SPELL BON APPETIT RECIPES

Steps:

• Heat oil in a large skillet over high. Cook beef, breaking up with a spoon, until browned on all sides but not completely cooked through, 6–8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.
• Reduce heat to medium and cook onion, bell pepper, and garlic, stirring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Add chili powder, paprika, onion powder, and red pepper and cook, stirring, until fragrant, about 1 minute. Add stock, tomato purée, ketchup, Worcestershire, mustard, molasses, and beef along with any accumulated juices to pan. Bring to a simmer and cook, stirring and scraping up any brown bits, until mixture is thick and saucy (like a ragú or Bolognese), 12–15 minutes; season with salt and pepper.
• Spoon beef mixture onto rolls. Serve with chips and pickle spears alongside.
• Do Ahead: Meat mixture can be made 3 days ahead. Cover and chill. Reheat before assembling.

Steps:

• Pour rosé into a 13x9" pan and freeze until almost solid (it won't completely solidify due to the alcohol), at least 6 hours.
• Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.
• Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.
• Blend again until frosé is slushy. Divide among glasses.
• Do Ahead: Rosé can be frozen 1 week ahead.