3 Persian cucumbers (or 1 English cucumber) 1 teaspoon kosher salt 2 tablespoons unseasoned rice vinegar 1 teaspoon low-sodium soy sauce 1 teaspoon granulated sugar or honey 1 teaspoon toasted sesame oil 1 small garlic clove, finely grated 2 scallions, thinly sliced 1 tablespoon toasted sesame seeds 2 tablespoons fresh cilantro, roughly chopped Pinch red pepper flakes (optional)
Use a vegetable peeler to shave the cucumbers into long ribbons (or slice thinly). Toss with the kosher salt and place in a colander for 10–15 minutes to draw out excess moisture. Pat the cucumbers dry with paper towels to remove released liquid and excess salt. In a bowl, whisk together rice vinegar, soy sauce, sugar (or honey), toasted sesame oil, and grated garlic until the sugar dissolves. Add cucumbers, scallions, and cilantro to the bowl; toss gently to coat. Sprinkle in a tiny pinch of red pepper flakes if desired. Top with toasted sesame seeds and chill for 10 minutes before serving alongside the Spicy Mongolian Beef.
2 Persian cucumbers, thinly sliced 8 radishes, thinly sliced 2 cups baby arugula 1/4 small red onion, very thinly sliced 1/3 cup pitted Kalamata olives, halved 1/3 cup feta cheese, crumbled 2 tablespoons fresh dill, roughly chopped 2 tablespoons fresh mint, torn 2 tablespoons toasted pine nuts 1 lemon, halved (for charring) 3 tablespoons extra-virgin olive oil 1 tablespoon red wine vinegar 1 small garlic clove, finely grated 1 teaspoon dried oregano 1/2 teaspoon honey 1/4 teaspoon fine sea salt, plus more to taste 1/4 teaspoon freshly ground black pepper
Heat a grill pan or cast-iron skillet over high heat. Place the lemon halves cut side down and cook until deeply charred, 2 to 3 minutes. Let cool, then juice (you should have 2 to 3 tablespoons). In a small bowl, whisk the olive oil, charred lemon juice, red wine vinegar, garlic, oregano, honey, salt, and pepper until emulsified. In a large bowl, combine cucumbers, radishes, arugula, red onion, and olives. Drizzle with the dressing and toss gently to coat. Taste and adjust seasoning. Transfer to a platter. Sprinkle evenly with feta, dill, mint, and toasted pine nuts. Serve immediately alongside the lamb kabobs to cut richness and echo the grill-charred flavors.
12 ounces fettuccine 1 pound large shrimp, peeled and deveined 2 tablespoons olive oil 4 tablespoons unsalted butter, divided 3 to 4 garlic cloves, minced (about 1 tablespoon) 1 cup heavy cream 1 cup finely grated Parmesan cheese 1/2 cup reserved pasta cooking water, plus more as needed 1 teaspoon lemon zest 1 tablespoon fresh lemon juice 2 tablespoons chopped fresh parsley 1/2 teaspoon kosher salt, plus more for pasta water 1/4 teaspoon freshly ground black pepper 1/4 teaspoon red pepper flakes (optional)
Bring a large pot of well-salted water to a boil. Cook the fettuccine until al dente according to package directions. Reserve about 1 cup of the pasta cooking water, then drain. Pat the shrimp dry with paper towels and season with a pinch of salt, pepper, and red pepper flakes if using. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook 1 to 2 minutes per side until just opaque. Transfer to a plate and keep warm. Reduce heat to medium. Add the remaining 1 tablespoon olive oil and 3 tablespoons butter to the skillet. Add the minced garlic and cook, stirring, until fragrant, about 30 seconds. Pour in the heavy cream and bring to a gentle simmer. Cook 2 to 3 minutes, stirring, until slightly thickened. Whisk in the Parmesan a handful at a time until smooth and creamy. Stir in the lemon zest. Season the sauce with salt and pepper to taste. Add the drained fettuccine to the skillet and toss to coat, loosening the sauce with splashes of reserved pasta water until it clings silkily to the noodles. Return the shrimp and any accumulated juices to the pan and toss until warmed through, 1 minute. Remove from heat and stir in the lemon juice and parsley. Taste and adjust seasoning, then serve immediately.
2 cups corn kernels (fresh or frozen) 1 cup jicama, peeled and cut into thin matchsticks 1 cup English cucumber, halved and thinly sliced (seed regular cucumbers) 1/3 cup thinly sliced red onion 1/4 cup chopped fresh cilantro 2 tablespoons chopped fresh mint Zest of 1 lime Juice of 2 limes 1 tablespoon fresh orange juice 2 tablespoons extra-virgin olive oil 1/2 teaspoon honey or agave (optional) 1/2 teaspoon chili powder or chili-lime seasoning 1/4 teaspoon ground cumin Kosher salt, to taste Freshly ground black pepper, to taste 1/4 cup toasted pepitas Flaky sea salt, for finishing (optional)
Heat a dry skillet over medium-high. Add corn and cook 4–6 minutes, stirring occasionally, until lightly charred in spots. Transfer to a bowl to cool. In a small bowl, whisk lime zest, lime juice, orange juice, olive oil, honey (if using), chili powder, cumin, a pinch of salt, and black pepper. In a large bowl, combine cooled corn, jicama, cucumber, red onion, cilantro, and mint. Pour in the dressing and toss to coat. Adjust salt and pepper. Chill 10–15 minutes to meld flavors, then fold in toasted pepitas just before serving. Finish with a pinch of flaky sea salt if desired. Serve cold alongside the ceviche to provide crisp, citrusy crunch that complements the bright, zesty fish.
12 corn tortillas (6-inch) 1 lb (450 g) ground beef 1 small yellow onion, finely diced 2 cloves garlic, minced 1 (4 oz / 113 g) can diced green chiles (or 1 jalapeño, minced) 2 cups (200 g) shredded Monterey Jack or cheddar cheese, divided 1 tbsp neutral oil (for beef) 2–3 tbsp neutral oil (optional, for softening tortillas) 1 tsp chili powder (for beef) 1 tsp ground cumin (for beef) 1/2 tsp smoked paprika (optional, for beef) 1/2 tsp kosher salt (for beef), plus black pepper to taste Sauce: 2 tbsp neutral oil Sauce: 2 tbsp all-purpose flour Sauce: 3 tbsp chili powder (American-style blend) Sauce: 1 tsp ground cumin Sauce: 1 tsp garlic powder Sauce: 1/2 tsp dried oregano (Mexican oregano if available) Sauce: pinch ground cinnamon (optional) Sauce: 2 cups low-sodium chicken or vegetable broth Sauce: 1 (8 oz / 227 g) can tomato sauce Sauce: 1 tsp apple cider or white vinegar Sauce: 1/2 tsp sugar (optional) For serving (optional): chopped cilantro, sliced green onions, sour cream, lime wedges
Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch (23x33 cm) baking dish. Make the enchilada sauce: In a saucepan over medium heat, warm 2 tbsp oil. Whisk in 2 tbsp flour and cook, whisking constantly, for 1 minute. Stir in 3 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp oregano, and a pinch of cinnamon (if using); cook 15 seconds until fragrant. Gradually whisk in the broth and tomato sauce until smooth. Simmer, whisking occasionally, until slightly thickened, 5–7 minutes. Stir in 1 tsp vinegar and 1/2 tsp sugar (if using); season to taste with salt and pepper. Keep warm on low. Cook the beef filling: Heat 1 tbsp oil in a large skillet over medium-high heat. Add the onion and cook until translucent, 3–4 minutes. Add the ground beef and cook, breaking it up, until browned and no longer pink, 5–7 minutes; drain excess fat if needed. Stir in the garlic, green chiles, 1 tsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika (if using), 1/2 tsp salt, and a few grinds of pepper; cook 30–60 seconds. Stir in 1/2 cup of the warm enchilada sauce and simmer 1–2 minutes. Remove from heat. Soften the tortillas: Stack the tortillas, wrap in a damp towel, and microwave until pliable, 45–60 seconds. Keep covered to retain heat. (Optionally, lightly pan-fry each tortilla in a thin film of oil for 5–10 seconds per side, then drain on paper towels.) Assemble: Spread 1/2 cup enchilada sauce over the bottom of the baking dish. Working one at a time, place about 2–3 tablespoons of beef down the center of a warm tortilla, sprinkle with a little cheese (use about 1 cup total for the filling), roll up, and lay seam-side down in the dish. Repeat with remaining tortillas and filling. Top and bake: Pour the remaining sauce evenly over the enchiladas and sprinkle with the remaining 1 cup cheese. Bake until the cheese is melted and the sauce is bubbling around the edges, 15–20 minutes. For extra browning, broil 1–2 minutes at the end. Rest 5 minutes. Garnish with cilantro and green onions, and serve with sour cream and lime wedges.
36 regular Oreo cookies (about 14.3 oz) 8 oz brick-style cream cheese, softened 12 oz semisweet chocolate or chocolate candy melts, chopped 1 teaspoon coconut oil or vegetable oil (optional, for smoother coating) Optional toppings: crushed Oreo crumbs, sprinkles, flaky sea salt, or melted white chocolate for drizzling
Line a baking sheet with parchment paper. Place the Oreos in a food processor and pulse into fine crumbs (or crush in a zip-top bag with a rolling pin). Reserve 2 tablespoons of crumbs for topping, if desired. In a mixing bowl, combine the Oreo crumbs and softened cream cheese. Mix with a spatula or hand mixer until a thick, uniform dough forms. Scoop about 1 tablespoon of mixture per truffle and roll into 1-inch balls. Arrange on the prepared baking sheet and freeze for 15–20 minutes, until firm. Meanwhile, melt the chocolate with the oil in a microwave-safe bowl in 20–30 second bursts, stirring between each, until smooth and fluid (or use a double boiler). Using a fork, dip each chilled ball into the melted chocolate, letting excess drip off, then place back on the lined sheet. Immediately garnish with reserved crumbs, sprinkles, flaky salt, or drizzle with white chocolate. Refrigerate until the chocolate is set, about 15 minutes. Serve chilled. Store truffles in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months.
1 pound carrots, peeled and cut on a bias into 1/2-inch pieces (leave thin carrots whole) 2 tablespoons extra-virgin olive oil, divided 1 teaspoon caraway seeds, lightly crushed 1/2 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper 1 lemon, zested and 1 tablespoon juice 2 tablespoons fresh dill, finely chopped 1 tablespoon fresh parsley, finely chopped (optional) 1 small garlic clove, finely minced or grated Pinch red pepper flakes (optional)
Preheat oven to 425°F (220°C) and line a sheet pan with parchment. Toss carrots with 1 tablespoon olive oil, caraway seeds, 1/2 teaspoon salt, and black pepper; spread on the pan in a single layer. Roast 18–22 minutes, flipping once, until tender with caramelized edges. While carrots roast, combine lemon zest, lemon juice, remaining 1 tablespoon olive oil, dill, parsley (if using), garlic, and a pinch of salt and red pepper flakes in a small bowl to make the gremolata. Transfer hot carrots to a bowl, toss with half the gremolata, taste and adjust seasoning, then plate and spoon remaining gremolata over the top. Serve warm or at room temperature alongside the stroganoff.
3 Persian cucumbers, thinly sliced on the bias 1 cup pomelo or ruby grapefruit segments, membranes removed, bite-size 1 large carrot, peeled into ribbons 1/3 cup very thinly sliced red onion (soaked 10 minutes in ice water, drained) 1/2 cup fresh mint leaves, torn 1/2 cup cilantro leaves and tender stems 1/3 cup Thai basil leaves, torn (or regular basil) 1/3 cup roasted unsalted peanuts, coarsely chopped 1 tablespoon toasted rice powder (optional) 3 tablespoons fresh lime juice 1 tablespoon rice vinegar 1 1/2 tablespoons fish sauce 1 to 1 1/2 tablespoons palm sugar or light brown sugar, to taste 1 teaspoon tamarind concentrate (optional) 1/2 teaspoon finely grated fresh ginger 1 small garlic clove, finely grated 1/4 teaspoon toasted sesame oil Pinch red chili flakes or thinly sliced mild red chili (optional)
Place the sliced red onion in ice water for 10 minutes to mellow, then drain and pat dry. In a small bowl, whisk together lime juice, rice vinegar, fish sauce, sugar, tamarind (if using), ginger, garlic, toasted sesame oil, and chili (if using) until the sugar dissolves. Taste and adjust for a bright sweet-tart-salty balance. In a large bowl, combine cucumbers, carrot ribbons, drained onion, and pomelo segments. Add mint, cilantro, and Thai basil. Drizzle the dressing over the salad just before serving and toss gently to coat. Top with chopped peanuts and sprinkle with toasted rice powder (if using). Serve immediately for maximum crunch.
1 lb large shrimp (16-20 count), peeled and deveined, tails left on 1/2 cup all-purpose flour 1 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper 1/2 teaspoon garlic powder 1/4 teaspoon cayenne or paprika 2 large eggs 2 tablespoons coconut milk or water 1 cup sweetened shredded coconut (or unsweetened, if preferred) 1 cup panko breadcrumbs Neutral oil for frying (about 3 cups) Lime wedges, for serving 1/2 cup orange marmalade 1 tablespoon rice vinegar 1 teaspoon soy sauce 1 teaspoon sriracha or chili-garlic sauce (optional, to taste) 1 tablespoon fresh lime juice
Pat the shrimp very dry with paper towels. Set up three shallow bowls: (1) Mix the flour, 1/2 teaspoon of the salt, black pepper, garlic powder, and cayenne; (2) Beat the eggs with the coconut milk or water; (3) Combine the shredded coconut, panko, and remaining 1/2 teaspoon salt. Dredge each shrimp in the seasoned flour, shaking off excess; dip into the egg, letting the excess drip, then press firmly into the coconut-panko so it adheres. Place breaded shrimp on a wire rack and refrigerate 10-15 minutes to set the coating. Pour 1 1/2 to 2 inches of oil into a heavy pot and heat to 350°F (175°C). Set a clean wire rack over a baking sheet for draining. Fry the shrimp in batches without crowding, turning once, until deeply golden and the shrimp are opaque and just cooked through, about 2-3 minutes total per batch. Transfer to the rack and immediately sprinkle with a pinch of salt. Make the dipping sauce: In a small bowl, whisk the orange marmalade, rice vinegar, soy sauce, sriracha (if using), and lime juice until smooth. Serve the coconut shrimp hot with lime wedges and the dipping sauce. Optional baking/air-fryer method: Spray or brush the breaded shrimp lightly with oil. Bake on a rack over a sheet at 425°F (220°C) for 10-12 minutes, flipping once, or air-fry at 390°F (200°C) for 6-8 minutes, until golden and cooked through. Serves 4 as an appetizer.
1 large fennel bulb, trimmed and cored, thinly shaved (fronds reserved) 1 large crisp apple (Granny Smith or Honeycrisp), thinly sliced 2 celery stalks, thinly sliced on the bias 4–6 radishes, thinly shaved 1/3 cup walnuts, toasted and roughly chopped 1/3 cup Pecorino Romano, shaved with a peeler 3 tablespoons fresh lemon juice 1 tablespoon white wine vinegar 2 teaspoons Dijon mustard 1 teaspoon honey 4 tablespoons extra-virgin olive oil 1 teaspoon lemon zest 1/2 teaspoon fine sea salt, plus more to taste 1/4 teaspoon freshly ground black pepper 2 tablespoons chopped fennel fronds
Heat oven to 350°F (175°C). Spread walnuts on a small tray and toast 5–7 minutes until fragrant; cool, then roughly chop. In a bowl, whisk lemon juice, white wine vinegar, Dijon, honey, sea salt, and black pepper. Slowly stream in olive oil, whisking until emulsified. Using a mandoline or sharp knife, shave the fennel, apple, celery, and radishes. Add the apple to the dressing first and toss to prevent browning. Add fennel, celery, and radishes to the bowl; toss to coat. Let sit 5–10 minutes to gently soften and meld flavors. Fold in lemon zest and most of the fennel fronds. Adjust seasoning with salt and pepper to taste. Plate the salad, then scatter toasted walnuts and shaved Pecorino over the top. Finish with the remaining fennel fronds and serve immediately.
For the crust: 2 cups (250 g) all-purpose flour 1/3 cup (65 g) granulated sugar 1/2 teaspoon fine salt 1 cup (226 g) cold unsalted butter, cut into small cubes For the filling: 3 large eggs, at room temperature 1 cup (200 g) packed light brown sugar 3/4 cup (180 ml) pure maple syrup 1/4 cup (60 ml) light corn syrup (or use more maple syrup) 4 tablespoons (57 g) unsalted butter, melted and slightly cooled 2 teaspoons vanilla extract 1/2 teaspoon fine salt 2 1/2 cups (250 g) pecans, roughly chopped
Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on the long sides for easy lifting. Make the crust: In a large bowl, whisk the flour, sugar, and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs and holds together when squeezed. Press the crust mixture firmly and evenly into the prepared pan. Prick a few times with a fork. Bake 15–18 minutes, until just lightly golden at the edges. Meanwhile, make the filling: In a medium bowl, whisk the eggs until blended. Whisk in brown sugar, maple syrup, corn syrup (if using), melted butter, vanilla, and salt until smooth. Fold in the chopped pecans. Pour the filling over the hot crust and spread evenly. Return to the oven and bake 25–30 minutes, until the edges are set and the center has a slight jiggle but is not wet. If the top darkens too quickly, tent loosely with foil for the last 5–10 minutes. Cool completely in the pan on a wire rack, about 2 hours. For the cleanest slices, refrigerate 30–60 minutes after cooling. Use the parchment to lift out, then cut into bars. Store covered at room temperature up to 2 days or refrigerate up to 5 days.
1 tablespoon neutral oil 1 small onion, chopped 2 cloves garlic, sliced 1 tablespoon grated fresh ginger 1 pound carrots, peeled and sliced 1/2 teaspoon ground turmeric 3 cups low-sodium vegetable broth 1 can (13.5 oz) full-fat coconut milk Zest of 1 lime 2 tablespoons fresh lime juice 1 teaspoon honey or maple syrup (optional) 1 teaspoon kosher salt, plus more to taste 1/4 teaspoon white pepper, or to taste To serve: chopped cilantro, toasted coconut flakes, extra lime wedges
Heat oil in a pot over medium heat. Add onion and cook until translucent, 4–5 minutes. Stir in garlic and ginger; cook until fragrant, 30–60 seconds. Add carrots and turmeric; toss to coat, 1 minute. Pour in vegetable broth, bring to a simmer, then cover and cook until carrots are very tender, 15–20 minutes. Stir in coconut milk and warm gently without boiling, 2–3 minutes. Blend until completely smooth using an immersion blender (or carefully in a countertop blender). Return to pot if needed. Season with lime zest, lime juice, honey/maple (if using), salt, and white pepper. Adjust thickness with a splash of broth if desired; warm through. Ladle into bowls and garnish with cilantro and toasted coconut; serve with lime wedges.
1 cup stone-ground polenta (coarse cornmeal) 3 cups water 1 cup whole milk (or additional water) 1 teaspoon kosher salt, plus more to taste 2 tablespoons unsalted butter 1/2 cup finely grated Parmigiano-Reggiano 1 teaspoon finely chopped fresh thyme leaves 1 teaspoon finely grated lemon zest Freshly ground black pepper, to taste Extra-virgin olive oil, for finishing (optional)
In a medium saucepan, bring the water, milk, and salt to a gentle simmer over medium heat. While whisking, slowly rain in the polenta to prevent lumps. Reduce heat to low so the mixture barely bubbles. Cook, stirring frequently with a wooden spoon, until thick, creamy, and tender, 20–30 minutes. If it thickens too quickly, whisk in hot water a splash at a time to maintain a silky consistency. Stir in the butter, Parmigiano-Reggiano, thyme, and lemon zest. Season with black pepper and adjust salt to taste. If desired, loosen with a bit more hot water for a soft, spoonable texture. Serve warm, drizzled with a little olive oil if you like. Spoon Veal Marsala alongside so the sauce can mingle with the polenta.
12 oz (340 g) dried pasta (penne, farfalle, or spaghetti) Kosher salt, for the pasta water 2 tbsp (30 ml) extra-virgin olive oil, plus more for serving 2 tbsp (28 g) unsalted butter 1 small shallot, finely chopped 3 cloves garlic, thinly sliced 1 red bell pepper, thinly sliced 1 small zucchini, halved lengthwise and sliced into half-moons 1 cup (115 g) asparagus, trimmed and cut into 1-inch pieces 1 cup (140 g) peas (fresh or frozen) 1 cup (150 g) cherry tomatoes, halved 1/2 tsp red pepper flakes (or to taste) Freshly ground black pepper 1/2 cup (120 ml) heavy cream 1/2 cup (50 g) finely grated Parmesan cheese, plus more for serving Zest of 1 lemon and 1 tbsp (15 ml) lemon juice 1/4 cup (10 g) fresh basil, thinly sliced 2 tbsp (6 g) fresh parsley, chopped 1 cup (240 ml) reserved pasta cooking water Extra Parmesan, for serving (optional)
Bring a large pot of water to a rolling boil. Salt generously (about 2 tbsp kosher salt per 4 quarts/3.8 L). Cook the pasta until al dente according to package directions. Reserve 1 cup of the cooking water, then drain. While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat. Add the shallot and cook until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the bell pepper and asparagus; cook, stirring occasionally, until just crisp-tender, 2 to 3 minutes. Add the zucchini and cook 2 minutes more. Add the peas and cherry tomatoes; cook until the tomatoes just begin to soften, 1 to 2 minutes. Season the vegetables with red pepper flakes, a pinch of kosher salt, and several grinds of black pepper. Pour in the heavy cream and 1/4 cup of the reserved pasta water. Simmer 1 to 2 minutes to slightly thicken, then stir in the lemon zest and lemon juice. Add the drained pasta and Parmesan to the skillet. Toss until coated, adding more reserved pasta water a splash at a time until the sauce is silky and clings to the pasta. Remove from the heat and fold in the basil and parsley. Taste and adjust salt, pepper, and lemon as desired. Serve immediately with extra Parmesan and a light drizzle of olive oil, if you like.
3 small heads Belgian endive, cores trimmed and thinly sliced 2 cups baby arugula or watercress 1 crisp apple (Honeycrisp or Granny Smith), julienned 6 radishes, thinly sliced 1 small shallot, thinly sliced 1/3 cup walnuts, toasted and roughly chopped 2 tablespoons chopped fresh chives 2 tablespoons chopped flat-leaf parsley Fine sea salt and freshly ground black pepper, to taste 2 teaspoons Dijon mustard 1 tablespoon capers, rinsed and finely chopped 1 tablespoon white wine vinegar 1 tablespoon fresh lemon juice 1/2 teaspoon honey 1/4 cup extra-virgin olive oil Lemon zest, for garnish (optional)
Toast the walnuts in a dry skillet over medium heat, stirring, until fragrant and lightly browned, 3 to 4 minutes; transfer to a plate to cool. In a small bowl, whisk together the Dijon, chopped capers, white wine vinegar, lemon juice, honey, a pinch of salt, and a few grinds of pepper. Slowly whisk in the olive oil until emulsified; adjust seasoning to taste. In a large bowl, combine the endive, arugula, apple, radishes, shallot, chives, parsley, and cooled walnuts. Just before serving, drizzle in enough vinaigrette to lightly coat and toss gently. Finish with lemon zest and a final pinch of salt and pepper. Serve immediately.
2 cups all-purpose flour 1/3 cup granulated sugar 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon kosher salt 2 large eggs 3/4 cup whole milk, plus 1–2 tablespoons if needed 2 teaspoons vanilla extract 3 tablespoons unsalted butter, melted and cooled 2 medium apples (about 2 cups), peeled, cored, and chopped 1/2-inch 1 tablespoon lemon juice 1 tablespoon granulated sugar (for tossing apples) Neutral oil for frying (enough for 1.5 inches in a pot, about 4 cups) 2 cups powdered sugar 3–4 tablespoons milk (for glaze) 1/2 teaspoon vanilla extract (for glaze) Pinch of fine salt (for glaze)
Toss chopped apples with lemon juice and 1 tablespoon sugar; set aside. In a large bowl, whisk flour, 1/3 cup sugar, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk eggs, 3/4 cup milk, vanilla, and melted butter. Add wet ingredients to dry and stir just until combined into a thick batter. Fold in the apples. If batter is too stiff, stir in 1–2 tablespoons more milk; it should be scoopable but not runny. Pour oil into a heavy pot to a depth of about 1.5 inches and heat to 350°F. Line a baking sheet with a wire rack or paper towels. Using a 1/4-cup scoop, carefully drop mounds of batter into the hot oil, flattening slightly with a spoon. Fry 2–3 minutes per side until deep golden brown and cooked through, adjusting heat to maintain 325–350°F. Fry in batches without crowding. Transfer fritters to the rack to drain and cool slightly. Make the glaze: whisk powdered sugar, 3 tablespoons milk, vanilla, and a pinch of salt until smooth. Add the remaining tablespoon of milk only if needed for a pourable glaze. While fritters are warm, dip or spoon glaze over both sides. Let set 5–10 minutes. Serve warm the day they’re made (makes about 10–12 fritters).
2 tbsp extra-virgin olive oil 1 large leek, white and light green parts thinly sliced 1 medium fennel bulb, cored and diced (reserve fronds for garnish) 2 garlic cloves, thinly sliced 6 cups low-sodium vegetable broth 1 bay leaf 1 strip lemon zest (2–3 inches) 1/2 cup dry orzo 1/4 tsp crushed red pepper flakes (optional) 1/2 tsp kosher salt, plus more to taste Freshly ground black pepper 3 tbsp fresh lemon juice (to taste) 2 tbsp chopped fresh dill 1 tbsp chopped flat-leaf parsley 1 tbsp capers, rinsed and drained (optional)
Warm the olive oil in a medium pot over medium heat. Add the leek, fennel, and a pinch of salt; cook, stirring occasionally, until softened and sweet, 6–8 minutes. Stir in the garlic and red pepper flakes; cook 30–60 seconds until fragrant. Pour in the vegetable broth and add the bay leaf and lemon zest strip. Bring to a boil, then reduce to a lively simmer and cook 8–10 minutes, until the fennel is tender. Stir in the orzo and simmer, stirring occasionally, until al dente, 8–10 minutes. Adjust heat to maintain a gentle simmer so the broth stays clear. Remove and discard the bay leaf and lemon zest. Stir in the lemon juice, dill, parsley, and capers (if using). Season with salt and several grinds of black pepper to balance the lemon. Ladle into warm bowls and garnish with reserved fennel fronds and a light drizzle of olive oil. Serve alongside the Greek-style salmon to complement its lemon and herb notes without overpowering.
4 cups watercress, loosely packed 2 cups baby arugula 1 medium fennel bulb, trimmed and very thinly shaved (reserve 2 tablespoons fronds) 4 radishes, very thinly sliced 1/2 cup fresh mint leaves, torn if large 1/4 cup flat-leaf parsley leaves 1/2 cup pomegranate arils 1/3 cup shelled pistachios, lightly toasted and roughly chopped 1/4 cup Pecorino Romano, shaved (optional) 1 lemon, halved (for charring) 1 teaspoon orange zest 1 teaspoon Dijon mustard 1 tablespoon pomegranate molasses (or 2 teaspoons honey + 1 teaspoon red wine vinegar extra) 2 tablespoons red wine vinegar 1/3 cup extra-virgin olive oil Kosher salt and freshly ground black pepper
Heat a small skillet over medium-high. Place the lemon halves cut-side down and cook undisturbed until deeply charred, 3–4 minutes; cool, then juice (you should have about 2 tablespoons). In a bowl, whisk charred lemon juice, orange zest, Dijon, pomegranate molasses, and red wine vinegar. Slowly whisk in olive oil until emulsified; season with salt and pepper to taste. In a large bowl, combine watercress, arugula, shaved fennel, fennel fronds, radishes, mint, and parsley. Drizzle about two-thirds of the dressing over the greens and toss gently to coat; add more dressing as needed so leaves are glossy but not weighed down. Transfer to a platter and scatter pomegranate arils and pistachios over the top. Add Pecorino shavings if using. Taste and finish with a pinch of salt and pepper. Serve immediately alongside the herb-crusted rack of lamb to cut richness with bright citrus, aniseed crunch, and fresh herbs.
4 boneless pork loin cutlets (4 to 5 oz each) 1 teaspoon kosher salt, plus more to taste 1/2 teaspoon freshly ground black pepper 1 cup all-purpose flour 2 large eggs 1 tablespoon Dijon mustard (optional, for the egg wash) 2 tablespoons milk or water 2 cups fine, dry breadcrumbs (not panko) 1/2 teaspoon sweet paprika (optional) 1/4 teaspoon garlic powder (optional) 1 cup neutral oil (such as canola or sunflower), for shallow frying 2 tablespoons unsalted butter Lemon wedges, for serving Chopped fresh parsley, for garnish (optional)
Place each pork cutlet between sheets of plastic wrap or parchment and pound to about 1/4 inch thickness. Trim ragged edges if needed. Pat dry and season both sides with the salt and pepper. Set up a breading station: put flour in one shallow dish; in a second dish, whisk eggs with Dijon and milk until smooth; in a third dish, combine breadcrumbs with paprika and garlic powder if using. Working one piece at a time, dredge pork in flour and shake off excess. Dip in egg mixture, letting excess drip, then press into breadcrumbs until evenly coated. Transfer to a wire rack and rest 5 to 10 minutes so the coating adheres. Heat the oil in a large wide skillet over medium to medium-high heat to about 350°F (175°C). Add the butter and let it foam. Fry schnitzels 1 or 2 at a time without crowding, 2 to 3 minutes per side, until deeply golden and just cooked through (internal temperature about 145°F/63°C). Adjust heat to maintain a steady sizzle. Transfer to a rack set over a sheet pan and season lightly with salt. Repeat with remaining cutlets, adding oil as needed. Serve immediately with lemon wedges and a sprinkle of parsley. Classic sides include warm potato salad, cucumber salad, or fries.
1 medium fennel bulb, cored and very thinly sliced (about 2 cups) 1 crisp apple (Honeycrisp or Granny Smith), matchsticked 2 tablespoons fresh lemon juice 1 teaspoon lemon zest (optional) 1 teaspoon Dijon mustard 2 teaspoons honey or maple syrup 2 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh parsley or fennel fronds Pinch of kosher salt Freshly ground black pepper 2 tablespoons toasted sliced almonds (optional)
In a large bowl, whisk lemon juice, lemon zest (if using), Dijon, and honey until smooth. Slowly whisk in olive oil to emulsify. Season with a pinch of salt and several grinds of pepper. Add the sliced fennel and matchsticked apple to the bowl and toss immediately to coat, preventing the apple from browning. Fold in parsley (or fennel fronds) and almonds, if using. Let the slaw sit for 5–10 minutes to lightly soften while staying crisp. Taste and adjust seasoning with more lemon, salt, or pepper as desired. Serve chilled or at cool room temperature alongside the omelette to brighten and balance its rich, salty flavors.
1 1/2 pounds large raw shrimp (16-20 count), peeled and deveined, tails on 10-12 wooden or metal skewers (if wooden, soak 20-30 minutes) 3 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 teaspoon finely grated lemon zest 3 garlic cloves, finely minced 1 1/2 teaspoons smoked paprika 1/2 teaspoon ground cumin 1/4 to 1/2 teaspoon cayenne pepper (optional, to taste) 1 teaspoon honey or brown sugar 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons finely chopped fresh parsley, plus more for garnish 1 tablespoon finely chopped fresh cilantro (optional) Neutral oil, for grill grates Lemon wedges, for serving 1 red bell pepper, cut into 1-inch pieces (optional) 1 small red onion, cut into 1-inch pieces (optional) 1 cup fresh pineapple chunks (optional)
If using wooden skewers, soak them in water for 20-30 minutes. Pat the shrimp dry with paper towels. In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, smoked paprika, cumin, cayenne (if using), honey, salt, black pepper, parsley, and cilantro (if using). Reserve 2 tablespoons of this marinade in a separate small bowl for brushing and finishing; keep it separate and do not mix with raw shrimp. Add the shrimp to the remaining marinade and toss to coat. Cover and refrigerate for 15-30 minutes. Preheat a grill to medium-high heat (about 400-450°F / 205-230°C). Clean and oil the grates lightly with neutral oil. Thread the shrimp onto skewers, inserting through both the thick and thin ends so each shrimp sits in a C shape. If using bell pepper, red onion, or pineapple, alternate pieces with the shrimp without overcrowding. Remove the shrimp from the marinade, letting excess drip off. Discard any marinade that touched the raw shrimp. Place the skewers on the hot grill. Cook for 2-3 minutes per side, until the shrimp are pink, opaque, and lightly charred at the edges (internal temperature around 140-145°F if using a thermometer). During the last 30 seconds of grilling, brush the shrimp with a little of the reserved clean marinade. Transfer skewers to a platter, brush with the remaining reserved marinade, and rest 1-2 minutes. Garnish with extra parsley and serve hot with lemon wedges. Optional: sprinkle a pinch of flaky salt and a light drizzle of olive oil just before serving.
2 cups ripe cantaloupe or honeydew, cut into 1-inch cubes or balled 8 thin slices prosciutto, halved lengthwise (16 strips) 12 small fresh mint leaves 2 tablespoons fresh lime juice 1 teaspoon finely grated lime zest 1 tablespoon honey 1 tablespoon water 1 tablespoon extra-virgin olive oil 1/4 teaspoon freshly ground black pepper, plus more to finish Pinch of fine sea salt 12 cocktail picks or small skewers
In a small bowl, whisk together lime juice, lime zest, honey, water, olive oil, black pepper, and a pinch of salt until slightly thickened and glossy. Thread one melon piece onto each pick, fold a strip of prosciutto and add it, then tuck in a mint leaf. Top with another melon piece if using longer skewers. Arrange skewers on a platter and lightly drizzle with the lime-pepper syrup. Reserve a little for serving. Refrigerate 10–15 minutes to chill and let flavors mingle. Before serving, drizzle with remaining syrup and add a few extra grinds of black pepper. Serve cold alongside the pancakes to provide a bright, salty-sweet contrast.
1 1/2 cups graham cracker crumbs (about 12 full sheets) 6 tablespoons unsalted butter, melted 2 tablespoons granulated sugar Pinch of kosher salt 1 (13.4-ounce) can dulce de leche (or 1 cup thick caramel sauce) 2–3 large ripe bananas, sliced 1 teaspoon fresh lemon juice (optional, to prevent browning) 1 1/4 cups cold heavy whipping cream 3 tablespoons powdered sugar 1 teaspoon vanilla extract Pinch of kosher salt 1 ounce dark chocolate, shaved or finely grated (optional) Flaky sea salt, for finishing (optional)
Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt until the mixture resembles wet sand. Press firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Chill for 20–30 minutes to set. Add the caramel layer: If your dulce de leche is very thick, warm it in the microwave in 10–15 second bursts until just spreadable. Spread evenly over the chilled crust. Prepare bananas: Toss sliced bananas with the lemon juice if using. Arrange them in an even layer over the caramel. Whip the cream: In a chilled bowl, beat the heavy cream, powdered sugar, vanilla, and a pinch of salt on medium-high speed to soft peaks, 2–3 minutes. Spread or pipe the whipped cream over the bananas, sealing to the crust to minimize browning. Garnish and chill: Top with chocolate shavings and a light sprinkle of flaky sea salt if desired. Chill at least 2 hours (up to 6) before slicing so the layers set. Serve: Slice with a sharp knife, wiping the blade between cuts for clean slices. Store leftovers covered in the refrigerator for up to 2 days.
2 large leeks, dark greens removed, halved lengthwise and rinsed 1 tablespoon olive oil, plus more for brushing 3 garlic cloves, thinly sliced 1/2 teaspoon smoked paprika 1/3 cup dry sherry 1 (28-ounce) can fire-roasted crushed tomatoes (or 6 ripe plum tomatoes, roasted and crushed) 4 cups low-sodium beef stock 4 fresh thyme sprigs 1 bay leaf 1 to 2 teaspoons sherry vinegar, to taste Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh chives or parsley, for garnish
Brush the cut sides of the leeks lightly with olive oil. Char them cut-side down in a hot grill pan or under a broiler until well marked and lightly blackened at the edges, 3 to 5 minutes. Cool slightly, then slice thinly crosswise. In a pot, warm 1 tablespoon olive oil over medium heat. Add the sliced garlic and cook just until fragrant, about 30 seconds. Stir in the smoked paprika and the charred leeks; cook 1 minute. Pour in the dry sherry and simmer until nearly evaporated, 1 to 2 minutes, scraping up any browned bits. Add the crushed fire-roasted tomatoes, beef stock, thyme, and bay leaf. Bring to a simmer and cook gently for 20 to 25 minutes to meld flavors. Remove thyme and bay. Season with salt and plenty of black pepper, then brighten with 1 to 2 teaspoons sherry vinegar to taste. Ladle into warm bowls and garnish with chopped chives or parsley and a light drizzle of olive oil. Serve as a vibrant, smoky opener alongside grilled T-bone steak.
2 tablespoons extra-virgin olive oil 1 small shallot, finely chopped 2 garlic cloves, thinly sliced 8–10 fresh sage leaves 2 cans (15 oz/425 g each) cannellini beans, drained and rinsed 1/2 cup low-sodium chicken broth or water 1 bay leaf (optional) 1/4 teaspoon crushed red pepper flakes (optional) 1 teaspoon kosher salt, plus more to taste 1/2 teaspoon freshly ground black pepper 1 tablespoon fresh lemon juice 1/4 cup flat-leaf parsley, finely chopped 1 small garlic clove, finely grated Zest of 1 lemon 1 teaspoon extra-virgin olive oil (for gremolata) Flaky sea salt, for finishing (optional) Extra-virgin olive oil, for drizzling
Make the lemon gremolata: In a small bowl, mix the parsley, grated garlic, lemon zest, 1 teaspoon olive oil, and a pinch of flaky sea salt. Set aside. Warm 2 tablespoons olive oil in a large skillet over medium heat. Add the shallot and cook until softened and translucent, 2–3 minutes. Stir in the sliced garlic and sage leaves; cook until fragrant, about 30 seconds. Add the cannellini beans, broth (or water), bay leaf, and red pepper flakes if using. Simmer gently, stirring occasionally, until the liquid reduces and lightly coats the beans, 8–10 minutes. Lightly mash a handful of beans against the pan to create a creamy texture. Season with kosher salt and black pepper, then stir in the lemon juice. Remove the bay leaf and any woody sage stems. Transfer to a warm serving dish, drizzle with a little extra-virgin olive oil, and finish with the lemon gremolata. Serve alongside the steak.
4 cups frisée, torn into bite-size pieces 1 small fennel bulb, very thinly sliced (reserve fronds) 2 tablespoons fennel fronds, chopped 1 small English cucumber, shaved into ribbons 4 radishes, very thinly sliced 1 grapefruit, segmented 1 navel orange, segmented 1 tablespoon capers, drained 2 tablespoons fresh tarragon, chopped 1 tablespoon fresh chives, finely sliced 2 tablespoons champagne vinegar 1 tablespoon fresh lemon juice 1 teaspoon finely grated lemon zest 1 teaspoon Dijon mustard 1 teaspoon honey 1/3 cup extra-virgin olive oil Kosher salt and freshly ground black pepper
Segment the grapefruit and orange over a bowl to catch any juices; set segments aside. Make the vinaigrette: In a small bowl, whisk champagne vinegar, lemon juice, lemon zest, Dijon, honey, a pinch of salt, and a few grinds of black pepper. Slowly whisk in olive oil until emulsified, then stir in tarragon and chives. In a large bowl, combine frisée, sliced fennel, cucumber ribbons, radishes, and capers. Drizzle with about half the vinaigrette and toss to lightly coat. Gently fold in the citrus segments. Add more dressing to taste and season with additional salt and pepper if needed. Scatter chopped fennel fronds over the top and serve immediately alongside blue crab cakes to cut richness with bright, crisp acidity.
3 lb (1.4 kg) bone-in goat shoulder or leg, cut into 1.5-inch pieces Juice of 1 lime (about 2 tbsp) or 2 tbsp white vinegar 3 tbsp Jamaican curry powder, divided 1 tsp ground allspice 2 tsp kosher salt, plus more to taste 1 tsp freshly ground black pepper 1 medium yellow onion, diced 4 scallions (green onions), sliced 6 cloves garlic, minced 1 tbsp fresh ginger, grated 4 sprigs fresh thyme (or 1 tsp dried thyme) 1 Scotch bonnet pepper (whole, pierced; or seeded and chopped for less heat) 2 tbsp neutral oil (vegetable or canola) 3 cups low-sodium beef or chicken stock, or water (add more as needed) 2 medium potatoes, peeled and cut into chunks 1 large carrot, cut into chunks 1 tbsp soy sauce (optional)
Clean the goat: Rinse the goat pieces under cold water. Squeeze the lime juice over the meat (or use vinegar), rub to cleanse, then rinse again and pat very dry with paper towels. Season and marinate: In a large bowl, combine the goat with 2 tbsp curry powder, ground allspice, salt, black pepper, onion, scallions, garlic, ginger, thyme, and soy sauce (if using). Toss very well to coat. Cover and refrigerate for at least 2 hours, preferably 8 to 12 hours. Prep for browning: Remove the goat from the fridge 20 minutes before cooking. Lift the pieces from the marinade, letting excess aromatics cling but shaking off any large chunks. Reserve all marinade aromatics and juices in the bowl. Burn (bloom) the curry: Heat the oil in a heavy pot or Dutch oven over medium heat. Add the remaining 1 tbsp curry powder and stir constantly for 30 to 60 seconds until deep yellow and fragrant (do not let it scorch). Brown the meat: Add the goat in batches, searing until well browned on most sides, about 6 to 8 minutes per batch. Do not overcrowd the pot. Remove browned pieces to a plate as you go. Build the base: Return all browned goat (and accumulated juices) to the pot. Add the reserved marinade aromatics and the Scotch bonnet (leave it whole and pierced for milder heat, or seed and chop for more heat). Stir to coat in the toasted curry and cook 2 to 3 minutes. Braise: Pour in enough stock or water to just cover the meat (about 3 cups). Scrape the bottom of the pot to release browned bits. Bring to a boil, then reduce to a gentle simmer. Cover and cook, stirring every 20 to 30 minutes, until the goat is beginning to get tender, 60 to 90 minutes. Add small splashes of liquid as needed to keep it mostly submerged. Add vegetables: Stir in the potatoes and carrot. Continue simmering, covered, until the goat is fork-tender and the vegetables are cooked, 25 to 40 minutes more. Thicken and finish: Uncover and simmer 10 to 15 minutes to reduce to a rich, thick gravy. Remove the Scotch bonnet and thyme stems. Skim any excess fat. Taste and adjust salt and pepper. Serve: Let rest 5 minutes. Serve hot with rice and peas, white rice, or roti.
2 medium Belgian endives, cored and thinly sliced 2 cups baby arugula, loosely packed 1 ripe but firm pear (Bosc or Comice), thinly sliced 1/3 cup toasted hazelnuts, roughly chopped 1 ounce aged Manchego or Parmesan, shaved (optional) 1 tablespoon fresh lemon juice 1 1/2 tablespoons sherry vinegar 1 teaspoon Dijon mustard 1 teaspoon honey 1 teaspoon fresh thyme leaves, finely chopped 1/4 cup extra-virgin olive oil Sea salt and freshly ground black pepper, to taste
If your hazelnuts aren’t toasted, toast them in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and roughly chop. Whisk together sherry vinegar, Dijon, honey, thyme, a pinch of salt, and a few grinds of pepper. Slowly whisk in the olive oil until emulsified; adjust seasoning to taste. Toss the sliced pear with lemon juice to prevent browning. In a large bowl, combine endive and arugula. Add the pear and half the hazelnuts. Drizzle with enough vinaigrette to lightly coat (about 2–3 tablespoons) and toss gently. Season with a pinch of salt and pepper. Plate the salad, scatter over the remaining hazelnuts, and add shaved Manchego or Parmesan if using. Serve immediately.
All-purpose flour - 1 1/4 cups (156 g) for crust Granulated sugar - 1/3 cup (67 g) for crust Baking powder - 1 teaspoon for crust Kosher salt - 1/4 teaspoon for crust Unsalted butter - 1/2 cup (1 stick, 113 g), melted and cooled slightly for crust Large egg - 1 for crust Vanilla extract - 1 teaspoon for crust Cream cheese (full-fat) - 8 ounces (226 g), softened for topping Large eggs - 2 for topping Vanilla extract - 2 teaspoons for topping Kosher salt - 1/8 teaspoon for topping Powdered sugar - 3 1/2 cups (about 420 g), sifted for topping Powdered sugar - for dusting (optional)
Preheat oven to 350°F (175°C). Grease a 9x13-inch metal baking pan and line with parchment paper, leaving an overhang for easy removal. Make the crust: In a large bowl, whisk together the flour, granulated sugar, baking powder, and 1/4 teaspoon kosher salt. Add the melted butter, 1 egg, and 1 teaspoon vanilla. Stir until a thick, soft dough forms. Press evenly into the prepared pan. Make the topping: In a separate bowl, beat the softened cream cheese with a hand mixer until completely smooth. Add 2 eggs, 2 teaspoons vanilla, and 1/8 teaspoon salt; beat until creamy. Gradually beat in the sifted powdered sugar until silky and lump-free. Pour the topping over the crust and spread into an even layer. Bake for 32 to 38 minutes, until the edges are puffed and lightly golden and the center still has a slight jiggle. Do not overbake; the top should look crackly and the middle will set as it cools. Cool in the pan on a rack for at least 1 hour, then refrigerate for about 1 hour for cleaner slices. Dust with powdered sugar, lift out using the parchment, and cut into squares. Serve at room temperature or slightly chilled. Store covered in the refrigerator for up to 5 days.
1 ounce (28 g) dried porcini mushrooms 8 ounces (225 g) cremini mushrooms, thinly sliced 1 small shallot, thinly sliced 2 cloves garlic, lightly smashed 2 sprigs fresh thyme 1 small sprig fresh rosemary 1 bay leaf 6 cups low-sodium beef stock (or 4 cups beef stock + 2 cups water) 1/3 cup dry sherry 1 teaspoon black peppercorns 1 tablespoon extra-virgin olive oil, plus more for finishing 1 to 1 1/4 teaspoons kosher salt, to taste Finely grated lemon zest (from 1/2 lemon), for finishing 2 tablespoons finely snipped fresh chives, for garnish
Place dried porcini in a heatproof bowl and cover with 1 1/2 cups just-boiled water. Soak 20 minutes. Lift porcini out, squeeze gently, and chop. Strain soaking liquid through a coffee filter or fine cloth to remove grit; reserve. In a medium pot, warm olive oil over medium heat. Add shallot, cremini, and a pinch of salt. Cook, stirring, until mushrooms release liquid and edges caramelize, 7 to 9 minutes. Add garlic and cook 1 minute more. Pour in sherry and simmer until almost evaporated, 2 to 3 minutes, scraping up browned bits. Add chopped porcini, strained porcini liquid, beef stock, thyme, rosemary, bay leaf, peppercorns, and 1 teaspoon salt. Bring to a gentle simmer; cook uncovered 25 to 30 minutes to infuse. Strain through a fine-mesh sieve lined with cheesecloth for a clear brodo. Discard solids. Taste and adjust salt. Rewarm if needed. Ladle into warmed bowls and finish with a light drizzle of olive oil, a whisper of lemon zest, and chives. Serve alongside the steak to echo its rosemary-garlic savor while providing bright, umami-forward contrast.
2 pounds Yukon Gold potatoes, peeled and cut into chunks 4 tablespoons unsalted butter 1/2 cup half-and-half, warmed (more as needed) 2 to 3 tablespoons prepared horseradish, drained 2 tablespoons finely chopped fresh chives 1 teaspoon kosher salt, plus more to taste 1/2 teaspoon freshly ground black pepper Optional: 1/4 cup warm beef broth or reserved braising liquid
Place potatoes in a large pot, cover with cold water by 1 inch, and add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook until very tender, 15 to 20 minutes. Drain well and return potatoes to the hot pot. Let sit 1 minute to steam off excess moisture. Warm the butter and half-and-half together (and optional beef broth) until steamy but not boiling. Mash potatoes until smooth (or pass through a ricer), then gradually fold in the warm butter-cream mixture until creamy and silky. Stir in horseradish, chives, salt, and pepper. Adjust seasoning and consistency with a splash more half-and-half if needed. Serve hot alongside the chuck roast, letting the roast’s pan juices pool over the puree.
1 large English cucumber, peeled in alternating strips and shaved into ribbons 1 firm Asian pear, cored and thinly sliced 1 cup snow peas, strings removed and thinly sliced on the bias 2 cups Napa cabbage, very thinly shredded 4 small radishes, thinly sliced 1/2 cup mixed fresh herbs (cilantro and mint), lightly torn 2 tablespoons toasted sesame seeds 1/4 teaspoon kosher salt (for salting cucumber) Dressing: 2 tablespoons fresh lime juice Dressing: 1 tablespoon unseasoned rice vinegar Dressing: 1 teaspoon honey (or sugar) Dressing: 1 teaspoon grated fresh ginger Dressing: 1 teaspoon low-sodium soy sauce or tamari Dressing: 1 teaspoon fish sauce (optional) Dressing: 1 tablespoon neutral oil (grapeseed or canola) Dressing: 1 teaspoon toasted sesame oil Dressing: pinch of fine salt, to taste
Place cucumber ribbons in a colander and toss with 1/4 teaspoon kosher salt. Let drain 10 minutes, then gently pat dry to remove excess moisture. In a small bowl, whisk together lime juice, rice vinegar, honey, grated ginger, soy sauce, fish sauce (if using), neutral oil, and toasted sesame oil. Taste and season with a pinch of salt if needed. In a large bowl, combine Napa cabbage, snow peas, radishes, herbs, pear slices, and the drained cucumber ribbons. Drizzle on the dressing and toss gently just to coat; avoid bruising the pears and herbs. Scatter toasted sesame seeds over the top and serve immediately, or chill up to 20 minutes for extra crispness. This cool, citrusy crunch balances the spicy-sweet Mongolian beef and refreshes the palate between bites.
1.5 lb (680 g) chicken tenderloins, or chicken breasts cut into 1-inch-wide strips 1 cup (240 ml) buttermilk 1 teaspoon hot sauce (optional) 2 cups (250 g) all-purpose flour 1/3 cup (40 g) cornstarch 2 teaspoons kosher salt, divided 1 teaspoon freshly ground black pepper 1 teaspoon paprika 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon baking powder (optional, for extra crisp) Neutral oil, for frying (about 2–3 cups / 480–720 ml) Lemon wedges and dipping sauce, for serving (optional)
Marinate the chicken: In a bowl, whisk the buttermilk, 1 teaspoon salt, and hot sauce. Add the chicken, toss to coat, cover, and refrigerate for 30 minutes up to 8 hours. Make the dredge: In a shallow dish, combine the flour, cornstarch, baking powder (if using), remaining 1 teaspoon salt, pepper, paprika, garlic powder, and onion powder. Heat the oil: Pour about 2 inches of oil into a heavy pot or high-sided skillet and heat to 350°F (175°C). Set a wire rack over a baking sheet for draining. Dredge: Working with a few pieces at a time, lift chicken from the buttermilk, letting excess drip off. Coat thoroughly in the flour mixture, pressing to adhere. For an extra craggy crust, dip back into the buttermilk and then coat in the flour mixture a second time. Fry: Fry the tenders in batches until deep golden and cooked through, 4–6 minutes total, turning once. Maintain oil around 325–350°F (165–175°C). The internal temperature should reach 165°F (74°C). Drain and season: Transfer to the wire rack to drain and immediately sprinkle with a pinch of salt. Repeat with remaining chicken. Serve: Rest 5 minutes, then serve hot with lemon wedges and your favorite dipping sauces. Oven or air-fryer option: For baking, preheat oven to 425°F (220°C). Arrange coated tenders on a rack set over a sheet pan and mist generously with cooking oil. Bake 15–18 minutes, flipping halfway, until golden and 165°F (74°C). For air fryer, cook at 400°F (200°C) for 10–12 minutes, flipping at 7 minutes and lightly spraying both sides with oil.
1 large fennel bulb, trimmed (fronds reserved) 2 oranges, segmented, plus 1 teaspoon finely grated zest 1 small shallot, very thinly sliced 1/4 cup hazelnuts, toasted and roughly chopped 8–10 fresh mint leaves, torn 2 tablespoons extra-virgin olive oil 1 tablespoon fresh orange juice (from the segmented oranges) 1 teaspoon lemon juice 1 teaspoon white wine or champagne vinegar 1/2 teaspoon honey 1/4 teaspoon Dijon mustard Kosher salt and freshly ground black pepper 2 tablespoons chopped fennel fronds (garnish)
Toast the hazelnuts in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes. Cool slightly, then roughly chop. Segment the oranges over a bowl to catch juices; reserve 1 tablespoon of the juice. Finely grate 1 teaspoon of zest from one orange. Shave the fennel as thinly as possible (a mandoline works well). Soak the shavings in ice water for 5 minutes to crisp, then drain and pat dry. Thinly slice the shallot. Whisk together olive oil, reserved orange juice, lemon juice, vinegar, honey, Dijon, orange zest, a pinch of salt, and several grinds of black pepper until emulsified. In a bowl, toss fennel and shallot with the dressing. Gently fold in the orange segments and most of the mint. Taste and adjust seasoning with salt and pepper. Plate the salad and finish with chopped hazelnuts, remaining mint, and fennel fronds. Serve immediately for peak crunch and brightness.
All-purpose flour: 1 cup (125 g) Granulated sugar: 1 cup (200 g) Unsweetened natural cocoa powder: 1/3 cup (30–35 g) Baking powder: 1 tsp Baking soda: 1/2 tsp Fine salt: 1/2 tsp Milk (room temperature): 1/2 cup (120 ml) Vegetable oil: 1/3 cup (80 ml) Large egg (room temperature): 1 Pure vanilla extract: 1 tsp Hot coffee or hot water: 1/2 cup (120 ml) Unsalted butter (softened): 1 cup (226 g) Powdered sugar (sifted): 3 to 3 1/2 cups (360–420 g) Pure vanilla extract (for frosting): 2 tsp Heavy cream or milk: 2–3 tbsp Fine salt (pinch) Sprinkles (optional): 2 tbsp
Preheat oven to 350°F (177°C). Line a 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined. Add milk, oil, egg, and 1 teaspoon vanilla to the dry ingredients. Whisk until smooth, about 30 seconds. Whisk in the hot coffee (or hot water) until the batter is thin and evenly combined. Divide batter evenly among liners, filling each about 2/3 full. Bake 17–20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan 10 minutes, then transfer cupcakes to a wire rack to cool completely. Make the frosting: In a large bowl, beat softened butter on medium-high speed until creamy and pale, about 2 minutes. Gradually add powdered sugar, mixing on low until incorporated. Add 2 teaspoons vanilla and a pinch of salt. Beat in 2 tablespoons cream (add more as needed) and whip on medium-high for 2–3 minutes until light and fluffy. Adjust with more sugar for thicker frosting or a splash of cream for softer. Frost cooled cupcakes with a knife or piping bag. Top with sprinkles if desired. Store covered at room temperature up to 2 days or refrigerate up to 5 days.
Dried porcini mushrooms, 1 ounce (30 g) Boiling water, 2 cups (for soaking porcini) Unsalted butter, 1 tablespoon Olive oil, 1 tablespoon Shallots, 3 large, halved lengthwise Cremini mushrooms, 8 ounces (225 g), sliced Celery stalk, 1, chopped Carrot, 1 small, chopped Garlic, 2 cloves, smashed Fresh thyme, 4 sprigs Bay leaf, 1 Whole black peppercorns, 1 teaspoon, lightly cracked Green peppercorns in brine, 1 tablespoon, drained Cognac or brandy, 1/4 cup Low-sodium beef stock, 4 cups Parsley stems, small handful (optional) Sherry vinegar, 1 teaspoon (to taste) Kosher salt, to taste Chives or flat-leaf parsley, finely sliced (for garnish)
Cover dried porcini with the boiling water and let soak 20 minutes. Lift porcini out, finely chop, and strain the soaking liquid through a coffee filter or fine towel to remove grit; reserve. In a heavy pot, heat butter and olive oil over medium-high. Place shallot halves cut-side down and cook until deeply browned, 4–6 minutes. Add cremini mushrooms and cook, stirring, until they release liquid and caramelize, 6–8 minutes. Add celery, carrot, and garlic; cook 3 minutes. Stir in thyme, bay leaf, cracked black peppercorns, chopped porcini, and green peppercorns. Off the heat, add Cognac (tilt pan away from you). Return to medium heat and simmer 30–60 seconds to cook off most alcohol, scraping up browned bits. Pour in beef stock and the strained porcini soaking liquid. Add parsley stems if using. Bring to a gentle simmer, then reduce heat and cook uncovered 25–30 minutes; avoid a hard boil to keep the broth clear. Strain through a fine-mesh sieve (do not press solids for the clearest broth). Return broth to the pot and season with kosher salt and sherry vinegar to brighten. Serve hot in warmed bowls, garnished with sliced chives or parsley.
2 Persian cucumbers (or 1 English cucumber), thinly sliced 1 cup fresh pineapple, small dice 1 small shallot, very thinly sliced 1–2 Thai bird’s eye chilies, thinly sliced (seeded for less heat) 1/4 cup rice vinegar 1 tablespoon fresh lime juice 1 tablespoon sugar (or palm sugar) 1 teaspoon fish sauce (or soy sauce for a vegetarian option) 1/4 teaspoon kosher salt 2 tablespoons roasted peanuts, roughly chopped 2 tablespoons fresh mint leaves, torn 1 tablespoon cilantro, roughly chopped
In a small bowl, whisk together rice vinegar, lime juice, sugar, fish sauce, and salt until the sugar dissolves. In a mixing bowl, combine cucumbers, pineapple, shallot, and chilies. Pour the dressing over and toss to coat evenly. Let the salad marinate for 10–15 minutes (up to 2 hours chilled) to lightly pickle and meld flavors. Taste and adjust with a pinch more sugar or lime juice if needed. Drain off a little excess liquid if preferred. Fold in mint and cilantro just before serving and top with chopped roasted peanuts. Serve chilled or cool.
4 cups finely shredded green cabbage 1 cup finely shredded red cabbage 1 cup corn kernels (from 1 large ear or thawed frozen) 1/2 cup thinly sliced radishes 2 scallions, thinly sliced 1 small jalapeño, seeded and thinly sliced 1/3 cup chopped fresh cilantro 1/4 cup toasted pepitas (optional) 3 tablespoons fresh lime juice 1 tablespoon apple cider vinegar 2 teaspoons honey 1 teaspoon Dijon mustard 1/2 teaspoon ground cumin 1/2 teaspoon chili powder (or ancho) 3/4 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper 3 tablespoons neutral oil (avocado, canola, or grapeseed)
Heat a dry skillet over medium-high. Add the corn and cook, stirring occasionally, until lightly charred in spots, 3 to 4 minutes. Transfer to a plate to cool. In a large bowl, combine green and red cabbage, radishes, scallions, jalapeño, cilantro, the cooled corn, and pepitas if using. In a small bowl, whisk together lime juice, apple cider vinegar, honey, Dijon, cumin, chili powder, salt, and pepper. Slowly whisk in the oil until emulsified. Pour the dressing over the slaw and toss until evenly coated. Let stand 10 to 15 minutes to slightly soften the cabbage and meld flavors. Taste and adjust with a pinch more salt, a squeeze of lime, or a touch of honey as needed. Serve chilled or at room temperature alongside chili dogs.
4 catfish fillets (about 6 oz/170 g each), patted dry 2 cups (480 ml) buttermilk 1 tablespoon hot sauce (optional) 1 1/2 cups (195 g) fine yellow cornmeal 1/2 cup (65 g) all-purpose flour 2 teaspoons kosher salt, plus more for finishing 1 teaspoon freshly ground black pepper 1 teaspoon paprika (smoked or sweet) 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon cayenne pepper (optional) 1 teaspoon baking powder (optional, for extra crispness) Neutral oil for frying (peanut, canola, or vegetable), enough for 2 inches/5 cm depth Lemon wedges, for serving Tartar sauce or remoulade, for serving (optional)
In a shallow dish, whisk the buttermilk with the hot sauce. Submerge the catfish fillets and refrigerate for 30–60 minutes. In a separate bowl, whisk together the cornmeal, flour, salt, black pepper, paprika, garlic powder, onion powder, cayenne, and baking powder. Set a wire rack over a rimmed baking sheet for draining. Pour oil into a heavy skillet or Dutch oven to a 2-inch depth and heat to 350°F (175°C). Remove fillets from the buttermilk, letting excess drip off. Dredge firmly in the cornmeal mixture, pressing to coat well and shaking off excess. Let coated fillets rest 5 minutes to set the crust. Fry the fillets in batches without crowding, carefully lowering them into the hot oil. Cook 3–4 minutes per side until deep golden and crisp, and the fish flakes easily or reaches 145°F (63°C) internal temperature. Transfer fried fillets to the wire rack and immediately sprinkle with a pinch of salt. Allow the oil to return to 350°F (175°C) between batches. Serve hot with lemon wedges and tartar sauce or remoulade. Pair with coleslaw, hushpuppies, or fries if desired.
3 large eggs, at room temperature 1 cup buttermilk, at room temperature 1 cup all-purpose flour 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper (optional) 1 teaspoon chopped fresh thyme leaves 3 tablespoons unsalted butter, melted, plus more for greasing the pan 3 ounces sharp cheddar cheese, finely grated
Place a 6-cup popover pan (or 12-cup muffin tin) on the middle rack and preheat the oven to 450°F (230°C). In a bowl, whisk the eggs until foamy. Whisk in the buttermilk and 3 tablespoons melted butter until combined. In a separate bowl, whisk together the flour, salt, pepper, cayenne (if using), and thyme. Add to the wet mixture and whisk just until smooth. Let the batter rest 10 minutes while the pan finishes heating. Carefully remove the hot pan and generously grease the cups with butter. Sprinkle a small pinch of cheddar into the bottom of each cup. Fill each cup 1/2 to 2/3 full with batter, then divide the remaining cheddar over the tops. Bake for 20 minutes without opening the oven. Reduce the heat to 350°F (175°C) and continue baking 15–18 minutes, until deeply golden and well puffed. Remove from the oven and immediately pierce each popover with a small knife to vent steam. Serve hot alongside the pot roast to catch the gravy.
2 medium eggplants (about 2 pounds total) 2 teaspoons kosher salt, plus more to taste Freshly ground black pepper 1 cup all-purpose flour 4 large eggs 1/2 cup milk 2 cups Italian-style breadcrumbs (or panko) 1 cup finely grated Parmesan cheese, divided 2 teaspoons dried Italian seasoning (or 1 teaspoon each dried basil and dried oregano) 1 teaspoon garlic powder 3 cups marinara sauce 12 ounces low-moisture mozzarella, shredded or thinly sliced 1/4 cup extra-virgin olive oil, plus more for the pan 1/4 cup chopped fresh basil, plus more leaves for garnish Optional: 1/4 teaspoon crushed red pepper flakes
Prep the eggplant: Trim ends and slice into 1/2-inch-thick rounds. Toss with 2 teaspoons kosher salt and place on a wire rack set over a sheet pan. Let stand 30–45 minutes to draw out moisture. Pat slices very dry with paper towels. Heat the oven: Preheat to 425°F (220°C). Line 2 baking sheets with parchment and lightly oil them. Set up breading: Put flour in a shallow dish and season with black pepper. In a second dish, whisk eggs with milk. In a third, combine breadcrumbs, 1/2 cup Parmesan, Italian seasoning, garlic powder, a pinch of salt, and pepper. Bread the eggplant: Dredge each slice in flour (shake off excess), dip in egg, then coat in the breadcrumb mixture, pressing to adhere. Arrange on the prepared baking sheets and drizzle or brush both sides with the olive oil. Bake the cutlets: Bake until golden and crisp, 18–22 minutes total, flipping halfway. Remove and reduce oven temperature to 375°F (190°C). Assemble: Spread 1/2 cup marinara in a 9x13-inch baking dish. Layer half the eggplant over the sauce, slightly overlapping. Top with about 1 to 1 1/4 cups marinara, half the mozzarella, and 1/4 cup of the remaining Parmesan. Repeat with the remaining eggplant, another 1 to 1 1/4 cups marinara, the remaining mozzarella, and the last 1/4 cup Parmesan. If using, sprinkle red pepper flakes over the top. Bake: Bake at 375°F until bubbly and the cheese is melted, 20–25 minutes. For extra browning, broil 1–2 minutes, watching closely. Rest and serve: Let stand 10–15 minutes to set. Garnish with chopped basil and basil leaves. Slice and serve.
4 Persian cucumbers (about 1 lb), ends trimmed 1/2 teaspoon kosher salt 1 teaspoon granulated sugar 1 tablespoon fresh lime juice 1 tablespoon unseasoned rice vinegar 1 teaspoon low-sodium soy sauce 1 teaspoon toasted sesame oil 1 teaspoon finely grated fresh ginger 1 small garlic clove, finely grated 1/4 teaspoon red pepper flakes (or to taste) 2 tablespoons toasted sesame seeds, lightly toasted 2 scallions, thinly sliced
Lightly crack the cucumbers with the flat side of a knife or rolling pin until split and craggy. Halve lengthwise, then tear or cut into 1-inch pieces. Toss the cucumber pieces with the kosher salt in a bowl and let sit 10 minutes to draw out excess water. Drain off the liquid and pat cucumbers dry with paper towels. In a small bowl, whisk together the sugar, lime juice, rice vinegar, soy sauce, toasted sesame oil, grated ginger, garlic, and red pepper flakes until the sugar dissolves. Add the cucumbers to the dressing along with most of the sesame seeds and scallions. Toss to coat evenly. Taste and adjust seasoning (more lime for brightness, soy for salt, or chili for heat). Sprinkle with remaining sesame seeds and scallions. Chill 5–10 minutes and serve cold.
1 cup (227 g) unsalted butter, softened 1 cup (200 g) packed light brown sugar 1/2 cup (100 g) granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1 1/2 cups (190 g) all-purpose flour 1 teaspoon baking soda 3/4 teaspoon fine salt 1/2 teaspoon ground cinnamon (optional) 3 cups (270 g) old-fashioned rolled oats 1 1/2 cups (270 g) semisweet chocolate chips 3/4 cup (75 g) chopped walnuts or pecans (optional)
Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper. In a large bowl, beat softened butter, brown sugar, and granulated sugar together until creamy and slightly fluffy, about 2 minutes. Beat in eggs one at a time, then mix in vanilla until smooth. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using). Add to the butter mixture and mix on low just until combined. Stir in oats, chocolate chips, and nuts (if using) until evenly distributed. If the dough feels very soft, chill for 20–30 minutes for thicker cookies. Scoop dough into 1 1/2-tablespoon portions (about a heaping tablespoon) and place 2 inches apart on prepared sheets. Bake 11–13 minutes, until edges are set and lightly golden and centers still look slightly soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store cookies airtight at room temperature for up to 4 days or freeze up to 2 months.
2 tablespoons olive oil 1 tablespoon unsalted butter (optional, for richness) 1 medium fennel bulb, cored and thinly sliced (reserve fronds for garnish) 1 large leek, white and light green parts only, thinly sliced (or 1 medium yellow onion, chopped) 1 Granny Smith apple, peeled, cored, and diced 1 small Yukon Gold potato, peeled and diced 2 cloves garlic, minced 1/2 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper 1/2 teaspoon smoked paprika 1 cup unfiltered apple cider 3 cups low-sodium chicken broth (or vegetable broth) 1 bay leaf 4 fresh thyme sprigs (or 1/2 teaspoon dried thyme) 3 fresh sage leaves (or 1/4 teaspoon dried sage) 1 teaspoon lemon zest 2 teaspoons fresh lemon juice, plus more to taste 2 tablespoons crème fraîche or plain Greek yogurt (optional garnish) Chopped fennel fronds and/or chives, for garnish Pinch of smoked paprika or cracked pepper, for finishing (optional)
Warm olive oil (and butter, if using) in a medium pot over medium heat. Add fennel and leek; cook, stirring occasionally, until softened and lightly translucent, 6–8 minutes. Stir in apple, potato, and garlic; season with salt, pepper, and smoked paprika. Cook 2 minutes to bloom the spices. Pour in apple cider and simmer, scraping up any browned bits, until slightly reduced, about 3 minutes. Add chicken broth, bay leaf, thyme, and sage. Bring to a gentle simmer, cover partially, and cook until potato and fennel are very tender, 15–20 minutes. Remove bay leaf and herb stems. Stir in lemon zest. Blend the soup until silky-smooth using an immersion blender (or carefully in batches in a countertop blender). Return to the pot if needed; stir in lemon juice and adjust seasoning with additional salt, pepper, or cider/lemon to balance richness and acidity. Ladle into warm bowls. Top with a small dollop of crème fraîche or yogurt if using, a sprinkle of fennel fronds/chives, and a pinch of smoked paprika or cracked pepper. Serve hot alongside the grilled pork chops.
1 large fennel bulb, trimmed and very thinly sliced (reserve fronds) 4 cups baby arugula 2 navel oranges, peeled and segmented 2 tablespoons fresh orange juice (from the segmented oranges) 1/3 cup sliced almonds, toasted 2 tablespoons chopped fennel fronds or fresh mint 2 tablespoons fresh lemon juice 1 teaspoon finely grated lemon zest 1 tablespoon Dijon mustard 1 teaspoon honey or maple syrup 1 tablespoon capers, rinsed and chopped 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper
If your almonds aren’t toasted, toast them in a dry skillet over medium heat until golden and fragrant, 3 to 4 minutes; cool. Whisk together lemon juice, lemon zest, Dijon, honey, capers, and the reserved 2 tablespoons orange juice with a pinch of salt and pepper. While whisking, slowly stream in the olive oil until emulsified. In a large bowl, combine the shaved fennel, arugula, orange segments, and chopped fennel fronds or mint. Season the salad lightly with salt and pepper, then drizzle over just enough vinaigrette to coat (you may not need all of it). Toss gently to combine. Scatter toasted almonds over the top and serve immediately alongside the creamy farfalle.
2 cups cooked Peruvian choclo kernels (or regular corn kernels), cooled 1 large English cucumber, thinly sliced into half-moons or ribbons 1 medium ripe avocado, diced 1 cup jicama, cut into thin matchsticks 6 radishes, thinly sliced 1/4 cup thinly sliced scallions (white and light green parts) 1/4 cup cilantro leaves, roughly chopped 2 tablespoons fresh mint leaves, finely sliced 1/3 cup cancha (toasted corn nuts) or roasted salted pepitas 1/4 cup passion fruit pulp (or 1/3 cup unsweetened passion fruit juice) 1 tablespoon fresh orange juice 1 teaspoon fresh lime juice 1 teaspoon honey or agave, to taste 1/4 teaspoon aji amarillo paste or finely minced mild chili (optional) 3 tablespoons extra-virgin olive oil 1/4 teaspoon fine sea salt, plus more to taste Pinch of freshly ground white or black pepper
In a small bowl, whisk together passion fruit pulp (or juice), orange juice, lime juice, honey, aji amarillo (if using), salt, and pepper. Slowly whisk in the olive oil until lightly emulsified; adjust sweetness or salt to balance the tartness. In a large mixing bowl, combine the choclo, cucumber, jicama, radishes, and scallions. Add about half of the vinaigrette and toss to coat evenly. Let stand 5 minutes to lightly marinate and chill. Gently fold in the avocado, cilantro, and mint. Add more vinaigrette to taste and season with a pinch of salt if needed. Transfer to a serving platter and sprinkle the cancha or pepitas over the top just before serving for crunch. Serve well-chilled alongside the ceviche to provide a cooling, lightly sweet counterpoint to its bright acidity and heat.
12–16 oz (340–450 g) ribeye steak, very thinly sliced 2 Amoroso-style hoagie rolls (8–10 in / 20–25 cm) 1 large yellow onion, thinly sliced 1 small green bell pepper, thinly sliced (optional) 1/2 cup sliced mushrooms (optional) 4–6 slices provolone or white American cheese, or 1/2 cup Cheez Whiz 2 tbsp neutral oil (canola or vegetable), divided 1 tbsp unsalted butter 1/2 tsp kosher salt, plus more to taste 1/2 tsp freshly ground black pepper 1/4 tsp garlic powder (optional)
Partially freeze the ribeye for 30–45 minutes to firm it up, then shave it very thinly across the grain (skip if using pre-sliced). Preheat a large cast-iron skillet or flat-top griddle over medium-high heat until very hot. Split the rolls. Spread the cut sides with butter and toast in the hot pan until golden; set aside. Add 1 tbsp oil to the pan. Sauté the onion (and bell pepper/mushrooms if using) with a pinch of salt until softened and lightly browned, 6–8 minutes; push to one side of the pan or transfer to a plate. Increase heat to high. Add the remaining 1 tbsp oil. Spread the sliced steak in an even layer and sear undisturbed for 30–45 seconds. Season with salt, pepper, and garlic powder if using. Using two spatulas, chop and turn the meat into small pieces; cook just until no longer pink, 1–2 minutes. Mix the onions (and any other veg) back into the steak and form two even piles roughly the length of the rolls. Cheese option: For provolone/American, lay slices over each pile, add a splash of water to the pan, and cover to melt for 20–30 seconds. For Cheez Whiz, warm it separately until pourable. Place a roll cut-side down over each pile and, using a spatula, flip the meat into the roll, or scoop the mixture into the rolls. If using Cheez Whiz, spread or drizzle it inside the rolls or over the meat. Serve hot immediately.
1 lb fresh okra, tips trimmed and halved lengthwise 1 cup buttermilk 3/4 cup fine cornmeal 1/4 cup all-purpose flour 1 tsp baking powder 1 tsp Cajun seasoning 1/2 tsp garlic powder 1/4 tsp smoked paprika 1/2 tsp kosher salt, plus more to finish Neutral oil for frying (about 1 1/2 cups) 1/2 cup mayonnaise 1 tbsp Dijon mustard 1 tbsp fresh lemon juice 1 tsp lemon zest 1 tbsp chopped capers (or dill pickle relish) 1 scallion, finely sliced 1 tbsp chopped fresh parsley 1/2 tsp hot sauce Pinch paprika Pinch black pepper Lemon wedges, for serving (optional)
Make the remoulade: In a small bowl, whisk mayonnaise, Dijon, lemon juice, lemon zest, capers, scallion, parsley, hot sauce, paprika, and black pepper until smooth. Chill while you fry the okra. In a medium bowl, toss the okra with the buttermilk and let sit 10 minutes. In a shallow dish, combine cornmeal, flour, baking powder, Cajun seasoning, garlic powder, smoked paprika, and kosher salt. Heat 1/2 inch of neutral oil in a large skillet to 350°F (175°C). Working in batches, lift okra from buttermilk, allowing excess to drip off, then dredge in the cornmeal mixture, pressing to adhere and shaking off excess. Fry okra in batches until deeply golden and crisp, about 2–3 minutes per side; avoid crowding the pan. Transfer to a rack or paper towels and immediately sprinkle with a pinch of salt. Serve hot with the lemon-scallion remoulade and lemon wedges on the side. (For a lighter option, bake on a greased sheet at 425°F/220°C for 18–20 minutes, flipping once.)
24 chocolate sandwich cookies (Oreos), finely crushed (about 2 1/2 cups crumbs) 5 tablespoons unsalted butter, melted Pinch of fine salt (optional) 32 ounces full-fat cream cheese, room temperature 1 cup granulated sugar 1 cup sour cream, room temperature 2 teaspoons pure vanilla extract 1 tablespoon cornstarch (or all-purpose flour) 1/4 teaspoon fine salt 3 large eggs, room temperature 10 to 12 chocolate sandwich cookies, coarsely chopped Whipped cream and extra cookie pieces for garnish (optional)
Prep: Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment. Place a large metal baking pan on the lower rack and pour in about 1 inch of hot water to create a steamy environment (no need to wrap the springform). Make the crust: In a bowl, combine the finely crushed cookies, melted butter, and a pinch of salt (if using) until the crumbs look like wet sand. Press firmly into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool slightly. Make the filling: In a large mixing bowl, beat the cream cheese and sugar on medium speed until completely smooth and creamy, about 2 minutes. Mix in the sour cream, vanilla, cornstarch, and salt until combined, scraping the bowl as needed. Add eggs: Beat in the eggs one at a time on low speed just until incorporated—do not overmix. Gently fold in the chopped cookies. Bake: Pour the batter over the crust and smooth the top. Place on the middle rack (with the water pan still on the lower rack). Bake 60–70 minutes, until the edges are set and the center has a 2–3 inch wobble. If browning too quickly, tent loosely with foil after 45 minutes. Cool: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove, run a thin knife around the edge to loosen, and cool to room temperature. Cover and chill at least 6 hours or overnight until fully set. Serve: Release the springform ring. Garnish with whipped cream and extra cookie pieces if desired. Slice with a warm knife, wiping between cuts.
4 cups low-sodium chicken broth 1 cup water 2 stalks lemongrass, trimmed and smashed 1.5-inch piece fresh ginger, thinly sliced (about 2 tablespoons) 2 wide strips lime zest (or 2 kaffir lime leaves, if available) 1 small garlic clove, lightly crushed 1 teaspoon sugar or honey 1 to 1.5 tablespoons fish sauce (or 1 tablespoon light soy sauce for a no-fish option) 1 small carrot, shaved into thin ribbons 2 cups baby spinach, loosely packed 2 scallions, thinly sliced 1 teaspoon toasted sesame oil Juice of 1/2 lime Salt, to taste
Combine broth, water, lemongrass, ginger, lime zest, and garlic in a pot. Bring to a gentle simmer over medium heat and cook 15–20 minutes to infuse. Strain the broth, discarding solids, and return the clear broth to the pot. Stir in sugar or honey and fish sauce (or soy sauce). Taste and adjust salt as needed. Add carrot ribbons and simmer 2 minutes until just tender. Stir in spinach and scallions; cook 30–45 seconds until the spinach wilts but stays vibrant. Remove from heat. Finish with toasted sesame oil and lime juice. Taste again and balance with a pinch more salt or lime if desired. Serve hot alongside the creamy chicken shiitake sauté to cut richness and refresh the palate.