follows, salsa verde , recipe follows, gorgonzola, mayonnaise, dijon mustard, salt, freshly ground black pepper, chopped parsley leaves , about 1 bunch, shallots, chopped, chopped capers, garlic, minced, hot sauce , or 1/4 tsp red pepper flakes, salt, freshly ground black pepper, sherry vinegar, extra-virgin olive oil