1 large fennel bulb, cored and thinly shaved, fronds reserved for garnish 2 firm-ripe pears (Bosc or Anjou), thinly sliced 4 cups watercress, tough stems trimmed 1/4 small red onion, very thinly sliced 1/3 cup walnuts, toasted and coarsely chopped 1 oz aged pecorino or aged gouda, shaved (optional) 3 tbsp extra-virgin olive oil 1 1/2 tbsp red wine vinegar 1 tsp Dijon mustard 1 tsp maple syrup or honey 1 tsp finely minced shallot 3 juniper berries, lightly crushed (or 1/8 tsp ground juniper) 1/2 tsp finely grated orange zest 1/4 tsp kosher salt, plus more to taste Freshly ground black pepper
Toast the walnuts in a dry skillet over medium heat until fragrant and lightly browned, 3-4 minutes. Transfer to a plate to cool. In a small bowl, whisk together red wine vinegar, Dijon, maple (or honey), minced shallot, orange zest, 1/4 tsp salt, and several grinds of black pepper. Add the crushed juniper, then whisk in the olive oil until emulsified. Let sit 5-10 minutes to bloom the juniper; strain out whole berries if desired. Place the shaved fennel, pear slices, and red onion in a large bowl. Add the watercress and most of the vinaigrette. Toss gently to coat without bruising the greens. Fold in the toasted walnuts and shaved cheese (if using). Taste and adjust seasoning with more salt, pepper, or vinaigrette. Scatter with chopped fennel fronds and serve immediately.
1 cup all-purpose flour 1/3 cup unsweetened cocoa powder 1/2 cup granulated sugar 2 tablespoons packed light brown sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1/2 cup buttermilk (or 1/2 cup milk mixed with 1 1/2 teaspoons white vinegar, rested 5 minutes) 1 large egg 1/4 cup vegetable oil 1 teaspoon vanilla extract 1/4 cup hot water or hot coffee For the chocolate glaze: 1 cup powdered sugar 3 tablespoons unsweetened cocoa powder 1/8 teaspoon fine salt 3 tablespoons milk, plus more as needed 1 teaspoon vanilla extract 1 tablespoon unsalted butter, melted (optional, for shine) Sprinkles (optional)
Preheat oven to 350°F (175°C). Lightly grease a 6-cavity donut pan (or use two pans to bake all at once). In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. In a separate bowl, whisk buttermilk, egg, oil, and vanilla until smooth. Pour wet ingredients into dry and whisk just until combined. Whisk in the hot water/coffee to create a thick but pourable batter; do not overmix. Transfer batter to a piping bag or a zip-top bag and pipe into the donut wells, filling each about 2/3 full. Bake 9–11 minutes, until the donuts spring back when lightly pressed and a toothpick comes out with a few moist crumbs. Cool in the pan for 5 minutes, then turn donuts out onto a wire rack to cool completely before glazing. Make the glaze: In a bowl, whisk powdered sugar, cocoa, and salt. Add 3 tablespoons milk and vanilla; whisk until smooth. Whisk in melted butter, if using. Adjust with a few drops more milk as needed for a thick, dippable consistency. Dip the tops of cooled donuts into the glaze, letting excess drip off. Add sprinkles if desired. Let set 15–20 minutes. Serve the same day for best texture. Store leftovers airtight at room temperature up to 2 days.
2 tbsp extra-virgin olive oil 1 medium onion (about 5 oz/150 g), finely chopped 2 garlic cloves, thinly sliced 1 small celery stalk, diced (optional) 1 tsp ground cumin 1/2 tsp ground coriander 1/4 tsp ground turmeric (optional) 1/2 tsp Aleppo pepper or mild red pepper flakes 1 tbsp tomato paste (15 g) 4 cups (1 L) low-sodium chicken or vegetable broth 1 (15 oz/425 g) can chickpeas, drained and rinsed 1 small waxy potato, peeled and 1/2-inch diced (about 5 oz/150 g) 1 bay leaf 2 packed cups chopped tender greens (spinach, chard leaves, or baby kale; about 3.5 oz/100 g) 1 tsp ground sumac, plus more to finish Zest of 1 lemon + 3 tbsp (45 ml) fresh lemon juice 2 tbsp finely chopped fresh parsley 1 tbsp finely chopped fresh mint (or dill) Kosher salt and freshly ground black pepper, to taste Extra olive oil and lemon wedges, for serving
Heat olive oil in a pot over medium heat. Add onion and celery with a pinch of salt; cook until translucent, 5–7 minutes. Stir in garlic and cook 30 seconds. Add cumin, coriander, turmeric, and Aleppo pepper; toast 30 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes until slightly darkened. Pour in broth, add chickpeas, potato, and bay leaf. Bring to a boil, then reduce to a gentle simmer and cook 12–15 minutes until potato is tender. Stir in the greens and simmer 2–3 minutes until just wilted and bright. Remove from heat. Stir in sumac, lemon zest and juice, parsley, and mint. Season generously with salt and black pepper; adjust lemon and spice to taste. Ladle into bowls. Finish with a light drizzle of olive oil, a pinch of sumac, and serve with lemon wedges.
5 ounces baby arugula 1 medium fennel bulb, cored and very thinly sliced (reserve fronds) 1 lemon, zested and juiced (about 2 tablespoons juice) 3 tablespoons extra-virgin olive oil 1 teaspoon honey (or maple syrup) 1/4 teaspoon kosher salt, plus more to taste Freshly ground black pepper, to taste 1/3 cup pine nuts, toasted 1 ounce Parmesan, shaved into ribbons
Toast pine nuts in a dry skillet over medium heat, stirring, until golden and fragrant, 3–4 minutes; cool. In a small bowl, whisk lemon zest, lemon juice, olive oil, honey, salt, and several grinds of black pepper until emulsified. Thinly slice fennel; roughly chop a few tender fronds for garnish. In a large bowl, toss arugula and fennel with the dressing until lightly coated. Fold in half the pine nuts and half the Parmesan. Plate the salad and finish with remaining pine nuts, Parmesan, and fennel fronds. Taste and adjust seasoning with a pinch more salt or pepper. Serve immediately.
1 1/2 lb carrots, peeled and cut on a bias into 1/2-inch pieces 2 medium fennel bulbs, cored and cut into 8 wedges each (reserve fronds) 1 small red onion, cut into wedges (optional) 2 tablespoons olive oil 1 teaspoon ground coriander 1/4 teaspoon red pepper flakes (optional) 1 teaspoon kosher salt, plus more to taste 1/2 teaspoon freshly ground black pepper 1 teaspoon honey (optional) 1/3 cup shelled pistachios, lightly toasted and chopped Zest of 1 lemon 1 tablespoon fresh lemon juice Zest of 1/2 orange 1 small garlic clove, finely grated or minced 1/4 cup fresh mint, finely chopped 2 tablespoons fresh flat-leaf parsley, finely chopped 2 tablespoons chopped fennel fronds 1 1/2 tablespoons extra-virgin olive oil (for gremolata) 1 teaspoon red wine vinegar Pinch of kosher salt and black pepper (for gremolata)
Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment for easy cleanup. In a large bowl, toss carrots, fennel, and red onion (if using) with 2 tablespoons olive oil, ground coriander, red pepper flakes, 1 teaspoon kosher salt, black pepper, and honey until evenly coated. Spread vegetables in a single layer on the baking sheet. Roast for 25–30 minutes, stirring once halfway through, until tender with caramelized edges. While vegetables roast, make the gremolata: In a small bowl, combine pistachios, lemon zest, lemon juice, orange zest, garlic, mint, parsley, fennel fronds, 1 1/2 tablespoons extra-virgin olive oil, red wine vinegar, and a pinch of salt and pepper. Mix to combine and adjust seasoning to taste. Transfer roasted vegetables to a warm platter. Spoon the citrus-mint pistachio gremolata over the top and gently toss to coat. Taste and adjust salt or lemon juice as needed. Serve warm alongside the lamb.
2 cups thinly shredded green cabbage 1 cup thinly sliced celery (plus 1/4 cup chopped celery leaves) 2 medium carrots, peeled into ribbons or matchsticks 1 large Granny Smith apple, cut into matchsticks 2 tablespoons very thinly sliced red onion 2 tablespoons chopped fresh chives 1 tablespoon chopped fresh dill 1/2 teaspoon celery seeds 1/2 cup plain Greek yogurt 1/3 cup buttermilk 1/2 cup crumbled blue cheese, plus extra for garnish (optional) 2 tablespoons fresh lemon juice 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1 teaspoon honey 1 small garlic clove, finely grated (optional) 1/2 teaspoon kosher salt, plus more to taste 1/2 teaspoon freshly ground black pepper
In a bowl, whisk yogurt, buttermilk, lemon juice, vinegar, Dijon, honey, garlic (if using), salt, and pepper until smooth. Fold in the blue cheese, lightly mashing some to thicken. Let stand 10 minutes. In a large bowl, combine cabbage, sliced celery and celery leaves, carrots, apple, red onion, chives, and dill. Pour about two-thirds of the dressing over the salad and toss to lightly coat. Add more dressing to taste. Sprinkle in the celery seeds and toss again. Adjust salt and pepper as needed. Chill 10–20 minutes to crisp and meld flavors. Garnish with a little extra blue cheese if desired and serve alongside the wings; keep any remaining dressing for drizzling.
3 large ripe bananas, mashed (about 1 1/2 cups) 1/2 cup granulated sugar 1/4 cup packed light brown sugar 1/3 cup unsalted butter, melted and cooled (or vegetable oil) 1 large egg, at room temperature 1 teaspoon pure vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon fine salt 1/2 teaspoon ground cinnamon (optional) 1 cup semisweet chocolate chips 1/2 cup chopped walnuts or pecans (optional) Coarse sugar for topping (optional)
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups. In a large bowl, whisk together the mashed bananas, granulated sugar, brown sugar, melted butter, egg, and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon. Add the dry ingredients to the banana mixture and gently fold until just combined. Do not overmix. Fold in the chocolate chips (and nuts, if using). Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle tops with coarse sugar if desired. Bake 16–20 minutes, until the tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs (avoid chocolate when testing). Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool slightly. Enjoy warm or at room temperature. Store airtight at room temperature up to 2 days or freeze up to 2 months.
2 tbsp unsalted butter 1 tbsp olive oil 1 medium yellow onion, chopped 5 large celery stalks, sliced (reserve a few tender leaves for garnish, optional) 1 small celery root (celeriac), peeled and diced (optional, for depth) 2 medium Yukon Gold potatoes, peeled and diced 2 cloves garlic, sliced 4 cups low-sodium chicken stock (or vegetable stock) 1 bay leaf 2 sprigs fresh thyme (or 1/2 tsp dried) 1/2 tsp kosher salt, plus more to taste 1/4 tsp white pepper (or black pepper) 1/4 cup heavy cream (optional) 2 tsp fresh lemon juice, or to taste Blue cheese swirl: 1/3 cup crumbled blue cheese Blue cheese swirl: 1/3 cup plain Greek yogurt Blue cheese swirl: 1–2 tbsp milk or water, as needed to thin 2 tbsp chopped fresh chives Optional topping: toasted breadcrumbs or croutons
Warm a medium pot over medium heat. Add butter and olive oil. When shimmering, add onion, celery, and celery root (if using). Cook, stirring occasionally, until softened and lightly translucent, 6–8 minutes. Stir in potatoes and garlic; cook 1 minute until fragrant. Add stock, bay leaf, and thyme. Bring to a boil, then reduce to a gentle simmer. Cook until potatoes and celery are very tender, 15–20 minutes. Discard bay leaf and thyme sprigs. Blend the soup until silky smooth with an immersion blender (or carefully in batches in a countertop blender). Return to the pot. If too thick, thin with a splash of stock or water. In a small bowl, mash together the blue cheese and Greek yogurt. Whisk in milk/water a little at a time until it’s smooth and pourable. Stir the heavy cream into the soup (if using). Season with salt and white pepper, then brighten with lemon juice to taste. Keep warm over low heat; do not boil after adding dairy. Ladle into bowls. Drizzle with the blue cheese swirl, then top with chives and reserved celery leaves. Add toasted breadcrumbs or croutons for crunch if desired. Serve alongside Buffalo wings for a cooling, creamy counterpoint that echoes classic celery-and-blue-cheese flavors.
1 cup dry orzo 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 tablespoon fresh lemon juice 1 teaspoon finely grated lemon zest 1 small garlic clove, finely minced 1/4 teaspoon dried oregano (or 1 teaspoon fresh, chopped) 1/4 cup chopped fresh parsley 1 tablespoon chopped fresh mint 2 tablespoons thinly sliced scallions (green parts) 1/3 cup crumbled feta cheese 3 tablespoons pine nuts, toasted Salt and freshly ground black pepper
Bring a medium pot of well-salted water to a boil. Cook orzo until al dente according to package directions. Reserve 2 tablespoons cooking water, then drain. While orzo cooks, whisk olive oil, lemon juice, lemon zest, garlic, oregano, a generous pinch of salt, and pepper in a large bowl. Add hot, drained orzo to the bowl with the dressing along with the reserved cooking water. Toss to coat so the orzo absorbs the flavors. Fold in parsley, mint, and scallions. Taste and adjust salt, pepper, and lemon to preference. Gently mix in feta and half the toasted pine nuts. Transfer to a serving dish and sprinkle the remaining pine nuts on top. Drizzle with a little olive oil before serving.
4 cups finely shredded green cabbage 1 medium fennel bulb, cored and thinly shaved (reserve fronds) 1 large Granny Smith apple, cut into matchsticks 1 medium carrot, grated or julienned 2 scallions, thinly sliced 2 tablespoons chopped fennel fronds or flat-leaf parsley 1/4 cup apple cider vinegar 1 tablespoon Dijon mustard 2 teaspoons honey 1/2 teaspoon celery seed 1/2 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper 1/4 teaspoon red pepper flakes (optional) 1/4 cup extra-virgin olive oil
In a large bowl, combine the cabbage, shaved fennel, apple, carrot, scallions, and fennel fronds or parsley. In a separate bowl, whisk together the apple cider vinegar, Dijon mustard, honey, celery seed, salt, black pepper, and red pepper flakes (if using). Slowly stream in the olive oil while whisking until emulsified. Pour the dressing over the slaw and toss thoroughly to coat. Let the slaw sit for 15–20 minutes to lightly wilt and meld flavors. Taste and adjust seasoning with additional salt, pepper, or vinegar as desired. Serve chilled or at cool room temperature alongside the ribs.
4 cups watercress, loosely packed (or arugula) 1 medium fennel bulb, cored and very thinly sliced (reserve some fronds) 1 crisp apple (e.g., Honeycrisp), cut into matchsticks 4 radishes, very thinly sliced 1/3 cup hazelnuts, toasted and coarsely chopped 2 tablespoons chopped fresh chives 2 tablespoons chopped parsley or fennel fronds Flaky sea salt, to finish Freshly ground black pepper, to finish 3 tablespoons fresh lemon juice 1 teaspoon finely grated lemon zest 1 teaspoon white miso paste 1 teaspoon Dijon mustard 1 teaspoon honey 1 tablespoon rice vinegar 4 tablespoons extra-virgin olive oil 1/4 teaspoon kosher salt
Toast the hazelnuts in a dry skillet over medium heat for 3–4 minutes until fragrant; cool, then chop. Make the vinaigrette: whisk lemon juice, zest, white miso, Dijon, honey, rice vinegar, and kosher salt. Slowly drizzle in olive oil while whisking until emulsified. In a large bowl, combine watercress, shaved fennel, apple, and radishes. Drizzle with enough vinaigrette to lightly coat and toss gently. Fold in chives, parsley or fennel fronds, and toasted hazelnuts. Finish with flaky sea salt and freshly ground black pepper. Serve immediately alongside the creamy chicken shiitake sauté.
2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon fine sea salt 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2 cup (1 stick) unsalted butter, softened 3/4 cup light brown sugar, packed 1/2 cup granulated sugar 2/3 cup canned pumpkin puree (not pie filling) 1 large egg yolk 2 teaspoons pure vanilla extract 1 1/2 cups semi-sweet chocolate chips Optional: 1/2 cup chopped pecans or walnuts Optional: flaky sea salt for finishing
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and slightly fluffy, about 2 minutes. Beat in the pumpkin puree, egg yolk, and vanilla until well combined (the mixture may look slightly curdled—this is fine). Add the dry ingredients to the wet and mix on low just until the flour disappears. Fold in the chocolate chips (and nuts, if using). Cover and chill the dough for 30–45 minutes to help prevent excessive spreading. Scoop 1 1/2-tablespoon portions of dough onto the prepared sheets, spacing about 2 inches apart. Lightly flatten the tops with damp fingertips (pumpkin cookies don’t spread much). Bake 11–13 minutes, until edges are set and the tops look just dry; centers will still be soft. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. If desired, sprinkle lightly with flaky sea salt while warm.
1 tablespoon olive oil 1 small yellow onion, chopped 1 garlic clove, thinly sliced 1 tablespoon fresh ginger, grated 1 pound carrots, peeled and sliced (about 4 medium) 3 cups low-sodium chicken or vegetable broth 1 bay leaf (optional) 1/4 teaspoon ground coriander (optional) 2 tablespoons fresh dill, chopped, plus more for garnish 1 teaspoon lemon zest 1 to 2 tablespoons fresh lemon juice, to taste 1/4 cup plain yogurt or crème fraîche (optional, for serving) Kosher salt and freshly ground black pepper, to taste
Warm the olive oil in a pot over medium heat. Add the onion and a pinch of salt and cook until translucent, 4 to 5 minutes. Stir in the garlic, ginger, and coriander; cook until fragrant, about 30 seconds. Add the carrots, broth, and bay leaf. Bring to a boil, then reduce to a simmer and cook until the carrots are very tender, 15 to 20 minutes. Discard the bay leaf. Blend the soup until silky smooth using an immersion blender (or carefully in batches in a countertop blender). Return to the pot. Stir in the dill, lemon zest, and lemon juice. Season with salt and pepper to taste. Ladle into bowls and, if desired, swirl in a spoonful of yogurt or crème fraîche. Garnish with extra dill and serve warm.
2 small kohlrabi, peeled and cut into thin matchsticks (about 3 cups) 1 tart crisp apple (e.g., Granny Smith), cut into thin matchsticks 1 small seedless cucumber, thinly sliced 6 radishes, thinly sliced 1/4 small red onion, very thinly sliced (optional) 2 tablespoons fresh dill, chopped 2 tablespoons flat-leaf parsley, chopped 1/3 cup pumpkin seeds (pepitas) or sunflower seeds, toasted 3 tablespoons apple cider vinegar 1 tablespoon whole-grain German-style mustard 1 teaspoon prepared horseradish (not creamy), or to taste 1/2 teaspoon caraway seeds, lightly crushed 1/2 teaspoon honey (or sugar), to taste 5 tablespoons cold-pressed rapeseed oil (or neutral oil) 1/4 teaspoon fine sea salt, plus more to taste Freshly ground black pepper, to taste
Toast the pumpkin seeds in a dry skillet over medium heat until fragrant and lightly crackling, 3–4 minutes; transfer to a plate to cool. Make the vinaigrette: In a bowl, whisk together apple cider vinegar, mustard, horseradish, caraway, honey, salt, and several grinds of black pepper. Slowly whisk in the rapeseed oil until emulsified. Prep the produce: Peel kohlrabi and cut into thin matchsticks; matchstick the apple. Thinly slice cucumber, radishes, and red onion (if using). In a large bowl, combine kohlrabi, apple, cucumber, radishes, dill, and parsley. Drizzle over about two-thirds of the vinaigrette and toss gently to coat. Add more dressing as needed; season to taste with additional salt and pepper. Fold in most of the toasted seeds, reserving a pinch for garnish. Let the salad rest 5–10 minutes to lightly soften, then sprinkle with remaining seeds and serve alongside the Rinderbraten.
All-purpose flour - 1 1/2 cups (195 g) Baking powder - 1 1/2 teaspoons Kosher salt - 1/2 teaspoon Granulated sugar - 1 cup (200 g) Large eggs - 3, room temperature Extra-virgin olive oil (mild) - 3/4 cup (180 ml) Whole milk - 3/4 cup (180 ml) Pure vanilla extract - 2 teaspoons Finely grated orange zest - 2 tablespoons (from about 2 oranges) Fresh orange juice - 1/4 cup (60 ml) Powdered sugar - 1 cup (120 g), for the glaze Fresh orange juice - 2 to 3 tablespoons, for the glaze Pure vanilla extract - 1/2 teaspoon, for the glaze Pinch of kosher salt, for the glaze Optional garnish: extra orange zest or very thin orange slices
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan, line the bottom with parchment, and lightly grease the parchment. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, whisk sugar and eggs vigorously for about 1 minute until slightly thickened and paler. Slowly stream in the olive oil while whisking until fully emulsified. Whisk in the milk, vanilla, orange zest, and 1/4 cup orange juice. Add the dry ingredients to the wet and whisk or fold just until no dry streaks remain. Do not overmix. Pour the batter into the prepared pan and smooth the top. Bake 35 to 45 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 10 minutes, then run a knife around the edge, turn out onto a rack, peel off parchment, and cool completely. Make the glaze: In a small bowl, whisk powdered sugar, 2 tablespoons orange juice, vanilla, and a pinch of salt until smooth and pourable. If needed, add up to 1 more tablespoon juice to reach drizzling consistency. Spoon or drizzle the glaze over the cooled cake. Garnish with extra zest or thin orange slices if desired. Let set 15 minutes, slice, and serve. Store covered at room temperature up to 3 days.
1 cup quinoa, rinsed 1 3/4 cups low-sodium vegetable broth (or water) 1 tablespoon olive oil 1 small shallot, finely chopped 1/2 cup peas (fresh or thawed frozen) Zest of 1 lemon 1 tablespoon fresh lemon juice (plus more to taste) 2 tablespoons chopped fresh dill and parsley 1/4 cup shelled pistachios, toasted and roughly chopped 1 tablespoon capers, rinsed and chopped (optional) Salt and freshly ground black pepper
Warm a medium saucepan over medium heat. Add olive oil and sauté the shallot until translucent, 2–3 minutes. Stir in the rinsed quinoa and toast for 1 minute until lightly fragrant. Add the broth, bring to a boil, then reduce heat to low, cover, and simmer until the liquid is absorbed and quinoa is tender, 14–16 minutes. Remove from heat, scatter peas over the top, cover, and let steam for 5 minutes. Fluff with a fork and fold in lemon zest, lemon juice, dill, parsley, pistachios, and capers (if using). Season with salt and pepper to taste. Adjust with a splash more lemon juice or olive oil if desired and serve warm alongside the tilapia.
1 cup (2 sticks/226 g) unsalted butter, softened 1 1/2 cups (300 g) granulated sugar 4 large eggs, at room temperature 2 teaspoons pure vanilla extract 2 cups (240 g) all-purpose flour, spooned and leveled 1 teaspoon baking powder 1/2 teaspoon fine salt 1/2 cup (120 g) full-fat sour cream, at room temperature Butter or nonstick spray, for the pan Optional vanilla glaze: 1 cup (120 g) powdered sugar + 2–3 tablespoons milk + 1/2 teaspoon vanilla extract + pinch of salt
Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with a parchment sling, leaving overhang for easy removal. In a large bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer on medium-high speed until very light and fluffy, 3–4 minutes. Scrape the bowl. Beat in the eggs one at a time on medium speed, fully incorporating each before adding the next. Mix in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. On low speed, add the dry ingredients to the butter mixture in three additions, alternating with the sour cream in two additions (dry, sour cream, dry, sour cream, dry). Mix just until combined; do not overmix. Scrape batter into the prepared pan, smooth the top, and tap the pan on the counter 2–3 times to release large air bubbles. Bake 60–75 minutes, or until the top is deep golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. If browning too quickly, tent loosely with foil after 45–50 minutes. Cool in the pan for 15 minutes, then lift out to a rack and cool completely. Optional glaze: whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth and pourable. Drizzle over the cooled cake and let set 15 minutes. Slice and serve. Store covered at room temperature for up to 3 days or freeze well-wrapped slices for up to 2 months.
2 tbsp olive oil 2 medium leeks (white and light green parts), thinly sliced 1 medium fennel bulb, thinly sliced (fronds reserved) 1 celery stalk, small dice 2 garlic cloves, thinly sliced 1 small Yukon Gold potato, peeled and 1/2-inch dice (optional) 1/2 cup dry white wine 4 cups low-sodium vegetable stock, divided Pinch saffron threads (about 1/8 tsp) 2 wide strips lemon zest 1 bay leaf 3 fresh thyme sprigs (or 1/2 tsp dried thyme) 3/4–1 tsp fine sea salt, to taste 1/4 tsp white pepper (or black pepper) 2 tbsp extra-virgin olive oil (for drizzle) 1 tbsp fresh lemon juice (for drizzle) 1 tsp finely grated lemon zest (for drizzle) 1 tbsp finely chopped fresh parsley (for drizzle) 1 tbsp chopped fennel fronds, plus extra for garnish (for drizzle)
Warm 1/2 cup of the vegetable stock and stir in the saffron; set aside to bloom. In a medium pot, heat 2 tbsp olive oil over medium. Add leeks, fennel, and celery with a pinch of salt; cook, stirring, until translucent and tender, 8–10 minutes. Stir in garlic for 30–60 seconds. Deglaze with white wine; simmer until reduced by half, about 2–3 minutes. Add remaining stock, the saffron-infused stock, potato (if using), lemon zest strips, bay leaf, and thyme. Bring to a gentle simmer and cook until vegetables are tender, 15–18 minutes. Remove and discard bay leaf, thyme stems, and lemon zest strips. Season with salt and white pepper to taste. Make the lemon-herb drizzle: whisk extra-virgin olive oil, lemon juice, grated zest, parsley, fennel fronds, and a pinch of salt until emulsified. Ladle soup into warm bowls. Swirl a spoonful of lemon-herb drizzle over each and garnish with extra fennel fronds. Serve immediately.
1 cup dry orzo 1 bunch asparagus, woody ends trimmed and cut into 2-inch pieces 1/3 cup pine nuts 1/2 cup crumbled feta cheese 1/4 cup extra-virgin olive oil, plus 1 tablespoon for asparagus Zest of 1 lemon 3 tablespoons fresh lemon juice 1 small shallot, finely minced 1 teaspoon Dijon mustard 1/2 cup fresh mint leaves, chopped 1/4 cup fresh flat-leaf parsley, chopped 1/4 teaspoon red pepper flakes (optional) Kosher salt and freshly ground black pepper
Toast the pine nuts in a dry skillet over medium heat, stirring, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool. Toss the asparagus with 1 tablespoon olive oil, a pinch of salt, and black pepper. Sear in a hot skillet or on the grill until lightly charred and crisp-tender, 3–4 minutes. Set aside. Cook the orzo in a large pot of generously salted boiling water until al dente, 7–9 minutes. Reserve 2 tablespoons pasta water, then drain well. In a large bowl, whisk together 1/4 cup olive oil, lemon zest, lemon juice, minced shallot, Dijon, red pepper flakes (if using), 1/2 teaspoon salt, and several grinds of black pepper. Add the warm orzo to the bowl and toss to coat. Fold in the charred asparagus, toasted pine nuts, mint, parsley, and feta. If needed, add a splash of reserved pasta water to loosen and make glossy. Taste and adjust seasoning with more lemon, salt, or pepper. Serve warm or at room temperature alongside the lamb.
4 cups thinly sliced green cabbage 2 firm green tomatoes, cored and cut into thin matchsticks 2 scallions, thinly sliced 1 small jalapeño, thinly sliced (optional) 1/4 cup fresh dill, chopped 1/2 cup buttermilk 1/4 cup mayonnaise 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1 teaspoon granulated sugar 1/2 teaspoon celery seed 1 teaspoon kosher salt, divided 1/4 teaspoon freshly ground black pepper
Place the cabbage in a large bowl and sprinkle with 1/2 teaspoon kosher salt. Massage for 30 seconds, then let stand 10 minutes to release excess moisture. Drain off any liquid and blot lightly with paper towels. In a separate bowl, whisk together the buttermilk, mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, remaining 1/2 teaspoon kosher salt, and black pepper until smooth. Add the cabbage, green tomatoes, scallions, dill, and jalapeño (if using) to the dressing. Toss until evenly coated. Refrigerate for 10–20 minutes to chill and meld flavors. Toss again, taste, and adjust seasoning before serving alongside the fried catfish.
5 oz (140 g) baby arugula 1 medium fennel bulb, trimmed and shaved paper-thin (plus 2 tbsp chopped fronds) 1 small radicchio, cored and thinly sliced 1/2 cup shaved Parmigiano-Reggiano 1/3 cup toasted walnuts, roughly chopped 1 lemon, halved (for charring) 1 small shallot, finely minced 1 tbsp capers, rinsed and chopped 1 tsp Dijon mustard 1 tsp honey (optional) 1/3 cup extra-virgin olive oil Sea salt and freshly ground black pepper
Heat a skillet or grill over medium-high. Place the lemon halves cut-side down and cook until well charred, 2–3 minutes. Cool slightly, then juice (you should have about 2–3 tbsp). In a bowl, whisk the charred lemon juice with the shallot, capers, Dijon, and honey. While whisking, stream in the olive oil until emulsified. Season with salt and black pepper to taste. In a large bowl, combine the arugula, shaved fennel, radicchio, and chopped fennel fronds. Add about two-thirds of the vinaigrette and toss gently to coat. Transfer to a platter, scatter with shaved Parmigiano-Reggiano and toasted walnuts, and drizzle with a little more vinaigrette if needed. Finish with freshly ground black pepper and serve immediately alongside the steak.
1 cup all-purpose flour 1 tablespoon granulated sugar 1/4 teaspoon fine salt 2 large eggs 1 1/4 cups milk (plus 1–2 tablespoons more if needed to thin) 2 tablespoons unsalted butter, melted (plus more for the pan) 1 teaspoon vanilla extract 3/4 cup Nutella (hazelnut chocolate spread), gently warmed 2–3 ripe bananas, thinly sliced Optional for serving: whipped cream, powdered sugar, chopped toasted hazelnuts, fresh berries
Make the batter: In a medium bowl, whisk together flour, sugar, and salt. In a separate bowl, whisk eggs, milk, melted butter, and vanilla. Gradually whisk the wet ingredients into the dry until smooth. The batter should be thin and pourable; add 1–2 tablespoons more milk if needed. Rest the batter: Let the batter sit at room temperature for 15–30 minutes to relax the gluten and reduce bubbles (or refrigerate up to 1 hour). Preheat the pan: Heat an 8- to 10-inch nonstick skillet or crepe pan over medium heat. Lightly brush with butter. Cook the crepes: Pour about 1/4 cup batter into the pan, lifting and swirling to coat the bottom in a thin, even layer. Cook until the underside is set and lightly golden, 45–60 seconds. Loosen edges with a spatula, flip, and cook 15–30 seconds more. Slide onto a plate. Repeat with remaining batter, buttering the pan lightly as needed and stacking crepes. Warm the filling: Gently warm the Nutella so it spreads easily (microwave 10–15 seconds). Fill and fold: Spread 1–2 tablespoons Nutella over half of a crepe, add a layer of banana slices, then fold the crepe into quarters or roll it up. Repeat with remaining crepes. Serve: Dust with powdered sugar and top with whipped cream if desired. Add chopped toasted hazelnuts or fresh berries for extra crunch and brightness. Make-ahead tip: Cooked crepes can be stacked (with parchment between) and refrigerated up to 2 days or frozen up to 2 months. Rewarm briefly in a skillet or microwave before filling.
2 tablespoons olive oil 1 tablespoon unsalted butter 1 large leek, white and light green parts only, thinly sliced 2 garlic cloves, minced 1 medium celery root (about 1 1/2 pounds), peeled and diced 2 tart green apples (e.g., Granny Smith), peeled, cored, and diced 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried) 1 bay leaf 1 cup apple cider (or dry hard cider) 4 cups low-sodium chicken stock (or vegetable stock) 1/4 cup heavy cream (optional) 1 teaspoon Dijon mustard 1 to 2 teaspoons apple cider vinegar, to taste Salt and white pepper, to taste 2 tablespoons thinly sliced chives, for garnish (optional) 2 tablespoons toasted pepitas or crushed toasted almonds, for garnish (optional)
Warm the olive oil and butter in a pot over medium heat. Add the leek and a pinch of salt; cook until soft and translucent, 5 to 7 minutes. Stir in the garlic, celery root, apples, and thyme; cook 3 to 4 minutes to lightly sweat the vegetables. Pour in the apple cider and bring to a simmer; cook until reduced by about half, 3 to 5 minutes. Add the stock and bay leaf. Bring to a boil, then reduce to a gentle simmer and cook until the celery root is very tender, 20 to 25 minutes. Discard the bay leaf. Blend the soup until completely smooth using an immersion blender (or carefully in batches in a countertop blender). Return to the pot. Stir in the heavy cream (if using), Dijon mustard, and apple cider vinegar. Season with salt and white pepper to taste. Warm through without boiling. Ladle into bowls and garnish with chives and toasted pepitas or almonds, if desired.
1 1/2 pounds baby Yukon gold potatoes, scrubbed 1 tablespoon kosher salt (for boiling water) 3 tablespoons olive oil 1/2 teaspoon kosher salt (for seasoning) 1/2 teaspoon freshly ground black pepper 2 tablespoons prepared horseradish (not creamy) 1 teaspoon Dijon mustard 1 tablespoon red wine vinegar 1 tablespoon fresh lemon juice 1 teaspoon honey 1/4 cup extra-virgin olive oil 2 tablespoons finely chopped fresh chives 1 tablespoon finely chopped fresh parsley 1/2 teaspoon lemon zest
Heat oven to 450°F and position a rack in the middle. Place potatoes in a pot, cover with cold water by 1 inch, add 1 tablespoon kosher salt, and bring to a boil. Simmer until just fork-tender, 15–18 minutes. Drain and let steam-dry 5 minutes. Spread potatoes on a rimmed baking sheet. Use the bottom of a glass to gently smash each to about 1/2-inch thick. Drizzle with 3 tablespoons olive oil and season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Roast 20–25 minutes, flipping halfway, until deeply golden and crisp. Meanwhile, make the vinaigrette: In a bowl, whisk horseradish, Dijon, red wine vinegar, lemon juice, and honey with a pinch of salt and pepper. Slowly whisk in 1/4 cup extra-virgin olive oil until emulsified, then stir in chives, parsley, and lemon zest. Transfer hot potatoes to a bowl or platter and drizzle with enough vinaigrette to coat (you may have a little left over). Toss gently, taste, and adjust seasoning. Serve immediately alongside the steak.
3 cups shredded green cabbage 1 cup thinly sliced celery (with some leaves) 1 cup matchstick carrots 1 small crisp apple (e.g., Granny Smith), cut into matchsticks 1/3 cup very thinly sliced red onion 1/2 cup crumbled blue cheese 2 tablespoons chopped fresh chives 1/3 cup buttermilk 1/4 cup mayonnaise 2 tablespoons sour cream or plain Greek yogurt 1 tablespoon fresh lemon juice 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1 teaspoon honey 1/4 teaspoon garlic powder 1/4 teaspoon celery seed 1/4 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper
In a small bowl, whisk together the buttermilk, mayonnaise, sour cream, lemon juice, apple cider vinegar, Dijon, honey, garlic powder, celery seed, salt, and pepper until smooth. In a large bowl, combine the cabbage, celery, carrots, apple, and red onion. Pour the dressing over the vegetables and toss until evenly coated. Fold in the blue cheese and chives. Cover and chill for 15–30 minutes to let flavors meld and the cabbage slightly soften. Taste and adjust salt and pepper if needed, then serve cold alongside the Buffalo wings for a cooling, tangy counterpoint.
2 cups jicama, peeled and cut into thin matchsticks 1 large orange, segmented (reserve 1 tablespoon juice) 1 cup thinly sliced radishes 1 cup Persian cucumber, thin half-moons 1/3 cup thinly sliced red onion 1 ripe avocado, diced 1/4 cup fresh cilantro leaves, roughly chopped 2 tablespoons toasted pepitas (pumpkin seeds) 1 tablespoon crumbled cotija (optional) 3 tablespoons fresh lime juice 1 tablespoon reserved orange juice 1 teaspoon honey or agave 1/2 teaspoon chili powder or Tajín 1/4 teaspoon ground cumin 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper
Toast pepitas in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes; set aside to cool. In a large bowl, combine jicama, orange segments, radishes, cucumber, and red onion. In a small bowl, whisk together lime juice, reserved orange juice, honey, chili powder, cumin, and olive oil. Season with salt and pepper to taste. Pour the vinaigrette over the jicama mixture and toss to coat. Let sit 5 minutes to lightly marinate. Gently fold in avocado and cilantro. Adjust seasoning with additional lime, salt, or pepper as needed. Top with toasted pepitas and cotija (if using). Serve chilled or at cool room temperature alongside the enchiladas.
3/4 cup (120 g) stone-ground polenta (not instant) 2 cups (480 ml) low-sodium chicken stock or vegetable stock 1 1/2 cups (360 ml) whole milk or water 2 tablespoons unsalted butter 1/2 cup (50 g) finely grated Parmesan cheese 1 teaspoon finely grated lemon zest 1 teaspoon fresh lemon juice (optional, to taste) 2 tablespoons finely chopped fresh chives 2 tablespoons pine nuts, lightly toasted 1/2 teaspoon kosher salt, plus more to taste Freshly ground black pepper Extra-virgin olive oil, for finishing (optional)
Toast the pine nuts in a dry skillet over medium heat, stirring, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool. In a medium saucepan, bring the stock and milk to a gentle simmer over medium heat. Whisk in the polenta in a slow, steady stream to prevent lumps. Reduce heat to low and cook, stirring frequently with a wooden spoon, until thick, creamy, and the grains are tender, 25–35 minutes (add splashes of hot water or stock as needed to keep it silky). Stir in the butter, Parmesan, lemon zest, and lemon juice (if using). Fold in the chives and season with salt and black pepper to taste. Serve immediately, spooned alongside the quail so it can catch the apricot pan jus. Top with toasted pine nuts and a light drizzle of olive oil if desired. If holding, keep covered over very low heat; loosen with a bit of hot stock before serving.
1 large fennel bulb, fronds reserved, bulb thinly shaved (about 3 cups) 4 celery stalks with tender leaves, stalks thinly sliced on the bias (about 2 cups), plus 1/2 cup chopped leaves 1 small English cucumber, halved lengthwise and thinly sliced 6 radishes, thinly sliced 1/4 small red onion or 1 small shallot, very thinly sliced 1 navel orange, zested then segmented (about 1/2 cup segments) 1/4 cup fresh dill, roughly chopped 1/4 cup flat-leaf parsley, chopped (optional) 1/3 cup toasted sliced almonds or pistachios 2 tablespoons fresh lemon juice 2 tablespoons fresh orange juice (from the orange) 1 tablespoon champagne or white wine vinegar 1 teaspoon Dijon mustard 1/2 teaspoon honey (or to taste) 1/8 to 1/4 teaspoon Old Bay seasoning (optional, to echo the boil) 1/4 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper 1/3 cup extra-virgin olive oil
Crisp the fennel: Place the shaved fennel in a bowl of ice water for 10 minutes, then drain well and pat dry. Make the dressing: In a large bowl, whisk lemon juice, orange juice, vinegar, Dijon, honey, Old Bay (if using), salt, and pepper. Slowly whisk in olive oil until emulsified. Assemble: Add fennel, celery, cucumber, radishes, red onion, orange segments, dill, and parsley to the bowl. Toss gently with about two-thirds of the dressing. Finish: Taste and adjust salt, pepper, and dressing as needed. Fold in half the nuts. Transfer to a platter, sprinkle with remaining nuts and a few chopped fennel fronds. Chill 10 minutes if time allows and serve alongside the crab boil.
3 cups finely crushed salted pretzels (from about 9 oz pretzels) 1 cup graham cracker crumbs 1 1/2 cups powdered sugar 1 cup creamy peanut butter, plus 2 tablespoons divided 1 cup (2 sticks) unsalted butter, melted 1 teaspoon vanilla extract 2 cups semisweet chocolate chips (12 oz) Flaky sea salt, for sprinkling (optional) 1/4 cup roughly crushed pretzels, for garnish (optional)
Line a 9x13-inch pan with parchment paper, leaving overhang for easy lifting. In a large bowl, combine crushed pretzels, graham cracker crumbs, and powdered sugar. Add 1 cup peanut butter, melted butter, and vanilla; stir until evenly moistened and no dry spots remain. Press the mixture firmly and evenly into the prepared pan (use the bottom of a measuring cup to compact). In a microwave-safe bowl, combine chocolate chips and the remaining 2 tablespoons peanut butter. Microwave in 30-second bursts, stirring between each, until smooth and glossy (about 1–1 1/2 minutes total). Alternatively, melt over a double boiler. Pour melted chocolate over the crust and spread into an even layer. If desired, sprinkle with flaky sea salt and the crushed pretzels. Refrigerate until set, 1–2 hours. Lift out using the parchment, slice into bars, and serve. Store leftovers covered in the refrigerator for up to 1 week or freeze for up to 2 months.
2 cups (480 g) plain full-fat yogurt 1 large English cucumber (about 300 g), seeds removed and coarsely grated 1 teaspoon cumin seeds 2 tablespoons finely chopped fresh mint leaves 1 tablespoon finely chopped cilantro (coriander) leaves 1 to 2 tablespoons finely minced red onion (optional) 1 teaspoon fresh lime juice, plus more to taste 1/2 teaspoon finely grated lime zest (optional) 1/2 teaspoon kosher salt, or to taste 1/8 teaspoon freshly ground black pepper Pinch of sugar (optional) 1 to 3 tablespoons cold water, as needed for consistency Pinch Kashmiri red chili powder or paprika, for garnish 2 tablespoons pomegranate arils, for garnish (optional)
Toast the cumin: Warm a small dry skillet over medium heat, add cumin seeds, and toast until fragrant and a shade darker, 1 to 2 minutes. Cool, then lightly crush with a mortar and pestle (or under a spoon). Reserve a small pinch for garnish. Prep the cucumber: Coarsely grate the cucumber, then squeeze gently to remove excess water (leave slightly juicy so the raita isn’t dry). Whisk the base: In a mixing bowl, whisk yogurt until smooth. Stir in lime juice, lime zest (if using), salt, black pepper, and a tiny pinch of sugar if desired. Combine: Fold in cucumber, mint, cilantro, red onion (if using), and most of the crushed toasted cumin. Adjust: Add cold water 1 tablespoon at a time until the raita is creamy and spoonable. Taste and adjust salt and lime to balance the richness of the main dish. Chill: Cover and refrigerate 15 to 30 minutes to meld flavors. Serve: Stir, then garnish with the reserved cumin, a light pinch of Kashmiri chili or paprika, and pomegranate arils (optional). Serve cold alongside butter chicken.
1 cup (170 g) pearl couscous (Israeli couscous) 1 1/2 cups (355 ml) low-sodium vegetable stock or water 1 small fennel bulb, cored and thinly sliced (about 1 1/2 cups) 1 small shallot, minced 1/2 cup peas (fresh or frozen) Zest of 1 lemon 2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil, divided 1 tablespoon unsalted butter (optional) 2 tablespoons fresh mint, finely chopped 1 tablespoon fresh parsley, chopped (optional) 1/4 teaspoon crushed red pepper flakes (optional) Sea salt and freshly ground black pepper Fennel fronds, for garnish (optional)
Warm 1 tablespoon olive oil in a medium saucepan over medium heat. Add the pearl couscous and toast, stirring, until lightly golden and fragrant, 3–4 minutes. Stir in the stock (or water) and a pinch of salt. Bring to a simmer, reduce heat to low, cover, and cook until tender and liquid is absorbed, 8–10 minutes. Fluff with a fork and set aside. Meanwhile, heat the remaining 1 tablespoon olive oil and the butter (if using) in a large skillet over medium heat. Add the shallot and fennel with a pinch of salt. Sauté, stirring occasionally, until the fennel is tender and lightly caramelized at the edges, 6–8 minutes. Stir in the peas and cook until just heated through and bright, 1–2 minutes. Add the lemon zest, lemon juice, and red pepper flakes (if using). Toss to coat and remove from heat. Fold the fennel–pea mixture into the cooked couscous. Season to taste with salt and freshly ground black pepper. Finish with chopped mint (and parsley, if using). Garnish with fennel fronds, adjust lemon to taste, and serve warm alongside the halibut.
1 small fennel bulb, cored and very thinly sliced (reserve fronds for garnish) 8–10 thin asparagus spears, tough ends trimmed, shaved into ribbons 2 cups peppery greens (watercress or arugula) 4 radishes, very thinly sliced 1 navel orange, segmented, 1 tablespoon juice reserved 1/4 cup toasted hazelnuts, coarsely chopped 1/4 cup shaved Parmigiano-Reggiano (optional) 1 tablespoon finely minced shallot 1 teaspoon Dijon mustard 1 tablespoon white wine or Champagne vinegar 1 tablespoon fresh orange juice (from above) 1 teaspoon chopped fresh tarragon 3 tablespoons extra-virgin olive oil 1/4 teaspoon kosher salt, plus more to taste Freshly ground black pepper
Segment the orange over a bowl to catch juices; reserve 1 tablespoon of the juice for the dressing. In a small bowl, whisk the shallot, Dijon, vinegar, reserved orange juice, tarragon, salt, and several grinds of black pepper. Slowly whisk in the olive oil until emulsified. In a large bowl, combine the sliced fennel and shaved asparagus. Add half the vinaigrette and toss to coat; let stand 5 minutes to lightly soften. Add the peppery greens and radishes. Toss with the remaining vinaigrette and season to taste with additional salt and pepper. Plate the salad and top with the orange segments, toasted hazelnuts, shaved Parmigiano (if using), and a few fennel fronds. Serve immediately alongside the filet mignon with Béarnaise.
1 cup (2 sticks) unsalted butter, cut into pieces 1 cup granulated sugar 1/4 teaspoon kosher salt 2 tablespoons water 1 teaspoon pure vanilla extract 1 1/2 cups toasted chopped almonds, divided 8 ounces semisweet chocolate chips (about 1 1/3 cups) Flaky sea salt, for sprinkling (optional)
Prep a 9x13-inch pan by lining it with parchment, leaving overhang for easy removal. Scatter 1 cup of the chopped toasted almonds evenly over the bottom. In a heavy 3-quart saucepan, combine butter, sugar, salt, and water. Cook over medium heat, stirring constantly with a heatproof spatula until the butter melts and the mixture comes to a steady boil. Clip on a candy thermometer and continue cooking, stirring constantly, until the toffee reaches 295–300°F (hard-crack stage) and turns deep amber, 8–12 minutes. If you see any separated butter, keep stirring; it should come back together as temperature climbs. Remove from heat and carefully stir in the vanilla (it will bubble). Immediately pour the toffee over the almonds in the pan and quickly spread into an even layer. Sprinkle chocolate chips evenly over the hot toffee. Let sit 2 minutes to melt, then spread the chocolate smooth. Sprinkle the remaining 1/2 cup almonds over the top and a pinch of flaky sea salt if using. Cool at room temperature until fully set, 1–2 hours (or refrigerate 20–30 minutes). Lift out by the parchment and break into pieces. Store in an airtight container at room temperature for up to 2 weeks (separate layers with parchment to prevent sticking).
1 tbsp olive oil 1 tbsp unsalted butter 1 large fennel bulb, cored and thinly sliced (reserve fronds for garnish, optional) 2 medium leeks, white and light green parts only, thinly sliced and well rinsed 2 garlic cloves, thinly sliced 1 small Yukon gold potato, peeled and diced 1/2 cup dry white wine 4 cups low-sodium vegetable or chicken stock 1 bay leaf 1 tsp finely grated lemon zest 1–2 tbsp fresh lemon juice, to taste 1/2 tsp kosher salt, plus more to taste Freshly ground black pepper 3 tbsp extra-virgin olive oil (for chive oil) 2 tbsp finely chopped fresh chives (for chive oil) Pinch of salt (for chive oil)
Make the chive oil: Blend or finely mash 3 tbsp extra-virgin olive oil with 2 tbsp chopped chives and a pinch of salt until vivid green. Let infuse 10 minutes; strain if desired and set aside. Sweat aromatics: In a medium pot over medium heat, warm 1 tbsp olive oil and 1 tbsp butter. Add fennel and leeks with a pinch of salt; cook, stirring occasionally, until soft and translucent without browning, 8–10 minutes. Add garlic and cook until fragrant, about 30 seconds. Deglaze with the white wine and simmer until nearly evaporated, 2–3 minutes. Add potato, stock, and bay leaf. Bring to a gentle simmer and cook until the potato is very tender, 15–18 minutes. Remove and discard the bay leaf. Blend the soup until silky-smooth using a blender or immersion blender. If needed, thin with a splash of warm stock or water to your preferred consistency. Stir in lemon zest and 1 tbsp lemon juice; season with salt and freshly ground black pepper. Add more lemon juice to taste for brightness. Serve hot in warmed bowls. Drizzle with chive oil and garnish with fennel fronds and a few cracks of black pepper.
1 1/2 cups jasmine rice 2 1/4 cups water 1 tablespoon neutral oil (e.g., vegetable or canola) 1 tablespoon finely minced fresh ginger 3 scallions, thinly sliced (whites and greens separated) 1/2 teaspoon fine salt, or to taste 1 teaspoon toasted sesame oil 1 tablespoon toasted sesame seeds Pinch of white pepper (optional)
Rinse the jasmine rice under cold water, swishing with your hand, until the water runs mostly clear; drain well. Warm the neutral oil in a medium saucepan over medium heat. Add the minced ginger and scallion whites; sauté until fragrant, 30–45 seconds. Stir in the drained rice to coat, about 30 seconds. Add the water and salt. Bring to a boil, then reduce heat to low, cover, and cook until the water is absorbed and the rice is tender, 12–15 minutes. Remove from heat and let rest, covered, for 10 minutes. Fluff the rice with a fork. Fold in the scallion greens, toasted sesame oil, and white pepper (if using). Sprinkle with toasted sesame seeds and serve hot alongside the sweet and sour chicken to soak up the sauce.
1 1/2 cups jasmine rice, rinsed until water runs clear 1 cup unsweetened coconut milk 1 1/4 cups water 1 teaspoon kosher salt, plus more to taste 1 teaspoon fresh ginger, finely grated 3 scallions, thinly sliced (whites and greens divided) 8 ounces sugar snap peas, trimmed 1 tablespoon neutral oil (canola or avocado) 1 teaspoon toasted sesame oil 1 lime, zested and cut into wedges 1 tablespoon toasted sesame seeds (optional) Freshly ground black pepper
Add rinsed rice, coconut milk, water, salt, ginger, and scallion whites to a medium saucepan. Bring to a boil over medium heat, then reduce to low, cover, and cook 12–15 minutes until liquid is absorbed. Remove from heat and let the rice rest, covered, 10 minutes to steam and finish cooking. While rice rests, heat a large skillet over medium-high until hot. Toss snap peas with neutral oil, a pinch of salt, and pepper, then add to the skillet. Cook 2–3 minutes, stirring occasionally, until bright green with blistered spots and crisp-tender. Remove from heat and toss snap peas with toasted sesame oil and half the lime zest. Fluff the rice with a fork, then fold in remaining lime zest and scallion greens. Taste and adjust salt if needed. Serve the coconut rice topped with the charred snap peas and sprinkle with sesame seeds if using. Offer lime wedges on the side for squeezing.
2 Persian cucumbers (or 1 English), thinly sliced on a bias 6 radishes, thinly shaved 1 cup pomelo segments (or ruby grapefruit), membranes removed and torn 2 scallions, thinly sliced 1/4 cup fresh mint leaves, torn 1/4 cup cilantro leaves and tender stems 1 tablespoon toasted white sesame seeds 1 teaspoon black sesame seeds (optional) 2 tablespoons rice vinegar 1 tablespoon fresh lime juice 1 teaspoon finely grated fresh ginger 1 teaspoon honey or sugar 1 teaspoon toasted sesame oil 2 tablespoons neutral oil (e.g., grapeseed) Pinch of kosher salt Optional: 1 small mild red chili, thinly sliced
Add cucumbers, radishes, pomelo, scallions, mint, and cilantro to a large bowl; keep chilled. In a small jar, combine rice vinegar, lime juice, ginger, honey, toasted sesame oil, neutral oil, salt, and optional chili; shake until emulsified. Just before serving, pour dressing over the salad and toss gently to coat without bruising the pomelo. Scatter white (and optional black) sesame seeds over the top and toss once more. Chill 5–10 minutes to crisp and meld flavors, then serve alongside the stir-fry for a cool, citrusy counterpoint.
1 store-bought pound cake (about 16 oz), cut into 1-inch cubes 2 cups sliced fresh strawberries 1 cup fresh blueberries 1 cup fresh raspberries 2 tablespoons granulated sugar 1 tablespoon fresh lemon juice 1/3 cup strawberry or raspberry jam 1 tablespoon water 1 (3.4 oz) box instant vanilla pudding mix 1 1/2 cups cold milk 1 1/2 cups cold heavy whipping cream 3 tablespoons powdered sugar 1 teaspoon vanilla extract
Combine strawberries, blueberries, and raspberries with granulated sugar and lemon juice in a bowl. Toss gently and let sit 10 minutes to macerate. In a small microwave-safe bowl, whisk jam with water. Microwave 20–30 seconds until fluid; stir and set aside. In a medium bowl, whisk instant vanilla pudding mix with cold milk for 2 minutes. Let stand 5 minutes to thicken. In a separate bowl, beat heavy cream, powdered sugar, and vanilla extract to stiff peaks. Fold about two-thirds of the whipped cream into the thickened pudding to make a light vanilla cream. Reserve the remaining whipped cream for topping. Assemble in a 3–4 quart trifle bowl: add half of the pound cake cubes, drizzle with half the jam, spoon over half the macerated berries (with some juices), and spread half the vanilla cream. Repeat the layers with remaining cake, jam, berries, and vanilla cream. Top with the reserved whipped cream. Garnish with a few extra berries if desired. Chill at least 2 hours (up to 8) before serving for clean layers. Keep refrigerated; leftovers are best within 2 days.
Parsnips — 1 lb (450 g), peeled and cut into 1-inch (2.5 cm) pieces Granny Smith apple — 1 large (about 8 oz/225 g), peeled, cored, chopped Leeks — 2 medium, white and light green parts only, thinly sliced and well-rinsed Garlic — 2 cloves, thinly sliced Olive oil — 3 tbsp, divided Unsalted butter (optional) — 1 tbsp Dry white wine (optional) — 1/3 cup (80 ml) Vegetable or chicken stock — 4 cups (960 ml) Fresh thyme sprigs — 5 (or dried thyme — 1 tsp) Bay leaf — 1 Lemon juice — 1 to 2 tbsp, to taste Heavy cream (optional) — 2 to 4 tbsp (30 to 60 ml) Kosher salt — 1 1/4 tsp, divided, plus more to taste White or black pepper — to taste Thyme oil: Extra-virgin olive oil — 2 tbsp Thyme oil: Fresh thyme leaves, finely chopped — 1 tsp Thyme oil: Lemon zest — 1/2 tsp Thyme oil: Pinch of salt
Preheat oven to 425°F (220°C). Toss parsnips and apple with 1 tbsp olive oil and a pinch (about 1/4 tsp) salt. Spread on a baking sheet and roast 18 to 22 minutes, until edges are caramelized and tender. Meanwhile, warm remaining 2 tbsp olive oil and the butter (if using) in a medium pot over medium heat. Add leeks and 1/2 tsp salt; cook, stirring, until soft and sweet but not browned, 6 to 8 minutes. Stir in garlic and cook 30 seconds. Deglaze with white wine (if using) and simmer 1 to 2 minutes until nearly evaporated. Add the roasted parsnips and apple to the pot along with stock, thyme sprigs, bay leaf, and remaining 1/2 tsp salt. Bring to a gentle simmer and cook 12 to 15 minutes to meld flavors. Remove thyme sprigs and bay leaf. Blend the soup until silky-smooth (use a blender or immersion blender). Return to the pot and adjust thickness with a splash of stock or water if needed. Stir in lemon juice to brighten and heavy cream if using; season with additional salt and pepper to taste. For the thyme oil, mix the extra-virgin olive oil, chopped thyme, lemon zest, and a pinch of salt in a small bowl. Ladle soup into warm bowls and finish with a swirl of thyme oil. Serve hot alongside the shepherd’s pie.
4 cups finely shredded green cabbage (about 1/2 small head) 1 Granny Smith apple, cut into matchsticks 1/2 small red onion, very thinly sliced 2 celery ribs, thinly sliced 2 scallions, thinly sliced 1/4 cup chopped fresh parsley 3 tablespoons Creole or whole-grain mustard 3 tablespoons mayonnaise 2 tablespoons plain Greek yogurt (or additional mayonnaise) 2 tablespoons apple cider vinegar 1 tablespoon fresh lemon juice 1 teaspoon honey 1/4 teaspoon celery seed 1/4 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper 2 tablespoons olive oil
In a large bowl, combine cabbage, apple, red onion, celery, scallions, and parsley. In a separate bowl, whisk together mustard, mayonnaise, Greek yogurt, apple cider vinegar, lemon juice, honey, celery seed, salt, pepper, and olive oil until smooth. Pour the dressing over the cabbage mixture and toss until evenly coated. Let stand 10–15 minutes (or chill up to 30 minutes) to slightly soften the cabbage and meld flavors. Taste and adjust seasoning with more salt, pepper, or lemon juice as desired, then serve alongside the Cajun dirty rice and blackened chicken.
4 cups watercress, tough stems trimmed 1 small head radicchio, thinly sliced (about 2 cups) 1 medium fennel bulb, very thinly shaved (plus 2 tablespoons chopped fronds) 1 large ruby grapefruit, segmented, juices reserved 1/3 cup pistachios, toasted and coarsely chopped 1/4 cup fresh mint leaves, torn 2 tablespoons sherry vinegar 1 tablespoon fresh orange juice (optional) 1 teaspoon Dijon mustard 1/2 teaspoon honey 1 teaspoon crushed pink peppercorns, plus extra for finishing 1/2 teaspoon fine sea salt, plus more to taste 3 tablespoons extra-virgin olive oil
Toast the pistachios in a dry skillet over medium heat, stirring, until fragrant and lightly golden, 3–4 minutes. Cool, then chop. In a small bowl, whisk together sherry vinegar, 1–2 teaspoons reserved grapefruit juice, orange juice (if using), Dijon, honey, pink peppercorns, and salt. Slowly whisk in the olive oil until emulsified. In a large bowl, combine watercress, radicchio, shaved fennel, mint, and fennel fronds. Drizzle about half the vinaigrette over the greens and toss gently to lightly coat. Season to taste with a pinch more salt if needed. Fold in the grapefruit segments and half the pistachios just before serving to avoid bruising the fruit. Plate the salad, sprinkle with remaining pistachios, and finish with a pinch of crushed pink peppercorns. Serve with extra vinaigrette on the side.
3 cups all-purpose flour 1 cup granulated sugar 1 teaspoon baking powder 1/2 teaspoon kosher salt 1 cup (2 sticks) cold unsalted butter, cubed 1 large egg 1 teaspoon vanilla extract 4 cups fresh or frozen blueberries (do not thaw if frozen) 1/2 cup granulated sugar 2 tablespoons cornstarch 1 tablespoon lemon zest 2 tablespoons lemon juice 1/8 teaspoon fine salt 1 teaspoon vanilla extract (optional, for filling) 1–2 tablespoons coarse sugar for topping (optional) Powdered sugar for dusting or simple lemon glaze (optional)
Preheat oven to 375°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang for easy removal. Make the crumb mixture: In a large bowl, whisk together flour, 1 cup granulated sugar, baking powder, and kosher salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized bits. Add the egg and 1 teaspoon vanilla; toss and press together until the mixture forms clumps but is still crumbly. Press about two-thirds of the crumb mixture firmly and evenly into the prepared pan to form the crust. Chill the pan while you make the filling. Make the blueberry filling: In a medium bowl, gently toss blueberries with 1/2 cup granulated sugar, cornstarch, lemon zest, lemon juice, fine salt, and the optional 1 teaspoon vanilla until evenly coated. Spread the blueberry filling evenly over the chilled crust. Crumble the remaining dough over the top, squeezing some into larger clumps. Sprinkle with coarse sugar if using. Bake for 38–45 minutes, until the top is golden and the filling is bubbling around the edges. Cool the pan on a wire rack until completely set, about 2–3 hours. Lift out using the parchment and cut into bars. Dust with powdered sugar or drizzle with a simple lemon glaze if desired. Store covered at room temperature for 1 day or refrigerate up to 4 days.
2 tablespoons olive oil 1 large shallot, thinly sliced 1 medium fennel bulb, cored and sliced (about 2 cups) 1 celery stalk, sliced 1 small garlic clove, sliced 3 cups unsalted vegetable broth 3 cups green peas (fresh or frozen) 1 cup baby spinach, packed 1 tablespoon fresh dill, chopped, plus more for garnish 1/4 teaspoon white pepper 1/2 to 3/4 teaspoon fine sea salt, to taste 1/3 cup shelled unsalted pistachios 1/2 cup fresh mint leaves, packed 3 tablespoons extra-virgin olive oil 1 teaspoon lemon zest 2 to 3 tablespoons warm water Fennel fronds, for garnish (optional)
Warm 2 tablespoons olive oil in a medium pot over medium heat. Add shallot, fennel, celery, and a pinch of salt; cook 6 to 8 minutes, stirring, until softened without browning. Stir in the sliced garlic for 30 seconds. Pour in vegetable broth, bring to a simmer, and cook 10 to 12 minutes until the fennel is tender. Add peas and simmer 3 to 4 minutes until just tender. Stir in spinach and 1 tablespoon chopped dill, then remove from heat. Blend the soup until silky smooth (use a blender in batches if needed). Return to the pot and season with white pepper and salt to taste. Thin with a splash of hot water if desired. Make the pistachio mint drizzle: Blend pistachios, mint, 3 tablespoons olive oil, lemon zest, warm water, and a pinch of salt until smooth and pourable, adding a bit more water if needed. Ladle soup into bowls. Drizzle with the pistachio mint sauce and garnish with extra dill and fennel fronds, if using. Serve warm.
2 English cucumbers (about 1 1/2 lb), peeled into ribbons or thinly sliced 1 teaspoon kosher salt 4 radishes, thinly sliced 2 tablespoons unseasoned rice vinegar 1 tablespoon fresh lime juice 1 teaspoon lime zest (optional) 2 teaspoons low-sodium soy sauce or tamari 1 teaspoon honey 1 teaspoon toasted sesame oil 1 teaspoon finely grated fresh ginger 1 small garlic clove, finely grated 1/4–1/2 teaspoon red pepper flakes, to taste 2 tablespoons chopped fresh cilantro or mint (or a mix) 2 scallions, thinly sliced 2 tablespoons toasted sesame seeds
Place cucumber ribbons in a colander, toss with the kosher salt, and let drain for 10 minutes. Gently squeeze to release excess moisture, then pat dry with paper towels. In a large bowl, whisk together rice vinegar, lime juice, lime zest (if using), soy sauce, honey, toasted sesame oil, grated ginger, grated garlic, and red pepper flakes. Add the cucumbers, radishes, and scallions to the bowl and toss gently to coat. Refrigerate for 10–15 minutes to chill and let the flavors meld. Fold in the cilantro or mint, sprinkle with toasted sesame seeds, and toss once more. Taste and adjust seasoning with a splash more lime or soy if needed. Serve cold.
1 English cucumber (about 12 oz/340 g) or 2–3 Persian cucumbers, very thinly sliced 1/2 oz (15 g) dried wakame seaweed 1 tsp kosher salt (for salting cucumbers; will be rinsed off) 2 tbsp ponzu sauce (or 1 tbsp soy sauce + 1 tbsp lemon/yuzu juice) 1 tbsp unseasoned rice vinegar 1 tsp granulated sugar or mirin 1 tsp toasted sesame oil 1 tsp fresh grated ginger 1 tbsp toasted sesame seeds, plus extra for garnish Optional: a few thin slices of red onion or 4–6 radish rounds Optional: pinch of shichimi togarashi or red pepper flakes
Place dried wakame in a bowl of cold water and soak 5–10 minutes until expanded. Drain, squeeze out excess water, and chop into bite-size pieces if large. Toss the cucumber slices with the kosher salt in a colander and let sit 10 minutes to draw out moisture. Rinse briefly under cold water and gently squeeze/dab dry. In a mixing bowl, whisk ponzu, rice vinegar, sugar (or mirin), sesame oil, and grated ginger until dissolved. Add cucumbers and wakame to the bowl and toss to coat evenly. Fold in optional red onion or radish if using. Chill 5–10 minutes to let flavors meld. Taste and adjust acidity or sweetness with a splash more vinegar or a pinch of sugar if desired. Finish with toasted sesame seeds (and a pinch of shichimi togarashi if using) and serve cold alongside the salmon teriyaki.
1 large English cucumber (about 1 lb/450 g), halved lengthwise and thinly sliced 1 1/2 cups (225 g) fresh pineapple, small dice 1 small carrot (about 70 g), peeled into thin ribbons 6 radishes, thinly sliced 3 scallions, thinly sliced 1/2 cup loosely packed mixed herbs (cilantro, mint, Thai basil), torn 1/3 cup (45 g) roasted peanuts, roughly chopped Dressing: 3 tbsp (45 ml) fresh lime juice 1 tbsp (15 ml) rice vinegar 1 tbsp (15 ml) fish sauce (or soy sauce for a vegetarian option) 1 1/2 tsp (7 ml) honey 1 tbsp (15 ml) neutral oil 1 tsp finely grated lime zest 1 small red chili (Thai bird or Fresno), thinly sliced, or 1/4 tsp red pepper flakes
If your peanuts are raw, toast them in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes, then cool. If already roasted, skip to the next step. Whisk the dressing: in a small bowl combine lime juice, rice vinegar, fish sauce, honey, neutral oil, lime zest, and chili. Set aside. In a large bowl, combine cucumber, pineapple, carrot ribbons, radishes, and scallions. Just before serving, pour the dressing over the salad and toss gently to coat. Add the torn herbs and most of the peanuts and toss again. Taste and adjust with more lime juice or a pinch of salt if needed. Scatter remaining peanuts on top and serve immediately (or chill 10–15 minutes for extra crispness).
36 Oreo sandwich cookies (regular), finely crushed 6 tablespoons unsalted butter, melted 8 ounces cream cheese, softened 3/4 cup powdered sugar 1 teaspoon vanilla extract 2 tubs (8 ounces each) frozen whipped topping, thawed and divided 2 boxes (3.9 ounces each) instant chocolate pudding mix 3 1/4 cups cold whole or 2% milk 1/2 cup mini chocolate chips or chocolate shavings Optional: 1/2 cup chopped toasted pecans
Prepare a 9x13-inch baking dish by lightly greasing it or lining it with parchment. Combine the crushed cookies and melted butter until evenly moistened, then press firmly into the bottom of the pan. Refrigerate 10–15 minutes to set. Beat the cream cheese, powdered sugar, and vanilla until smooth. Fold in 1 tub (8 oz) of whipped topping. Spread this mixture over the chilled crust and return to the refrigerator. Whisk the pudding mixes with the cold milk for 2 minutes, then let stand 3–5 minutes to thicken. Spread evenly over the cream cheese layer. Gently spread the remaining tub (8 oz) of whipped topping over the pudding. Sprinkle with mini chocolate chips (and pecans, if using). Cover and refrigerate for at least 4 hours, or overnight, until fully set. Slice into squares and serve cold. Store leftovers covered in the refrigerator for up to 4 days.
Olive oil, 2 tablespoons Unsalted butter, 1 tablespoon Leek (white and light green parts), thinly sliced, 1 cup Garlic, 1 small clove, sliced Celeriac (celery root), peeled and diced, 1 pound (450 g) Granny Smith apple, peeled, cored, and chopped, 1 large Yukon Gold potato, peeled and diced, 1 small Dry hard cider (or dry white wine), 1/2 cup Low-sodium chicken or vegetable stock, 4 cups Bay leaf, 1 Fresh thyme sprigs, 2 Heavy cream or crème fraîche, 1/4 cup (optional) Fresh lemon juice, 1 to 2 teaspoons, to taste Kosher salt, to taste Ground white pepper, to taste Chive pistou: finely chopped fresh chives, 1/4 cup Chive pistou: extra-virgin olive oil, 3 tablespoons Chive pistou: fine sea salt, a pinch Garnish (optional): matchsticks of green apple or celery leaves
Warm the olive oil and butter in a medium pot over medium heat. Add the leek and a pinch of salt and cook, stirring, until tender but not browned, 5 to 7 minutes. Stir in the garlic for 30 seconds. Add the celeriac, apple, and potato; cook 2 to 3 minutes to sweat. Pour in the hard cider and simmer until reduced by about half, 2 to 3 minutes, scraping up any fond. Add the stock, bay leaf, and thyme. Bring to a simmer, cover partially, and cook until the vegetables are very tender, 20 to 25 minutes. Remove and discard the bay leaf and thyme. Blend the soup until completely smooth and silky, using a blender or immersion blender. Return to the pot and adjust thickness with a splash of stock if needed. Stir in the cream or crème fraîche if using. Season with salt, white pepper, and lemon juice to brighten; keep warm. Make the chive pistou: Combine the chopped chives, olive oil, and a pinch of salt in a small bowl or mortar. Lightly bruise to release flavor; the texture should be loose and spoonable. To serve, ladle the velouté into warm bowls, drizzle with chive pistou, and finish with a few apple matchsticks or celery leaves if desired.
1 lb broccolini, trimmed 3 tablespoons extra-virgin olive oil, divided 1/4 teaspoon red pepper flakes (optional) Kosher salt, to taste Freshly ground black pepper, to taste 1 small garlic clove, very finely minced 2 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon capers, rinsed and chopped 1 teaspoon finely grated lemon zest 1 to 2 teaspoons fresh lemon juice
Preheat oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup. Toss broccolini with 2 tablespoons olive oil, red pepper flakes (if using), a generous pinch of salt, and black pepper. Spread in a single layer on the pan. Roast 12 to 15 minutes, flipping once, until tender-crisp with lightly charred tips. While broccolini roasts, make the gremolata: in a small bowl combine garlic, parsley, capers, lemon zest, 1 tablespoon olive oil, and 1 teaspoon lemon juice. Stir and season with a pinch of salt and pepper. Transfer hot broccolini to a platter and spoon the lemon-caper gremolata over the top. Toss gently to coat. Add more lemon juice, salt, or pepper to taste and serve immediately.
2 cups thinly shredded green cabbage (about 1/4 small head) 1 large English cucumber, halved lengthwise and thinly sliced 2 ripe peaches, pitted and thinly sliced 1/2 small red onion, very thinly sliced 1/4 cup fresh mint leaves, torn 2 tablespoons chopped fresh chives 1/2 cup toasted pecans, roughly chopped 1/2 cup well-shaken buttermilk 2 tablespoons plain Greek yogurt or sour cream 2 tablespoons fresh lemon juice 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1 to 2 teaspoons honey, to taste 1 small garlic clove, finely grated 1/4 teaspoon celery seed 1/2 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper Pinch red pepper flakes (optional)
Toast the pecans in a dry skillet over medium heat until fragrant and lightly darkened, 3 to 4 minutes. Transfer to a plate to cool. Make the dressing: In a bowl, whisk together the buttermilk, Greek yogurt (or sour cream), lemon juice, apple cider vinegar, Dijon, honey, grated garlic, celery seed, 1/2 teaspoon salt, black pepper, and red pepper flakes (if using) until smooth and creamy. In a large mixing bowl, combine the cabbage, cucumber, peaches, red onion, mint, and chives. Pour about two-thirds of the dressing over the salad and toss to coat. Add more dressing as needed so everything is lightly coated but not soupy. Let stand 10 minutes to gently soften the cabbage and meld flavors. Scatter the toasted pecans over the top, toss once more, and adjust seasoning with additional salt, pepper, or lemon to taste. Serve chilled or at cool room temperature alongside the fried chicken.