1 whole chicken, cut into 8 pieces 4 oz / 115 g bacon, diced 2 cups (480 ml) red wine (Burgundy or Pinot Noir) 1 cup (240 ml) chicken stock 12 pearl onions, peeled 8 oz / 225 g mushrooms, halved 2 tbsp (30 ml) tomato paste 2 tbsp (15 g) flour 2 cloves garlic, minced 2 sprigs thyme 1 bay leaf 2 tbsp (30 g) butter Salt and black pepper to taste
1. Season chicken pieces with salt and pepper. In a large Dutch oven, brown bacon until crisp; remove and set aside. 2. Brown chicken in batches in the bacon fat until golden; transfer to a plate. 3. Add butter, sauté pearl onions and mushrooms until lightly browned; add garlic and tomato paste and cook 1 minute. 4. Sprinkle flour, stir to combine, then slowly add wine and chicken stock while scraping browned bits. 5. Return chicken and bacon to the pot, add thyme and bay leaf, bring to a simmer. 6. Cover and simmer gently on the stovetop or in a 325°F (160°C) oven for 45–60 minutes until chicken is tender. 7. Remove herbs, adjust seasoning, and serve with mashed potatoes or buttered noodles.
4 veal shanks (about 1–1 1 / 2 inch thick) Salt and black pepper to taste 1 / 2 cup (60 g) all-purpose flour (for dredging) 3 tbsp (45 ml) olive oil 1 onion, finely chopped 1 carrot, finely diced 1 celery stalk, finely diced 1 cup (240 ml) dry white wine 1 cup (240 ml) beef or veal stock 1 / 2 cup (120 ml) crushed tomatoes 2 cloves garlic, minced 1 sprig rosemary 1 bay leaf Gremolata: zest of 1 lemon, 1 garlic clove minced, 2 tbsp (8 g) parsley, chopped
1. Season veal shanks with salt and pepper and lightly dredge in flour, shaking off excess. 2. Heat olive oil in a heavy pot and brown shanks on all sides; remove and set aside. 3. Sauté onion, carrot, and celery until softened; add garlic and cook 1 minute. 4. Deglaze with white wine, scraping browned bits, then add stock, crushed tomatoes, rosemary, and bay leaf. 5. Return shanks to the pot, bring to a simmer, cover, and braise in a 325°F (160°C) oven for 1½–2 hours until meat is tender. 6. Remove herbs, adjust seasoning, and sprinkle with gremolata before serving with risotto alla Milanese or polenta.
1 lb (450 g) beef sirloin or tenderloin, thinly sliced against the grain Salt and black pepper to taste 2 tbsp (30 ml) butter 1 onion, thinly sliced 8 oz / 225 g mushrooms, sliced 1 tbsp (15 ml) Dijon mustard 1 cup (240 ml) beef stock 1 / 2 cup (120 ml) sour cream 1 tbsp (8 g) flour (optional, for thickening) 1 tbsp (15 ml) Worcestershire sauce Egg noodles or rice, for serving
1. Season beef with salt and pepper. Sear beef quickly in batches in a hot pan with butter until just browned; set aside. 2. In the same pan, sauté onion until translucent, then add mushrooms and cook until browned. 3. Stir in mustard and Worcestershire sauce, sprinkle flour if using, and cook 1 minute. 4. Add beef stock and simmer briefly to thicken slightly. 5. Return beef to the pan to warm through, then remove from heat and stir in sour cream (do not boil). 6. Adjust seasoning and serve over egg noodles or rice.
1 lb / 450 g ground lamb (or ground beef for Cottage Pie) 1 onion, diced 2 carrots, diced 1 cup (150 g) frozen peas 2 tbsp (30 ml) tomato paste 1 cup (240 ml) beef or lamb stock 2 tbsp (30 ml) Worcestershire sauce 3 cups (720 ml) mashed potatoes (prepared) 2 tbsp (30 g) butter Salt to taste Black pepper to taste Fresh thyme or parsley (optional)
1. Preheat oven to 400°F (200°C). Sauté onion and carrots in a skillet with butter until softened. 2. Add ground lamb, cook until browned, drain excess fat if needed. 3. Stir in tomato paste, Worcestershire sauce, and stock; simmer until slightly reduced, then add peas and season to taste. 4. Spoon meat mixture into a baking dish and spread mashed potatoes evenly over the top; dot with butter. 5. Bake for 20–25 minutes until the top is golden and the filling is bubbling. 6. Garnish with thyme or parsley and serve hot.
4 veal cutlets (about 4–6 oz / 115–170 g each), pounded to about 1 / 8 inch thickness Salt and white pepper to taste 1 / 2 cup (60 g) flour 2 eggs, beaten 1 cup (100 g) fine breadcrumbs (fresh or panko) 4 tbsp (60 ml) clarified butter or lard (for frying) Lemon wedges, for serving Chopped parsley (optional)
1. Season veal with salt and white pepper. Dredge each cutlet in flour, shaking off excess. 2. Dip cutlets into beaten eggs, then press evenly into breadcrumbs to coat completely. 3. Heat clarified butter or lard in a large skillet over medium-high heat until shimmering. 4. Fry cutlets one or two at a time for 2–3 minutes per side until golden and crisp; avoid overcrowding. 5. Drain on paper towels, keep warm in a low oven if needed. 6. Serve immediately with lemon wedges and a sprinkle of parsley, alongside potato salad or boiled potatoes.
2 lb / 900 g chicken wings, tips removed, separated into drumettes and flats 1 tbsp lemon zest (from 1–2 lemons) 2 tsp cracked black pepper 1 tsp kosher salt 1 tsp garlic powder 1 tsp onion powder 1 tbsp neutral oil (vegetable or canola) Lemon wedges and chopped parsley, for serving
1. Pat wings dry with paper towels. Preheat oven to 425°F (220°C) and place a rack on a baking sheet; or preheat grill to medium-high. 2. In a bowl, combine lemon zest, black pepper, salt, garlic powder, and onion powder. Toss wings with oil, then rub the spice mixture all over until evenly coated. 3. Let wings rest 20–30 minutes in the refrigerator (or up to overnight) to deepen flavor. 4. Bake on the rack for 35–45 minutes, turning once, until skin is crisp and internal temperature reaches 165°F (74°C); or grill 12–16 minutes, turning often, until charred at edges and cooked through. 5. Serve hot with lemon wedges and a sprinkle of parsley.
2 lb (900 g) chicken wings 1 tbsp (15 ml) smoked paprika 2 tsp (10 ml) cayenne pepper 1 tsp (5 ml) dried thyme 1 tsp (5 ml) dried oregano 1 tsp (5 ml) garlic powder 1 tsp (5 ml) onion powder 1 tsp (5 ml) salt 1 / 2 tsp (2.5 ml) black pepper 1 tbsp (15 ml) neutral oil
1. Preheat oven to 425°F (220°C) with a rack on a baking sheet, or heat grill to medium-high. 2. Mix paprika, cayenne, thyme, oregano, garlic powder, onion powder, salt, and black pepper in a bowl. 3. Pat wings dry, toss with oil, then coat thoroughly with the Cajun rub. Let sit 20–30 minutes (or refrigerate up to overnight). 4. Bake 35–45 minutes on the rack, turning once, until crisp and cooked through; or grill 12–16 minutes, turning frequently until nicely charred. 5. Serve immediately. Offer celery and a cooling dip on the side if desired.
2 lb (900 g) chicken wings 2 tbsp (30 ml) packed brown sugar 1 tbsp (15 ml) smoked paprika 1 tsp (5 ml) paprika 1 tsp (5 ml) kosher salt 1 tsp (5 ml) ground cumin 1 tsp (5 ml) garlic powder 1 / 2 tsp (2.5 ml) onion powder 1 / 2 tsp (2.5 ml) black pepper 1 tbsp (15 ml) neutral oil
1. Preheat oven to 425°F (220°C) or prepare smoker/grill for indirect medium heat. 2. Combine brown sugar, smoked paprika, paprika, salt, cumin, garlic powder, onion powder, and black pepper. 3. Pat wings dry, toss with oil, then rub the spice mixture all over. Rest 30 minutes (or refrigerate overnight) for the sugar to meld. 4. Bake on a rack for 35–45 minutes until caramelized and cooked through; or smoke/indirect-grill 25–35 minutes until smoky and done. 5. Let rest 3–5 minutes and serve as a barbecue-style entree.
2 lb (900 g) chicken wings 1 tbsp ground allspice 1 tsp ground cinnamon 1 tsp dried thyme 1 tsp brown sugar 1 / 2 to 1 tsp cayenne pepper or ground scotch bonnet (adjust to heat) 1 tsp garlic powder 1 tsp onion powder 1 tsp kosher salt 1 tbsp neutral oil Lime wedges, for serving
1. Preheat grill to medium-high or oven to 425°F (220°C). 2. Whisk together allspice, cinnamon, thyme, brown sugar, cayenne, garlic powder, onion powder, and salt. 3. Dry wings thoroughly, toss with oil, then rub jerk seasoning evenly onto wings. Marinate at least 30 minutes or refrigerate overnight for deeper flavor. 4. Grill 12–16 minutes, turning to char and cook through; or bake 35–45 minutes on a rack until browned and cooked. 5. Serve with lime wedges to squeeze over the wings.
2 lb (900 g) chicken wings 1 1 / 2 tsp Chinese five-spice powder 1 tsp five-pepper blend or ground white pepper 1 tsp garlic powder 1 tsp kosher salt 1 tsp sugar 1 tbsp (15 ml) neutral oil Thinly sliced scallions, for garnish
1. Preheat oven to 425°F (220°C) with a rack on a baking sheet or preheat grill to medium-high. 2. Mix five-spice powder, white pepper, garlic powder, salt, and sugar in a bowl. 3. Pat wings dry and toss with oil, then coat evenly with the five-spice rub. Rest 20–30 minutes or overnight for stronger flavor. 4. Roast on the rack for 35–45 minutes, flipping once, until skin is crisp and meat reaches 165°F (74°C); or grill 12–16 minutes until lightly charred. 5. Garnish with scallions and serve hot.
2 lb (900 g) chicken wings 2 tbsp finely grated Parmesan cheese (dry) 1 1 / 2 tsp garlic powder 1 tsp onion powder 1 tsp dried oregano 1 tsp kosher salt 1 / 2 tsp black pepper 1 tbsp olive oil Chopped parsley, for serving
1. Preheat oven to 425°F (220°C) with a wire rack over a baking sheet. 2. Combine grated Parmesan, garlic powder, onion powder, oregano, salt, and pepper. 3. Pat wings dry, toss with olive oil, then press the Parmesan-garlic mixture onto the wings so it adheres. Chill 20–30 minutes to help the cheese set. 4. Bake 35–45 minutes on the rack, turning once, until golden, crisp, and cooked through. 5. Sprinkle with chopped parsley and serve immediately.
1 lb (450 g) cooked crawfish tails, drained 1 cup (240 ml) mayonnaise 2 tbsp (30 ml) Creole mustard 1 tbsp (15 ml) ketchup or chili sauce 1 tbsp (15 ml) prepared horseradish 1 tsp (5 ml) Worcestershire sauce 1 tsp (5 ml) hot sauce, to taste 2 tbsp (30 ml) chopped green onion 1 tbsp (15 ml) chopped celery 1 tsp (5 ml) paprika Pinch cayenne pepper Salt and black pepper, to taste Lettuce leaves or endive for serving
1. Whisk together mayonnaise, Creole mustard, ketchup, horseradish, Worcestershire, hot sauce, paprika, cayenne, salt and pepper to make the remoulade dressing. 2. Fold in chopped green onion and celery, then gently toss with the crawfish tails until evenly coated. 3. Chill at least 30 minutes to marry flavors. 4. Serve on lettuce leaves or endive or offer as a dip with crackers.
4 halibut fillets (6–8 oz / 170–225 g each), skin removed Salt and freshly ground black pepper, to taste 1 / 2 cup (60 g) all-purpose flour, for dredging 4 tbsp unsalted butter 2 tbsp olive oil Juice of 1 lemon (about 2 tbsp / 30 ml) 2 tbsp chopped fresh parsley Lemon wedges, for serving
1. Pat fillets dry and season both sides with salt and pepper. Lightly dredge in flour, shaking off excess. 2. Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat until sizzling. Add fillets and cook 3–4 minutes per side until golden and just cooked through; transfer to a warm plate. 3. Reduce heat to medium, add remaining 2 tbsp butter and swirl until browned and nutty (beurre noisette). Add lemon juice and chopped parsley, scraping up any browned bits. 4. Spoon sauce over halibut, serve immediately with lemon wedges.
4 salmon fillets, 6–8 oz / 170–225 g each 1 lb (450 g) asparagus, trimmed 4 tbsp (60 g) salted butter 2 tbsp (30 ml) olive oil 1 lemon, zest and juice 1 clove garlic, minced Salt and freshly ground black pepper to taste Fresh parsley, chopped (optional)
1. Pat salmon dry, season both sides with salt and pepper and zest the lemon over the tops. 2. Heat olive oil in a heavy skillet over medium-high heat until shimmering; place salmon skin-side down and press briefly to ensure even contact. 3. Cook 4–5 minutes skin-side down until crisp, flip and add 2 tbsp Salted Butter and minced garlic; tilt pan and baste salmon with melted butter for 1–2 minutes until cooked to desired doneness. 4. Meanwhile, melt remaining 2 tbsp Salted Butter in another skillet, add trimmed Asparagus and sauté 4–6 minutes until bright and tender-crisp; finish with lemon juice, salt and pepper. 5. Plate salmon over asparagus, spoon extra butter from the pan over the fish, garnish with parsley and serve immediately. ---
4 halibut fillets (6–8 oz / 170–225 g each) Salt and freshly ground black pepper, to taste 1 cup thinly sliced zucchini and/or fennel (about 100 g) 1 cup cherry tomatoes, halved (about 150 g) 1 small shallot, thinly sliced 2 tbsp (30 ml) white wine or lemon juice 2 tbsp (30 ml) olive oil 4 sprigs fresh thyme or tarragon Parchment paper or foil, for parcels
1. Preheat oven to 400°F (200°C). Cut four 12–15 inch parchment squares. 2. Place an equal portion of sliced vegetables and shallot on the center of each parchment. Drizzle with a little olive oil and season with salt and pepper. 3. Place a seasoned halibut fillet on top of the vegetables, add 1/2 tbsp wine or lemon juice and a sprig of thyme. Drizzle with remaining olive oil. 4. Fold parchment into sealed parcels and place on a baking sheet. Bake 12–15 minutes, until fish is cooked through and vegetables are tender. Open carefully and serve.
1 lb (450 g) ground chicken 1 / 2 cup (120 ml) canned crushed pineapple, drained, or finely chopped fresh pineapple 1 / 2 cup (60 g) breadcrumbs 1 large egg 2 cloves garlic, minced 2 green onions, chopped 2 tbsp (30 ml) soy sauce 2 tbsp (30 ml) honey 1 tbsp (15 ml) chili sauce (sriracha or sweet chili) 1 tsp (3 g) cornstarch (optional, to thicken glaze) Oil for frying or baking, to taste
1. Mix ground chicken, drained pineapple, breadcrumbs, egg, garlic, green onion, and a splash of soy sauce; form into small meatballs. 2. Pan-fry in oil or bake at 200°C/400°F until cooked through and golden. 3. Meanwhile, heat honey, chili sauce, a little soy sauce and reserved pineapple juice; thicken with cornstarch slurry if desired. 4. Toss cooked meatballs in the honey-chili pineapple glaze to coat. 5. Transfer to a platter and serve with toothpicks and chopped green onion.
1 cup (150 g) fresh pineapple, finely diced 1 / 2 cup (75 g) red onion, finely diced 1 jalapeño or serrano chili, seeded and minced 1 / 4 cup (15 g) cilantro, chopped 2 tbsp (30 ml) honey 2 tbsp (30 ml) lime juice Salt to taste Tortilla chips for serving
1. Combine diced pineapple, red onion, minced chili, and chopped cilantro in a bowl. 2. Stir in honey and lime juice; season with salt to taste. 3. Chill 15–30 minutes to let flavors meld. 4. Serve with tortilla chips or spoon over toasted tortillas.
1 lb (450 g) large shrimp, peeled and deveined 1 cup (150 g) fresh pineapple chunks 2 tbsp (30 ml) honey 1 / 2 tsp red chili flakes or 1 small fresh red chili, minced 3 tbsp (45 ml) soy sauce 2 cloves garlic, minced 2 tbsp (30 ml) lime juice 2 tbsp (30 ml) olive oil Salt and pepper to taste Wooden or metal skewers
1. Whisk honey, soy sauce, minced garlic, lime juice, olive oil, and red chili flakes to make a marinade/glaze; season with salt and pepper. 2. Toss shrimp and half the pineapple chunks in half the glaze and let marinate 15–30 minutes. 3. Thread shrimp and pineapple alternately onto skewers. 4. Grill or broil skewers 2–3 minutes per side until shrimp are opaque and slightly charred, brushing with remaining glaze while cooking. 5. Serve warm with extra chili flakes and lime wedges.
4 bone-in, skin-on chicken thighs (1 1 / 2–2 lb / 680–900 g) Salt and freshly ground black pepper to taste 2 tbsp (30 ml) olive oil 1 medium onion, thinly sliced 1 red bell pepper, sliced 2 cloves garlic, minced 8 oz / 225 g cremini or button mushrooms, halved 1 / 2 cup (120 ml) dry white wine 1 (28 oz / 800 g) can crushed tomatoes 1 tsp dried oregano 1 bay leaf 1 / 4 cup (15 g) chopped fresh parsley Pinch of red pepper flakes (optional)
1. Season chicken with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. 2. Brown chicken, skin-side down first, 4–5 minutes per side until golden; transfer to a plate. 3. Add onion and bell pepper to the pan and sauté until softened, 5–6 minutes. Add garlic and mushrooms and cook 2–3 minutes. 4. Pour in white wine, scraping up browned bits; simmer 2 minutes to reduce slightly. 5. Stir in crushed tomatoes, oregano, bay leaf, and red pepper flakes if using. Return chicken to the pan, nestling into the sauce. 6. Cover and simmer over low heat 30–40 minutes, or until chicken is cooked through and tender. 7. Remove bay leaf, adjust seasoning, sprinkle with parsley, and serve hot.
1 whole chicken, cut into 8 pieces Salt and pepper to taste 3 tbsp (45 ml) olive oil 1 large yellow onion, sliced 1 green bell pepper, sliced 2 cloves garlic, minced 1 / 2 cup (120 ml) dry white wine 1 (28 oz / 800 g) can plum tomatoes, crushed by hand 1 / 2 cup (75 g) pitted black olives, halved 1 tbsp (15 ml) capers, rinsed (optional) 1 tsp dried oregano Fresh basil leaves for garnish
1. Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. 2. Brown chicken on all sides; remove and set aside. 3. Sauté onion and bell pepper until tender. Add garlic and cook 1 minute. 4. Deglaze with white wine and reduce slightly. 5. Stir in crushed tomatoes, olives, capers (if using) and oregano. 6. Return chicken to the pan, cover, and simmer gently 30–40 minutes until cooked through. 7. Taste and adjust salt; garnish with fresh basil and serve.
6 bone-in chicken thighs Salt and pepper to taste 2 tbsp (30 ml) olive oil 1 small onion, chopped 3 cloves garlic, thinly sliced 12 oz / 340 g mixed mushrooms (porcini, cremini, shiitake), sliced 3 / 4 cup (180 ml) dry red wine 1 (14 oz / 400 g) can crushed tomatoes 1 tsp dried thyme 1 bay leaf 2 tbsp (8 g) chopped fresh parsley
1. Season chicken; brown in olive oil over medium-high heat, then remove. 2. Sauté onion until translucent, add garlic and mushrooms and cook until lightly browned. 3. Add red wine and reduce by half, scraping pan. 4. Stir in crushed tomatoes, thyme and bay leaf. Return chicken to the pot. 5. Simmer, covered, 35–45 minutes until chicken is tender and mushrooms are melded into the sauce. 6. Remove bay leaf, season to taste, sprinkle with parsley and serve.
4–6 bone-in, skin-on chicken thighs Salt and pepper to taste 2 tbsp (30 ml) olive oil 1 onion, sliced 1 red bell pepper, sliced 2 cloves garlic, minced 8 oz / 225 g mushrooms, sliced 1 / 2 cup (120 ml) dry white or red wine 1 (28 oz / 800 g) can crushed tomatoes 1 tsp dried oregano 1 bay leaf Fresh parsley for garnish
1. Season chicken with salt and pepper and brown briefly in oil in a skillet (optional for deeper flavor). 2. Place onion, bell pepper, garlic and mushrooms in the slow cooker. 3. Add browned chicken on top. Pour in wine and crushed tomatoes, sprinkle oregano and add bay leaf. 4. Cover and cook on low 6–7 hours or high 3–4 hours, until chicken is tender. 5. Remove bay leaf, adjust seasoning, garnish with parsley and serve.
4 bone-in chicken thighs Salt and pepper to taste 2 tbsp (30 ml) olive oil 1 onion, chopped 2 cloves garlic, minced 1 red bell pepper, sliced 1 / 2 cup (120 ml) dry white wine 1 (28 oz / 800 g) can crushed tomatoes 1 / 2 cup (75 g) green Castelvetrano or Kalamata olives, pitted and halved 1 tbsp (15 ml) capers, rinsed 1 tsp (1 g) dried oregano Chopped parsley for finishing
1. Season and brown chicken in olive oil; set aside. 2. Sauté onion and bell pepper until soft, add garlic and cook 1 minute. 3. Deglaze with white wine, reducing slightly. 4. Add crushed tomatoes, olives, capers and oregano. Return chicken to the saucepan. 5. Simmer, covered, 30–40 minutes until chicken is cooked through and sauce flavors have melded. 6. Adjust salt and pepper (olives/capers add saltiness), sprinkle with parsley and serve.
1 lb (450 g) ground beef (80 / 20) Salt to taste Freshly ground black pepper to taste 4 slices American cheese 4 soft potato or hamburger rolls 2–3 tbsp (30–45 ml) unsalted butter (room temperature)
1. Divide beef into four loose 4-oz patties; season both sides lightly with salt and pepper. 2. Heat a cast-iron skillet or griddle over medium-high heat until very hot. Place patties and cook 2–3 minutes without moving to form a crust. 3. Flip patties, top each with a slice of American cheese, and immediately place a small pat (about 1/2 tbsp) of butter on the cheese. Cook until cheese melts and burgers are done to your liking, about 1–2 more minutes. 4. Split rolls and spread remaining butter on cut sides; toast briefly on the skillet until golden. 5. Serve each patty on a butter-toasted roll, letting the melted butter run into the bun.
1 lb (450 g) ground beef (80 / 20) Salt to taste Freshly ground black pepper to taste 4 slices cheddar or American cheese 4 hamburger buns 2 tbsp (30 ml) unsalted butter Lettuce to taste Tomato slices to taste Red onion rings to taste Pickles to taste Ketchup to taste Mustard to taste Mayonnaise to taste
1. Form four even patties slightly larger than the buns; season both sides with salt and pepper. 2. Heat a skillet or grill to medium-high and cook patties 3–4 minutes per side for medium (adjust time to desired doneness). 3. Place a cheese slice on each patty in the last minute of cooking to melt. 4. Meanwhile, spread butter on the cut sides of buns and toast them in a pan or on the grill until golden. 5. Assemble burgers with patties and desired toppings and condiments; serve immediately.
1 lb (450 g) ground beef Salt to taste Freshly ground black pepper to taste 1 large onion, thinly sliced 4–6 slices Swiss cheese 8 slices rye bread 3 tbsp (45 ml) unsalted butter 1 tsp (5 ml) Worcestershire sauce (optional)
1. Heat 1 tbsp butter in a skillet over medium; add onions and a pinch of salt and cook, stirring occasionally, until deeply caramelized (15–20 minutes). Stir in Worcestershire if using. Transfer onions to a bowl. 2. Form four thin patties, season with salt and pepper, and cook in the same skillet 2–3 minutes per side until just done. Remove. 3. Build sandwiches: place a patty on a slice of rye, top with caramelized onions and Swiss, then another rye slice. 4. Butter outer sides of each sandwich and return to the skillet over medium heat. Grill 3–4 minutes per side until bread is golden and cheese is melted. 5. Slice in half and serve hot.
1 lb (450 g) ground beef (80 / 20), shaped into 6 loose balls Salt and freshly ground black pepper to taste 4 slices American cheese 4 burger buns 3 tbsp (45 ml) unsalted butter Optional: sliced onions Optional: pickles
1. Heat a griddle or heavy skillet over high heat until very hot. Toast buns buttered lightly in pan and set aside. 2. Place a beef ball on the griddle and press down firmly with a spatula or burger press to form a thin patty; season with salt and pepper. Repeat with remaining balls (work in batches). 3. Cook 1–2 minutes until edges are deeply browned, flip, and immediately place a slice of cheese on each. Add about 1/2 tbsp butter around each patty and tilt the pan to baste the patties with melted butter for 30–60 seconds. 4. Remove patties and stack two thin patties per bun if desired. Assemble with chosen toppings and serve right away.
1 lb (450 g) ground beef (80 / 20) Salt to taste Freshly ground black pepper to taste 8 oz (225 g) cremini or button mushrooms, sliced 1 small onion, thinly sliced 3 tbsp (45 ml) unsalted butter, divided 4 slices Swiss cheese 4 hamburger buns
1. Melt 1½ tbsp butter in a skillet over medium-high heat; add mushrooms and onions, season lightly, and sauté until soft and browned (8–10 minutes). Remove and keep warm. 2. Form four patties, season with salt and pepper, and cook in the same skillet or a separate pan 3–4 minutes per side until done. 3. During last minute of cooking, top each patty with Swiss cheese and cover to melt. 4. Meanwhile, spread remaining butter on buns and toast briefly. 5. Place patties on buns, spoon buttered mushrooms and onions over the cheese, and serve.
1 lb (450 g) ground beef (blend with some chuck or sirloin) Salt to taste Freshly ground black pepper to taste 4 hamburger buns 4 tbsp (60 g) unsalted butter, softened 1 clove garlic, minced 1 tbsp (15 ml) chopped fresh parsley or chives Arugula or lettuce (optional)
1. In a small bowl, combine softened butter, minced garlic, and chopped parsley; mix well and form into four small discs or one log to chill until slightly firm. 2. Form four patties, season generously with salt and pepper, and cook on a hot grill or skillet 3–5 minutes per side to desired doneness. 3. Place a disc of garlic-herb butter atop each hot patty right after removing from heat so it melts over the burger. 4. Toast buns with a little butter if desired, assemble burgers with optional arugula, and serve immediately.
2 lb (900 g) ground beef (85% lean) 1 large onion, finely chopped 3 cloves garlic, minced 2 tbsp (30 ml) tomato paste 4 cups (960 ml) beef broth 1 cup (240 ml) water 2 tsp ground cinnamon 1 tsp ground allspice 1 tsp ground cloves 1 tbsp (15 ml) ground cumin 1 tbsp (15 ml) chili powder 1 tbsp (15 ml) unsweetened cocoa powder or 1 oz (30 g) dark chocolate 1 tbsp (15 ml) Worcestershire sauce 2 tbsp (30 ml) apple cider vinegar 3 tbsp (24 g) masa harina or 2 tbsp (16 g) all-purpose flour 2 bay leaves Salt and freshly ground black pepper to taste 2 tbsp (30 ml) vegetable oil (if needed)
1. In a large pot over medium-high heat, brown the ground beef in batches until no pink remains; drain excess fat if necessary and return meat to the pot. 2. Add chopped onion and garlic; sauté until softened, about 5 minutes. 3. Stir in tomato paste, cinnamon, allspice, cloves, cumin, chili powder and cocoa powder; cook 1–2 minutes to bloom the spices. 4. Add beef broth, water, Worcestershire sauce, vinegar and bay leaves; bring to a simmer. 5. Whisk masa harina with a few tablespoons of cold water to make a slurry, then whisk into the simmering chili to thicken (or sprinkle in flour and whisk). 6. Reduce heat to low and simmer gently, uncovered, for 45–60 minutes, stirring occasionally, until flavors meld and chili is thick. Season with salt and pepper; remove bay leaves before serving. ---
8 oz / 225 g dried spaghetti Salt to taste for pasta water 2 cups (480 ml) Cincinnati-style chili (prepared) Grated cheddar cheese (optional for guests)
1. Bring a large pot of salted water to a boil and cook spaghetti according to package directions until al dente; drain. 2. Reheat the Cincinnati chili gently in a saucepan until hot. 3. Divide cooked spaghetti among plates and ladle the hot chili over the top (two-way is just spaghetti and chili). Serve immediately. ---
8 oz / 225 g dried spaghetti Salt to taste for pasta water 2 cups (480 ml) Cincinnati-style chili (prepared) 1 1 / 2–2 cups (170–225 g) finely shredded sharp cheddar cheese
1. Cook spaghetti in salted boiling water until al dente; drain. 2. Warm the Cincinnati chili in a saucepan until steaming. 3. Plate spaghetti, spoon chili over the pasta, then heap shredded cheddar on top (the cheese melts into the chili). Serve hot. ---
8 oz / 225 g dried spaghetti Salt for pasta water 2 cups (480 ml) Cincinnati-style chili (prepared) 1 1 / 2 cups (170 g) finely shredded sharp cheddar cheese 1 / 2 cup (75 g) finely diced raw onion (white or yellow)
1. Cook spaghetti in salted boiling water until al dente; drain. 2. Heat the chili gently until hot. 3. Arrange spaghetti on plates, spoon chili over, top with shredded cheddar, and sprinkle with diced raw onions. Serve immediately. ---
4 natural-casing beef hot dogs 4 soft hot dog buns 1 1 / 2 cups (360 ml) Cincinnati-style chili 1 cup (100 g) finely shredded cheddar cheese 1 / 4 cup (40 g) finely diced raw onion Yellow mustard to taste
1. Steam or grill hot dogs until heated through and slightly charred if grilling. 2. Warm the Cincinnati chili in a saucepan until hot. 3. Place each hot dog in a bun, spoon a generous layer of chili over each dog, sprinkle with diced onions, mound with shredded cheddar, and finish with a drizzle of yellow mustard. Serve immediately.
1 leg of lamb (4–6 lb / 2–3 kg), bone-in 6–8 garlic cloves, sliced 3–4 tbsp fresh rosemary, chopped 3 tbsp (45 ml) olive oil Salt to taste Freshly ground black pepper to taste 1 lemon (optional, for finishing)
1. Preheat oven to 220°C (425°F). Pat lamb dry and make small incisions all over; insert garlic slices into the slits. 2. Rub lamb with olive oil, chopped rosemary, salt and pepper. 3. Place on a rack in a roasting pan and roast at 220°C (425°F) for 15–20 minutes to brown. 4. Reduce oven to 180°C (350°F) and roast about 15–20 minutes per 500 g (per lb) for medium-rare, longer to desired doneness. 5. Remove from oven, tent with foil and rest 15–20 minutes. Squeeze lemon over before carving if desired.
1 bone-in leg of lamb, 4–6 lb (2–3 kg) 3 lemons, juice and zest 4–6 garlic cloves, crushed 2 tbsp dried oregano (or 3 tbsp fresh) 4 tbsp olive oil 3–4 potatoes, chunked 2 onions, quartered 2 bay leaves Salt and pepper to taste Parchment paper or foil for wrapping
1. Combine lemon juice/zest, garlic, oregano, olive oil, salt and pepper to make a marinade; rub all over lamb and marinate overnight in the refrigerator. 2. Preheat oven to 150°C (300°F). Toss potatoes and onions with a little olive oil, salt and pepper. 3. In a large baking tray, place vegetables, lay lamb on top, add bay leaves. Wrap tightly in parchment/foil to seal. 4. Bake slowly for 3–4 hours until lamb is very tender and falling from the bone. 5. Unwrap for the last 20–30 minutes to brown if desired; carve and serve with the roasted vegetables.
2 lb / 900 g Yukon Gold or russet potatoes, peeled and very thinly sliced 2 cups (480 ml) heavy cream or half-and-half 1 clove garlic, halved 1 cup (100 g) grated Gruyère or sharp cheddar 2 tbsp (30 g) butter Salt, pepper, and pinch of nutmeg to taste
1. Preheat oven to 375°F (190°C). Rub the baking dish with cut garlic and butter the dish. 2. Layer potato slices slightly overlapping in the dish, seasoning each layer lightly with salt, pepper, and a pinch of nutmeg. 3. Pour cream over the potatoes until it comes just shy of covering, sprinkle grated cheese on top. 4. Dot with a little extra butter and cover with foil; bake 40 minutes. 5. Remove foil and bake another 20–25 minutes until top is golden and potatoes are tender when pierced. 6. Let rest 10 minutes before serving.
1 lb / 450 g pinquito beans (or small pink/pinto beans), soaked overnight and drained 4 slices bacon or 4 oz / 115 g salt pork, diced 1 medium onion, chopped 3 cloves garlic, minced 4 cups (960 ml) beef or chicken stock (or water) 1 tbsp (15 ml) tomato paste (optional) 1 tsp dried oregano 1 bay leaf Salt and pepper to taste
1. In a large pot, cook bacon until browned; remove most fat leaving about 1 tbsp and sauté onion until translucent. 2. Add garlic and cook 30 seconds, then stir in tomato paste if using. 3. Add soaked beans, stock, oregano, and bay leaf; bring to a simmer. 4. Cook gently, partially covered, 1–1½ hours until beans are tender and sauce is thickened, adding water if needed. 5. Season with salt and pepper, remove bay leaf, stir and serve warm alongside tri-tip.
1 lb / 450 g asparagus, woody ends trimmed 2 tbsp (30 ml) olive oil Salt to taste Freshly ground black pepper to taste 1 lemon, zest and wedges 1 / 4 cup (25 g) grated or shaved Parmesan
1. Toss asparagus with olive oil, salt, and pepper. 2. Grill over medium-high heat or broil for 6–8 minutes, turning occasionally, until tender-crisp and lightly charred. 3. Transfer to platter, grate lemon zest over, squeeze lemon wedges, and sprinkle with Parmesan. 4. Serve immediately.
1 1 / 2 lb (680 g) Brussels sprouts, trimmed and halved 4 oz / 115 g bacon, diced 2 tbsp (30 ml) olive oil Salt to taste Pepper to taste 1–2 tsp (5–10 ml) balsamic vinegar
1. Preheat oven to 425°F (220°C). Toss halved sprouts with olive oil, salt, and pepper on a baking sheet. 2. Roast 20–25 minutes, shaking pan halfway, until edges are deep golden and crisp. 3. Meanwhile cook diced bacon in a skillet until crisp; drain on paper towel and reserve a tablespoon of bacon fat. 4. Toss roasted sprouts with crispy bacon, a drizzle of the reserved bacon fat (or olive oil) and balsamic vinegar. 5. Adjust seasoning and serve hot.
2 lb (900 g) fresh spinach or 1 lb (450 g) frozen spinach, thawed and squeezed 2 tbsp (30 ml) butter 1 small shallot or 1 / 4 onion, finely chopped 1 clove garlic, minced 1 cup (240 ml) heavy cream or half-and-half Pinch of grated nutmeg 1 / 4 cup (25 g) grated Parmesan (optional) Salt and pepper to taste
1. If using fresh spinach, wash and wilt in a large skillet over medium heat until just collapsed; drain and squeeze out excess liquid, then roughly chop. 2. In the same skillet, melt butter and sauté shallot until translucent, add garlic and cook 30 seconds. 3. Pour in cream, bring to a gentle simmer and reduce slightly (2–3 minutes). 4. Stir in chopped spinach and Parmesan, season with nutmeg, salt, and pepper. 5. Cook until heated through and thickened to your liking, then serve immediately.
2 lb / 900 g russet or Yukon Gold potatoes, peeled and quartered 1 head garlic 4 tbsp (60 g) butter 1 / 2–3 / 4 cup (120–180 ml) heavy cream or whole milk Salt to taste Freshly ground black pepper to taste Chopped chives (optional)
1. Preheat oven to 400°F (200°C). Cut top off garlic head, drizzle with a little oil, wrap in foil and roast 30–35 minutes until soft. 2. Boil potatoes in salted water until fork-tender, about 15–20 minutes; drain well. 3. Squeeze roasted garlic cloves into a bowl and mash with butter until smooth. 4. Return potatoes to pot, add garlic-butter and gradually add warm cream while mashing to desired texture. 5. Season with salt and pepper, stir in chives if using, and serve hot.
1 medium head cauliflower, broken into florets 1 shallot or small onion, finely chopped 2 tbsp (30 ml) butter or olive oil 3 cups (750 ml) vegetable or chicken stock 1 / 4–1 / 3 cup (60–80 ml) double cream or crème fraîche (optional) 1 / 2–3 / 4 cup (60–80 g) finely grated Parmigiano-Reggiano Salt, white pepper, and a pinch of nutmeg to taste Croutons or shaved Parmesan to garnish
1. In a soup pot, sweat the shallot/onion in butter or oil over low heat until soft but not colored. 2. Add cauliflower florets, stir to coat, then pour in stock to just cover. Simmer gently until cauliflower is very tender, about 15–20 minutes. 3. Using an immersion blender (or in batches in a blender), puree the soup until completely smooth. 4. Return to low heat, stir in cream if using, then gradually whisk in grated Parmesan until melted and the soup is glossy; season with salt, white pepper and a pinch of nutmeg. 5. Warm through without boiling, taste and adjust seasoning. 6. Serve hot with croutons or shaved Parmesan and a drizzle of olive oil.
12–14 oz / 350–400 g short pasta (penne, rigatoni, ziti) 1 medium head cauliflower, cut into florets and roasted 2 cups (500 ml) tomato sauce or passata 7 oz / 200 g mozzarella, diced or torn 1 cup (100–120 g) grated Parmesan 2 cloves garlic, minced 2 tbsp (30 ml) olive oil Fresh basil or parsley, to taste Salt and black pepper, to taste
1. Preheat oven to 200°C (400°F). Toss cauliflower florets with olive oil, salt and pepper and roast until tender and golden, about 20–25 minutes. 2. Cook pasta in salted boiling water until just shy of al dente (it will finish baking in the oven); drain and reserve a little pasta water. 3. In a skillet, warm the tomato sauce with garlic, season to taste; if too thick, loosen with a splash of reserved pasta water. 4. Toss drained pasta with sauce, roasted cauliflower, most of the Parmesan and half the mozzarella. 5. Transfer mixture to a baking dish, scatter remaining mozzarella and Parmesan on top. 6. Bake 20–25 minutes until bubbling and golden; let rest 5 minutes, garnish with fresh basil and serve.
1 bone-in leg of lamb (4–5 lb / 1.8–2.3 kg) 6–8 garlic cloves, sliced 3–4 sprigs fresh rosemary 2 tbsp Dijon mustard 2–3 tbsp olive oil Salt and freshly ground black pepper to taste 1 cup dry red wine or lamb stock (for pan jus) (240 ml) 1 tbsp butter (optional, for jus) (15 g)
1. Preheat oven to 425°F (220°C). Pat the leg dry and trim excess fat if desired. 2. Make small slits all over the lamb and push a slice of garlic and a small rosemary leaf into each slit. 3. Rub the entire leg with olive oil, Dijon mustard, salt and pepper. Tuck remaining rosemary sprigs around the meat. 4. Place on a rack in a roasting pan and roast 15 minutes at 425°F to brown, then reduce heat to 350°F (175°C) and roast until desired doneness (about 15–20 minutes per pound for medium-rare). Use a meat thermometer (55–58°C / 130–136°F for medium-rare). 5. Remove lamb, tent loosely with foil and rest 15–20 minutes. Meanwhile, deglaze the roasting pan with red wine or stock, reduce and swirl in butter to finish the jus. 6. Carve the leg into slices and serve with the pan jus.
1 leg of lamb (bone-in, 3–5 lb / 1.4–2.3 kg) 4–6 medium potatoes, peeled and cut into large wedges Juice of 2 lemons and zest of 1 lemon 3–4 garlic cloves, minced 2 tbsp dried oregano (or 3 tbsp fresh) 4 tbsp olive oil Salt and black pepper to taste 1 / 2 cup (120 ml) dry white wine or water
1. Preheat oven to 375°F (190°C). In a bowl combine lemon juice/zest, garlic, oregano, olive oil, salt and pepper to make a marinade. 2. Rub the leg of lamb with the marinade and allow to marinate at least 1 hour (or overnight in fridge). Toss potato wedges in remaining marinade. 3. Place lamb on a rack in a roasting pan and arrange potatoes around it; pour wine or water into the pan. 4. Roast for about 1.5–2 hours (depending on size) basting occasionally, until potatoes are tender and lamb reaches desired doneness (about 60–70°C / 140–158°F for medium). 5. Remove lamb, rest 15 minutes; return potatoes to a high oven for 10 minutes if you want them crisp. 6. Slice lamb and serve with roasted potatoes and pan juices.
2 lb / 900 g leg of lamb, cut into 1 1 / 2–2 inch pieces 2 tbsp butter and/or olive oil 2 onions, chopped 3 carrots, cut into chunks 2 turnips or parsnips, cut into chunks 2 tbsp tomato paste 1 cup (240 ml) dry white wine or red wine 2 cups (480 ml) lamb or chicken stock Bouquet garni (thyme, bay leaf, parsley stems) 1 cup (150 g) peas, fresh or frozen Salt and pepper to taste Fresh parsley, chopped (for garnish)
1. Season lamb pieces with salt and pepper. Brown in batches in a heavy pot with butter/olive oil; remove and set aside. 2. Sauté onions in the same pot until translucent, add carrots and turnips and cook briefly. Stir in tomato paste. 3. Return lamb to pot, add wine to deglaze, then add stock and bouquet garni. Bring to a simmer. 4. Cover and simmer gently for about 1.5–2 hours until lamb is tender. 5. Add peas in the last 10–15 minutes of cooking; adjust seasoning. Remove bouquet garni. 6. Serve hot, sprinkled with chopped parsley and accompanied by crusty bread or boiled potatoes.
1 3 / 4 cups (320 g) Arborio or Carnaroli rice 1 small head cauliflower, cut into small florets 1 small onion, finely chopped 1 clove garlic, minced 1 / 2 cup (100 ml) dry white wine (optional) 4 to 6 cups (1.2 to 1.5 L) hot vegetable or chicken stock 3 1 / 2 tbsp (50 g) butter 1 cup (100 g) finely grated Parmigiano-Reggiano 2 tbsp (30 ml) olive oil Salt to taste Black pepper to taste Chopped parsley to finish
1. Roast or sauté cauliflower florets in 1 tbsp olive oil until golden and tender (8–10 minutes); set aside. 2. In a heavy pan, heat remaining olive oil, sauté onion until translucent, add garlic and rice, stirring to toast the rice 1–2 minutes until edges translucent. 3. Deglaze with white wine if using, let it absorb. Begin adding hot stock ladle by ladle, stirring frequently and allowing each addition to be absorbed before adding more. 4. After about 15 minutes, when rice is nearly al dente, stir in the roasted cauliflower and continue cooking with more stock until rice is creamy and cooked through (total 18–20 minutes). 5. Remove from heat, stir in butter and most of the Parmesan; season with salt and freshly ground pepper. 6. Let rest 1 minute, plate and finish with remaining Parmesan and chopped parsley.
2–3 lb (900 g – 1.4 kg) leg of lamb, cut into large chunks 2 tbsp (30 ml) olive oil 1 large onion, chopped 2–3 garlic cloves, minced 1 preserved lemon, pulp removed and rind rinsed and sliced 1 cup (150 g) green olives, rinsed 1 tsp ground ginger 1 tsp ground cumin 1 tsp paprika Pinch saffron or 1 tsp ras el hanout 1 cup (240 ml) chicken or lamb stock Fresh cilantro and parsley, chopped Salt and black pepper to taste
1. Heat oil in a tagine or heavy pot; brown lamb pieces in batches and set aside. 2. Sauté onions until soft, add garlic and spices and cook briefly to release aromas. 3. Return lamb to pot, add stock, cover and simmer gently for about 1.5–2 hours until lamb is tender. 4. Add preserved lemon rind and olives in the last 20–30 minutes of cooking; adjust seasoning. 5. Remove from heat, sprinkle with chopped cilantro and parsley. 6. Serve over couscous or with crusty bread, spooning sauce and olives over the lamb.
7 oz / 200 g tuna in olive oil, drained 4 small new potatoes, halved 5 oz / 150 g green beans, trimmed 2 carrots, thinly sliced or blanched 2–3 ripe tomatoes, quartered 4 eggs, hard-boiled and halved Mixed lettuce leaves (butter lettuce or romaine) 8 anchovy fillets (optional) and/or Niçoise olives 3 tbsp (45 ml) olive oil 1 tbsp (15 ml) red wine vinegar 1 tsp Dijon mustard Salt to taste Freshly ground black pepper to taste Fresh parsley, chopped
1. Boil potatoes until tender; drain and cool slightly. Blanch green beans 2–3 minutes until crisp-tender and plunge into ice water; drain. Blanch carrot slices if desired. 2. Whisk olive oil, red wine vinegar and Dijon with salt and pepper to make the vinaigrette. 3. Arrange lettuce on a large platter. Place quartered tomatoes, potatoes, green beans, carrots, tuna, egg halves and olives in separate sections over the lettuce. 4. Drizzle the vinaigrette evenly over the salad and scatter chopped parsley; add anchovies if using. 5. Serve immediately as an entree, allowing diners to compose portions onto plates.