Crescent Breakfast Squares

• Cooking spray
• 12 large eggs
• 1/4 cup milk
• 3 Tbsp. butter, divided
• Kosher salt
• Freshly ground black pepper
• 2 cans crescent dough

• 1/2 lb. deli ham, sliced
• 1/4 cup finely chopped chives
• 12 slices cheddar
• 1 tsp. poppy seeds
• 1 tsp. sesame seeds
• 1 tsp. minced onion
• 1 tsp. dried garlic
• Flaky sea salt

Papeta par Eda

• 4 tablespoons extra-virgin olive oil or vegetable oil
• 13 red onions (about 1 pound), thinly sliced 
• 1 tablespoon peeled and grated fresh ginger 
• 1 to 5 Thai green chiles or 1 to 2 serrano peppers (depending on your spice level), finely chopped  
• 3 cloves garlic, grated 

• 1 tablespoon unsalted butter 
• 3 Yukon gold potatoes (about 1 pound), peeled, cut into approximately 1/8-inch slices and soaked in a large bowl of water 
• Kosher salt and freshly ground pepper
• 1/2 cup chopped fresh cilantro leaves and tender stems
• 6 large eggs

Shrimp Alfredo

• 2 Tbsp. olive oil
• 12 Tbsp. salted butter
• 1 lb. jumbo shrimp, peeled and deveined
• Kosher salt, to taste
• Black pepper, to taste

• Black pepper, to taste
• 1 1/2 cups heavy cream
• 2 garlic cloves, minced
• 2 cups freshly grated parmesan cheese (about 8 oz.)
• 11/2 cup fresh parsley, chopped, plus more for serving

Buffalo Mac and Cheese

• Kosher salt, for the pot and seasoning
• 12 oz. elbow macaroni
• 2 Tbsp. salted butter
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1/2 tsp. black pepper
• 1 mounded Tbsp. all-purpose flour
• 2 Tbsp. buttermilk ranch dressing
• 2 1/2 cups whole milk

• 1/2 cup heavy cream
• 1 1/2 cups grated sharp cheddar cheese (about 6 oz.)
• 1 1/2 cups grated pepper jack cheese (about 6 oz.)
• 1 generous c. shredded rotisserie chicken
• 1 generous shredded rotisserie chicken
• 1/4 cup Buffalo-style hot sauce, such as Frank's Red Hot

Chili Mac and Cheese

• Kosher salt, for the pot and seasoning
• 2 Tbsp. olive oil
• 1 lb. ground beef
• 3 garlic cloves, minced
• 1 small yellow onion, diced
• 2 Tbsp. chili powder
• 2 tsp. ground cumin
• Kosher salt and black pepper
• 3 cups beef broth
• 1 1/2 cups grated cheddar, plus more for serving (about 6 oz.)

• 1 (8-oz.) can tomato sauce
• 12 oz. large elbow macaroni
• 1 (15-oz.) can pinto beans, drained
• 1 cup grated pepper jack cheese (about 4 oz.)
• Cilantro, for serving
• Hot sauce, to taste
• Sour cream, for serving (optional)