Owner Amy Tichenor felt Queens’ best beach neighborhood was missing a proper tiki bar and filled that gap in April 2021. The magic is in the details at Rockaway Tiki Bar. Beyond just serving frozen cocktails, the bar is stocked with quality liquor, and the thoughtful food menu appeals to diners with all types of diets. The funky decor plastered all over the walls is carefully curated, with license plates from Hawaii and Mexico and photos from Amy’s travels to tiki bars around the world.

I showed up on a Saturday afternoon intending to try a frozen concoction or two, but I also brought a healthy appetite. Even in January, I found the bar packed, likely due to their weekend brunch program, which debuted this year on New Year’s Day. I was not in a brunch mood, though, so I ordered from the standard menu.

There’s a nice mix of plant-based and carnivorous options and even an entirely separate menu for gluten-free diners. Rockaway Tiki Bar considers dietary needs to such an extent that  all of their soy is gluten-free and all of their mayo is vegan.

The first thing that caught my eye were the different options for dumplings: chicken teriyaki, pork and cabbage, pan-seared shrimp or edamame. Having never had an edamame dumpling before, I went for the latter. They have two bao bun varieties, both vegan: miso mushroom or peanut tamari tofu. I ordered the mushroom.

The poke bowls are the best sellers, so I also had to go with one of those, topped with ahi tuna, and I threw in a kimchi hotdog for good measure.

The edamame dumplings were simple, steamed dumplings, filled to the brim with buttery, nutty, al dente edamame.

They say you eat with your eyes first, and the poke bowl definitely supports that theory. Like a rainbow on a plate, the bowl was piled high with morsels of deep pink tuna, pops of green edamame, slivers of purple cabbage and orange carrots, all decorated with black sesame seeds and salmon-colored spicy mayo. The taste brought just as much flair, and I can foresee my summer days in the Rockaways being fueled by a refreshing poke bowl taken to-go to enjoy on the beach.

The miso mushroom bao buns won the gold for me. The fluffy buns are stuffed with umami-packed meaty mushrooms, and the miso gives it just enough creaminess, which contrasted well with the tang and crunch of the marinated cabbage. I could’ve only had the mushroom bao buns at Rockaway TIki Bar and it would be reason enough to come back.

That said, I sure am glad I also ordered the kimchi dog. Even in the frigid New York winter, something about being near the beach makes me a sucker for a hotdog. The kimchi dog, priced at only $9, is topped generously with pickled, spicy kimchi, cabbage slaw, shredded cheddar, and spicy mayo on a Martin’s potato roll. Just as I could foresee fueling myself with the poke bowl on my more civilized Rockaway days, I can just as easily imagine sitting at Rockaway Tiki Bar with a kimchi dog, then knocking back a few frozen cocktails to work up my appetite for another.

Speaking of the cocktails, you won’t find premixed, products full of high fructose corn syrup here. All the juices and syrups are fresh, and the liquor in stock features several women-owned tequila brands, as well as local vodkas and gins. But don’t feel pressured to stick with sugary, citrus-packed drinks just because of the environment you’re in.

“The bartenders know what they’re doing,” Amy tells me. “If you want a martini, you can get a martini.”

But if you do find yourself there on a particularly hot day — or during their weekday happy hours from noon to 6 — you simply must try their Painchiller, made with three Caribbean rums, pineapple juice, coconut cream and orange juice, topped with fresh grated nutmeg.

Address: 6720 Rockaway Beach Blvd, Queens, N.Y. 11692

Phone: (347) 619-9369

Hours: Monday to Friday noon to 10 p.m.; Saturday and Sunday 11 p.m. to 10 p.m.

Prices: Tiki Bites $7-$13; Specialties $9-$20

Takeout and delivery available; no reservations.

Have a suggestion for a great hidden dining gem in your neighborhood? Reach out to Kaitlyn with your recommendations at nomannomad.net@gmail.com.

Omelets often are served at breakfast or brunch in the U.S., but in plenty of cuisines the dinner table is fair game, too. Which also means you’re not limited to American-style omelets, which can be overly cheesy, greasy and salty.

We keep things lighter and more flavorful with Egypt’s spiced frittata-like eggah, which is substantial but balanced, with layer upon layer of flavor thanks to a trio of spices and fresh herbs and scallions.

It’s a hearty dish, made with shredded potatoes and beef. Turmeric, coriander and allspice infuse the eggah with a warm, inviting fragrance and flavor. In this recipe from our book “Tuesday Nights Mediterranean,” which features weeknight-friendly meals from the region, we whisk those spices directly into the eggs, along with fresh dill and a little baking powder to provide lift. We also shred the potatoes by hand and rinse them under cold water to remove excess starch before wringing them dry.

We then brown the beef and potatoes with scallion whites to develop deep, savory flavor, and vigorously scramble them with the spiced egg mixture before transferring the whole thing to the oven to finish. Sliced scallion greens and more fresh dill offset the richness of the meat and eggs and add pops of vibrant color.

Don’t use ground beef that is fattier than 90% lean, as it will make the omelet greasy. And don’t slice the eggah hot out of the skillet. It’s easier to slice and transfer to a plate once it has cooled a few minutes. Serve warm or at room temperature, with a light salad or a grain side to round out the meal.

SPICED BEEF AND POTATO EGGAH

Start to finish: 40 minutes

Servings: 4-6

1 teaspoon ground turmeric

1 teaspoon ground coriander

½ teaspoon ground allspice

1 teaspoon baking powder

Kosher salt and ground black pepper

8 large eggs

1 cup lightly packed fresh dill, chopped

12 ounces russet potatoes, peeled and shredded on the large holes of a box grater

3 tablespoons extra-virgin olive oil, plus more to serve

8 ounces 90% lean ground beef

4 scallions, thinly sliced, white and green parts reserved separately

Heat the oven to 400°F with a rack in the middle position. In a large bowl, whisk together the turmeric, coriander, allspice, baking powder, ¾ teaspoon salt and ¼ teaspoon pepper. Add the eggs and half the dill, then whisk until well combined; set aside.

Place the shredded potatoes in a colander and rinse under cold water to remove excess starch. Wrap in a clean kitchen towel and wring dry.

In an oven-safe 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the potatoes, beef, scallion whites, ¼ teaspoon salt and ½ teaspoon pepper. Cook until evenly browned, 9 to 12 minutes; at first, stir frequently and break the meat into small bits, then stir only occasionally after browning begins.

Pour the egg mixture into the skillet and stir vigorously with a silicone spatula from the edges toward the center until wet, soft curds form but the eggs remain slightly runny and spreadable, 30 to 60 seconds. Transfer the skillet to the oven and cook until the eggs are just set, 5 to 6 minutes.

Remove the pan from the oven (the handle will be hot) and run a silicone spatula around the edge and underneath the omelet to loosen, then slide onto a cutting board. Cool for 5 minutes. Cut the omelet into 6 wedges and transfer to a serving plate. Sprinkle with the scallion greens and remaining dill.

On Thursday, in celebration of the day that only comes every four years, the doughnut chain is offering those born Feb. 29 a free dozen of its Original Glazed doughnuts, with no purchase necessary. Proof of birthday, however, is required.

“An extra day in the year is an irresistible opportunity for Krispy Kreme to be extra-sweet to our guests,” the company’s global brand officer Dave Skena said in a press release. “So, we’re sweetening Leap Day by the dozens, including for fans whose true birthday comes around only every four years.”

But fans of Krispy Kreme’s signature sugary snack who weren’t born on Feb. 29 can still get in on the festive action. With the purchase of any regularly priced dozen, customers can score a dozen of Original Glazed doughnuts for just $2.29 on Thursday.

I hadn’t yet been, but I had been to Uncle Boons, the previous restaurant helmed by Thai Diner owners Ann Redding and Matt Danzer. Uncle Boons was one of many beloved joints that couldn’t survive the pandemic.

Since Uncle Boons was no longer an option, off we went to Thai Diner, which opened in 2020, to see if it upheld the same standard. The menu is expansive, but the first thing that caught my eye were the Thai disco fries. I’m a sucker for a saucy potato, especially in fry form, so we immediately ordered that, along with a pitcher of spicy tamarind margaritas made with Thai bird chili. And because we aren’t total hedonists, we threw in a Baan salad, which features a romaine base topped with crispy red curry rice, watercress, avocado, Thai herbs and sweet chili dressing.

Salad, fries and spicy margs were certainly the antidote my body was craving after a stressful first year of law school. When the bowl of Thai disco fries arrived, I knew I was in for a treat. Crinkle-cut fries are completely smothered in a Massaman curry sauce, mixed with pickled green peppercorns, red onion, peanuts and coconut cream and topped with thinly sliced scallions.

The result is a spicy Thai-American fusion dish — a genius one at that. Despite having so much going on, it all comes together cohesively and electrifies the senses. The pops of green pickled peppercorns add acidity and zing, while the crunch of the peanuts helps break up the sauce. If you order this dish, which, you have my full endorsement to do so, just make sure to dig toward the bottom of the bowl to get all of that saucy goodness.

Between bites of curry-ladled fries and sips of spicy tamarind margs, the Baan salad came out, and one bite in confirmed that Thai Diner has textural dishes nailed. The crispy rice throughout forever changed the way I eat salads, and in the months following my first visit to Thai Diner, I found myself at home crisping up leftover, heavily seasoned white rice in an attempt to re-create the Baan salad. Spoiler alert: They do it much better than I do.

That first visit in 2022 made me a loyal fan of Thai Diner, and anytime I find myself in this neck of Manhattan, I make time to swing by to get some Thai disco fries and a Thai iced tea. Recently, on a particularly chilly day, I made my way back. With the frigid temperatures starting to make me sniffle, I ordered some aromatic kuaytiew ped, or duck noodle soup, to go with my fries.

While Thai diner’s spins on disco fries, breakfast sandwiches and cheesesteaks are somewhat kitschy Thai spins on American comfort foods, dishes like the kuaytiew ped show that the roots of this place are not only chef-driven, but a true testament to Thailand.

Made with tender duck swimming alongside brown rice noodles in a broth with soy, star anise, cinnamon and purple basil, the kuaytiew ped feels like a warm hug in a bowl. It feels personal, like someone in the kitchen knew I had a stuffy nose and that my allergies were flaring up, and they said, “Here, I made you some soup.” The brown rice noodles are extra chewy, and the duck is so tender that it shredded with a spoon.

Thai Diner carries on some of the dishes from Uncle Boons, including their khao pat puu (crab fried rice) and famous coconut sundae. They offer Thai classics like khao soi, a northern Thai turmeric and chicken leg curry noodle dish (another one of my go-to comfort dishes on a cold day). They also serve fun breakfast options like their Thai tea babka French toast.

If your experience is anything like mine, it won’t matter what you order at Thai Diner; you’re in for a memorable, fragrant meal regardless. But whatever you do, make sure you start your meal off with those Thai disco fries.

Address: 186 Mott St., New York, NY, 10012

Phone: (646) 559-4140

Hours: Sunday 10 a.m.-10:30 p.m.; Monday-Wednesday 11 a.m.-10:30 p.m., Thursday and Friday 11 a.m.-11:30 p.m.; Saturday 10 a.m-11:30 p.m.

Prices: Breakfast $14-$26; snacks $13-$17; soup & sandwich $10-$21; salads $15; Thai classics $21-$29; from our woks $20-$26; house specialties $26-$29; sides $2-$9; raw bar $16-$185; desserts $5-$10

Takeout and delivery available; limited reservations (primarily walk-ins).

Have a suggestion for a great hidden dining gem in your neighborhood? Reach out to Kaitlyn with your recommendations at nomannomad.net@gmail.com.

“Beginning as early as 2025, we will begin testing more enhanced features like dynamic pricing and daypart offerings, along with AI-enabled menu changes and suggestive selling,” the fast food company’s CEO, Kirk Tanner, said Tuesday.

Surge pricing, also known as dynamic pricing, is a business strategy already used by rideshare companies, which charge more for services provided during busier times of day.

Wendy’s Co. also intends to spend $20 million on digital menu boards at all of its U.S. company-run restaurants by 2026, according to The Associated Press. The Pretzel Baconator maker plans to spend another $10 million doing so globally.

The Ohio-based company has roughly 7,000 chains and franchises worldwide.

In 2023, CNET reported that the average meal at Wendy’s cost $6.63, making the burger chain the nation’s most expensive fast food joint.

But that isn’t to say deals can’t be found within Dave Thomas’ 54-year-old restaurant family.

Wendy’s sold Junior Bacon Cheeseburgers for a penny in September to customers who purchased a second menu item. A promotion in April 2023 offered free goods to astrology-conscious app users while Mercury was in retrograde. And that same month, Wendy’s announced its popular “savory all-natural beef” chili would be sold in grocery stores.

Wendy’s has not responded to a request for comment.

With News Wire Services

The fast-food chain kicked off the U.S. debut of its latest innovation — a hybrid of crisp fried chicken and cheesy pizza — on Friday in Manhattan, with a transformation of its restaurant location at 242 E 14th St.

Recreating a classic pizza shop, the “Chizzeria” will be offering finger-licking customers a free sample of the Chizza this Friday and Saturday, between the hours of 1 and 9 p.m.

Pronounced “cheet-za”, the colossal item features two white meat, extra-crispy fried chicken fillets “topped with zesty marinara sauce, melty mozzarella cheese and crispy pepperoni.”

KFC’s chief marketing officer Nick Chavez said in a statement that the “fan-favorite mashup is finally available in the U.S. after making its way around the world.”

Chizza first launched in the Philippines in 2015 and has also popped up in other KFC locations in countries including India, South Korea, Spain, Jamaica, and Mexico.

The chicken parmesan-styled treat will become available in KFC locations across the U.S. beginning Feb. 26 for a limited time.

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A single serving of Chizza will cost $9.99 on its own, or $12.99 in a combo meal including Secret Recipe Fries and a medium drink.

It’s a common misconception that the best soups require long ingredient lists and hours of simmering. In fact, just a handful of high-flavor items can be transformed into an umami-bomb of a soup in just 45 minutes. In this recipe from our book “Cook What You Have,” we get the job done thanks to just a few high-impact Asian pantry staples. The soup has three sources of umami — mushrooms, miso and kimchi. Dried shiitake mushrooms contribute to the soup in two ways. Rehydrating them in hot water renders them soft and supple while infusing the soaking water with flavor. We slice and sauté the mushroom caps until browned, along with fresh ginger and garlic. We also mix the mushroom-infused water with store-bought chicken or vegetable broth to give it a deep, earthy note.

Meanwhile, white miso adds gentle richness and a mellow, nutty sweetness, and kimchi brings a funkier fermented flavor, sharp acidity and a gentle heat.

Be sure to scrape up any browned bits when you add the broth to the mushrooms — browning equals flavor, and you don’t want to leave any stuck to the pan. Use low-sodium broth, as miso and kimchi can be quite salty.

If you like, you can make the soup more substantial by stirring in cooked shredded chicken near the end of simmering, or keep things vegetarian. Finish with a drizzle of toasted sesame oil, and garnish with freshly sliced scallions and toasted sesame seeds.

MISO, SHIITAKE MUSHROOM AND KIMCHI SOUP

Start to finish: 45 minutes

Servings: 4 1 ounce (12 to 14 medium) dried shiitake mushrooms

2 cups boiling water

2 tablespoons grapeseed or other neutral oil

1 medium garlic clove, minced

1 tablespoon minced fresh ginger

1 quart low-sodium chicken broth OR vegetable broth

¼ cup white miso

1 cup cabbage kimchi, roughly chopped

4 scallions, thinly sliced on the diagonal

Toasted sesame oil, to serve In a small bowl, combine the mushrooms and boiling water. Cover and let stand until the mushrooms are fully hydrated, 20 to 30 minutes. Remove the mushrooms; reserve the water. Trim off and discard the mushroom stems and thinly slice the caps.

In a large saucepan over medium-high, heat the oil until shimmering. Add the mushrooms and cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Add the garlic and ginger; cook, stirring, until fragrant, 30 to 60 seconds. Add the broth, the mushroom liquid and 1 cup water. Bring to a simmer, scraping up any browned bits, then cover, reduce to medium and simmer, stirring occasionally, until the mushrooms are tender, about 30 minutes.

In a small bowl, whisk together the miso and ¼ cup of the hot broth until the miso is dissolved. Stir the miso mixture and kimchi into the broth. Return the soup to a simmer over medium-high, stirring occasionally, then remove from the heat. Serve sprinkled with the scallions and drizzled with sesame oil.

Optional garnish: Soft- or hard-cooked eggs, halved OR toasted sesame seeds OR both

National Pancake Day, celebrated on February 28, is an exciting event that brings people together to commemorate the deliciousness of pancakes. This annual occasion offers more than just an excuse to indulge in stacks of fluffy goodness. It’s a reminder of the simple joys that connect people together. Whether it’s a cherished family recipe passed down through generations or a newly discovered flavor combination, pancakes have an uncanny ability to bring people together in a shared appreciation for comfort food.

Pancake origins and traditions

Pancakes have a rich and diverse history that spans cultures and centuries. Tracing their origins back to ancient Greece and Rome, where they were served with honey, pancakes quickly became a staple in many societies. The simple recipe eventually evolved into the pancake known today. Across the world, different regions have put their unique twist on this beloved dish, from the thin crepes of France to the fluffy buttermilk pancakes of America.

Throughout history, pancakes have been closely intertwined with traditions and festivities. In medieval times, Shrove Tuesday was dedicated to using up animal ingredients like dairy and eggs before Lent, giving rise to Pancake Day in Britain. Similarly, Mardi Gras celebrations in New Orleans feature colorful parades and feasts centered around indulgent pancake varieties. The symbolism of renewal and abundance associated with pancakes has made them an enduring element of cultural rituals worldwide.

How to celebrate National Pancake Day

On National Pancake Day, start with a delicious and hearty pancake breakfast. Gather your family and friends to enjoy a variety of pancakes, such as classic buttermilk, blueberry, chocolate chip or even fun-shaped pancakes. You can also set up a DIY pancake bar with an assortment of toppings like fresh fruits, apple pancake topping, whipped cream, chocolate sauce and maple syrup. This is a perfect opportunity to bond over a scrumptious meal before starting the day’s celebrations.

You could also host a creative cooking contest among friends or family members where everyone gets the chance to showcase their unique pancake recipes. Encourage participants to come up with innovative pancake creations using various ingredients and flavors. The most imaginative and delicious entry could be crowned the winner.

Simplifying homemade pancakes

There is a wide variety of pancake mixes, from buttermilk to high protein, and even those to fit special diets like keto and gluten-free. The pancake mix market size in 2023 almost reached $550 million and is expected to grow to over $700 million over the next five years.

Simple recipes like sheet pan pancakes and microwaved pancakes in a mug have gained popularity for their convenience. These recipes simplify the pancake-making process, especially on busy mornings when time is limited.

Making sheet pan pancakes involves pouring the batter onto a large baking sheet, and then baking it in the oven until it’s golden brown. This method allows you to create multiple servings at once, perfect for feeding a family or hosting brunch with friends. You can even make it easier by using pancake mix.

On the other hand, a mug pancake offers an individual serving option that cooks quickly and efficiently. By mixing together simple ingredients in a mug and popping it into the microwave, you can enjoy fluffy pancakes without needing to stand over a hot stove.

Both of these methods eliminate the need for flipping individual pancakes on a griddle or skillet, making them ideal for those who want to enjoy delicious pancakes without spending too much time preparing them.

Community events

Many restaurants and organizations host fundraising events where they offer free or discounted pancakes in exchange for donations towards charitable causes. By participating in these fundraisers, you not only get to indulge in tasty pancakes but also contribute to helping those in need within your community. Since 2006, the IHOP National Pancake Day fundraiser has brought in almost $30 million for various children’s hospitals.

For those looking for a more active way to celebrate, participating in a pancake-themed 5k run or walk is an exciting option. Some events even feature pancake-flipping contests or cooking demonstrations, adding an extra layer of fun and entertainment for all ages.

This day provides an excellent opportunity for socializing with neighbors, supporting local businesses and bonding over the shared love of fluffy stacks of deliciousness. Whether you prefer traditional buttermilk pancakes or enjoy experimenting with unique toppings like fruit compotes or flavored syrups, National Pancake Day offers a chance for everyone in the community to join in on the joyous festivities.

Founded in 2015 by wife-and-hubby duo Daniel Mekelburg and Alicia Guevara, the restaurant started as a simple sandwich shop with four or five menu items. Now, with two locations, in Clinton Hill and Williamsburg, they’re serving up a mix of American comfort food with Sicilian, Jewish and Hispanic influence, as a nod to the couples’ collective heritage. The space is shared with Guevara’s, a vegan coffee shop that also sells plants.

In true hidden-gem fashion, it’s quite easy to miss the entrance to Mekelburg’s. Despite the address being on Kent Ave, you have to turn onto S. Third St. to get inside. Once you find it, head toward the back to find a comfortable, cushiony eatery with diner vibes.

I wanted to try a variety of dishes, so I didn’t hold back on ordering. As I waited for my slightly unhinged quantity of food to come out, I started with a maracuya, or passionfruit, margarita. Shortly after my marg arrived, plates of wings began to fill the table. Mekelburg’s wings are breaded and come in either BBQ, Buffalo, Nashville hot, or ginger scallion varieties. The standout flavor was the ginger scallion. The presence of lemongrass is evident, and that extra green zhuzh makes the bite complete.

Flavor aside, what’s perhaps most impressive about these wings is the price. An order of four costs $12 or you can get eight for $20 — and these bad boys are far from measly. During their happy hour, which runs weekdays from 3 p.m. to 7 p.m. and all night on Tuesdays, wings are only a buck apiece. The only prerequisite is you must purchase a drink, but if the rest of their cocktails are as easy to throw back as their delicious maracuya margs, it’s an easy sell. You can also opt for an agua fresca if you want to stay alcohol-free.

After my wings, it was time to try what first put Mekelburg’s on the map: their sandwiches. I ordered the Nashville hot chicken (a best seller), the “Big Mek” (a dry-aged beef burger), a chicken parm sandwich, a porchetta sandwich, and a double butter burger (their smash burger, which is the best bang for your buck at $10). All of their burgers are made with a special Pat LaFrieda blend made especially for Mekelburg’s.

I started with the hot chicken after hearing it’s a top seller. While I did get that initial spice, I was then hit with a subtle sweetness that almost caramelized around the sizzling hot fried chicken, giving it an extra crunch. The chicken was incredibly tender and juicy, which is likely due to the three-day saltwater and buttermilk brining process. It’s then fried to a golden brown, topped with their own spice blend, and covered in hot honey.

When the porchetta sandwich came out, it was a real “Oooh, ahhh,” moment for the table. Its abundant pork, stuffed between crusty semolina bread with pops of green from the broccoli rabe makes this sandwich a 10 out of 10 in the looks department. Tastewise, the rating is equally high.

The meat, like the chicken in the Nashville hot, is given several days of love, with a four-day process before it makes it to the plate. First, a center cut pork loin gets rubbed with a blend of herbs and spices. It’s then wrapped with skin-on pork belly and goes into the oven to slow roast. During this process, the pork skin puffs up, giving it a crisp texture. Finally, the porchetta is sliced tissue-paper thin and piled high on a semolina roll from Bakery Boys out of Corona, Queens. The result is a textural, flavor-packed dream of a sandwich. The crunch from bits of pork skin resembles, both texturally and taste-wise, a salty kettle-fried potato chip.

The chicken parm and burgers didn’t miss, either. I particularly appreciated the extra stringy cheese on the chicken parm hero, and the funk of the dry-aged beef on the “Big Mek.” But I needed to save room for another Mekelburg’s staple: their babka.

The menu offers three babka desserts: “Tirameksu,” babka bread pudding, and babka poppers. I simply had to go for the Tirameksu, where the babka is soaked in espresso and whiskey. The portion is big enough to feed a family of four, but even after sampling five sandwiches it was hard to stop eating. (Word of advice: if you visit during happy hour, go for the babka poppers instead, which are only $1 each.)

Address: 319 Kent Ave., Brooklyn, N.Y. 11249 and 293 Grand Ave, Brooklyn, NY 11238

Phone: (929) 457-6676

Hours: Takeout window open daily 8 a.m.-3 p.m.; dinner service Sunday, Tuesday, Wednesday, and Thursday 5 p.m.-10 p.m., Friday and Saturday 5 p.m.-11 p.m.; closed Monday nights

Prices: Breakfast $12-$16, Soup $12-$16, Big Salads $20-$22, Sandwiches $10-$24, Shareables $7-$25, Wings $12-$20, Babka $12-$16

Takeout and delivery available; reservations accepted

Have a suggestion for a great hidden dining gem in your neighborhood? Reach out to Kaitlyn with your recommendations at nomannomad.net@gmail.com.

For added flavor, add some sliced or chopped, cooked Italian sausage; use mild or spicy to suit your taste.

Orzo and Zucchini Soup

Yield: 5 to 6 servings

INGREDIENTS

3 tablespoons butter

2 tablespoons all-purpose flour

6 cups canned (48-ounce package) or homemade chicken broth, plus more as needed

Generous 1/2 cup dried orzo pasta

3 medium-small zucchini, washed, trimmed, shredded

Freshly ground black pepper

2 large garlic cloves

1 cup packed basil leaves

3 tablespoons grated Parmesan cheese

Salt if needed

Frank’s Red Hot Original, to taste

DIRECTIONS

1. In a large pot or Dutch oven, melt butter over medium heat. Add flour and stir for 2 minutes to cook flour (do NOT brown).

2. Remove from heat and whisk in 6 cups of broth. Return to heat and bring to boil; reduce heat and simmer for 15 minutes, stirring occasionally. Add orzo and simmer for 5 minutes.

3. Add zucchini and simmer until zucchini is tender, about 3 minutes. Meanwhile, with the motor of a food processor (fitted with the steel blade) running, drop garlic through the feedtube to mince it. Add basil and Parmesan cheese. Process until finely minced. Whisk basil mixture into soup. If soup is too thick, add a little more broth,

4. Add salt to taste. Add 4 to 5 drops of Frank’s Red Hot Original. Stir to combine and taste; add more if needed (I usually add more). I like to add Frank’s Red Hot Original because it adds acidity as well as subtle hot spiciness. If making the soup in advance and reheating, the orzo will expand and you will need to add more broth

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com