4 lobster tails (6 to 8 oz / 170 to 225 g each), thawed if frozen 6 tbsp (90 ml) unsalted butter, melted 3 cloves garlic, finely minced 1 tbsp (15 ml) fresh lemon juice 1 tsp lemon zest 1 tsp paprika (smoked optional) 1 / 4 tsp cayenne pepper (optional) 1 tbsp fresh parsley, finely chopped, plus more for garnish 1 / 2 tsp kosher salt, plus more to taste 1 / 4 tsp freshly ground black pepper 1 tbsp (15 ml) olive oil Lemon wedges, for serving
Prep the oven: Position a rack so the lobster will sit about six inches below the broiler. Preheat the broiler on high. Line a sheet pan with foil and place a wire rack on top if available. Butterfly the tails: Using kitchen shears, cut the top of each lobster shell lengthwise down the center, stopping just before the tail fin. Gently pry the shell open. Slide a finger under the lobster meat to loosen it from the shell, keeping it attached at the tail. Lift the meat up and set it to rest on top of the shell. Make a shallow slit along the top of the meat and remove any visible vein. Pat the meat dry with paper towels. Seasoning butter: In a small bowl, mix the melted butter, garlic, lemon juice, lemon zest, paprika, cayenne (if using), parsley, salt, and black pepper. Set aside 2 tablespoons for finishing. Oil and baste: Lightly brush the lobster shells with olive oil to help prevent scorching. Brush the lobster meat generously with the garlic lemon butter. Broil: Place the tails on the prepared pan and broil until the meat is opaque, lightly browned on top, and just cooked through, about 7 to 10 minutes for 6 to 8 ounce tails, or roughly 1 minute per ounce. Baste once halfway through with more butter. The thickest part should reach an internal temperature of 140 to 145 F. Finish: Remove from the oven and brush the meat with the reserved butter. Rest for 2 minutes. Serve: Garnish with additional parsley and serve immediately with lemon wedges. Pair with steamed vegetables, rice, or a simple salad.
1 medium fennel bulb, fronds reserved 3 cups (90 g) baby arugula 2 navel oranges 2 tbsp (30 ml) small capers, drained and patted dry 1 tbsp (15 ml) neutral oil (for crisping capers) 2 tbsp (30 ml) extra-virgin olive oil 1 tbsp (15 ml) fresh lemon juice 1 tbsp (15 ml) fresh orange juice (from the segmented oranges) 1 tsp Dijon mustard 1 tsp honey 1 / 4 tsp kosher salt, plus more to taste 1 / 4 tsp freshly ground black pepper 2 tbsp (15 g) toasted pistachios, roughly chopped 1 / 4 cup (20 g) shaved Parmigiano-Reggiano
Trim fennel, reserving some fronds. Halve the bulb, remove the core, and shave thinly with a mandoline or sharp knife. Segment the oranges: slice off tops and bottoms, remove peel and pith, then cut out segments. Squeeze remaining membranes to collect about 1 tablespoon juice for the dressing. Crisp the capers: heat neutral oil in a small skillet over medium-high. Add capers and fry until they bloom and crisp, 2–3 minutes. Transfer to paper towels to drain. Make the vinaigrette: whisk lemon juice, orange juice, Dijon, honey, salt, and pepper. Slowly whisk in olive oil until emulsified. In a large bowl, combine arugula, shaved fennel, half the orange segments, half the crispy capers, and pistachios. Drizzle with enough vinaigrette to lightly coat and toss gently. Adjust salt and pepper to taste. Plate and garnish with remaining orange segments, remaining crispy capers, shaved Parmigiano, and a few chopped fennel fronds. Serve immediately.
2 cups (480 ml) cold heavy whipping cream 1 can (14 oz / 396 g) sweetened condensed milk 2 tsp (10 ml) pure vanilla extract 1 / 8 tsp fine salt (optional) 20 chocolate sandwich cookies (e.g., Oreo), coarsely chopped (about 2 cups / 50 g)
Place a mixing bowl and beaters in the freezer for 10 minutes to chill. In the chilled bowl, whip the cold heavy cream on medium-high speed until stiff peaks form, 2–3 minutes. In a separate large bowl, whisk together the sweetened condensed milk, vanilla, and salt (if using). Gently fold the whipped cream into the condensed milk mixture in 2–3 additions until no streaks remain. Fold in the chopped cookies, reserving a small handful for topping if desired. Transfer the mixture to a 9x5-inch loaf pan or similar freezer-safe container. Smooth the top and sprinkle with any reserved cookie pieces. Cover tightly with plastic wrap or a lid and freeze until firm, at least 6 hours or overnight. Let sit at room temperature for 5 minutes before scooping. Store covered in the freezer for up to 2 weeks.
1 1 / 2 lb (680 g) ripe tomatoes (Roma or cherry), halved 1 red bell pepper, seeded and quartered 1 small yellow onion, thickly sliced 1 medium carrot, sliced 3 cloves garlic, peeled 2 tbsp (30 ml) olive oil 1 tsp smoked paprika 1 / 4 tsp red pepper flakes (optional) 3 cups (720 ml) low-sodium vegetable broth (or chicken broth) 1 / 3 cup (15 g) fresh basil leaves, packed (plus extra for garnish) 2 tsp (10 ml) sherry vinegar (or red wine vinegar) 1 / 4 cup (60 ml) heavy cream (or half-and-half) 1 / 2 tsp sugar or honey (optional, to balance acidity) Kosher salt to taste Freshly ground black pepper to taste
Heat oven to 425°F/220°C. On a sheet pan, toss tomatoes, bell pepper, onion, carrot, and garlic with olive oil, a big pinch of salt, and pepper. Roast 20–25 minutes until soft and lightly charred at the edges. Scrape roasted vegetables and any pan juices into a pot. Add smoked paprika, red pepper flakes (if using), and broth. Bring to a simmer over medium heat and cook 8–10 minutes to meld flavors. Add basil, then blend until silky smooth (use an immersion blender or carefully transfer to a blender). Return soup to the pot. Stir in vinegar and cream. Season to taste with salt and pepper; add a touch of sugar or honey if needed to balance acidity. Serve hot alongside the breakfast sandwich. Garnish with torn basil and a crack of black pepper; drizzle a few drops of olive oil if desired.
1 cup (170 g) pearl (Israeli) couscous 2 small zucchini, cut into 1 / 2-inch half-moons 3 tbsp (45 ml) extra-virgin olive oil, divided 2 cloves garlic, minced 2 1 / 4 cups (540 ml) low-sodium chicken broth or water 1 / 4 cup (30 g) pine nuts 1 / 4 cup (15 g) flat-leaf parsley, chopped 1 tsp lemon zest (optional) 1 tbsp (14 g) unsalted butter (optional) 1 / 4 cup (20 g) finely grated Parmesan (optional) 1 / 2 tsp kosher salt, plus more to taste Freshly ground black pepper to taste
Heat oven to 425°F (220°C). Toss zucchini with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread on a sheet pan and roast 12–15 minutes until tender with browned edges; broil 1–2 minutes for extra char if desired. Meanwhile, toast pine nuts in a dry skillet over medium heat, stirring, until golden, 3–4 minutes. Transfer to a plate to cool. In a medium saucepan, warm 1 tablespoon olive oil over medium heat. Add couscous and toast, stirring, until lightly golden, 2–3 minutes. Stir in garlic and cook 30 seconds until fragrant. Pour in broth and 1/2 teaspoon salt. Bring to a boil, reduce to a gentle simmer, cover, and cook 8–10 minutes until tender and most liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork. Fold in roasted zucchini, remaining 1 tablespoon olive oil (or butter), parsley, and lemon zest and Parmesan if using. Season with additional salt and pepper to taste. Serve warm; it pairs well with lemon-caper pan sauces—spooning some over the couscous is encouraged.
2 cups (300 g) jicama, peeled and cut into thin matchsticks 1 1 / 2 cups (225 g) fresh pineapple, small dice 1 small Persian cucumber, thinly sliced (optional) 1 small red bell pepper, thinly sliced 1 small carrot, peeled into thin ribbons or matchsticks 1 / 4 small red onion, very thinly sliced 1 / 4 cup (15 g) fresh cilantro leaves, roughly chopped 1 / 4 cup (10 g) fresh mint leaves, torn 1 small red chili (Thai or Fresno), thinly sliced (optional) 2 tbsp (15 g) roasted peanuts or cashews, roughly chopped 3 tbsp (45 ml) cane vinegar (or rice vinegar) 1 tbsp (15 ml) fresh lime juice (or calamansi juice, if available) 1 to 1 1 / 2 tsp brown sugar or coconut sugar, to taste 1 tsp fish sauce or light soy sauce (optional) 1 tbsp (15 ml) neutral oil 1 tsp finely grated fresh ginger 1 small garlic clove, very finely grated or mashed Fine salt and freshly ground black pepper, to taste
Make the dressing: In a small bowl, whisk together cane vinegar, lime juice, sugar until dissolved, fish sauce or soy (if using), neutral oil, ginger, and garlic. Mellow the onion: Rinse the sliced red onion under cold water and pat dry to soften its bite. Combine the salad: In a large bowl, add jicama, pineapple, cucumber, bell pepper, carrot, onion, cilantro, mint, and chili. Dress and season: Pour the dressing over the salad and toss well. Season with a pinch of salt and black pepper; adjust sugar or lime to balance tang, salt, and sweetness. Marinate briefly: Let the salad stand 10–15 minutes to lightly pickle and draw out juices while keeping the jicama crisp. Finish and serve: Toss again, sprinkle with roasted peanuts or cashews, and serve chilled or at cool room temperature alongside chicken adobo and steamed rice.
1 1 / 2 lb (680 g) beef sirloin or flap steak, cut into 1 1 / 4-inch (3 cm) cubes 2 bell peppers (any color), cut into 1 1 / 4-inch (3 cm) pieces 1 large red onion, cut into 1 1 / 4-inch (3 cm) wedges 8 oz / 225 g cherry tomatoes (optional) 1 / 4 cup (60 ml) extra-virgin olive oil 2 tbsp (30 ml) lemon juice 2 tbsp (30 ml) soy sauce 1 tbsp (15 ml) Worcestershire sauce 1 tbsp (12 g) honey or brown sugar (optional, for balance) 3 garlic cloves, finely minced 1 1 / 2 tsp ground cumin 1 tsp smoked paprika 1 tsp ground coriander 1 / 2 tsp dried oregano 1 tsp kosher salt, plus more to finish 1 / 2 tsp freshly ground black pepper 2 tbsp chopped fresh parsley (for garnish) Lemon wedges, for serving 8 metal skewers or wooden skewers (soaked 30 minutes) 1 tbsp neutral oil (for greasing grill grates)
Prep skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Make the marinade: In a large bowl, whisk together olive oil, lemon juice, soy sauce, Worcestershire, honey (if using), garlic, cumin, smoked paprika, coriander, oregano, salt, and pepper. Marinate beef and veg separately: Divide the marinade—about 2/3 for the beef and 1/3 for the vegetables (keep them in separate bowls so the vegetable marinade never touches raw meat). Add the beef cubes to the larger portion; toss to coat. Add bell peppers, red onion, and cherry tomatoes (if using) to the smaller portion; toss to coat. Marinate beef for at least 30 minutes at room temperature or up to 24 hours refrigerated; marinate vegetables 20–30 minutes. Preheat grill: Heat a grill to medium-high (425–450°F / 220–230°C). Clean and oil the grates lightly with neutral oil. For an oven option, preheat the broiler and set a rack 5–8 inches (13–20 cm) from the element. Assemble kebabs: Thread beef and vegetables alternately onto skewers, without packing too tightly so heat can circulate. For stability, you can double-skewer each kebab by running two skewers parallel through the pieces. Grill: Place kebabs on the grill. Cook 8–12 minutes total, turning every 2–3 minutes, until nicely charred and the beef reaches your desired doneness (pull at 125°F/52°C for rare, 130–135°F/54–57°C for medium-rare, 140–145°F/60–63°C for medium). Lightly brush during the first half of cooking with the reserved vegetable marinade (the portion that never touched raw beef). Oven/broiler option: Arrange kebabs on a foil-lined, oiled sheet pan. Broil 8–10 minutes, turning once, until charred in spots and cooked to desired doneness. Alternatively, roast at 450°F/232°C for 12–15 minutes, then broil 1–2 minutes to char. Rest and finish: Transfer kebabs to a platter and rest 5 minutes. Sprinkle with a pinch of kosher salt, shower with chopped parsley, and serve with lemon wedges. Serve with: Warm flatbreads, rice or couscous, and sauces like tzatziki, chimichurri, or garlic yogurt.
1 rustic baguette or Tuscan loaf, sliced 1 / 2-inch (1.25 cm) thick (12–16 slices) 1 large lemon, halved 1 can (15 oz / 425 g) cannellini beans, drained and rinsed 2 cloves garlic (1 whole, 1 minced) 2 tbsp (30 ml) fresh rosemary, finely chopped 1 / 4 tsp crushed red pepper flakes (optional) 1 / 4 cup (60 ml) extra-virgin olive oil, plus more for brushing 1–2 tbsp (15–30 ml) water (or reserved bean liquid), as needed Sea salt, to taste Freshly ground black pepper, to taste 1 cup (30 g) baby arugula (or chopped flat-leaf parsley) 1 oz (30 g) Pecorino Toscano or Parmigiano-Reggiano, shaved (optional) Flaky finishing salt, for serving
Char the lemon: Heat a skillet or grill over medium-high. Place lemon halves cut-side down and cook until deeply caramelized, 3–4 minutes; let cool slightly. Toast the bread: Lightly brush both sides of the bread slices with olive oil. Toast on the grill or under a broiler until golden and crisp, 1–2 minutes per side. Garlic rub: Halve the whole garlic clove and rub the cut side over the warm toasts; set aside. Make the bean spread: In a bowl, combine cannellini beans, minced garlic, rosemary, red pepper flakes, 1/4 cup olive oil, the zest of half the lemon, and 1 tablespoon juice from the charred lemon. Mash with a fork until creamy with some texture, loosening with 1–2 tablespoons water as needed. Season with sea salt and black pepper. Assemble: Spread a generous spoonful of the bean mixture onto each toast. Toss arugula with a drizzle of olive oil and a squeeze of charred lemon; mound a few leaves on each crostino. Finish and serve: Top with shaved Pecorino if using, add a final drizzle of olive oil, and sprinkle with flaky salt and pepper. Serve warm or at room temperature alongside the bistecca.
2 1 / 2 cups (310 g) all-purpose flour 1 1 / 2 cups (300 g) granulated sugar 2 tsp baking powder 1 / 2 tsp baking soda 3 / 4 tsp fine salt 1 cup (240 ml) buttermilk, room temperature 1 / 2 cup (115 g) unsalted butter, melted and cooled 1 / 3 cup (80 ml) neutral oil (canola or vegetable) 3 large eggs, room temperature 2 tsp pure vanilla extract 1 / 2 cup (80 g) rainbow sprinkles (jimmies), plus extra for topping 1 cup (226 g) unsalted butter, softened (for frosting) 3 1 / 2 cups (420 g) powdered sugar (for frosting) 2 tsp pure vanilla extract (for frosting) 2–3 tbsp heavy cream or milk (for frosting) Pinch fine salt (for frosting)
Preheat oven to 350°F (175°C). Grease a 9x13-inch metal baking pan and line the bottom with parchment for easy removal. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk buttermilk, melted cooled butter, oil, eggs, and vanilla until smooth. Pour wet ingredients into dry and whisk just until mostly smooth; a few small lumps are fine. Quickly fold in the sprinkles (jimmies hold their color best). Spread batter evenly in the prepared pan. Bake 28–34 minutes, or until the top springs back and a toothpick inserted in the center comes out clean. Cool the cake in the pan on a rack for 15 minutes, then remove (if lined) or leave in the pan; cool completely before frosting. Make the frosting: In a stand mixer or with a hand mixer, beat softened butter on medium-high until creamy and pale, about 2 minutes. Gradually mix in powdered sugar and a pinch of salt on low, then add vanilla and 2 tablespoons cream/milk. Beat on medium-high until fluffy, 2–3 minutes, adding the remaining tablespoon cream/milk if needed for a smooth, spreadable consistency. Spread frosting over the cooled cake and shower with extra sprinkles. Slice and serve. Storage: Cover and keep at room temperature up to 2 days, or refrigerate up to 5 days (bring to room temp before serving). Cake can be baked a day ahead; frosting can be made up to 3 days ahead and rewhipped.
1 large leek, trimmed, cleaned, halved lengthwise 2 shallots, unpeeled 1 small head garlic, halved crosswise 1 oz (28 g) dried porcini mushrooms 2 cups (480 ml) very hot water (for soaking porcini) 4 cups (960 ml) low-sodium beef stock 1 tbsp (15 ml) olive oil 1 small carrot, thinly sliced 1 celery stalk, thinly sliced 6 fresh thyme sprigs 1 bay leaf 6 black peppercorns 2 tbsp (30 ml) dry sherry 1 tsp (5 ml) sherry vinegar Kosher salt, to taste Chopped chives, for garnish
Char the aromatics: Place the leek (cut side down), shallots, and halved garlic in a hot dry skillet or under a broiler until well charred in spots, 5–7 minutes. Let cool slightly, peel the shallots, coarsely chop the leek, and squeeze the garlic cloves from their skins. Soak the porcini: Put dried porcini in a heatproof bowl and cover with 2 cups very hot water. Soak 20 minutes. Lift mushrooms out, strain soaking liquid through a fine sieve or coffee filter to remove grit, and reserve. Coarsely chop the porcini. Build the base: In a medium pot, heat olive oil over medium heat. Add carrot and celery; cook 3 minutes until slightly softened. Stir in chopped leek, peeled shallots, squeezed roasted garlic, and chopped porcini; cook 2 minutes until fragrant. Simmer: Add beef stock, the strained porcini soaking liquid, thyme, bay leaf, and peppercorns. Bring to a gentle simmer and cook uncovered 30 minutes, skimming any foam. Strain: Pass the broth through a fine-mesh strainer, discarding solids, for a clear, aromatic broth. Finish: Return broth to the pot. Season with salt, add dry sherry, and simmer 2 minutes to mellow. Remove from heat and stir in sherry vinegar. Serve: Ladle into warm bowls and garnish with chopped chives. Add a crack of black pepper if desired.
3 cups jicama, peeled and cut into thin matchsticks (about 1 medium) 2 cups red cabbage, finely shredded (about 140 g) 1 large orange, segmented, with 2 tbsp (30 ml) juice reserved 1 ripe avocado, diced 1 / 3 cup fresh cilantro, chopped (about 15 g) 2 scallions, thinly sliced 1 / 3 cup toasted pepitas (pumpkin seeds), optional (about 40 g) 3 tbsp fresh lime juice (45 ml) 2 tbsp extra-virgin olive oil (30 ml) 1 tbsp rice vinegar (or apple cider vinegar) (15 ml) 1 tsp honey (or agave) (7 g) 1 / 2 tsp ground cumin 3 / 4 tsp kosher salt, plus more to taste 1 / 4 tsp freshly ground black pepper Pinch of cayenne, optional
In a large bowl, combine the jicama, shredded red cabbage, scallions, and cilantro. In a small bowl, whisk together lime juice, reserved orange juice (2 tablespoons), olive oil, rice vinegar, honey, cumin, salt, pepper, and cayenne (if using) until emulsified. Pour the dressing over the jicama mixture and toss well to coat. Let sit for 10 minutes to lightly soften and marry flavors. Gently fold in the orange segments and diced avocado. Sprinkle with toasted pepitas. Taste and adjust seasoning with more salt or lime as needed. Serve chilled or at room temperature alongside the grilled Cajun tilapia.
4 cups (120 g) baby arugula 1 small fennel bulb, very thinly sliced (reserve 2 tbsp chopped fronds) 1 cup (30 g) radicchio, thinly sliced 1 large orange, segmented (reserve 2 tbsp juice) 1 small shallot, very thinly sliced 1 / 3 cup (40 g) hazelnuts, toasted and roughly chopped 8–10 fresh mint leaves, torn (optional) 2 tbsp (30 ml) sherry vinegar 1 tsp Dijon mustard 1 / 2 tsp honey 1 / 3 cup (80 ml) extra-virgin olive oil 1 / 4 tsp fine sea salt, plus more to taste Freshly ground black pepper to taste
Toast the hazelnuts in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes. Cool, then roughly chop. In a small bowl, whisk together sherry vinegar, reserved orange juice, Dijon, honey, salt, and several grinds of black pepper. Slowly whisk in the olive oil until emulsified. Place the sliced fennel in a large bowl and toss with 1 tablespoon of the dressing to lightly soften it for 2 minutes. Add arugula, radicchio, shallot, orange segments, fennel fronds, and mint (if using) to the bowl. Drizzle with about two-thirds of the dressing and gently toss to coat. Scatter the chopped hazelnuts over the salad. Add more dressing to taste, season with additional salt and pepper if needed, and serve immediately.
14 oz / 400 g pappardelle (fresh or dried) 1 1 / 3 lb / 600 g beef chuck or shin, cut into large cubes (or ground beef for a quicker version) 1 onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 2 tbsp (30 ml) olive oil 1 sprig rosemary or 1 bay leaf 3 / 4 cup (200 ml) red or white wine 14 oz / 400 g canned tomatoes or passata 1 1 / 4 to 1 2 / 3 cups (300–400 ml) beef stock Salt to taste Pepper to taste Parmigiano-Reggiano to serve
1. Heat oil, add soffritto and cook softly until translucent. Add beef cubes and brown on all sides (if using ground, brown and break up). 2. Add wine and reduce by half, then stir in tomatoes, stock and herbs. Bring to a simmer. 3. Cover and cook gently for 2–3 hours (if cubed meat) until meat is very tender; if using ground meat, simmer 45–60 minutes to deepen flavor. Adjust seasoning. 4. Cook pappardelle in well-salted water until al dente, drain reserving a little cooking water. 5. Toss pasta with ragù, adding a splash of cooking water if needed, and serve with grated Parmigiano.
1 large fennel bulb, fronds reserved 2 oranges (navel or blood) 1 cup (30 g) baby arugula or frisée 1 / 2 cup (75 g) Castelvetrano olives, pitted and halved 1 / 3 cup (35 g) Marcona almonds, toasted and roughly chopped 1 / 4 cup (20 g) shaved Parmesan (optional) 1 tsp pink peppercorns, lightly crushed 1 tbsp (15 ml) fresh lemon juice 1 tsp orange zest 1 tsp Dijon mustard 1 tsp honey 3 tbsp (45 ml) extra-virgin olive oil Kosher salt, to taste
Make the vinaigrette: In a small bowl, whisk crushed pink peppercorns, lemon juice, orange zest, Dijon, honey, and a pinch of salt. Slowly whisk in olive oil until emulsified. Prep the oranges: Using a sharp knife, supreme the oranges into segments over the vinaigrette bowl to catch any juices; whisk to combine. Shave the fennel: Trim and core the fennel. Using a mandoline or sharp knife, slice it very thin. Toss the fennel with 1 tablespoon of the vinaigrette to soften slightly. Assemble the salad: In a large bowl, combine arugula, shaved fennel, olives, and orange segments. Add most of the remaining vinaigrette and gently toss to coat. Finish and serve: Plate the salad, sprinkle with Marcona almonds and shaved Parmesan, and adjust seasoning with a pinch of salt. Drizzle any remaining vinaigrette over the top and serve immediately.
2 cans (8 oz / 225 g each) refrigerated crescent roll dough 16 oz (450 g) cream cheese, softened 1 cup (200 g) granulated sugar, divided 1 tsp pure vanilla extract 1 / 4 tsp kosher salt 1 tsp ground cinnamon 1 / 2 cup (115 g) unsalted butter, melted Optional: 2 tbsp (30 ml) honey, for drizzling
Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal. Open one can of crescent roll dough. Unroll and press it into the bottom of the prepared pan, pinching seams together to form an even crust. In a mixing bowl, beat the cream cheese with 1/2 cup granulated sugar, vanilla, and salt until smooth and fluffy, about 1–2 minutes. Spread the cream cheese mixture evenly over the crust. Unroll the second can of crescent dough. Carefully lay it over the cream cheese layer, pinching seams to seal and covering edge to edge. In a small bowl, stir together the remaining 1/2 cup granulated sugar and the cinnamon. Brush the top dough layer with the melted butter, then sprinkle the cinnamon sugar evenly over the buttered surface. Bake for 25–30 minutes, until the top is golden and the edges are bubbling. Cool in the pan on a rack for 30 minutes, then refrigerate at least 2 hours to set for cleaner slices. Use the parchment to lift out, slice into bars, and drizzle with honey if desired. Store leftovers covered in the refrigerator for up to 4 days.
1 oz (28 g) dried morel mushrooms, rinsed 3 cups (720 ml) boiling water (for soaking mushrooms) 1 tbsp (15 g) unsalted butter 1 small leek, white and light green parts only, thinly sliced 1 small garlic clove, lightly crushed 1 / 4 cup (60 ml) dry sherry or dry white wine 3 cups (720 ml) low-sodium chicken stock (or vegetable stock) 1 fresh thyme sprig 6 black peppercorns 1 / 2 cup (75 g) baby peas (fresh or frozen) 1 / 2 tsp finely grated lemon zest Kosher salt, to taste 3 tbsp (45 ml) extra-virgin olive oil 2 tbsp fresh tarragon leaves Pinch of kosher salt (for the tarragon oil) Finely snipped chives, for garnish (optional)
Place the rinsed dried morels in a heatproof bowl and cover with 3 cups boiling water. Soak 20 to 30 minutes. Lift mushrooms out, leaving grit behind. Strain the soaking liquid through a coffee filter or very fine mesh; reserve. Slice the rehydrated morels; discard tough stems if any. In a medium pot over medium heat, melt the butter. Add the sliced leek and the crushed garlic and sweat gently until soft and translucent, 5 to 7 minutes, without browning. Deglaze with the dry sherry or white wine and reduce by half, about 2 minutes. Add the reserved mushroom soaking liquid, chicken stock, thyme, peppercorns, and the sliced morels. Bring to a gentle simmer and cook 12 to 15 minutes. Season with salt to taste. Strain the broth through a fine mesh sieve into a clean pot to keep it clear, reserving some sliced morels for garnish. Keep the broth hot over low heat. Blanch the peas in salted boiling water until just tender and bright, 30 to 45 seconds. Shock in ice water, drain well, and toss with the lemon zest and a pinch of salt. Make the tarragon oil: Blend the olive oil, tarragon leaves, and a pinch of salt until vivid green and smooth. Let stand 5 minutes; if desired, strain for a clearer oil. To serve, divide the peas and a few slices of morel among warm bowls. Ladle the hot mushroom broth over the top. Finish with small drops of tarragon oil and a sprinkle of chives. Serve immediately.
1 oz (28 g) dried porcini mushrooms 1 cup (240 ml) boiling water (for soaking) 3 cups (720 ml) low-sodium vegetable stock 1 cup (240 ml) whole milk 1 cup (160 g) coarse polenta (not instant cornmeal) 1 tbsp (15 ml) olive oil 1 small shallot, minced 3 tbsp (45 g) unsalted butter, softened 2 tbsp (30 g) unsalted butter 1/2 cup (50 g) finely grated Parmesan cheese Kosher salt to taste Freshly ground black pepper to taste 1 tsp juniper berries, lightly crushed 1 tsp fresh rosemary, finely chopped 1/2 tsp lemon zest Pinch flaky sea salt
1. In a small bowl, mash together the softened butter, crushed juniper, rosemary, lemon zest, and a pinch of flaky sea salt; form into a small log, wrap, and chill until needed. 2. Place porcini in a heatproof bowl, cover with the boiling water, and soak 15 minutes. Lift mushrooms out; strain the soaking liquid through a fine sieve or coffee filter to remove grit and reserve. Chop the mushrooms. 3. In a medium saucepan, heat olive oil over medium heat. Add shallot and cook until translucent, 2–3 minutes. Stir in chopped porcini and cook 1 minute. 4. Pour in the stock, milk, and reserved porcini soaking liquid; bring just to a simmer and season lightly with salt. 5. While whisking, slowly rain in the polenta. Reduce heat to low and cook, stirring frequently, until very creamy and tender, 25–35 minutes. If it thickens too quickly, add a splash of hot water. 6. Stir in 2 tablespoons unsalted butter and the Parmesan; season to taste with salt and freshly ground black pepper. 7. Spoon the polenta onto a warm platter or plates. Top with thin slices or small dollops of the juniper-rosemary butter so it melts over the surface. 8. Serve immediately alongside the grilled venison steaks, finishing with a grind of black pepper to tie the flavors together.
1 medium jicama, peeled and cut into matchsticks (about 3 cups / 375 g) 1 cup thinly sliced red radishes (about 115 g) 1 cup finely shredded red cabbage (about 70 g) 1 cup corn kernels (fresh or thawed fire-roasted) (about 165 g) 1 / 2 small red onion, very thinly sliced (about 1 / 4 cup / 40 g) 1 large orange, segmented (reserve 1 tbsp / 15 ml juice) 1 / 4 cup chopped fresh cilantro (about 15 g) 1 / 4 cup toasted pepitas (pumpkin seeds) (about 30 g) 2 tbsp crumbled cotija cheese (optional) (about 15 g) 3 tbsp fresh lime juice (about 45 ml) 1 tbsp fresh orange juice (use reserved) (15 ml) 1 tsp finely grated orange zest 1 small garlic clove, finely grated 1 tsp honey or agave 1 / 2 tsp ground cumin 1 / 4 tsp chili powder or Tajín 1 / 4 tsp kosher salt, plus more to taste 3 tbsp extra-virgin olive oil (45 ml)
Toast pepitas in a dry skillet over medium heat until fragrant and popping, 3–4 minutes; transfer to a plate to cool. Whisk lime juice, orange juice, orange zest, garlic, honey, cumin, chili powder, and salt in a bowl. Slowly whisk in olive oil until emulsified. In a large bowl, combine jicama, radishes, red cabbage, corn, red onion, orange segments, and cilantro. Pour dressing over salad and toss to coat. Let stand 5–10 minutes to lightly soften and marry flavors. Top with toasted pepitas and cotija (if using). Taste and adjust salt or lime to brighten. Serve chilled or at room temperature alongside the carne asada burrito to cut richness and add crunch.
12 oz / 340 g jumbo pasta shells (about 30 shells; you’ll fill ~24) Kosher salt, for pasta water 1 tbsp (15 ml) olive oil, plus more for pan 24 oz / 680 g whole-milk ricotta cheese 2 cups (200 g) shredded low-moisture mozzarella cheese, divided 3 / 4 cup (75 g) finely grated Parmesan cheese, divided 10 oz / 280 g frozen chopped spinach, thawed and well squeezed (optional) 1 large egg 3 cloves garlic, minced 1 / 4 cup (15 g) chopped fresh parsley 1 / 4 cup (10 g) chopped fresh basil (or 1 tsp dried Italian seasoning) 1 / 2 tsp kosher salt (for filling), plus more to taste 1 / 2 tsp freshly ground black pepper 1 / 4 tsp red pepper flakes (optional) Pinch ground nutmeg (optional) 3 to 4 cups (720 to 960 ml) marinara sauce (about one 24–32 oz / 680–910 g jar) Fresh basil or parsley, for serving (optional)
Heat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish and spread about 1 cup of marinara sauce over the bottom. Cook the shells: Bring a large pot of well-salted water to a boil. Add the jumbo shells and cook until very al dente, 1–2 minutes shy of package time (they’ll finish in the oven). Drain, rinse briefly under cool water, and toss with 1 tablespoon olive oil to prevent sticking. Lay them out on a tray to cool. Make the filling: In a large bowl, combine the ricotta, 1 1/2 cups mozzarella (reserve 1/2 cup for topping), 1/2 cup Parmesan (reserve 1/4 cup for topping), spinach (if using), egg, garlic, parsley, basil, 1/2 teaspoon kosher salt, black pepper, red pepper flakes, and nutmeg. Mix until evenly combined and taste; adjust seasoning if needed. Stuff the shells: Spoon about 2 tablespoons of filling into each cooled shell (or pipe it in using a zip-top bag with a corner snipped). You should fill roughly 24 shells, depending on size. Assemble: Arrange the stuffed shells snugly in the prepared baking dish over the marinara. Spoon the remaining marinara sauce over and between the shells so they’re mostly covered but the tops peek through. Sprinkle the reserved 1/2 cup mozzarella and 1/4 cup Parmesan over the top. Bake covered: Cover the dish tightly with foil (spray the underside with oil to prevent sticking) and bake for 20 minutes. Finish baking: Remove the foil and bake 10–15 minutes more, until the sauce is bubbling and the cheese is melted and lightly browned. For extra color, broil 1–3 minutes, watching closely. Rest and serve: Let the shells rest 10 minutes before serving. Garnish with extra basil or parsley if desired.
1 large fennel bulb, fronds reserved 1 seedless orange, segmented (reserve 1 tbsp / 15 ml juice) 1 small grapefruit, segmented (optional; or use a second orange) 4 radishes, thinly sliced 1 small Persian cucumber, thinly sliced into ribbons 2 tbsp (30 ml) sliced almonds 2 tbsp (30 ml) extra-virgin olive oil 2 tsp (10 ml) champagne or white wine vinegar 1 tsp (5 ml) honey 1 / 2 tsp (2.5 ml) Dijon mustard 1 tbsp (15 ml) fresh dill, chopped 1 tbsp (15 ml) flat-leaf parsley, chopped Kosher salt and freshly ground black pepper, to taste Flaky sea salt, for finishing (optional)
Toast the almonds in a dry skillet over medium heat, stirring, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool. Supreme the citrus: over a bowl, cut segments from the orange (and grapefruit, if using), catching juices. Reserve 1 tablespoon of the juice for the dressing. Trim the fennel, reserving fronds. Using a mandoline or sharp knife, shave the bulb very thin. Soak the shavings in ice water for 5 minutes to crisp, then drain and pat very dry. In a large bowl, whisk together olive oil, reserved citrus juice, vinegar, honey, Dijon, a pinch of salt, and a few grinds of pepper. Add fennel, radishes, cucumber, dill, and parsley to the bowl. Toss gently to coat. Arrange the dressed vegetables on a platter and tuck in the citrus segments. Scatter toasted almonds and torn fennel fronds over the top. Finish with a pinch of flaky sea salt and more pepper to taste. Serve immediately.
1 / 2 cup (1 stick / 113 g) unsalted butter, melted 1 1 / 2 cups (150 g) graham cracker crumbs 1 (14 oz / 396 g) can sweetened condensed milk 1 cup (170 g) semisweet chocolate chips 1 cup (170 g) butterscotch chips (optional but classic) 1 cup (80 g) sweetened shredded coconut 1 cup (120 g) chopped pecans or walnuts Pinch of kosher salt or flaky sea salt (optional)
Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the parchment and pan. In a bowl, stir together the melted butter and graham cracker crumbs until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust. Pour the sweetened condensed milk evenly over the crust, spreading to the edges. Sprinkle the chocolate chips, butterscotch chips (if using), coconut, and nuts evenly over the top. Gently press the layers down with your palm or the back of a spatula so they adhere. Bake for 25–30 minutes, until the edges are deeply golden and the center looks set. If desired, sprinkle a pinch of flaky sea salt over the top immediately after baking. Let the bars cool completely in the pan on a wire rack, about 2 hours. Use the parchment overhang to lift out, then cut into squares. Store in an airtight container at room temperature for up to 3 days, or refrigerate for a firmer texture.
6 cups (1.4 L) water 1 piece dried kelp (dashima/kombu), about 4 x 4 inches (10 x 10 cm) 10 dried anchovies, heads and innards removed 3 thin slices fresh ginger 8 oz / 225 g Korean radish (mu) or daikon, peeled and thinly sliced into half-moons 1 cup (70 g) sliced fresh shiitake or enoki mushrooms 1 strip lemon zest (2–3 inches / 5–7.5 cm) 1 tsp fresh lemon juice, plus more to taste 1 tsp rice vinegar (optional) 1/2 to 3/4 tsp fine sea salt, to taste 1/2 tsp light soy sauce (optional) Pinch gochugaru (Korean chili flakes, optional) 2 scallions, thinly sliced 1/4 tsp toasted sesame oil (optional) 1 tsp toasted sesame seeds, for garnish
1. Make the stock: In a medium pot, combine the water, kelp, anchovies, and ginger. Bring just to a bare simmer over medium heat. After 10 minutes, remove the kelp; continue simmering 5 more minutes, then strain and discard solids. 2. Simmer the vegetables: Return the clear stock to the pot. Add the radish, mushrooms, and the strip of lemon zest. Simmer gently until the radish turns translucent and just tender, 8–12 minutes. 3. Season: Remove and discard the lemon zest. Stir in salt, light soy (if using), and rice vinegar (if using). Add the lemon juice and a pinch of gochugaru to taste. 4. Finish and serve: Ladle into warm bowls. Garnish with sliced scallions and toasted sesame seeds, and finish with a few drops of toasted sesame oil, if desired.
1 large fennel bulb, fronds reserved 4–6 radishes, thinly sliced 2 navel oranges (zest of 1, segments from both; squeeze membranes for juice) 1 small shallot, finely minced 2 tbsp (30 ml) extra-virgin olive oil 1 tbsp (15 ml) Champagne vinegar (or white wine vinegar) 1 tsp Dijon mustard 1 tsp honey (or maple syrup) 1 tbsp chopped fresh dill (plus a few fennel fronds, chopped) 1 / 4 cup (30 g) toasted sliced almonds Kosher salt to taste Freshly ground black pepper to taste
Trim fennel, reserving fronds. Halve, core, and thinly shave the bulb with a mandoline or knife. Place in a bowl of ice water 5 minutes for extra crispness; drain and pat dry. Segment the oranges over a bowl to catch juices. Squeeze remaining membranes to collect about 2 tablespoons of juice; set segments aside. Whisk the orange juice, vinegar, Dijon, honey, shallot, orange zest, a pinch of salt, and pepper. Slowly whisk in olive oil until emulsified. In a large bowl, combine fennel, radishes, orange segments, dill, and chopped fennel fronds. Toss with enough vinaigrette to lightly coat; season to taste. Transfer to a platter and scatter toasted almonds on top. Serve chilled or at cool room temperature alongside the salmon to cut the richness of the hollandaise.
2 cups (300 g) pomelo segments (or ruby grapefruit), membranes removed and torn 1 medium fennel bulb, very thinly shaved (reserve fronds for garnish) 1 small unripe green mango, peeled and julienned (about 1 cup / 150 g) 2 Persian cucumbers, thinly sliced on the bias 2 scallions, thinly sliced 1–2 Thai bird’s eye chilies, thinly sliced (optional) 1 / 2 cup (15 g) fresh Thai basil leaves, torn 2 tbsp (8 g) fresh mint leaves, torn 3 tbsp (30 g) roasted peanuts, coarsely chopped 2 tbsp (10 g) unsweetened toasted coconut flakes 1 tbsp (9 g) black sesame seeds, toasted 3 tbsp (45 ml) fresh lime juice 1 tbsp (15 ml) rice vinegar 1 1 / 2 tbsp (22 ml) fish sauce (or 1 1 / 2 tbsp light soy sauce for vegetarian/vegan) 1 tbsp (12 g) palm sugar or light brown sugar 1 tsp (5 ml) toasted sesame oil 1 tsp finely grated fresh ginger 1 small garlic clove, very finely minced Pinch of fine sea salt, to taste
Segment the pomelo (or grapefruit), removing all bitter membranes; tear into bite-size pieces and set aside. Shave the fennel very thinly; place in ice water for 5 minutes to crisp, then drain and pat dry. Reserve a few fronds for garnish. In a small bowl, whisk together lime juice, rice vinegar, fish sauce (or soy), palm sugar, toasted sesame oil, ginger, garlic, and a pinch of salt until the sugar dissolves. In a large bowl, combine pomelo, fennel, green mango, cucumbers, scallions, and chili. Add half the dressing and toss gently. Let stand 5 minutes to lightly marinate. Add Thai basil and mint, then toss with the remaining dressing until just coated. Transfer to a serving plate and finish with peanuts, toasted coconut, black sesame seeds, and reserved fennel fronds. Serve immediately alongside Thai fresh spring rolls for a bright, crunchy, citrusy counterpoint.
4 skin-on salmon fillets (6 oz / 170 g each) 1 / 3 cup (80 ml) bourbon 3 tbsp (45 ml) low-sodium soy sauce 3 tbsp (45 ml) packed brown sugar 2 tbsp (30 ml) pure maple syrup 1 tbsp (15 ml) Dijon mustard 2 tbsp (30 ml) fresh lemon juice 2 cloves garlic, minced 1 tsp fresh ginger, finely grated (or 1 / 2 tsp ground ginger) 1 / 4 tsp red pepper flakes 1 / 2 tsp kosher salt 1 / 2 tsp freshly ground black pepper 1 tbsp (15 ml) neutral oil (for the pan or baking sheet) 2 scallions, thinly sliced (optional garnish) 1 tsp sesame seeds (optional garnish)
Pat the salmon dry with paper towels. Season both sides with the kosher salt and black pepper; set aside. In a bowl, whisk together the bourbon, soy sauce, brown sugar, maple syrup, Dijon mustard, lemon juice, garlic, ginger, and red pepper flakes until the sugar dissolves. Reserve 1/3 cup of this mixture in a small saucepan for glazing later. Place the remaining mixture in a shallow dish or zip-top bag with the salmon, skin side up so flesh is submerged. Marinate 15–30 minutes in the refrigerator. Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with foil or parchment and lightly oil it. Remove salmon from the marinade (discard used marinade). Place fillets skin side down on the prepared sheet. Bake 8–10 minutes, until the salmon is just turning opaque and registers about 120–125°F (49–52°C) for medium. While the salmon bakes, bring the reserved glaze in the saucepan to a brisk simmer over medium heat. Cook 3–5 minutes, stirring, until glossy and reduced to a syrupy consistency. Switch the oven to broil (high). Brush the thickened glaze generously over the salmon and broil 1–2 minutes, watching closely, until the top is lacquered and lightly caramelized. Rest the salmon 3 minutes. Transfer to plates, spoon over any remaining glaze, and garnish with sliced scallions and sesame seeds if using. Serve immediately.
2 medium zucchini (about 1 lb / 450 g), coarsely grated 1 / 2 tsp kosher salt (for draining zucchini) 1 / 2 cup crumbled feta cheese (about 4 oz / 115 g) 2 scallions, thinly sliced 2 tbsp chopped fresh dill 1 tbsp chopped fresh mint 1 tsp finely grated lemon zest 1 large egg, beaten 1 / 2 cup all-purpose flour (about 2 1 / 4 oz / 65 g) 1 / 2 tsp baking powder 1 / 4 tsp freshly ground black pepper 1 / 3 cup olive oil (about 80 ml), for shallow frying Lemon wedges, for serving 3 / 4 cup Greek yogurt (about 6 oz / 170 g) 1 tbsp fresh lemon juice 1 tsp finely grated lemon zest (for sauce) 1 small garlic clove, finely grated 1 tsp extra-virgin olive oil (for sauce) Pinch kosher salt and black pepper (for sauce) Pinch dried oregano or sumac, optional
Make the lemon yogurt: In a small bowl, mix Greek yogurt, lemon juice, lemon zest, grated garlic, olive oil, a pinch of salt and pepper, and optional oregano or sumac. Chill until serving. Prepare the zucchini: Toss grated zucchini with 1/2 teaspoon salt and let sit 10 minutes. Squeeze out as much moisture as possible using a clean towel until very dry. Mix the batter: In a bowl, combine drained zucchini, feta, scallions, dill, mint, lemon zest, beaten egg, flour, baking powder, and black pepper. Stir just until evenly combined; if the mixture looks loose, add 1 to 2 tablespoons more flour. Fry: Heat a large skillet over medium heat with a thin layer of olive oil. Scoop heaping tablespoonfuls of batter into the pan and flatten slightly. Cook 2 to 3 minutes per side until deep golden and crisp, adjusting heat as needed. Drain and season: Transfer fritters to a rack or paper towel to drain; sprinkle with a tiny pinch of salt while hot. Serve: Plate warm fritters with chilled lemon yogurt and lemon wedges. Garnish with extra dill or mint if desired. Makes about 12–14 fritters.
1 3 / 4 cups (220 g) all-purpose flour 1 / 2 cup (100 g) granulated sugar 1 / 4 cup (50 g) packed light brown sugar 2 tsp baking powder 1 / 2 tsp kosher salt 1 tsp ground cinnamon 1 / 4 tsp ground nutmeg 3 / 4 cup (180 ml) milk (2% or whole) 2 large eggs, room temperature 1 / 4 cup (60 g) unsalted butter, melted and slightly cooled 2 tbsp (30 ml) neutral oil (canola or vegetable) 2 tsp vanilla extract Coating: 6 tbsp (85 g) unsalted butter, melted 1 / 2 cup (100 g) granulated sugar 1 1 / 2 tsp ground cinnamon Pinch of salt to taste
Preheat oven to 350°F (175°C). Lightly grease two 6-cavity donut pans (or bake in batches). In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, whisk milk, eggs, melted butter, oil, and vanilla until smooth. Pour wet ingredients into dry and gently fold until just combined; do not overmix. Batter will be thick. Transfer batter to a piping bag or zip-top bag and pipe into donut wells, filling each about 2/3 full. Bake 10–12 minutes, until donuts spring back when lightly touched and a toothpick comes out clean. Cool in the pan 5 minutes, then turn out onto a wire rack. For the coating, stir sugar, cinnamon, and a pinch of salt together in a shallow bowl. Brush each warm donut with melted butter and immediately toss in the cinnamon sugar to coat. Serve warm. Store leftovers airtight at room temperature up to 2 days or freeze (uncoated) up to 2 months; refresh in a 300°F oven and coat before serving.
1 piece kombu (about 4 x 4 inches / 10 x 10 cm) 6 dried shiitake mushrooms 6 cups (1.4 liters) cold water 1-inch (2.5 cm) knob fresh ginger, thinly sliced 1 tbsp (15 ml) light soy sauce (or regular, to taste) 1 tsp (5 ml) mirin (optional) 2 tsp (10 ml) yuzu juice (or 1 tsp lemon zest plus 1 tbsp (15 ml) lemon juice) 6 oz / 170 g silken or soft tofu, cut into 1 / 2-inch (1.3 cm) cubes 2 cups (60 g) lightly packed baby spinach 2 scallions, thinly sliced Fine sea salt, to taste
Rinse the kombu briefly under cold water. Combine kombu, dried shiitake, and 6 cups cold water in a pot; soak 30 minutes. Set over medium heat and warm gently until small bubbles form; remove kombu just before boiling. Simmer the shiitake 10 minutes more, then strain the broth. Slice the shiitake caps thinly; discard tough stems. Return the clear broth to the pot with the ginger. Simmer 2 minutes, then season with soy sauce and mirin; adjust salt to taste. Add the tofu and the sliced shiitake; warm gently 2–3 minutes without boiling. Turn off the heat. Stir in yuzu juice (or the lemon zest and juice). Add the spinach and let it wilt in the residual heat, about 30 seconds. Ladle into bowls and garnish with scallions. Serve immediately.
1 cup (170 g) quinoa, rinsed 1 3 / 4 cups (415 ml) low-sodium vegetable broth (or water) 2 tbsp (30 ml) extra-virgin olive oil 1 small shallot, finely chopped 1 garlic clove, minced 1 / 4 cup (30 g) slivered almonds 1 tsp finely grated lemon zest 1 tbsp (15 ml) fresh lemon juice, plus more to taste 2 tbsp (8 g) chopped fresh dill 2 tbsp (8 g) chopped fresh parsley 1 / 4 tsp kosher salt, or to taste Freshly ground black pepper to taste
Toast almonds in a dry medium saucepan over medium heat, stirring, until golden and fragrant, 2–3 minutes. Transfer to a small bowl. In the same pan, heat olive oil over medium. Add shallot with a pinch of salt and cook until translucent, 2–3 minutes. Stir in garlic and cook 30 seconds. Add rinsed quinoa and stir to coat; cook 1 minute to lightly toast. Pour in broth and add 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer until liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork. Fold in lemon zest, lemon juice, dill, parsley, and toasted almonds. Season with black pepper and adjust salt and lemon to taste. Serve warm alongside the baked salmon so the pilaf can catch the tomato-spinach juices.
1 large fennel bulb, cored and very thinly shaved (reserve fronds for garnish) 1 large ruby red grapefruit, segmented, plus 2 tbsp (30 ml) reserved juice 1 small navel orange, segmented (optional) 3 ribs celery, thinly sliced on the bias 4 radishes, thinly sliced 3 scallions, thinly sliced 1 / 4 cup (30 g) sliced pickled okra (optional, for briny snap) 1 / 4 cup (15 g) flat-leaf parsley leaves 2 tbsp (8 g) torn fresh mint 1 / 3 cup (35 g) toasted pecans, coarsely chopped Kosher salt and freshly ground black pepper, to taste 2 tsp (10 g) Creole mustard (or coarse-grain Dijon) 1 tbsp (15 ml) cane vinegar (or apple cider vinegar) 2 tbsp (30 ml) reserved grapefruit juice 1 tsp (7 g) honey (or cane syrup) Pinch cayenne or a few dashes hot sauce 3 tbsp (45 ml) extra-virgin olive oil
Segment the grapefruit (and orange, if using) over a bowl to catch the juices; set segments aside and reserve 2 tablespoons of the juice for the vinaigrette. Make the vinaigrette: In a small bowl, whisk Creole mustard, cane vinegar, reserved grapefruit juice, honey, and cayenne with a pinch of salt and pepper. Slowly whisk in olive oil until emulsified; adjust seasoning to taste. In a large bowl, combine shaved fennel, celery, radishes, scallions, pickled okra (if using), parsley, and mint. Toss with about half of the vinaigrette and a pinch of salt. Gently fold in the citrus segments and toasted pecans. Drizzle with remaining vinaigrette, garnish with reserved fennel fronds, and serve chilled or at cool room temperature alongside the jambalaya to cut richness and heat.
4 thin flounder fillets (5–6 oz / 140–170 g each) 8 oz / 225 g lump crab meat, picked over for shells 1 / 3 cup (80 ml) mayonnaise 1 large egg, lightly beaten 1 tsp Dijon mustard 1 1 / 2 tsp Old Bay seasoning (or other seafood seasoning) 1 tbsp fresh lemon juice 1 tsp lemon zest 1 / 3 cup (30 g) panko breadcrumbs (for the stuffing) 2 tbsp (15 g) panko breadcrumbs (for topping) 2 tbsp finely chopped fresh parsley, plus more for garnish 1 tbsp finely chopped chives or green onion 1 small celery rib, finely diced (optional) 1 small garlic clove, minced 2 tbsp (30 g) unsalted butter, melted 2 tbsp (30 ml) dry white wine or seafood stock 1 / 4 tsp sweet paprika Kosher salt, to taste Freshly ground black pepper, to taste Lemon wedges, for serving
Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish. Make the crab stuffing: In a bowl, gently combine the crab, mayonnaise, egg, Dijon, Old Bay, lemon juice, lemon zest, 1/3 cup panko, parsley, chives, celery (if using), garlic, a pinch of salt, and a few grinds of pepper. Fold just until combined, keeping the crab in large pieces. Season the fish: Pat the flounder fillets dry and lightly season both sides with salt and pepper. Fill and roll: Lay each fillet flat, darker side up. Place a mound of stuffing (about 1/4 of the mixture) near the wider end of each fillet. Roll the fillet over the stuffing toward the tail end (or fold in half if the fillets are very thin). Secure with a toothpick if needed. Arrange and top: Place the stuffed fillets seam-side down in the prepared baking dish. Drizzle the melted butter and the wine (or stock) over and around the fish. Sprinkle the tops with the remaining 2 tablespoons panko and the paprika. Bake for 15–18 minutes, until the fish flakes easily with a fork and the stuffing is heated through (internal temperature about 145°F/63°C). For extra color, broil for 1–2 minutes at the end, watching closely. Serve: Spoon the pan juices over the fish, garnish with additional parsley, and serve with lemon wedges.
3 small heads Belgian endive, leaves separated (about 24 leaves) 1 large crisp apple (Honeycrisp or Pink Lady), cored and finely diced 1 small fennel bulb, cored and very thinly shaved (about 1 cup / 100 g), plus fronds for garnish 1 small celery rib, very thinly sliced (optional) 1 / 3 cup walnut halves, toasted and chopped (about 35 g) 1 oz Manchego or Parmigiano-Reggiano, shaved (about 1 / 3 cup loosely packed / 30 g) 2 tbsp chopped fresh chives (or fennel fronds) 1 1 / 2 tbsp apple cider vinegar (22 ml) 1 tsp Dijon mustard (5 ml) 1 tsp honey (5 ml) 2 tbsp extra-virgin olive oil (30 ml) 1 / 2 tsp fresh thyme leaves, minced 1 / 8 tsp smoked paprika (optional) 1 / 4 tsp kosher salt, plus more to taste 1 / 8 tsp freshly ground black pepper
Toast walnuts in a dry skillet over medium heat, stirring, until fragrant and lightly darkened, 2–3 minutes; cool and chop. Whisk together apple cider vinegar, Dijon, honey, olive oil, thyme, smoked paprika (if using), salt, and pepper until emulsified. In a bowl, combine diced apple, shaved fennel, and celery (if using). Toss with about half the dressing to lightly coat; let sit 5 minutes to soften slightly. Arrange endive leaves on a platter. Spoon the apple–fennel mixture into each leaf. Drizzle with remaining dressing, then top with chopped walnuts, cheese shavings, and chives/fennel fronds. Serve immediately for maximum crunch.
1 cup (227 g) unsalted butter, melted and slightly cooled 1 cup (200 g) packed light brown sugar 1 / 2 cup (100 g) granulated sugar 1 large egg 1 large egg yolk 2 tsp (10 ml) pure vanilla extract 2 1 / 4 cups (280 g) all-purpose flour 1 tsp baking soda 3 / 4 tsp kosher salt (or 1 / 2 tsp fine sea salt) 1 1 / 2 cups (255 g) semisweet chocolate chips, plus a few extra for topping Flaky sea salt, for sprinkling (optional) Vanilla ice cream, for serving (optional)
Preheat oven to 350°F (175°C). Lightly butter a 10-inch cast-iron or oven-safe skillet; line the bottom with a round of parchment if desired. In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth and glossy, about 1 minute. Whisk in the egg, egg yolk, and vanilla until well combined. In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to the wet and fold just until a thick dough forms; do not overmix. Fold in the chocolate chips. Scrape dough into the prepared skillet and press into an even layer. Sprinkle a few extra chips on top and a pinch of flaky sea salt if using. Bake 20–25 minutes, until the edges are deep golden and the center is set but still soft; a toothpick inserted 2 inches from the edge should come out with a few moist crumbs. For extra-gooey, bake closer to 20 minutes; for sliceable, 23–25 minutes. Cool in the skillet on a rack for 10–15 minutes. Serve warm straight from the skillet with scoops of vanilla ice cream, if desired.
2 tbsp (30 ml) unsalted butter 1 tbsp (15 ml) olive oil 1 small fennel bulb, cored and thinly sliced (reserve fronds for garnish) 1 leek, white and light green parts only, sliced 1 celery stalk, diced 2 cloves garlic, minced 4 cups (960 ml) low-sodium vegetable stock 3 cups (450 g) fresh or frozen green peas 1 / 3 cup loosely packed fresh mint leaves 2 tbsp chopped fresh dill (optional) 1 / 4 cup (60 ml) crème fraîche or heavy cream (optional) 1 tsp lemon zest 1 tbsp (15 ml) extra-virgin olive oil (for lemon oil) 1 to 1 1 / 4 tsp fine sea salt, to taste 1 / 4 tsp white pepper
Make lemon oil: In a small bowl, combine lemon zest with 1 tablespoon extra-virgin olive oil and a pinch of salt; set aside. Sweat aromatics: In a medium pot over medium heat, melt butter with 1 tablespoon olive oil. Add fennel, leek, and celery with a pinch of salt. Cook, stirring occasionally, until very tender but not browned, 8–10 minutes. Add garlic and cook until fragrant, about 30 seconds. Pour in vegetable stock and bring to a gentle simmer for 5 minutes. Add peas and simmer until just tender and bright, 3–5 minutes. Stir in mint and dill (if using), then remove from heat. Blend until silky using an immersion blender (or carefully transfer to a blender). For an ultra-smooth texture, pass through a fine sieve and return to the pot. Season with salt and white pepper to taste. Stir in crème fraîche or cream, if using, and warm gently without boiling. Ladle into warm bowls, drizzle with lemon oil, and garnish with reserved fennel fronds. Serve immediately.
4 cups thinly sliced green cabbage (about 1 / 2 small head) 1 crisp apple (e.g., Honeycrisp), cored and cut into matchsticks 1 small fennel bulb, cored and thinly sliced 1 / 2 small red onion, thinly sliced 2 tbsp (30 ml) apple cider vinegar 1 tbsp (15 ml) whole-grain mustard 1 tsp (5 ml) Dijon mustard 2 tsp (10 ml) honey 2 tbsp (30 ml) olive oil 1 tbsp (15 g) unsalted butter 1 / 2 tsp (1 g) caraway seeds 2 tbsp (8 g) chopped fresh parsley Salt to taste Freshly ground black pepper to taste
In a small bowl, whisk together apple cider vinegar, whole-grain mustard, Dijon mustard, honey, a pinch of salt, and a few grinds of black pepper; set aside. Heat a large skillet over medium heat. Add olive oil and butter. When the butter foams, add caraway seeds and toast for 30 seconds until fragrant. Add red onion and fennel; sauté 2–3 minutes until beginning to soften. Add cabbage, season with a pinch of salt, and cook 3–4 minutes, tossing, until just wilted but still crisp-tender. Stir in the apple and cook 1 minute more. Remove from heat, pour the cider-mustard mixture over the slaw, and toss to coat. Adjust seasoning with salt, pepper, or a splash more vinegar to taste. Fold in chopped parsley and serve warm alongside the pork chops.
2 cups (150 g) finely shredded green cabbage 1 cup (130 g) jicama, cut into thin matchsticks 1 cup (160 g) corn kernels (from about 2 small ears) 1 / 2 cup (35 g) thinly sliced radishes 1 small Persian or Kirby cucumber, halved and thinly sliced 1 / 3 cup (15 g) chopped fresh cilantro 1 small orange, segmented and chopped (about 1 / 2 cup / 120 ml) 1 / 4 cup (30 g) toasted pepitas (pumpkin seeds) 1 / 4 cup (30 g) crumbled cotija cheese (optional) 3 tbsp (45 ml) fresh lime juice 1 tbsp (15 ml) orange juice 1 tsp finely grated lime zest 1 tsp honey or agave 1 small garlic clove, finely grated 1 / 2 tsp kosher salt, plus more to taste 1 / 4 tsp ground cumin 1 / 4 tsp chili powder or ancho chile powder 3 tbsp (45 ml) extra-virgin olive oil Freshly ground black pepper, to taste
Char the corn: Heat a dry skillet over medium-high. Add corn kernels and cook, stirring occasionally, until lightly charred in spots, 4–6 minutes. Transfer to a plate to cool. Toast pepitas in the same skillet over medium heat until fragrant and popping, 2–3 minutes. Cool. Make the vinaigrette: In a small bowl, whisk lime juice, orange juice, lime zest, honey, garlic, salt, cumin, chili powder, and a few grinds of black pepper. Whisk in olive oil until emulsified. Assemble the salad: In a large bowl, combine cabbage, jicama, radishes, cucumber, cilantro, orange pieces, and the charred corn. Drizzle with the vinaigrette and toss to coat. Taste and adjust salt and pepper. Finish and serve: Fold in pepitas and cotija (if using). Serve immediately or chill 15 minutes to let flavors marry; ideal alongside carne asada burritos to add fresh crunch and citrusy brightness.
2 medium zucchinis, cut into 1 / 2-inch (1.25 cm) half-moons 1 red bell pepper, seeded and cut into 1 1 / 2-inch (4 cm) pieces 1 yellow bell pepper, seeded and cut into 1 1 / 2-inch (4 cm) pieces 1 large red onion, cut into 1 1 / 2-inch (4 cm) wedges 8 oz / 225 g cremini or button mushrooms, stems trimmed 1 pint (300 g) cherry tomatoes 3 tbsp (45 ml) extra-virgin olive oil 2 tbsp (30 ml) fresh lemon juice 1 tbsp (15 ml) balsamic vinegar 3 cloves garlic, minced 1 tsp kosher salt 1 / 2 tsp freshly ground black pepper 1 tsp dried oregano 1 tsp smoked paprika 1 / 2 tsp ground cumin 1 / 4 tsp red pepper flakes (optional) 2 tbsp (8 g) fresh parsley, finely chopped (for garnish) 8–10 metal or bamboo skewers (soak bamboo skewers 30 minutes)
If using bamboo skewers, soak them in water for 30 minutes to prevent burning. Preheat a grill to medium-high heat (about 400–450°F / 205–230°C). Prep the vegetables: cut zucchini into 1/2-inch half-moons; peppers into 1 1/2-inch squares; red onion into 1 1/2-inch wedges; leave mushrooms whole (halve if large); keep cherry tomatoes whole. Make the marinade: in a large bowl, whisk together olive oil, lemon juice, balsamic vinegar, minced garlic, salt, pepper, oregano, smoked paprika, cumin, and red pepper flakes. Reserve 2 tablespoons of the marinade in a small bowl for brushing later. Add all the vegetables to the large bowl and toss to coat evenly in the remaining marinade. Let sit for 15–30 minutes while the grill heats. Thread the marinated vegetables onto the skewers, alternating colors and textures. Do not pack too tightly so heat can circulate. Clean and oil the grill grates. Place the skewers on the grill and cook for 10–12 minutes, turning every 2–3 minutes, until lightly charred and tender-crisp. Brush with the reserved marinade during the last few minutes. Transfer to a platter, sprinkle with chopped parsley, and adjust seasoning with a pinch of salt or an extra squeeze of lemon if desired. Serve hot.
12 cannelloni tubes (or fresh pasta sheets to roll) 1 to 1 1 / 4 cups (500 to 600 g) ragù alla Bolognese, cooled 1 2 / 3 to 2 cups (400 to 500 ml) béchamel sauce 1 / 2 to 2 / 3 cup (100 to 150 g) grated Parmigiano-Reggiano Butter for greasing
1. Preheat oven to 180°C (350°F) and butter a baking dish. If using fresh sheets, cut to size and parboil briefly to make them pliable. 2. Spoon cooled ragù into a piping bag or use a spoon to fill each cannelloni tube; place filled tubes seam-side down in the dish. 3. Pour béchamel evenly over the cannelloni to cover, and sprinkle with Parmigiano. 4. Cover with foil and bake 25–30 minutes; remove foil and bake another 10 minutes until top is lightly browned. 5. Let rest 5–10 minutes before serving.
2 1 / 4 cups (270 g) all-purpose flour 2 tsp ground ginger 1 tsp ground cinnamon 1 / 4 tsp ground cloves 1 tsp baking soda 1 / 2 tsp fine salt 3 / 4 cup (170 g) unsalted butter, softened 1 cup (200 g) packed brown sugar 1 / 4 cup (85 g) unsulfured molasses 1 large egg 1 tsp vanilla extract 1 / 3 cup (65 g) granulated sugar, for rolling
Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper. In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, baking soda, and salt. In a large bowl, beat the softened butter and brown sugar with a mixer on medium speed until creamy and slightly fluffy, 2 to 3 minutes. Beat in the molasses, egg, and vanilla until well combined, scraping the bowl as needed. Add the dry ingredients to the wet and mix on low just until a soft dough forms. For thicker, chewier cookies, cover and chill the dough for 30 minutes (optional but recommended). Place the granulated sugar in a small bowl. Scoop the dough into 1 1/2-tablespoon portions (about 30 g each), roll into balls, then roll in the sugar to coat. Arrange dough balls on prepared sheets, spacing about 2 inches apart. Bake 9 to 11 minutes, until the edges are set and the tops are crackly but centers still look slightly soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Makes about 24 cookies.
1 tbsp (15 ml) extra-virgin olive oil, plus more for finishing 1 small shallot, finely chopped 2 cloves garlic, thinly sliced 1 / 4 tsp crushed red pepper flakes (optional) 4 cups (960 ml) low-sodium chicken or vegetable broth 1 strip lemon zest (2 to 3 inches) or 1 / 2 tsp finely grated lemon zest 1 small Parmesan rind (about 1 oz / 28 g; optional) 1 bay leaf 4 fresh thyme sprigs or 1 / 2 tsp dried thyme 1 (15 oz / 425 g) can cannellini beans, drained and rinsed 1 small head escarole, chopped (about 5 packed cups / 120 g; or 4 cups chopped Tuscan kale) 1 / 4 cup (60 ml) dry white wine (optional) 1 to 2 tbsp (15 to 30 ml) fresh lemon juice, to taste Kosher salt and freshly ground black pepper, to taste 2 tbsp (8 g) chopped fresh parsley (for serving) Shaved or finely grated Parmesan, for serving (optional)
Warm the olive oil in a medium pot over medium heat. Add the shallot and a pinch of salt; cook, stirring, until translucent, 2 to 3 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, 30 seconds. If using, pour in the white wine and simmer, scraping the pot, until mostly reduced, about 1 minute. Add the broth, lemon zest, Parmesan rind (if using), bay leaf, and thyme. Bring to a gentle simmer and cook 8 to 10 minutes to infuse. Stir in the cannellini beans and escarole. Simmer until the greens are tender but still bright, 5 to 8 minutes. Remove and discard the bay leaf, thyme stems, lemon zest, and Parmesan rind. Stir in 1 tablespoon lemon juice; taste and add more lemon juice, salt, and pepper as needed. Ladle into warm bowls. Finish with a light drizzle of olive oil, chopped parsley, and a little shaved or grated Parmesan, if desired. Serve immediately.
1 small head radicchio, cored and thinly sliced 1 small head frisée, torn into bite-size pieces 3 scallions, trimmed 1 small fennel bulb, cored and very thinly sliced 1 / 2 cup (60 g) walnuts, toasted and roughly chopped 2 tbsp (30 ml) flat-leaf parsley, chopped 2 oz (55 g) blue cheese, crumbled 2 tbsp (30 ml) red wine vinegar (or sherry vinegar) 1 tsp Dijon mustard 1 tsp honey 1 / 3 cup (80 ml) extra-virgin olive oil 1 / 2 tsp coarsely cracked black pepper, plus more to taste Kosher salt, to taste
Heat a dry skillet or grill pan over medium-high. Add the scallions and cook, turning, until charred in spots and tender, 3–4 minutes. Let cool, then chop into 1/2-inch pieces. Make the vinaigrette: In a bowl, mash the blue cheese with the vinegar, Dijon, honey, and cracked black pepper to form a paste. Whisk in the olive oil until creamy. Season with a pinch of salt (the cheese is salty) and adjust acidity or pepper to taste. In a large bowl, combine the radicchio, frisée, fennel, toasted walnuts, parsley, and charred scallions. Drizzle with enough vinaigrette to lightly coat (you may not need all of it). Toss gently, season with additional salt and pepper as needed, and serve immediately alongside the steak to cut through its richness and complement the char.
1 large fennel bulb, trimmed and very thinly sliced, plus 2 tbsp chopped fennel fronds 2 cups watercress, tough stems removed 1 tart apple (e.g., Granny Smith), cored and thinly sliced 1 small celery stalk, thinly sliced 1/4 small red onion or 1 shallot, very thinly sliced 1/3 cup walnut halves, toasted and roughly chopped 1 oz Parmesan, shaved (optional) 2 tbsp extra-virgin olive oil 1 tbsp apple cider vinegar 1 tsp fresh lemon juice 1 tsp Dijon mustard 1 tsp prepared horseradish (use 1/2 tsp if very hot) 1 tsp honey 1/4 tsp kosher salt, plus more to taste 1/4 tsp freshly ground black pepper
1. Toast walnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and roughly chop. 2. Shave fennel as thinly as possible (mandoline recommended) and chop about 2 tablespoons of the fronds; reserve fronds. 3. In a small bowl, whisk together apple cider vinegar, lemon juice, Dijon mustard, horseradish, honey, salt, and pepper. Slowly whisk in the olive oil until emulsified. 4. In a large bowl, combine watercress, shaved fennel, celery, apple, and red onion. Drizzle with about two-thirds of the vinaigrette and toss gently to coat. 5. Add toasted walnuts, shaved Parmesan (if using), and fennel fronds. Toss lightly, adding more dressing as needed. Taste and adjust seasoning with a pinch more salt and pepper. 6. Serve immediately to retain crisp texture; this bright, tangy salad cuts the richness of roast beef and gravy.
2 lb / 900 g boneless, skinless chicken thighs, trimmed 4 cloves garlic, minced 3 tbsp fresh lemon juice 3 tbsp plain yogurt (whole milk preferred) 3 tbsp olive oil 2 tsp ground cumin 2 tsp ground coriander 2 tsp sweet paprika 1 tsp ground turmeric 1 / 2 tsp ground cinnamon 1 / 2 tsp ground allspice 1 / 4 to 1 / 2 tsp cayenne pepper, to taste 1 1 / 2 tsp kosher salt 1 tsp freshly ground black pepper 3 / 4 cup plain yogurt (for sauce) 2 tbsp tahini, optional (for sauce) 1 to 2 cloves garlic, finely grated (for sauce) 1 tbsp lemon juice (for sauce) 1 tbsp olive oil (for sauce) 1 / 4 tsp salt (for sauce) 1 to 2 tbsp water, to thin (for sauce) 6 pita or flatbreads, warmed (for serving) 1 small red onion, thinly sliced (for serving) 2 tomatoes, sliced or chopped (for serving) 1 / 2 large cucumber, sliced or chopped (for serving) 1 / 2 cup chopped fresh parsley or cilantro (for serving) Pickled cucumbers or pickled turnips (for serving) Optional: sumac, hot sauce, shredded lettuce (for serving)
Make the marinade: In a large bowl, whisk together garlic, lemon juice, yogurt, olive oil, cumin, coriander, paprika, turmeric, cinnamon, allspice, cayenne, salt, and black pepper. Marinate the chicken: Add chicken thighs, turning to coat well. Cover and refrigerate at least 30 minutes and up to 12 hours. Oven cook (primary method): Heat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a rack on top (optional for airflow). Arrange chicken in a single layer. Roast 18 to 22 minutes until cooked through (165°F/74°C). For charred edges, broil 2 to 3 minutes at the end. Alternative cooking: Grill over medium-high heat 5 to 7 minutes per side, or sear in a large lightly oiled skillet over medium-high heat 5 to 6 minutes per side until cooked through. Rest and slice: Transfer chicken to a board, rest 5 minutes, then slice thinly. For extra crisp bits, return sliced chicken to a hot skillet for 2 to 3 minutes, tossing occasionally. Make the sauce: In a bowl, mix yogurt, tahini (if using), grated garlic, lemon juice, olive oil, and salt. Stir in just enough water to make a smooth, spoonable sauce. Prep toppings: Toss red onion with a pinch of salt and a squeeze of lemon if desired. Prepare tomatoes, cucumber, herbs, and pickles. Warm breads: Warm pitas or flatbreads in a dry skillet, oven, or over a low flame until pliable. Assemble: Spread sauce on warm bread, add sliced chicken, onion, tomato, cucumber, herbs, and pickles. Sprinkle with sumac and add hot sauce if desired. Roll or fold. Serve: Enjoy immediately as wraps, or serve the chicken over rice with the same toppings and sauce.
1 firm Asian pear, cored and thinly sliced 2 Persian cucumbers, thinly sliced on the bias 1 scallion, thinly sliced 6–8 fresh shiso or mint leaves, thinly sliced 2 tbsp (30 ml) ponzu sauce 1 tbsp (15 ml) unseasoned rice vinegar 1 tsp freshly grated ginger 1 / 2 tsp honey or sugar 1 tsp toasted sesame oil 1 tbsp (15 ml) toasted sesame seeds Pinch of gochugaru or red pepper flakes (optional) Pinch of flaky sea salt, to taste
In a medium bowl, whisk together ponzu, rice vinegar, grated ginger, honey, and toasted sesame oil until the honey dissolves. Add the sliced cucumbers, pear, and scallion to the bowl. Toss gently to coat. Fold in the shiso or mint. Let the salad chill for 10 minutes to lightly marinate. Taste and adjust with a pinch of flaky salt if needed. Transfer to a serving plate, sprinkle with toasted sesame seeds and a pinch of gochugaru if using. Serve chilled as a bright, crisp counterpoint to the savory anchovy-studded entrée.
9–10 oz (250–300 g) fresh lasagna sheets (or dried no-boil sheets) 1 1 / 2–1 3 / 4 cups (700–800 g) ragù alla Bolognese (prepared) 3 cups (700 ml) béchamel (white sauce: 4 tbsp (60 g) butter, 1 / 2 cup (60 g) flour, 3 cups (700 ml) milk, pinch of nutmeg, salt) 1 1 / 4–1 1 / 2 cups (150–200 g) grated Parmigiano-Reggiano Butter for greasing
1. Preheat oven to 180°C (350°F). Prepare béchamel: melt butter, stir in flour to form a roux, cook briefly, whisk in warm milk until thickened, season with salt and nutmeg. 2. Butter a baking dish and spread a thin layer of ragù on the bottom. 3. Lay the first layer of lasagna sheets, spread with ragù, then béchamel, and sprinkle with Parmigiano. Repeat to make 3–4 layers, finishing with béchamel and a generous layer of Parmigiano. 4. Cover with foil and bake 25–30 minutes; remove foil and bake another 10–15 minutes until top is golden and bubbling. 5. Let rest 10–15 minutes before slicing and serving.
4 cups (1 L) cold water 0.35 oz / 10 g dried kombu (one 3x3 in / 8x8 cm piece) 2 / 3 cup (15 g) katsuobushi (bonito flakes), loosely packed 3.5 oz / 100 g shimeji mushrooms, trimmed and separated (or enoki) 1 tbsp (15 ml) sake 1–2 tsp usukuchi (light) soy sauce, to taste 1 / 2 tsp fine sea salt, or to taste 1 tsp julienned fresh yuzu peel (or 1 / 2 tsp yuzu juice plus a pinch of lemon zest) Small handful fresh mitsuba leaves (or finely sliced chives/scallion greens)
Gently wipe the kombu to remove any grit. Soak it in the cold water for 20–30 minutes in a saucepan. Bring the pot to just below a simmer over medium heat; remove the kombu as soon as small bubbles appear around the edges (do not boil). Add the katsuobushi, let it barely simmer for 30 seconds, then turn off the heat and steep 5 minutes. Strain through a fine sieve or paper towel for a clear dashi. Return the dashi to the pot. Add the sake, 1 tsp usukuchi soy, and the salt. Taste and keep the seasoning delicate, adjusting with a touch more soy or salt if needed. Add the shimeji mushrooms and simmer gently for 1–2 minutes until just tender. Ladle into warmed bowls. Garnish each serving with a few strands of yuzu peel and a sprig of mitsuba (or chives/scallion). Serve immediately alongside the Ono sashimi.
2 lb / 900 g baby Yukon Gold potatoes Kosher salt, for water plus 1 1 / 2 tsp (8 ml) divided 4 tbsp (60 ml) olive oil, divided 1 tsp (5 ml) freshly ground black pepper 1 / 4 tsp (1 ml) red pepper flakes (optional) 1 bunch scallions (green onions) 1 lemon, zested and 1 tbsp (15 ml) juice 1 / 3 cup (30 g) finely grated Parmesan cheese 2 tbsp (8 g) chopped fresh parsley Flaky sea salt, for finishing
Heat oven to 450°F. Place potatoes in a pot, cover with cold water by 1 inch, add a generous handful of kosher salt, and bring to a boil. Cook until fork-tender, 15–20 minutes. Drain potatoes and let them steam-dry in the pot for 5 minutes. Spread potatoes on a large rimmed baking sheet. Drizzle with 3 tbsp olive oil, sprinkle with 1 tsp kosher salt, black pepper, and red pepper flakes if using. Use the bottom of a glass or measuring cup to gently smash each potato to about 1/2 inch thick. Roast on the top rack for 20 minutes. Flip the potatoes and roast until deeply golden and crisp, 10–15 minutes more. While potatoes roast, trim scallions. Toss with 1 tsp olive oil and a pinch of salt, then broil on a small sheet pan or sear in a hot skillet until charred in spots, 2–3 minutes. Let cool slightly and chop. In a small bowl, mix remaining 2 tsp olive oil with lemon zest, lemon juice, and half the Parmesan to form a bright, spoonable paste. Transfer hot potatoes to a serving bowl. Toss with the lemon-Parmesan mixture and the charred scallions. Sprinkle with remaining Parmesan, parsley, and a pinch of flaky sea salt. Serve immediately.
4 cups (120 g) baby arugula, lightly packed 1 large fennel bulb, cored and very thinly shaved, plus fronds for garnish 2 medium oranges, segmented, plus 2 tbsp (30 ml) juice reserved 1 small shallot, very thinly sliced 1 tbsp capers, rinsed and chopped 1/4 cup (15 g) flat-leaf parsley, chopped 1 tsp finely grated lemon zest 8 fresh mint leaves, torn 1/3 cup (45 g) toasted pistachios, roughly chopped 1/3 cup (30 g) shaved Parmigiano-Reggiano 2 tbsp (30 ml) fresh lemon juice 1 tbsp (15 ml) white wine vinegar 1/2 tsp Dijon mustard 1/2 tsp honey 1 small garlic clove, finely grated 1/4 tsp fine sea salt, plus more to taste Freshly ground black pepper, to taste 3 tbsp (45 ml) extra-virgin olive oil
1. In a small bowl, combine the sliced shallot, lemon juice, white wine vinegar, and a pinch of salt. Let sit 10 minutes to gently pickle and mellow. 2. Supreme the oranges over a bowl to catch juices. Measure 2 tablespoons of the orange juice and add it to the shallot mixture along with the Dijon, honey, grated garlic, and several grinds of black pepper. Whisk to combine, then slowly stream in the olive oil until emulsified. Adjust seasoning. 3. In a large bowl, add arugula, shaved fennel, parsley, mint, and lemon zest. Drizzle with about half the vinaigrette and toss gently to coat. 4. Fold in the orange segments and capers. Add more dressing to taste and season with additional salt and pepper if needed. 5. Plate the salad and finish with toasted pistachios, shaved Parmigiano-Reggiano, and a few fennel fronds. Serve immediately.
2 lb (900 g) ground turkey, 93% lean 1 tbsp (15 ml) olive oil 1 small onion, finely diced 2 cloves garlic, minced 1 cup (100 g) panko breadcrumbs 1 / 2 cup (120 ml) milk 2 large eggs 2 tbsp (30 ml) ketchup 1 tbsp (15 ml) Worcestershire sauce 1 tsp (5 ml) Dijon mustard 1 / 2 cup (50 g) grated Parmesan cheese (optional) 2 tbsp (8 g) chopped fresh parsley (or 1 tbsp dried) 1 tsp (1 g) dried thyme or Italian seasoning 1 tsp (2 g) smoked paprika 1 1 / 2 tsp (9 g) kosher salt 1 / 2 tsp (1 g) freshly ground black pepper Glaze: 1 / 3 cup (80 ml) ketchup Glaze: 1 tbsp (12 g) brown sugar Glaze: 1 tsp (5 ml) apple cider vinegar Glaze: 1 tsp (5 ml) Dijon mustard
Preheat oven to 350°F (175°C). Line a rimmed baking sheet with foil and lightly oil it, or line a loaf pan with a parchment sling. Heat olive oil in a skillet over medium heat. Add onion and a pinch of salt; cook until softened and lightly golden, 5–7 minutes. Stir in garlic and cook 30 seconds. Transfer to a plate to cool. In a large bowl, combine breadcrumbs and milk; let stand 5 minutes to hydrate. Whisk in eggs, 2 tablespoons ketchup, Worcestershire sauce, Dijon, parsley, thyme or Italian seasoning, smoked paprika, kosher salt, and black pepper. Add the cooled onions, Parmesan (if using), and ground turkey. Using clean hands or a spatula, mix gently just until evenly combined; do not overwork. Transfer mixture to the prepared sheet and shape into a 9×4-inch loaf (or pack into the loaf pan). Smooth the top. Make the glaze: In a small bowl, mix 1/3 cup ketchup, brown sugar, vinegar, and 1 teaspoon Dijon. Brush about half the glaze over the meatloaf. Bake for 40 minutes. Remove, brush with remaining glaze, and return to the oven until an instant-read thermometer inserted in the center registers 165°F (74°C), about 15–20 minutes more (total 55–65 minutes). Rest the meatloaf on the pan for 10–15 minutes to set juices. Slice with a sharp knife and serve.
2 small heads Belgian endive, leaves separated (18–20 leaves) 1 cup (150 g) frozen peas, thawed 2 tbsp (30 ml) plain Greek yogurt or crème fraîche 2 tbsp (30 ml) extra-virgin olive oil, plus more for finishing 1 tbsp (15 ml) fresh lemon juice 1 tsp finely grated lemon zest, plus extra for garnish 2 tbsp (8 g) fresh mint leaves, chopped 1 small shallot, finely minced (optional) 2 tbsp (14 g) sliced almonds, toasted and roughly chopped Sea salt to taste Freshly ground black pepper to taste
Toast the almonds in a dry skillet over medium heat until golden and fragrant, 2–3 minutes; cool and roughly chop. In a food processor (or with an immersion blender), pulse peas, yogurt, 2 tablespoons olive oil, lemon juice, lemon zest, half the mint, and shallot (if using) until mostly smooth with a little texture. Season with salt and pepper to taste. Separate and trim endive leaves; arrange them like small boats on a platter. Spoon or pipe a heaping teaspoon of the pea mixture into each leaf. Top with remaining mint, toasted almonds, a light drizzle of olive oil, and a pinch of lemon zest. Finish with a crack of black pepper and a small pinch of sea salt. Serve chilled or at cool room temperature.