2 large English cucumbers, peeled (seeded if needed) 2 cups cold buttermilk 1/2 cup plain Greek yogurt 2 tablespoons fresh lemon juice 1 teaspoon finely grated lemon zest 2 tablespoons extra-virgin olive oil, plus more for serving 2 tablespoons chopped fresh dill, plus fronds for serving 2 tablespoons finely chopped fresh chives, plus more for serving 1 small garlic clove, minced 1/4 teaspoon celery seed 1/4 teaspoon ground white pepper 3/4 teaspoon kosher salt, plus more to taste 1/2 cup ice-cold water or 4 ice cubes 3 radishes, very thinly sliced, for serving
Reserve 1/2 cup finely diced cucumber for garnish; roughly chop the remaining cucumber. In a blender, combine chopped cucumber, buttermilk, yogurt, lemon juice, lemon zest, olive oil, dill, chives, garlic, celery seed, white pepper, and salt. Blend until silky-smooth. Add the ice-cold water (or ice) and blend briefly to thin and chill. Adjust consistency to a light, sip-able texture. Transfer to a pitcher or bowl, cover, and chill at least 1 hour to let flavors meld. Taste and adjust seasoning with more salt or lemon juice as needed. Serve in chilled cups or bowls. Garnish with the reserved diced cucumber, radish slices, extra dill and chives, and a light drizzle of olive oil.
5 cups baby arugula 1 medium fennel bulb, cored and very thinly sliced (reserve fronds for garnish) 2 medium oranges, peeled and segmented 1 small shallot, very thinly sliced 1/3 cup shaved Parmesan 1/3 cup sliced almonds, toasted 3 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1/2 teaspoon finely grated lemon zest 1 teaspoon Dijon mustard 1 teaspoon honey 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper
Toast almonds in a dry skillet over medium heat until golden and fragrant, 3–4 minutes; set aside to cool. Whisk lemon juice, lemon zest, Dijon, honey, salt, and pepper in a bowl; slowly stream in olive oil, whisking until emulsified. In a large bowl, combine arugula, shaved fennel, and shallot; drizzle with vinaigrette and toss to lightly coat. Gently fold in orange segments to avoid breaking them. Top with shaved Parmesan, toasted almonds, and a few chopped fennel fronds; taste and adjust seasoning before serving.
1 large fennel bulb, cored and very thinly shaved (about 2 cups), reserve fronds for garnish 4 cups baby arugula, lightly packed 1 firm ripe pear (Bosc or Anjou), cored and thinly sliced 1 small celery heart, thinly sliced (about 1 cup) 1/4 cup sliced almonds, toasted (or pistachios) 1/3 cup shaved Parmigiano-Reggiano 2 tablespoons chopped fresh flat-leaf parsley 2 tablespoons champagne vinegar 1 teaspoon Dijon mustard 1 teaspoon honey 1 teaspoon finely grated lemon zest 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, whisk together the champagne vinegar, Dijon, honey, lemon zest, salt, and several grinds of black pepper. Slowly whisk in the olive oil until the vinaigrette is emulsified; taste and adjust seasoning. Add the shaved fennel and celery to a large bowl. Spoon over half the vinaigrette and toss to lightly coat; let sit 5 minutes to gently soften. Add the arugula and pear slices. Drizzle on just enough of the remaining vinaigrette to gloss the greens and toss gently. Fold in the parsley and half the almonds. Taste and adjust with a pinch of salt or pepper if needed. Transfer to a platter, sprinkle with the remaining almonds and the shaved Parmigiano-Reggiano. Garnish with reserved fennel fronds and serve.
1 untreated, food-safe cedar plank (about 6x14 inches) 1.5 to 2 lb skin-on salmon fillet, pin bones removed 2 tbsp olive oil 2 tbsp pure maple syrup 1 tbsp Dijon mustard 1 tbsp low-sodium soy sauce 2 tsp lemon zest (from 1 lemon) 2 tbsp fresh lemon juice 2 garlic cloves, finely minced 1 tsp fresh thyme leaves, chopped (or 1/2 tsp dried thyme) 1/2 tsp smoked paprika (optional) 1/4 tsp red pepper flakes (optional) 3/4 tsp kosher salt, divided 1/2 tsp freshly ground black pepper 2 tbsp chopped fresh dill or parsley, for garnish Lemon wedges, for serving
Soak the cedar plank in cold water for 1 to 2 hours, keeping it fully submerged with a weight. Drain and shake off excess water just before cooking. Make the marinade/glaze: In a bowl, whisk together olive oil, maple syrup, Dijon mustard, soy sauce, lemon zest, lemon juice, garlic, thyme, smoked paprika (if using), red pepper flakes (if using), 1/4 tsp kosher salt, and the black pepper. Reserve 1 tbsp of this mixture in a separate small bowl for finishing; set aside. Marinate the salmon: Pat the salmon dry. Place it in a shallow dish or resealable bag and pour the remaining marinade over it, turning to coat. Refrigerate for 20 to 30 minutes. Preheat the grill to medium heat (about 375°F to 400°F) with the lid closed. For an oven option, preheat to 400°F. Preheat the plank: Place the drained cedar plank on the grill grates, close the lid, and heat for 2 to 3 minutes until it begins to lightly smoke at the edges; flip the plank. For the oven, set the plank on a rimmed baking sheet and preheat it for 5 minutes. Cook the salmon: Remove the salmon from the marinade and discard the used marinade. Place the salmon skin-side down on the hot plank. Sprinkle the remaining 1/2 tsp kosher salt evenly over the fish. Close the grill lid and cook until the thickest part of the salmon reaches 120°F to 125°F for medium-rare (about 12 to 18 minutes, depending on thickness and grill heat) or 130°F for medium. If the plank edges flare, mist with water or move to indirect heat. For the oven, roast 14 to 20 minutes to the same internal temperature. Rest and finish: Transfer the plank to a heatproof surface and let the salmon rest for 5 minutes. Brush with the reserved glaze. Sprinkle with chopped dill or parsley and serve with lemon wedges.
1 small baguette, cut into 12–16 1/2-inch slices 3 tablespoons extra-virgin olive oil, divided, plus more for brushing 1 cup peas (fresh or frozen) 1/2 cup whole-milk ricotta 1 teaspoon lemon zest, plus more for finishing 1 tablespoon fresh lemon juice 1 small garlic clove, finely grated 6–8 fresh mint leaves, finely chopped (about 1 tablespoon) 1/4 teaspoon crushed red pepper flakes (optional) Kosher salt and freshly ground black pepper 4 radishes, thinly sliced Flaky sea salt, for finishing
Preheat oven to 400°F (200°C). Arrange baguette slices on a sheet pan, brush lightly with olive oil, and toast until golden, 8–10 minutes. Cool slightly. Blanch peas in salted boiling water until bright and tender, 2–3 minutes (1–2 if frozen). Drain and rinse under cold water; pat dry. In a bowl, mash half the peas with ricotta, 2 tablespoons olive oil, lemon zest, lemon juice, garlic, mint, red pepper flakes (if using), and a pinch of salt and pepper until creamy. Fold in remaining peas for texture; adjust seasoning to taste. Spoon the pea-ricotta mixture onto warm toasts. Top with a few radish slices, drizzle with the remaining 1 tablespoon olive oil, and finish with flaky sea salt and a touch of extra lemon zest. Serve immediately while toasts are crisp.
For the crust: 24 chocolate sandwich cookies (like Oreos), finely crushed (about 2 1/4 cups crumbs) 6 tablespoons unsalted butter, melted Pinch of salt For the brownie layer: 1/2 cup (1 stick) unsalted butter 1 cup granulated sugar 1/2 cup unsweetened cocoa powder 2 large eggs 1 teaspoon vanilla extract 1/2 cup all-purpose flour 1/4 teaspoon kosher salt 1/2 cup chopped pecans (optional) For the marshmallow layer: 3 cups mini marshmallows For the ganache: 1 cup semisweet chocolate chips 1/2 cup heavy cream 1 tablespoon unsalted butter Pinch of salt For the whipped cream topping: 1 cup heavy cream, cold 2 tablespoons powdered sugar 1/2 teaspoon vanilla extract Optional garnish: extra chopped pecans or chocolate shavings
Prep the pan: Heat oven to 350°F. Lightly grease a 9-inch springform pan and line the bottom with parchment. Make the crust: In a bowl, mix cookie crumbs, melted butter, and a pinch of salt until the texture resembles wet sand. Press firmly into the bottom of the pan. Bake 8–10 minutes, then set aside. Brownie layer: Melt the 1/2 cup butter in a medium saucepan over medium-low heat. Remove from heat and whisk in sugar and cocoa until glossy. Whisk in eggs and vanilla until smooth. Fold in flour and salt (and pecans, if using) just until combined. Spread batter evenly over the warm crust. Bake: Return pan to oven and bake 15–18 minutes, until the brownie is set around the edges and just slightly soft in the center. Marshmallow layer: Scatter mini marshmallows evenly over the hot brownie. Bake 3–4 minutes more, just until the marshmallows puff and start to soften. Remove and let cool 20–30 minutes. Ganache: Place chocolate chips, 1 tablespoon butter, and a pinch of salt in a heatproof bowl. Heat 1/2 cup cream until steaming (stovetop or microwave), then pour over chocolate. Let sit 2 minutes, then stir until smooth. Pour over the cooled marshmallow layer and spread gently. Chill 30–45 minutes to set. Whipped cream topping: Beat 1 cup cold cream, powdered sugar, and vanilla to soft peaks. Spread over the set ganache. Garnish with pecans or chocolate shavings if desired. Chill and serve: Refrigerate at least 2 hours (up to overnight) for clean slices. Run a knife around the edge, release the springform, slice, and serve.
3 tbsp unsalted butter 8–10 fresh sage leaves 1 tbsp olive oil 1 large leek, white and light green parts only, thinly sliced 1 celery rib, chopped 2 garlic cloves, thinly sliced 1 lb parsnips, peeled and chopped (about 4 cups) 1 large tart apple (e.g., Granny Smith), peeled, cored, chopped 3/4 cup dry hard cider (or unfiltered apple cider) 4 cups low-sodium chicken or vegetable stock 1 bay leaf 1/4 cup heavy cream or crème fraîche (optional) 1 tsp cider vinegar or lemon juice, plus more to taste 3/4 tsp kosher salt, plus more to taste 1/4 tsp ground white pepper 2 tbsp sliced almonds, toasted, for garnish
Make sage brown butter: In a small skillet over medium heat, melt the butter until foamy. Add sage leaves and cook, swirling, until the butter turns nutty brown and the leaves are crisp, 2–3 minutes. Transfer leaves to a paper towel; reserve the browned butter for drizzling. Sweat aromatics: In a medium pot, heat olive oil over medium. Add leek, celery, and a pinch of salt; cook, stirring, until translucent and tender, 6–8 minutes. Stir in garlic and cook 30 seconds. Build flavor: Add parsnips and apple; season with a pinch of salt. Cook, stirring, 3–4 minutes. Pour in the cider and simmer until reduced by about half, 3–5 minutes. Simmer: Add stock and bay leaf. Bring to a simmer, cover partially, and cook until parsnips are very tender, 18–22 minutes. Discard bay leaf. Blend: Carefully puree the soup until silky smooth (immersion blender or in batches). Return to pot and stir in cream (if using). Adjust thickness with a splash of stock or water if needed. Finish: Season with kosher salt and white pepper, and brighten with cider vinegar or lemon juice to taste. Serve: Ladle into warm bowls. Drizzle with the reserved sage brown butter, crumble the crispy sage leaves on top, and finish with toasted sliced almonds. Serve immediately.
1 large fennel bulb, cored and very thinly sliced (about 2 cups) 4 cups baby arugula 1/4 cup shaved Parmesan 1/4 cup pine nuts Finely chopped fennel fronds, for garnish (optional) Zest of 1/2 lemon 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon Dijon mustard 1/2 teaspoon honey (optional) 1 small garlic clove, finely grated 1 tablespoon finely grated Parmesan 1/3 cup extra-virgin olive oil 1/4 teaspoon kosher salt, plus more to taste Freshly ground black pepper, to taste Pinch of red pepper flakes (optional)
Place a small skillet over medium heat. Add pine nuts and toast, stirring often, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool. In a bowl, whisk together lemon juice, Dijon, honey, grated garlic, and finely grated Parmesan. Slowly whisk in olive oil until emulsified. Season with 1/4 teaspoon kosher salt, black pepper, and red pepper flakes if using. Trim fennel, reserving fronds. Using a mandoline or sharp knife, shave fennel very thinly. Add fennel, arugula, and lemon zest to a large bowl. Drizzle about half the vinaigrette over the salad and toss gently to coat. Add more dressing to taste. Top with shaved Parmesan, toasted pine nuts, and chopped fennel fronds. Taste and adjust seasoning with salt and pepper. Serve immediately alongside tomato pasta.
4 cups watercress (or baby arugula) 1 small fennel bulb, cored and very thinly shaved 1 large navel orange, zested then segmented (reserve 1 tablespoon juice) 1/3 cup hazelnuts, toasted and roughly chopped 1/4 cup Parmesan, shaved into ribbons 2 tablespoons chives, finely snipped (optional) 2 tablespoons extra-virgin olive oil 1 tablespoon champagne vinegar (or white wine vinegar) 1 teaspoon Dijon mustard 1 teaspoon honey 1 teaspoon fresh lemon juice Fine sea salt and freshly ground black pepper
Toast the hazelnuts if needed: bake at 350°F (175°C) for 7–8 minutes until fragrant, then cool and roughly chop. Supreme the orange over a bowl to catch juices. Reserve 1 tablespoon of the juice for the dressing; set segments aside. Lightly zest the orange before segmenting and reserve the zest. Make the vinaigrette: whisk together olive oil, champagne vinegar, Dijon, honey, reserved orange juice, and lemon juice. Season with a pinch of salt and several grinds of black pepper. In a large bowl, combine the watercress and shaved fennel. Drizzle with just enough vinaigrette to lightly coat and toss gently. Plate the salad and top with the orange segments, chopped hazelnuts, and shaved Parmesan. Sprinkle with chives and a pinch of orange zest. Finish with a final crack of black pepper and, if desired, a few drops of remaining vinaigrette. Serve immediately alongside the filet mignon.
2 boneless strip steaks or filet mignon (8–10 oz / 225–285 g each), 1–1.5 inches thick 1.5–2 tbsp whole black peppercorns, coarsely cracked 1.5 tsp kosher salt 1 tbsp neutral oil (such as grapeseed or canola) 2 tbsp unsalted butter, divided 1 small shallot, finely minced (about 2 tbsp) 1/4 cup (60 ml) cognac or brandy 1/2 cup (120 ml) low-sodium beef stock 1/2 cup (120 ml) heavy cream 1 tsp Dijon mustard (optional) Flaky salt, to finish (optional)
Crack the peppercorns: Lightly crush whole black peppercorns with a mortar and pestle or under a heavy pan until you have coarse, uneven pieces. Season the steaks: Pat steaks very dry. Sprinkle all sides with kosher salt, then firmly press the cracked pepper onto both sides to create an even crust. Let sit at room temperature for 15 minutes. Sear: Heat a heavy skillet (preferably cast iron) over medium-high until very hot. Add the oil. Lay in the steaks and sear 2–3 minutes per side until deeply browned. Reduce heat to medium, add 1 tbsp butter, and baste. Cook to desired doneness (approx. 120–125°F/49–52°C for rare, 125–130°F/52–54°C for medium-rare, 135°F/57°C for medium). Rest: Transfer steaks to a warm plate and tent loosely with foil. Rest 5–10 minutes. Pour off excess fat from the pan, leaving about 1 tbsp. Aromatics: Return pan to medium heat, add remaining 1 tbsp butter and the shallot. Sauté 30–60 seconds until translucent and fragrant without browning. Deglaze with cognac: Off the heat, add the cognac. Return to medium heat and carefully flambé (if comfortable) or simply simmer, scraping up browned bits, until reduced by about half. Reduce with stock: Add the beef stock and simmer 2–3 minutes until reduced by about half. Finish the sauce: Stir in the heavy cream (and Dijon, if using). Simmer, stirring, until slightly thickened and glossy, 2–4 minutes. Season with a pinch of salt to taste. Serve: Stir any resting juices from the steaks into the sauce. Spoon the sauce over the steaks, finish with a pinch of flaky salt if desired, and serve immediately.
1 box (15.25 oz) white cake mix Ingredients needed as listed on the cake mix box (typically 1 cup water, 1/2 cup vegetable oil, 3 large eggs) 1 box (3 oz) strawberry flavored gelatin 1 cup boiling water 1/2 cup cold water 1 tub (8 oz) whipped topping, thawed 1 lb fresh strawberries, hulled and sliced
Preheat oven to 350°F. Grease a 9×13-inch baking pan. Prepare the cake batter according to the package directions using the water, oil, and eggs, then pour into the prepared pan. Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool on a rack for 20 minutes. Using the handle of a wooden spoon or a large straw, poke holes all over the cake, spacing them about 1/2 inch apart and going nearly to the bottom. In a medium bowl, whisk the strawberry gelatin with the boiling water until completely dissolved (about 2 minutes). Stir in the cold water. Slowly pour the gelatin evenly over the cake, focusing on filling the holes. Refrigerate uncovered for at least 3 hours (or up to overnight) to set. Spread the thawed whipped topping evenly over the chilled cake. Arrange the sliced strawberries on top. Slice and serve. Store covered in the refrigerator for up to 3 days.
6 cups low-sodium chicken or vegetable broth 1 (3-inch) piece fresh ginger, thinly sliced 2 stalks lemongrass, trimmed and lightly smashed (optional) 2 small garlic cloves, lightly crushed 1 tablespoon low-sodium soy sauce or tamari 1 tablespoon unseasoned rice vinegar 1 teaspoon toasted sesame oil 6 ounces fresh shiitake mushrooms, stems removed and caps sliced 1 medium daikon radish, peeled and thinly sliced into half-moons (about 2 cups) 3 baby bok choy, quartered lengthwise 2 scallions, thinly sliced 1 small red chili, thinly sliced (optional) 1 lime, zested and juiced (about 2 tablespoons juice) Fresh cilantro leaves, for garnish White pepper and fine sea salt, to taste
In a medium pot, combine the broth, ginger, lemongrass, and crushed garlic. Bring to a gentle boil, then reduce heat and simmer for 10 minutes to infuse. Remove and discard the lemongrass and garlic. Taste the broth; if desired, remove some ginger slices or leave for extra warmth. Stir in the soy sauce, rice vinegar, and toasted sesame oil. Return to a gentle simmer. Add the shiitake mushrooms and daikon. Simmer 5 minutes, until the mushrooms are tender and the daikon is just tender but still crisp at the center. Add the bok choy and cook 2–3 minutes, until vibrant green and just tender. Turn off the heat. Stir in the lime zest and juice, half the scallions, and a pinch of white pepper. Adjust seasoning with salt, more lime, or a splash of soy to balance. Ladle into bowls and garnish with remaining scallions, cilantro, and red chili slices, if using. Serve hot alongside the wings.
1 medium jicama, peeled and cut into thin matchsticks (about 4 cups) 2 oranges, segmented (reserve 2 tablespoons of the juice) 1 1/2 cups thinly sliced red cabbage 4 radishes, thinly sliced 1 small cucumber, seeded and sliced into half-moons 1/4 cup chopped fresh cilantro 1/4 cup toasted pepitas (pumpkin seeds) 3 tablespoons fresh lime juice 2 tablespoons reserved orange juice 1 tablespoon rice vinegar (or apple cider vinegar) 1 teaspoon honey or agave 1/2 teaspoon chili powder or Tajín 1/4 teaspoon ground cumin 3 tablespoons extra-virgin olive oil 1/2 teaspoon kosher salt, plus more to taste Freshly ground black pepper, to taste Pinch of cayenne (optional)
Segment the oranges over a bowl to catch the juice; set segments aside and reserve 2 tablespoons of the juice for the dressing. In a large bowl, combine jicama, red cabbage, radishes, and cucumber. In a small bowl, whisk together lime juice, reserved orange juice, vinegar, honey, chili powder, cumin, salt, pepper, and cayenne if using. Slowly whisk in olive oil until emulsified. Pour the dressing over the vegetables and toss to coat evenly. Gently fold in the orange segments, cilantro, and toasted pepitas. Taste and adjust salt and lime as needed. Let sit 10 to 15 minutes to lightly soften and meld flavors, then serve alongside the tacos.
For the salad: 2 medium fennel bulbs, cored and very thinly shaved 4 cups watercress, thick stems trimmed 1 cup radishes, thinly sliced 2 navel oranges, segmented (reserve 1 tablespoon of the juice) For the minted pistachio gremolata: 1/2 cup unsalted pistachios, toasted and chopped 1/4 cup flat-leaf parsley, finely chopped 1/4 cup fresh mint leaves, finely chopped 1 tablespoon lemon zest Pinch flaky sea salt For the lemon-sumac vinaigrette: 3 tablespoons fresh lemon juice 1 tablespoon reserved orange juice 1 teaspoon Dijon mustard 1 teaspoon honey 1 teaspoon ground sumac 1 small garlic clove, finely grated 5 tablespoons extra-virgin olive oil 1/4 teaspoon kosher salt, plus more to taste Freshly ground black pepper
Toast pistachios in a dry skillet over medium heat until fragrant, 3–4 minutes; cool, then chop. Combine chopped pistachios, parsley, mint, lemon zest, and a pinch of flaky salt to make the gremolata; set aside. Segment the oranges over a bowl to catch juices; reserve 1 tablespoon of the juice for the dressing. Whisk lemon juice, reserved orange juice, Dijon, honey, sumac, garlic, 1/4 teaspoon kosher salt, and several grinds of black pepper. Slowly stream in olive oil, whisking until emulsified. Shave fennel on a mandoline (or slice very thinly). For extra crunch, soak slices in ice water for 5 minutes, then drain and pat dry. In a large bowl, combine fennel, watercress, and radishes. Dress with about two-thirds of the vinaigrette; toss gently and season to taste. Plate the salad, tuck in the orange segments, and spoon the minted pistachio gremolata over the top. Drizzle with remaining dressing and serve immediately alongside the lamb.
1 small baguette, sliced into 12–16 rounds 2 tablespoons extra-virgin olive oil, divided 1 cup whole-milk ricotta 1 lemon, zested and juiced (about 2 tablespoons juice) 1 teaspoon honey 1 small fennel bulb, very thinly sliced (fronds reserved) 1 green apple (e.g., Granny Smith), julienned 1 teaspoon white wine vinegar (optional, for extra brightness) 1/4 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper 2 tablespoons toasted sliced almonds, chopped 1 tablespoon chopped fresh parsley
Heat oven to 400°F (200°C). Arrange baguette slices on a sheet pan, brush lightly with 1 tablespoon olive oil, and toast 8–10 minutes until golden at the edges. In a bowl, whisk ricotta with lemon zest, 1 teaspoon lemon juice, honey, a pinch of salt, and a few grinds of black pepper until smooth and fluffy. In a separate bowl, toss shaved fennel and julienned apple with remaining lemon juice, white wine vinegar (if using), 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Adjust acid/salt to taste. Spread a generous layer of lemon ricotta on each toast. Top with a small mound of the fennel–apple mixture. Finish with chopped toasted almonds, parsley, and a few fennel fronds. Serve immediately while toasts are crisp.
Crust: 1 1/2 cups graham cracker crumbs (about 12 full sheets) 1/4 cup granulated sugar 6 tablespoons unsalted butter, melted Filling: 1 can (14 oz) sweetened condensed milk 8 oz cream cheese, softened 1/2 cup freshly squeezed lemon juice (about 3–4 lemons) 1 tablespoon finely grated lemon zest 1 teaspoon vanilla extract 1 tub (8 oz) frozen whipped topping, thawed (or 1 cup heavy cream, whipped to stiff peaks) Garnish (optional): Extra lemon zest or thin lemon slices
Make the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator for 15–20 minutes to set. Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy, about 1 minute. Add the sweetened condensed milk, lemon juice, lemon zest, and vanilla. Beat until completely smooth and slightly thickened, scraping the bowl as needed. Fold in the whipped topping (or gently fold in the freshly whipped cream) until no streaks remain. Assemble: Pour the filling into the chilled crust and smooth the top with a spatula. Chill the pie, uncovered, for at least 4 hours (or overnight) until set and sliceable. Garnish with extra lemon zest or thin lemon slices before serving. Keep leftovers covered and refrigerated for up to 3 days.
2 tbsp extra-virgin olive oil 1 small fennel bulb (about 10 oz), cored and thinly sliced (about 2 cups) 1 large leek, white and light green parts only, sliced and well-rinsed (about 2 cups) 2 cloves garlic, minced 1 medium Yukon Gold potato, peeled and diced small 3 cups fresh or frozen green peas 4 cups low-sodium vegetable broth 1 bay leaf Finely grated zest of 1 lemon 2–3 tbsp fresh lemon juice, to taste 2 tbsp chopped fresh dill, plus extra fronds for garnish 1 tbsp chopped fresh chives (optional) 1/2–3/4 tsp kosher salt, to taste 1/4 tsp white pepper (or black pepper) 2 tbsp plain Greek yogurt or crème fraîche, for optional swirl Extra-virgin olive oil, for finishing
Heat the olive oil in a medium pot over medium heat. Add the fennel and leek with a pinch of salt and cook, stirring occasionally, until very soft and translucent, 8–10 minutes (avoid browning). Stir in the garlic and cook until fragrant, about 30 seconds. Add the potato, peas, broth, and bay leaf. Bring to a simmer and cook until the potato is tender, 12–15 minutes. Remove and discard the bay leaf. Stir in the lemon zest, 2 tbsp lemon juice, dill, and chives (if using). Blend the soup until silky smooth with an immersion blender (or carefully in batches in a countertop blender). Thin with a splash of broth or water if needed. Season with salt and white pepper. Adjust acidity with additional lemon juice to taste. Ladle into bowls. Swirl in a spoonful of yogurt or crème fraîche if desired, garnish with dill fronds, a light drizzle of olive oil, and a pinch of lemon zest. Serve hot alongside the creamy salmon and spinach pasta.
1 cup pearled farro, rinsed 3 cups low-sodium chicken stock or water 2 small fennel bulbs, cored and cut into wedges 2 small heads Belgian endive, halved lengthwise 3 tbsp extra-virgin olive oil, divided 1/2 tsp kosher salt, plus more to taste Freshly ground black pepper, to taste 1 tsp finely grated orange zest 1 tsp finely grated lemon zest 1 small garlic clove, finely grated 1/3 cup shelled pistachios, toasted and chopped 1/2 cup flat-leaf parsley, finely chopped 2 tbsp chopped fennel fronds (optional) 1 1/2 tsp red wine or sherry vinegar Pinch red pepper flakes (optional) 1/2 tsp honey (optional, to balance bitterness)
Heat oven to 425°F (220°C). On a rimmed sheet pan, toss fennel and endive with 2 tbsp olive oil, 1/2 tsp salt, and pepper. Roast until caramelized at the edges and tender, 18–25 minutes, turning once halfway. Meanwhile, combine farro and stock (or water) in a saucepan and bring to a simmer. Cook until tender with a pleasant chew, 20–25 minutes. Reserve 2 tbsp cooking liquid, then drain and keep warm. Make the citrus-pistachio gremolata: In a bowl, combine orange zest, lemon zest, garlic, parsley, fennel fronds (if using), pistachios, vinegar, remaining 1 tbsp olive oil, a pinch of salt, pepper, and red pepper flakes. Add honey if needed to round bitterness; adjust seasoning to taste. Return the warm farro to the pot and loosen with the reserved cooking liquid. Fold in half of the gremolata; season with salt and pepper as needed. Transfer the farro to a serving platter or shallow bowl. Arrange the roasted fennel and endive over the top and spoon on the remaining gremolata. Serve warm alongside the duck, allowing the grains to catch any orange-bigarade sauce on the plate.
2 cups watercress, tough stems trimmed (or baby arugula) 1 small jicama, peeled and cut into thin matchsticks (about 2 cups) 1 ripe avocado, sliced 1 large orange, segmented (plus 1 tsp zest) 1/4 small red onion, very thinly sliced 4 radishes, thinly sliced (optional) 1/3 cup toasted pepitas (pumpkin seeds) 2 tbsp chopped fresh cilantro 1/4 cup fresh orange juice 2 tbsp fresh lime juice 1 tsp apple cider vinegar (or white wine vinegar) 1 small garlic clove, finely grated 1/2 tsp dried oregano 1/4 tsp ground cumin 1/2 tsp kosher salt, plus more to taste 1/8 tsp freshly ground black pepper 1/2 tsp honey or agave 1/4 cup extra-virgin olive oil
Place the sliced red onion in a small bowl of ice water for 10 minutes to mellow, then drain and pat dry. Make the mojo-cilantro vinaigrette: In a jar or bowl, whisk together orange juice, lime juice, vinegar, grated garlic, oregano, cumin, salt, pepper, honey, and olive oil until emulsified. Stir in the orange zest. In a large bowl, combine watercress, jicama, radishes (if using), and the drained onion. Toss with about two-thirds of the vinaigrette and a pinch of salt. Transfer to a platter. Nestle in the orange segments and avocado slices, then drizzle with the remaining vinaigrette. Finish with toasted pepitas and chopped cilantro. Serve immediately for maximum crunch and brightness.
1 cup jasmine rice, rinsed until water runs clear 1 1/4 cups water 1-inch piece fresh ginger, thinly sliced 3 scallions, thinly sliced (whites and greens separated) 1 teaspoon neutral oil (vegetable or canola) 1 teaspoon toasted sesame oil 1/2 teaspoon salt (or to taste) Pinch of white pepper (optional) 2 teaspoons toasted sesame seeds
Rinse the rice under cold water until the water runs mostly clear; drain well. In a medium saucepan, warm the neutral oil over medium heat. Add the ginger and scallion whites and sauté until fragrant, 1–2 minutes. Stir in the rinsed rice to lightly toast, about 30 seconds. Add the water and salt; bring to a gentle boil. Reduce heat to low, cover, and simmer until the water is absorbed and the rice is tender, 12–15 minutes. Do not lift the lid during cooking. Remove from heat and let rest, covered, for 10 minutes to steam. Fluff with a fork. Remove ginger slices if desired, then fold in the toasted sesame oil, scallion greens, and white pepper (if using). Sprinkle with toasted sesame seeds and serve hot alongside the sweet and sour chicken to soak up the sauce.
1 small fennel bulb, cored and very thinly sliced (about 2 cups) 1 crisp apple (e.g., Honeycrisp), cut into matchsticks (about 1 1/2 cups) 4 radishes, very thinly sliced 2 tablespoons chopped fresh parsley 2 tablespoons chopped fennel fronds (optional, for garnish) 12 small butter lettuce leaves, rinsed and patted dry 1/4 cup chopped toasted walnuts (optional) 1 tablespoon fresh lemon juice (to toss with apple) 2 tablespoons apple cider vinegar 1 1/2 tablespoons Dijon mustard 1 tablespoon pure maple syrup 2 tablespoons extra-virgin olive oil 1/4 teaspoon kosher salt, plus more to taste 1/8 teaspoon freshly ground black pepper Pinch celery seed (optional)
Toast the walnuts in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes. Transfer to a plate to cool (if using). Whisk the dressing: in a small bowl, combine apple cider vinegar, Dijon, maple syrup, olive oil, salt, pepper, and celery seed (if using) until smooth and emulsified. Prep the produce: thinly slice fennel and radishes; cut apple into matchsticks. Toss the apple with lemon juice to prevent browning. In a large bowl, combine fennel, apple, radishes, and parsley. Pour in the dressing and toss to coat. Adjust salt and pepper to taste. Fold in toasted walnuts, if using. Arrange butter lettuce leaves on a platter. Spoon the slaw into the leaves, packing lightly so they hold their shape. Garnish with fennel fronds (if using) and serve immediately, or chill the dressed slaw for 10 minutes before filling the cups for extra crispness.
1/2 cup packed dark brown sugar (light brown sugar works too) 3 tablespoons unsalted butter 2 cups whole milk, divided 1/2 cup heavy cream 3 tablespoons cornstarch 3 large egg yolks 1 teaspoon vanilla extract 1/2 teaspoon kosher salt (or 1/4 teaspoon fine salt) Whipped cream, for serving (optional) Flaky sea salt, for garnish (optional)
In a heavy-bottomed saucepan over medium heat, melt the butter. Add the brown sugar and cook, stirring, until bubbling and glossy and it smells like toffee, 2 to 3 minutes (do not let it burn). In a small bowl, whisk the cornstarch with 1/2 cup of the milk until smooth. Remove the pan from the heat and gradually whisk in the remaining 1 1/2 cups milk and the heavy cream until the sugar is dissolved. Return to medium heat and cook, whisking, until steaming and small bubbles form around the edges. In a separate bowl, whisk the egg yolks. Slowly drizzle in about 1/2 cup of the hot milk mixture while whisking constantly to temper the yolks. Whisk in another 1/2 cup, then pour the tempered yolks back into the saucepan while whisking. Whisk in the cornstarch slurry. Cook over medium heat, whisking constantly, until the pudding thickens and gives slow, thick bubbles, 2 to 4 minutes. Remove from heat and whisk in the vanilla and salt. For the silkiest texture, strain through a fine-mesh sieve into a bowl or large measuring cup. Divide into 4 to 6 ramekins. Press plastic wrap directly onto the surface of each to prevent a skin. Chill until cold and set, at least 3 hours. Serve topped with whipped cream and a pinch of flaky sea salt, if desired.
2 tablespoons olive oil 1 tablespoon unsalted butter 2 medium leeks, white and light green parts only, thinly sliced and rinsed 1 pound celeriac (celery root), peeled and 1/2-inch diced 1 medium Yukon Gold potato, peeled and diced 1 large Granny Smith apple, peeled, cored, and diced 2 garlic cloves, thinly sliced 1/2 cup dry white wine (or dry vermouth) 4 cups low-sodium chicken or vegetable stock 4 fresh thyme sprigs 1 bay leaf 1/4 cup crème fraîche or buttermilk Kosher salt, to taste Freshly ground white pepper, to taste 1–2 teaspoons fresh lemon juice or apple cider vinegar, to finish 3 tablespoons extra-virgin olive oil (for chive oil) 2 tablespoons finely snipped chives 1 teaspoon finely grated lemon zest Optional: 2 tablespoons toasted hazelnuts, chopped, for garnish
Make the chive–lemon oil: In a small bowl, combine the extra-virgin olive oil, chives, lemon zest, and a pinch of salt. Lightly muddle with a spoon and let infuse while you cook the soup. Sweat the aromatics: In a medium pot over medium heat, warm the olive oil and butter. Add leeks and a pinch of salt; cook, stirring, until tender and translucent, 6–8 minutes without browning. Build the base: Add garlic, celeriac, and potato; cook 2–3 minutes to coat and lightly soften. Pour in the white wine and simmer until reduced by about half, 2–3 minutes. Simmer: Add the apple, thyme, bay leaf, and stock. Bring to a gentle boil, then reduce to a simmer. Cook uncovered until celeriac and potato are very tender, 18–22 minutes. Blend: Remove thyme stems and bay leaf. Carefully blend the soup until completely smooth (high-speed blender preferred). Return to the pot. Stir in the crème fraîche or buttermilk. If needed, thin with a splash of stock or water to a silky, pourable consistency. Season: Taste and season with salt and white pepper. Brighten with 1–2 teaspoons lemon juice or cider vinegar to balance richness and complement the peppery steak. Serve: Ladle into warm bowls. Drizzle with the chive–lemon oil and, if using, sprinkle with toasted hazelnuts. Serve alongside the T-Bone Steak au Poivre.
1 lb asparagus, woody ends trimmed 2 tablespoons olive oil, divided 1/3 cup panko breadcrumbs 1/4 cup sliced almonds, roughly chopped 1 small shallot, minced 1 tablespoon capers, rinsed and chopped 1 teaspoon lemon zest 1 tablespoon fresh dill, chopped (or parsley) Pinch red pepper flakes (optional) Kosher salt and freshly ground black pepper, to taste Lemon wedges, for serving (optional)
Preheat the oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup. Toss the asparagus with 1 tablespoon olive oil, a generous pinch of salt, and black pepper. Spread in a single layer and roast 10–12 minutes (12–15 if thick) until tender-crisp with lightly browned tips. While the asparagus roasts, make the crunch: Heat the remaining 1 tablespoon olive oil in a skillet over medium. Add the almonds and panko; toast, stirring, until golden and fragrant, 2–3 minutes. Stir in the minced shallot and cook 30–60 seconds until just softened. Remove from heat; fold in the chopped capers, lemon zest, dill, and red pepper flakes (if using). Season to taste with salt and pepper. Transfer asparagus to a platter and shower with the almond-caper crunch. Serve immediately with lemon wedges on the side for a light squeeze at the table.
4 cups baby arugula 1 small fennel bulb, cored and very thinly shaved (fronds reserved) 2 celery stalks, thinly sliced on a bias 1 cup thinly sliced radicchio 1 small shallot, very thinly sliced 1/3 cup walnuts, toasted and roughly chopped 1/4 cup shaved aged cheddar or Manchego 3 tablespoons extra-virgin olive oil 2 tablespoons apple cider vinegar 1 teaspoon Dijon mustard 1 teaspoon whole-grain mustard 1 teaspoon honey 1 teaspoon fresh thyme leaves, chopped 1/2 teaspoon lemon zest Kosher salt and freshly ground black pepper
Toast the walnuts in a dry skillet over medium heat until fragrant and lightly browned, 3–4 minutes; set aside to cool. In a small bowl, whisk together the apple cider vinegar, Dijon, whole-grain mustard, honey, thyme, lemon zest, a pinch of salt, and several grinds of black pepper. Slowly whisk in the olive oil until emulsified. In a large bowl, combine the arugula, shaved fennel, celery, radicchio, shallot, and a tablespoon of chopped fennel fronds. Drizzle with enough vinaigrette to lightly coat and toss gently. Transfer to a platter, scatter the toasted walnuts and shaved cheese over the top, and finish with a crack of black pepper. Serve immediately.
1 English cucumber (or 2 Persian/Japanese cucumbers), thinly sliced 1 teaspoon kosher salt (for salting cucumbers) 2 tablespoons rice vinegar 1 tablespoon yuzu juice (or 1 tablespoon lemon juice plus 1/2 teaspoon orange zest) 1 to 1 1/2 teaspoons sugar, to taste 1 teaspoon soy sauce 1/2 teaspoon toasted sesame oil 1 teaspoon dried wakame, rehydrated and drained 1 teaspoon finely grated fresh ginger 1 tablespoon toasted sesame seeds 1 scallion, thinly sliced Pinch red pepper flakes or chili threads (optional)
Toss the cucumber slices with the kosher salt in a bowl and let stand 10 minutes to draw out excess moisture. Rinse the cucumbers under cold water, then gently squeeze and pat dry to remove liquid. While cucumbers rest, rehydrate the dried wakame in cold water for 5 minutes, then drain well and chop if pieces are large. Whisk together the rice vinegar, yuzu juice (or lemon juice and orange zest), sugar, soy sauce, toasted sesame oil, and grated ginger until the sugar dissolves. Add the cucumbers and wakame to the dressing and toss to coat; chill 10–15 minutes to meld flavors. Serve in small bowls, topped with toasted sesame seeds, sliced scallion, and a pinch of red pepper flakes if using.
Cooking spray or butter, for the pan 1 3/4 cups (220g) all-purpose flour 1 1/2 cups (135g) old-fashioned rolled oats 3/4 cup (150g) granulated sugar 1/2 cup (100g) packed light brown sugar 1 teaspoon baking powder 1/2 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1 cup (2 sticks/226g) unsalted butter, cold and cubed 1 teaspoon almond extract 1 1/4 cups (about 12 oz) cherry preserves or jam 1 tablespoon fresh lemon juice 1/2 cup sliced almonds
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease. Make the crust and crumble: In a large bowl, whisk together the flour, oats, granulated sugar, brown sugar, baking powder, salt, and cinnamon. Cut in the butter: Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with some pea-sized bits. Stir in the almond extract. Press the bottom layer: Transfer about 2/3 of the crumb mixture to the prepared pan. Press firmly into an even layer. Add the filling: In a small bowl, stir the cherry preserves with the lemon juice to loosen. Spread evenly over the crust. Sprinkle the sliced almonds over the jam. Top with crumble: Crumble the remaining mixture evenly over the filling, squeezing some of it into larger clumps for texture. Bake for 35–40 minutes, until the top is golden and the filling is bubbling at the edges. Cool completely in the pan on a rack, about 2 hours, then use the parchment to lift out. Cut into 16–24 bars. Store covered at room temperature for 2 days or refrigerate up to 5 days.
1 lb (450 g) parsnips, peeled and chopped 8 oz (225 g) celeriac, peeled and diced (optional but recommended) 1 tart apple (e.g., Granny Smith), cored and chopped 1 small shallot, thinly sliced 2 garlic cloves, smashed 1 tablespoon unsalted butter 1 tablespoon olive oil 6–8 juniper berries, lightly crushed 2 fresh thyme sprigs 1 bay leaf 1/3 cup (80 ml) dry white wine or dry apple cider 4 cups (950 ml) low-sodium chicken or game stock 2 tablespoons heavy cream or crème fraîche, plus more for garnish 1 teaspoon lemon zest 1 teaspoon fresh lemon juice, to taste Kosher salt and freshly ground black pepper, to taste Optional garnish: toasted chopped hazelnuts and snipped chives
Warm the butter and olive oil in a medium pot over medium heat. Add the shallot and garlic and sweat until translucent and fragrant, 3–4 minutes. Add the parsnips and celeriac with a pinch of salt. Cook, stirring occasionally, until edges just begin to color, 5–7 minutes. Stir in the crushed juniper berries and toast 30 seconds until aromatic. Deglaze with the white wine or cider, scraping up any fond; simmer until reduced by about half, 2–3 minutes. Add the apple, stock, thyme, and bay. Bring to a simmer, then cook gently until the vegetables are very tender, 18–22 minutes. Discard the thyme and bay. Blend the soup until silky-smooth (use a blender or immersion blender), then blend in the cream or crème fraîche. Adjust consistency with a splash of stock or water if needed. Return to the pot and stir in the lemon zest and juice. Season to taste with salt and black pepper. Ladle hot into bowls and, if desired, garnish with a small swirl of crème fraîche, toasted hazelnuts, and chives.
12 ounces fresh okra, tips trimmed and pods left whole, thoroughly dried 1 cup cherry tomatoes (left whole if small, halved if large) 2 tablespoons olive oil (or other high-heat oil) 2 cloves garlic, thinly sliced 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme) 1/2 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper Pinch of cayenne pepper (optional) Finely grated zest of 1/2 lemon 1 tablespoon fresh lemon juice 1 teaspoon sherry vinegar or white wine vinegar 1 tablespoon chopped fresh parsley or green onion, for garnish
Preheat a large cast-iron skillet over medium-high heat until very hot, 3–4 minutes. Pat the okra very dry. Toss with 1 tablespoon oil and a pinch of salt. Add okra in a single layer; cook undisturbed 2–3 minutes until well blistered. Flip and cook 1–2 minutes more. Transfer to a bowl; repeat if needed to avoid crowding. Add the remaining 1 tablespoon oil to the skillet. Add tomatoes; cook 1–2 minutes until blistered and just beginning to burst. Return okra to the pan. Clear a spot and add garlic; cook 30 seconds until fragrant. Remove from heat. Add thyme, lemon zest, cayenne (if using), lemon juice, and vinegar; toss to coat. Season with remaining salt and the black pepper. Transfer to a serving plate and finish with parsley or green onion. Serve warm alongside the étouffée.
Baby arugula - 5 oz (about 5 cups) Fennel bulb - 1 medium, cored and shaved paper-thin (fronds reserved) Oranges - 2 medium (1 sliced into 1/4-inch rounds for charring, 1 segmented) Radishes - 3 small, thinly sliced Hazelnuts - 1/3 cup, toasted and roughly chopped Pecorino Romano - 1/4 cup, shaved Extra-virgin olive oil - 3 tablespoons, plus more for grilling citrus Sherry vinegar - 1 1/2 tablespoons Dijon mustard - 1 teaspoon Honey - 1 teaspoon Juniper berries - 1/2 teaspoon, lightly crushed (or 1/4 teaspoon ground) Orange zest - 1 teaspoon Fresh lemon juice - 1 tablespoon Kosher salt - to taste Freshly ground black pepper - to taste
Char the citrus: Lightly oil a grill or cast-iron skillet over medium-high heat. Grill the orange rounds 1 to 2 minutes per side until caramelized and lightly charred; set aside to cool. Segment the second orange, reserving any juices. Toast the nuts: In a dry skillet over medium heat, toast hazelnuts 5 to 7 minutes until fragrant and golden; cool and roughly chop. Make the vinaigrette: Whisk together sherry vinegar, Dijon, honey, crushed juniper, orange zest, lemon juice, a pinch of salt, and several grinds of pepper. Slowly whisk in 3 tablespoons olive oil until emulsified; adjust seasoning. Assemble: In a large bowl, toss arugula and shaved fennel with half the vinaigrette. Fold in radishes. Finish and serve: Arrange greens on a platter. Top with charred orange rounds and orange segments. Scatter hazelnuts, fennel fronds, and Pecorino shavings over the top. Drizzle with remaining vinaigrette and finish with a pinch of flaky salt and pepper. Serve immediately.
2 cups frozen green peas 1 cup chilled vegetable stock, plus more as needed 1 small shallot, thinly sliced 2 tablespoons extra-virgin olive oil 1/4 cup fresh mint leaves, loosely packed 2 tablespoons fresh parsley leaves 1 teaspoon finely grated lemon zest 2 tablespoons fresh lemon juice, plus more to taste 1/4 teaspoon kosher salt, or to taste Pinch of white pepper 1/4 cup crème fraîche or Greek yogurt (optional, for swirl) 1 tablespoon finely snipped chives (garnish) Ice for ice bath
Set a medium bowl with ice water. Bring a small pot of salted water to a boil, add peas, and blanch for 1–2 minutes until bright green and just tender. Drain and immediately shock in the ice bath; drain well. Warm 1 tablespoon olive oil in a small skillet over low heat and gently soften the shallot for 2–3 minutes without browning. Let cool. In a blender, combine blanched peas, chilled vegetable stock, softened shallot, mint, parsley, lemon zest, lemon juice, remaining 1 tablespoon olive oil, salt, and white pepper. Blend until very smooth. If needed, add a splash more stock to reach a sippable consistency. Taste and adjust seasoning with additional salt and lemon juice for a bright, refreshing finish. Chill the soup at least 20 minutes (or up to 24 hours) to let flavors meld. To serve, pour into chilled shot glasses. If using, swirl a small spoonful of crème fraîche or yogurt on top and garnish with snipped chives and a touch of extra lemon zest. Serve immediately.
Cake: 2 cups all-purpose flour 1 1/2 cups granulated sugar 1 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1/2 teaspoon fine salt 2 large eggs, at room temperature 3/4 cup vegetable oil (or canola) 1 teaspoon vanilla extract 1 cup mashed ripe bananas (about 2–3 bananas) 1 cup crushed pineapple with juices, undrained 1 cup chopped pecans (toasted optional) Frosting: 8 ounces cream cheese, softened 1/2 cup unsalted butter, softened 3 cups powdered sugar 1 teaspoon vanilla extract Pinch of salt 1–2 tablespoons milk or cream, as needed Garnish (optional): extra chopped toasted pecans
Preheat oven to 350°F. Grease a 9x13-inch baking pan and line the bottom with parchment for easy removal. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt. In a medium bowl, whisk eggs, oil, and vanilla. Stir in mashed bananas and crushed pineapple with its juices. Add the wet mixture to the dry ingredients and fold just until combined. Fold in the pecans (reserve a tablespoon for garnish if desired). Do not overmix. Spread batter evenly in the prepared pan. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. Cool the cake completely in the pan on a rack. Make the frosting: Beat cream cheese and butter until smooth and fluffy, 2–3 minutes. Gradually mix in powdered sugar, vanilla, and salt. Add milk or cream a little at a time until smooth and spreadable. Spread frosting over the cooled cake. Sprinkle with extra toasted pecans if using. Slice and serve. Storage: Cover and refrigerate up to 5 days; bring slices to room temperature for best texture.
4 cups low-sodium vegetable or chicken broth 1 cup unsweetened coconut milk 2 lemongrass stalks, trimmed and lightly smashed 5 kaffir lime leaves, torn (or 3 strips lime zest) 6 thin slices galangal or fresh ginger 1 small shallot, thinly sliced 1 cup oyster or button mushrooms, sliced 1–2 Thai bird’s eye chiles, lightly crushed (optional) 2 tablespoons fish sauce (or 2 tablespoons light soy sauce/tamari for vegetarian) 1 teaspoon palm sugar or light brown sugar 3 tablespoons fresh lime juice, plus more to taste Small handful cilantro stems (reserve leaves for garnish) 2 scallions, thinly sliced Cilantro leaves and small mint sprigs, for garnish
In a medium pot, combine broth, lemongrass, kaffir lime leaves, galangal/ginger, shallot, cilantro stems, and optional chiles. Bring to a gentle simmer over medium heat. Cover and simmer 12–15 minutes to infuse. Skim any foam. Remove and discard aromatics with tongs or strain back into the pot. Add coconut milk and mushrooms; return to a gentle simmer and cook 3–4 minutes until mushrooms are just tender. Avoid a rolling boil. Stir in fish sauce (or soy/tamari) and palm sugar. Taste and adjust seasoning. Remove from heat and stir in lime juice to brighten. Adjust with extra lime or a splash more fish sauce as desired. Ladle into warm bowls and garnish with scallions, cilantro leaves, and mint. Serve immediately alongside the fresh spring rolls.
1 cup strawberries, hulled and quartered 1 cup blueberries 1 cup blackberries (or raspberries) 2 medium oranges, segmented (reserve 2 tablespoons juice) 1 tablespoon fresh lemon juice 1 teaspoon finely grated lemon zest 1–2 tablespoons honey or maple syrup, to taste 1 tablespoon finely sliced fresh mint Pinch of fine sea salt 1/4 cup toasted sliced almonds (optional)
Toast almonds in a dry skillet over medium heat until lightly golden and fragrant, 2–3 minutes; cool. In a small bowl, whisk reserved orange juice, lemon juice, lemon zest, honey or maple syrup, and a pinch of salt until dissolved. In a large bowl, combine strawberries, blueberries, blackberries, and orange segments. Pour the citrus dressing over the fruit and gently toss to coat. Let sit 5–10 minutes to lightly macerate. Fold in the mint just before serving. Top with toasted almonds, if using. Serve chilled or at cool room temperature alongside the French toast for a bright, refreshing contrast.
1 large fennel bulb, trimmed and very thinly sliced (fronds reserved) 1 small head radicchio (about 250 g), cored and thinly sliced 2 oranges (1 navel, 1 blood if available), segmented, plus 2 tbsp juice from membranes 1 small lemon, zested and 2 tbsp juice 1 small celery stalk, very thinly sliced on the bias (optional) 10–12 fresh mint leaves, torn A small handful flat-leaf parsley leaves 40 g almonds, toasted and roughly chopped 3 tbsp extra-virgin olive oil 1 tsp Dijon mustard 1/2–1 tsp honey, to taste Sea salt and freshly ground black pepper
Place sliced fennel in a bowl of ice water for 10 minutes to crisp, then drain well and pat dry. Reserve some fronds for garnish. Segment the oranges over a bowl to catch juices; set segments aside. Squeeze the membranes to collect about 2 tbsp orange juice. In a small bowl, whisk lemon juice, reserved orange juice, Dijon, honey, a pinch of salt, and several grinds of black pepper. Slowly whisk in olive oil until emulsified; adjust seasoning to taste. In a large bowl, combine radicchio, drained fennel, celery (if using), mint, and parsley. Drizzle with dressing and toss gently to coat. Fold in the orange segments. Taste and season with additional salt and pepper if needed. Transfer to a platter, scatter almonds and fennel fronds on top, and finish with lemon zest. Serve immediately.
1 cup jasmine rice, rinsed until water runs clear 1 cup unsweetened coconut milk (full-fat preferred) 3/4 cup water 1 tablespoon coconut oil or neutral oil 1 small garlic clove, minced (optional) 1/2 teaspoon kosher salt, plus more to taste Finely grated zest of 1 lime 2 tablespoons fresh lime juice (more to taste) 1/3 cup chopped fresh cilantro 2 scallions, thinly sliced (optional) Freshly ground black pepper, to taste Toasted unsweetened coconut flakes, for garnish (optional)
Heat the oil in a medium saucepan over medium heat. Add the garlic (if using) and cook until fragrant, about 30 seconds. Stir in the rinsed rice and toast, stirring, for 1 minute. Add the coconut milk, water, and salt. Bring to a gentle boil, then reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender, 12–15 minutes. Remove from heat and let stand, covered, for 10 minutes to steam. Fluff the rice with a fork, then fold in lime zest, lime juice, cilantro, and scallions (if using). Season with pepper and adjust salt and lime to taste. Garnish with toasted coconut flakes if desired. Serve warm alongside the grilled Cajun tilapia.
4 to 5 lb (1.8 to 2.3 kg) bone-in beef short ribs, English-cut 2 1/2 tsp kosher salt, plus more to taste 1 1/2 tsp freshly ground black pepper 2 tbsp neutral oil (canola or grapeseed) 1 large yellow onion, diced 2 carrots, peeled and diced 2 celery stalks, diced 6 garlic cloves, smashed 2 tbsp tomato paste 2 tbsp all-purpose flour (optional, for thicker sauce) 2 cups (480 ml) dry red wine 3 cups (720 ml) low-sodium beef stock 2 tsp Worcestershire sauce or 1 tsp balsamic vinegar 2 bay leaves 6 fresh thyme sprigs (or 1 tsp dried thyme) 1 small rosemary sprig (or 1/2 tsp dried rosemary) 1 tbsp unsalted butter (optional, to finish) Chopped fresh parsley, for serving (optional)
Preheat the oven to 325°F (165°C). Pat the short ribs dry with paper towels and season all over with the kosher salt and black pepper. Heat the oil in a large, heavy Dutch oven over medium-high heat until shimmering. Sear the ribs in batches, without crowding, until deeply browned on all sides, about 3 to 4 minutes per side. Transfer the browned ribs to a plate. Pour off excess fat, leaving about 2 tablespoons in the pot. Reduce the heat to medium. Add the onion, carrots, and celery. Cook, stirring and scraping up any browned bits, until the vegetables are softened and lightly browned, 5 to 7 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until it darkens slightly, 1 to 2 minutes. If using, sprinkle in the flour and cook, stirring, for 1 minute. Pour in the red wine and scrape the bottom of the pot to release any stuck bits. Simmer until reduced by about half, 5 to 8 minutes. Stir in the beef stock, Worcestershire (or balsamic), bay leaves, thyme, and rosemary. Return the ribs (bone-side up) to the pot in a single layer; the liquid should come about halfway up the sides of the meat. Add a little more stock or water if needed. Bring to a gentle simmer. Cover the pot and transfer to the oven. Braise until the ribs are fork-tender and the meat is pulling away from the bone, 2 1/2 to 3 hours. Check once halfway through to ensure the liquid is gently simmering; adjust heat if necessary. Transfer the ribs to a platter and tent loosely with foil. Discard the bay leaves and herb stems. Skim excess fat from the surface of the braising liquid. Set the pot over medium heat and simmer to reduce until glossy and slightly thickened, 10 to 15 minutes. Whisk in the butter, if using, and adjust seasoning with salt and pepper. Return the ribs to the pot to warm through for 5 minutes. Serve the ribs with plenty of sauce over mashed potatoes, polenta, or creamy grits, and garnish with parsley if desired.
2 medium fennel bulbs, fronds reserved (2 tablespoons fronds finely chopped) 1 large navel orange 1 small pink grapefruit (optional but recommended) 1 lemon (zest plus 2 tablespoons juice) 1 small shallot, finely minced 1 teaspoon honey 1 tablespoon white wine vinegar 3 tablespoons extra-virgin olive oil, plus more for finishing 4–6 small radishes, thinly sliced (optional) 1/4 cup shelled pistachios, toasted and chopped 2 tablespoons flat-leaf parsley, finely chopped 1 ounce Parmesan, shaved into thin ribbons Flaky sea salt, to taste Freshly ground black pepper, to taste
Trim fennel, reserving 2 tablespoons finely chopped fronds. Halve bulbs, remove cores, and shave very thinly (mandoline if possible). Soak shavings in ice water 10 minutes to crisp; drain and pat dry. Segment the orange and grapefruit over a bowl to catch juices. Set segments aside and reserve 2 tablespoons mixed citrus juice. Make the vinaigrette: whisk lemon juice, reserved citrus juice, shallot, honey, and white wine vinegar with a pinch of salt and pepper. Whisk in 3 tablespoons olive oil until emulsified. Make the pistachio gremolata: combine chopped pistachios, parsley, lemon zest, chopped fennel fronds, and a pinch of flaky salt. In a large bowl, toss fennel (and radishes, if using) with about half the vinaigrette. Taste and adjust salt and pepper. Arrange dressed fennel on a chilled platter. Tuck in citrus segments and drizzle with remaining vinaigrette. Finish with Parmesan shavings, scatter the pistachio gremolata over the top, add a light drizzle of olive oil, and a final crack of black pepper. Serve immediately.
For the cake: Nonstick baking spray and parchment rounds (for pans) 1 3/4 cups all-purpose flour 2 cups granulated sugar 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon kosher salt 2 large eggs, room temperature 1 cup buttermilk, room temperature (or 1 cup milk + 1 tablespoon white vinegar, rested 5 minutes) 1/2 cup neutral oil (canola or vegetable) 2 teaspoons vanilla extract 1 cup hot brewed coffee (or hot water) For the coconut-pecan frosting: 1 cup evaporated milk 3 large egg yolks 1 cup granulated sugar 1/2 cup unsalted butter, cut into pieces 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 1 1/2 cups sweetened shredded coconut 1 cup pecans, chopped and lightly toasted
Prep: Preheat oven to 350°F. Grease two 9-inch round cake pans, line bottoms with parchment, then grease parchment. Make the cake batter: In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, buttermilk, oil, and vanilla until smooth. Pour wet ingredients into dry and whisk just until combined. Carefully whisk in the hot coffee (or hot water); the batter will be thin. Bake: Divide batter evenly between pans. Bake 28–32 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks and cool completely. Toast pecans: Spread pecans on a baking sheet and toast at 350°F for 6–8 minutes until fragrant. Cool and chop if not already chopped. Make the coconut-pecan frosting: In a medium saucepan, whisk evaporated milk, egg yolks, and sugar until smooth. Cook over medium heat, stirring constantly with a rubber spatula, until thickened and bubbling and the mixture coats the spatula, 8–12 minutes. Remove from heat; stir in butter, vanilla, and salt until melted. Fold in coconut and toasted pecans. Let cool to room temperature, stirring occasionally, until thick and spreadable (25–45 minutes). Assemble: Place one cake layer on a serving plate. Spread about half the frosting over the top. Set the second layer on top and spread remaining frosting over the top (let some cascade down the sides if you like). Serve: Slice and serve. For clean slices, chill the assembled cake 20–30 minutes to set the frosting. Store covered at room temperature up to 2 days or refrigerate up to 5 days.
2 cups shredded green cabbage (or coleslaw mix) 1 Granny Smith apple, cut into thin matchsticks 2 celery stalks, thinly sliced 2 tablespoons finely sliced red onion 2 tablespoons chopped fresh parsley 1 teaspoon celery seed 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 1 teaspoon honey 2 tablespoons extra-virgin olive oil 1/4 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper
Add cabbage, apple, celery, red onion, parsley, and celery seed to a large bowl. In a small bowl, whisk together apple cider vinegar, Dijon, honey, olive oil, salt, and pepper until emulsified. Pour dressing over the slaw and toss until evenly coated. Let sit 5–10 minutes to lightly soften and meld flavors; taste and adjust seasoning before serving.
1 medium fennel bulb, cored and thinly shaved (reserve tender fronds) 1 large English cucumber, thinly sliced into half-moons 6 radishes, thinly sliced 1/4 small red onion, very thinly sliced 1/3 cup pitted Kalamata olives, halved 1/4 cup toasted pistachios, roughly chopped 2 tablespoons fresh dill, chopped 2 tablespoons fresh mint, torn Zest of 1 lemon 3 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 teaspoon white wine vinegar 1 teaspoon Dijon mustard 1 tablespoon capers, rinsed and chopped 1/2 teaspoon dried oregano (or 1 teaspoon fresh, minced) 1/2 teaspoon honey 1/4 teaspoon kosher salt, plus more to taste Freshly ground black pepper
Place the shaved fennel, cucumber, radishes, and red onion in a large bowl; reserve a tablespoon of fennel fronds for finishing. If the onion is sharp, soak slices in ice water 5 minutes, then drain and pat dry before adding. In a small bowl, whisk lemon juice, vinegar, Dijon, honey, oregano, and chopped capers. While whisking, stream in the olive oil until emulsified. Season with 1/4 teaspoon salt and several grinds of black pepper. Add lemon zest to the vegetables, pour over the vinaigrette, and toss gently to coat. Fold in dill, mint, olives, and pistachios. Taste and adjust with more salt, pepper, or lemon juice as needed. Top with reserved fennel fronds. Let sit 5–10 minutes to lightly marinate, then serve alongside the salmon.
1 large fennel bulb, cored and very thinly sliced; fronds reserved for garnish 2 medium oranges, segmented 2 tbsp fresh orange juice (from the oranges) 1/2 tsp finely grated orange zest 1 small lemon, juiced 1 small shallot, very thinly sliced 1/4 cup sliced almonds 3 tbsp extra-virgin olive oil 1 tsp honey (optional) 1/4 tsp red pepper flakes Kosher salt and freshly ground black pepper 8-10 fresh mint leaves, torn
Toast the sliced almonds in a dry skillet over medium heat, stirring often, until golden and fragrant, 3-4 minutes. Transfer to a plate to cool. In a mixing bowl, whisk together orange juice, lemon juice, orange zest, shallot, honey (if using), red pepper flakes, a pinch of salt, and several grinds of black pepper. Slowly whisk in the olive oil to emulsify, then let the dressing sit 5 minutes to mellow the shallot. Using a mandoline or sharp knife, shave the fennel very thinly. Toss the fennel with half of the dressing and let it sit 2 minutes to lightly soften. Add the orange segments and mint, then gently toss with the remaining dressing. Taste and adjust salt and pepper. Plate the salad and scatter the toasted almonds and a few reserved fennel fronds over the top. Serve chilled or cool to brighten and balance the rich bucatini.
2 cups (240 g) all-purpose flour 2 teaspoons baking powder 1/2 teaspoon fine salt 1 cup (200 g) granulated sugar 1/2 cup (115 g) unsalted butter, softened 2 large eggs, at room temperature 1 cup (240 g) whole-milk ricotta cheese (well stirred) 1 tablespoon finely grated lemon zest (from about 2 lemons) 2 tablespoons fresh lemon juice 1 teaspoon vanilla extract 1 1/2 cups (180 g) powdered sugar 2–3 tablespoons fresh lemon juice (for glaze) 1/2 teaspoon finely grated lemon zest (for glaze, optional) Pinch of salt (for glaze)
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In a large bowl, beat the butter and granulated sugar with a hand mixer or stand mixer on medium speed until light and fluffy, 2–3 minutes. Beat in the eggs one at a time, scraping the bowl as needed. Mix in the ricotta, lemon zest, lemon juice, and vanilla until smooth (the batter will look creamy). Add the dry ingredients and mix on low just until combined; do not overmix. The dough will be soft and slightly sticky. Scoop heaping tablespoon portions (about 1 1/2 tablespoons each) onto the prepared sheets, spacing 2 inches apart. Bake 11–13 minutes, until the edges are set and the bottoms are lightly golden but the tops remain pale and just matte. Cool on the baking sheets for 5 minutes, then transfer cookies to a wire rack to cool completely. For the glaze, whisk powdered sugar, 2 tablespoons lemon juice, lemon zest (if using), and a pinch of salt until smooth. If needed, add up to 1 more tablespoon lemon juice to reach a thick, spoonable consistency. Spoon or dip the tops of the cooled cookies with glaze and let sit until set, 20–30 minutes. Store in an airtight container at room temperature up to 3 days or refrigerate up to 5 days.
2 tablespoons unsalted butter 1 tablespoon olive oil 2 large leeks, white and light green parts only, thinly sliced and well-rinsed 2 cloves garlic, thinly sliced 1 medium celeriac (celery root), peeled and 1/2-inch diced (about 600 g) 2 Granny Smith apples, peeled, cored, and diced 1/2 cup dry hard cider (or dry white wine) 4 cups low-sodium chicken stock 2 sprigs fresh thyme 1 bay leaf 1/3 cup crème fraîche (or 1/4 cup heavy cream plus 1 teaspoon lemon juice) 1–2 teaspoons fresh lemon juice or cider vinegar, to taste Kosher salt, to taste White pepper, to taste For garnish: matchsticks of green apple, chopped chives, and a light drizzle of extra-virgin olive oil or chive oil
Warm the butter and olive oil in a medium pot over medium heat. Add the leeks with a pinch of salt and cook, stirring, until soft and sweet but not browned, 6–8 minutes. Stir in the garlic, celeriac, and diced apples; cook 2–3 minutes to lightly sweat and combine flavors. Deglaze with the dry cider (or white wine) and simmer until reduced by about half, 2–3 minutes. Add the chicken stock, thyme, and bay leaf. Bring to a simmer, cover partially, and cook until the celeriac is very tender, 20–25 minutes. Remove and discard the thyme and bay. Blend the soup until completely smooth and velvety (immersion blender or in batches in a stand blender). For extra silkiness, pass through a fine sieve. Return to the pot and whisk in the crème fraîche. Adjust consistency with a splash of stock or water if needed. Season with salt, white pepper, and lemon juice or cider vinegar to brighten. Serve warm, not boiling. Garnish each bowl with a few apple matchsticks, chopped chives, and a light drizzle of olive or chive oil.
1 large fennel bulb, trimmed; fronds reserved 2 celery stalks, thinly sliced on the bias 1 crisp Granny Smith apple, cored and thinly sliced 1 small shallot, very thinly sliced 1/4 cup flat-leaf parsley leaves, roughly chopped 2 tablespoons chopped fennel fronds 1/3 cup sliced almonds, toasted 1 teaspoon finely grated lemon zest 3 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 tablespoon fresh orange juice 1 teaspoon Dijon mustard 1 teaspoon honey Sea salt and freshly ground black pepper
Toast the sliced almonds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool. In a small bowl, whisk together lemon juice, orange juice, Dijon, honey, a pinch of salt, and a few grinds of black pepper. Slowly whisk in the olive oil until emulsified; adjust seasoning to taste. Using a mandoline or sharp knife, shave the fennel bulb very thinly. Thinly slice the celery and apple; slice the shallot. In a large bowl, combine fennel, celery, apple, shallot, parsley, and chopped fennel fronds. Add the vinaigrette and toss gently to coat. Top with toasted almonds and lemon zest. Taste and adjust with additional salt, pepper, or a squeeze of lemon as needed. Serve immediately or within 15 minutes for optimal crispness.
2 medium fennel bulbs, cored and cut into thin wedges 1 tablespoon olive oil (for charring fennel) 5 ounces baby arugula 2 seedless oranges, segmented (plus any juices) 1/4 small red onion, very thinly sliced 1/3 cup shelled pistachios, toasted and finely chopped 2 tablespoons flat-leaf parsley, finely chopped 1 teaspoon lemon zest 1 small handful fresh mint leaves, torn 1/4 cup shaved Pecorino Romano or aged Manchego (optional) 3 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 1 teaspoon honey 1 small garlic clove, finely grated 1/4 teaspoon ground coriander Kosher salt and freshly ground black pepper
Heat a skillet or grill pan over medium-high. Toss fennel wedges with 1 tablespoon olive oil and a pinch of salt, then sear until edges are charred and fennel is just tender, 3 to 5 minutes per side. Transfer to a plate to cool slightly. In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, lemon juice, Dijon, honey, grated garlic, ground coriander, a pinch of salt, and several grinds of black pepper until emulsified. In another small bowl, combine chopped pistachios, parsley, and lemon zest with a pinch of salt to make a quick gremolata. In a large bowl, add arugula, warm charred fennel, red onion, and mint. Drizzle with most of the dressing and toss gently. Fold in half of the orange segments along with any juices. Transfer to a serving platter. Top with remaining orange segments, sprinkle over the pistachio gremolata, and finish with shaved Pecorino if using. Taste and adjust seasoning with salt, pepper, and any remaining dressing before serving.
2 cups cooked shredded chicken (about 10 oz) 4 (8-inch) flour tortillas 2 cups shredded Mexican blend cheese (about 8 oz) 1/2 cup diced bell pepper 1/4 cup finely chopped onion 1 jalapeño, minced (optional) 2 cloves garlic, minced 2 tablespoons olive oil or butter, divided 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/4 teaspoon smoked paprika 1/4 teaspoon dried oregano 1/2 teaspoon kosher salt, plus more to taste Black pepper, to taste 1 tablespoon fresh lime juice 2 tablespoons chopped fresh cilantro To serve: salsa, sour cream, guacamole, lime wedges
Season the chicken: In a bowl, combine shredded chicken, chili powder, cumin, smoked paprika, oregano, salt, black pepper, lime juice, and cilantro. Toss to coat evenly. Cook the vegetables: Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion, bell pepper, and jalapeño; cook, stirring, until softened, 3–4 minutes. Stir in garlic and cook 30 seconds. Add the seasoned chicken and cook 1–2 minutes to warm through. Transfer mixture to a bowl. Assemble: Wipe the skillet and return to medium heat. Add about 1/2 teaspoon oil or butter. Place one tortilla in the skillet. Sprinkle 1/2 cup cheese over half the tortilla, add about 1/2 cup chicken mixture, then another small handful of cheese. Fold the tortilla over to form a half-moon. Cook: Toast until the bottom is golden and the cheese begins to melt, 2–3 minutes. Flip and cook the second side until golden and the cheese is fully melted, 2–3 minutes more. Repeat with remaining tortillas, adding a little oil or butter as needed. Finish and serve: Let quesadillas rest 1 minute, then slice into wedges. Serve with salsa, sour cream, guacamole, and lime wedges.
2 Persian cucumbers (about 200 g), very thinly sliced 1/2 tsp kosher salt (for purging cucumbers) 2 tbsp dried wakame flakes 3 tbsp rice vinegar 1 tbsp yuzu juice (or 1 tbsp lemon juice plus 1/2 tsp lime zest) 1 tsp light soy sauce (shoyu) 1 1/2 tsp sugar 1 tsp finely grated fresh ginger (optional) 1 tsp toasted sesame oil (optional) 1 tbsp toasted sesame seeds 2 tbsp paper-thin red onion or 1 small radish, sliced (optional) 2 shiso leaves, finely sliced (optional)
Place wakame in a bowl and cover with cold water. Soak 5 minutes until rehydrated, then drain well and squeeze out excess water. Roughly chop if pieces are large. Toss cucumber slices with the kosher salt and let stand 10 minutes to draw out moisture. Rinse briefly and squeeze gently by the handful to remove excess liquid; pat dry. In a small bowl, whisk rice vinegar, yuzu juice, soy sauce, sugar, and ginger until sugar dissolves. Whisk in sesame oil if using. Combine cucumbers, wakame, and red onion or radish in a mixing bowl. Add the dressing and toss to coat. Adjust to taste with a pinch more sugar or vinegar if desired. Chill 10–15 minutes to let flavors meld. Serve in small bowls, sprinkled with toasted sesame seeds and shiso if using.
2 refrigerated rolled pie crusts (for a 9-inch pie) 4 cups chopped rhubarb (1/2-inch pieces; about 1 lb trimmed) 3 cups hulled strawberries, halved or quartered 1 cup granulated sugar 1/4 cup cornstarch 1 tablespoon fresh lemon juice 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon (optional) 1/4 teaspoon fine salt 2 tablespoons unsalted butter, cut into small cubes 1 large egg, beaten with 1 tablespoon milk or water (egg wash) 1–2 teaspoons coarse sugar, for sprinkling (optional)
Preheat oven to 425°F (220°C) with a rack in the lower third. Place a foil-lined baking sheet on the rack to catch drips. Unroll one pie crust and fit it into a 9-inch pie plate. Refrigerate while you prepare the filling. Keep the second crust chilled. In a large bowl, toss rhubarb, strawberries, sugar, cornstarch, lemon juice, vanilla, cinnamon (if using), and salt until evenly coated. Let sit 10 minutes to start releasing juices. Spoon the filling into the chilled crust and dot with the butter. Top with the second crust: either unroll as a full top (cut several vents) or cut into strips for a lattice. Trim excess, then fold and crimp edges to seal. Brush the top with egg wash and sprinkle with coarse sugar, if desired. Shield the edge with a pie shield or loosely with foil to prevent over-browning. Bake at 425°F for 20 minutes. Reduce the oven 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. If the edges brown too quickly, re-cover with foil; if the top needs more color near the end, remove the shield for the last 5–10 minutes. Transfer pie to a rack and cool completely, 3–4 hours, to allow the filling to set before slicing. Serve at room temperature or slightly warm. Great with vanilla ice cream or whipped cream.
2 tablespoons extra-virgin olive oil 1 small shallot, finely chopped 1 small carrot, finely diced (optional) 2 garlic cloves, minced 6 cups low-sodium chicken broth 1 Parmesan rind (about 2 inches, optional) 3 wide strips lemon zest 1 cup orzo pasta 4 cups packed baby spinach, roughly chopped 3 tablespoons fresh lemon juice 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh parsley 1/4 teaspoon red pepper flakes (optional) 1/2 teaspoon kosher salt, plus more to taste Freshly ground black pepper, to taste Extra-virgin olive oil, for finishing Shaved Parmesan, for serving (optional)
Warm olive oil in a pot over medium heat. Add shallot (and carrot, if using) and cook until translucent and slightly tender, 3–4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add chicken broth, Parmesan rind (if using), and lemon zest strips. Bring to a gentle simmer and cook 8–10 minutes to infuse. Stir in orzo and simmer, stirring occasionally, until al dente, 8–10 minutes. Remove and discard the Parmesan rind and lemon zest. Stir in spinach until just wilted, 1–2 minutes. Off heat, add lemon juice, dill, and parsley. Season with salt, black pepper, and red pepper flakes (if using). Ladle into bowls, finish with a drizzle of olive oil and shaved Parmesan if desired, and serve alongside turkey meatballs.