Replace Ritz with Jalapeño-Cheddar Cheez-Its

This hands-off path to pulled chicken results in a juicy, saucy tangle of meat for a crowd. The combination of boneless chicken thighs and breasts creates a mix of feathery and hearty shreds, while cooking the meat slowly in barbecue sauce ensures it won’t dry out. To emulate some of the smoke and savoriness created by cooking meat over smoldering coals, chipotle chiles in adobo, Worcestershire sauce and onion powder are also added. Serve the pulled chicken between buns with pickles and slaw, or make a barbecue chicken pizza; leftovers keep well for a few days in the fridge.

Burnt Basque cheesecake is the antithesis of American-style or New York cheesecakes. It wants to cook at a high temperature without the protection of a water bath. It wants to get browned and crack, to soufflé high and then deflate.