For the batter:

• ½ cup superfine sugar
• 1 tsp. fine sea salt
• 1¾ cups bread flour
• 1 tsp. active dry yeast
• 1 large egg, lightly beaten

For the corn dogs:

• 4–6 hot dogs, cut into 3-in.-long pieces
• 1 oz. low-moisture mozzarella, cut into eight ½-in. cubes
• All-purpose flour, for dusting
• 1¼ cups panko breadcrumbs
• Vegetable oil, for frying
• 2 Tbsp. superfine sugar (optional)
• Ketchup and yellow mustard, for serving

For the chow chow:

• 5 oz. shredded coleslaw mix (2 cups)
• 1 medium Kirby, hothouse, or other unwaxed cucumber (8 oz.), cut into large pieces
• 1 small red bell pepper (6 oz.), stemmed, seeded, and cut into large pieces
• 1 small sweet onion (6 oz.), cut into large pieces
• 1 small jalapeño, stemmed, seeded, and coarsely chopped (optional)
• 1½ tsp. kosher salt, divided
• ⅓ cup sugar
• ¼ cup apple cider vinegar
• 2 Tbsp. Louisiana-style hot sauce, such as Trappey’s
• 2 Tbsp. sweet-hot mustard, such as Honeycup
• 1 tsp. celery seed
• 1 tsp. ground turmeric
• ½ tsp. freshly ground black pepper

For the hot links:

• 8 hot link sausages
• 8 hot dog buns or rolls

• 8 duck legs (about 6 lb.), fat trimmed, thighs and drumsticks separated
• 1 large yellow onion, finely chopped
• 3 garlic cloves, finely chopped
• 12 thyme sprigs
• 1 fresh sage sprig
• 1 cup plus 2 Tbsp. (5 oz.) all-purpose flour
• 2 Tbsp. hot sauce
• 2 Tbsp. sweet paprika
• 1 Tbsp. cayenne pepper
• 1 Tbsp. Worcestershire sauce
• 1 lb. andouille sausage, cut crosswise into ¼-in.-thick coins
• 1 lb. okra, cut crosswise into ⅓-in.-thick coins
• Kosher salt and freshly ground black pepper
• Cooked white rice, for serving

• ¼ cup plus 1 Tbsp. extra-virgin olive oil, divided
• 2½ lb. Spanish-style chorizo, sliced ¾-in. thick
• 6 garlic cloves, thinly sliced
• 2 medium yellow onions, finely chopped
• 1 large red bell pepper, seeded and coarsely chopped (1 cup)
• 1 Tbsp. red pepper paste, such as choricero, ñora, or ají panca, or 1 tsp. sweet (unsmoked) paprika
• 1 Tbsp. tomato paste
• ¼ cup dry sherry
• 3¼ cup chicken or vegetable stock, or water
• Pinch cinnamon
• Large pinch saffron threads
• One 15-oz. can chickpeas, drained (1½ cups)
• ½ cup raisins
• Kosher salt
• 1½ cups short- or medium-grain rice, such as carnaroli, arborio, or Goya medium-grain (see footnote)
• Finely chopped chives, for garnish

For the Mini Pork Sausages

• 1 lb. boneless pork shoulder, cut into 3/4-inch cubes
• ¹⁄₃ lb. pork belly, skin removed, cut into 3/4-inch cubes
• 2 tsp. fine sea salt or kosher salt
• ¹⁄₄ tsp. freshly ground black pepper
• ³⁄₄ cup cooked sushi rice or Chinese rice
• Heaping 1/4 cup crushed ice
• ¹⁄₂ tsp. garlic flakes
• 1 tbsp. olive oil (optional, for browning)

For the Dough

• 2 ³⁄₄ cups unbleached all-purpose flour, plus more for dusting
• 2 tsp. cream of tartar
• 1 tsp. baking soda
• 1 tsp. fine sea salt
• 5 tbsp. chilled unsalted butter, cut into small cubes
• 5 tbsp. chilled vegetable shortening
• 1 cup plus 2 Tbsp. buttermilk
• 1 tbsp. half & half or heavy cream
• 1 egg yolk
• ¹⁄₄ cup dijon mustard

• 1 lb. pork sausage
• 1 lb. extra-sharp cheddar cheese, grated
• ¹⁄₄ cup all-purpose flour
• 1 tbsp. minced sage
• 1 ¹⁄₂ tsp. kosher salt
• ¹⁄₄ tsp. freshly ground black pepper
• ¹⁄₈ tsp. cayenne
• 1 large egg, lightly beaten

• 3 ¹⁄₂ tbsp. whole black peppercorns
• 1 tsp. caraway seeds
• ¹⁄₂ tsp. cayenne pepper
• ¹⁄₂ tsp. freshly grated nutmeg
• 20 whole allspice berries
• 16 bay leaves, torn into pieces
• 4 whole cloves
• 1 lb. boneless, skin-on chicken breasts, cut into 1-inch pieces
• ¹⁄₂ lb. pork fatback, cut into 1-inch pieces
• 4 tsp. kosher salt
• 1 tbsp. unsalted butter
• 1 medium yellow onion, thinly sliced
• 1 ¹⁄₂ cups heavy cream
• ¹⁄₂ cup fresh bread crumbs
• 1 tbsp. thyme leaves, minced
• 1 ¹⁄₄ lb. boneless pork shoulder, cut into 1" pieces
• Hog casings, for stuffing

• 6 cups flour, plus more for dusting
• 1 ¹⁄₄ cups parmesan cheese
• 2 tbsp. freshly ground black pepper, plus more to taste
• ¹⁄₄ tsp. kosher salt, plus more to taste
• 1 lb. lard
• 14 eggs, beaten
• ³⁄₄ cup ice water
• 1 ¹⁄₂ lb. Genoa salami, thinly sliced
• 2 (14 oz.) basket cheese, thinly sliced
• 1 ¹⁄₂ lb. prosciutto, thinly sliced
• 1 ¹⁄₂ lb. mozzarella, thinly sliced
• 12 hard boiled eggs, thinly sliced

• 2 lb. ground pork
• 2 tbsp. olive oil, plus more for brushing
• 2 tbsp. hot paprika
• 1 tbsp. plus 1 tsp. kosher salt
• 2 tsp. dried thyme
• 2 tsp. caraway seeds
• 2 tsp. freshly ground black pepper
• 1 ¹⁄₂ tsp. crushed red chile flakes
• 9 cloves garlic, minced

• 2 oz. smoked bacon, thinly sliced crosswise
• 1 Tbsp. unsalted butter
• 1 small onion, finely chopped
• 1 small carrot, finely chopped
• 1 rib celery, finely chopped
• 4 sprigs flat-leaf parsley
• 4 sprigs thyme
• 2 fresh bay leaves
• 12 oz. green Puy lentils, rinsed and drained
• 2 tsp. dijon mustard
• 1 tsp. red wine vinegar
• Kosher salt and freshly ground black pepper, to taste
• 8 fresh pork sausages, such as sweet Italian sausages
• 1 cup white wine
• 1 Tbsp. extra-virgin olive oil

• 2 lb. lean ground beef
• 2 Tbsp. extra-virgin olive oil
• 3 cloves garlic, peeled and crushed into a paste
• 2 tsp. baking soda
• ¹⁄₂ tsp. dried thyme
• ¹⁄₂ tsp. red pepper flakes, crumbled
• ¹⁄₂ tsp. hot or sweet paprika
• 1 tsp. caraway seeds
• Salt and freshly ground black pepper