All Recipes

2 celery ribs, thinly sliced on the bias (about 1 cup / 100 g)
1 small tart green apple, cut into matchsticks
5 radishes, thinly sliced
1 cup baby arugula or watercress (30 g)
2 tbsp fresh dill, roughly chopped (8 g)
2 tbsp toasted walnuts, chopped (15 g)
1 1 / 2 tbsp apple cider vinegar (22 ml)
1 tsp Dijon mustard (5 ml)
1 tsp honey (7 ml)
3 tbsp extra-virgin olive oil (45 ml)
Pinch of celery seed
Kosher salt and freshly ground black pepper to taste

Place the apple matchsticks in a mixing bowl and toss with 1 teaspoon of the cider vinegar to prevent browning.
In a small jar or bowl, whisk together the remaining cider vinegar, Dijon, honey, celery seed, a pinch of salt, and several grinds of pepper. Slowly whisk in the olive oil until emulsified.
Add the celery, radishes, arugula, dill, and walnuts to the bowl with the apple.
Drizzle on the dressing and toss until everything is lightly coated and glossy.
Taste and adjust seasoning with more salt, pepper, or vinegar as needed. Serve immediately alongside the sandwich to cut through the richness with bright crunch and acidity.

3 1 / 2 lb (1.6 kg) boneless pork shoulder (pork butt), trimmed and cut into 2-inch chunks
2 1 / 2 tsp kosher salt
1 tsp freshly ground black pepper
2 tsp ground cumin
2 tsp dried oregano (Mexican oregano preferred)
4 garlic cloves, smashed
1 large white onion, thickly sliced
2 bay leaves
1 orange, zested and juiced (about 1 / 2 cup / 120 ml juice)
1 lime, juiced
1 cup (240 ml) low-sodium chicken stock (plus a splash more if needed)
2 tbsp (30 ml) lard or neutral oil, divided
1 jalapeño, halved and seeded (optional)
Warm corn tortillas, chopped white onion, fresh cilantro, lime wedges, salsa for serving

Preheat the oven to 300°F (150°C).
Pat the pork dry. In a large bowl, combine salt, pepper, cumin, and oregano. Toss the pork with the spice mix to coat evenly.
Heat 1 tbsp lard or oil in a heavy Dutch oven over medium-high heat. Sear the pork in batches until browned on at least two sides, 6 to 8 minutes per batch. Transfer browned pieces to a plate as you go.
Reduce heat to medium. Add the onion and garlic to the pot and cook, stirring, until lightly softened, about 2 minutes. Return all pork to the pot.
Add orange zest, orange juice, lime juice, chicken stock, bay leaves, and jalapeño if using. Scrape up any browned bits. The liquid should come about halfway up the pork; add a splash more stock or water if needed.
Bring to a gentle simmer, cover, and transfer to the oven. Braise until the pork is very tender and easily shreds, 2.5 to 3 hours, turning the pieces once halfway through.
Remove the pot from the oven. Using a slotted spoon, transfer the pork to a large bowl. Discard bay leaves and jalapeño. Skim excess fat from the braising liquid (reserve a few tablespoons of fat for crisping if desired).
Set the pot over medium-high heat and boil the braising liquid until reduced to a syrupy 3/4 to 1 cup, about 8 to 12 minutes.
Shred the pork into bite-size pieces, leaving some larger chunks for texture. Moisten with a few spoonfuls of the reduced liquid and taste for seasoning, adding salt if needed.
Crisp the carnitas in batches: heat the remaining 1 tbsp lard or oil in a large skillet over medium-high heat. Spread pork in a single layer, drizzle with a little reduced liquid, and let it fry undisturbed until the edges crisp and brown, 2 to 4 minutes. Toss and crisp the other side, 1 to 2 minutes more. Repeat with remaining pork.
Alternatively, broil to crisp: spread shredded pork on a rimmed baking sheet, drizzle with 1 to 2 tbsp reserved fat or reduced liquid, and broil on the top rack, turning once, until the edges are browned and crisp, 5 to 8 minutes total.
Serve hot in warm corn tortillas with chopped onion, cilantro, lime wedges, and salsa.

1 medium jicama, peeled and cut into thin matchsticks (about 3 cups / 375 g)
1 English cucumber, halved, seeded, and thinly sliced
1 ripe mango, diced small
4 radishes, thinly sliced
1/4 small red onion, very thinly sliced
1 jalapeño, seeded and minced
1/2 cup cilantro leaves, chopped (about 15 g)
2 tbsp toasted pepitas (pumpkin seeds) (30 g)
Zest of 1 lime
Juice of 2 limes (about 3 tbsp / 45 ml)
1 tbsp extra-virgin olive oil (15 ml)
1 tsp Tajín or chili-lime seasoning (or 3/4 tsp chili powder + pinch of lime zest)
1/4 tsp ground cumin
1/2 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
12 small butter lettuce or little gem leaves, rinsed and dried
2 tbsp crumbled cotija or queso fresco (optional) (15 g)

1. In a large bowl, combine jicama, cucumber, mango, radishes, red onion, jalapeño, and cilantro.
2. In a small bowl, whisk together lime zest, lime juice, olive oil, Tajín (or chili powder blend), cumin, salt, and black pepper until emulsified.
3. Pour the dressing over the salad mixture and toss to coat evenly. Let sit 10–15 minutes to lightly marinate and meld flavors.
4. If pepitas are not pre-toasted, toast them in a dry skillet over medium heat, stirring, until fragrant and lightly golden, 2–3 minutes; cool slightly.
5. To assemble, spoon the marinated salad into lettuce leaves. Top with toasted pepitas and cotija, if using.
6. Serve immediately with lime wedges. Taste and adjust salt or lime at the table as desired.

2 3 / 4 cups (650 ml) whole milk
1 / 2 cup (100 g) granulated sugar
1 / 4 cup (25 g) unsweetened cocoa powder
3 tbsp (24 g) cornstarch
1 / 8 tsp kosher salt
2 tbsp (28 g) unsalted butter
1 tsp pure vanilla extract
Whipped cream and chocolate shavings, for serving (optional)

In a medium saucepan (off heat), whisk together the sugar, cocoa powder, cornstarch, and salt until no lumps remain.
Gradually whisk in the milk, a little at a time, until the mixture is smooth and fully combined.
Set the saucepan over medium heat and cook, whisking constantly and scraping the corners of the pan, until the pudding thickens and begins to bubble, 5–8 minutes.
Once bubbling, continue to cook and whisk for 1 minute to fully activate the cornstarch.
Remove from heat and whisk in the butter and vanilla until glossy and smooth.
Divide the pudding into 4–6 small bowls. For no skin, press a piece of plastic wrap directly onto the surface of each pudding.
Refrigerate until chilled and set, at least 2 hours. Serve with whipped cream and chocolate shavings, if desired.

2 tbsp (30 ml) olive oil
1 tbsp unsalted butter (optional)
1 large leek, white and light green parts only, thinly sliced and rinsed
2 garlic cloves, sliced
1 lb (450 g) celery root (celeriac), peeled and diced
1 large Granny Smith apple, peeled, cored, and diced
1 / 2 tsp smoked paprika (or a pinch of smoked salt)
1 / 2 cup (120 ml) dry white wine
4 cups (960 ml) low-sodium chicken or vegetable stock
1 bay leaf
4 sprigs fresh thyme (or 1 / 2 tsp dried thyme)
2 tbsp prepared horseradish (not creamy), or to taste
1 / 3 cup (80 ml) crème fraîche or plain whole-milk yogurt
1 tbsp fresh lemon juice, plus more to taste
Kosher salt and freshly ground black pepper to taste
Garnish: matchsticks of green apple, chopped chives, and a drizzle of olive or chive oil

Warm the olive oil and butter in a medium pot over medium heat. Add the leek with a pinch of salt and cook, stirring, until soft and translucent, 4–5 minutes.
Stir in the garlic, diced celery root, diced apple, and smoked paprika; cook 2–3 minutes until fragrant.
Pour in the white wine and simmer until reduced by about half, 2–3 minutes.
Add the stock, bay leaf, and thyme. Bring to a simmer, cover partially, and cook until the celery root is very tender, 18–22 minutes.
Remove and discard the bay leaf and thyme stems. Blend the soup until silky smooth (use an immersion blender or carefully in batches in a blender). Return to the pot.
Stir in the horseradish and crème fraîche. Add the lemon juice, then season with salt and plenty of freshly ground black pepper. If needed, thin with a splash of stock or water. Do not boil after adding dairy and horseradish; gently warm through.
Ladle into warm bowls and garnish with green apple matchsticks, chives, and a light drizzle of oil. Serve immediately.

2 cups (300 g) blueberries (fresh or frozen)
1 / 2 cup (120 ml) fresh orange juice
1 tsp finely grated orange zest
2 tbsp (25 g) sugar (adjust to taste)
1 / 2 tsp finely grated fresh ginger
Pinch of salt
1 tsp lemon juice
1 tsp cornstarch
1 tbsp (15 ml) water
2 tbsp (15 g) slivered almonds
1 tsp unsalted butter

Toast almonds in a dry skillet over medium heat until golden and fragrant, 2–3 minutes; transfer to a plate.
In the same skillet, combine blueberries, orange juice, orange zest, sugar, ginger, and a pinch of salt. Cook over medium heat, stirring occasionally, until the berries start to burst and release juices, about 3–5 minutes.
Stir together cornstarch and water, then pour into the skillet. Simmer 1–2 minutes until the compote is glossy and lightly thickened.
Remove from heat and stir in lemon juice and butter for a silky finish. Taste and adjust sweetness or acidity as desired.
Serve warm alongside the French toast and finish with the toasted almonds on top.

1 small fennel bulb, cored and very thinly sliced (fronds reserved)
2 heads Belgian endive, trimmed and thinly sliced
2 cups (60 g) baby arugula
1 crisp apple (Honeycrisp or Granny Smith), cut into matchsticks
3 radishes, thinly sliced
1 / 3 cup (35 g) walnuts, toasted and roughly chopped
1 / 4 cup (20 g) shaved Parmigiano-Reggiano (optional)
2 tbsp (30 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
1 tsp (5 ml) apple cider vinegar
1 tsp (5 ml) Dijon mustard
1 / 2 tsp (2.5 ml) honey
1 small shallot, finely minced
Kosher salt and freshly ground black pepper, to taste

Toast the walnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and chop.
In a small bowl, whisk lemon juice, apple cider vinegar, Dijon, honey, and minced shallot with a pinch of salt and pepper. Slowly whisk in the olive oil until emulsified.
In a large bowl, combine fennel, endive, arugula, apple, and radishes.
Drizzle the vinaigrette over the salad and toss gently to coat just before serving.
Top with toasted walnuts, shaved Parmigiano-Reggiano, and chopped fennel fronds. Taste and adjust seasoning with salt and pepper. Serve alongside the soup for a bright, crisp counterpoint.

8 British-style pork sausages (bangers), about 1 1 / 3 to 1 1 / 2 lb / 600–700 g
1 tbsp (15 ml) vegetable oil
For the mash:
2 1 / 2 lb / 1.2 kg floury potatoes (e.g., Maris Piper or Russet), peeled and cut into chunks
1 / 4 cup (60 g) unsalted butter
1 / 2 cup (120 ml) whole milk, warmed
1 / 4 cup (60 ml) heavy cream, warmed (optional)
1 tsp fine salt, plus more to taste
Freshly ground black pepper
1 tsp Dijon or English mustard (optional)
For the onion gravy:
2 large onions, thinly sliced
2 tbsp (30 g) unsalted butter
1 tbsp (8 g) plain (all-purpose) flour
1 2 / 3 cup (400 ml) low-sodium beef stock
1 tsp Worcestershire sauce
1 tsp fresh thyme leaves or 1 / 4 tsp dried (optional)
1 tsp balsamic or red wine vinegar (optional)
Salt and pepper to taste
To serve (optional): buttered peas or green vegetables

Put the potatoes in a large pot, cover with cold salted water by 2–3 cm, bring to a boil, then simmer until very tender, 15–18 minutes.
While the potatoes cook, heat the oil in a large skillet over medium heat. Add the sausages and brown on all sides, 6–8 minutes total. Lower heat to medium-low and continue cooking until just cooked through, 6–8 minutes more, or transfer to a 180°C oven to finish. Set sausages aside on a warm plate; keep the pan for gravy.
Make the onion gravy: Add butter to the same pan. Stir in onions and a pinch of salt. Cook over medium-low heat, stirring often, until soft and deep golden, 12–15 minutes. If fond threatens to burn, add a splash of water to deglaze.
Sprinkle flour over the onions and cook, stirring, for 1–2 minutes to remove the raw taste.
Gradually whisk in the beef stock until smooth. Add Worcestershire sauce and thyme (if using). Simmer gently, stirring, until glossy and slightly thickened, 5–8 minutes. Season with salt and pepper to taste; add a splash of vinegar to brighten if desired. Return sausages to the gravy to warm through for 2–3 minutes.
Drain the potatoes well and let steam-dry in the pot for 1–2 minutes. Mash until smooth. Add butter, then gradually mix in warmed milk (and cream, if using) until creamy. Season with salt and plenty of black pepper; stir in mustard if using.
Serve a generous scoop of mash on each plate, top with sausages, and spoon over onion gravy. Add peas or greens on the side if you like.

3 small heads Belgian endive, leaves separated and chilled
1 small English cucumber, seeded and finely diced
6 radishes, thinly sliced or cut into matchsticks
2 scallions, thinly sliced
2 tbsp (30 ml) ponzu sauce
1 tbsp (15 ml) unseasoned rice vinegar
1 tsp (5 ml) toasted sesame oil
1 tsp (5 ml) honey or maple syrup
1 tsp (5 ml) finely grated fresh ginger
1 / 2 tsp (2.5 ml) red pepper flakes or 1 tsp (5 ml) chili crisp (optional)
2 tbsp (30 ml) toasted sesame seeds
Zest of 1 / 2 orange or lemon
2 tbsp (30 ml) chopped cilantro
Pinch of kosher salt, to taste

Separate endive leaves, rinse, pat dry, and keep chilled for crispness.
In a bowl, whisk ponzu, rice vinegar, sesame oil, honey, grated ginger, and red pepper flakes or chili crisp (if using).
Add cucumber, radishes, scallions, and cilantro to the bowl; toss to coat. Let marinate 10 minutes, then taste and season lightly with salt if needed.
Spoon the crunchy salad into the endive leaves just before serving.
Finish with toasted sesame seeds and a light shower of citrus zest. Serve immediately.

6 oz / 170 g semisweet chocolate chips or chopped chocolate
1 1 / 4 cups (300 ml) heavy whipping cream, cold, divided
2 tbsp (30 ml) powdered sugar
1 tsp (5 ml) vanilla extract
1 / 4 tsp instant espresso powder (optional)
Pinch of fine salt
Optional toppings: whipped cream, chocolate shavings, fresh berries

Add the chocolate, 1/4 cup of the heavy cream, espresso powder (if using), and a pinch of salt to a heatproof bowl. Set the bowl over a pot of barely simmering water (do not let the bowl touch the water) and stir until smooth and melted. Remove from heat and let cool until just warm to the touch, about 10 minutes.
In a chilled mixing bowl, beat the remaining 1 cup cold heavy cream with the powdered sugar and vanilla until soft peaks form (peaks should hold but tips curl).
Whisk a heaping spoonful of the whipped cream into the melted chocolate to lighten it.
Gently fold the remaining whipped cream into the chocolate in 2–3 additions until no streaks remain. Do not overmix.
Divide the mousse among 4 small glasses or ramekins. Tap gently to level.
Cover and chill until set, 1–2 hours.
Before serving, top with a dollop of whipped cream and garnish with chocolate shavings or berries, if desired.

1 tbsp (15 ml) unsalted butter or duck fat
1 tbsp (15 ml) olive oil
1 small leek, white and light green parts only, thinly sliced
12 oz / 340 g celeriac (celery root), peeled and diced (about 2 cups)
8 oz / 225 g parsnips, peeled and diced (about 1 1 / 2 cups)
1 small tart apple (e.g., Granny Smith), peeled, cored, and chopped
1 small Yukon Gold potato, peeled and diced (optional, for extra silkiness)
1 small garlic clove, smashed
1 / 2 cup (120 ml) dry Riesling
3 cups (720 ml) low-sodium chicken stock or vegetable stock
2 juniper berries, lightly crushed
1 bay leaf
Kosher salt, to taste
Pinch ground white pepper
1 / 4 cup (60 ml) crème fraîche or heavy cream
1–2 tsp (5–10 ml) apple cider vinegar, to taste
2 tbsp (30 ml) finely snipped fresh chives, for garnish
Caraway Rye Crumbs (optional garnish):
1 cup (60 g) torn rye bread
1 tsp caraway seeds
1 tbsp (15 ml) duck fat or butter
Pinch salt

Warm butter (or duck fat) and olive oil in a medium pot over medium heat. Add leek with a pinch of salt and cook until soft and translucent, 3–4 minutes.
Stir in celeriac, parsnips, apple, potato, and garlic. Season lightly with salt and cook, stirring, 4–5 minutes to sweat and coat the vegetables.
Pour in the Riesling and simmer 1–2 minutes, scraping up any fond, until reduced by about half.
Add stock, juniper berries, and bay leaf. Bring to a gentle simmer, cover partially, and cook until vegetables are very tender, 18–22 minutes.
While the soup simmers, make the Caraway Rye Crumbs (optional): In a small skillet, warm duck fat or butter over medium heat. Toast caraway seeds until fragrant, 30 seconds. Add torn rye bread and a pinch of salt; cook, stirring, until crisp and deeply golden, 3–5 minutes. Set aside.
Remove bay and juniper. Blend the soup until completely smooth and silky (use a high-speed or upright blender for best texture). If needed, thin with a splash of hot stock or water.
Return soup to the pot. Stir in crème fraîche (or cream). Season with white pepper and additional salt as needed. Brighten with apple cider vinegar to taste.
Ladle into warm bowls. Garnish with chives and a sprinkle of Caraway Rye Crumbs; optionally finish with a small drizzle of duck fat or good olive oil.

1 lb / 450 g russet potatoes, peeled and cut into 1-inch chunks
1 lb / 450 g celery root (celeriac), peeled and cut into 1-inch chunks
1 garlic clove, smashed (optional)
4 tbsp (60 g) unsalted butter, plus more to taste
1 / 2 cup (120 ml) buttermilk, warmed (or whole milk)
1 1 / 2 tbsp (22 ml) Dijon mustard
2 tbsp (8 g) finely chopped fresh chives
1 tsp kosher salt, plus more to taste
1 / 2 tsp freshly ground black pepper

Place the potatoes, celery root, and garlic in a large pot and cover with cold, well-salted water by about 1 inch.
Bring to a boil, then reduce to a gentle simmer and cook until very tender, 15 to 20 minutes.
Drain thoroughly and return the vegetables to the hot pot over low heat for 1 to 2 minutes to evaporate excess moisture.
Mash to desired smoothness. In a small saucepan, melt the butter and warm the buttermilk.
Stir the butter and buttermilk into the mash, then fold in the Dijon and chives.
Season with salt and pepper, adjusting consistency with a splash more buttermilk if needed. Serve hot.

2 small English cucumbers, shaved into thin ribbons
1 medium fennel bulb, cored and very thinly sliced; fronds reserved for garnish
6 radishes, thinly sliced
2 tbsp (30 ml) fresh dill, chopped
1 tsp finely grated lemon zest
3 tbsp (45 ml) fresh lemon juice
3 tbsp (45 ml) extra-virgin olive oil
1 tsp Dijon mustard
1 / 2 tsp honey
3 / 4 tsp kosher salt, divided
Freshly ground black pepper, to taste
1 / 3 cup (35 g) toasted slivered almonds
Optional: small handful celery leaves or flat-leaf parsley leaves, torn

Whisk the lemon zest, lemon juice, Dijon, honey, 1/4 teaspoon salt, and a few grinds of black pepper. Slowly stream in the olive oil, whisking until emulsified; set aside.
Combine the cucumber ribbons and sliced fennel in a large bowl. Sprinkle with the remaining 1/2 teaspoon salt, toss, and let sit 10 minutes to gently draw out moisture. Drain off any liquid and blot lightly with a towel.
Add the radishes, dill, and a few chopped fennel fronds to the bowl. Drizzle on just enough dressing to lightly coat and toss gently.
Taste and adjust with more lemon, salt, or pepper as needed.
Top with toasted almonds and additional fennel fronds (and celery or parsley leaves, if using). Serve immediately alongside the chicken vegetable soup.

8 pork sausages (traditional British-style, e.g., Cumberland)
2 lb / 900 g floury potatoes (Russet or Maris Piper), peeled and cut into chunks
4 tbsp unsalted butter, divided
1 / 2 cup (120 ml) warm whole milk or cream
1 large onion, thinly sliced
2 tbsp all-purpose flour
2 cups (480 ml) beef stock
2 tsp Worcestershire sauce
1 tsp Dijon or English mustard
2 tbsp neutral oil (or beef drippings)
Salt, to taste
Freshly ground black pepper, to taste
Fresh chives or parsley, chopped (optional, for garnish)

Boil the potatoes: Place the peeled potato chunks in a large pot, cover with cold salted water by 1 inch, bring to a boil, then simmer 12–15 minutes until tender.
Cook the sausages: While the potatoes cook, heat 1 tbsp oil in a large skillet over medium. Add sausages and brown on all sides, 8–10 minutes. Reduce to medium-low, cover, and cook until cooked through (internal temp 160°F/71°C), 6–8 minutes more. Transfer to a warm plate and tent with foil.
Make the onion gravy: In the same skillet, add remaining 1 tbsp oil and the sliced onion with a pinch of salt. Cook over medium, stirring, until soft and deeply golden, 10–12 minutes. Sprinkle in the flour and cook 1–2 minutes, stirring. Gradually whisk in the beef stock, scraping up browned bits. Stir in Worcestershire sauce and mustard; simmer 5–7 minutes until glossy and slightly thick. Season with salt and pepper. Return sausages to the gravy to warm.
Mash the potatoes: Drain potatoes well and let steam off 1–2 minutes. Mash with 3 tbsp butter and the warm milk or cream until smooth and fluffy. Season generously with salt and pepper. Adjust milk for desired creaminess.
Serve: Spoon mash onto plates, top with sausages and plenty of onion gravy. Dot with the remaining 1 tbsp butter and garnish with chives or parsley, if using.

1 large fennel bulb, fronds reserved
2 medium oranges
2 cups (60 g) baby arugula, loosely packed
1 / 2 cup (75 g) Castelvetrano olives, pitted and halved
4 radishes, thinly sliced
1 / 3 cup (35 g) sliced almonds
1 tbsp chopped fresh mint or fennel fronds
2 tbsp (30 ml) fresh lemon juice
1 tsp Dijon mustard
1 tsp honey
1 tsp orange zest
3 tbsp (45 ml) extra-virgin olive oil
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste

Toast the almonds in a dry skillet over medium heat, stirring often, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool.
Zest 1 orange to yield 1 teaspoon zest. Cut the peel and pith from both oranges and segment them over a bowl to catch the juices; reserve 1 tablespoon of the juice for the dressing.
Trim the fennel, reserving some fronds. Thinly shave the bulb with a mandoline or sharp knife. Chop 1 tablespoon of the fronds for garnish.
Make the dressing: In a small bowl, whisk the lemon juice, reserved 1 tablespoon orange juice, Dijon, honey, orange zest, and kosher salt. Slowly whisk in the olive oil until emulsified; season with black pepper.
In a large bowl, combine the arugula, shaved fennel, orange segments, olives, radishes, and chopped mint or fennel fronds. Drizzle with the dressing and toss gently to coat.
Scatter the toasted almonds on top just before serving. Taste and adjust salt and pepper. Serve immediately.

1 1 / 2 cups (180 g) all-purpose flour
1 1 / 2 tsp baking powder
1 / 4 tsp fine salt
1 / 2 cup (113 g) unsalted butter, softened
1 cup (200 g) granulated sugar
2 large eggs, room temperature
2 tsp pure vanilla extract
1 / 2 cup (120 ml) whole milk, room temperature
1 / 4 cup (60 g) sour cream, room temperature
3 / 4 cup (170 g) unsalted butter, softened
2 1 / 2 cups (300 g) powdered sugar
1 / 2 cup (45–50 g) unsweetened cocoa powder
1 / 4 tsp fine salt
2–4 tbsp heavy cream or milk, as needed
1 tsp pure vanilla extract
Optional sprinkles or chocolate shavings for topping

Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together flour, baking powder, and salt; set aside.
In a large bowl, beat the softened butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2–3 minutes.
Beat in eggs one at a time, scraping the bowl as needed. Mix in vanilla.
Mix in the sour cream until smooth.
Add the dry ingredients in two additions, alternating with the milk, beginning and ending with dry. Mix on low just until combined; do not overmix.
Divide batter evenly among liners (about 3/4 full).
Bake 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, then transfer cupcakes to a wire rack to cool completely.
Make the buttercream: In a large bowl, beat the softened butter on medium speed until creamy, 1–2 minutes.
Sift together powdered sugar and cocoa. Add about half to the butter and mix on low until incorporated. Add vanilla, salt, and 2 tablespoons cream; mix, then add remaining sugar-cocoa mixture.
Beat on medium-high until fluffy, 2–3 minutes, adding more cream 1 teaspoon at a time if needed for a smooth, spreadable consistency. Adjust salt to taste.
Frost cooled cupcakes with the chocolate buttercream. Add sprinkles or chocolate shavings if desired. Store airtight at room temperature up to 2 days or refrigerate up to 5 days (bring to room temperature before serving).

2 tbsp (30 ml) extra-virgin olive oil, plus more for finishing
1 medium yellow onion, finely chopped
1 rib celery, small dice
1 small carrot, small dice
1 small garlic clove, thinly sliced
1 / 4 tsp crushed red pepper flakes
2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
5 cups (1.2 L) low-sodium vegetable broth
1 tsp finely grated lemon zest (or a wide strip of zest)
6 fresh thyme sprigs (or 1 tsp dried thyme)
1 bay leaf
2 cups (60 g) baby spinach
2 to 3 tbsp fresh lemon juice, to taste
3 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
1 to 2 tbsp chopped fresh chives or parsley (garnish)

Warm the olive oil in a pot over medium heat. Add onion, celery, and carrot; cook, stirring, until softened and translucent, 6 to 8 minutes.
Stir in the sliced garlic and crushed red pepper; cook 30 seconds until fragrant.
Add chickpeas, vegetable broth, lemon zest, thyme, and bay leaf. Bring to a simmer, then reduce heat and cook gently for 12 to 15 minutes.
Using a spoon or potato masher, lightly mash a cup of the chickpeas in the pot to thicken the broth slightly.
Stir in the baby spinach and cook just until wilted, 1 to 2 minutes. Discard thyme stems and bay leaf.
Off the heat, stir in lemon juice. Season with salt and several grinds of black pepper to taste.
Ladle into bowls, drizzle with a little olive oil, and finish with chopped chives or parsley. Serve alongside the garlic–Parmesan breadsticks.

2 cups (300 g) cherry tomatoes, halved
1 large English cucumber, thinly sliced
1 / 2 small sweet (Vidalia) onion, very thinly sliced
3 cups (90 g) baby arugula
1 / 2 cup (60 g) pecan halves, toasted and roughly chopped
2 tbsp (8 g) fresh dill, chopped
1 tbsp (3 g) fresh chives, chopped
1 / 2 cup (120 ml) cold buttermilk
2 tbsp (30 g) plain Greek yogurt
1 tbsp (15 ml) apple cider vinegar
1 tsp (5 ml) Dijon mustard
1 tsp (7 g) honey (or sorghum syrup)
1 / 4 tsp celery seed
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
1 tbsp (15 ml) extra-virgin olive oil

Toast pecans in a dry skillet over medium heat, stirring until fragrant and slightly darkened, 3–5 minutes; cool, then roughly chop.
In a small bowl, whisk together buttermilk, Greek yogurt, apple cider vinegar, Dijon, honey, celery seed, salt, several grinds of black pepper, and olive oil until smooth and lightly thickened. Adjust seasoning to taste.
In a large bowl, combine cherry tomatoes, cucumber, sweet onion, arugula, dill, and chives.
Drizzle on just enough dressing to lightly coat and toss gently.
Top with toasted pecans and a final pinch of salt and pepper. Serve immediately alongside the entrée.

4 skinless catfish fillets (6 to 8 oz / 170 to 225 g each)
4 tbsp (60 ml) unsalted butter, melted (plus extra for finishing, optional)
1 tbsp (15 ml) neutral high-heat oil (canola, grapeseed, or avocado)
1 lemon, cut into wedges
2 tbsp (8 g) fresh parsley, chopped (optional)
2 tsp paprika (sweet or smoked)
1 tsp cayenne pepper (or to taste)
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried oregano
1 tsp kosher salt
1 / 2 tsp freshly ground black pepper
1 / 2 tsp ground white pepper (optional)

Make the blackening spice: In a small bowl, combine paprika, cayenne, garlic powder, onion powder, thyme, oregano, kosher salt, black pepper, and white pepper (if using).
Prep the fish: Pat the catfish fillets very dry. Brush both sides lightly with melted butter, then coat all over with the spice blend, pressing to adhere. Let sit 10 minutes while you heat the pan.
Preheat: Turn on your vent/fan and open a window if possible. Heat a large cast-iron skillet over high heat until very hot and just starting to smoke, about 4 to 5 minutes.
Sear the first side: Add the oil and swirl to coat. Lay fillets in the skillet (do not overcrowd; cook in batches if needed) presentation side down. Cook without moving until a dark, nearly black crust forms, 2 to 3 minutes.
Flip and finish: Carefully flip. Brush the tops with a little more melted butter (optional) and cook another 2 to 3 minutes, until the fish flakes easily and reaches an internal temperature of 145°F/63°C.
Rest: Transfer to a plate and let rest 2 minutes.
Serve: Squeeze lemon over the fish and garnish with parsley if desired. Serve immediately with sides like dirty rice, coleslaw, or cornbread, and optional remoulade or tartar sauce.

1 small celeriac (celery root), about 1 lb / 450 g, peeled
1 crisp tart apple (e.g., Granny Smith), cored
3 tbsp (45 ml) fresh lemon juice, divided
2 tbsp (30 ml) whole-grain Dijon mustard
3 tbsp (45 ml) mayonnaise
2 tbsp (30 ml) crème fraîche or plain Greek yogurt
1 tbsp (15 ml) capers, drained and chopped (optional)
2 tbsp (8 g) fresh dill, finely chopped
1 tbsp (3 g) fresh chives, thinly sliced
1 / 4 tsp celery seed (optional)
3 tbsp (24 g) hazelnuts, toasted and roughly chopped
2 tsp (10 ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste

Toast the hazelnuts in a dry skillet over medium heat, stirring until fragrant and lightly browned, 3–4 minutes. Cool and roughly chop.
In a large bowl, whisk together 2 tablespoons lemon juice, mustard, mayonnaise, crème fraîche or yogurt, olive oil, celery seed (if using), capers (if using), a pinch of salt, and several grinds of black pepper until smooth.
Using a mandoline or sharp knife, cut the celeriac and apple into fine matchsticks. Immediately toss them with the remaining 1 tablespoon lemon juice to prevent browning; season with a small pinch of salt and let sit 5 minutes to lightly soften.
Add the celeriac and apple to the dressing along with the dill and chives. Toss to coat thoroughly, then taste and adjust seasoning with more salt, pepper, or lemon as needed.
Chill for 15–30 minutes to marry flavors. To serve, mound onto small plates and finish with the chopped hazelnuts and a few extra dill fronds or chives.

1 / 2 cup (1 stick / 113 g) unsalted butter
1 3 / 4 cups (350 g) granulated sugar
1 / 2 cup (50 g) unsweetened cocoa powder
1 / 2 cup (120 ml) milk (whole or 2%)
1 / 2 cup (130 g) creamy peanut butter
2 tsp (10 ml) vanilla extract
1 / 4 tsp kosher salt
3 cups (240 g) quick-cooking oats

Line two baking sheets with parchment or wax paper.
In a medium saucepan, combine butter, sugar, cocoa powder, and milk. Cook over medium heat, stirring occasionally, until the mixture reaches a full rolling boil.
Once boiling, boil for 60 seconds without stirring (set a timer for accuracy).
Remove from heat and immediately stir in the peanut butter, vanilla, and salt until smooth.
Add the oats and stir until fully coated and the mixture thickens slightly, about 30–60 seconds.
Using a medium cookie scoop (about 2 tablespoons), drop mounds onto the prepared sheets. Gently flatten the tops if you prefer a flatter cookie.
Let cookies set at room temperature until firm, 20–30 minutes, or refrigerate for about 15 minutes to speed it up.
Store in an airtight container at room temperature for up to 4 days or refrigerate for a slightly firmer texture.

6 large shallots, thinly sliced
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) olive oil
2 cloves garlic, minced
1 tsp fresh thyme leaves
1 bay leaf
1 / 2 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper, plus more to taste
1 tbsp (15 ml) sherry vinegar
1 / 2 cup (120 ml) dry sherry
4 cups (960 ml) low-sodium beef stock (or rich chicken stock)
1 tsp Worcestershire sauce (optional)
2 tbsp (30 ml) chopped fresh chives, for garnish
1 cup (100 g) coarsely grated Gruyere
Pinch of black pepper

Caramelize the shallots: In a medium pot, melt the butter with the olive oil over medium heat. Add the shallots and kosher salt and cook, stirring often, until deep golden and jammy, 18–25 minutes. Lower heat as needed to prevent scorching.
Aromatics: Stir in the garlic and thyme; cook 1 minute until fragrant.
Deglaze: Add the dry sherry and sherry vinegar; scrape up any browned bits and simmer until reduced by about half, 2–3 minutes. Stir in Worcestershire, if using.
Simmer: Add the stock and bay leaf. Bring to a gentle simmer and cook 12–15 minutes. Remove and discard the bay leaf. Adjust seasoning with salt and pepper.
Make the Gruyere crisps: Heat oven to 400°F/200°C. Line a baking sheet with parchment. Mound the grated Gruyere into 6 small circles (about 2 tablespoons each), spacing apart, and lightly pepper. Bake until lacy and golden at the edges, 5–7 minutes. Cool on the sheet to set.
Serve: Ladle hot soup into bowls, top with chopped chives, and perch a Gruyere crisp on each bowl or alongside for dipping.

1 large fennel bulb, trimmed, cored, and very thinly shaved (about 2 cups / 130 g)
4 cups (120 g) baby arugula
2 navel oranges, segmented, plus 1 tbsp (15 ml) juice reserved
1 / 4 small red onion, very thinly sliced
1 / 3 cup (45 g) shelled pistachios, toasted and roughly chopped
1 / 4 cup (20 g) shaved Parmesan
1 tbsp (15 ml) chopped fresh mint (optional)
2 tbsp (30 ml) fresh lemon juice
1 tsp Dijon mustard
1 tsp honey
1 / 4 cup (60 ml) extra-virgin olive oil
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste

Toast the pistachios in a dry skillet over medium heat until fragrant and lightly golden, 2–3 minutes. Transfer to a plate to cool.
Segment the oranges over a bowl to catch juices; reserve 1 tablespoon of the juice. Set segments aside.
Make the vinaigrette: In a small bowl, whisk lemon juice, reserved orange juice, Dijon, honey, salt, and several grinds of black pepper. Slowly whisk in olive oil until emulsified.
In a large bowl, combine shaved fennel, arugula, red onion, and mint (if using). Drizzle with about half the vinaigrette and toss gently to coat.
Arrange the salad on a platter or individual plates. Top with orange segments, pistachios, and shaved Parmesan. Drizzle with additional vinaigrette to taste and finish with a pinch of salt and pepper. Serve immediately.

1 large fennel bulb, fronds reserved
2 cups (60 g) watercress, loosely packed
1 Persian cucumber, thinly sliced
4 radishes, thinly sliced
1 large orange, segmented
1 small ripe avocado, sliced
2 tbsp (30 g) pistachios, toasted and roughly chopped
1 tbsp fennel fronds, chopped
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
1 tsp Dijon mustard
1 tsp honey
1 tbsp finely minced shallot
1 tbsp capers, rinsed and chopped
1 / 2 tsp lemon zest
1 / 4 tsp lightly crushed fennel seed (optional)
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
Flaky sea salt, for finishing

Toast pistachios in a dry skillet over medium heat until fragrant, 2–3 minutes; cool and roughly chop.
Make the vinaigrette: In a bowl, whisk lemon juice, Dijon, honey, shallot, capers, lemon zest, crushed fennel seed (if using), kosher salt, and pepper. Slowly whisk in olive oil until emulsified.
Prep the vegetables: Trim fennel and reserve fronds. Using a mandoline or sharp knife, shave the fennel bulb very thin. Thinly slice cucumber and radishes. Chop reserved fennel fronds.
In a large bowl, combine watercress, shaved fennel, cucumber, and radishes. Add about half the vinaigrette and toss gently to coat.
Arrange the salad on a platter. Tuck in the orange segments and avocado slices. Sprinkle with pistachios and chopped fennel fronds.
Drizzle with remaining vinaigrette. Finish with a pinch of flaky sea salt and a few grinds of black pepper. Serve alongside the halibut.

2 tbsp (30 ml) extra-virgin olive oil
1 small onion, finely chopped
1 red bell pepper, diced
3 cloves garlic, minced
2 medium ripe tomatoes, grated or 1 cup (240 ml) canned crushed tomatoes
1 1 / 2 cups (270 g) bomba or calasparra rice or 1 1 / 4 cups (250 g) arborio rice
1 tsp sweet smoked paprika (pimentón)
Pinch of saffron threads (about 1 / 2 tsp loosely packed)
4 cups (960 ml) seafood or fish stock, kept hot
1 / 2 cup (120 ml) dry white wine
12 large shrimp, peeled and deveined, tails on
1 / 2 lb (225 g) calamari, cleaned and cut into rings (tentacles included)
1 lb (450 g) mussels, scrubbed and debearded
1 lb (450 g) littleneck clams, scrubbed (optional, or use more mussels)
1 cup (150 g) peas (fresh or thawed frozen)
2 tbsp (30 ml) chopped fresh parsley
Lemon wedges, for serving
Kosher salt and freshly ground black pepper, to taste

Warm the stock: In a small pot, combine the seafood stock and saffron. Bring just to a simmer, then keep hot over very low heat.
Prep seafood: Pat shrimp and calamari dry and season lightly with salt and pepper. Discard any mussels or clams with cracked shells or that remain open when tapped.
Heat pan: Set a 13–15 inch paella pan or wide shallow skillet over medium-high heat. Add olive oil.
Sear shrimp: Add shrimp and sear 45–60 seconds per side until just pink on the surface. Transfer to a plate.
Sear calamari: Add calamari and cook 30–60 seconds until opaque. Transfer to the plate with shrimp.
Make sofrito: Reduce heat to medium. Add onion and bell pepper; cook 5–6 minutes until softened. Stir in garlic and cook 30 seconds. Add tomatoes and smoked paprika; cook 4–6 minutes until thick and jammy. Season with salt and pepper.
Toast rice: Add rice to the pan and stir to coat, toasting 1–2 minutes until the grains look slightly translucent around the edges.
Deglaze: Pour in the white wine and simmer 1–2 minutes, scraping up any browned bits, until mostly reduced.
Add stock and simmer: Pour in the hot saffron stock; stir once to distribute rice evenly, then do not stir again. Adjust heat to maintain a gentle simmer and cook uncovered for about 10 minutes.
Add shellfish: Nestle mussels and clams hinge-side down into the rice. Continue simmering 8–10 minutes, rotating the pan as needed for even cooking. If the pan looks dry before the rice is nearly tender, add a little more hot stock or water.
Finish with seafood and peas: Arrange shrimp and calamari on top and sprinkle over the peas. Cook 5–7 minutes until shrimp are opaque, shellfish are open (discard any that remain closed), and the rice is al dente with most liquid absorbed.
Form the socarrat: Increase heat to medium-high for 1–2 minutes until you hear faint crackling and smell a toasty aroma from the bottom. Do not stir; avoid burning.
Rest: Remove from heat, tent loosely with foil, and rest 5–10 minutes to finish steaming.
Garnish and serve: Sprinkle with parsley and serve with lemon wedges. Present directly from the pan.

2 medium English cucumbers, peeled, seeded, and roughly chopped
1 1 / 2 cups (360 ml) cold buttermilk
1 / 2 cup (120 ml) plain Greek yogurt
1 / 4 cup (15 g) fresh dill, chopped, plus extra for garnish
2 tbsp (8 g) chopped fresh chives
2 tbsp (30 ml) fresh lemon juice
1 tsp finely grated lemon zest
1 small garlic clove
2 tbsp (30 ml) extra-virgin olive oil, plus more for drizzling
1 tsp honey (optional, to balance acidity)
1 tsp kosher salt, plus more to taste
1 / 4 tsp white pepper
2 large shallots, very thinly sliced
1 / 4 cup (30 g) all-purpose flour or rice flour
1 / 2 cup (120 ml) neutral oil (for frying)
1 / 2 tsp kosher salt (for the shallots)
2 tbsp (15 g) crumbled blue cheese (optional)

Make the crispy shallots: Toss sliced shallots with the flour to lightly coat. Heat neutral oil in a small skillet over medium heat (to about 350°F/175°C). Fry shallots, stirring, until golden and crisp, 3–4 minutes. Drain on paper towels and season with 1/2 teaspoon salt; set aside.
Blend the soup: In a blender, combine cucumbers, buttermilk, yogurt, dill, chives, lemon juice, lemon zest, garlic, olive oil, honey (if using), 1 teaspoon salt, and white pepper. Blend until very smooth and pale green, 30–45 seconds. Taste and adjust seasoning.
Chill: Transfer to a pitcher, cover, and refrigerate until cold, at least 30 minutes and up to 24 hours.
Serve: Stir, then pour into shot glasses or small bowls. Top with crispy shallots, a few blue cheese crumbles (optional), dill, and a tiny drizzle of olive oil. Serve alongside Buffalo wings for a cool, creamy counterpoint.

14 oz / 400 g sweetened shredded coconut
1 (14 oz / 396 g) can sweetened condensed milk
1 tsp pure vanilla extract
2 large egg whites, room temperature
1 / 4 tsp kosher salt
6 oz / 170 g semisweet chocolate chips or chopped chocolate (optional, for dipping)
1 tsp coconut oil or butter (optional, for melting chocolate)

Preheat oven to 325°F. Line 2 baking sheets with parchment paper.
In a large bowl, stir together the coconut, sweetened condensed milk, and vanilla until evenly combined.
In a separate clean bowl, beat the egg whites and salt with a hand mixer on medium-high speed until soft peaks form, 2 to 3 minutes.
Gently fold the whipped egg whites into the coconut mixture until just incorporated.
Using a packed tablespoon or a #40 cookie scoop (about 1.5 tablespoons), portion mounds of the mixture onto the prepared sheets, spacing about 2 inches apart. Use damp fingers to compact and tidy any stray strands.
Bake until edges are deeply golden and tops are lightly browned, 20 to 25 minutes, rotating pans halfway through.
Cool on the sheets for 5 minutes, then transfer macaroons to a wire rack to cool completely.
Optional chocolate dip: Melt the chocolate with the coconut oil or butter in a microwave-safe bowl in 20–30 second bursts, stirring between each, until smooth. Dip the bottoms of cooled macaroons into the chocolate and place back on parchment; drizzle any remaining chocolate over the tops. Let stand (or refrigerate 10–15 minutes) until set.

4 ears sweet corn, kernels cut off (cobs reserved)
1 tbsp (15 ml) unsalted butter
1 tbsp (15 ml) olive oil
1 small shallot, thinly sliced
1 celery rib, thinly sliced
1 small Yukon gold potato, peeled and diced
3 cups (720 ml) low-sodium chicken or vegetable stock
1 cup (240 ml) cold buttermilk
1 tbsp (15 ml) fresh lemon juice
1 / 4 tsp Old Bay seasoning, plus a pinch for finishing
3 / 4 tsp kosher salt, plus more to taste
1 / 8 tsp white pepper (or black pepper)
Chive-Lemon Oil:
1 / 3 cup (80 ml) extra-virgin olive oil
1 / 4 cup (15 g) fresh chives, chopped
1 / 2 tsp finely grated lemon zest
Pinch of kosher salt
Optional garnish: extra chives, oyster crackers, lemon wedges

Cut the corn kernels from the cobs and scrape the cobs with the back of a knife to catch the corn “milk.” Break cobs in half and reserve.
In a pot over medium heat, melt the butter with the olive oil. Add shallot and celery; cook 3–4 minutes until translucent. Stir in potato and corn kernels; cook 2 minutes.
Add the stock and the reserved corn cobs. Bring to a simmer and cook 15–20 minutes, until the potato is tender. Remove and discard the cobs.
Blend the soup until very smooth (in batches if needed). For extra silkiness, pass through a fine strainer. Stir in 3/4 teaspoon salt and the white pepper. Chill until thoroughly cold, at least 2 hours.
Make the chive-lemon oil: Blend the olive oil, chives, lemon zest, and a pinch of salt until vibrant green. Let sit 10 minutes, then strain (optional) for a clear oil.
Whisk the cold buttermilk and lemon juice into the chilled soup. Season to taste with more salt and a small pinch of Old Bay for a subtle echo of the crabs’ seasoning.
Serve cold in chilled bowls. Drizzle with chive-lemon oil, finish with a light dusting of Old Bay, and garnish with chopped chives or a few oyster crackers and a lemon wedge.

1 1 / 2 lb / 680 g baby Yukon Gold or creamer potatoes
2 tbsp kosher salt (for boiling water), plus more to taste
3 tbsp extra-virgin olive oil, divided
1 tsp fresh thyme leaves (optional)
Freshly ground black pepper, to taste
2 cloves garlic, very finely minced
1 / 2 cup (15 g) finely chopped flat-leaf parsley
1 lemon, zested (about 2 tsp) and 1 tbsp juice
Flaky sea salt, for finishing

Heat oven to 450°F (230°C). Place a rimmed baking sheet on the middle rack to preheat.
Boil the potatoes in a large pot of water seasoned with 2 tablespoons kosher salt until fork-tender, 15–20 minutes. Drain and let steam-dry in the pot for 2 minutes.
Carefully remove the hot baking sheet, drizzle with 2 tablespoons olive oil, and add the potatoes. Use the bottom of a glass or measuring cup to gently press each potato to about 1/2 inch thick.
Season the smashed potatoes with black pepper and a pinch of kosher salt; scatter thyme leaves if using. Drizzle with 1 tablespoon olive oil.
Roast until deeply golden and crisp at the edges, 20–25 minutes, flipping once halfway through.
Meanwhile, make the gremolata: In a small bowl, combine the minced garlic, chopped parsley, lemon zest, and lemon juice with a pinch of salt.
Transfer the hot potatoes to a bowl or platter and toss or spoon the gremolata over them. Finish with a sprinkle of flaky sea salt and serve immediately.

4 cups (about 140 g) thinly sliced Napa cabbage
1 English cucumber, halved lengthwise and thinly sliced
1 large carrot, shaved into ribbons
5 red radishes, thinly sliced
1 cup (about 100 g) sugar snap peas, thinly sliced on the bias
1 cup (about 180 g) mandarin orange segments (fresh or well-drained canned)
1/4 cup (15 g) chopped fresh cilantro
1/4 cup (10 g) torn fresh mint
1/3 cup (45 g) toasted peanuts, roughly chopped
Zest of 1 lime
3 tbsp (45 ml) fresh lime juice
1 1/2 tbsp (22 ml) unseasoned rice vinegar
1 tbsp (15 ml) low-sodium soy sauce
1 tbsp (6 g) finely grated fresh ginger
1 tsp (7 g) honey
2 tbsp (30 ml) neutral oil (e.g., grapeseed)
1 tsp (5 ml) toasted sesame oil
1/2 tsp red pepper flakes or 1 small red chile, thinly sliced (optional)

1. In a small bowl, whisk together lime juice, rice vinegar, soy sauce, grated ginger, honey, neutral oil, sesame oil, and red pepper flakes/chile (if using) until emulsified.
2. In a large bowl, combine Napa cabbage, cucumber, carrot ribbons, radishes, snap peas, mandarin segments, cilantro, and mint.
3. Drizzle the dressing over the salad and toss gently to coat. Taste and adjust seasoning (a pinch of salt or an extra squeeze of lime) as needed.
4. Scatter toasted peanuts and lime zest over the top just before serving.
5. Serve chilled or at cool room temperature.

2 tbsp (30 ml) neutral oil (vegetable or canola)
1 large onion, diced
1 green bell pepper, diced (optional)
3 cloves garlic, minced
2 lb (900 g) ground beef (80 / 20)
2 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 / 2 tsp cayenne pepper (to taste)
1 tsp kosher salt, plus more to taste
1 / 2 tsp freshly ground black pepper
2 tbsp tomato paste
1 (14.5 oz / 410 g) can diced tomatoes, with juices
1 (15 oz / 425 g) can crushed tomatoes
1 cup (240 ml) beef broth or water
1 tbsp Worcestershire sauce
1 tsp brown sugar (optional)
1 (15 oz / 425 g) can kidney beans, drained and rinsed (optional; omit for Texas-style)
1 (4 oz / 113 g) can diced green chiles or 1 jalapeño, chopped (optional)
1 bay leaf
1 tbsp apple cider vinegar or lime juice
For serving (optional): sour cream, shredded cheddar, chopped cilantro, sliced scallions, lime wedges, tortilla chips, or cooked rice

Heat the oil in a large pot or Dutch oven over medium heat.
Add the onion and bell pepper (if using) and cook until softened and lightly golden, 5 to 7 minutes.
Stir in the garlic and cook until fragrant, about 30 seconds.
Add the ground beef and cook, breaking it up with a spoon, until no longer pink and beginning to brown, 6 to 8 minutes. Spoon off excess fat if needed.
Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Stir 30 to 60 seconds to bloom the spices.
Add the tomato paste and cook, stirring, 1 minute to caramelize slightly.
Pour in the diced tomatoes, crushed tomatoes, and beef broth. Add Worcestershire sauce, brown sugar (if using), green chiles or jalapeño (if using), and the bay leaf. Stir to combine.
Bring to a simmer, then reduce heat to low. Partially cover and simmer gently for 30 minutes, stirring occasionally.
Stir in the kidney beans (if using). Continue to simmer uncovered 15 to 25 minutes more, stirring occasionally, until thickened to your liking.
Remove the bay leaf. Stir in the vinegar or lime juice. Taste and adjust salt, pepper, and cayenne.
Serve hot with desired toppings such as sour cream, cheddar, cilantro, scallions, lime, and chips or rice.

2 cups (400 g) cooked short-grain rice, chilled
1 tsp toasted sesame oil
1 / 4 tsp fine salt
3 tbsp neutral oil, for frying
1 small Korean or Asian pear, peeled and julienned
1 / 2 English cucumber, seeded and thinly sliced
2 tbsp unseasoned rice vinegar (for muchim)
1 tsp sugar
1 / 2 tsp kosher salt
1 tsp toasted sesame seeds, plus more for garnish
1 tsp finely grated fresh ginger
1 / 2 tsp gochugaru (Korean red pepper flakes), to taste
1 scallion, thinly sliced
1 tsp toasted sesame oil (for muchim)
2 tbsp mayonnaise or plain Greek yogurt
1 tsp gochujang
1 tsp unseasoned rice vinegar (for creme)
1 / 2 tsp honey
1 / 2 tsp soy sauce
1 / 4 tsp toasted sesame oil (for creme)
1 roasted nori sheet, finely crumbled
Small perilla leaves or microgreens, for garnish (optional)

Mix the chilled rice with 1 tsp toasted sesame oil and 1/4 tsp salt. Press into a 3/4-inch-thick slab in a parchment-lined small pan; chill 20 to 30 minutes to firm.
Remove and cut the slab into 12 to 16 bite-size rectangles or squares.
Heat 3 tbsp neutral oil in a nonstick skillet over medium-high. Fry the rice pieces 2 to 3 minutes per side until deeply golden and crisp. Drain on a rack or paper towel.
Make the pear-cucumber muchim: Toss pear and cucumber with 1 tsp sugar and 1/2 tsp kosher salt; let sit 5 minutes, then drain off excess liquid. Add 2 tbsp rice vinegar, 1 tsp toasted sesame oil, grated ginger, gochugaru, 1 tsp sesame seeds, and scallion; toss and chill.
Make the gochujang creme: Whisk mayonnaise (or yogurt), gochujang, 1 tsp rice vinegar, honey, soy sauce, and 1/4 tsp toasted sesame oil until smooth.
Assemble: Dot each crispy rice bite with a small spoonful of gochujang creme. Top with a mound of pear-cucumber muchim. Sprinkle with crumbled nori and extra sesame seeds; garnish with perilla or microgreens if using.
Serve immediately while the rice is still crisp.

For the cupcakes:
1 cup (125 g) all-purpose flour
1 cup (200 g) granulated sugar
1 / 2 cup (45 g) unsweetened cocoa powder
1 tsp baking powder
1 / 2 tsp baking soda
1 / 2 tsp fine salt
2 large eggs, at room temperature
1 / 2 cup (120 ml) milk, at room temperature
1 / 3 cup (80 ml) vegetable oil
1 tsp vanilla extract
1 / 2 cup (120 ml) hot brewed coffee (or hot water)
For the peanut butter frosting:
1 / 2 cup (113 g) unsalted butter, softened
3 / 4 cup (190 g) creamy peanut butter
2 to 2 1 / 2 cups (240–300 g) powdered sugar, sifted
1 tsp vanilla extract
1 / 8 tsp fine salt
2 to 4 tbsp heavy cream or milk
Optional garnish:
Mini peanut butter cups, chopped
Roasted peanuts

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Make the cupcake batter: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, milk, oil, and vanilla until smooth. Pour the wet ingredients into the dry and whisk just until combined.
Carefully whisk in the hot coffee (or hot water) until the batter is smooth and thin.
Divide the batter evenly among liners, filling each about 2/3 full. Bake 18–20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Make the frosting: In a mixing bowl, beat the softened butter and peanut butter on medium speed until creamy and well combined, about 2 minutes. Add 2 cups powdered sugar, vanilla, and salt; beat on low until incorporated. Add 2 tablespoons cream (or milk), then beat on medium-high until light and fluffy, 1–2 minutes. If needed, add more powdered sugar to thicken or more cream to loosen until spreadable.
Frost the cooled cupcakes with a knife or piping bag. Garnish with chopped mini peanut butter cups or peanuts, if desired. Store covered at room temperature up to 1 day or refrigerate up to 4 days (bring to room temp before serving).

1 tbsp (15 ml) extra-virgin olive oil
1 small shallot, finely chopped (or 1 / 2 small onion)
2 cloves garlic, thinly sliced
5 cups (1.2 L) low-sodium chicken or vegetable broth
1 small bay leaf
1 / 2 tsp dried oregano (or 1 tsp chopped fresh oregano)
1 / 2 cup (85 g) dry orzo
2 small zucchini, shaved into ribbons or sliced into thin half-moons
Zest of 1 lemon
2 to 3 tbsp (30 to 45 ml) fresh lemon juice, to taste
2 tbsp (8 g) chopped fresh basil, plus more for serving
1 tbsp (4 g) chopped fresh parsley
1 / 8 tsp red pepper flakes (optional)
1 / 8 tsp smoked paprika (optional)
Kosher salt and freshly ground black pepper, to taste
Extra-virgin olive oil, for finishing
Shaved Parmesan, for serving (optional)

Heat olive oil in a medium pot over medium heat. Add shallot and cook until translucent, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Pour in the broth, add bay leaf and oregano, and bring to a gentle boil.
Stir in orzo, reduce to a lively simmer, and cook until al dente, 7 to 9 minutes.
Add zucchini and simmer just until tender but bright, 2 to 3 minutes.
Remove from heat. Stir in lemon zest and juice, basil, parsley, and, if using, red pepper flakes and smoked paprika. Season with salt and black pepper to taste.
Ladle into warm bowls, finish with a drizzle of olive oil, and garnish with extra basil and shaved Parmesan if desired. Serve alongside stuffed peppers.

2 large bunches collard greens (about 2 lb / 900 g), tough stems removed, leaves cut into 1-inch ribbons
4 slices thick-cut bacon, diced (or 6 oz / 170 g smoked turkey pieces)
1 medium yellow onion, diced
3 cloves garlic, thinly sliced
1 tsp smoked paprika
1 / 4 tsp red pepper flakes (optional)
2 cups low-sodium chicken broth (or water) (480 ml)
1 / 3 cup apple cider vinegar, divided (80 ml)
1 tbsp brown sugar (or sorghum/molasses)
1 tsp kosher salt, plus more to taste
1 / 2 tsp freshly ground black pepper
1 tbsp unsalted butter (optional)
Hot sauce, for serving (optional)

Rinse collard greens thoroughly, remove tough stems, and slice leaves into 1-inch ribbons. Set aside.
In a large Dutch oven or heavy pot over medium heat, cook diced bacon until crisp, 6–8 minutes. Transfer bacon to a plate; leave about 1–2 tablespoons drippings in the pot (discard excess). If using smoked turkey instead, brown it in 1 tablespoon oil for 3–4 minutes.
Add onion to the pot and cook until translucent, 4–5 minutes. Stir in garlic, smoked paprika, and red pepper flakes; cook 30 seconds until fragrant.
Add collards in batches, tossing until just wilted between additions.
Pour in the broth, 1/4 cup of the cider vinegar, brown sugar, salt, and black pepper. Return bacon to the pot (or keep smoked turkey in). Bring to a simmer.
Cover, reduce heat to low, and braise until greens are tender but not mushy, 25–35 minutes. Uncover for the last 5–10 minutes to slightly reduce the potlikker (cooking liquid).
Stir in the remaining 1 tablespoon cider vinegar and the butter. Taste and adjust salt, pepper, and vinegar to balance richness.
Serve warm, spooning some potlikker over the greens. Add a dash of hot sauce if desired.

2 English cucumbers, halved lengthwise and thinly sliced
1 small fennel bulb, cored and very thinly shaved
2 tbsp (30 ml) chopped fennel fronds
3 celery ribs, thinly sliced on a bias
1 / 2 small red onion, very thinly sliced
6 pickled okra pods, sliced into 1 / 4-inch (6 mm) coins (optional)
6 radishes, thinly sliced (optional)
1 / 4 cup (15 g) flat-leaf parsley, chopped
1 tbsp (15 ml) fresh dill, chopped
1 tbsp (15 ml) capers, rinsed
1 tsp (5 ml) lemon zest
2 tbsp (30 ml) Creole mustard (or coarse-grain Dijon)
3 tbsp (45 ml) fresh lemon juice
1 tbsp (15 ml) apple cider vinegar
1 tsp (5 ml) honey
1 / 4 tsp cayenne pepper or a few dashes hot sauce
1 / 4 tsp celery seed
1 / 3 cup (80 ml) extra-virgin olive oil
1 / 2 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste

Place the sliced red onion and radishes in a bowl of ice water for 10 minutes to mellow their bite; drain and pat dry.
In a small bowl, whisk together Creole mustard, lemon juice, apple cider vinegar, honey, cayenne, celery seed, and lemon zest. Slowly stream in olive oil while whisking until emulsified. Season with 1/2 teaspoon salt and several grinds of black pepper.
In a large bowl, combine cucumbers, shaved fennel, fennel fronds, celery, drained onion and radishes, pickled okra, parsley, dill, and capers.
Pour the vinaigrette over the vegetables and toss gently to coat. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Chill for 10–15 minutes to let flavors marry. Serve cold alongside the crawfish boil for a crisp, cooling counterpoint to the spice.

2 medium fennel bulbs, fronds reserved
2 oranges (navel or Cara Cara)
1 / 3 cup (50 ml) Castelvetrano olives, pitted and halved
1 / 4 cup (30 g) sliced almonds, toasted
1 small shallot, very thinly sliced
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) reserved orange juice (from segmenting)
1 tsp orange zest
2 tbsp (30 ml) extra-virgin olive oil
1 tsp Dijon mustard
1 tsp honey
1 tbsp (15 ml) fresh mint, chopped (optional)
1 oz / 28 g ricotta salata or Parmesan, shaved (optional)
Kosher salt and freshly ground black pepper to taste

Zest one orange to yield 1 teaspoon zest. Segment both oranges over a bowl to catch juices; set segments aside and reserve 2 tablespoons of the juice.
In a small bowl, whisk lemon juice, reserved orange juice, orange zest, Dijon, honey, olive oil, a pinch of salt, and several grinds of black pepper until emulsified.
Trim fennel bulbs, reserving fronds. Using a mandoline or sharp knife, shave fennel very thin. Roughly chop a tablespoon of fronds.
In a large bowl, combine shaved fennel and sliced shallot. Add half the dressing, toss, and let sit 5–10 minutes to lightly soften.
Add orange segments, olives, most of the almonds, and chopped fennel fronds (and mint, if using). Toss with remaining dressing; season to taste with salt and pepper.
Plate the salad, sprinkle with remaining almonds, and top with shaved ricotta salata or Parmesan if desired. Serve immediately.

Cakes:
2 cups (250 g) all-purpose flour
1 / 2 cup (50 g) unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1 / 2 tsp fine salt
1 cup (200 g) granulated sugar
1 / 2 cup (110 g) packed light brown sugar
1 / 2 cup (120 ml) vegetable oil
2 large eggs, at room temperature
2 tsp pure vanilla extract
1 cup (240 ml) buttermilk (or 1 cup milk + 1 tbsp white vinegar, rested 5 minutes)
Filling:
1 / 2 cup (115 g) unsalted butter, softened
1 3 / 4 cups (210 g) powdered sugar
1 (7 oz / 200 g) jar marshmallow creme (Fluff)
1 tsp pure vanilla extract
1–2 tbsp (15–30 ml) milk or heavy cream
Pinch of fine salt

Heat oven to 350°F. Line 2 large baking sheets with parchment paper. This recipe yields about 12 whoopie pies (24 cakes).
Whisk the dry ingredients: In a medium bowl, whisk flour, cocoa, baking powder, baking soda, and salt until evenly combined.
Mix the wet ingredients: In a large bowl, whisk granulated sugar, brown sugar, oil, eggs, and vanilla until smooth. Whisk in the buttermilk until fully combined.
Make the batter: Add the dry ingredients to the wet and whisk or fold just until no dry streaks remain; the batter will be thick and scoopable. Let it sit 5 minutes to slightly thicken.
Portion and bake: Using a 1.5–2 tablespoon scoop, drop 24 even mounds onto the prepared sheets, spacing well. Smooth tops with a damp fingertip if needed. Bake 10–12 minutes, rotating pans halfway, until the cakes spring back when lightly touched and a toothpick comes out with a few moist crumbs.
Cool: Let cakes cool on the sheets for 5 minutes, then transfer to a rack to cool completely.
Make the filling: In a mixing bowl, beat the softened butter with a hand mixer until creamy, 1 minute. Beat in powdered sugar and salt until fluffy. Add marshmallow creme and vanilla; beat until smooth and airy, 1–2 minutes. Beat in just enough milk/cream to reach a thick, spreadable consistency.
Assemble: Pair cakes by similar size. Spread or pipe 2–3 tablespoons filling on the flat side of half the cakes; cap with the remaining cakes, pressing gently to sandwich.
Serve and store: Serve immediately or chill 20 minutes to set. Store covered at room temperature up to 1 day or refrigerate up to 4 days. For soft texture, let chilled pies sit 15 minutes before serving. Pies can be wrapped and frozen up to 2 months.

1 tbsp (15 ml) olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 rib celery, thinly sliced
1 tsp cumin seeds (or 3 / 4 tsp ground cumin)
1 / 4 tsp smoked paprika
4 cups (960 ml) low-sodium vegetable broth
1 cup (160 g) corn kernels (fresh or frozen)
1 cup (165 g) canned white hominy, drained and rinsed
1 small jalapeño, thinly sliced, seeds removed (optional)
1 bay leaf
1 / 2 bunch cilantro, stems finely chopped, leaves kept whole for garnish
1 lime, zested and juiced (about 2 tbsp / 30 ml juice)
2 scallions, thinly sliced
6–8 radishes, thinly sliced
Salt and freshly ground black pepper, to taste
Lime wedges, for serving

Warm olive oil in a pot over medium heat. Add onion and celery; cook until translucent, 4–5 minutes. Stir in garlic, cumin, and smoked paprika; cook 30 seconds until fragrant.
Pour in vegetable broth and add corn, hominy, jalapeño (if using), bay leaf, and chopped cilantro stems. Bring to a simmer and cook 10–12 minutes to meld flavors.
Remove bay leaf. Stir in lime zest and juice, and scallions. Season to taste with salt and black pepper.
Ladle into bowls and top with radish slices and cilantro leaves. Serve with lime wedges for extra brightness.

1 cup (170 g) white quinoa, rinsed
2 cups (480 ml) water
1 ripe avocado, diced
1 small Persian or English cucumber, diced
4 radishes, thinly sliced
2 scallions, thinly sliced
1 / 4 cup (15 g) fresh cilantro, chopped
2 tbsp (8 g) fresh mint, chopped (optional)
1 / 4 cup (30 g) toasted pumpkin seeds (pepitas)
Zest of 1 lime
3 tbsp (45 ml) fresh lime juice
1 tbsp (15 g) aji amarillo paste
3 tbsp (45 ml) extra-virgin olive oil
1 tsp (7 g) honey (or sugar)
1 / 2 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste

Combine quinoa and water in a saucepan; bring to a boil, then reduce heat, cover, and simmer 15 minutes until water is absorbed. Remove from heat, cover 5 minutes, then fluff and spread on a tray to cool completely.
Whisk lime juice, aji amarillo paste, olive oil, honey, salt, and black pepper in a small bowl until emulsified.
In a large bowl, combine cooled quinoa, cucumber, radishes, scallions, cilantro, and mint.
Gently fold in the diced avocado, then pour in the dressing and toss to coat. Adjust salt and pepper to taste.
Top with toasted pumpkin seeds and lime zest. Chill 10–15 minutes before serving alongside the ceviche.

4 cups (about 140 g) Napa cabbage, thinly sliced
2 Persian cucumbers, thinly sliced on the bias
1 small fennel bulb, very thinly shaved (reserve fronds for garnish)
4 radishes, thinly sliced
1 large orange, segmented, plus 1 tsp finely grated zest
1 / 3 cup (about 10 g) fresh mint leaves, torn
1 / 3 cup (about 10 g) cilantro leaves and tender stems
1 / 3 cup (about 40 g) roasted unsalted cashews, roughly chopped
1 tbsp toasted sesame seeds (white or black, or a mix)
1 small red chili, very thinly sliced (optional)
2 tbsp (30 ml) fresh lime juice
1 tbsp (15 ml) rice vinegar
1 tbsp (18 g) white miso paste
1 tsp honey or maple syrup
1 tsp freshly grated ginger
1 tsp toasted sesame oil
3 tbsp (45 ml) neutral oil, such as grapeseed or avocado
Kosher salt, to taste

Make the dressing: In a small bowl, whisk the miso with lime juice, rice vinegar, honey, and grated ginger until smooth. Slowly whisk in the toasted sesame oil, then the neutral oil, until emulsified. Taste and season with a pinch of salt; thin with 1–2 teaspoons water if needed.
Combine the cabbage, cucumbers, fennel, and radishes in a large bowl. Add about half of the dressing and toss to lightly coat. Let stand 5–10 minutes to gently soften the cabbage.
Add the orange segments, mint, and cilantro. Drizzle in most of the remaining dressing and toss gently to combine; add the rest if needed.
Finish and serve: Sprinkle over the cashews, sesame seeds, and sliced chili (if using). Garnish with reserved fennel fronds and the orange zest. Serve immediately alongside the stir-fry.

1 to 1 1 / 4 lb (450-570 g) flank or skirt steak
1 tbsp (15 ml) neutral oil, plus more for cooking
2 tbsp (30 ml) fresh lime juice
1 tbsp (15 ml) soy sauce or Worcestershire sauce
2 cloves garlic, minced
2 tsp chili powder
1 1 / 2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 tsp kosher salt, plus more to taste
1 / 2 tsp black pepper, plus more to taste
4 large (10-12 inch) flour tortillas
3 cups (720 ml) cooked rice
1 (15 oz / 425 g) can black beans, drained and rinsed
1 1 / 2 cups (170 g) shredded cheese (Cheddar, Monterey Jack, or pepper Jack)
1 cup (240 ml) pico de gallo or salsa
1 cup (240 ml) guacamole or sliced avocado
1 / 2 cup (120 ml) sour cream
1 cup (30 g) shredded lettuce or chopped romaine
Pickled jalapenos, to taste (optional)
Hot sauce, to taste (optional)
Fresh cilantro and lime wedges, for serving

1) Marinate the steak: In a bowl, whisk together 1 tbsp neutral oil, 2 tbsp lime juice, 1 tbsp soy or Worcestershire, minced garlic, 2 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper. Add the steak, coat well, and marinate 30 minutes at room temperature or up to 4 hours refrigerated.
2) Cook or warm the rice: If making fresh, cook 1.5 cups long-grain rice according to package directions to yield about 3 cups. For cilantro-lime rice, toss the hot rice with a handful of chopped cilantro, a squeeze of lime, a pinch of salt, and a drizzle of oil or a knob of butter.
3) Warm the beans: In a small skillet over medium heat, add the black beans with a splash of water, 1/2 tsp ground cumin, and a pinch of salt and pepper. Simmer 3-5 minutes until warmed and lightly seasoned; mash a few beans if you like a creamier texture.
4) Cook the steak: Heat a large cast-iron skillet or grill over high heat. Pat the steak dry, lightly oil the cooking surface, and sear 3-4 minutes per side for medium-rare (internal temp about 130-135 F), or to desired doneness.
5) Rest and slice: Transfer steak to a board and rest 5-10 minutes. Slice thinly against the grain; chop into bite-size pieces if preferred. Taste and season with a little salt and lime juice if needed.
6) Warm the tortillas: Heat tortillas in a dry skillet 15-30 seconds per side or wrap in foil and warm in a 325 F oven for 5-7 minutes until pliable.
7) Assemble each burrito: Lay a warm tortilla on a work surface. Add about 3/4 cup rice in a horizontal line slightly below center, 1/3 cup warm beans, a generous portion of sliced steak, then 1/3-1/2 cup shredded cheese. Top with salsa or pico, a spoon of guacamole, a dollop of sour cream, and a bit of shredded lettuce. Add pickled jalapenos and hot sauce if using.
8) Roll: Fold the sides in over the filling, then fold the bottom up and over. Tuck and roll tightly to form a sealed burrito.
9) Optional toast: Place burritos seam-side down in a lightly oiled skillet over medium heat 1-2 minutes per side to crisp and seal.
10) Serve: Cut in half if desired. Garnish with fresh cilantro and serve with extra lime wedges, salsa, and hot sauce.

16 mini corn tortillas (3-inch) or sturdy round tortilla chips
2 cups (300 g) fresh corn kernels (from about 3 ears) or thawed frozen corn
2 tbsp (30 ml) olive oil, divided
1/2 tsp smoked paprika
3/4 tsp kosher salt, divided
1/4 tsp black pepper
2 limes, zested and juiced
1 tsp honey or agave
1/4 cup (40 g) red onion, finely diced
1 small jalapeño, seeded and minced
1/3 cup (10 g) cilantro, chopped
1 large avocado, diced
4 radishes, thinly sliced
1/2 cup (60 g) cotija cheese, crumbled

1. If using mini tortillas, heat oven to 375°F (190°C). Brush both sides lightly with 1 tablespoon olive oil and sprinkle with a pinch of salt. Arrange on a sheet and bake until crisp and lightly golden, 8–10 minutes. Cool. (Skip this step if using sturdy tortilla chips.)
2. Heat a large skillet or grill pan over high. Toss corn with 1 tablespoon olive oil, smoked paprika, and a pinch of salt. Sear without stirring for 2–3 minutes, then toss and cook 2–3 minutes more until charred in spots. Transfer to a bowl to cool slightly.
3. In a small bowl, whisk lime zest, lime juice, honey (or agave), remaining salt, and black pepper.
4. Add red onion, jalapeño, and half the cilantro to the warm corn. Pour in half the lime dressing and toss. Adjust salt to taste.
5. Gently toss the diced avocado with the remaining dressing to coat and prevent browning.
6. Assemble: Top each tostada or chip with a spoonful of charred corn, a few avocado cubes, radish slices, a sprinkle of cotija, and remaining cilantro.
7. Serve immediately with extra lime wedges for squeezing.

2 cups (480 ml) apple cider
2 1 / 2 cups (300 g) all-purpose flour
1 cup (200 g) granulated sugar
1 / 2 cup (100 g) packed light brown sugar
2 tsp baking powder
1 / 2 tsp baking soda
3 / 4 tsp kosher salt
2 tsp ground cinnamon
1 / 2 tsp ground nutmeg
3 large eggs, room temperature
3 / 4 cup (180 ml) neutral oil (canola or vegetable)
1 / 2 cup (120 g) sour cream or plain Greek yogurt
2 tsp vanilla extract
4 tbsp (57 g) unsalted butter, melted (for coating)
1 / 2 cup (100 g) granulated sugar (for coating)
2 tsp ground cinnamon (for coating)
Nonstick baking spray (or butter and flour) for the pan

Reduce the cider: In a small saucepan, simmer the apple cider over medium heat until reduced to 1 cup, 15–20 minutes. Set aside to cool until just warm.
Prep: Heat oven to 350°F (175°C). Generously grease a 12-cup bundt pan with nonstick baking spray (or butter and flour).
Dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, 2 teaspoons cinnamon, and nutmeg.
Wet ingredients: In a large bowl, whisk the oil, 1 cup granulated sugar, and brown sugar until combined. Whisk in the eggs one at a time. Whisk in the sour cream, vanilla, and the warm (not hot) cider reduction until smooth.
Combine: Add the dry ingredients to the wet and stir with a spatula until just combined and no dry streaks remain. Do not overmix.
Bake: Pour the batter into the prepared pan and smooth the top. Bake 45–55 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
Cool and unmold: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack set over a sheet pan.
Cinnamon-sugar coating: In a shallow bowl, mix 1/2 cup granulated sugar with 2 teaspoons cinnamon. Brush the warm cake all over with the melted butter, then sprinkle and press the cinnamon-sugar mixture onto every surface until well coated.
Serve: Let cool at least 30 minutes before slicing. Store covered at room temperature for up to 3 days.

1 tbsp (15 ml) unsalted butter
1 tbsp (15 ml) olive oil
1 medium shallot, thinly sliced
1 small leek (white and light green parts), thinly sliced and rinsed
1 small garlic clove, minced
1 / 4 cup (60 ml) dry white wine (optional)
3 cups (720 ml) low-sodium chicken or vegetable stock
3 cups (450 g) fresh or frozen green peas
2 tbsp (8 g) fresh tarragon leaves, chopped, divided
1 tsp finely grated lemon zest
1 tbsp (15 ml) fresh lemon juice, plus more to taste
3 / 4 tsp kosher salt, plus more to taste
1 / 4 tsp finely ground white pepper
2 tbsp (30 ml) crème fraîche or plain Greek yogurt, for serving
1 tbsp (6 g) chopped fresh chives, for garnish

Warm the butter and olive oil in a medium pot over medium heat. Add the shallot and leek with a pinch of salt and cook, stirring, until translucent and tender, 5–6 minutes.
Stir in the garlic and cook until fragrant, about 30 seconds. Add the white wine (if using) and simmer until mostly evaporated, 1–2 minutes.
Pour in the stock and bring to a gentle simmer. Add the peas and cook until bright green and just tender, 3–4 minutes.
Stir in 1 1/2 tablespoons of the tarragon and the lemon zest, then remove from heat.
Blend the soup until silky smooth (use an immersion blender or carefully transfer to a blender). Return to the pot.
Stir in the lemon juice, salt, and white pepper. Adjust thickness with a splash of stock or water if desired; warm gently without boiling. Taste and adjust seasoning.
Ladle into bowls and finish with a dollop of crème fraîche or yogurt, the remaining tarragon, and chives. Serve immediately.

2 medium cucumbers, seeded and thinly sliced (about 4 cups / 480 g)
1 large carrot, julienned (about 1 1 / 2 cups / 150 g)
1 / 2 small red onion, very thinly sliced
1 / 2 red bell pepper, very thinly sliced (optional)
2 tbsp (30 ml) raisins (optional)
1 / 3 cup (80 ml) cane vinegar or white vinegar
2 tbsp (24 g) sugar or coconut sugar
3 / 4 tsp kosher salt, divided
1-inch (2.5 cm) fresh ginger, cut into fine matchsticks (about 1 tbsp)
2 cloves garlic, thinly sliced
6 whole black peppercorns, lightly crushed

Place the sliced cucumbers in a colander and toss with 1/2 teaspoon of the salt. Let sit 10 minutes to draw out excess moisture, then gently blot dry with paper towels.
Meanwhile, make the brine: In a small saucepan, combine vinegar, sugar, remaining 1/4 teaspoon salt, ginger, garlic, and crushed peppercorns. Warm over low heat, stirring just until the sugar dissolves (do not boil). Remove from heat and cool until just slightly warm or room temperature.
In a large bowl, combine cucumbers, carrot, red onion, bell pepper (if using), and raisins (if using).
Pour the cooled brine over the vegetables and toss well to coat. Cover and marinate 20–30 minutes at room temperature, or refrigerate up to 24 hours for a crisper, more flavorful slaw.
Taste and adjust seasoning with a pinch more sugar, vinegar, or salt if needed. Serve chilled or cool, well-drained alongside Chicken Adobo.

1 large fennel bulb, cored and shaved paper-thin (reserve fronds for garnish)
1 large Honeycrisp apple, cored and thinly sliced
1 tsp fresh lemon juice
3 celery ribs, thinly sliced on the bias (plus 1/4 cup tender leaves, if available)
1/3 cup walnuts, toasted and roughly chopped
1/4 cup flat-leaf parsley leaves
1 oz Parmesan or Pecorino, shaved (optional)
3 tbsp extra-virgin olive oil
1 small shallot, minced
1 tsp fresh thyme leaves
2 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp whole-grain mustard
1 tsp honey
1/4 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste

1. Place the shaved fennel and sliced celery in a large bowl; reserve fennel fronds for garnish.
2. Toss the sliced apple with lemon juice to prevent browning, then add to the bowl.
3. If not already toasted, toast walnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; set aside.
4. Make the warm dressing: In a small skillet over medium heat, warm the olive oil. Add shallot and thyme; cook until softened and fragrant, 1–2 minutes. Remove from heat and whisk in cider vinegar, Dijon, whole-grain mustard, honey, salt, and several grinds of black pepper.
5. Pour the warm dressing over the fennel, celery, and apple. Add parsley and half the walnuts; toss gently to coat. Taste and adjust seasoning.
6. Plate the salad; top with remaining walnuts, shaved Parmesan or Pecorino (if using), and fennel fronds. Serve immediately.

1 1 / 2 lb (680 g) boneless, skinless chicken thighs or breasts, cut into bite-size pieces
1 tsp kosher salt
1 / 2 tsp black pepper
2 tbsp cornstarch
2 tbsp neutral oil (canola, avocado, or vegetable)
4 cloves garlic, minced
1 / 3 cup (80 ml) honey
1 / 4 cup (60 ml) low-sodium soy sauce
2 tbsp (30 ml) rice vinegar or apple cider vinegar
1 / 4 cup (60 ml) water or unsalted chicken broth
1 tsp grated fresh ginger (optional)
1 tsp toasted sesame oil (optional)
1 / 2 tsp red pepper flakes (optional)
1 tbsp (14 g) unsalted butter (optional)
2 tbsp sliced scallions, for garnish
1 tsp toasted sesame seeds, for garnish
1 tsp cornstarch mixed with 1 tbsp (15 ml) water (optional thickener)

Season the chicken with salt and pepper, then toss evenly with 2 tbsp cornstarch to lightly coat.
In a small bowl, whisk together honey, soy sauce, rice vinegar, water or broth, ginger (if using), and sesame oil (if using). Set aside.
Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear until golden and cooked through, about 5–7 minutes, stirring once or twice. Transfer chicken to a plate.
Reduce heat to medium. In the same skillet, add the minced garlic and cook 20–30 seconds until fragrant, stirring constantly to prevent burning.
Pour in the honey-soy mixture. Scrape up any browned bits and simmer 2–3 minutes to slightly reduce. If you prefer a thicker sauce, stir in the optional cornstarch slurry and simmer 30–60 seconds until glossy.
Return the cooked chicken and any juices to the skillet. Toss to coat and simmer 1–2 minutes to heat through. Stir in butter, if using, until melted.
Taste and adjust seasoning with a pinch of salt, extra vinegar for brightness, or more honey for sweetness.
Serve hot, garnished with sliced scallions and sesame seeds. Pair with steamed rice and a side of vegetables.

1 large English cucumber, peeled and chopped
1 Granny Smith apple, cored and chopped
1 small celery stalk, chopped
1 small shallot, roughly chopped
1 / 4 cup (15 g) fresh dill fronds, plus extra for garnish
2 tbsp (8 g) flat-leaf parsley leaves
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) champagne vinegar (or white wine vinegar)
3 tbsp (45 ml) extra-virgin olive oil
1 / 2 to 3 / 4 cup (120 to 180 ml) cold water, as needed
4 to 6 ice cubes
1 / 2 tsp fine sea salt, or to taste
Pinch of white pepper
Finely grated lemon zest, for garnish (optional)
Toasted caraway seeds, for garnish (optional)

Add cucumber, apple, celery, shallot, dill, parsley, lemon juice, champagne vinegar, olive oil, 1/2 cup cold water, ice cubes, salt, and white pepper to a blender.
Blend on high until very smooth and silky, 45 to 60 seconds. If you prefer an extra-fine texture, strain through a fine-mesh sieve.
Adjust consistency with a little more cold water if needed and season to taste with additional salt or lemon juice.
Chill in the refrigerator for 20 to 30 minutes to let flavors meld and soup become well-cold.
Pour into small glasses or shot glasses. Garnish with a few dill fronds, a whisper of lemon zest, a tiny drizzle of olive oil, and a pinch of toasted caraway seeds if using. Serve immediately.

2 refrigerated pie dough rounds (for a 9-inch pie) or homemade equivalent
6 cups (900 g) pitted cherries (fresh or frozen)
3 / 4 to 1 cup (150 to 200 g) granulated sugar (adjust to taste)
1 / 4 cup (30 g) cornstarch (add 1 tbsp / 8 g extra if using frozen cherries)
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) vanilla extract
1 / 4 tsp almond extract (optional)
1 / 4 tsp fine salt
2 tbsp (28 g) unsalted butter, cut into small pieces
1 large egg, beaten with 1 tbsp (15 ml) water (for egg wash)
1 tbsp (12 g) coarse or turbinado sugar (optional, for topping)
All-purpose flour, for dusting

Preheat the oven to 425°F (220°C). Place a rimmed baking sheet on the lower rack to preheat and catch drips; position another rack in the lower-middle of the oven.
In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, vanilla, almond extract (if using), and salt until evenly coated. If using frozen cherries, let the mixture sit for about 10 minutes to slightly thaw and release some juices; stir again. For best thickening with frozen fruit, add 1 additional tablespoon cornstarch.
On a lightly floured surface, roll one dough round into a 12-inch circle. Fit it into a 9-inch pie dish, letting the excess hang over the edge. Refrigerate while you prepare the top crust.
Roll the second dough round into a 12-inch circle. For a lattice top, cut into 1/2- to 3/4-inch strips; otherwise leave whole for a full top crust.
Spoon the cherry filling (with its juices) into the chilled bottom crust and dot the surface with the butter. Top with the lattice or full crust. If using a full crust, cut a few slits for steam. Trim excess dough, fold under, and crimp the edges.
Brush the top and edges with the egg wash; sprinkle with coarse sugar if using. Place the pie on the preheated baking sheet.
Bake at 425°F for 20 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking 35–45 minutes, until the crust is deep golden and the filling is bubbling in the center. Tent the edges with foil if they brown too quickly.
Transfer the pie to a wire rack and cool completely, at least 3 hours, to allow the filling to set before slicing. Serve plain or with vanilla ice cream.

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