Zach Searcy

For the buttermilk cornbread: • plain yellow cornmeal • all-purpose flour • sugar • baking powder • kosher salt • eggs, lightly beaten • unsalted butter, melted • whole buttermilk • For the cornbread dressing: • bag herb-seasoned stuffing, preferably Pepperidge Farm* • unsalted butter, divided •

all-purpose flour • milk • salt • eggs • Ground Cinnamon • Vanilla Extract • White Sugar • Bread

ground beef • Italian seasoned bread crumbs • chopped fresh parsley • garlic, minced • medium yellow onion, chopped • eggs, beaten • can Grape Jelly • jars of BBQ Sauce • Parmesan Cheese

-ounce bag frozen shredded hash brown potatoes, thawed • Butter, melted (1/2 cup) • large eggs • shredded cheddar cheese • salt • ground cumin • dried thyme • garlic powder

vegetable oil • medium onion, medium dice • medium red bell pepper, medium dice • medium garlic cloves, finely chopped • chili powder • ground cumin • lean ground beef • kosher salt, plus more as needed • can diced tomatoes • can tomato sauce • coarsely chopped pickled jalapeños or green chiles, drained

Haas avocados, halved, seeded and peeled • lime, juiced • kosher salt • ground cumin • cayenne • medium onion, diced • jalapeno pepper, seeded and minced • Roma tomato, seeded and diced • chopped cilantro • garlic, minced

Chicken Wings • Olive Oil • Finely Grated Lemon Zest • Black Pepper • Course Sea Salt