All Recipes

6 oz (170 g) semisweet chocolate chips or chopped chocolate
1 1/4 cups heavy whipping cream, cold, divided
2 tbsp powdered sugar
1 tsp vanilla extract
1/4 tsp instant espresso powder (optional)
Pinch of fine salt
Optional toppings: whipped cream, chocolate shavings, fresh berries

Add the chocolate, 1/4 cup of the heavy cream, espresso powder (if using), and a pinch of salt to a heatproof bowl. Set the bowl over a pot of barely simmering water (do not let the bowl touch the water) and stir until smooth and melted. Remove from heat and let cool until just warm to the touch, about 10 minutes.
In a chilled mixing bowl, beat the remaining 1 cup cold heavy cream with the powdered sugar and vanilla until soft peaks form (peaks should hold but tips curl).
Whisk a heaping spoonful of the whipped cream into the melted chocolate to lighten it.
Gently fold the remaining whipped cream into the chocolate in 2–3 additions until no streaks remain. Do not overmix.
Divide the mousse among 4 small glasses or ramekins. Tap gently to level.
Cover and chill until set, 1–2 hours.
Before serving, top with a dollop of whipped cream and garnish with chocolate shavings or berries, if desired.

1 tbsp unsalted butter (or duck fat)
1 tbsp olive oil
1 small leek, white and light green parts only, thinly sliced
12 oz celeriac (celery root), peeled and diced (about 2 cups)
8 oz parsnips, peeled and diced (about 1 1/2 cups)
1 small tart apple (e.g., Granny Smith), peeled, cored, and chopped
1 small Yukon Gold potato, peeled and diced (optional, for extra silkiness)
1 small garlic clove, smashed
1/2 cup dry Riesling
3 cups low-sodium chicken stock (or vegetable stock)
2 juniper berries, lightly crushed
1 bay leaf
Kosher salt
Pinch ground white pepper
1/4 cup crème fraîche or heavy cream
1–2 tsp apple cider vinegar, to taste
2 tbsp finely snipped fresh chives, for garnish
Caraway Rye Crumbs (optional garnish): 1 cup torn rye bread, 1 tsp caraway seeds, 1 tbsp duck fat or butter, pinch salt

Warm butter (or duck fat) and olive oil in a medium pot over medium heat. Add leek with a pinch of salt and cook until soft and translucent, 3–4 minutes.
Stir in celeriac, parsnips, apple, potato, and garlic. Season lightly with salt and cook, stirring, 4–5 minutes to sweat and coat the vegetables.
Pour in the Riesling and simmer 1–2 minutes, scraping up any fond, until reduced by about half.
Add stock, juniper berries, and bay leaf. Bring to a gentle simmer, cover partially, and cook until vegetables are very tender, 18–22 minutes.
While the soup simmers, make the Caraway Rye Crumbs (optional): In a small skillet, warm duck fat or butter over medium heat. Toast caraway seeds until fragrant, 30 seconds. Add torn rye bread and a pinch of salt; cook, stirring, until crisp and deeply golden, 3–5 minutes. Set aside.
Remove bay and juniper. Blend the soup until completely smooth and silky (use a high-speed or upright blender for best texture). If needed, thin with a splash of hot stock or water.
Return soup to the pot. Stir in crème fraîche (or cream). Season with white pepper and additional salt as needed. Brighten with apple cider vinegar to taste.
Ladle into warm bowls. Garnish with chives and a sprinkle of Caraway Rye Crumbs; optionally finish with a small drizzle of duck fat or good olive oil.

1 pound russet potatoes, peeled and cut into 1-inch chunks
1 pound celery root (celeriac), peeled and cut into 1-inch chunks
1 garlic clove, smashed (optional)
4 tablespoons unsalted butter, plus more to taste
1/2 cup buttermilk, warmed (or whole milk)
1 1/2 tablespoons Dijon mustard
2 tablespoons finely chopped fresh chives
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper

Place the potatoes, celery root, and garlic in a large pot and cover with cold, well-salted water by about 1 inch.
Bring to a boil, then reduce to a gentle simmer and cook until very tender, 15 to 20 minutes.
Drain thoroughly and return the vegetables to the hot pot over low heat for 1 to 2 minutes to evaporate excess moisture.
Mash to desired smoothness. In a small saucepan, melt the butter and warm the buttermilk.
Stir the butter and buttermilk into the mash, then fold in the Dijon and chives.
Season with salt and pepper, adjusting consistency with a splash more buttermilk if needed. Serve hot.

2 small English cucumbers, shaved into thin ribbons
1 medium fennel bulb, cored and very thinly sliced; fronds reserved for garnish
6 radishes, thinly sliced
2 tablespoons fresh dill, chopped
1 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
3/4 teaspoon kosher salt, divided
Freshly ground black pepper, to taste
1/3 cup toasted slivered almonds
Optional: small handful celery leaves or flat-leaf parsley leaves, torn

Whisk the lemon zest, lemon juice, Dijon, honey, 1/4 teaspoon salt, and a few grinds of black pepper. Slowly stream in the olive oil, whisking until emulsified; set aside.
Combine the cucumber ribbons and sliced fennel in a large bowl. Sprinkle with the remaining 1/2 teaspoon salt, toss, and let sit 10 minutes to gently draw out moisture. Drain off any liquid and blot lightly with a towel.
Add the radishes, dill, and a few chopped fennel fronds to the bowl. Drizzle on just enough dressing to lightly coat and toss gently.
Taste and adjust with more lemon, salt, or pepper as needed.
Top with toasted almonds and additional fennel fronds (and celery or parsley leaves, if using). Serve immediately alongside the chicken vegetable soup.

8 pork sausages (traditional British-style, e.g., Cumberland)
2 lb (900 g) floury potatoes (Russet or Maris Piper), peeled and cut into chunks
4 tbsp unsalted butter, divided
1/2 cup (120 ml) warm whole milk or cream
1 large onion, thinly sliced
2 tbsp all-purpose flour
2 cups (480 ml) beef stock
2 tsp Worcestershire sauce
1 tsp Dijon or English mustard
2 tbsp neutral oil (or beef drippings)
Salt, to taste
Freshly ground black pepper, to taste
Fresh chives or parsley, chopped (optional, for garnish)

Boil the potatoes: Place the peeled potato chunks in a large pot, cover with cold salted water by 1 inch, bring to a boil, then simmer 12–15 minutes until tender.
Cook the sausages: While the potatoes cook, heat 1 tbsp oil in a large skillet over medium. Add sausages and brown on all sides, 8–10 minutes. Reduce to medium-low, cover, and cook until cooked through (internal temp 160°F/71°C), 6–8 minutes more. Transfer to a warm plate and tent with foil.
Make the onion gravy: In the same skillet, add remaining 1 tbsp oil and the sliced onion with a pinch of salt. Cook over medium, stirring, until soft and deeply golden, 10–12 minutes. Sprinkle in the flour and cook 1–2 minutes, stirring. Gradually whisk in the beef stock, scraping up browned bits. Stir in Worcestershire sauce and mustard; simmer 5–7 minutes until glossy and slightly thick. Season with salt and pepper. Return sausages to the gravy to warm.
Mash the potatoes: Drain potatoes well and let steam off 1–2 minutes. Mash with 3 tbsp butter and the warm milk or cream until smooth and fluffy. Season generously with salt and pepper. Adjust milk for desired creaminess.
Serve: Spoon mash onto plates, top with sausages and plenty of onion gravy. Dot with the remaining 1 tbsp butter and garnish with chives or parsley, if using.

1 large fennel bulb, fronds reserved
2 medium oranges
2 cups baby arugula, loosely packed
1/2 cup Castelvetrano olives, pitted and halved
4 radishes, thinly sliced
1/3 cup sliced almonds
1 tablespoon chopped fresh mint or fennel fronds
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon orange zest
3 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste

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.
Zest 1 orange to yield 1 teaspoon zest. Cut the peel and pith from both oranges and segment them over a bowl to catch the juices; reserve 1 tablespoon of the juice for the dressing.
Trim the fennel, reserving some fronds. Thinly shave the bulb with a mandoline or sharp knife. Chop 1 tablespoon of the fronds for garnish.
Make the dressing: In a small bowl, whisk the lemon juice, reserved 1 tablespoon orange juice, Dijon, honey, orange zest, and kosher salt. Slowly whisk in the olive oil until emulsified; season with black pepper.
In a large bowl, combine the arugula, shaved fennel, orange segments, olives, radishes, and chopped mint or fennel fronds. Drizzle with the dressing and toss gently to coat.
Scatter the toasted almonds on top just before serving. Taste and adjust salt and pepper. Serve immediately.

Cupcakes:
1 1/2 cups (180 g) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup (113 g) unsalted butter, softened
1 cup (200 g) granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1/2 cup (120 ml) whole milk, room temperature
1/4 cup (60 g) sour cream, room temperature
Chocolate Buttercream:
3/4 cup (170 g) unsalted butter, softened
2 1/2 cups (300 g) powdered sugar
1/2 cup (45–50 g) unsweetened cocoa powder
1/4 teaspoon fine salt
2–4 tablespoons heavy cream or milk, as needed
1 teaspoon pure vanilla extract
Optional sprinkles or chocolate shavings for topping

Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together flour, baking powder, and salt; set aside.
In a large bowl, beat the softened butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2–3 minutes.
Beat in eggs one at a time, scraping the bowl as needed. Mix in vanilla.
Mix in the sour cream until smooth.
Add the dry ingredients in two additions, alternating with the milk, beginning and ending with dry. Mix on low just until combined; do not overmix.
Divide batter evenly among liners (about 3/4 full).
Bake 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, then transfer cupcakes to a wire rack to cool completely.
Make the buttercream: In a large bowl, beat the softened butter on medium speed until creamy, 1–2 minutes.
Sift together powdered sugar and cocoa. Add about half to the butter and mix on low until incorporated. Add vanilla, salt, and 2 tablespoons cream; mix, then add remaining sugar-cocoa mixture.
Beat on medium-high until fluffy, 2–3 minutes, adding more cream 1 teaspoon at a time if needed for a smooth, spreadable consistency. Adjust salt to taste.
Frost cooled cupcakes with the chocolate buttercream. Add sprinkles or chocolate shavings if desired. Store airtight at room temperature up to 2 days or refrigerate up to 5 days (bring to room temperature before serving).

2 tablespoons extra-virgin olive oil, plus more for finishing
1 medium yellow onion, finely chopped
1 rib celery, small dice
1 small carrot, small dice
1 small garlic clove, thinly sliced
1/4 teaspoon crushed red pepper flakes
2 cans (15 oz/425 g each) chickpeas, drained and rinsed
5 cups (1.2 L) low-sodium vegetable broth
1 teaspoon finely grated lemon zest (or a wide strip of zest)
6 fresh thyme sprigs (or 1 teaspoon dried thyme)
1 bay leaf
2 cups (60 g) baby spinach
2 to 3 tablespoons fresh lemon juice, to taste
3/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
1 to 2 tablespoons chopped fresh chives or parsley (garnish)

Warm the olive oil in a pot over medium heat. Add onion, celery, and carrot; cook, stirring, until softened and translucent, 6 to 8 minutes.
Stir in the sliced garlic and crushed red pepper; cook 30 seconds until fragrant.
Add chickpeas, vegetable broth, lemon zest, thyme, and bay leaf. Bring to a simmer, then reduce heat and cook gently for 12 to 15 minutes.
Using a spoon or potato masher, lightly mash a cup of the chickpeas in the pot to thicken the broth slightly.
Stir in the baby spinach and cook just until wilted, 1 to 2 minutes. Discard thyme stems and bay leaf.
Off the heat, stir in lemon juice. Season with salt and several grinds of black pepper to taste.
Ladle into bowls, drizzle with a little olive oil, and finish with chopped chives or parsley. Serve alongside the garlic–Parmesan breadsticks.

2 cups cherry tomatoes, halved
1 large English cucumber, thinly sliced
1/2 small sweet (Vidalia) onion, very thinly sliced
3 cups baby arugula
1/2 cup pecan halves, toasted and roughly chopped
2 tablespoons fresh dill, chopped
1 tablespoon fresh chives, chopped
1/2 cup cold buttermilk
2 tablespoons plain Greek yogurt
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey (or sorghum syrup)
1/4 teaspoon celery seed
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste
1 tablespoon extra-virgin olive oil

Toast pecans in a dry skillet over medium heat, stirring until fragrant and slightly darkened, 3–5 minutes; cool, then roughly chop.
In a small bowl, whisk together buttermilk, Greek yogurt, apple cider vinegar, Dijon, honey, celery seed, salt, several grinds of black pepper, and olive oil until smooth and lightly thickened. Adjust seasoning to taste.
In a large bowl, combine cherry tomatoes, cucumber, sweet onion, arugula, dill, and chives.
Drizzle on just enough dressing to lightly coat and toss gently.
Top with toasted pecans and a final pinch of salt and pepper. Serve immediately alongside the entrée.

4 skinless catfish fillets (6 to 8 oz each)
4 tablespoons unsalted butter, melted (plus extra for finishing, optional)
1 tablespoon neutral high-heat oil (canola, grapeseed, or avocado)
1 lemon, cut into wedges
2 tablespoons fresh parsley, chopped (optional)
2 teaspoons paprika (sweet or smoked)
1 teaspoon cayenne pepper (or to taste)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground white pepper (optional)

Make the blackening spice: In a small bowl, combine paprika, cayenne, garlic powder, onion powder, thyme, oregano, kosher salt, black pepper, and white pepper (if using).
Prep the fish: Pat the catfish fillets very dry. Brush both sides lightly with melted butter, then coat all over with the spice blend, pressing to adhere. Let sit 10 minutes while you heat the pan.
Preheat: Turn on your vent/fan and open a window if possible. Heat a large cast-iron skillet over high heat until very hot and just starting to smoke, about 4 to 5 minutes.
Sear the first side: Add the oil and swirl to coat. Lay fillets in the skillet (do not overcrowd; cook in batches if needed) presentation side down. Cook without moving until a dark, nearly black crust forms, 2 to 3 minutes.
Flip and finish: Carefully flip. Brush the tops with a little more melted butter (optional) and cook another 2 to 3 minutes, until the fish flakes easily and reaches an internal temperature of 145°F/63°C.
Rest: Transfer to a plate and let rest 2 minutes.
Serve: Squeeze lemon over the fish and garnish with parsley if desired. Serve immediately with sides like dirty rice, coleslaw, or cornbread, and optional remoulade or tartar sauce.

1 small celeriac (celery root), about 1 lb, peeled
1 crisp tart apple (e.g., Granny Smith), cored
3 tablespoons fresh lemon juice, divided
2 tablespoons whole-grain Dijon mustard
3 tablespoons mayonnaise
2 tablespoons crème fraîche or plain Greek yogurt
1 tablespoon capers, drained and chopped (optional)
2 tablespoons fresh dill, finely chopped
1 tablespoon fresh chives, thinly sliced
1/4 teaspoon celery seed (optional)
3 tablespoons hazelnuts, toasted and roughly chopped
2 teaspoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Toast the hazelnuts in a dry skillet over medium heat, stirring until fragrant and lightly browned, 3–4 minutes. Cool and roughly chop.
In a large bowl, whisk together 2 tablespoons lemon juice, mustard, mayonnaise, crème fraîche or yogurt, olive oil, celery seed (if using), capers (if using), a pinch of salt, and several grinds of black pepper until smooth.
Using a mandoline or sharp knife, cut the celeriac and apple into fine matchsticks. Immediately toss them with the remaining 1 tablespoon lemon juice to prevent browning; season with a small pinch of salt and let sit 5 minutes to lightly soften.
Add the celeriac and apple to the dressing along with the dill and chives. Toss to coat thoroughly, then taste and adjust seasoning with more salt, pepper, or lemon as needed.
Chill for 15–30 minutes to marry flavors. To serve, mound onto small plates and finish with the chopped hazelnuts and a few extra dill fronds or chives.

1/2 cup (1 stick) unsalted butter
1 3/4 cups granulated sugar
1/2 cup unsweetened cocoa powder
1/2 cup milk (whole or 2%)
1/2 cup creamy peanut butter
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
3 cups quick-cooking oats

Line two baking sheets with parchment or wax paper.
In a medium saucepan, combine butter, sugar, cocoa powder, and milk. Cook over medium heat, stirring occasionally, until the mixture reaches a full rolling boil.
Once boiling, boil for 60 seconds without stirring (set a timer for accuracy).
Remove from heat and immediately stir in the peanut butter, vanilla, and salt until smooth.
Add the oats and stir until fully coated and the mixture thickens slightly, about 30–60 seconds.
Using a medium cookie scoop (about 2 tablespoons), drop mounds onto the prepared sheets. Gently flatten the tops if you prefer a flatter cookie.
Let cookies set at room temperature until firm, 20–30 minutes, or refrigerate for about 15 minutes to speed it up.
Store in an airtight container at room temperature for up to 4 days or refrigerate for a slightly firmer texture.

6 large shallots, thinly sliced
2 tablespoons unsalted butter
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 bay leaf
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 tablespoon sherry vinegar
1/2 cup dry sherry
4 cups low-sodium beef stock (or rich chicken stock)
1 teaspoon Worcestershire sauce (optional)
2 tablespoons chopped fresh chives, for garnish
1 cup coarsely grated Gruyere
Pinch of black pepper

Caramelize the shallots: In a medium pot, melt the butter with the olive oil over medium heat. Add the shallots and kosher salt and cook, stirring often, until deep golden and jammy, 18–25 minutes. Lower heat as needed to prevent scorching.
Aromatics: Stir in the garlic and thyme; cook 1 minute until fragrant.
Deglaze: Add the dry sherry and sherry vinegar; scrape up any browned bits and simmer until reduced by about half, 2–3 minutes. Stir in Worcestershire, if using.
Simmer: Add the stock and bay leaf. Bring to a gentle simmer and cook 12–15 minutes. Remove and discard the bay leaf. Adjust seasoning with salt and pepper.
Make the Gruyere crisps: Heat oven to 400°F/200°C. Line a baking sheet with parchment. Mound the grated Gruyere into 6 small circles (about 2 tablespoons each), spacing apart, and lightly pepper. Bake until lacy and golden at the edges, 5–7 minutes. Cool on the sheet to set.
Serve: Ladle hot soup into bowls, top with chopped chives, and perch a Gruyere crisp on each bowl or alongside for dipping.

1 large fennel bulb, trimmed, cored, and very thinly shaved (about 2 cups)
4 cups baby arugula
2 navel oranges, segmented, plus 1 tablespoon of the juice reserved
1/4 small red onion, very thinly sliced
1/3 cup shelled pistachios, toasted and roughly chopped
1/4 cup shaved Parmesan
1 tablespoon chopped fresh mint (optional)
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

Toast the pistachios in a dry skillet over medium heat until fragrant and lightly golden, 2–3 minutes. Transfer to a plate to cool.
Segment the oranges over a bowl to catch juices; reserve 1 tablespoon of the juice. Set segments aside.
Make the vinaigrette: In a small bowl, whisk lemon juice, reserved orange juice, Dijon, honey, salt, and several grinds of black pepper. Slowly whisk in olive oil until emulsified.
In a large bowl, combine shaved fennel, arugula, red onion, and mint (if using). Drizzle with about half the vinaigrette and toss gently to coat.
Arrange the salad on a platter or individual plates. Top with orange segments, pistachios, and shaved Parmesan. Drizzle with additional vinaigrette to taste and finish with a pinch of salt and pepper. Serve immediately.

1 large fennel bulb, fronds reserved
2 cups watercress, loosely packed
1 Persian cucumber, thinly sliced
4 radishes, thinly sliced
1 large orange, segmented
1 small ripe avocado, sliced
2 tablespoons pistachios, toasted and roughly chopped
1 tablespoon fennel fronds, chopped
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon finely minced shallot
1 tablespoon capers, rinsed and chopped
1/2 teaspoon lemon zest
1/4 teaspoon lightly crushed fennel seed (optional)
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste
Flaky sea salt, for finishing

Toast pistachios in a dry skillet over medium heat until fragrant, 2–3 minutes; cool and roughly chop.
Make the vinaigrette: In a bowl, whisk lemon juice, Dijon, honey, shallot, capers, lemon zest, crushed fennel seed (if using), kosher salt, and pepper. Slowly whisk in olive oil until emulsified.
Prep the vegetables: Trim fennel and reserve fronds. Using a mandoline or sharp knife, shave the fennel bulb very thin. Thinly slice cucumber and radishes. Chop reserved fennel fronds.
In a large bowl, combine watercress, shaved fennel, cucumber, and radishes. Add about half the vinaigrette and toss gently to coat.
Arrange the salad on a platter. Tuck in the orange segments and avocado slices. Sprinkle with pistachios and chopped fennel fronds.
Drizzle with remaining vinaigrette. Finish with a pinch of flaky sea salt and a few grinds of black pepper. Serve alongside the halibut.

2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 red bell pepper, diced
3 cloves garlic, minced
2 medium ripe tomatoes, grated or 1 cup canned crushed tomatoes
1 1/2 cups bomba or calasparra rice (or 1 1/4 cups arborio as a substitute)
1 teaspoon sweet smoked paprika (pimentón)
Pinch of saffron threads (about 1/2 teaspoon loosely packed)
4 cups seafood or fish stock, kept hot
1/2 cup dry white wine
12 large shrimp, peeled and deveined, tails on
1/2 pound calamari, cleaned and cut into rings (tentacles included)
1 pound mussels, scrubbed and debearded
1 pound littleneck clams, scrubbed (optional, or use more mussels)
1 cup peas (fresh or thawed frozen)
2 tablespoons chopped fresh parsley
Lemon wedges, for serving
Kosher salt and freshly ground black pepper

Warm the stock: In a small pot, combine the seafood stock and saffron. Bring just to a simmer, then keep hot over very low heat.
Prep seafood: Pat shrimp and calamari dry and season lightly with salt and pepper. Discard any mussels or clams with cracked shells or that remain open when tapped.
Heat pan: Set a 13–15 inch paella pan or wide shallow skillet over medium-high heat. Add olive oil.
Sear shrimp: Add shrimp and sear 45–60 seconds per side until just pink on the surface. Transfer to a plate.
Sear calamari: Add calamari and cook 30–60 seconds until opaque. Transfer to the plate with shrimp.
Make sofrito: Reduce heat to medium. Add onion and bell pepper; cook 5–6 minutes until softened. Stir in garlic and cook 30 seconds. Add tomatoes and smoked paprika; cook 4–6 minutes until thick and jammy. Season with salt and pepper.
Toast rice: Add rice to the pan and stir to coat, toasting 1–2 minutes until the grains look slightly translucent around the edges.
Deglaze: Pour in the white wine and simmer 1–2 minutes, scraping up any browned bits, until mostly reduced.
Add stock and simmer: Pour in the hot saffron stock; stir once to distribute rice evenly, then do not stir again. Adjust heat to maintain a gentle simmer and cook uncovered for about 10 minutes.
Add shellfish: Nestle mussels and clams hinge-side down into the rice. Continue simmering 8–10 minutes, rotating the pan as needed for even cooking. If the pan looks dry before the rice is nearly tender, add a little more hot stock or water.
Finish with seafood and peas: Arrange shrimp and calamari on top and sprinkle over the peas. Cook 5–7 minutes until shrimp are opaque, shellfish are open (discard any that remain closed), and the rice is al dente with most liquid absorbed.
Form the socarrat: Increase heat to medium-high for 1–2 minutes until you hear faint crackling and smell a toasty aroma from the bottom. Do not stir; avoid burning.
Rest: Remove from heat, tent loosely with foil, and rest 5–10 minutes to finish steaming.
Garnish and serve: Sprinkle with parsley and serve with lemon wedges. Present directly from the pan.

2 medium English cucumbers, peeled, seeded, and roughly chopped
1 1/2 cups cold buttermilk
1/2 cup plain Greek yogurt
1/4 cup fresh dill, chopped, plus extra for garnish
2 tablespoons chopped fresh chives
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1 small garlic clove
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon honey (optional, to balance acidity)
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon white pepper
2 large shallots, very thinly sliced
1/4 cup all-purpose flour or rice flour
1/2 cup neutral oil (for frying)
1/2 teaspoon kosher salt (for the shallots)
2 tablespoons crumbled blue cheese (optional)

Make the crispy shallots: Toss sliced shallots with the flour to lightly coat. Heat neutral oil in a small skillet over medium heat (to about 350°F/175°C). Fry shallots, stirring, until golden and crisp, 3–4 minutes. Drain on paper towels and season with 1/2 teaspoon salt; set aside.
Blend the soup: In a blender, combine cucumbers, buttermilk, yogurt, dill, chives, lemon juice, lemon zest, garlic, olive oil, honey (if using), 1 teaspoon salt, and white pepper. Blend until very smooth and pale green, 30–45 seconds. Taste and adjust seasoning.
Chill: Transfer to a pitcher, cover, and refrigerate until cold, at least 30 minutes and up to 24 hours.
Serve: Stir, then pour into shot glasses or small bowls. Top with crispy shallots, a few blue cheese crumbles (optional), dill, and a tiny drizzle of olive oil. Serve alongside Buffalo wings for a cool, creamy counterpoint.

14 oz (about 5 1/3 cups) sweetened shredded coconut
1 (14 oz) can sweetened condensed milk
1 teaspoon pure vanilla extract
2 large egg whites, room temperature
1/4 teaspoon kosher salt
6 oz semisweet chocolate chips or chopped chocolate (optional, for dipping)
1 teaspoon coconut oil or butter (optional, for melting chocolate)

Preheat oven to 325°F. Line 2 baking sheets with parchment paper.
In a large bowl, stir together the coconut, sweetened condensed milk, and vanilla until evenly combined.
In a separate clean bowl, beat the egg whites and salt with a hand mixer on medium-high speed until soft peaks form, 2 to 3 minutes.
Gently fold the whipped egg whites into the coconut mixture until just incorporated.
Using a packed tablespoon or a #40 cookie scoop (about 1.5 tablespoons), portion mounds of the mixture onto the prepared sheets, spacing about 2 inches apart. Use damp fingers to compact and tidy any stray strands.
Bake until edges are deeply golden and tops are lightly browned, 20 to 25 minutes, rotating pans halfway through.
Cool on the sheets for 5 minutes, then transfer macaroons to a wire rack to cool completely.
Optional chocolate dip: Melt the chocolate with the coconut oil or butter in a microwave-safe bowl in 20–30 second bursts, stirring between each, until smooth. Dip the bottoms of cooled macaroons into the chocolate and place back on parchment; drizzle any remaining chocolate over the tops. Let stand (or refrigerate 10–15 minutes) until set.

4 ears sweet corn, kernels cut off (cobs reserved)
1 tablespoon unsalted butter
1 tablespoon olive oil
1 small shallot, thinly sliced
1 celery rib, thinly sliced
1 small Yukon gold potato, peeled and diced
3 cups low-sodium chicken or vegetable stock
1 cup cold buttermilk
1 tablespoon fresh lemon juice
1/4 teaspoon Old Bay seasoning, plus a pinch for finishing
3/4 teaspoon kosher salt, plus more to taste
1/8 teaspoon white pepper (or black pepper)
Chive-Lemon Oil: 1/3 cup extra-virgin olive oil
Chive-Lemon Oil: 1/4 cup fresh chives, chopped
Chive-Lemon Oil: 1/2 teaspoon finely grated lemon zest
Chive-Lemon Oil: pinch of kosher salt
Optional garnish: extra chives, oyster crackers, lemon wedges

Cut the corn kernels from the cobs and scrape the cobs with the back of a knife to catch the corn “milk.” Break cobs in half and reserve.
In a pot over medium heat, melt the butter with the olive oil. Add shallot and celery; cook 3–4 minutes until translucent. Stir in potato and corn kernels; cook 2 minutes.
Add the stock and the reserved corn cobs. Bring to a simmer and cook 15–20 minutes, until the potato is tender. Remove and discard the cobs.
Blend the soup until very smooth (in batches if needed). For extra silkiness, pass through a fine strainer. Stir in 3/4 teaspoon salt and the white pepper. Chill until thoroughly cold, at least 2 hours.
Make the chive-lemon oil: Blend the olive oil, chives, lemon zest, and a pinch of salt until vibrant green. Let sit 10 minutes, then strain (optional) for a clear oil.
Whisk the cold buttermilk and lemon juice into the chilled soup. Season to taste with more salt and a small pinch of Old Bay for a subtle echo of the crabs’ seasoning.
Serve cold in chilled bowls. Drizzle with chive-lemon oil, finish with a light dusting of Old Bay, and garnish with chopped chives or a few oyster crackers and a lemon wedge.

1.5 lb (680 g) baby Yukon Gold or creamer potatoes
2 tablespoons kosher salt (for boiling water), plus more to taste
3 tablespoons extra-virgin olive oil, divided
1 teaspoon fresh thyme leaves (optional)
Freshly ground black pepper, to taste
2 cloves garlic, very finely minced
1/2 cup finely chopped flat-leaf parsley
1 lemon, zested (about 2 teaspoons) and 1 tablespoon juice
Flaky sea salt, for finishing

Heat oven to 450°F (230°C). Place a rimmed baking sheet on the middle rack to preheat.
Boil the potatoes in a large pot of water seasoned with 2 tablespoons kosher salt until fork-tender, 15–20 minutes. Drain and let steam-dry in the pot for 2 minutes.
Carefully remove the hot baking sheet, drizzle with 2 tablespoons olive oil, and add the potatoes. Use the bottom of a glass or measuring cup to gently press each potato to about 1/2 inch thick.
Season the smashed potatoes with black pepper and a pinch of kosher salt; scatter thyme leaves if using. Drizzle with 1 tablespoon olive oil.
Roast until deeply golden and crisp at the edges, 20–25 minutes, flipping once halfway through.
Meanwhile, make the gremolata: In a small bowl, combine the minced garlic, chopped parsley, lemon zest, and lemon juice with a pinch of salt.
Transfer the hot potatoes to a bowl or platter and toss or spoon the gremolata over them. Finish with a sprinkle of flaky sea salt and serve immediately.

4 cups thinly sliced Napa cabbage
1 English cucumber, halved lengthwise and thinly sliced
1 large carrot, shaved into ribbons
5 red radishes, thinly sliced
1 cup sugar snap peas, thinly sliced on the bias
1 cup mandarin orange segments (fresh or well-drained canned)
1/4 cup chopped fresh cilantro
1/4 cup torn fresh mint
1/3 cup toasted peanuts, roughly chopped
Zest of 1 lime
Dressing: 3 tablespoons fresh lime juice
Dressing: 1 1/2 tablespoons unseasoned rice vinegar
Dressing: 1 tablespoon low-sodium soy sauce
Dressing: 1 tablespoon finely grated fresh ginger
Dressing: 1 teaspoon honey
Dressing: 2 tablespoons neutral oil (e.g., grapeseed)
Dressing: 1 teaspoon toasted sesame oil
Dressing: 1/2 teaspoon red pepper flakes or 1 small red chile, thinly sliced (optional)

In a small bowl, whisk together lime juice, rice vinegar, soy sauce, grated ginger, honey, neutral oil, sesame oil, and red pepper flakes/chile (if using) until emulsified.
In a large bowl, combine Napa cabbage, cucumber, carrot ribbons, radishes, snap peas, mandarin segments, cilantro, and mint.
Drizzle the dressing over the salad and toss gently to coat. Taste and adjust seasoning (a pinch of salt or an extra squeeze of lime) as needed.
Scatter toasted peanuts and lime zest over the top just before serving.
Serve chilled or at cool room temperature alongside the honey garlic chicken wings to cut richness and refresh the palate.

2 tablespoons neutral oil (vegetable or canola)
1 large onion, diced
1 green bell pepper, diced (optional)
3 cloves garlic, minced
2 pounds (900 g) ground beef (80/20)
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (to taste)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons tomato paste
1 (14.5 oz/410 g) can diced tomatoes, with juices
1 (15 oz/425 g) can crushed tomatoes
1 cup (240 ml) beef broth or water
1 tablespoon Worcestershire sauce
1 teaspoon brown sugar (optional)
1 (15 oz/425 g) can kidney beans, drained and rinsed (optional; omit for Texas-style)
1 (4 oz/113 g) can diced green chiles or 1 jalapeño, chopped (optional)
1 bay leaf
1 tablespoon apple cider vinegar or lime juice
For serving (optional): sour cream, shredded cheddar, chopped cilantro, sliced scallions, lime wedges, tortilla chips or cooked rice

Heat the oil in a large pot or Dutch oven over medium heat.
Add the onion and bell pepper (if using) and cook until softened and lightly golden, 5 to 7 minutes.
Stir in the garlic and cook until fragrant, about 30 seconds.
Add the ground beef and cook, breaking it up with a spoon, until no longer pink and beginning to brown, 6 to 8 minutes. Spoon off excess fat if needed.
Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Stir 30 to 60 seconds to bloom the spices.
Add the tomato paste and cook, stirring, 1 minute to caramelize slightly.
Pour in the diced tomatoes, crushed tomatoes, and beef broth. Add Worcestershire sauce, brown sugar (if using), green chiles or jalapeño (if using), and the bay leaf. Stir to combine.
Bring to a simmer, then reduce heat to low. Partially cover and simmer gently for 30 minutes, stirring occasionally.
Stir in the kidney beans (if using). Continue to simmer uncovered 15 to 25 minutes more, stirring occasionally, until thickened to your liking.
Remove the bay leaf. Stir in the vinegar or lime juice. Taste and adjust salt, pepper, and cayenne.
Serve hot with desired toppings such as sour cream, cheddar, cilantro, scallions, lime, and chips or rice.

2 cups cooked short-grain rice, chilled
1 tsp toasted sesame oil
1/4 tsp fine salt
3 tbsp neutral oil, for frying
1 small Korean/Asian pear, peeled and julienned
1/2 English cucumber, seeded and thinly sliced
2 tbsp unseasoned rice vinegar (for muchim)
1 tsp sugar
1/2 tsp kosher salt
1 tsp toasted sesame seeds, plus more for garnish
1 tsp finely grated fresh ginger
1/2 tsp gochugaru (Korean red pepper flakes), to taste
1 scallion, thinly sliced
1 tsp toasted sesame oil (for muchim)
2 tbsp mayonnaise or plain Greek yogurt
1 tsp gochujang
1 tsp unseasoned rice vinegar (for creme)
1/2 tsp honey
1/2 tsp soy sauce
1/4 tsp toasted sesame oil (for creme)
1 roasted nori sheet, finely crumbled
Small perilla leaves or microgreens, for garnish (optional)

Mix the chilled rice with 1 tsp toasted sesame oil and 1/4 tsp salt. Press into a 3/4-inch-thick slab in a parchment-lined small pan; chill 20 to 30 minutes to firm.
Remove and cut the slab into 12 to 16 bite-size rectangles or squares.
Heat 3 tbsp neutral oil in a nonstick skillet over medium-high. Fry the rice pieces 2 to 3 minutes per side until deeply golden and crisp. Drain on a rack or paper towel.
Make the pear-cucumber muchim: Toss pear and cucumber with 1 tsp sugar and 1/2 tsp kosher salt; let sit 5 minutes, then drain off excess liquid. Add 2 tbsp rice vinegar, 1 tsp toasted sesame oil, grated ginger, gochugaru, 1 tsp sesame seeds, and scallion; toss and chill.
Make the gochujang creme: Whisk mayonnaise (or yogurt), gochujang, 1 tsp rice vinegar, honey, soy sauce, and 1/4 tsp toasted sesame oil until smooth.
Assemble: Dot each crispy rice bite with a small spoonful of gochujang creme. Top with a mound of pear-cucumber muchim. Sprinkle with crumbled nori and extra sesame seeds; garnish with perilla or microgreens if using.
Serve immediately while the rice is still crisp.

For the cupcakes:
1 cup (125 g) all-purpose flour
1 cup (200 g) granulated sugar
1/2 cup (45 g) unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs, at room temperature
1/2 cup (120 ml) milk, at room temperature
1/3 cup (80 ml) vegetable oil
1 teaspoon vanilla extract
1/2 cup (120 ml) hot brewed coffee (or hot water)
For the peanut butter frosting:
1/2 cup (113 g) unsalted butter, softened
3/4 cup (190 g) creamy peanut butter
2 to 2 1/2 cups (240–300 g) powdered sugar, sifted
1 teaspoon vanilla extract
1/8 teaspoon fine salt
2–4 tablespoons heavy cream or milk
Optional garnish: mini peanut butter cups, chopped; or roasted peanuts

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Make the cupcake batter: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, milk, oil, and vanilla until smooth. Pour the wet ingredients into the dry and whisk just until combined.
Carefully whisk in the hot coffee (or hot water) until the batter is smooth and thin.
Divide the batter evenly among liners, filling each about 2/3 full. Bake 18–20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Make the frosting: In a mixing bowl, beat the softened butter and peanut butter on medium speed until creamy and well combined, about 2 minutes. Add 2 cups powdered sugar, vanilla, and salt; beat on low until incorporated. Add 2 tablespoons cream (or milk), then beat on medium-high until light and fluffy, 1–2 minutes. If needed, add more powdered sugar to thicken or more cream to loosen until spreadable.
Frost the cooled cupcakes with a knife or piping bag. Garnish with chopped mini peanut butter cups or peanuts, if desired. Store covered at room temperature up to 1 day or refrigerate up to 4 days (bring to room temp before serving).

1 tablespoon extra-virgin olive oil
1 small shallot, finely chopped (or 1/2 small onion)
2 cloves garlic, thinly sliced
5 cups low-sodium chicken or vegetable broth
1 small bay leaf
1/2 teaspoon dried oregano (or 1 teaspoon chopped fresh)
1/2 cup dry orzo
2 small zucchini, shaved into ribbons or sliced into thin half-moons
Zest of 1 lemon
2 to 3 tablespoons fresh lemon juice, to taste
2 tablespoons chopped fresh basil, plus more for serving
1 tablespoon chopped fresh parsley
1/8 teaspoon red pepper flakes (optional)
1/8 teaspoon smoked paprika (optional)
Kosher salt and freshly ground black pepper, to taste
Extra-virgin olive oil, for finishing
Shaved Parmesan, for serving (optional)

Heat olive oil in a medium pot over medium heat. Add shallot and cook until translucent, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Pour in the broth, add bay leaf and oregano, and bring to a gentle boil.
Stir in orzo, reduce to a lively simmer, and cook until al dente, 7 to 9 minutes.
Add zucchini and simmer just until tender but bright, 2 to 3 minutes.
Remove from heat. Stir in lemon zest and juice, basil, parsley, and, if using, red pepper flakes and smoked paprika. Season with salt and black pepper to taste.
Ladle into warm bowls, finish with a drizzle of olive oil, and garnish with extra basil and shaved Parmesan if desired. Serve alongside stuffed peppers.

2 large bunches collard greens (about 2 lb), tough stems removed, leaves cut into 1-inch ribbons
4 slices thick-cut bacon, diced (or 6 oz smoked turkey pieces)
1 medium yellow onion, diced
3 cloves garlic, thinly sliced
1 teaspoon smoked paprika
1/4 teaspoon red pepper flakes (optional)
2 cups low-sodium chicken broth (or water)
1/3 cup apple cider vinegar, divided
1 tablespoon brown sugar (or sorghum/molasses)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 tablespoon unsalted butter (optional)
Hot sauce, for serving (optional)

Rinse collard greens thoroughly, remove tough stems, and slice leaves into 1-inch ribbons. Set aside.
In a large Dutch oven or heavy pot over medium heat, cook diced bacon until crisp, 6–8 minutes. Transfer bacon to a plate; leave about 1–2 tablespoons drippings in the pot (discard excess). If using smoked turkey instead, brown it in 1 tablespoon oil for 3–4 minutes.
Add onion to the pot and cook until translucent, 4–5 minutes. Stir in garlic, smoked paprika, and red pepper flakes; cook 30 seconds until fragrant.
Add collards in batches, tossing until just wilted between additions.
Pour in the broth, 1/4 cup of the cider vinegar, brown sugar, salt, and black pepper. Return bacon to the pot (or keep smoked turkey in). Bring to a simmer.
Cover, reduce heat to low, and braise until greens are tender but not mushy, 25–35 minutes. Uncover for the last 5–10 minutes to slightly reduce the potlikker (cooking liquid).
Stir in the remaining 1 tablespoon cider vinegar and the butter. Taste and adjust salt, pepper, and vinegar to balance richness.
Serve warm, spooning some potlikker over the greens. Add a dash of hot sauce if desired.

2 English cucumbers, halved lengthwise and thinly sliced
1 small fennel bulb, cored and very thinly shaved
2 tablespoons chopped fennel fronds
3 celery ribs, thinly sliced on a bias
1/2 small red onion, very thinly sliced
6 pickled okra pods, sliced into 1/4-inch coins (optional)
6 radishes, thinly sliced (optional)
1/4 cup flat-leaf parsley, chopped
1 tablespoon fresh dill, chopped
1 tablespoon capers, rinsed
1 teaspoon lemon zest
2 tablespoons Creole mustard (or coarse-grain Dijon)
3 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
1 teaspoon honey
1/4 teaspoon cayenne pepper or a few dashes hot sauce
1/4 teaspoon celery seed
1/3 cup extra-virgin olive oil
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste

Place the sliced red onion and radishes in a bowl of ice water for 10 minutes to mellow their bite; drain and pat dry.
In a small bowl, whisk together Creole mustard, lemon juice, apple cider vinegar, honey, cayenne, celery seed, and lemon zest. Slowly stream in olive oil while whisking until emulsified. Season with 1/2 teaspoon salt and several grinds of black pepper.
In a large bowl, combine cucumbers, shaved fennel, fennel fronds, celery, drained onion and radishes, pickled okra, parsley, dill, and capers.
Pour the vinaigrette over the vegetables and toss gently to coat. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Chill for 10–15 minutes to let flavors marry. Serve cold alongside the crawfish boil for a crisp, cooling counterpoint to the spice.

2 medium fennel bulbs, fronds reserved
2 oranges (navel or Cara Cara)
1/3 cup Castelvetrano olives, pitted and halved
1/4 cup sliced almonds, toasted
1 small shallot, very thinly sliced
2 tablespoons fresh lemon juice
2 tablespoons reserved orange juice (from segmenting)
1 teaspoon orange zest
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon fresh mint, chopped (optional)
1 ounce ricotta salata or Parmesan, shaved (optional)
Kosher salt and freshly ground black pepper

Zest one orange to yield 1 teaspoon zest. Segment both oranges over a bowl to catch juices; set segments aside and reserve 2 tablespoons of the juice.
In a small bowl, whisk lemon juice, reserved orange juice, orange zest, Dijon, honey, olive oil, a pinch of salt, and several grinds of black pepper until emulsified.
Trim fennel bulbs, reserving fronds. Using a mandoline or sharp knife, shave fennel very thin. Roughly chop a tablespoon of fronds.
In a large bowl, combine shaved fennel and sliced shallot. Add half the dressing, toss, and let sit 5–10 minutes to lightly soften.
Add orange segments, olives, most of the almonds, and chopped fennel fronds (and mint, if using). Toss with remaining dressing; season to taste with salt and pepper.
Plate the salad, sprinkle with remaining almonds, and top with shaved ricotta salata or Parmesan if desired. Serve immediately.

Cakes:
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup vegetable oil
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk (or 1 cup milk + 1 tablespoon white vinegar, rested 5 minutes)
Filling:
1/2 cup unsalted butter, softened
1 3/4 cups powdered sugar
1 (7-ounce) jar marshmallow creme (Fluff)
1 teaspoon pure vanilla extract
1–2 tablespoons milk or heavy cream
Pinch of fine salt

Heat oven to 350°F. Line 2 large baking sheets with parchment paper. This recipe yields about 12 whoopie pies (24 cakes).
Whisk the dry ingredients: In a medium bowl, whisk flour, cocoa, baking powder, baking soda, and salt until evenly combined.
Mix the wet ingredients: In a large bowl, whisk granulated sugar, brown sugar, oil, eggs, and vanilla until smooth. Whisk in the buttermilk until fully combined.
Make the batter: Add the dry ingredients to the wet and whisk or fold just until no dry streaks remain; the batter will be thick and scoopable. Let it sit 5 minutes to slightly thicken.
Portion and bake: Using a 1.5–2 tablespoon scoop, drop 24 even mounds onto the prepared sheets, spacing well. Smooth tops with a damp fingertip if needed. Bake 10–12 minutes, rotating pans halfway, until the cakes spring back when lightly touched and a toothpick comes out with a few moist crumbs.
Cool: Let cakes cool on the sheets for 5 minutes, then transfer to a rack to cool completely.
Make the filling: In a mixing bowl, beat the softened butter with a hand mixer until creamy, 1 minute. Beat in powdered sugar and salt until fluffy. Add marshmallow creme and vanilla; beat until smooth and airy, 1–2 minutes. Beat in just enough milk/cream to reach a thick, spreadable consistency.
Assemble: Pair cakes by similar size. Spread or pipe 2–3 tablespoons filling on the flat side of half the cakes; cap with the remaining cakes, pressing gently to sandwich.
Serve and store: Serve immediately or chill 20 minutes to set. Store covered at room temperature up to 1 day or refrigerate up to 4 days. For soft texture, let chilled pies sit 15 minutes before serving. Pies can be wrapped and frozen up to 2 months.

1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 rib celery, thinly sliced
1 tsp cumin seeds (or 3/4 tsp ground cumin)
1/4 tsp smoked paprika
4 cups low-sodium vegetable broth
1 cup corn kernels (fresh or frozen)
1 cup canned white hominy, drained and rinsed
1 small jalapeño, thinly sliced, seeds removed (optional)
1 bay leaf
1/2 bunch cilantro, stems finely chopped, leaves kept whole for garnish
1 lime, zested and juiced (about 2 tbsp juice)
2 scallions, thinly sliced
6–8 radishes, thinly sliced
Salt and freshly ground black pepper
Lime wedges, for serving

Warm olive oil in a pot over medium heat. Add onion and celery; cook until translucent, 4–5 minutes. Stir in garlic, cumin, and smoked paprika; cook 30 seconds until fragrant.
Pour in vegetable broth and add corn, hominy, jalapeño (if using), bay leaf, and chopped cilantro stems. Bring to a simmer and cook 10–12 minutes to meld flavors.
Remove bay leaf. Stir in lime zest and juice, and scallions. Season to taste with salt and black pepper.
Ladle into bowls and top with radish slices and cilantro leaves. Serve with lime wedges for extra brightness.

1 cup white quinoa, rinsed
2 cups water
1 ripe avocado, diced
1 small Persian or English cucumber, diced
4 radishes, thinly sliced
2 scallions, thinly sliced
1/4 cup fresh cilantro, chopped
2 tablespoons fresh mint, chopped (optional)
1/4 cup toasted pumpkin seeds (pepitas)
Zest of 1 lime
Dressing: 3 tablespoons fresh lime juice
Dressing: 1 tablespoon aji amarillo paste
Dressing: 3 tablespoons extra-virgin olive oil
Dressing: 1 teaspoon honey (or sugar)
Dressing: 1/2 teaspoon kosher salt, plus more to taste
Dressing: freshly ground black pepper, to taste

Combine quinoa and water in a saucepan; bring to a boil, then reduce heat, cover, and simmer 15 minutes until water is absorbed. Remove from heat, cover 5 minutes, then fluff and spread on a tray to cool completely.
Whisk lime juice, aji amarillo paste, olive oil, honey, salt, and black pepper in a small bowl until emulsified.
In a large bowl, combine cooled quinoa, cucumber, radishes, scallions, cilantro, and mint.
Gently fold in the diced avocado, then pour in the dressing and toss to coat. Adjust salt and pepper to taste.
Top with toasted pumpkin seeds and lime zest. Chill 10–15 minutes before serving alongside the ceviche.

4 cups Napa cabbage, thinly sliced
2 Persian cucumbers, thinly sliced on the bias
1 small fennel bulb, very thinly shaved (reserve fronds for garnish)
4 radishes, thinly sliced
1 large orange, segmented, plus 1 teaspoon finely grated zest
1/3 cup fresh mint leaves, torn
1/3 cup cilantro leaves and tender stems
1/3 cup roasted unsalted cashews, roughly chopped
1 tablespoon toasted sesame seeds (white or black, or a mix)
1 small red chili, very thinly sliced (optional)
2 tablespoons fresh lime juice (dressing)
1 tablespoon rice vinegar (dressing)
1 tablespoon white miso paste (dressing)
1 teaspoon honey or maple syrup (dressing)
1 teaspoon freshly grated ginger (dressing)
1 teaspoon toasted sesame oil (dressing)
3 tablespoons neutral oil, such as grapeseed or avocado (dressing)
Kosher salt, to taste

Make the dressing: In a small bowl, whisk the miso with lime juice, rice vinegar, honey, and grated ginger until smooth. Slowly whisk in the toasted sesame oil, then the neutral oil, until emulsified. Taste and season with a pinch of salt; thin with 1–2 teaspoons water if needed.
Combine the cabbage, cucumbers, fennel, and radishes in a large bowl. Add about half of the dressing and toss to lightly coat. Let stand 5–10 minutes to gently soften the cabbage.
Add the orange segments, mint, and cilantro. Drizzle in most of the remaining dressing and toss gently to combine; add the rest if needed.
Finish and serve: Sprinkle over the cashews, sesame seeds, and sliced chili (if using). Garnish with reserved fennel fronds and the orange zest. Serve immediately alongside the stir-fry.

1 to 1.25 lb (450-570 g) flank or skirt steak
1 tbsp neutral oil, plus more for cooking
2 tbsp fresh lime juice (for marinade)
1 tbsp soy sauce or Worcestershire sauce (for marinade)
2 cloves garlic, minced (for marinade)
2 tsp chili powder (for marinade)
1.5 tsp ground cumin (1 tsp for marinade, 0.5 tsp for beans)
1 tsp smoked paprika (for marinade)
1 tsp dried oregano (for marinade)
1 tsp kosher salt (for marinade), plus more to taste
1/2 tsp black pepper (for marinade), plus more to taste
4 large (10-12 inch) flour tortillas
3 cups cooked rice (plain or cilantro-lime)
1 (15-oz/425 g) can black beans, drained and rinsed
1.5 cups (170 g) shredded cheese (Cheddar, Monterey Jack, or pepper Jack)
1 cup pico de gallo or salsa
1 cup guacamole or sliced avocado
1/2 cup sour cream
1 cup shredded lettuce or chopped romaine
Pickled jalapenos, to taste (optional)
Hot sauce, to taste (optional)
Fresh cilantro and lime wedges, for serving

1) Marinate the steak: In a bowl, whisk together 1 tbsp neutral oil, 2 tbsp lime juice, 1 tbsp soy or Worcestershire, minced garlic, 2 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper. Add the steak, coat well, and marinate 30 minutes at room temperature or up to 4 hours refrigerated.
2) Cook or warm the rice: If making fresh, cook 1.5 cups long-grain rice according to package directions to yield about 3 cups. For cilantro-lime rice, toss the hot rice with a handful of chopped cilantro, a squeeze of lime, a pinch of salt, and a drizzle of oil or a knob of butter.
3) Warm the beans: In a small skillet over medium heat, add the black beans with a splash of water, 1/2 tsp ground cumin, and a pinch of salt and pepper. Simmer 3-5 minutes until warmed and lightly seasoned; mash a few beans if you like a creamier texture.
4) Cook the steak: Heat a large cast-iron skillet or grill over high heat. Pat the steak dry, lightly oil the cooking surface, and sear 3-4 minutes per side for medium-rare (internal temp about 130-135 F), or to desired doneness.
5) Rest and slice: Transfer steak to a board and rest 5-10 minutes. Slice thinly against the grain; chop into bite-size pieces if preferred. Taste and season with a little salt and lime juice if needed.
6) Warm the tortillas: Heat tortillas in a dry skillet 15-30 seconds per side or wrap in foil and warm in a 325 F oven for 5-7 minutes until pliable.
7) Assemble each burrito: Lay a warm tortilla on a work surface. Add about 3/4 cup rice in a horizontal line slightly below center, 1/3 cup warm beans, a generous portion of sliced steak, then 1/3-1/2 cup shredded cheese. Top with salsa or pico, a spoon of guacamole, a dollop of sour cream, and a bit of shredded lettuce. Add pickled jalapenos and hot sauce if using.
8) Roll: Fold the sides in over the filling, then fold the bottom up and over. Tuck and roll tightly to form a sealed burrito.
9) Optional toast: Place burritos seam-side down in a lightly oiled skillet over medium heat 1-2 minutes per side to crisp and seal.
10) Serve: Cut in half if desired. Garnish with fresh cilantro and serve with extra lime wedges, salsa, and hot sauce.

Mini corn tortillas (3-inch) or sturdy round tortilla chips, 16
Fresh corn kernels, 2 cups (from about 3 ears) or thawed frozen corn
Olive oil, 2 tablespoons, divided
Smoked paprika, 1/2 teaspoon
Kosher salt, 3/4 teaspoon, divided
Black pepper, 1/4 teaspoon
Limes, zested and juiced, 2
Honey or agave, 1 teaspoon
Red onion, finely diced, 1/4 cup
Jalapeño, seeded and minced, 1 small
Cilantro, chopped, 1/3 cup
Avocado, diced, 1 large
Radishes, thinly sliced, 4
Cotija cheese, crumbled, 1/2 cup

If using mini tortillas, heat oven to 375°F (190°C). Brush both sides lightly with 1 tablespoon olive oil and sprinkle with a pinch of salt. Arrange on a sheet and bake until crisp and lightly golden, 8–10 minutes. Cool. (Skip this step if using sturdy tortilla chips.)
Heat a large skillet or grill pan over high. Toss corn with 1 tablespoon olive oil, smoked paprika, and a pinch of salt. Sear without stirring for 2–3 minutes, then toss and cook 2–3 minutes more until charred in spots. Transfer to a bowl to cool slightly.
In a small bowl, whisk lime zest, lime juice, honey (or agave), remaining salt, and black pepper.
Add red onion, jalapeño, and half the cilantro to the warm corn. Pour in half the lime dressing and toss. Adjust salt to taste.
Gently toss the diced avocado with the remaining dressing to coat and prevent browning.
Assemble: Top each tostada or chip with a spoonful of charred corn, a few avocado cubes, radish slices, a sprinkle of cotija, and remaining cilantro.
Serve immediately with extra lime wedges for squeezing. The bright lime, subtle smoke, and fresh crunch complement the grilled steak and herbaceous chimichurri without competing.

2 cups (480 ml) apple cider
2 1/2 cups (300 g) all-purpose flour
1 cup (200 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 large eggs, room temperature
3/4 cup (180 ml) neutral oil (canola or vegetable)
1/2 cup (120 g) sour cream or plain Greek yogurt
2 teaspoons vanilla extract
4 tablespoons (57 g) unsalted butter, melted (for coating)
1/2 cup (100 g) granulated sugar (for coating)
2 teaspoons ground cinnamon (for coating)
Nonstick baking spray (or butter and flour) for the pan

Reduce the cider: In a small saucepan, simmer the apple cider over medium heat until reduced to 1 cup, 15–20 minutes. Set aside to cool until just warm.
Prep: Heat oven to 350°F (175°C). Generously grease a 12-cup bundt pan with nonstick baking spray (or butter and flour).
Dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, 2 teaspoons cinnamon, and nutmeg.
Wet ingredients: In a large bowl, whisk the oil, 1 cup granulated sugar, and brown sugar until combined. Whisk in the eggs one at a time. Whisk in the sour cream, vanilla, and the warm (not hot) cider reduction until smooth.
Combine: Add the dry ingredients to the wet and stir with a spatula until just combined and no dry streaks remain. Do not overmix.
Bake: Pour the batter into the prepared pan and smooth the top. Bake 45–55 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
Cool and unmold: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack set over a sheet pan.
Cinnamon-sugar coating: In a shallow bowl, mix 1/2 cup granulated sugar with 2 teaspoons cinnamon. Brush the warm cake all over with the melted butter, then sprinkle and press the cinnamon-sugar mixture onto every surface until well coated.
Serve: Let cool at least 30 minutes before slicing. Store covered at room temperature for up to 3 days.

1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium shallot, thinly sliced
1 small leek (white and light green parts), thinly sliced and rinsed
1 small garlic clove, minced
1/4 cup dry white wine (optional)
3 cups low-sodium chicken or vegetable stock
3 cups fresh or frozen green peas
2 tablespoons fresh tarragon leaves, chopped, divided
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice, plus more to taste
3/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon finely ground white pepper
2 tablespoons crème fraîche or plain Greek yogurt, for serving
1 tablespoon chopped fresh chives, for garnish

Warm the butter and olive oil in a medium pot over medium heat. Add the shallot and leek with a pinch of salt and cook, stirring, until translucent and tender, 5–6 minutes.
Stir in the garlic and cook until fragrant, about 30 seconds. Add the white wine (if using) and simmer until mostly evaporated, 1–2 minutes.
Pour in the stock and bring to a gentle simmer. Add the peas and cook until bright green and just tender, 3–4 minutes.
Stir in 1 1/2 tablespoons of the tarragon and the lemon zest, then remove from heat.
Blend the soup until silky smooth (use an immersion blender or carefully transfer to a blender). Return to the pot.
Stir in the lemon juice, salt, and white pepper. Adjust thickness with a splash of stock or water if desired; warm gently without boiling. Taste and adjust seasoning.
Ladle into bowls and finish with a dollop of crème fraîche or yogurt, the remaining tarragon, and chives. Serve immediately.

2 medium cucumbers, seeded and thinly sliced (about 4 cups / 480 g)
1 large carrot, julienned (about 1 1/2 cups / 150 g)
1/2 small red onion, very thinly sliced
1/2 red bell pepper, very thinly sliced (optional)
2 tablespoons raisins (optional)
1/3 cup (80 ml) cane vinegar or white vinegar
2 tablespoons (24 g) sugar or coconut sugar
3/4 teaspoon kosher salt, divided
1-inch (2.5 cm) fresh ginger, cut into fine matchsticks (about 1 tablespoon)
2 cloves garlic, thinly sliced
6 whole black peppercorns, lightly crushed

Place the sliced cucumbers in a colander and toss with 1/2 teaspoon of the salt. Let sit 10 minutes to draw out excess moisture, then gently blot dry with paper towels.
Meanwhile, make the brine: In a small saucepan, combine vinegar, sugar, remaining 1/4 teaspoon salt, ginger, garlic, and crushed peppercorns. Warm over low heat, stirring just until the sugar dissolves (do not boil). Remove from heat and cool until just slightly warm or room temperature.
In a large bowl, combine cucumbers, carrot, red onion, bell pepper (if using), and raisins (if using).
Pour the cooled brine over the vegetables and toss well to coat. Cover and marinate 20–30 minutes at room temperature, or refrigerate up to 24 hours for a crisper, more flavorful slaw.
Taste and adjust seasoning with a pinch more sugar, vinegar, or salt if needed. Serve chilled or cool, well-drained alongside Chicken Adobo.

1 large fennel bulb, cored and shaved paper-thin (reserve fronds for garnish)
1 large Honeycrisp apple, cored and thinly sliced
1 teaspoon fresh lemon juice
3 celery ribs, thinly sliced on the bias (plus 1/4 cup tender leaves, if available)
1/3 cup walnuts, toasted and roughly chopped
1/4 cup flat-leaf parsley leaves
1 ounce Parmesan or Pecorino, shaved (optional)
Warm Dijon-Cider Dressing:
3 tablespoons extra-virgin olive oil
1 small shallot, minced
1 teaspoon fresh thyme leaves
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon whole-grain mustard
1 teaspoon honey
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

Place the shaved fennel and sliced celery in a large bowl; reserve fennel fronds for garnish.
Toss the sliced apple with lemon juice to prevent browning, then add to the bowl.
If not already toasted, toast walnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; set aside.
Make the warm dressing: In a small skillet over medium heat, warm the olive oil. Add shallot and thyme; cook until softened and fragrant, 1–2 minutes. Remove from heat and whisk in cider vinegar, Dijon, whole-grain mustard, honey, salt, and several grinds of black pepper.
Pour the warm dressing over the fennel, celery, and apple. Add parsley and half the walnuts; toss gently to coat. Taste and adjust seasoning.
Plate the salad; top with remaining walnuts, shaved Parmesan or Pecorino (if using), and fennel fronds. Serve immediately alongside the pork chops.

1.5 lb (680 g) boneless, skinless chicken thighs or breasts, cut into bite-size pieces
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp cornstarch (for light coating)
2 tbsp neutral oil (canola, avocado, or vegetable)
4 cloves garlic, minced
1/3 cup honey
1/4 cup low-sodium soy sauce
2 tbsp rice vinegar (or apple cider vinegar)
1/4 cup water or unsalted chicken broth
1 tsp grated fresh ginger (optional)
1 tsp toasted sesame oil (optional)
1/2 tsp red pepper flakes (optional, for heat)
1 tbsp unsalted butter (optional, for a glossy finish)
2 tbsp sliced scallions, for garnish
1 tsp toasted sesame seeds, for garnish
Optional thickener: 1 tsp cornstarch mixed with 1 tbsp water (slurry), if needed

Season the chicken with salt and pepper, then toss evenly with 2 tbsp cornstarch to lightly coat.
In a small bowl, whisk together honey, soy sauce, rice vinegar, water or broth, ginger (if using), and sesame oil (if using). Set aside.
Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear until golden and cooked through, about 5–7 minutes, stirring once or twice. Transfer chicken to a plate.
Reduce heat to medium. In the same skillet, add the minced garlic and cook 20–30 seconds until fragrant, stirring constantly to prevent burning.
Pour in the honey-soy mixture. Scrape up any browned bits and simmer 2–3 minutes to slightly reduce. If you prefer a thicker sauce, stir in the optional cornstarch slurry and simmer 30–60 seconds until glossy.
Return the cooked chicken and any juices to the skillet. Toss to coat and simmer 1–2 minutes to heat through. Stir in butter, if using, until melted.
Taste and adjust seasoning with a pinch of salt, extra vinegar for brightness, or more honey for sweetness.
Serve hot, garnished with sliced scallions and sesame seeds. Pair with steamed rice and a side of vegetables.

1 large English cucumber, peeled and chopped
1 Granny Smith apple, cored and chopped
1 small celery stalk, chopped
1 small shallot, roughly chopped
1/4 cup fresh dill fronds, plus extra for garnish
2 tablespoons flat-leaf parsley leaves
2 tablespoons fresh lemon juice
1 tablespoon champagne vinegar (or white wine vinegar)
3 tablespoons extra-virgin olive oil
1/2 to 3/4 cup cold water, as needed
4 to 6 ice cubes
1/2 teaspoon fine sea salt, or to taste
Pinch of white pepper
Finely grated lemon zest, for garnish (optional)
Toasted caraway seeds, for garnish (optional)

Add cucumber, apple, celery, shallot, dill, parsley, lemon juice, champagne vinegar, olive oil, 1/2 cup cold water, ice cubes, salt, and white pepper to a blender.
Blend on high until very smooth and silky, 45 to 60 seconds. If you prefer an extra-fine texture, strain through a fine-mesh sieve.
Adjust consistency with a little more cold water if needed and season to taste with additional salt or lemon juice.
Chill in the refrigerator for 20 to 30 minutes to let flavors meld and soup become well-cold.
Pour into small glasses or shot glasses. Garnish with a few dill fronds, a whisper of lemon zest, a tiny drizzle of olive oil, and a pinch of toasted caraway seeds if using. Serve immediately.

2 refrigerated pie dough rounds (for a 9-inch pie) or homemade equivalent
6 cups pitted cherries (fresh or frozen)
3/4 to 1 cup granulated sugar (adjust to taste)
1/4 cup cornstarch (add 1 extra tablespoon if using frozen cherries)
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
1/4 teaspoon fine salt
2 tablespoons unsalted butter, cut into small pieces
1 large egg, beaten with 1 tablespoon water (for egg wash)
1 tablespoon coarse or turbinado sugar (optional, for topping)
All-purpose flour, for dusting

Preheat the oven to 425°F (220°C). Place a rimmed baking sheet on the lower rack to preheat and catch drips; position another rack in the lower-middle of the oven.
In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, vanilla, almond extract (if using), and salt until evenly coated. If using frozen cherries, let the mixture sit for about 10 minutes to slightly thaw and release some juices; stir again. For best thickening with frozen fruit, add 1 additional tablespoon cornstarch.
On a lightly floured surface, roll one dough round into a 12-inch circle. Fit it into a 9-inch pie dish, letting the excess hang over the edge. Refrigerate while you prepare the top crust.
Roll the second dough round into a 12-inch circle. For a lattice top, cut into 1/2- to 3/4-inch strips; otherwise leave whole for a full top crust.
Spoon the cherry filling (with its juices) into the chilled bottom crust and dot the surface with the butter. Top with the lattice or full crust. If using a full crust, cut a few slits for steam. Trim excess dough, fold under, and crimp the edges.
Brush the top and edges with the egg wash; sprinkle with coarse sugar if using. Place the pie on the preheated baking sheet.
Bake at 425°F for 20 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking 35–45 minutes, until the crust is deep golden and the filling is bubbling in the center. Tent the edges with foil if they brown too quickly.
Transfer the pie to a wire rack and cool completely, at least 3 hours, to allow the filling to set before slicing. Serve plain or with vanilla ice cream.

2 tablespoons extra-virgin olive oil
1 large leek, white and light green parts only, thinly sliced
1 fennel bulb, cored and thinly sliced (reserve fronds for garnish)
1 pound celeriac (celery root), peeled and diced 1/2 inch
1 tart apple (e.g., Granny Smith), peeled, cored, and diced
2 garlic cloves, thinly sliced
1 teaspoon fennel seeds, lightly crushed (optional)
1 cup dry hard apple cider (or unsweetened apple cider)
4 cups low-sodium chicken broth (or vegetable broth)
1 bay leaf
2 small thyme sprigs (or 1/2 teaspoon dried)
1 to 2 tablespoons fresh lemon juice, to taste
Kosher salt and freshly ground black pepper
Optional garnishes: 2 tablespoons crème fraîche or plain Greek yogurt; reserved fennel fronds or chopped dill/chives; lemon zest; matchsticks of tart apple tossed with lemon; extra-virgin olive oil

Warm the olive oil in a medium pot over medium heat. Add the leek, fennel, and a pinch of salt. Cook, stirring occasionally, until softened and translucent, 6 to 8 minutes.
Stir in the garlic and fennel seeds (if using) and cook until fragrant, about 1 minute.
Add the celeriac and apple, toss to coat, then pour in the hard cider. Simmer 2 to 3 minutes to reduce by about half, scraping up any browned bits.
Add the broth, bay leaf, and thyme. Bring to a simmer, then cover partially and cook until the celeriac is very tender, 18 to 22 minutes.
Remove and discard the bay leaf and thyme. Blend the soup until silky-smooth (use an immersion blender or carefully transfer to a blender). If needed, thin with a splash of hot broth or water.
Stir in lemon juice to brighten. Season generously with salt and black pepper to taste.
Ladle into warm bowls. Swirl in crème fraîche or yogurt if using, and garnish with fennel fronds or herbs, a whisper of lemon zest, a few apple matchsticks, and a light drizzle of olive oil. Serve warm.

2 cups shredded green cabbage (about 1/4 small head)
2 cups jicama, peeled and cut into thin matchsticks
1 small carrot, shredded
1/4 small red onion, very thinly sliced
1 jalapeño, seeded and minced (optional)
1/2 cup fresh cilantro leaves, chopped
1/3 cup pepitas (pumpkin seeds)
3 tablespoons fresh lime juice
1 tablespoon orange juice
1 tablespoon apple cider vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon honey or agave syrup
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon freshly ground black pepper

Toast the pepitas in a dry skillet over medium heat, stirring, until fragrant and lightly popping, 3–4 minutes. Transfer to a plate to cool.
In a large bowl, combine the cabbage, jicama, carrot, red onion, jalapeño (if using), and cilantro.
In a small bowl, whisk together lime juice, orange juice, apple cider vinegar, olive oil, honey, salt, cumin, chili powder, and black pepper until emulsified.
Pour the dressing over the vegetables and toss to coat thoroughly.
Let the slaw rest for 10–15 minutes to slightly soften and meld flavors. Taste and adjust salt or lime as desired.
Fold in most of the toasted pepitas, reserving a pinch for garnish. Sprinkle remaining pepitas on top and serve chilled or at room temperature.

4 cups baby arugula (rocket)
1 small fennel bulb, very thinly shaved (reserve fronds for garnish)
1 crisp apple (Honeycrisp, Pink Lady, or Granny Smith), thinly sliced
2 celery stalks, thinly sliced on the bias
1/4 small red onion, very thinly sliced (optional)
1/3 cup walnuts, toasted and roughly chopped (optional)
1/4 cup shaved Parmesan or Manchego (optional)
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon fresh lemon juice
1/2 teaspoon fresh thyme leaves, chopped
1/4 teaspoon kosher salt
Freshly ground black pepper

Toast the walnuts in a dry skillet over medium heat until fragrant and lightly browned, 3–4 minutes; transfer to a plate to cool.
Place the shaved fennel in a bowl of ice water for 5 minutes to crisp; drain well and pat dry. Reserve a few fronds for garnish.
In a small bowl, whisk together apple cider vinegar, Dijon, honey, lemon juice, thyme, salt, and several grinds of black pepper. While whisking, slowly stream in the olive oil until emulsified.
In a large bowl, combine arugula, fennel, apple, celery, and red onion (if using). Drizzle with vinaigrette and toss gently to coat.
Top with toasted walnuts, shaved cheese, and fennel fronds. Taste and adjust seasoning with salt and pepper. Serve immediately alongside the pork chops.

8 lamb rib or loin chops (about 1–1.25 inches thick; ~900 g)
3 tbsp extra-virgin olive oil (45 ml)
4 garlic cloves, finely minced
1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
1 tbsp fresh thyme leaves, chopped (or 1 tsp dried)
1 tsp lemon zest
1 tsp Dijon mustard (optional)
1/2 tsp red pepper flakes (optional)
1 1/2 tsp kosher salt, divided
1 tsp freshly ground black pepper
Neutral oil, for oiling grill grates
1 tbsp fresh lemon juice, for finishing
2 tbsp chopped fresh parsley or mint, for finishing
Lemon wedges, for serving

Make the marinade: In a bowl, mix olive oil, garlic, rosemary, thyme, lemon zest, Dijon (if using), red pepper flakes (if using), 1 tsp kosher salt, and black pepper.
Prep the chops: Pat lamb chops dry. Add to the marinade and coat well. Marinate refrigerated for 30 minutes to 2 hours. If marinating longer than 1 hour, remove to room temperature for the last 20–30 minutes before grilling.
Preheat the grill: Heat a gas or charcoal grill to medium-high (about 450–500°F / 230–260°C). Clean the grates, then oil them lightly with a folded paper towel dipped in neutral oil and held with tongs.
Season to grill: Remove chops from the marinade, letting excess drip off. Lightly blot with a paper towel if very wet. Sprinkle the remaining 1/2 tsp kosher salt evenly over the chops.
Grill side one: Place chops on the hot grates, cover, and grill for 3–4 minutes without moving to develop good char.
Grill side two: Flip and grill another 2–4 minutes, covered, until the internal temperature is about 5°F (3°C) below your target doneness.
Optional sear on fat cap: Stand the chops on their fat edge for 30–60 seconds to render and crisp, if they have a fat cap.
Doneness guide: Approximate pull temps are 125°F/52°C for rare, 130–135°F/54–57°C for medium-rare, 140°F/60°C for medium, 150°F/66°C for medium-well. Use an instant-read thermometer; thicker chops may need an extra minute per side.
Rest and finish: Transfer chops to a platter and rest 5–8 minutes. Drizzle with lemon juice and sprinkle with parsley or mint.
Serve: Taste and adjust seasoning if needed. Serve hot with lemon wedges.

1 medium fennel bulb, fronds reserved
1 large navel orange
1 small seedless cucumber
4 radishes
2 tablespoons chopped fresh dill
2 tablespoons chopped flat-leaf parsley
3 tablespoons toasted sliced almonds (or pistachios)
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon capers, rinsed and minced
1 small shallot, finely minced
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

Toast the nuts in a dry skillet over medium heat until fragrant and lightly golden, 2–3 minutes; set aside to cool.
Trim fennel, reserving a few tender fronds for garnish. Halve the bulb, remove core, and shave very thinly with a mandoline or knife. Place in a bowl of ice water for 5 minutes to crisp, then drain and pat dry.
Supreme the orange: cut off peel and pith, segment over a bowl to catch juices. Reserve segments; squeeze the remaining membrane to extract 1–2 teaspoons of juice for the dressing.
Thinly slice the cucumber and radishes. Add to a large bowl with the fennel, dill, and parsley.
Make the vinaigrette: whisk olive oil, lemon juice, lemon zest, Dijon, honey, minced capers, minced shallot, 1/4 teaspoon salt, and several grinds of pepper. Stir in the reserved orange juice.
Add the orange segments to the salad. Drizzle with vinaigrette and toss gently to coat. Let stand 5 minutes to lightly soften the fennel.
Taste and adjust seasoning with salt and pepper. Top with toasted nuts and torn fennel fronds. Serve chilled or at cool room temperature.

Shortbread base:
1 cup (226 g) unsalted butter, softened
1/2 cup (100 g) granulated sugar
1 teaspoon vanilla extract
2 1/4 cups (270 g) all-purpose flour
1/2 teaspoon fine salt
Caramel layer:
1 can (14 oz/396 g) sweetened condensed milk
1/2 cup (113 g) unsalted butter
1/2 cup (100 g) packed light brown sugar
2 tablespoons light corn syrup (or golden syrup)
1/2 teaspoon fine salt
1 teaspoon vanilla extract
Chocolate topping:
12 oz (340 g) semi-sweet chocolate chips or chopped chocolate
1 tablespoon neutral oil or unsalted butter (optional, for a softer set)
Flaky sea salt, for topping (optional)

Prep: Line a 9-inch square pan with parchment, leaving overhang for lifting. Preheat oven to 325°F (165°C).
Make the shortbread: In a bowl, beat the softened butter and sugar until light and creamy, 2–3 minutes. Mix in vanilla and salt. Add flour and mix just until a soft, crumbly dough forms. Press evenly into the prepared pan and dock lightly with a fork. Bake 22–28 minutes, until the edges are lightly golden. Cool 10 minutes.
Cook the caramel: In a medium heavy saucepan, combine condensed milk, butter, brown sugar, corn syrup, and salt. Cook over medium heat, stirring constantly, until everything melts and comes to a gentle bubble. Reduce heat to medium-low and cook, stirring constantly, 5–8 minutes until thickened, deeper amber, and 235–240°F on a candy thermometer. Remove from heat and stir in vanilla.
Assemble caramel layer: Pour the hot caramel over the warm shortbread and spread evenly. Let set at room temperature until just firm, about 20–30 minutes.
Add chocolate topping: Melt chocolate with the oil/butter in a microwave (50% power, 20–30 second bursts, stirring between) or a double boiler until smooth. Pour over the caramel, tilt pan to coat evenly, and tap to release bubbles. Sprinkle flaky sea salt if using. Chill 30–45 minutes until the chocolate is just set (not rock hard).
Slice and serve: Use the parchment to lift from the pan. Warm a sharp knife under hot water, wipe dry, and cut into 16–25 squares, wiping the blade between cuts for clean layers.
Storage: Keep at cool room temperature up to 3 days or refrigerate up to 1 week. For best texture, let refrigerated bars sit 10–15 minutes before serving.

2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 rib celery, finely chopped
1 small carrot, finely chopped
2 garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes (optional)
1/2 cup pearled farro, rinsed
6 cups low-sodium vegetable or chicken broth
1 bay leaf
1 teaspoon finely grated lemon zest
1 to 2 tablespoons fresh lemon juice, to taste
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1/2 to 1 teaspoon soy sauce or tamari, to taste
Kosher salt and freshly ground black pepper, to taste
Extra olive oil for finishing (optional)

Warm the olive oil in a medium pot over medium heat. Add onion, celery, and carrot; cook, stirring, until softened and translucent, 5 to 7 minutes.
Stir in garlic and red pepper flakes; cook until fragrant, about 30 seconds.
Add the rinsed farro and toast, stirring, for 1 minute.
Pour in the broth, then add the bay leaf, lemon zest, and soy sauce. Bring to a boil, then reduce to a gentle simmer. Cook until the farro is tender but pleasantly chewy, 20 to 25 minutes.
Remove and discard the bay leaf. Stir in 1 tablespoon lemon juice, dill, and parsley. Taste and adjust with more lemon juice, salt, and pepper as needed.
Ladle into warm bowls and finish with a light drizzle of olive oil, if desired. Serve hot alongside the green bean casserole to cut through richness with bright, herbal lift.

1 cup jasmine rice, rinsed until water runs clear
3/4 cup unsweetened coconut milk (full-fat)
3/4 cup water or light vegetable stock
1 tablespoon unsalted butter or coconut oil
1/2 teaspoon kosher salt, plus more to taste
1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
1 strip lime zest (or 1 teaspoon finely grated zest)
2 tablespoons fresh lime juice
2 green onions (scallions), thinly sliced
2 tablespoons unsweetened shredded coconut, lightly toasted (garnish)
Pinch ground allspice (optional)

Combine rice, coconut milk, water, butter, salt, thyme, lime zest, and allspice (if using) in a small pot with a tight-fitting lid.
Bring to a gentle boil over medium heat, then stir once, reduce heat to low, cover, and simmer 12–15 minutes until liquid is absorbed and rice is tender.
Remove from heat and let sit covered 10 minutes to steam.
Fluff with a fork, stir in lime juice and most of the scallions, and adjust salt to taste.
Transfer to a bowl, sprinkle with remaining scallions and toasted coconut, and serve alongside the stew to soak up the broth.

1 medium fennel bulb, cored and very thinly sliced (reserve fronds)
1 crisp apple (Honeycrisp or Granny Smith), thinly sliced
2 cups baby arugula or watercress
3 radishes, thinly sliced
1 small celery stalk, thinly sliced (optional)
1/3 cup hazelnuts, toasted and roughly chopped
2 tablespoons chopped fresh dill or reserved fennel fronds
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Toast hazelnuts in a dry skillet over medium heat until fragrant and lightly browned, 3–4 minutes; cool and roughly chop.
Whisk lemon juice, lemon zest, Dijon, honey, a pinch of salt, and black pepper in a bowl. While whisking, slowly stream in olive oil until emulsified.
Thinly slice fennel and apple (a mandoline helps). If desired, toss apple with a splash of dressing to prevent browning.
In a large bowl, combine arugula, sliced fennel, apple, radishes, celery, and dill or fennel fronds.
Drizzle with dressing and toss gently to coat. Season to taste with additional salt and pepper.
Top with toasted hazelnuts and a few reserved fennel fronds. Serve immediately alongside the creamy soup for contrast.

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