8 oz (225 g) bittersweet or semisweet chocolate, chopped 1/2 cup (1 stick; 113 g) unsalted butter, cut into pieces 3/4 cup (150 g) granulated sugar 1/4 cup (20 g) unsweetened cocoa powder 1 teaspoon pure vanilla extract 1/4 teaspoon kosher salt 3 large eggs, at room temperature Optional for serving: powdered sugar, lightly sweetened whipped cream, fresh raspberries or strawberries
Preheat oven to 375°F (190°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Melt the chopped chocolate and butter together in a heatproof bowl set over a pot of gently simmering water (or microwave in 20–30 second bursts), stirring until smooth. Remove from heat. Whisk in the sugar until glossy and slightly cooled, 30–60 seconds. Whisk in the cocoa powder, vanilla, and salt. Add the eggs one at a time, whisking well after each addition until the batter is thick and shiny. Pour batter into the prepared pan and smooth the top. Bake 20–25 minutes, until the top is set with a thin crust and the center still looks slightly soft. A toothpick inserted near the edge should come out with moist crumbs. Cool in the pan on a rack for 10 minutes, then release the springform ring. Cool completely. Dust with powdered sugar and serve with whipped cream and fresh berries. Store leftovers covered at room temperature for 1 day or refrigerate up to 4 days.
2 large red bell peppers, roasted, peeled, and seeded (or 1 12-oz jar roasted peppers, drained) 1 tablespoon olive oil 1 small yellow onion, chopped 2 cloves garlic, minced 1 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/4 teaspoon red pepper flakes (optional) 1 can (14.5 oz) crushed tomatoes 2 cups vegetable broth (low sodium) 1 lime, zest and juice 1 teaspoon maple syrup or honey (optional, to balance acidity) Salt and black pepper, to taste 2 tablespoons chopped cilantro or basil, for garnish 1/4 cup plain or coconut yogurt (optional, for swirl)
If using fresh peppers: broil or grill until skins are charred, 6–8 minutes, turning occasionally. Transfer to a bowl, cover 10 minutes to steam, then peel and seed. Heat olive oil in a pot over medium heat. Add onion and cook until translucent, 4–5 minutes. Stir in garlic and cook 30 seconds. Add smoked paprika, cumin, and red pepper flakes; toast 30 seconds until fragrant. Add roasted peppers, crushed tomatoes, and vegetable broth. Bring to a simmer and cook 12–15 minutes. Blend the soup until smooth using an immersion blender (or carefully in a stand blender). Return to the pot. Stir in lime zest and juice. Season with salt and black pepper; add maple syrup or honey if desired to balance acidity. Ladle into bowls. Swirl in yogurt if using and garnish with cilantro or basil. Serve hot with extra lime wedges if desired.
2 English cucumbers, thinly sliced 5 radishes, thinly sliced 1 teaspoon kosher salt, divided 1-inch piece fresh ginger, grated (about 1 tablespoon) 1 small red chile (Fresno or jalapeño), thinly sliced, seeds removed for less heat 1/4 cup unseasoned rice vinegar 2 tablespoons fresh lime juice 1 tablespoon sugar 1 teaspoon toasted sesame oil 2 tablespoons fresh mint, chopped 2 tablespoons fresh cilantro, chopped 1 tablespoon toasted sesame seeds (optional)
Toss the cucumbers and radishes with 1/2 teaspoon salt in a colander. Let drain 10 minutes, then gently squeeze and pat dry to remove excess moisture. In a large bowl, whisk together rice vinegar, lime juice, sugar, remaining 1/2 teaspoon salt, grated ginger, sliced chile, and toasted sesame oil until the sugar dissolves. Add the cucumbers and radishes to the bowl and toss to coat evenly. Let stand 10–15 minutes (or refrigerate up to 2 hours) to quick-pickle and develop flavor. Fold in mint, cilantro, and sesame seeds just before serving. Taste and adjust lime or salt to balance. Serve chilled alongside the macaroni salad for a bright, crunchy counterpoint.
3 small heads Belgian endive, halved lengthwise 1 teaspoon olive oil (for charring endive) 4 cups watercress, tough stems trimmed 1 small fennel bulb, cored and very thinly sliced 1 tart green apple, cut into matchsticks 1/2 cup walnuts, toasted and roughly chopped 1/4 cup Parmesan, shaved (optional) 2 tablespoons chives, thinly sliced (optional) 2 tablespoons sherry vinegar 1 teaspoon Dijon mustard 1 teaspoon maple syrup (or honey) 1/4 teaspoon crushed pink peppercorns 1/4 teaspoon fine sea salt, plus more to taste 1 teaspoon lemon zest 1/3 cup extra-virgin olive oil
Heat a large skillet over medium-high until very hot. Brush the cut sides of the endive with 1 teaspoon olive oil, place cut side down, and sear 1–2 minutes until lightly charred and just tender. Season with a pinch of salt, let cool, then cut into 1-inch pieces. In a bowl, whisk sherry vinegar, Dijon, maple syrup, crushed pink peppercorns, salt, and lemon zest. Slowly stream in the 1/3 cup olive oil while whisking to emulsify. Taste and adjust seasoning. In a large mixing bowl, combine watercress, shaved fennel, green apple, and charred endive. Add walnuts. Drizzle just enough vinaigrette to lightly coat and toss gently. Transfer to a platter, finish with Parmesan shavings and chives if using, and serve immediately alongside the steak au poivre.
Softened butter and unsweetened cocoa powder, for the pan 2 cups all-purpose flour 1 3/4 cups granulated sugar 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon kosher salt 2 large eggs, room temperature 1 cup sour cream, room temperature 1/2 cup milk (2% or whole), room temperature 1/2 cup neutral oil (canola or vegetable) 2 teaspoons vanilla extract 3/4 cup hot brewed coffee (or hot water) 1 cup semisweet chocolate chips 1/2 cup heavy cream 1 tablespoon unsalted butter Pinch of fine salt
Preheat oven to 350°F (175°C). Generously butter a 10–12 cup Bundt pan and dust with cocoa powder, tapping out the excess. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, sour cream, milk, oil, and vanilla until smooth. Pour the wet ingredients into the dry ingredients and whisk until mostly combined (some small lumps are fine). Slowly whisk in the hot coffee until the batter is smooth and pourable. Pour batter into the prepared pan and tap the pan gently on the counter to release air bubbles. Bake 45–55 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Cool in the pan for 15 minutes, then invert onto a wire rack and cool completely. Make the ganache: Place chocolate chips, heavy cream, butter, and a pinch of salt in a heatproof bowl. Microwave in 20–30 second bursts, stirring between each, until smooth and glossy (about 1–1 1/2 minutes total). Alternatively, heat cream to steaming and pour over chocolate and butter; let sit 2 minutes, then stir until smooth. Spoon or drizzle ganache over the cooled cake. Let set for 15 minutes before slicing and serving.
1 lb fresh green beans, trimmed 1 tablespoon olive oil 1/4 cup pecans, roughly chopped 1 small garlic clove, minced 1/2 teaspoon smoked paprika 1 teaspoon lemon zest 2 tablespoons fresh lemon juice 1/2 teaspoon kosher salt, plus more to taste 1/2 teaspoon freshly cracked black pepper Pinch red pepper flakes or a few dashes hot sauce (optional)
Bring a pot of salted water to a boil. Blanch green beans for 2–3 minutes until bright green and crisp-tender. Drain and pat dry well. In a large dry skillet over medium heat, toast pecans 2–3 minutes until fragrant. Transfer to a bowl. Increase skillet heat to medium-high and add olive oil. Add dried green beans and cook, stirring occasionally, until lightly charred in spots, 3–4 minutes. Reduce heat to medium; add garlic and smoked paprika and cook 30 seconds until aromatic. Remove from heat and toss in lemon zest, lemon juice, salt, black pepper, and red pepper flakes/hot sauce if using. Fold in toasted pecans, adjust seasoning to taste, and serve warm or at room temperature.
1 cup farro, rinsed 3 cups vegetable broth or water 1 bay leaf (optional) 1/3 cup golden raisins 2 tablespoons sherry vinegar, divided 3 tablespoons extra-virgin olive oil 2 ribs celery, thinly sliced 2 scallions, thinly sliced 1/3 cup toasted sliced almonds, roughly chopped 2 tablespoons fresh parsley, chopped 1 tablespoon fresh mint, chopped 1/2 teaspoon ground cumin 1/4 teaspoon red pepper flakes 3/4 teaspoon kosher salt, plus more to taste Freshly ground black pepper
Combine farro, broth (or water), and bay leaf in a saucepan. Bring to a boil, reduce to a simmer, and cook until tender but pleasantly chewy, 20–25 minutes. Drain and discard bay leaf. While the farro cooks, place the golden raisins in a small bowl with 1 tablespoon sherry vinegar and 1 tablespoon hot water to plump; set aside. In a large mixing bowl, whisk together the remaining 1 tablespoon sherry vinegar, olive oil, cumin, red pepper flakes, salt, and several grinds of black pepper to make the dressing. Add the warm, drained farro to the bowl and toss to coat so it absorbs the dressing. Drain the raisins (discard excess liquid) and add them to the farro along with the celery, scallions, almonds, parsley, and mint. Toss gently to combine. Taste and adjust seasoning with additional salt and pepper as needed. Serve warm or at room temperature alongside the cauliflower steaks.
Watercress, trimmed — 4 cups (loosely packed) Baby arugula — 2 cups Fennel bulb — 1 medium, very thinly sliced (reserve fronds for garnish) Ruby red grapefruit — 1 large, segmented (reserve 2 tbsp juice) Radishes — 4, thinly sliced Persian cucumber — 1, thinly sliced or ribboned Fresh mint leaves — 1/4 cup, torn Pistachios — 1/3 cup, toasted and roughly chopped Flaky sea salt and freshly ground black pepper, to taste Extra-virgin olive oil — 1/3 cup Fresh lemon juice — 2 tbsp Champagne vinegar — 1 tbsp Dijon mustard — 1 tsp Honey — 1 tsp Shallot — 2 tbsp, very finely minced Lemon zest — 1 tsp Crushed red pepper flakes — pinch Optional: shaved Parmesan — 1 oz
Toast pistachios in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and roughly chop. Supreme the grapefruit over a bowl to catch juices; reserve 2 tbsp juice and set segments aside. Make the vinaigrette: In a bowl, whisk reserved grapefruit juice, lemon juice, champagne vinegar, Dijon, honey, shallot, lemon zest, red pepper flakes, 1/2 tsp salt, and a few grinds of black pepper. Slowly whisk in olive oil until emulsified. Prepare the vegetables: thinly slice fennel (a mandoline helps), radishes, and cucumber. Pick and tear mint leaves. Rinse and dry watercress and arugula well. In a large bowl, toss watercress, arugula, fennel, cucumber, radishes, and mint with about half the vinaigrette; season to taste with salt and pepper. Plate the salad, tuck in grapefruit segments, and scatter toasted pistachios. Drizzle with more vinaigrette as desired. Garnish with fennel fronds, a final pinch of flaky salt and black pepper, and shaved Parmesan if using. Serve immediately.
1 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 3/4 cup granulated sugar 1/2 cup light brown sugar, packed 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon fine salt 2 large eggs, at room temperature 1/2 cup vegetable oil (or canola oil) 1/2 cup sour cream (or plain Greek yogurt) 2 teaspoons pure vanilla extract 2 cups finely shredded zucchini (about 2 medium), excess moisture squeezed out 1 cup semisweet chocolate chips, divided Optional: 1/2 cup chopped walnuts or pecans
Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling for easy removal. Prep the zucchini: Trim ends and finely grate on the large holes of a box grater. Lightly pack into measuring cups until you have 2 cups, then place the zucchini in a clean kitchen towel or paper towels and squeeze out excess moisture until damp but not dry. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk the granulated sugar, brown sugar, eggs, oil, sour cream, and vanilla until smooth and well combined. Add the dry ingredients to the wet and fold gently with a spatula until a few streaks of flour remain (do not overmix). Fold in the squeezed zucchini and 3/4 cup of the chocolate chips (and nuts if using) until evenly distributed and the batter is thick. Spread the batter into the prepared pan and smooth the top. Sprinkle the remaining 1/4 cup chocolate chips over the surface. Bake 50–60 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but not wet batter. If the top is browning too quickly, tent loosely with foil during the last 10 minutes. Cool in the pan on a wire rack for 15 minutes, then lift out using the parchment and cool completely before slicing for clean cuts. Storage: Wrap tightly and keep at room temperature up to 3 days, or refrigerate up to 5 days. For longer storage, freeze slices well-wrapped for up to 3 months.
1 large fennel bulb (about 300 g), fronds reserved 60 g baby arugula 2 small oranges, segmented, plus 1 tsp finely grated zest 30 g red onion, very thinly sliced 30 g hazelnuts, toasted and roughly chopped 45 ml extra-virgin olive oil 30 ml fresh lemon juice 1 tsp Dijon mustard 1 tsp capers, rinsed and minced 1 tsp honey 1/4 tsp kosher salt, plus more to taste Freshly ground black pepper Pinch of red pepper flakes (optional)
Toast the hazelnuts in a dry skillet over medium heat, shaking often, until fragrant and lightly browned, 3–5 minutes. Cool, then roughly chop. Trim the fennel, reserving a few tender fronds. Halve the bulb, remove the core, and shave very thinly with a mandoline or knife. Roughly chop 1–2 tbsp of fronds for garnish. Segment the oranges over a bowl to catch juices; set segments aside. Squeeze the membranes to extract 1–2 tbsp juice. Zest one orange to yield about 1 tsp zest. Make the vinaigrette: In a small bowl, whisk lemon juice, 1 tbsp reserved orange juice, Dijon, capers, honey, salt, several grinds of pepper, and red pepper flakes (if using). Whisk in the olive oil until emulsified. In a large bowl, toss shaved fennel, arugula, and red onion with about two-thirds of the vinaigrette. Season to taste with a pinch more salt and pepper. Gently fold in the orange segments and zest. Scatter the toasted hazelnuts and chopped fennel fronds over the top. Drizzle with remaining vinaigrette just before serving.
1 cup orzo 1 medium fennel bulb, cored and thinly sliced (fronds reserved) 1 small shallot, thinly sliced 3 tablespoons extra-virgin olive oil, plus more to finish 1 teaspoon dried oregano 1 lemon (zest and 2 tablespoons juice) 1/4 cup fresh dill, finely chopped 2 tablespoons fresh parsley, chopped 1/4 teaspoon red pepper flakes (optional) 1/3 cup toasted pine nuts 1/3 cup crumbled feta (optional) Sea 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 1/4 cup cooking water, then drain. While the orzo cooks, heat 2 tablespoons olive oil in a large skillet over medium-high. Add sliced fennel in an even layer, season with salt and pepper, and cook undisturbed for 3–4 minutes until edges are deeply golden. Stir fennel, add shallot and oregano, and cook 2–3 minutes more until tender and fragrant. Remove from heat. Transfer drained orzo to the skillet with fennel. Add lemon zest and juice, remaining 1 tablespoon olive oil, red pepper flakes (if using), dill, and parsley. Toss, loosening with a splash of reserved cooking water until glossy. Fold in toasted pine nuts and adjust seasoning with salt and pepper. Sprinkle with chopped fennel fronds and feta, if using. Serve warm alongside the lamb, finishing with a light drizzle of olive oil.
1 cup all-purpose flour 3/4 cup granulated sugar 2 tablespoons unsweetened cocoa powder 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup whole milk 2 tablespoons unsalted butter, melted 1 teaspoon vanilla extract 1/2 cup semisweet chocolate chips (optional) 1 cup light brown sugar, packed 1/4 cup unsweetened cocoa powder (for topping) 1 1/4 cups very hot coffee or water Vanilla ice cream, for serving (optional)
Preheat oven to 350°F. Lightly grease an 8-inch square baking pan or 9-inch round pan. Make the batter: In a medium bowl, whisk flour, granulated sugar, 2 tablespoons cocoa, baking powder, and salt. Add milk, melted butter, and vanilla. Stir just until combined, then fold in chocolate chips if using. Spread evenly in the prepared pan. Make the topping: In a small bowl, mix the brown sugar and 1/4 cup cocoa. Sprinkle this mixture evenly over the batter—do not stir. Slowly pour the very hot coffee or water over the entire surface. Do not stir; the liquid will sink and create the fudge sauce underneath as it bakes. Bake 30–35 minutes, until the top looks set and cake-like but you can see bubbling sauce around the edges. Cool 10–15 minutes. To serve, scoop portions so you get both cake and hot fudge sauce from the bottom. Serve warm with vanilla ice cream if desired.
4 cups thinly sliced green cabbage 1 cup thinly sliced red cabbage (optional) 1 cup shredded carrots 4–5 radishes, thinly sliced 2 scallions, thinly sliced 1/4 cup sliced pickled jalapeños, drained 1/3 cup chopped fresh cilantro 1/4 cup toasted pepitas (pumpkin seeds) 3 tablespoons fresh lime juice 1 tablespoon apple cider vinegar 1 teaspoon finely grated lime zest 1 tablespoon honey (or agave) 1 teaspoon Dijon mustard 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon kosher salt, plus more to taste 1/8 teaspoon freshly ground black pepper 3 tablespoons neutral oil (such as avocado or grapeseed)
Toast pepitas in a dry skillet over medium heat, stirring, until fragrant and lightly golden, 3–4 minutes; set aside to cool. In a large bowl, whisk together lime juice, vinegar, lime zest, honey, Dijon, cumin, coriander, salt, pepper, and oil until emulsified. Add green and red cabbage, carrots, radishes, scallions, pickled jalapeños, and cilantro to the bowl. Toss until the vegetables are evenly coated; fold in toasted pepitas. Let the slaw rest 10–15 minutes to slightly soften the cabbage and meld flavors. Taste and adjust seasoning with additional salt, lime, or honey as desired. Serve chilled or at room temperature alongside the Texas Chili Mac and Cheese for a bright, crunchy contrast.
English cucumbers, ribboned or thinly shaved Fennel bulb, shaved Radishes, thinly sliced Fresh dill, finely chopped Fresh mint leaves, torn Kalamata olives, pitted and halved Capers, rinsed Toasted pine nuts Lemon zest Fresh lemon juice Extra-virgin olive oil Dijon mustard Honey Sea salt Freshly ground black pepper Ground sumac (optional) Crumbled feta (optional)
Lightly salt the cucumber ribbons and let them sit in a colander for 10 minutes, then pat dry to remove excess moisture. Place shaved fennel in an ice-water bath for 5 minutes to crisp, then drain and dry. In a bowl, whisk lemon juice, olive oil, Dijon, honey, lemon zest, a pinch of salt, pepper, and sumac (if using) until emulsified. In a large bowl, combine cucumbers, fennel, radishes, dill, mint, capers, and olives. Toss gently with the dressing to coat. Sprinkle with toasted pine nuts and feta (if using) just before serving. Serve chilled alongside the wrap to add bright, citrusy crunch and herbaceous lift.
Filling: 6 cups pitted sweet cherries (fresh or frozen; if frozen, thaw slightly and drain excess juices) 2/3 cup granulated sugar 3 tablespoons cornstarch 1 tablespoon fresh lemon juice 1 teaspoon vanilla extract 1/4 teaspoon almond extract (optional but recommended) Pinch of salt Topping: 1 1/2 cups all-purpose flour 3 tablespoons granulated sugar (plus 1 tablespoon for sprinkling) 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon fine salt 6 tablespoons cold unsalted butter, cubed 3/4 cup cold buttermilk (or 3/4 cup milk + 2 teaspoons white vinegar, rested 5 minutes) 1 teaspoon vanilla extract Optional for serving: vanilla ice cream or lightly sweetened whipped cream
Preheat oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish. Make the filling: In a large bowl, combine cherries, sugar, cornstarch, lemon juice, vanilla, almond extract (if using), and a pinch of salt. Toss until the cherries are evenly coated and no dry cornstarch remains. Spread the mixture into the prepared baking dish. Bake for 10 minutes while you prepare the topping (this jump-starts thickening). Make the topping: In a medium bowl, whisk flour, 3 tablespoons sugar, baking powder, baking soda, and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized bits of butter. Add the cold buttermilk and vanilla; stir just until a shaggy dough forms. Do not overmix—some dry spots are okay. Remove the dish from the oven. Using a spoon or scoop, drop the dough in 9–12 mounds over the hot fruit (they will spread as they bake). Lightly flatten any very tall mounds. Sprinkle the tops with the remaining 1 tablespoon sugar. Bake 25–30 minutes, until the biscuits are golden and the filling is bubbling thickly around the edges. If the tops brown too quickly, tent loosely with foil for the last 5 minutes. Cool on a rack for 15 minutes to let the juices set slightly. Serve warm, ideally with vanilla ice cream or whipped cream.
2 medium fennel bulbs, thinly sliced 2 tablespoons chopped fennel fronds (optional) 2 large oranges, segmented (plus 2 tablespoons fresh orange juice) 1/4 small red onion, very thinly sliced 2 tablespoons fresh mint, chopped 1/3 cup hazelnuts, toasted and roughly chopped 3 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 2 tablespoons fresh orange juice (from above) 1 teaspoon Dijon mustard 1/2 teaspoon honey 1/4 teaspoon fine sea salt Freshly ground black pepper
Toast hazelnuts in a dry skillet over medium heat for 3–4 minutes until fragrant; cool and roughly chop. Thinly slice fennel bulbs; place in ice water for 5 minutes to crisp, then drain and pat dry. Chop a few fennel fronds if using. Segment the oranges over a bowl to catch juices; measure out 2 tablespoons orange juice for the dressing. Whisk olive oil, lemon juice, orange juice, Dijon, honey, salt, and several grinds of black pepper to make the vinaigrette. In a large bowl, combine fennel, red onion, orange segments, mint, most of the hazelnuts, and fennel fronds. Toss with the vinaigrette. Taste and adjust seasoning; scatter remaining hazelnuts on top and serve alongside the risotto for a bright, crunchy contrast.
2 large poblano peppers 2 ears sweet corn (or 2 cups corn kernels) 1 tablespoon olive oil 1 small yellow onion, diced 2 garlic cloves, minced 1 small russet potato, peeled and 1/2-inch diced 1/2 teaspoon ground cumin 1/4 teaspoon smoked paprika 1/8 teaspoon ground coriander (optional) 4 cups low-sodium chicken or vegetable broth 1/2 cup half-and-half or heavy cream 1 tablespoon fresh lime juice 2 tablespoons chopped fresh cilantro, plus more for serving Kosher salt and freshly ground black pepper, to taste Optional garnishes: sliced scallions, crumbled cotija, hot sauce, lime wedges
Char the poblanos over a gas flame, on a grill, or under a broiler until blistered all over. Place in a covered bowl for 10 minutes to steam, then peel, remove seeds, and dice. Grill or broil the corn until lightly charred, turning occasionally. Cut kernels from cobs; reserve cobs for simmering. In a medium pot, heat the olive oil over medium. Add the onion and a pinch of salt; cook until translucent, about 5 minutes. Stir in the garlic, cumin, smoked paprika, and coriander; cook 30 seconds until fragrant. Add the potato, diced poblanos, corn kernels (reserve 1/2 cup for garnish), corn cobs, and broth. Bring to a simmer and cook until the potato is tender, 12–15 minutes. Discard the cobs. Blend the soup partially with an immersion blender (or puree 2 cups in a blender and return) to achieve a creamy yet chunky texture. Stir in the half-and-half, lime juice, and cilantro. Season to taste with salt and black pepper; warm gently without boiling. Ladle into bowls and top with reserved corn, extra cilantro, and optional scallions, cotija, hot sauce, and lime wedges.
1 cup farro, rinsed 2 cups low-sodium vegetable broth (or water) 1 small shallot, finely chopped 1 tablespoon olive oil 1 teaspoon fresh thyme leaves, chopped 1 lemon, zested and 2 tablespoons juice 1/3 cup sliced almonds 2 tablespoons chopped flat-leaf parsley 1 tablespoon unsalted butter (or 1 tablespoon extra olive oil) 1/2 teaspoon kosher salt, plus more to taste Freshly ground black pepper
Toast the almonds in a dry skillet over medium heat, stirring often, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool. In a medium saucepan, warm the olive oil over medium heat. Add the shallot and a pinch of salt; cook until translucent, 2–3 minutes. Stir in the farro and toast for 1–2 minutes. Add the broth, thyme, and 1/4 teaspoon salt. Bring to a boil, then reduce to a gentle simmer, cover, and cook until the farro is tender and most liquid is absorbed (about 20–25 minutes for pearled farro, 30–35 minutes for semi-pearled/whole). Drain any excess liquid if needed. Off the heat, stir in the butter (or extra olive oil), lemon zest, and lemon juice. Fold in the parsley and most of the toasted almonds. Season to taste with additional salt and pepper. Serve warm, topped with the remaining almonds.
1 cup dry farro, rinsed 3 cups water (or low-sodium chicken broth) 4 medium carrots, sliced into 1/2-inch coins 2 tablespoons extra-virgin olive oil, divided 1 teaspoon fresh thyme leaves, chopped 1/2 teaspoon fresh rosemary, finely chopped 1 lemon (zest and 2 tablespoons juice) 1 small shallot, minced 1 teaspoon Dijon mustard 1/2 teaspoon honey 1/4 teaspoon crushed red pepper flakes (optional) 2 cups baby arugula 1/4 cup sliced almonds, toasted (or pistachios) Kosher salt and freshly ground black pepper
Preheat oven to 425°F (220°C). Toss carrots with 1 tablespoon olive oil, thyme, rosemary, a pinch of salt, and pepper. Spread on a sheet pan and roast until tender and caramelized, 18–22 minutes, flipping once. Cook the farro: In a medium saucepan, combine farro with 3 cups water and 1 teaspoon salt. Bring to a boil, then reduce to a simmer and cook until al dente, 20–25 minutes. Drain well and return to the warm pot. Make the dressing: In a small bowl, whisk remaining 1 tablespoon olive oil with lemon zest, lemon juice, minced shallot, Dijon, honey, red pepper flakes (if using), and a pinch of salt and pepper. Assemble: In a large bowl, toss the warm farro with the dressing to absorb. Fold in the roasted carrots and arugula until the greens just begin to wilt. Taste and adjust salt, pepper, or lemon juice. Finish and serve: Scatter toasted almonds over the top. Serve warm alongside the herb-roasted chicken; the bright lemon and herb notes will complement the entrée.
1 large fennel bulb, very thinly sliced (fronds reserved) 1 English cucumber, thinly sliced into ribbons or rounds 1 pink grapefruit, segmented, plus 2 tablespoons reserved juice 2 cups baby watercress or arugula 1/4 cup sliced almonds 2 tablespoons chopped fresh mint 2 tablespoons chopped flat-leaf parsley 1 small shallot, finely minced 2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 1 teaspoon honey 1/3 cup extra-virgin olive oil 1/4 teaspoon fine sea salt, plus more to taste Freshly ground black pepper, to taste
Toast the almonds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, 3 to 4 minutes. Transfer to a plate to cool. In a small bowl, whisk the shallot, lemon juice, reserved 2 tablespoons grapefruit juice, Dijon, honey, salt, and a few grinds of pepper. Slowly whisk in the olive oil until emulsified. In a large bowl, combine the shaved fennel, cucumber, and watercress. Add the mint, parsley, and a few torn fennel fronds. Drizzle about half of the dressing over the salad and toss gently to coat. Season to taste with additional salt and pepper. Fold in the grapefruit segments and toss lightly, adding more dressing as needed. Top with the toasted almonds and a few extra fennel fronds. Serve immediately alongside the tilapia.
2 1/4 cups all-purpose flour 1 teaspoon baking soda 3/4 teaspoon fine salt 1 cup unsalted butter, softened 3/4 cup packed light brown sugar 1/2 cup granulated sugar 2 large eggs, at room temperature 2 teaspoons pure vanilla extract 2 cups semisweet chocolate chips 1 cup chopped walnuts or pecans (optional) Flaky sea salt, for sprinkling (optional)
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, beat the softened butter, brown sugar, and granulated sugar with a hand mixer (or stand mixer) on medium speed until light and fluffy, 2–3 minutes. Beat in the eggs one at a time, then mix in the vanilla, scraping down the bowl as needed. Add the dry ingredients to the wet on low speed and mix just until combined; do not overmix. Fold in the chocolate chips and optional nuts. For thicker cookies, cover the bowl and chill the dough for 30–60 minutes. Scoop 2-tablespoon portions of dough (about a heaping #30 scoop) onto prepared sheets, spacing about 2 inches apart. Bake 10–12 minutes, until edges are set and lightly golden and centers look slightly underbaked. If desired, sprinkle a pinch of flaky sea salt on hot cookies. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store airtight up to 4 days or freeze dough balls up to 2 months; bake from frozen adding 1–2 minutes.
1 medium jicama, peeled and cut into thin matchsticks (about 4 cups) 6 small red radishes, thinly sliced 1 small Persian cucumber, thinly sliced (optional) 1/4 small red onion, very thinly sliced 1/3 cup fresh cilantro leaves, roughly chopped 2 tablespoons toasted pepitas (pumpkin seeds) 3 tablespoons fresh lime juice 1 tablespoon fresh orange juice 2 tablespoons olive oil (or neutral oil) 1 teaspoon honey or agave syrup 1/2 teaspoon ground cumin 1/4 teaspoon chili powder or ancho chili powder 1 teaspoon lime zest 1/2 fresh jalapeño, seeded and minced (optional) 1/2 teaspoon fine sea salt, plus more to taste 1/4 teaspoon black pepper
In a large bowl, combine the jicama, radishes, cucumber, red onion, and cilantro. In a small bowl, whisk together lime juice, orange juice, oil, honey/agave, cumin, chili powder, lime zest, jalapeño (if using), salt, and pepper until emulsified. Pour the dressing over the vegetables and toss to coat evenly. Let stand 10–15 minutes to lightly soften and meld flavors. Taste and adjust seasoning with more salt or lime juice as needed. Sprinkle pepitas over the top just before serving. Serve chilled or at cool room temperature alongside the soup for a crisp, citrusy counterpoint.
40 saltine crackers (about 1 sleeve) 1 cup unsalted butter (2 sticks) 1 cup packed light brown sugar 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 2 cups semisweet chocolate chips Optional toppings: 1/2 cup chopped pecans or almonds, flaky sea salt, sprinkles
Preheat oven to 350°F. Line a rimmed 10x15-inch baking sheet with foil, then parchment on top (this makes removal easier). Arrange the saltines in a single layer, salted side up. Make the toffee: In a medium saucepan over medium heat, melt the butter with the brown sugar, stirring until combined. Bring to a gentle boil and cook for 3 minutes, stirring frequently, until the mixture is bubbling and slightly thickened. Remove from heat and stir in vanilla and kosher salt. Immediately pour the hot toffee over the crackers and spread evenly with an offset spatula to cover all crackers. Bake for 8–10 minutes, until the toffee is bubbling across the surface. Remove pan from oven and let sit 1–2 minutes. Sprinkle chocolate chips evenly over the hot toffee. Wait 3–5 minutes for the chocolate to soften, then spread into a smooth layer. Top with chopped nuts, a light sprinkle of flaky sea salt, or sprinkles if using. Refrigerate until set, about 30–45 minutes. Once firm, lift out using the foil/parchment and break into pieces. Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months.
2 tablespoons olive oil 3 cups corn kernels (fresh from 3 ears or frozen, thawed) 1 medium white onion, diced 3 garlic cloves, minced 1 small jalapeño, seeded and minced (optional) 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 4 cups vegetable broth 1 bay leaf 1 teaspoon finely grated lime zest 2 tablespoons fresh lime juice (about 1–2 limes) 2 tablespoons finely chopped cilantro stems Kosher salt, to taste Freshly ground black pepper, to taste 2 tablespoons chopped cilantro leaves, for garnish (optional) Thinly sliced radishes, for garnish (optional) Toasted pepitas, for garnish (optional)
Heat 1 tablespoon oil in a wide pot over medium-high. Add half the corn and cook, stirring occasionally, until charred in spots, 4–6 minutes. Transfer to a bowl. Repeat with remaining oil and corn; set aside. Reduce heat to medium. Add onion and jalapeño to the pot; cook until translucent, 4–5 minutes. Stir in garlic; cook 30 seconds. Add cumin and smoked paprika; toast until fragrant, 30–45 seconds. Pour in vegetable broth and add bay leaf. Return charred corn to the pot. Bring to a simmer and cook 10–12 minutes to meld flavors. Remove bay leaf. Transfer about 2 cups of the soup to a blender and puree until smooth (or use an immersion blender to partially blend), then return to the pot for a lightly creamy texture with corn pieces remaining. Stir in lime zest, lime juice, and chopped cilantro stems. Season with salt and black pepper to taste. Ladle into bowls and garnish with cilantro leaves, radishes, and pepitas if using. Serve alongside the stuffed peppers for a bright, smoky, citrusy counterpoint.
5 cups baby arugula, loosely packed 1 medium fennel bulb, trimmed and very thinly shaved (reserve fronds) 1/2 English cucumber, thinly sliced into half-moons 4 red radishes, very thinly sliced 1/3 cup sliced almonds, toasted Finely grated zest of 1 lemon 2 tablespoons chopped fennel fronds or fresh basil 3 tablespoons fresh lemon juice 1 tablespoon white wine vinegar 1 teaspoon Dijon mustard 1/2 teaspoon honey (optional) 1 tablespoon finely minced shallot 1/4 cup extra-virgin olive oil 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; let cool. Whisk lemon juice, vinegar, Dijon, honey, and minced shallot in a bowl. Slowly whisk in olive oil until emulsified; season with salt and plenty of black pepper. In a large bowl, combine arugula, shaved fennel, cucumber, and radishes. Add about half the dressing and toss gently to coat; add more to taste. Sprinkle with lemon zest, chopped fennel fronds or basil, and the toasted almonds. Toss lightly, adjust seasoning, and serve immediately to brighten and cut through the richness of the Alfredo.
1 box (3.4 oz) instant pistachio pudding mix 1 can (20 oz) crushed pineapple in juice, undrained 1 tub (8 oz) frozen whipped topping, thawed 1 cup mini marshmallows 1/2 cup chopped pecans (toasted, optional) 1/2 cup sweetened shredded coconut (optional) 1/2 cup maraschino cherries, halved and well-drained (optional, plus extra for garnish) 1/8 teaspoon almond extract (optional) Pinch of fine salt
In a large mixing bowl, combine the crushed pineapple with all its juice and the instant pistachio pudding mix. Stir until the mixture thickens slightly and turns creamy, about 1 minute. Fold in the thawed whipped topping until no streaks remain. Stir in the mini marshmallows, pecans, coconut (if using), almond extract (if using), and a small pinch of salt. If adding maraschino cherries, pat them dry with paper towels to minimize bleeding, then gently fold them in. Cover and refrigerate for at least 1 hour (2–4 hours is best) to let the flavors meld and the marshmallows soften. Stir before serving, then garnish with extra pecans or cherries if desired. Keep refrigerated and enjoy within 3 days.
1 cup long-grain white rice, rinsed and drained 1 tablespoon olive oil 1 small onion, finely chopped 1/2 green bell pepper, finely chopped 2 cloves garlic, minced 1 teaspoon ground cumin 1/2 teaspoon dried oregano 1 bay leaf 1 1/2 cups low-sodium chicken broth (or water) 1/4 cup sour orange juice (or 2 tablespoons orange juice + 2 tablespoons lime juice) 1 (15-ounce) can black beans, rinsed and drained 1/2 teaspoon kosher salt, plus more to taste 1/4 teaspoon black pepper 2 tablespoons chopped fresh cilantro 1 scallion, thinly sliced (optional)
Rinse the rice under cold water until it runs mostly clear; drain well. Heat the olive oil in a medium saucepan (with a tight-fitting lid) over medium heat. Sauté the onion and bell pepper until softened, 3–4 minutes. Stir in the garlic, cumin, and oregano; cook until fragrant, about 30 seconds. Add the rice and stir to coat, toasting lightly for 1 minute. Pour in the broth and sour orange juice; add the bay leaf, salt, and pepper. Bring to a boil. Stir once, reduce heat to low, cover, and cook for 12 minutes. Scatter the black beans evenly over the surface (do not stir). Cover and cook 5–7 minutes more, until the liquid is absorbed and the rice is tender. Remove from heat and let rest, covered, for 5 minutes. Discard the bay leaf, then fluff the rice and beans with a fork. Fold in the cilantro. Taste and adjust salt; garnish with scallion if using. Serve alongside the mojo pork chops.
Nonstick cooking spray or softened butter (for the pan) 6 cups crispy rice cereal 1/2 cup (1 stick) unsalted butter 1 cup creamy peanut butter 10 oz (about 4 cups) mini marshmallows 1 teaspoon vanilla extract 1/4 teaspoon fine salt 1 1/2 cups (9 oz) semisweet chocolate chips 2 tablespoons creamy peanut butter (for chocolate topping) Flaky sea salt, optional (for finishing)
Prep the pan: Lightly grease a 9x13-inch baking pan with cooking spray or butter, or line it with parchment paper with overhang for easy lifting. In a large pot over low heat, melt the butter and 1 cup creamy peanut butter, stirring until smooth. Add the mini marshmallows and cook, stirring constantly, until completely melted and smooth. Remove from heat and stir in the vanilla and salt. Add the crispy rice cereal and fold gently with a spatula until the cereal is evenly coated. Transfer the mixture to the prepared pan and press it in gently with a greased spatula or lightly buttered hands. Don’t pack too firmly or the treats will be dense. Make the topping: In a microwave-safe bowl, combine the chocolate chips and 2 tablespoons peanut butter. Microwave in 20–30 second bursts, stirring after each, until melted and smooth (or melt together over a double boiler). Spread the chocolate-peanut butter topping evenly over the bars. Sprinkle with a pinch of flaky sea salt, if using. Let set at room temperature for about 1 hour, or refrigerate for 20–30 minutes, until the topping is firm. Lift the slab out using the parchment (if lined) and cut into 24 squares with a sharp knife. Wipe the knife between cuts for clean edges. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. For best texture, let chilled bars sit at room temperature for 10–15 minutes before serving.
5 oz baby arugula 1 small fennel bulb, cored and thinly shaved 2 navel oranges, segmented (reserve 1 tablespoon juice) 1 teaspoon finely grated orange zest 1/2 cup hazelnuts, toasted and roughly chopped 1/4 cup shaved Parmesan (optional) 1 small shallot, finely minced 2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 1 teaspoon honey 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper
Toast hazelnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; cool, then roughly chop. In a bowl, whisk shallot, lemon juice, Dijon, honey, a pinch of salt, and pepper. Whisk in olive oil in a slow stream until emulsified. Stir in 1 tablespoon reserved orange juice. In a large bowl, combine arugula and shaved fennel. Toss with about half the vinaigrette to lightly coat. Plate the greens and top with orange segments, chopped hazelnuts, and shaved Parmesan (if using). Drizzle with remaining vinaigrette, sprinkle over the orange zest, and finish with a pinch of salt and freshly ground pepper. Serve alongside the soup.
6 cups finely shredded green cabbage (about 1/2 medium head) 2 cups thinly shredded red cabbage (optional, for color) 1 large crisp apple (Granny Smith or Honeycrisp), cut into matchsticks 1 large carrot, grated or julienned 3 scallions, thinly sliced 2 tablespoons chopped fresh parsley (optional) 1 teaspoon celery seed 1/2 cup mayonnaise 2 tablespoons Greek yogurt or sour cream 3 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 1 tablespoon honey (or 2 teaspoons sugar) 1/2 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper
In a large bowl, combine green cabbage, red cabbage, apple, carrot, scallions, and parsley. In a separate bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, honey, celery seed, salt, and pepper until smooth. Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Let the slaw rest for 20 to 30 minutes in the refrigerator to slightly soften and meld flavors. Taste and adjust seasoning with additional salt, pepper, or vinegar as needed. Serve chilled alongside the ribs for a crisp, tangy counterpoint to the smoky barbecue.
Crust: 1 1/4 cups (160 g) all-purpose flour 1/3 cup (40 g) powdered sugar 1/4 tsp fine salt 1/2 cup (113 g) cold unsalted butter, cubed 1 large egg yolk 1 tsp vanilla extract 1–2 tsp ice water, as needed Filling: 4 large eggs 1 large egg yolk 1 cup (200 g) granulated sugar 1 tbsp finely grated lemon zest (from about 2 lemons) 2/3 cup (160 ml) fresh lemon juice (about 3–4 lemons) 1/3 cup (80 ml) heavy cream Pinch of fine salt To serve (optional): Powdered sugar for dusting Fresh berries and lightly sweetened whipped cream
1) Prep: Preheat oven to 350°F (175°C). Lightly grease a 9-inch tart pan with a removable bottom and place it on a baking sheet. 2) Make the crust: In a food processor, pulse flour, powdered sugar, and salt to combine. Add cold butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and vanilla; pulse until the dough starts to clump. If it looks dry, pulse in 1–2 tsp ice water just until it holds together when pressed. 3) Press and chill: Press the dough evenly into the bottom and up the sides of the tart pan. Dock the bottom with a fork and refrigerate for 15 minutes. 4) Blind-bake: Bake the crust for 15–18 minutes, or until lightly golden. Transfer to a rack to cool slightly. Reduce oven temperature to 325°F (163°C). 5) Make the filling: In a bowl, whisk eggs, egg yolk, sugar, lemon zest, lemon juice, heavy cream, and a pinch of salt until smooth. For an extra-silky texture, strain the mixture through a fine-mesh sieve into a pourable container. 6) Bake the tart: Pour the filling into the warm crust. Bake at 325°F (163°C) for 18–22 minutes, until the edges are set and the center still has a slight wobble. Do not overbake. 7) Cool and chill: Let the tart cool to room temperature, then refrigerate uncovered for at least 2 hours (or up to overnight) until fully set. 8) Serve: Dust with powdered sugar and top with fresh berries and whipped cream if desired. Slice and serve chilled or slightly cool.
1 small fennel bulb, cored and very thinly sliced (reserve fronds for garnish, if desired) 1 tart apple (e.g., Granny Smith), cut into matchsticks 3 cups baby arugula, loosely packed 1/4 cup thinly sliced red onion (optional) 1/3 cup walnuts or pecans, toasted and roughly chopped 2 tablespoons chopped fresh dill (or chives) 2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 1 teaspoon maple syrup (or honey) 3 tablespoons extra-virgin olive oil 1/4 teaspoon kosher salt, plus more to taste Freshly ground black pepper
Toast the nuts in a dry skillet over medium heat until fragrant and lightly browned, 3–4 minutes. Transfer to a plate to cool. Whisk together lemon juice, Dijon, maple syrup, olive oil, salt, and several grinds of black pepper until emulsified. In a large bowl, combine arugula, sliced fennel, apple matchsticks, red onion (if using), cooled nuts, and dill. Drizzle with the dressing and toss gently to coat. Taste and adjust salt and pepper as needed. Garnish with chopped fennel fronds if desired and serve immediately for maximum crispness.
2 English cucumbers (about 1.5 lb/680 g) 1/2 tsp kosher salt (for salting cucumbers) 1 small shallot, very thinly sliced 1 small red chili (Fresno or Thai), thinly sliced (optional) 1/2 cup mixed fresh herbs, roughly chopped (cilantro and mint) 1/3 cup roasted salted peanuts, roughly chopped Finely grated zest of 1 lime 3 tbsp fresh lime juice 1 tbsp rice vinegar 1 tbsp fish sauce (or soy sauce for vegetarian) 2 tsp light brown sugar or palm sugar 1 lemongrass stalk, tender inner core only, very finely minced (about 1 tbsp) 1 tsp fresh ginger, finely grated (optional)
Use a vegetable peeler to shave the cucumbers into long ribbons (or thinly slice). Place in a colander, sprinkle with the kosher salt, toss, and let drain 10 minutes. Gently pat dry with paper towels. In a small bowl, whisk together lime juice, rice vinegar, fish sauce, brown sugar, minced lemongrass, and ginger until the sugar dissolves. In a large bowl, combine cucumber ribbons, shallot, chili (if using), and herbs. Pour over the dressing and toss gently to coat. Taste and adjust with a little more lime juice or fish sauce if needed. Transfer to a serving platter. Sprinkle with chopped peanuts and lime zest. Serve right away or within 15 minutes for maximum crunch.
6 cups strawberries, hulled and quartered (fresh or frozen; if frozen, do not thaw) 1/2 cup granulated sugar (for strawberries) 1 tablespoon fresh lemon juice 2 tablespoons cornstarch 1/2 teaspoon vanilla extract (optional) 1/2 cup unsalted butter (1 stick) 1 cup all-purpose flour 1 cup granulated sugar (for batter) 1 1/2 teaspoons baking powder 1/4 teaspoon kosher salt 1 cup milk (whole or 2%) 1 teaspoon vanilla extract
Preheat oven to 375°F. Place the butter in a 9x13-inch baking dish and put it in the oven for 5–7 minutes to melt while the oven heats. Remove the dish once the butter is melted and lightly browned at the edges. In a large bowl, toss strawberries with 1/2 cup sugar, lemon juice, cornstarch, and 1/2 teaspoon vanilla (if using). Let sit 10 minutes to start releasing juices. In a separate bowl, whisk flour, 1 cup sugar, baking powder, and salt. Add milk and 1 teaspoon vanilla; whisk just until smooth (a few small lumps are okay). Pour the batter evenly over the melted butter in the baking dish. Do not stir. Spoon the strawberries and all their juices evenly over the batter. Do not stir; the batter will rise around the fruit as it bakes. Bake 40–50 minutes, until the top is golden brown and the cobbler is bubbling around the edges and set in the center. Cool 10–15 minutes before serving. Enjoy warm, ideally with vanilla ice cream or whipped cream.
1 cup (226 g) unsalted butter, softened 3/4 cup (150 g) granulated sugar 3/4 cup (165 g) packed light brown sugar 2 large eggs, room temperature 2 teaspoons vanilla extract 2 1/4 cups (281 g) all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 3/4 teaspoon fine salt (or 1 teaspoon kosher salt) 2 cups (340 g) semisweet chocolate chips 1 1/2 quarts vanilla ice cream, slightly softened Optional for edges: mini chocolate chips, rainbow sprinkles, or chopped nuts
Preheat oven to 350°F (175°C). Line 2–3 baking sheets with parchment paper. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a hand mixer or stand mixer on medium speed until light and creamy, 2–3 minutes. Beat in the eggs one at a time, then mix in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add dry ingredients to the butter mixture and mix on low just until combined. Fold in the chocolate chips. Scoop 2-tablespoon portions of dough (about 45 g each) onto the prepared sheets, spacing about 3 inches apart. For flatter sandwich cookies, gently press each mound to about 1/2-inch thick. Bake 10–12 minutes, until edges are set and lightly golden and centers look just set. Rap the hot pan once on the counter to help flatten for even sandwiches. Cool on the sheet 5 minutes, then transfer to a rack to cool completely. Pair up similar-sized cookies. For neater sandwiches, place the cookies in the freezer for 10 minutes before assembling. Working quickly, place a scoop (about 1/4 cup) of softened vanilla ice cream on the bottom of one cookie. Top with its pair and gently press until the ice cream reaches the edges. If desired, roll the edges in mini chocolate chips, sprinkles, or chopped nuts. Place finished sandwiches on a parchment-lined tray and freeze until firm, 1–2 hours. Serve immediately or wrap each sandwich tightly and freeze for up to 1 month. For best texture, let sit at room temperature about 5 minutes before eating.
12 oz Brussels sprouts, trimmed 1 crisp apple (e.g., Honeycrisp), cut into matchsticks 1 small shallot, thinly sliced 1/3 cup walnuts, toasted and chopped 1/4 cup flat-leaf parsley, chopped 1/4 cup shaved Pecorino Romano or Parmesan (optional) 2 tablespoons Dijon mustard 2 tablespoons fresh lemon juice 1 tablespoon apple cider vinegar 1 teaspoon honey 1/3 cup extra-virgin olive oil 1/2 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper Pinch red pepper flakes (optional)
Thinly slice the Brussels sprouts into fine ribbons using a mandoline, food processor, or sharp knife; place in a large bowl. In a small bowl, whisk together Dijon, lemon juice, vinegar, and honey. Slowly drizzle in the olive oil while whisking to emulsify. Season with salt, black pepper, and red pepper flakes (if using). Pour the dressing over the shaved Brussels sprouts and toss, massaging lightly for about 1 minute to soften them slightly. Add the apple matchsticks, sliced shallot, toasted walnuts, parsley, and Pecorino/Parmesan (if using). Toss to combine. Taste and adjust seasoning with more salt or lemon if needed. Let stand 5–10 minutes to meld flavors before serving.
2 cups thinly sliced Napa cabbage (about 120 g) 1 medium English cucumber, thinly sliced 1 cup daikon radish, peeled and shaved or julienned (about 100 g) 1 medium Asian pear, cut into matchsticks 1 small carrot, julienned 2 scallions, thinly sliced 1/2 cup fresh cilantro leaves 1/4 cup fresh mint leaves (optional) 1 tablespoon toasted sesame seeds 2 tablespoons roasted peanuts, roughly chopped (optional) 2 tablespoons rice vinegar 1 tablespoon fresh lime juice 1 teaspoon low-sodium soy sauce 1 teaspoon honey 1 teaspoon finely grated fresh ginger 1 teaspoon toasted sesame oil 1 tablespoon neutral oil (grapeseed or canola) 1/2 teaspoon red pepper flakes or thinly sliced fresh red chili Finely grated zest of 1/2 lime Pinch of sea salt
In a small bowl, whisk together rice vinegar, lime juice, soy sauce, honey, grated ginger, toasted sesame oil, neutral oil, red pepper flakes, lime zest, and a pinch of sea salt until emulsified. In a large bowl, combine Napa cabbage, cucumber, daikon, Asian pear, carrot, and scallions. Pour the dressing over the vegetables and toss gently to coat. Let sit for 5–10 minutes to lightly wilt the cabbage and meld flavors. Taste and adjust seasoning with a touch more lime, soy, or honey as needed. Fold in cilantro and mint. Sprinkle with toasted sesame seeds and chopped peanuts (if using). Serve chilled or at cool room temperature alongside the soy-garlic chicken wings.
2 tablespoons unsalted butter 1 tablespoon olive oil 1 large leek, white and light green parts only, thinly sliced (or 1 large onion, chopped) 2 cloves garlic, thinly sliced 2 large parsnips, peeled and diced (about 3 cups) 2 tart apples (e.g., Granny Smith), peeled, cored, and diced 1 small celery stalk, diced 1/2 teaspoon kosher salt, plus more to taste 1/4 teaspoon ground white pepper 1/8 teaspoon ground nutmeg 1 cup dry hard apple cider (or unsweetened apple juice) 3 cups low-sodium chicken stock, plus more as needed 2 fresh sage sprigs (or 6–8 sage leaves) 1 bay leaf 2 teaspoons Dijon mustard 2 tablespoons heavy cream or crème fraîche (optional) 1–2 teaspoons fresh lemon juice, to taste Optional garnish: crispy sage leaves, drizzle of olive oil, cracked black pepper
Melt the butter with the olive oil in a medium pot over medium heat. Add the leek and a pinch of salt; cook, stirring, until softened and translucent, 5–6 minutes. Stir in the garlic and cook 30 seconds until fragrant. Add the parsnips, apples, and celery. Season with salt, white pepper, and nutmeg. Cook, stirring occasionally, until the edges of the vegetables look glossy and lightly softened, 4–5 minutes. Pour in the cider to deglaze, scraping up any fond. Simmer until reduced by about half, 3–4 minutes. Add the chicken stock, sage, and bay leaf. Bring to a simmer, then reduce heat to maintain a gentle simmer. Cook until parsnips are very tender, 18–22 minutes. Remove and discard the sage and bay. Blend the soup until completely smooth with an immersion blender (or carefully in batches in a countertop blender). Return to the pot. Stir in the Dijon and the cream or crème fraîche, if using. If needed, thin with a splash of stock or water to reach a silky, spoonable consistency. Off the heat, stir in lemon juice and adjust seasoning with additional salt and pepper to taste. Ladle into warm bowls and garnish with crispy sage leaves, a drizzle of olive oil, and cracked black pepper, if desired.
1 lb asparagus, woody ends trimmed 2 tablespoons olive oil, divided 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup panko breadcrumbs 1 large garlic clove, finely minced 1 lemon, zested and cut into wedges 2 tablespoons finely grated Parmesan 2 tablespoons chopped fresh parsley 1/4 teaspoon red pepper flakes (optional)
Preheat a grill pan or large skillet over medium-high heat. Toss asparagus with 1 tablespoon olive oil, salt, and pepper. Cook 4–6 minutes, turning occasionally, until lightly charred and tender-crisp. Transfer to a serving platter. While asparagus cooks, heat remaining 1 tablespoon olive oil in a small skillet over medium heat. Add panko and toast, stirring, 2–3 minutes until golden. Stir in garlic and cook 30 seconds until fragrant; remove from heat. Off the heat, mix in lemon zest, Parmesan, parsley, and red pepper flakes (if using). Season to taste with a pinch of salt. Squeeze a lemon wedge over the asparagus, then shower with the gremolata crumbs. Serve immediately alongside the steak.
1 pound russet potatoes, peeled and cut into 1-inch chunks 1 pound parsnips, peeled and cut into 1-inch chunks 3 tablespoons unsalted butter 1/2 cup whole milk, warmed 2 tablespoons sour cream or crème fraîche 1 to 2 tablespoons prepared horseradish, to taste 1 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper 1 tablespoon finely chopped chives
Place potatoes and parsnips in a pot, cover with cold salted water by about 1 inch, and bring to a boil. Reduce to a simmer and cook until very tender, 15 to 18 minutes. Warm the milk with the butter until the butter melts. Drain the vegetables well, return them to the hot pot, and cook over low heat for 30 seconds to evaporate excess moisture. Mash the potatoes and parsnips, then stir in the warm milk-butter mixture, sour cream, and horseradish until creamy. Season with salt and pepper, fold in chives, and adjust horseradish to taste. Serve hot alongside the stew.
- Green Leaf Lettuce, torn - Iceberg Lettuce, chopped - Yellow Tomato, wedges or slices - Cucumber slices (optional) - Cheddar cheese, shredded or small cubes (optional) - Red onion slices (optional) - Vinaigrette or house dressing
1. Combine torn green leaf and chopped iceberg in a large bowl. 2. Add yellow tomato wedges, cucumber and red onion slices if using. 3. Sprinkle cheddar over the top if you want a richer salad. 4. Toss with vinaigrette just before serving or serve dressing on the side.
2 small fennel bulbs, cored and cut into 1/2-inch wedges 1 tablespoon olive oil, plus more as needed (for charring fennel) Kosher salt and freshly ground black pepper, to taste 5 ounces baby arugula 2 navel oranges, segmented (reserve 2 tablespoons juice) 1/2 cup pitted Kalamata olives, halved 1/3 cup toasted pistachios, roughly chopped 1/4 cup fresh mint leaves, torn 2 tablespoons chopped flat-leaf parsley (optional) 3 tablespoons extra-virgin olive oil 2 tablespoons fresh orange juice (from the segmented oranges) 1 tablespoon sherry vinegar (or red wine vinegar) 1 teaspoon Dijon mustard 1 teaspoon honey 1 small shallot, finely minced 1/4 teaspoon ground cumin
Heat a large skillet over medium-high. Toss fennel with 1 tablespoon olive oil and a pinch of salt and pepper; sear 3–4 minutes per side until well charred and just tender. Transfer to a plate to cool slightly. Segment the oranges over a bowl to catch juices; reserve 2 tablespoons of the juice for the dressing. Whisk together extra-virgin olive oil, reserved orange juice, sherry vinegar, Dijon, honey, shallot, and cumin. Season the vinaigrette with salt and pepper to taste. In a large bowl, combine arugula, charred fennel, orange segments, olives, mint, and parsley. Drizzle with the vinaigrette and toss gently to coat. Sprinkle with pistachios and toss once more. Taste and adjust seasoning with salt, pepper, or a splash more vinegar as needed. Serve immediately alongside the roast lamb to provide brightness and contrast.
1 lb asparagus, trimmed 2 tbsp extra-virgin olive oil, divided 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper 1/2 cup flat-leaf parsley, finely chopped 1 small garlic clove, finely grated 1 tbsp lemon zest (from 1 large lemon) 1 tbsp fresh lemon juice 2 tbsp capers, rinsed and chopped 3 tbsp toasted sliced almonds, roughly chopped Pinch red pepper flakes (optional)
Heat a large cast-iron skillet or grill pan over medium-high until very hot (2–3 minutes). Toss asparagus with 1 tbsp olive oil, salt, and pepper. Add to the hot pan in a single layer and cook, turning occasionally, until lightly charred and tender-crisp, 5–7 minutes. Transfer to a platter. In a bowl, combine parsley, garlic, lemon zest, lemon juice, capers, almonds, remaining 1 tbsp olive oil, and red pepper flakes (if using). Mix and season to taste with a pinch of salt and pepper. Spoon the gremolata over the warm asparagus. Serve warm or at room temperature alongside the steak salad.
2 cups baby arugula, loosely packed 1 cup cherry tomatoes, halved 1 cup fresh corn kernels (from 1 large ear) or thawed frozen corn, patted dry 1/2 small fennel bulb, very thinly sliced (about 1 cup) 1/2 English cucumber, halved lengthwise and thinly sliced 1/4 small red onion, very thinly sliced 2 scallions, thinly sliced 1/4 cup chopped fresh parsley 1/3 cup toasted pecans, rough-chopped (optional) Kosher salt and freshly ground black pepper, to taste 1 teaspoon neutral oil (for charring corn) Vinaigrette: 2 tablespoons fresh lemon juice Vinaigrette: 1 tablespoon fresh orange juice (or 1/2 teaspoon orange zest) Vinaigrette: 1 teaspoon Creole mustard (or coarse Dijon) Vinaigrette: 1 teaspoon honey Vinaigrette: 1 small garlic clove, finely grated Vinaigrette: 1/4 teaspoon hot sauce Vinaigrette: 1/4 teaspoon smoked paprika Vinaigrette: 3 tablespoons extra-virgin olive oil Vinaigrette: Kosher salt and freshly ground black pepper, to taste
Heat a skillet over medium-high until hot. Add the neutral oil and the corn; cook, stirring occasionally, until lightly charred in spots, 3–5 minutes. Season with a pinch of salt and let cool. Place the red onion in a small bowl with 1 tablespoon of the lemon juice and a pinch of salt; let sit 5–10 minutes to mellow while you prep the rest. In a large bowl, combine arugula, cherry tomatoes, fennel, cucumber, scallions, parsley, and the cooled charred corn. Add the quick-marinated onions (drain excess juice). Whisk together the remaining lemon juice, orange juice, Creole mustard, honey, grated garlic, hot sauce, smoked paprika, olive oil, and a pinch of salt and pepper until emulsified. Drizzle the vinaigrette over the salad and toss gently to coat. Taste and adjust salt, pepper, or lemon to brighten as needed. Top with toasted pecans just before serving for crunch. Serve alongside shrimp and grits to cut richness with citrusy heat and peppery greens.
1 1/2 pounds Brussels sprouts, trimmed and halved 1 small shallot, thinly sliced 3 tablespoons olive oil, divided 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/3 cup pecans, toasted and chopped 1/3 cup dried cranberries, roughly chopped 2 tablespoons flat-leaf parsley, finely chopped Zest of 1 small orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment for easy cleanup. Toss Brussels sprouts and shallot with 2 tablespoons olive oil, salt, and pepper. Spread cut-side down on the sheet and roast 20–25 minutes, flipping once, until deeply caramelized and tender. While sprouts roast, combine pecans, cranberries, parsley, and orange zest in a small bowl to make the gremolata. Whisk remaining 1 tablespoon olive oil with apple cider vinegar and Dijon; season to taste with a pinch of salt and pepper. Transfer hot sprouts to a serving bowl, toss with the vinaigrette, then fold in the cranberry-pecan gremolata. Serve warm.
5 oz (about 5 cups) baby arugula, chilled 1 medium fennel bulb, cored and very thinly sliced (reserve some fronds) Zest of 1 lemon 3 tbsp fresh lemon juice 3 tbsp extra-virgin olive oil 1 tsp Dijon mustard 1/2 tsp honey (or a pinch of sugar) 1/4 tsp kosher salt, plus more to taste Freshly ground black pepper, to taste 1/3 cup shaved Parmesan 1/4 cup sliced almonds, toasted
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 small bowl, whisk together lemon juice, lemon zest, Dijon, honey, olive oil, salt, and several grinds of black pepper until emulsified. In a large bowl, combine arugula, sliced fennel, and a tablespoon of chopped fennel fronds. Drizzle with about two-thirds of the dressing and toss until lightly coated. Add toasted almonds and shaved Parmesan; gently toss, adding more dressing as needed. Finish with a pinch of salt and extra pepper to taste. Serve immediately for maximum crunch.
1 small daikon radish (about 2 cups), peeled and julienned 1 firm Asian pear, cored and julienned 1 seedless cucumber, thinly sliced 3 scallions, thinly sliced on a bias 1/2 cup fresh cilantro and mint leaves, torn 1 sheet toasted nori, cut into thin strips 2 tablespoons toasted white sesame seeds 1 small red chili, thinly sliced (optional) 2 tablespoons rice vinegar 1 tablespoon fresh lime juice 1 tablespoon white miso paste 1 teaspoon low-sodium soy sauce 1 teaspoon honey 1 teaspoon finely grated fresh ginger 2 tablespoons neutral oil (grapeseed or canola) 1/2 teaspoon toasted sesame oil
Place the julienned daikon, pear, cucumber, and sliced scallions in a large bowl; add the torn cilantro and mint. In a small bowl, whisk together rice vinegar, lime juice, white miso, soy sauce, honey, grated ginger, neutral oil, and toasted sesame oil until smooth and emulsified. Pour the dressing over the salad and toss gently to coat. Taste and adjust with a splash more lime or a pinch of salt if needed. Let the salad rest for 5–10 minutes to lightly soften and meld flavors. Finish with toasted sesame seeds, nori strips, and sliced chili (if using). Serve chilled or cool alongside the beef and broccoli.
2 poblano peppers 3 cups corn kernels (fresh or frozen), divided 2 tablespoons olive oil, divided 1 medium yellow onion, diced 3 garlic cloves, minced 1 teaspoon ground cumin 1/2 teaspoon smoked paprika Pinch cayenne pepper (optional) 4 cups low-sodium chicken broth (or vegetable broth) 1 teaspoon finely grated lime zest 2 tablespoons fresh lime juice (plus more to taste) 1/4 cup heavy cream or 1/3 cup plain Greek yogurt 2 tablespoons chopped fresh cilantro, plus more for serving Kosher salt and freshly ground black pepper, to taste Sliced scallions and lime wedges, for serving (optional)
Roast poblanos: Position oven rack near the broiler and preheat broiler. Place poblanos on a foil-lined sheet and broil, turning, until blackened and blistered on all sides, 6–8 minutes. Steam and peel: Transfer hot poblanos to a bowl, cover, and let steam 10 minutes. Peel, discard stems and seeds, then chop. Char the corn: Heat 1 tablespoon olive oil in a large pot over medium-high. Add 2 cups corn and cook, stirring occasionally, until lightly charred in spots, 4–6 minutes. Transfer 1 cup of the charred corn to a small bowl and reserve for finishing. Build the base: Reduce heat to medium and add remaining 1 tablespoon oil to the pot. Add onion and a pinch of salt; cook until translucent, 4–5 minutes. Stir in garlic, cumin, smoked paprika, and cayenne (if using); cook 30 seconds until fragrant. Simmer: Add chopped poblanos, the remaining 1 cup charred corn in the pot, the last 1 cup uncharred corn, and broth. Bring to a simmer and cook 10–12 minutes to meld flavors. Blend partially: Remove from heat. Using an immersion blender, blend the soup until mostly smooth but still textured. (Alternatively, carefully blend half the soup in a blender and return to the pot.) Citrus and cream: Stir in lime zest and juice. Add heavy cream and warm gently over low heat. If using Greek yogurt, whisk yogurt with a ladle of hot soup in a bowl to temper, then stir back into the pot off heat. Finish: Stir in the reserved 1 cup charred corn and the chopped cilantro. Season to taste with salt, black pepper, and more lime if desired. Serve: Ladle into bowls and top with extra cilantro and sliced scallions. Serve with lime wedges alongside your grilled chicken sandwiches.
1 lb (450 g) collard greens, tough stems removed, leaves sliced into 1/2 in (1 cm) ribbons 3 tbsp olive oil or bacon drippings, divided 2 large shallots, thinly sliced into rings 3 garlic cloves, thinly sliced 1 cup (240 ml) low-sodium chicken or vegetable broth 2 tbsp apple cider vinegar, plus more to taste 1 tsp smoked paprika 1/4–1/2 tsp red pepper flakes, to taste 1 tsp kosher salt, plus more to taste 1/2 tsp freshly ground black pepper 1 tsp light brown sugar or sorghum syrup (optional, to balance acidity) Lemon wedges, for serving (optional)
Rinse the collards well. Strip out tough central stems, stack the leaves, roll into a cigar, and slice into 1/2 in (1 cm) ribbons. Crisp the shallots: Heat 2 tbsp oil in a large wide skillet over medium heat. Add shallots and cook, stirring, until deep golden and crisp, 6–8 minutes. Transfer to paper towels and season with a pinch of salt. In the same skillet, add remaining 1 tbsp oil. Add garlic and cook until fragrant, about 30 seconds. Stir in smoked paprika and red pepper flakes. Add collards in batches, tossing until just wilted. Season with 1 tsp salt and the black pepper. Pour in broth, 2 tbsp cider vinegar, and brown sugar (if using). Bring to a simmer, cover, and cook, stirring occasionally, until tender but still green, 12–18 minutes (up to 25 minutes for softer greens). Uncover and cook 2–4 minutes to reduce the liquid to a glossy glaze. Taste and adjust with more vinegar or salt as desired. Transfer to a serving dish and top with the crispy shallots. Serve with lemon wedges, if you like.
1 English cucumber, thinly sliced 1 cup daikon radish, thin half-moons 1 tablespoon dried wakame seaweed 1/2 teaspoon kosher salt (for salting vegetables) 3 tablespoons rice vinegar 1 tablespoon yuzu juice (or 1/2 tablespoon lemon juice + 1/2 tablespoon lime juice) 1/2 teaspoon yuzu kosho (adjust to taste) 1 tablespoon sugar 1 teaspoon soy sauce 1 teaspoon toasted sesame oil 1 tablespoon toasted white sesame seeds 1 tablespoon thinly sliced scallion or shredded shiso (optional)
Place dried wakame in a bowl, cover with cold water, and soak until softened, 5 minutes. Drain and chop if pieces are large. In a separate bowl, toss cucumber and daikon with the kosher salt. Let sit 10 minutes to draw out excess moisture. Rinse briefly and squeeze gently to remove water; pat dry. Whisk together rice vinegar, yuzu juice, yuzu kosho, sugar, soy sauce, and toasted sesame oil until the sugar dissolves. Combine cucumber, daikon, and wakame with the dressing; toss to coat evenly. Let sit 5–10 minutes to lightly pickle and meld flavors. Sprinkle with toasted sesame seeds and scallion or shiso just before serving. Serve chilled alongside the miso-marinated butterfish to cut richness with bright, citrusy acidity and gentle heat.