All Recipes

6 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 medium carrots, peeled and julienned or coarsely grated
1 crisp apple (e.g., Granny Smith), cut into matchsticks
3 scallions, thinly sliced
1/4 cup fresh dill, chopped
1 small jalapeño, thinly sliced (optional)
1 tsp celery seeds
1/3 cup apple cider vinegar
2 tbsp Dijon mustard
1 tbsp honey
1/3 cup mayonnaise
1/4 cup plain Greek yogurt or sour cream
Juice of 1/2 lemon
1/2 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper

Toast celery seeds in a dry skillet over medium heat until fragrant, 30–60 seconds; set aside to cool.
In a large bowl, whisk together apple cider vinegar, Dijon, honey, mayonnaise, yogurt (or sour cream), lemon juice, salt, and pepper until smooth.
Add green and red cabbage, carrots, apple, scallions, dill, and jalapeño (if using) to the bowl. Sprinkle in the toasted celery seeds.
Toss until everything is evenly coated. Taste and adjust seasoning—add a pinch more salt, vinegar, or honey to balance to your liking.
Refrigerate 20–30 minutes to lightly wilt the cabbage and meld flavors.
Serve chilled alongside the ribs; garnish with extra dill and cracked pepper if desired.

1 large English cucumber, shaved into ribbons or thin half-moons
1 firm green (unripe) mango, peeled and julienned (about 2 cups)
1 small red onion, very thinly sliced
2 medium oranges, segmented (about 1 cup)
2 cups baby watercress (or baby arugula)
1/2 cup fresh cilantro leaves, roughly chopped
1/4 cup fresh mint leaves, torn
1/3 cup unsweetened coconut flakes, toasted
1/4 cup toasted pumpkin seeds or cashews
1/4 cup fresh lime juice (from about 2 limes)
1 tsp finely grated lime zest
2 tbsp light coconut milk, well-shaken
2 tbsp extra-virgin olive oil or neutral oil
1 tsp finely grated fresh ginger
1 to 1 1/2 tsp honey or sugar, to taste
1/8 tsp ground allspice
1/2 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste

Toast coconut flakes and pumpkin seeds/cashews in a dry skillet over medium heat until lightly golden and fragrant, 2 to 3 minutes. Cool.
Soften the onion by soaking slices in cold water for 10 minutes; drain and pat dry.
Whisk dressing: in a bowl, combine lime juice, lime zest, ginger, honey, salt, allspice, and a few grinds of black pepper. Whisk in coconut milk, then slowly whisk in the oil until smooth. Adjust sweetness/salt to taste.
In a large bowl, combine cucumber, green mango, drained onion, orange segments, watercress, cilantro, and mint.
Drizzle on dressing and toss gently to coat. Sprinkle with toasted coconut and seeds/nuts.
Chill 5 to 10 minutes for flavors to mingle. Serve cool alongside the curry goat.

1 whole packer beef brisket (10–12 lb), excess hard fat trimmed to ~1/4 inch
Hardwood chunks or pellets (oak, post oak, or hickory), for smoking (optional)
2 tbsp kosher salt
2 tbsp coarse black pepper
2 tbsp smoked paprika
2 tbsp light brown sugar
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper (optional)
2 cups low-sodium beef broth or apple juice (for spritzing and wrapping)
12 brioche or potato sandwich buns
1 1/2–2 cups BBQ sauce (store-bought or homemade; see below)
Dill pickle chips, for serving
Thinly sliced white onion, for serving
Coleslaw, for serving (optional)
For homemade BBQ sauce:
1 cup ketchup
1/4 cup apple cider vinegar
1/4 cup packed brown sugar
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
Pinch cayenne (optional)

Mix the dry rub: In a bowl combine salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, and cayenne (if using).
Season the brisket: Pat brisket dry. Lightly score any thick hard fat; leave about 1/4 inch cap. Rub the spice mixture generously over all sides, pressing to adhere. For best flavor, cover and refrigerate 1–12 hours.
Smoking method: Preheat smoker to 225°F/107°C with clean-burning oak/post oak or hickory. Place brisket on the grate fat-side down if heat comes from below (up if heat from above). Insert a probe into the thickest part of the flat.
Smoke to the stall: Smoke until the bark is set and internal temp reaches about 165°F/74°C, 6–8 hours depending on size and cooker. Beginning at hour 3, spritz the surface lightly every 60–90 minutes with broth or apple juice to keep the bark from drying.
Wrap (Texas crutch): Place brisket on unwaxed butcher paper or double-layer heavy foil. Add a small splash (2–4 tbsp) of broth. Wrap tightly. Return to the smoker and raise temp to 250°F/121°C.
Finish cooking: Continue until internal temp is 195–203°F (90–95°C) and a probe slides into the flat with little resistance (like room-temp butter), 3–5 hours more. Focus on tenderness over a specific number.
Rest: Vent steam for 5 minutes, then rewrap in clean paper/foil and rest 1–2 hours in an insulated cooler or a 150°F/65°C oven. Resting is critical for juicy slices.
Make the BBQ sauce (if homemade): In a small saucepan combine ketchup, apple cider vinegar, brown sugar, Worcestershire, Dijon, smoked paprika, garlic powder, onion powder, black pepper, and cayenne. Simmer over medium-low, stirring, for 8–10 minutes until glossy. Adjust salt/sweet/tang to taste. Keep warm.
Slice and/or chop: Separate point from flat along the natural seam. Slice the flat across the grain into 1/4-inch slices. Chop some of the fattier point meat for chopped sandwiches, if desired. Skim fat from collected juices and stir some into the sauce for extra richness.
Toast the buns: Lightly butter or oil cut sides of buns and toast on a skillet or grill until golden.
Assemble sandwiches: Pile sliced or chopped brisket onto buns. Spoon on BBQ sauce to taste. Add pickle chips, sliced white onion, and coleslaw if using. Top with the bun.
Oven method (alternative): Heat oven to 275°F/135°C. Place rubbed brisket on a rack set over a roasting pan with 1 cup broth or water in the pan. Roast uncovered until 160–170°F/71–77°C, 4–5 hours. Wrap tightly with foil (add a splash of liquid) and continue until 195–203°F/90–95°C, 3–4 hours. For a firmer bark, unwrap and broil 3–5 minutes, watching closely. Rest 1–2 hours before slicing.
Serving tips: Offer extra sauce on the side. Serve with chips, fries, or beans. This yields about 12 sandwiches depending on portion size.
Storage and reheat: Cool leftovers, then refrigerate up to 4 days or freeze up to 3 months. Reheat gently covered with a splash of broth at 300°F/150°C until warmed through.

1 large fennel bulb, trimmed (fronds reserved)
2 oranges, segmented
1 tablespoon fresh orange juice
1 teaspoon finely grated orange zest
6 radishes, thinly sliced
1 small shallot, thinly sliced
2 tablespoons shelled pistachios, roughly chopped
2 tablespoons fresh dill, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon white wine vinegar
1/2 teaspoon honey
Salt and freshly ground black pepper

Halve the fennel bulb, remove the core, and thinly shave the bulb with a mandoline or sharp knife; coarsely chop a small handful of fennel fronds for garnish.
Segment the oranges over a bowl to catch juices; set segments aside and measure 1 tablespoon of the collected juice.
Whisk together olive oil, lemon juice, reserved orange juice, white wine vinegar, honey, orange zest, a pinch of salt, and black pepper to make the dressing.
In a large bowl, toss the shaved fennel, radishes, and shallot with the dressing; let sit 5 minutes to lightly soften.
Gently fold in the orange segments.
Transfer to a platter and sprinkle with pistachios, chopped dill, and fennel fronds; finish with additional salt and pepper to taste and serve.

2 sheets frozen puff pastry (about 14–16 oz total), thawed per package directions
2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced small
2 tablespoons unsalted butter
1/3 cup granulated sugar
2 tablespoons light brown sugar, packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg (optional)
Pinch of kosher salt
2 teaspoons lemon juice
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 large egg, beaten with 1 tablespoon water (egg wash)
1–2 tablespoons coarse or turbinado sugar, for sprinkling (optional)
1/2 cup powdered sugar (optional glaze)
1–2 tablespoons milk or cream (optional glaze)

Preheat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
Make the filling: In a medium skillet over medium heat, melt the butter. Add the diced apples, granulated sugar, brown sugar, cinnamon, nutmeg (if using), and a pinch of salt. Cook, stirring often, until the apples soften and release some juices, 5–7 minutes.
In a small bowl, stir together the lemon juice and cornstarch to make a slurry. Add it to the skillet and cook, stirring, until the juices thicken and look glossy, about 1 minute. Remove from heat and stir in the vanilla. Transfer to a plate to cool to room temperature, about 10 minutes.
Prepare the pastry: On a lightly floured surface, unfold each puff pastry sheet and roll to roughly a 10-inch square. Cut each sheet into 4 equal squares to make 8 total.
Fill and seal: Spoon about 2 tablespoons of cooled apple filling into the center of each square, leaving a clean border. Brush the edges lightly with egg wash. Fold each square into a triangle to enclose the filling, pressing the edges to seal; crimp with a fork. Transfer to the prepared baking sheets.
Vent and finish: Cut a small slit or two on top of each turnover to vent steam. Brush tops with egg wash and sprinkle with coarse sugar if desired.
Bake until puffed and deep golden, 18–22 minutes, rotating the pans halfway through. Let cool on the sheets for 10 minutes.
Optional glaze: Whisk the powdered sugar with 1 tablespoon milk, adding more milk drop by drop until it’s thick but drizzly. Drizzle over warm turnovers.
Serve warm or at room temperature. Store leftovers covered at room temperature up to 1 day or refrigerate up to 3 days; re-crisp in a 350°F (175°C) oven for 5–8 minutes.

6 cups water
1 (4x4-inch) piece dried kombu
4 dried shiitake mushrooms
2 stalks lemongrass, trimmed, outer layer removed, bruised
6 thin slices fresh ginger
8-10 white peppercorns, lightly crushed
1 tablespoon low-sodium tamari or soy sauce
2 teaspoons rice vinegar (or 1 teaspoon yuzu juice, to taste)
2 small baby bok choy, halved lengthwise
6 ounces silken tofu, cut into 3/4-inch cubes
3 ounces enoki mushrooms, ends trimmed (optional)
1 teaspoon toasted sesame oil
2 scallions, thinly sliced (greens only)
Fine sea salt, to taste

Combine water, kombu, and dried shiitake in a pot; soak 30 minutes to make a cold-brew base.
Set over medium heat and slowly bring just to a bare simmer (do not boil). Remove kombu as soon as small bubbles appear around the edges.
Add lemongrass, ginger, and white peppercorns. Simmer gently 15 minutes; do not boil to keep the broth clear.
Strain the broth, pressing gently on solids; return clear broth to the pot.
Season with tamari and rice vinegar (or yuzu). Taste and adjust salt as needed for a delicate, savory balance.
Add bok choy and enoki; simmer 2-3 minutes until just tender-crisp.
Slide in silken tofu and warm 1-2 minutes without boiling to avoid breaking.
Remove from heat; swirl in toasted sesame oil and garnish with scallions just before serving.

1 1/2 pounds asparagus, woody ends trimmed
2 tablespoons olive oil, divided
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/3 cup sliced almonds
1 small garlic clove, finely grated or minced
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice (optional)
Pinch red pepper flakes (optional)

Toast the almonds in a dry skillet over medium heat, stirring, until golden and fragrant, 3–4 minutes. Transfer to a board and roughly chop; let cool slightly.
Make the gremolata: In a small bowl, combine chopped almonds, garlic, parsley, lemon zest, a pinch of salt, and red pepper flakes if using. Stir in 1 tablespoon olive oil and the lemon juice (optional) to moisten; set aside.
Heat a large skillet or grill pan over medium-high until hot. Toss asparagus with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper. Cook, turning occasionally, until charred in spots and tender-crisp, 4–6 minutes (thicker spears may need 1–2 minutes more).
Transfer asparagus to a platter and spoon the almond-parsley gremolata over the top. Serve immediately alongside the halibut so the bright, nutty garnish complements the white wine sauce.

4 thick-cut pork chops (1.25–1.5 inches/3–4 cm thick), bone-in or boneless
1 teaspoon kosher salt (for chops)
1/2 teaspoon freshly ground black pepper (for chops)
1 teaspoon garlic powder
1 teaspoon sweet paprika
1 tablespoon olive oil
Toothpicks or kitchen twine, for securing
3 cups day-old bread cubes (about 150 g)
3 tablespoons unsalted butter
1 small yellow onion, finely diced (about 1 cup)
2 celery ribs, finely diced (about 1 cup)
1 medium tart apple, peeled, cored, and diced (about 1 cup)
2 garlic cloves, minced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1 tablespoon chopped fresh sage (or 1 teaspoon dried rubbed sage)
2 tablespoons chopped fresh parsley
1/2 cup low-sodium chicken broth, plus more as needed (for stuffing)
1/4 cup grated Parmesan cheese
1/2 teaspoon kosher salt (for stuffing)
1/4 teaspoon freshly ground black pepper (for stuffing)
1/2 cup apple cider or dry white wine (for pan sauce)
1/2 cup low-sodium chicken broth (for pan sauce)
1 teaspoon Dijon mustard (for pan sauce)
1 teaspoon apple cider vinegar or lemon juice (for pan sauce)
1 tablespoon cold unsalted butter (for pan sauce)

Preheat oven to 375°F (190°C) with a rack in the center. Pat the pork chops dry with paper towels.
Make the stuffing: In a large skillet over medium heat, melt the butter. Add onion, celery, and apple; cook, stirring, until softened and lightly golden, 6–8 minutes. Stir in the garlic, thyme, and sage; cook 1 minute more.
Transfer the mixture to a large bowl. Add bread cubes, parsley, Parmesan, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Drizzle in 1/2 cup chicken broth and toss until evenly moistened; the stuffing should be damp but not soggy. Add a splash more broth if needed. Set aside to cool slightly.
Prepare the chops: Using a sharp paring knife, cut a deep horizontal pocket into the side of each chop, taking care not to cut through. Season the chops inside and out with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, garlic powder, and paprika.
Stuff each chop with 1/3 to 1/2 cup of the stuffing (do not overfill). Secure the opening with toothpicks or tie with kitchen twine to keep the stuffing in place.
Sear: Heat an oven-safe skillet over medium-high heat and add the olive oil. Sear the stuffed chops until well browned, 2–3 minutes per side. If bone-in, briefly sear the fat cap by standing the chops on edge.
Roast: Transfer the skillet to the oven and cook until an instant-read thermometer registers 140–145°F (60–63°C) in the thickest part of the meat and at least 150°F (66°C) in the center of the stuffing, about 12–18 minutes depending on thickness.
Rest: Transfer chops to a plate, tent loosely with foil, and rest 5–10 minutes (the pork will carry over to 145°F/63°C). Remove toothpicks or twine before serving.
Pan sauce: Return the skillet to medium heat (pour off excess fat). Add apple cider or wine and scrape up browned bits; reduce by half, 2–3 minutes. Stir in 1/2 cup chicken broth and Dijon; simmer 3–4 minutes until slightly thickened. Off heat, whisk in the vinegar/lemon juice and cold butter. Season to taste.
Serve the chops with pan sauce spooned over the top. Pair with roasted vegetables or mashed potatoes.

1 cup (180 g) pearled farro, rinsed
1 small shallot, finely chopped (about 2 tbsp/20 g)
1 tbsp olive oil
1 tbsp unsalted butter (optional)
1/4 cup (60 ml) dry white wine
2 1/2 cups (600 ml) low-sodium chicken or vegetable stock, warmed
1 tsp finely grated lemon zest
1 tbsp fresh lemon juice
2 tbsp chopped fresh tarragon
2 tbsp chopped flat-leaf parsley
1/3 cup (40 g) shelled unsalted pistachios, toasted and roughly chopped
1/2 tsp kosher salt, plus more to taste
Freshly ground black pepper

Toast pistachios in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes; roughly chop and set aside.
Warm the stock in a small saucepan over low heat.
In a medium saucepan, heat olive oil (and butter, if using) over medium heat. Add shallot and cook until translucent, 2–3 minutes.
Stir in farro and toast, stirring, until lightly nutty, 1–2 minutes. Deglaze with white wine and cook, stirring, until mostly absorbed, about 1 minute.
Add 2 cups (480 ml) warm stock, bring to a gentle simmer, reduce heat to low, cover, and cook until farro is tender with a pleasant chew, 18–22 minutes. If the pan dries before the farro is done, add warm stock a splash at a time.
Remove from heat. Fold in lemon zest and juice, tarragon, parsley, and toasted pistachios. Season with salt and several grinds of black pepper. If desired, stir in a splash of remaining warm stock for a looser, glossy finish.
Let rest 2–3 minutes, fluff with a fork, and serve warm to catch the quail’s braising juices.

2 pounds small clams (Manila or littleneck), scrubbed and purged
1 pound dried linguine
3 tablespoons extra-virgin olive oil, plus more for serving
3 tablespoons unsalted butter (optional but recommended)
4 garlic cloves, thinly sliced
1 small shallot, finely chopped (optional)
1 teaspoon anchovy paste or 2 anchovy fillets, minced (optional)
1/2 teaspoon red pepper flakes, or to taste
1/2 cup dry white wine
1/2 cup low-sodium clam juice or water, as needed
1 lemon, zested and juiced
1/4 cup chopped fresh flat-leaf parsley, plus more for serving
Kosher salt
Freshly ground black pepper
1/2 to 3/4 cup reserved pasta cooking water
Lemon wedges, for serving (optional)

Purge and scrub the clams: Rinse well, then soak in 2 quarts cold water mixed with 2 tablespoons kosher salt for 20 to 30 minutes. Scrub the shells and rinse again. Discard any cracked or damaged clams.
Bring a large pot of generously salted water to a boil for the pasta.
Start the sauce: In a wide, deep skillet with a lid, warm the olive oil over medium heat. Add the garlic, shallot, and anchovy (if using) and cook, stirring, until fragrant and just turning translucent, 1 to 2 minutes. Add the red pepper flakes.
Add the clams to the skillet, increase heat to medium-high, and pour in the white wine. Cover and cook, shaking the pan occasionally, until most clams open, 5 to 7 minutes.
Transfer opened clams to a bowl, keeping their juices in the skillet. If some clams remain closed, cover and cook 1 to 2 minutes more; discard any that never open. If you like, remove the meat from about half the clams for easier eating and set aside.
If the skillet looks dry, add the clam juice or a splash of water. Simmer 2 to 3 minutes to meld flavors. Taste and season lightly with salt and pepper (the clams are naturally salty).
Cook the linguine until very al dente, 1 to 2 minutes shy of package time. Reserve 3/4 cup pasta water, then drain.
Add the linguine to the skillet with the clam juices along with 1/2 cup reserved pasta water and the butter. Cook over medium-high heat, tossing constantly, until the pasta finishes cooking and the sauce emulsifies and coats the strands, 2 to 3 minutes. Add more pasta water as needed to keep it silky and saucy.
Stir in the lemon zest, half the lemon juice, and the parsley. Return the clams (and any collected juices) to the skillet and toss just to warm through, 30 to 60 seconds. Adjust with more lemon juice, salt, and black pepper to taste.
Finish with a drizzle of olive oil. Serve immediately, topped with extra parsley and lemon wedges on the side, if desired.

1 cup medium-grind polenta (coarse cornmeal)
4 cups vegetable broth
1 tsp fine sea salt
1/2 tsp black pepper
1 tsp fresh thyme leaves, chopped
1 tsp lemon zest
1 tbsp olive oil (for polenta)
2 tbsp olive oil (for searing)
1 large shallot, thinly sliced
1/4 cup apple cider vinegar
1/4 cup water
1 tsp sugar
1/2 tsp salt (for pickling)
1/3 cup tahini
3 tbsp fresh lemon juice
1 small garlic clove, finely grated
1/4 tsp ground cumin
1 tsp maple syrup
3 to 5 tbsp warm water (to thin sauce)
2 tbsp toasted pumpkin seeds (pepitas)
2 tbsp chopped fresh parsley
Lemon wedges, for serving

Make quick-pickled shallots: In a small bowl, combine apple cider vinegar, water, sugar, and 1/2 tsp salt. Stir to dissolve. Add sliced shallot and set aside at room temperature for at least 15 minutes.
Cook polenta: In a saucepan, bring vegetable broth to a simmer. Whisk in polenta in a steady stream. Reduce heat to low and cook, whisking frequently, until thick and creamy, 10 to 15 minutes. Stir in sea salt, black pepper, thyme, lemon zest, and 1 tbsp olive oil.
Set polenta: Lightly oil an 8- or 9-inch square pan (or line with parchment). Spread polenta into an even 1/2-inch layer. Cool to room temperature, then chill until firm, 30 to 45 minutes (or 15 minutes in the freezer).
Cut: Turn the set polenta out onto a cutting board and cut into 1.5-inch squares (or rectangles).
Crisp: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Sear polenta pieces in batches until golden and crisp, 2 to 3 minutes per side. Transfer to a rack or paper towels to drain. (Alternative: brush both sides with oil and bake at 450°F/230°C for 15 to 20 minutes, flipping halfway.)
Make lemon-tahini sauce: In a bowl, whisk tahini, lemon juice, grated garlic, cumin, and maple syrup. Whisk in warm water, 1 tbsp at a time, until smooth and drizzleable. Season to taste with salt if needed.
Assemble: Arrange warm polenta bites on a platter. Drizzle with lemon-tahini sauce, top with drained pickled shallots, and sprinkle with toasted pumpkin seeds and parsley. Serve with lemon wedges.

1 (9-inch) pie crust, baked and fully cooled (homemade or store-bought; traditional, graham, or chocolate cookie crust)
8 oz semisweet chocolate (chips or chopped)
3 large eggs
3/4 cup granulated sugar
1/4 cup water
1 cup (2 sticks) unsalted butter, room temperature
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1 1/4 cups heavy cream, cold (for filling)
1 cup heavy cream, cold (for topping)
2 tablespoons powdered sugar, divided
Optional: chocolate curls or shaved chocolate, for garnish

Prebake the pie crust according to package or recipe directions and let it cool completely.
Melt the chocolate: Place the chocolate in a microwave-safe bowl and heat in 20–30 second bursts, stirring between each, until smooth. Set aside to cool until just warm to the touch.
Cook the eggs safely: In a heatproof bowl, whisk together the eggs, granulated sugar, and water. Set the bowl over a saucepan with an inch of gently simmering water (do not let the bowl touch the water). Whisk constantly until the mixture is thickened, glossy, and reaches 160°F, about 7–10 minutes.
Whip to cool: Remove the bowl from heat and beat the warm egg mixture with a hand mixer or stand mixer on medium-high until pale and cooled to room temperature, 5–7 minutes.
Build the silk base: Beat in the melted chocolate, vanilla, and salt until combined. With the mixer on medium, add the softened butter 1–2 tablespoons at a time, beating until the filling is silky and glossy, 2–3 minutes. Set aside.
Whip the cream for the filling: In a cold bowl, whip 1 1/4 cups heavy cream to soft peaks, then beat in 1 tablespoon powdered sugar just to combine.
Lighten the filling: Gently fold the whipped cream into the chocolate mixture in two additions until no streaks remain.
Fill and chill: Spread the filling into the cooled pie crust, smoothing the top. Refrigerate until firm, at least 4 hours or overnight.
Make the topping: Whip the remaining 1 cup heavy cream with the remaining 1 tablespoon powdered sugar to soft peaks. Pile or pipe over the chilled pie. Garnish with chocolate curls if desired.
Slice with a warm, dry knife and serve. Store leftovers covered in the refrigerator for up to 3 days.

1 lb tomatillos, husked and rinsed
1 large English cucumber, peeled and chopped (about 2 cups)
1 small ripe avocado, pitted and peeled
1 jalapeño, stemmed (seeded for less heat)
1 small garlic clove
1 cup chilled vegetable stock or cold water, plus more as needed
1/2 cup loosely packed fresh cilantro leaves and tender stems
1/4 cup fresh lime juice (about 2 limes)
1 tsp finely grated lime zest
2 tbsp extra-virgin olive oil, plus more for serving
1/2 tsp ground cumin
1/2 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
1/4 cup toasted pepitas (pumpkin seeds), for serving
2 radishes, thinly sliced (optional), for serving

Position an oven rack close to the broiler and preheat the broiler. Arrange tomatillos and jalapeño on a foil-lined sheet and broil 6–8 minutes, turning once, until blistered and softened. Cool to room temperature.
In a blender, combine the charred tomatillos and jalapeño with cucumber, avocado, garlic, cilantro, lime juice, lime zest, olive oil, cumin, salt, and 1 cup chilled stock/water.
Blend until very smooth and silky. If too thick, blend in more chilled stock/water a little at a time to reach a pourable, creamy consistency. Season with black pepper and adjust salt and lime to taste.
Transfer to a covered container and chill 30–60 minutes to meld flavors and fully cool.
Stir, then ladle into chilled bowls. Garnish with toasted pepitas and radish slices, and finish with a light drizzle of olive oil if desired. Serve alongside the entrée for a bright, cooling counterpoint.

1 cup pearled farro, rinsed
2 cups low-sodium chicken stock (or water)
1 small head radicchio, cored and cut into thin wedges
1 small shallot, thinly sliced
1/3 cup hazelnuts, toasted and coarsely chopped
Zest of 1 orange, plus 1 tablespoon juice
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil, divided, plus more to finish
1 tablespoon unsalted butter (optional)
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
2 tablespoons chopped flat-leaf parsley (optional)

Place farro in a medium saucepan with the stock and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook until tender but pleasantly chewy, 18–22 minutes. Drain any excess liquid, cover, and let steam off heat for 5 minutes.
While the farro cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the radicchio and shallot, season with salt and pepper, and cook, tossing occasionally, until edges are lightly charred and wilted, 3–4 minutes.
Splash in the balsamic vinegar; toss for 30 seconds until mostly evaporated. Transfer the radicchio mixture to a bowl.
Fluff the farro with a fork. Stir in the butter (if using), remaining 1 tablespoon olive oil, thyme, orange zest, and orange juice. Fold in the charred radicchio mixture and hazelnuts. Add parsley if using. Taste and season with additional salt and pepper.
Drizzle with a touch more olive oil and serve warm.

1 large fennel bulb, fronds reserved
2 cups watercress (or baby arugula)
1 pink grapefruit, supremed, plus 2 tablespoons reserved juice
4 small radishes, paper-thin slices
1/3 cup roasted unsalted pistachios, roughly chopped
2 tablespoons fresh mint leaves, torn
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon honey (to taste)
1 teaspoon white wine or champagne vinegar
1/4 teaspoon fine sea salt, plus flaky salt to finish
Pinch of white pepper

Trim fennel, reserving a tablespoon of tender fronds. Using a mandoline or sharp knife, shave the bulb as thinly as possible. Soak shavings in ice water for 5 minutes to crisp, then drain and pat dry.
Supreme the grapefruit over a bowl to catch juices, setting segments aside. Measure 2 tablespoons of the collected juice for the dressing.
Whisk the reserved grapefruit juice, vinegar, Dijon, honey, olive oil, fine sea salt, and white pepper until emulsified.
In a large bowl, gently toss the fennel, watercress, radishes, mint, and chopped fennel fronds with about two-thirds of the dressing.
Fold in the grapefruit segments just to coat, then plate the salad. Sprinkle with pistachios, drizzle remaining dressing, and finish with a pinch of flaky salt to taste.

Water or low-sodium chicken stock (4 cups)
Whole milk, optional (1 cup)
Fine yellow cornmeal/polenta (1 cup)
Unsalted butter (2 tablespoons)
Grated Parmesan cheese (1/2 cup)
Kosher salt
Freshly ground black pepper
Olive oil, for frying
Red seedless grapes (2 cups)
Shallot, thinly sliced (1 small)
Fresh rosemary sprig (1)
Extra-virgin olive oil (1 tablespoon)
Dry red wine (1/4 cup)
Balsamic vinegar (2 tablespoons)
Honey (1 to 2 teaspoons, to taste)
Pinch red pepper flakes
Flaky sea salt
Lemon zest (from 1/2 lemon)
Shaved Pecorino Romano (for finishing)
Toasted walnuts, chopped (optional)

Make the polenta: In a saucepan, bring the water (and milk, if using) to a gentle simmer. Whisk in the cornmeal in a steady stream. Cook over low heat, whisking frequently, until very thick and pulling from the sides, 20–25 minutes. Stir in butter and Parmesan; season with salt and black pepper.
Set the polenta: Line a small rimmed tray or 9-inch square pan with parchment. Spread polenta into an even 1/2–3/4 inch layer. Cool, then refrigerate until firm, about 45–60 minutes (or up to overnight).
Roast the grapes: Heat oven to 425°F/220°C. On a small sheet pan, toss grapes, sliced shallot, and rosemary with extra-virgin olive oil, a pinch of salt, and red pepper flakes. Roast until grapes blister and release juices, 12–15 minutes.
Make the agrodolce: Transfer the hot pan to the stovetop (or scrape into a skillet). Add red wine and balsamic; simmer 2–3 minutes, scraping up any browned bits, until slightly syrupy. Stir in honey to balance; adjust salt. Discard rosemary.
Crisp the polenta: Remove polenta from the pan and cut into batons (“soldiers”). In a large skillet, film the bottom with olive oil over medium-high heat. Fry polenta pieces on all sides until deeply golden and crisp, 2–3 minutes per side. Drain briefly on paper towels; season with a pinch of salt.
Serve: Arrange warm polenta on a platter. Spoon roasted grape agrodolce over the top. Finish with lemon zest, shaved Pecorino, optional toasted walnuts, and a twist of black pepper. Serve immediately.

1 (15.25-oz) box yellow cake mix
4 large eggs, at room temperature
1 cup sour cream
1/2 cup vegetable oil
2 teaspoons vanilla extract
3/4 cup packed light brown sugar
2 teaspoons ground cinnamon
Optional: 1/2 cup chopped pecans or walnuts
2 cups powdered sugar
3 tablespoons milk, plus more as needed
1 teaspoon vanilla extract (for glaze)
Pinch of fine salt

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan or line with parchment with overhang.
Make the batter: In a large bowl, whisk together the cake mix, eggs, sour cream, vegetable oil, and 2 teaspoons vanilla until smooth, about 1–2 minutes.
Make the cinnamon layer: In a small bowl, mix the brown sugar and cinnamon (stir in nuts if using).
Assemble: Spread half of the batter into the prepared pan. Sprinkle the cinnamon-sugar mixture evenly over the batter. Dollop the remaining batter on top in spoonfuls, then use a butter knife to gently swirl the layers together—avoid overmixing so you get ribbons.
Bake for 28–33 minutes, or until the top is golden and a toothpick inserted near the center comes out clean or with a few moist crumbs.
While the cake bakes, whisk the powdered sugar, milk, 1 teaspoon vanilla, and a pinch of salt until smooth and pourable; add a splash more milk if needed.
Glaze: While the cake is still warm (about 5 minutes out of the oven), poke holes all over with a skewer or fork and pour the glaze evenly over the surface. Let set 15–20 minutes.
Slice and serve warm or at room temperature.

4 cups low-sodium chicken or vegetable broth
1 cup fresh shiitake mushrooms, thinly sliced (stems removed)
1 small head baby bok choy, thinly sliced (stems and leaves separated)
2-inch piece fresh ginger, cut into thin matchsticks
2 cloves garlic, lightly crushed
4 scallions, whites and greens separated and thinly sliced
2 large eggs, beaten
1 tablespoon light soy sauce (or tamari)
1 teaspoon rice vinegar
1/2 teaspoon toasted sesame oil
1/4 teaspoon ground white pepper
2 teaspoons cornstarch mixed with 2 tablespoons cold water
Fine sea salt, to taste

In a medium pot, combine broth, ginger, garlic, shiitake, and scallion whites. Bring to a simmer over medium heat and cook for 8–10 minutes to infuse flavor.
Stir in the bok choy stems and simmer 2 minutes until just tender.
Add soy sauce and white pepper. Taste and season lightly with salt if needed. If you prefer a clearer broth, remove the ginger and garlic with a slotted spoon.
Whisk the cornstarch slurry, then drizzle it into the simmering soup while stirring. Simmer 1 minute until lightly silky.
Reduce heat to low. Create a gentle whirlpool with a spoon and slowly drizzle in the beaten eggs; let set for 30–45 seconds, then stir once to form delicate ribbons. Add bok choy leaves and cook 30 seconds until just wilted.
Remove from heat. Stir in rice vinegar and toasted sesame oil. Garnish with scallion greens and serve immediately.

1 medium green cabbage (about 2 lb), cut into 8 wedges, core intact
1 small tart apple (e.g., Granny Smith), cored and thinly sliced
2 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
2 tablespoons whole-grain mustard
1 tablespoon apple cider vinegar, plus 1 teaspoon for finishing
1 teaspoon honey
1 teaspoon caraway seeds, lightly crushed
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley (for garnish)

Preheat the oven to 450°F (230°C). Place a rimmed baking sheet on the middle rack to heat while the oven preheats.
In a bowl, whisk together the melted butter, olive oil, whole-grain mustard, 1 tablespoon cider vinegar, honey, caraway seeds, salt, and pepper.
Reserve half of the mustard mixture in a separate bowl for brushing later. Toss the cabbage wedges gently with the remaining half, keeping the wedges intact.
Carefully remove the hot baking sheet and arrange the cabbage wedges cut-side down. Spoon any marinade left in the tossing bowl over the wedges.
Roast for 15 minutes until the bottoms are browned.
Flip the wedges, brush with the reserved mustard mixture, and scatter the apple slices around the pan.
Roast 8–12 minutes more, until the edges are charred and the cores are tender, and the apples are softened and glossy.
Transfer to a platter, splash with the remaining 1 teaspoon cider vinegar, and sprinkle with chopped parsley. Serve hot alongside the lamb stew.

1 large fennel bulb, trimmed, cored, and very thinly sliced (fronds reserved)
2 crisp apples (e.g., Honeycrisp or Granny Smith), cored and thinly sliced or cut into matchsticks
3 celery stalks, thinly sliced on the bias
6 radishes, thinly sliced
1/4 cup flat-leaf parsley, roughly chopped
2 tablespoons fennel fronds, chopped (optional)
1/3 cup shelled pistachios, toasted and roughly chopped
Finely grated zest of 1 lemon
2 tablespoons fresh lemon juice
1 tablespoon white wine or champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste
3 tablespoons extra-virgin olive oil

Toast pistachios in a dry skillet over medium heat until fragrant, 3–4 minutes; cool, then roughly chop.
In a small bowl, whisk lemon juice, vinegar, Dijon, honey, salt, and several grinds of pepper. Slowly whisk in olive oil until emulsified, then stir in lemon zest.
In a large bowl, combine fennel, apples, celery, radishes, parsley, and fennel fronds (if using).
Drizzle with the dressing and toss gently to coat. Taste and adjust salt, pepper, or lemon as needed.
Transfer to a serving platter and scatter pistachios over the top just before serving to preserve crunch.

12 live blue crabs (about 4–5 lb total), scrubbed
6 qt water
1–2 (12 oz) bottles lager beer (optional; replace with water if not using)
1/2–2/3 cup Old Bay or similar crab boil seasoning, plus extra for serving
1/4 cup kosher salt (reduce if using very salty seasoning blend)
2 crab boil spice bags (optional, e.g., Zatarain’s)
3 lemons, halved (squeeze juice into pot, then add rinds)
2 medium yellow onions, quartered
1 head garlic, halved crosswise
4 bay leaves
1 1/2 lb baby red potatoes
1 lb andouille or smoked sausage, cut into 1-inch pieces (optional)
6 ears corn, husked and halved
1/2 cup (1 stick) unsalted butter, melted, for serving
Hot sauce and additional lemon wedges, for serving
Chopped parsley, for garnish (optional)

Set up a large (12–16 qt) stockpot. Add water, beer (if using), Old Bay, kosher salt, optional spice bags, lemon juice and rinds, onions, garlic, and bay leaves.
Bring the pot to a vigorous boil over high heat. Let the aromatic broth boil 5 minutes to infuse.
Add potatoes. Return to a boil and cook 10–12 minutes until just tender when pierced.
Add sausage (if using) and cook 5 minutes.
Add corn and cook 5–7 minutes until bright and crisp-tender.
Add the live crabs carefully, claws first, using tongs. Cover, return to a strong boil, and cook 12–15 minutes, until shells are bright red and crabs float. Rotate crabs halfway with tongs for even cooking if your pot is crowded.
Turn off heat. Let everything steep 10 minutes to absorb seasoning (shorter for milder, longer for spicier).
Drain well using a large colander or carefully pour off the liquid. Spread newspapers or butcher paper on a table and spill the boil out for communal eating, or transfer to platters.
Serve hot with melted butter, extra Old Bay, lemon wedges, and hot sauce. Garnish with parsley if desired.
Notes: If using pre-cooked crab clusters, add them with the corn and heat 5–7 minutes. To stop cooking sooner, pull items as they reach doneness or shock briefly with a quick rinse of hot contents using a colander (do not use cold water, which can wash off seasoning).

2 English cucumbers (about 600 g), thinly sliced into half-moons
1 teaspoon kosher salt (for draining cucumbers)
1 cup fresh pineapple, 1/4-inch dice
2 scallions, thinly sliced
1 small Fresno chili, thinly sliced (optional)
1/4 cup rice vinegar
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1 tablespoon granulated sugar (or to taste)
1 teaspoon finely grated fresh ginger
1/2 teaspoon toasted sesame oil
1/3 cup toasted macadamia nuts, coarsely chopped
1 tablespoon toasted white sesame seeds
1/2 sheet nori, cut into thin ribbons (optional)

Place cucumber slices in a bowl, sprinkle with the kosher salt, and toss. Let stand 10 minutes to draw out moisture.
Rinse cucumbers briefly under cold water, then gently squeeze and pat dry to remove excess liquid. Transfer to a clean bowl.
In a small bowl, whisk together rice vinegar, lime juice, soy sauce, sugar, ginger, and toasted sesame oil until the sugar dissolves.
Add the pineapple, scallions, and Fresno chili (if using) to the cucumbers. Pour the dressing over and toss to coat evenly.
Chill for 15–20 minutes to let flavors meld.
Just before serving, sprinkle with macadamia nuts, sesame seeds, and nori ribbons (if using). Toss lightly and adjust seasoning to taste. Serve cold alongside the grilled tilapia.

1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar, plus about 1 1/2 cups more for rolling
2 teaspoons vanilla extract
1/2 teaspoon almond extract (optional)
2 1/4 cups all-purpose flour
1/2 teaspoon fine salt
1 cup finely chopped pecans (toast for extra flavor, optional)

Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
In a large bowl, beat the softened butter and 1/2 cup powdered sugar with a hand mixer until light and creamy, 1–2 minutes.
Beat in the vanilla, almond extract (if using), and salt.
Add the flour and mix on low just until a soft dough forms; do not overmix.
Fold in the chopped pecans until evenly distributed.
Scoop and roll dough into 1-inch balls (about 1 tablespoon each) and place 2 inches apart on the prepared sheets.
Bake 12–14 minutes, until the bottoms are lightly golden and the tops are set but still pale.
Let cookies cool on the sheet for 5 minutes, then roll each warm cookie in powdered sugar to coat. Transfer to a rack to cool completely.
Once cool, roll the cookies in powdered sugar a second time for a classic thick snowball coating.
Store in an airtight container at room temperature for up to 1 week. Flavor improves by the next day. Makes about 30–36 cookies.

1 cup dried pinquito beans (or small pink beans), soaked overnight and drained
1 tablespoon olive oil, plus extra for finishing
1 medium yellow onion, diced
1 rib celery, diced
1 small carrot, diced
3 cloves garlic, minced
1 pound ripe tomatoes (Roma or cherry), halved
1 Anaheim or poblano chile, whole
1/2 teaspoon smoked paprika
1 teaspoon dried oregano
1 bay leaf
6 cups low-sodium chicken or vegetable broth
1/2 cup dry white wine (optional)
1 to 1 1/4 teaspoons kosher salt, to taste
1/2 teaspoon freshly ground black pepper
2 teaspoons sherry vinegar (or red wine vinegar), to finish
2 tablespoons chopped fresh parsley
Zest of 1/2 lemon or a strip of lemon peel (optional)
Sliced scallions or thinly sliced radishes, for garnish (optional)

Char the vegetables: Place tomatoes (cut side up) and the whole chile on a foil-lined sheet under a broiler or over a hot grill until skins blister and blacken, 6–10 minutes. Steam under an inverted bowl 5 minutes, then peel. Roughly chop; deseed the chile if you prefer mild heat.
Build the base: In a pot, warm olive oil over medium heat. Add onion, celery, and carrot with a pinch of salt; cook until translucent, 6–8 minutes. Stir in garlic for 30 seconds.
Bloom and deglaze: Stir in smoked paprika and oregano for 30 seconds. Add white wine (if using) and reduce by half, scraping up any browned bits.
Simmer: Add soaked beans, charred tomatoes and chile, bay leaf, and broth. Bring to a boil, then reduce to a gentle simmer. Cook uncovered until beans are tender, 60–75 minutes, adding a splash of water as needed to keep beans submerged. (Shortcut: use 2 cans of drained beans and simmer 20 minutes.)
Finish: Season with salt and pepper. Remove bay leaf. Stir in sherry vinegar, parsley, and lemon zest, plus a drizzle of olive oil.
Serve: Ladle into warm bowls and garnish with scallions or radishes if desired. This bright, lightly smoky broth complements the tri-tip’s rub while cutting richness with acidity and herbs.

1 lb broccolini, ends trimmed
3 tablespoons extra-virgin olive oil, divided
2 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
Zest of 1 lemon
1 tablespoon fresh lemon juice
1/4 cup sliced almonds, toasted and roughly chopped
2 tablespoons finely chopped fresh flat-leaf parsley
Optional: shaved Parmesan, for serving

Toast the almonds in a dry skillet over medium heat, stirring often, until golden and fragrant, 3–4 minutes. Transfer to a bowl to cool and roughly chop if not already sliced.
Heat a large heavy skillet (cast iron preferred) over medium-high until very hot.
Toss broccolini with 2 tablespoons olive oil, red pepper flakes, salt, and several grinds of black pepper.
Add broccolini to the hot skillet and cook, turning occasionally, until charred in spots and just tender, 4–6 minutes.
Push broccolini to the edges, add the remaining 1 tablespoon olive oil and sliced garlic to the center, and cook 30–60 seconds until just golden and fragrant. Toss everything together and remove from heat. Add lemon juice and toss to coat.
In a small bowl, combine lemon zest, toasted almonds, parsley, and a pinch of salt to make the gremolata.
Transfer broccolini to a platter, sprinkle generously with the lemon-almond gremolata, and finish with shaved Parmesan if using. Serve immediately.

2 cups jicama, peeled and cut into thin matchsticks
1 small fennel bulb, cored and very thinly sliced (reserve tender fronds for garnish)
1 large Persian or English cucumber, halved lengthwise, seeded, and thinly sliced
1 ruby red grapefruit, segmented (reserve 2 tbsp juice from the trimming)
4 small radishes or 1/2 watermelon radish, thinly shaved
1 small serrano chile, very thinly sliced (optional)
1/3 cup toasted pepitas (pumpkin seeds)
1/4 cup cilantro leaves, lightly packed
2 tbsp fresh mint leaves, torn
Flaky sea salt, to taste
White pepper, to taste
Vinaigrette: 2 tbsp fresh lime juice
Vinaigrette: 2 tbsp reserved grapefruit juice
Vinaigrette: 1 tsp honey or agave syrup
Vinaigrette: 1/2 tsp finely grated lime zest
Vinaigrette: 1/4 tsp ground coriander
Vinaigrette: 3 tbsp extra-virgin olive oil
Vinaigrette: pinch of sea salt

Toast pepitas in a dry skillet over medium heat, shaking often, until fragrant and lightly golden, 3–4 minutes. Let cool.
Segment the grapefruit over a bowl to catch juices, reserving 2 tablespoons of the juice for the vinaigrette.
Whisk the vinaigrette: in a small bowl combine lime juice, reserved grapefruit juice, honey/agave, lime zest, ground coriander, and a pinch of salt. Whisk in olive oil until emulsified; adjust salt to taste.
In a large bowl, combine jicama, sliced fennel, cucumber, radishes, and serrano (if using). Season lightly with a pinch of salt.
Add the grapefruit segments, cilantro, and mint. Drizzle about two-thirds of the vinaigrette over the salad and toss gently to coat without breaking the citrus.
Transfer to a serving platter. Scatter toasted pepitas and fennel fronds over the top. Spoon on remaining vinaigrette as desired, then finish with a pinch of flaky sea salt and white pepper to taste.
Serve chilled alongside ceviche for a crisp, citrusy counterpoint.

10-12 live blue crabs (about 5-6 lb), scrubbed
6 quarts water
1 (12 oz) lager beer, optional
1/2 cup Old Bay or crab boil seasoning, plus more for sprinkling
1/4 cup kosher salt
2 tablespoons whole black peppercorns
2 tablespoons mustard seeds, optional
3 bay leaves
2 large lemons, halved (plus extra wedges for serving)
1 head garlic, halved crosswise
2 yellow onions, quartered
1 lb small red potatoes
12 oz smoked sausage, cut into 1-inch pieces
4 ears corn, halved
4 tablespoons unsalted butter, melted
Chopped fresh parsley, for garnish (optional)

Chill live crabs in the freezer for 15 minutes to calm them, then scrub shells under cold water.
In a 12-16 quart pot, combine water, beer (if using), Old Bay, salt, peppercorns, mustard seeds, bay leaves, lemons (squeeze in the juice and add the halves), garlic, and onions. Bring to a rolling boil over high heat.
Add the potatoes and boil 10-12 minutes until barely tender.
Add the sausage and cook 5 minutes.
Add the corn and cook 4-5 minutes.
Add the crabs, cover, and cook 10-12 minutes, until shells are bright red and the meat is opaque.
Turn off the heat, sprinkle in a little more Old Bay, and let the boil soak 5-10 minutes for extra flavor.
Drain well. Spread the contents on a lined table or large platter, drizzle with melted butter, sprinkle more seasoning to taste, and garnish with parsley. Serve with lemon wedges.

2 heads Belgian endive, trimmed and sliced into 1-inch pieces
1 small fennel bulb, thinly shaved (reserve fronds for garnish)
2 oranges (e.g., 1 navel, 1 blood if available), segmented, plus 1 teaspoon finely grated zest
1/4 cup Castelvetrano olives, pitted and sliced
1/4 cup shelled pistachios, toasted and chopped
1 tablespoon flat-leaf parsley, finely chopped
1/2 teaspoon fresh thyme leaves, finely chopped
1 teaspoon finely grated lemon zest
1 small shallot, minced
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper

Make the gremolata: In a small bowl, combine chopped pistachios, parsley, thyme, and lemon zest. Set aside.
Prepare the dressing: In another small bowl, whisk together shallot, lemon juice, honey, Dijon, a pinch of salt, and several grinds of pepper. Let sit 5 minutes to mellow the shallot, then whisk in olive oil until emulsified.
Crisp the fennel: Place shaved fennel in ice water for 5 minutes, then drain and pat dry.
Assemble the salad: In a large bowl, combine endive, fennel, orange segments, and olives. Add orange zest and half the dressing; toss gently. Season to taste with salt and pepper, adding more dressing as needed.
Plate and finish: Divide among plates. Scatter the pistachio gremolata over the top and garnish with reserved fennel fronds. Serve immediately.

1 medium jicama (about 1.5 lb), peeled and cut into thin matchsticks
1 large English cucumber, seeded and cut into thin matchsticks
2 oranges, segmented, plus 2 tbsp reserved juice and 1 tsp zest
6 radishes, thinly sliced
1/4 small red onion, very thinly sliced
1/3 cup toasted pepitas (pumpkin seeds)
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh mint
1 small serrano chile, seeded and minced (optional)
3 tbsp fresh lime juice
2 tbsp extra-virgin olive oil
1 tsp honey or agave syrup
1 tsp Tajín or mild chili powder
1/4 tsp ground cumin
1/2 tsp kosher salt, plus more to taste
Freshly ground black pepper

Segment the oranges over a bowl to catch the juices; reserve 2 tbsp juice and 1 tsp zest. Set segments aside.
Whisk together lime juice, reserved orange juice, orange zest, honey, chili powder, cumin, salt, and a few grinds of black pepper. Slowly whisk in olive oil until emulsified.
In a large bowl, combine jicama, cucumber, radishes, red onion, cilantro, mint, and serrano (if using).
Pour the dressing over the mixture and toss to coat. Let sit 10–15 minutes to lightly marinate and soften.
Fold in the orange segments and toasted pepitas. Taste and adjust salt, pepper, or lime as desired.
Serve chilled as a bright, crunchy counterpoint to the rich Carne Asada Fries.

4 skinless halibut fillets (about 6 oz each, 1–1.5 inches thick)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
4 tablespoons unsalted butter, divided
2 garlic cloves, minced
1/2 cup dry white wine or low-sodium fish/vegetable broth
2 tablespoons fresh lemon juice (about 1 lemon)
1 teaspoon lemon zest
1 tablespoon capers, drained (optional)
2 tablespoons fresh parsley, chopped
Lemon wedges, for serving

Pat halibut dry with paper towels. Season both sides with salt and pepper.
Heat a large skillet over medium-high until hot. Add olive oil. Sear halibut, undisturbed, 3–4 minutes until well browned. Flip and cook 2–4 minutes more, until the centers reach 130–135°F and are just opaque. Transfer fish to a warm plate; tent loosely with foil.
Reduce heat to medium. Add 1 tablespoon butter to the skillet. Add garlic and cook, stirring, 30 seconds until fragrant.
Pour in wine or broth. Simmer 2–3 minutes, scraping up browned bits, until reduced by about half.
Stir in lemon juice, lemon zest, and capers (if using). Remove from heat and whisk in remaining 3 tablespoons butter, a piece at a time, until the sauce is glossy. Taste and season with salt and pepper as needed.
Return halibut to the pan for 30 seconds to warm and coat, or plate the fish and spoon the lemon butter over the top. Sprinkle with parsley and serve with lemon wedges.

1 large fennel bulb, core removed, very thinly sliced (reserve fronds)
1 tart apple (such as Granny Smith), cored and very thinly sliced
1 small celery rib, very thinly sliced
1/3 cup toasted walnuts, roughly chopped
1/4 cup flat-leaf parsley leaves, chopped
1 ounce Parmesan, shaved
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon Dijon mustard
1 teaspoon honey
3 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste

In a small bowl, whisk together lemon juice, lemon zest, Dijon, honey, olive oil, salt, and several grinds of black pepper until emulsified.
Place sliced fennel, apple, and celery in a large bowl. Add half the vinaigrette and toss gently to coat to prevent browning.
Add toasted walnuts and parsley, then drizzle in remaining vinaigrette and toss again until evenly dressed. Adjust seasoning with salt and pepper.
Transfer to a platter and top with shaved Parmesan and a few chopped fennel fronds.
Let sit 5 minutes to lightly soften, then serve chilled or at cool room temperature before the soup.

1 1/2 pounds (680 g) ground beef (80/20)
1/2 cup (75 g) finely minced onion (for patties)
1/3 cup (35 g) plain breadcrumbs
1 large egg
2 tablespoons milk
1 tablespoon Worcestershire sauce (for patties)
1 teaspoon Dijon mustard (for patties)
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley (optional, for patties)
1 to 2 tablespoons neutral oil (for searing)
2 tablespoons unsalted butter
8 ounces (225 g) cremini or button mushrooms, sliced
1 small onion, thinly sliced (for gravy)
2 tablespoons all-purpose flour
2 cups (480 ml) low-sodium beef broth
1 tablespoon ketchup
1 teaspoon Worcestershire sauce (for gravy)
1 teaspoon Dijon mustard (for gravy)
1/2 teaspoon dried thyme (or 1 teaspoon fresh chopped)
Salt and freshly ground black pepper, to taste
Chopped fresh parsley, for serving (optional)

Make the patties: In a large bowl, combine ground beef, minced onion (for patties), breadcrumbs, egg, milk, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard (for patties), garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and parsley if using. Mix gently with your hands until just combined; do not overwork.
Shape: Divide mixture into 4 to 6 equal portions and form oval patties about 3/4 inch (2 cm) thick. Press a slight indentation in the center of each to prevent doming. Chill 10 to 15 minutes to help them hold shape.
Sear: Heat the neutral oil in a large skillet over medium-high heat. Add patties and cook 3 to 4 minutes per side until well browned. Transfer to a plate; they will finish cooking in the gravy.
Start the gravy: Reduce heat to medium. Add butter to the same skillet. Add sliced onion (for gravy) and cook, stirring, until softened, about 3 minutes. Add mushrooms, a pinch of salt, and cook until browned and most liquid evaporates, 5 to 7 minutes.
Roux: Sprinkle flour over the vegetables and cook, stirring, for 1 minute to remove raw flour taste.
Build the sauce: Gradually whisk in beef broth until smooth. Stir in ketchup, 1 teaspoon Worcestershire sauce (for gravy), 1 teaspoon Dijon mustard (for gravy), and thyme. Bring to a simmer; taste and season with salt and pepper as needed.
Simmer steaks: Return the seared patties and any juices to the skillet, nestling them into the gravy. Reduce heat to medium-low, cover partially, and simmer 8 to 10 minutes, turning once, until the gravy thickens and the patties are cooked through (internal temperature 160°F/71°C).
Adjust: If the gravy is too thick, whisk in a splash of broth or water; if too thin, simmer uncovered a few minutes to reduce. Adjust salt and pepper to taste.
Serve: Spoon the mushroom-onion gravy over the Salisbury steaks. Garnish with chopped parsley if desired. Serve with mashed potatoes, egg noodles, or rice.

1 1/2 pounds smoked sausage (kielbasa or andouille), sliced into 1/2-inch coins
3 bell peppers (mixed colors), cored and sliced into 1/2-inch strips
1 large yellow onion, halved and thinly sliced
3 cloves garlic, minced
2 tablespoons olive oil, divided
1 tablespoon tomato paste (optional but recommended)
1 teaspoon smoked paprika
1 teaspoon Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried basil)
1/2 teaspoon red pepper flakes (optional)
1/2 to 3/4 teaspoon kosher salt, to taste
1/2 teaspoon freshly ground black pepper
1/4 cup low-sodium chicken broth (or water)
1 tablespoon red wine vinegar or balsamic vinegar
1 tablespoon fresh parsley, chopped
Lemon wedges, for serving (optional)
To serve: toasted hoagie rolls, cooked rice, or creamy polenta (optional)

Prep all ingredients: slice the sausage, peppers, and onion; mince the garlic. Have the tomato paste, spices, broth, and vinegar measured and ready.
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and the sliced sausage. Cook, stirring occasionally, until well browned on both sides, 5 to 7 minutes. Transfer the sausage to a plate, leaving any rendered fat in the pan.
Reduce heat to medium. Add the remaining 1 tablespoon olive oil along with the sliced onions and peppers and a pinch of salt. Cook, stirring occasionally, until softened and lightly charred in spots, 6 to 8 minutes.
Add the minced garlic, smoked paprika, Italian seasoning, and red pepper flakes (if using). Cook, stirring, until fragrant, about 30 seconds.
Push the vegetables to the sides and add the tomato paste to the center of the pan. Cook the paste, stirring, for 30 to 60 seconds to caramelize slightly, then toss to coat the vegetables.
Pour in the chicken broth and vinegar, scraping up any browned bits from the bottom of the skillet. Simmer for 2 to 3 minutes to reduce slightly.
Return the browned sausage and any accumulated juices to the pan. Toss to combine and simmer until the sausage is heated through and the liquid forms a glossy glaze, 3 to 4 minutes. Season to taste with salt and black pepper, adding a splash more broth if the pan looks dry.
Remove from heat and sprinkle with chopped parsley. Squeeze a little lemon over the top if you like brightness.
Serve hot piled into toasted hoagie rolls, or spoon over cooked rice or creamy polenta.

1 lb/450 g carrots, peeled and sliced
1 small leek (white and light green parts), thinly sliced and rinsed (or 1 small yellow onion, diced)
1 tbsp fresh ginger, thinly sliced
1 garlic clove, smashed
2 tbsp olive oil
3 cups/720 ml low-sodium chicken or vegetable stock
1 wide strip lemon zest (peeled)
2 tbsp fresh lemon juice, plus more to taste
3 tbsp plain Greek yogurt or crème fraîche (optional, for silkiness)
3/4 tsp fine sea salt, plus more to taste
1/4 tsp white pepper (or black pepper)
For the lemon-thyme oil: 3 tbsp extra-virgin olive oil, 1 tsp finely grated lemon zest, 1 tsp fresh thyme leaves
For the pepita crunch: 1/3 cup hulled pumpkin seeds (pepitas), 1/2 tsp olive oil, 1/4 tsp smoked paprika, pinch sea salt

Make the lemon-thyme oil: In a small pan over low heat, warm 3 tbsp olive oil with 1 tsp lemon zest and 1 tsp thyme for 2–3 minutes; do not sizzle. Remove from heat and let steep until serving.
Toast the pepitas: In a small skillet over medium heat, toss pumpkin seeds with 1/2 tsp olive oil, smoked paprika, and a pinch of salt until puffed and lightly golden, 3–4 minutes. Cool on a plate.
Sweat aromatics: In a pot, warm 2 tbsp olive oil over medium heat. Add leek (or onion) with a pinch of salt and cook until translucent, 4–5 minutes. Add ginger and garlic; cook 1 minute until fragrant.
Simmer: Add carrots, stock, and the strip of lemon zest. Bring to a simmer, cover partially, and cook until carrots are very tender, 15–18 minutes. Discard the zest strip.
Blend: Carefully puree the soup until completely smooth (high-speed blender preferred). If too thick, add a splash of stock or cold water. Season with 3/4 tsp salt and white pepper.
Chill: Transfer to a container, cool to room temperature, then refrigerate until cold, at least 2 hours (up to 2 days).
Finish: Whisk in lemon juice and, if using, yogurt or crème fraîche. Adjust salt and acidity to taste.
Serve: Ladle into small chilled bowls or cups. Drizzle with lemon-thyme oil and top with pepita crunch. Garnish with a few fresh thyme leaves or a whisper of lemon zest if desired.

1 lb (450 g) ziti or penne pasta
2 tbsp olive oil, divided
1 lb (450 g) sweet Italian sausage, casings removed (or ground beef/turkey; optional for vegetarian omit)
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 jar (24–26 oz / 680–730 g) marinara sauce
1 can (28 oz / 800 g) crushed tomatoes
1 tsp dried oregano
1 tsp dried basil or Italian seasoning
1/4–1/2 tsp red pepper flakes (optional)
1 tsp sugar (optional)
Kosher salt and freshly ground black pepper, to taste
15 oz (425 g) whole-milk ricotta
1 large egg
1 cup (100 g) grated Parmesan cheese, divided
16 oz (450 g) low-moisture mozzarella, shredded, divided
2 tbsp chopped fresh parsley or basil, plus more for garnish
Nonstick spray or butter, for the baking dish

Preheat the oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish.
Bring a large pot of well-salted water to a boil. Cook the ziti until very al dente, 1-2 minutes shy of package time. Drain and toss with 1 tbsp olive oil to prevent sticking.
Make the sauce: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up, until browned and cooked through, 6-8 minutes; drain excess fat if needed. Add onion and cook until translucent, 4-5 minutes. Stir in garlic and cook 30 seconds.
Stir in marinara and crushed tomatoes, oregano, basil, red pepper flakes, and sugar. Season with salt and pepper. Bring to a simmer, then reduce heat and cook gently 15-20 minutes to thicken and develop flavor. Taste and adjust seasoning.
Ricotta mixture: In a bowl, combine ricotta, egg, 1/2 cup (50 g) Parmesan, 1 cup (115 g) mozzarella, parsley, 1/2 tsp salt, and a few grinds of pepper.
Assemble: In a large bowl, combine cooked pasta, the ricotta mixture, and about two-thirds of the sauce; fold until the pasta is evenly coated.
Spread a thin layer of the remaining sauce over the bottom of the baking dish. Add the pasta mixture in an even layer. Spoon the remaining sauce on top. Sprinkle with the remaining mozzarella (about 3 cups) and the remaining 1/2 cup Parmesan.
Cover loosely with foil (tent so cheese doesn’t stick) and bake 20 minutes. Uncover and bake 10-15 minutes more, until bubbling and lightly browned. For extra color, broil 1-2 minutes, watching closely.
Rest 10-15 minutes before serving. Garnish with more parsley or basil. Optional: drizzle with a little olive oil and serve with extra Parmesan.
Make-ahead and storage: Assemble up to 24 hours ahead; cover and refrigerate, then bake an extra 10-15 minutes. Leftovers keep refrigerated 3-4 days or frozen up to 3 months; reheat covered at 350°F (175°C) until hot.

1 large fennel bulb, fronds reserved
2 oranges (navel or cara cara), segmented, plus 1 tsp zest
1 small shallot, very thinly sliced
2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 tsp white wine vinegar (optional)
1/2 tsp honey or maple syrup
2 tbsp sliced almonds
1 tbsp chopped fresh dill or fennel fronds
Pinch of flaky sea salt
Freshly ground black pepper

Toast the sliced almonds in a dry skillet over medium heat until golden and fragrant, 2–3 minutes; transfer to a plate to cool.
Trim fennel, halve lengthwise, remove the core, and shave very thinly with a mandoline or knife. Soak shavings in ice water for 5 minutes to crisp, then drain and pat dry.
In a bowl, whisk olive oil, lemon juice, white wine vinegar (if using), honey, orange zest, salt, and pepper to make the vinaigrette.
Add fennel and shallot to the bowl and toss to coat; gently fold in the orange segments. Let sit 5 minutes to lightly marinate.
Scatter with toasted almonds and dill or fennel fronds, adjust seasoning, and serve chilled or at cool room temperature.

3 small heads Belgian endive, leaves separated and trimmed
1 ripe but firm pear (Bosc or Anjou), diced small
1 teaspoon fresh lemon juice
1/3 cup blue cheese, crumbled (Gorgonzola dolce or Roquefort)
1/2 cup walnut halves
1 teaspoon unsalted butter
1 tablespoon honey
1/4 teaspoon crushed red pepper flakes (optional)
1 tablespoon finely minced shallot
1 teaspoon fresh thyme leaves, chopped
1 tablespoon sherry vinegar
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper, to taste
1 tablespoon chopped chives or flat-leaf parsley, for garnish

Candy the walnuts: In a small skillet over medium heat, toast walnuts 2–3 minutes until fragrant. Add butter, honey, a pinch of salt, and red pepper flakes (if using). Cook, stirring, 1–2 minutes until glossy. Spread on parchment to cool, then roughly chop.
Make the vinaigrette: In a bowl, combine shallot and sherry vinegar with a pinch of salt; let sit 3 minutes to soften. Whisk in olive oil and thyme; season with black pepper to taste.
Prepare the pear: Toss diced pear with lemon juice and a teaspoon of the vinaigrette to prevent browning and lightly season.
Assemble: Arrange endive leaves on a platter. Fill each with a spoonful of pear, sprinkle with blue cheese, and top with chopped honeyed walnuts.
Finish and serve: Drizzle lightly with remaining vinaigrette, garnish with chives or parsley, and add a final crack of black pepper. Serve chilled or at cool room temperature.

1 lb (450 g) boneless, skinless chicken breast or thighs, thinly sliced
1 tablespoon soy sauce (for marinating chicken)
1 teaspoon cornstarch (for marinating chicken)
1 teaspoon toasted sesame oil (for marinating chicken, optional)
2 tablespoons neutral oil (vegetable or peanut), divided
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 cups broccoli florets
1 red bell pepper, thinly sliced
1 small carrot, thinly sliced on the bias
1 small yellow onion, thinly sliced
1 cup sugar snap peas (optional)
3 green onions, sliced (reserve some for garnish)
1 teaspoon sesame seeds (for garnish, optional)
Cooked rice or noodles, for serving
SAUCE:
3 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce (optional)
1 tablespoon rice vinegar
1 tablespoon honey or brown sugar
2 teaspoons cornstarch
1/3 cup chicken broth or water
1 teaspoon toasted sesame oil
1/4 teaspoon crushed red pepper flakes (optional)

Marinate chicken: In a bowl, combine sliced chicken with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon sesame oil (if using). Toss to coat and let stand 10–15 minutes.
Make the sauce: In a small bowl, whisk together 3 tablespoons soy sauce, oyster sauce, hoisin (if using), rice vinegar, honey, 2 teaspoons cornstarch, chicken broth, 1 teaspoon sesame oil, and red pepper flakes (if using) until smooth. Set aside.
Prep vegetables and aromatics so they’re ready to go: mince garlic and ginger; slice broccoli, bell pepper, carrot, onion, snap peas, and green onions.
Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat.
Stir-fry chicken: Add chicken in a single layer. Cook 2–3 minutes, stirring once or twice, until just cooked through and lightly browned. Transfer to a plate (leave any fond in the pan).
Add remaining 1 tablespoon oil to the pan. Add garlic and ginger; stir-fry 20–30 seconds until fragrant.
Add vegetables starting with the firm ones: broccoli and carrot first for 2 minutes; then add bell pepper, onion, and snap peas for 1–2 minutes more, stirring constantly until crisp-tender.
Return chicken and any juices to the pan. Whisk the sauce briefly and pour it in. Stir-fry 1–2 minutes until the sauce bubbles and thickens, coating everything. Toss in most of the green onions during the last 30 seconds.
Taste and adjust seasoning (more soy for salt, vinegar for brightness, or a splash of water if too thick).
Serve immediately over hot rice or noodles. Garnish with remaining green onions and sesame seeds.

1 pound large shrimp (16-20 count), shell-on, deveined
8 cups water
1 tablespoon kosher salt
1 lemon, halved
1 tablespoon Old Bay seasoning
2 bay leaves
6 whole black peppercorns
2 garlic cloves, smashed
4 parsley stems (optional)
Ice, for ice bath
3/4 cup ketchup
2 to 3 tablespoons prepared horseradish, to taste
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (optional)
Pinch kosher salt
Freshly ground black pepper, to taste
Lemon wedges, for serving
Chopped fresh parsley, for garnish (optional)

Prepare an ice bath in a large bowl (half ice, half cold water). Set aside.
Combine water, kosher salt, lemon (squeeze in the juice, then add the squeezed halves), Old Bay, bay leaves, peppercorns, garlic, and parsley stems in a large pot. Bring to a boil, then reduce to a gentle simmer and let infuse for 5 minutes.
Add the shrimp to the pot and return to a gentle simmer. Cook, stirring once or twice, until the shrimp are pink, opaque, and just curled into a loose C shape, about 2 to 3 minutes depending on size.
Using a slotted spoon, transfer the shrimp immediately to the ice bath to stop cooking. Cool completely, about 5 minutes.
Peel the shrimp, leaving the tails on if desired. Pat dry, cover, and refrigerate until well chilled (up to 24 hours).
Make the cocktail sauce: In a small bowl, combine ketchup, prepared horseradish, lemon juice, Worcestershire, and hot sauce (if using). Season with a pinch of salt and black pepper. Adjust horseradish and lemon to taste. Chill until serving.
Serve the chilled shrimp on a platter with lemon wedges and the cocktail sauce. Garnish with chopped parsley if desired.

2 large Persian cucumbers (or 1 English cucumber)
1/4 teaspoon kosher salt (for salting cucumbers)
1 small red shallot, very thinly sliced
1 cup cherry tomatoes, halved
1/4 cup fresh coriander (cilantro), chopped
6–8 fresh mint leaves, torn
1 small red chili (bird’s eye or jalapeño), thinly sliced (optional)
1/4 cup roasted peanuts, roughly chopped
1 tablespoon toasted sesame seeds
2 tablespoons crisp fried shallots or fried garlic (optional)
1 tablespoon tamarind concentrate (or 2 tablespoons tamarind pulp, strained)
2 tablespoons fresh lime juice
1.5 teaspoons fish sauce (or use 1.5 teaspoons light soy sauce for vegetarian)
1 teaspoon palm sugar or light brown sugar
1 tablespoon peanut oil or neutral oil
1 small garlic clove, finely grated

Use a vegetable peeler to shave the cucumbers lengthwise into ribbons (or thinly slice). Toss with the 1/4 teaspoon salt and let stand 10 minutes to draw out excess moisture. Drain and gently pat dry.
In a small bowl, whisk together tamarind concentrate, lime juice, fish sauce (or soy sauce), sugar, oil, and grated garlic until the sugar dissolves. Adjust to taste for a bright sweet-sour-salty balance.
In a large bowl, combine the cucumber ribbons, sliced shallot, cherry tomatoes, chopped coriander, mint, and chili (if using). Drizzle over the dressing and toss gently to coat.
Transfer to a serving plate. Sprinkle with chopped peanuts and toasted sesame seeds, then finish with crisp fried shallots or fried garlic.
Serve immediately, slightly chilled if desired, so the tangy crunch complements the rich, spiced Burmese-style chicken biryani.

1 lb (450 g) cooked lobster meat, chilled and cut into 1/2–3/4 inch pieces
4 New England–style split-top hot dog buns
3 tbsp mayonnaise
1 tbsp fresh lemon juice
1/2 tsp finely grated lemon zest
1 small celery rib, finely diced (about 1/3 cup)
1 tbsp finely chopped fresh chives (or parsley)
1 tsp Dijon mustard (optional)
1/4 tsp kosher salt, plus more to taste
1/8 tsp freshly ground black pepper, plus more to taste
Pinch of paprika or Old Bay seasoning (optional)
3 tbsp unsalted butter, divided
4 small lettuce leaves (Boston or romaine, optional)
Lemon wedges, for serving

Prepare the lobster meat: If using pre-cooked meat, pat it dry and cut into bite-size pieces. If starting with live lobsters, bring 2 inches of well-salted water to a boil in a large pot, add lobsters (about 1 to 1.5 lb each), cover, and steam 8–10 minutes until shells are bright red. Transfer to an ice bath to cool, then pick the meat and chop.
Make the dressing: In a medium bowl, whisk together mayonnaise, lemon juice, lemon zest, Dijon (if using), salt, pepper, and a pinch of paprika or Old Bay (if using).
Fold in celery and chives, then gently add the lobster meat, tossing just to coat. Taste and adjust seasoning with more salt, pepper, or lemon juice. Refrigerate 10–20 minutes while you prepare the buns.
Toast the buns: Heat a skillet over medium. Melt 2 tbsp of the butter. Split the buns slightly wider if needed, then set them in the pan on their flat, cut sides to toast until golden, 1–2 minutes per side. Warm the interior briefly.
Assemble: If using, line each bun with a lettuce leaf. Mound the chilled lobster salad into the buns. Melt the remaining 1 tbsp butter and drizzle lightly over the lobster, or brush onto the bun tops.
Serve immediately with lemon wedges. Enjoy while the buns are warm and the filling is cool and creamy.

4 skin-on salmon fillets (about 6 oz/170 g each)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 teaspoon finely grated lemon zest
Lemon wedges, for serving
3/4 cup plain Greek yogurt (or sour cream)
2 tablespoons mayonnaise (optional for extra richness)
3 tablespoons finely chopped fresh dill, plus more for garnish
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 small garlic clove, finely grated or minced
1 tablespoon capers, rinsed and chopped (optional)
1/2 teaspoon honey or sugar (optional, to balance acidity)
1/4 teaspoon kosher salt (for sauce), or to taste
Pinch of black pepper (for sauce)

Make the dill sauce: In a bowl, stir together the Greek yogurt, mayonnaise, dill, lemon juice, Dijon, garlic, capers, honey, 1/4 teaspoon salt, and a pinch of pepper until smooth. Taste and adjust seasoning with more lemon, salt, or dill as desired. Cover and refrigerate while you cook the salmon (10–20 minutes).
Season the salmon: Pat the fillets very dry with paper towels. Sprinkle all over with 1 teaspoon salt, 1/2 teaspoon pepper, and the lemon zest. Let sit at room temperature for 10 minutes to take the chill off.
Sear the salmon: Heat the olive oil in a large nonstick or well-seasoned skillet over medium-high until shimmering. Place salmon skin-side down and press gently with a spatula for 10–15 seconds to keep it flat. Cook without moving until the flesh is opaque about 2/3 of the way up and the skin is crisp, 4–6 minutes (reduce heat if the oil smokes).
Finish cooking: Flip the fillets and cook 1–3 minutes more for medium (internal temperature 125–130°F / 52–54°C), or to your preferred doneness. For very thick fillets, you can transfer the skillet to a 400°F / 205°C oven for 3–5 minutes to finish.
Rest: Transfer salmon to plates and let rest 2–3 minutes.
Serve: Spoon the chilled dill sauce over or under the salmon. Garnish with extra dill and serve with lemon wedges.

1 small fennel bulb, cored and very thinly sliced (fronds reserved)
4 radishes, thinly sliced
1/2 teaspoon fennel seeds (optional)
1/3 cup white wine vinegar
1/3 cup water
1 teaspoon sugar or honey
1/2 teaspoon kosher salt, plus more to taste
1 can (15 oz) cannellini beans, drained and rinsed
1 small garlic clove, finely grated
2 tablespoons extra-virgin olive oil, plus more for serving
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 tablespoon tahini
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill (optional)
1/4 teaspoon ground cumin
Freshly ground black pepper, to taste
Toasted baguette slices or grilled pita wedges, for serving
Fennel fronds and lemon wedges, for garnish

Make the quick pickle: In a bowl, combine vinegar, water, sugar (or honey), and 1/2 teaspoon kosher salt. Stir to dissolve. Add fennel slices, radishes, and fennel seeds if using. Press vegetables down to submerge and let sit 15–20 minutes (or up to 2 hours refrigerated), stirring once.
Prepare the purée: In a food processor, combine cannellini beans, garlic, 2 tablespoons olive oil, lemon juice, lemon zest, tahini, parsley, dill (if using), cumin, a pinch of salt, and a few grinds of pepper. Blend until very smooth and creamy, 45–60 seconds. If too thick, add 1–2 teaspoons cold water to loosen. Taste and adjust salt, pepper, or lemon.
Assemble: Spoon the white bean purée onto a shallow plate or small platter, making a slight well. Drain the pickled fennel and radishes (discarding brine or reserving for another use) and mound over the center.
Finish and serve: Drizzle with a little olive oil, scatter reserved fennel fronds, and serve with toasted baguette slices or grilled pita wedges and lemon wedges for squeezing.

3 lb boneless, skinless chicken thighs
1 tbsp neutral oil (canola or vegetable)
1 tbsp brown sugar
2 tsp kosher salt
1 tsp freshly ground black pepper
2 tsp smoked paprika
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground cumin
1/4 tsp cayenne pepper (optional)
1 large yellow onion, thinly sliced
3 garlic cloves, minced
1 cup low-sodium chicken stock
1 1/2 cups BBQ sauce, divided
2 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
8 sandwich buns, for serving (optional)
Coleslaw and dill pickle chips, for serving (optional)

Preheat the oven to 325°F (163°C). Pat the chicken dry with paper towels.
In a small bowl, combine the brown sugar, kosher salt, black pepper, smoked paprika, chili powder, garlic powder, onion powder, ground cumin, and cayenne (if using).
Season the chicken all over with the spice mixture and let it sit at room temperature for 10–15 minutes.
Heat a heavy, oven-safe pot or Dutch oven over medium-high heat and add the neutral oil. Sear the chicken in batches until lightly browned, about 2–3 minutes per side; transfer to a plate.
Reduce heat to medium. Add the sliced onion to the pot and cook, stirring, until softened and lightly golden, 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.
Stir in the chicken stock, 3/4 cup of the BBQ sauce, apple cider vinegar, and Worcestershire, scraping up any browned bits. Bring to a simmer.
Return the chicken and any accumulated juices to the pot. Cover and transfer to the oven. Braise until the chicken is very tender and shreds easily with two forks, 45–60 minutes.
Transfer the chicken to a cutting board and rest 5 minutes. Skim excess fat from the braising liquid, then simmer the liquid over medium heat until slightly reduced, 5–10 minutes.
Shred the chicken using two forks. Return the shredded chicken to the pot and stir in the remaining 3/4 cup BBQ sauce. Toss to coat and heat through. Adjust seasoning with additional salt or vinegar to taste.
Serve the pulled chicken on buns with coleslaw and pickles. Leftovers keep in an airtight container in the refrigerator up to 4 days; reheat gently with a splash of stock or water.

3 heads Belgian endive, leaves separated (about 24 leaves)
1 small fennel bulb, very thinly sliced (about 1½ cups)
1 small pink grapefruit, segmented; reserve a little juice
1 navel orange, segmented; reserve a little juice
1 small shallot, finely minced
2 tablespoons extra-virgin olive oil, plus more for finishing
1 tablespoon fresh lemon juice
1 teaspoon lemon zest, plus more for garnish
1 teaspoon honey
1/4 teaspoon Aleppo pepper or mild chili flakes
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste
3 tablespoons pistachios, toasted and coarsely chopped
2 tablespoons fresh mint, thinly sliced
Tender fennel fronds, for garnish
Flaky sea salt, for finishing (optional)

Fill a medium bowl with ice water. Add the sliced fennel and soak 10 minutes to crisp. Drain well and pat dry.
Segment the grapefruit and orange over a bowl to catch juices. Cut segments into bite-size pieces. Reserve 2 teaspoons of the collected citrus juice for the dressing.
In a large bowl, whisk together 2 tablespoons olive oil, lemon juice, 2 teaspoons reserved citrus juice, lemon zest, honey, Aleppo pepper, kosher salt, and a few grinds of black pepper.
Add the fennel and shallot to the bowl and toss to coat. Gently fold in the citrus segments so they stay intact. Taste and adjust seasoning.
Arrange the endive leaves on a platter. Spoon the fennel-citrus mixture into each leaf.
Top with pistachios, mint, and a few fennel fronds. Finish with a light drizzle of olive oil, a pinch of flaky sea salt, extra lemon zest, and black pepper. Serve immediately.

2 tbsp olive oil
1 large onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
2 lb (900 g) ground beef (85% lean)
2 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp cayenne pepper (optional, to taste)
1 1/2 tsp kosher salt, plus more to taste
1/2 tsp black pepper
2 tbsp tomato paste
1 (14.5 oz) can diced tomatoes
1 (15 oz) can crushed tomatoes or tomato sauce
1 1/2 cups beef broth
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 tsp brown sugar or maple syrup (optional)
1 tsp apple cider vinegar or lime juice (to finish)
1 bay leaf
Garnishes: chopped cilantro, sliced scallions, shredded cheese, sour cream, lime wedges

Heat the olive oil in a large pot over medium heat. Add the diced onion and bell pepper and cook until softened, 5–7 minutes.
Stir in the garlic and cook until fragrant, about 30 seconds.
Add the ground beef. Cook, breaking it up with a spoon, until browned and no longer pink, 6–8 minutes. Drain excess fat if needed.
Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and black pepper. Cook, stirring, for 1 minute to bloom the spices.
Add the tomato paste and cook, stirring, for 1–2 minutes until darkened slightly.
Stir in the diced tomatoes, crushed tomatoes (or tomato sauce), beef broth, bay leaf, and brown sugar (if using). Bring to a gentle boil, then reduce heat to low.
Simmer partially covered for 30–45 minutes, stirring occasionally. Add a splash of water or broth if it gets too thick.
Stir in the kidney beans and black beans. Simmer uncovered for 10–15 minutes more to meld flavors and reach desired thickness.
Remove the bay leaf. Stir in the vinegar or lime juice and adjust seasoning with additional salt and pepper to taste.
Serve hot with desired garnishes.

3 to 4 lb corned beef brisket (with spice packet)
1 large yellow onion, quartered
4 garlic cloves, smashed
2 bay leaves
10 whole black peppercorns
1 teaspoon mustard seeds (optional)
2 to 3 sprigs fresh thyme or a few parsley stems (optional)
1 tablespoon brown sugar (optional, softens bitterness)
1 (12 oz) bottle lager beer (optional)
Cold water, enough to cover the meat by about 1 inch
4 medium carrots, peeled and cut into 2-inch pieces
1.5 lb small Yukon Gold or red potatoes, halved
1 small green cabbage (about 2 lb), cut into 6–8 wedges with core intact
2 tablespoons unsalted butter (optional, for glazing cabbage)
Freshly ground black pepper, to taste
Chopped fresh parsley, for serving
Prepared mustard and/or horseradish, for serving

Rinse the corned beef under cold water to remove excess surface brine. Place it in a large, heavy pot or Dutch oven. Add the contents of the spice packet (if provided), onion, garlic, bay leaves, peppercorns, mustard seeds, thyme, and brown sugar (if using). Pour in the beer (if using), then add enough cold water to cover the meat by about 1 inch.
Bring to a boil over medium-high heat, then immediately reduce to a very gentle simmer. Skim any foam. Partially cover and simmer until the brisket is fork-tender, 2.5 to 3.5 hours depending on thickness. Keep the liquid at a gentle bubble and add hot water as needed to keep the meat submerged.
About 40 minutes before the beef is done, add the potatoes and carrots to the pot. Return to a gentle simmer.
About 15 to 20 minutes before serving, nestle the cabbage wedges into the pot. Simmer until the cabbage is tender but not falling apart and the potatoes are easily pierced.
Transfer the brisket to a cutting board, tent with foil, and rest 10 to 15 minutes. Using a slotted spoon, transfer vegetables to a platter. If desired, melt the butter and toss the hot cabbage with it; season vegetables with black pepper to taste.
Slice the brisket against the grain into 1/4-inch slices. Arrange on the platter with the vegetables and ladle a bit of hot cooking broth over the top.
Garnish with chopped parsley and serve with mustard and/or horseradish. Tip: The cooking broth is flavorful—serve some on the side or save for reheating leftovers.
Make-ahead and alternate methods: This dish reheats well. For a slow cooker, combine beef, aromatics, and liquid; cook 8 to 10 hours on Low, adding carrots and potatoes for the final 3 hours and cabbage for the last 45 minutes. For a pressure cooker, cook the beef 90 minutes at High Pressure with natural release; add carrots and potatoes and cook 3 minutes at High, quick release; add cabbage and cook 2 minutes at High, quick release.

2 heads Belgian endive, leaves separated (about 20–24 leaves)
1 firm ripe pear (Bosc or Anjou), cored and finely diced (about 1 cup / 130 g)
1/3 cup (35–40 g) crumbled blue cheese (Gorgonzola or Roquefort) or aged goat cheese
1/3 cup (35 g) walnuts, toasted and finely chopped
2 tbsp flat-leaf parsley, finely chopped
1 small garlic clove, finely grated or minced
Zest of 1/2 lemon
1 tbsp fresh lemon juice
1 tsp Dijon mustard
2 tsp extra-virgin olive oil
1 tsp honey
Kosher salt and freshly ground black pepper, to taste
Optional: thinly sliced chives, for garnish

Toast the walnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; cool, then finely chop.
Make the walnut gremolata: combine chopped walnuts, parsley, garlic, lemon zest, and a small pinch of salt in a bowl; set aside.
Whisk lemon juice, Dijon, honey, and olive oil until emulsified; season to taste with salt and pepper.
Trim the base of each endive and separate the leaves. Keep leaves chilled and dry for crispness.
Toss the diced pear with 1–2 teaspoons of the dressing to prevent browning and lightly season with a pinch of salt.
Assemble: arrange endive leaves on a platter, spoon in pear, add a little crumbled cheese, sprinkle with walnut gremolata, and drizzle sparingly with more dressing.
Finish with a crack of black pepper and optional chives. Serve immediately to keep the leaves crisp.

1 boneless pork loin roast (2.5 to 3 lb / 1.1 to 1.4 kg), fat cap on
2 tsp kosher salt (or 1.5 tsp fine sea salt)
1 tsp freshly ground black pepper
2 tsp garlic powder or 4 cloves garlic, minced
1 tsp onion powder (optional)
1 tsp smoked paprika
1 tsp dried thyme (or 2 tsp fresh, chopped)
1 tsp dried rosemary (or 2 tsp fresh, chopped)
1 tbsp Dijon mustard (optional)
2 tbsp olive oil, divided
1 cup low-sodium chicken stock, divided
1/2 cup dry white wine or apple cider
1 tbsp apple cider vinegar or lemon juice
1 tbsp unsalted butter
1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
1 medium onion, thickly sliced (optional, for roasting bed)
1 apple, cored and cut into wedges (optional)
Fresh herbs for garnish (optional)

Preheat the oven to 375°F (190°C). Pat the pork loin dry. Trim any silver skin and lightly score the fat cap in a shallow crosshatch (about 1/4 in / 6 mm deep).
In a small bowl, combine salt, pepper, garlic powder or minced garlic, onion powder (if using), smoked paprika, thyme, rosemary, Dijon (if using), and 1 tbsp olive oil to form a paste.
Rub the paste all over the pork, working it into the scored fat. Let sit 20–30 minutes at room temperature (or cover and refrigerate up to 24 hours; bring to room temperature for 20–30 minutes before roasting).
Place the sliced onion and apple (if using) in a roasting pan to form a bed. Set a rack over them, or set the pork directly on top, fat side up. Drizzle the remaining 1 tbsp olive oil over the pork. Insert an oven-safe probe thermometer into the center if you have one.
Roast for 20 minutes, then pour the wine or apple cider and 1/2 cup of the chicken stock into the pan (avoid pouring directly over the roast). Continue roasting, basting once or twice with pan juices, until the internal temperature reaches 140–145°F (60–63°C), about 50–70 minutes total depending on thickness (roughly 18–20 minutes per pound).
Transfer the pork to a cutting board and tent loosely with foil. Rest 10–15 minutes; carryover heat will bring the center to 145°F (63°C).
For the pan sauce, place the roasting pan over medium heat. Add the remaining 1/2 cup chicken stock and the vinegar or lemon juice. Scrape up any browned bits and simmer 3–5 minutes to reduce slightly.
If you prefer a thicker sauce, whisk in the cornstarch slurry and simmer 1 minute until lightly thickened. Off the heat, whisk in the butter. Taste and adjust seasoning with salt and pepper if needed.
Slice the pork 1/2-inch (1.25 cm) thick against the grain. Garnish with fresh herbs if desired.
Serve the pork with the warm pan sauce spooned over the slices.

2 ripe Hass avocados
1 cup (130 g) peeled, seeded cucumber chunks
1/2 cup (15 g) cilantro leaves and tender stems
1 small jalapeño, seeded (optional)
1 small garlic clove
3 tablespoons (45 ml) fresh lime juice, plus wedges for serving
1 to 1 1/2 cups (240-360 ml) cold low-sodium vegetable broth or water
1 tablespoon (15 ml) extra-virgin olive oil, plus more for drizzling
1/2 teaspoon kosher salt, plus more to taste
1 cup (150 g) corn kernels (from 1 ear fresh or frozen, thawed)
1 teaspoon neutral oil (for charring)
4 small radishes, thinly sliced or cut into matchsticks
2 tablespoons (20 g) toasted pepitas, roughly chopped
Pinch of chili powder, Tajín, or smoked paprika
Finely grated lime zest (optional)

Char the corn: Heat a skillet over medium-high. Add neutral oil and corn; cook, stirring occasionally, until blistered in spots, 4-5 minutes. Season with a pinch of salt and a squeeze of lime; let cool.
Blend the soup: In a blender, combine avocados, cucumber, cilantro, jalapeño (if using), garlic, lime juice, 1 cup broth, olive oil, and 1/2 teaspoon salt. Blend until silky. Adjust with additional broth to a pourable, spoonable consistency. Season to taste with more salt and lime.
Chill: Transfer to a pitcher, cover, and refrigerate 20-30 minutes to meld and cool (or set the pitcher in an ice bath for 10 minutes).
Serve: Divide into 8-12 small shooter glasses or cups. Top each with charred corn, radish, and pepitas. Drizzle a few drops of olive oil, dust lightly with chili powder or Tajín, and finish with lime zest if desired. Serve cold with lime wedges.

Previous 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 Next