Nonstick baking spray and parchment rounds (for pans) 1 3 / 4 cups (220 g) all-purpose flour 2 cups (400 g) granulated sugar 3 / 4 cup (75 g) unsweetened cocoa powder 1 1 / 2 teaspoons baking powder 1 1 / 2 teaspoons baking soda 1 teaspoon kosher salt 2 large eggs, room temperature 1 cup (240 ml) buttermilk, room temperature (or 1 cup milk + 1 tbsp white vinegar, rested 5 minutes) 1 / 2 cup (120 ml) neutral oil (canola or vegetable) 2 teaspoons vanilla extract 1 cup (240 ml) hot brewed coffee (or hot water) 1 cup (240 ml) evaporated milk 3 large egg yolks 1 cup (200 g) granulated sugar 1 / 2 cup (115 g) unsalted butter, cut into pieces 1 teaspoon vanilla extract 1 / 4 teaspoon kosher salt 1 1 / 2 cups (135 g) sweetened shredded coconut 1 cup (120 g) pecans, chopped and lightly toasted
Prep: Preheat oven to 350°F. Grease two 9-inch round cake pans, line bottoms with parchment, then grease parchment. Make the cake batter: In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, buttermilk, oil, and vanilla until smooth. Pour wet ingredients into dry and whisk just until combined. Carefully whisk in the hot coffee (or hot water); the batter will be thin. Bake: Divide batter evenly between pans. Bake 28–32 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks and cool completely. Toast pecans: Spread pecans on a baking sheet and toast at 350°F for 6–8 minutes until fragrant. Cool and chop if not already chopped. Make the coconut-pecan frosting: In a medium saucepan, whisk evaporated milk, egg yolks, and sugar until smooth. Cook over medium heat, stirring constantly with a rubber spatula, until thickened and bubbling and the mixture coats the spatula, 8–12 minutes. Remove from heat; stir in butter, vanilla, and salt until melted. Fold in coconut and toasted pecans. Let cool to room temperature, stirring occasionally, until thick and spreadable (25–45 minutes). Assemble: Place one cake layer on a serving plate. Spread about half the frosting over the top. Set the second layer on top and spread remaining frosting over the top (let some cascade down the sides if you like). Serve: Slice and serve. For clean slices, chill the assembled cake 20–30 minutes to set the frosting. Store covered at room temperature up to 2 days or refrigerate up to 5 days.
2 cups (150 g) shredded green cabbage (or coleslaw mix) 1 Granny Smith apple, cut into thin matchsticks 2 celery stalks, thinly sliced 2 tbsp (30 ml) finely sliced red onion 2 tbsp (8 g) chopped fresh parsley 1 tsp celery seed 2 tbsp (30 ml) apple cider vinegar 1 tbsp (15 ml) Dijon mustard 1 tsp honey 2 tbsp (30 ml) extra-virgin olive oil 1 / 4 tsp kosher salt, plus more to taste 1 / 4 tsp freshly ground black pepper
Add cabbage, apple, celery, red onion, parsley, and celery seed to a large bowl. In a small bowl, whisk together apple cider vinegar, Dijon, honey, olive oil, salt, and pepper until emulsified. Pour dressing over the slaw and toss until evenly coated. Let sit 5–10 minutes to lightly soften and meld flavors; taste and adjust seasoning before serving.
1 medium fennel bulb, cored and thinly shaved (reserve tender fronds) 1 large English cucumber, thinly sliced into half-moons 6 radishes, thinly sliced 1 / 4 small red onion, very thinly sliced 1 / 3 cup (50 g) pitted Kalamata olives, halved 1 / 4 cup (30 g) toasted pistachios, roughly chopped 2 tbsp (8 g) fresh dill, chopped 2 tbsp (6 g) fresh mint, torn Zest of 1 lemon 3 tbsp (45 ml) extra-virgin olive oil 2 tbsp (30 ml) fresh lemon juice 1 tsp (5 ml) white wine vinegar 1 tsp (5 ml) Dijon mustard 1 tbsp (15 g) capers, rinsed and chopped 1 / 2 tsp (1 g) dried oregano (or 1 tsp fresh, minced) 1 / 2 tsp (7 g) honey 1 / 4 tsp kosher salt, plus more to taste Freshly ground black pepper to taste
Place the shaved fennel, cucumber, radishes, and red onion in a large bowl; reserve a tablespoon of fennel fronds for finishing. If the onion is sharp, soak slices in ice water 5 minutes, then drain and pat dry before adding. In a small bowl, whisk lemon juice, vinegar, Dijon, honey, oregano, and chopped capers. While whisking, stream in the olive oil until emulsified. Season with 1/4 teaspoon salt and several grinds of black pepper. Add lemon zest to the vegetables, pour over the vinaigrette, and toss gently to coat. Fold in dill, mint, olives, and pistachios. Taste and adjust with more salt, pepper, or lemon juice as needed. Top with reserved fennel fronds. Let sit 5–10 minutes to lightly marinate, then serve alongside the salmon.
1 large fennel bulb, cored and very thinly sliced 2 medium oranges, segmented 2 tbsp (30 ml) fresh orange juice 1/2 tsp finely grated orange zest 1 small lemon, juiced 1 small shallot, very thinly sliced 1/4 cup (30 g) sliced almonds 3 tbsp (45 ml) extra-virgin olive oil 1 tsp honey (optional) 1/4 tsp red pepper flakes Kosher salt to taste Freshly ground black pepper to taste 8-10 fresh mint leaves, torn
1. Toast the sliced almonds in a dry skillet over medium heat, stirring often, until golden and fragrant, 3-4 minutes. Transfer to a plate to cool. 2. In a mixing bowl, whisk together orange juice, lemon juice, orange zest, shallot, honey (if using), red pepper flakes, a pinch of salt, and several grinds of black pepper. Slowly whisk in the olive oil to emulsify, then let the dressing sit 5 minutes to mellow the shallot. 3. Using a mandoline or sharp knife, shave the fennel very thinly. Toss the fennel with half of the dressing and let it sit 2 minutes to lightly soften. 4. Add the orange segments and mint, then gently toss with the remaining dressing. Taste and adjust salt and pepper. 5. Plate the salad and scatter the toasted almonds over the top. Serve chilled.
2 cups (240 g) all-purpose flour 2 tsp baking powder 1 / 2 tsp fine salt 1 cup (200 g) granulated sugar 1 / 2 cup (115 g) unsalted butter, softened 2 large eggs, at room temperature 1 cup (240 g) whole-milk ricotta cheese, well stirred 1 tbsp finely grated lemon zest (from about 2 lemons) 2 tbsp fresh lemon juice 1 tsp vanilla extract 1 1 / 2 cups (180 g) powdered sugar 2–3 tbsp fresh lemon juice (for glaze) 1 / 2 tsp finely grated lemon zest (for glaze, optional) Pinch of salt (for glaze)
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In a large bowl, beat the butter and granulated sugar with a hand mixer or stand mixer on medium speed until light and fluffy, 2–3 minutes. Beat in the eggs one at a time, scraping the bowl as needed. Mix in the ricotta, lemon zest, lemon juice, and vanilla until smooth (the batter will look creamy). Add the dry ingredients and mix on low just until combined; do not overmix. The dough will be soft and slightly sticky. Scoop heaping tablespoon portions (about 1 1/2 tablespoons each) onto the prepared sheets, spacing 2 inches apart. Bake 11–13 minutes, until the edges are set and the bottoms are lightly golden but the tops remain pale and just matte. Cool on the baking sheets for 5 minutes, then transfer cookies to a wire rack to cool completely. For the glaze, whisk powdered sugar, 2 tablespoons lemon juice, lemon zest (if using), and a pinch of salt until smooth. If needed, add up to 1 more tablespoon lemon juice to reach a thick, spoonable consistency. Spoon or dip the tops of the cooled cookies with glaze and let sit until set, 20–30 minutes. Store in an airtight container at room temperature up to 3 days or refrigerate up to 5 days.
2 tbsp (30 ml) unsalted butter 1 tbsp (15 ml) olive oil 2 large leeks, white and light green parts only, thinly sliced and well-rinsed 2 cloves garlic, thinly sliced 1 medium celeriac (celery root), peeled and 1 / 2-inch diced (about 1 1 / 4 lb / 600 g) 2 Granny Smith apples, peeled, cored, and diced 1 / 2 cup (120 ml) dry hard cider or dry white wine 4 cups (960 ml) low-sodium chicken stock 2 sprigs fresh thyme 1 bay leaf 1 / 3 cup (80 ml) crème fraîche or 1 / 4 cup (60 ml) heavy cream plus 1 tsp (5 ml) lemon juice 1–2 tsp (5–10 ml) fresh lemon juice or cider vinegar, to taste Kosher salt, to taste White pepper, to taste For garnish: matchsticks of green apple, chopped chives, and a light drizzle of extra-virgin olive oil or chive oil
Warm the butter and olive oil in a medium pot over medium heat. Add the leeks with a pinch of salt and cook, stirring, until soft and sweet but not browned, 6–8 minutes. Stir in the garlic, celeriac, and diced apples; cook 2–3 minutes to lightly sweat and combine flavors. Deglaze with the dry cider (or white wine) and simmer until reduced by about half, 2–3 minutes. Add the chicken stock, thyme, and bay leaf. Bring to a simmer, cover partially, and cook until the celeriac is very tender, 20–25 minutes. Remove and discard the thyme and bay. Blend the soup until completely smooth and velvety (immersion blender or in batches in a stand blender). For extra silkiness, pass through a fine sieve. Return to the pot and whisk in the crème fraîche. Adjust consistency with a splash of stock or water if needed. Season with salt, white pepper, and lemon juice or cider vinegar to brighten. Serve warm, not boiling. Garnish each bowl with a few apple matchsticks, chopped chives, and a light drizzle of olive or chive oil.
1 large fennel bulb, trimmed; fronds reserved 2 celery stalks, thinly sliced on the bias 1 crisp Granny Smith apple, cored and thinly sliced 1 small shallot, very thinly sliced 1 / 4 cup (15 g) flat-leaf parsley leaves, roughly chopped 2 tbsp (30 ml) chopped fennel fronds 1 / 3 cup (35 g) sliced almonds, toasted 1 tsp finely grated lemon zest 3 tbsp (45 ml) extra-virgin olive oil 2 tbsp (30 ml) fresh lemon juice 1 tbsp (15 ml) fresh orange juice 1 tsp Dijon mustard 1 tsp honey Sea salt to taste Freshly ground black pepper to taste
Toast the sliced almonds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool. In a small bowl, whisk together lemon juice, orange juice, Dijon, honey, a pinch of salt, and a few grinds of black pepper. Slowly whisk in the olive oil until emulsified; adjust seasoning to taste. Using a mandoline or sharp knife, shave the fennel bulb very thinly. Thinly slice the celery and apple; slice the shallot. In a large bowl, combine fennel, celery, apple, shallot, parsley, and chopped fennel fronds. Add the vinaigrette and toss gently to coat. Top with toasted almonds and lemon zest. Taste and adjust with additional salt, pepper, or a squeeze of lemon as needed. Serve immediately or within 15 minutes for optimal crispness.
2 medium fennel bulbs, cored and cut into thin wedges 1 tbsp (15 ml) olive oil (for charring fennel) 5 oz (140 g) baby arugula 2 seedless oranges, segmented (plus any juices) 1 / 4 small red onion, very thinly sliced 1 / 3 cup (45 g) shelled pistachios, toasted and finely chopped 2 tbsp (8 g) flat-leaf parsley, finely chopped 1 tsp lemon zest 1 small handful fresh mint leaves, torn 1 / 4 cup (20 g) shaved Pecorino Romano or aged Manchego (optional) 3 tbsp (45 ml) extra-virgin olive oil 2 tbsp (30 ml) fresh lemon juice 1 tsp Dijon mustard 1 tsp honey 1 small garlic clove, finely grated 1 / 4 tsp ground coriander Kosher salt to taste Freshly ground black pepper to taste
Heat a skillet or grill pan over medium-high. Toss fennel wedges with 1 tablespoon olive oil and a pinch of salt, then sear until edges are charred and fennel is just tender, 3 to 5 minutes per side. Transfer to a plate to cool slightly. In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, lemon juice, Dijon, honey, grated garlic, ground coriander, a pinch of salt, and several grinds of black pepper until emulsified. In another small bowl, combine chopped pistachios, parsley, and lemon zest with a pinch of salt to make a quick gremolata. In a large bowl, add arugula, warm charred fennel, red onion, and mint. Drizzle with most of the dressing and toss gently. Fold in half of the orange segments along with any juices. Transfer to a serving platter. Top with remaining orange segments, sprinkle over the pistachio gremolata, and finish with shaved Pecorino if using. Taste and adjust seasoning with salt, pepper, and any remaining dressing before serving.
2 cups cooked shredded chicken (8 oz / 225 g) 4 (8-inch) flour tortillas 2 cups shredded Mexican blend cheese (8 oz / 225 g) 1 / 2 cup diced bell pepper (75 g) 1 / 4 cup finely chopped onion (40 g) 1 jalapeño, minced (optional) 2 cloves garlic, minced 2 tbsp olive oil or butter, divided (30 ml) 1 tsp chili powder 1 / 2 tsp ground cumin 1 / 4 tsp smoked paprika 1 / 4 tsp dried oregano 1 / 2 tsp kosher salt, plus more to taste Black pepper, to taste 1 tbsp fresh lime juice (15 ml) 2 tbsp chopped fresh cilantro (8 g) To serve: salsa, sour cream, guacamole, lime wedges
Season the chicken: In a bowl, combine shredded chicken, chili powder, cumin, smoked paprika, oregano, salt, black pepper, lime juice, and cilantro. Toss to coat evenly. Cook the vegetables: Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion, bell pepper, and jalapeño; cook, stirring, until softened, 3–4 minutes. Stir in garlic and cook 30 seconds. Add the seasoned chicken and cook 1–2 minutes to warm through. Transfer mixture to a bowl. Assemble: Wipe the skillet and return to medium heat. Add about 1/2 teaspoon oil or butter. Place one tortilla in the skillet. Sprinkle 1/2 cup cheese over half the tortilla, add about 1/2 cup chicken mixture, then another small handful of cheese. Fold the tortilla over to form a half-moon. Cook: Toast until the bottom is golden and the cheese begins to melt, 2–3 minutes. Flip and cook the second side until golden and the cheese is fully melted, 2–3 minutes more. Repeat with remaining tortillas, adding a little oil or butter as needed. Finish and serve: Let quesadillas rest 1 minute, then slice into wedges. Serve with salsa, sour cream, guacamole, and lime wedges.
2 Persian cucumbers (about 7 oz / 200 g), very thinly sliced 1 / 2 tsp kosher salt (for purging cucumbers) 2 tbsp dried wakame flakes 3 tbsp rice vinegar 1 tbsp yuzu juice (or 1 tbsp lemon juice plus 1 / 2 tsp lime zest) 1 tsp light soy sauce (shoyu) 1 1 / 2 tsp sugar 1 tsp finely grated fresh ginger (optional) 1 tsp toasted sesame oil (optional) 1 tbsp toasted sesame seeds 2 tbsp paper-thin red onion or 1 small radish, sliced (optional) 2 shiso leaves, finely sliced (optional)
Place wakame in a bowl and cover with cold water. Soak 5 minutes until rehydrated, then drain well and squeeze out excess water. Roughly chop if pieces are large. Toss cucumber slices with the kosher salt and let stand 10 minutes to draw out moisture. Rinse briefly and squeeze gently by the handful to remove excess liquid; pat dry. In a small bowl, whisk rice vinegar, yuzu juice, soy sauce, sugar, and ginger until sugar dissolves. Whisk in sesame oil if using. Combine cucumbers, wakame, and red onion or radish in a mixing bowl. Add the dressing and toss to coat. Adjust to taste with a pinch more sugar or vinegar if desired. Chill 10–15 minutes to let flavors meld. Serve in small bowls, sprinkled with toasted sesame seeds and shiso if using.
2 refrigerated rolled pie crusts (for a 9-inch pie) 4 cups chopped rhubarb (1 / 2-inch pieces; about 1 lb / 450 g trimmed) 3 cups hulled strawberries, halved or quartered 1 cup granulated sugar 1 / 4 cup cornstarch 1 tbsp fresh lemon juice 1 tsp vanilla extract 1 / 4 tsp ground cinnamon (optional) 1 / 4 tsp fine salt 2 tbsp unsalted butter, cut into small cubes 1 large egg, beaten with 1 tbsp milk or water (egg wash) 1–2 tsp coarse sugar, for sprinkling (optional)
Preheat oven to 425°F (220°C) with a rack in the lower third. Place a foil-lined baking sheet on the rack to catch drips. Unroll one pie crust and fit it into a 9-inch pie plate. Refrigerate while you prepare the filling. Keep the second crust chilled. In a large bowl, toss rhubarb, strawberries, sugar, cornstarch, lemon juice, vanilla, cinnamon (if using), and salt until evenly coated. Let sit 10 minutes to start releasing juices. Spoon the filling into the chilled crust and dot with the butter. Top with the second crust: either unroll as a full top (cut several vents) or cut into strips for a lattice. Trim excess, then fold and crimp edges to seal. Brush the top with egg wash and sprinkle with coarse sugar, if desired. Shield the edge with a pie shield or loosely with foil to prevent over-browning. Bake at 425°F for 20 minutes. Reduce the oven 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. If the edges brown too quickly, re-cover with foil; if the top needs more color near the end, remove the shield for the last 5–10 minutes. Transfer pie to a rack and cool completely, 3–4 hours, to allow the filling to set before slicing. Serve at room temperature or slightly warm. Great with vanilla ice cream or whipped cream.
2 tbsp (30 ml) extra-virgin olive oil 1 small shallot, finely chopped 1 small carrot, finely diced (optional) 2 cloves garlic, minced 6 cups (1.4 liters) low-sodium chicken broth 1 Parmesan rind (about 2 inches, optional) 3 wide strips lemon zest 1 cup (170 g) orzo pasta 4 cups (120 g) packed baby spinach, roughly chopped 3 tbsp (45 ml) fresh lemon juice 2 tbsp (8 g) chopped fresh dill 2 tbsp (8 g) chopped fresh parsley 1 / 4 tsp red pepper flakes (optional) 1 / 2 tsp kosher salt, plus more to taste Freshly ground black pepper, to taste Extra-virgin olive oil, for finishing Shaved Parmesan, for serving (optional)
Warm olive oil in a pot over medium heat. Add shallot (and carrot, if using) and cook until translucent and slightly tender, 3–4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add chicken broth, Parmesan rind (if using), and lemon zest strips. Bring to a gentle simmer and cook 8–10 minutes to infuse. Stir in orzo and simmer, stirring occasionally, until al dente, 8–10 minutes. Remove and discard the Parmesan rind and lemon zest. Stir in spinach until just wilted, 1–2 minutes. Off heat, add lemon juice, dill, and parsley. Season with salt, black pepper, and red pepper flakes (if using). Ladle into bowls, finish with a drizzle of olive oil and shaved Parmesan if desired, and serve alongside turkey meatballs.
3 Persian cucumbers (or 1 English cucumber) 1 tsp kosher salt 2 tbsp (30 ml) unseasoned rice vinegar 1 tsp low-sodium soy sauce 1 tsp granulated sugar or honey 1 tsp toasted sesame oil 1 small garlic clove, finely grated 2 scallions, thinly sliced 1 tbsp toasted sesame seeds 2 tbsp (8 g) fresh cilantro, roughly chopped Pinch red pepper flakes (optional)
Use a vegetable peeler to shave the cucumbers into long ribbons (or slice thinly). Toss with the kosher salt and place in a colander for 10–15 minutes to draw out excess moisture. Pat the cucumbers dry with paper towels to remove released liquid and excess salt. In a bowl, whisk together rice vinegar, soy sauce, sugar (or honey), toasted sesame oil, and grated garlic until the sugar dissolves. Add cucumbers, scallions, and cilantro to the bowl; toss gently to coat. Sprinkle in a tiny pinch of red pepper flakes if desired. Top with toasted sesame seeds and chill for 10 minutes before serving alongside the Spicy Mongolian Beef.
2 Persian cucumbers, thinly sliced 8 radishes, thinly sliced 2 cups (60 g) baby arugula 1/4 small red onion, very thinly sliced 1/3 cup (50 g) pitted Kalamata olives, halved 1/3 cup (50 g) feta cheese, crumbled 2 tbsp (8 g) fresh dill, roughly chopped 2 tbsp (6 g) fresh mint, torn 2 tbsp (15 g) toasted pine nuts 1 lemon, halved (for charring) 3 tbsp (45 ml) extra-virgin olive oil 1 tbsp (15 ml) red wine vinegar 1 small garlic clove, finely grated 1 tsp dried oregano 1/2 tsp honey 1/4 tsp fine sea salt, plus more to taste 1/4 tsp freshly ground black pepper
1. Heat a grill pan or cast-iron skillet over high heat. Place the lemon halves cut side down and cook until deeply charred, 2 to 3 minutes. Let cool, then juice (you should have 2 to 3 tablespoons). 2. In a small bowl, whisk the olive oil, charred lemon juice, red wine vinegar, garlic, oregano, honey, salt, and pepper until emulsified. 3. In a large bowl, combine cucumbers, radishes, arugula, red onion, and olives. Drizzle with the dressing and toss gently to coat. Taste and adjust seasoning. 4. Transfer to a platter. Sprinkle evenly with feta, dill, mint, and toasted pine nuts. 5. Serve immediately alongside the lamb kabobs to cut richness and echo the grill-charred flavors.
12 oz / 340 g fettuccine 1 lb / 450 g large shrimp, peeled and deveined 2 tbsp (30 ml) olive oil 4 tbsp (60 g) unsalted butter, divided 3 to 4 garlic cloves, minced (about 1 tbsp) 1 cup (240 ml) heavy cream 1 cup (100 g) finely grated Parmesan cheese 1 / 2 cup (120 ml) reserved pasta cooking water, plus more as needed 1 tsp lemon zest 1 tbsp fresh lemon juice 2 tbsp chopped fresh parsley 1 / 2 tsp kosher salt, plus more for pasta water 1 / 4 tsp freshly ground black pepper 1 / 4 tsp red pepper flakes (optional)
Bring a large pot of well-salted water to a boil. Cook the fettuccine until al dente according to package directions. Reserve about 1 cup of the pasta cooking water, then drain. Pat the shrimp dry with paper towels and season with a pinch of salt, pepper, and red pepper flakes if using. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook 1 to 2 minutes per side until just opaque. Transfer to a plate and keep warm. Reduce heat to medium. Add the remaining 1 tablespoon olive oil and 3 tablespoons butter to the skillet. Add the minced garlic and cook, stirring, until fragrant, about 30 seconds. Pour in the heavy cream and bring to a gentle simmer. Cook 2 to 3 minutes, stirring, until slightly thickened. Whisk in the Parmesan a handful at a time until smooth and creamy. Stir in the lemon zest. Season the sauce with salt and pepper to taste. Add the drained fettuccine to the skillet and toss to coat, loosening the sauce with splashes of reserved pasta water until it clings silkily to the noodles. Return the shrimp and any accumulated juices to the pan and toss until warmed through, 1 minute. Remove from heat and stir in the lemon juice and parsley. Taste and adjust seasoning, then serve immediately.
2 cups (300 g) corn kernels (fresh or frozen) 1 cup (130 g) jicama, peeled and cut into thin matchsticks 1 cup (120 g) English cucumber, halved and thinly sliced (seed regular cucumbers) 1 / 3 cup (40 g) thinly sliced red onion 1 / 4 cup (15 g) chopped fresh cilantro 2 tbsp (8 g) chopped fresh mint Zest of 1 lime Juice of 2 limes 1 tbsp (15 ml) fresh orange juice 2 tbsp (30 ml) extra-virgin olive oil 1 / 2 tsp honey or agave (optional) 1 / 2 tsp chili powder or chili-lime seasoning 1 / 4 tsp ground cumin Kosher salt, to taste Freshly ground black pepper, to taste 1 / 4 cup (30 g) toasted pepitas Flaky sea salt, for finishing (optional)
Heat a dry skillet over medium-high. Add corn and cook 4–6 minutes, stirring occasionally, until lightly charred in spots. Transfer to a bowl to cool. In a small bowl, whisk lime zest, lime juice, orange juice, olive oil, honey (if using), chili powder, cumin, a pinch of salt, and black pepper. In a large bowl, combine cooled corn, jicama, cucumber, red onion, cilantro, and mint. Pour in the dressing and toss to coat. Adjust salt and pepper. Chill 10–15 minutes to meld flavors, then fold in toasted pepitas just before serving. Finish with a pinch of flaky sea salt if desired. Serve cold alongside the ceviche to provide crisp, citrusy crunch that complements the bright, zesty fish.
12 corn tortillas (6-inch / 15 cm) 1 lb (450 g) ground beef 1 small yellow onion, finely diced 2 cloves garlic, minced 1 (4 oz / 113 g) can diced green chiles or 1 jalapeño, minced 2 cups (200 g) shredded Monterey Jack or cheddar cheese, divided 1 tbsp (15 ml) neutral oil (for beef) 2–3 tbsp (30–45 ml) neutral oil (optional, for softening tortillas) 1 tsp chili powder (for beef) 1 tsp ground cumin (for beef) 1 / 2 tsp smoked paprika (optional, for beef) 1 / 2 tsp kosher salt (for beef) Black pepper to taste 2 tbsp (30 ml) neutral oil (for sauce) 2 tbsp (16 g) all-purpose flour (for sauce) 3 tbsp (21 g) chili powder (American-style blend, for sauce) 1 tsp ground cumin (for sauce) 1 tsp garlic powder (for sauce) 1 / 2 tsp dried oregano (Mexican oregano if available, for sauce) Pinch ground cinnamon (optional, for sauce) 2 cups (480 ml) low-sodium chicken or vegetable broth (for sauce) 1 (8 oz / 227 g) can tomato sauce (for sauce) 1 tsp apple cider or white vinegar (for sauce) 1 / 2 tsp sugar (optional, for sauce) Chopped cilantro (optional, for serving) Sliced green onions (optional, for serving) Sour cream (optional, for serving) Lime wedges (optional, for serving)
Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch (23x33 cm) baking dish. Make the enchilada sauce: In a saucepan over medium heat, warm 2 tbsp oil. Whisk in 2 tbsp flour and cook, whisking constantly, for 1 minute. Stir in 3 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp oregano, and a pinch of cinnamon (if using); cook 15 seconds until fragrant. Gradually whisk in the broth and tomato sauce until smooth. Simmer, whisking occasionally, until slightly thickened, 5–7 minutes. Stir in 1 tsp vinegar and 1/2 tsp sugar (if using); season to taste with salt and pepper. Keep warm on low. Cook the beef filling: Heat 1 tbsp oil in a large skillet over medium-high heat. Add the onion and cook until translucent, 3–4 minutes. Add the ground beef and cook, breaking it up, until browned and no longer pink, 5–7 minutes; drain excess fat if needed. Stir in the garlic, green chiles, 1 tsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika (if using), 1/2 tsp salt, and a few grinds of pepper; cook 30–60 seconds. Stir in 1/2 cup of the warm enchilada sauce and simmer 1–2 minutes. Remove from heat. Soften the tortillas: Stack the tortillas, wrap in a damp towel, and microwave until pliable, 45–60 seconds. Keep covered to retain heat. (Optionally, lightly pan-fry each tortilla in a thin film of oil for 5–10 seconds per side, then drain on paper towels.) Assemble: Spread 1/2 cup enchilada sauce over the bottom of the baking dish. Working one at a time, place about 2–3 tablespoons of beef down the center of a warm tortilla, sprinkle with a little cheese (use about 1 cup total for the filling), roll up, and lay seam-side down in the dish. Repeat with remaining tortillas and filling. Top and bake: Pour the remaining sauce evenly over the enchiladas and sprinkle with the remaining 1 cup cheese. Bake until the cheese is melted and the sauce is bubbling around the edges, 15–20 minutes. For extra browning, broil 1–2 minutes at the end. Rest 5 minutes. Garnish with cilantro and green onions, and serve with sour cream and lime wedges.
36 regular Oreo cookies (14 oz / 405 g) 8 oz (225 g) cream cheese, softened 12 oz (340 g) semisweet chocolate or chocolate candy melts, chopped 1 tsp (5 ml) coconut oil or vegetable oil (optional, for smoother coating) Optional toppings: crushed Oreo crumbs, sprinkles, flaky sea salt, or melted white chocolate for drizzling
Line a baking sheet with parchment paper. Place the Oreos in a food processor and pulse into fine crumbs (or crush in a zip-top bag with a rolling pin). Reserve 2 tablespoons of crumbs for topping, if desired. In a mixing bowl, combine the Oreo crumbs and softened cream cheese. Mix with a spatula or hand mixer until a thick, uniform dough forms. Scoop about 1 tablespoon of mixture per truffle and roll into 1-inch balls. Arrange on the prepared baking sheet and freeze for 15–20 minutes, until firm. Meanwhile, melt the chocolate with the oil in a microwave-safe bowl in 20–30 second bursts, stirring between each, until smooth and fluid (or use a double boiler). Using a fork, dip each chilled ball into the melted chocolate, letting excess drip off, then place back on the lined sheet. Immediately garnish with reserved crumbs, sprinkles, flaky salt, or drizzle with white chocolate. Refrigerate until the chocolate is set, about 15 minutes. Serve chilled. Store truffles in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months.
1 lb (450 g) carrots, peeled and cut on a bias into 1 / 2-inch pieces (leave thin carrots whole) 2 tbsp (30 ml) extra-virgin olive oil, divided 1 tsp caraway seeds, lightly crushed 1 / 2 tsp kosher salt, plus more to taste 1 / 4 tsp freshly ground black pepper 1 lemon, zested and 1 tbsp (15 ml) juice 2 tbsp fresh dill, finely chopped 1 tbsp fresh parsley, finely chopped (optional) 1 small garlic clove, finely minced or grated Pinch red pepper flakes (optional)
Preheat oven to 425°F (220°C) and line a sheet pan with parchment. Toss carrots with 1 tablespoon olive oil, caraway seeds, 1/2 teaspoon salt, and black pepper; spread on the pan in a single layer. Roast 18–22 minutes, flipping once, until tender with caramelized edges. While carrots roast, combine lemon zest, lemon juice, remaining 1 tablespoon olive oil, dill, parsley (if using), garlic, and a pinch of salt and red pepper flakes in a small bowl to make the gremolata. Transfer hot carrots to a bowl, toss with half the gremolata, taste and adjust seasoning, then plate and spoon remaining gremolata over the top. Serve warm or at room temperature alongside the stroganoff.
3 Persian cucumbers, thinly sliced on the bias 1 cup (150 g) pomelo or ruby grapefruit segments, membranes removed, bite-size 1 large carrot, peeled into ribbons 1 / 3 cup (40 g) very thinly sliced red onion (soaked 10 minutes in ice water, drained) 1 / 2 cup (15 g) fresh mint leaves, torn 1 / 2 cup (15 g) cilantro leaves and tender stems 1 / 3 cup (10 g) Thai basil leaves, torn (or regular basil) 1 / 3 cup (45 g) roasted unsalted peanuts, coarsely chopped 1 tbsp (8 g) toasted rice powder (optional) 3 tbsp (45 ml) fresh lime juice 1 tbsp (15 ml) rice vinegar 1 1 / 2 tbsp (22 ml) fish sauce 1 to 1 1 / 2 tbsp palm sugar or light brown sugar, to taste 1 tsp (5 ml) tamarind concentrate (optional) 1 / 2 tsp finely grated fresh ginger 1 small garlic clove, finely grated 1 / 4 tsp toasted sesame oil Pinch red chili flakes or thinly sliced mild red chili (optional)
Place the sliced red onion in ice water for 10 minutes to mellow, then drain and pat dry. In a small bowl, whisk together lime juice, rice vinegar, fish sauce, sugar, tamarind (if using), ginger, garlic, toasted sesame oil, and chili (if using) until the sugar dissolves. Taste and adjust for a bright sweet-tart-salty balance. In a large bowl, combine cucumbers, carrot ribbons, drained onion, and pomelo segments. Add mint, cilantro, and Thai basil. Drizzle the dressing over the salad just before serving and toss gently to coat. Top with chopped peanuts and sprinkle with toasted rice powder (if using). Serve immediately for maximum crunch.
1 lb (450 g) large shrimp (16-20 count), peeled and deveined, tails left on 1 / 2 cup (60 g) all-purpose flour 1 tsp kosher salt, divided 1 / 2 tsp freshly ground black pepper 1 / 2 tsp garlic powder 1 / 4 tsp cayenne or paprika 2 large eggs 2 tbsp (30 ml) coconut milk or water 1 cup (85 g) sweetened shredded coconut (or unsweetened, if preferred) 1 cup (60 g) panko breadcrumbs About 3 cups (720 ml) neutral oil for frying Lime wedges, for serving 1 / 2 cup (160 g) orange marmalade 1 tbsp (15 ml) rice vinegar 1 tsp soy sauce 1 tsp sriracha or chili-garlic sauce (optional, to taste) 1 tbsp (15 ml) fresh lime juice
Pat the shrimp very dry with paper towels. Set up three shallow bowls: (1) Mix the flour, 1/2 teaspoon of the salt, black pepper, garlic powder, and cayenne; (2) Beat the eggs with the coconut milk or water; (3) Combine the shredded coconut, panko, and remaining 1/2 teaspoon salt. Dredge each shrimp in the seasoned flour, shaking off excess; dip into the egg, letting the excess drip, then press firmly into the coconut-panko so it adheres. Place breaded shrimp on a wire rack and refrigerate 10-15 minutes to set the coating. Pour 1 1/2 to 2 inches of oil into a heavy pot and heat to 350°F (175°C). Set a clean wire rack over a baking sheet for draining. Fry the shrimp in batches without crowding, turning once, until deeply golden and the shrimp are opaque and just cooked through, about 2-3 minutes total per batch. Transfer to the rack and immediately sprinkle with a pinch of salt. Make the dipping sauce: In a small bowl, whisk the orange marmalade, rice vinegar, soy sauce, sriracha (if using), and lime juice until smooth. Serve the coconut shrimp hot with lime wedges and the dipping sauce. Optional baking/air-fryer method: Spray or brush the breaded shrimp lightly with oil. Bake on a rack over a sheet at 425°F (220°C) for 10-12 minutes, flipping once, or air-fry at 390°F (200°C) for 6-8 minutes, until golden and cooked through. Serves 4 as an appetizer.
1 large fennel bulb, trimmed and cored, thinly shaved (fronds reserved) 1 large crisp apple (Granny Smith or Honeycrisp), thinly sliced 2 celery stalks, thinly sliced on the bias 4–6 radishes, thinly shaved 1 / 3 cup (35 g) walnuts, toasted and roughly chopped 1 / 3 cup (30 g) Pecorino Romano, shaved with a peeler 3 tbsp (45 ml) fresh lemon juice 1 tbsp (15 ml) white wine vinegar 2 tsp Dijon mustard 1 tsp honey 4 tbsp (60 ml) extra-virgin olive oil 1 tsp lemon zest 1 / 2 tsp fine sea salt, plus more to taste 1 / 4 tsp freshly ground black pepper 2 tbsp (8 g) chopped fennel fronds
Heat oven to 350°F (175°C). Spread walnuts on a small tray and toast 5–7 minutes until fragrant; cool, then roughly chop. In a bowl, whisk lemon juice, white wine vinegar, Dijon, honey, sea salt, and black pepper. Slowly stream in olive oil, whisking until emulsified. Using a mandoline or sharp knife, shave the fennel, apple, celery, and radishes. Add the apple to the dressing first and toss to prevent browning. Add fennel, celery, and radishes to the bowl; toss to coat. Let sit 5–10 minutes to gently soften and meld flavors. Fold in lemon zest and most of the fennel fronds. Adjust seasoning with salt and pepper to taste. Plate the salad, then scatter toasted walnuts and shaved Pecorino over the top. Finish with the remaining fennel fronds and serve immediately.
2 cups (250 g) all-purpose flour 1 / 3 cup (65 g) granulated sugar 1 / 2 tsp fine salt 1 cup (8 oz / 226 g) cold unsalted butter, cut into small cubes 3 large eggs, at room temperature 1 cup (200 g) packed light brown sugar 3 / 4 cup (180 ml) pure maple syrup 1 / 4 cup (60 ml) light corn syrup (or use more maple syrup) 4 tbsp (57 g) unsalted butter, melted and slightly cooled 2 tsp vanilla extract 1 / 2 tsp fine salt 2 1 / 2 cups (250 g) pecans, roughly chopped
Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on the long sides for easy lifting. Make the crust: In a large bowl, whisk the flour, sugar, and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs and holds together when squeezed. Press the crust mixture firmly and evenly into the prepared pan. Prick a few times with a fork. Bake 15–18 minutes, until just lightly golden at the edges. Meanwhile, make the filling: In a medium bowl, whisk the eggs until blended. Whisk in brown sugar, maple syrup, corn syrup (if using), melted butter, vanilla, and salt until smooth. Fold in the chopped pecans. Pour the filling over the hot crust and spread evenly. Return to the oven and bake 25–30 minutes, until the edges are set and the center has a slight jiggle but is not wet. If the top darkens too quickly, tent loosely with foil for the last 5–10 minutes. Cool completely in the pan on a wire rack, about 2 hours. For the cleanest slices, refrigerate 30–60 minutes after cooling. Use the parchment to lift out, then cut into bars. Store covered at room temperature up to 2 days or refrigerate up to 5 days.
1 tbsp (15 ml) neutral oil 1 small onion, chopped 2 cloves garlic, sliced 1 tbsp grated fresh ginger 1 lb / 450 g carrots, peeled and sliced 1 / 2 tsp ground turmeric 3 cups (720 ml) low-sodium vegetable broth 1 can (13.5 oz / 400 ml) full-fat coconut milk Zest of 1 lime 2 tbsp (30 ml) fresh lime juice 1 tsp honey or maple syrup (optional) 1 tsp kosher salt, plus more to taste 1 / 4 tsp white pepper, or to taste To serve: chopped cilantro, toasted coconut flakes, extra lime wedges
Heat oil in a pot over medium heat. Add onion and cook until translucent, 4–5 minutes. Stir in garlic and ginger; cook until fragrant, 30–60 seconds. Add carrots and turmeric; toss to coat, 1 minute. Pour in vegetable broth, bring to a simmer, then cover and cook until carrots are very tender, 15–20 minutes. Stir in coconut milk and warm gently without boiling, 2–3 minutes. Blend until completely smooth using an immersion blender (or carefully in a countertop blender). Return to pot if needed. Season with lime zest, lime juice, honey/maple (if using), salt, and white pepper. Adjust thickness with a splash of broth if desired; warm through. Ladle into bowls and garnish with cilantro and toasted coconut; serve with lime wedges.
1 cup (240 ml) stone-ground polenta (coarse cornmeal) 3 cups (720 ml) water 1 cup (240 ml) whole milk (or additional water) 1 tsp kosher salt, plus more to taste 2 tbsp (30 ml) unsalted butter 1 / 2 cup (50 g) finely grated Parmigiano-Reggiano 1 tsp finely chopped fresh thyme leaves 1 tsp finely grated lemon zest Freshly ground black pepper, to taste Extra-virgin olive oil, for finishing (optional)
In a medium saucepan, bring the water, milk, and salt to a gentle simmer over medium heat. While whisking, slowly rain in the polenta to prevent lumps. Reduce heat to low so the mixture barely bubbles. Cook, stirring frequently with a wooden spoon, until thick, creamy, and tender, 20–30 minutes. If it thickens too quickly, whisk in hot water a splash at a time to maintain a silky consistency. Stir in the butter, Parmigiano-Reggiano, thyme, and lemon zest. Season with black pepper and adjust salt to taste. If desired, loosen with a bit more hot water for a soft, spoonable texture. Serve warm, drizzled with a little olive oil if you like. Spoon Veal Marsala alongside so the sauce can mingle with the polenta.
12 oz / 340 g dried pasta (penne, farfalle, or spaghetti) Kosher salt, for the pasta water 2 tbsp (30 ml) extra-virgin olive oil, plus more for serving 2 tbsp (28 g) unsalted butter 1 small shallot, finely chopped 3 cloves garlic, thinly sliced 1 red bell pepper, thinly sliced 1 small zucchini, halved lengthwise and sliced into half-moons 1 cup (115 g) asparagus, trimmed and cut into 1-inch pieces 1 cup (140 g) peas (fresh or frozen) 1 cup (150 g) cherry tomatoes, halved 1 / 2 tsp red pepper flakes (or to taste) Freshly ground black pepper, to taste 1 / 2 cup (120 ml) heavy cream 1 / 2 cup (50 g) finely grated Parmesan cheese, plus more for serving Zest of 1 lemon and 1 tbsp (15 ml) lemon juice 1 / 4 cup (10 g) fresh basil, thinly sliced 2 tbsp (6 g) fresh parsley, chopped 1 cup (240 ml) reserved pasta cooking water Extra Parmesan, for serving (optional)
Bring a large pot of water to a rolling boil. Salt generously (about 2 tbsp kosher salt per 4 quarts/3.8 L). Cook the pasta until al dente according to package directions. Reserve 1 cup of the cooking water, then drain. While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat. Add the shallot and cook until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the bell pepper and asparagus; cook, stirring occasionally, until just crisp-tender, 2 to 3 minutes. Add the zucchini and cook 2 minutes more. Add the peas and cherry tomatoes; cook until the tomatoes just begin to soften, 1 to 2 minutes. Season the vegetables with red pepper flakes, a pinch of kosher salt, and several grinds of black pepper. Pour in the heavy cream and 1/4 cup of the reserved pasta water. Simmer 1 to 2 minutes to slightly thicken, then stir in the lemon zest and lemon juice. Add the drained pasta and Parmesan to the skillet. Toss until coated, adding more reserved pasta water a splash at a time until the sauce is silky and clings to the pasta. Remove from the heat and fold in the basil and parsley. Taste and adjust salt, pepper, and lemon as desired. Serve immediately with extra Parmesan and a light drizzle of olive oil, if you like.
3 small heads Belgian endive, cores trimmed and thinly sliced 2 cups (60 g) baby arugula or watercress 1 crisp apple (Honeycrisp or Granny Smith), julienned 6 radishes, thinly sliced 1 small shallot, thinly sliced 1 / 3 cup (35 g) walnuts, toasted and roughly chopped 2 tbsp (30 ml) chopped fresh chives 2 tbsp (30 ml) chopped flat-leaf parsley Fine sea salt and freshly ground black pepper, to taste 2 tsp (10 ml) Dijon mustard 1 tbsp (15 ml) capers, rinsed and finely chopped 1 tbsp (15 ml) white wine vinegar 1 tbsp (15 ml) fresh lemon juice 1 / 2 tsp (2.5 ml) honey 1 / 4 cup (60 ml) extra-virgin olive oil Lemon zest, for garnish (optional)
Toast the walnuts in a dry skillet over medium heat, stirring, until fragrant and lightly browned, 3 to 4 minutes; transfer to a plate to cool. In a small bowl, whisk together the Dijon, chopped capers, white wine vinegar, lemon juice, honey, a pinch of salt, and a few grinds of pepper. Slowly whisk in the olive oil until emulsified; adjust seasoning to taste. In a large bowl, combine the endive, arugula, apple, radishes, shallot, chives, parsley, and cooled walnuts. Just before serving, drizzle in enough vinaigrette to lightly coat and toss gently. Finish with lemon zest and a final pinch of salt and pepper. Serve immediately.
2 cups (250 g) all-purpose flour 1 / 3 cup (65 g) granulated sugar 2 tsp baking powder 1 tsp ground cinnamon 1 / 4 tsp ground nutmeg 1 / 2 tsp kosher salt 2 large eggs 3 / 4 cup (180 ml) whole milk, plus 1–2 tbsp (15–30 ml) if needed 2 tsp vanilla extract 3 tbsp (45 g) unsalted butter, melted and cooled 2 medium apples (about 2 cups / 240 g), peeled, cored, and chopped 1 / 2-inch 1 tbsp (15 ml) lemon juice 1 tbsp (15 g) granulated sugar (for tossing apples) Neutral oil for frying (enough for 1.5 inches in a pot, about 4 cups / 960 ml) 2 cups (240 g) powdered sugar 3–4 tbsp (45–60 ml) milk (for glaze) 1 / 2 tsp vanilla extract (for glaze) Pinch of fine salt (for glaze)
Toss chopped apples with lemon juice and 1 tablespoon sugar; set aside. In a large bowl, whisk flour, 1/3 cup sugar, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk eggs, 3/4 cup milk, vanilla, and melted butter. Add wet ingredients to dry and stir just until combined into a thick batter. Fold in the apples. If batter is too stiff, stir in 1–2 tablespoons more milk; it should be scoopable but not runny. Pour oil into a heavy pot to a depth of about 1.5 inches and heat to 350°F. Line a baking sheet with a wire rack or paper towels. Using a 1/4-cup scoop, carefully drop mounds of batter into the hot oil, flattening slightly with a spoon. Fry 2–3 minutes per side until deep golden brown and cooked through, adjusting heat to maintain 325–350°F. Fry in batches without crowding. Transfer fritters to the rack to drain and cool slightly. Make the glaze: whisk powdered sugar, 3 tablespoons milk, vanilla, and a pinch of salt until smooth. Add the remaining tablespoon of milk only if needed for a pourable glaze. While fritters are warm, dip or spoon glaze over both sides. Let set 5–10 minutes. Serve warm the day they’re made (makes about 10–12 fritters).
2 tbsp (30 ml) extra-virgin olive oil 1 large leek, white and light green parts thinly sliced 1 medium fennel bulb, cored and diced (reserve fronds for garnish) 2 garlic cloves, thinly sliced 6 cups (1.4 L) low-sodium vegetable broth 1 bay leaf 1 strip lemon zest (2–3 inches) 1 / 2 cup (85 g) dry orzo 1 / 4 tsp crushed red pepper flakes (optional) 1 / 2 tsp kosher salt, plus more to taste Freshly ground black pepper to taste 3 tbsp (45 ml) fresh lemon juice, or to taste 2 tbsp (8 g) chopped fresh dill 1 tbsp (4 g) chopped flat-leaf parsley 1 tbsp (15 g) capers, rinsed and drained (optional)
Warm the olive oil in a medium pot over medium heat. Add the leek, fennel, and a pinch of salt; cook, stirring occasionally, until softened and sweet, 6–8 minutes. Stir in the garlic and red pepper flakes; cook 30–60 seconds until fragrant. Pour in the vegetable broth and add the bay leaf and lemon zest strip. Bring to a boil, then reduce to a lively simmer and cook 8–10 minutes, until the fennel is tender. Stir in the orzo and simmer, stirring occasionally, until al dente, 8–10 minutes. Adjust heat to maintain a gentle simmer so the broth stays clear. Remove and discard the bay leaf and lemon zest. Stir in the lemon juice, dill, parsley, and capers (if using). Season with salt and several grinds of black pepper to balance the lemon. Ladle into warm bowls and garnish with reserved fennel fronds and a light drizzle of olive oil. Serve alongside the Greek-style salmon to complement its lemon and herb notes without overpowering.
14 oz / 400 g fresh tagliatelle (or dried if unavailable) 1 to 1 1 / 3 lb / 500 to 600 g ragù alla Bolognese (prepared) Freshly grated Parmigiano-Reggiano, to taste Salt, for pasta water
1. Bring a large pot of well-salted water to a rolling boil and cook tagliatelle until al dente according to fresh pasta timing (2–4 minutes) or package directions. 2. Warm the ragù gently in a saucepan so it’s hot but not boiling. 3. Reserve a ladle of pasta cooking water, drain the pasta and add it to the ragù. 4. Toss over low heat for 1–2 minutes, adding a little pasta water if needed to bind the sauce to the noodles. 5. Serve immediately with a generous sprinkling of Parmigiano-Reggiano.
4 boneless pork loin cutlets (4 to 5 oz / 115 to 140 g each) 1 tsp kosher salt, plus more to taste 1/2 tsp freshly ground black pepper 1 cup all-purpose flour (120 g) 2 large eggs 1 tbsp Dijon mustard (optional, for the egg wash) 2 tbsp milk (30 ml) 2 cups fine, dry breadcrumbs (not panko) (180 g) 1/2 tsp sweet paprika (optional) 1/4 tsp garlic powder (optional) 1 cup neutral oil (such as canola or sunflower), for shallow frying (240 ml) 2 tbsp unsalted butter (28 g) Lemon wedges, for serving Chopped fresh parsley, for garnish (optional)
1. Place each pork cutlet between sheets of plastic wrap or parchment and pound to about 1/4 inch thickness. Trim ragged edges if needed. 2. Pat dry and season both sides with the salt and pepper. 3. Set up a breading station: put flour in one shallow dish; in a second dish, whisk eggs with Dijon and milk until smooth; in a third dish, combine breadcrumbs with paprika and garlic powder if using. 4. Working one piece at a time, dredge pork in flour and shake off excess. Dip in egg mixture, letting excess drip, then press into breadcrumbs until evenly coated. Transfer to a wire rack and rest 5 to 10 minutes so the coating adheres. 5. Heat the oil in a large wide skillet over medium to medium-high heat to about 350°F (175°C). Add the butter and let it foam. 6. Fry schnitzels 1 or 2 at a time without crowding, 2 to 3 minutes per side, until deeply golden and just cooked through (internal temperature about 145°F/63°C). Adjust heat to maintain a steady sizzle. 7. Transfer to a rack set over a sheet pan and season lightly with salt. Repeat with remaining cutlets, adding oil as needed. 8. Serve immediately with lemon wedges and a sprinkle of parsley.
1 medium fennel bulb, cored and very thinly sliced (about 2 cups / 150 g) 1 crisp apple (Honeycrisp or Granny Smith), matchsticked 2 tbsp (30 ml) fresh lemon juice 1 tsp lemon zest (optional) 1 tsp Dijon mustard 2 tsp honey or maple syrup 2 tbsp (30 ml) extra-virgin olive oil 1 tbsp chopped fresh parsley or fennel fronds Pinch of kosher salt Freshly ground black pepper to taste 2 tbsp (15 g) toasted sliced almonds (optional)
In a large bowl, whisk lemon juice, lemon zest (if using), Dijon, and honey until smooth. Slowly whisk in olive oil to emulsify. Season with a pinch of salt and several grinds of pepper. Add the sliced fennel and matchsticked apple to the bowl and toss immediately to coat, preventing the apple from browning. Fold in parsley (or fennel fronds) and almonds, if using. Let the slaw sit for 5–10 minutes to lightly soften while staying crisp. Taste and adjust seasoning with more lemon, salt, or pepper as desired. Serve chilled or at cool room temperature alongside the omelette to brighten and balance its rich, salty flavors.
1 1 / 2 lb (680 g) large raw shrimp (16-20 count), peeled and deveined, tails on 10-12 wooden or metal skewers (if wooden, soak 20-30 minutes) 3 tbsp (45 ml) extra-virgin olive oil 2 tbsp (30 ml) fresh lemon juice 1 tsp finely grated lemon zest 3 garlic cloves, finely minced 1 1 / 2 tsp smoked paprika 1 / 2 tsp ground cumin 1 / 4 to 1 / 2 tsp cayenne pepper (optional, to taste) 1 tsp honey or brown sugar 1 tsp kosher salt 1 / 2 tsp freshly ground black pepper 2 tbsp finely chopped fresh parsley, plus more for garnish 1 tbsp finely chopped fresh cilantro (optional) Neutral oil, for grill grates Lemon wedges, for serving 1 red bell pepper, cut into 1-inch pieces (optional) 1 small red onion, cut into 1-inch pieces (optional) 1 cup (150 g) fresh pineapple chunks (optional)
If using wooden skewers, soak them in water for 20-30 minutes. Pat the shrimp dry with paper towels. In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, smoked paprika, cumin, cayenne (if using), honey, salt, black pepper, parsley, and cilantro (if using). Reserve 2 tablespoons of this marinade in a separate small bowl for brushing and finishing; keep it separate and do not mix with raw shrimp. Add the shrimp to the remaining marinade and toss to coat. Cover and refrigerate for 15-30 minutes. Preheat a grill to medium-high heat (about 400-450°F / 205-230°C). Clean and oil the grates lightly with neutral oil. Thread the shrimp onto skewers, inserting through both the thick and thin ends so each shrimp sits in a C shape. If using bell pepper, red onion, or pineapple, alternate pieces with the shrimp without overcrowding. Remove the shrimp from the marinade, letting excess drip off. Discard any marinade that touched the raw shrimp. Place the skewers on the hot grill. Cook for 2-3 minutes per side, until the shrimp are pink, opaque, and lightly charred at the edges (internal temperature around 140-145°F if using a thermometer). During the last 30 seconds of grilling, brush the shrimp with a little of the reserved clean marinade. Transfer skewers to a platter, brush with the remaining reserved marinade, and rest 1-2 minutes. Garnish with extra parsley and serve hot with lemon wedges. Optional: sprinkle a pinch of flaky salt and a light drizzle of olive oil just before serving.
2 cups (300 g) ripe cantaloupe or honeydew, cut into 1-inch cubes or balled 8 thin slices prosciutto, halved lengthwise (16 strips) 12 small fresh mint leaves 2 tbsp (30 ml) fresh lime juice 1 tsp finely grated lime zest 1 tbsp (15 ml) honey 1 tbsp (15 ml) water 1 tbsp (15 ml) extra-virgin olive oil 1 / 4 tsp freshly ground black pepper, plus more to finish Pinch of fine sea salt 12 cocktail picks or small skewers
In a small bowl, whisk together lime juice, lime zest, honey, water, olive oil, black pepper, and a pinch of salt until slightly thickened and glossy. Thread one melon piece onto each pick, fold a strip of prosciutto and add it, then tuck in a mint leaf. Top with another melon piece if using longer skewers. Arrange skewers on a platter and lightly drizzle with the lime-pepper syrup. Reserve a little for serving. Refrigerate 10–15 minutes to chill and let flavors mingle. Before serving, drizzle with remaining syrup and add a few extra grinds of black pepper. Serve cold alongside the pancakes to provide a bright, salty-sweet contrast.
1 1 / 2 cups (150 g) graham cracker crumbs (about 12 full sheets) 6 tbsp (85 g) unsalted butter, melted 2 tbsp (25 g) granulated sugar Pinch of kosher salt 1 (13.4 oz / 380 g) can dulce de leche (or 1 cup / 240 ml thick caramel sauce) 2–3 large ripe bananas, sliced 1 tsp (5 ml) fresh lemon juice (optional, to prevent browning) 1 1 / 4 cups (300 ml) cold heavy whipping cream 3 tbsp (24 g) powdered sugar 1 tsp (5 ml) vanilla extract Pinch of kosher salt 1 oz (28 g) dark chocolate, shaved or finely grated (optional) Flaky sea salt, for finishing (optional)
Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt until the mixture resembles wet sand. Press firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Chill for 20–30 minutes to set. Add the caramel layer: If your dulce de leche is very thick, warm it in the microwave in 10–15 second bursts until just spreadable. Spread evenly over the chilled crust. Prepare bananas: Toss sliced bananas with the lemon juice if using. Arrange them in an even layer over the caramel. Whip the cream: In a chilled bowl, beat the heavy cream, powdered sugar, vanilla, and a pinch of salt on medium-high speed to soft peaks, 2–3 minutes. Spread or pipe the whipped cream over the bananas, sealing to the crust to minimize browning. Garnish and chill: Top with chocolate shavings and a light sprinkle of flaky sea salt if desired. Chill at least 2 hours (up to 6) before slicing so the layers set. Serve: Slice with a sharp knife, wiping the blade between cuts for clean slices. Store leftovers covered in the refrigerator for up to 2 days.
2 large leeks, dark greens removed, halved lengthwise and rinsed 1 tbsp (15 ml) olive oil, plus more for brushing 3 garlic cloves, thinly sliced 1 / 2 tsp smoked paprika 1 / 3 cup (80 ml) dry sherry 1 (28 oz / 800 g) can fire-roasted crushed tomatoes (or 6 ripe plum tomatoes, roasted and crushed) 4 cups (960 ml) low-sodium beef stock 4 fresh thyme sprigs 1 bay leaf 1 to 2 tsp sherry vinegar, to taste Kosher salt and freshly ground black pepper, to taste 2 tbsp (30 ml) chopped fresh chives or parsley, for garnish
Brush the cut sides of the leeks lightly with olive oil. Char them cut-side down in a hot grill pan or under a broiler until well marked and lightly blackened at the edges, 3 to 5 minutes. Cool slightly, then slice thinly crosswise. In a pot, warm 1 tablespoon olive oil over medium heat. Add the sliced garlic and cook just until fragrant, about 30 seconds. Stir in the smoked paprika and the charred leeks; cook 1 minute. Pour in the dry sherry and simmer until nearly evaporated, 1 to 2 minutes, scraping up any browned bits. Add the crushed fire-roasted tomatoes, beef stock, thyme, and bay leaf. Bring to a simmer and cook gently for 20 to 25 minutes to meld flavors. Remove thyme and bay. Season with salt and plenty of black pepper, then brighten with 1 to 2 teaspoons sherry vinegar to taste. Ladle into warm bowls and garnish with chopped chives or parsley and a light drizzle of olive oil. Serve as a vibrant, smoky opener alongside grilled T-bone steak.
2 tbsp (30 ml) extra-virgin olive oil 1 small shallot, finely chopped 2 cloves garlic, thinly sliced 8–10 fresh sage leaves 2 cans (15 oz / 425 g each) cannellini beans, drained and rinsed 1 / 2 cup (120 ml) low-sodium chicken broth or water 1 bay leaf (optional) 1 / 4 tsp crushed red pepper flakes (optional) 1 tsp kosher salt, plus more to taste 1 / 2 tsp freshly ground black pepper 1 tbsp fresh lemon juice 1 / 4 cup (15 g) flat-leaf parsley, finely chopped 1 small clove garlic, finely grated Zest of 1 lemon 1 tsp extra-virgin olive oil (for gremolata) Flaky sea salt, for finishing (optional) Extra-virgin olive oil, for drizzling
Make the lemon gremolata: In a small bowl, mix the parsley, grated garlic, lemon zest, 1 teaspoon olive oil, and a pinch of flaky sea salt. Set aside. Warm 2 tablespoons olive oil in a large skillet over medium heat. Add the shallot and cook until softened and translucent, 2–3 minutes. Stir in the sliced garlic and sage leaves; cook until fragrant, about 30 seconds. Add the cannellini beans, broth (or water), bay leaf, and red pepper flakes if using. Simmer gently, stirring occasionally, until the liquid reduces and lightly coats the beans, 8–10 minutes. Lightly mash a handful of beans against the pan to create a creamy texture. Season with kosher salt and black pepper, then stir in the lemon juice. Remove the bay leaf and any woody sage stems. Transfer to a warm serving dish, drizzle with a little extra-virgin olive oil, and finish with the lemon gremolata. Serve alongside the steak.
4 cups frisée, torn into bite-size pieces 1 small fennel bulb, very thinly sliced (reserve fronds) 2 tbsp fennel fronds, chopped 1 small English cucumber, shaved into ribbons 4 radishes, very thinly sliced 1 grapefruit, segmented 1 navel orange, segmented 1 tbsp capers, drained 2 tbsp fresh tarragon, chopped 1 tbsp fresh chives, finely sliced 2 tbsp champagne vinegar 1 tbsp fresh lemon juice 1 tsp finely grated lemon zest 1 tsp Dijon mustard 1 tsp honey 1/3 cup (80 ml) extra-virgin olive oil Kosher salt and freshly ground black pepper to taste
1. Segment the grapefruit and orange over a bowl to catch any juices; set segments aside. 2. Make the vinaigrette: In a small bowl, whisk champagne vinegar, lemon juice, lemon zest, Dijon, honey, a pinch of salt, and a few grinds of black pepper. Slowly whisk in olive oil until emulsified, then stir in tarragon and chives. 3. In a large bowl, combine frisée, sliced fennel, cucumber ribbons, radishes, and capers. Drizzle with about half the vinaigrette and toss to lightly coat. 4. Gently fold in the citrus segments. Add more dressing to taste and season with additional salt and pepper if needed. 5. Scatter chopped fennel fronds over the top and serve immediately.
3 lb / 1.4 kg bone-in goat shoulder or leg, cut into 1 1/2-inch pieces Juice of 1 lime (about 2 tbsp / 30 ml) or 2 tbsp / 30 ml white vinegar 3 tbsp Jamaican curry powder, divided 1 tsp ground allspice 2 tsp kosher salt, plus more to taste 1 tsp freshly ground black pepper 1 medium yellow onion, diced 4 scallions (green onions), sliced 6 cloves garlic, minced 1 tbsp fresh ginger, grated 4 sprigs fresh thyme or 1 tsp dried thyme 1 Scotch bonnet pepper, whole and pierced or seeded and chopped for less heat 2 tbsp neutral oil (vegetable or canola) 3 cups low-sodium beef or chicken stock, or water (add more as needed) 2 medium potatoes, peeled and cut into chunks 1 large carrot, cut into chunks 1 tbsp soy sauce (optional)
1. Clean the goat: Rinse the goat pieces under cold water. Squeeze the lime juice over the meat (or use vinegar), rub to cleanse, then rinse again and pat very dry with paper towels. 2. Season and marinate: In a large bowl, combine the goat with 2 tbsp curry powder, ground allspice, salt, black pepper, onion, scallions, garlic, ginger, thyme, and soy sauce (if using). Toss very well to coat. Cover and refrigerate for at least 2 hours, preferably 8 to 12 hours. 3. Prep for browning: Remove the goat from the fridge 20 minutes before cooking. Lift the pieces from the marinade, letting excess aromatics cling but shaking off any large chunks. Reserve all marinade aromatics and juices in the bowl. 4. Burn (bloom) the curry: Heat the oil in a heavy pot or Dutch oven over medium heat. Add the remaining 1 tbsp curry powder and stir constantly for 30 to 60 seconds until deep yellow and fragrant (do not let it scorch). 5. Brown the meat: Add the goat in batches, searing until well browned on most sides, about 6 to 8 minutes per batch. Do not overcrowd the pot. Remove browned pieces to a plate as you go. 6. Build the base: Return all browned goat (and accumulated juices) to the pot. Add the reserved marinade aromatics and the Scotch bonnet (leave it whole and pierced for milder heat, or seed and chop for more heat). Stir to coat in the toasted curry and cook 2 to 3 minutes. 7. Braise: Pour in enough stock or water to just cover the meat (about 3 cups). Scrape the bottom of the pot to release browned bits. Bring to a boil, then reduce to a gentle simmer. Cover and cook, stirring every 20 to 30 minutes, until the goat is beginning to get tender, 60 to 90 minutes. Add small splashes of liquid as needed to keep it mostly submerged. 8. Add vegetables: Stir in the potatoes and carrot. Continue simmering, covered, until the goat is fork-tender and the vegetables are cooked, 25 to 40 minutes more. 9. Thicken and finish: Uncover and simmer 10 to 15 minutes to reduce to a rich, thick gravy. Remove the Scotch bonnet and thyme stems. Skim any excess fat. Taste and adjust salt and pepper. 10. Serve: Let rest 5 minutes. Serve hot with rice and peas, white rice, or roti.
2 medium Belgian endives, cored and thinly sliced 2 cups (60 g) baby arugula, loosely packed 1 ripe but firm pear (Bosc or Comice), thinly sliced 1 / 3 cup (40 g) toasted hazelnuts, roughly chopped 1 oz / 28 g aged Manchego or Parmesan, shaved (optional) 1 tbsp (15 ml) fresh lemon juice 1 1 / 2 tbsp (22 ml) sherry vinegar 1 tsp Dijon mustard 1 tsp honey 1 tsp fresh thyme leaves, finely chopped 1 / 4 cup (60 ml) extra-virgin olive oil Sea salt and freshly ground black pepper, to taste
If your hazelnuts aren’t toasted, toast them in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and roughly chop. Whisk together sherry vinegar, Dijon, honey, thyme, a pinch of salt, and a few grinds of pepper. Slowly whisk in the olive oil until emulsified; adjust seasoning to taste. Toss the sliced pear with lemon juice to prevent browning. In a large bowl, combine endive and arugula. Add the pear and half the hazelnuts. Drizzle with enough vinaigrette to lightly coat (about 2–3 tablespoons) and toss gently. Season with a pinch of salt and pepper. Plate the salad, scatter over the remaining hazelnuts, and add shaved Manchego or Parmesan if using. Serve immediately.
1 1 / 4 cups (156 g) all-purpose flour 1 / 3 cup (67 g) granulated sugar 1 tsp baking powder 1 / 4 tsp kosher salt 1 / 2 cup (1 stick, 113 g) unsalted butter, melted and cooled slightly 1 large egg 1 tsp vanilla extract 8 oz / 226 g full-fat cream cheese, softened 2 large eggs 2 tsp vanilla extract 1 / 8 tsp kosher salt 3 1 / 2 cups (about 420 g) powdered sugar, sifted Powdered sugar for dusting (optional)
Preheat oven to 350°F (175°C). Grease a 9x13-inch metal baking pan and line with parchment paper, leaving an overhang for easy removal. Make the crust: In a large bowl, whisk together the flour, granulated sugar, baking powder, and 1/4 teaspoon kosher salt. Add the melted butter, 1 egg, and 1 teaspoon vanilla. Stir until a thick, soft dough forms. Press evenly into the prepared pan. Make the topping: In a separate bowl, beat the softened cream cheese with a hand mixer until completely smooth. Add 2 eggs, 2 teaspoons vanilla, and 1/8 teaspoon salt; beat until creamy. Gradually beat in the sifted powdered sugar until silky and lump-free. Pour the topping over the crust and spread into an even layer. Bake for 32 to 38 minutes, until the edges are puffed and lightly golden and the center still has a slight jiggle. Do not overbake; the top should look crackly and the middle will set as it cools. Cool in the pan on a rack for at least 1 hour, then refrigerate for about 1 hour for cleaner slices. Dust with powdered sugar, lift out using the parchment, and cut into squares. Serve at room temperature or slightly chilled. Store covered in the refrigerator for up to 5 days.
1 oz (28 g) dried porcini mushrooms 8 oz / 225 g cremini mushrooms, thinly sliced 1 small shallot, thinly sliced 2 cloves garlic, lightly smashed 2 sprigs fresh thyme 1 small sprig fresh rosemary 1 bay leaf 6 cups (1.4 L) low-sodium beef stock (or 4 cups beef stock + 2 cups water) 1 / 3 cup (80 ml) dry sherry 1 tsp black peppercorns 1 tbsp (15 ml) extra-virgin olive oil, plus more for finishing 1 to 1 1 / 4 tsp kosher salt, to taste Finely grated zest of 1 / 2 lemon, for finishing 2 tbsp (30 ml) finely snipped fresh chives, for garnish
Place dried porcini in a heatproof bowl and cover with 1 1/2 cups just-boiled water. Soak 20 minutes. Lift porcini out, squeeze gently, and chop. Strain soaking liquid through a coffee filter or fine cloth to remove grit; reserve. In a medium pot, warm olive oil over medium heat. Add shallot, cremini, and a pinch of salt. Cook, stirring, until mushrooms release liquid and edges caramelize, 7 to 9 minutes. Add garlic and cook 1 minute more. Pour in sherry and simmer until almost evaporated, 2 to 3 minutes, scraping up browned bits. Add chopped porcini, strained porcini liquid, beef stock, thyme, rosemary, bay leaf, peppercorns, and 1 teaspoon salt. Bring to a gentle simmer; cook uncovered 25 to 30 minutes to infuse. Strain through a fine-mesh sieve lined with cheesecloth for a clear brodo. Discard solids. Taste and adjust salt. Rewarm if needed. Ladle into warmed bowls and finish with a light drizzle of olive oil, a whisper of lemon zest, and chives. Serve alongside the steak to echo its rosemary-garlic savor while providing bright, umami-forward contrast.
2 lb (900 g) Yukon Gold potatoes, peeled and cut into chunks 4 tbsp (60 g) unsalted butter 1 / 2 cup (120 ml) half-and-half, warmed (more as needed) 2 to 3 tbsp (30 to 45 ml) prepared horseradish, drained 2 tbsp (8 g) finely chopped fresh chives 1 tsp kosher salt, plus more to taste 1 / 2 tsp freshly ground black pepper Optional: 1 / 4 cup (60 ml) warm beef broth or reserved braising liquid
Place potatoes in a large pot, cover with cold water by 1 inch, and add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook until very tender, 15 to 20 minutes. Drain well and return potatoes to the hot pot. Let sit 1 minute to steam off excess moisture. Warm the butter and half-and-half together (and optional beef broth) until steamy but not boiling. Mash potatoes until smooth (or pass through a ricer), then gradually fold in the warm butter-cream mixture until creamy and silky. Stir in horseradish, chives, salt, and pepper. Adjust seasoning and consistency with a splash more half-and-half if needed. Serve hot alongside the chuck roast, letting the roast’s pan juices pool over the puree.
1 large English cucumber, peeled in alternating strips and shaved into ribbons 1 firm Asian pear, cored and thinly sliced 1 cup (100 g) snow peas, strings removed and thinly sliced on the bias 2 cups (140 g) Napa cabbage, very thinly shredded 4 small radishes, thinly sliced 1 / 2 cup (15 g) mixed fresh herbs (cilantro and mint), lightly torn 2 tbsp (30 ml) toasted sesame seeds 1 / 4 tsp kosher salt (for salting cucumber) 2 tbsp (30 ml) fresh lime juice 1 tbsp (15 ml) unseasoned rice vinegar 1 tsp honey (or sugar) 1 tsp grated fresh ginger 1 tsp low-sodium soy sauce or tamari 1 tsp fish sauce (optional) 1 tbsp (15 ml) neutral oil (grapeseed or canola) 1 tsp toasted sesame oil Pinch of fine salt, to taste
Place cucumber ribbons in a colander and toss with 1/4 teaspoon kosher salt. Let drain 10 minutes, then gently pat dry to remove excess moisture. In a small bowl, whisk together lime juice, rice vinegar, honey, grated ginger, soy sauce, fish sauce (if using), neutral oil, and toasted sesame oil. Taste and season with a pinch of salt if needed. In a large bowl, combine Napa cabbage, snow peas, radishes, herbs, pear slices, and the drained cucumber ribbons. Drizzle on the dressing and toss gently just to coat; avoid bruising the pears and herbs. Scatter toasted sesame seeds over the top and serve immediately, or chill up to 20 minutes for extra crispness. This cool, citrusy crunch balances the spicy-sweet Mongolian beef and refreshes the palate between bites.
1 1 / 2 lb (680 g) chicken tenderloins or chicken breasts cut into 1-inch-wide strips 1 cup (240 ml) buttermilk 1 tsp hot sauce (optional) 2 cups (250 g) all-purpose flour 1 / 3 cup (40 g) cornstarch 2 tsp kosher salt, divided 1 tsp freshly ground black pepper 1 tsp paprika 1 tsp garlic powder 1 / 2 tsp onion powder 1 / 2 tsp baking powder (optional, for extra crisp) 2 to 3 cups (480 to 720 ml) neutral oil, for frying Lemon wedges and dipping sauce, for serving (optional)
Marinate the chicken: In a bowl, whisk the buttermilk, 1 teaspoon salt, and hot sauce. Add the chicken, toss to coat, cover, and refrigerate for 30 minutes up to 8 hours. Make the dredge: In a shallow dish, combine the flour, cornstarch, baking powder (if using), remaining 1 teaspoon salt, pepper, paprika, garlic powder, and onion powder. Heat the oil: Pour about 2 inches of oil into a heavy pot or high-sided skillet and heat to 350°F (175°C). Set a wire rack over a baking sheet for draining. Dredge: Working with a few pieces at a time, lift chicken from the buttermilk, letting excess drip off. Coat thoroughly in the flour mixture, pressing to adhere. For an extra craggy crust, dip back into the buttermilk and then coat in the flour mixture a second time. Fry: Fry the tenders in batches until deep golden and cooked through, 4–6 minutes total, turning once. Maintain oil around 325–350°F (165–175°C). The internal temperature should reach 165°F (74°C). Drain and season: Transfer to the wire rack to drain and immediately sprinkle with a pinch of salt. Repeat with remaining chicken. Serve: Rest 5 minutes, then serve hot with lemon wedges and your favorite dipping sauces. Oven or air-fryer option: For baking, preheat oven to 425°F (220°C). Arrange coated tenders on a rack set over a sheet pan and mist generously with cooking oil. Bake 15–18 minutes, flipping halfway, until golden and 165°F (74°C). For air fryer, cook at 400°F (200°C) for 10–12 minutes, flipping at 7 minutes and lightly spraying both sides with oil.
1 large fennel bulb, trimmed (fronds reserved) 2 oranges, segmented, plus 1 tsp finely grated zest 1 small shallot, very thinly sliced 1 / 4 cup (30 g) hazelnuts, toasted and roughly chopped 8–10 fresh mint leaves, torn 2 tbsp (30 ml) extra-virgin olive oil 1 tbsp (15 ml) fresh orange juice (from the segmented oranges) 1 tsp (5 ml) lemon juice 1 tsp (5 ml) white wine or champagne vinegar 1 / 2 tsp (2.5 ml) honey 1 / 4 tsp (1.25 ml) Dijon mustard Kosher salt and freshly ground black pepper, to taste 2 tbsp (8 g) chopped fennel fronds (garnish)
Toast the hazelnuts in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes. Cool slightly, then roughly chop. Segment the oranges over a bowl to catch juices; reserve 1 tablespoon of the juice. Finely grate 1 teaspoon of zest from one orange. Shave the fennel as thinly as possible (a mandoline works well). Soak the shavings in ice water for 5 minutes to crisp, then drain and pat dry. Thinly slice the shallot. Whisk together olive oil, reserved orange juice, lemon juice, vinegar, honey, Dijon, orange zest, a pinch of salt, and several grinds of black pepper until emulsified. In a bowl, toss fennel and shallot with the dressing. Gently fold in the orange segments and most of the mint. Taste and adjust seasoning with salt and pepper. Plate the salad and finish with chopped hazelnuts, remaining mint, and fennel fronds. Serve immediately for peak crunch and brightness.
1 cup (125 g) all-purpose flour 1 cup (200 g) granulated sugar 1 / 3 cup (30–35 g) unsweetened natural cocoa powder 1 tsp baking powder 1 / 2 tsp baking soda 1 / 2 tsp fine salt 1 / 2 cup (120 ml) milk, room temperature 1 / 3 cup (80 ml) vegetable oil 1 large egg, room temperature 1 tsp pure vanilla extract 1 / 2 cup (120 ml) hot coffee or hot water 1 cup (226 g) unsalted butter, softened 3 to 3 1 / 2 cups (360–420 g) powdered sugar, sifted 2 tsp pure vanilla extract (for frosting) 2 to 3 tbsp heavy cream or milk Pinch fine salt 2 tbsp sprinkles (optional)
Preheat oven to 350°F (177°C). Line a 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined. Add milk, oil, egg, and 1 teaspoon vanilla to the dry ingredients. Whisk until smooth, about 30 seconds. Whisk in the hot coffee (or hot water) until the batter is thin and evenly combined. Divide batter evenly among liners, filling each about 2/3 full. Bake 17–20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan 10 minutes, then transfer cupcakes to a wire rack to cool completely. Make the frosting: In a large bowl, beat softened butter on medium-high speed until creamy and pale, about 2 minutes. Gradually add powdered sugar, mixing on low until incorporated. Add 2 teaspoons vanilla and a pinch of salt. Beat in 2 tablespoons cream (add more as needed) and whip on medium-high for 2–3 minutes until light and fluffy. Adjust with more sugar for thicker frosting or a splash of cream for softer. Frost cooled cupcakes with a knife or piping bag. Top with sprinkles if desired. Store covered at room temperature up to 2 days or refrigerate up to 5 days.
1 oz (30 g) dried porcini mushrooms 2 cups (480 ml) boiling water (for soaking porcini) 1 tbsp (15 g) unsalted butter 1 tbsp (15 ml) olive oil 3 large shallots, halved lengthwise 8 oz / 225 g cremini mushrooms, sliced 1 celery stalk, chopped 1 small carrot, chopped 2 cloves garlic, smashed 4 sprigs fresh thyme 1 bay leaf 1 tsp whole black peppercorns, lightly cracked 1 tbsp green peppercorns in brine, drained 1 / 4 cup (60 ml) cognac or brandy 4 cups (960 ml) low-sodium beef stock Small handful parsley stems (optional) 1 tsp (5 ml) sherry vinegar (to taste) Kosher salt, to taste Chives or flat-leaf parsley, finely sliced (for garnish)
Cover dried porcini with the boiling water and let soak 20 minutes. Lift porcini out, finely chop, and strain the soaking liquid through a coffee filter or fine towel to remove grit; reserve. In a heavy pot, heat butter and olive oil over medium-high. Place shallot halves cut-side down and cook until deeply browned, 4–6 minutes. Add cremini mushrooms and cook, stirring, until they release liquid and caramelize, 6–8 minutes. Add celery, carrot, and garlic; cook 3 minutes. Stir in thyme, bay leaf, cracked black peppercorns, chopped porcini, and green peppercorns. Off the heat, add Cognac (tilt pan away from you). Return to medium heat and simmer 30–60 seconds to cook off most alcohol, scraping up browned bits. Pour in beef stock and the strained porcini soaking liquid. Add parsley stems if using. Bring to a gentle simmer, then reduce heat and cook uncovered 25–30 minutes; avoid a hard boil to keep the broth clear. Strain through a fine-mesh sieve (do not press solids for the clearest broth). Return broth to the pot and season with kosher salt and sherry vinegar to brighten. Serve hot in warmed bowls, garnished with sliced chives or parsley.
2 Persian cucumbers (or 1 English cucumber), thinly sliced 1 cup (150 g) fresh pineapple, small dice 1 small shallot, very thinly sliced 1–2 Thai bird’s eye chilies, thinly sliced (seeded for less heat) 1 / 4 cup (60 ml) rice vinegar 1 tbsp (15 ml) fresh lime juice 1 tbsp (12 g) sugar (or palm sugar) 1 tsp (5 ml) fish sauce (or soy sauce for a vegetarian option) 1 / 4 tsp kosher salt 2 tbsp (30 g) roasted peanuts, roughly chopped 2 tbsp (8 g) fresh mint leaves, torn 1 tbsp (4 g) cilantro, roughly chopped
In a small bowl, whisk together rice vinegar, lime juice, sugar, fish sauce, and salt until the sugar dissolves. In a mixing bowl, combine cucumbers, pineapple, shallot, and chilies. Pour the dressing over and toss to coat evenly. Let the salad marinate for 10–15 minutes (up to 2 hours chilled) to lightly pickle and meld flavors. Taste and adjust with a pinch more sugar or lime juice if needed. Drain off a little excess liquid if preferred. Fold in mint and cilantro just before serving and top with chopped roasted peanuts. Serve chilled or cool.
4 cups (about 180 g) finely shredded green cabbage 1 cup (about 70 g) finely shredded red cabbage 1 cup (about 165 g) corn kernels (from 1 large ear or thawed frozen) 1 / 2 cup (about 30 g) thinly sliced radishes 2 scallions, thinly sliced 1 small jalapeño, seeded and thinly sliced 1 / 3 cup (about 15 g) chopped fresh cilantro 1 / 4 cup (about 30 g) toasted pepitas (optional) 3 tbsp (45 ml) fresh lime juice 1 tbsp (15 ml) apple cider vinegar 2 tsp honey 1 tsp Dijon mustard 1 / 2 tsp ground cumin 1 / 2 tsp chili powder (or ancho) 3 / 4 tsp kosher salt, plus more to taste 1 / 4 tsp freshly ground black pepper 3 tbsp (45 ml) neutral oil (avocado, canola, or grapeseed)
Heat a dry skillet over medium-high. Add the corn and cook, stirring occasionally, until lightly charred in spots, 3 to 4 minutes. Transfer to a plate to cool. In a large bowl, combine green and red cabbage, radishes, scallions, jalapeño, cilantro, the cooled corn, and pepitas if using. In a small bowl, whisk together lime juice, apple cider vinegar, honey, Dijon, cumin, chili powder, salt, and pepper. Slowly whisk in the oil until emulsified. Pour the dressing over the slaw and toss until evenly coated. Let stand 10 to 15 minutes to slightly soften the cabbage and meld flavors. Taste and adjust with a pinch more salt, a squeeze of lime, or a touch of honey as needed. Serve chilled or at room temperature alongside chili dogs.