Chef Kwame Onwuachi is bringing his bold flavors and creative approach to cooking into home kitchens with his new cookbook, "All Hours: Crazy Good Food for Whatever, Whenever."
The James Beard Award-winning chef joined "Good Morning America" on Tuesday to share recipes from the new book, including his Tatiana hot pockets, butter chicken quesadilla and sweet onion flatbread with black bean hummus.
Check out the recipes below to recreate them at home.
Makes 4
Ingredients
For the hot pocket dough:
2 1/2 cups all-purpose flour, plus more for kneading and rolling
1 tablespoon kosher salt
2 sticks unsalted butter, frozen and cut into cubes
1 cup ice water
For the marinara sauce:
1/4 cup olive oil
1 small yellow onion, finely chopped
4 garlic cloves, thinly sliced
2 sprigs fresh basil
Two 24-ounce cans of whole, peeled tomatoes
Kosher salt, to taste
2 teaspoons House Spice (recipe follows)
To assemble:
1 large egg
1 1/2 cups low-moisture mozzarella, shredded
1 1/2 cups provolone, shredded
1 cup Marinara Sauce (see above)
3 ounces pepperoni, sliced (approximately 16 slices)
1/2 tablespoon dried oregano
1/2 tablespoon garlic powder
1/2 tablespoon dried parsley
Note: Save leftover Marinara Sauce and freeze for up to 6 months.
Directions
For the hot pocket dough: Prepare the dough by adding the flour and salt to the bowl of a stand mixer with paddle attachment. Mix to combine for about 1 minute on low speed. Add the frozen butter to the dry ingredients and mix for 1 minute until the dough has a sandy texture.
Slowly stream in the ice water and mix until just combined. Switch to medium-low speed and knead for 5 minutes, adding in more flour by the tablespoon until the dough doesn't stick to the sides of the bowl. Do not exceed more than 1 additional cup of flour.
Turn the dough out onto a lightly floured work surface and form into a block. Wrap tightly in plastic wrap and rest for a minimum of 1 hour or overnight in the refrigerator.
For the marinara sauce: Heat the olive oil in a medium heavy-bottomed pot over medium heat. Once shimmering, add the onion, stirring occasionally, and cook until very soft, 8 to 10 minutes. Add the garlic and cook, stirring occasionally, until softened, about 5 minutes. Stir in the basil.
Add the tomatoes, crushing them with your hands as you go. Season with salt and House Spice and bring to a simmer. Reduce the heat to medium-low, simmer gently, and stir occasionally, until the sauce is thick, about 1 hour. Adjust seasoning as needed again and let cool.
To assemble: Make an egg wash by whisking together the egg with 2 tablespoons of water in a small bowl. Set aside.
Combine the mozzarella and provolone in a small bowl and set aside.
Remove the dough from the refrigerator. On a lightly floured surface, roll it out to a 20-by-12-inch rectangle about 1/4 inch thick.
Using a sharp knife, cut the dough into 8 rectangles of 3 1/2 by 6 inches. Place about 3 tablespoons of Marinara Sauce, 3/4 cup of the combined cheeses, and 4 slices of pepperoni into the middle of 4 of the rectangles of dough. Quickly layer on top the other 4 rectangles, making an envelope. Using the tines of a fork, crimp the edges shut, making sure the dough is sealed. Place the pockets onto a sheet tray lined with parchment paper and refrigerate for 30 minutes.
While the hot pockets are in the refrigerator, preheat the oven to 400 F.
Brush the hot pockets with the egg wash and garnish with the dry herbs. Bake in the oven for 35 to 40 minutes or until golden crispy.
Serve immediately or freeze for up to 3 months.
House Spice
Makes 3 cups
Ingredients
1/2 cup kosher salt
3/4 cup freshly ground black pepper
1/2 cup granulated garlic (or garlic powder)
1/4 cup granulated onion (or onion powder)
5 tablespoons cayenne pepper
5 tablespoons Hungarian paprika
Directions
Combine all the ingredients in a large bowl and whisk well to combine.
House Spice keeps in an airtight container in a cool dark place for up to 6 months.
Serves 4-6
Ingredients
For the black bean hummus:
1 1/3 cups dry black beans
2 1/2 cups dry chickpeas
1/2 cup tahini
12 garlic cloves, peeled
1/2 cup extra-virgin olive oil
3/4 cup lemon juice, freshly squeezed plus more to finish
3 teaspoons kosher salt
To assemble:
2 tablespoons extra-virgin olive oil
1 red onion, sliced thinly
1/2 red bell pepper, sliced thinly
4 store-bought flatbreads
4 tablespoons mango chutney
1 bunch fresh cilantro, roughly chopped
1 teaspoon Peppa Sauce (recipe follows)
Juice of 2 limes
1 teaspoon GGP (recipe follows)
1/4 teaspoon kosher salt
1 teaspoon granulated white sugar
Directions
For the black bean hummus: In separate bowls, submerge the black beans and chickpeas in water and soak overnight.
Drain and rinse the soaked beans and chickpeas, then transfer them to two medium pots. Add enough water to cover each by 5 inches. Bring to a boil over medium-high heat, then reduce to medium and allow to cook at a strong simmer until soft, about 60 to 90 minutes.
Strain both the beans and chickpeas, reserving the liquid from the black beans.
Add the black beans, chickpeas, tahini, and garlic to a food processor and blend to a smooth, thick paste, working in batches if necessary. Use the reserved liquid from the black beans to help blend and achieve the desired color and texture (the blended beans should look a light purplish gray). Pass through a fine-mesh strainer while still hot.
Return to the food processor, add the olive oil, fresh lemon juice, and salt, and process for an additional minute.
To assemble: Preheat the oven to 350 F.
In a medium saute pan over medium heat, add 1/2 tablespoon olive oil and quickly saute the onion and pepper for 3 minutes or until slightly softened. Remove from the pan and set aside.
Take each flatbread and evenly spread with the hummus, onion, bell pepper, and mango chutney, leaving 1/2 inch of each side clear. Place the flatbreads on a baking sheet (or two) and place in the oven, allowing to cook for 10 to 12 minutes.
Meanwhile, make the topping for the flatbread. Combine the cilantro, Peppa Sauce, lime juice, the remaining 1 1/2 tablespoons olive oil, GGP, salt, and sugar in a small bowl. Mix and set aside.
Remove the flatbreads from the oven and drizzle cilantro Peppa Sauce mixture over them.
GGP (Ginger Garlic Puree)
Makes 2 cups
Ingredients
2 large knobs ginger, peeled and roughly chopped
1 1/2 cups garlic cloves, about 5 heads, peeled
3/4 cup neutral oil
Directions
Combine all the ingredients in a high-powered blender or food processor and process until smooth.
GGP will keep in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 1 month.
Peppa Sauce
1 quart
Ingredients
25 red Scotch bonnet peppers, or 25 habaneros, stemmed and roughly chopped
2 cups Spice Pickling Liquid (recipe follows)
5 whole garlic cloves, peeled
Directions
Combine all the ingredients in a food processor. Process until smooth, then transfer to a jar. Place a sheet of wax paper on top and then screw on the lid. (The paper prevents the vinegar from reacting with the lid.) Let sit in a cool, dark place for a day, then move the jar to the refrigerator.
Peppa Sauce will keep in an airtight container in the refrigerator for at least 6 months.
Spice Pickling Liquid
Makes 3 cups
Ingredients
1 3/4 cups white wine vinegar
1/4 cup granulated white sugar
3 tablespoons + 1 teaspoon kosher salt
12 sprigs fresh thyme
4 teaspoons coriander seeds
1/2 habanero pepper, stemmed and roughly chopped
2 long, thin slices ginger
Directions
Place all the ingredients into a medium pot along with 1 1/4 cups water and bring to a boil over high heat. As soon as the mixture comes to a boil, remove it from the heat. Let cool completely, then strain through a fine-mesh sieve and transfer to a clean jar with a tight-fitting lid.
Spice Pickling Liquid will keep in an airtight container in the refrigerator for up to 6 months.
Ingredients
For the butter chicken:
2 teaspoons kosher salt
1 cup Greek yogurt
1 1/2 tablespoons GGP (recipe follows)
3 tablespoons Caribbean Curry Powder (recipe follows), or store-bought, divided
1/8 teaspoon turmeric
1 teaspoon garam masala
1/4 teaspoon ground cumin
Juice of 1/2 lemon, freshly squeezed
1 pound skinless, boneless chicken breast, cut into large cubes
For the butter chicken sauce:
1/4 cup (approximately 20) cashews
1 1/2 tablespoons ghee
1/2 large yellow onion, small-diced
1 cinnamon stick
1 whole clove
1 tablespoon GGP (recipe follows)
1 serrano pepper, sliced thinly
1 1/2 teaspoons garam masala
1/2 teaspoon Kashmiri powder
1/2 tablespoon Caribbean Curry Powder (recipe follows) or store-bought
1/2 teaspoon House Spice (recipe follows)
1/2 teaspoon ground cumin
1 tomato, blended to pulp
1/2 cup heavy cream
Kosher salt, to taste
To assemble:
1 tablespoon + 2 teaspoons ghee
4 naan, store-bought
1 1/3 cups Mexican cheese blend, divided
Fresh cilantro, to garnish
Directions
For the butter chicken: In a small bowl, mix together the salt, yogurt, GGP, curry powder, turmeric, garam masala, cumin, and lemon juice. Place the chicken in a nonreactive container. Coat the chicken in the marinade, cover, and refrigerate overnight.
For the butter chicken sauce: When ready to make the butter chicken, place the cashews in a bowl of boiling water and let sit for 30 minutes to soften.
Meanwhile, heat the ghee over medium heat in a small saute pan. Once it's melted, add the onion, the cinnamon stick, and clove, and sweat over medium-low heat until the onion begins to soften and the spices become aromatic, approximately 5 to 7 minutes.
Add the GGP, serrano pepper, and all the rest of the spices and saute for 2 minutes, then add the tomato pulp and drained cashews, and stir to combine. Turn the heat to low and let simmer for 20 minutes. Add the heavy cream and allow to simmer for an additional 10 minutes.
Remove the cinnamon stick. Place the sauce in a blender and blend on high until smooth, adding a tablespoon of water or stock if needed to reach a proper consistency, approximately 2 to 3 minutes. Salt to taste.
If made ahead, rewarm the sauce before using.
To assemble: Heat 1 tablespoon ghee in a medium saute pan over medium-high heat. Remove the chicken from the marinade and place in the pan to sear, about 3 to 5 minutes per side, until the internal temperature reaches 165 F.
Reduce the heat to medium and add 1/2 cup of the butter chicken sauce to the pan and stir to coat.
In another saute pan, add 2 teaspoons ghee over medium-high heat. Once shimmering, add a naan to the pan. Then sprinkle a layer of cheese and top that with half of the butter chicken. Add another layer of cheese and then cover with a second piece of naan. Lower the temperature to medium-low and cook for 5 minutes. Using a spatula, carefully flip and cook for an additional 5 minutes. Repeat to make the second quesadilla. Serve immediately topped with fresh cilantro, keeping 1/2 cup of butter sauce to dip on the side.
GGP (Ginger Garlic Puree)
Prepare as directed above.
Caribbean Curry Powder
Makes 2 cups
Ingredients
1 1/4 cups coriander seeds
5 tablespoons cumin seeds
5 tablespoons anise seeds
1/4 cup allspice berries
1 tablespoon yellow mustard seeds
1 tablespoon fenugreek seeds
3/4 cup turmeric
Directions
In a medium skillet set over medium heat, lightly toast the spices, except the turmeric, stirring or swirling the pan frequently so they toast evenly, until very fragrant, 2 to 3 minutes.
Let cool slightly, then transfer to a spice grinder or high- powered blender. Process until finely ground, then stir in the turmeric.
Caribbean Curry Powder keeps, in an airtight container in a cool dark place, for up to 6 months.
House Spice
Prepare as directed above.
Serves 15 (2 brownies per person)
Ingredients
For the powdered donut mousse:
3-4 teaspoons gelatin power, or 3-4 silver gelatin sheets
24 Entenmann's Powdered Mini Donuts (Pop'ettes) (12-ounce package)
2 3/4 cups whole milk
8 large egg yolks, room temperature
1 cup packed powdered sugar
1 tablespoon vanilla bean paste
1/2 teaspoon ground nutmeg
3 1/3 cups heavy cream
1 quart Whipped Cream (recipe follows)
For the chocolate ganache:
1 cup semi-sweet chocolate chips
2 teaspoons light corn syrup
1/2 cup heavy cream
For the brownies:
1 cup unsalted butter
1 3/4 cup granulated white sugar
2 teaspoons vanilla bean paste
3 large eggs
1 cup cocoa powder
1/2 cup + 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1 teaspoon kosher salt
Rainbow chips (approximately 1/2 cup, or enough to sprinkle generously)
Directions
To bloom the gelatin:
If using gelatin powder: Pour 1 tablespoon of cold water into a small bowl. Sprinkle 3-4 teaspoons of gelatin powder over the water. Let it sit for 5 to 10 minutes until it thickens and blooms.
If using gelatin sheets: Place 3-4 sheets of gelatin into a bowl of cold water. Let them sit for 5 to 10 minutes until soft. Squeeze out any extra water before using.
For the powdered donut mousse: Combine the donuts and milk in a large bowl, breaking up the donuts to help them soak through. Set aside. In another bowl, whisk the egg yolks, powdered sugar, vanilla bean paste, and nutmeg until well mixed. Place the heavy cream in a pot over medium heat and bring to a simmer, about 8 to 10 minutes. While the cream heats, continue stirring the egg mixture to keep it aerated.
Once the cream is heated, slowly whisk about 1/2 cup of it into the egg mixture to temper it. Gradually add the remaining cream, whisking constantly. Remove from the heat. Whisk the gelatin into the hot custard until fully dissolved. Return the custard to low heat and cook, stirring continuously, until it reaches 176 F and thickens slightly, about 1 to 2 minutes.
Immediately pass the custard through a fine-mesh strainer into the donut-milk mixture. Let the mixture cool slightly, about 10 minutes, before blending. If using an immersion blender, blend the custard directly in the bowl with the donut-milk mixture until smooth. If using a standard blender, work in batches. Remove the center insert from the lid, cover the hole with a kitchen towel to allow steam to escape, and blend until fully smooth and uniform. Strain once more through a fine-mesh strainer and set aside.
Combine the donut mixture and the whipped cream in a nonreactive bowl. Stir gently to incorporate, then smooth the top with a rubber spatula, and cover with plastic wrap, pressing it close to the surface to limit air contact. Place in the freezer overnight.
For the chocolate ganache: The next day, when ready to serve, place the chocolate chips and corn syrup in a heatproof bowl. In a small saucepan, bring the heavy cream to a boil over medium heat. As soon as it boils, pour the hot cream over the chocolate and corn syrup. Let it sit for 3 minutes, then stir until the mixture is smooth and glossy. Set aside at room temperature.
For the brownies: Preheat the oven to 325 F. Grease a quarter-sheet tray and line with parchment paper.
Using a stand mixer with the paddle attachment, or using an electric mixer, cream the butter and sugar together until fluffy, about 3 minutes. Scrape down the sides, add the vanilla bean paste, and incorporate one egg at a time, mixing well between each addition.
In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt, then whisk to combine. Gradually add the dry ingredients to the butter mixture in 2 stages, mixing only until combined.
Spread the batter evenly in the prepared sheet tray. Bake for 15 minutes, rotate the pan, and bake for an additional 15 minutes. Remove and let the brownies cool slightly while you warm the ganache slightly in a saucepan over low heat until it is pourable. Pour over the brownies, spread smooth using a rubber spatula, then place in the refrigerator and allow to cool for between 30 minutes and 1 hour.
Once set, remove the brownies from the refrigerator and cut into 1 1/2-by-2 1/2-inch rectangles.
To serve, preheat the oven to 300 F. Place the brownies on a parchment-lined sheet tray and warm in the oven for about 3 minutes, or until just heated through. Serve immediately with a scoop of Powdered Donut Mousse and a generous sprinkle of rainbow chips.
Whipped Cream
Ingredients
2 cups heavy cream
1 tablespoon vanilla bean paste
1/2 cup powdered sugar
Directions
Put all the ingredients into the bowl of a stand mixer with a whisk attachment and whip on medium speed until stiff peaks form, approximately 3 to 5 minutes.
From "All Hours" © 2026 by Kwame Onwuachi. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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