Think outside of the box at your next taco night with this sheetpan seafood version. We love this recipe with salmon, but feel free to swap it out for shrimp, scallops, or your favorite fish: Preheat oven to 400 F. Season a few salmon fillets with salt and pepper and set aside. Place 1/3 of 7 oz can of chipotles in adobo in food processor or blender, along with 1/2 c honey, 1/2 c lightly-packed brown sugar, 1/4 c soy sauce, 1/4 c fresh lime juice, and 1 tsp cumin. Blend well. Set aside a few tablespoons of sauce for serving, then transfer the rest to a large bowl. Place salmon fillets in bowl and evenly-coat all over in sauce. Transfer fillets to a foil-lined baking sheet, leaving excess sauce in bowl. Add to bowl 1 small container grape tomatoes, 1 onion cut into wedges, 1 poblano and 1 red bell pepper each cut into 1-inch strips, and 6 scallions with greens cut off. Toss to coat in sauce, then add to baking sheet with the salmon in an even layer. Roast until salmon is done and vegetables lightly caramelized, about 10 minutes. Serve with tortillas, lime wedges, sour cream, and reserved sauce.

Try our adaptation of Marcella Hazan's bolognese recipe that's come to be known as the "gold standard" of all sauces. First sautee 1/2 c chopped onion, oil, and butter in a pot until translucent, then add 2/3 c each chopped celery and carrot. Cook for about 2 minutes, stirring, then add 1 lb. ground beef and a bit of S+P. Crumble meat with a fork, stir well and cook until browned. Add a 1 c milk and a pinch of nutmeg and simmer, stirring frequently. Add 1 c dry white wine and 1.5 c canned tomatoes with juice and let simmer until evaporated. Cook for 3+ hours, adding more water as needed to prevent sticking. You'll know it's done when there's no water left and the fat is separated from the sauce. Add to your favorite pasta and enjoy!