All Recipes

1 lb raw shrimp, peeled and deveined (medium or large)
1 tbsp fresh lime juice (for shrimp)
1 tbsp olive oil (for shrimp)
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
2 garlic cloves, minced
1/2 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper
2 cups finely shredded cabbage (green or red)
1/4 cup thinly sliced red onion
1/4 cup chopped fresh cilantro, plus more for serving
1 small jalapeño, seeded and minced (optional)
2 tbsp mayonnaise or Greek yogurt (for slaw)
2 tbsp fresh lime juice (for slaw)
1 tsp honey (or sugar)
8 small corn tortillas
1 tbsp olive oil (for cooking)
1 ripe avocado, sliced
1/3 cup crumbled Cotija or feta (optional)
Hot sauce, to taste
Lime wedges, for serving

Make the slaw: In a bowl, whisk 2 tbsp lime juice, mayonnaise or Greek yogurt, honey, and a pinch of salt. Toss with cabbage, red onion, cilantro, and jalapeño (if using). Let sit 10 minutes to lightly soften.
Season the shrimp: Pat shrimp dry. In a bowl, combine shrimp with 1 tbsp olive oil, 1 tbsp lime juice, chili powder, cumin, smoked paprika, minced garlic, 1/2 tsp salt, and black pepper. Marinate 10 minutes while the slaw rests.
Warm the tortillas: Heat a dry skillet over medium and warm tortillas 30–45 seconds per side until pliable. Stack and keep wrapped in a clean towel.
Cook the shrimp: Heat 1 tbsp olive oil in a large skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side until pink, opaque, and just curled. Remove from heat.
Assemble: Fill warm tortillas with slaw and shrimp. Top with avocado, Cotija (if using), extra cilantro, and hot sauce. Squeeze lime over the top.
Serve immediately. Makes about 8 tacos (3–4 servings).

1 small celeriac (about 1 lb), peeled and julienned
1 tart green apple (such as Granny Smith), julienned
3 tablespoons fresh lemon juice, divided
1/3 cup crème fraîche
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
1 teaspoon whole-grain mustard
1 tablespoon capers, drained and finely chopped
2 tablespoons finely chopped cornichons
2 tablespoons finely chopped fresh parsley
1 tablespoon thinly sliced fresh chives
1 teaspoon white wine vinegar
1/4 teaspoon fine sea salt, plus more to taste
1/8 teaspoon freshly ground white pepper
1 small baguette, sliced 1/2 inch thick (16–20 slices)
2 tablespoons extra-virgin olive oil

In a large bowl, toss the julienned celeriac and apple with 1 tablespoon lemon juice and a pinch of salt to prevent browning; set aside.
In a separate bowl, whisk together crème fraîche, mayonnaise, Dijon, whole-grain mustard, remaining 2 tablespoons lemon juice, white wine vinegar, capers, cornichons, parsley, and chives. Season with sea salt and white pepper.
Fold the celeriac and apple into the dressing until evenly coated. Let sit 10–15 minutes to lightly soften and meld flavors.
Meanwhile, heat the oven to 400°F (205°C). Brush baguette slices with olive oil, arrange on a sheet pan, and toast 6–8 minutes until golden at the edges; cool slightly.
Taste the remoulade and adjust seasoning with more salt or lemon as needed for a bright, tangy balance.
Spoon a generous mound of remoulade onto each toast. Serve immediately while the toasts are crisp.

1 lb (450 g) ground lamb, 80–85% lean
1 small onion (about 3.5 oz/100 g), finely grated, excess liquid squeezed out
3 cloves garlic, finely minced or grated
1/2 cup (15 g) finely chopped fresh parsley
2 tbsp finely chopped fresh mint
2 tsp ground cumin
2 tsp ground coriander
1 tsp smoked paprika (or sweet paprika)
1/4 tsp ground cinnamon
1/4 tsp ground allspice (optional)
1/2 tsp red pepper flakes (adjust to taste)
1 tsp freshly ground black pepper
1 1/2 tsp kosher salt (use 1 tsp if using fine table salt)
1/2 tsp baking soda dissolved in 1 tbsp water (optional, for tenderness)
1 tbsp olive oil, plus more for brushing
8 metal or soaked wooden skewers
For serving: warm flatbreads, lemon wedges, sliced red onion, chopped parsley, tomato, cucumber
Yogurt-Tahini Sauce (optional): 1 cup (240 g) plain Greek yogurt, 2 tbsp tahini, 1 tbsp lemon juice, 1 small garlic clove grated, 1–2 tbsp water to thin, salt and pepper to taste

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Prepare aromatics: Finely grate the onion and squeeze out most of the liquid with your hands or a towel. Mince or grate the garlic. Finely chop the parsley and mint.
Make the kofta mixture: In a large bowl combine ground lamb, grated onion (pulp only), garlic, parsley, mint, cumin, coriander, paprika, cinnamon, allspice (if using), red pepper flakes, black pepper, salt, baking soda slurry (if using), and 1 tbsp olive oil.
Mix thoroughly: Using your hand, mix and knead the meat until it becomes sticky and cohesive, about 1–2 minutes. This helps it cling to skewers and hold shape. Cover and chill 20–30 minutes to firm up.
Optional sauce: In a small bowl whisk yogurt, tahini, lemon juice, grated garlic, a pinch of salt and pepper, and enough water to reach a spoonable consistency. Chill until serving.
Shape: Lightly oil your hands. Divide meat into 8 portions. Mold each portion around a skewer into a long oval (about 4–5 inches/10–12 cm) or shape into torpedoes/oval patties if not using skewers. Aim for about 3/4–1 inch (2–2.5 cm) thickness for even cooking.
Preheat: Heat a grill to medium-high (425–450°F / 220–230°C). Alternatively, preheat the broiler with rack 6 inches (15 cm) from the element, or heat a cast-iron skillet over medium-high and film with oil.
Cook: Grill, broil, or pan-sear the kofta, turning every 2–3 minutes, until well browned with some char and cooked through—about 8–10 minutes total on the grill or under the broiler, or 3–4 minutes per side in a skillet. Target 155°F/68°C for medium or 160°F/71°C for well done.
Rest the kofta for 3–5 minutes to retain juices. Warm flatbreads on the grill or in a dry pan.
Serve: Pile kofta onto warm flatbreads with the yogurt-tahini sauce, sliced red onion, tomato, cucumber, extra parsley, and lemon wedges for squeezing.

2 lb (900 g) beef chuck or stewing beef, cut into 1.5-inch pieces
2 tsp kosher salt, divided
1/2 tsp black pepper
2–3 tbsp neutral oil (such as canola or vegetable)
1 large onion, finely chopped
4 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp curry powder (mild or medium)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1/4 tsp cayenne pepper (optional)
2 tbsp tomato paste
1 can (14.5 oz/410 g) diced tomatoes, with juices
2 cups (480 ml) beef stock
1 can (13.5 oz/400 ml) coconut milk, well-shaken
2 medium potatoes, peeled and diced into 1-inch pieces
2 carrots, peeled and cut into 1-inch chunks
1 cinnamon stick or 1/2 tsp ground cinnamon
2 bay leaves
1 tsp brown sugar (optional)
1 tsp garam masala
1 tbsp lime or lemon juice
Fresh cilantro, chopped, for garnish
Steamed rice or warm naan, for serving

Pat the beef dry and season with 1 tsp of the salt and the black pepper.
Heat 1–2 tbsp oil in a heavy pot or Dutch oven over medium-high. Brown the beef in batches, 3–4 minutes per side; add more oil as needed. Transfer browned beef to a plate.
Reduce heat to medium. Add the onion and a pinch of salt; cook, stirring, until golden and soft, 6–8 minutes.
Stir in the garlic and ginger; cook until fragrant, about 1 minute.
Add curry powder, cumin, coriander, turmeric, cayenne (if using), and tomato paste. Cook, stirring, 60–90 seconds to toast the spices.
Splash in a few tablespoons of the beef stock to deglaze, scraping up browned bits.
Return the beef and any juices to the pot. Add the diced tomatoes, the remaining beef stock, cinnamon stick, bay leaves, and brown sugar (if using). Bring to a gentle simmer.
Cover, reduce heat to low, and simmer for 60 minutes, stirring occasionally.
Stir in the potatoes and carrots. Continue to simmer, covered, until the beef is fork-tender and vegetables are soft, 30–40 minutes more.
Stir in the coconut milk and garam masala. Simmer uncovered for 5–10 minutes to thicken slightly and meld flavors.
Season to taste with the remaining 1 tsp salt (or to preference) and the lime or lemon juice; add more pepper if desired. Adjust consistency with a splash of water or stock if needed.
Remove the bay leaves and cinnamon stick. Rest 5 minutes, garnish with chopped cilantro, and serve hot with steamed rice or warm naan.

1 small head butter lettuce, torn (about 4 cups)
1 small fennel bulb, core removed and thinly shaved (about 1 cup), fronds reserved for garnish
6 radishes, thinly sliced
2 ruby red grapefruits (1 segmented, 1 juiced—about 1/3 cup juice)
1 large ripe avocado, diced
1/3 cup pecans, toasted and roughly chopped
2 tablespoons fresh mint leaves, torn
1 tablespoon chopped fresh parsley (optional)
1 small shallot, minced
For the vinaigrette:
1 tablespoon Creole mustard (or whole-grain Dijon)
2 tablespoons apple cider vinegar
3 tablespoons fresh grapefruit juice (from above)
1 teaspoon honey
1/3 cup extra-virgin olive oil
1/4 teaspoon kosher salt, plus more to taste
1/8 teaspoon freshly ground black pepper
1–2 dashes mild hot sauce (optional)

Toast pecans in a dry skillet over medium heat for 3–4 minutes until fragrant; cool and chop.
Segment one grapefruit over a bowl to catch juices; set segments aside. Juice the second grapefruit (and any collected juices) to yield about 1/3 cup total juice.
Make the vinaigrette: In a bowl, whisk the minced shallot, Creole mustard, cider vinegar, grapefruit juice, and honey. Slowly whisk in olive oil until emulsified. Season with salt, pepper, and hot sauce if using.
In a large bowl, combine butter lettuce, shaved fennel, radishes, half the pecans, half the grapefruit segments, mint, and parsley. Drizzle with just enough vinaigrette to lightly coat and toss gently.
Add the diced avocado and remaining grapefruit segments; fold carefully to keep pieces intact. Adjust seasoning with a pinch of salt if needed.
Plate the salad, drizzle with a little more vinaigrette, and garnish with remaining pecans and fennel fronds. Serve immediately, chilled or cool.

1 1/2 lb skirt or flank steak, trimmed
1 tbsp neutral oil (for marinade)
1 tbsp neutral oil (for cooking)
3 tbsp fresh lime juice (about 2 limes)
1 tbsp orange juice (optional, for subtle sweetness)
2 tsp soy sauce or Worcestershire sauce
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder or ancho chili powder
1/2 tsp smoked paprika
1/2 tsp dried oregano
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
12 small corn tortillas
1/2 small white onion, finely diced (about 1/2 cup)
1/2 cup fresh cilantro, chopped
1 avocado, sliced or mashed
1/2 cup salsa or pico de gallo
4 radishes, thinly sliced (optional)
1/2 cup queso fresco or cotija, crumbled (optional)
Lime wedges, for serving

Make the marinade: In a bowl, whisk together 1 tbsp neutral oil, lime juice, orange juice (if using), soy/Worcestershire, garlic, cumin, chili powder, smoked paprika, oregano, 1 tsp kosher salt, and black pepper.
Marinate the steak: Place steak in a resealable bag or shallow dish, pour in the marinade, and coat well. Refrigerate 30 minutes to 8 hours (longer = more flavor).
Prep to cook: Remove steak from marinade and pat dry. Discard excess marinade. If needed, lightly season both sides with a pinch of salt.
Cook the steak: Heat a grill or heavy skillet over high heat until very hot. Add 1 tbsp neutral oil if using a skillet. Cook steak 3–5 minutes per side for skirt (4–6 minutes per side for flank), until nicely charred and an instant-read thermometer reads 130–135°F (54–57°C) for medium-rare.
Rest and slice: Transfer steak to a cutting board and rest 5–10 minutes. Slice thinly against the grain; for skirt, slice on a bias for wider pieces.
Warm the tortillas: Heat tortillas on a dry skillet or directly over a low flame 20–30 seconds per side until pliable. Keep warm wrapped in a clean towel.
Assemble: Divide steak among tortillas. Top with diced onion, cilantro, avocado, and salsa. Add radishes and queso fresco if desired.
Serve: Finish with lime juice and a pinch of salt to taste. Serve immediately.

1 large fennel bulb, cored and very thinly sliced (fronds reserved)
2 oranges (navel or cara cara), segmented, plus any juice
1 small lemon, zested and juiced
1/3 cup Castelvetrano olives, pitted and roughly chopped
3 tablespoons extra-virgin olive oil
1/4 cup sliced almonds, toasted
2 tablespoons chopped fresh flat-leaf parsley
6–8 fresh mint leaves, torn
1 ounce Parmesan, shaved (optional)
Pinch red pepper flakes (optional)
Kosher salt and freshly ground black pepper

Toast the almonds in a dry skillet over medium heat, stirring, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool.
In a large bowl, whisk the lemon juice, lemon zest, any orange juice from segmenting, and olive oil with a pinch of salt, black pepper, and red pepper flakes if using.
Add the shaved fennel to the bowl and toss to lightly coat. Let sit 5 minutes to soften slightly.
Gently fold in the orange segments, chopped Castelvetrano olives, parsley, and mint. Taste and adjust seasoning with more salt and pepper as needed.
Transfer to a serving platter. Scatter toasted almonds, Parmesan shavings (if using), and a few chopped fennel fronds over the top. Serve chilled or at cool room temperature.

Cream cheese, 225 g (8 oz), softened
Lump crab meat, 170 g (6 oz), drained and finely chopped (imitation crab is fine)
Green onions (scallions), 2, finely sliced
Garlic, 1 small clove, minced (or 1/2 tsp garlic powder)
Soy sauce, 1 tsp
Worcestershire sauce, 1 tsp (optional)
Granulated sugar, 1 tsp
Kosher salt, 1/2 tsp
White or black pepper, 1/4 tsp
Toasted sesame oil, 1/2 tsp (optional)
Fresh lemon juice, 1 tsp (or rice vinegar)
Square wonton wrappers (about 9 cm/3.5 in), 30–40
1 beaten egg mixed with 1 tbsp water (or plain water) for sealing
Neutral oil for frying (vegetable or canola), about 1.5 liters or enough for ~5 cm/2 in depth
Sweet chili sauce, for serving (or make the sauce below)
Optional homemade sweet-sour dipping sauce: rice vinegar, 60 ml (1/4 cup)
Optional homemade sweet-sour dipping sauce: water, 60 ml (1/4 cup)
Optional homemade sweet-sour dipping sauce: granulated sugar, 50 g (1/4 cup)
Optional homemade sweet-sour dipping sauce: ketchup, 1 tbsp
Optional homemade sweet-sour dipping sauce: soy sauce, 1 tsp
Optional homemade sweet-sour dipping sauce: cornstarch, 2 tsp mixed with 2 tsp water

Make the filling: In a bowl, mix cream cheese, crab, green onions, garlic, soy sauce, Worcestershire (if using), sugar, salt, pepper, sesame oil (if using), and lemon juice until smooth and well combined. Taste and adjust seasoning.
Set up: Keep wonton wrappers under a barely damp towel so they don’t dry out. Prepare a small bowl with egg wash or water and line a tray with parchment.
Fill and seal: Place about 2 teaspoons of filling in the center of a wrapper. Lightly moisten the edges. Fold into a triangle, pressing out air as you seal the edges firmly. For a classic rangoon shape, bring the two side corners of the triangle together and pinch to seal; ensure all seams are tight. Repeat with remaining wrappers and filling.
Heat oil: In a heavy pot or deep skillet, heat 5 cm/2 in of neutral oil to 175–180°C (350–360°F). Maintain temperature between batches.
Fry: Working in batches of 4–6, fry 2–3 minutes, turning once, until golden and blistered. Transfer to a rack or paper towels to drain. Keep warm in a low oven if needed.
Serve: Plate hot with sweet chili sauce or the homemade sweet-sour dipping sauce.
Homemade sweet-sour sauce (optional): In a small saucepan, whisk together rice vinegar, water, sugar, ketchup, and soy sauce. Bring to a simmer, then stir in the cornstarch slurry. Cook 30–60 seconds until glossy and slightly thickened. Cool slightly before serving.
Bake or air-fry (alternative): For baking, arrange sealed wontons on a lightly oiled sheet, brush or spray with oil, and bake at 200°C/400°F for 12–15 minutes, turning halfway, until golden. For air frying, spray lightly with oil and cook at 190°C/375°F for 8–10 minutes, flipping halfway, until crisp.

2 boneless, skinless chicken breasts (about 12 oz total), or 2 cups cooked chicken, sliced or chopped
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 large flour tortillas (10–12 inch)
2 cups chopped romaine hearts
1/3 cup Caesar dressing
1/4 cup finely grated Parmesan cheese
1/2 cup croutons, lightly crushed
1 small avocado, sliced (optional)
4 strips cooked bacon, crumbled (optional)
Lemon wedges, for serving (optional)

Cook the chicken (skip if using pre-cooked): Pat the chicken dry and season both sides with the salt and black pepper. Heat the olive oil in a skillet over medium-high heat. Sear the chicken 4–5 minutes per side until browned and cooked through (internal temperature 165°F/74°C). Rest 5 minutes, then slice or chop.
Warm the tortillas: Wrap them in a damp paper towel and microwave 20–30 seconds, or warm in a dry skillet until pliable.
Dress the greens: In a bowl, toss the romaine with the Caesar dressing and half of the Parmesan until evenly coated.
Assemble: Lay out the warm tortillas. Divide the dressed romaine down the center of each. Top with the sliced chicken, remaining Parmesan, and the crushed croutons. Add avocado and bacon if using. A light squeeze of lemon brightens the flavors (optional).
Wrap: Fold the sides over the filling, then roll tightly from the bottom up to form a sealed wrap.
Optional crisp: Place the wraps seam-side down in a dry skillet over medium heat and toast 1–2 minutes per side until lightly golden.
Serve: Slice in half and serve immediately.

- 1 medium red cabbage, cored and thinly sliced
- 1 large tart apple, peeled and thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 tablespoons neutral oil (such as sunflower or canola)
- 3 tablespoons red wine vinegar (or apple cider vinegar)
- 2 tablespoons sugar or maple syrup
- 1/2 cup water or vegetable broth
- 1 bay leaf
- 3 whole cloves (or 1/8 teaspoon ground cloves)
- 1/2 teaspoon ground allspice (optional but traditional)
- Salt and black pepper, to taste

1. Warm the oil in a wide pot over medium heat. Add onion and apple; cook until softened, 5–7 minutes.
2. Add cabbage, sugar (or maple), vinegar, bay leaf, cloves, allspice, and water/broth. Season with salt and pepper, stir, cover, and simmer gently, stirring occasionally, until tender and glossy, 35–45 minutes. Adjust seasoning and vinegar to taste, then serve.

- 1 medium cauliflower, cut into small florets
- 2 medium potatoes, peeled and diced
- 1 large onion, finely chopped
- 2 tomatoes, chopped (or 1 cup crushed tomatoes)
- 2 tablespoons neutral oil
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 green chili, sliced (optional)
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon Kashmiri chili powder or paprika
- 1 teaspoon garam masala
- 1/2 cup water (as needed)
- Salt, to taste
- Fresh cilantro, chopped (for garnish)

1. Heat oil in a large skillet over medium heat. Add cumin seeds; when fragrant, add onion and cook until light golden. Stir in garlic, ginger, and green chili; cook 1 minute.
2. Add turmeric, coriander, and chili powder; stir 30 seconds. Add potatoes, tomatoes, salt, and a splash of water; cover and cook 5–7 minutes. Add cauliflower, stir, cover, and cook until potatoes and cauliflower are tender, 10–12 minutes (adding small splashes of water if needed). Finish with garam masala and cilantro.

- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1/3 cup sliced almonds, toasted

1. Preheat oven to 425°F (220°C). Toss Brussels sprouts with olive oil, salt, and pepper; spread cut side down on a baking sheet.
2. Roast until deeply browned and tender, 20–25 minutes. Whisk balsamic with maple syrup; drizzle over hot sprouts and toss. Scatter with toasted almonds and serve.

- 1 head cauliflower, cut into florets
- 1 large potato, peeled and diced
- 1 onion, chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 bay leaf
- Salt and white or black pepper, to taste
- 1–2 teaspoons fresh lemon juice, to taste
- Chopped chives or parsley, for garnish

1. In a pot, warm olive oil over medium heat. Add onion with a pinch of salt; cook until soft and translucent, 5–7 minutes. Add potato and cauliflower; stir 2 minutes.
2. Add broth and bay leaf; bring to a simmer and cook until vegetables are very tender, 15–20 minutes. Discard bay leaf, blend until smooth, and season with salt, pepper, and lemon juice. Garnish with herbs and serve hot.

4 skinless cod or haddock fillets (about 6 oz/170 g each), patted dry
1 1/2 cups (180 g) all-purpose flour, divided (1 cup for batter, 1/2 cup for dredging)
1/3 cup (45 g) cornstarch
1 teaspoon baking powder
1 teaspoon kosher salt, plus more to taste
1 teaspoon sugar (optional)
1/2 teaspoon paprika or a pinch of cayenne (optional)
1 cup (240 ml) very cold lager beer or sparkling water, plus a splash more if needed
2–3 large russet potatoes (about 2 lb/900 g)
Neutral high-heat oil for frying (about 8 cups/1.9 L), such as canola, peanut, or sunflower
Malt vinegar, to serve
Lemon wedges, to serve
Tartar sauce, to serve (optional)
Chopped parsley, for garnish (optional)

Prep the potatoes: Peel (optional) and cut into thick chips/fries about 1/2 inch (1.25 cm) wide. Rinse and soak in cold water 20–30 minutes to remove excess starch. Drain and pat completely dry.
Heat the oil for the first fry: In a deep, heavy pot (at least 5 qt/4.7 L) or a deep fryer, heat oil to 275°F (135°C). Line a sheet pan with a wire rack or paper towels.
First fry (blanch) the chips: Fry the potatoes in batches 5–7 minutes until pale and just tender with no color. Do not brown. Drain on the rack and let cool at least 10 minutes (or chill 20–30 minutes) to firm up.
Make the batter: In a large bowl, whisk 1 cup (120 g) flour, cornstarch, baking powder, 1 teaspoon salt, sugar, and paprika/cayenne (if using). Pour in the very cold lager or sparkling water and whisk just until combined; a few small lumps are fine. Keep the batter cold.
Preheat for final fries: Increase oil temperature to 375°F (190°C).
Season and dredge the fish: Lightly season fillets with salt. Place the remaining 1/2 cup (60 g) flour in a shallow dish and dredge the fillets, shaking off excess. This helps the batter adhere.
Batter and fry the fish: Working one or two at a time, dip dredged fillets into the cold batter, let excess drip, then carefully lower into the 375°F (190°C) oil. Fry 4–6 minutes, turning once, until deep golden and crisp and the fish flakes easily (internal temp about 145°F/63°C). Transfer to the rack and keep warm in a 200°F (95°C) oven while you finish the chips.
Second fry the chips: Return the blanched chips to the 375°F (190°C) oil in batches and fry 2–3 minutes until golden and crisp. Drain and immediately season with salt.
Serve: Plate the hot chips with the fried fish. Splash with malt vinegar, add lemon wedges, and serve with tartar sauce. Garnish with chopped parsley if desired.

1 medium jicama, peeled and cut into matchsticks (about 3 cups)
1 English cucumber, halved lengthwise, seeded, thinly sliced (about 2 cups)
2 medium oranges, segmented, plus 2 tablespoons reserved juice
1/4 small red onion, very thinly sliced
1 small jalapeño, thinly sliced (optional)
1/2 cup fresh cilantro leaves, roughly chopped
2 limes, zested and juiced (about 4 tablespoons juice)
1 tablespoon honey or agave
1 tablespoon extra-virgin olive oil
3/4 teaspoon Tajín or chili powder, divided, plus more to taste
1/2 teaspoon kosher salt, plus more to taste
1/3 cup roasted salted peanuts, roughly chopped
12 small butter lettuce or little gem leaves

In a large bowl, combine jicama, cucumber, red onion, jalapeño (if using), and cilantro.
Whisk the dressing: in a small bowl, mix lime juice and zest, reserved 2 tablespoons orange juice, honey, olive oil, 1/2 teaspoon Tajín (or chili powder), and kosher salt until dissolved.
Pour the dressing over the vegetables and toss to coat. Gently fold in the orange segments. Chill 10–15 minutes to lightly marinate.
In a separate small bowl, toss the chopped peanuts with the remaining 1/4 teaspoon Tajín (or a pinch of chili powder) to coat.
Assemble: lay out the lettuce leaves and spoon the salad into each cup. Top with the chili-lime peanuts.
Finish with an extra squeeze of lime and a light sprinkle of Tajín, to taste. Serve immediately for maximum crunch.

4 to 5 lb boneless pork shoulder (Boston butt), trimmed of excess hard fat
2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
1 tablespoon chili powder
2 teaspoons smoked paprika
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon light brown sugar
1/2 teaspoon ground coriander (optional)
1 large yellow onion, sliced
6 garlic cloves, smashed
1 to 2 chipotles in adobo, chopped, plus 1 tablespoon adobo sauce
1 cup orange juice (or 3/4 cup orange juice plus 1/4 cup pineapple juice)
1/4 cup apple cider vinegar
2 tablespoons lime juice, plus lime wedges for serving
2 bay leaves
16 to 20 small corn tortillas
1/2 cup chopped fresh cilantro
1 small white onion, finely diced
1 cup crumbled cotija or queso fresco
1 avocado, sliced (optional)
4 radishes, thinly sliced (optional)
1 jalapeno or serrano, thinly sliced (optional)
Salsa roja or salsa verde, for serving
Lime wedges, for serving
Quick pickled red onions (optional): 1 medium red onion, thinly sliced; 1/2 cup apple cider vinegar; 1/2 cup water; 1 tablespoon sugar; 1 teaspoon kosher salt

Make the spice rub: In a small bowl, combine the salt, pepper, chili powder, smoked paprika, cumin, oregano, garlic powder, onion powder, brown sugar, and ground coriander.
Season the pork: Pat the pork shoulder dry. Rub the spice mixture all over, pressing to adhere. Place the pork in a slow cooker or in a Dutch oven.
Add aromatics and liquids: Scatter the sliced onion and smashed garlic around the pork. Add the chopped chipotle, adobo sauce, orange juice, apple cider vinegar, lime juice, and bay leaves.
Cook until fall-apart tender: Slow cooker on LOW for 8 to 10 hours (or HIGH for 4 to 5 hours); or oven method, cover the Dutch oven and cook at 300 F for 3 to 4 hours, until the pork is very tender and shreds easily with two forks.
Optional quick-pickled onions: In a jar or bowl, combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tablespoon sugar, and 1 teaspoon kosher salt. Stir to dissolve, then add the sliced red onion. Let sit at least 30 minutes (or refrigerate up to 2 weeks).
Shred and sauce: Transfer the pork to a board and discard the bay leaves. Skim excess fat from the cooking liquid, then simmer the liquid in a saucepan over medium-high heat until reduced by about half. Shred the pork with two forks, then return it to the reduced sauce and toss to coat. Adjust seasoning with salt and more lime juice as needed.
Warm the tortillas: Heat a dry skillet or griddle over medium-high and warm tortillas 30 to 60 seconds per side until pliable and lightly charred. Keep warm wrapped in a clean towel.
Assemble the tacos: Fill each tortilla with sauced pulled pork. Top with chopped cilantro, diced white onion, crumbled cotija, avocado, radishes, and sliced chiles as desired. Add pickled red onions and spoon on salsa. Finish with a squeeze of lime.
Serve: Makes about 16 to 20 tacos. Leftover pork keeps 4 days refrigerated or up to 3 months frozen; reheat gently or crisp in a skillet.

2 live lobsters (about 1¼ lb/560 g each), or shells from 2 lobsters (or 4 large tails) plus 12–16 oz (340–450 g) cooked lobster meat, chopped
2 tbsp olive oil
4 tbsp unsalted butter, divided
1 large onion, diced
2 medium carrots, diced
2 celery ribs, diced
4 garlic cloves, smashed
2 tbsp tomato paste
1/2 cup brandy or cognac
1 cup dry white wine
6 cups seafood or fish stock (or water)
1/3 cup uncooked white rice (long-grain or arborio)
1 bay leaf
6 sprigs fresh thyme (or 1/2 tsp dried)
1 tsp sweet paprika
1/8–1/4 tsp cayenne pepper, to taste
8–10 black peppercorns (or 1/2 tsp freshly ground black pepper)
Pinch of saffron threads (optional)
1 strip orange zest, 2 inches/5 cm (optional)
1 cup heavy cream
1–2 tsp fresh lemon juice, to taste
1 tsp Worcestershire sauce (optional)
Kosher salt and freshly ground black pepper, to taste
2 tbsp minced fresh chives or tarragon, for garnish

If using live lobsters: Steam or boil just until cooked through (about 6–8 minutes for 1¼-lb lobsters). Cool, pick out the meat from claws, knuckles, and tails; chop and refrigerate. Reserve all shells and any juices.
Heat a large heavy pot over medium-high. Add olive oil and 2 tbsp butter. Add lobster shells and sauté, stirring and lightly crushing, until bright red and very fragrant, 8–10 minutes.
Add onion, carrots, celery, and garlic; cook, stirring, until softened and lightly caramelized, 6–8 minutes.
Stir in tomato paste and cook until darkened and glossy, 2–3 minutes.
Off the heat, add brandy. Return to medium-high and simmer to reduce slightly; if desired, carefully ignite to flambé and let flames subside.
Add white wine and simmer until reduced by about half, 3–5 minutes.
Add stock, rice, bay leaf, thyme, paprika, cayenne, peppercorns, and optional saffron and orange zest. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook 35–45 minutes, stirring and crushing shells now and then; rice should be very tender.
Using tongs or a slotted spoon, remove and discard all large shells, bay leaf, and herb stems.
Blend the soup base until completely smooth (use an immersion blender, or carefully blend in batches in a stand blender, venting the lid).
Pass the blended soup through a fine-mesh sieve or chinois into a clean pot, pressing on solids; discard fibrous remnants. You should have a silky, slightly thick base.
Bring the bisque to a bare simmer. Stir in heavy cream. Season with salt, black pepper, lemon juice, and Worcestershire (if using). Adjust thickness by reducing gently to thicken, or adding a splash of stock to loosen.
Add the chopped lobster meat and warm gently for 2–3 minutes; do not boil.
Stir in the remaining 2 tbsp butter to finish.
Ladle into warm bowls and garnish with chives or tarragon. Serve immediately.

1 medium fennel bulb, fronds reserved
1 tart apple (such as Granny Smith), cored and cut into matchsticks
6 radishes, thinly sliced
2 tablespoons chopped fresh parsley or dill (or a mix)
1/3 cup toasted sliced almonds
1 lemon, zested and juiced (about 2 tablespoons juice)
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
3 tablespoons extra-virgin olive oil
Pinch of red pepper flakes (optional)
Kosher salt and freshly ground black pepper

Trim fennel, reserving fronds. Halve the bulb, remove the core, and slice very thinly (mandoline if possible).
In a large bowl, whisk lemon juice and zest with Dijon, honey, a pinch of salt, and several grinds of black pepper. Slowly whisk in olive oil until emulsified. Add red pepper flakes if using.
Add sliced fennel, apple matchsticks, and radishes to the bowl. Toss to coat lightly in the vinaigrette.
Fold in chopped herbs and toasted almonds. Taste and adjust seasoning with more salt, pepper, or lemon as needed.
Transfer to a serving platter and garnish with chopped fennel fronds. Serve immediately for maximum crispness.

2 lb chicken wings (flats and drumettes separated, tips discarded)
2 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp paprika (optional)
2 tbsp cornstarch
1.5 to 2 quarts neutral oil (canola, vegetable, or peanut) for frying
1/2 cup Frank’s RedHot Original (or other cayenne pepper hot sauce)
6 tbsp unsalted butter
1 tsp Worcestershire sauce
1 tsp garlic powder
1 tsp white vinegar or apple cider vinegar
1 to 2 tsp honey or brown sugar (optional, to balance heat)
Celery sticks, for serving (optional)
Carrot sticks, for serving (optional)
Blue cheese or ranch dressing, for serving (optional)

Pat the wings very dry with paper towels. The drier they are, the crispier they will fry.
Season the wings with kosher salt, black pepper, and paprika (if using). Sprinkle over the cornstarch and toss until the wings are evenly coated; shake off any excess.
Pour oil into a deep, heavy pot or Dutch oven to a depth of 2 to 3 inches. Attach a thermometer and heat the oil to 325 F over medium heat.
Fry the wings in batches without crowding, 7 to 8 minutes, until the skin looks set and light blond. Remove to a wire rack set over a sheet pan and let rest 5 minutes. Bring the oil up to 375 F.
Return the wings to the 375 F oil and fry again, 2 to 3 minutes, until deeply golden and very crisp. Drain on the rack and lightly season with a pinch of salt.
While the wings fry, make the Buffalo sauce: In a small saucepan over low heat, melt the butter. Whisk in the hot sauce, Worcestershire, garlic powder, vinegar, and honey (if using) until smooth. Keep warm on low; do not boil.
Transfer the hot, fried wings to a large bowl. Pour over enough Buffalo sauce to coat (you may not need all of it) and toss until every wing is glossy.
Serve immediately with celery and carrot sticks and blue cheese or ranch dressing for dipping.

1 lb (450 g) large dry sea scallops, side muscle removed
1 tbsp (15 ml) extra-virgin olive oil
1 tsp finely grated lemon zest
1 small garlic clove, finely grated or minced
1/2 tsp kosher salt, plus more to finish
1/4 tsp freshly ground black pepper
1/4 tsp smoked or sweet paprika (optional)
1 tbsp (15 ml) neutral high-heat oil (canola or grapeseed), for the grill grates
2 tbsp (28 g) unsalted butter, melted
1 tbsp chopped fresh parsley or chives
Lemon wedges, for serving
6–8 metal or soaked wooden skewers (optional)

Prep the scallops: If previously frozen, thaw completely in the refrigerator. Pat very dry on all sides with paper towels and remove the small side muscle if attached.
If using wooden skewers, soak them in water for at least 15 minutes. Thread scallops across two parallel skewers (to prevent spinning), leaving a little space between each. Alternatively, plan to use a well-oiled grill basket.
In a bowl, whisk together olive oil, lemon zest, garlic, salt, pepper, and paprika (if using). Add scallops and gently toss to coat. Marinate 10–15 minutes at room temperature; do not add lemon juice yet.
Preheat the grill to high (500–550°F / 260–290°C). Clean the grates thoroughly, then oil them by rubbing with a paper towel dipped in the neutral oil held with tongs.
Stir the melted butter with the chopped herbs to make a quick herb butter; keep warm.
Shake off excess marinade from the scallops. Place them on the hot, oiled grates. Grill, uncovered, 1.5–2.5 minutes without moving, until the bottoms are well browned and the scallops release easily.
Flip carefully. Grill another 1–2 minutes, brushing lightly with the herb butter in the last 30 seconds. Cook just until the centers are barely opaque and springy to the touch, or about 120–125°F (49–52°C) if using a thermometer.
Transfer to a platter and rest 1 minute. Squeeze fresh lemon over the scallops, brush with remaining herb butter, and finish with a pinch of salt if needed.
Serve immediately with lemon wedges.

1 1/2 cups jasmine rice, rinsed until water runs clear
2 1/4 cups water
1 tablespoon unsalted butter or neutral oil
3/4 teaspoon ground turmeric
1 teaspoon kosher salt, plus more to taste
1 teaspoon finely grated lime zest (or 1 wide strip peel)
1 small stalk lemongrass, lightly bruised (optional)
1/4 cup unsweetened coconut flakes
3 tablespoons thinly sliced scallions
1 tablespoon fresh lime juice

Toast the coconut: Place coconut flakes in a dry skillet over medium heat, stirring until golden and fragrant, 2–3 minutes. Transfer to a plate to cool.
Bloom the turmeric: In a medium saucepan, melt butter/oil over medium heat. Stir in turmeric for 20–30 seconds until aromatic.
Coat the rice: Add rinsed, drained rice to the pan and stir 30 seconds to coat in the turmeric fat.
Cook: Add water, salt, lime zest, and lemongrass (if using). Bring to a boil, then cover, reduce heat to low, and simmer 12 minutes.
Steam off-heat: Remove from heat and let stand covered 10 minutes. Discard lemongrass and any large zest strips.
Finish: Fluff with a fork. Fold in most of the toasted coconut, the scallions, and lime juice. Adjust salt to taste.
Serve: Spoon alongside the coconut curry tilapia and sprinkle with remaining toasted coconut for texture.

4 celery ribs, thinly sliced (reserve tender leaves)
1 small fennel bulb, cored and very thinly shaved (reserve fronds)
1 crisp green apple, cut into thin matchsticks
1 large carrot, peeled into ribbons
1/4 small red onion, very thinly sliced
1 small romaine heart, chopped
1/4 cup fresh flat-leaf parsley, roughly chopped
2 tablespoons fresh dill, chopped
1/2 cup crumbled blue cheese, divided
2 tablespoons toasted sunflower seeds (optional)
1/2 cup buttermilk
1/3 cup plain Greek yogurt
2 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 small garlic clove, finely grated
1/4 teaspoon celery seed (optional)
Kosher salt and freshly ground black pepper, to taste

Make the dressing: In a bowl, whisk together buttermilk, Greek yogurt, mayonnaise, lemon juice, apple cider vinegar, Dijon, honey, garlic, and celery seed (if using). Fold in about one-third of the blue cheese. Season with salt and pepper to taste; chill while you prepare the salad.
Crisp the veg (optional): Soak the sliced celery and shaved fennel in ice water for 10 minutes, then drain well and pat dry.
Assemble: In a large bowl, combine celery, fennel, apple, carrot, red onion, romaine, parsley, and dill. Add half the dressing and toss gently to coat; add more to your preference.
Finish and serve: Sprinkle with the remaining blue cheese, sunflower seeds (if using), and a few torn celery leaves and fennel fronds. Season with additional salt and pepper if needed. Serve immediately alongside Buffalo wings to cool and balance the heat.

1 teaspoon neutral oil (optional)
2-inch piece fresh ginger, thinly sliced
3 scallions, whites and greens separated, thinly sliced
6 cups low-sodium chicken or vegetable stock
1 pound daikon radish, peeled and sliced into 1/4-inch half-moons
1 cup shiitake mushrooms, thinly sliced (fresh or rehydrated dried)
3 cups Napa cabbage, chopped
1 strip orange zest (about 3 inches), pith removed
1 tablespoon rice vinegar, plus more to taste
1 teaspoon light soy sauce (or 1/2 teaspoon sea salt), to taste
1/4 teaspoon ground white pepper
Fresh cilantro leaves, for garnish (optional)
Toasted sesame oil, for finishing (optional)

Warm the oil in a pot over medium heat. Add the ginger and scallion whites; cook 1–2 minutes until aromatic but not browned.
Pour in the stock and add the daikon, shiitake, and orange zest. Bring to a gentle simmer and cook 12–15 minutes, until the daikon is just tender and starting to turn translucent.
Stir in the Napa cabbage and simmer 3–4 minutes until wilted but still crisp-tender.
Season with rice vinegar, light soy (or salt), and white pepper. Taste and adjust acid and salt so the broth is bright and lightly seasoned.
Remove the orange zest. Ladle into bowls, garnish with scallion greens and cilantro, and finish with a few drops of toasted sesame oil if using. Serve hot alongside the pork belly.

1/2 cup (1 stick) unsalted butter, softened
1 cup creamy peanut butter
3/4 cup packed light brown sugar
1/2 cup granulated sugar, plus extra for rolling
1 large egg
1 1/2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt

Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
In a large bowl, beat the butter, peanut butter, brown sugar, and granulated sugar until creamy and fluffy, about 2 minutes.
Beat in the egg and vanilla until combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet and mix just until no dry flour remains. If the dough seems very soft, chill 20–30 minutes.
Scoop 1 1/2-tablespoon portions (about a heaping tablespoon), roll into balls, then roll lightly in granulated sugar. Arrange 2 inches apart on the prepared sheets.
Use a fork to press a crisscross pattern on each dough ball, flattening to about 1/2 inch thick.
Bake 9–11 minutes, until the edges are set and the tops look dry but the centers are still soft. Do not overbake for chewy cookies.
Cool on the sheet 5 minutes, then transfer to a wire rack to cool completely. Store airtight at room temperature for up to 5 days.

1 fully cooked, bone-in ham (8 to 10 lb), shank or butt end
1 cup apple cider (or water), for the roasting pan
3/4 cup pure maple syrup
1/3 cup packed dark brown sugar
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1/2 cup apple cider (for the glaze)
2 tablespoons unsalted butter
2 garlic cloves, finely minced
1 teaspoon orange zest (optional)
1/4 teaspoon ground cloves (or 20 whole cloves for studding)
1/2 teaspoon ground cinnamon (optional)
1/2 teaspoon freshly ground black pepper
Orange slices or fresh rosemary, for garnish (optional)

Preheat the oven to 325°F (165°C) with a rack in the lower-middle position.
Unwrap the ham and remove any plastic disk on the bone. If there is a rind or thick skin, trim it away, leaving about 1/4 inch of fat. Score the fat in a shallow diamond pattern (about 1/2 inch deep). If using whole cloves, stud them into some of the diamond intersections.
Set the ham cut-side down on a rack in a roasting pan. Pour 1 cup apple cider (or water) into the pan. Tent the ham loosely with foil.
Roast until the ham reaches 110°F to 120°F in the center, about 12 to 15 minutes per pound (1.5 to 2.5 hours for most 8 to 10 lb hams).
Meanwhile, make the glaze: In a small saucepan combine maple syrup, brown sugar, Dijon mustard, apple cider vinegar, 1/2 cup apple cider, butter, garlic, orange zest (if using), ground cloves, cinnamon (if using), and black pepper. Bring to a simmer over medium heat, stirring, and cook 6 to 8 minutes until glossy and slightly thickened. Reserve about 1/2 cup for serving, if desired.
Increase the oven temperature to 400°F (205°C). Remove the foil. Brush the ham generously with glaze and return it to the oven, uncovered.
Continue roasting, brushing with more glaze every 10 minutes, until lacquered and the internal temperature reaches 140°F, about 30 to 40 minutes more.
Transfer the ham to a carving board, tent loosely with foil, and rest 15 to 20 minutes.
Optional pan sauce: Skim excess fat from the roasting pan, add the reserved glaze and a splash of water or cider, and simmer 3 to 5 minutes, scraping up browned bits. Adjust to taste.
Carve by slicing parallel to the bone to release sections, then cut those sections into thinner slices. Garnish with orange slices or rosemary if desired and serve with pan sauce.

4 cups shredded green cabbage (about 300 g)
1 cup thinly sliced celery (2 ribs)
3 green onions (scallions), thinly sliced
1/2 small red bell pepper, thinly sliced (optional, for color)
1/4 cup chopped fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or sugar
1/4 teaspoon celery seed
1/2 teaspoon kosher salt, plus more to taste
1/8 teaspoon freshly ground black pepper
3 tablespoons neutral oil or light olive oil

In a small bowl, whisk together lemon juice, apple cider vinegar, Dijon, honey, celery seed, salt, and black pepper. Slowly whisk in the oil until the dressing is emulsified.
In a large bowl, combine cabbage, celery, green onions, red bell pepper (if using), and parsley.
Pour the dressing over the vegetables and toss until evenly coated.
Let the slaw rest for 10–20 minutes to lightly soften and meld flavors. Taste and adjust salt or lemon as needed.
Serve chilled or at room temperature alongside the jambalaya.

4 cups baby arugula
1 medium fennel bulb, cored and very thinly sliced (reserve fronds)
4–6 radishes, very thinly sliced
1 large navel orange, segmented (plus 2 tablespoons juice from the membranes)
1/3 cup walnuts, toasted and roughly chopped
2 tablespoons flat-leaf parsley, chopped
1 tablespoon fresh dill, chopped (optional)
1 small shallot, finely minced
1 teaspoon Dijon mustard
1 teaspoon honey (or maple syrup)
1/2 teaspoon lemon zest
2 tablespoons fresh lemon juice
1 tablespoon sherry vinegar (or white wine vinegar)
1/3 cup extra-virgin olive oil
3/4 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
Flaky sea salt, to finish (optional)

Toast the walnuts in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes. Cool, then roughly chop.
Segment the orange over a bowl to catch juices; set segments aside and squeeze the remaining membranes to yield about 2 tablespoons juice.
Make the vinaigrette: In a bowl, whisk together the shallot, Dijon, honey, lemon zest, lemon juice, orange juice, and sherry vinegar with the kosher salt and black pepper. Slowly whisk in the olive oil until emulsified; adjust seasoning to taste.
In a large bowl, toss the sliced fennel and radishes with 1 tablespoon of the vinaigrette and let sit 5 minutes to lightly soften.
Add the arugula, parsley, and dill to the bowl. Drizzle just enough vinaigrette to lightly coat and toss gently.
Plate the salad and top with orange segments, toasted walnuts, and a few reserved fennel fronds. Finish with a pinch of flaky sea salt and extra pepper, if desired.

1/2 cup (113 g) unsalted butter, softened (batter)
3/4 cup (150 g) granulated sugar (batter)
1 large egg (batter)
1 teaspoon vanilla extract (batter)
1/2 cup (120 ml) milk, whole or 2% (batter)
2 cups (240 g) all-purpose flour (batter)
2 teaspoons baking powder (batter)
1/2 teaspoon kosher salt (batter)
2 cups (300 g) blueberries, fresh or frozen (do not thaw if frozen)
1 teaspoon lemon zest, optional
1 tablespoon all-purpose flour, for tossing berries (optional)
1/2 cup (100 g) light brown sugar, packed (streusel)
1/2 cup (65 g) all-purpose flour (streusel)
1 teaspoon ground cinnamon (streusel)
Pinch of salt (streusel)
5 tablespoons (70 g) unsalted butter, cold and cubed (streusel)

Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan (or line with parchment, leaving overhang).
Make the streusel: In a bowl, mix brown sugar, flour, cinnamon, and a pinch of salt. Cut in the cold cubed butter with a fork or your fingers until clumps form. Refrigerate while you make the batter.
In a large bowl, beat the softened butter and granulated sugar until light and fluffy, 2–3 minutes. Beat in the egg, vanilla, and lemon zest (if using).
In a separate bowl, whisk together the 2 cups flour, baking powder, and kosher salt. Add the dry ingredients to the butter mixture in two additions, alternating with the milk, stirring just until combined. The batter will be thick.
If your berries are very juicy or frozen, toss them with the 1 tablespoon flour (optional) to help prevent sinking. Gently fold the blueberries into the batter.
Spread the batter evenly into the prepared pan. Sprinkle the chilled streusel evenly over the top.
Bake until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs (avoid a blueberry pocket), about 40–50 minutes.
Cool in the pan on a rack for at least 20 minutes before slicing. Serve warm or at room temperature, plain or with a dollop of whipped cream or vanilla ice cream.

Pasta Dough:
• 2 cups (250 g) 00 or all-purpose flour, plus extra for dusting
• 3 large eggs (room temperature)
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon fine sea salt
Ravioli Filling:
• 1 cup (240 g) whole-milk ricotta, well drained
• 1/2 cup (50 g) finely grated Parmesan or Pecorino Romano
• 1/2 cup (55 g) shredded low-moisture mozzarella (optional)
• 1 large egg
• 2 tablespoons finely chopped fresh parsley (or basil)
• 1/8 teaspoon freshly grated nutmeg
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 teaspoon lemon zest (optional)
Marinara Sauce:
• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 3–4 garlic cloves, thinly sliced
• 1 tablespoon tomato paste (optional, for depth)
• 1 can (28 oz/800 g) crushed tomatoes
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 1 teaspoon sugar (optional, to balance acidity)
• 1 teaspoon kosher salt, plus more to taste
• Black pepper, to taste
• 6–8 fresh basil leaves, torn
For Assembly and Serving:
• Semolina flour or coarse cornmeal, for dusting
• 1 egg beaten with 1 tablespoon water (egg wash)
• Kosher salt, for pasta water
• Extra-virgin olive oil, for finishing
• Additional grated Parmesan, for serving
• Fresh basil leaves, for garnish

Make the dough: On a clean work surface or in a bowl, combine flour and salt. Make a well, add eggs and olive oil, and whisk with a fork, gradually drawing in flour until a shaggy dough forms. Knead 8–10 minutes until smooth and elastic (add a sprinkle of flour if sticky, or a few drops of water if dry). Wrap and rest 30–60 minutes at room temperature.
Make the filling: In a bowl, combine ricotta, Parmesan, mozzarella (if using), egg, parsley, nutmeg, salt, pepper, and lemon zest (if using). Mix until smooth. Taste and adjust seasoning. Cover and refrigerate.
Cook the marinara: In a saucepan, warm olive oil over medium heat. Add onion with a pinch of salt and cook 5–7 minutes until translucent. Add garlic and red pepper flakes; cook 30–60 seconds until fragrant. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, oregano, sugar (if using), 1 teaspoon kosher salt, and black pepper. Simmer gently 20–30 minutes, stirring occasionally. Off heat, stir in torn basil and adjust seasoning.
Roll the pasta: Divide dough into 2–4 pieces. Working with one piece at a time (keep others wrapped), flatten and roll through a pasta machine from widest to thin, final thickness about 1 mm (machine setting 6–7) or as thin as you can with a rolling pin. Lightly dust with flour or semolina as needed. Aim for long, even sheets.
Form the ravioli: Lay one sheet on a lightly floured surface. Pipe or spoon 2 teaspoons of filling mounds spaced about 1.5 inches (4 cm) apart. Brush egg wash around each mound. Top with a second sheet, gently pressing around filling to seal and expel air. Cut into squares with a cutter or knife. Press edges firmly; crimp with a fork if desired. Transfer to a semolina-dusted tray. Repeat with remaining dough and filling.
Boil the ravioli: Bring a large pot of well-salted water to a gentle boil. Add ravioli in batches to avoid crowding. Cook 2–4 minutes, or until they float and the pasta is tender but still slightly firm. Reserve 1/2 cup pasta water.
Sauce and finish: Warm marinara in a wide skillet. Transfer cooked ravioli with a slotted spoon directly into the sauce. Gently toss, adding a splash of reserved pasta water as needed to loosen and coat.
Serve: Divide ravioli among plates. Finish with a drizzle of olive oil, grated Parmesan, and fresh basil. Serve immediately.
Make-ahead tips: Ravioli can be frozen in a single layer on a semolina-dusted tray until firm, then transferred to a bag for up to 1 month. Boil from frozen, adding 1–2 extra minutes.

3 1/2 cups low-sodium chicken broth
1 cup whole milk
1 cup coarse-ground polenta (not instant)
2 tablespoons unsalted butter
1/2 cup finely grated Parmesan cheese
3/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/2 cup finely chopped fresh parsley
1 teaspoon finely grated lemon zest
1 small garlic clove, minced to a paste
1 tablespoon extra-virgin olive oil
Pinch of flaky sea salt

In a medium saucepan, bring the chicken broth and milk to a gentle simmer over medium heat.
While whisking, slowly rain in the polenta. Reduce heat to low and cook, stirring frequently, until creamy and the grains are tender, 20–25 minutes.
Stir in the butter, Parmesan, black pepper, and 1/4 teaspoon of the kosher salt. Taste and adjust salt as needed. Keep warm over very low heat; if it thickens too much, whisk in a splash of hot water or broth.
Make the gremolata: In a small bowl, combine the parsley, lemon zest, garlic, olive oil, and a pinch of flaky sea salt.
To serve, spoon the polenta onto plates or shallow bowls and drizzle with a little gremolata. Serve alongside or under the Chicken Cacciatore to catch the sauce.

1 large fennel bulb, cored and very thinly sliced (about 2 cups)
1 small English cucumber, halved lengthwise and thinly sliced
1 large ripe avocado, sliced
1 pink grapefruit, segmented (reserve 2 tablespoons juice)
1 navel orange, segmented
1/4 small red onion, very thinly sliced
2 cups baby arugula (lightly packed)
1/3 cup toasted pecans, roughly chopped
2 tablespoons chopped fresh parsley and/or dill
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons Creole or whole-grain mustard
1 tablespoon fresh lemon juice
2 tablespoons reserved grapefruit juice
2 teaspoons apple cider vinegar
1 1/2 teaspoons honey
1/8 teaspoon smoked paprika
Kosher salt and freshly ground black pepper, to taste

Toast the pecans in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and chop.
Supreme the grapefruit and orange over a bowl to catch juices; reserve 2 tablespoons grapefruit juice for the dressing.
Place the fennel, cucumber, arugula, and red onion in a large bowl.
Whisk together mustard, lemon juice, reserved grapefruit juice, apple cider vinegar, honey, smoked paprika, a pinch of salt, and a few grinds of black pepper. Slowly whisk in olive oil until emulsified.
Pour about two-thirds of the vinaigrette over the fennel mixture and toss to coat.
Gently fold in the citrus segments and avocado so they stay intact.
Top with toasted pecans and chopped herbs, drizzle with remaining dressing, and adjust seasoning with salt and pepper to taste. Serve promptly.

1 large head cauliflower, cut into florets (about 6 cups)
3 tbsp olive oil, divided
1 1/2 tsp caraway seeds, divided
1 large leek, white and light green parts only, thinly sliced and rinsed
1 rib celery, chopped
2 garlic cloves, sliced
1 tart green apple (e.g., Granny Smith), peeled, cored, and diced
1 small Yukon gold potato, peeled and diced (optional, for extra body)
4 cups low-sodium chicken stock
2 tsp apple cider vinegar, plus more to taste
Fine sea salt and freshly ground black pepper
2 tbsp crème fraîche or plain yogurt (optional, for serving)
2 tbsp chopped chives or parsley (for garnish)

Heat oven to 425°F. Toss cauliflower with 1 1/2 tbsp olive oil, a generous pinch of salt, and pepper. Spread on a sheet pan and roast until golden at the edges and tender, 22 to 25 minutes.
Meanwhile, warm the remaining 1 1/2 tbsp olive oil in a soup pot over medium heat. Add 1 tsp caraway seeds and toast until fragrant, about 30 seconds.
Add the leek and celery with a pinch of salt. Cook, stirring, until softened but not browned, 5 to 7 minutes. Stir in garlic and cook 1 minute.
Add the roasted cauliflower, green apple, potato (if using), and chicken stock. Bring to a simmer, cover partially, and cook until everything is very tender, 12 to 15 minutes.
Remove from heat and stir in 2 tsp apple cider vinegar. Blend until silky smooth with an immersion blender (or carefully in batches in a blender, venting the lid). Adjust consistency with a splash of stock or water if needed.
Return to low heat, season to taste with salt, pepper, and a touch more vinegar for a gentle tang that balances rich pork.
Toast the remaining 1/2 tsp caraway seeds in a dry skillet over medium heat until fragrant, 30 to 60 seconds, then lightly crush. Ladle soup into bowls and garnish with crème fraîche or yogurt (if using), chopped chives or parsley, and a pinch of toasted caraway.

Nonstick spray or butter, for the pan
1 3/4 cups (220 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup (240 g) canned pumpkin puree (not pumpkin pie filling)
2 large eggs, at room temperature
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
1/2 cup (120 ml) vegetable oil
1 teaspoon vanilla extract
3/4 cup (130 g) semisweet chocolate chips, plus 2 tablespoons for topping (optional)
Optional: 1/2 cup (55 g) chopped walnuts or pecans
1/2 cup (60 g) powdered sugar, for maple glaze
1 1/2 tablespoons pure maple syrup, for maple glaze
1–2 teaspoons milk or half-and-half, for maple glaze
Pinch of fine salt, for maple glaze

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling for easy removal.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, vegetable oil, and vanilla until smooth.
Add the dry ingredients to the wet and stir just until no dry streaks remain. Fold in 3/4 cup chocolate chips and the nuts if using; do not overmix.
Spread the batter into the prepared pan and smooth the top. Sprinkle the remaining chocolate chips over the surface if desired.
Bake 55–65 minutes, until a toothpick inserted near the center comes out with a few moist crumbs but no wet batter. If the top is browning too quickly, tent loosely with foil during the last 10–15 minutes.
Cool in the pan for 15 minutes, then lift the bread out and cool completely on a wire rack.
For the glaze, whisk the powdered sugar, maple syrup, and 1 teaspoon milk until smooth, adding more milk a few drops at a time until it reaches a thick drizzle consistency. Whisk in a pinch of salt.
Drizzle the glaze over the cooled loaf. Slice and serve. Store leftovers airtight at room temperature up to 3 days or refrigerate up to 1 week.

2 large boneless, skinless chicken breasts (about 1 to 1.25 lb total), halved horizontally to make 4 cutlets
2 tablespoons olive oil
1 tablespoon lemon juice or apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
2 garlic cloves, minced
1 teaspoon smoked paprika
1/2 teaspoon ground cumin (optional)
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper or red pepper flakes (optional)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 sandwich buns or brioche rolls, split
1 tablespoon melted butter or neutral oil (for toasting buns)
4 slices cheddar, provolone, or pepper jack cheese
4 leaves romaine or butter lettuce
1 large tomato, sliced
1/2 small red onion, thinly sliced
8 pickle slices
1/4 cup mayonnaise
1 tablespoon Dijon mustard (for sauce)
1 to 2 teaspoons hot sauce or sriracha (optional)

Prep the chicken: Halve the chicken breasts horizontally to make 4 thin cutlets, then pound to an even 1/2 inch thickness. Pat dry with paper towels.
Make the marinade: In a bowl, whisk together the olive oil, lemon juice, 2 teaspoons Dijon mustard, honey, minced garlic, smoked paprika, cumin (if using), onion powder, cayenne (if using), kosher salt, and black pepper.
Marinate: Add the chicken to the marinade and coat well. Marinate 20 to 30 minutes at room temperature, or up to 8 hours refrigerated. If refrigerated, let the chicken sit at room temperature for 15 minutes before grilling.
Preheat the grill: Clean and oil the grates, then heat to medium-high (about 400 to 450 F). For indoors, heat a grill pan over medium-high and oil lightly.
Toast the buns: Brush cut sides of the buns with melted butter or oil. Grill cut-side down until golden, 30 to 60 seconds. Set aside.
Grill the chicken: Let excess marinade drip off. Grill the cutlets 3 to 4 minutes per side, or until lightly charred and the internal temperature reaches 165 F (74 C). In the last 30 to 60 seconds, top each cutlet with a slice of cheese and cover to melt.
Make the sauce: Stir together the mayonnaise, 1 tablespoon Dijon mustard, and hot sauce (if using).
Assemble: Spread the sauce on the toasted buns. Layer with lettuce, the cheesy chicken, tomato slices, red onion, and pickles. Cap with the top bun.
Rest and serve: Let the sandwiches sit 2 minutes so the juices settle, then serve warm.

4 cups fresh corn kernels (from 5–6 ears) or thawed frozen
1 tablespoon unsalted butter
1 tablespoon olive oil
1 small yellow onion, finely diced
1 small red bell pepper, diced
1 rib celery, diced
2 garlic cloves, minced
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/2 cup cherry tomatoes, halved
1/3 cup evaporated milk or heavy cream
1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
1 lime, zested and juiced
3 scallions, thinly sliced
2 tablespoons fresh parsley, chopped

Heat a large skillet over medium-high. Add olive oil and butter.
Add corn in an even layer and cook undisturbed until lightly charred, 3–4 minutes. Stir and cook 2–3 minutes more.
Push corn to one side. Add onion, bell pepper, and celery to the other; sauté until softened, about 5 minutes.
Stir in garlic, smoked paprika, cayenne (if using), salt, and black pepper; cook 30 seconds until fragrant.
Add cherry tomatoes and thyme; cook 2 minutes to soften.
Reduce heat to medium-low. Stir in evaporated milk or cream; simmer 2–3 minutes until slightly thickened and creamy.
Remove from heat. Stir in lime zest and half the lime juice, plus most of the scallions and parsley. Taste and adjust salt, pepper, and lime juice.
Garnish with remaining scallions and parsley. Serve warm alongside the Cajun tilapia.

1 small fennel bulb, tough outer layer removed, thinly shaved; fronds reserved for garnish
2 ripe but firm pears (Anjou or Bosc), cored and thinly sliced
3 cups watercress, large stems trimmed
1 cup radicchio, thinly sliced
1/4 cup walnuts, toasted and roughly chopped
1/4 cup Parmigiano-Reggiano, shaved
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons Champagne vinegar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon minced shallot
1 teaspoon finely chopped fresh tarragon
Sea salt and freshly ground black pepper, to taste

Toast the walnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; cool.
In a small bowl, whisk Champagne vinegar, lemon juice, lemon zest, Dijon, honey, shallot, tarragon, and a pinch of salt. Slowly whisk in olive oil until emulsified.
Shave fennel with a mandoline or very sharp knife; reserve some fronds for garnish.
In a large bowl, combine fennel, pears, watercress, and radicchio. Drizzle with about two-thirds of the vinaigrette and toss gently to coat.
Season with a little sea salt and freshly ground black pepper. Add walnuts and shaved Parmigiano-Reggiano; toss lightly.
Garnish with fennel fronds and drizzle with remaining vinaigrette to taste. Serve immediately.

Olive oil: 1 tablespoon
Leek: 1 large (white and light green parts), thinly sliced
Celery: 1 rib, diced
Garlic: 2 cloves, minced
Zucchini: 2 medium, diced
Dry white wine: 1/4 cup (optional)
Low-sodium chicken or vegetable broth: 5 cups
Fresh thyme: 4 sprigs or 1 teaspoon leaves
Bay leaf: 1
Lemon: zest of 1, plus 1 to 2 tablespoons juice
Fresh parsley: 2 tablespoons, chopped
Fresh chives: 1 tablespoon, thinly sliced (optional)
Kosher salt and freshly ground white or black pepper: to taste
Red pepper flakes: pinch (optional)

Warm olive oil in a pot over medium heat.
Add leek and celery; cook until softened, 4 to 5 minutes, stirring occasionally.
Stir in garlic and cook 30 seconds until fragrant.
Deglaze with white wine (if using); simmer 1 minute until mostly reduced.
Add zucchini, broth, thyme, and bay leaf; bring to a gentle simmer.
Cook uncovered 12 to 15 minutes until zucchini is tender but bright.
Remove bay leaf and thyme sprigs; stir in lemon zest and 1 tablespoon lemon juice.
Season with salt, pepper, and red pepper flakes (if using); add more lemon juice to taste.
Stir in parsley and chives just before serving.
Ladle hot and serve alongside the beef and mushroom macaroni to refresh the palate.

1 unbaked 9-inch pie crust (homemade or store-bought)
1 cup granulated sugar
1/4 cup light brown sugar, packed
3 tablespoons all-purpose flour
1/4 teaspoon fine salt
1/2 cup unsalted butter, melted and slightly cooled
3 large eggs, at room temperature
1 cup buttermilk, at room temperature
2 teaspoons vanilla extract
1 tablespoon fresh lemon juice
1/8 teaspoon ground nutmeg, plus a pinch for sprinkling (optional)
Whipped cream, for serving (optional)

Preheat oven to 350°F (175°C). Place a rimmed baking sheet on the middle rack to preheat. Set the pie crust in a 9-inch pie dish and chill it in the freezer for 10 minutes while you make the filling.
In a large bowl, whisk together granulated sugar, brown sugar, flour, and salt until no lumps remain.
Whisk in the melted butter until the mixture looks sandy and evenly moistened.
Whisk in the eggs one at a time until smooth and glossy.
Add the buttermilk, vanilla, and lemon juice; whisk until fully combined. Stir in the nutmeg (if using).
Place the chilled crust on the hot baking sheet and pour in the filling. Lightly sprinkle a pinch of nutmeg over the top if desired.
Bake 45–55 minutes, tenting the crust edges with foil if they brown too quickly. The pie is done when the edges are set and the center has a slight jiggle (an instant-read thermometer near the center should read about 175–180°F).
Cool completely on a wire rack (at least 3 hours). Serve at room temperature or chilled with whipped cream. Refrigerate leftovers for up to 4 days.

For the fish and marinade:
4 skin-on red snapper fillets (5–6 oz each)
2 limes, zested and juiced
2 tablespoons orange juice (or additional lime juice)
3 cloves garlic, minced
1 small Scotch bonnet or habanero chile, seeded and minced (use to taste)
1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried thyme)
1 teaspoon ground allspice
1 teaspoon smoked paprika
1 teaspoon light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons coconut oil or olive oil, plus more for the pan
For the pan finish:
1 small red bell pepper, thinly sliced
2 scallions, thinly sliced
1 tablespoon unsalted butter
For the mango salsa:
1 ripe mango, diced
1/2 cup diced fresh pineapple (optional)
1/4 small red onion, finely chopped
2 tablespoons fresh cilantro, chopped
Juice of 1/2 lime
Pinch of kosher salt

Marinate the fish: In a bowl, whisk lime zest and juice, orange juice, garlic, chile, thyme, allspice, smoked paprika, brown sugar, salt, black pepper, and 2 tablespoons oil. Add snapper fillets and turn to coat. Marinate 20–30 minutes in the refrigerator.
Make the mango salsa: In a small bowl, combine mango, pineapple (if using), red onion, cilantro, lime juice, and a pinch of salt. Toss and set aside.
Prepare to cook: Remove fish from the marinade, letting excess drip back into the bowl. Reserve the leftover marinade to make the pan sauce.
Sear the snapper: Heat 1 tablespoon oil in a large nonstick or cast-iron skillet over medium-high until shimmering. Place fillets skin-side down and press gently for 10 seconds to keep them flat. Cook 3–4 minutes until the skin is crisp and the flesh is mostly opaque. Flip and cook 1–2 minutes more, until the thickest part reaches 130–135°F. Transfer to a warm plate.
Make the pepper pan sauce: In the same skillet, add the bell pepper and scallions with a small drizzle of oil if the pan is dry. Sauté 2–3 minutes until just tender. Pour in the reserved marinade plus 2 tablespoons water. Bring to a rapid boil for 1 minute to cook the marinade, scraping up browned bits. Off the heat, swirl in the butter. Taste and adjust salt or lime to balance.
Serve: Spoon the pepper sauce over the snapper and top with mango salsa. Serve immediately with coconut rice or fried plantains and extra lime wedges. Makes 4 servings.

1 cup (200 g) jasmine rice, rinsed until water runs clear
3/4 cup (180 ml) unsweetened coconut milk
3/4 cup (180 ml) water
1/2 tsp kosher salt, plus more to taste
1 tsp finely grated lime zest (from 1 lime)
1 tbsp fresh lime juice (plus more to taste)
2 tbsp thinly sliced scallions
1 tbsp unsweetened toasted coconut flakes (optional, for garnish)
1 tbsp chopped fresh cilantro (optional)

Add rinsed rice, coconut milk, water, and salt to a medium saucepan; stir once and bring to a gentle boil over medium heat.
Reduce heat to low, cover, and simmer 12–15 minutes until the liquid is absorbed and rice is tender.
Remove from heat and let rest, covered, for 10 minutes.
Fluff with a fork, then fold in lime zest, lime juice, and scallions.
Taste and adjust with a pinch of salt and/or more lime juice. Garnish with toasted coconut and cilantro if using, and serve alongside the Honey Garlic Chicken.

2 medium fennel bulbs (about 2 lb total), trimmed, cored, very thinly shaved
2 tablespoons chopped fennel fronds
1 large navel orange, supremed; membranes squeezed to yield 2 tablespoons juice
1 small ruby grapefruit, supremed; membranes squeezed to yield 2 tablespoons juice
1/4 small red onion, very thinly sliced
2 cups baby arugula
1/3 cup Castelvetrano olives, pitted and halved
1 tablespoon capers, rinsed and roughly chopped
2 tablespoons fresh mint leaves, torn
1 tablespoon flat-leaf parsley, finely chopped
3 tablespoons toasted pine nuts
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon white wine vinegar
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper

Supreme the citrus: With a sharp knife, remove peel and pith from the orange and grapefruit. Cut out segments between membranes; set segments aside. Squeeze the membranes to collect about 4 tablespoons total juice; reserve.
Toast the pine nuts in a dry skillet over medium heat, shaking often, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool.
Crisp the fennel (optional but recommended): Soak the shaved fennel in ice water for 10 minutes, then drain well and pat dry. Reserve some tender fronds for garnish.
Make the dressing: In a small bowl, whisk together olive oil, lemon juice, white wine vinegar, honey, Dijon, reserved citrus juices, capers, kosher salt, and black pepper until emulsified.
Assemble the salad: In a large bowl, combine fennel, chopped fennel fronds, red onion, arugula, olives, mint, and parsley. Drizzle with the dressing and toss gently to coat.
Fold in the citrus segments, then sprinkle with toasted pine nuts. Taste and adjust seasoning with a pinch more salt or a squeeze of lemon, if needed. Serve immediately.

1 tablespoon olive oil
1 small onion, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes (optional)
6 cups low-sodium vegetable broth
1/2 cup orzo
1 lemon (zest in strips or finely grated, plus 2 tablespoons juice)
4 fresh thyme sprigs
1 bay leaf
2 cups baby spinach
2 tablespoons chopped fresh dill or parsley
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil (for finishing)

Warm olive oil in a pot over medium heat. Add onion and celery; cook until translucent, 4–5 minutes. Stir in garlic and red pepper flakes; cook 30 seconds.
Pour in vegetable broth. Add lemon zest, thyme, and bay leaf; bring to a simmer.
Stir in orzo and cook at a gentle simmer until tender, 8–10 minutes.
Remove and discard lemon zest, thyme sprigs, and bay leaf.
Stir in lemon juice and spinach; cook until spinach wilts, about 1 minute.
Season to taste with salt and pepper. Finish with extra-virgin olive oil and sprinkle with chopped dill or parsley.
Ladle into warm bowls and serve immediately.

1 1/4 cups all-purpose flour
1 tablespoon granulated sugar (for dough)
1/2 teaspoon fine salt
1/2 cup (1 stick) cold unsalted butter, cubed
3–5 tablespoons ice water
3 medium apples (Honeycrisp, Granny Smith, or similar), peeled, cored, thinly sliced
1/3 cup packed light brown sugar
1 tablespoon granulated sugar (for apples)
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg (optional)
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon cornstarch
1 egg, beaten with 1 teaspoon water (egg wash)
1 tablespoon coarse or turbinado sugar (for sprinkling)
1/3 cup caramel sauce (store-bought or homemade), warmed
Pinch flaky sea salt (optional)

Make the dough: In a bowl, whisk flour, 1 tablespoon sugar, and salt. Cut in cold butter with a pastry cutter or fingertips until pea-sized bits remain. Drizzle in 3 tablespoons ice water, tossing until the dough holds together when pressed; add up to 2 more tablespoons if needed. Flatten into a disc, wrap, and chill 30–45 minutes.
Prepare the apples: In a large bowl, toss sliced apples with brown sugar, 1 tablespoon granulated sugar, cinnamon, nutmeg (if using), lemon juice, vanilla, and cornstarch. Let sit 10 minutes to release juices.
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
On a lightly floured surface, roll chilled dough into a 12-inch rough circle. Transfer to the prepared baking sheet.
Mound apples in the center, leaving a 2-inch border. Arrange slices evenly for even baking.
Fold the border over the fruit, pleating as needed. Brush crust with egg wash and sprinkle with coarse sugar.
Bake 35–45 minutes, until the crust is deep golden and the filling is bubbling and tender.
Cool on the sheet for 10–15 minutes so juices thicken.
Warm caramel sauce until pourable, then drizzle over the apples. Sprinkle with flaky sea salt if desired.
Slice and serve warm or at room temperature, ideally with vanilla ice cream.

2 bagels, split
4 oz (115 g) cream cheese, softened
1 tbsp fresh lemon juice
1 tsp lemon zest (optional)
1 tsp prepared horseradish (optional)
6 oz (170 g) cold-smoked salmon, thinly sliced
1/4 small red onion, paper-thin slices (about 1/4 cup)
1 small tomato, thinly sliced
1/4 cucumber, thinly sliced (optional)
1 tbsp capers, drained
2 tbsp fresh dill fronds, chopped or small sprigs
Pinch of kosher salt
Freshly ground black pepper, to taste

Prep toppings: thinly slice the red onion, tomato, and cucumber; chop or pick small sprigs of dill; pat capers dry.
Make the cream cheese spread: in a small bowl, stir together cream cheese, lemon juice, lemon zest (if using), horseradish (if using), a pinch of salt, and a few grinds of black pepper until smooth.
Toast the bagel halves to your preferred doneness.
Assemble: spread the cream cheese mixture generously on the cut sides of each toasted bagel. Layer smoked salmon evenly over the bottom halves. Top with red onion, tomato, cucumber, capers, and dill.
Finish with a little more black pepper. Close the bagels or serve open-faced.
Serve immediately for best texture. If preparing ahead, keep components separate and assemble just before eating.

1 lb ripe strawberries, hulled and halved
2 tablespoons granulated sugar
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon vanilla extract (optional)
Pinch of fine sea salt
1–2 teaspoons finely chopped fresh mint
Optional: a few grinds of black pepper

Preheat oven to 400°F (200°C). Line a small rimmed baking sheet with parchment for easy cleanup.
In a bowl, toss strawberries with sugar, balsamic vinegar, vanilla (if using), and a pinch of salt until coated.
Spread in a single layer and roast 12–15 minutes, until the berries slump and the juices turn syrupy (do not overcook).
Cool 5 minutes, then fold in the chopped mint and a touch of black pepper if desired.
Spoon warm strawberries and their syrup alongside or over the vanilla custard and serve immediately.

4 cups finely shredded green cabbage (about 1/2 small head)
1 small fennel bulb, cored and very thinly sliced, fronds reserved for garnish
1 Granny Smith apple, cut into thin matchsticks
3 radishes, very thinly sliced
2 scallions, thinly sliced
1/3 cup toasted pecans, chopped
2 tablespoons chopped flat-leaf parsley (or chopped fennel fronds)
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon whole-grain mustard
1 teaspoon honey (or to taste)
1/4 teaspoon smoked paprika
1/4 teaspoon celery seed
1/3 cup extra-virgin olive oil
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste
Pinch of red pepper flakes (optional)

Add the cabbage, sliced fennel, apple, radishes, scallions, pecans, and parsley to a large bowl.
In a separate bowl, whisk together the cider vinegar, Dijon, whole-grain mustard, honey, smoked paprika, celery seed, olive oil, salt, black pepper, and red pepper flakes (if using) until emulsified.
Pour the dressing over the slaw and toss thoroughly to coat. Taste and adjust salt, pepper, and honey as needed.
Let the slaw rest for 5–10 minutes to lightly soften the cabbage while staying crisp.
Garnish with reserved fennel fronds and serve alongside the fried pork chops to cut richness and add bright, tangy crunch.

2 tablespoons olive oil
1 medium fennel bulb, cored and thinly sliced (fronds reserved for garnish)
1 small leek, white and light green parts thinly sliced and rinsed (or 1 small onion, diced)
1 carrot, diced
1 celery rib, diced
3 garlic cloves, minced
1/2 teaspoon crushed fennel seed (optional)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, lightly crushed
1 bay leaf
6 cups low-sodium chicken or turkey broth
1/2 cup orzo
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice, plus more to taste
1 tablespoon chopped flat-leaf parsley, plus more for garnish
Salt and freshly ground black pepper, to taste
Fennel fronds, for garnish
Extra-virgin olive oil, for finishing (optional)

Warm the olive oil in a medium pot over medium heat. Add fennel, leek, carrot, and celery with a pinch of salt and cook, stirring occasionally, until softened and translucent, 6–8 minutes.
Stir in the garlic, crushed fennel seed (if using), thyme, and rosemary; cook until fragrant, about 30 seconds.
Add the broth, bay leaf, and lemon zest. Bring to a boil, then reduce to a gentle simmer and cook 10 minutes to meld flavors.
Stir in the orzo and simmer, stirring occasionally, until al dente, 8–10 minutes.
Remove and discard the bay leaf. Stir in the lemon juice and parsley; season with salt and freshly ground black pepper. Adjust lemon to taste.
Ladle into bowls and garnish with chopped fennel fronds and extra parsley. Drizzle a little extra-virgin olive oil on top if desired.

Crust:
1/2 cup (1 stick/113 g) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon fine salt
Cream Cheese Topping:
8 ounces (226 g) cream cheese, softened
1/3 cup powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons heavy cream or milk, as needed to loosen
Fruit Topping (mix and match):
1 cup sliced strawberries
3/4 cup blueberries
2 kiwis, peeled and sliced
1/2 cup raspberries
Glaze:
1/3 cup apricot jam or preserves
1–2 teaspoons water or lemon juice

Preheat oven to 350°F (175°C). Lightly grease a 12-inch pizza pan or line a 9×13-inch baking pan with parchment, leaving overhang for easy lifting.
Make the crust: In a bowl, cream softened butter and granulated sugar until light and fluffy, 2–3 minutes. Beat in the egg and vanilla until combined.
In a separate bowl, whisk flour, baking powder, and salt. Add dry ingredients to the butter mixture and mix on low just until a soft dough forms.
Press the dough evenly into the prepared pan (slightly damp hands or a piece of parchment helps). Dock lightly with a fork to minimize puffing.
Bake 12–15 minutes, until edges are lightly golden and center looks set. Cool completely in the pan, about 45 minutes.
Make the topping: Beat cream cheese, powdered sugar, and vanilla until smooth and fluffy, 1–2 minutes. Add 2 tablespoons cream or milk and beat until spreadable; add up to 1 tablespoon more if needed. Chill 10 minutes to firm slightly.
Assemble: Spread the cream cheese mixture evenly over the cooled crust, leaving a small border. Arrange strawberries, blueberries, kiwi, and raspberries in a decorative pattern.
Glaze: Warm apricot jam with water or lemon juice in a small saucepan or microwave until fluid. Strain if desired. Gently brush over the fruit to add shine and prevent browning.
Chill 20–30 minutes to set. Slice into wedges or squares. Store covered in the refrigerator up to 2 days; add soft or very juicy fruits just before serving for best texture.

3 to 4 lb (1.4 to 1.8 kg) beef chuck roast
2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons vegetable or canola oil
1 large yellow onion, chopped
3 medium carrots, cut into 1.5-inch chunks
2 celery stalks, chopped
4 garlic cloves, smashed
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cup dry red wine (or use additional beef broth)
2 cups low-sodium beef broth (plus more as needed)
2 fresh thyme sprigs
1 fresh rosemary sprig
2 bay leaves
1 lb (450 g) baby potatoes, halved
1 tablespoon cornstarch mixed with 1 tablespoon cold water (optional, for thickening)
2 tablespoons chopped fresh parsley (for garnish)

Preheat the oven to 325°F (165°C).
Pat the chuck roast dry with paper towels. Season all sides generously with 2 teaspoons kosher salt and 1 teaspoon black pepper.
Heat the oil in a large Dutch oven over medium-high heat. Sear the roast until deeply browned, about 4 to 5 minutes per side. Transfer the roast to a plate.
Reduce heat to medium. Add the onion, carrots, and celery with a pinch of salt. Cook, stirring and scraping up any browned bits, until the vegetables soften slightly, about 5 minutes. Add the garlic and cook 30 seconds.
Stir in the tomato paste and cook until darkened slightly, about 1 minute. Pour in the red wine and simmer, scraping the bottom, until reduced by about half, 2 to 3 minutes.
Return the roast to the pot along with any accumulated juices. Add the Worcestershire sauce and enough beef broth to come about halfway up the sides of the meat. Add the thyme, rosemary, and bay leaves.
Bring to a gentle simmer. Cover the Dutch oven and transfer to the preheated oven. Braise for 2 hours.
Carefully remove the pot from the oven. Add the halved baby potatoes around the roast, submerging them partially in the liquid. Cover and return to the oven; continue braising until the roast is fork-tender and the potatoes are cooked through, 45 to 90 minutes more (total braise time 2.75 to 3.5 hours, depending on roast size).
Transfer the roast and vegetables to a platter and tent with foil to keep warm. Discard herb stems and bay leaves.
Skim excess fat from the surface of the braising liquid. Place the pot over medium heat and simmer to concentrate flavors, 5 to 10 minutes. For a thicker gravy, stir in the cornstarch slurry and simmer until lightly thickened, 1 to 2 minutes. Season the sauce to taste with additional salt and pepper.
Slice or shred the roast against the grain. Serve with the vegetables and spoon the sauce over the top. Garnish with chopped parsley.

1 cup polenta (coarse cornmeal)
3 cups low-sodium chicken or vegetable broth
1 1/2 cups whole milk (or half-and-half)
3 tablespoons unsalted butter
1/2 cup finely grated Parmesan cheese
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice, plus more to taste
2 tablespoons finely chopped fresh chives
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
Extra-virgin olive oil, for optional drizzle

In a medium heavy-bottomed saucepan, bring the broth and milk to a gentle simmer over medium heat.
While whisking, slowly rain in the polenta to prevent lumps. Reduce heat to low and cook, whisking frequently at first, then stirring often with a wooden spoon, until thick, creamy, and tender, 20–25 minutes. If it becomes too thick, whisk in a splash of hot water or broth to loosen.
Stir in the butter and Parmesan until smooth and glossy.
Remove from heat; fold in the lemon zest, lemon juice, and chives. Season with salt and black pepper to taste.
Serve immediately alongside the Cajun sea bass and grilled asparagus; drizzle with a little olive oil and add extra Parmesan if desired.

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