All Recipes

Unsalted butter, melted and slightly cooled, 1 cup (2 sticks; 226 g)
Packed light brown sugar, 1 cup (200 g)
Granulated sugar, 1/2 cup (100 g)
Large eggs, 2
Pure vanilla extract, 2 teaspoons
All-purpose flour, 2 1/2 cups (315 g)
Baking soda, 1 teaspoon
Baking powder, 1/2 teaspoon
Kosher salt, 3/4 teaspoon (plus flaky salt for topping, optional)
Semisweet chocolate chips, 2 cups (340 g)
Chopped walnuts or pecans (optional), 3/4 cup (85 g)

Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment, leaving overhang on two sides, and lightly grease.
In a large bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth and glossy, about 1 minute.
Whisk in the eggs one at a time until fully incorporated, then whisk in the vanilla.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Add the dry ingredients to the wet and fold with a spatula just until no dry streaks remain; do not overmix.
Fold in the chocolate chips and nuts (if using). The batter will be thick.
Scrape the batter into the prepared pan and spread into an even layer. Sprinkle lightly with flaky salt if desired.
Bake until the top is golden, edges are set, and a toothpick inserted near the center comes out with a few moist crumbs, 22 to 28 minutes.
Cool the pan on a rack for at least 30 minutes. Use the parchment overhang to lift out, then cut into bars.
Store airtight at room temperature for up to 3 days, or freeze up to 2 months.

2 tablespoons extra-virgin olive oil, plus more for finishing
1 large fennel bulb, cored and thinly sliced (reserve fronds for garnish)
1 large leek, white and light green parts only, thinly sliced (or 1 medium onion)
2 garlic cloves, thinly sliced
1/2 cup dry white wine
4 cups low-sodium chicken or vegetable stock
1 bay leaf
3 cups peas (fresh or frozen)
1/4 cup chopped fresh dill
2 tablespoons chopped fresh mint
1 teaspoon finely grated lemon zest, divided
2–3 tablespoons fresh lemon juice, to taste
1/2 cup Greek yogurt
Kosher salt and freshly ground black pepper
Pinch of red pepper flakes (optional)

Make the lemon yogurt: In a small bowl, whisk Greek yogurt with 1/2 teaspoon lemon zest, 1 tablespoon lemon juice, and a pinch of salt. Chill until serving.
Sweat the aromatics: Heat olive oil in a pot over medium heat. Add fennel and leek with a pinch of salt; cook, stirring, until soft and sweet but not browned, 8–10 minutes. Add garlic and cook 30 seconds.
Deglaze: Add white wine; simmer until mostly reduced, 2–3 minutes.
Simmer: Add stock and bay leaf. Bring to a gentle simmer and cook 10 minutes to meld flavors.
Add peas: Stir in peas and cook until just tender and bright, 3–4 minutes. Remove and discard bay leaf.
Herbs and blend: Stir in dill, mint, remaining 1/2 teaspoon lemon zest, and a pinch of red pepper flakes if using. Blend about half the soup (with an immersion blender or carefully in a stand blender) until silky, then return to the pot for a light, creamy texture with some whole peas remaining.
Finish: Off the heat, stir in 1–2 tablespoons lemon juice. Season with salt and pepper to taste, adding more lemon juice if desired. If too thick, loosen with a splash of stock or water.
Serve: Ladle into warm bowls. Swirl in lemon yogurt, drizzle with olive oil, and garnish with fennel fronds and freshly cracked black pepper.

1 medium jicama (about 1.5 lb), peeled and cut into thin matchsticks (about 4 cups)
6 radishes, thinly sliced
1/4 small red onion, very thinly sliced
1 serrano chile, thinly sliced (seeded optional)
1 large orange, segmented (membranes removed), plus 1 tsp zest and 2 tbsp juice
1/2 cup fresh cilantro leaves, roughly chopped
1/3 cup raw pepitas (pumpkin seeds)
3 tbsp fresh lime juice
2 tbsp olive oil or neutral oil
1 tsp honey or agave syrup
1/2 tsp ground cumin
1 tsp chile-lime seasoning (such as Tajín), plus more to taste
3/4 tsp kosher salt, plus more to taste
Freshly ground black pepper

Toast the pepitas in a dry skillet over medium heat, stirring, until fragrant and starting to pop and puff, 3–4 minutes. Transfer to a plate to cool.
In a small bowl, whisk together lime juice, orange juice (2 tbsp), orange zest (1 tsp), honey, cumin, chile-lime seasoning, salt, and a few grinds of black pepper. Whisk in the oil until emulsified.
In a large bowl, combine jicama, radishes, red onion, serrano, orange segments, and cilantro.
Pour the dressing over the slaw and toss to coat evenly. Taste and adjust with more salt or chile-lime seasoning as desired.
Let the slaw sit for 10 minutes to lightly marinate and soften while staying crisp.
Fold in most of the toasted pepitas, reserving a pinch for garnish.
Transfer to a serving bowl and scatter the remaining pepitas on top. Serve chilled or at cool room temperature alongside the tacos.

2 Persian cucumbers (or 1 English cucumber), thinly sliced on a bias or ribboned
1 large pomelo, segmented and chopped (or 1 ruby grapefruit)
1 cup mixed fresh herbs (mint, cilantro, and Thai basil), lightly torn
1 small shallot, very thinly sliced
4 radishes, thinly sliced
1 small red chili, thinly sliced (optional)
1/4 cup unsweetened coconut flakes
1/3 cup roasted peanuts or cashews, roughly chopped
3 tablespoons fresh lime juice
1–1.5 tablespoons fish sauce (or soy sauce for vegetarian)
1 teaspoon rice vinegar
1 teaspoon palm sugar or light brown sugar
1 teaspoon finely grated fresh ginger
1 teaspoon neutral oil (optional)

Toast the coconut flakes in a dry skillet over medium heat, stirring, 2–3 minutes until golden and fragrant. Transfer to a plate to cool.
In a small bowl, whisk together lime juice, fish sauce, rice vinegar, palm sugar, grated ginger, and neutral oil (if using) until the sugar dissolves. Adjust to taste for brightness, saltiness, and sweetness.
In a large bowl, combine cucumbers, pomelo segments, herbs, shallot, radishes, and chili (if using).
Drizzle the dressing over the salad and toss gently to coat without breaking up the pomelo too much.
Scatter the toasted coconut and chopped peanuts over the top just before serving and toss once more lightly.
Serve immediately alongside the Coconut Curry Tilapia so the salad’s acidity and crunch balance the rich, aromatic curry.

1 lb tomatillos, husked and rinsed
1 large cucumber, peeled and seeded
1 small ripe avocado
1/2 cup white onion, roughly chopped
1 jalapeño (seeded for mild, leave some seeds for heat)
1 small garlic clove
1/2 cup fresh cilantro leaves and tender stems
1/2 cup cold water (or a handful of ice)
3 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon ground cumin
1/2 teaspoon honey or agave (optional, to balance acidity)
For garnish: 1/4 cup crumbled queso fresco
For garnish: 2 tablespoons roasted salted pepitas (pumpkin seeds)
For garnish: 3 radishes, thinly sliced or cut into matchsticks
For garnish: Cilantro leaves and a pinch of chili powder or Tajín
Lime wedges, for serving

Roughly chop the tomatillos, cucumber, avocado, onion, and jalapeño. Add them to a blender with the garlic, cilantro, cold water, lime juice, olive oil, salt, cumin, and honey/agave (if using).
Blend on high until very smooth and silky, 45–60 seconds. For an ultra-smooth texture, pass through a fine-mesh strainer (optional).
Cover and chill at least 30 minutes to allow flavors to meld and the soup to fully chill.
Taste and adjust with more lime or salt as needed; it should be bright, tangy, and refreshing.
Pour into small shooter glasses or small bowls. Garnish each with a sprinkle of queso fresco, pepitas, radish, and cilantro; finish with a light dusting of chili powder or Tajín.
Serve immediately, well-chilled, with lime wedges on the side. This cool, citrusy appetizer cuts through the rich, cheesy red-sauce enchiladas.

1 1/2 cups graham cracker crumbs
3 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
1 cup creamy peanut butter
3/4 cup powdered sugar
1 teaspoon vanilla extract
Pinch of salt
8 ounces whipped topping (such as Cool Whip), thawed
2 tablespoons milk (optional, to loosen filling)
1/2 cup semisweet chocolate chips
1 teaspoon neutral oil (for melting chocolate)
1/3 cup chopped roasted peanuts (optional, for garnish)

Make the crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter until evenly moistened. Press firmly into the bottom and up the sides of a 9-inch pie dish. Chill while you make the filling (about 15 minutes).
Prepare the filling: In a large bowl, beat the softened cream cheese and peanut butter until smooth and creamy. Add powdered sugar, vanilla, and a pinch of salt; mix until fully combined. If the mixture seems very thick, beat in up to 2 tablespoons milk to loosen slightly.
Fold in the whipped topping gently until no streaks remain.
Assemble: Spoon the filling into the chilled crust and smooth the top.
Chill: Refrigerate until set, at least 4 hours or overnight. For a quicker set, freeze for 1 to 2 hours, then transfer to the fridge before serving.
Finish and serve: Melt chocolate chips with oil in short microwave bursts, stirring until smooth. Drizzle over the pie and sprinkle with chopped peanuts. Slice and serve. Store leftovers covered in the refrigerator for up to 4 days.

2 tablespoons olive oil
2 large leeks (white and light green parts), halved lengthwise, rinsed, sliced
1 medium fennel bulb, cored and thinly sliced (reserve fronds for garnish)
8 ounces cremini mushrooms, sliced
1 ounce dried porcini mushrooms, rinsed
1 cup boiling water (for soaking porcini)
1 medium carrot, small dice
1 celery rib, small dice
2 garlic cloves, thinly sliced
1/2 cup pearl barley, rinsed
6 cups low-sodium beef stock (or mushroom/vegetable stock)
1 bay leaf
4 fresh thyme sprigs
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons dry sherry or dry white wine
1 teaspoon finely grated lemon zest
2 tablespoons chopped flat-leaf parsley
Fennel fronds, chopped, for garnish

Place dried porcini in a heatproof bowl and cover with 1 cup boiling water. Soak 15 minutes, then lift out porcini, finely chop, and strain the soaking liquid through a coffee filter or fine sieve to remove grit; reserve both.
Heat olive oil in a heavy pot over medium-high. Add leeks and fennel; cook, stirring occasionally, until lightly charred at the edges and softened, 6–8 minutes.
Add cremini mushrooms and cook until they release moisture and brown, 5–6 minutes.
Stir in carrot, celery, and garlic; cook until fragrant, 1–2 minutes.
Deglaze with dry sherry, scraping up any browned bits; simmer 30 seconds until mostly evaporated.
Add pearl barley, chopped porcini, reserved porcini liquid, beef stock, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce to a gentle simmer.
Simmer uncovered until barley is tender but still slightly chewy, 35–40 minutes. Skim any foam as needed.
Remove bay leaf and thyme stems. Stir in lemon zest and parsley; adjust salt and pepper to taste.
Ladle into warm bowls and garnish with chopped fennel fronds. Serve immediately.

1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 tablespoon sugar
1 teaspoon smoked paprika
1/4 teaspoon ground black pepper
1 cup buttermilk, room temperature
2 large eggs, room temperature
6 tablespoons unsalted butter, divided
1 cup shredded sharp cheddar cheese
3 scallions, thinly sliced
Optional: 1/2 cup corn kernels (fresh or thawed frozen)

Preheat oven to 425°F (220°C). Place a 10-inch cast-iron skillet on the center rack to heat while the oven preheats.
In a small saucepan over medium heat, melt 5 tablespoons of the butter and cook until the milk solids turn golden and smell nutty, 3–4 minutes. Immediately transfer to a bowl to cool slightly.
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, sugar, smoked paprika, and black pepper.
In a medium bowl, whisk buttermilk and eggs until smooth. Slowly whisk in the browned butter.
Pour the wet ingredients into the dry and gently stir until just combined; do not overmix. Fold in cheddar, scallions, and corn kernels if using.
Carefully remove the hot skillet from the oven. Add the remaining 1 tablespoon butter and swirl to coat the bottom and sides.
Scrape the batter into the hot, buttered skillet and smooth the top. Return to the oven and bake 16–20 minutes, until golden at the edges and a tester inserted in the center comes out clean.
Cool 10 minutes before slicing. Serve warm alongside the chili; optional: brush the top with a little extra melted butter for a glossy finish.

1 small head frisée, torn into bite-size pieces (about 4 cups)
2 Belgian endives, trimmed and sliced crosswise into 1-inch batons
1 small fennel bulb, very thinly sliced (reserve 2 tbsp chopped fronds)
2 thin celery stalks, very thinly sliced
1/4 cup lightly packed celery leaves
1 medium tart apple (e.g., Granny Smith), cut into matchsticks
1/2 cup walnut halves, toasted and coarsely chopped
1 tbsp chopped fresh tarragon
2 tbsp chopped fennel fronds
2 tbsp apple cider vinegar
1 tbsp Calvados or apple brandy (optional but recommended)
2 tbsp minced shallot
1 tsp Dijon mustard
1 tsp honey
1/4 tsp fine sea salt, plus more to taste
5 tbsp extra-virgin olive oil
Freshly ground black pepper

Toast walnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; cool, then coarsely chop.
Make the vinaigrette: In a small bowl, combine cider vinegar, Calvados, minced shallot, Dijon, honey, and salt. Let stand 5 minutes to soften the shallot, then whisk in olive oil. Season with black pepper and adjust salt and acidity to taste.
In a large bowl, combine frisée, endive, sliced fennel, celery, and celery leaves.
Cut the apple into matchsticks and add it to the bowl. Drizzle 2–3 tablespoons of the vinaigrette over the salad and toss gently to coat; add more dressing as needed to lightly gloss the leaves.
Fold in walnuts, tarragon, and fennel fronds just before serving. Taste and adjust seasoning with salt and pepper. Serve immediately.

2 tablespoons neutral oil (canola or vegetable)
12 ounces andouille sausage, sliced into 1/4-inch rounds (about 340 g)
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (about 450 g)
1 teaspoon kosher salt, divided, plus more to taste
1/2 teaspoon freshly ground black pepper
1 medium yellow onion, diced
1 green bell pepper, diced
2 ribs celery, diced
4 cloves garlic, minced
2 teaspoons Creole or Cajun seasoning (low-sodium if available)
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper (optional, to taste)
1 bay leaf
1 1/2 cups long-grain white rice, uncooked (about 285 g; do not use instant rice)
1 can (14.5 ounces/410 g) diced tomatoes with juices
3 cups low-sodium chicken stock (about 710 ml)
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce (such as Louisiana or Crystal), plus more to taste
8 to 12 ounces raw shrimp, peeled and deveined (225 to 340 g; 26/30 count)
2 green onions (scallions), thinly sliced
2 tablespoons chopped fresh parsley
Lemon wedges, for serving (optional)

Season the chicken with 1/2 teaspoon of the salt and the black pepper. Pat shrimp dry and keep chilled.
Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add sausage and cook, stirring occasionally, until well browned and some fat renders, 4 to 5 minutes. Transfer sausage to a plate, leaving drippings in the pot.
Add the chicken to the pot in an even layer. Sear, turning once, until lightly browned on both sides, 5 to 6 minutes total. Transfer to the plate with the sausage (it will finish cooking later).
Reduce heat to medium. Add onion, bell pepper, and celery to the pot with a pinch of salt. Cook, stirring and scraping up browned bits, until softened, 5 to 7 minutes. Add garlic and cook until fragrant, 30 seconds.
Stir in Creole seasoning, smoked paprika, dried thyme, and cayenne (if using). Toast the spices for 30 seconds, stirring constantly.
Add the rice and cook, stirring to coat each grain in the aromatics and fat, about 1 minute.
Pour in the diced tomatoes with their juices, chicken stock, Worcestershire sauce, and hot sauce. Add the bay leaf. Stir well, scraping the bottom to release any fond. Return the sausage and chicken (and any juices) to the pot and bring to a boil.
Reduce to a gentle simmer and cover tightly. Cook without lifting the lid for 20 minutes.
Uncover, quickly stir to redistribute, then scatter the shrimp over the top. Re-cover and cook until the rice is tender, the liquid is absorbed, and the shrimp are just cooked through, 5 to 7 minutes more. If excess liquid remains, cook uncovered over low heat, stirring occasionally, 2 to 3 additional minutes.
Remove from heat. Discard the bay leaf. Fold in the green onions and parsley. Taste and adjust seasoning with additional salt and hot sauce as desired.
Let rest, covered, for 5 minutes before serving. Serve hot with lemon wedges on the side.

Mixed red and golden beets (4 medium)
Extra-virgin olive oil (3 tablespoons), divided
Kosher salt (1 teaspoon), plus more to taste
Freshly ground black pepper (to taste)
Sherry vinegar (1 1/2 tablespoons)
Dijon mustard (1 teaspoon)
Honey or maple syrup (1 teaspoon)
Juniper berries, lightly crushed (1/2 teaspoon)
Shallot, finely minced (1 tablespoon)
Fresh orange juice (1 tablespoon)
Baby arugula or watercress (1 cup, lightly packed)
Goat cheese, crumbled (3 ounces)
Toasted hazelnuts, roughly chopped (1/3 cup)
Orange zest (1 teaspoon)

Preheat the oven to 400°F (200°C). Scrub and dry the beets, drizzle with 1 tablespoon olive oil, season with a pinch of salt, and wrap each beet tightly in foil. Roast on a tray until fork-tender, 45–60 minutes depending on size. Let cool until handleable.
While the beets roast, toast the hazelnuts in a dry skillet over medium heat, shaking often, until fragrant and lightly browned, 3–4 minutes. Transfer to a towel, rub to remove most skins, and roughly chop.
Make the vinaigrette: In a small bowl, whisk together sherry vinegar, Dijon, honey, crushed juniper, minced shallot, and orange juice. Slowly whisk in the remaining 2 tablespoons olive oil until emulsified. Season with salt and black pepper to taste.
Peel the cooled beets (rubbing with a paper towel helps) and slice very thinly with a mandoline or sharp knife. Arrange the slices in overlapping circles on a chilled platter.
Toss the arugula lightly with 1–2 teaspoons of the vinaigrette and mound in the center of the beets.
Scatter goat cheese, toasted hazelnuts, and orange zest over the platter. Drizzle with enough vinaigrette to gloss the beets, and finish with a few grinds of black pepper and a pinch of salt.
Serve at room temperature or lightly chilled. Serves 4 as an appetizer.

For the crust: all-purpose flour - 2 cups (250 g)
For the crust: powdered sugar - 1/2 cup (60 g)
For the crust: fine salt - 1/4 teaspoon
For the crust: unsalted butter, melted and slightly cooled - 1 cup (226 g)
For the filling: granulated sugar - 1 3/4 cups (350 g)
For the filling: all-purpose flour - 1/4 cup (30 g)
For the filling: large eggs - 4
For the filling: lemon zest - 1 tablespoon (from about 2 lemons)
For the filling: fresh lemon juice - 2/3 cup (160 ml)
For the filling: fine salt - 1/4 teaspoon
Powdered sugar, for dusting

Preheat oven to 350°F (175°C). Line a 9x13-inch metal baking pan with parchment, leaving an overhang on two sides; lightly grease.
Make the crust: In a bowl, whisk the flour, powdered sugar, and salt. Stir in the melted butter until evenly moistened and no dry spots remain.
Press the mixture firmly and evenly into the prepared pan. Bake 18–20 minutes, until the edges are just turning golden.
While the crust bakes, make the filling: In a medium bowl, whisk the granulated sugar and flour until combined. Whisk in the eggs one at a time until smooth, then whisk in the lemon zest, lemon juice, and salt. For an extra-smooth texture, gently tap the bowl to release bubbles or strain the mixture.
Pour the filling over the hot crust as soon as it comes out of the oven and return the pan to the oven.
Bake 20–25 minutes, until the center is set with a slight jiggle when nudged and the top looks glossy but not wet. Do not overbake.
Cool the pan on a rack until room temperature, about 1 hour, then refrigerate at least 2 hours to fully set.
Dust generously with powdered sugar. Lift out using the parchment overhang and cut into bars (about 24), wiping the knife between cuts.
Store covered in the refrigerator for up to 5 days. Dust with more powdered sugar just before serving if needed.

1 tablespoon unsalted butter
1 tablespoon olive oil
1 small yellow onion, diced
1 small carrot, diced
1 small celery stalk, diced
2 medium tart apples (e.g., Granny Smith), peeled, cored, and diced
2 garlic cloves, minced
6 fresh sage leaves, finely chopped (or 1 teaspoon dried sage)
1/4 teaspoon ground white pepper
Pinch ground nutmeg
1 cup fresh apple cider (not vinegar)
2 cups low-sodium chicken broth (or vegetable broth)
1/4 cup heavy cream (or half-and-half)
1 teaspoon Dijon mustard
1 teaspoon lemon juice or apple cider vinegar
Salt to taste

Warm butter and olive oil in a pot over medium heat. Add onion, carrot, and celery; cook until softened and translucent, 5–6 minutes.
Stir in apples, garlic, and sage; cook 2 minutes until fragrant. Add white pepper and nutmeg.
Pour in apple cider and simmer 3–4 minutes to reduce slightly.
Add broth, bring to a gentle simmer, and cook until apples and vegetables are very tender, 12–15 minutes.
Blend until perfectly smooth with an immersion blender (or carefully in batches in a blender).
Return to pot over low heat. Stir in cream and Dijon; season with salt to taste and adjust white pepper as desired.
Finish with lemon juice or cider vinegar for brightness. Warm through without boiling and serve alongside the sandwich.

3/4 cup farro, rinsed
2 cups low-sodium vegetable broth or water
1 tablespoon extra-virgin olive oil
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 small shallot, finely minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
2 tablespoons sliced almonds
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

Add farro and broth (or water) to a saucepan and bring to a boil. Reduce heat to low, cover, and simmer until tender and chewy, 20–25 minutes. Drain any excess liquid.
While the farro cooks, toast the sliced 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 large bowl, whisk together olive oil, lemon zest, lemon juice, minced shallot, salt, and several grinds of black pepper.
Add the hot, drained farro to the bowl and toss to coat so it absorbs the dressing.
Fold in parsley and dill. Taste and adjust salt, pepper, or lemon to preference.
Scatter toasted almonds over the top and serve warm or at room temperature.

1 small fennel bulb, cored and very thinly sliced (reserve some fronds)
1 tart-crisp apple (Honeycrisp or Granny Smith), thinly sliced
1 small head radicchio, cored and thinly sliced
2 cups baby arugula
1/3 cup walnuts, toasted and roughly chopped
2 tablespoons golden raisins (optional)
2 tablespoons chopped fennel fronds and flat-leaf parsley
2 tablespoons fresh lemon juice
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt, plus more to taste
1/8 teaspoon freshly ground black pepper

Toast the walnuts in a dry skillet over medium heat, stirring, until fragrant and lightly golden, 3–4 minutes. Cool.
In a small bowl, whisk together lemon juice, sherry vinegar, Dijon, honey, salt, and black pepper. Slowly stream in the olive oil, whisking until emulsified.
In a large bowl, combine fennel, apple, radicchio, and arugula.
Add the cooled walnuts, golden raisins (if using), and chopped fennel fronds and parsley.
Drizzle with the vinaigrette and toss gently to coat. Taste and adjust seasoning with more salt or lemon as needed. Serve promptly for maximum crunch.

3 lb boneless pork shoulder, sliced 1/4 inch (6 mm) thin
4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 chipotle chile in adobo (optional, for heat)
2 tbsp achiote paste
1/2 cup pineapple juice
1/4 cup orange juice
3 tbsp white vinegar or apple cider vinegar
4 cloves garlic
1/2 small white onion, roughly chopped
1 tsp dried Mexican oregano
1 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp ground cloves
2 tsp kosher salt, plus more to taste
1 tsp freshly ground black pepper
2 tbsp neutral oil (such as canola)
1 small pineapple, peeled and cored (cut a few 1/2-inch rings for roasting, dice the rest for garnish)
16 to 20 small corn tortillas
1 small white onion, finely diced (for serving)
1/2 cup fresh cilantro, chopped (for serving)
Lime wedges (for serving)
Salsa verde or roja (for serving)

Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 30 to 60 seconds per side until fragrant. Do not burn. Transfer to a bowl and cover with hot water; soak 15 minutes, then drain.
Make the marinade: In a blender, combine the soaked chiles, chipotle (if using), achiote paste, pineapple juice, orange juice, vinegar, garlic, chopped onion, oregano, cumin, cinnamon, cloves, salt, pepper, and oil. Blend until completely smooth.
Marinate the pork: Place the thinly sliced pork in a large bowl or zip-top bag. Pour in the marinade and toss to coat every slice. Cover and refrigerate at least 4 hours, preferably overnight for best flavor.
Option A – Oven trompo: Heat oven to 400°F (200°C). Line a sheet pan with foil and place a wire rack on top. If using a vertical skewer, layer slices of pork onto the skewer, topping with a pineapple ring. If not, stack the marinated slices into a tight mound on the rack, placing a pineapple ring on top.
Roast 50 to 70 minutes until the exterior is caramelized and slightly charred at the edges and the pork is cooked through. For deeper char, broil for 2 to 4 minutes at the end, watching closely. Rest 10 minutes.
Option B – Grill: Heat grill to medium-high. Grill marinated pork slices 2 to 4 minutes per side until cooked through and lightly charred. Grill pineapple rings until caramelized, 2 to 3 minutes per side. Chop pork and pineapple.
Warm the tortillas on a hot skillet or directly over a low flame until pliable and lightly charred; keep wrapped in a towel.
Slice or shave the roasted stack thinly; chop any larger pieces. Chop the roasted pineapple ring and mix with the pork to taste. Adjust seasoning with salt if needed.
Assemble tacos: Fill warm tortillas with al pastor pork, add diced pineapple, onion, and cilantro. Finish with a squeeze of lime and your preferred salsa.
Serve immediately. Makes about 16 to 20 tacos.

Crust: 1 1/2 cups graham cracker crumbs (about 12 full sheets)
Crust: 6 tablespoons unsalted butter, melted
Crust: 2 tablespoons granulated sugar
Crust: Pinch of fine salt
Brownies: 1/2 cup (1 stick) unsalted butter
Brownies: 4 ounces semisweet chocolate, chopped (or chips)
Brownies: 1 cup granulated sugar
Brownies: 1/2 cup packed light brown sugar
Brownies: 3 large eggs, at room temperature
Brownies: 2 teaspoons vanilla extract
Brownies: 3/4 cup all-purpose flour
Brownies: 1/4 cup unsweetened cocoa powder
Brownies: 1/2 teaspoon fine salt
Brownies: 1/4 teaspoon baking powder
Topping: 3 cups mini marshmallows
Topping: 2 milk chocolate bars (1.55 oz each), broken into squares
Topping: 1/2 cup coarsely crumbled graham crackers (optional, for garnish)

Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides, and lightly grease.
Make the crust: In a bowl, mix graham cracker crumbs, granulated sugar, and a pinch of salt. Stir in melted butter until the mixture resembles damp sand. Press firmly and evenly into the prepared pan. Bake for 8 minutes; set aside to cool slightly.
Make the brownie batter: In a heatproof bowl, melt the butter and semisweet chocolate together (microwave in 20–30 second bursts, stirring, or use a double boiler) until smooth. Let cool 5 minutes.
Whisk in granulated sugar and brown sugar. Add eggs one at a time, whisking well after each until glossy. Whisk in vanilla.
In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder. Fold the dry ingredients into the chocolate mixture just until no dry streaks remain; do not overmix.
Spread the batter evenly over the crust. Bake 22–28 minutes, until the center is just set and a toothpick inserted near the center comes out with a few moist crumbs.
Remove the pan from the oven. Set the oven to broil (or increase to 450°F if you don’t have a broiler) and move a rack to the upper-middle position.
Top and toast: Scatter the mini marshmallows evenly over the hot brownies. Return to the oven and broil 1–2 minutes, watching constantly, until the marshmallows are puffed and golden brown.
Immediately press the chocolate bar pieces and optional graham crumbs into the marshmallows while they’re still soft.
Cool the brownies in the pan on a rack for at least 1 hour, then chill 20–30 minutes for cleaner slices.
Lift out using the parchment overhang and cut into 16 squares, wiping the knife between cuts.

1 tablespoon extra-virgin olive oil
1 medium fennel bulb, cored and thinly sliced (about 2 cups)
1 small leek, white and light green parts, thinly sliced
2 cloves garlic, thinly sliced
1/2 cup dry white wine
5 cups low-sodium vegetable or fish stock
1/8 teaspoon saffron threads, lightly crumbled
1 bay leaf
1 teaspoon finely grated lemon zest
1 strip orange peel (2 inches), optional
1/2 teaspoon lightly crushed coriander seeds
1/3 cup orzo
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh flat-leaf parsley
3/4 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
Fennel fronds, for garnish (optional)

Warm 2 tablespoons of the stock and add saffron to bloom; set aside.
Heat olive oil in a medium pot over medium heat. Add fennel and leek with a pinch of salt; cook, stirring, until tender and translucent, 6–8 minutes.
Stir in garlic and coriander; cook 30 seconds until fragrant.
Pour in white wine; simmer 2 minutes, scraping the pot, until reduced by about half.
Add remaining stock, bay leaf, lemon zest, orange peel (if using), and the saffron with its liquid. Bring to a gentle simmer.
Stir in orzo and cook until al dente, 7–9 minutes.
Remove bay leaf and orange peel. Stir in lemon juice, dill, and parsley. Season with salt and pepper to taste.
Ladle into warm bowls and garnish with fennel fronds. Serve alongside the baked red snapper.

2 cups daikon radish, julienned
1 large crisp apple (Fuji or Honeycrisp), julienned
2 cups Napa cabbage, thinly shredded
1 small carrot, julienned
3 green onions, thinly sliced on a bias
1/4 cup fresh cilantro leaves, roughly chopped (optional)
1 tablespoon toasted sesame seeds (black or white)
2 tablespoons rice vinegar
1 tablespoon fresh lime juice
1 tablespoon white miso paste
1 teaspoon honey
1 teaspoon low-sodium soy sauce
1 teaspoon toasted sesame oil
2 tablespoons neutral oil (such as grapeseed or canola)
1 teaspoon fresh ginger, finely grated
1/4 teaspoon kosher salt, plus more to taste

In a large bowl, combine the daikon and Napa cabbage. Sprinkle with 1/4 teaspoon kosher salt, toss, and let sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
Add the apple, carrot, green onions, and cilantro (if using) to the bowl and toss to combine.
In a small bowl, whisk together rice vinegar, lime juice, white miso, honey, soy sauce, toasted sesame oil, neutral oil, and grated ginger until smooth and emulsified. Adjust seasoning to taste.
Pour the vinaigrette over the vegetables and toss until evenly coated.
Sprinkle with toasted sesame seeds. Let the slaw rest for 5–10 minutes to slightly soften and marry flavors, then serve chilled or at cool room temperature alongside the ribs.

For the marinade:
750 g (1.6 lb) boneless, skinless chicken thighs, cut into 3–4 cm (1.5 in) pieces
3/4 cup (180 g) plain full‑fat yogurt
2 tbsp fresh lemon juice
1 1/2 tbsp ginger‑garlic paste
2 tsp Kashmiri red chili powder (or 1 tsp paprika + 1/2 tsp cayenne)
1 tsp ground turmeric
1 1/2 tsp garam masala
1 tsp kosher salt
1 tbsp neutral oil
For the sauce:
1 tbsp neutral oil (for searing)
3 tbsp unsalted butter, divided
1 large onion (about 200 g), finely chopped
4 cloves garlic, minced
1 tbsp grated fresh ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp Kashmiri red chili powder (optional, for color)
400 g (14 oz) tomato puree/passata
2 tbsp tomato paste
70 g (1/2 cup) raw cashews, soaked 15 minutes in hot water and drained
1/2 cup (120 ml) water, plus more as needed
1 tsp sugar or honey
1 1/2 tsp crushed dried fenugreek leaves (kasuri methi)
1/2 cup (120 ml) heavy cream, plus extra for drizzling
1 to 1 1/4 tsp kosher salt, to taste
To finish and serve:
Fresh cilantro (coriander) leaves, chopped
Steamed basmati rice or warm naan (optional)

Marinate the chicken: In a bowl, whisk yogurt, lemon juice, ginger‑garlic paste, Kashmiri chili, turmeric, garam masala, salt, and 1 tbsp oil. Add chicken, coat well, cover, and refrigerate at least 30 minutes (ideally 4–12 hours).
Soak cashews: Cover cashews with hot water for 15 minutes; drain and set aside.
Sear the chicken: Heat 1 tbsp neutral oil in a large heavy skillet over medium‑high heat. Shake excess marinade from chicken (discard leftover marinade) and sear in batches 3–4 minutes per side until well browned and just cooked through (internal temp 165°F/74°C). Transfer to a plate; keep the fond in the pan.
Start the sauce aromatics: Reduce heat to medium. Add 2 tbsp butter to the same pan. Add chopped onion and cook, stirring, until soft and golden, 7–9 minutes.
Add garlic and ginger: Stir in minced garlic and grated ginger; cook 1 minute until fragrant.
Bloom the spices: Add cumin, coriander, and Kashmiri chili (if using); cook 30 seconds, stirring.
Tomato base: Stir in tomato paste and tomato puree. Season with a pinch of salt. Simmer 8–10 minutes, stirring occasionally, until thickened and the raw tomato smell mellows. Add splashes of water as needed to prevent scorching.
Blend cashews: In a blender, combine the soaked cashews with 1/2 cup (120 ml) water and blend until very smooth. Stir this cashew cream into the pan. Simmer 2–3 minutes.
Finish the sauce: Stir in sugar/honey, fenugreek leaves (crushed between your palms), and heavy cream. Simmer gently 2–3 minutes. Adjust salt to taste.
Combine with chicken: Return the seared chicken and any juices to the pan. Simmer on low 5–7 minutes, stirring, until the chicken is tender and the sauce is glossy and coats the pieces.
Butter and rest: Stir in the remaining 1 tbsp butter until melted. Remove from heat and let stand 2 minutes to settle. If the sauce is too thick, loosen with a splash of hot water; if too thin, simmer briefly to reduce.
Serve: Swirl a little extra cream on top and sprinkle with chopped cilantro. Serve hot with basmati rice or naan.

2 heads Belgian endive, leaves separated (about 20–24 leaves)
1 cup peas (fresh or frozen), thawed
1/2 cup feta cheese, crumbled
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 small shallot, finely minced
2 tablespoons fresh mint, finely chopped
1 tablespoon flat-leaf parsley, chopped
2 tablespoons toasted pistachios, chopped
1/4 teaspoon crushed red pepper flakes (optional)
Kosher salt and freshly ground black pepper, to taste

If using fresh peas, blanch in salted boiling water for 1 minute, then drain and chill; if using frozen, thaw and pat dry.
Lightly mash half of the peas with a fork to create a creamy base, leaving the rest whole for texture.
In a bowl, combine the peas (mashed and whole), feta, shallot, lemon zest, lemon juice, olive oil, mint, parsley, and crushed red pepper. Season with salt and black pepper to taste and fold gently to combine.
Taste and adjust with a touch more lemon or salt as needed.
Trim the bases of the endive heads to release the leaves. Rinse and pat dry.
Spoon 1–2 teaspoons of the pea-feta mixture into each endive leaf and top with chopped toasted pistachios.
Arrange on a platter and chill for 10 minutes to let flavors meld. Serve cool or at room temperature before the lamb.

For the strawberries:
2 lb fresh strawberries, hulled and sliced
1/3 cup granulated sugar
1 tbsp fresh lemon juice
1 tsp lemon zest (optional)
For the biscuits:
2 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 cup cold unsalted butter, cut into small cubes
3/4 cup cold buttermilk, plus 1–2 tbsp for brushing
1 tsp vanilla extract
Coarse sugar for sprinkling (optional)
For the whipped cream:
1 cup heavy cream, well chilled
2 tbsp powdered sugar
1 tsp vanilla extract
Pinch of salt

Macerate strawberries: In a bowl, combine sliced strawberries, granulated sugar, lemon juice, and lemon zest (if using). Toss and let sit at room temperature for 20–30 minutes, stirring once or twice, until juicy.
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Make biscuit dough: In a large bowl, whisk flour, granulated sugar, baking powder, baking soda, and salt. Cut in cold butter with a pastry cutter or fingertips until pea-sized bits remain.
Add buttermilk and vanilla; stir just until a shaggy dough forms. Turn onto a lightly floured surface, gently pat into a rectangle, fold in half, and repeat 1–2 more times for flaky layers. Pat to 1-inch thickness.
Cut biscuits: Use a 2.5-inch cutter to punch out 6–8 rounds (press straight down; don’t twist). Gather scraps gently and cut remaining rounds, or cut into squares with a knife.
Bake: Arrange on the prepared sheet so biscuits nearly touch. Brush tops with a little buttermilk and sprinkle with coarse sugar if desired. Bake 13–16 minutes, until tall and golden. Cool 10 minutes.
Whip cream: Using a cold bowl, beat heavy cream, powdered sugar, vanilla, and a pinch of salt to soft peaks.
Assemble: Split warm biscuits. Spoon macerated strawberries and juices over the bottoms, add a generous dollop of whipped cream, and cap with the tops. Serve immediately.

2 English cucumbers, ends trimmed
8 oz daikon radish, peeled
2 scallions, thinly sliced
Small handful fresh cilantro, chopped
1 tablespoon toasted sesame seeds
1/2 teaspoon Sichuan peppercorns, lightly toasted and finely ground (or sub 1/4 teaspoon freshly ground black pepper)
1 tablespoon fresh lime juice
1 tablespoon rice vinegar
1 teaspoon low-sodium soy sauce or tamari
1 teaspoon toasted sesame oil
1/2 teaspoon honey (optional, to balance acidity)
Pinch red pepper flakes (optional)
Pinch fine salt

Toast sesame seeds and Sichuan peppercorns in a dry skillet over medium heat until fragrant, 1–2 minutes. Transfer seeds to a small bowl; grind peppercorns with a mortar and pestle (or crush under a skillet).
Whisk together lime juice, rice vinegar, soy sauce, sesame oil, honey (if using), ground Sichuan pepper, a pinch of salt, and red pepper flakes until combined.
Using a vegetable peeler or mandoline, shave cucumbers into long ribbons, rotating to avoid the seedy core; thinly slice any remaining core. Shave the daikon into ribbons as well.
In a large bowl, combine cucumber ribbons, daikon ribbons, and scallions. Add the dressing and toss gently to coat. Let sit 5–10 minutes to lightly soften and absorb flavor.
Fold in cilantro, sprinkle with toasted sesame seeds, adjust salt or lime to taste, and serve chilled or at cool room temperature.

4 cups finely shredded green cabbage
1 large Honeycrisp apple, matchsticked
1 small English cucumber, thinly sliced into half-moons
4 radishes, thinly sliced
2 scallions, thinly sliced
1/4 cup fresh dill, chopped
1/4 cup roasted salted sunflower seeds
3 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon whole-grain mustard
1 tablespoon honey
1/4 teaspoon celery seed
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Add cabbage, apple, cucumber, radishes, scallions, and dill to a large bowl.
In a small bowl or jar, whisk together vinegar, lemon juice, Dijon, whole-grain mustard, honey, celery seed, salt, and pepper. Slowly whisk in olive oil until emulsified.
Pour the dressing over the slaw and toss to coat evenly.
Let sit 10–15 minutes to lightly wilt and meld flavors. Taste and adjust seasoning.
Sprinkle sunflower seeds over the top just before serving. Serve chilled or at cool room temperature alongside the hotdish.

4–5 lb (1.8–2.3 kg) bone-in pork shoulder (Boston butt)
2 tbsp yellow mustard (binder, optional)
1 tbsp neutral oil (for searing, optional)
2 tbsp brown sugar (for rub)
1 tbsp kosher salt (for rub)
2 tsp smoked paprika (or sweet paprika) (for rub)
2 tsp garlic powder (for rub)
2 tsp onion powder (for rub)
1 tsp freshly ground black pepper (for rub)
1 tsp ground cumin (for rub)
1 tsp chili powder (for rub)
1/4–1/2 tsp cayenne pepper (optional, for rub)
1 cup (240 ml) apple cider or apple juice
1/2 cup (120 ml) apple cider vinegar
1/2 cup (120 ml) low-sodium chicken stock
1 cup (240 ml) barbecue sauce, plus more for serving
1 tbsp Worcestershire sauce (optional)
1 tbsp brown sugar or honey (optional, to balance sauce)
8 soft sandwich buns or brioche rolls
2 tbsp unsalted butter, softened (for toasting buns)
2 cups prepared coleslaw
1 cup dill pickle chips
Hot sauce, to taste (optional)

Preheat oven to 300°F (150°C).
Make the dry rub: In a small bowl combine brown sugar, kosher salt, smoked paprika, garlic powder, onion powder, black pepper, cumin, chili powder, and cayenne (if using).
Prep the pork: Pat the pork shoulder dry. Trim any thick surface fat. Rub a thin layer of yellow mustard over the surface (optional), then coat evenly with all of the dry rub, pressing it on. For best flavor, refrigerate 30 minutes or up to overnight.
Optional sear: Heat the neutral oil in a large Dutch oven over medium-high heat. Sear the pork on all sides until well browned, 8–10 minutes total. Remove the pot from heat.
Build the braise: Return the pork to the Dutch oven (or place in a roasting pan if you didn’t sear). Add the apple cider (or juice), apple cider vinegar, and chicken stock to the pot, pouring the liquid around the pork. Cover tightly with a lid or double layer of foil.
Cook low and slow: Roast until the pork is very tender and a probe slides in with little resistance, 3–4 1/2 hours. Internal temperature should be about 195–205°F (90–96°C). If the pan looks dry at any point, add 1/2 cup water.
Rest: Transfer the pork to a tray, tent loosely with foil, and rest 20–30 minutes.
Make the sauce: Skim excess fat from the pot juices. Bring the juices to a simmer on the stovetop and reduce by about half. Whisk in the barbecue sauce, Worcestershire, and brown sugar or honey (if using). Adjust seasoning to taste.
Pull the pork: Using two forks or gloved hands, shred the pork into bite-size strands, discarding large pockets of fat. Moisten with some of the warm sauce until juicy but not soupy.
Toast the buns: Spread cut sides with butter and toast in a hot skillet or under a broiler until golden.
Assemble: Pile pulled pork onto buns. Spoon over a little extra sauce, then top with coleslaw and pickle chips. Serve with hot sauce on the side.
Make-ahead and reheat: Store pulled pork and sauce separately, covered, up to 4 days in the refrigerator or 3 months in the freezer. Reheat gently with a splash of water or stock, then toss with sauce before serving.

3 small heads Belgian endive, leaves separated
1 crisp apple (Granny Smith or Honeycrisp), cut into matchsticks
1 small fennel bulb, cored and thinly shaved
2 tablespoons chopped fennel fronds
1/4 small red onion, very thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon whole-grain mustard
2 teaspoons honey or maple syrup
1/3 cup tahini, well-stirred
3 tablespoons fresh lemon juice, plus 1 teaspoon, divided
2–3 tablespoons cold water, as needed
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
2 tablespoons toasted walnuts or almonds, finely chopped
1/2 teaspoon kosher salt, divided
Freshly ground black pepper
Poppy seeds or extra fennel fronds, for garnish (optional)

Prep the endive: Trim the ends and gently separate the leaves. Rinse, pat dry, and chill the leaves on a platter.
Make the slaw: In a bowl, toss the apple with 1 teaspoon lemon juice to prevent browning. Add the shaved fennel, red onion, and fennel fronds.
Whisk the slaw dressing: In a small bowl, whisk olive oil, apple cider vinegar, mustard, honey, 1/4 teaspoon salt, and several grinds of pepper. Pour over the slaw, add parsley, and toss well. Let sit 10 minutes to lightly soften.
Make the lemon-dill tahini: In another bowl, whisk tahini with 3 tablespoons lemon juice and 2 tablespoons cold water until smooth and spoonable, adding a bit more water if needed. Stir in dill, 1/4 teaspoon salt, and pepper to taste.
Assemble: Spoon a small dollop of lemon-dill tahini into each endive leaf. Top with a mound of apple–fennel slaw. Sprinkle with chopped toasted nuts and, if desired, a pinch of poppy seeds or extra fennel fronds.
Serve immediately: The crisp, bright, and lightly bitter bites balance the rich, cheesy, bacon-studded potato skins.

Butter and cocoa powder, for greasing/dusting ramekins
1/2 cup (115 g) unsalted butter
6 oz (170 g) semisweet or bittersweet chocolate, chopped
2 large eggs
2 large egg yolks
1/2 cup (100 g) granulated sugar
1 teaspoon vanilla extract
1/4 cup (32 g) all-purpose flour
1/4 teaspoon kosher salt
Powdered sugar, for dusting (optional)
Vanilla ice cream or whipped cream, for serving (optional)

Preheat the oven to 425°F (218°C). Generously butter four 6-ounce ramekins and dust the insides with cocoa powder, tapping out the excess. Place the ramekins on a baking sheet.
Melt the butter and chocolate together in a heatproof bowl set over a saucepan of barely simmering water (or microwave in 20–30 second bursts), stirring until smooth. Set aside to cool slightly, 2–3 minutes.
In a medium bowl, whisk the eggs, egg yolks, sugar, and vanilla until slightly thickened and pale, about 1 minute.
Slowly whisk the warm chocolate mixture into the egg mixture until combined.
Sift the flour and salt over the batter and gently fold just until no dry streaks remain.
Divide the batter evenly among the prepared ramekins. If your oven isn’t fully preheated, chill the filled ramekins for 5–10 minutes to help set the edges.
Bake for 12–14 minutes, until the edges are set and puffed but the centers still jiggle slightly when the ramekin is nudged. Do not overbake or the centers will set fully.
Let the cakes rest 1 minute. Run a thin knife around the edges to loosen, invert onto plates, and lift off the ramekins.
Dust with powdered sugar if desired and serve immediately with vanilla ice cream or whipped cream.
Make-ahead tip: Batter can be portioned into ramekins, covered, and refrigerated up to 24 hours. Let sit at room temperature 20–30 minutes, then bake, adding 1–2 minutes if needed.

2 tablespoons extra-virgin olive oil
1 small shallot, thinly sliced (or 1/2 small onion)
3 cloves garlic, thinly sliced
1/2 teaspoon crushed fennel seeds
1/4 teaspoon red pepper flakes
6 cups low-sodium chicken broth (or vegetable broth)
1 Parmesan rind (optional, about 2 to 3 inches)
1 bay leaf
6 fresh thyme sprigs (or 1 teaspoon dried thyme)
1 (15-ounce) can cannellini beans, drained and rinsed
1 head escarole, chopped (about 6 to 8 cups)
Zest of 1 lemon
2 tablespoons fresh lemon juice, plus more to taste
2 tablespoons chopped fresh parsley (optional)
Kosher salt and freshly ground black pepper, to taste
Extra-virgin olive oil, for finishing

Warm the olive oil in a medium pot over medium heat. Add the shallot and cook, stirring, until translucent, 2 to 3 minutes.
Stir in the garlic, crushed fennel seeds, and red pepper flakes; cook until fragrant, 30 to 60 seconds.
Add the broth, Parmesan rind (if using), bay leaf, and thyme. Bring to a gentle simmer, partially cover, and cook 10 minutes to infuse.
Stir in the cannellini beans and simmer 3 minutes to warm through.
Add the escarole and simmer until just tender but bright, 3 to 5 minutes.
Remove the Parmesan rind, bay leaf, and thyme sprigs. Stir in the lemon zest, lemon juice, and parsley (if using). Season with salt and plenty of black pepper; adjust acidity with more lemon if desired.
Ladle into warm bowls and finish with a light drizzle of olive oil. Serve alongside the lasagna.

1 cup pearled farro, rinsed
3 cups low-sodium chicken or vegetable broth
1 fennel bulb, cored and sliced 1/4 inch thick (fronds reserved)
1 1/2 cups seedless red grapes, halved
1 small shallot, thinly sliced
3 tablespoons extra-virgin olive oil, divided
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1 tablespoon sherry vinegar (or red wine vinegar)
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon crushed red pepper flakes (optional)
1/3 cup toasted hazelnuts, roughly chopped
Zest of 1/2 lemon
Handful of baby arugula or chopped flat-leaf parsley
Kosher salt and freshly ground black pepper, to taste

Preheat oven to 425°F (220°C). On a sheet pan, toss fennel, grapes, and shallot with 1 1/2 tablespoons olive oil, thyme, salt, and pepper. Roast 15–20 minutes until grapes blister and fennel edges caramelize; set aside.
Meanwhile, combine farro and broth in a saucepan with a pinch of salt. Bring to a boil, then simmer gently 20–25 minutes until tender-chewy. Drain any excess liquid and keep warm.
Whisk remaining 1 1/2 tablespoons olive oil with sherry vinegar, Dijon, honey, lemon zest, red pepper flakes (if using), and a pinch of salt and pepper to make a vinaigrette.
In a large bowl, toss warm farro with the roasted fennel and grapes, hazelnuts, and half the vinaigrette. Fold in arugula and chopped fennel fronds; add more vinaigrette to taste. Adjust seasoning.
Serve warm alongside the grilled quail, finishing with extra hazelnuts and fennel fronds if desired.

1 large fennel bulb, fronds reserved, bulb very thinly shaved
2 Persian cucumbers, thinly sliced
2 cups baby arugula
2 oranges, segmented, juices reserved
1 small shallot, very thinly sliced
1/4 cup sliced almonds, toasted
2 tablespoons fresh dill, roughly chopped
6–8 small mint leaves, torn (optional)
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon reserved orange juice
1 teaspoon Dijon mustard
1 teaspoon honey
Sea salt and freshly ground black pepper

Toast the sliced almonds in a dry skillet over medium heat until golden and fragrant, 2–3 minutes; set aside to cool.
In a small bowl, whisk together olive oil, lemon juice, reserved orange juice, Dijon, honey, a pinch of salt, and a few grinds of pepper until emulsified.
In a large bowl, combine shaved fennel, cucumbers, arugula, shallot, dill, and mint if using.
Add the orange segments and half the almonds, drizzle with the dressing, and gently toss to coat.
Taste and adjust seasoning with salt and pepper. Scatter remaining almonds and some chopped fennel fronds over the top and serve immediately.

FOR THE SHRIMP (SALSA CRIOLLA):
1 1/2 lb large shrimp, peeled and deveined
1 tsp adobo seasoning (or 3/4 tsp kosher salt + 1/4 tsp garlic powder)
1/4 tsp freshly ground black pepper
2 tbsp olive oil
1 tbsp unsalted butter
1 medium yellow onion, small dice
1/2 red bell pepper, small dice
4 garlic cloves, minced
1/4 cup sofrito
1 packet sazón con achiote (or 1 tsp annatto/achiote + 1/2 tsp ground coriander)
1/4 cup dry white wine (or beer or 2 tbsp extra stock)
1 cup tomato sauce (no salt added preferred)
1 cup seafood or chicken stock
1 bay leaf
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp sweet paprika (or smoked paprika)
Pinch red pepper flakes (optional)
1 tbsp fresh lime juice, plus wedges for serving
2 tbsp chopped fresh cilantro

FOR THE MOFONGO:
4 large green plantains
2–3 cups neutral frying oil (vegetable, canola, or peanut)
6 garlic cloves, mashed to a paste
1–1 1/2 cups pork cracklings (chicharrón), crushed (or 6 slices crispy bacon, chopped)
1/2–3/4 cup warm chicken or shrimp broth, as needed
2 tbsp unsalted butter or 2 tbsp olive oil
1–1 1/2 tsp kosher salt, to taste
1/2 tsp freshly ground black pepper
2 tbsp chopped cilantro (optional)

Prep the shrimp: Pat shrimp dry. Toss with adobo and black pepper; set aside to marinate while you start the sauce.
Prep the plantains: Trim tips, score the peels lengthwise in 3–4 places, and remove peels. Cut plantains into 1–1 1/4-inch thick rounds and pat dry.
Fry plantains: In a deep skillet or pot, heat 2–3 inches of oil to 325–350°F (165–175°C). Fry plantain rounds in batches 6–8 minutes until tender and lightly golden (they should pierce easily with a knife but not be dark). Drain on a rack or paper towels and keep warm.
Start the shrimp sauce: In a wide sauté pan over medium heat, add olive oil and butter. Sauté onion and bell pepper with a pinch of salt 3–4 minutes until softened. Add garlic and sofrito; cook 1–2 minutes until fragrant.
Build the sauce: Stir in sazón, oregano, cumin, paprika, and red pepper flakes (if using). Deglaze with wine; simmer 1 minute to reduce. Add tomato sauce, stock, and bay leaf. Simmer gently 6–8 minutes until slightly thickened; adjust salt to taste.
Cook the shrimp: Add shrimp to the simmering sauce in an even layer. Cook 2–3 minutes, turning once, just until pink and opaque. Remove from heat, stir in lime juice and cilantro, and cover to keep warm.
Make the mofongo base: In a large pilón (mortar) or a sturdy bowl, combine the mashed garlic with 1/2 tsp salt to form a paste. Add a handful of fried plantains and some cracklings; mash together, drizzling in a little warm broth and the butter (or olive oil) to help bind.
Finish mashing: Continue adding plantains and cracklings in batches, mashing and incorporating just enough warm broth to create a cohesive, chunky mash that holds together but isn’t gummy. Taste and season with additional salt and black pepper. Fold in chopped cilantro if using.
Form the mofongo: Shape into 4 tight balls or pack portions into small bowls/ramekins and invert onto plates. Keep warm with a clean towel if needed.
Plate and serve: Set a mofongo on each plate or shallow bowl. Spoon shrimp and plenty of the creole sauce over and around the mofongo. Garnish with extra cilantro and lime wedges. Serve immediately.

2 small heads Belgian endive, leaves separated and kept crisp
1 small fennel bulb, cored and very thinly sliced (about 1 cup)
1 large orange, segmented (reserve 1 teaspoon juice); segments chopped
1/2 cup Castelvetrano olives, pitted and chopped
2 tablespoons toasted pine nuts, roughly chopped
2 tablespoons flat-leaf parsley, finely chopped
6–8 fresh mint leaves, finely sliced
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil, plus more for finishing
1/2 teaspoon honey
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper to taste
Optional: thin shavings of Pecorino Romano for garnish

Place the sliced fennel in a bowl and toss with the lemon juice and a pinch of salt; let sit 5 minutes to lightly soften and brighten.
In a small bowl, whisk together the olive oil, reserved 1 teaspoon orange juice, honey, red pepper flakes, a pinch of salt, and several grinds of black pepper to make the dressing.
Add the chopped orange segments, olives, pine nuts, parsley, mint, and lemon zest to the fennel. Pour the dressing over and toss gently to combine. Taste and adjust seasoning with salt, pepper, or a touch more lemon if needed. Let marinate 10 minutes.
Arrange endive leaves on a platter. Spoon 1–2 tablespoons of the fennel–orange mixture into each leaf.
Finish with a light drizzle of olive oil and, if using, a few delicate shavings of Pecorino Romano. Serve chilled or at cool room temperature.

3 cups whole milk
2/3 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon fine salt
5 large egg yolks
3 tablespoons unsalted butter
2 teaspoons vanilla extract
1 (11–12 oz) box vanilla wafer cookies
5–6 ripe bananas, sliced
1 1/2 cups heavy cream, cold
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract (for whipped cream)

In a medium saucepan off heat, whisk together sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.
Set over medium heat, whisking frequently until steaming, then constantly until the mixture thickens and bubbles, 6–8 minutes.
In a separate bowl, whisk egg yolks. Slowly ladle in about 1 cup of the hot milk mixture while whisking to temper. Pour the yolk mixture back into the saucepan and cook, whisking, until thick and just boiling, 1–2 minutes.
Remove from heat and whisk in butter and 2 teaspoons vanilla extract. Transfer custard to a bowl, press plastic wrap directly onto the surface, and let cool 15–20 minutes (warm is fine for layering).
Arrange a single layer of vanilla wafers in a 9x13-inch dish. Top with a layer of banana slices, then spread about one-third of the warm custard over the bananas.
Repeat layering (wafers, bananas, custard) two more times, finishing with custard. Lightly press a few extra wafers around the edges if desired.
Cover and chill until set and the wafers soften, at least 4 hours or up to overnight.
Just before serving, whip the cold heavy cream with powdered sugar and 1/2 teaspoon vanilla to medium-soft peaks.
Spread or pipe the whipped cream over the pudding. Garnish with a few crushed wafers and banana slices if desired. Serve cold.

4 cups low-sodium vegetable broth
1 cup snow peas, trimmed and thinly sliced on the bias
1 small carrot, peeled and julienned
1-inch piece fresh ginger, thinly sliced
2 wide strips lemon zest (use a peeler)
1 tablespoon freshly squeezed lemon juice (plus more to taste)
2 scallions, thinly sliced, whites and greens separated
1 tablespoon light soy sauce or tamari (low-sodium)
1 teaspoon rice vinegar
1/4 teaspoon ground white pepper
1 teaspoon toasted sesame oil (optional)
Salt to taste

Combine the vegetable broth, ginger, lemon zest, and scallion whites in a medium saucepan. Bring to a simmer over medium heat, cover, and gently simmer for 10 minutes to infuse.
Strain out the aromatics if you prefer a clear broth (optional), then return the broth to the pot.
Stir in the soy sauce (or tamari), rice vinegar, and white pepper. Bring back to a bare simmer.
Add the carrot and snow peas; cook 1–2 minutes until crisp-tender and bright.
Remove from heat and stir in the lemon juice. Taste and adjust seasoning with salt and more lemon juice if desired.
Ladle into warm bowls and garnish with scallion greens and a few drops of toasted sesame oil, if using. Serve immediately.

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

In a medium saucepan, bring the chicken broth and milk to a gentle simmer over medium heat.
Gradually whisk in the polenta, then reduce heat to low and cook, stirring frequently, until thick and creamy, 25–35 minutes. If it becomes too thick, whisk in hot water a splash at a time.
Stir in the butter and Parmesan until melted and smooth. Season with kosher salt and black pepper to taste; keep warm over very low heat.
Make the gremolata: In a small bowl, combine parsley, minced garlic, lemon zest, extra-virgin olive oil, and a pinch of flaky salt.
Spoon the polenta into warm bowls, creating a shallow well in the center.
Top each portion with a spoonful of lemon gremolata and a light drizzle of olive oil. Serve alongside Chicken Cacciatore so the sauce can mingle with the polenta.

1 large fennel bulb, cored and thinly shaved (fronds reserved)
2 cups baby arugula
1 cup cucumber, thinly sliced
4 radishes, thinly sliced
1 navel orange, segmented
1 pink grapefruit, segmented, plus 1 tablespoon juice reserved
2 tablespoons toasted pistachios, chopped
1 tablespoon fresh mint, torn (optional)
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon reserved grapefruit juice
1 teaspoon Dijon mustard
1 teaspoon honey
1 small shallot, minced
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

Toast pistachios in a dry skillet over medium heat until fragrant, 2–3 minutes; cool and chop.
Segment the orange and grapefruit over a bowl to catch juices; reserve 1 tablespoon grapefruit juice for the dressing.
Whisk together olive oil, lemon juice, reserved grapefruit juice, Dijon, honey, minced shallot, salt, and several grinds of black pepper until emulsified.
In a large bowl, combine shaved fennel, arugula, cucumber, and radishes. Add about half the dressing and toss to coat.
Gently fold in the citrus segments; taste and add more dressing, salt, or pepper as needed.
Transfer to a platter and finish with pistachios, torn mint, and a few chopped fennel fronds. Serve immediately.

Fries:
1.5 kg (3 lb) russet potatoes, scrubbed and peeled if desired
Neutral oil for frying (enough to fill pot 5–7.5 cm/2–3 inches deep)
1–1.5 tsp kosher salt, plus more to taste
Gravy:
4 tbsp (56 g) unsalted butter
4 tbsp (32 g) all-purpose flour
2 cups (480 ml) low-sodium beef stock (or a mix of beef and chicken stock)
1 tsp Worcestershire sauce (or soy sauce)
1/2 tsp freshly ground black pepper
1/2 tsp apple cider vinegar or malt vinegar
Fine salt, to taste
Assembly:
340 g (12 oz) fresh white cheddar cheese curds, room temperature

Prep the potatoes: Cut potatoes into 8–10 mm (3/8-inch) batons. Rinse under cold water until it runs clear, then soak in cold water 30–60 minutes to remove excess starch. Drain and dry thoroughly with towels.
First fry (blanch): Heat oil to 165°C/325°F in a deep, heavy pot. Working in batches, fry potatoes 4–5 minutes until tender and pale with no browning. Drain on a wire rack or paper towels. Let cool at least 20 minutes (or chill 15 minutes) to set.
Make the gravy: In a saucepan over medium heat, melt butter. Whisk in flour and cook, stirring, 3–5 minutes until the roux is blond to light brown and smells nutty. Gradually whisk in stock to avoid lumps. Bring to a gentle simmer and cook 5–8 minutes, stirring, until thick enough to coat the back of a spoon. Stir in Worcestershire, pepper, and vinegar. Taste and season with salt as needed. Keep warm on low.
Second fry (crisp): Raise oil to 190°C/375°F. Fry the potatoes in batches 2–4 minutes until deep golden and very crisp. Drain on a rack and immediately season with kosher salt.
Assemble: Pile hot fries into warm bowls. Scatter cheese curds over the fries. Ladle on plenty of hot gravy so the curds soften but retain some squeak. Serve immediately.

1 large fennel bulb, very thinly sliced (fronds reserved)
1 Granny Smith apple, cored and cut into thin matchsticks
4 cups watercress, loosely packed
1/4 cup hazelnuts, toasted and chopped
1/3 cup Parmesan, shaved
1 lemon, zested and juiced (about 3 tbsp juice)
1 tsp Dijon mustard
1 tsp honey
1/3 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 and chop.
In a bowl, whisk lemon zest, lemon juice, Dijon, honey, a pinch of salt, and pepper. Slowly whisk in olive oil until emulsified.
In a large bowl, toss fennel and apple with half the vinaigrette; let sit 5 minutes to lightly soften.
Add watercress and the remaining vinaigrette; toss gently to coat. Season to taste with salt and pepper.
Plate the salad, then finish with shaved Parmesan, chopped hazelnuts, and finely chopped fennel fronds. Serve immediately.

1 cup (226 g) unsalted butter, softened
1 1/2 cups (300 g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 3/4 cups (330 g) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon fine salt
1/4 cup (50 g) granulated sugar, for rolling
2 teaspoons ground cinnamon, for rolling

Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
In a small bowl, mix the rolling sugar and cinnamon; set aside.
In a large bowl, beat the softened butter and 1 1/2 cups sugar until light and fluffy, about 2–3 minutes.
Beat in the eggs one at a time, then mix in the vanilla.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Add the dry ingredients to the wet and mix just until combined. If the dough feels very soft, chill for 20–30 minutes for easier handling.
Scoop dough into 1 1/2-tablespoon portions (about 1 1/2-inch balls). Roll each ball in the cinnamon sugar to coat.
Arrange on prepared sheets, spacing about 2 inches apart.
Bake 9–11 minutes, until edges are set and tops are crackly but centers still look slightly soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 small fennel bulb, cored and diced (about 1 1/2 cups)
2 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 teaspoon fresh rosemary, finely chopped
1/2 teaspoon fresh thyme leaves
1/2 cup dry white wine (optional)
4 cups low-sodium chicken or vegetable broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 small head escarole, chopped (about 5 cups)
1 Parmesan rind (about 2 inches), optional
Zest of 1 lemon
2 tablespoons fresh lemon juice, plus more to taste
2 tablespoons chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper, to taste
Extra-virgin olive oil, for finishing

Warm the olive oil in a medium pot over medium heat. Add the onion and fennel and cook, stirring, until translucent and sweet, 5–6 minutes.
Stir in the garlic, red pepper flakes, rosemary, and thyme; cook until fragrant, about 30 seconds.
Deglaze with the white wine (if using) and simmer until nearly evaporated, 1–2 minutes.
Add the broth, cannellini beans, and Parmesan rind (if using). Bring to a gentle simmer and cook 10 minutes to meld flavors.
Stir in the escarole and simmer until wilted and tender, 3–4 minutes.
Remove and discard the Parmesan rind. Off the heat, stir in the lemon zest, lemon juice, and parsley.
Season to taste with salt and black pepper; adjust lemon and chili flakes as desired.
Ladle into warm bowls and finish with a light drizzle of extra-virgin olive oil. Serve alongside the grilled lamb chops.

1 medium fennel bulb, fronds reserved
2 Persian cucumbers (or 1 small English cucumber)
6 radishes, trimmed
2 tablespoons capers, rinsed and roughly chopped
1/4 cup fresh dill, roughly chopped
1 lemon, zested and juiced
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey (or sugar), to taste
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste
1/4 cup toasted sliced almonds (optional)

Prepare the vegetables: Trim the fennel, reserving fronds. Halve the bulb and slice very thinly. Place slices in a bowl of ice water for 10 minutes to crisp, then drain and pat dry. Thinly slice cucumbers and radishes.
Make the vinaigrette: In a small bowl, whisk lemon zest and juice with olive oil, Dijon, honey, chopped capers, 1/4 teaspoon salt, and several grinds of pepper until emulsified.
Assemble: In a large bowl, combine fennel, cucumbers, radishes, dill, and a tablespoon of chopped fennel fronds. Drizzle with vinaigrette and toss gently to coat.
Finish and serve: Taste and adjust seasoning with salt, pepper, or a splash more lemon. Sprinkle with toasted almonds and extra fennel fronds. Serve chilled or let sit 10–15 minutes for flavors to mingle.

4 celery ribs with leaves, thinly sliced (reserve about 1 cup loose celery leaves)
1 large crisp apple (Granny Smith or Pink Lady), cut into thin matchsticks
6 radishes, thinly sliced
1/4 small red onion, very thinly sliced (optional)
1/3 cup walnuts, toasted and roughly chopped
2 tablespoons fresh dill, chopped
Finely grated zest of 1 lemon (optional)
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon kosher salt, plus more to taste
3 tablespoons extra-virgin olive oil
Freshly ground black pepper

Place the sliced celery ribs, apple, radishes, and onion (if using) in a large bowl. Add the toasted walnuts and chopped dill.
In a small bowl, whisk together lemon juice, white wine vinegar, Dijon, honey, and 1/4 teaspoon salt. Slowly whisk in the olive oil until emulsified; season with black pepper.
Pour the vinaigrette over the salad and toss to coat. Fold in the reserved celery leaves and lemon zest (if using).
Taste and adjust salt, pepper, or lemon to brighten. Serve immediately alongside the breaded pork chops for a crisp, tangy counterpoint.

2.5 to 3 lb (1.1 to 1.4 kg) flank steak (skirt steak or chuck roast also works)
2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 large yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
5 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika (optional but recommended)
1/4 teaspoon red pepper flakes (optional)
2 tablespoons tomato paste
1 cup dry white wine or dry sherry
1.5 cups crushed tomatoes (or tomato purée)
1 cup beef broth (plus more as needed)
2 bay leaves
1 teaspoon sugar (optional, to balance acidity)
1/2 cup pimento-stuffed green olives, sliced
1 to 2 tablespoons capers, rinsed and drained
1 to 2 tablespoons sherry vinegar or red wine vinegar, to taste
1/4 cup chopped fresh cilantro or flat-leaf parsley, plus more for serving
Cooked white rice, for serving (optional)
Lime wedges, for serving (optional)

Pat the beef dry and season all over with the salt and pepper. If using a large piece, cut into 2–3 chunks so they fit in the pot and braise evenly.
Heat a Dutch oven or heavy pot over medium-high heat. Add olive oil. When shimmering, sear the beef until deeply browned on both sides, about 4–5 minutes per side. Transfer to a plate.
Lower heat to medium. Add the onion and bell peppers to the pot with a pinch of salt. Cook, stirring and scraping up browned bits, until softened and lightly golden, 6–8 minutes.
Stir in the garlic, cumin, oregano, smoked paprika, and red pepper flakes. Cook until fragrant, about 30 seconds.
Add the tomato paste and cook, stirring, until it darkens slightly and sticks to the vegetables, 1–2 minutes.
Pour in the wine (or sherry) to deglaze, scraping the bottom of the pot. Simmer until reduced by about half, 2–3 minutes.
Stir in the crushed tomatoes, beef broth, bay leaves, and sugar (if using). Return the beef and any accumulated juices to the pot, nestling it into the sauce. Bring to a gentle simmer.
Cover, reduce heat to low, and braise, maintaining a gentle simmer, until the beef is very tender and shreds easily with forks, 2 to 3 hours. Turn the pieces once or twice during cooking and add a splash of broth if the liquid gets low.
Transfer the beef to a cutting board. Discard bay leaves. Shred the meat into long strands using two forks.
Skim excess fat from the sauce if needed. Return the shredded beef to the pot along with the olives and capers. Simmer uncovered over medium-low heat, stirring occasionally, until the sauce thickens and clings to the meat, 10–15 minutes.
Stir in vinegar and cilantro or parsley. Taste and adjust seasoning with additional salt, pepper, or vinegar as desired.
Serve the ropa vieja hot over white rice. Garnish with more herbs and serve with lime wedges if you like.

1 small English cucumber, halved lengthwise and thinly sliced
1 cup fresh pineapple, small wedges or tidbits
2 tablespoons unseasoned rice vinegar
1 tablespoon fresh lime juice
1 teaspoon sugar or honey
1/4 teaspoon kosher salt
1/2 teaspoon finely grated fresh ginger
1 small red chili (Fresno or jalapeño), thinly sliced, seeds optional
1 tablespoon chopped fresh cilantro or mint
1 teaspoon toasted sesame seeds

In a medium bowl, whisk together rice vinegar, lime juice, sugar or honey, salt, and grated ginger until dissolved.
Add cucumber, pineapple, and sliced chili; toss to coat evenly.
Let sit at room temperature for 10–15 minutes, tossing once or twice, until cucumbers are lightly pickled and juicy.
Drain off excess liquid, fold in cilantro or mint, and sprinkle with sesame seeds.
Serve chilled in small bowls or spooned onto lettuce leaves or cocktail picks for easy bites.

For the cake:
2 cups (250 g) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup (200 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
4 large eggs, at room temperature
3/4 cup (180 ml) vegetable oil
1/2 cup (120 ml) unsweetened applesauce
2 teaspoons vanilla extract
3 cups (300 g) finely grated carrots (about 5–6 medium)
1/2 cup (115 g) crushed pineapple, well-drained (optional)
3/4 cup (75 g) chopped walnuts or pecans (optional)
1/2 cup (80 g) raisins (optional)
For the cream cheese frosting:
8 ounces (226 g) cream cheese, softened
1/2 cup (113 g) unsalted butter, softened
3 cups (360 g) powdered sugar
1 1/2 teaspoons vanilla extract
Pinch of fine salt
1–2 teaspoons lemon juice or milk, to adjust consistency (optional)

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and line the bottom with parchment for easy release.
In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In another bowl, whisk granulated sugar, brown sugar, and eggs until smooth. Whisk in oil, applesauce, and vanilla until combined.
Add the dry ingredients to the wet and stir just until no dry streaks remain.
Fold in grated carrots, then fold in pineapple, nuts, and raisins if using.
Spread batter evenly into the prepared pan. Bake 35–40 minutes, or until the center springs back and a toothpick inserted comes out clean with a few moist crumbs.
Cool in pan on a rack for 15 minutes, then run a knife around edges and cool completely.
Make the frosting: Beat cream cheese and butter on medium speed until smooth and fluffy, 2–3 minutes. Add powdered sugar, vanilla, and salt; beat on low until incorporated, then on medium until creamy. If needed, add lemon juice or milk 1 teaspoon at a time to reach a spreadable consistency.
Frost the completely cooled cake in the pan. Garnish with extra chopped nuts if desired. Slice and serve. Store covered in the refrigerator for up to 5 days; bring to room temperature before serving.

2 tablespoons olive oil
1 medium fennel bulb, cored and thinly sliced (fronds reserved for garnish)
1 large leek, white and light green parts only, thinly sliced
2 cloves garlic, thinly sliced
1/2 teaspoon lightly crushed fennel seeds (optional)
1/2 cup dry white wine (optional)
6 cups low-sodium chicken or vegetable broth
1 small Parmesan rind (optional)
1 bay leaf
6–8 fresh thyme sprigs (or 1 teaspoon dried thyme)
1 can (15 oz) cannellini beans, drained and rinsed
2 cups chopped escarole or 4 cups baby spinach
Zest of 1 lemon
2 tablespoons fresh lemon juice (plus more to taste)
Kosher salt and freshly ground black pepper, to taste
Extra-virgin olive oil, for finishing

Warm olive oil in a soup pot over medium heat. Add sliced fennel and leek with a pinch of salt and cook, stirring, until softened and translucent, 6–8 minutes. Add garlic and crushed fennel seeds (if using) and cook 1 minute more until fragrant.
Deglaze with white wine (if using), scraping up any fond, and simmer 1–2 minutes until mostly reduced.
Add broth, Parmesan rind (if using), bay leaf, and thyme. Bring to a gentle simmer and cook uncovered for 12–15 minutes to infuse.
Stir in cannellini beans and escarole (or spinach). Simmer until greens are tender, 3–5 minutes. Remove and discard Parmesan rind, bay leaf, and thyme stems.
Off the heat, stir in lemon zest and lemon juice. Season to taste with salt, black pepper, and additional lemon juice if desired.
Ladle into warm bowls and finish with a light drizzle of extra-virgin olive oil and chopped fennel fronds. Serve immediately.

1 large fennel bulb, fronds reserved
1 ruby or pink grapefruit (segments/supremes), 2 tablespoons juice reserved
2 cups baby arugula
1 small English cucumber, shaved into ribbons
1/4 small red onion, very thinly sliced
1/3 cup Castelvetrano green olives, pitted and halved
1/4 cup toasted pistachios, roughly chopped
2 tablespoons flat-leaf parsley leaves, torn
1 tablespoon fresh dill fronds
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons reserved grapefruit juice
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 teaspoon minced shallot
1 teaspoon finely chopped fennel fronds (from the bulb)
1/4 teaspoon fine sea salt, plus more to taste
Freshly ground black pepper

Trim fennel, reserving some fronds. Halve the bulb, remove core, and shave thinly with a mandoline or knife. Soak shavings in ice water 5 minutes to crisp, then drain and pat dry.
Supreme the grapefruit over a bowl to catch juices; reserve 2 tablespoons juice for the dressing and set segments aside.
Make the vinaigrette: In a small bowl whisk olive oil, lemon juice, reserved grapefruit juice, Dijon, honey, minced shallot, chopped fennel fronds, 1/4 teaspoon salt, and several grinds of black pepper until emulsified.
In a large bowl, combine arugula, drained fennel ribbons, cucumber, and red onion.
Add olives, parsley, and dill. Drizzle over most of the vinaigrette and toss gently to coat. Taste and adjust salt and pepper.
Fold in grapefruit segments and most of the pistachios just before serving to keep their texture.
Transfer to a platter and finish with the remaining pistachios and a light spoonful of the reserved vinaigrette, if desired. Serve alongside the grilled halibut.

2.5 lb (1.1 kg) flank steak, cut into 3- to 4-inch pieces
1 1/2 tsp kosher salt, plus more to taste
1 tsp freshly ground black pepper
2 tbsp olive oil
1 large yellow onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
6 cloves garlic, minced
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp smoked paprika (optional)
2 tbsp tomato paste
1 1/2 cups crushed tomatoes
1 1/2 cups low-sodium beef broth, plus more as needed
1/2 cup dry white wine (or additional broth)
2 bay leaves
1/3 cup pimento-stuffed green olives, sliced
1 tbsp capers, rinsed
1 tbsp apple cider vinegar or sherry vinegar
2 tbsp chopped fresh cilantro or parsley, plus more for serving
1/2 tsp sugar (optional, to balance acidity)
1 tbsp unsalted butter (optional, for richness)
Cooked white rice, for serving

Pat the beef dry and season all over with the kosher salt and black pepper.
Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Sear the beef in batches until well browned on both sides, 3–4 minutes per side. Transfer to a plate.
Reduce heat to medium. In the same pot, add the onion and both bell peppers with a pinch of salt. Cook, stirring, until softened and lightly browned, 6–8 minutes. Add the garlic and cook 1 minute more.
Stir in the cumin, oregano, and smoked paprika (if using); cook 30 seconds until fragrant. Add the tomato paste and cook, stirring, 1–2 minutes until it darkens slightly.
Transfer about half of this pepper-onion mixture to a bowl and reserve for later. Leave the remaining half in the pot.
Pour in the white wine to deglaze, scraping up any browned bits; simmer 1 minute to reduce slightly.
Add the crushed tomatoes, beef broth, and bay leaves. Return the seared beef and any accumulated juices to the pot. The liquid should come about halfway up the meat; add a splash more broth or water if needed.
Bring to a gentle simmer, cover, and cook on low heat until the beef is very tender and shreddable, 2 to 2 1/2 hours. (Pressure cooker option: 45 minutes on high pressure, then natural release 15 minutes.)
Transfer the beef to a board and discard the bay leaves. If the braising liquid is thin, simmer it uncovered for 10–15 minutes to thicken slightly.
Shred the beef into long strands with two forks.
Return the shredded beef to the pot along with the reserved pepper-onion mixture, olives, capers, vinegar, sugar (if using), and butter (if using). Simmer over medium-low heat for 10 minutes to marry the flavors; add a splash of broth or water if the sauce gets too thick.
Taste and adjust with additional salt and pepper as needed. Stir in the chopped cilantro or parsley.
Serve hot over white rice. Optional sides: black beans and fried sweet plantains.

2 small heads Belgian endive, leaves separated (20–24 leaves)
1 small fennel bulb, trimmed and very thinly shaved (about 1 cup)
1 pink grapefruit, supremed, plus 2 tablespoons reserved juice
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
1/4 teaspoon honey (optional)
2 tablespoons roasted unsalted pistachios, roughly chopped
6 fresh mint leaves, finely sliced
1/4 teaspoon flaky sea salt, plus more to taste
Freshly ground black pepper

In a bowl, toss the shaved fennel with 1 tablespoon olive oil, the lemon juice, and a pinch of salt. Let sit 5 minutes to lightly soften.
Supreme the grapefruit, cutting away peel and pith, then segment. Cut segments into bite-size pieces and reserve 2 tablespoons of the juice.
Add mint, reserved grapefruit juice, remaining 1 tablespoon olive oil, and honey (if using) to the fennel. Season with flaky salt and black pepper to taste; toss gently.
Arrange endive leaves on a platter. Spoon a small mound of the fennel mixture into each leaf and top with a few grapefruit pieces.
Sprinkle with chopped pistachios and finish with a pinch of flaky salt and a crack of pepper.
Serve immediately. For make-ahead, keep components separate and assemble just before serving.

Crust: 1 1/2 cups graham cracker crumbs (10–12 crackers)
3 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
Pinch of salt
Blueberry swirl: 1 1/2 cups fresh or frozen blueberries
2 tablespoons granulated sugar
1 teaspoon lemon zest
1 tablespoon lemon juice
2 teaspoons cornstarch
1 tablespoon water
Filling: 16 ounces cream cheese, softened
2/3 cup granulated sugar
1/3 cup sour cream (or plain Greek yogurt)
2 large eggs, room temperature
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 tablespoon all-purpose flour (or 2 teaspoons cornstarch)
Optional garnish: fresh blueberries and extra lemon zest

Preheat oven to 325°F. Line an 8-inch square baking pan with parchment, leaving overhang for easy lifting.
Make the crust: In a bowl, combine graham cracker crumbs, 3 tablespoons sugar, pinch of salt, and melted butter until evenly moistened. Press firmly into the prepared pan. Bake 8–10 minutes, then cool slightly while you prepare the filling and swirl.
Make the blueberry swirl: In a small saucepan, combine blueberries, 2 tablespoons sugar, 1 teaspoon lemon zest, and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until berries burst, 4–6 minutes. Stir cornstarch and water together, then add to the pan and simmer 1–2 minutes until thickened. Remove from heat and cool to room temperature.
Make the filling: Beat cream cheese and 2/3 cup sugar on medium speed until smooth and creamy, about 2 minutes. Mix in sour cream, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and vanilla. Beat in eggs one at a time on low just until combined, then mix in flour (or cornstarch) on low; avoid overmixing.
Assemble: Pour the filling over the warm crust. Spoon small dollops of the cooled blueberry mixture over the top and gently swirl with a knife or skewer.
Bake 30–35 minutes, until edges are set and the center wobbles slightly when the pan is nudged. Do not overbake.
Cool on a rack for 1 hour, then refrigerate until fully chilled and set, at least 3 hours or overnight.
Lift out using the parchment, slice into bars (12–16), and garnish with fresh blueberries and extra lemon zest if desired. Store covered in the refrigerator up to 4 days.

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