12 oz (340 g) cranberries 1 cup (200 g) granulated sugar 1 cup (240 ml) water
1. Bring water and sugar to a boil, stirring to dissolve. 2. Add cranberries; simmer until most have popped and the sauce thickens, 10–12 minutes. Cool; it will set further as it chills.
2 cups (300 g) elderberries, destemmed 4 cups (950 ml) water 2 cups (400 g) granulated sugar 2 tbsp (30 ml) lemon juice, optional
1. Simmer elderberries with water 20 minutes, mashing to release juices; strain through fine mesh or cheesecloth. 2. Return liquid to the pot, add sugar (and lemon juice if using), and simmer 10–15 minutes until slightly thickened. Cool and refrigerate.
1 cup (190 g) Texmati rice, rinsed and drained 2 medium tomatoes, blended or finely grated (about 1 cup / 240 ml puree) 1 / 2 white onion, finely chopped 1 poblano pepper, diced 1 3 / 4 cups (415 ml) vegetable stock (up to 2 cups / 480 ml if needed) 2 tbsp (30 ml) neutral oil 1 / 2 tsp salt, to taste
1. Heat oil in a saucepan over medium. Add rice and toast, stirring, until lightly golden, 3–4 minutes. Add onion and poblano; cook until softened, 2–3 minutes. 2. Stir in tomato puree and salt; cook 1–2 minutes. Add vegetable stock, bring to a simmer, cover, and cook on low until liquid is absorbed and rice is tender, 15–18 minutes. Rest 5 minutes, fluff, and serve.
1 1 / 2 cups (340 g) dried pinto beans (or 2 cans pinto beans, drained and rinsed) 1 / 2 white onion, chunked 1 / 2 poblano pepper, chunked 4–5 cups (960–1200 ml) vegetable stock (or enough to cover by 2 inches) 1 tsp salt, to taste 1 tbsp (15 ml) neutral oil (optional)
1. If using dried beans: Rinse and optionally soak 6–8 hours. Combine beans, onion, poblano, and stock in a pot; bring to a simmer. Cook gently until tender, 60–90 minutes (less if soaked), adding hot stock as needed. If using canned: Simmer beans with onion, poblano, and 1–2 cups stock for 20–25 minutes. 2. Season with salt. Lightly mash some beans to thicken, drizzle with a little oil if desired, and serve or hold warm.
4 large Tex-Mex flour tortillas 2 cups (480 ml) Arroz Rojo, warm 2 cups (480 ml) Frijoles de la Olla, warm 1 tomato, diced 1 / 4 white onion, finely diced 1 / 2 poblano pepper, finely diced 1 tbsp (15 ml) neutral oil Salt, to taste
1. In a skillet, heat oil over medium. Sauté poblano and onion 3 minutes; add diced tomato and a pinch of salt; cook until just softened, 2–3 minutes. 2. Warm tortillas. Fill each with rice and beans, spoon over the tomato-poblano mixture, fold sides in, and roll tightly. Toast seam-side down in a dry skillet 1–2 minutes for a soft-crisp finish.
6 cups (1.4 L) vegetable stock 1 / 2 cup (90 g) Texmati rice, rinsed 1 1 / 2 cups (255 g) cooked pinto beans 1 white onion, thinly sliced 1 poblano pepper, thinly sliced 1 tbsp (15 ml) neutral oil 2 Tex Mex flour tortillas, cut into thin strips Salt, to taste
1. In a pot, heat oil over medium. Sauté onion and poblano until tender, 5 minutes. Add tomatoes; cook 2 minutes. Pour in stock; bring to a boil. Add rice, reduce to a simmer, and cook until rice is tender, 12–15 minutes. Stir in beans and season with salt. 2. While soup simmers, toast tortilla strips in a dry skillet until crisp. Ladle soup into bowls and top with tortilla strips.
1 whole pheasant, patted dry 4 slices streaky bacon (for barding) or 2 tbsp (30 ml) softened butter Salt and black pepper to taste 1 onion, halved 1 carrot, roughly chopped 1 celery stalk, roughly chopped 3 sprigs thyme 1 bay leaf 1 / 2 cup (120 ml) dry white wine or cider 1 cup (240 ml) chicken or game stock 1 tsp (5 ml) flour (optional, for gravy) Bread Sauce: 1 1 / 2 cups (360 ml) milk 1 small onion studded with 4 cloves 1 bay leaf Pinch nutmeg 1 cup (90 g) fresh breadcrumbs 2 tbsp (30 g) butter Salt and pepper to taste
1. Heat oven to 425°F/220°C. Season pheasant inside and out with salt and pepper; tuck thyme and bay into cavity. 2. B ard with bacon or rub with butter; set on onions, carrot, and celery in a roasting pan. 3. Roast 15 minutes, then reduce heat to 375°F/190°C and roast 20–30 minutes more, until the thickest part of the thigh reaches 165°F/74°C. 4. Transfer pheasant to a warm plate, tent with foil, and rest 15 minutes. 5. While roasting, make bread sauce: gently heat milk with clove-studded onion and bay for 10 minutes; discard aromatics, whisk in breadcrumbs and butter, season with salt, pepper, and a pinch of nutmeg. Keep warm. 6. For gravy: pour off excess fat, place pan over medium heat, deglaze with wine, scraping browned bits. Add stock; simmer 5 minutes. 7. Whisk in a little flour if desired; simmer to thicken. Adjust seasoning. 8. Carve pheasant and serve with bread sauce and pan gravy.
1 whole pheasant Salt and black pepper to taste 2 tbsp (30 ml) butter 2 shallots, sliced 2 firm apples, cored and thickly sliced 1 / 4 cup (60 ml) Calvados or brandy 1 cup (240 ml) dry hard cider 1 / 2 cup (120 ml) chicken or game stock 2–3 thyme sprigs 1 bay leaf 1 / 2 cup (120 ml) heavy cream 1 tsp (5 ml) Dijon mustard (optional) Chopped parsley to finish
1. Season pheasant well. In a heavy pot, melt butter over medium-high; brown pheasant on all sides, 6–8 minutes. Set aside. 2. Lower heat; add shallots and cook 2 minutes. Add apple slices; cook until lightly golden. 3. Return pheasant; add Calvados and carefully flame or simmer 30 seconds to reduce. 4. Add cider, stock, thyme, and bay. Bring to a simmer, cover, and cook gently 30–40 minutes, until thigh reads 165°F/74°C. 5. Remove pheasant to rest, tented, 10 minutes. 6. Reduce braising liquid by a third; stir in cream (and Dijon if using). Simmer until slightly thickened; season to taste. 7. Carve pheasant; return slices to sauce or plate and spoon sauce and apples over. Finish with parsley.
1 whole pheasant, jointed or trussed Salt and black pepper to taste 2 tbsp (30 ml) olive oil 1 onion, sliced 2 cloves garlic, sliced 1 carrot, diced 1 cup (100 g) mushrooms, sliced 1 / 2 cup (120 ml) dry red wine 1 can (14 oz / 400 g) crushed tomatoes 1 / 2 cup (120 ml) chicken stock 1 sprig rosemary 2 sprigs thyme 1 tbsp (15 ml) capers and/or a handful of black olives (optional) Fresh parsley, chopped to taste
1. Season pheasant. Heat oil in a wide pot; brown pheasant on all sides. Remove and set aside. 2. Sauté onion, garlic, carrot, and mushrooms with a pinch of salt until softened, 5–7 minutes. 3. Add wine; simmer 2 minutes to reduce slightly. 4. Stir in tomatoes, stock, rosemary, thyme, and capers/olives if using. Return pheasant. 5. Bring to a gentle simmer, cover, and cook 35–50 minutes, until the thigh reaches 165°F/74°C and the meat is tender. 6. Uncover and simmer a few minutes to thicken if needed; adjust seasoning. 7. Garnish with parsley and serve with polenta or crusty bread.
1 whole pheasant Salt and black pepper to taste 1 / 2 cup (75 g) pitted prunes 1 / 4 cup (60 ml) Armagnac or brandy 3 oz / 85 g lardons or diced bacon 1 tbsp (15 g) butter 1 onion, sliced 1 carrot, sliced 2 cloves garlic, crushed 1 cup (240 ml) chicken or game stock 1 bay leaf and a few thyme sprigs Parsley to finish
1. Soak prunes in Armagnac 20–30 minutes. 2. Season pheasant. In a Dutch oven, cook lardons until crisp; remove and reserve, leaving fat. 3. Add butter; brown pheasant well on all sides. Remove. 4. Sauté onion, carrot, and garlic until lightly golden. 5. Return pheasant; add Armagnac from prunes and carefully flame or simmer 1 minute. 6. Add stock, bay, thyme, and prunes; bring to a simmer, cover, and cook 35–45 minutes until the thigh reads 165°F/74°C. 7. Stir lardons back in; simmer uncovered a few minutes to concentrate. Adjust seasoning. 8. Carve and serve with the prune-laden sauce; garnish with parsley.
1 whole pheasant Salt and black pepper to taste 1 tbsp (15 ml) neutral oil or goose fat 1 lb (450 g) sauerkraut, drained and rinsed 1 onion, sliced 1 apple, sliced 4 juniper berries, lightly crushed 1 bay leaf 2 sprigs thyme 1 / 2 cup (120 ml) Riesling or other dry white wine 1 / 2 cup (120 ml) chicken stock 4 oz / 115 g bacon or smoked slab, in chunks Small boiled potatoes, to serve (optional) Wholegrain mustard, to serve
1. Heat oven to 350°F/175°C. Season pheasant. 2. In a Dutch oven, brown bacon; remove and reserve. Add oil/fat if needed; brown pheasant on all sides. Remove. 3. Add onion and apple; cook until softened. Stir in sauerkraut, juniper, bay, thyme, bacon, wine, and stock; bring to a simmer. 4. Nest pheasant on top; cover and transfer to oven. Cook 45–60 minutes, until the thigh reaches 165°F/74°C. 5. Uncover for the last 10 minutes to lightly brown the skin. 6. Rest pheasant 10 minutes, carve, and serve over the sauerkraut with mustard and potatoes.
4 grouper fillets (about 6 oz / 170 g each, 1-inch thick) Kosher salt and freshly ground black pepper to taste 1 / 2 cup (60 g) all-purpose flour (for dredging) 2 tbsp (30 ml) neutral oil (such as grapeseed or canola) 6 tbsp (85 g) unsalted butter, divided 1 large lemon (zest optional, plus 2–3 tbsp / 30–45 ml juice) 2 tbsp (8 g) finely chopped fresh parsley Lemon wedges, for serving
1. Pat the grouper dry. Season both sides with salt and pepper. Place flour on a plate and lightly dredge the fillets, shaking off excess. 2. Heat a large skillet over medium-high heat. Add the oil and 2 tablespoons butter. When hot and foaming, add the fillets. Cook 3–4 minutes per side, until golden and just opaque in the center (internal temp about 135°F). Transfer to a warm plate. 3. Wipe out any burned bits from the pan. Add the remaining 4 tablespoons butter over medium heat; cook, swirling, until the butter turns deep golden and smells nutty, 2–3 minutes. 4. Remove from heat; stir in lemon juice (and zest, if using) and parsley. Season to taste with salt and pepper. 5. Spoon the lemon-parsley brown butter over the grouper. Serve immediately with lemon wedges.
2 large fennel bulbs, fronds reserved, thinly shaved 3 oranges (navel or blood), segmented, juices reserved 1 / 4 small red onion, very thinly sliced (optional) 1 / 2 cup (120 ml) oil-cured black olives, pitted and halved 3 tbsp (45 ml) extra-virgin olive oil 1 tbsp (15 ml) fresh lemon juice 1 tsp (5 ml) white wine vinegar (optional) Sea salt to taste Freshly ground black pepper to taste 2 tbsp (8 g) chopped fennel fronds or fresh mint
1. Trim fennel, reserving fronds. Halve bulbs, remove cores, and thinly slice with a knife or mandoline. Place in a bowl. 2. Cut peel and pith from oranges and segment over a bowl to catch juices. Add segments to the fennel; reserve 1 tablespoon of the collected juice. 3. In a small bowl, whisk olive oil with lemon juice, reserved orange juice, and vinegar (if using). Season with salt and pepper. 4. Add red onion and olives to the fennel and oranges. Drizzle with dressing and toss gently to coat. 5. Sprinkle with chopped fennel fronds or mint. Let sit 5–10 minutes to lightly marinate, then serve alongside the grouper.
2 whole quail (about 4–5 oz / 115–140 g each), patted dry Salt and black pepper to taste 2 tbsp (30 ml) olive oil 2 tbsp (30 g) unsalted butter 1 garlic clove, lightly crushed 2 sprigs fresh thyme (or 1 / 4 tsp dried) 6 oz / 170 g shiitake mushrooms, stemmed and sliced 1 bunch asparagus, trimmed and cut into 2-inch pieces 1 small shallot, minced 1 / 4 cup (60 ml) dry white wine (or vermouth) 1 / 2 cup (120 ml) chicken stock 2 ripe apricots, pitted and diced (or 3 tbsp / 45 ml apricot preserves) 1 tsp (5 ml) white wine vinegar (or lemon juice)
1. Preheat oven to 425°F/220°C. Season quail generously with salt and pepper. 2. Heat 1 tbsp olive oil in an ovenproof skillet over medium-high. Sear quail breast-side down until golden, about 2 minutes, flip, add 1 tbsp butter, garlic, and thyme; baste 30 seconds. 3. Transfer skillet to oven and roast 8–10 minutes, until juices run clear (internal 160°F/71°C). Remove quail to a warm plate to rest. 4. Return skillet to medium heat. Add remaining 1 tbsp olive oil, shiitakes, and shallot; sauté 3–4 minutes. Add asparagus and a pinch of salt; cook 2 minutes more. 5. Deglaze with wine; reduce by half. Add stock and simmer 2 minutes; transfer mushrooms and asparagus to plates, keeping pan juices in skillet. 6. For the apricot jus, add diced apricots (or preserves) and remaining 1 tbsp butter to the skillet. Simmer 2–3 minutes until glossy; finish with vinegar and adjust salt/pepper. 7. Set quail on the vegetables and spoon apricot jus over the top. Serve immediately.
2 whole quail, spatchcocked Salt and black pepper to taste 2 tbsp (30 ml) olive oil, plus more for brushing 1 / 3 cup (80 ml) apricot preserves or 2 apricots, pureed 1 tbsp (15 ml) Dijon mustard 1 tsp (5 ml) white wine vinegar 1 tsp fresh thyme or rosemary, chopped 6 oz / 170 g shiitake caps 1 bunch asparagus, trimmed Lemon wedges, for serving
1. In a bowl, whisk apricot preserves, Dijon, vinegar, herbs, and 1 tbsp olive oil; season with a pinch of salt and pepper. 2. Pat quail dry, season both sides with salt and pepper, and brush lightly with olive oil. 3. Preheat grill (or grill pan) to medium-high. Oil grates. 4. Grill quail skin-side down 3–4 minutes until well marked. Flip, brush with glaze, and cook 3–4 minutes more, glazing again, until just cooked through (about 160°F/71°C). Rest 5 minutes. 5. Toss shiitakes and asparagus with 1 tbsp olive oil, salt, and pepper. Grill 5–7 minutes, turning, until tender and lightly charred. 6. Warm any remaining glaze briefly and brush over quail; serve with the grilled vegetables and lemon wedges.
4 whole quail, trussed (optional) Salt and black pepper to taste 2 tbsp (30 ml) olive oil 1 small onion or 2 shallots, thinly sliced 1 garlic clove, minced 6 oz / 170 g shiitake mushrooms, sliced 1 / 2 cup (120 ml) dry white wine 1 cup (240 ml) chicken stock 4 apricots, pitted and quartered (or 1 / 3 cup / 50 g chopped dried apricots) 1 bay leaf and 1 small thyme sprig 1 bunch asparagus, trimmed and cut into 2-inch pieces 1 tbsp (15 g) butter (optional, for finishing)
1. Season quail all over with salt and pepper. Heat olive oil in a wide pot or deep skillet over medium-high; brown quail on all sides, 5–6 minutes. Remove to a plate. 2. Add onion and garlic; cook until translucent, 2–3 minutes. Stir in shiitakes and a pinch of salt; sauté 3 minutes. 3. Deglaze with white wine; reduce by half. Add stock, apricots, bay leaf, and thyme; return quail to the pot. 4. Bring to a gentle simmer, cover, and cook 15 minutes, turning quail once. 5. Uncover, add asparagus, and simmer 4–5 minutes more until asparagus is crisp-tender and quail is cooked through. 6. Remove herbs. Swirl in butter to enrich the sauce; adjust seasoning. 7. Serve quail with the braising vegetables and spoon sauce over top (excellent with crusty bread or buttered noodles).
12 oz / 340 g shishito peppers 1 tbsp (15 ml) neutral oil (grapeseed or canola) 1 / 2 tsp kosher salt, plus more to taste 1 lemon, zested and cut into wedges 1 small garlic clove, minced to a paste 2 tbsp (30 ml) finely chopped fresh parsley 2 tbsp (30 ml) finely chopped roasted pistachios 1 tsp (5 ml) extra-virgin olive oil 1 tsp (5 ml) red wine vinegar (optional) Pinch red pepper flakes (optional)
Make the gremolata: In a small bowl, combine lemon zest, minced garlic, parsley, pistachios, extra-virgin olive oil, a pinch of salt, and red pepper flakes if using. Set aside. Preheat a large cast-iron skillet over high heat until very hot, 2 to 3 minutes. Add neutral oil and the shishito peppers; cook, tossing occasionally, until blistered and tender with charred spots, 4 to 6 minutes. Remove from heat; season immediately with kosher salt and splash with red wine vinegar if using. Toss to coat. Transfer peppers to a serving platter and spoon the lemon-pistachio gremolata over the top. Serve hot with lemon wedges for squeezing just before eating.
3 large Belgian endive heads, leaves separated 1 small fennel bulb, cored and very thinly sliced (reserve fronds for garnish) 1 Granny Smith apple, julienned 2 tbsp (30 ml) capers, rinsed and drained Zest of 1 lemon 2 tbsp (30 ml) fresh lemon juice 1 tsp Dijon mustard 1 tsp honey (or maple syrup) 3 tbsp (45 ml) extra-virgin olive oil 2 tbsp (8 g) chopped fresh parsley 1 tbsp (4 g) chopped fresh chives 2 tbsp (14 g) toasted sliced almonds Kosher salt to taste Freshly ground black pepper to taste
In a bowl, whisk lemon juice, lemon zest, Dijon, honey, a pinch of salt, and pepper. Slowly whisk in olive oil until emulsified. Place sliced fennel in ice water for 5 minutes to crisp (optional), then drain and pat dry. In a mixing bowl, combine fennel, julienned apple, capers, parsley, and chives. Toss with the dressing to coat evenly. Taste and adjust seasoning with additional salt and pepper as needed. Arrange endive leaves on a platter. Spoon the fennel-apple mixture into each leaf to create bite-size boats. Top with toasted almonds and a few chopped fennel fronds. Serve immediately or chill for 10 minutes to let flavors meld before serving.
4 Persian cucumbers (or 2 small English cucumbers) 1 cup (120 g) daikon radish, peeled and thinly sliced into half-moons 1 tsp kosher salt 2 tbsp (30 ml) unseasoned rice vinegar 1 tbsp (15 ml) Chinkiang black vinegar (or balsamic as a substitute) 1 tbsp (15 ml) low-sodium soy sauce 1 tsp sugar or honey 1 tsp finely grated fresh ginger 1 small garlic clove, finely grated 1 to 2 tsp chili crisp or chili oil, to taste 1 tsp toasted sesame oil 2 tbsp (18 g) toasted sesame seeds 2 tbsp (12 g) thinly sliced scallions 2 tbsp (8 g) cilantro leaves, roughly chopped Optional: 2 tbsp (30 g) crushed roasted peanuts
Smack the cucumbers lightly with the flat side of a chef’s knife or rolling pin until they split and crack. Trim ends, scrape out large seeds if using English cucumbers, and cut into 1 to 1.5-inch chunks. Place cucumber chunks in a bowl, sprinkle with kosher salt, toss, and let stand 10 minutes to draw out excess moisture. Add the sliced daikon for the last 5 minutes to lightly season. Rinse cucumbers and daikon briefly under cold water, drain well, and pat dry with paper towels. In a large bowl, whisk together rice vinegar, black vinegar, soy sauce, sugar (or honey), grated ginger, garlic, chili crisp (or chili oil), and toasted sesame oil until dissolved and emulsified. Add cucumbers and daikon to the dressing and toss to coat. Let sit 5 to 10 minutes to absorb flavors. Just before serving, toss in toasted sesame seeds, scallions, and cilantro. Sprinkle with crushed roasted peanuts if using. Serve chilled or at cool room temperature alongside the pork belly.
2 cups (480 ml) heavy cream 1 / 2 cup (100 g) granulated sugar Zest of 1 lemon 3 tbsp (45 ml) fresh lemon juice 2 tbsp (30 ml) limoncello (optional but recommended) 1 / 2 tsp vanilla extract (optional) Pinch of fine sea salt 1 / 2 cup (60 g) all-purpose flour 2 tbsp (25 g) granulated sugar (for crumble) 1 tsp finely grated lemon zest (for crumble) 3 tbsp (45 ml) extra-virgin olive oil (for crumble) 2 tbsp brined capers, thoroughly rinsed and patted dry 1 / 4 cup (60 ml) water (for candying) 1 / 4 cup (50 g) granulated sugar (for candying) A few small basil or mint leaves, finely sliced (optional garnish) A few drops extra-virgin olive oil, to finish
Make the posset: In a small saucepan, combine the heavy cream, 1/2 cup sugar, lemon zest, and a pinch of salt. Bring to a gentle simmer over medium heat and cook, stirring occasionally, for 3 minutes to dissolve the sugar and infuse the zest. Remove from heat; stir in the lemon juice, limoncello, and vanilla (if using). Let stand 10 minutes, then strain into a spouted container to remove the zest. Divide the mixture among 4 small glasses or ramekins. Cool to room temperature, cover, and refrigerate until softly set, at least 3 hours (or up to 24 hours). Make the olive oil crumble: Heat oven to 350°F/175°C. In a bowl, mix flour, 2 tablespoons sugar, 1 teaspoon lemon zest, and a pinch of salt. Drizzle in 3 tablespoons olive oil and toss with fingers until sandy clumps form. Spread crumbs on a parchment-lined sheet and bake 10–12 minutes until lightly golden. Cool completely, then break into small pebbles. Candy the capers: Soak rinsed capers in cold water for 5 minutes to reduce salinity, then pat very dry. In a small pan, bring 1/4 cup water and 1/4 cup sugar to a simmer, stirring to dissolve. Add capers and simmer gently 3–4 minutes. Lift capers onto parchment with a slotted spoon. Let air-dry 20–30 minutes; for extra crunch, dry in a 200°F/95°C oven 10–15 minutes until no longer wet. Separate any clusters as they cool. Serve: Spoon a ring of olive oil crumble over each chilled posset. Scatter a few candied capers on top, add a whisper of basil or mint if using, and finish with a tiny drizzle of extra-virgin olive oil. Serve cold.
1 lb (450 g) broccolini, ends trimmed 2 tbsp (30 ml) olive oil, plus 1 tbsp (15 ml) for gremolata 1 / 4 cup (30 g) toasted almonds, finely chopped 2 tbsp (30 ml) capers, rinsed and chopped 1 small garlic clove, finely grated or minced 1 / 4 cup (15 g) flat-leaf parsley, finely chopped Zest of 1 lemon 1 tbsp (15 ml) fresh lemon juice Pinch red pepper flakes (optional) Kosher salt to taste Freshly ground black pepper to taste
Toast the almonds in a dry skillet over medium heat until fragrant and golden, 3–4 minutes. Transfer to a cutting board and chop finely. Make the gremolata: In a small bowl, combine chopped almonds, capers, garlic, parsley, lemon zest, lemon juice, 1 tablespoon olive oil, a pinch of red pepper flakes (if using), and a pinch of salt and pepper. Stir and set aside. Cook the broccolini: Pat broccolini dry. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper. Heat a large skillet over medium-high until hot, then add broccolini in a single layer (work in batches if needed). Sear, turning occasionally, until charred in spots and crisp-tender, 6–8 minutes. If stems are thick, splash in 1–2 tablespoons water and cover for 1 minute to steam. Off heat, toss broccolini with half of the gremolata. Transfer to a platter and spoon the remaining gremolata over the top. Adjust salt, pepper, or lemon to taste and serve warm.
3 small heads Belgian endive, leaves separated and trimmed 5 oz / 140 g smoked trout fillet, skin removed and flaked 1 small crisp apple (Honeycrisp or Granny Smith), julienned 1 / 2 small fennel bulb, very thinly sliced (about 1 cup / 100 g) 2 tbsp (30 ml) chopped fresh dill or fennel fronds 1 tbsp (15 ml) capers, rinsed and chopped 1 tsp lemon zest 2 tbsp (30 ml) fresh lemon juice 2 tbsp (30 ml) extra-virgin olive oil 1 tsp whole-grain mustard Freshly ground black pepper, to taste Flaky sea salt, to finish 2 tbsp (30 ml) toasted chopped walnuts (optional)
1. In a medium bowl, whisk together lemon juice, lemon zest, olive oil, and whole-grain mustard. 2. Add the julienned apple, sliced fennel, dill (or fennel fronds), and chopped capers to the bowl; toss to coat and let sit 5 minutes to lightly soften and meld flavors. 3. Gently fold in the flaked smoked trout and season with freshly ground black pepper to taste. 4. Arrange endive leaves on a platter. Spoon a heaping tablespoon of the trout–apple–fennel mixture into each leaf. 5. Finish with a pinch of flaky sea salt and, if using, a sprinkle of toasted chopped walnuts for crunch. 6. Serve immediately or chill up to 30 minutes before serving.
2 English cucumbers (1.5 lb / 680 g) 1 small Asian pear, cored and cut into thin matchsticks 2 scallions, thinly sliced 1 / 4 cup roasted unsalted peanuts, roughly chopped 1 / 4 cup cilantro leaves and tender stems 1 tsp finely grated tangerine (or mandarin) zest 2 tbsp fresh tangerine (or orange) juice 1 1 / 2 tbsp Chinkiang black vinegar 1 tbsp unseasoned rice vinegar 1 tbsp light soy sauce 1 tsp granulated sugar 1 tsp toasted sesame oil 1 tsp finely grated fresh ginger 1 tbsp chili crisp or chili oil (optional, to taste) 1 / 2 tsp lightly crushed toasted Sichuan peppercorns (optional) 3 / 4 tsp kosher salt, divided
Smash and prep cucumbers: Trim ends, lightly smash cucumbers with the side of a knife until cracked, then tear into bite-size chunks. Toss with 1/2 teaspoon salt and let sit 10 minutes to release moisture. Drain and pat dry. Make the dressing: In a bowl, whisk tangerine zest and juice, black vinegar, rice vinegar, soy sauce, sugar, sesame oil, ginger, and, if using, chili crisp and Sichuan peppercorns until dissolved and emulsified. Toss: Combine cucumbers and Asian pear in a large bowl. Pour over the dressing, add the remaining 1/4 teaspoon salt, and toss to coat. Chill 5–10 minutes to lightly marinate. Finish and serve: Fold in scallions and cilantro. Adjust to taste with a splash more black vinegar or soy if needed. Plate and scatter peanuts on top. Serve cold for a crisp, bright counterpoint to rich five-spice ribs.
3 cups seedless watermelon, cut into 3/4-inch cubes (480 g) 1 English cucumber, seeded and cut into 1/2-inch half-moons or 3/4-inch cubes 6 oz / 170 g feta, cut into 1/2-inch cubes 1/4 cup small fresh mint leaves (15 g) 1 lime, zested and juiced (about 2 tbsp / 30 ml juice) 1 tsp honey (optional, to balance acidity) 1/2 tsp mild chili powder 1/4 tsp smoked paprika Pinch cayenne or Aleppo pepper (optional) 1/4 tsp kosher salt Freshly ground black pepper, to taste 24 small cocktail picks or short skewers
1. In a small bowl, mix lime zest, chili powder, smoked paprika, cayenne (if using), kosher salt, and a few grinds of black pepper to make a chili-lime sprinkle. 2. In a separate bowl, gently toss the watermelon with 1 tablespoon lime juice and the honey (if using). Let sit 2 minutes, then lightly pat the cubes dry with a paper towel so they’re not dripping. 3. Assemble each pick: thread a piece of cucumber, a cube of feta, a cube of watermelon, and finish with a small mint leaf (fold larger leaves). Repeat to make about 24 pops. 4. Arrange on a chilled platter. Drizzle the remaining lime juice lightly over the skewers. 5. Dust evenly with the chili-lime sprinkle right before serving so it clings but doesn’t weep. 6. Serve immediately or refrigerate up to 30 minutes.
3 Belgian endive heads, leaves separated (24–30 leaves) 1 small fennel bulb, core removed, thinly shaved (reserve fronds) 4 radishes, thinly sliced 1 large navel orange, segmented; 1 tbsp (15 ml) juice reserved 1 tbsp capers, rinsed and chopped (optional) 2 tbsp (30 ml) extra-virgin olive oil 1 tsp white wine or Champagne vinegar 1 tsp honey Sea salt and freshly ground black pepper, to taste 1 / 3 cup (40 g) shelled pistachios, lightly toasted and finely chopped 2 tbsp (8 g) flat-leaf parsley, finely chopped 1 tsp finely grated lemon zest 1 small garlic clove, finely grated or minced
Make the pistachio gremolata: In a small bowl, combine chopped pistachios, parsley, lemon zest, garlic, and a pinch of sea salt. Set aside. Whisk the dressing: In another bowl, whisk reserved orange juice (1 tablespoon) with olive oil, vinegar, honey, a pinch of salt, and black pepper until emulsified. Toss the vegetables: In a medium bowl, combine shaved fennel, radishes, and capers (if using). Add about half the dressing and toss to lightly coat. Gently fold in the orange segments. Prepare the endive: Trim the base of each endive and separate the leaves. Arrange leaves on a platter to form small “boats.” Assemble: Spoon a small mound of the fennel mixture into each endive leaf. Drizzle with a little remaining dressing, then sprinkle generously with the pistachio gremolata. Finish and serve: Garnish with chopped fennel fronds, add a final pinch of sea salt if desired, and serve immediately for maximum crunch.
2 medium fennel bulbs, fronds reserved 3 oranges (2 segmented, 1 juiced) 6 radishes, thinly sliced 1 / 4 cup (30 g) shelled pistachios, toasted and roughly chopped 2 tbsp (30 ml) extra-virgin olive oil 1 tbsp (15 ml) Champagne or white wine vinegar 1 tsp Dijon mustard 1 / 2 tsp honey 1 tsp lemon zest 2 tbsp (8 g) chopped fresh dill and parsley (combined) Kosher salt and freshly ground black pepper to taste Optional: flaky sea salt and extra olive oil for finishing
Toast pistachios in a dry skillet over medium heat until fragrant, 3–4 minutes. Cool, then roughly chop. Supreme two oranges over a bowl to catch juices. Squeeze the membranes to release any remaining juice. Juice the third orange to yield about 1/3 cup total orange juice. Whisk orange juice, vinegar, Dijon, honey, lemon zest, olive oil, a pinch of salt, and a few grinds of pepper until emulsified. Trim fennel, reserving fronds. Using a mandoline or sharp knife, shave bulbs paper-thin. Place in a large bowl with sliced radishes and half of the chopped herbs. Pour dressing over fennel and radishes; toss and let sit 10 minutes to lightly soften and season. Gently fold in orange segments and most of the pistachios. Taste and adjust salt and pepper. Plate the salad, garnish with remaining pistachios, the rest of the herbs, and finely chopped fennel fronds. Finish with flaky sea salt and a light drizzle of olive oil if desired.
2 medium fennel bulbs, fronds reserved for garnish 2 oranges, segmented 1 orange, juiced 6 radishes, thinly sliced 1 / 4 small red onion, very thinly sliced (optional) 1 / 3 cup (40 g) shelled pistachios, toasted and roughly chopped 1 / 4 cup (25 g) Pecorino Romano or Parmesan, shaved 1 / 4 cup (10 g) loosely packed mint and/or flat-leaf parsley leaves 3 tbsp (45 ml) extra-virgin olive oil 1 tbsp (15 ml) fresh lemon juice 1 tsp honey 1 / 2 tsp Dijon mustard Sea salt and freshly ground black pepper, to taste
Toast pistachios in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and roughly chop. Segment 2 oranges over a bowl to catch juices; set segments aside. Juice the remaining orange (you’ll need about 2–3 tablespoons). Trim fennel, reserving fronds. Using a mandoline or sharp knife, shave fennel and radishes very thin. If desired, soak fennel in ice water 10 minutes to crisp, then drain and pat dry. Make the vinaigrette: In a small bowl, whisk orange juice, lemon juice, Dijon, and honey. Slowly whisk in olive oil until emulsified; season with salt and pepper. In a large bowl, toss shaved fennel, radishes, red onion, and mint/parsley with about two-thirds of the vinaigrette and a pinch of salt. Arrange on a platter. Tuck in orange segments, scatter pistachios, and add Pecorino shavings. Drizzle with remaining vinaigrette, garnish with chopped fennel fronds, and finish with freshly ground black pepper. Serve immediately.
3 heads Belgian endive (about 24 leaves) 1 small fennel bulb, core removed, very thinly sliced (about 1 1 / 2 cups / 150 g) 1 small seedless cucumber, finely diced (about 1 cup / 120 g) 4 radishes, very thinly sliced 1 tbsp small capers, rinsed and chopped 1 lemon, zested and juiced (2 tbsp / 30 ml juice) 3 tbsp extra-virgin olive oil 1 tsp honey (or sugar) 2 tbsp finely chopped fresh chives or flat-leaf parsley 2 tbsp toasted pistachios, chopped Sea salt and freshly ground black pepper to taste
Fill a bowl with ice water and add the sliced fennel; soak 5 minutes to crisp. Drain well and pat dry. In a mixing bowl, whisk lemon juice, olive oil, and honey with a pinch of salt and pepper. Add fennel, diced cucumber, and chopped capers; toss and let marinate 10 minutes. Adjust seasoning to taste. Separate the endive leaves, trimming the base as needed to release more leaves. Choose about 24 sturdy leaves and chill until ready to assemble. Drain any excess liquid from the fennel mixture. Spoon about 1 tablespoon into each endive leaf. Top each bite with a few radish slices, a pinch of lemon zest, chopped herbs, and pistachios. Arrange on a platter and serve chilled for a crisp, bright counterpoint to the poached salmon.
12 small gem or butter lettuce leaves 8 oz / 225 g small shrimp, peeled and deveined 1 stalk lemongrass (tender inner part), finely minced (or 1 tbsp lemongrass paste) 1 clove garlic, minced 1 tsp grated fresh ginger 1 tsp fish sauce (for shrimp) 1 tsp neutral oil Pinch of white pepper 1 cup (150 g) pomelo or ruby grapefruit segments, chopped 1 small cucumber, seeded and finely diced 1 small shallot, thinly sliced 1–2 Thai bird’s eye chiles, thinly sliced (optional) 2 tbsp toasted unsweetened coconut flakes 2 tbsp fresh mint, chopped 2 tbsp fresh cilantro, chopped 1 tbsp Thai basil, torn (optional) 2 tbsp (30 ml) fresh lime juice (for dressing) 1 tbsp tamarind concentrate (for dressing) 1 tsp palm sugar or brown sugar (for dressing) 1 tsp fish sauce (for dressing) Lime wedges, for serving
In a bowl, combine shrimp with lemongrass, garlic, ginger, 1 tsp fish sauce, oil, and white pepper. Toss and marinate 10 minutes. Heat a skillet over medium-high. Sear shrimp 1–2 minutes per side until opaque. Transfer to a plate to cool, then chop into bite-size pieces. Whisk the dressing: lime juice, tamarind concentrate, sugar, and 1 tsp fish sauce until dissolved. In a mixing bowl, combine pomelo, cucumber, shallot, chiles (if using), coconut flakes, mint, cilantro, and Thai basil. Toss with half the dressing. Fold in the chopped shrimp. Taste and adjust with more lime or fish sauce as needed; it should be bright and zesty. Arrange lettuce leaves on a platter. Spoon the mixture into each leaf and drizzle with a little of the remaining dressing. Serve immediately with lime wedges. The crisp, citrusy bites balance the rich, savory Thai peanut sauce of the entrée.
3 Persian cucumbers, finely diced (about 2 cups / 480 ml) 1 small shallot, minced (about 2 tbsp / 30 ml) 1-inch piece fresh ginger, finely grated (about 1 tbsp / 15 ml) 1 red Fresno or jalapeño chili, seeded and minced (about 1 tbsp / 15 ml) 2 tbsp (30 ml) unseasoned rice vinegar 1 tbsp (15 ml) fresh lime juice 1 tsp lime zest 1 tbsp (15 ml) low-sodium soy sauce 1 tsp toasted sesame oil 1 tsp honey (optional, to balance acidity) 2 tbsp (30 ml) chopped fresh cilantro and/or mint 2 tbsp (30 ml) toasted sesame seeds (white or black, or a mix) 2 small heads Belgian endive, leaves separated (20–24 leaves) 2 tbsp (30 ml) roasted peanuts, coarsely chopped (optional) Pinch of kosher salt, to taste
In a medium bowl, whisk together rice vinegar, lime juice, soy sauce, toasted sesame oil, honey (if using), ginger, chili, and shallot. Add the diced cucumbers, cilantro/mint, and 1 tablespoon of the sesame seeds; toss to coat. Season with a pinch of salt. Let sit 10 minutes to lightly marinate and release flavors. Separate and trim endive leaves; rinse and pat dry. Arrange leaves on a platter. Spoon the cucumber mixture into the endive leaves just before serving. Sprinkle with the remaining sesame seeds, chopped peanuts (if using), and lime zest. Serve chilled or at cool room temperature. For best texture, assemble right before serving; the cucumber mixture can be made up to 1 hour ahead and kept refrigerated.
1 large English cucumber, chopped (peeled if waxy) 1 ripe avocado, pitted and scooped 1 cup (240 ml) chilled water or unsalted vegetable broth 2 tbsp (30 ml) extra-virgin olive oil, plus more for garnish 2 tbsp (30 ml) fresh lime juice 1 small garlic clove 1 / 4 cup (10 g) fresh mint leaves 2 tbsp (8 g) fresh parsley leaves 1 / 4 tsp ground cumin 1 / 2 tsp kosher salt, plus more to taste Freshly ground black pepper, to taste 3–4 ice cubes (optional, for extra chill and texture) 1 / 4 cup (30 g) pumpkin seeds (pepitas) 1 tsp finely grated lime zest Pinch of chili flakes or Aleppo pepper (optional)
Toast the pepitas: Place pumpkin seeds in a dry skillet over medium heat. Cook, stirring, until fragrant and lightly popping, 3–4 minutes. Transfer to a plate and sprinkle with a pinch of salt; let cool. Blend the soup: In a blender, combine cucumber, avocado, chilled water/broth, olive oil, lime juice, garlic, mint, parsley, cumin, salt, black pepper, and ice cubes if using. Blend until very smooth and silky. If too thick, add a splash more water; if too thin, add a bit more cucumber or avocado. Chill and season: Taste and adjust with additional salt or lime juice as needed. Refrigerate 10–20 minutes to lightly chill and marry flavors (or serve immediately if well chilled). Serve: Pour into small glasses or bowls. Garnish with toasted pepitas, a light drizzle of olive oil, lime zest, and a pinch of chili flakes if desired. Serve cold alongside the warm cauliflower steaks for a bright, creamy contrast.
4 Persian cucumbers (or 2 small English cucumbers), ends trimmed 1 / 2 tsp kosher salt 1 small garlic clove, finely grated 1 tbsp (15 ml) rice vinegar 1 tbsp (15 ml) Chinese black vinegar (Chinkiang) 2 tsp low-sodium soy sauce 1 tsp toasted sesame oil 1 tsp sugar or honey 1 to 2 tsp chili crisp or chili oil, to taste 2 tbsp (30 ml) roasted unsalted peanuts, coarsely chopped 1 tsp toasted sesame seeds 1 scallion, thinly sliced 2 tbsp (30 ml) fresh cilantro leaves (optional)
Place cucumbers on a cutting board and lightly smash with the flat side of a chef’s knife or rolling pin until they crack. Tear or cut into bite-size ribbons or chunks. Toss cucumbers with the kosher salt and place in a colander set over a bowl; let drain 10 to 15 minutes. Pat dry with a clean towel. In a mixing bowl, whisk together garlic, rice vinegar, black vinegar, soy sauce, toasted sesame oil, sugar or honey, and chili crisp/oil until the sugar dissolves. Add cucumbers to the bowl and toss to coat. Let sit 5 minutes to absorb flavors. Transfer to a serving plate and shower with peanuts, sesame seeds, scallion, and cilantro (if using). Serve chilled or at cool room temperature.
1 1 / 2 cups (5 oz / 140 g) finely grated Parmesan cheese 1 small fennel bulb, very thinly sliced (reserve tender fronds) 1 pink grapefruit, supremed and diced (about 1 cup / 240 ml) 1 tbsp (15 ml) fresh lemon juice 1 tsp (5 ml) grapefruit juice (from the supremes), optional 2 tbsp (30 ml) extra-virgin olive oil 1 / 2 tsp honey or agave 1 tbsp (15 ml) finely chopped fresh dill 1 tbsp (15 ml) finely snipped chives Freshly ground black pepper, to taste Pinch of flaky sea salt, to taste Optional: a few pink peppercorns, lightly crushed
Heat oven to 375°F (190°C). Line 2 baking sheets with parchment or silicone mats. Spoon heaping 1-tablespoon mounds of Parmesan onto the sheets, spacing 2 inches apart. Flatten lightly into 2 1/2-inch rounds. Bake 6–8 minutes until lacy and golden at the edges. Cool completely on the sheet to crisp. In a bowl, whisk lemon juice, optional grapefruit juice, olive oil, and honey with a pinch of salt and pepper. Pat the grapefruit pieces dry if very juicy. Add shaved fennel, grapefruit, dill, and chives to the bowl; toss gently to coat. Taste and adjust salt, pepper, and acidity. Top each Parmesan crisp with a small forkful of fennel–grapefruit salad just before serving. Garnish with reserved fennel fronds, flaky salt, black pepper, and crushed pink peppercorns if using. Serve immediately so the crisps stay crunchy.
About 24 tortilla scoop chips 1 1/2 cups corn kernels, fresh or frozen 1 cup black beans, rinsed and drained 3/4 cup cherry tomatoes, diced 2 tbsp red onion, finely chopped 2 tbsp pickled jalapeños, finely chopped 2 tbsp fresh cilantro, chopped Zest and juice of 1 large lime 1/2 tsp ground cumin 1 tbsp extra-virgin olive oil 3/4 tsp kosher salt, divided 1/4 tsp black pepper 1/3 cup sour cream 1–2 tsp water, to thin 1/4 cup crumbled cotija or queso fresco
1. Char the corn: Heat a large skillet over medium-high. Add corn (no oil) and cook, stirring occasionally, until lightly charred in spots, 4–5 minutes. Transfer to a bowl and cool 5 minutes; season with a pinch of salt. 2. Make the filling: To the corn, add black beans, cherry tomatoes, red onion, pickled jalapeños, cilantro, lime zest, 1 tablespoon lime juice, cumin, olive oil, 1/2 teaspoon salt, and black pepper. Toss and adjust lime and salt to taste. 3. Mix the lime crema: In a small bowl, whisk sour cream with 1 tablespoon lime juice, a pinch of salt, and enough water to reach a drizzling consistency. 4. Assemble: Arrange tortilla scoop chips on a platter. Spoon the corn–bean mixture into each chip. 5. Finish and serve: Drizzle lightly with lime crema and sprinkle with cotija. Serve immediately for maximum crunch.
1 lb / 450 g fresh okra, tips trimmed and halved lengthwise 2 tbsp (30 ml) olive oil 1 / 3 cup (40 g) fine cornmeal 1 / 2 tsp smoked paprika 1 / 4 tsp cayenne pepper (optional) 1 / 2 tsp kosher salt, plus more to taste 1 / 4 tsp black pepper Zest of 1 / 2 lemon, finely grated 1 small firm green tomato, finely minced (about 3 / 4 cup / 180 ml), excess juice squeezed out 1 / 2 cup (120 ml) mayonnaise 1 tbsp (15 ml) Creole mustard (or Dijon) 1 tbsp (15 ml) fresh lemon juice, plus more to taste 1 tbsp (15 ml) capers, chopped 1 small scallion, finely sliced 1 tbsp (15 ml) fresh parsley, minced 1 / 2 tsp hot sauce 1 small garlic clove, finely grated Pinch of celery seed (optional) Lemon wedges, for serving
Set a rimmed baking sheet on the middle rack and preheat the oven to 450°F (232°C). In a bowl, toss the halved okra with olive oil, cornmeal, smoked paprika, cayenne (if using), 1/2 tsp salt, black pepper, and lemon zest until evenly coated. Carefully spread the seasoned okra cut-side down on the preheated baking sheet. Roast 12–15 minutes until browned and the tips are crisp; broil 1–2 minutes at the end if you want extra char. Meanwhile, make the remoulade: In a bowl, combine mayonnaise, Creole mustard, lemon juice, capers, scallion, parsley, hot sauce, garlic, and celery seed. Fold in the minced green tomato and season to taste with salt, pepper, and extra lemon juice if desired. Chill until serving. Transfer the okra to a platter and sprinkle with a pinch more salt while hot. Serve the charred okra with the green tomato remoulade for dipping and lemon wedges on the side.
2 tbsp (30 ml) olive oil, plus more as needed 1 tbsp unsalted butter (optional) 1 large fennel bulb, cored and thinly sliced (reserve fronds for garnish) 2 medium leeks, white and light green parts only, thinly sliced and rinsed 1 small Yukon gold potato, peeled and diced 1 garlic clove, smashed 1 / 2 cup (120 ml) dry white wine 4 cups (960 ml) low-sodium vegetable or light fish stock 1 bay leaf 1 / 4 tsp crushed fennel seeds (optional) 2 to 3 tbsp fresh lemon juice 1 tsp finely grated lemon zest 2 tbsp creme fraiche or plain Greek yogurt (optional) 2 tbsp fresh dill, finely chopped Kosher salt and white pepper, to taste For dill oil: 1 / 4 cup (60 ml) extra-virgin olive oil blended with 2 tbsp fresh dill and a pinch of salt
Make the dill oil: Blend 1/4 cup extra-virgin olive oil with 2 tablespoons dill and a pinch of salt until vivid green; strain if desired. Set aside. Warm 2 tablespoons olive oil and the butter (if using) in a pot over medium heat. Add fennel and leeks with a pinch of salt and cook, stirring, until very tender but not browned, 8 to 10 minutes. Stir in garlic and crushed fennel seeds; cook 1 minute until fragrant. Pour in the white wine and simmer until nearly evaporated, 2 to 3 minutes. Add potato, stock, and bay leaf. Bring to a gentle simmer, cover partially, and cook until vegetables are soft, 15 to 18 minutes. Discard bay leaf. Blend the soup until completely smooth and silky (use an immersion blender or carefully transfer to a blender). If needed, thin with a splash of warm stock or water. Stir in lemon juice and zest, then season with salt and white pepper. Off the heat, swirl in creme fraiche or yogurt (if using) and the chopped dill; do not boil after adding dairy. Ladle into warm bowls. Drizzle with dill oil and garnish with reserved fennel fronds and a touch more lemon zest, if desired.
1 small jicama, peeled and cut into thin matchsticks (about 2 cups / 240 g) 1 crisp green apple (e.g., Granny Smith), cut into thin matchsticks 1 ripe avocado, diced 1 small jalapeño, seeded and finely minced (optional) 1 / 4 cup (15 g) fresh cilantro, chopped Zest and juice of 1 large lime 1 tsp honey or agave syrup 1 tbsp (15 ml) extra-virgin olive oil 1 / 4 tsp ground cumin 1 / 4 tsp kosher salt, plus more to taste Freshly ground black pepper, to taste 3 heads Belgian endive, leaves separated (about 24 leaves) 2 tbsp (15 g) toasted pepitas (pumpkin seeds), roughly chopped
In a mixing bowl, whisk together lime zest and juice, honey, olive oil, cumin, salt, and a few grinds of black pepper until emulsified. Add the jicama, green apple, and jalapeño to the bowl; toss to coat evenly in the dressing. Gently fold in the avocado and cilantro. Taste and adjust seasoning with more salt or lime if needed. Arrange endive leaves on a platter. Spoon a heaping tablespoon of the mixture into each leaf. Sprinkle with toasted pepitas for crunch. Chill for 10 minutes before serving. Serve cold to complement the spicy, blackened tilapia.
2 English cucumbers, thinly sliced 2 cups (300 g) cherry tomatoes, halved 1 / 2 small red onion, very thinly sliced 1 / 2 cup (120 ml) pickled okra, sliced into rounds (reserve 2 tbsp / 30 ml brine) 2 scallions, thinly sliced 1 / 4 cup (15 g) flat-leaf parsley, chopped 1 tbsp (3 g) fresh dill, chopped 3 tbsp (48 g) Creole mustard (or coarse Dijon) 3 tbsp (45 ml) apple cider vinegar 2 tbsp (30 ml) pickled okra brine 1 tbsp (15 ml) fresh lemon juice 1 tsp (5 ml) Louisiana-style hot sauce 1 tsp (7 g) honey 1 / 4 cup (60 ml) extra-virgin olive oil 1 / 2 tsp celery seed 1 / 2 tsp kosher salt, plus more to taste 1 / 4 tsp freshly ground black pepper
Place the sliced cucumbers in a colander and toss with a big pinch of salt; let sit 10 minutes to draw out excess moisture, then pat dry with paper towels. In a bowl, whisk together Creole mustard, apple cider vinegar, pickled okra brine, lemon juice, hot sauce, honey, celery seed, black pepper, and 1/2 teaspoon salt. Slowly whisk in the olive oil until emulsified. In a large mixing bowl, combine cucumbers, tomatoes, red onion, scallions, parsley, dill, and sliced pickled okra. Pour the dressing over and toss gently to coat. Chill 15–30 minutes to meld flavors. Taste and adjust seasoning with more salt, pepper, or a splash of lemon if desired. Serve cold alongside the crawfish boil for a crisp, tangy counterpoint to the spice and richness.
4 cups (about 120 g) thinly sliced Napa cabbage 2 Persian cucumbers, thinly sliced 1 Asian pear, cored and cut into thin matchsticks 4 red radishes, thinly sliced (or 1 / 2 cup / 50 g shaved daikon) 2 scallions, thinly sliced 1 / 2 cup (15 g) fresh cilantro leaves 1 / 3 cup (10 g) fresh mint leaves, torn 1 1 / 2 tbsp (22 ml) toasted sesame seeds 3 tbsp (45 ml) fresh lime juice 1 1 / 2 tbsp (22 ml) unseasoned rice vinegar 2 tbsp (30 ml) neutral oil (such as grapeseed or canola) 1 tsp (5 ml) toasted sesame oil 1 tsp (5 ml) light soy sauce or tamari 1 tsp (7 g) honey (or sugar) 1 / 2 tsp (1 g) finely grated fresh ginger Pinch red pepper flakes or thinly sliced mild red chili (optional)
In a large bowl, combine Napa cabbage, cucumbers, Asian pear, radishes, scallions, cilantro, and mint. In a small bowl, whisk together lime juice, rice vinegar, neutral oil, sesame oil, soy sauce, honey, grated ginger, and red pepper flakes (if using) until emulsified. Pour the dressing over the salad and toss gently to coat evenly. Sprinkle with toasted sesame seeds, toss once more, and serve immediately. Taste and adjust with a squeeze of lime or a splash of vinegar if desired.
12 rye crisps or thin rye bread rounds, toasted 4 oz / 115 g hot-smoked trout, skin removed and flaked 1 small Granny Smith apple, julienned 1 / 2 cup (120 ml) crème fraîche or full-fat Greek yogurt 1 tsp Dijon mustard 1 tsp lemon zest 2 tsp fresh lemon juice, divided 1 tbsp fresh dill, finely chopped, plus small sprigs for garnish 1 tbsp capers, rinsed and drained 1 tsp extra-virgin olive oil 1 / 4 tsp lightly crushed caraway seeds (optional) Sea salt and freshly ground black pepper, to taste
In a small bowl, mix the crème fraîche, Dijon, lemon zest, 1 teaspoon lemon juice, chopped dill, a pinch of salt, and a few grinds of pepper until smooth. Toss the julienned apple with the remaining 1 teaspoon lemon juice to prevent browning; set aside. If using rye bread rounds, toast until crisp. Lightly brush the crisps with olive oil and, if desired, sprinkle with the crushed caraway seeds. Spread a dollop of the dill cream onto each crisp. Top with flaked smoked trout, a few apple matchsticks, and a couple of capers. Finish with a crack of black pepper and a tiny drizzle of olive oil. Garnish with small dill sprigs and serve immediately.
2 English cucumbers 1 tsp fine salt 2 tbsp (30 ml) unseasoned rice vinegar 1 tbsp (15 ml) low-sodium soy sauce 1 tbsp freshly grated ginger 1 tsp toasted sesame oil 1 tsp lime juice 1 / 2 tsp sugar or honey 1 small red chili, thinly sliced (or 1 / 4 tsp red pepper flakes) 2 scallions, thinly sliced 1 / 4 cup (30 g) roasted unsalted peanuts, roughly chopped 1 tsp toasted sesame seeds 2 tbsp (8 g) fresh cilantro, roughly chopped
Use a vegetable peeler to shave the cucumbers lengthwise into ribbons, stopping at the seeds; discard the seedy core. Place ribbons in a colander and toss with 1 teaspoon salt. Let drain 10 minutes, then gently blot dry with paper towels. In a small bowl, whisk together rice vinegar, soy sauce, grated ginger, toasted sesame oil, lime juice, and sugar/honey until dissolved. Stir in the sliced chili (or red pepper flakes). In a large bowl, toss the cucumber ribbons with the dressing and scallions until lightly coated. Chill for 10–15 minutes to let flavors meld without softening the cucumbers too much. To serve, mound the ribbons on a platter and sprinkle with chopped peanuts, toasted sesame seeds, and cilantro. Toss just before eating for crunch balance.
1 1 / 2 lb (675 g) fresh yuca (cassava), peeled and cut into 3-inch by 1 / 2-inch batons 1 tbsp kosher salt, for boiling water 4 cups (960 ml) vegetable oil, for frying Flaky salt, to finish 1 / 2 cup (120 ml) mayonnaise (or 1 / 4 cup mayo + 1 / 4 cup Greek yogurt) 2 tbsp fresh huacatay leaves (or 1 tbsp cilantro + 1 tbsp mint, if unavailable) 1 tsp ají amarillo paste (optional) 1 small garlic clove 1 tbsp fresh lime juice 1 tsp finely grated lime zest 1 tbsp extra-virgin olive oil Pinch of sugar Fine salt, to taste Lime wedges, for serving Chopped cilantro, for garnish (optional)
Place yuca in a pot, cover with cold water by 1 inch, add 1 tablespoon kosher salt, and bring to a simmer. Cook 12–15 minutes until just tender but still holding shape. Drain yuca, let steam-dry 5 minutes, then split thicker pieces and remove any woody core. Pat dry thoroughly. Make the dip: In a blender or food processor, combine mayonnaise, huacatay (or cilantro + mint), ají amarillo paste, garlic, lime juice, lime zest, olive oil, pinch of sugar, and fine salt. Blend until smooth and chill until serving. Heat vegetable oil in a deep pot to 325°F/165°C. Fry yuca in batches 4–5 minutes until pale golden. Drain on a rack or paper towels. Increase oil to 375°F/190°C and fry yuca a second time 1–2 minutes until deep golden and crisp. Drain and season immediately with flaky salt. Serve yuca hot with the chilled huacatay-lime dip, lime wedges, and a sprinkle of cilantro. The warm, crispy yuca complements the bright, citrusy ceviche.
3 small heads Belgian endive, leaves separated 1 small fennel bulb, cored and very thinly sliced (about 1 1 / 2 cups / 120 g) 1 crisp green apple (e.g., Granny Smith), cut into matchsticks 4 radishes, very thinly sliced 2 tbsp (30 ml) capers, rinsed and finely chopped 2 tbsp (8 g) fresh dill, chopped Zest of 1 lemon 3 tbsp (45 ml) fresh lemon juice 1 tsp Dijon mustard 1 tsp honey (or maple syrup) 3 tbsp (45 ml) extra-virgin olive oil 1 / 4 cup (30 g) toasted sliced almonds, roughly chopped Sea salt and freshly ground black pepper, to taste
Place the sliced fennel and apple matchsticks in a bowl and toss with 1 tablespoon of the lemon juice to prevent browning. In a small bowl, whisk together the remaining lemon juice, lemon zest, Dijon, and honey. Slowly stream in the olive oil while whisking until emulsified. Stir in the chopped capers and season with a pinch of salt and black pepper. Add the radishes and dill to the fennel-apple mixture. Pour over the vinaigrette, add half of the almonds, and toss gently to coat. Taste and adjust seasoning with salt and pepper. Separate and trim the endive leaves. Arrange them on a platter and spoon 1 to 2 tablespoons of the salad into each leaf. Top with the remaining almonds and a few extra dill fronds. Serve immediately for maximum crunch.
1 medium celery root (about 1 lb / 450 g), peeled and cut into thin matchsticks 1 crisp apple (such as Granny Smith), cut into thin matchsticks 1 small shallot, finely minced 2 tbsp (30 ml) cornichons, finely chopped 1 tbsp (15 ml) capers, drained and chopped 1 / 3 cup (80 ml) mayonnaise 1 tbsp (15 ml) Dijon mustard 1 tsp (5 ml) whole-grain mustard 1 tbsp (15 ml) fresh lemon juice 1 tsp (5 ml) lemon zest 2 tsp (10 ml) white wine vinegar 1 tbsp (15 ml) fresh parsley, chopped 1 tsp (5 ml) fresh tarragon, chopped (optional) 1 / 4 tsp (1 g) sugar 1 / 2 tsp (3 g) kosher salt, plus more to taste Freshly ground black pepper, to taste 16 small butter lettuce or Belgian endive leaves 2 tbsp (30 ml) toasted walnuts, finely chopped (for garnish)
Place the celery root in a bowl and toss immediately with the lemon juice to prevent browning. In a separate bowl, whisk together mayonnaise, Dijon, whole-grain mustard, lemon zest, white wine vinegar, shallot, cornichons, capers, parsley, tarragon (if using), sugar, salt, and a few grinds of black pepper until smooth. Add the apple and celery root to the dressing and fold to coat evenly. Taste and adjust seasoning with more salt, pepper, or vinegar as needed. Refrigerate for 15–20 minutes to chill and meld flavors. Arrange the lettuce or endive leaves on a platter. Spoon the remoulade into each leaf and sprinkle with toasted walnuts. Finish with a light grind of black pepper and serve chilled.
1 large fennel bulb, cored (fronds reserved) 2 oranges (navel or Cara Cara), segmented, juices reserved 1 / 4 cup (30 g) shelled unsalted pistachios 1 oz (28 g) Parmesan, shaved 2 tbsp (30 ml) extra-virgin olive oil 1 tbsp (15 ml) fresh lemon juice 1 tsp whole-grain mustard 1 / 2 tsp honey 1 / 4 tsp kosher salt, plus more to taste Freshly ground black pepper, to taste Small handful fresh mint leaves, torn (optional) Pinch red pepper flakes (optional)
Toast pistachios in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes; cool, then roughly chop. In a bowl, whisk olive oil, lemon juice, any orange juices collected from segmenting (about 1–2 teaspoons), whole-grain mustard, honey, salt, and black pepper. Trim fennel and thinly shave the bulb with a mandoline or knife; roughly chop a tablespoon of fennel fronds. Toss shaved fennel and fennel fronds with half the dressing; let sit 5 minutes to lightly soften. Gently fold in orange segments and mint (if using). Add remaining dressing and adjust seasoning with salt and pepper. Plate the salad; finish with Parmesan shavings, chopped pistachios, a crack of pepper, and red pepper flakes if desired. Serve chilled or cool.
2 small firm green mangoes, peeled and julienned (about 3 cups / 450 g) 1 small Persian cucumber, seeded and julienned 1 small shallot, thinly sliced 1 / 2 cup fresh mint leaves, torn (about 15 g) 1 / 2 cup fresh cilantro leaves, roughly chopped (about 15 g) 1 / 3 cup roasted unsalted cashews, roughly chopped (about 40 g) 2 tbsp toasted unsweetened coconut flakes (about 14 g) 12 small butter lettuce or baby gem leaves, separated 2 tbsp fish sauce (30 ml) 2 tbsp fresh lime juice (30 ml) 1 tbsp palm sugar or light brown sugar, packed (12 g) 1 tsp rice vinegar (5 ml) (optional) 1 small red Thai chili, thinly sliced (or 1 / 2 tsp red pepper flakes) Lime wedges, for serving (optional)
Whisk fish sauce, lime juice, sugar, rice vinegar, and chili in a small bowl until the sugar dissolves. In a large bowl, combine green mango, cucumber, and shallot. Pour the dressing over and toss to coat. Rest 5–10 minutes to lightly soften and season. Fold in mint, cilantro, and half of the cashews and coconut. Arrange lettuce leaves on a platter. Fill each leaf with the mango salad and sprinkle with the remaining cashews and coconut. Serve immediately with lime wedges, if desired.
6 medium baking apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced 1 / 4-inch thick (about 2 1 / 2 lb / 1.1 kg) 2 tbsp (30 ml) lemon juice 1 / 3 cup (65 g) granulated sugar 1 / 4 cup (50 g) packed light brown sugar 2 tbsp (16 g) all-purpose flour 1 tsp ground cinnamon 1 / 4 tsp ground nutmeg 1 / 4 tsp kosher salt 3 / 4 cup (75 g) old-fashioned rolled oats 3 / 4 cup (95 g) all-purpose flour 1 / 2 cup (100 g) packed light brown sugar 1 / 4 cup (50 g) granulated sugar 1 / 2 tsp ground cinnamon 1 / 4 tsp kosher salt 1 / 2 cup (1 stick / 113 g) cold unsalted butter, cut into small cubes 1 / 2 cup (60 g) chopped pecans or walnuts (optional) Vanilla ice cream, for serving (optional)
Preheat the oven to 350°F. Lightly butter a 9-inch square or 2-quart baking dish. Make the filling: In a large bowl, toss the sliced apples with lemon juice, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt until evenly coated. Transfer to the prepared baking dish and spread into an even layer. Make the topping: In a medium bowl, combine the oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold butter cubes and work them in with a pastry cutter or your fingertips until the mixture forms coarse, buttery crumbs with some pea-size pieces. Stir in nuts, if using. Sprinkle the topping evenly over the apples, gently pressing to adhere. Bake until the topping is golden and the apple juices are bubbling around the edges, 40 to 45 minutes. If the topping browns too quickly, tent loosely with foil for the last 10 minutes. Let cool for 10 to 15 minutes to thicken the juices. Serve warm, optionally with vanilla ice cream.
1 large fennel bulb, fronds reserved 3 cups (90 g) baby arugula, lightly packed 1 lemon, halved 1 tsp (1 g) fresh rosemary, finely minced 1/4 cup (60 ml) extra-virgin olive oil, plus more to finish 1 tsp (7 g) honey 1/2 tsp (2.5 g) Dijon mustard 1/2 tsp (3 g) kosher salt, plus a pinch for fennel Freshly ground black pepper to taste Pinch red pepper flakes (optional) 1/3 cup (30 g) Pecorino Toscano or Romano, shaved 1/4 cup (30 g) toasted Marcona almonds or toasted walnuts, roughly chopped 6–8 oil-cured black olives, pitted and slivered (optional)
1. Heat a skillet or grill over high heat. Place the lemon halves cut-side down and cook until well charred and softened, 2–3 minutes. Let cool slightly. 2. Juice the charred lemon into a bowl (about 2–3 tablespoons). Whisk in rosemary, honey, Dijon, kosher salt, several grinds of black pepper, and red pepper flakes if using. Slowly whisk in the 1/4 cup olive oil until emulsified; adjust seasoning to taste. 3. Trim fennel: remove stalks, reserving fronds. Halve the bulb, remove core, and thinly shave using a mandoline or sharp knife. Toss the shaved fennel with a pinch of salt and a teaspoon of the vinaigrette to keep it crisp. 4. In a large bowl, combine arugula, shaved fennel, a tablespoon of chopped fennel fronds, and olives if using. Drizzle in just enough vinaigrette to lightly coat and toss gently. 5. Plate the salad and shower with shaved Pecorino and toasted almonds. Finish with a light drizzle of olive oil and a few more grinds of black pepper. 6. Serve immediately.
3 heads Belgian endive, leaves separated 1 medium Granny Smith apple, julienned 1 small fennel bulb, cored and very thinly sliced (reserve fronds for garnish) 1 small celery stalk, very thinly sliced 1 / 3 cup (35 g) toasted walnuts, chopped 2 tbsp (8 g) flat-leaf parsley, finely chopped 1 tbsp (15 ml) lemon juice (to toss with apple) 1 tbsp (15 ml) lemon juice (vinaigrette) 1 tbsp (15 ml) apple cider vinegar 1 tsp Dijon mustard 1 tsp honey 3 tbsp (45 ml) extra-virgin olive oil 1 / 4 tsp kosher salt, plus more to taste 1 / 8 tsp freshly ground black pepper
In a small bowl, whisk 1 tablespoon lemon juice, apple cider vinegar, Dijon, and honey. Slowly whisk in olive oil until emulsified; season with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a mixing bowl, toss the julienned apple with 1 tablespoon lemon juice to prevent browning. Add the sliced fennel, celery, walnuts, and parsley. Drizzle 2–3 tablespoons of the vinaigrette over the mixture and toss to lightly coat. Adjust seasoning with a pinch of salt or a few more drops of vinaigrette to taste. Arrange endive leaves on a platter. Spoon the apple-fennel slaw into each leaf to create bite-sized scoops. Garnish with reserved fennel fronds and a crack of black pepper. Serve immediately for maximum crunch.
1 lb (450 g) thick asparagus, woody ends trimmed Kosher salt, to taste (for blanching and seasoning) Ice, as needed (for ice bath) 3 tbsp (45 ml) extra-virgin olive oil 1 large lemon, zest and 3 tbsp (45 ml) juice 1 tsp Dijon mustard 2 tbsp (30 ml) capers, rinsed and chopped 1 small shallot, finely minced (about 2 tbsp / 30 ml) 2 tbsp (30 ml) flat-leaf parsley, finely chopped 1/4 tsp freshly ground black pepper 1.5 oz (45 g) Parmesan, shaved into ribbons 2 tbsp (30 ml) toasted sliced almonds (optional)
1. Bring a large pot of well-salted water to a boil and prepare a bowl of ice water. Blanch asparagus 2–3 minutes (just tender-crisp, vibrant green). Transfer immediately to ice water to stop cooking; drain and pat dry. 2. In a small bowl, whisk lemon juice, lemon zest, Dijon, and a pinch of salt. Slowly whisk in olive oil until emulsified. Stir in capers, minced shallot, parsley, and black pepper. Adjust salt to taste. 3. Lay asparagus on a platter and spoon over enough vinaigrette to lightly coat; toss gently. Let sit 5 minutes to absorb flavors. 4. Finish with Parmesan ribbons and, if using, toasted almonds. Drizzle any remaining vinaigrette to taste. 5. Serve chilled or at cool room temperature.