1 large leek, trimmed, cleaned, halved lengthwise 2 shallots, unpeeled 1 small head garlic, halved crosswise 1 ounce dried porcini mushrooms 2 cups very hot water (for soaking porcini) 4 cups low-sodium beef stock 1 tablespoon olive oil 1 small carrot, thinly sliced 1 celery stalk, thinly sliced 6 fresh thyme sprigs 1 bay leaf 6 black peppercorns 2 tablespoons dry sherry 1 teaspoon sherry vinegar Kosher salt, to taste Chopped chives, for garnish
Char the aromatics: Place the leek (cut side down), shallots, and halved garlic in a hot dry skillet or under a broiler until well charred in spots, 5–7 minutes. Let cool slightly, peel the shallots, coarsely chop the leek, and squeeze the garlic cloves from their skins. Soak the porcini: Put dried porcini in a heatproof bowl and cover with 2 cups very hot water. Soak 20 minutes. Lift mushrooms out, strain soaking liquid through a fine sieve or coffee filter to remove grit, and reserve. Coarsely chop the porcini. Build the base: In a medium pot, heat olive oil over medium heat. Add carrot and celery; cook 3 minutes until slightly softened. Stir in chopped leek, peeled shallots, squeezed roasted garlic, and chopped porcini; cook 2 minutes until fragrant. Simmer: Add beef stock, the strained porcini soaking liquid, thyme, bay leaf, and peppercorns. Bring to a gentle simmer and cook uncovered 30 minutes, skimming any foam. Strain: Pass the broth through a fine-mesh strainer, discarding solids, for a clear, aromatic broth. Finish: Return broth to the pot. Season with salt, add dry sherry, and simmer 2 minutes to mellow. Remove from heat and stir in sherry vinegar. Serve: Ladle into warm bowls and garnish with chopped chives. Add a crack of black pepper if desired.
3 cups jicama, peeled and cut into thin matchsticks (about 1 medium) 2 cups red cabbage, finely shredded 1 large orange, segmented, with 2 tablespoons juice reserved 1 ripe avocado, diced 1/3 cup fresh cilantro, chopped 2 scallions, thinly sliced 1/3 cup toasted pepitas (pumpkin seeds), optional 3 tablespoons fresh lime juice 2 tablespoons extra-virgin olive oil 1 tablespoon rice vinegar (or apple cider vinegar) 1 teaspoon honey (or agave) 1/2 teaspoon ground cumin 3/4 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper Pinch of cayenne, optional
In a large bowl, combine the jicama, shredded red cabbage, scallions, and cilantro. In a small bowl, whisk together lime juice, reserved orange juice (2 tablespoons), olive oil, rice vinegar, honey, cumin, salt, pepper, and cayenne (if using) until emulsified. Pour the dressing over the jicama mixture and toss well to coat. Let sit for 10 minutes to lightly soften and marry flavors. Gently fold in the orange segments and diced avocado. Sprinkle with toasted pepitas. Taste and adjust seasoning with more salt or lime as needed. Serve chilled or at room temperature alongside the grilled Cajun tilapia.
4 cups baby arugula 1 small fennel bulb, very thinly sliced (reserve 2 tbsp chopped fronds) 1 cup radicchio, thinly sliced 1 large orange, segmented (reserve 2 tbsp juice) 1 small shallot, very thinly sliced 1/3 cup hazelnuts, toasted and roughly chopped 8–10 fresh mint leaves, torn (optional) 2 tbsp sherry vinegar 1 tsp Dijon mustard 1/2 tsp honey 1/3 cup extra-virgin olive oil 1/4 tsp fine sea salt, plus more to taste Freshly ground black pepper
Toast the hazelnuts in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes. Cool, then roughly chop. In a small bowl, whisk together sherry vinegar, reserved orange juice, Dijon, honey, salt, and several grinds of black pepper. Slowly whisk in the olive oil until emulsified. Place the sliced fennel in a large bowl and toss with 1 tablespoon of the dressing to lightly soften it for 2 minutes. Add arugula, radicchio, shallot, orange segments, fennel fronds, and mint (if using) to the bowl. Drizzle with about two-thirds of the dressing and gently toss to coat. Scatter the chopped hazelnuts over the salad. Add more dressing to taste, season with additional salt and pepper if needed, and serve immediately.
1 large fennel bulb, fronds reserved 2 oranges (navel or blood) 1 cup baby arugula or frisée 1/2 cup Castelvetrano olives, pitted and halved 1/3 cup Marcona almonds, toasted and roughly chopped 1/4 cup shaved Parmesan (optional) 1 teaspoon pink peppercorns, lightly crushed 1 tablespoon fresh lemon juice 1 teaspoon orange zest 1 teaspoon Dijon mustard 1 teaspoon honey 3 tablespoons extra-virgin olive oil Kosher salt, to taste
Make the vinaigrette: In a small bowl, whisk crushed pink peppercorns, lemon juice, orange zest, Dijon, honey, and a pinch of salt. Slowly whisk in olive oil until emulsified. Prep the oranges: Using a sharp knife, supreme the oranges into segments over the vinaigrette bowl to catch any juices; whisk to combine. Shave the fennel: Trim and core the fennel. Using a mandoline or sharp knife, slice it very thin. Toss the fennel with 1 tablespoon of the vinaigrette to soften slightly. Assemble the salad: In a large bowl, combine arugula, shaved fennel, olives, and orange segments. Add most of the remaining vinaigrette and gently toss to coat. Finish and serve: Plate the salad, sprinkle with Marcona almonds and shaved Parmesan, and adjust seasoning with a pinch of salt. Drizzle any remaining vinaigrette over the top and serve immediately.
2 (8-ounce) cans refrigerated crescent roll dough 16 ounces cream cheese, softened 1 cup granulated sugar, divided 1 teaspoon pure vanilla extract 1/4 teaspoon kosher salt 1 teaspoon ground cinnamon 1/2 cup unsalted butter, melted Optional: 2 tablespoons honey, for drizzling
Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal. Open one can of crescent roll dough. Unroll and press it into the bottom of the prepared pan, pinching seams together to form an even crust. In a mixing bowl, beat the cream cheese with 1/2 cup granulated sugar, vanilla, and salt until smooth and fluffy, about 1–2 minutes. Spread the cream cheese mixture evenly over the crust. Unroll the second can of crescent dough. Carefully lay it over the cream cheese layer, pinching seams to seal and covering edge to edge. In a small bowl, stir together the remaining 1/2 cup granulated sugar and the cinnamon. Brush the top dough layer with the melted butter, then sprinkle the cinnamon sugar evenly over the buttered surface. Bake for 25–30 minutes, until the top is golden and the edges are bubbling. Cool in the pan on a rack for 30 minutes, then refrigerate at least 2 hours to set for cleaner slices. Use the parchment to lift out, slice into bars, and drizzle with honey if desired. Store leftovers covered in the refrigerator for up to 4 days.
1 ounce dried morel mushrooms, rinsed 3 cups boiling water (for soaking mushrooms) 1 tablespoon unsalted butter 1 small leek, white and light green parts only, thinly sliced 1 small garlic clove, lightly crushed 1/4 cup dry sherry or dry white wine 3 cups low-sodium chicken stock (or vegetable stock) 1 fresh thyme sprig 6 black peppercorns 1/2 cup baby peas (fresh or frozen) 1/2 teaspoon finely grated lemon zest Kosher salt, to taste 3 tablespoons extra-virgin olive oil 2 tablespoons fresh tarragon leaves Pinch of kosher salt (for the tarragon oil) Finely snipped chives, for garnish (optional)
Place the rinsed dried morels in a heatproof bowl and cover with 3 cups boiling water. Soak 20 to 30 minutes. Lift mushrooms out, leaving grit behind. Strain the soaking liquid through a coffee filter or very fine mesh; reserve. Slice the rehydrated morels; discard tough stems if any. In a medium pot over medium heat, melt the butter. Add the sliced leek and the crushed garlic and sweat gently until soft and translucent, 5 to 7 minutes, without browning. Deglaze with the dry sherry or white wine and reduce by half, about 2 minutes. Add the reserved mushroom soaking liquid, chicken stock, thyme, peppercorns, and the sliced morels. Bring to a gentle simmer and cook 12 to 15 minutes. Season with salt to taste. Strain the broth through a fine mesh sieve into a clean pot to keep it clear, reserving some sliced morels for garnish. Keep the broth hot over low heat. Blanch the peas in salted boiling water until just tender and bright, 30 to 45 seconds. Shock in ice water, drain well, and toss with the lemon zest and a pinch of salt. Make the tarragon oil: Blend the olive oil, tarragon leaves, and a pinch of salt until vivid green and smooth. Let stand 5 minutes; if desired, strain for a clearer oil. To serve, divide the peas and a few slices of morel among warm bowls. Ladle the hot mushroom broth over the top. Finish with small drops of tarragon oil and a sprinkle of chives. Serve immediately.
1 ounce dried porcini mushrooms 1 cup boiling water (for soaking) 3 cups low-sodium beef or vegetable stock 1 cup whole milk 1 cup coarse polenta (not instant cornmeal) 1 tablespoon olive oil 1 small shallot, minced 2 tablespoons unsalted butter 1/2 cup finely grated Parmesan cheese Kosher salt and freshly ground black pepper 3 tablespoons unsalted butter, softened 1 teaspoon juniper berries, lightly crushed 1 teaspoon fresh rosemary, finely chopped 1/2 teaspoon lemon zest Pinch flaky sea salt
In a small bowl, mash together the softened butter, crushed juniper, rosemary, lemon zest, and a pinch of flaky sea salt; form into a small log, wrap, and chill until needed. Place porcini in a heatproof bowl, cover with the boiling water, and soak 15 minutes. Lift mushrooms out; strain the soaking liquid through a fine sieve or coffee filter to remove grit and reserve. Chop the mushrooms. In a medium saucepan, heat olive oil over medium heat. Add shallot and cook until translucent, 2–3 minutes. Stir in chopped porcini and cook 1 minute. Pour in the stock, milk, and reserved porcini soaking liquid; bring just to a simmer and season lightly with salt. While whisking, slowly rain in the polenta. Reduce heat to low and cook, stirring frequently, until very creamy and tender, 25–35 minutes. If it thickens too quickly, add a splash of hot water. Stir in 2 tablespoons unsalted butter and the Parmesan; season to taste with salt and freshly ground black pepper. Spoon the polenta onto a warm platter or plates. Top with thin slices or small dollops of the juniper-rosemary butter so it melts over the surface. Serve immediately alongside the grilled venison steaks, finishing with a grind of black pepper to tie the flavors together.
1 medium jicama, peeled and cut into matchsticks (about 3 cups) 1 cup thinly sliced red radishes 1 cup finely shredded red cabbage 1 cup corn kernels (fresh or thawed fire-roasted) 1/2 small red onion, very thinly sliced 1 large orange, segmented (reserve 1 tablespoon juice) 1/4 cup chopped fresh cilantro 1/4 cup toasted pepitas (pumpkin seeds) 2 tablespoons crumbled cotija cheese (optional) 3 tablespoons fresh lime juice 1 tablespoon fresh orange juice (use reserved) 1 teaspoon finely grated orange zest 1 small garlic clove, finely grated 1 teaspoon honey or agave 1/2 teaspoon ground cumin 1/4 teaspoon chili powder or Tajín 1/4 teaspoon kosher salt, plus more to taste 3 tablespoons extra-virgin olive oil
Toast pepitas in a dry skillet over medium heat until fragrant and popping, 3–4 minutes; transfer to a plate to cool. Whisk lime juice, orange juice, orange zest, garlic, honey, cumin, chili powder, and salt in a bowl. Slowly whisk in olive oil until emulsified. In a large bowl, combine jicama, radishes, red cabbage, corn, red onion, orange segments, and cilantro. Pour dressing over salad and toss to coat. Let stand 5–10 minutes to lightly soften and marry flavors. Top with toasted pepitas and cotija (if using). Taste and adjust salt or lime to brighten. Serve chilled or at room temperature alongside the carne asada burrito to cut richness and add crunch.
12 oz jumbo pasta shells (about 30 shells; you’ll fill ~24) Kosher salt, for pasta water 1 tablespoon olive oil, plus more for pan 24 oz whole-milk ricotta cheese 2 cups shredded low-moisture mozzarella cheese, divided 3/4 cup finely grated Parmesan cheese, divided 10 oz frozen chopped spinach, thawed and well squeezed (optional) 1 large egg 3 cloves garlic, minced 1/4 cup chopped fresh parsley 1/4 cup chopped fresh basil (or 1 teaspoon dried Italian seasoning) 1/2 teaspoon kosher salt (for filling), plus more to taste 1/2 teaspoon freshly ground black pepper 1/4 teaspoon red pepper flakes (optional) Pinch ground nutmeg (optional) 3 to 4 cups marinara sauce (about one 24–32 oz jar) Fresh basil or parsley, for serving (optional)
Heat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish and spread about 1 cup of marinara sauce over the bottom. Cook the shells: Bring a large pot of well-salted water to a boil. Add the jumbo shells and cook until very al dente, 1–2 minutes shy of package time (they’ll finish in the oven). Drain, rinse briefly under cool water, and toss with 1 tablespoon olive oil to prevent sticking. Lay them out on a tray to cool. Make the filling: In a large bowl, combine the ricotta, 1 1/2 cups mozzarella (reserve 1/2 cup for topping), 1/2 cup Parmesan (reserve 1/4 cup for topping), spinach (if using), egg, garlic, parsley, basil, 1/2 teaspoon kosher salt, black pepper, red pepper flakes, and nutmeg. Mix until evenly combined and taste; adjust seasoning if needed. Stuff the shells: Spoon about 2 tablespoons of filling into each cooled shell (or pipe it in using a zip-top bag with a corner snipped). You should fill roughly 24 shells, depending on size. Assemble: Arrange the stuffed shells snugly in the prepared baking dish over the marinara. Spoon the remaining marinara sauce over and between the shells so they’re mostly covered but the tops peek through. Sprinkle the reserved 1/2 cup mozzarella and 1/4 cup Parmesan over the top. Bake covered: Cover the dish tightly with foil (spray the underside with oil to prevent sticking) and bake for 20 minutes. Finish baking: Remove the foil and bake 10–15 minutes more, until the sauce is bubbling and the cheese is melted and lightly browned. For extra color, broil 1–3 minutes, watching closely. Rest and serve: Let the shells rest 10 minutes before serving. Garnish with extra basil or parsley if desired.
1 large fennel bulb, fronds reserved 1 seedless orange, segmented (reserve 1 tablespoon juice) 1 small grapefruit, segmented (optional; or use a second orange) 4 radishes, thinly sliced 1 small Persian cucumber, thinly sliced into ribbons 2 tablespoons sliced almonds 2 tablespoons extra-virgin olive oil 2 teaspoons champagne or white wine vinegar 1 teaspoon honey 1/2 teaspoon Dijon mustard 1 tablespoon fresh dill, chopped 1 tablespoon flat-leaf parsley, chopped Kosher salt and freshly ground black pepper Flaky sea salt, for finishing (optional)
Toast the almonds in a dry skillet over medium heat, stirring, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool. Supreme the citrus: over a bowl, cut segments from the orange (and grapefruit, if using), catching juices. Reserve 1 tablespoon of the juice for the dressing. Trim the fennel, reserving fronds. Using a mandoline or sharp knife, shave the bulb very thin. Soak the shavings in ice water for 5 minutes to crisp, then drain and pat very dry. In a large bowl, whisk together olive oil, reserved citrus juice, vinegar, honey, Dijon, a pinch of salt, and a few grinds of pepper. Add fennel, radishes, cucumber, dill, and parsley to the bowl. Toss gently to coat. Arrange the dressed vegetables on a platter and tuck in the citrus segments. Scatter toasted almonds and torn fennel fronds over the top. Finish with a pinch of flaky sea salt and more pepper to taste. Serve immediately.
1/2 cup (1 stick) unsalted butter, melted 1 1/2 cups graham cracker crumbs 1 (14-ounce) can sweetened condensed milk 1 cup semisweet chocolate chips 1 cup butterscotch chips (optional but classic) 1 cup sweetened shredded coconut 1 cup chopped pecans or walnuts Pinch of kosher salt or flaky sea salt (optional)
Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the parchment and pan. In a bowl, stir together the melted butter and graham cracker crumbs until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust. Pour the sweetened condensed milk evenly over the crust, spreading to the edges. Sprinkle the chocolate chips, butterscotch chips (if using), coconut, and nuts evenly over the top. Gently press the layers down with your palm or the back of a spatula so they adhere. Bake for 25–30 minutes, until the edges are deeply golden and the center looks set. If desired, sprinkle a pinch of flaky sea salt over the top immediately after baking. Let the bars cool completely in the pan on a wire rack, about 2 hours. Use the parchment overhang to lift out, then cut into squares. Store in an airtight container at room temperature for up to 3 days, or refrigerate for a firmer texture.
6 cups water 1 piece dried kelp (dashima/kombu), about 4x4 inches 10 dried anchovies, heads and innards removed 3 thin slices fresh ginger 8 ounces Korean radish (mu) or daikon, peeled and thinly sliced into half-moons 1 cup sliced fresh shiitake or enoki mushrooms 1 strip lemon zest (2–3 inches) 1 teaspoon fresh lemon juice, plus more to taste 1 teaspoon rice vinegar (optional) 1/2 to 3/4 teaspoon fine sea salt, to taste 1/2 teaspoon light soy sauce (optional) Pinch gochugaru (Korean chili flakes, optional) 2 scallions, thinly sliced 1/4 teaspoon toasted sesame oil (optional) 1 teaspoon toasted sesame seeds, for garnish
Make the stock: In a medium pot, combine the water, kelp, anchovies, and ginger. Bring just to a bare simmer over medium heat. After 10 minutes, remove the kelp; continue simmering 5 more minutes, then strain and discard solids. Simmer the vegetables: Return the clear stock to the pot. Add the radish, mushrooms, and the strip of lemon zest. Simmer gently until the radish turns translucent and just tender, 8–12 minutes. Season: Remove and discard the lemon zest. Stir in salt, light soy (if using), and rice vinegar (if using). Add the lemon juice and a pinch of gochugaru to taste. Finish and serve: Ladle into warm bowls. Garnish with sliced scallions and toasted sesame seeds, and finish with a few drops of toasted sesame oil, if desired. Taste and adjust salt or lemon to balance the richness of the ribs.
1 large fennel bulb, fronds reserved 4–6 radishes, thinly sliced 2 navel oranges (zest of 1, segments from both; squeeze membranes for juice) 1 small shallot, finely minced 2 tablespoons extra-virgin olive oil 1 tablespoon Champagne vinegar (or white wine vinegar) 1 teaspoon Dijon mustard 1 teaspoon honey (or maple syrup) 1 tablespoon chopped fresh dill (plus a few fennel fronds, chopped) 1/4 cup toasted sliced almonds Kosher salt and freshly ground black pepper
Trim fennel, reserving fronds. Halve, core, and thinly shave the bulb with a mandoline or knife. Place in a bowl of ice water 5 minutes for extra crispness; drain and pat dry. Segment the oranges over a bowl to catch juices. Squeeze remaining membranes to collect about 2 tablespoons of juice; set segments aside. Whisk the orange juice, vinegar, Dijon, honey, shallot, orange zest, a pinch of salt, and pepper. Slowly whisk in olive oil until emulsified. In a large bowl, combine fennel, radishes, orange segments, dill, and chopped fennel fronds. Toss with enough vinaigrette to lightly coat; season to taste. Transfer to a platter and scatter toasted almonds on top. Serve chilled or at cool room temperature alongside the salmon to cut the richness of the hollandaise.
2 cups pomelo segments (or ruby grapefruit), membranes removed and torn 1 medium fennel bulb, very thinly shaved (reserve fronds for garnish) 1 small unripe green mango, peeled and julienned (about 1 cup) 2 Persian cucumbers, thinly sliced on the bias 2 scallions, thinly sliced 1–2 Thai bird’s eye chilies, thinly sliced (optional) 1/2 cup fresh Thai basil leaves, torn 2 tablespoons fresh mint leaves, torn 3 tablespoons roasted peanuts, coarsely chopped 2 tablespoons unsweetened toasted coconut flakes 1 tablespoon black sesame seeds, toasted 3 tablespoons fresh lime juice 1 tablespoon rice vinegar 1 1/2 tablespoons fish sauce (or 1 1/2 tablespoons light soy sauce for vegetarian/vegan) 1 tablespoon palm sugar or light brown sugar 1 teaspoon toasted sesame oil 1 teaspoon finely grated fresh ginger 1 small garlic clove, very finely minced Pinch of fine sea salt, to taste
Segment the pomelo (or grapefruit), removing all bitter membranes; tear into bite-size pieces and set aside. Shave the fennel very thinly; place in ice water for 5 minutes to crisp, then drain and pat dry. Reserve a few fronds for garnish. In a small bowl, whisk together lime juice, rice vinegar, fish sauce (or soy), palm sugar, toasted sesame oil, ginger, garlic, and a pinch of salt until the sugar dissolves. In a large bowl, combine pomelo, fennel, green mango, cucumbers, scallions, and chili. Add half the dressing and toss gently. Let stand 5 minutes to lightly marinate. Add Thai basil and mint, then toss with the remaining dressing until just coated. Transfer to a serving plate and finish with peanuts, toasted coconut, black sesame seeds, and reserved fennel fronds. Serve immediately alongside Thai fresh spring rolls for a bright, crunchy, citrusy counterpoint.
4 skin-on salmon fillets (about 6 oz/170 g each) 1/3 cup bourbon 3 tablespoons low-sodium soy sauce 3 tablespoons packed brown sugar 2 tablespoons pure maple syrup 1 tablespoon Dijon mustard 2 tablespoons fresh lemon juice 2 cloves garlic, minced 1 teaspoon fresh ginger, finely grated (or 1/2 teaspoon ground ginger) 1/4 teaspoon red pepper flakes 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon neutral oil (for the pan or baking sheet) 2 scallions, thinly sliced (optional garnish) 1 teaspoon sesame seeds (optional garnish)
Pat the salmon dry with paper towels. Season both sides with the kosher salt and black pepper; set aside. In a bowl, whisk together the bourbon, soy sauce, brown sugar, maple syrup, Dijon mustard, lemon juice, garlic, ginger, and red pepper flakes until the sugar dissolves. Reserve 1/3 cup of this mixture in a small saucepan for glazing later. Place the remaining mixture in a shallow dish or zip-top bag with the salmon, skin side up so flesh is submerged. Marinate 15–30 minutes in the refrigerator. Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with foil or parchment and lightly oil it. Remove salmon from the marinade (discard used marinade). Place fillets skin side down on the prepared sheet. Bake 8–10 minutes, until the salmon is just turning opaque and registers about 120–125°F (49–52°C) for medium. While the salmon bakes, bring the reserved glaze in the saucepan to a brisk simmer over medium heat. Cook 3–5 minutes, stirring, until glossy and reduced to a syrupy consistency. Switch the oven to broil (high). Brush the thickened glaze generously over the salmon and broil 1–2 minutes, watching closely, until the top is lacquered and lightly caramelized. Rest the salmon 3 minutes. Transfer to plates, spoon over any remaining glaze, and garnish with sliced scallions and sesame seeds if using. Serve immediately.
2 medium zucchini (about 1 lb), coarsely grated 1/2 teaspoon kosher salt (for draining zucchini) 1/2 cup crumbled feta cheese 2 scallions, thinly sliced 2 tablespoons chopped fresh dill 1 tablespoon chopped fresh mint 1 teaspoon finely grated lemon zest 1 large egg, beaten 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon freshly ground black pepper Olive oil, for shallow frying (about 1/3 cup) Lemon wedges, for serving 3/4 cup Greek yogurt 1 tablespoon fresh lemon juice 1 teaspoon finely grated lemon zest (for sauce) 1 small garlic clove, finely grated 1 teaspoon extra-virgin olive oil (for sauce) Pinch kosher salt and black pepper (for sauce) Pinch dried oregano or sumac, optional
Make the lemon yogurt: In a small bowl, mix Greek yogurt, lemon juice, lemon zest, grated garlic, olive oil, a pinch of salt and pepper, and optional oregano or sumac. Chill until serving. Prepare the zucchini: Toss grated zucchini with 1/2 teaspoon salt and let sit 10 minutes. Squeeze out as much moisture as possible using a clean towel until very dry. Mix the batter: In a bowl, combine drained zucchini, feta, scallions, dill, mint, lemon zest, beaten egg, flour, baking powder, and black pepper. Stir just until evenly combined; if the mixture looks loose, add 1 to 2 tablespoons more flour. Fry: Heat a large skillet over medium heat with a thin layer of olive oil. Scoop heaping tablespoonfuls of batter into the pan and flatten slightly. Cook 2 to 3 minutes per side until deep golden and crisp, adjusting heat as needed. Drain and season: Transfer fritters to a rack or paper towel to drain; sprinkle with a tiny pinch of salt while hot. Serve: Plate warm fritters with chilled lemon yogurt and lemon wedges. Garnish with extra dill or mint if desired. Makes about 12–14 fritters.
1 3/4 cups (220g) all-purpose flour 1/2 cup (100g) granulated sugar 1/4 cup (50g) packed light brown sugar 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 3/4 cup (180ml) milk (2% or whole) 2 large eggs, room temperature 1/4 cup (60g) unsalted butter, melted and slightly cooled 2 tablespoons neutral oil (canola or vegetable) 2 teaspoons vanilla extract Coating: 6 tablespoons unsalted butter, melted Coating: 1/2 cup (100g) granulated sugar Coating: 1 1/2 teaspoons ground cinnamon Coating: small pinch of salt
Preheat oven to 350°F (175°C). Lightly grease two 6-cavity donut pans (or bake in batches). In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, whisk milk, eggs, melted butter, oil, and vanilla until smooth. Pour wet ingredients into dry and gently fold until just combined; do not overmix. Batter will be thick. Transfer batter to a piping bag or zip-top bag and pipe into donut wells, filling each about 2/3 full. Bake 10–12 minutes, until donuts spring back when lightly touched and a toothpick comes out clean. Cool in the pan 5 minutes, then turn out onto a wire rack. For the coating, stir sugar, cinnamon, and a pinch of salt together in a shallow bowl. Brush each warm donut with melted butter and immediately toss in the cinnamon sugar to coat. Serve warm. Store leftovers airtight at room temperature up to 2 days or freeze (uncoated) up to 2 months; refresh in a 300°F oven and coat before serving.
1 piece kombu (about 4x4 inches) 6 dried shiitake mushrooms 6 cups cold water 1-inch knob fresh ginger, thinly sliced 1 tablespoon light soy sauce (or regular, to taste) 1 teaspoon mirin (optional) 2 teaspoons yuzu juice (or 1 teaspoon lemon zest plus 1 tablespoon lemon juice) 6 ounces silken or soft tofu, cut into 1/2-inch cubes 2 cups lightly packed baby spinach 2 scallions, thinly sliced Fine sea salt, to taste
Rinse the kombu briefly under cold water. Combine kombu, dried shiitake, and 6 cups cold water in a pot; soak 30 minutes. Set over medium heat and warm gently until small bubbles form; remove kombu just before boiling. Simmer the shiitake 10 minutes more, then strain the broth. Slice the shiitake caps thinly; discard tough stems. Return the clear broth to the pot with the ginger. Simmer 2 minutes, then season with soy sauce and mirin; adjust salt to taste. Add the tofu and the sliced shiitake; warm gently 2–3 minutes without boiling. Turn off the heat. Stir in yuzu juice (or the lemon zest and juice). Add the spinach and let it wilt in the residual heat, about 30 seconds. Ladle into bowls and garnish with scallions. Serve immediately.
1 cup quinoa, rinsed 1 3/4 cups low-sodium vegetable broth (or water) 2 tablespoons extra-virgin olive oil 1 small shallot, finely chopped 1 garlic clove, minced 1/4 cup slivered almonds 1 teaspoon finely grated lemon zest 1 tablespoon fresh lemon juice, plus more to taste 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh parsley 1/4 teaspoon kosher salt, or to taste Freshly ground black pepper
Toast almonds in a dry medium saucepan over medium heat, stirring, until golden and fragrant, 2–3 minutes. Transfer to a small bowl. In the same pan, heat olive oil over medium. Add shallot with a pinch of salt and cook until translucent, 2–3 minutes. Stir in garlic and cook 30 seconds. Add rinsed quinoa and stir to coat; cook 1 minute to lightly toast. Pour in broth and add 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer until liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork. Fold in lemon zest, lemon juice, dill, parsley, and toasted almonds. Season with black pepper and adjust salt and lemon to taste. Serve warm alongside the baked salmon so the pilaf can catch the tomato-spinach juices.
1 large fennel bulb, cored and very thinly shaved (reserve fronds for garnish) 1 large ruby red grapefruit, segmented, plus 2 tablespoons reserved juice 1 small navel orange, segmented (optional) 3 ribs celery, thinly sliced on the bias 4 radishes, thinly sliced 3 scallions, thinly sliced 1/4 cup sliced pickled okra (optional, for briny snap) 1/4 cup flat-leaf parsley leaves 2 tablespoons torn fresh mint 1/3 cup toasted pecans, coarsely chopped Kosher salt and freshly ground black pepper, to taste Vinaigrette: 2 teaspoons Creole mustard (or coarse-grain Dijon) Vinaigrette: 1 tablespoon cane vinegar (or apple cider vinegar) Vinaigrette: 2 tablespoons reserved grapefruit juice Vinaigrette: 1 teaspoon honey (or cane syrup) Vinaigrette: pinch cayenne or a few dashes hot sauce Vinaigrette: 3 tablespoons extra-virgin olive oil
Segment the grapefruit (and orange, if using) over a bowl to catch the juices; set segments aside and reserve 2 tablespoons of the juice for the vinaigrette. Make the vinaigrette: In a small bowl, whisk Creole mustard, cane vinegar, reserved grapefruit juice, honey, and cayenne with a pinch of salt and pepper. Slowly whisk in olive oil until emulsified; adjust seasoning to taste. In a large bowl, combine shaved fennel, celery, radishes, scallions, pickled okra (if using), parsley, and mint. Toss with about half of the vinaigrette and a pinch of salt. Gently fold in the citrus segments and toasted pecans. Drizzle with remaining vinaigrette, garnish with reserved fennel fronds, and serve chilled or at cool room temperature alongside the jambalaya to cut richness and heat.
4 thin flounder fillets (about 5–6 oz each) 8 oz lump crab meat, picked over for shells 1/3 cup mayonnaise 1 large egg, lightly beaten 1 teaspoon Dijon mustard 1 1/2 teaspoons Old Bay seasoning (or other seafood seasoning) 1 tablespoon fresh lemon juice 1 teaspoon lemon zest 1/3 cup panko breadcrumbs (for the stuffing) 2 tablespoons panko breadcrumbs (for topping) 2 tablespoons finely chopped fresh parsley, plus more for garnish 1 tablespoon finely chopped chives or green onion 1 small celery rib, finely diced (optional) 1 small garlic clove, minced 2 tablespoons unsalted butter, melted 2 tablespoons dry white wine or seafood stock 1/4 teaspoon sweet paprika Kosher salt, to taste Freshly ground black pepper, to taste Lemon wedges, for serving
Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish. Make the crab stuffing: In a bowl, gently combine the crab, mayonnaise, egg, Dijon, Old Bay, lemon juice, lemon zest, 1/3 cup panko, parsley, chives, celery (if using), garlic, a pinch of salt, and a few grinds of pepper. Fold just until combined, keeping the crab in large pieces. Season the fish: Pat the flounder fillets dry and lightly season both sides with salt and pepper. Fill and roll: Lay each fillet flat, darker side up. Place a mound of stuffing (about 1/4 of the mixture) near the wider end of each fillet. Roll the fillet over the stuffing toward the tail end (or fold in half if the fillets are very thin). Secure with a toothpick if needed. Arrange and top: Place the stuffed fillets seam-side down in the prepared baking dish. Drizzle the melted butter and the wine (or stock) over and around the fish. Sprinkle the tops with the remaining 2 tablespoons panko and the paprika. Bake for 15–18 minutes, until the fish flakes easily with a fork and the stuffing is heated through (internal temperature about 145°F/63°C). For extra color, broil for 1–2 minutes at the end, watching closely. Serve: Spoon the pan juices over the fish, garnish with additional parsley, and serve with lemon wedges.
3 small heads Belgian endive, leaves separated (about 24 leaves) 1 large crisp apple (Honeycrisp or Pink Lady), cored and finely diced 1 small fennel bulb, cored and very thinly shaved (about 1 cup), plus fronds for garnish 1 small celery rib, very thinly sliced (optional) 1/3 cup walnut halves, toasted and chopped 1 oz Manchego or Parmigiano-Reggiano, shaved (about 1/3 cup loosely packed) 2 tbsp chopped fresh chives (or fennel fronds) Dressing: 1 1/2 tbsp apple cider vinegar Dressing: 1 tsp Dijon mustard Dressing: 1 tsp honey Dressing: 2 tbsp extra-virgin olive oil Dressing: 1/2 tsp fresh thyme leaves, minced Dressing: 1/8 tsp smoked paprika (optional, to echo the entrée) Dressing: 1/4 tsp kosher salt, plus more to taste Dressing: 1/8 tsp freshly ground black pepper
Toast walnuts in a dry skillet over medium heat, stirring, until fragrant and lightly darkened, 2–3 minutes; cool and chop. Whisk together apple cider vinegar, Dijon, honey, olive oil, thyme, smoked paprika (if using), salt, and pepper until emulsified. In a bowl, combine diced apple, shaved fennel, and celery (if using). Toss with about half the dressing to lightly coat; let sit 5 minutes to soften slightly. Arrange endive leaves on a platter. Spoon the apple–fennel mixture into each leaf. Drizzle with remaining dressing, then top with chopped walnuts, cheese shavings, and chives/fennel fronds. Serve immediately for maximum crunch.
1 cup (227 g) unsalted butter, melted and slightly cooled 1 cup (200 g) packed light brown sugar 1/2 cup (100 g) granulated sugar 1 large egg 1 large egg yolk 2 teaspoons pure vanilla extract 2 1/4 cups (280 g) all-purpose flour 1 teaspoon baking soda 3/4 teaspoon kosher salt (or 1/2 teaspoon fine sea salt) 1 1/2 cups (255 g) semisweet chocolate chips, plus a few extra for topping Flaky sea salt, for sprinkling (optional) Vanilla ice cream, for serving (optional)
Preheat oven to 350°F (175°C). Lightly butter a 10-inch cast-iron or oven-safe skillet; line the bottom with a round of parchment if desired. In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth and glossy, about 1 minute. Whisk in the egg, egg yolk, and vanilla until well combined. In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to the wet and fold just until a thick dough forms; do not overmix. Fold in the chocolate chips. Scrape dough into the prepared skillet and press into an even layer. Sprinkle a few extra chips on top and a pinch of flaky sea salt if using. Bake 20–25 minutes, until the edges are deep golden and the center is set but still soft; a toothpick inserted 2 inches from the edge should come out with a few moist crumbs. For extra-gooey, bake closer to 20 minutes; for sliceable, 23–25 minutes. Cool in the skillet on a rack for 10–15 minutes. Serve warm straight from the skillet with scoops of vanilla ice cream, if desired.
2 tablespoons unsalted butter 1 tablespoon olive oil 1 small fennel bulb, cored and thinly sliced (reserve fronds for garnish) 1 leek, white and light green parts only, sliced 1 celery stalk, diced 2 garlic cloves, minced 4 cups low-sodium vegetable stock 3 cups fresh or frozen green peas 1/3 cup loosely packed fresh mint leaves 2 tablespoons chopped fresh dill (optional) 1/4 cup crème fraîche or heavy cream (optional) 1 teaspoon lemon zest 1 tablespoon extra-virgin olive oil (for lemon oil) 1 to 1 1/4 teaspoons fine sea salt, to taste 1/4 teaspoon white pepper
Make lemon oil: In a small bowl, combine lemon zest with 1 tablespoon extra-virgin olive oil and a pinch of salt; set aside. Sweat aromatics: In a medium pot over medium heat, melt butter with 1 tablespoon olive oil. Add fennel, leek, and celery with a pinch of salt. Cook, stirring occasionally, until very tender but not browned, 8–10 minutes. Add garlic and cook until fragrant, about 30 seconds. Pour in vegetable stock and bring to a gentle simmer for 5 minutes. Add peas and simmer until just tender and bright, 3–5 minutes. Stir in mint and dill (if using), then remove from heat. Blend until silky using an immersion blender (or carefully transfer to a blender). For an ultra-smooth texture, pass through a fine sieve and return to the pot. Season with salt and white pepper to taste. Stir in crème fraîche or cream, if using, and warm gently without boiling. Ladle into warm bowls, drizzle with lemon oil, and garnish with reserved fennel fronds. Serve immediately.
4 cups thinly sliced green cabbage (about 1/2 small head) 1 crisp apple (e.g., Honeycrisp), cored and cut into matchsticks 1 small fennel bulb, cored and thinly sliced 1/2 small red onion, thinly sliced 2 tablespoons apple cider vinegar 1 tablespoon whole-grain mustard 1 teaspoon Dijon mustard 2 teaspoons honey 2 tablespoons olive oil 1 tablespoon unsalted butter 1/2 teaspoon caraway seeds 2 tablespoons chopped fresh parsley Salt and freshly ground black pepper
In a small bowl, whisk together apple cider vinegar, whole-grain mustard, Dijon mustard, honey, a pinch of salt, and a few grinds of black pepper; set aside. Heat a large skillet over medium heat. Add olive oil and butter. When the butter foams, add caraway seeds and toast for 30 seconds until fragrant. Add red onion and fennel; sauté 2–3 minutes until beginning to soften. Add cabbage, season with a pinch of salt, and cook 3–4 minutes, tossing, until just wilted but still crisp-tender. Stir in the apple and cook 1 minute more. Remove from heat, pour the cider-mustard mixture over the slaw, and toss to coat. Adjust seasoning with salt, pepper, or a splash more vinegar to taste. Fold in chopped parsley and serve warm alongside the pork chops.
2 cups finely shredded green cabbage 1 cup jicama, cut into thin matchsticks 1 cup corn kernels (from about 2 small ears) 1/2 cup thinly sliced radishes 1 small Persian or Kirby cucumber, halved and thinly sliced 1/3 cup chopped fresh cilantro 1 small orange, segmented and chopped (about 1/2 cup) 1/4 cup toasted pepitas (pumpkin seeds) 1/4 cup crumbled cotija cheese (optional) 3 tablespoons fresh lime juice 1 tablespoon orange juice 1 teaspoon finely grated lime zest 1 teaspoon honey or agave 1 small garlic clove, finely grated 1/2 teaspoon kosher salt, plus more to taste 1/4 teaspoon ground cumin 1/4 teaspoon chili powder or ancho chile powder 3 tablespoons extra-virgin olive oil Freshly ground black pepper, to taste
Char the corn: Heat a dry skillet over medium-high. Add corn kernels and cook, stirring occasionally, until lightly charred in spots, 4–6 minutes. Transfer to a plate to cool. Toast pepitas in the same skillet over medium heat until fragrant and popping, 2–3 minutes. Cool. Make the vinaigrette: In a small bowl, whisk lime juice, orange juice, lime zest, honey, garlic, salt, cumin, chili powder, and a few grinds of black pepper. Whisk in olive oil until emulsified. Assemble the salad: In a large bowl, combine cabbage, jicama, radishes, cucumber, cilantro, orange pieces, and the charred corn. Drizzle with the vinaigrette and toss to coat. Taste and adjust salt and pepper. Finish and serve: Fold in pepitas and cotija (if using). Serve immediately or chill 15 minutes to let flavors marry; ideal alongside carne asada burritos to add fresh crunch and citrusy brightness.
2 medium zucchinis, cut into 1/2-inch (1.25 cm) half-moons 1 red bell pepper, seeded and cut into 1 1/2-inch (4 cm) pieces 1 yellow bell pepper, seeded and cut into 1 1/2-inch (4 cm) pieces 1 large red onion, cut into 1 1/2-inch (4 cm) wedges 8 oz (225 g) cremini or button mushrooms, stems trimmed 1 pint (300 g) cherry tomatoes 3 tbsp extra-virgin olive oil 2 tbsp fresh lemon juice 1 tbsp balsamic vinegar 3 cloves garlic, minced 1 tsp kosher salt 1/2 tsp freshly ground black pepper 1 tsp dried oregano 1 tsp smoked paprika 1/2 tsp ground cumin 1/4 tsp red pepper flakes (optional) 2 tbsp fresh parsley, finely chopped (for garnish) 8–10 metal or bamboo skewers (soak bamboo skewers 30 minutes)
If using bamboo skewers, soak them in water for 30 minutes to prevent burning. Preheat a grill to medium-high heat (about 400–450°F / 205–230°C). Prep the vegetables: cut zucchini into 1/2-inch half-moons; peppers into 1 1/2-inch squares; red onion into 1 1/2-inch wedges; leave mushrooms whole (halve if large); keep cherry tomatoes whole. Make the marinade: in a large bowl, whisk together olive oil, lemon juice, balsamic vinegar, minced garlic, salt, pepper, oregano, smoked paprika, cumin, and red pepper flakes. Reserve 2 tablespoons of the marinade in a small bowl for brushing later. Add all the vegetables to the large bowl and toss to coat evenly in the remaining marinade. Let sit for 15–30 minutes while the grill heats. Thread the marinated vegetables onto the skewers, alternating colors and textures. Do not pack too tightly so heat can circulate. Clean and oil the grill grates. Place the skewers on the grill and cook for 10–12 minutes, turning every 2–3 minutes, until lightly charred and tender-crisp. Brush with the reserved marinade during the last few minutes. Transfer to a platter, sprinkle with chopped parsley, and adjust seasoning with a pinch of salt or an extra squeeze of lemon if desired. Serve hot.
2 1/4 cups (270 g) all-purpose flour 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 teaspoon baking soda 1/2 teaspoon fine salt 3/4 cup (170 g) unsalted butter, softened 1 cup (200 g) packed brown sugar 1/4 cup (85 g) unsulfured molasses 1 large egg 1 teaspoon vanilla extract 1/3 cup (65 g) granulated sugar, for rolling
Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper. In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, baking soda, and salt. In a large bowl, beat the softened butter and brown sugar with a mixer on medium speed until creamy and slightly fluffy, 2 to 3 minutes. Beat in the molasses, egg, and vanilla until well combined, scraping the bowl as needed. Add the dry ingredients to the wet and mix on low just until a soft dough forms. For thicker, chewier cookies, cover and chill the dough for 30 minutes (optional but recommended). Place the granulated sugar in a small bowl. Scoop the dough into 1 1/2-tablespoon portions (about 30 g each), roll into balls, then roll in the sugar to coat. Arrange dough balls on prepared sheets, spacing about 2 inches apart. Bake 9 to 11 minutes, until the edges are set and the tops are crackly but centers still look slightly soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Makes about 24 cookies.
1 tablespoon extra-virgin olive oil, plus more for finishing 1 small shallot, finely chopped 2 cloves garlic, thinly sliced 1/4 teaspoon crushed red pepper flakes (optional) 4 cups low-sodium chicken or vegetable broth 1 (2- to 3-inch) strip lemon zest or 1/2 teaspoon finely grated zest 1 small Parmesan rind (about 1 ounce; optional) 1 bay leaf 4 fresh thyme sprigs or 1/2 teaspoon dried thyme 1 (15-ounce) can cannellini beans, drained and rinsed 1 small head escarole, chopped (about 5 packed cups; sub 4 cups chopped Tuscan kale) 1/4 cup dry white wine (optional) 1 to 2 tablespoons fresh lemon juice, to taste Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh parsley (for serving) Shaved or finely grated Parmesan, for serving (optional)
Warm the olive oil in a medium pot over medium heat. Add the shallot and a pinch of salt; cook, stirring, until translucent, 2 to 3 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, 30 seconds. If using, pour in the white wine and simmer, scraping the pot, until mostly reduced, about 1 minute. Add the broth, lemon zest, Parmesan rind (if using), bay leaf, and thyme. Bring to a gentle simmer and cook 8 to 10 minutes to infuse. Stir in the cannellini beans and escarole. Simmer until the greens are tender but still bright, 5 to 8 minutes. Remove and discard the bay leaf, thyme stems, lemon zest, and Parmesan rind. Stir in 1 tablespoon lemon juice; taste and add more lemon juice, salt, and pepper as needed. Ladle into warm bowls. Finish with a light drizzle of olive oil, chopped parsley, and a little shaved or grated Parmesan, if desired. Serve immediately.
1 small head radicchio, cored and thinly sliced 1 small head frisée, torn into bite-size pieces 3 scallions, trimmed 1 small fennel bulb, cored and very thinly sliced 1/2 cup walnuts, toasted and roughly chopped 2 tablespoons flat-leaf parsley, chopped 2 ounces blue cheese, crumbled 2 tablespoons red wine vinegar (or sherry vinegar) 1 teaspoon Dijon mustard 1 teaspoon honey 1/3 cup extra-virgin olive oil 1/2 teaspoon coarsely cracked black pepper, plus more to taste Kosher salt, to taste
Heat a dry skillet or grill pan over medium-high. Add the scallions and cook, turning, until charred in spots and tender, 3–4 minutes. Let cool, then chop into 1/2-inch pieces. Make the vinaigrette: In a bowl, mash the blue cheese with the vinegar, Dijon, honey, and cracked black pepper to form a paste. Whisk in the olive oil until creamy. Season with a pinch of salt (the cheese is salty) and adjust acidity or pepper to taste. In a large bowl, combine the radicchio, frisée, fennel, toasted walnuts, parsley, and charred scallions. Drizzle with enough vinaigrette to lightly coat (you may not need all of it). Toss gently, season with additional salt and pepper as needed, and serve immediately alongside the steak to cut through its richness and complement the char.
1 large fennel bulb, trimmed, very thinly sliced; 2 tablespoons fronds chopped 2 cups watercress, tough stems removed 1 tart apple (e.g., Granny Smith), cored and thinly sliced 1 small celery stalk, thinly sliced 1/4 small red onion (or 1 shallot), very thinly sliced 1/3 cup walnut halves, toasted and roughly chopped 1 ounce Parmesan, shaved (optional) 2 tablespoons extra-virgin olive oil 1 tablespoon apple cider vinegar 1 teaspoon fresh lemon juice 1 teaspoon Dijon mustard 1 teaspoon prepared horseradish (use 1/2 teaspoon if very hot) 1 teaspoon honey 1/4 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper
Toast walnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and roughly chop. Shave fennel as thinly as possible (mandoline recommended) and chop about 2 tablespoons of the fronds; reserve fronds. In a small bowl, whisk together apple cider vinegar, lemon juice, Dijon, horseradish, honey, salt, and pepper. Slowly whisk in the olive oil until emulsified. In a large bowl, combine watercress, shaved fennel, celery, apple, and red onion. Drizzle with about two-thirds of the vinaigrette and toss gently to coat. Add toasted walnuts, shaved Parmesan (if using), and fennel fronds. Toss lightly, adding more dressing as needed. Taste and adjust seasoning with a pinch more salt and pepper. Serve immediately to retain crisp texture; this bright, tangy salad cuts the richness of roast beef and gravy.
2 lb (900 g) boneless, skinless chicken thighs, trimmed 4 cloves garlic, minced 3 tbsp fresh lemon juice 3 tbsp plain yogurt (whole milk preferred) 3 tbsp olive oil 2 tsp ground cumin 2 tsp ground coriander 2 tsp sweet paprika 1 tsp ground turmeric 1/2 tsp ground cinnamon 1/2 tsp ground allspice 1/4 to 1/2 tsp cayenne pepper (to taste) 1 1/2 tsp kosher salt 1 tsp freshly ground black pepper 3/4 cup plain yogurt (for sauce) 2 tbsp tahini (optional, for sauce) 1 to 2 cloves garlic, finely grated (for sauce) 1 tbsp lemon juice (for sauce) 1 tbsp olive oil (for sauce) 1/4 tsp salt (for sauce) 1 to 2 tbsp water, to thin (for sauce) 6 pita or flatbreads, warmed (for serving) 1 small red onion, thinly sliced (for serving) 2 tomatoes, sliced or chopped (for serving) 1/2 large cucumber, sliced or chopped (for serving) 1/2 cup chopped fresh parsley or cilantro (for serving) Pickled cucumbers or pickled turnips (for serving) Optional: sumac, hot sauce, shredded lettuce (for serving)
Make the marinade: In a large bowl, whisk together garlic, lemon juice, yogurt, olive oil, cumin, coriander, paprika, turmeric, cinnamon, allspice, cayenne, salt, and black pepper. Marinate the chicken: Add chicken thighs, turning to coat well. Cover and refrigerate at least 30 minutes and up to 12 hours. Oven cook (primary method): Heat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a rack on top (optional for airflow). Arrange chicken in a single layer. Roast 18 to 22 minutes until cooked through (165°F/74°C). For charred edges, broil 2 to 3 minutes at the end. Alternative cooking: Grill over medium-high heat 5 to 7 minutes per side, or sear in a large lightly oiled skillet over medium-high heat 5 to 6 minutes per side until cooked through. Rest and slice: Transfer chicken to a board, rest 5 minutes, then slice thinly. For extra crisp bits, return sliced chicken to a hot skillet for 2 to 3 minutes, tossing occasionally. Make the sauce: In a bowl, mix yogurt, tahini (if using), grated garlic, lemon juice, olive oil, and salt. Stir in just enough water to make a smooth, spoonable sauce. Prep toppings: Toss red onion with a pinch of salt and a squeeze of lemon if desired. Prepare tomatoes, cucumber, herbs, and pickles. Warm breads: Warm pitas or flatbreads in a dry skillet, oven, or over a low flame until pliable. Assemble: Spread sauce on warm bread, add sliced chicken, onion, tomato, cucumber, herbs, and pickles. Sprinkle with sumac and add hot sauce if desired. Roll or fold. Serve: Enjoy immediately as wraps, or serve the chicken over rice with the same toppings and sauce.
1 firm Asian pear, cored and thinly sliced 2 Persian cucumbers, thinly sliced on the bias 1 scallion, thinly sliced 6–8 fresh shiso or mint leaves, thinly sliced 2 tablespoons ponzu sauce 1 tablespoon unseasoned rice vinegar 1 teaspoon freshly grated ginger 1/2 teaspoon honey or sugar 1 teaspoon toasted sesame oil 1 tablespoon toasted sesame seeds Pinch of gochugaru or red pepper flakes (optional) Pinch of flaky sea salt, to taste
In a medium bowl, whisk together ponzu, rice vinegar, grated ginger, honey, and toasted sesame oil until the honey dissolves. Add the sliced cucumbers, pear, and scallion to the bowl. Toss gently to coat. Fold in the shiso or mint. Let the salad chill for 10 minutes to lightly marinate. Taste and adjust with a pinch of flaky salt if needed. Transfer to a serving plate, sprinkle with toasted sesame seeds and a pinch of gochugaru if using. Serve chilled as a bright, crisp counterpoint to the savory anchovy-studded entrée.
1 L (4 cups) cold water 10 g dried kombu (one 3x3 in/8x8 cm piece) 15 g katsuobushi (bonito flakes), about 2/3 cup loosely packed 100 g shimeji mushrooms, trimmed and separated (or enoki) 1 tbsp sake 1–2 tsp usukuchi (light) soy sauce, to taste 1/2 tsp fine sea salt, or to taste 1 tsp julienned fresh yuzu peel (or 1/2 tsp yuzu juice plus a pinch of lemon zest) Small handful fresh mitsuba leaves (or finely sliced chives/scallion greens)
Gently wipe the kombu to remove any grit. Soak it in the cold water for 20–30 minutes in a saucepan. Bring the pot to just below a simmer over medium heat; remove the kombu as soon as small bubbles appear around the edges (do not boil). Add the katsuobushi, let it barely simmer for 30 seconds, then turn off the heat and steep 5 minutes. Strain through a fine sieve or paper towel for a clear dashi. Return the dashi to the pot. Add the sake, 1 tsp usukuchi soy, and the salt. Taste and keep the seasoning delicate, adjusting with a touch more soy or salt if needed. Add the shimeji mushrooms and simmer gently for 1–2 minutes until just tender. Ladle into warmed bowls. Garnish each serving with a few strands of yuzu peel and a sprig of mitsuba (or chives/scallion). Serve immediately alongside the Ono sashimi.
2 lb baby Yukon Gold potatoes Kosher salt, for water plus 1 1/2 tsp divided 4 tbsp olive oil, divided 1 tsp freshly ground black pepper 1/4 tsp red pepper flakes (optional) 1 bunch scallions (green onions) 1 lemon, zested and 1 tbsp juice 1/3 cup finely grated Parmesan cheese 2 tbsp chopped fresh parsley Flaky sea salt, for finishing
Heat oven to 450°F. Place potatoes in a pot, cover with cold water by 1 inch, add a generous handful of kosher salt, and bring to a boil. Cook until fork-tender, 15–20 minutes. Drain potatoes and let them steam-dry in the pot for 5 minutes. Spread potatoes on a large rimmed baking sheet. Drizzle with 3 tbsp olive oil, sprinkle with 1 tsp kosher salt, black pepper, and red pepper flakes if using. Use the bottom of a glass or measuring cup to gently smash each potato to about 1/2 inch thick. Roast on the top rack for 20 minutes. Flip the potatoes and roast until deeply golden and crisp, 10–15 minutes more. While potatoes roast, trim scallions. Toss with 1 tsp olive oil and a pinch of salt, then broil on a small sheet pan or sear in a hot skillet until charred in spots, 2–3 minutes. Let cool slightly and chop. In a small bowl, mix remaining 2 tsp olive oil with lemon zest, lemon juice, and half the Parmesan to form a bright, spoonable paste. Transfer hot potatoes to a serving bowl. Toss with the lemon-Parmesan mixture and the charred scallions. Sprinkle with remaining Parmesan, parsley, and a pinch of flaky sea salt. Serve immediately.
4 cups baby arugula, lightly packed 1 large fennel bulb, cored and very thinly shaved, plus fronds for garnish 2 medium oranges, segmented, plus 2 tablespoons of the juice reserved 1 small shallot, very thinly sliced 1 tablespoon capers, rinsed and chopped 1/4 cup flat-leaf parsley, chopped 1 teaspoon finely grated lemon zest 8 fresh mint leaves, torn 1/3 cup toasted pistachios, roughly chopped 1/3 cup shaved Parmigiano-Reggiano 2 tablespoons fresh lemon juice 1 tablespoon white wine vinegar 1/2 teaspoon Dijon mustard 1/2 teaspoon honey 1 small garlic clove, finely grated 1/4 teaspoon fine sea salt, plus more to taste Freshly ground black pepper, to taste 3 tablespoons extra-virgin olive oil
In a small bowl, combine the sliced shallot, lemon juice, white wine vinegar, and a pinch of salt. Let sit 10 minutes to gently pickle and mellow. Supreme the oranges over a bowl to catch juices. Measure 2 tablespoons of the orange juice and add it to the shallot mixture along with the Dijon, honey, grated garlic, and several grinds of black pepper. Whisk to combine, then slowly stream in the olive oil until emulsified. Adjust seasoning. In a large bowl, add arugula, shaved fennel, parsley, mint, and lemon zest. Drizzle with about half the vinaigrette and toss gently to coat. Fold in the orange segments and capers. Add more dressing to taste and season with additional salt and pepper if needed. Plate the salad and finish with toasted pistachios, shaved Parmigiano-Reggiano, and a few fennel fronds. Serve immediately alongside the lamb shanks to cut through their richness.
2 lb (900 g) ground turkey, 93% lean 1 tablespoon olive oil 1 small onion, finely diced 2 garlic cloves, minced 1 cup panko breadcrumbs 1/2 cup milk 2 large eggs 2 tablespoons ketchup 1 tablespoon Worcestershire sauce 1 teaspoon Dijon mustard 1/2 cup grated Parmesan cheese (optional) 2 tablespoons chopped fresh parsley (or 1 tablespoon dried) 1 teaspoon dried thyme or Italian seasoning 1 teaspoon smoked paprika 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Glaze: 1/3 cup ketchup Glaze: 1 tablespoon brown sugar Glaze: 1 teaspoon apple cider vinegar Glaze: 1 teaspoon Dijon mustard
Preheat oven to 350°F (175°C). Line a rimmed baking sheet with foil and lightly oil it, or line a loaf pan with a parchment sling. Heat olive oil in a skillet over medium heat. Add onion and a pinch of salt; cook until softened and lightly golden, 5–7 minutes. Stir in garlic and cook 30 seconds. Transfer to a plate to cool. In a large bowl, combine breadcrumbs and milk; let stand 5 minutes to hydrate. Whisk in eggs, 2 tablespoons ketchup, Worcestershire sauce, Dijon, parsley, thyme or Italian seasoning, smoked paprika, kosher salt, and black pepper. Add the cooled onions, Parmesan (if using), and ground turkey. Using clean hands or a spatula, mix gently just until evenly combined; do not overwork. Transfer mixture to the prepared sheet and shape into a 9×4-inch loaf (or pack into the loaf pan). Smooth the top. Make the glaze: In a small bowl, mix 1/3 cup ketchup, brown sugar, vinegar, and 1 teaspoon Dijon. Brush about half the glaze over the meatloaf. Bake for 40 minutes. Remove, brush with remaining glaze, and return to the oven until an instant-read thermometer inserted in the center registers 165°F (74°C), about 15–20 minutes more (total 55–65 minutes). Rest the meatloaf on the pan for 10–15 minutes to set juices. Slice with a sharp knife and serve.
2 small heads Belgian endive, leaves separated (18–20 leaves) 1 cup frozen peas, thawed 2 tablespoons plain Greek yogurt (or crème fraîche) 2 tablespoons extra-virgin olive oil, plus more for finishing 1 tablespoon fresh lemon juice 1 teaspoon finely grated lemon zest, plus extra for garnish 2 tablespoons fresh mint leaves, chopped 1 small shallot, finely minced (optional) 2 tablespoons sliced almonds, toasted and roughly chopped Sea salt and freshly ground black pepper
Toast the almonds in a dry skillet over medium heat until golden and fragrant, 2–3 minutes; cool and roughly chop. In a food processor (or with an immersion blender), pulse peas, yogurt, 2 tablespoons olive oil, lemon juice, lemon zest, half the mint, and shallot (if using) until mostly smooth with a little texture. Season with salt and pepper to taste. Separate and trim endive leaves; arrange them like small boats on a platter. Spoon or pipe a heaping teaspoon of the pea mixture into each leaf. Top with remaining mint, toasted almonds, a light drizzle of olive oil, and a pinch of lemon zest. Finish with a crack of black pepper and a small pinch of sea salt. Serve chilled or at cool room temperature.
2 refrigerated 9-inch pie crusts (or homemade), thawed per package directions 6 cups fresh blueberries (or frozen, unthawed) 3/4 cup granulated sugar 1/4 cup cornstarch (use 1/3 cup if berries are very juicy or frozen) 1 tablespoon fresh lemon juice 1 teaspoon finely grated lemon zest 1/2 teaspoon ground cinnamon (optional) 1/8 teaspoon fine salt 2 tablespoons unsalted butter, cut into small pieces 1 large egg, beaten with 1 tablespoon water (egg wash) 1 tablespoon coarse sugar or granulated sugar, for sprinkling
Preheat the oven to 425°F (220°C). Place a foil-lined baking sheet on the middle rack to catch drips. Make the filling: In a large bowl, toss blueberries with sugar, cornstarch, lemon juice, lemon zest, cinnamon (if using), and salt until evenly coated. If using frozen berries, do not thaw; add an extra 1 tablespoon cornstarch. Fit one pie crust into a 9-inch pie plate, letting excess hang over the edge. Spoon the blueberry filling into the crust and dot the top evenly with the butter pieces. Create the lattice: Unroll the second crust and cut it into 1/2- to 3/4-inch wide strips. Lay half the strips across the pie in one direction. Weave the remaining strips perpendicular to form a lattice. Trim excess dough, then fold and crimp the edges to seal. Brush the lattice and edges with egg wash and sprinkle with coarse sugar. Bake at 425°F for 20 minutes. Without opening the oven, reduce the 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 4 hours, to allow the filling to set. Slice and serve on its own or with vanilla ice cream. Store leftovers covered at room temperature for 1 day or refrigerated for up to 4 days.
2 tablespoons unsalted butter (or neutral oil) 1 leek, white and light green parts only, thinly sliced (or 1 small onion, chopped) 2 garlic cloves, sliced 1 teaspoon caraway seeds 1 medium celeriac (about 1.25 lb / 600 g), peeled and cubed 1 medium Yukon Gold or russet potato, peeled and cubed 2 tart apples (e.g., Granny Smith), peeled, cored, and chopped 1/2 cup dry white wine (optional; replace with stock if preferred) 4 cups low-sodium chicken or vegetable stock 1 bay leaf 1/3 cup creme fraiche or sour cream, plus extra for serving 1 to 2 tablespoons prepared horseradish, to taste 1 to 2 teaspoons lemon juice or apple cider vinegar, to taste 2 tablespoons chopped fresh dill, plus more for garnish Salt and freshly ground black pepper, to taste Optional garnish: rye croutons, thin apple matchsticks, extra caraway seeds
Melt the butter in a medium pot over medium heat. Add the leek with a pinch of salt and cook until soft and sweet, 5 to 6 minutes. Stir in the garlic and caraway seeds; cook until fragrant, about 30 seconds. Add the celeriac, potato, and apples. Cook, stirring, for 2 minutes to coat in the aromatics. Pour in the white wine (if using) and simmer until reduced by about half, 2 to 3 minutes. Add the stock and bay leaf. Bring to a simmer, then cover partially and cook until the vegetables are very tender, 20 to 25 minutes. Remove the bay leaf. Blend the soup until silky smooth using an immersion blender (or carefully in batches in a blender). Stir in the creme fraiche and horseradish. Thin with a splash of stock or hot water if needed. Season with salt, pepper, and lemon juice or vinegar to brighten. Fold in the chopped dill just before serving. Ladle into warm bowls and garnish with a small dollop of creme fraiche, extra dill, a few rye croutons, and a pinch of caraway or apple matchsticks, if using.
1 lb (450 g) Yukon Gold potatoes, peeled and cut into 1-inch chunks 12 oz (340 g) parsnips, peeled, woody cores removed, cut into 1-inch chunks 1 small garlic clove, lightly smashed Kosher salt, to taste 4 tbsp (60 g) unsalted butter 1/2 cup (120 ml) whole milk, warmed (plus more as needed) 2 tbsp crème fraîche or sour cream 2 tbsp finely snipped fresh chives 1/2 tsp finely grated lemon zest Freshly ground white pepper (or black), to taste Pinch of freshly grated nutmeg (optional)
Place potatoes, parsnips, and garlic in a pot, cover with cold water by 1 inch, and season generously with salt. Bring to a boil, then reduce to a gentle simmer and cook until very tender, 15–20 minutes. While they cook, brown the butter: melt butter in a small skillet over medium heat, swirling, until the milk solids turn deep golden and smell nutty, 3–5 minutes. Remove from heat. Warm the milk in a small saucepan or microwave until steaming. Drain the potatoes and parsnips well; discard the garlic. Return vegetables to the hot pot over low heat for 1 minute to evaporate excess moisture. Pass through a ricer or mash until smooth. Stir in the warm milk and half of the brown butter, then the crème fraîche. Season with salt and white pepper; adjust consistency with a splash more milk if needed. Fold in chives and lemon zest (and nutmeg if using). Transfer to a warm serving dish and drizzle the remaining brown butter over the top before serving.
1 medium fennel bulb, cored and thinly shaved 5 radishes, thinly sliced 1 Persian cucumber, thinly sliced into ribbons or rounds 1 cup baby arugula, lightly packed 1 pink grapefruit, segmented (save 2 tbsp juice) 1 orange (Cara Cara or navel), segmented (save 1 tbsp juice) 1/4 cup toasted pistachios, roughly chopped 1/4 cup fresh dill fronds, loosely packed 3 tbsp extra-virgin olive oil 1 tbsp champagne or white wine vinegar 2–3 tbsp mixed citrus juice (from the segmented fruit) 1 tsp Dijon mustard 1 tsp honey 1 tbsp capers, drained and finely chopped 1/2 tsp finely grated lemon zest 1/4 tsp kosher salt, plus more to taste 1/4 tsp freshly ground black pepper
Toast pistachios in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes; cool and roughly chop. Segment the grapefruit and orange over a bowl to catch juices; reserve 2–3 tbsp of the collected juice for the dressing. In a small bowl, whisk vinegar, reserved citrus juice, Dijon, honey, lemon zest, chopped capers, salt, and pepper. Slowly whisk in olive oil until emulsified. Adjust seasoning to taste. In a large bowl, combine shaved fennel, radishes, cucumber, arugula, and half the dill. Drizzle over about two-thirds of the vinaigrette and toss gently to coat. Arrange the dressed salad on a platter. Nestle the citrus segments on top, sprinkle with toasted pistachios, and finish with the remaining dill. Spoon over the remaining vinaigrette to taste and serve immediately.
1 whole duck (5 to 6 lb / 2.2 to 2.7 kg), giblets removed 2 to 2.5 tsp kosher salt 1 tsp freshly ground black pepper 1 tsp Chinese five-spice powder (optional) 1 orange, quartered (optional, for cavity) 1 small bunch scallions, cut into 7–8 cm pieces (optional) 1 piece fresh ginger (5 cm), sliced (optional) 6 garlic cloves, smashed (optional) 1 cup (240 ml) water, for roasting pan Glaze (optional): 1/4 cup (60 g) orange marmalade Glaze (optional): 1 tbsp (15 ml) soy sauce Glaze (optional): 1 tbsp (15 ml) rice vinegar or apple cider vinegar Glaze (optional): 1 tsp (5 ml) honey
Dry the duck: Remove the duck from packaging, take out giblets, and pat the skin very dry with paper towels. For best results, place uncovered on a rack in the refrigerator for 12–24 hours to dry the skin; if short on time, proceed after a thorough pat dry. Preheat the oven to 425°F (220°C). Set a rack inside a roasting pan and pour 1 cup (240 ml) water into the pan to minimize smoking. Trim and pierce: Trim excess fat and any large flaps of skin around the neck and cavity. Using a sharp paring knife or skewer, prick or lightly score the skin all over in a crosshatch pattern, especially over the breasts and thighs, taking care not to cut into the meat. Season: Mix the salt, pepper, and five-spice (if using). Season the cavity and the skin evenly. Stuff the cavity with the orange, scallions, ginger, and garlic if using. Tuck wingtips under and tie legs loosely with kitchen twine. Roast (initial crisp): Place the duck breast-side up on the rack and roast at 425°F (220°C) for 15 minutes. Reduce heat to 350°F (175°C) and continue roasting for 45 minutes. Render and flip: Carefully pull the pan out, ladle or pour off some rendered fat into a heatproof jar (save for cooking). Prick the skin again where fat is pooling. Flip the duck breast-side down and roast 45 minutes at 350°F (175°C). Flip back breast-side up. Prick again to release any remaining fat. If using the glaze, stir the marmalade, soy sauce, vinegar, and honey together and brush on a light coat. Finish roasting 20–30 minutes more, brushing with additional glaze once or twice if using, until the skin is deep golden and crisp and the thickest part of the thigh registers about 165°F (74°C). For extra crisp skin, raise the oven to 425°F (220°C) for the final 10 minutes. Total cook time is typically 2 to 2 1/2 hours for a 5–6 lb duck. Rest the duck on a rack for 15 minutes to allow juices to redistribute. Carve: Remove legs and thighs, separate drumsticks from thighs, remove wings, then slice the breasts off the bone and cut across the grain into slices. Serve: Skim excess fat from the pan, strain the drippings, and spoon over carved duck. Serve immediately; reserve rendered duck fat for future cooking.
1 large fennel bulb, fronds reserved 1 Granny Smith apple, julienned 2 celery ribs, thinly sliced on the bias 1/4 cup flat-leaf parsley leaves, roughly chopped 1/3 cup walnuts, toasted and roughly chopped Zest of 1 lemon 2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 1/2 teaspoon honey (optional) 3 tablespoons extra-virgin olive oil 1/4 teaspoon fine sea salt, plus more to taste 1/8 teaspoon freshly ground black pepper
Toast walnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and roughly chop. Trim fennel and reserve a handful of fronds. Shave the bulb very thinly with a mandoline or sharp knife; optionally soak in ice water 5 minutes for extra crispness, then drain and pat dry. Julienne the apple and toss with 1 teaspoon lemon juice to prevent browning. In a bowl, whisk lemon zest, remaining lemon juice, Dijon, honey, salt, and pepper. Slowly whisk in olive oil until emulsified. In a large bowl, combine shaved fennel, apple, celery, parsley, most of the walnuts, and 1–2 tablespoons chopped fennel fronds. Add vinaigrette and toss gently to coat. Adjust seasoning to taste. Let sit 5 minutes to lightly soften, then garnish with remaining walnuts and fronds. Serve chilled or at cool room temperature.
Nonstick baking spray and flour (for the pan) 3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 2 tablespoons poppy seeds 1 3/4 cups granulated sugar 2 tablespoons finely grated lemon zest (from about 2 large lemons) 1/2 cup unsalted butter, softened 1/4 cup neutral oil (such as canola or vegetable) 3 large eggs, room temperature 1 cup sour cream, room temperature 1/4 cup fresh lemon juice 2 teaspoons vanilla extract 1 1/2 cups powdered sugar 3 to 4 tablespoons fresh lemon juice (for glaze) 1 teaspoon finely grated lemon zest (optional, for glaze) Pinch of fine salt (for glaze)
Preheat oven to 350°F (175°C). Generously grease and flour a 10- to 12-cup Bundt pan (or use baking spray with flour). In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds; set aside. In a large bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until fragrant and slightly sandy. Add the softened butter to the lemon sugar and beat with a hand mixer (or stand mixer) on medium speed until light and fluffy, 2 to 3 minutes. Beat in the oil until combined. Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. In a small bowl, whisk together the sour cream, lemon juice, and vanilla. Mix this into the batter on low speed until smooth (it may look slightly curdled; that’s okay). Add the dry ingredients in two additions, mixing on low just until no dry streaks remain. Do not overmix. Spoon the batter into the prepared Bundt pan and smooth the top. Tap the pan firmly on the counter a few times to release air bubbles. Bake 45 to 55 minutes, or until the top is golden and a toothpick inserted near the center comes out clean or with a few moist crumbs. Cool in the pan on a rack for 15 minutes, then invert onto the rack to release and cool completely. For the glaze, whisk the powdered sugar, 3 tablespoons lemon juice, lemon zest (if using), and a pinch of salt until smooth and pourable. Add the remaining lemon juice a little at a time if needed to reach a thick-but-drizzly consistency. Drizzle the glaze over the cooled cake. Let set 15 minutes before slicing. Store covered at room temperature up to 3 days.
2 medium English cucumbers, peeled, seeded, chopped (reserve 1/2 cup small dice for garnish) 1 cup plain whole-milk Greek yogurt 1 1/2 cups cold buttermilk 2 tablespoons fresh lime juice 1 teaspoon finely grated lime zest 2 tablespoons fresh dill, chopped, plus extra for garnish 1 tablespoon fresh mint, chopped 2 scallions, thinly sliced (reserve 1 tablespoon for garnish) 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 teaspoon honey (optional) 3/4 teaspoon kosher salt, or to taste 1/4 teaspoon freshly ground black pepper 1/4 cup cold water, as needed to thin 2 small radishes, thinly sliced, for garnish 2 tablespoons toasted pepitas, for garnish
Add chopped cucumbers, yogurt, buttermilk, lime juice, lime zest, dill, mint, most of the scallions, olive oil, honey (if using), salt, and pepper to a blender. Blend until very smooth, 30–60 seconds. If a thinner consistency is desired, blend in cold water a little at a time. Chill the soup at least 30 minutes (up to 24 hours) to meld flavors and fully cool. Before serving, taste and adjust seasoning with more salt or lime as needed. Ladle into chilled bowls and garnish with reserved diced cucumber, sliced radishes, remaining scallions, extra dill, toasted pepitas, a drizzle of olive oil, and freshly cracked pepper. Serve cold.
2 cups daikon radish, julienned (about 8 oz) 1 cup carrot, julienned (about 4 oz) 1 teaspoon kosher salt 1/3 cup unseasoned rice vinegar 1 1/2 tablespoons sugar 1 tablespoon yuzu juice (or equal parts lemon and lime juice) 1 small piece kombu (2-inch), optional 1 teaspoon toasted white sesame seeds 1/2 teaspoon toasted black sesame seeds, optional Pinch red pepper flakes, optional 1/2 teaspoon finely grated yuzu or lemon zest, optional
Place julienned daikon and carrot in a bowl and sprinkle with kosher salt. Toss and let stand 10 minutes to draw out excess moisture. In a small saucepan, warm the rice vinegar and sugar over low heat, stirring until the sugar dissolves. Remove from heat, stir in yuzu juice, and add the kombu to steep 5 minutes; discard kombu. Rinse the salted vegetables briefly under cold water, then squeeze gently to remove excess liquid. Pat dry. Combine vegetables with the yuzu-vinegar dressing and refrigerate 15–30 minutes (up to 24 hours for deeper flavor). Drain lightly, then toss with sesame seeds, red pepper flakes (if using), and zest. Serve chilled alongside the miso-marinated butterfish to cut richness and refresh the palate.
1 small head radicchio, cored and thinly sliced (about 3 cups) 2 cups baby arugula 1 small fennel bulb, cored and shaved thin (reserve a few fronds) 1 ripe but firm Bosc or Bartlett pear, thinly sliced 1/3 cup crumbled blue cheese (Gorgonzola dolce or similar) 1/3 cup smoked almonds, roughly chopped (or toasted almonds) 1 small shallot, very thinly sliced 2 tablespoons sherry vinegar 1 teaspoon Dijon mustard 1 teaspoon honey 1 teaspoon very finely chopped fresh rosemary 1/3 cup extra-virgin olive oil 1/4 teaspoon kosher salt, plus more to taste Freshly ground black pepper
Place the sliced shallot in a small bowl with the sherry vinegar; let sit 5 minutes to gently pickle. Whisk in the Dijon, honey, and chopped rosemary. Slowly drizzle in the olive oil, whisking until emulsified. Season with 1/4 teaspoon kosher salt and several grinds of black pepper. In a large bowl, combine the radicchio, arugula, and shaved fennel. Add about two-thirds of the vinaigrette and toss to coat; taste and season with a pinch more salt if needed. Fold in the pear slices gently so they don’t break. Transfer to a platter or individual plates. Scatter the blue cheese, smoked almonds, and a few fennel fronds over the top. Drizzle with the remaining vinaigrette and serve alongside the ribeye.
2 lb (900 g) boneless lamb shoulder or leg, trimmed and cut into 1.5-inch (4 cm) cubes 1 cup (240 g) plain whole-milk yogurt 1 tbsp fresh lemon juice 1 1/2 tsp kosher salt, divided 1 tsp ground turmeric 1 1/2 tsp Kashmiri chili powder (or 3/4 tsp cayenne) 2 tbsp neutral oil or ghee 2 tbsp unsalted butter (optional) 2 medium onions, finely chopped (about 2 cups/300 g) 6 cloves garlic, minced 2 tbsp grated fresh ginger 2 tsp ground cumin 2 tsp ground coriander 1 tsp paprika (optional, for color) 1 tsp garam masala, plus more to finish 1 cinnamon stick 4 green cardamom pods, lightly crushed 4 whole cloves 1 bay leaf 1 can (14 oz/400 g) crushed tomatoes or 2 medium ripe tomatoes, finely chopped 1 1/2 cups (360 ml) water or low-sodium stock, plus more as needed 1 tsp brown sugar (optional, to balance acidity) Fresh cilantro (coriander) leaves, chopped, for garnish Cooked basmati rice or warm naan, to serve
Marinate the lamb: In a large bowl, combine the lamb, yogurt, lemon juice, 1 tsp of the salt, turmeric, and chili powder. Mix to coat well, cover, and refrigerate for at least 30 minutes (up to overnight). Start the masala: Heat the oil (and butter, if using) in a heavy pot or Dutch oven over medium heat. Add the cinnamon stick, cardamom, cloves, and bay leaf; toast until fragrant, about 30 seconds. Add the onions and a pinch of salt. Cook, stirring often, until deep golden brown, 10–12 minutes. Stir in the garlic and ginger; cook until fragrant, 1–2 minutes. Add the ground cumin, ground coriander, paprika (if using), and the remaining 1/2 tsp salt. Stir for 30–45 seconds; if the spices stick, splash in a tablespoon of water to prevent burning. Add the tomatoes and cook, stirring, until thickened and the oil begins to separate from the masala, 6–8 minutes. Add the marinated lamb and all its marinade. Cook, stirring, until the lamb loses its raw color, 4–5 minutes. Pour in 1 1/2 cups water or stock and bring to a gentle boil. Reduce heat to low, cover, and simmer until the lamb is tender, 60–90 minutes, stirring occasionally and adding splashes of water as needed to maintain a saucy consistency. Finish the curry: Stir in the garam masala and brown sugar (if using). Simmer uncovered for 5 minutes more. Taste and adjust salt or heat as desired. For a richer finish, swirl in a small knob of butter or a spoonful of yogurt off the heat. Remove the whole spices if you like. Rest the curry for 5–10 minutes to meld flavors. Garnish with chopped cilantro and serve hot with basmati rice or naan.
1 1/2 cups strong brewed coffee or espresso, cooled 2 tablespoons dark rum or coffee liqueur (optional) 8 ounces mascarpone cheese, chilled 1 cup cold heavy whipping cream 1/2 cup granulated sugar 1 teaspoon vanilla extract Pinch of fine salt 7 ounces crisp ladyfinger cookies (savoiardi; about 24–30) Unsweetened cocoa powder, for dusting Dark chocolate shavings (optional)
Make coffee mixture: In a shallow dish, combine cooled coffee with rum or coffee liqueur (if using). Set aside. Make the mascarpone cream: In a mixing bowl, whisk mascarpone with 1/4 cup sugar, vanilla, and a pinch of salt just until smooth (10–20 seconds; do not overmix). Whip the cream: In a separate bowl, beat heavy cream with the remaining 1/4 cup sugar to medium-stiff peaks. Fold: Gently fold the whipped cream into the mascarpone mixture in 2–3 additions until smooth and fluffy. Assemble first layer: One at a time, briefly dip ladyfingers into the coffee mixture (1–2 seconds per side; do not soak). Arrange a snug single layer in an 8- or 9-inch square dish. Spread half the mascarpone cream evenly over the ladyfingers. Repeat: Add a second dipped-ladyfinger layer and top with the remaining cream. Smooth the surface. Chill: Cover and refrigerate at least 6 hours (12–24 hours for best flavor and texture). Finish and serve: Dust generously with unsweetened cocoa powder and add chocolate shavings if desired. Slice and serve cold.