2–3 lb (900 g – 1.4 kg) elk roast Salt and pepper to taste 2 tbsp (30 ml) olive oil 8 oz / 225 g button mushrooms, sliced 8–10 pearl onions, peeled 6 cloves garlic, sliced 1 cup (240 ml) beef stock 1 / 2 cup (120 ml) dry white wine or red wine (optional) 2 tbsp (30 g) butter 2 carrots, cut into thin rounds (roasted with the meat) 2 celery stalks, cut into sticks (roasted) Fresh thyme sprigs
1. Preheat oven to 400°F (200°C). Season the elk roast with salt and pepper. 2. In a large ovenproof skillet, heat oil over high heat. Sear the roast on all sides until deeply browned, about 3–4 minutes per side. 3. Add carrots, celery and a couple of thyme sprigs to the pan around the roast. Transfer to the oven and roast 15–25 minutes depending on roast size and desired doneness (use a meat thermometer: 125–130°F for medium-rare). Remove roast to rest. 4. Meanwhile, return skillet to stovetop over medium heat. Add butter, then mushrooms, pearl onions and sliced garlic. Sauté until golden and caramelized. 5. Deglaze the pan with wine (if using) and simmer to reduce slightly, scraping up fond. Add stock and reduce to a glossy jus, adjusting seasoning. 6. Slice the rested elk roast and spoon mushroom-garlic jus and vegetables over the slices. Serve immediately. ---
2 1 / 2 to 3 lb (1.1 to 1.4 kg) elk roast, cut into chunks Salt and pepper to taste 2 to 3 tbsp (30 to 45 ml) vegetable oil 4 cloves garlic, minced 3 carrots, diced 2 to 3 celery stalks, diced 12 to 16 pearl onions, peeled 10 to 12 oz / 280 to 340 g button mushrooms, quartered 4 cups (960 ml) beef or game stock 1 cup (240 ml) water (optional) 2 tbsp (30 ml) Worcestershire sauce (optional) 1 tsp dried thyme 1 bay leaf 2 tbsp (15 g) flour or cornstarch slurry (optional, for thickening)
1. Season elk chunks with salt and pepper. Heat oil in a large pot or Dutch oven and brown meat in batches. Remove and set aside. 2. Add a touch more oil if needed and sauté garlic, carrots and celery until softened, about 5 minutes. 3. Return meat to the pot along with pearl onions and mushrooms. Sprinkle flour over (if using) and stir to coat. 4. Add stock, Worcestershire sauce (if using), thyme and bay leaf. Bring to a boil, reduce heat, cover and simmer gently for 1½–2 hours until meat is tender. 5. If stew needs thickening, stir in a cornstarch slurry or cook uncovered to reduce to desired consistency. 6. Adjust seasoning with salt and pepper. Serve hot with crusty bread or over mashed potatoes. If you’d like any of these adjusted for a slow cooker, pressure cooker, or to be dairy-free/gluten-free, tell me which one and I’ll adapt it.
1 small head radicchio, cored and torn into bite-size pieces 3 cups (90 g) baby arugula 1 large fennel bulb, very thinly shaved; 2 tbsp (8 g) chopped fronds reserved 2 navel oranges, segmented; 2 tbsp (30 ml) juice reserved 1 / 2 cup (75 g) Castelvetrano olives, pitted and halved 1 / 2 cup (40 g) shaved Pecorino Romano or Parmigiano-Reggiano 1 / 3 cup (45 g) roasted unsalted pistachios, coarsely chopped 1 / 4 cup (10 g) fresh mint leaves, finely chopped 2 tbsp (8 g) flat-leaf parsley, finely chopped Zest of 1 / 2 lemon 1 / 4 cup (60 ml) extra-virgin olive oil 2 tbsp (30 ml) fresh lemon juice 2 tbsp (30 ml) reserved orange juice 1 tsp (5 ml) white wine vinegar 1 tsp (5 ml) Dijon mustard 1 tsp (7 g) honey 1 tbsp (10 g) capers, rinsed and chopped 1 small garlic clove, finely grated 1 / 4 tsp kosher salt, plus more to taste Freshly ground black pepper to taste
Make the vinaigrette: In a small bowl, whisk together lemon juice, reserved orange juice, white wine vinegar, Dijon, honey, capers, garlic, salt, and a few grinds of black pepper. Slowly whisk in the olive oil until emulsified; adjust seasoning to taste. Make the pistachio-mint gremolata: In a separate bowl, combine pistachios, mint, parsley, and lemon zest with a pinch of salt; toss to combine. Assemble the salad: In a large bowl, add radicchio, arugula, shaved fennel and its fronds, olives, and orange segments. Drizzle with enough vinaigrette to lightly coat and toss gently. Finish and serve: Transfer to a platter, shower with Pecorino shavings and the pistachio-mint gremolata. Add a final crack of black pepper and serve alongside the lamb shanks to cut richness and echo the dish’s citrus-herb notes.
2 lb (900 g) fresh strawberries, hulled and thinly sliced (about 6 cups) 14–18 whole graham cracker sheets 16 oz / 450 g cream cheese, softened (2 blocks, 8 oz each) 1 cup (120 g) powdered sugar 2 tsp pure vanilla extract Pinch of fine salt 2 cups (480 ml) cold heavy cream 2 tbsp (25 g) granulated sugar Optional garnish: extra sliced strawberries and crushed graham cracker crumbs
Prep the pan: Lightly grease a 9x13-inch baking dish or line with parchment for easy lifting. Make the filling: In a large bowl, beat the softened cream cheese, powdered sugar, vanilla, and salt with a hand mixer until completely smooth and creamy, 2–3 minutes. Scrape the bowl. Whip the cream: In a separate cold bowl, beat the heavy cream and granulated sugar to stiff peaks. Combine: Fold the whipped cream into the cream cheese mixture in 2–3 additions until no streaks remain. Layer 1: Spread a thin swipe of filling over the bottom of the pan (this keeps the crackers from sliding). Arrange a single layer of graham crackers to cover the bottom, breaking pieces as needed to fit. Layer 2: Dollop and spread about 1/3 of the filling over the crackers. Top with an even layer of sliced strawberries (about 1/3 of the berries). Repeat: Add another layer of graham crackers, 1/3 of the filling, and 1/3 of the strawberries. Repeat once more, finishing with a final layer of filling and a decorative layer of strawberries on top. Chill: Cover tightly and refrigerate for at least 6 hours, preferably overnight, until the graham crackers soften into a cake-like texture. Serve: Garnish with extra strawberries and crushed graham crackers if desired. Slice with a sharp knife and serve cold. Store leftovers covered in the refrigerator for up to 3 days.
1 tbsp (15 ml) unsalted butter 1 tbsp (15 ml) olive oil 1 medium fennel bulb, cored and thinly sliced (reserve fronds for garnish) 1 medium leek, white and light green parts only, thinly sliced and rinsed 1 small Yukon Gold potato, peeled and diced 1 small garlic clove, thinly sliced 4 cups (960 ml) low-sodium vegetable or light chicken stock 1 / 4 cup (60 ml) dry white wine (optional) 2 cups (300 g) fresh or frozen green peas 1 tsp finely grated lemon zest 1 tbsp (15 ml) fresh lemon juice, plus more to taste 2 tbsp (8 g) chopped fresh chives 2 tbsp (30 ml) extra-virgin olive oil (for chive oil) Kosher salt and white pepper, to taste Optional garnish: fennel fronds and a few toasted sliced almonds
Make the lemon-chive oil: In a small bowl or mini blender, blend the chives, extra-virgin olive oil, lemon zest, and a pinch of salt until vivid green; set aside. Sweat aromatics: In a medium pot over medium heat, warm the butter and olive oil. Add fennel and leek with a pinch of salt and cook, stirring, until soft but not browned, 6–8 minutes. Stir in garlic and potato; cook 1 minute until fragrant. Deglaze with white wine, if using, and simmer until nearly evaporated, about 1–2 minutes. Add stock; bring to a gentle simmer and cook until potato is tender, 12–15 minutes. Add peas and simmer until just tender and bright green, 3–4 minutes. Blend until silky using a blender; optionally pass through a fine sieve for extra smoothness. Return to the pot and adjust consistency with a splash of stock or hot water if needed. Season and brighten with lemon juice, salt, and white pepper to taste. Serve warm in bowls. Drizzle with the lemon-chive oil and garnish with fennel fronds and, if desired, a few toasted almond slivers to echo the trout’s crust.
2 lb / 900 g Yukon Gold potatoes, cut into 1-inch wedges or halved if small 3 tbsp (45 ml) extra-virgin olive oil, plus 1 tbsp (15 ml) for frying capers 2 tsp chopped fresh rosemary (about 2 sprigs) 3 garlic cloves, smashed 1 tsp kosher salt, plus more to taste 1 / 2 tsp freshly ground black pepper 2 tbsp (30 ml) small capers, drained and patted dry 1 / 2 cup (15 g) finely chopped flat-leaf parsley Zest of 1 lemon 1 small garlic clove, finely minced 2 tsp (10 ml) extra-virgin olive oil Pinch of flaky sea salt
Preheat oven to 450°F/230°C. Place a rimmed baking sheet inside to heat while the oven preheats. In a large bowl, toss potatoes with 3 tbsp olive oil, rosemary, 1 tsp kosher salt, and black pepper until evenly coated. Carefully remove the hot baking sheet, spread potatoes cut-side down in a single layer, and roast for 15 minutes. Add the smashed garlic cloves to the pan (tuck them under or between potatoes to prevent scorching), flip potatoes, and continue roasting 12–15 minutes more, until deeply golden and crisp. While potatoes roast, heat 1 tbsp olive oil in a small skillet over medium-high. Fry capers 2–3 minutes until they bloom and crisp. Transfer to paper towels to drain. Make the gremolata: In a small bowl, combine parsley, lemon zest, minced garlic, 2 tsp olive oil, and a pinch of flaky salt. Transfer hot potatoes to a serving bowl, discard or finely mash the softened roasted garlic into them, and toss gently with the gremolata. Scatter crispy capers over the top, taste, and adjust salt as needed. Serve immediately.
2 cups (250 g) jicama, peeled and cut into thin matchsticks 1 large seedless cucumber, halved lengthwise and thinly sliced 4 radishes, thinly sliced 1 small red onion, very thinly sliced 2 navel oranges, segmented (reserve 2 tbsp / 30 ml juice) 1 / 2 cup (15 g) fresh cilantro leaves, roughly chopped 1 / 3 cup (40 g) toasted pepitas (pumpkin seeds) 1 ripe avocado, sliced (optional) 3 tbsp (45 ml) fresh lime juice 2 tbsp (30 ml) reserved orange juice 1 tsp finely grated lime zest 1 tsp honey or agave 1 / 2 tsp ground cumin Pinch crushed red pepper flakes (optional) 1 / 4 tsp kosher salt, plus more to taste Freshly ground black pepper, to taste 3 tbsp (45 ml) extra-virgin olive oil
Prep the produce: Cut jicama into matchsticks; slice cucumber, radishes, and red onion. Segment oranges over a bowl to catch the juices; reserve 2 tablespoons juice. Chop cilantro and toast pepitas if not already toasted. Make the vinaigrette: In a small bowl, whisk lime juice, reserved orange juice, lime zest, honey, cumin, red pepper flakes (if using), salt, and black pepper. Whisk in the olive oil in a thin stream until emulsified. Combine: In a large bowl, add jicama, cucumber, radishes, red onion, orange segments, and cilantro. Pour in about half the vinaigrette and toss to coat. Let sit 5–10 minutes to lightly soften the onion and meld flavors. Finish: Add pepitas and avocado slices (if using). Drizzle on more vinaigrette to taste and adjust seasoning with salt and pepper. Serve: Chill briefly or serve immediately alongside warm turkey chili for a cooling, citrusy crunch that balances the chili’s warmth and spice.
2 cups (200 g) graham cracker crumbs (about 16 full sheets) 1 / 3 cup (65 g) granulated sugar 1 / 2 tsp ground cinnamon (optional) 1 / 4 tsp fine salt 1 / 2 cup (115 g) unsalted butter, melted 24 oz / 680 g cream cheese, softened 1 cup (200 g) granulated sugar 1 cup (245 g) canned pumpkin puree 3 large eggs, room temperature 2 tsp vanilla extract 2 tbsp (16 g) all-purpose flour (or 1 tbsp / 8 g cornstarch) 1 1 / 2 tsp ground cinnamon 1 / 2 tsp ground ginger 1 / 4 tsp ground nutmeg 1 / 8 tsp ground cloves 1 / 4 tsp fine salt Whipped cream, to taste Caramel sauce, to taste
Preheat oven to 325°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on the long sides for easy lifting. Make the crust: In a bowl, mix graham cracker crumbs, sugar, cinnamon, and salt. Stir in melted butter until evenly moistened. Press firmly into the prepared pan. Bake 8–10 minutes, then cool slightly while you make the filling. Make the filling: Using a mixer on medium speed, beat cream cheese and sugar until very smooth and creamy, 2–3 minutes. Add pumpkin puree, vanilla, and flour; mix just until combined. Add cinnamon, ginger, nutmeg, cloves, and salt; mix to incorporate. Add eggs one at a time on low speed, mixing just until combined after each—do not overmix. Pour the filling over the warm crust and smooth the top. Tap the pan gently on the counter to release air bubbles. Bake at 325°F for 35–40 minutes, until the edges are set and the center still has a slight wobble. Do not overbake. Turn off the oven, crack the door, and let the pan sit inside for 10 minutes. Transfer to a rack and cool to room temperature, about 1 hour. Refrigerate at least 4 hours or overnight until fully set. Use the parchment to lift the slab from the pan. Slice into bars, wiping the knife clean between cuts. Top with whipped cream and a drizzle of caramel, if desired. Storage: Cover and refrigerate up to 5 days, or freeze well-wrapped bars up to 2 months.
1 tbsp (15 ml) olive oil 1 small fennel bulb, cored and thinly sliced (reserve fronds for garnish) 1 large leek, white and light green parts only, thinly sliced and rinsed 1 small carrot, diced 2 garlic cloves, smashed 6 cups (1.4 L) low-sodium chicken broth 1 cup (240 ml) water 1 Parmesan rind (about 2 to 3 oz / 55 to 85 g) 1 bay leaf 4 fresh thyme sprigs (or 1 / 2 tsp dried thyme) 1 / 2 cup (85 g) orzo pasta 1 tsp lemon zest 1 to 2 tbsp (15 to 30 ml) fresh lemon juice, to taste 1 / 4 tsp red pepper flakes (optional) Salt and freshly ground black pepper, to taste 2 tbsp finely chopped parsley and/or fennel fronds, for garnish 2 tbsp finely grated Parmesan, for serving Extra-virgin olive oil, for drizzling
In a medium pot, warm the olive oil over medium heat. Add fennel, leek, carrot, and a pinch of salt. Cook, stirring occasionally, until softened and fragrant, 6 to 8 minutes. Add the smashed garlic and cook 1 minute more. Pour in the chicken broth and water. Add the Parmesan rind, bay leaf, and thyme. Bring to a gentle simmer, then reduce heat and cook uncovered for 20 minutes to infuse. While the broth simmers, toast the orzo in a dry skillet over medium heat, stirring, until lightly golden, 3 to 4 minutes (optional but flavorful). Remove and discard the thyme sprigs and bay leaf. Add the toasted orzo to the pot and simmer until al dente, 8 to 10 minutes. Stir in lemon zest, 1 tablespoon lemon juice, and red pepper flakes if using. Taste and season with salt, pepper, and additional lemon juice as desired. Remove the Parmesan rind. Ladle into warm bowls. Top each serving with chopped parsley and/or fennel fronds, a sprinkle of grated Parmesan, and a light drizzle of extra-virgin olive oil. Serve immediately.
1 1 / 2 lb (680 g) asparagus, woody ends trimmed 2 tbsp (30 ml) extra-virgin olive oil, plus 1 tsp (5 ml) for gremolata 1 / 2 tsp kosher salt 1 / 4 tsp freshly ground black pepper 1 / 3 cup (40 g) hazelnuts, toasted and coarsely chopped 1 small garlic clove, finely minced 1 tsp finely grated lemon zest 1 tbsp (15 ml) fresh lemon juice 2 tbsp (8 g) flat-leaf parsley, finely chopped Pinch red pepper flakes (optional)
Preheat oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup. Toss asparagus with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer and roast 10–12 minutes until tender-crisp with slight browning at the tips. While asparagus roasts, combine hazelnuts, garlic, lemon zest, parsley, and red pepper flakes in a small bowl. Add lemon juice and 1 teaspoon olive oil; toss to form a loose gremolata. Transfer asparagus to a serving platter and spoon the lemon-hazelnut gremolata over the top. Serve immediately alongside the halibut.
4 cups (120 g) watercress, tender sprigs 1 cup (30 g) frisée, pale inner leaves, torn 1 small fennel bulb, cored and very thinly sliced (about 1 cup / 100 g) 1 pink grapefruit, segmented (juices reserved) 1 navel orange, segmented (juices reserved) 4 small radishes, paper-thin slices 1 small celery heart with leaves, thinly sliced (about 1 / 2 cup / 30 g) 2 tbsp (8 g) fresh tarragon, roughly chopped 1 tbsp (3 g) fresh chives, snipped 1 / 3 cup (45 g) toasted pistachios, roughly chopped 2 tbsp (30 ml) Meyer lemon juice (or regular lemon) 1 tbsp (15 ml) Champagne vinegar 1 tsp (5 ml) Dijon mustard 1 tsp (7 g) honey 3 tbsp (45 ml) extra-virgin olive oil 1 tbsp (15 ml) reserved mixed citrus juices 1 / 4 tsp fine sea salt, plus more to taste 1 / 8 tsp freshly ground white pepper Flaky sea salt, to finish (optional)
Segment the grapefruit and orange over a bowl to catch juices. Set segments aside and reserve 1 tablespoon of the mixed citrus juice for the dressing. Make the vinaigrette: In a small bowl, whisk Meyer lemon juice, Champagne vinegar, Dijon, honey, reserved citrus juice, fine sea salt, and white pepper. Slowly whisk in the olive oil until emulsified. Taste and adjust seasoning. In a large mixing bowl, combine watercress, frisée, shaved fennel, radishes, and sliced celery. Drizzle over about half of the vinaigrette and toss gently to lightly coat. Divide the greens among plates. Nestle the citrus segments over the top. Spoon on remaining vinaigrette to taste. Finish with tarragon, chives, and toasted pistachios. Sprinkle a pinch of flaky sea salt just before serving if desired. Serve immediately alongside the bisque to contrast its richness with bright, crisp acidity.
2 tbsp (30 ml) olive oil, plus more for finishing 1 small fennel bulb, cored and thinly sliced (about 1 1 / 2 cups / 120 g), fronds reserved for garnish 1 small yellow onion, thinly sliced 1 celery stalk, thinly sliced (optional) 2 garlic cloves, thinly sliced 1 / 4 tsp crushed red pepper flakes (optional) 1 / 3 cup (80 ml) dry white wine 4 cups (960 ml) low-sodium chicken broth (or vegetable broth) 1 Parmesan rind (about 2 oz / 55 g) 2 fresh thyme sprigs (or 1 / 2 tsp dried) 1 (15 oz / 425 g) can cannellini beans, drained and rinsed 3 wide strips lemon zest (use a peeler) 1 tbsp fresh lemon juice, plus more to taste 2 tsp capers, rinsed and chopped (optional but recommended) 1 tbsp chopped fresh parsley Kosher salt and freshly ground black pepper, to taste
Warm olive oil in a medium pot over medium heat. Add fennel, onion, and a pinch of salt; cook, stirring occasionally, until tender and lightly translucent, 6–8 minutes. Stir in celery (if using), garlic, and red pepper flakes; cook 1 minute until fragrant. Deglaze with white wine and simmer until reduced by about half, 1–2 minutes. Add broth, Parmesan rind, thyme, and lemon zest strips. Bring to a gentle simmer and cook uncovered for 12–15 minutes to infuse. Stir in cannellini beans and simmer 5 minutes more. Remove and discard Parmesan rind, thyme sprigs, and lemon zest strips. Off heat, stir in lemon juice, capers, and parsley. Season to taste with salt and black pepper. Ladle into warm bowls and finish with a light drizzle of olive oil and a few chopped fennel fronds, if you like. Serve immediately alongside the pork to cut through its richness.
1 unbaked 9-inch pie crust 1 3 / 4 cups mashed cooked sweet potatoes (about 2 large sweet potatoes) 3 / 4 cup granulated sugar (or 1 / 2 cup granulated sugar + 1 / 4 cup light brown sugar) 1 / 2 cup evaporated milk (or half-and-half) (120 ml) 2 large eggs, at room temperature 4 tbsp unsalted butter, melted and slightly cooled (60 ml) 1 tsp vanilla extract (5 ml) 1 tsp ground cinnamon 1 / 4 tsp ground nutmeg 1 / 4 tsp ground ginger (optional) 1 / 4 tsp fine salt Whipped cream, for serving (optional)
Preheat the oven to 350°F (175°C). Place a rack in the center of the oven. Set the pie crust on a baking sheet for easy transfer. Cook the sweet potatoes: Pierce each sweet potato several times with a fork. Microwave on high 8–10 minutes, turning once, until very tender (or roast at 400°F/205°C for 45–60 minutes). Cool until handleable, then peel and mash until smooth. Measure 1 3/4 cups. Make the filling: In a large bowl, whisk the mashed sweet potatoes, sugar, evaporated milk, eggs, melted butter, vanilla, cinnamon, nutmeg, ginger (if using), and salt until very smooth (use a hand mixer for extra-smooth filling). Assemble: Pour the filling into the unbaked pie crust and smooth the top. If desired, shield the crust edge with foil to prevent over-browning. Bake 50–60 minutes, until the edges are set and the center has a slight jiggle (an instant-read thermometer in the center should read about 175°F/80°C). Cool on a wire rack for at least 2 hours to fully set. Serve at room temperature or chilled, with whipped cream if desired. Store leftovers covered in the refrigerator for up to 4 days.
1 medium fennel bulb, cored and thinly shaved (about 2 cups / 150 g), fronds reserved for garnish 2 crisp apples (Honeycrisp or Gala), julienned 2 cups thinly sliced green cabbage (about 140 g) 2 celery stalks, thinly sliced 1 / 4 small red onion, very thinly sliced 2 tbsp chopped fresh dill (or parsley) 1 / 3 cup toasted pecans, chopped (optional) (about 35 g) 3 tbsp apple cider vinegar (45 ml) 1 tbsp Dijon mustard (15 ml) 1 tsp honey (5 ml) 1 / 4 tsp celery seed 1 / 4 tsp kosher salt, plus more to taste 1 / 8 tsp freshly ground black pepper 1 / 4 cup extra-virgin olive oil (60 ml)
1. In a large bowl, combine fennel, apples, cabbage, celery, red onion, and dill. 2. In a small bowl, whisk together apple cider vinegar, Dijon mustard, honey, celery seed, salt, and pepper. Slowly whisk in olive oil until emulsified. 3. Pour the vinaigrette over the slaw and toss to coat evenly. Adjust seasoning with additional salt or vinegar to taste. 4. Let the slaw rest 10–15 minutes to slightly wilt and meld flavors. 5. Fold in pecans just before serving and garnish with chopped fennel fronds. Serve chilled or at room temperature.
1 1 / 2 cups graham cracker crumbs (about 12 sheets) 5 tbsp (75 ml) unsalted butter, melted 2 tbsp (30 ml) granulated sugar (for crust) 1 lb (450 g) fresh strawberries, hulled and diced, plus extra for garnish 2 tbsp (30 ml) granulated sugar (for berries) 1 tbsp (15 ml) fresh lemon juice 16 oz / 450 g cream cheese, softened 1 / 2 cup (60 g) powdered sugar 1 1 / 2 tsp (7 ml) vanilla extract 1 tsp lemon zest (optional) Pinch of fine salt 1 cup (240 ml) cold heavy whipping cream
Make the crust layer: In a bowl, combine graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter until evenly moistened. Spoon about 2 tablespoons into the bottom of 6–8 small glasses or jars and press lightly. Chill while you prep the filling. Macerate the berries: Toss diced strawberries with 2 tablespoons granulated sugar and the lemon juice. Let sit 10–15 minutes until juicy. Cheesecake filling: In a mixing bowl, beat cream cheese, powdered sugar, vanilla, lemon zest (if using), and a pinch of salt until smooth and fluffy, about 2 minutes. Whip the cream: In a separate cold bowl, whip the heavy cream to medium peaks. Fold the whipped cream into the cream cheese mixture until no streaks remain. Assemble: Spoon or pipe a layer of cheesecake filling over the chilled crumb base, add a layer of juicy strawberries, then repeat layers if your glasses are tall. Garnish with extra berries and a pinch of leftover crumbs, if desired. Chill for at least 1 hour (or up to 24 hours) to set. Serve cold.
1 lb (450 g) broccolini, trimmed 2 tbsp (30 ml) olive oil, divided 1 tsp kosher salt 1/2 tsp freshly ground black pepper 1/4 tsp red pepper flakes 1 large garlic clove, finely minced 1 lemon, zested and 1/2 juiced 2 tbsp finely chopped fresh parsley 1/4 cup (30 g) toasted pecans, finely chopped Optional: 1 oz (28 g) shaved Parmesan
1. Preheat a grill or grill pan to medium-high heat. 2. Toss broccolini with 1 tablespoon olive oil, kosher salt, black pepper, and red pepper flakes. 3. Grill broccolini, turning occasionally, until crisp-tender with deep char in spots, 4–6 minutes. Transfer to a platter. 4. Make the gremolata: In a small bowl, combine garlic, lemon zest, parsley, and toasted pecans. Stir in remaining 1 tablespoon olive oil and the lemon juice to lightly moisten; season to taste. 5. Drizzle the broccolini with any resting juices, spoon the lemon-pecan gremolata over the top, and finish with shaved Parmesan if using. Serve warm.
1 unbaked 9-inch pie crust 1 1 / 2 cups (300 g) granulated sugar 2 tbsp (15 g) fine yellow cornmeal 1 tbsp (8 g) all-purpose flour 1 / 4 tsp fine salt 4 large eggs, at room temperature 1 / 2 cup (1 stick / 115 g) unsalted butter, melted and slightly cooled 1 / 2 cup (120 ml) whole milk Zest of 1 lemon 1 / 2 cup (120 ml) freshly squeezed lemon juice (about 3–4 lemons) 1 tsp (5 ml) vanilla extract Powdered sugar, for dusting (optional)
Preheat oven to 375°F. Place a rack in the lower-middle position. Fit the pie crust into a 9-inch pie plate and crimp the edges. Prick the bottom all over with a fork. Line with parchment and fill with pie weights. Bake 12–15 minutes until the edges begin to set. Remove parchment and weights and bake 5 minutes more until the bottom looks dry and lightly golden. Reduce oven temperature to 350°F. In a large bowl, whisk together the sugar, cornmeal, flour, and salt. Whisk in the eggs one at a time until smooth. Whisk in the melted butter, then the milk, lemon zest, lemon juice, and vanilla until fully combined. Let the filling rest 5 minutes to allow bubbles to rise; tap the bowl gently to pop any large bubbles. Pour the filling into the warm pie crust. Bake at 350°F for 35–45 minutes, until the edges are set and the center has a slight jiggle. If the crust browns too quickly, shield the edges with foil. Rotate the pie halfway through baking for even browning. Cool the pie completely on a wire rack, about 3 hours. For clean slices, chill 1–2 hours more. Dust with powdered sugar before serving, if desired. Serve at room temperature or chilled. Store leftovers covered in the refrigerator for up to 4 days.
1 cup (170 g) pearled farro, rinsed 2 1 / 2 cups (600 ml) low-sodium beef or vegetable stock 1 small shallot, finely chopped 6 juniper berries, lightly crushed 1 bay leaf 1 tsp finely grated orange zest 1 tbsp fresh orange juice 1 tsp fresh thyme leaves (optional) 2 tbsp extra-virgin olive oil, divided 1 tbsp unsalted butter (optional) 1 / 3 cup (40 g) hazelnuts, toasted and coarsely chopped 2 tbsp chopped flat-leaf parsley 1 tsp sherry vinegar (optional) Kosher salt and freshly ground black pepper to taste
Toast hazelnuts if needed: bake at 350°F for 8–10 minutes, then rub off skins in a towel and chop coarsely. Warm 1 tablespoon olive oil in a medium saucepan over medium heat. Add shallot and crushed juniper with a pinch of salt; cook 2–3 minutes until translucent. Stir in farro and toast 1 minute. Add stock, bay leaf, orange zest, and thyme. Bring to a boil, then reduce to a gentle simmer, cover, and cook 20–25 minutes until farro is tender and most liquid is absorbed (add a splash of water if needed). Remove from heat. Discard bay leaf and any large zest pieces. Stir in remaining 1 tablespoon olive oil, butter (if using), orange juice, and sherry vinegar (if using). Fold in hazelnuts and parsley; season generously with salt and pepper. Fluff and serve warm alongside the venison and mushrooms.
1 English cucumber, thinly sliced into half-moons or ribbons 1 1/2 cups fresh pineapple, small dice (225 g) 1 small shallot, very thinly sliced 1 red chili (Thai or Fresno), thinly sliced (seeded for less heat) 1/2 cup fresh mint leaves, roughly chopped (15 g) 1/3 cup fresh cilantro, roughly chopped (10 g) 1/3 cup roasted salted peanuts, roughly chopped (45 g) Zest of 1 lime 3 tbsp fresh lime juice (45 ml) 1 tbsp rice vinegar (15 ml) 1 tbsp fish sauce (or soy sauce for vegetarian) (15 ml) 1 tsp granulated sugar or honey 1 tsp fresh ginger, finely grated 1 tbsp neutral oil (optional) (15 ml) Pinch of salt
1. In a small bowl, whisk together lime zest, lime juice, rice vinegar, fish sauce, sugar, ginger, neutral oil (if using), and a pinch of salt until dissolved to make the dressing. 2. Place the cucumber in a colander, sprinkle with a small pinch of salt, and let drain for 10 minutes. Pat dry with paper towels to keep the salad crisp. 3. In a large bowl, combine the drained cucumber, pineapple, shallot, chili, mint, and cilantro. 4. Pour the dressing over the salad and toss gently to coat. Let sit 5 minutes to meld flavors. 5. Just before serving, sprinkle with the chopped peanuts and toss once more. Serve chilled.
1 large fennel bulb, very thinly sliced (reserve fronds) 1 small head radicchio, thinly sliced 1 / 4 small red onion, very thinly sliced 2 navel or blood oranges, segmented (reserve 1 tbsp / 15 ml juice) 1 / 4 cup flat-leaf parsley leaves (about 15 g) 1 / 4 cup toasted sliced almonds or chopped pistachios (about 30 g) 1 oz / 28 g Parmesan, shaved (optional) 2 tbsp fresh lemon juice (30 ml) 1 tsp finely grated lemon zest 1 tbsp capers, rinsed and chopped 1 tsp Dijon mustard 1 / 2 tsp honey 1 small garlic clove, finely grated 1 / 4 cup extra-virgin olive oil (60 ml) Kosher salt and freshly ground black pepper, to taste
Crisp the fennel by soaking the slices in ice water for 5 minutes, then drain well and pat dry; chop a few tender fronds for garnish. Make the vinaigrette: In a bowl whisk lemon juice, lemon zest, reserved orange juice, capers, Dijon, honey, and garlic. Slowly whisk in olive oil until emulsified; season with salt and pepper. Combine fennel, radicchio, red onion, and parsley in a large bowl. Add half the vinaigrette and toss to lightly coat. Add orange segments and nuts, then drizzle in more vinaigrette to taste and toss gently. Finish with shaved Parmesan (if using) and fennel fronds. Serve immediately alongside the pork chop Milanese.
3 / 4 cup (170 g) unsalted butter, softened 1 / 2 cup (100 g) granulated sugar 3 / 4 cup (150 g) packed light brown sugar 1 large egg 1 large egg yolk 2 tsp (10 ml) pure vanilla extract 2 cups (250 g) all-purpose flour 2 tsp (6 g) cornstarch 1 tsp (5 g) baking soda 1 / 2 tsp (3 g) fine salt 1 cup (170 g) white chocolate chips 3 / 4 cup (100 g) dried cranberries Optional: 1 tsp (2 g) orange zest Optional: 1 / 2 cup (60 g) chopped toasted pecans
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with a hand mixer or stand mixer on medium speed until light and creamy, 2 to 3 minutes. Beat in the egg, then the egg yolk and vanilla, scraping down the bowl as needed. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Add the dry ingredients to the wet and mix on low just until combined; do not overmix. Fold in the white chocolate chips, dried cranberries, and orange zest and pecans if using. Cover and chill the dough for 30 to 45 minutes to help prevent excessive spreading. Meanwhile, preheat the oven to 350°F (175°C) and line 2 baking sheets with parchment paper. Scoop 2-tablespoon portions of dough (about 1.5 ounces/45 g) and roll into balls. Place 2 inches apart on the prepared sheets. For bakery-style tops, press a few extra chips and cranberries onto each ball. Bake one sheet at a time for 10 to 12 minutes, until the edges are set and lightly golden but the centers still look soft and slightly underdone. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. They will set as they cool. Store in an airtight container at room temperature for up to 4 days or freeze baked cookies for up to 2 months.
1 1 / 2 lb (680 g) chicken wing flats (about 12–14 pieces) 1 / 3 cup (80 ml) Thai sweet chili sauce 2 tbsp (30 ml) light soy sauce 1 tbsp (15 ml) fish sauce 1 tbsp (15 ml) rice vinegar or lime juice 1 tbsp (15 ml) brown sugar or palm sugar 2 cloves garlic, minced 1 tsp grated fresh ginger 1–2 tsp sambal oelek or Thai chili paste (adjust to taste) 1–2 tbsp (15–30 ml) neutral oil (for baking or grill brushing) 2 tbsp (15 g) toasted sesame seeds (Thai sesame seeds) 2 green onions, thinly sliced (for garnish) Lime wedges (optional)
1. In a bowl, whisk together sweet chili sauce, soy sauce, fish sauce, rice vinegar, brown sugar, garlic, ginger and sambal until smooth. 2. Toss the wing flats with half the sauce and let marinate 30 minutes to 2 hours in the refrigerator. 3. Preheat oven to 425°F (220°C) or prepare a medium-hot grill. Line a baking sheet with foil and set a rack on it if baking. 4. Arrange wings in a single layer, brush lightly with oil, and roast 20–25 minutes, turning once, until skin is crisp and juices run clear (internal temp 165°F/74°C). For grill: grill 10–12 minutes per side over medium heat, turning, until cooked through and charred in spots. 5. In the last 5 minutes of cooking, baste wings with remaining sauce and continue cooking until glaze is sticky and slightly caramelized. 6. Remove wings, sprinkle with toasted sesame seeds and sliced green onions. Serve hot with lime wedges. ---
1 1 / 2 lb (675 g) chicken wing flats 3 tbsp (45 ml) fish sauce 2 tbsp (30 ml) soy sauce 2 tbsp (30 ml) palm sugar or brown sugar 3 garlic cloves 2 shallots, peeled 1–2 Thai chilies (optional) 1 / 4 cup (15 g) fresh cilantro (stems OK) or coriander roots 1 tbsp (15 ml) grated ginger or galangal 2 tbsp (30 ml) vegetable oil 2 tbsp (18 g) toasted sesame seeds (Thai sesame seeds), plus extra for garnish Lime wedges and cucumber slices (to serve)
1. In a blender or mortar and pestle, combine garlic, shallots, chilies, cilantro, ginger, fish sauce, soy sauce, sugar and oil to make a coarse paste. 2. Rub the paste all over the wing flats, place in a bowl or zip-top bag, and marinate at least 2 hours or overnight in the refrigerator. 3. Preheat grill to medium-high. Thread wings on skewers or place directly on the grates. 4. Grill wings 8–12 minutes per side, turning and basting occasionally with any leftover marinade, until nicely charred and cooked through (internal temp 165°F/74°C). 5. Transfer to a platter, sprinkle with toasted sesame seeds, and serve with lime wedges and cucumber. ---
1 1 / 2 lb (680 g) chicken wing flats 3 tbsp (45 ml) light soy sauce 1 tbsp (15 ml) dark soy sauce or extra light soy sauce 2 tbsp (30 ml) Shaoxing wine, dry sherry, or mirin 1 tbsp (15 ml) oyster sauce (optional) 1 tbsp (12 g) sugar 1 / 2 cup (120 ml) water or chicken stock 2 cloves garlic, smashed 1-inch (2.5 cm) piece fresh ginger, sliced 1 tbsp (15 ml) sesame oil 2 tbsp (30 ml) neutral oil 2 tbsp (18 g) toasted sesame seeds 2 scallions, sliced (for garnish)
1. Heat neutral oil in a wide skillet over medium-high heat. Pat wings dry, then brown wings in batches until golden (3–4 minutes per side). Remove and set aside. 2. In the same skillet, add a little oil if needed and lightly fry garlic and ginger until fragrant. 3. Return wings to the pan. Add soy sauces, Shaoxing wine, oyster sauce (if using), sugar and water/stock. Stir to combine. 4. Bring to a simmer, cover, and braise 15–20 minutes until wings are tender and the sauce has reduced. 5. Uncover, increase heat and reduce sauce to a glossy glaze that coats the wings. Stir in sesame oil. 6. Transfer to a serving plate, sprinkle with toasted sesame seeds and scallions. Serve with steamed rice. ---
1 1 / 2 lb / 680 g ground turkey 2 shallots, finely chopped 2 cloves garlic, minced 2 tbsp (30 g) unsalted butter (for filling) 4 cups (960 ml) mashed potatoes (made with 2 tbsp / 30 g unsalted butter and milk) 1 cup (130 g) diced carrots 1 cup (150 g) frozen peas 1 tbsp (15 ml) tomato paste 1 cup (240 ml) chicken stock 1 tsp (5 ml) Worcestershire sauce 1 tsp (1 g) fresh or dried thyme Salt and pepper to taste
1. Preheat oven to 400°F (200°C). Boil and mash potatoes with 2 tbsp unsalted butter and milk; season to taste and set aside. 2. In a skillet, melt 2 tbsp unsalted butter over medium heat. Sauté shallots and garlic until softened. 3. Add ground turkey and cook, breaking up, until browned. Stir in carrots, tomato paste, thyme, Worcestershire sauce and chicken stock. Simmer until slightly thickened; add peas, and season with salt and pepper. 4. Transfer turkey mixture to a baking dish, spread mashed potatoes evenly over the top, and smooth with a fork. 5. Bake 20–25 minutes until topping is golden and filling bubbles. Let sit 5 minutes before serving. ---
1 lb (450 g) cremini mushrooms, sliced 8 oz / 225 g mixed mushrooms (shiitake, oyster, or portobello), sliced 2 tbsp (30 ml) olive oil, for roasting mushrooms 1 tbsp (15 ml) olive oil, for soup base 1 tbsp (14 g) unsalted butter 1 / 4 tsp smoked paprika Kosher salt and freshly ground black pepper, to taste 1 medium yellow onion, finely chopped 2 celery stalks, finely chopped 1 medium carrot, finely chopped 3 garlic cloves, minced 6 fresh thyme sprigs (or 1 tsp dried thyme) 1 bay leaf 1 / 2 cup (100 g) pearl barley, rinsed 1 / 3 cup (80 ml) dry sherry 6 cups (1.4 L) beef stock (or mushroom stock) 1 tsp Worcestershire sauce (optional) 1 tsp lemon juice or sherry vinegar, to finish 2 tbsp (8 g) chopped fresh parsley
Heat oven to 425°F/220°C. Toss the mushrooms with 2 tablespoons olive oil, smoked paprika, a pinch of salt, and pepper. Spread on a sheet pan and roast until deeply browned and edges crisp, 18–22 minutes, stirring once. Meanwhile, in a soup pot over medium heat, warm 1 tablespoon olive oil and the butter. Add onion, celery, and carrot with a pinch of salt; cook until softened and lightly golden, 6–8 minutes. Stir in garlic and thyme; cook until fragrant, 30 seconds. Add the rinsed barley and the roasted mushrooms; cook 1 minute to toast slightly. Deglaze with sherry, scraping up any browned bits. Simmer until nearly evaporated, 2–3 minutes. Add beef stock and bay leaf. Bring to a boil, then reduce to a gentle simmer. Cook until barley is tender, 35–45 minutes, adding a splash of water if needed to maintain a brothy consistency. Discard thyme stems and bay leaf. Season to taste with salt and pepper; stir in Worcestershire (if using) and the lemon juice or sherry vinegar to brighten. Ladle into bowls and finish with chopped parsley. Optional: drizzle a little olive oil or swirl in a small pat of butter before serving.
1 lb / 450 g ripe strawberries, hulled and halved 2 tbsp (30 ml) balsamic vinegar 2 tbsp (25 g) granulated sugar or honey 1 tsp finely grated lemon zest 1 / 4 tsp freshly ground black pepper Pinch fine sea salt Optional: a few basil leaves, thinly sliced
Preheat oven to 375°F (190°C). In a bowl, whisk balsamic vinegar, sugar (or honey), lemon zest, black pepper, and salt until the sugar dissolves. Gently toss the strawberries in the mixture until evenly coated, then pour everything into a small baking dish, arranging berries cut-side up in a single layer. Roast 12–15 minutes until the berries soften and release syrupy juices but still hold some shape. Cool for 5–10 minutes, then gently stir to coat in the pan syrup; fold in basil if using. Serve warm or at room temperature alongside the vanilla custard, spooning the syrup over the top.
8 oz / 225 g cream cheese, softened 1 / 3 cup (67 g) granulated sugar 1 large egg yolk 1 / 2 tsp vanilla extract 1 / 2 cup (90 g) mini semisweet chocolate chips 1 1 / 2 cups (180 g) all-purpose flour 1 cup (200 g) granulated sugar 1 / 4 cup (25 g) unsweetened cocoa powder 1 tsp baking soda 1 / 2 tsp fine salt 1 cup (240 ml) water 1 / 3 cup (80 ml) vegetable oil 1 tbsp (15 ml) white vinegar 1 tsp vanilla extract Powdered sugar, for dusting, to taste
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners. Make the filling: In a medium bowl, beat cream cheese and 1/3 cup sugar until smooth. Beat in egg yolk and 1/2 teaspoon vanilla until creamy. Fold in mini chocolate chips; refrigerate while you make the batter. Make the batter: In a large bowl, whisk flour, 1 cup sugar, cocoa powder, baking soda, and salt. Add water, oil, vinegar, and 1 teaspoon vanilla; whisk just until smooth. Divide chocolate batter evenly among liners, filling each about two-thirds full. Spoon a heaping tablespoon of cream cheese filling onto the center of each cupcake (do not swirl). Bake 22 to 25 minutes, until cupcakes spring back when lightly pressed and the cream cheese tops are set. Cool in pan 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
2 tbsp (30 ml) olive oil 1 small fennel bulb, cored and thinly sliced (reserve fronds for garnish) 1 small yellow onion, finely diced 2 garlic cloves, thinly sliced 1 / 2 cup (90 g) orzo 6 cups (1.4 L) low-sodium vegetable or seafood stock 1 bay leaf 1 strip lemon peel or 1 tsp finely grated lemon zest 1 / 3 cup (80 ml) dry white wine (optional) 1 large lemon, juiced (about 3 tbsp / 45 ml) 2 tbsp chopped fresh dill, plus more for garnish 1 tbsp chopped fresh parsley 1 tsp dried oregano 1 / 4 tsp crushed red pepper flakes (optional) 1 tbsp capers, rinsed (optional) Kosher salt and freshly ground black pepper, to taste Extra-virgin olive oil, for finishing
Warm olive oil in a pot over medium heat. Add fennel and onion with a pinch of salt; cook, stirring, until translucent and sweet, 6–8 minutes. Stir in garlic and cook 30 seconds. Add orzo; toast 1 minute. If using, pour in white wine and simmer until mostly reduced, 1–2 minutes. Stir in stock, bay leaf, and lemon peel/zest. Bring to a gentle boil, then simmer until orzo is just tender, 8–10 minutes. Remove bay leaf and lemon peel. Stir in lemon juice, dill, parsley, oregano, and red pepper flakes and capers if using. Simmer 1 minute more. Season to taste with salt and black pepper. Ladle into bowls and finish with a drizzle of extra-virgin olive oil, extra dill, and chopped fennel fronds. Serve alongside the wrap; the bright lemon and dill cut the salmon’s richness while fennel adds a clean, aromatic counterpoint.
1 / 2 medium green cabbage, cored and thinly shaved (about 6 cups / 150 g) 1 medium fennel bulb, fronds reserved and thinly shaved 1 / 4 small red onion, very thinly sliced 1 / 2 cup pitted Kalamata olives, halved (about 75 g) 2 tbsp chopped fresh dill (plus chopped fennel fronds) Zest of 1 lemon 3 tbsp fresh lemon juice (45 ml) 3 tbsp extra-virgin olive oil (45 ml) 1 tsp Dijon mustard 1 tsp honey (or to taste) 1 / 4 tsp dried oregano Sea salt and freshly ground black pepper to taste Optional: 2 tbsp capers, rinsed Optional: 1 / 3 cup toasted sliced almonds or pine nuts (about 35 g)
Combine shaved cabbage, fennel, and red onion in a large bowl; sprinkle with a pinch of salt, toss, and let sit 10 minutes to gently soften. In a small bowl, whisk lemon juice, lemon zest, olive oil, Dijon, honey, oregano, a pinch of salt, and pepper until emulsified. Add olives, dill, and chopped fennel fronds to the vegetables. Pour over the dressing and toss well to coat. Let the slaw rest 5–10 minutes, then taste and adjust seasoning with more lemon, salt, or pepper as needed. Fold in capers and toasted nuts if using. Serve chilled or at cool room temperature alongside the wraps.
4 cups frisée, torn into bite-size pieces 1 small fennel bulb, cored and very thinly shaved (plus 2 tbsp chopped fronds) 1 firm ripe pear (Bosc or Anjou), thinly sliced 1/3 cup walnuts, toasted and roughly chopped 1/4 cup Parmigiano-Reggiano, shaved 2 tbsp fresh chives, finely snipped 2 tbsp fresh lemon juice 1 tsp Champagne vinegar 1 tsp Dijon mustard 1 tsp honey 1 tsp Cognac 1/4 tsp kosher salt, plus more to taste 3 tbsp extra-virgin olive oil Small pinch freshly ground black pepper (optional)
1. Toast the walnuts in a dry skillet over medium heat until fragrant and lightly browned, 3–4 minutes. Transfer to a plate to cool. 2. In a small bowl, whisk together lemon juice, Champagne vinegar, Dijon mustard, honey, Cognac, kosher salt, and a tiny pinch of black pepper (if using). Slowly whisk in olive oil until emulsified. 3. In a large bowl, combine frisée, shaved fennel, pear slices, chives, and chopped fennel fronds. 4. Drizzle about two-thirds of the vinaigrette over the salad and toss gently to lightly coat. Taste and adjust seasoning with a pinch of salt or a few more drops of lemon if needed. 5. Plate the salad and scatter toasted walnuts and Parmesan shavings over the top. Spoon on a little more vinaigrette if desired. 6. Serve immediately.
1 packet (2 1 / 4 tsp) unflavored powdered gelatin 3 tbsp (45 ml) cold water 2 cups (480 ml) heavy cream 1 cup (240 ml) whole milk 1 / 2 cup (100 g) granulated sugar 1 1 / 2 tsp pure vanilla extract Pinch of fine salt 2 cups (300 g) mixed berries (fresh or frozen; e.g., strawberries, blueberries, raspberries) 1 / 4 cup (50 g) granulated sugar, to taste 1 tbsp (15 ml) fresh lemon juice 1 tsp cornstarch mixed with 1 tbsp (15 ml) water (optional, for thicker sauce) Extra fresh berries, to serve (optional) Fresh mint, to serve (optional)
Bloom the gelatin: In a small bowl, sprinkle the gelatin over the cold water. Let stand 5 minutes until spongy. Heat the dairy: In a medium saucepan, combine heavy cream, milk, sugar, and a pinch of salt. Warm over medium heat, stirring, until the sugar dissolves and the mixture is steaming but not boiling (about 3–5 minutes). Add vanilla and gelatin: Remove from heat. Stir in vanilla. Add the bloomed gelatin and whisk until completely dissolved and smooth. Portion and chill: Divide the mixture among 6 small ramekins, cups, or glasses (about 1/2 cup each). Let cool to room temperature, then cover and refrigerate until set, at least 4 hours or overnight. Make the berry sauce: In a small saucepan, combine mixed berries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries release juices and soften, 5–7 minutes. Thicken (optional): If you prefer a thicker sauce, stir in the cornstarch slurry and simmer 30–60 seconds until glossy and slightly thickened. Remove from heat and cool completely. Serve in cups: Spoon cooled berry sauce over the chilled panna cotta and garnish with extra berries or mint, if desired. To unmold (optional): Run a thin knife around the edge of each ramekin. Dip the ramekin bottoms in warm water for 10–15 seconds, then invert onto plates and lift off. Top with berry sauce. Make-ahead: Panna cotta can be chilled up to 2 days; keep covered. Berry sauce can be refrigerated up to 3 days.
2 tbsp (30 ml) olive oil 1 medium yellow onion, diced 2 celery ribs, thinly sliced 2 cloves garlic, minced 1 tsp yellow mustard seeds 1 / 2 tsp freshly ground black pepper, plus more to finish 1 / 4 tsp smoked paprika Pinch red pepper flakes (optional) 1 bay leaf 1 tsp fresh thyme leaves (or 1 / 2 tsp dried) 6 cups (1.4 L) low-sodium chicken or vegetable broth 1 / 2 cup (120 ml) unsweetened apple cider (or apple juice) 1 tbsp (15 ml) apple cider vinegar, plus more to taste 1 small tart apple (e.g., Granny Smith), peeled and diced 1 bunch collard greens, stems removed, thinly sliced (about 6 cups packed) 1 can (15 oz / 425 g) great northern beans, rinsed and drained 1 cup (160 g) corn kernels (fresh or frozen) 2 tbsp chopped fresh parsley 2 tbsp sliced scallions Kosher salt, to taste 1 tsp prepared horseradish (optional, to finish)
Warm olive oil in a soup pot over medium heat. Add onion and celery; cook until translucent and slightly sweet, 5–6 minutes. Stir in garlic, mustard seeds, black pepper, smoked paprika, and red pepper flakes (if using). Toast until fragrant, 30–60 seconds. Add broth, apple cider, bay leaf, and thyme; bring to a gentle simmer. Stir in collard greens and diced apple. Simmer until the collards are tender but still vibrant, 12–15 minutes. Add the white beans and corn; simmer 5 minutes to heat through. Remove from heat. Stir in 1 tablespoon apple cider vinegar, parsley, and scallions. Season with salt and additional black pepper to taste; add more vinegar if you want extra tang. For a nod to Alabama white sauce, swirl in the optional horseradish just before serving and ladle into bowls.
1 1 / 2 lb (680 g) small Yukon Gold potatoes, scrubbed 1 tbsp (15 g) kosher salt (for boiling water) 3 tbsp (45 ml) olive oil, divided 2 tbsp (30 g) unsalted butter, melted 1 bunch scallions (green onions), trimmed 2 tbsp (30 g) prepared horseradish, drained 1 / 3 cup (80 ml) crème fraîche or sour cream 1 tsp (5 ml) lemon zest 1 tbsp (15 ml) fresh lemon juice 1 tsp (5 ml) Dijon mustard 1 / 2 tsp (2.5 ml) smoked paprika Fine sea salt and freshly ground black pepper, to taste 2 tbsp (8 g) chopped fresh chives or flat-leaf parsley
Heat oven to 450°F (232°C) and place a rimmed baking sheet inside to preheat. Place potatoes in a pot, cover with cold water by 1 inch, add 1 tablespoon kosher salt, and bring to a boil. Cook until just tender when pierced, 12–15 minutes. Drain and let steam-dry 2 minutes. While potatoes cook, toss scallions with 1 teaspoon olive oil and a pinch of salt. Broil or grill on high until lightly charred and wilted, 2–3 minutes; chop. Carefully remove hot baking sheet and drizzle with 2 tablespoons olive oil. Add potatoes, spacing evenly. Using the bottom of a glass, gently smash each to about 1/2 inch thick. Brush tops with melted butter; season with smoked paprika, salt, and pepper. Roast until deeply crisp and golden, 20–25 minutes, flipping halfway for even browning. Meanwhile, whisk crème fraîche, horseradish, lemon zest, lemon juice, Dijon, a pinch of salt, and several grinds of pepper until smooth. Adjust acidity and seasoning to taste. Transfer crisp potatoes to a serving platter. Spoon or drizzle over the horseradish cream, scatter the charred chopped scallions, and finish with chopped chives or parsley. Serve immediately alongside the steak.
1 lb (450 g) broccolini, tough ends trimmed 2 tbsp (30 ml) olive oil 2 cloves garlic, thinly sliced 1 / 4 tsp red pepper flakes (optional) 1 lemon (zest and juice), plus extra wedges for serving 1 / 4 cup shaved Parmesan 2 tbsp sliced almonds, toasted Kosher salt, to taste Freshly ground black pepper, to taste
Pat broccolini dry thoroughly so it chars instead of steaming. Heat a large skillet over medium-high until very hot. Add olive oil, then the broccolini in a single layer. Season with salt and pepper. Cook undisturbed for 2–3 minutes to develop color, then toss and cook another 3–5 minutes until crisp-tender with charred spots. Reduce heat to medium. Push broccolini to the sides; add garlic and red pepper flakes to the center with a drizzle more oil if needed. Stir 30–60 seconds until fragrant, then toss to coat the broccolini. Remove from heat. Finely zest about half the lemon over the pan and squeeze in 1–2 tablespoons lemon juice. Toss and adjust seasoning. Transfer to a platter. Top with shaved Parmesan and toasted almonds. Serve with additional lemon wedges.
4 cups (120 g) baby arugula 1 small fennel bulb, very thinly shaved (reserve fronds) 3 radishes, thinly sliced 1/3 cup (30 g) Parmesan, shaved 1/4 cup (30 g) walnuts, toasted and roughly chopped 3 tbsp (45 ml) extra-virgin olive oil 2 tbsp (30 ml) fresh lemon juice 1/2 tsp lemon zest 1 tbsp (15 g) capers, rinsed and finely chopped 1 tsp Dijon mustard 1/2 tsp honey Kosher salt to taste Freshly ground black pepper to taste
1. Toast the walnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; cool. 2. Whisk together olive oil, lemon juice, lemon zest, capers, Dijon mustard, honey, a pinch of salt, and several grinds of black pepper until emulsified. 3. In a large bowl, combine arugula, shaved fennel, and radishes. Add about two-thirds of the dressing and toss gently to coat. 4. Plate the salad. Scatter with Parmesan shavings, toasted walnuts, and a few chopped fennel fronds. Drizzle the remaining dressing over the top. 5. Finish with a pinch of salt and fresh pepper. Dress just before serving.
2 medium Granny Smith apples, peeled and cored 1 (8 oz / 225 g) can refrigerated crescent roll dough (8 triangles) 1 / 2 cup (1 stick / 113 g) unsalted butter 3 / 4 cup (150 g) granulated sugar 1 / 4 cup (50 g) packed light brown sugar 1 tsp pure vanilla extract 1 tsp ground cinnamon 1 / 8 tsp fine salt 3 / 4 cup (180 ml) lemon-lime soda (such as Sprite or 7UP) Vanilla ice cream, for serving (optional)
Preheat oven to 350°F. Lightly butter or spray a 9x13-inch baking dish. Prepare apples: Peel and core the apples, then cut into 8 wedges total (quarter each apple so you end up with 8 pieces). Wrap the apples: Unroll the crescent dough and separate into 8 triangles. Place one apple wedge on the wide end of each triangle, roll up snugly, and arrange seam-side down in the prepared baking dish. Make the cinnamon butter syrup: In a small saucepan over medium heat, melt the butter. Whisk in the granulated sugar, brown sugar, vanilla, cinnamon, and salt. Cook, stirring, just until the mixture is glossy and combined (do not boil). Assemble: Pour the warm cinnamon butter syrup evenly over the dumplings. Gently pour the lemon-lime soda around the edges and in the gaps between dumplings, avoiding pouring directly over the tops so they bake up nicely golden. Bake for 35–40 minutes, until the dumplings are deeply golden and the sauce is bubbling and syrupy. Cool and serve: Let rest 10 minutes so the sauce thickens slightly. Serve warm, spooning some syrup over each dumpling. Add vanilla ice cream if desired.
1 large English cucumber (or 2 Persian cucumbers) 1 cup thinly sliced radishes (about 120 g) 2 cups finely shredded Napa cabbage (about 140 g) 2 scallions, thinly sliced on the bias 1 / 2 cup cilantro leaves, lightly packed (about 15 g) 1 / 4 cup fresh mint leaves, torn (about 10 g) 1 cup mandarin orange segments, fresh or canned, drained (about 180 g) 1 tbsp toasted sesame seeds (about 9 g) 2 tbsp roasted peanuts or cashews, roughly chopped (optional) (about 18 g) 3 tbsp ponzu sauce (45 ml) 1 tbsp unseasoned rice vinegar (15 ml) 1 tbsp fresh citrus juice (mandarin or orange) (15 ml) 1 tsp toasted sesame oil (5 ml) 1 tsp honey or sugar (about 7 g) 1 tsp finely grated fresh ginger (about 2 g) Pinch of red pepper flakes or a few drops chili oil Kosher salt to taste
Halve the cucumber lengthwise, use the flat of a knife to lightly smack until it cracks, then cut into 1/2-inch pieces. Toss with a pinch of salt and let drain in a colander for 10 minutes; pat dry. In a small bowl, whisk ponzu, rice vinegar, citrus juice, sesame oil, honey, grated ginger, and red pepper flakes until dissolved. In a large bowl, combine cucumbers, radishes, Napa cabbage, scallions, cilantro, and mint. Pour the dressing over and toss to coat. Gently fold in mandarin segments. Taste and adjust seasoning with a pinch of salt or extra ponzu if needed. Transfer to a platter and finish with toasted sesame seeds and optional chopped peanuts or cashews. Serve chilled or at cool room temperature alongside the stir-fry.
1 1 / 2 cups (360 ml) creamy peanut butter (not natural-style) 1 / 2 cup (115 g) unsalted butter, softened 1 tsp (5 ml) vanilla extract 1 / 2 tsp fine salt 3 cups (360 g) powdered sugar, sifted 12 oz / 340 g semisweet chocolate chips (or chopped semisweet chocolate) 1 tbsp (15 ml) refined coconut oil or vegetable shortening (optional, for smoother dipping)
Line a baking sheet with parchment paper. In a large bowl, beat the peanut butter, softened butter, vanilla, and salt until smooth and creamy. Gradually mix in the powdered sugar, 1 cup at a time, until a thick, slightly crumbly dough forms that holds together when pressed. Scoop and roll into 1-inch balls (about 1 tablespoon each). Place on the prepared baking sheet and chill until firm, 30–45 minutes (or freeze 15 minutes). In a microwave-safe bowl, melt the chocolate chips with the coconut oil (if using) in 20–30 second bursts, stirring between each, until smooth. Alternatively, melt over a double boiler. Use a toothpick or skewer to dip each peanut butter ball about 3/4 of the way into the melted chocolate, leaving a small circle of peanut butter exposed on top (the classic buckeye look). Let excess chocolate drip off and return to the lined sheet. If desired, gently smooth over the toothpick hole with a fingertip. Refrigerate until the chocolate is set, about 20 minutes. Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 2 months.
1 tbsp (15 ml) extra-virgin olive oil 1 large fennel bulb, cored and thinly sliced (fronds reserved for garnish) 1 small leek, white and light green parts, thinly sliced and rinsed 1-inch (2.5 cm) piece fresh ginger, thinly sliced 2 garlic cloves, lightly crushed 2 wide strips orange zest (about 3 inches / 7.5 cm each, avoid pith) 2 whole star anise 1 tsp coriander seeds, lightly crushed 6 whole white peppercorns 1 / 4 cup (60 ml) dry vermouth or dry white wine 6 cups (1.4 L) unsalted chicken stock (or light vegetable stock) 1 tsp kosher salt, plus more to taste 1 tsp white wine vinegar (or to taste) Fennel fronds and very thin orange zest threads, for garnish
Warm the olive oil in a medium pot over medium heat. Add the fennel and leek with a pinch of salt and cook, stirring occasionally, until translucent and sweet, 8–10 minutes (do not brown). Stir in the ginger, garlic, star anise, coriander seeds, and white peppercorns; toast until fragrant, about 1 minute. Pour in the vermouth and simmer until nearly evaporated, 1–2 minutes, scraping up any fond. Add the stock and the orange zest strips. Bring just to a simmer, then reduce heat to low and gently simmer uncovered for 20–25 minutes; avoid boiling to keep the broth clear. Strain through a fine sieve into a clean pot, pressing lightly on solids. Season with salt to taste and brighten with the white wine vinegar. Rewarm gently if needed. Ladle into warm bowls and garnish with fennel fronds and fine threads of orange zest.
1 medium fennel bulb, cored and thinly shaved (reserve fronds) 1 tart green apple (e.g., Granny Smith), cut into matchsticks 2 cups (150 g) thinly shredded red cabbage 2 scallions, thinly sliced 1/4 cup (60 ml) fresh orange juice 2 tbsp (30 ml) fresh lemon juice 1 tsp orange zest 1 tsp Dijon mustard 1/4 tsp crushed red pepper flakes 3 tbsp (45 ml) extra-virgin olive oil 1/2 tsp kosher salt, plus more to taste Freshly ground black pepper, to taste 1/3 cup (40 g) pepitas (pumpkin seeds) 2 tbsp (8 g) chopped fennel fronds or flat-leaf parsley
1. Place pepitas in a dry skillet over medium heat and toast, stirring, until fragrant and lightly popping, 3–4 minutes. Transfer to a plate to cool. 2. In a small bowl, whisk together orange juice, lemon juice, orange zest, Dijon, red pepper flakes, salt, and several grinds of black pepper. Slowly whisk in olive oil until emulsified. 3. Add shaved fennel, apple matchsticks, shredded cabbage, and scallions to a large bowl. 4. Pour the dressing over the slaw and toss to coat evenly. Taste and adjust salt and pepper. 5. Fold in the toasted pepitas and chopped fennel fronds or parsley just before serving. 6. Serve chilled or at room temperature.
4 cups (about 200 g) Napa cabbage, thinly sliced 1 large English cucumber, julienned 1 medium carrot, julienned 4 radishes, thinly sliced 3 scallions, thinly sliced 1 / 4 cup (15 g) fresh cilantro, chopped (optional) 1 tbsp (15 g) toasted sesame seeds 3 tbsp (45 ml) rice vinegar 2 tbsp (30 ml) fresh orange juice 1 tbsp (15 ml) soy sauce 1 1 / 2 tsp (7 ml) toasted sesame oil 1 tsp (2 g) fresh ginger, grated 1 / 2 tsp (7 g) honey Red pepper flakes or a few drops chili oil, to taste
In a large bowl, combine Napa cabbage, cucumber, carrot, radishes, scallions, and cilantro (if using). In a small bowl, whisk together rice vinegar, orange juice, soy sauce, toasted sesame oil, grated ginger, honey, and red pepper flakes or chili oil until smooth. Pour the dressing over the vegetables and toss until evenly coated. Let the slaw rest for 5–10 minutes to lightly wilt and marry flavors. Sprinkle with toasted sesame seeds just before serving and toss once more. Serve chilled or at cool room temperature alongside the teriyaki wings.
1 cup (2 sticks / 227 g) unsalted butter, softened 2 / 3 cup (135 g) granulated sugar 1 large egg 1 tsp (5 ml) almond extract 1 / 2 tsp (2.5 ml) vanilla extract 2 1 / 4 cups (280 g) all-purpose flour 1 / 2 tsp (3 g) kosher salt 1 / 2 cup (160 g) seedless raspberry jam 1 / 2 cup (60 g) powdered sugar (optional glaze) 1 to 2 tsp (5 to 10 ml) milk (optional glaze) 1 / 4 tsp (1.25 ml) almond extract (optional glaze)
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. In a large bowl, beat the softened butter and granulated sugar with a hand mixer until light and creamy, about 2 minutes. Beat in the egg, almond extract, and vanilla extract until combined. In a separate bowl, whisk together the flour and salt. Add the dry ingredients to the wet ingredients and mix on low just until a soft dough forms. If the dough seems crumbly, mix in 1 to 2 teaspoons milk until it comes together. Cover and chill the dough for 20 to 30 minutes to make it easier to handle. Scoop 1-tablespoon portions of dough, roll into balls, and place 2 inches apart on the prepared sheets. Use your thumb or the back of a 1/2-teaspoon measure to make a deep indentation in the center of each ball, smoothing any cracks. Stir the raspberry jam to loosen, then spoon about 1/2 teaspoon into each indentation. Bake 12 to 14 minutes, until the edges are set and the bottoms are lightly golden. If the centers puff, gently press them back down right out of the oven. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. For the optional glaze, whisk powdered sugar, milk, and almond extract until smooth and drizzleable. Adjust with a few drops of milk if needed. Drizzle over cooled cookies and let set before serving. Makes about 30 cookies.
2 tbsp (30 g) unsalted butter 1 tbsp (15 ml) olive oil, plus 2 tbsp (30 ml) for chive oil 1 large leek (white and light green parts), thinly sliced (or 1 medium onion, chopped) 6 celery stalks, diced (reserve a few tender leaves for garnish) 1 medium carrot, diced 1 medium russet potato, peeled and cubed 2 garlic cloves, sliced 4 cups (960 ml) low-sodium chicken stock (or vegetable stock) 1 bay leaf 1 cup (240 ml) buttermilk, at room temperature 3 oz / 85 g blue cheese, crumbled, divided 2 tsp fresh lemon juice (plus more to taste) 2 tbsp (6 g) finely minced chives, divided 1 tbsp (3 g) finely chopped fresh dill (optional) Kosher salt and freshly ground black pepper to taste
Warm the butter and 1 tbsp olive oil in a pot over medium heat. Add the leek with a pinch of salt and cook until translucent and soft, 5–6 minutes, without browning. Stir in the celery, carrot, and potato; season lightly with salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, 5–7 minutes. Add the garlic and cook 30 seconds until fragrant. Pour in the stock and add the bay leaf. Bring to a gentle boil, then reduce to a simmer and cook until the vegetables are very tender, 18–20 minutes. Remove and discard the bay leaf. Blend the soup until completely smooth (use a blender or immersion blender). Return to the pot over low heat. If very thick, thin with a splash of stock. Tempering step: Off the heat, whisk in the room-temperature buttermilk gradually to prevent curdling. Return to low heat just to warm through—do not boil. Stir in about 2 oz of the blue cheese until mostly melted. Add lemon juice, taste, and adjust salt and pepper. Add dill if using. Make chive oil: In a small bowl, combine 1 tbsp minced chives with 2 tbsp olive oil and a pinch of salt. (Alternatively, briefly blend for a vivid green oil.) Ladle into bowls. Garnish with the remaining blue cheese, a swirl of chive oil, extra minced chives, and reserved celery leaves. Serve alongside Buffalo wings to cool and complement the heat.
1 cup (190 g) pearled farro, rinsed 2 1/2 cups (600 ml) low-sodium chicken broth or water 1 bunch broccolini (about 8 oz / 225 g), trimmed 1 cup (150 g) cherry tomatoes, halved 1/4 cup (30 g) sliced almonds 1 small garlic clove, finely grated 1 lemon (zest and 2 tbsp / 30 ml juice) 3 tbsp (45 ml) extra-virgin olive oil, divided 1/4 cup (15 g) chopped fresh flat-leaf parsley 1/4 tsp red pepper flakes Kosher salt and freshly ground black pepper, to taste
1. Preheat oven to 450°F (230°C). Line a rimmed baking sheet with parchment. 2. Cook the farro: In a medium saucepan, combine farro and broth. Bring to a boil, then reduce heat and simmer until tender, 18–25 minutes. Drain any excess liquid and return farro to the warm pot. 3. Roast the vegetables: Toss broccolini and cherry tomatoes with 1 tablespoon olive oil, a big pinch of salt, and pepper. Spread on the prepared sheet and roast until broccolini is lightly charred and tender, 12–15 minutes, flipping once. Chop broccolini into bite-size pieces if thick. 4. Toast the almonds: In a dry skillet over medium heat, toast sliced almonds, stirring, until golden, 3–4 minutes. Transfer to a plate to cool. 5. Make the dressing: In a small bowl, whisk lemon zest, lemon juice, grated garlic, red pepper flakes, 2 tablespoons olive oil, and a pinch of salt. 6. Combine: Pour the dressing over the warm farro and toss to coat. Fold in roasted broccolini, tomatoes, toasted almonds, and parsley. Season with additional salt and pepper to taste.
1 lb / 450 g celery root (celeriac), peeled and cut into 1-inch cubes 1 lb / 450 g Yukon Gold potatoes, peeled and cut into 1-inch cubes 1 medium tart apple (e.g., Granny Smith), peeled, cored, and cubed 2 cloves garlic, lightly smashed 1 bay leaf 1 tsp kosher salt, plus more to taste 1 / 3–1 / 2 cup (80–120 ml) warm whole milk, as needed 2 tbsp (30 ml) crème fraîche or sour cream 3 tbsp (45 g) unsalted butter, divided Freshly ground white or black pepper, to taste 2 tbsp (8 g) finely snipped fresh chives 1 tsp lemon zest 1 tsp fresh lemon juice
Combine celery root, potatoes, apple, garlic, and bay in a medium pot; cover by 1 inch with cold water and add 1 teaspoon salt. Bring to a boil, then simmer until very tender, 15–20 minutes. Drain thoroughly and return to the hot pot; let steam-dry 1–2 minutes. Pass through a ricer or mash until smooth. Stir in warm milk, 1 tablespoon of the butter, and the crème fraîche until silky; adjust milk for desired texture. Season with additional salt, pepper, lemon zest, and lemon juice to brighten and balance the richness of the stew. In a small skillet, cook the remaining 2 tablespoons butter over medium heat until it turns golden and smells nutty, 2–3 minutes. Remove from heat and stir in the chives and a pinch of salt. Serve the purée alongside the rabbit, spooning the chive brown butter over the top just before serving.
1 small fennel bulb, core removed, very thinly shaved 1 large grapefruit, segmented (reserve 1–2 tbsp juice) 1 large orange (or 2 mandarins), segmented 1 small seedless cucumber, thinly sliced 4 radishes, thinly sliced 4 cups (120 g) watercress, loosely packed 1 / 2 cup (15 g) fresh mint leaves 1 / 2 cup (15 g) cilantro leaves and tender stems 2 scallions, thinly sliced 1 / 3 cup (45 g) roasted unsalted peanuts, roughly chopped 1 tsp toasted sesame seeds (black or white) 2 tbsp (30 ml) rice vinegar 1 tbsp reserved citrus juice 1 tbsp fresh lime juice 1 tsp low-sodium soy sauce or tamari 1 to 2 tsp honey (to taste) 1 tsp finely grated fresh ginger 1 small garlic clove, finely grated 1 / 4 tsp red pepper flakes (or thinly sliced fresh chili) 1 tbsp toasted sesame oil 2 tbsp (30 ml) neutral oil Pinch of kosher salt and white pepper
Segment grapefruit and orange over a bowl to catch juices; reserve 1–2 tablespoons of the mixed juice for the dressing. Optional: Soak shaved fennel in ice water 5 minutes to crisp, then drain and pat dry. Make the vinaigrette: In a small bowl, whisk rice vinegar, reserved citrus juice, lime juice, soy sauce, honey, ginger, garlic, and chili. Whisk in toasted sesame oil and neutral oil until emulsified. Season with a pinch of salt and white pepper. In a large bowl, combine fennel, cucumber, radishes, watercress, mint, cilantro, and scallions. Drizzle about half the vinaigrette over the greens and toss gently to coat. Add citrus segments and most of the peanuts; toss lightly just to distribute. Taste and add more dressing as desired. Transfer to a platter, sprinkle with remaining peanuts and sesame seeds, and serve immediately alongside the pork belly.
2 cups (200 g) graham cracker crumbs (about 16 full sheets) 1 / 4 cup (50 g) granulated sugar 1 tsp ground cinnamon 1 / 2 cup (1 stick / 113 g) unsalted butter, melted 24 oz / 675 g cream cheese, softened 2 / 3 cup (135 g) granulated sugar 1 / 2 cup (120 ml) sour cream 2 tsp pure vanilla extract 1 / 4 tsp fine salt 3 large eggs, room temperature 3 cups peeled, diced tart apples (about 3 medium Granny Smith) 1 / 3 cup (70 g) light brown sugar, packed 1 tsp ground cinnamon 1 / 4 tsp ground nutmeg 1 tbsp (15 ml) lemon juice 1 tbsp (8 g) cornstarch 3 / 4 cup (95 g) all-purpose flour 3 / 4 cup (60 g) old-fashioned rolled oats 1 / 2 cup (110 g) light brown sugar, packed 1 tsp ground cinnamon 1 / 4 tsp fine salt 6 tbsp (85 g) cold unsalted butter, cut into small cubes 1 / 2–3 / 4 cup (120–180 ml) thick caramel sauce, warmed slightly Flaky sea salt, for sprinkling (optional)
Prep: Preheat oven to 325°F (165°C). Line a 9x13-inch baking pan with parchment, leaving overhang for easy lifting. Make the crust: In a bowl, mix graham crumbs, granulated sugar, and cinnamon. Stir in melted butter until evenly moistened. Press firmly into the prepared pan. Bake 8–10 minutes, then set aside to cool slightly. Cheesecake layer: Beat cream cheese and granulated sugar on medium speed until smooth and fluffy, 2–3 minutes. Mix in sour cream, vanilla, and salt. Add eggs one at a time, mixing just until combined after each. Spread evenly over the warm crust. Apple layer: In a bowl, toss diced apples with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch until coated. Scatter evenly over the cheesecake layer. Streusel: Combine flour, oats, brown sugar, cinnamon, and salt. Cut in cold butter with a pastry cutter or fingers until pea-sized crumbs form. Sprinkle evenly over the apples. Bake: Bake 40–45 minutes, until the edges are set, the center has a slight jiggle, and the streusel is golden. Cool and chill: Cool in the pan on a rack for 1 hour, then refrigerate at least 3 hours (or overnight) until fully set. Serve: Lift out, slice into bars, and drizzle each with warm caramel. Finish with a light sprinkle of flaky sea salt if desired. Store covered in the refrigerator for up to 4 days.
2 large poblano chiles 1 tbsp (15 ml) neutral oil 1 / 2 medium white onion, diced 2 cloves garlic, thinly sliced 1 / 2 tsp whole cumin seeds (or 1 / 4 tsp ground cumin) 2 cups (300 g) corn kernels (fresh or frozen) 1 small zucchini, diced 1 tsp dried Mexican oregano, crumbled 4 cups (960 ml) low-sodium chicken or vegetable broth 1 small bunch cilantro (stems finely chopped; leaves reserved for garnish) 1 small bay leaf 1-2 sprigs fresh epazote (optional) or 1 / 2 tsp dried 1 tsp kosher salt, plus more to taste Freshly ground black pepper, to taste Finely grated zest of 1 lime 2 tbsp (30 ml) fresh lime juice, plus lime wedges for serving 2 tbsp (15 g) toasted pepitas (pumpkin seeds), for garnish Thinly sliced radishes, for garnish (optional) A few drops chili oil or pinch of chile flakes, for serving (optional)
Char the poblanos under a broiler or over an open flame, turning until blistered and blackened on all sides, 6-8 minutes. Transfer to a bowl, cover, and steam 10 minutes. Peel, remove seeds and stems, and dice. Heat the oil in a medium pot over medium heat. Add the onion and a pinch of salt; cook until translucent, 3-4 minutes. Stir in garlic and cumin; cook until fragrant, 30 seconds. Add corn and zucchini; cook 2 minutes. Stir in oregano, then pour in the broth. Add the bay leaf and chopped cilantro stems. Bring to a simmer and cook until vegetables are just tender, 10-12 minutes. Stir in the diced poblanos and epazote (if using); simmer 2-3 minutes more. Remove bay leaf. Off the heat, add lime zest and juice. Season with salt and black pepper to taste; add a splash of water if you prefer a lighter broth. Ladle into warm bowls. Garnish with cilantro leaves, toasted pepitas, radish slices, and a few drops of chili oil if desired. Serve with lime wedges.
1 small Savoy cabbage (about 1 1 / 2 lb / 680 g), cored and thinly sliced 1 tart apple (e.g., Granny Smith), cut into thin matchsticks 1 small onion, thinly sliced 2 tbsp (30 ml) unsalted butter 1 tbsp (15 ml) neutral oil 1 tsp yellow or brown mustard seeds 1 / 2 tsp caraway seeds (optional) 1 / 2 cup (120 ml) dry hard cider or unsweetened apple cider 1 tbsp (15 ml) apple cider vinegar 1 tsp Dijon mustard Salt, to taste Freshly ground black pepper, to taste 1 tbsp (15 ml) chopped parsley (optional)
Heat butter and oil in a large skillet over medium heat. Add mustard seeds (and caraway, if using); toast until fragrant and just beginning to pop, 30–60 seconds. Add the sliced onion and a pinch of salt; cook, stirring, until softened and lightly golden, 5–7 minutes. Stir in the apple and cook 2 minutes to soften slightly. Add the cabbage and another pinch of salt; toss to coat and cook until beginning to wilt, 3–4 minutes. Pour in the cider, cover, and braise until the cabbage is tender but still vibrant, 6–8 minutes. Uncover; stir in the Dijon and apple cider vinegar. Cook 1–2 minutes to reduce to a light glaze. Season with salt and pepper to taste. Finish with chopped parsley and serve warm alongside the bangers and mash.