2 Persian cucumbers (or 1 English cucumber), thinly sliced on a bias 6 radishes, thinly shaved 1 cup (150 g) pomelo segments (or ruby grapefruit), membranes removed and torn 2 scallions, thinly sliced 1 / 4 cup (10 g) fresh mint leaves, torn 1 / 4 cup (10 g) cilantro leaves and tender stems 1 tbsp (15 ml) toasted white sesame seeds 1 tsp black sesame seeds (optional) 2 tbsp (30 ml) rice vinegar 1 tbsp (15 ml) fresh lime juice 1 tsp finely grated fresh ginger 1 tsp honey or sugar 1 tsp toasted sesame oil 2 tbsp (30 ml) neutral oil (e.g., grapeseed) Pinch of kosher salt Optional: 1 small mild red chili, thinly sliced
Add cucumbers, radishes, pomelo, scallions, mint, and cilantro to a large bowl; keep chilled. In a small jar, combine rice vinegar, lime juice, ginger, honey, toasted sesame oil, neutral oil, salt, and optional chili; shake until emulsified. Just before serving, pour dressing over the salad and toss gently to coat without bruising the pomelo. Scatter white (and optional black) sesame seeds over the top and toss once more. Chill 5–10 minutes to crisp and meld flavors, then serve alongside the stir-fry for a cool, citrusy counterpoint.
1 lb (16 oz / 450 g) store-bought pound cake, cut into 1-inch cubes 2 cups (300 g) sliced fresh strawberries 1 cup (150 g) fresh blueberries 1 cup (120 g) fresh raspberries 2 tbsp (25 g) granulated sugar 1 tbsp (15 ml) fresh lemon juice 1 / 3 cup (110 g) strawberry or raspberry jam 1 tbsp (15 ml) water 1 box (3.4 oz / 96 g) instant vanilla pudding mix 1 1 / 2 cups (360 ml) cold milk 1 1 / 2 cups (360 ml) cold heavy whipping cream 3 tbsp (24 g) powdered sugar 1 tsp (5 ml) vanilla extract
Combine strawberries, blueberries, and raspberries with granulated sugar and lemon juice in a bowl. Toss gently and let sit 10 minutes to macerate. In a small microwave-safe bowl, whisk jam with water. Microwave 20–30 seconds until fluid; stir and set aside. In a medium bowl, whisk instant vanilla pudding mix with cold milk for 2 minutes. Let stand 5 minutes to thicken. In a separate bowl, beat heavy cream, powdered sugar, and vanilla extract to stiff peaks. Fold about two-thirds of the whipped cream into the thickened pudding to make a light vanilla cream. Reserve the remaining whipped cream for topping. Assemble in a 3–4 quart trifle bowl: add half of the pound cake cubes, drizzle with half the jam, spoon over half the macerated berries (with some juices), and spread half the vanilla cream. Repeat the layers with remaining cake, jam, berries, and vanilla cream. Top with the reserved whipped cream. Garnish with a few extra berries if desired. Chill at least 2 hours (up to 8) before serving for clean layers. Keep refrigerated; leftovers are best within 2 days.
1 lb (450 g) parsnips, peeled and cut into 1-inch (2.5 cm) pieces 1 large Granny Smith apple (about 8 oz / 225 g), peeled, cored, chopped 2 medium leeks, white and light green parts only, thinly sliced and well-rinsed 2 cloves garlic, thinly sliced 3 tbsp (45 ml) olive oil, divided 1 tbsp (14 g) unsalted butter (optional) 1 / 3 cup (80 ml) dry white wine (optional) 4 cups (960 ml) vegetable or chicken stock 5 fresh thyme sprigs (or 1 tsp dried thyme) 1 bay leaf 1 to 2 tbsp (15 to 30 ml) lemon juice, to taste 2 to 4 tbsp (30 to 60 ml) heavy cream (optional) 1 1 / 4 tsp kosher salt, divided, plus more to taste White or black pepper, to taste Thyme oil: 2 tbsp (30 ml) extra-virgin olive oil Thyme oil: 1 tsp fresh thyme leaves, finely chopped Thyme oil: 1 / 2 tsp lemon zest Thyme oil: Pinch of salt
Preheat oven to 425°F (220°C). Toss parsnips and apple with 1 tbsp olive oil and a pinch (about 1/4 tsp) salt. Spread on a baking sheet and roast 18 to 22 minutes, until edges are caramelized and tender. Meanwhile, warm remaining 2 tbsp olive oil and the butter (if using) in a medium pot over medium heat. Add leeks and 1/2 tsp salt; cook, stirring, until soft and sweet but not browned, 6 to 8 minutes. Stir in garlic and cook 30 seconds. Deglaze with white wine (if using) and simmer 1 to 2 minutes until nearly evaporated. Add the roasted parsnips and apple to the pot along with stock, thyme sprigs, bay leaf, and remaining 1/2 tsp salt. Bring to a gentle simmer and cook 12 to 15 minutes to meld flavors. Remove thyme sprigs and bay leaf. Blend the soup until silky-smooth (use a blender or immersion blender). Return to the pot and adjust thickness with a splash of stock or water if needed. Stir in lemon juice to brighten and heavy cream if using; season with additional salt and pepper to taste. For the thyme oil, mix the extra-virgin olive oil, chopped thyme, lemon zest, and a pinch of salt in a small bowl. Ladle soup into warm bowls and finish with a swirl of thyme oil. Serve hot alongside the shepherd’s pie.
4 cups (about 180 g) finely shredded green cabbage 1 Granny Smith apple, cut into matchsticks 1 / 2 small red onion, very thinly sliced 2 celery ribs, thinly sliced 2 scallions, thinly sliced 1 / 4 cup (15 g) chopped fresh parsley 3 tbsp (45 ml) Creole or whole-grain mustard 3 tbsp (45 ml) mayonnaise 2 tbsp (30 ml) plain Greek yogurt (or additional mayonnaise) 2 tbsp (30 ml) apple cider vinegar 1 tbsp (15 ml) fresh lemon juice 1 tsp (7 g) honey 1 / 4 tsp celery seed 1 / 4 tsp kosher salt, plus more to taste 1 / 4 tsp freshly ground black pepper 2 tbsp (30 ml) olive oil
In a large bowl, combine cabbage, apple, red onion, celery, scallions, and parsley. In a separate bowl, whisk together mustard, mayonnaise, Greek yogurt, apple cider vinegar, lemon juice, honey, celery seed, salt, pepper, and olive oil until smooth. Pour the dressing over the cabbage mixture and toss until evenly coated. Let stand 10–15 minutes (or chill up to 30 minutes) to slightly soften the cabbage and meld flavors. Taste and adjust seasoning with more salt, pepper, or lemon juice as desired, then serve alongside the Cajun dirty rice and blackened chicken.
4 cups (120 g) watercress, tough stems trimmed 1 small head radicchio, thinly sliced (about 2 cups / 60 g) 1 medium fennel bulb, very thinly shaved (plus 2 tbsp / 8 g chopped fronds) 1 large ruby grapefruit, segmented, juices reserved 1 / 3 cup (45 g) pistachios, toasted and coarsely chopped 1 / 4 cup (10 g) fresh mint leaves, torn 2 tbsp (30 ml) sherry vinegar 1 tbsp (15 ml) fresh orange juice (optional) 1 tsp Dijon mustard 1 / 2 tsp honey 1 tsp crushed pink peppercorns, plus extra for finishing 1 / 2 tsp fine sea salt, plus more to taste 3 tbsp (45 ml) extra-virgin olive oil
Toast the pistachios in a dry skillet over medium heat, stirring, until fragrant and lightly golden, 3–4 minutes. Cool, then chop. In a small bowl, whisk together sherry vinegar, 1–2 teaspoons reserved grapefruit juice, orange juice (if using), Dijon, honey, pink peppercorns, and salt. Slowly whisk in the olive oil until emulsified. In a large bowl, combine watercress, radicchio, shaved fennel, mint, and fennel fronds. Drizzle about half the vinaigrette over the greens and toss gently to lightly coat. Season to taste with a pinch more salt if needed. Fold in the grapefruit segments and half the pistachios just before serving to avoid bruising the fruit. Plate the salad, sprinkle with remaining pistachios, and finish with a pinch of crushed pink peppercorns. Serve with extra vinaigrette on the side.
3 cups (375 g) all-purpose flour 1 cup (200 g) granulated sugar 1 tsp baking powder 1 / 2 tsp kosher salt 1 cup (2 sticks / 225 g) cold unsalted butter, cubed 1 large egg 1 tsp vanilla extract 4 cups (600 g) fresh or frozen blueberries (do not thaw if frozen) 1 / 2 cup (100 g) granulated sugar 2 tbsp (16 g) cornstarch 1 tbsp lemon zest 2 tbsp (30 ml) lemon juice 1 / 8 tsp fine salt 1 tsp vanilla extract (optional, for filling) 1–2 tbsp coarse sugar for topping (optional) Powdered sugar for dusting or simple lemon glaze (optional)
Preheat oven to 375°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang for easy removal. Make the crumb mixture: In a large bowl, whisk together flour, 1 cup granulated sugar, baking powder, and kosher salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized bits. Add the egg and 1 teaspoon vanilla; toss and press together until the mixture forms clumps but is still crumbly. Press about two-thirds of the crumb mixture firmly and evenly into the prepared pan to form the crust. Chill the pan while you make the filling. Make the blueberry filling: In a medium bowl, gently toss blueberries with 1/2 cup granulated sugar, cornstarch, lemon zest, lemon juice, fine salt, and the optional 1 teaspoon vanilla until evenly coated. Spread the blueberry filling evenly over the chilled crust. Crumble the remaining dough over the top, squeezing some into larger clumps. Sprinkle with coarse sugar if using. Bake for 38–45 minutes, until the top is golden and the filling is bubbling around the edges. Cool the pan on a wire rack until completely set, about 2–3 hours. Lift out using the parchment and cut into bars. Dust with powdered sugar or drizzle with a simple lemon glaze if desired. Store covered at room temperature for 1 day or refrigerate up to 4 days.
2 tbsp (30 ml) olive oil 1 large shallot, thinly sliced 1 medium fennel bulb, cored and sliced (about 2 cups / 150 g) 1 celery stalk, sliced 1 small garlic clove, sliced 3 cups (720 ml) unsalted vegetable broth 3 cups (450 g) green peas (fresh or frozen) 1 cup (30 g) baby spinach, packed 1 tbsp fresh dill, chopped, plus more for garnish 1 / 4 tsp white pepper 1 / 2 to 3 / 4 tsp fine sea salt, to taste 1 / 3 cup (45 g) shelled unsalted pistachios 1 / 2 cup (15 g) fresh mint leaves, packed 3 tbsp (45 ml) extra-virgin olive oil 1 tsp lemon zest 2 to 3 tbsp (30 to 45 ml) warm water Fennel fronds, for garnish (optional)
Warm 2 tablespoons olive oil in a medium pot over medium heat. Add shallot, fennel, celery, and a pinch of salt; cook 6 to 8 minutes, stirring, until softened without browning. Stir in the sliced garlic for 30 seconds. Pour in vegetable broth, bring to a simmer, and cook 10 to 12 minutes until the fennel is tender. Add peas and simmer 3 to 4 minutes until just tender. Stir in spinach and 1 tablespoon chopped dill, then remove from heat. Blend the soup until silky smooth (use a blender in batches if needed). Return to the pot and season with white pepper and salt to taste. Thin with a splash of hot water if desired. Make the pistachio mint drizzle: Blend pistachios, mint, 3 tablespoons olive oil, lemon zest, warm water, and a pinch of salt until smooth and pourable, adding a bit more water if needed. Ladle soup into bowls. Drizzle with the pistachio mint sauce and garnish with extra dill and fennel fronds, if using. Serve warm.
2 English cucumbers (about 1 1 / 2 lb / 680 g), peeled into ribbons or thinly sliced 1 tsp kosher salt 4 radishes, thinly sliced 2 tbsp (30 ml) unseasoned rice vinegar 1 tbsp (15 ml) fresh lime juice 1 tsp lime zest (optional) 2 tsp low-sodium soy sauce or tamari 1 tsp honey 1 tsp toasted sesame oil 1 tsp finely grated fresh ginger 1 small garlic clove, finely grated 1 / 4–1 / 2 tsp red pepper flakes, to taste 2 tbsp (8 g) chopped fresh cilantro or mint (or a mix) 2 scallions, thinly sliced 2 tbsp (18 g) toasted sesame seeds
Place cucumber ribbons in a colander, toss with the kosher salt, and let drain for 10 minutes. Gently squeeze to release excess moisture, then pat dry with paper towels. In a large bowl, whisk together rice vinegar, lime juice, lime zest (if using), soy sauce, honey, toasted sesame oil, grated ginger, grated garlic, and red pepper flakes. Add the cucumbers, radishes, and scallions to the bowl and toss gently to coat. Refrigerate for 10–15 minutes to chill and let the flavors meld. Fold in the cilantro or mint, sprinkle with toasted sesame seeds, and toss once more. Taste and adjust seasoning with a splash more lime or soy if needed. Serve cold.
1 English cucumber (about 12 oz / 340 g) or 2–3 Persian cucumbers, very thinly sliced 1 / 2 oz (15 g) dried wakame seaweed 1 tsp kosher salt (for salting cucumbers; will be rinsed off) 2 tbsp (30 ml) ponzu sauce (or 1 tbsp soy sauce + 1 tbsp lemon or yuzu juice) 1 tbsp (15 ml) unseasoned rice vinegar 1 tsp granulated sugar or mirin 1 tsp toasted sesame oil 1 tsp fresh grated ginger 1 tbsp (8 g) toasted sesame seeds, plus extra for garnish Optional: a few thin slices of red onion or 4–6 radish rounds Optional: pinch of shichimi togarashi or red pepper flakes
Place dried wakame in a bowl of cold water and soak 5–10 minutes until expanded. Drain, squeeze out excess water, and chop into bite-size pieces if large. Toss the cucumber slices with the kosher salt in a colander and let sit 10 minutes to draw out moisture. Rinse briefly under cold water and gently squeeze/dab dry. In a mixing bowl, whisk ponzu, rice vinegar, sugar (or mirin), sesame oil, and grated ginger until dissolved. Add cucumbers and wakame to the bowl and toss to coat evenly. Fold in optional red onion or radish if using. Chill 5–10 minutes to let flavors meld. Taste and adjust acidity or sweetness with a splash more vinegar or a pinch of sugar if desired. Finish with toasted sesame seeds (and a pinch of shichimi togarashi if using) and serve cold alongside the salmon teriyaki.
1 large English cucumber (about 1 lb / 450 g), halved lengthwise and thinly sliced 1 1/2 cups (225 g) fresh pineapple, small dice 1 small carrot (about 2 1/2 oz / 70 g), peeled into thin ribbons 6 radishes, thinly sliced 3 scallions, thinly sliced 1/2 cup loosely packed mixed herbs (cilantro, mint, Thai basil), torn 1/3 cup (45 g) roasted peanuts, roughly chopped 3 tbsp (45 ml) fresh lime juice 1 tbsp (15 ml) rice vinegar 1 tbsp (15 ml) fish sauce (or soy sauce for a vegetarian option) 1 1/2 tsp (7 ml) honey 1 tbsp (15 ml) neutral oil 1 tsp finely grated lime zest 1 small red chili (Thai bird or Fresno), thinly sliced, or 1/4 tsp red pepper flakes
1. If your peanuts are raw, toast them in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes, then cool. If already roasted, skip to the next step. 2. Whisk the dressing: in a small bowl combine lime juice, rice vinegar, fish sauce, honey, neutral oil, lime zest, and chili. Set aside. 3. In a large bowl, combine cucumber, pineapple, carrot ribbons, radishes, and scallions. 4. Just before serving, pour the dressing over the salad and toss gently to coat. Add the torn herbs and most of the peanuts and toss again. 5. Taste and adjust with more lime juice or a pinch of salt if needed. Scatter remaining peanuts on top and serve immediately (or chill 10–15 minutes for extra crispness).
36 Oreo sandwich cookies, finely crushed 6 tbsp (90 ml) unsalted butter, melted 8 oz / 225 g cream cheese, softened 3 / 4 cup (90 g) powdered sugar 1 tsp vanilla extract 2 tubs (8 oz / 225 g each) frozen whipped topping, thawed and divided 2 boxes (3.9 oz / 110 g each) instant chocolate pudding mix 3 1 / 4 cups (770 ml) cold whole or 2% milk 1 / 2 cup (90 g) mini chocolate chips or chocolate shavings Optional: 1 / 2 cup (60 g) chopped toasted pecans
Prepare a 9x13-inch baking dish by lightly greasing it or lining it with parchment. Combine the crushed cookies and melted butter until evenly moistened, then press firmly into the bottom of the pan. Refrigerate 10–15 minutes to set. Beat the cream cheese, powdered sugar, and vanilla until smooth. Fold in 1 tub (8 oz) of whipped topping. Spread this mixture over the chilled crust and return to the refrigerator. Whisk the pudding mixes with the cold milk for 2 minutes, then let stand 3–5 minutes to thicken. Spread evenly over the cream cheese layer. Gently spread the remaining tub (8 oz) of whipped topping over the pudding. Sprinkle with mini chocolate chips (and pecans, if using). Cover and refrigerate for at least 4 hours, or overnight, until fully set. Slice into squares and serve cold. Store leftovers covered in the refrigerator for up to 4 days.
2 tbsp (30 ml) olive oil 1 tbsp (15 g) unsalted butter 1 cup (100 g) leek, white and light green parts, thinly sliced 1 small clove garlic, sliced 1 lb / 450 g celeriac (celery root), peeled and diced 1 large Granny Smith apple, peeled, cored, and chopped 1 small Yukon Gold potato, peeled and diced 1 / 2 cup (120 ml) dry hard cider or dry white wine 4 cups (960 ml) low-sodium chicken or vegetable stock 1 bay leaf 2 fresh thyme sprigs 1 / 4 cup (60 ml) heavy cream or crème fraîche (optional) 1 to 2 tsp (5 to 10 ml) fresh lemon juice, to taste Kosher salt, to taste Ground white pepper, to taste 1 / 4 cup (15 g) finely chopped fresh chives 3 tbsp (45 ml) extra-virgin olive oil Pinch fine sea salt Matchsticks of green apple or celery leaves, for garnish (optional)
Warm the olive oil and butter in a medium pot over medium heat. Add the leek and a pinch of salt and cook, stirring, until tender but not browned, 5 to 7 minutes. Stir in the garlic for 30 seconds. Add the celeriac, apple, and potato; cook 2 to 3 minutes to sweat. Pour in the hard cider and simmer until reduced by about half, 2 to 3 minutes, scraping up any fond. Add the stock, bay leaf, and thyme. Bring to a simmer, cover partially, and cook until the vegetables are very tender, 20 to 25 minutes. Remove and discard the bay leaf and thyme. Blend the soup until completely smooth and silky, using a blender or immersion blender. Return to the pot and adjust thickness with a splash of stock if needed. Stir in the cream or crème fraîche if using. Season with salt, white pepper, and lemon juice to brighten; keep warm. Make the chive pistou: Combine the chopped chives, olive oil, and a pinch of salt in a small bowl or mortar. Lightly bruise to release flavor; the texture should be loose and spoonable. To serve, ladle the velouté into warm bowls, drizzle with chive pistou, and finish with a few apple matchsticks or celery leaves if desired.
1 lb (450 g) broccolini, trimmed 3 tbsp (45 ml) extra-virgin olive oil, divided 1 / 4 tsp red pepper flakes (optional) Kosher salt, to taste Freshly ground black pepper, to taste 1 small garlic clove, very finely minced 2 tbsp (8 g) finely chopped fresh flat-leaf parsley 1 tbsp (15 ml) capers, rinsed and chopped 1 tsp finely grated lemon zest 1 to 2 tsp fresh lemon juice
Preheat oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup. Toss broccolini with 2 tablespoons olive oil, red pepper flakes (if using), a generous pinch of salt, and black pepper. Spread in a single layer on the pan. Roast 12 to 15 minutes, flipping once, until tender-crisp with lightly charred tips. While broccolini roasts, make the gremolata: in a small bowl combine garlic, parsley, capers, lemon zest, 1 tablespoon olive oil, and 1 teaspoon lemon juice. Stir and season with a pinch of salt and pepper. Transfer hot broccolini to a platter and spoon the lemon-caper gremolata over the top. Toss gently to coat. Add more lemon juice, salt, or pepper to taste and serve immediately.
2 cups thinly shredded green cabbage (about 1/4 small head) 1 large English cucumber, halved lengthwise and thinly sliced 2 ripe peaches, pitted and thinly sliced 1/2 small red onion, very thinly sliced 1/4 cup fresh mint leaves, torn 2 tbsp chopped fresh chives 1/2 cup toasted pecans, roughly chopped 1/2 cup well-shaken buttermilk (120 ml) 2 tbsp plain Greek yogurt 2 tbsp fresh lemon juice 1 tbsp apple cider vinegar 1 tsp Dijon mustard 1 to 2 tsp honey, to taste 1 small garlic clove, finely grated 1/4 tsp celery seed 1/2 tsp kosher salt, plus more to taste 1/4 tsp freshly ground black pepper Pinch red pepper flakes (optional)
1. Toast the pecans in a dry skillet over medium heat until fragrant and lightly darkened, 3 to 4 minutes. Transfer to a plate to cool. 2. Make the dressing: In a bowl, whisk together the buttermilk, Greek yogurt, lemon juice, apple cider vinegar, Dijon, honey, grated garlic, celery seed, 1/2 teaspoon salt, black pepper, and red pepper flakes (if using) until smooth and creamy. 3. In a large mixing bowl, combine the cabbage, cucumber, peaches, red onion, mint, and chives. 4. Pour about two-thirds of the dressing over the salad and toss to coat. Add more dressing as needed so everything is lightly coated but not soupy. Let stand 10 minutes to gently soften the cabbage and meld flavors. 5. Scatter the toasted pecans over the top, toss once more, and adjust seasoning with additional salt, pepper, or lemon to taste. Serve chilled or at cool room temperature.
1 cup (2 sticks / 227 g) unsalted butter, room temperature 3 / 4 cup (90 g) powdered sugar 2 cups (240 g) all-purpose flour 2 tbsp (16 g) cornstarch 1 / 2 tsp fine salt 2 tsp pure vanilla extract 2–3 tbsp coarse or granulated sugar, for sprinkling (optional)
In a large bowl, beat the softened butter and powdered sugar with a hand mixer until smooth and creamy, about 1–2 minutes. Mix in the vanilla. In a separate bowl, whisk together the flour, cornstarch, and salt. Add the dry ingredients to the butter mixture and mix on low just until a soft dough forms; it may look crumbly at first, but it should come together when pressed. Divide dough in half. Shape each half into a 2-inch diameter log. Wrap tightly in plastic and chill until firm, 1–2 hours (or freeze 25–30 minutes for a quick chill). Preheat the oven to 325°F (165°C). Line 2 baking sheets with parchment paper. Slice the chilled logs into 1/3-inch thick rounds and arrange 2 inches apart on the prepared sheets. If desired, lightly sprinkle the tops with coarse or granulated sugar. Bake for 12–16 minutes, until the edges are set and just barely turning pale golden; the cookies should not brown deeply. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store airtight at room temperature for up to 1 week or freeze up to 2 months.
1 tbsp (15 ml) extra-virgin olive oil 1 medium fennel bulb, thinly sliced (reserve fronds for garnish) 1 small leek (white and light green parts), thinly sliced and rinsed 1 celery stalk, thinly sliced 1 small garlic clove, lightly crushed 3 thin slices fresh ginger 1 tsp lightly crushed coriander seeds 1 / 2 cup (120 ml) dry white wine (optional) 4 cups (960 ml) low-sodium vegetable stock Strips of zest from 1 lemon (use a peeler) Strips of zest from 1 / 2 orange Pinch of saffron threads (10–12 threads) 2 tbsp (30 ml) fresh lemon juice, plus more to taste 1 tbsp (15 ml) fresh orange juice 2 tbsp (8 g) chopped fresh dill 1 / 4 tsp freshly ground white pepper Kosher salt, to taste Fennel fronds and a few drops of extra-virgin olive oil, for garnish
Warm the vegetable stock in a small pot until steaming; add saffron threads to bloom and set aside. In a separate pot, heat 1 tablespoon olive oil over medium. Add fennel, leek, and celery with a pinch of salt; sweat until translucent and tender, 6–8 minutes. Stir in garlic, ginger, and crushed coriander seeds; cook 1 minute until fragrant. Deglaze with white wine (if using) and reduce by half, 2–3 minutes. Pour in the warm saffron stock along with the lemon and orange zest strips and white pepper. Bring to a gentle simmer and cook 12–15 minutes to infuse without bitterness. Strain through a fine-mesh sieve into a clean pot for a clear broth, pressing lightly on solids. Discard solids. Stir in lemon juice, orange juice, and chopped dill. Season with salt and additional lemon juice to taste; keep hot without boiling. Ladle into warm bowls and garnish with fennel fronds and a few drops of extra-virgin olive oil. Serve alongside the salmon to cut richness and echo its citrus-herb notes.
1 cup (240 ml) coarse-ground polenta (not instant) 4 cups (960 ml) low-sodium chicken broth (or water) 1 cup (240 ml) whole milk 1 tsp kosher salt, plus more to taste 2 tbsp (30 ml) extra-virgin olive oil, divided 1 / 3 cup (80 ml) mascarpone cheese 1 / 2 cup (50 g) finely grated Parmigiano-Reggiano 1 bunch scallions, trimmed Freshly ground black pepper to taste 1 tsp finely grated lemon zest (optional)
Char the scallions: Toss the scallions with 1 teaspoon olive oil and a pinch of salt. Sear in a hot skillet or under the broiler, turning, until lightly charred and tender, 3–5 minutes. Roughly chop and set aside. Start the polenta: In a medium saucepan, bring the broth and milk to a gentle simmer with 1 teaspoon salt. While whisking, slowly rain in the polenta to prevent lumps. Cook low and slow: Reduce heat to low and cook, stirring often with a wooden spoon, until thick, creamy, and the grains are tender, 25–35 minutes. If it thickens too quickly, whisk in hot water or broth a splash at a time to maintain a creamy flow. Finish: Stir in 1 tablespoon olive oil, mascarpone, and Parmigiano-Reggiano until glossy. Season with black pepper and additional salt as needed. Fold in most of the chopped charred scallions and the lemon zest (if using). Serve: Spoon into warm bowls, drizzle with the remaining 1 tablespoon olive oil, and scatter the reserved scallions on top. Keep warm; thin with a splash of hot liquid if it firms up before serving.
2 cups (250 g) all-purpose flour 1 tsp kosher salt, plus more for boiling water 1/4 tsp freshly grated nutmeg 3 large eggs 3/4 cup (180 ml) whole milk 4 tbsp (56 g) unsalted butter 1/4 cup finely chopped fresh parsley 1 tsp finely grated lemon zest Freshly ground black pepper, to taste
1. In a bowl, whisk flour, 1 tsp salt, and nutmeg. In a measuring cup, whisk eggs and milk until smooth, then stir into the flour mixture until a thick, sticky batter forms. Let rest 10–15 minutes. 2. Bring a large pot of well-salted water to a gentle boil. Set a spätzle maker or a colander with large holes over the pot. 3. Working in batches, press or scrape the batter through the holes into the simmering water. Cook until the spätzle float and are tender, 1–2 minutes. Scoop out with a slotted spoon to a colander; repeat with remaining batter. 4. In a large skillet over medium heat, melt the butter and cook until foamy and nutty brown, 2–3 minutes. 5. Add the drained spätzle to the brown butter, tossing to coat and lightly sautéing 2–3 minutes. Season with black pepper and adjust salt. 6. Off the heat, toss in parsley and lemon zest. Serve immediately.
1 large fennel bulb, cored and very thinly sliced (reserve fronds), about 2 cups (150 g) 4 cups (120 g) baby arugula, lightly packed 2 navel oranges, segmented (reserve any juices) 4 radishes, thinly sliced 1 / 3 cup (30 g) shaved Parmesan cheese 1 / 3 cup (35 g) toasted almonds, roughly chopped 2 tbsp (8 g) chopped fresh flat-leaf parsley 2 tbsp (30 ml) fresh lemon juice 1 tbsp (15 ml) white wine vinegar 1 tsp Dijon mustard 1 tsp honey 1 tbsp (15 g) capers, rinsed and chopped 1 tsp finely chopped fresh thyme leaves 1 tsp finely grated orange zest 1 / 3 cup (80 ml) extra-virgin olive oil 1 / 4 tsp kosher salt, plus more to taste 1 / 4 tsp freshly ground black pepper, plus more to taste
Toast the almonds in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes; cool. Segment the oranges over a bowl to catch juices; set segments aside and reserve 1 tablespoon of the juice. In a small bowl, whisk lemon juice, white wine vinegar, Dijon, honey, capers, thyme, orange zest, and the reserved orange juice. Slowly whisk in olive oil until emulsified; season with 1/4 teaspoon each salt and pepper. Combine shaved fennel, arugula, radishes, and parsley in a large bowl. Add about two-thirds of the vinaigrette and toss to coat. Gently fold in orange segments and shaved Parmesan; add more dressing as needed. Adjust salt and pepper to taste. Top with toasted almonds and a few chopped fennel fronds (optional). Serve immediately alongside the pot roast to cut richness and refresh the palate.
1 cup (240 ml) sour cream 1 cup (240 ml) whipped topping, thawed 2 tbsp (30 ml) fresh orange juice (optional) 1 tsp vanilla extract 1 / 8 tsp fine salt 2 cups mini marshmallows 1 can (20 oz / 567 g) pineapple tidbits, well drained 1 can (15 oz / 425 g) mandarin oranges, drained gently 1 cup (80 g) sweetened shredded coconut 1 cup (150 g) maraschino cherries, halved and patted dry 1 / 2 cup (60 g) chopped toasted pecans (optional)
Prep fruit: drain pineapple and mandarin oranges very well; halve and pat cherries dry with paper towels to prevent excess moisture. In a large bowl, whisk together sour cream, whipped topping, orange juice (if using), vanilla, and salt until smooth. Fold in mini marshmallows, pineapple, coconut, cherries, and pecans (if using). Gently fold in mandarin oranges last to avoid breaking them up. Cover and refrigerate for at least 2 hours (up to 24 hours) to chill and allow flavors to meld. Stir gently before serving. Serve cold; garnish with a sprinkle of coconut or extra pecans if desired.
2 tbsp (30 ml) extra-virgin olive oil 1 medium yellow onion, finely chopped 2 celery ribs, diced 1 small carrot, diced 3 garlic cloves, minced 1 / 2 tsp ground cumin 1 / 4 tsp smoked paprika 1 / 2 tsp dried oregano 6 cups (1.4 L) low-sodium vegetable broth 1 bay leaf 1 can (15 oz / 425 g) chickpeas, drained and rinsed 3 / 4 cup (120 g) orzo 1 / 4 cup (60 ml) fresh lemon juice 1 tsp finely grated lemon zest 1 / 4 cup (60 g) tahini, well-stirred 2 tbsp fresh dill, chopped 2 tbsp fresh parsley, chopped 1 tsp kosher salt, plus more to taste 1 / 4 tsp freshly ground black pepper Pinch red pepper flakes (optional) Lemon wedges, for serving
Warm the olive oil in a medium pot over medium heat. Add onion, celery, and carrot; cook, stirring, until softened and translucent, 5–6 minutes. Stir in garlic, cumin, smoked paprika, and dried oregano; cook until fragrant, 30 seconds. Pour in the vegetable broth, add the bay leaf and chickpeas, and bring to a gentle simmer for 8–10 minutes. Stir in the orzo and simmer until just tender, 7–9 minutes, stirring occasionally so it doesn’t stick. Meanwhile, in a bowl whisk together tahini, lemon juice, and lemon zest. Slowly ladle in 1–2 cups hot broth from the pot while whisking to create a smooth, pourable emulsion. Remove the soup from heat. Fish out the bay leaf, then whisk the tahini-lemon mixture into the pot. Season with salt and black pepper. If desired, add a pinch of red pepper flakes. Fold in dill and parsley. If the soup is thicker than you like, loosen with a splash of hot water or broth. Serve with lemon wedges for extra brightness.
1 cup (170 g) quinoa, rinsed 1 1 / 2 cups (360 ml) low-sodium vegetable broth or water 1 medium fennel bulb, cored and thinly sliced (reserve fronds for garnish) 1 small shallot, thinly sliced 1 large navel orange (finely grate zest, then segment; reserve 2 tbsp (30 ml) juice) 2 tbsp (30 ml) fresh lemon juice 3 tbsp (45 ml) extra-virgin olive oil, divided 1 tsp Dijon mustard 1 tbsp capers, rinsed and chopped (optional) 1 / 4 cup (30 g) sliced almonds or pistachios, toasted 2 tbsp (8 g) chopped fresh parsley 1 tbsp (4 g) chopped fresh mint 1 / 4 tsp red pepper flakes (optional) Kosher salt and freshly ground black pepper to taste
Combine quinoa and broth (or water) in a saucepan with a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook until liquid is absorbed, 14–16 minutes. Remove from heat, cover, and let steam 5 minutes; fluff with a fork. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium. Add sliced fennel and a pinch of salt; cook, stirring occasionally, until tender and lightly golden, 6–8 minutes. Stir in shallot and cook 1–2 minutes more. Remove from heat. In a small bowl, whisk orange zest, reserved 2 tablespoons orange juice, lemon juice, Dijon, remaining 2 tablespoons olive oil, a pinch of salt, black pepper, and red pepper flakes (if using) until emulsified. In a large bowl, combine warm quinoa, fennel–shallot mixture, capers (if using), half the herbs, and half the nuts. Pour over the citrus vinaigrette and toss to coat evenly. Gently fold in the orange segments. Taste and adjust seasoning with more salt, pepper, or lemon juice as desired. Transfer to a serving dish and finish with remaining herbs, nuts, and chopped fennel fronds. Serve warm alongside the crusted mahi-mahi.
1 1 / 2 lb (680 g) broccolini, ends trimmed 2 tbsp (30 ml) extra-virgin olive oil, divided 1 tsp kosher salt 1 / 2 tsp freshly ground black pepper 2 cloves garlic, thinly sliced 1 / 4 tsp red pepper flakes 1 / 2 cup (50 g) panko breadcrumbs 1 / 3 cup (45 g) shelled pistachios, roughly chopped 1 tbsp (14 g) unsalted butter 1 lemon, zested and cut into wedges 2 tbsp (8 g) chopped flat-leaf parsley
Preheat oven to 425°F (220°C). On a sheet pan, toss broccolini with 1 1/2 tablespoons olive oil, salt, pepper, sliced garlic, and red pepper flakes. Roast 15–18 minutes, flipping once, until charred at the tips and tender-crisp. Meanwhile, make the crumbs: In a skillet over medium heat, warm the remaining 1/2 tablespoon olive oil and the butter. Add panko and pistachios; cook, stirring, until golden and fragrant, 3–4 minutes. Remove from heat and stir in lemon zest, a pinch of salt, and parsley. Transfer broccolini to a platter, squeeze a couple of lemon wedges over the top, and shower with the lemon-pistachio chili crumbs. Serve with remaining lemon wedges.
5 oz / 140 g baby arugula 1 small fennel bulb, core removed, very thinly shaved 1 medium orange, segmented, 1 tbsp (15 ml) juice reserved 1 small cucumber, shaved into ribbons (optional) 6–8 fresh mint leaves, torn 1 / 4 cup (30 g) toasted pistachios, roughly chopped 4 small radishes, thinly sliced (optional) 2 oz / 55 g soft goat cheese, crumbled (optional) 3 tbsp (45 ml) extra-virgin olive oil 1 tbsp (15 ml) champagne vinegar (or white wine vinegar) 1 tsp Dijon mustard 1 / 2 tsp honey (optional) 1 / 4 tsp fine sea salt Freshly ground black pepper, to taste 1 / 8 tsp lightly crushed pink peppercorns (optional)
Toast pistachios in a dry skillet over medium heat until fragrant, 2–3 minutes; cool and roughly chop. Segment the orange over a bowl to catch juices; reserve 1 tbsp juice for the dressing. Whisk together olive oil, champagne vinegar, Dijon, reserved orange juice, salt, black pepper, and honey plus pink peppercorns if using until emulsified. In a large bowl, combine arugula, shaved fennel, cucumber ribbons, radishes, and torn mint. Drizzle with about half the vinaigrette and toss gently to coat. Plate the salad and top with orange segments, toasted pistachios, and goat cheese if using. Spoon on additional dressing to taste and serve immediately alongside the warm berry compote.
Crust and Crumble: 2 1 / 4 cups (280 g) all-purpose flour 1 / 2 cup (100 g) granulated sugar 1 / 2 cup (105 g) light brown sugar, packed 1 tsp baking powder 1 / 2 tsp fine salt 1 cup (226 g) cold unsalted butter, cubed 1 large egg 1 tsp vanilla extract 1 tsp finely grated lemon zest (optional) Strawberry Filling: 4 cups (about 1 lb / 450 g) fresh strawberries, hulled and chopped 1 / 3 cup (65 g) granulated sugar 2 tbsp cornstarch 1 tbsp fresh lemon juice Pinch of salt Lemon Glaze (optional): 3 / 4 cup (90 g) powdered sugar 1 to 2 tbsp fresh lemon juice 1 tsp milk or water, as needed for consistency
Preheat oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal. Make the crust and crumble: In a large bowl, whisk flour, granulated sugar, brown sugar, baking powder, and salt. Cut in the cold butter with a pastry cutter or two forks until the mixture resembles coarse crumbs with pea-sized bits of butter. Add the egg, vanilla, and lemon zest; toss until evenly moistened and the mixture starts to clump. Press about two-thirds of the crumb mixture firmly and evenly into the prepared pan to form the crust. Refrigerate the remaining crumb mixture while you prepare the filling. Make the filling: In a medium bowl, toss the chopped strawberries with sugar, cornstarch, lemon juice, and a pinch of salt until evenly coated. Assemble: Spread the strawberry mixture (and any juices) evenly over the crust. Sprinkle the remaining chilled crumble evenly over the top, leaving some berries peeking through. Bake for 35 to 40 minutes, or until the topping is golden and the filling is bubbling around the edges. Cool the pan on a wire rack until completely cool, about 2 hours. Use the parchment overhang to lift the slab out of the pan. For the optional glaze: Whisk powdered sugar with 1 tablespoon lemon juice, adding more lemon juice or a splash of milk/water until thick but pourable. Drizzle over the cooled bars and let set for 10 minutes. Slice into 12 to 16 bars. Store covered at room temperature for up to 2 days or refrigerate up to 4 days.
2 tbsp (30 ml) extra-virgin olive oil, plus more for finishing 1 large fennel bulb, cored (half finely chopped, half very thinly sliced) 1 small leek, white and light green parts thinly sliced (or 1 large shallot) 2 garlic cloves, lightly crushed 1 strip orange peel (about 2 x 1 inches / 5 x 2.5 cm, no white pith) Zest of 1 lemon 1 / 2 cup (120 ml) dry white wine (optional; sub more broth) 6 cups (1.4 liters) low-sodium chicken or vegetable broth 1 small bay leaf 4 sprigs fresh thyme (or 1 / 2 tsp dried) 6 whole black peppercorns Pinch saffron threads (optional) 2 tbsp (30 ml) fresh lemon juice, plus more to taste Kosher salt and freshly ground black pepper, to taste Fennel fronds and chopped flat-leaf parsley, for garnish Pinch red pepper flakes (optional)
Warm 2 tablespoons olive oil in a pot over medium heat. Add the finely chopped half of the fennel, the leek (or shallot), and the garlic with a pinch of salt. Sweat until translucent and fragrant, 6–8 minutes, without browning. Pour in the white wine (if using) and simmer until reduced by about half, 2–3 minutes. Add the broth, orange peel, lemon zest, bay leaf, thyme, peppercorns, and saffron. Bring to a gentle simmer and cook uncovered for 20 minutes to infuse. Strain the broth through a fine-mesh sieve into a clean pot; discard solids. Stir in the lemon juice and season to taste with salt and black pepper. Keep hot over low heat. Meanwhile, heat a light drizzle of olive oil in a skillet over medium-high heat. Sauté the thinly sliced fennel with a pinch of salt until just crisp-tender, 2–3 minutes. Divide the sautéed fennel among warm bowls. Ladle the hot brodo over. Garnish with fennel fronds and parsley, a small drizzle of olive oil, and a pinch of red pepper flakes if desired. Serve immediately alongside the Italian Wedding Soup to brighten the palate with citrus and anise notes.
1 1 / 2 lb / 680 g parsnips, peeled and cut into 1-inch pieces Cold water, to cover Kosher salt, to taste 4 tbsp (60 g) unsalted butter 1 / 2 cup (120 ml) whole milk, warmed 1 / 4 cup (60 ml) heavy cream, warmed 1 small garlic clove, smashed (optional) 1 tsp fresh lemon juice 2 tbsp finely snipped chives Freshly ground black pepper, to taste Pinch of freshly grated nutmeg (optional)
Place parsnips and the smashed garlic (if using) in a saucepan and cover with cold, well-salted water by 1 inch. Bring to a boil, then simmer until very tender, 12–15 minutes. Drain thoroughly and return parsnips to the hot pot over low heat for 1–2 minutes, stirring, to steam off excess moisture. Remove garlic if used. Meanwhile, brown the butter: melt butter in a small skillet over medium heat, swirling, until it turns deep golden and smells nutty, 3–5 minutes. Immediately pour into a heatproof bowl to stop cooking. Purée parsnips with warm milk and cream using a food processor or immersion blender. Stream in 3 tablespoons of the brown butter, season with 1/2 teaspoon salt, pepper, and nutmeg if using. Blend until silky, adding a splash more milk if needed for a smooth, spoonable consistency. Stir in lemon juice and half the chives. Taste and adjust salt and pepper. Transfer to a warm serving dish. Drizzle with the remaining brown butter and sprinkle with remaining chives. Serve alongside the pot roast.
1 cup (185 g) quinoa, rinsed 1 3 / 4 cups (415 ml) low-sodium vegetable broth or water 1 tbsp (15 ml) olive oil 1 tsp fresh ginger, finely grated 1 small garlic clove, minced 1 1 / 2 cups (150 g) sugar snap peas, trimmed and thinly sliced on the bias 2 scallions, thinly sliced 1 / 4 cup (10 g) fresh mint, chopped 1 / 4 cup (10 g) fresh cilantro, chopped Zest of 1 lime 2 tbsp (30 ml) fresh lime juice 1 tsp toasted sesame oil (optional) 1 / 4 cup (25 g) toasted sliced almonds or pepitas 1 / 2 tsp kosher salt, plus more to taste Freshly ground black pepper, to taste
Combine rinsed quinoa and broth in a saucepan. Bring to a boil, reduce to a gentle simmer, cover, and cook 15 minutes. Remove from heat and rest, covered, 5 minutes; fluff with a fork. While quinoa cooks, toast the almonds or pepitas in a dry skillet over medium heat until fragrant, 3–4 minutes; set aside. Prep the snap peas, herbs, scallions, and lime. In the same skillet, warm olive oil over medium heat. Add ginger and garlic; cook until fragrant, about 30 seconds. Add snap peas and a pinch of salt; sauté 1–2 minutes until crisp-tender. Remove from heat. In a large bowl, combine quinoa, snap pea mixture, scallions, mint, cilantro, lime zest, lime juice, and sesame oil (if using). Toss to coat. Fold in toasted nuts, then season with salt and black pepper to taste. Add more lime if desired. Serve warm or at room temperature alongside the bourbon glazed salmon to balance its sweet-savory richness with bright citrus and fresh herbs.
2 Persian cucumbers, thinly sliced (8 oz / 250 g) 1 small fennel bulb, shaved thin; fronds reserved (5 oz / 150 g) 1 small green (unripe) mango, peeled and julienned (4 oz / 120 g) or tart green apple 1 / 4 cup (30 g) very thinly sliced red onion or shallot, briefly rinsed in cold water 1 / 2 cup loosely packed cilantro leaves and tender stems 1 / 4 cup fresh mint leaves, torn 1 small green chili, very thinly sliced (optional, to taste) 2 tbsp unsweetened coconut flakes, lightly toasted (or 2 tbsp fresh grated coconut) 1 tsp black or yellow mustard seeds, toasted 1 1 / 2 tbsp kasundi (Bengali mustard) OR 1 tbsp Dijon mustard + 1 / 4 tsp ground mustard 3 tbsp fresh lime juice 1 1 / 2 tbsp mustard oil (or 1 tbsp neutral oil + 1 / 2 tbsp mustard oil) 1 tsp honey or finely grated jaggery 1 / 2 tsp fine sea salt, plus more to taste 1 / 4 tsp freshly ground black pepper
Place the cucumbers, shaved fennel, julienned green mango, and rinsed onion in a large bowl. Add cilantro, mint, and green chili if using. Keep chilled while you make the dressing. In a small bowl, whisk together kasundi (or Dijon + ground mustard), lime juice, mustard oil, honey/jaggery, salt, and black pepper until smooth and emulsified. Pour the dressing over the salad and toss gently to coat. Let stand 5 minutes to lightly soften and meld flavors without losing crunch. Toast the mustard seeds in a dry skillet over medium heat until they begin to pop and smell nutty, 1–2 minutes; cool briefly. Just before serving, sprinkle the salad with toasted coconut and toasted mustard seeds. Taste and adjust salt, lime, or honey to balance. Serve chilled or cool alongside the Chingri Malai Curry to cut richness and refresh the palate.
2 cups (200 g) graham cracker crumbs (about 16 full sheets) 2 tbsp (25 g) granulated sugar 1 / 4 tsp fine salt 10 tbsp (140 g) unsalted butter, melted 24 oz / 675 g cream cheese, room temperature (3 blocks) 3 / 4 cup (150 g) granulated sugar 1 / 2 cup (120 ml) sour cream, room temperature 2 large eggs, room temperature 2 tsp pure vanilla extract 1 tbsp (8 g) cornstarch (optional, for smoother slices) 1 cup (170 g) mini semisweet chocolate chips, plus 2 tbsp (34 g) for topping 1 / 8 tsp fine salt 1 / 2 cup (85 g) semisweet chocolate chips 2 tbsp (30 ml) heavy cream (or 1 tsp neutral oil)
Prep: 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, and salt. Stir in melted butter until evenly moistened. Press firmly into the prepared pan. Bake 8 minutes, then cool while you make the filling. Make the filling: Beat cream cheese on medium speed until completely smooth, about 1–2 minutes. Add sugar and beat until creamy. Mix in sour cream, vanilla, and salt. Beat in eggs one at a time just until combined. Add cornstarch (if using) and mix briefly. Fold in 1 cup mini chocolate chips. Assemble: Pour filling over the crust and smooth the top. Tap the pan gently on the counter to release air bubbles. Sprinkle remaining 2 tablespoons mini chocolate chips on top. Bake: Bake at 325°F for 28–35 minutes, or until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the door, and let the pan sit inside for 10 minutes to help prevent cracking. Cool and chill: Transfer to a rack and cool to room temperature, about 1 hour. Refrigerate at least 3 hours (or overnight) until fully set. Optional drizzle: In a microwave-safe bowl, heat the 1/2 cup chocolate chips with cream (or oil) in 20-second bursts, stirring until smooth. Drizzle over chilled bars. Serve: Lift bars out using the parchment, slice with a sharp knife (wipe between cuts for clean slices), and serve. Store covered in the refrigerator up to 5 days or freeze up to 2 months.
2 tbsp (30 ml) extra-virgin olive oil, plus more for finishing 1 medium fennel bulb, cored and thinly sliced (fronds reserved for garnish) 1 leek, white and light green parts thinly sliced and rinsed (or 1 small onion, thinly sliced) 2 cloves garlic, thinly sliced 1 / 2 tsp crushed fennel seeds 1 bay leaf 4 cups (960 ml) low-sodium chicken or vegetable broth 1 cup (240 ml) water 1 / 4 cup (60 ml) dry white wine (optional) 1 (15 oz / 425 g) can cannellini beans, rinsed and drained 1 Parmesan rind (about 2 x 2 inches; optional) 4 cups (about 1 / 2 medium head) chopped escarole or 3 cups (90 g) baby spinach 1 tsp finely grated lemon zest 2 tbsp (30 ml) fresh lemon juice, or to taste 2 tbsp chopped fresh flat-leaf parsley Kosher salt and freshly ground black pepper, to taste
Warm the olive oil in a medium pot over medium heat. Add the sliced fennel and leek with a pinch of salt and cook, stirring occasionally, until tender and translucent but not browned, 7 to 9 minutes. Stir in the garlic and crushed fennel seeds; cook until fragrant, about 30 seconds. If using, pour in the white wine and simmer 1 minute to reduce slightly, scraping up any fond. Add the broth, water, bay leaf, and Parmesan rind (if using). Bring to a gentle simmer and cook 10 minutes to infuse. Stir in the cannellini beans and simmer 5 minutes more to warm through. Add the escarole and cook until just wilted and tender, 2 to 3 minutes. Remove and discard the bay leaf and Parmesan rind. Stir in the lemon zest, lemon juice, and parsley. Season to taste with salt and plenty of freshly ground black pepper. Ladle into warm bowls, drizzle with a few drops of olive oil, and garnish with reserved fennel fronds if desired. Serve alongside the entrée.
1 cup (160 g) coarse yellow cornmeal (polenta) 4 cups (960 ml) water 1 cup (240 ml) whole milk (or additional water) 2 tbsp (30 g) unsalted butter 3 / 4 cup (75 g) finely grated Parmigiano-Reggiano Zest of 1 lemon 4 scallions, trimmed 1 tbsp (15 ml) extra-virgin olive oil, plus more for drizzling Kosher salt to taste Freshly ground black pepper to taste
Char the scallions: Toss scallions with 1 tablespoon olive oil and a pinch of salt. Broil on a sheet pan or sear in a hot skillet until blistered and tender, 3–5 minutes. Chop into bite-size pieces and set aside. Start the polenta: In a medium saucepan, bring the water and milk to a gentle simmer with 1 teaspoon salt. While whisking, rain in the polenta to prevent lumps. Cook until creamy: Reduce heat to low and simmer gently, stirring often with a wooden spoon, until thick, smooth, and creamy, 20–30 minutes. If it becomes too thick, whisk in hot water a splash at a time to loosen. Finish: Off heat, stir in butter, Parmesan, and lemon zest. Season to taste with salt and black pepper. Adjust consistency with a bit more hot water if needed—the polenta should be softly spoonable. Serve: Spoon polenta into a warmed dish, top with the chopped charred scallions, and drizzle with a little olive oil. Serve alongside the braised ribs, or as a bed to catch the tomato-red wine sauce.
4 cups frisée, torn into bite-size pieces 2 cups arugula 1 cup watercress sprigs 1 small fennel bulb, cored and shaved paper-thin 4 radishes, thinly sliced 1 / 4 cup toasted walnuts, roughly chopped 1 / 4 cup cornichons, finely chopped 1 small shallot, minced 2 tbsp (30 ml) red wine vinegar 1 tbsp (15 ml) fresh lemon juice 1 tsp lemon zest 1 tbsp (15 ml) Dijon mustard 1 tsp whole-grain mustard 1 tsp honey 1 / 3 cup (80 ml) extra-virgin olive oil Sea salt and freshly ground black pepper to taste
In a small bowl, whisk the shallot, red wine vinegar, lemon juice, lemon zest, Dijon, whole-grain mustard, honey, 1/2 teaspoon salt, and several grinds of black pepper. Let sit 5 minutes to mellow the shallot. Slowly whisk in the olive oil until the vinaigrette is emulsified. Taste and adjust seasoning for a bright, tangy balance. In a large bowl, combine frisée, arugula, watercress, shaved fennel, radishes, and walnuts. Add the chopped cornichons and drizzle over about half the vinaigrette. Toss gently to coat, adding more dressing as needed. Season to taste with salt, pepper, or a squeeze more lemon for lift. Serve immediately alongside the steak frites so the crisp, peppery greens and sharp vinaigrette cut the richness of the ribeye and fries.
For the cake: 2 1 / 2 cups (300 g) all-purpose flour, plus 1 tbsp (8 g) for cranberries 2 tsp baking powder 1 / 2 tsp baking soda 1 / 2 tsp fine salt 1 cup (2 sticks / 225 g) unsalted butter, softened 1 1 / 2 cups (300 g) granulated sugar 4 large eggs, room temperature 2 tbsp finely grated orange zest (from 2–3 oranges) 1 / 4 cup (60 ml) fresh orange juice 1 cup (240 ml) sour cream or full-fat Greek yogurt, room temperature 2 tsp pure vanilla extract 2 cups (200 g) fresh or frozen cranberries (do not thaw if frozen) Optional: 1 / 2 cup (60 g) chopped pecans or walnuts For the orange glaze: 1 cup (120 g) powdered sugar 2–3 tbsp (30–45 ml) fresh orange juice (as needed for consistency) 1 tsp finely grated orange zest Pinch of salt
Prep: Preheat oven to 350°F (175°C). Generously grease and flour a 10–12 cup bundt pan (or use baking spray with flour). Mix dry ingredients: In a medium bowl, whisk 2 1/2 cups flour, baking powder, baking soda, and salt. Cream butter and sugar: In a large bowl with a hand or stand mixer, beat butter and granulated sugar on medium-high until light and fluffy, 2–3 minutes. Scrape bowl. Add eggs and flavor: Beat in eggs one at a time until incorporated. Mix in orange zest and vanilla. Combine wet and dry: On low speed, mix in half of the dry ingredients. Add sour cream and orange juice, then the remaining dry ingredients; mix just until combined (do not overmix). Fold in fruit: Toss cranberries (and nuts, if using) with 1 tbsp flour. Fold into batter with a spatula. Bake: Spoon batter into prepared pan and smooth the top. Bake 50–60 minutes, until a toothpick inserted near the center comes out clean or with a few moist crumbs. Cool: Let cake cool in pan 15 minutes, then invert onto a wire rack and cool completely. Make glaze: Whisk powdered sugar, orange juice, zest, and a pinch of salt until smooth and pourable (add a few drops more juice if needed). Finish and serve: Drizzle glaze over the cooled cake. Let set 10 minutes, slice, and serve. Store covered at room temperature up to 3 days (or refrigerate up to 5 days).
2 large leeks, trimmed, halved lengthwise, thoroughly cleaned 2 tbsp (30 ml) olive oil, plus more for finishing 1 tbsp (14 g) unsalted butter (optional) 2 cloves garlic, thinly sliced 1 / 3 cup (80 ml) dry white wine or dry sherry 4 cups (960 ml) low-sodium chicken or vegetable stock 1 can (15 oz / 425 g) cannellini beans, drained and rinsed 4 sprigs fresh thyme, plus extra leaves for garnish 1 bay leaf 1 small piece Parmesan rind (optional) 1 tsp lemon zest, finely grated 1 tbsp (15 ml) fresh lemon juice, plus more to taste Kosher salt, to taste Freshly ground black pepper, to taste 1 tbsp (6 g) chives, thinly sliced (garnish)
Char the leeks: Heat a dry skillet or grill pan over medium-high. Brush the cut sides of the leeks with a little olive oil and cook cut-side down until deeply browned in spots, 3–4 minutes. Let cool slightly, then slice crosswise into 1/2-inch pieces. Build the base: In a medium pot, warm the olive oil and butter (if using) over medium heat. Add the leeks with a pinch of salt and cook, stirring, until softened and sweet, 5–6 minutes. Stir in the garlic and cook 30–60 seconds until fragrant. Deglaze: Pour in the wine and simmer, scraping up any browned bits, until reduced by about half, 1–2 minutes. Simmer: Add the stock, cannellini beans, thyme sprigs, bay leaf, and Parmesan rind (if using). Bring to a gentle simmer and cook 12–15 minutes to marry flavors. Blend partially: Remove and discard thyme sprigs, bay leaf, and rind. Scoop out about 1 cup of the soup and puree until smooth, then return to the pot (or briefly pulse with an immersion blender) to create a lightly creamy body while keeping it brothy. Finish: Stir in the lemon zest and juice. Season to taste with salt and black pepper, adjusting acidity with a splash more lemon if desired. Serve: Ladle into warm bowls. Garnish with chives and a few fresh thyme leaves, plus a light drizzle of olive oil.
1 lb (450 g) asparagus, woody ends trimmed 2 medium shallots, thinly sliced into rings 2 tbsp (30 ml) olive oil 1 tsp cornstarch (optional, for extra-crispy shallots) 1 tsp lemon zest 1 tbsp (15 ml) fresh lemon juice 1 / 4 cup (25 g) freshly grated or shaved Parmesan 1 / 4 tsp red pepper flakes (optional) Kosher salt, to taste Freshly ground black pepper, to taste Lemon wedges, for serving
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup. In a bowl, toss the shallot rings with 1 teaspoon olive oil, the cornstarch (if using), and a pinch of salt until lightly coated. Spread on one side of the baking sheet. Toss the asparagus with the remaining olive oil, a generous pinch of salt, black pepper, and red pepper flakes (if using). Arrange on the other side of the baking sheet in a single layer. Roast for 12–15 minutes, tossing halfway, until the asparagus is tender with lightly charred tips and the shallots are golden and crisp. Immediately toss the hot asparagus with lemon zest and lemon juice. Transfer to a platter, scatter the crispy shallots over the top, and finish with Parmesan. Adjust seasoning to taste and serve with lemon wedges.
1 cup (180 g) orzo pasta 1 tbsp (14 g) unsalted butter 1 tbsp (15 ml) extra-virgin olive oil 1 small shallot, finely minced 1 garlic clove, minced 2 cups (480 ml) low-sodium chicken broth or water 1 cup (150 g) frozen peas, thawed 1 tsp finely grated lemon zest 1 / 3 cup (30 g) finely grated Parmesan cheese 2 tbsp chopped fresh mint 1 tbsp chopped fresh parsley Freshly ground black pepper, to taste Kosher salt, to taste 2 tbsp (14 g) toasted sliced almonds (optional, for crunch)
In a medium saucepan over medium heat, melt the butter with the olive oil. Add the orzo and cook, stirring, until lightly toasted and golden in spots, 2–3 minutes. Stir in the shallot and garlic; cook 1 minute until fragrant without browning. Pour in the broth, bring to a simmer, then reduce heat to medium-low. Cook, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed, 8–10 minutes. Stir in the peas and cook 1–2 minutes more until heated through and the orzo is glossy; add a splash of hot water or broth if it looks dry. Off the heat, fold in the lemon zest, Parmesan, mint, and parsley. Season with black pepper and salt to taste. Top with toasted almonds if using and serve warm alongside chicken piccata to catch the pan sauce.
1 small fennel bulb, very thinly shaved (reserve fronds) 2 cups (60 g) baby watercress, loosely packed 1 cup (120 g) English cucumber, thinly sliced or ribboned 6 radishes, thinly sliced 1 large orange, segmented (reserve any juice) 2 tbsp (8 g) fresh dill, chopped 2 tbsp (6 g) chives, snipped 1 / 3 cup (45 g) toasted pistachios, roughly chopped 2 tbsp (30 ml) fresh orange juice 1 tbsp (15 ml) fresh lemon juice 1 tsp finely grated orange zest 1 tbsp (15 ml) champagne or white wine vinegar 1 tsp Dijon mustard 1 tsp honey 1 tbsp (15 ml) capers, rinsed and chopped 3 tbsp (45 ml) extra-virgin olive oil Sea salt and freshly ground black pepper to taste
Shave the fennel as thinly as possible with a mandoline or sharp knife; reserve some fronds for garnish. Slice the cucumber and radishes; segment the orange over a bowl to catch any juices. Make the vinaigrette: In a small bowl, whisk together orange juice, lemon juice, orange zest, vinegar, Dijon, honey, and chopped capers. Season with a pinch of salt and pepper, then slowly whisk in the olive oil until emulsified. In a large bowl, combine shaved fennel, watercress, cucumber, radishes, chopped dill, chives, and orange segments. Drizzle with enough vinaigrette to lightly coat and toss gently to keep the greens crisp. Transfer to a serving platter, scatter pistachios and reserved fennel fronds over the top, and finish with a few grinds of black pepper. Serve immediately alongside the sea bass with lemon-infused leeks.
For the cake: 1 3 / 4 cups all-purpose flour (220 g) 2 tsp baking powder 1 / 2 tsp fine salt 1 / 2 cup unsalted butter, softened (1 stick / 113 g) 1 cup granulated sugar (200 g) 2 large eggs, at room temperature 1 tsp vanilla extract 3 / 4 cup whole milk, at room temperature (180 ml) For the chocolate swirl: 3 tbsp unsweetened cocoa powder (15 g) 2 tbsp milk (30 ml) 1 tbsp granulated sugar (12.5 g) For the chocolate glaze: 1 cup powdered sugar (120 g) 2 tbsp unsweetened cocoa powder (10 g) 2 tbsp milk (30 ml), plus more as needed 1 tbsp unsalted butter, melted (14 g) 1 / 2 tsp vanilla extract Pinch of salt
Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the long side with a parchment sling for easy removal. Whisk the flour, baking powder, and salt together in a medium bowl. In a large bowl, beat the softened butter and granulated sugar with a hand mixer until pale and fluffy, 2 to 3 minutes. Beat in the eggs one at a time, then mix in the vanilla. Add half of the dry ingredients to the butter mixture and mix on low just to combine. Pour in the milk and mix again. Add the remaining dry ingredients and mix just until smooth; do not overmix. Make the chocolate batter: Transfer about 1 1/2 cups of the vanilla batter to a separate bowl. Stir in the cocoa powder, 2 tablespoons milk, and 1 tablespoon sugar until smooth. Marble the batters: Spoon large dollops of vanilla batter into the prepared pan, alternating with dollops of chocolate batter. Repeat with remaining batter. Use a butter knife to gently swirl through the batter 3 to 4 times for a marbled effect (do not over-swirl). Bake 50 to 60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent loosely with foil during the last 10 to 15 minutes. Cool in the pan for 15 minutes, then lift out using the parchment and cool completely on a wire rack. Make the glaze: In a small bowl, whisk powdered sugar, cocoa powder, milk, melted butter, vanilla, and a pinch of salt until smooth and pourable. If needed, add milk 1 teaspoon at a time to thin, or a bit more powdered sugar to thicken. Drizzle the glaze over the cooled loaf. Let set for 15 minutes, then slice and serve.
1 lb (450 g) celery root (celeriac), peeled and cut into 1-inch cubes 12 oz (340 g) parsnips, peeled and cut into 1-inch pieces 1 medium Yukon Gold potato, peeled and cut into 1-inch cubes 4 tbsp (60 g) unsalted butter 1 / 2 cup (120 ml) whole milk 1 / 4 cup (60 ml) heavy cream 1 small garlic clove, smashed 1 bay leaf 1 tsp finely grated lemon zest 1 tbsp (15 ml) fresh lemon juice, plus more to taste Kosher salt, to taste Freshly ground white pepper, to taste Pinch of freshly grated nutmeg (optional) 2 tbsp (8 g) finely chopped fresh chives
Place celery root, parsnips, and potato in a medium pot and cover with cold salted water by about 1 inch. Add the garlic and bay leaf. Bring to a boil, then reduce to a gentle simmer and cook until the vegetables are very tender, 18–22 minutes. Meanwhile, brown the butter: melt the butter in a small saucepan over medium heat, swirling occasionally, until the milk solids turn deep golden and smell nutty, 4–6 minutes. Immediately pour into a heatproof bowl to stop the cooking. Warm the milk and cream together in a small saucepan (or microwave) until steaming but not boiling. Drain the vegetables well; discard the bay leaf and garlic. Return the vegetables to the hot pot and let steam-dry over low heat for 1–2 minutes, stirring, to evaporate excess moisture. Pass the vegetables through a ricer or mash until very smooth. Alternatively, blend with an immersion blender. Gradually add the warm milk-cream mixture until silky. Stir in most of the brown butter (reserve a teaspoon or two for finishing), the lemon zest, and 1 tbsp lemon juice. Season with salt and white pepper to taste; add a pinch of nutmeg if using. Adjust consistency with a splash more warm milk if needed. Taste and balance with additional salt or lemon juice until bright and well-seasoned. Transfer to a warm serving bowl. Drizzle with the reserved brown butter and sprinkle with chives. Serve alongside Duck à l’Orange.
1 cup (170 g) pearled farro, rinsed 3 cups (720 ml) water or low-sodium chicken broth 1 bunch broccolini (about 8 oz / 225 g), ends trimmed 1 small shallot, minced (optional) 1 small garlic clove, thinly sliced 1 lemon (zest plus 2 tbsp / 30 ml juice) 1 / 3 cup (30 g) freshly grated Parmesan, plus more for serving 1 / 4 cup (30 g) sliced almonds, toasted 3 tbsp (45 ml) extra-virgin olive oil, divided 1 / 4 tsp red pepper flakes (optional) Kosher salt and freshly ground black pepper, to taste 2 tbsp (8 g) chopped flat-leaf parsley
Cook the farro: In a medium pot, combine farro, water or broth, and 1 teaspoon salt. Bring to a boil, then reduce to a lively simmer and cook until al dente, 20–25 minutes. Drain well, return to the warm pot, and toss with 1 tablespoon olive oil, half the lemon zest, and 1 tablespoon lemon juice. Season with pepper; cover to keep warm. Char the broccolini: Heat 2 tablespoons olive oil in a large skillet over medium-high until shimmering. Add broccolini, season with a pinch of salt and pepper, and cook undisturbed 2–3 minutes to blister. Toss and continue cooking until tender-crisp with charred spots, 3–4 minutes more. Push broccolini to one side, add shallot and garlic to the empty side, and cook 30–60 seconds until fragrant. Add red pepper flakes (if using) and the remaining 1 tablespoon lemon juice; scrape up any browned bits. Combine: Transfer the broccolini mixture to the pot with farro. Fold in Parmesan, toasted almonds, parsley, and the remaining lemon zest. If needed, loosen with a splash of warm water or broth. Taste and adjust salt, pepper, and lemon. Serve: Spoon warm farro and broccolini alongside the main, finishing with extra Parmesan and a light drizzle of olive oil.
3 cups chopped crisp romaine or iceberg lettuce 2 cups thinly sliced celery (include some tender leaves) 1 large Granny Smith apple, cut into matchsticks 1 cup thinly sliced English cucumber 1 / 2 cup thinly sliced radishes 1 / 2 cup crumbled blue cheese 2 tbsp chopped fresh dill 1 tbsp minced chives 1 / 3 cup cold buttermilk 1 / 4 cup plain Greek yogurt (or sour cream) 1 tbsp mayonnaise 1 tbsp fresh lemon juice 1 tsp white wine vinegar 1 / 2 tsp Dijon mustard 1 / 2 tsp honey 1 small garlic clove, finely grated 1 / 4 tsp celery seed (optional) 1 / 2 tsp kosher salt, plus more to taste 1 / 4 tsp freshly ground black pepper
In a bowl, whisk together buttermilk, yogurt, mayonnaise, lemon juice, white wine vinegar, Dijon, honey, garlic, celery seed (if using), salt, and pepper until smooth. Chill 10 minutes. Combine lettuce, celery, apple, cucumber, radishes, dill, and chives in a large bowl. Drizzle about 3/4 of the dressing over the salad and toss gently to coat. Taste and adjust seasoning. Top with crumbled blue cheese and a few grinds of black pepper; add more dressing if desired. Serve cold alongside hot Buffalo wings to balance heat with crisp, cool creaminess.
1 tbsp (15 ml) olive oil 1 small onion, finely chopped 2 garlic cloves, thinly sliced 1 lb (450 g) carrots, peeled and sliced 1 / 2 tsp cumin seeds, lightly crushed 1 / 4 tsp ground coriander 1 / 8 tsp ground cinnamon 1 / 8 tsp ground turmeric Pinch of saffron threads (about 10), soaked in 2 tbsp (30 ml) hot water 3 cups (720 ml) low-sodium chicken or vegetable broth 1 tbsp finely chopped preserved lemon peel, rinsed (optional but recommended) 1 / 2 cup (120 ml) fresh orange juice 1 tsp orange zest 2 tbsp plain Greek yogurt 1 tbsp finely chopped fresh mint, plus extra for garnish 1 tsp honey, or to taste Kosher salt and freshly ground black pepper, to taste Sumac or Aleppo pepper, for garnish (optional) Extra-virgin olive oil, for finishing (optional)
Bloom the saffron by combining the threads with 2 tablespoons of hot water; set aside. Warm the olive oil in a pot over medium heat. Add onion and a pinch of salt; cook until translucent, 4–5 minutes. Stir in garlic and cook 30 seconds. Add cumin seeds, coriander, cinnamon, and turmeric; toast 30–45 seconds until fragrant. Stir in carrots, broth, and preserved lemon (if using). Bring to a simmer, cover, and cook until carrots are very tender, 18–20 minutes. Blend the soup with the saffron infusion, orange juice, and orange zest until silky smooth (use a blender or immersion blender). Return to the pot; season with salt, pepper, and honey to balance. Adjust consistency with a splash of water or broth if needed. In a small bowl, mix yogurt with chopped mint and a teaspoon of water to make a drizzle; season with a pinch of salt. Ladle the soup into warm bowls. Swirl with minted yogurt, sprinkle a little sumac or Aleppo pepper, garnish with extra mint, and finish with a few drops of olive oil if desired.
2 lb (900 g) baby Yukon Gold potatoes, halved 1 / 2 tsp baking soda 2 tsp kosher salt, divided 3 tbsp (45 ml) extra-virgin olive oil 2 tbsp (30 g) unsalted butter, melted 4 cloves garlic, thinly sliced 2 tsp fresh rosemary, finely chopped 1 tsp fresh thyme leaves 1 lemon, zested and juiced Freshly ground black pepper, to taste 1 tbsp (15 ml) chopped flat-leaf parsley Flaky salt, to taste (optional)
Place a rimmed baking sheet on the middle rack and preheat the oven to 425°F/220°C so the pan gets hot. Add potatoes to a pot and cover with cold water by 1 inch. Stir in baking soda and 1 tsp kosher salt. Bring to a boil, then simmer 8–10 minutes until the edges are just tender. Drain and let the steam escape for 1–2 minutes. In a large bowl, combine olive oil, melted butter, rosemary, thyme, lemon zest, remaining 1 tsp kosher salt, and several grinds of black pepper. Add the drained potatoes and toss vigorously to rough up the surfaces for extra crispness. Reserve the garlic for later. Carefully spread the potatoes on the preheated baking sheet in a single layer. Roast 20 minutes. Flip the potatoes, then scatter the garlic slices over them. Roast another 10–15 minutes until the potatoes are deeply golden and the garlic is lightly crisp. Transfer to a bowl, toss with lemon juice and parsley, and adjust seasoning. Finish with a pinch of flaky salt if desired and serve alongside the lamb and mint sauce.
5 oz / 140 g baby arugula 1 small fennel bulb, cored and very thinly sliced (about 2 cups / 100 g) 6 radishes, thinly sliced 1 / 3 cup (40 g) shelled pistachios, toasted and roughly chopped 8–10 fresh mint leaves, torn 1 lemon, zested and juiced (about 2 tbsp / 30 ml juice) 1 tsp Dijon mustard 1 tsp honey or maple syrup 1 / 3 cup (80 ml) extra-virgin olive oil Kosher salt to taste Freshly ground black pepper to taste
1. Toast pistachios in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes; cool and roughly chop. 2. In a small bowl, whisk lemon juice, zest, Dijon, honey, a pinch of salt, and a few grinds of pepper. Slowly stream in olive oil while whisking until emulsified. Adjust seasoning to taste. 3. In a large bowl, combine arugula, sliced fennel, radishes, and mint. Drizzle with just enough vinaigrette to lightly coat and toss gently. 4. Top with chopped pistachios and serve immediately.
1 small head radicchio, cored and torn 3 cups (90 g) baby arugula 1 large fennel bulb, thinly sliced (fronds reserved) 1 large orange, segmented, plus 1 tsp (5 ml) zest 1 small shallot, very thinly sliced 1 / 3 cup (40 g) toasted hazelnuts, roughly chopped 2 tbsp (30 ml) extra-virgin olive oil, plus 1 tsp (5 ml) for charring 1 tbsp (15 ml) sherry vinegar 1 tsp (5 ml) Dijon mustard 1 / 2 tsp (2.5 ml) honey 1 / 2 tsp very finely chopped fresh rosemary Kosher salt to taste Freshly ground black pepper to taste
Toss half of the sliced fennel with 1 teaspoon olive oil and a pinch of salt. Sear in a very hot skillet until lightly charred at the edges, 2–3 minutes; let cool. Keep the remaining fennel raw for crunch. Whisk together 2 tablespoons olive oil, sherry vinegar, Dijon, honey, chopped rosemary, orange zest, 1/4 teaspoon salt, and several grinds of black pepper. Stir in the sliced shallot and let it soften in the vinaigrette for 5 minutes. In a large bowl, combine radicchio, arugula, the raw and charred fennel, and orange segments. Add the vinaigrette with shallot and toss to coat. Fold in hazelnuts, taste, and adjust seasoning. Garnish with reserved fennel fronds and serve.
2 cups (240 g) all-purpose flour 1 / 4 cup (50 g) packed light brown sugar 1 tbsp baking powder 1 / 2 tsp fine sea salt 2 tsp pumpkin pie spice 1 / 2 cup (1 stick / 115 g) cold unsalted butter, cut into small cubes 1 / 2 cup (120 g) pumpkin puree (not pie filling) 1 / 3 cup (80 ml) heavy cream, plus 1 tbsp (15 ml) for brushing 1 large egg 1 tsp vanilla extract Coarse sugar for topping (optional) Glaze: 1 cup (120 g) powdered sugar 3 tbsp (45 ml) pure maple syrup 1–2 tsp milk 1 / 4 tsp maple extract (optional) Pinch of salt
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Whisk flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized bits of butter. In a separate bowl, whisk pumpkin puree, heavy cream, egg, and vanilla until smooth. Pour wet ingredients into dry and fold just until the dough comes together. If very sticky, lightly dust with flour. Turn dough onto a lightly floured surface and pat into a 7-inch round about 1 inch thick. Cut into 8 wedges and transfer to the prepared sheet, spacing apart. Brush tops with the extra tablespoon of cream and sprinkle with coarse sugar if using. Bake 15–18 minutes, until set and lightly golden at the edges. Cool on the sheet 10 minutes, then transfer to a rack. For the glaze, whisk powdered sugar, maple syrup, 1 teaspoon milk, maple extract (if using), and a pinch of salt. Add more milk, a few drops at a time, to reach a thick drizzle. Drizzle glaze over warm scones. Let set 10 minutes before serving.
1 tsp (5 ml) olive oil 1 medium fennel bulb, cored and thinly sliced (reserve fronds for garnish) 2 lemongrass stalks, trimmed, outer layer removed, bruised and cut into 3-inch (7.5 cm) pieces 1-inch (2.5 cm) piece fresh ginger, thinly sliced 1 small shallot, thinly sliced 1 small celery stalk, thinly sliced 6 cilantro stems, bruised 2 makrut lime leaves (optional) 6 whole white peppercorns 6 cups (1.4 liters) water or unsalted vegetable stock 1 to 1 1/4 tsp kosher salt, to taste 1/2 tsp fish sauce or light soy sauce (optional) 1 to 2 tsp fresh lime juice, to taste 1/2 cup (60 g) sugar snap peas, thinly sliced on the bias 1/2 small zucchini, very thinly shaved or julienned Fennel fronds and cilantro leaves, for garnish Finely grated lime zest, for garnish
1. Warm the olive oil in a medium pot over medium heat. Add the sliced fennel, shallot, and celery; sweat until translucent and aromatic, 3 to 4 minutes, without browning. 2. Stir in the lemongrass, ginger, cilantro stems, makrut lime leaves (if using), and white peppercorns. Pour in the water or unsalted vegetable stock and bring just to a simmer. 3. Reduce heat to low, partially cover, and gently simmer for 25 to 30 minutes to infuse. 4. Strain the broth through a fine-mesh sieve into a clean pot, pressing lightly on the solids; discard solids. 5. Season the clear broth with salt. Add the fish sauce or light soy sauce if using, then brighten with lime juice to taste. 6. Return the broth to a gentle simmer. Add the snap peas and zucchini; cook just until crisp-tender, about 1 minute. 7. Ladle into warm bowls and garnish with fennel fronds, cilantro leaves, and a whisper of lime zest. Serve hot.
3 cups thinly shredded green cabbage 1 cup thinly shredded red cabbage (or 1 large carrot, julienned) 1 cup corn kernels (fresh or thawed frozen) 1 tsp olive oil or neutral oil (for charring corn) 1 / 2 cup finely diced dill pickles 2 tbsp pickle brine (from the jar) 1 / 4 cup mayonnaise 1 / 4 cup plain Greek yogurt (or sour cream) 1 tbsp Dijon mustard 1 tbsp lemon juice or apple cider vinegar 1 tsp honey 2 tbsp chopped fresh dill 1 / 4 tsp celery seed 1 / 4 tsp smoked paprika Pinch cayenne pepper (optional) 1 small scallion, thinly sliced 1 / 2 tsp kosher salt, plus more to taste 1 / 4 tsp freshly ground black pepper
Heat a skillet over medium-high. Add oil and corn; cook, stirring occasionally, until lightly charred in spots, 3 to 5 minutes. Transfer to a plate to cool. In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon, lemon juice or vinegar, pickle brine, honey, celery seed, smoked paprika, cayenne (if using), salt, and black pepper. Add green and red cabbage (or carrot), diced pickles, scallion, cooled charred corn, and fresh dill to the bowl. Toss until evenly coated. Let the slaw rest 10 to 15 minutes to slightly soften and meld flavors. Taste and adjust seasoning with more salt, pepper, brine, or lemon juice as needed. Serve chilled or at cool room temperature alongside the grilled chicken sandwiches. Refrigerate leftovers up to 2 days.
5 oz / 140 g baby arugula 1 small fennel bulb, cored and very thinly sliced (reserve fronds for garnish) 1 large orange, segmented (save any juices) 2 tbsp small capers, rinsed and drained 1 / 4 cup (30 g) sliced almonds, toasted 2 tbsp chopped fresh parsley (optional: 1 tbsp chopped fresh dill) 3 tbsp extra-virgin olive oil 2 tbsp fresh lemon juice 1 tsp lemon zest 1 tsp Dijon mustard 1 tsp honey or maple syrup 1 / 4 tsp kosher salt, plus more to taste 1 / 4 tsp freshly ground black pepper
Toast the almonds in a dry skillet over medium heat, stirring often, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool. In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon, honey, salt, and pepper until emulsified. If you reserved orange juices from segmenting, whisk in 1–2 teaspoons to taste. In a large bowl, combine arugula, shaved fennel, orange segments, capers, and parsley (and dill, if using). Drizzle with the vinaigrette and toss gently to coat. Taste and adjust seasoning with a pinch more salt or lemon juice if desired. Transfer to a serving dish and top with toasted almonds and a few chopped fennel fronds. Serve immediately.