All Recipes

1 lb tomatillos, husked and rinsed
1 cup fresh pineapple, small dice
1/2 cup pineapple juice
1 small white onion, quartered
4 scallions, trimmed
1 poblano chile, halved and seeded
1 jalapeño, halved (optional, for heat)
3 garlic cloves, unpeeled
1 tbsp neutral oil
4 cups low-sodium chicken or vegetable broth
1/2 cup loosely packed cilantro stems (reserve leaves for garnish)
1 sprig epazote (optional)
1 tsp dried Mexican oregano
1/2 tsp ground cumin
1 bay leaf
1 to 2 tbsp fresh lime juice, to taste
1 tsp kosher salt, plus more to taste
Freshly ground black pepper
Cilantro leaves and thinly sliced radishes, for garnish (optional)

Position an oven rack 6 inches from the broiler and preheat broiler to high. On a foil-lined sheet, toss tomatillos, onion, scallions, poblano, jalapeño, and garlic with the oil. Broil, turning once, until blistered and charred in spots, 6–8 minutes per side. Cool slightly; peel the garlic.
In a blender, combine half of the charred tomatillos, the jalapeño (to taste), peeled garlic, cilantro stems, cumin, oregano, and 1 cup of the broth. Blend until smooth.
Roughly chop the remaining charred tomatillos, onion, poblano, and scallions.
In a medium pot, combine the blended mixture, chopped vegetables, remaining broth, pineapple juice, bay leaf, epazote (if using), 1 tsp salt, and a few grinds of black pepper. Bring to a gentle simmer and cook 10 minutes to marry flavors.
Stir in the diced pineapple and simmer 2 minutes more to warm through while keeping it fresh and bright. Discard bay leaf (and epazote).
Finish with lime juice to taste and adjust salt and pepper.
Ladle into bowls and garnish with cilantro leaves and radishes, if desired. Serve alongside Tacos al Pastor for a bright, palate-cleansing pairing.

1 large fennel bulb, fronds reserved
3 cups baby arugula
1 small shallot, very thinly sliced
2 tablespoons capers, rinsed and drained
1 lemon, zested and juiced
1 teaspoon Dijon mustard
1/2 teaspoon honey (optional)
1/4 cup extra-virgin olive oil
1/3 cup sliced almonds, toasted
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

Trim fennel, reserving fronds. Halve bulb, remove core, and thinly slice (mandoline if possible). Optional: soak slices in ice water 5 minutes to crisp, then drain and pat dry.
In a bowl, whisk lemon zest and juice, Dijon, honey (if using), salt, and several grinds of pepper. Slowly whisk in olive oil until emulsified; stir in capers and shallot.
In a large bowl, combine arugula, shaved fennel, and 2 tablespoons chopped fennel fronds. Drizzle on about two-thirds of the dressing and toss gently to coat.
Taste and add more dressing, salt, or pepper as needed. Fold in most of the toasted almonds, then scatter the rest on top.
Serve immediately so the arugula stays crisp. If almonds aren’t toasted, toast them in a dry skillet over medium heat until golden and fragrant, 2–3 minutes.

4 cups watercress (or baby arugula)
1 small fennel bulb, cored and very thinly sliced
1 tart apple (such as Granny Smith), thinly sliced or cut into matchsticks
1 small shallot, very thinly sliced
1/3 cup walnuts, toasted and roughly chopped
1 tablespoon chopped fresh dill (or parsley)
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, to taste

Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, 3–4 minutes. Transfer to a plate to cool.
In a small bowl, whisk together lemon juice, Dijon, honey, a pinch of salt, and a few grinds of pepper. While whisking, slowly stream in the olive oil until emulsified.
In a large bowl, combine the watercress, fennel, apple, shallot, and dill.
Drizzle about two-thirds of the vinaigrette over the salad and toss gently to coat. Taste and add more dressing, salt, or pepper as needed.
Scatter the toasted walnuts over the top and serve immediately.

1 lb lump crab meat, drained and picked over for shells
1 large egg, lightly beaten
3 tbsp mayonnaise
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tbsp fresh lemon juice
1 tsp lemon zest (optional)
1 1/2 tsp Old Bay seasoning
1/4 tsp kosher salt, or to taste
1/4 tsp freshly ground black pepper
1/2 cup panko breadcrumbs (plus 1–2 tbsp more if needed)
2 tbsp finely chopped fresh parsley
2 tbsp thinly sliced green onions (or finely minced shallot)
2–3 tbsp neutral oil (canola or grapeseed), for frying
1 tbsp unsalted butter (optional, for flavor)
Lemon wedges, for serving

Prepare the crab: Spread the crab meat on a plate and gently pick through to remove any bits of shell without shredding the lumps.
Make the binder: In a large bowl, whisk together the egg, mayonnaise, Dijon, Worcestershire, lemon juice, lemon zest (if using), Old Bay, salt, and pepper until smooth.
Combine: Add the crab, panko, parsley, and green onions to the bowl. Gently fold just until combined. If the mixture feels very wet, sprinkle in up to 1–2 tbsp more panko; avoid overmixing to keep the cakes tender.
Chill: Cover and refrigerate the mixture for 20–30 minutes to hydrate the crumbs and firm up.
Shape: With damp hands, form 6 larger or 8 smaller patties about 1/2 inch thick, pressing just enough to hold together.
Pan-fry: Heat 1–2 tbsp oil in a large nonstick or well-seasoned skillet over medium to medium-high heat. Add the butter (if using). When the fat is hot and shimmering, add the crab cakes without crowding.
Cook: Fry 3–4 minutes per side until deeply golden and heated through, adding a little more oil as needed. Adjust heat to prevent burning.
Drain and rest: Transfer to a paper towel–lined plate and rest 2 minutes.
Serve: Plate hot with lemon wedges. Optional: serve with tartar sauce or a simple lemon aioli.
Alternative cooking options: Bake on a lightly oiled sheet at 425°F for 12–14 minutes, flipping once halfway; or air-fry at 400°F for 9–12 minutes, flipping once and lightly misting with oil.

3 small heads Belgian endive
1 small fennel bulb, cored and very thinly sliced
1 navel orange, segmented (plus 1 teaspoon zest)
1/2 cup Castelvetrano (green) olives, pitted and chopped
1 tablespoon capers, rinsed and chopped (optional)
1/4 cup flat-leaf parsley, finely chopped
2 tablespoons extra-virgin olive oil, plus more for finishing
1 tablespoon white wine vinegar (or lemon juice)
1/4 teaspoon red pepper flakes (optional)
1/4 cup toasted sliced almonds, roughly chopped
1 ounce Pecorino Romano, shaved
Kosher salt and freshly ground black pepper

Place sliced fennel in a bowl of ice water for 10 minutes to crisp, then drain well and pat dry.
Make the dressing: In a large bowl, whisk olive oil, white wine vinegar, orange zest, a pinch of salt, black pepper, and red pepper flakes (if using).
Add fennel, chopped olives, capers (if using), parsley, and chopped orange segments (cut segments into bite-size pieces). Toss gently to coat; adjust seasoning to taste.
Separate endive into individual leaves. Spoon the citrus-fennel mixture into the base of each leaf to form small scoops.
Arrange on a platter, sprinkle with toasted almonds and Pecorino shavings, finish with a light drizzle of olive oil and a crack of black pepper. Serve immediately.

1/2 cup (1 stick; 113 g) unsalted butter
1 (10 oz) bag mini marshmallows, reserve 1 cup
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
6 cups crispy rice cereal (such as Rice Krispies)
Flaky sea salt, for finishing

Line a 9-inch square pan with parchment, leaving overhang for easy removal, and lightly butter or spray the parchment.
In a large heavy pot over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter foams, turns golden brown, and smells nutty, 4 to 6 minutes. Watch closely to avoid burning.
Reduce heat to low. Add all but 1 cup of the mini marshmallows and stir until completely melted and smooth. Remove from heat and stir in the vanilla and kosher salt.
Add the crispy rice cereal and the reserved 1 cup mini marshmallows. Using a rubber spatula, quickly fold until the cereal is evenly coated and the extra marshmallows are dispersed.
Transfer the mixture to the prepared pan. Lightly press it into an even layer with a buttered spatula or a piece of parchment—do not pack too firmly, or the treats will be dense.
Sprinkle the top lightly with flaky sea salt. Let cool at room temperature for 30 to 45 minutes, then lift out and cut into squares. Store airtight at room temperature for up to 3 days.

0.7 oz (20 g) dried porcini mushrooms
2 cups boiling water (for soaking porcini)
2 tablespoons unsalted butter
1 tablespoon olive oil
2 medium leeks, white and light green parts thinly sliced
8 oz (225 g) cremini mushrooms, sliced
1 small garlic clove, minced (optional)
1 teaspoon fresh thyme leaves
1/4 cup dry sherry
2 cups low-sodium chicken stock
1/4 cup crème fraîche
1 teaspoon fresh lemon juice
Kosher salt, to taste
Ground white pepper, to taste
2 tablespoons finely snipped chives (garnish)
1 teaspoon extra-virgin olive oil (optional, for finishing)

Place dried porcini in a heatproof bowl and cover with 2 cups boiling water; soak 20 minutes. Strain through a fine sieve or coffee filter to remove grit, reserving the clear soaking liquid. Roughly chop the softened porcini.
In a medium pot, melt butter with olive oil over medium heat. Add leeks and a pinch of salt; cook gently, stirring, until soft and translucent without browning, 6–8 minutes.
Add cremini mushrooms, chopped porcini, and thyme. Cook, stirring occasionally, until mushrooms release their liquid and begin to lightly caramelize, 8–10 minutes.
Stir in garlic (if using) and cook 30 seconds until fragrant. Deglaze with dry sherry and simmer 1–2 minutes to reduce by about half.
Pour in chicken stock and 1 1/2 cups of the strained porcini soaking liquid (avoid the last gritty tablespoon). Bring to a gentle simmer and cook 12–15 minutes.
Blend the soup until completely smooth and velvety (use a high-speed blender for best texture). Return to the pot.
Whisk in crème fraîche and lemon juice. Season to taste with kosher salt and white pepper. If needed, adjust consistency with a splash of stock or soaking liquid.
Ladle into warm bowls and garnish with chives and a few drops of extra-virgin olive oil, if desired. Serve immediately.

1 large crisp apple (e.g., Honeycrisp), cored and thinly sliced
1 small fennel bulb, cored and very thinly sliced (reserve 2 tablespoons chopped fronds)
2 cups baby arugula
1/4 cup thinly sliced red onion
1/3 cup walnuts, toasted and roughly chopped
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon finely chopped fresh thyme leaves
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper

Place the sliced apple, fennel, arugula, red onion, and toasted walnuts in a large bowl.
In a small jar or bowl, whisk together olive oil, lemon juice, Dijon, honey, thyme, lemon zest, a pinch of salt, and several grinds of black pepper until emulsified.
Pour the vinaigrette over the salad and toss gently to coat. Adjust seasoning with additional salt and pepper to taste.
Sprinkle chopped fennel fronds over the top and serve immediately alongside the pork chops.

2 cups fresh pineapple, cut into bite-size chunks
1 medium jicama (about 2 cups), peeled and cut into thin matchsticks
1 ripe avocado, sliced
4 radishes, thinly sliced
1/4 small red onion, very thinly sliced
1/4 cup fresh cilantro leaves, roughly chopped
1 small jalapeño, thinly sliced (optional)
2 tablespoons toasted pepitas (pumpkin seeds)
3 tablespoons freshly squeezed lime juice (vinaigrette)
2 tablespoons freshly squeezed orange juice (vinaigrette)
1 teaspoon finely grated orange zest (or lime zest) (vinaigrette)
1 small garlic clove, finely grated (vinaigrette)
1/4 teaspoon ground cumin (vinaigrette)
1/4 teaspoon dried oregano, crumbled (vinaigrette)
1/2 teaspoon honey (vinaigrette)
1/4 cup extra-virgin olive oil (vinaigrette)
1/4 teaspoon kosher salt, plus more to taste (vinaigrette)
Freshly ground black pepper, to taste (vinaigrette)

In a small bowl, whisk lime juice, orange juice, zest, honey, garlic, cumin, oregano, salt, and pepper. Slowly whisk in olive oil until emulsified; adjust seasoning to taste.
In a large bowl, combine pineapple, jicama, radishes, red onion, and jalapeño (if using). Toss with about half the vinaigrette and a pinch of salt.
Gently fold in avocado and cilantro. Add more vinaigrette to taste.
Sprinkle with toasted pepitas and serve right away, or chill 10 minutes to let flavors meld; serve alongside Cuban-Style Pork Chops.

4 salmon fillets (about 6 oz/170 g each), skin-on preferred
1/4 cup (60 ml) soy sauce
3 tbsp (45 ml) mirin
2 tbsp (30 ml) sake or water
2 tbsp (25 g) brown sugar or honey
1 tsp fresh grated ginger
1 tsp fresh grated garlic
1 tsp sesame oil (optional)
1 tsp cornstarch mixed with 1 tbsp water (optional, for thicker glaze)
1 tbsp neutral oil (canola or avocado)
Toasted sesame seeds, for garnish (optional)
2 scallions, thinly sliced, for garnish (optional)

Make the teriyaki sauce: In a small bowl, whisk together soy sauce, mirin, sake or water, brown sugar or honey, grated ginger, grated garlic, and sesame oil (if using) until the sugar dissolves.
Prep the salmon: Pat salmon dry with paper towels. Do not salt (the soy sauce will season it).
Sear: Heat the neutral oil in a large nonstick or well-seasoned skillet over medium-high heat. Place salmon skin-side down and cook until the skin is crisp and the fish is about 70% cooked, 3–4 minutes. Flip and cook 1 minute.
Glaze: Reduce heat to medium. Pour the teriyaki sauce into the pan. Simmer, basting the salmon, until the sauce thickens and turns glossy, 2–3 minutes. For a thicker glaze, stir in the cornstarch slurry and simmer 30–60 seconds more.
Finish: Cook until the salmon is just opaque and flakes easily or reaches 125–130°F (52–54°C) in the thickest part, 1–2 minutes more depending on thickness.
Serve: Transfer salmon to plates, spoon extra glaze over the top, and garnish with sesame seeds and scallions. Serve with steamed rice and vegetables.

1 medium fennel bulb, fronds reserved
1 crisp tart apple (such as Granny Smith), cored
8 to 10 radishes, trimmed
1 small shallot, very thinly sliced
1 tablespoon caraway seeds
2 tablespoons chopped fresh dill
1 tablespoon chopped fennel fronds (optional)
1/4 cup toasted chopped walnuts or hazelnuts (optional)
1 1/2 tablespoons whole-grain mustard
2 tablespoons apple cider vinegar
1 teaspoon honey
1 teaspoon fresh lemon juice
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste

Toast the caraway seeds in a small dry skillet over medium heat until fragrant, 1 to 2 minutes; transfer to a plate to cool.
Make the vinaigrette: In a bowl, whisk together whole-grain mustard, apple cider vinegar, honey, lemon juice, salt, and a few grinds of black pepper. Slowly whisk in the olive oil until emulsified, then stir in half of the toasted caraway seeds.
Thinly shave the fennel bulb, apple, and radishes using a mandoline or sharp knife. Place in a large bowl with the sliced shallot, dill, and fennel fronds (if using).
Just before serving, drizzle with the vinaigrette and toss gently to coat. Taste and adjust seasoning with additional salt and pepper as needed.
Transfer to a serving platter, sprinkle with the remaining toasted caraway seeds and the toasted nuts (if using), and serve chilled or at cool room temperature.

6 cups sliced peaches (fresh, or thawed frozen; peeled optional)
1/2 cup granulated sugar (for peaches)
1 tablespoon lemon juice
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
Pinch of salt
1/2 cup unsalted butter
1 cup all-purpose flour
1 cup granulated sugar (for batter)
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
Optional: vanilla ice cream, for serving

Heat oven to 375°F (190°C). Place the butter in a 9x13-inch baking dish and put it in the oven until melted and sizzling, 5–8 minutes.
In a bowl, toss peaches with 1/2 cup sugar, lemon juice, cornstarch, cinnamon, and a pinch of salt until evenly coated. If using frozen peaches, thaw and drain first; if using canned, drain well and reduce the sugar to 1/3 cup.
In another bowl, whisk flour, 1 cup sugar, baking powder, and 1/4 teaspoon salt. Whisk in milk and vanilla until smooth.
Remove the hot pan from the oven. Pour the batter evenly over the melted butter—do not stir.
Spoon the peaches and their juices evenly over the batter—do not stir. The batter will rise around the fruit as it bakes.
Bake until golden and set in the center, 38–45 minutes. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
Cool 15–20 minutes to thicken the juices. Serve warm with vanilla ice cream, if desired.

2 tablespoons unsalted butter
1 tablespoon olive oil
1 large leek (white and light green parts), thinly sliced and rinsed
1 pound celeriac (celery root), peeled and diced
1 medium russet or yukon gold potato, peeled and diced
2 ripe but firm pears (Bosc or Anjou), peeled, cored, chopped
2 garlic cloves, sliced
4 cups low-sodium chicken or vegetable stock
3 to 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
1 bay leaf
1/4 cup heavy cream or crème fraîche (optional)
1 teaspoon fresh lemon juice, or to taste
Kosher salt, to taste
White pepper, to taste
To serve: chopped chives and a drizzle of good olive oil or melted butter (optional)

Warm butter and olive oil in a pot over medium heat. Add leek with a pinch of salt and cook, stirring, until soft and sweet but not browned, 6 to 8 minutes.
Stir in celeriac, potato, pears, and garlic. Cook 3 minutes to lightly coat and soften.
Add stock, thyme, and bay leaf. Bring to a simmer, then cook gently until vegetables are very tender, 20 to 25 minutes.
Remove thyme sprigs and bay leaf. Blend the soup until completely smooth and velvety (use an immersion blender or in batches in a blender).
Return to the pot. Stir in cream (if using) and lemon juice. Adjust thickness with a splash of stock or water if needed.
Season with salt and white pepper to taste. Rewarm gently without boiling.
Ladle into bowls and finish with chives and a drizzle of olive oil or melted butter, if desired. Serve alongside slices of warm Irish soda bread for dipping.

1 cup (150 g) yellow cornmeal, fine or medium grind
1/2 cup (65 g) all-purpose flour
1 tablespoon granulated sugar (optional)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
5 tablespoons (70 g) unsalted butter
1 cup (240 ml) buttermilk, room temperature
1 large egg, room temperature
2 scallions, thinly sliced
1 tablespoon neutral oil (for the skillet)
1 tablespoon honey (optional, for brushing)

Heat oven to 425°F (220°C). Add the neutral oil to a 10-inch cast-iron skillet and place it in the oven to preheat for 10 minutes.
Brown the butter: melt the butter in a small saucepan over medium heat, stirring, until the milk solids turn golden and smell nutty, 3–5 minutes. Transfer to a bowl to cool slightly.
In a large bowl, whisk together cornmeal, flour, sugar (if using), baking powder, baking soda, and salt.
In a medium bowl, whisk the buttermilk and egg, then slowly whisk in the warm brown butter (reserve 1 teaspoon if you plan to brush the top later). Stir in the sliced scallions.
Pour the wet ingredients into the dry and stir just until combined. If the batter seems very thick, add 1–2 tablespoons more buttermilk to loosen.
Carefully remove the hot skillet from the oven and swirl to coat with oil. Pour in the batter; it should sizzle at the edges. Smooth the top.
Bake until golden with crisp edges and a tester comes out clean, 14–18 minutes.
Optional finish: warm the honey and reserved brown butter together and brush over the top.
Cool 5 minutes in the skillet, then cut into 8 wedges. Serve warm alongside jambalaya.

3 cups baby arugula, loosely packed
1 small fennel bulb, trimmed and shaved paper-thin (reserve fronds for garnish)
1 cup radicchio, thinly sliced
2 celery heart stalks, thinly sliced on the bias (plus a few tender leaves)
2 navel oranges, segmented (squeeze membrane for any extra juice)
1/4 cup sliced almonds or pine nuts, toasted
2 tablespoons flat-leaf parsley, finely chopped
For the vinaigrette:
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1/2 small garlic clove, finely grated
1 teaspoon Dijon mustard
1 teaspoon honey (or to taste)
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Toast the nuts in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes; cool.
Make the vinaigrette: In a small bowl, whisk lemon juice, lemon zest, grated garlic, Dijon, and honey. Whisk in olive oil in a thin stream until emulsified; season with salt and pepper. Add any juice squeezed from the orange membranes to the dressing and whisk again.
In a large bowl, combine arugula, shaved fennel, radicchio, celery, and chopped parsley. Lightly season with a pinch of salt.
Add about two-thirds of the vinaigrette and gently toss to coat. Adjust with more dressing as needed to lightly gloss the leaves.
Plate the salad and top with orange segments, toasted nuts, and reserved fennel fronds and celery leaves. Finish with a crack of black pepper and a tiny drizzle of olive oil if desired.

2 racks baby back pork ribs (about 4–5 lb total)
2 tablespoons yellow mustard (or neutral oil), for binder
Wood chunks or chips for smoking (apple, cherry, or hickory), optional
Heavy-duty aluminum foil or unlined butcher paper
Instant-read thermometer, optional
For the dry rub:
3 tablespoons packed light brown sugar
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons chili powder
1 teaspoon mustard powder
1 teaspoon ground cumin
1/4–1/2 teaspoon cayenne pepper
For the spritz (optional):
1/2 cup apple juice
2 tablespoons apple cider vinegar
For the wrap:
4 tablespoons unsalted butter, cut in pats
2 tablespoons honey
2 tablespoons light brown sugar
1/4 cup apple juice (or apple cider)
For the BBQ sauce:
1 cup ketchup
1/3 cup packed light brown sugar
1/4 cup apple cider vinegar
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 teaspoon liquid smoke, optional (use if cooking in oven only)

Prep the ribs: Pat ribs dry. On the bone side, slide a butter knife under the thin membrane at a rib bone, then grip with a paper towel and pull to remove. Trim any excess surface fat or ragged edges.
Make the dry rub: In a bowl, mix the brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, chili powder, mustard powder, cumin, and cayenne until evenly combined.
Season: Lightly coat ribs on all sides with mustard (or oil). Generously apply the dry rub to both sides, pressing to adhere. Let stand at room temperature 30–60 minutes, or refrigerate up to 12 hours (bring to room temp 30 minutes before cooking).
Spritz and sauce prep: Combine the spritz apple juice and vinegar in a spray bottle (optional). For the sauce, whisk together ketchup, brown sugar, apple cider vinegar, molasses, Worcestershire, Dijon, smoked paprika, garlic powder, onion powder, pepper, salt, and liquid smoke (if using). Simmer over low heat 8–10 minutes, stirring, until glossy and slightly thick. Cool; reserve about 1 cup for serving and the rest for glazing.
Preheat smoker/grill (primary method): Set up for indirect cooking at 275°F/135°C. Add a couple of wood chunks (apple, cherry, or hickory). Stabilize temperature before adding ribs.
Smoke, phase 1 (build color): Place ribs bone-side down over indirect heat. Close the lid and cook 2–2 1/2 hours until the surface is a deep mahogany and the rub has set (it won’t smear when touched). Spritz lightly every 45–60 minutes if using.
Wrap (braise to tender): Lay out a double layer of heavy-duty foil (or butcher paper) for each rack. On the foil, scatter butter pats, honey, and brown sugar; splash the apple juice. Set the rack meat-side down on the mixture and wrap tightly to seal. Return to the cooker, still at 275°F/135°C, and cook 1–1 1/2 hours until the ribs are very tender; an instant-read probe should slide in with little resistance and internal temp in meaty spots is about 198–203°F/92–95°C.
Glaze and set: Carefully unwrap and discard the liquid. Return ribs to the cooker meat-side up. Brush with a thin, even coat of BBQ sauce. Cook unwrapped 15–30 minutes more to set the glaze until tacky and lightly caramelized (avoid burning).
Rest and slice: Transfer ribs to a board, tent loosely with foil, and rest 10–15 minutes. Slice between the bones, brush with a little more warm sauce if desired, and serve with extra sauce on the side.
Oven alternative (no smoker): Preheat oven to 300°F/150°C. Place seasoned ribs on a rack set over a foil-lined sheet pan; add 1/4 cup water to the pan and cover tightly with foil. Bake 2 hours. Uncover, drain any liquid, brush with sauce, and return to oven uncovered 30–45 minutes, basting once, until tender (190–200°F/88–93°C) and edges caramelize. For extra char, broil 2–3 minutes, watching closely.

1 lb cremini mushrooms, cleaned and halved if large
2 tbsp olive oil
1 1/2 tbsp sherry vinegar
1 tsp honey
1 tsp smoked paprika
1 tsp fresh thyme leaves (or 1/2 tsp dried)
1/4 tsp crushed red pepper flakes (optional)
1/2 tsp salt
1/4 tsp black pepper
2 tbsp flat-leaf parsley, finely chopped
1 tsp lemon zest
1 small clove garlic, finely grated
Lemon wedges, for serving
8–10 small skewers (soak wooden skewers 20 minutes if using)

If using wooden skewers, soak them in water for 20 minutes. Preheat a grill or broiler to medium-high.
In a bowl, whisk olive oil, sherry vinegar, honey, smoked paprika, thyme, red pepper flakes (if using), salt, and black pepper. Reserve 1 tablespoon of this mixture for finishing.
Toss mushrooms with the remaining marinade and let sit 15 minutes.
Thread mushrooms onto skewers. Grill or broil 6–8 minutes, turning once or twice, until lightly charred and tender. During the last minute, brush with the reserved marinade to glaze.
While mushrooms cook, combine parsley, lemon zest, and grated garlic with a pinch of salt to make a quick gremolata.
Transfer skewers to a platter, sprinkle generously with the parsley gremolata, and serve immediately with lemon wedges for squeezing.

1 unbaked 9-inch pie crust (homemade or store-bought)
1 1/2 cups pecan halves
3 large eggs
1 cup light corn syrup
1/2 cup packed light brown sugar
2 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

Preheat oven to 350°F (175°C). Place a rack in the lower third of the oven. Set a foil-lined baking sheet on the rack to catch drips.
Optional but recommended: Toast the pecans on a separate baking sheet for 6–8 minutes until fragrant. Let cool slightly.
In a medium bowl, whisk together eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth and well combined.
Place the pecan halves evenly in the unbaked pie crust. Pour the filling over the pecans; they will rise to the top.
Shield the crust edge with foil or a pie shield to prevent over-browning.
Bake for 50–60 minutes, until the filling is set at the edges and the center wobbles slightly but is not liquid. If you have an instant-read thermometer, the center should reach about 200°F (93°C). Remove the foil shield during the last 10–15 minutes if the crust needs more color.
Cool completely on a wire rack for at least 3 hours to set before slicing. Serve plain or with lightly sweetened whipped cream or vanilla ice cream.
Storage: Cover and keep at room temperature up to 1 day, or refrigerate up to 4 days.

1 tablespoon olive oil
1 small onion, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, minced
1/2 cup orzo pasta
6 cups low-sodium chicken or turkey broth
1 bay leaf
1 teaspoon finely grated lemon zest
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (optional)
2 cups baby spinach, roughly chopped
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 to 2 tablespoons fresh lemon juice, to taste
Kosher salt, to taste

Warm the olive oil in a pot over medium heat. Add onion and celery with a pinch of salt; cook until translucent and tender, 5 to 7 minutes.
Stir in garlic and orzo; cook, stirring, for 1 minute until fragrant and the orzo is lightly toasted.
Pour in the broth and add the bay leaf, lemon zest, black pepper, and red pepper flakes (if using). Bring to a gentle simmer.
Cook until the orzo is just tender, 8 to 10 minutes, stirring occasionally so it doesn’t stick.
Remove and discard the bay leaf. Stir in spinach, dill, and parsley; simmer 1 to 2 minutes until the greens wilt.
Off the heat, stir in lemon juice. Taste and season with salt and additional pepper or lemon as desired.
Ladle into bowls and serve immediately.

1 cup French green lentils (du Puy), rinsed
3 cups low-sodium chicken or vegetable stock (or water)
1 small carrot, finely diced
1 small celery rib, finely diced
1 garlic clove, crushed
1 bay leaf
1 thyme sprig
1/2 teaspoon kosher salt, plus more to taste
3 tablespoons sherry vinegar
2 teaspoons Dijon mustard
1 small shallot, minced
5 tablespoons extra-virgin olive oil
1 tablespoon capers, rinsed and chopped (optional)
Freshly ground black pepper, to taste
2 tablespoons chopped flat-leaf parsley
2 medium shallots, thinly sliced into rings
1/2 cup neutral oil (grapeseed) or light olive oil, for frying

Combine lentils, stock, carrot, celery, garlic, bay leaf, thyme, and 1/2 teaspoon salt in a saucepan. Bring to a simmer, then cook gently until lentils are tender but not mushy, 20–25 minutes.
While lentils cook, whisk together sherry vinegar, Dijon, minced shallot, a pinch of salt, and black pepper. Slowly stream in extra-virgin olive oil until emulsified. Stir in capers if using.
Drain lentils well and discard bay leaf and thyme. While still warm, transfer lentils and vegetables to a bowl and toss with the vinaigrette and parsley. Adjust seasoning with salt and pepper.
For crispy shallots: heat neutral oil in a small skillet over medium (about 325°F/165°C). Fry sliced shallots, stirring, until golden brown, 3–5 minutes. Drain on paper towels and season with a pinch of salt.
Serve the lentils warm, topped with the crispy shallots. Add a final splash of sherry vinegar to brighten if needed.

5 cups baby arugula, loosely packed
1 large fennel bulb, fronds reserved, very thinly sliced (about 2 cups)
4 radishes, thinly sliced
1/2 cup Castelvetrano olives, pitted and halved
1/4 cup toasted almonds, coarsely chopped (or pine nuts)
1/4 cup Parmigiano-Reggiano, shaved
1 teaspoon fennel seeds, lightly toasted and crushed
2 tablespoons chopped fennel fronds and flat-leaf parsley
1 teaspoon finely grated lemon zest (optional)
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon red wine vinegar
1 teaspoon Dijon mustard
1 tablespoon finely minced shallot
1/2 teaspoon honey
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

Toast the fennel seeds in a small dry skillet over medium heat until fragrant, 2–3 minutes; lightly crush and set aside.
Make the dressing: In a bowl, whisk lemon juice, red wine vinegar, Dijon, minced shallot, honey, kosher salt, and several grinds of black pepper. Slowly whisk in the olive oil until emulsified.
In a large bowl, combine arugula, shaved fennel, radishes, olives, and the chopped fennel fronds/parsley. Drizzle with dressing and toss gently to coat.
Scatter the toasted crushed fennel seeds and toasted almonds over the salad, then top with shaved Parmigiano-Reggiano. Add lemon zest if using. Taste and adjust salt and pepper.
Let the salad rest 5 minutes to gently wilt, then serve alongside Italian sausage and peppers for a bright, crunchy counterpoint.

3 to 4 lb (1.4 to 1.8 kg) bone-in, skin-on chicken pieces (thighs, drumsticks, or quarters)
6 scallions, chopped
1 small onion, roughly chopped
6 garlic cloves
2 tablespoons grated fresh ginger
2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
1 to 2 Scotch bonnet or habanero chiles, stemmed (seeded for less heat)
2 tablespoons brown sugar
2 teaspoons ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 teaspoons kosher salt, plus more to taste
2 teaspoons freshly ground black pepper
1/4 cup soy sauce
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
2 tablespoons orange juice (optional)
2 tablespoons neutral oil (canola or vegetable)
1 tablespoon molasses (optional)
Lime wedges, for serving

Make the jerk marinade: In a blender or food processor, combine scallions, onion, garlic, ginger, thyme, chiles, brown sugar, allspice, cinnamon, nutmeg, cloves, salt, pepper, soy sauce, lime juice, vinegar, orange juice (if using), oil, and molasses (if using). Blend to a thick, pourable paste. Taste and adjust salt, sweetness, and heat.
Marinate the chicken: Pat the chicken dry. Reserve 1/4 cup of the marinade in a separate container for basting. Toss the chicken with the remaining marinade until thoroughly coated. Cover and refrigerate 4 to 24 hours (12 hours ideal).
Prepare for cooking: Remove the chicken from the refrigerator 30 minutes before cooking. Shake or wipe off any heavy excess marinade to prevent scorching. Discard any marinade that touched raw chicken.
Grill (preferred): Preheat a grill to medium-high and set up two zones (direct and indirect heat). Oil the grates. Sear the chicken skin side down over direct heat for 3 to 4 minutes per side until well browned. Move to indirect heat, cover, and cook 20 to 30 minutes, turning and basting occasionally with the reserved marinade, until the thickest part reaches 165°F/74°C. For extra smoke, add pimento/allspice wood or wood chips to the coals or smoker box.
Oven method: Preheat the oven to 425°F/220°C. Set a rack over a foil-lined sheet pan. Arrange the chicken skin side up and roast 35 to 45 minutes until it reaches 165°F/74°C and the skin is browned. For a charred finish, broil 2 to 3 minutes at the end, watching closely.
Rest and serve: Let the chicken rest 5 to 10 minutes. Serve with lime wedges and sides like rice and peas, festival, or fried plantains.

2 medium fennel bulbs, tough outer layer removed, cores trimmed, very thinly shaved
2 navel oranges, segmented (reserve 2 tablespoons of juice)
1/2 small red onion, very thinly sliced
1/2 cup Castelvetrano olives, pitted and halved
1/3 cup shelled unsalted pistachios
2 tablespoons flat-leaf parsley, finely chopped
1 tablespoon fresh mint, finely chopped
1 small garlic clove, finely grated
Zest of 1 lemon
3 tablespoons extra-virgin olive oil, divided
1 tablespoon white wine vinegar (or sherry vinegar)
1 teaspoon honey
Sea salt and freshly ground black pepper
Fennel fronds, for garnish
Optional: 1 ounce pecorino romano, shaved

Toast the pistachios in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes. Cool, then chop.
Make the dressing: In a small bowl, whisk reserved orange juice (2 tablespoons), white wine vinegar, honey, 2 tablespoons olive oil, a pinch of salt, and black pepper.
Make the pistachio gremolata: In another bowl, combine chopped pistachios, parsley, mint, lemon zest, grated garlic, 1 tablespoon olive oil, and a pinch of salt. Toss to coat.
Prep the vegetables: Thinly shave fennel using a mandoline or sharp knife. For extra crispness, soak shavings in ice water for 5 minutes, then drain and pat dry. Thinly slice the red onion.
Toss the salad: In a large bowl, combine fennel and red onion with the dressing. Gently fold in half of the orange segments and half of the olives.
Plate: Arrange the salad on a platter. Nestle in the remaining orange segments and olives. Sprinkle generously with the pistachio gremolata and fennel fronds.
Finish and serve: Season with additional salt and black pepper to taste and, if using, top with shaved pecorino. Serve chilled or at cool room temperature.

Crust: 24 chocolate sandwich cookies (like Oreos)
Crust: 5 tablespoons unsalted butter, melted
Crust: Pinch of salt
Alternative: 1 (9-inch) store-bought chocolate cookie crust
Filling: 2/3 cup granulated sugar
Filling: 1/4 cup unsweetened cocoa powder
Filling: 1/4 cup cornstarch
Filling: 1/4 teaspoon fine salt
Filling: 3 cups whole milk
Filling: 4 large egg yolks
Filling: 4 ounces semisweet chocolate, chopped
Filling: 2 tablespoons unsalted butter
Filling: 2 teaspoons vanilla extract
Topping: 1 cup heavy whipping cream, cold
Topping: 2 tablespoons powdered sugar
Topping: 1/2 teaspoon vanilla extract
Optional garnish: chocolate shavings or cocoa powder

Make the crust: Heat oven to 350°F. Finely crush the cookies (a food processor or bag-and-rolling pin both work). Mix crumbs with melted butter and a pinch of salt until evenly moistened.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake 8–10 minutes, then cool completely. If using a store-bought crust, skip baking and use as is.
Make the filling base: In a medium saucepan off heat, whisk together sugar, cocoa, cornstarch, and salt. Gradually whisk in the milk until smooth with no dry pockets.
Cook the pudding: Set over medium heat, stirring constantly with a whisk or flexible spatula, until thick and bubbling, 5–8 minutes.
Temper the eggs: Place yolks in a bowl. Slowly whisk in about 1 cup of the hot mixture, then return it all to the saucepan. Cook 1–2 minutes more at a gentle bubble, stirring, until glossy and very thick.
Finish the filling: Remove from heat and whisk in the chopped chocolate, butter, and vanilla until smooth. Strain through a fine-mesh sieve into a bowl if you want an extra-silky filling.
Fill and chill: Pour the hot filling into the cooled crust and smooth the top. Press plastic wrap directly onto the surface. Refrigerate until fully set, at least 4 hours or overnight.
Whip the topping: Beat cold heavy cream, powdered sugar, and vanilla to soft peaks. Spread or pipe over the chilled pie. Garnish with chocolate shavings, if desired.
Serve: Slice with a warm knife for clean cuts. Refrigerate leftovers, covered, for up to 3 days.

2 tablespoons olive oil
1 tablespoon unsalted butter (optional)
2 large leeks, white and light green parts only, thinly sliced and rinsed
1 medium fennel bulb, cored and thinly sliced (reserve fronds for garnish)
1 small celery stalk, thinly sliced (optional)
1 tart green apple (e.g., Granny Smith), peeled, cored, and chopped
1 small Yukon Gold potato, peeled and diced
1/2 cup dry white wine (optional; or sub stock)
4 cups low-sodium vegetable stock
1 bay leaf
1 small thyme sprig
2 tablespoons fresh dill, chopped, plus more for garnish
1 teaspoon finely grated lemon zest
2 tablespoons crème fraîche or Greek yogurt (optional), plus more for swirling
Kosher salt and white pepper, to taste
Extra-virgin olive oil, for finishing

Warm olive oil and butter in a medium pot over medium heat. Add leeks, fennel, and celery with a pinch of salt; cook, stirring occasionally, until soft and translucent without browning, 7–9 minutes.
Pour in white wine, if using, and simmer 2–3 minutes to reduce by half.
Add apple, potato, stock, bay leaf, and thyme. Bring to a gentle simmer; cook until vegetables are very tender, 15–20 minutes.
Remove bay and thyme. Stir in chopped dill, then blend the soup until completely smooth (use a blender or immersion blender). For extra silkiness, pass through a fine sieve.
Return to the pot. Whisk in crème fraîche or yogurt, if using, and lemon zest. Season with salt and white pepper to taste. Adjust consistency with a splash of stock if needed.
Ladle into warm bowls. Swirl a little crème fraîche or yogurt, drizzle with olive oil, and garnish with dill and chopped fennel fronds. Serve hot.

1 small head frisée, core removed and leaves torn
2 cups watercress, tough stems trimmed
6 radishes, thinly sliced
1/4 cup shaved Parmesan
1/4 cup toasted walnuts, roughly chopped
2 tablespoons chopped fresh herbs (such as tarragon, parsley, and/or chives)
3 tablespoons extra-virgin olive oil
1 small shallot, finely minced
1 small garlic clove, minced
1 1/2 tablespoons sherry vinegar (or red wine vinegar)
1 tablespoon Dijon mustard
1 teaspoon honey (or to taste)
Kosher salt and freshly ground black pepper

Toast the walnuts in a dry skillet over medium heat until fragrant and lightly browned, 3–4 minutes; transfer to a plate to cool.
Combine frisée, watercress, and radishes in a large salad bowl; keep chilled until dressing is ready.
Make the warm vinaigrette: In a small skillet over medium heat, warm the olive oil. Add minced shallot and cook until translucent and soft, about 1–2 minutes. Stir in the garlic and cook 20–30 seconds until fragrant (do not brown).
Remove the skillet from heat and whisk in Dijon, sherry vinegar, honey, a pinch of salt, and several grinds of black pepper until emulsified. Taste and adjust seasoning (a touch more vinegar or honey, if needed).
Immediately pour the warm vinaigrette over the greens and radishes; toss gently to coat. Fold in the toasted walnuts and half the herbs.
Plate and finish with shaved Parmesan and remaining herbs. Serve alongside the steak frites while the dressing is still warm for a bright, peppery counterpoint to the rich entrée.

2 crisp apples (e.g., Honeycrisp), cored and thinly sliced
1 medium fennel bulb, thinly shaved; fronds reserved and chopped
2 celery stalks, thinly sliced on the bias
4 radishes, thinly sliced (optional)
1 small shallot, very thinly sliced
1/4 cup flat-leaf parsley, roughly chopped
1/4 cup toasted walnuts, coarsely chopped (optional)
1 lemon, zested and juiced (about 3 tbsp juice)
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp honey
1/3 cup extra-virgin olive oil
1/2 tsp kosher salt, plus more to taste
Freshly ground black pepper

In a small bowl, whisk together lemon zest, lemon juice, apple cider vinegar, Dijon, honey, kosher salt, and a few grinds of black pepper. Slowly stream in the olive oil while whisking until emulsified.
Place the shaved fennel, apple slices, celery, radishes (if using), shallot, and parsley in a large bowl. Add the chopped fennel fronds.
Drizzle about two-thirds of the vinaigrette over the salad and toss gently to coat. Taste and add more dressing, salt, or pepper as needed.
Top with toasted walnuts just before serving for crunch.
Serve immediately alongside the breaded pork chops to cut richness and add bright, fresh contrast.

1 to 1.25 lb (450 to 570 g) mild white fish fillets (cod, halibut, mahi-mahi, or tilapia)
2 tbsp olive oil, divided
1 tsp lime zest
2 tbsp fresh lime juice (for marinade)
1 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp kosher salt, plus more to taste
1/4 tsp black pepper
2 cups finely shredded cabbage (green or red, or a mix)
1/4 small red onion, thinly sliced
1 jalapeño, seeded and thinly sliced (optional)
1/4 cup chopped fresh cilantro, plus more for serving
2 tbsp fresh lime juice (for slaw)
1 tsp honey or sugar (optional, for slaw)
12 small corn tortillas
1/2 cup sour cream or plain Greek yogurt
2 tbsp mayonnaise (optional, for richer crema)
1 to 2 tsp minced chipotle in adobo or 1/2 tsp chipotle powder
1 small garlic clove, grated or minced
1 tbsp fresh lime juice (for crema)
1 to 2 tsp water (optional, to thin crema)
1 avocado, sliced (optional)
1/2 cup crumbled Cotija or feta (optional)
Lime wedges, for serving
Hot sauce or pico de gallo, for serving

Marinate the fish: In a bowl, whisk 1 tbsp olive oil, lime zest, 2 tbsp lime juice (marinade), chili powder, cumin, smoked paprika, garlic powder, 1/2 tsp salt, and black pepper. Add the fish, turn to coat, and marinate 15 to 30 minutes in the refrigerator.
Make the slaw: In a large bowl, toss the cabbage, red onion, jalapeño (if using), and cilantro with 2 tbsp lime juice (for slaw), a pinch of salt, and honey or sugar (if using). Taste and adjust seasoning; set aside to lightly wilt.
Make the crema: In a small bowl, stir together sour cream (or yogurt), mayonnaise (if using), chipotle, garlic, and 1 tbsp lime juice (for crema). Season with a pinch of salt. If desired, thin with 1 to 2 tsp water to a drizzleable consistency.
Cook the fish (stovetop): Heat the remaining 1 tbsp olive oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Remove the fish from the marinade, letting excess drip off, and add to the pan. Cook 2 to 3 minutes per side, until opaque and it flakes easily with a fork (internal temp about 135 to 140 F).
Alternative grill option: Oil the grates and cook the fish over medium-high heat for 2 to 3 minutes per side until just cooked through.
Warm the tortillas: Heat a dry skillet over medium and warm tortillas 30 to 45 seconds per side until pliable and lightly charred in spots, or warm directly over a low gas flame with tongs. Stack in a clean towel to keep warm.
Flake the fish: Transfer the cooked fish to a plate and gently flake into large bite-size pieces.
Assemble: Fill warm tortillas with a small handful of slaw, top with flaked fish, and drizzle with chipotle-lime crema.
Garnish and serve: Add avocado slices, Cotija, extra cilantro, and hot sauce or pico de gallo as desired. Serve with lime wedges for squeezing.
Notes for best results: Don’t over-marinate delicate fish (30 minutes max). Build tacos just before eating so the tortillas stay tender and the slaw crisp.

3 medium beets, tops trimmed
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon smoked sea salt (or 1/4 teaspoon smoked paprika + 1/4 teaspoon fine salt)
Freshly ground black pepper, to taste
1 teaspoon sherry or red wine vinegar
1/2 cup crème fraîche (or full-fat Greek yogurt)
1–2 tablespoons prepared horseradish, to taste
1 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard
Pinch fine sea salt
1/3 cup toasted hazelnuts, roughly chopped
Zest of 1 orange
1 small garlic clove, finely grated
2 tablespoons flat-leaf parsley, finely chopped
1 teaspoon fresh thyme leaves
1 tablespoon extra-virgin olive oil (for gremolata)
1 teaspoon capers, rinsed and chopped (optional)
Pinch flaky sea salt
1 small handful arugula or watercress
A few dill fronds, for garnish (optional)

Roast the beets: Preheat oven to 400°F/200°C. Rub the beets with about 1 teaspoon olive oil, wrap tightly in foil, and roast on a tray for 50–60 minutes until a knife slides in easily. Unwrap, cool just enough to handle, then slip off skins. Chill 20 minutes for cleaner slicing.
Make the horseradish crème: In a small bowl, whisk crème fraîche, prepared horseradish, lemon juice, Dijon, and a pinch of fine salt. Refrigerate until serving.
Prepare the hazelnut gremolata: In a bowl, combine toasted hazelnuts, orange zest, grated garlic, parsley, thyme, 1 tablespoon olive oil, capers (if using), and a pinch of flaky salt. Toss to coat and set aside.
Slice and season the beets: Using a mandoline or sharp knife, thinly slice the cooled beets into 1–2 mm rounds. In a bowl, gently toss slices with the vinegar, a pinch of smoked sea salt, a few grinds of black pepper, and about 1 teaspoon olive oil.
Plate: Overlap beet slices on a large platter or individual plates. Dot with small spoonfuls of horseradish crème. Scatter the hazelnut gremolata over the top.
Finish and serve: Tuck in a few arugula or watercress leaves and dill fronds. Drizzle lightly with any remaining olive oil, add a final pinch of smoked salt if desired, and serve slightly chilled or at cool room temperature.

1 tablespoon olive oil
1 tablespoon unsalted butter
2 large leeks (white and light green parts), thinly sliced and well rinsed
2 cloves garlic, thinly sliced
1/3 cup dry white wine
4 cups low-sodium chicken stock
1 small Yukon gold potato, peeled and diced (optional, for light body)
2 cups fresh or frozen peas
1 teaspoon Dijon mustard
1 small strip lemon zest or 1 teaspoon finely grated zest
2 tablespoons fresh lemon juice, or to taste
1 tablespoon chopped fresh tarragon, plus extra leaves for garnish
2 tablespoons chopped fresh parsley or chives
1 bay leaf
3/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
Extra-virgin olive oil, for finishing (optional)

Warm the olive oil and butter in a pot over medium heat. Add leeks and a pinch of salt and cook, stirring, until soft and sweet but not browned, 6–8 minutes. Stir in the garlic for 30 seconds.
Pour in the white wine and simmer 1–2 minutes, scraping up any fond, until mostly reduced.
Add the chicken stock, potato (if using), bay leaf, lemon zest, salt, and pepper. Bring to a gentle simmer and cook until the potato is tender, 10–12 minutes.
Stir in the peas and simmer just until bright and tender, 3–4 minutes. Remove and discard the bay leaf.
For a lightly silky texture, blend about 1 cup of the soup and return it to the pot, or briefly pulse with an immersion blender (leave most peas intact).
Off the heat, whisk in the Dijon, lemon juice, tarragon, and parsley/chives. Taste and adjust salt, pepper, and lemon to balance the richness of the entrée.
Ladle into warm bowls and finish with a few tarragon leaves and a light drizzle of olive oil, if desired. Serve alongside Chicken Cordon Bleu.

1 cup (200 g) orzo
1 tablespoon olive oil
1 tablespoon unsalted butter
1 small shallot, finely chopped
2 garlic cloves, minced
1 3/4 cups (415 ml) low-sodium chicken or vegetable broth
1 cup (140 g) frozen peas
2 cups (60 g) baby spinach, roughly chopped
1 teaspoon finely grated lemon zest (optional)
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives (optional)
1/4 cup (20 g) finely grated Parmesan cheese (optional)
Kosher salt and freshly ground black pepper

Warm olive oil and butter in a medium saucepan over medium heat. Add the shallot and cook until translucent, 2 to 3 minutes; stir in garlic and cook 30 seconds.
Add orzo and toast, stirring, until lightly golden and fragrant, 1 to 2 minutes.
Pour in the broth, bring to a boil, then reduce to a gentle simmer. Cook uncovered, stirring frequently, until the orzo is al dente and most of the liquid is absorbed, 7 to 9 minutes.
Stir in the peas and cook 2 minutes until heated through.
Remove from heat and fold in the spinach until just wilted, 30 to 60 seconds.
Add lemon zest (if using), dill, parsley, chives, and Parmesan (if using). Season to taste with salt and pepper; add a splash of hot water or broth if you prefer a looser, creamier texture.
Serve warm alongside the fish, garnishing with additional herbs if desired.

5 oz (140 g) baby arugula
1 medium fennel bulb, cored and very thinly sliced (reserve fronds for garnish)
2 navel oranges, segmented, plus 2 tablespoons juice reserved from membranes
1/3 cup hazelnuts, toasted and roughly chopped
1/2 cup shaved Pecorino Romano or Parmigiano-Reggiano
1 tablespoon minced shallot
1 teaspoon very finely chopped fresh rosemary
1 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon fresh lemon juice
3 tablespoons extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
Kosher salt, to taste

Toast the hazelnuts in a 350°F (175°C) oven for 8–10 minutes until fragrant; let cool, then roughly chop.
Segment the oranges over a bowl to catch the juices; reserve 2 tablespoons of the juice for the dressing.
Make the vinaigrette: In a small bowl, whisk together the minced shallot, chopped rosemary, Dijon, honey, lemon juice, reserved orange juice, a pinch of salt, and black pepper. Slowly whisk in the olive oil until emulsified. Adjust salt to taste.
In a large bowl, combine arugula and sliced fennel. Add about two-thirds of the vinaigrette and toss gently to coat.
Fold in half of the orange segments and half of the chopped hazelnuts. Taste and add more dressing if needed.
Plate the salad, then top with remaining orange segments and hazelnuts. Finish with shaved Pecorino and a few fennel fronds. Serve immediately alongside the tri-tip roast.

For the frites (fries):
2 large russet potatoes (about 1.5 lb / 700 g), peeled or scrubbed
2 tbsp distilled white vinegar (for parboil)
1 tbsp fine sea salt (for the boiling water), plus more to season
2 qt (2 L) peanut, canola, or other high-heat frying oil
1 tbsp cornstarch or rice flour (optional, for extra crispness)
Flaky salt, to finish
2 tbsp finely chopped parsley (optional)
For the steak:
2 ribeye or New York strip steaks (10–12 oz / 280–340 g each; 1–1.25 in / 2.5–3 cm thick)
1½ tsp kosher salt
1 tsp freshly ground black pepper
1 tbsp neutral oil (canola/grapeseed)
2 tbsp unsalted butter
3 garlic cloves, lightly crushed
2–3 sprigs fresh thyme or rosemary
Optional pan sauce:
1/4 cup (60 ml) dry red wine or brandy
1/2 cup (120 ml) beef stock
1 tsp Dijon mustard
1 tbsp cold unsalted butter

Prep the potatoes: Cut potatoes into 1/4-inch (6 mm) batons. Rinse under cold water until the water runs mostly clear, then soak in fresh cold water for 20–30 minutes to remove excess starch.
Parboil: Bring a large pot of water to a boil with the vinegar and 1 tbsp salt. Drain the potatoes, add to the boiling water, reduce to a gentle simmer, and cook 6–8 minutes until just tender on the edges but not falling apart.
Dry and chill: Drain carefully. Let the potatoes steam-dry in the colander 2–3 minutes, then spread on a baking sheet to cool completely. For extra crispness, toss gently with 1 tbsp cornstarch once surface moisture is gone. Refrigerate 30 minutes (or freeze 15–20 minutes) to firm up.
First fry (blanch): Heat oil in a deep pot to 325°F (165°C). Fry potatoes in batches without crowding for 4–5 minutes until pale and tender but not browned. Drain on a rack or paper towels and cool at least 20 minutes.
Second fry (crisp): Increase oil to 375°F (190°C). Fry blanched potatoes in batches 2–3 minutes until golden and crisp. Drain, then immediately season with salt and toss with chopped parsley if using. Keep warm in a low oven (200°F / 95°C) while cooking steak.
Season steaks: Pat steaks very dry. Season all over with kosher salt and black pepper. Let sit at room temperature 30–45 minutes while you fry the potatoes (or at least 15 minutes if short on time).
Sear: Heat a heavy skillet (cast iron or stainless) over medium-high until very hot. Add 1 tbsp neutral oil, then lay in steaks. Sear 2–3 minutes without moving until a deep crust forms. Flip and sear 2–3 minutes on the second side.
Baste with aromatics: Reduce heat to medium. Add butter, crushed garlic, and thyme/rosemary to the pan. Tilt the pan and baste steaks continuously 60–90 seconds per side.
Cook to temperature: Continue cooking, flipping every 30–45 seconds, until desired doneness (about 120°F/49°C rare, 125–130°F/52–54°C medium-rare, 135°F/57°C medium).
Rest: Transfer steaks to a rack or plate, tent loosely with foil, and rest 5–10 minutes to retain juices.
Optional pan sauce: Pour off excess fat, leaving about 1 tbsp and the browned bits. Return pan to medium-high. Add wine or brandy, scrape up fond, and reduce by half (1–2 minutes). Add beef stock, simmer to a light syrup (2–3 minutes). Off heat, whisk in Dijon and 1 tbsp cold butter until glossy. Season to taste.
Serve: Slice steaks against the grain or serve whole. Plate with a mound of hot, crisp frites. Spoon pan sauce over the steak or top with a pat of butter. Finish fries with flaky salt and more parsley if desired.
Tips: Work in batches to avoid crowding during frying and searing. Keep fries warm in a low oven while steaks rest. If you prefer oven fries, toss batons with 2 tbsp oil and 1 tsp salt, bake at 450°F/230°C on preheated sheets 25–35 minutes, flipping once, until crisp.

1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
2 3/4 cups old-fashioned rolled oats
1 1/2 cups raisins
1/2 cup chopped walnuts (optional)

Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and creamy, 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, baking soda, baking powder, cinnamon, and salt.
Add the dry ingredients to the wet ingredients and mix on low just until combined.
Stir in the oats, raisins, and walnuts (if using). For thicker cookies, chill the dough for 20–30 minutes.
Scoop rounded tablespoons (about 1 1/2 tablespoons each) of dough onto prepared sheets, spacing about 2 inches apart.
Bake 10–12 minutes, until edges are set and centers look slightly underdone; they will finish setting as they cool.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 4 days, or freeze up to 2 months.

2 tablespoons olive oil
1 1/2 teaspoons caraway seeds
1 large leek, white and light green parts thinly sliced (or 1 medium onion)
2 medium carrots, diced
2 celery ribs, diced
3 garlic cloves, thinly sliced
1 small green cabbage (about 1 1/2 pounds), cored and thinly sliced
6 cups low-sodium chicken or vegetable broth
1 bay leaf
1 (15-ounce) can cannellini beans, drained and rinsed
1 to 2 tablespoons apple cider vinegar, to taste
3 tablespoons chopped fresh dill, plus more for serving
2 tablespoons chopped fresh parsley
1 teaspoon lemon zest (optional)
Kosher salt and freshly ground black pepper

Warm the olive oil in a large pot over medium heat. Add the caraway seeds and toast until fragrant, about 30 seconds.
Add the leek, carrots, and celery with a pinch of salt. Cook, stirring occasionally, until softened, 5 to 6 minutes. Stir in the garlic and cook 30 seconds more.
Add the sliced cabbage and another pinch of salt. Cook, stirring, until slightly wilted, 3 to 4 minutes.
Pour in the broth and add the bay leaf. Bring to a simmer, then reduce heat and cook gently until the cabbage is tender, 15 to 20 minutes.
Stir in the cannellini beans and simmer 5 minutes to warm through. Remove the bay leaf.
Off the heat, add 1 tablespoon apple cider vinegar, the dill, parsley, and lemon zest (if using). Taste and add more vinegar, salt, and pepper as needed.
Ladle into bowls and garnish with a little extra dill. Serve alongside the roast to brighten and balance its richness.

Green papaya, peeled and shredded - 3 cups (about 1 small)
English cucumber, seeded and julienned - 1 large
Carrot, julienned - 1 medium
Cherry tomatoes, halved - 1 cup
Scallions, thinly sliced - 2
Fresh cilantro leaves, chopped - 1/2 cup
Fresh mint leaves, torn - 1/3 cup
Thai basil leaves, torn (optional) - 1/3 cup
Roasted unsalted peanuts, roughly chopped (optional) - 1/3 cup
Fresh lime juice - 3 tablespoons
Fish sauce - 1 1/2 tablespoons
Rice vinegar - 1 tablespoon
Brown sugar or palm sugar - 1 1/2 tablespoons
Garlic, finely grated - 1 small clove
Thai chili, thinly sliced (optional) - 1
Neutral oil (optional) - 1 tablespoon

Place the shredded green papaya in a bowl of ice water for 10 minutes to crisp, then drain well and pat dry.
Whisk together lime juice, fish sauce, rice vinegar, brown (or palm) sugar, garlic, and Thai chili until the sugar dissolves. Stir in neutral oil if using.
In a large bowl, combine papaya, cucumber, carrot, cherry tomatoes, and scallions. Pour the dressing over and toss to coat. Let sit 5–10 minutes to slightly soften and absorb flavors.
Fold in cilantro, mint, and Thai basil. Sprinkle peanuts over the top just before serving for crunch.
Taste and adjust with more lime (for brightness), fish sauce (for saltiness), or sugar (for balance). Serve chilled alongside the Thai grilled chicken wings.

1 large fennel bulb, fronds reserved, thinly shaved
1 large seedless orange, zested (1 tsp) and segmented (reserve 1 tbsp juice)
1 small Persian cucumber (or 1/2 English cucumber), thinly sliced
4 radishes, thinly sliced
2 tablespoons roasted unsalted pistachios, roughly chopped
2 tablespoons fresh dill, roughly chopped
2 tablespoons extra-virgin olive oil
1 tablespoon fresh orange juice (from the orange)
1 teaspoon white wine or champagne vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 teaspoon kosher salt
Freshly ground black pepper, to taste

Place shaved fennel in a bowl of ice water for 10 minutes to crisp, then drain and pat dry. Reserve some fennel fronds for garnish.
Zest the orange (about 1 teaspoon), then segment it over a bowl to catch juices. Reserve 1 tablespoon of the juice for the dressing.
Whisk the dressing: olive oil, reserved orange juice, vinegar, Dijon, honey, salt, black pepper, and half the chopped dill until emulsified.
In a mixing bowl, combine fennel, cucumber, radishes, and orange segments. Add zest and toss gently with the dressing to coat.
Transfer to a serving plate, sprinkle with pistachios, remaining dill, and fennel fronds. Taste and adjust salt and pepper. Serve chilled or at cool room temperature alongside the salmon.

6 large bell peppers (any color)
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 pound (450 g) ground beef
1 can (14.5 oz/410 g) diced tomatoes, drained
1 cup tomato sauce, divided
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce (optional)
2 cups cooked long-grain rice
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes (optional)
2 tablespoons fresh parsley, chopped, plus more for serving
1 cup shredded mozzarella cheese, divided
1/2 cup low-sodium chicken broth or water

Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch (23x33 cm) baking dish.
Prep the peppers: Slice off and reserve the tops. Remove seeds and membranes. Finely chop any usable pepper tops to add to the filling. Optional: Parboil the pepper shells in salted water for 3–4 minutes to soften; drain well.
Heat olive oil in a large skillet over medium heat. Add the onion and the chopped pepper tops (if using); cook until softened, about 5 minutes. Add the garlic and cook 30 seconds.
Add the ground beef and cook, breaking it up, until browned and no longer pink, 5–7 minutes. Drain excess fat if needed.
Season with salt, black pepper, oregano, basil, smoked paprika, and red pepper flakes (if using). Stir in the tomato paste, diced tomatoes, Worcestershire (if using), and 1/2 cup of the tomato sauce. Simmer 3–5 minutes until slightly thickened.
Off the heat, fold in the cooked rice, parsley, and 1/2 cup of the mozzarella. Taste and adjust seasoning.
Arrange the pepper shells upright in the prepared baking dish. Spoon the filling into each pepper, mounding slightly.
Pour the broth or water into the baking dish around the peppers. Spoon the remaining 1/2 cup tomato sauce over the tops. Cover tightly with foil.
Bake for 35 minutes. Remove foil, top with the remaining 1/2 cup mozzarella, and bake 10–15 minutes more, until the peppers are tender and the cheese is melted and lightly browned.
Rest 5 minutes, garnish with additional parsley, and serve.

8 ounces feta cheese, drained
1/2 cup plain Greek yogurt
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon lemon zest, plus more for finishing
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint
1 small garlic clove, finely grated
Black pepper, to taste
3 pocket pitas
2 tablespoons olive oil (for pitas)
1 teaspoon sesame seeds
1/2 teaspoon dried oregano
Pinch of kosher salt
2 tablespoons honey
1/2 teaspoon Aleppo pepper or red pepper flakes
2 tablespoons chopped pistachios
6 Kalamata olives, pitted and chopped

Heat oven to 375°F. Split pitas, brush with 2 tablespoons olive oil, and sprinkle with sesame seeds, dried oregano, and a pinch of salt. Cut into wedges and bake 8–10 minutes until crisp and lightly golden; keep warm.
In a food processor, blend feta, Greek yogurt, 2 tablespoons olive oil, 1 teaspoon lemon zest, lemon juice, dill, mint, and grated garlic until very smooth and fluffy. Season with black pepper to taste.
In a small bowl, stir honey with Aleppo pepper. If needed, loosen with a few drops of warm water for an easy drizzle.
Spoon whipped feta into a shallow bowl, making swirls. Drizzle with olive oil and the chili honey. Finish with chopped pistachios, chopped olives, and a pinch of extra lemon zest.
Serve immediately with warm sesame pita chips. The bright lemon, herbs, and gentle heat balance the rich, aromatic Greek lamb kabobs.

Topping:
4 tablespoons (1/2 stick) unsalted butter
1/2 cup packed light brown sugar
Pinch of kosher salt
8 to 10 canned pineapple rings, well drained and patted dry
10 to 12 maraschino cherries, drained and patted dry (optional)
Cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1/2 cup whole milk, at room temperature
1/4 cup reserved pineapple juice from the can

Preheat oven to 350°F. Lightly grease a 9-inch round cake pan (2 inches deep); line the bottom with parchment for easier release.
Make the topping: In a small saucepan, melt 4 tablespoons butter over medium heat. Stir in the brown sugar and a pinch of salt until dissolved and glossy, about 1 minute. Pour into the prepared pan and spread evenly. Arrange pineapple rings over the sugar layer, fitting as many as you can in a single layer; nestle a cherry in the center of each ring if using.
Make the cake batter: In a medium bowl, whisk flour, baking powder, and salt. In a large bowl, beat 1/2 cup softened butter and granulated sugar with a hand mixer on medium-high until pale and fluffy, 2 to 3 minutes. Beat in eggs one at a time, then mix in vanilla.
Combine the milk and reserved pineapple juice. Add the dry ingredients to the butter mixture in two additions, alternating with the milk mixture, beginning and ending with dry. Mix on low just until combined; do not overmix. The batter will be thick.
Dollop the batter over the fruit and gently spread to the edges without disturbing the pineapple.
Bake until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs, 35 to 40 minutes.
Cool in the pan on a rack for 10 minutes. Run a thin knife around the edges, then invert onto a serving plate. Carefully lift off the pan and peel away the parchment if used; replace any fruit that sticks.
Cool 20 minutes before slicing. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

6 cups water
1 piece kombu (about 4-inch square)
6 dried shiitake mushrooms
1-inch piece fresh ginger, thinly sliced
1 cup thinly sliced daikon radish
2 cups thinly sliced napa cabbage
1 cup enoki mushrooms, trimmed (or 1 cup thinly sliced cremini)
1 tablespoon sake
1 teaspoon light soy sauce, plus more to taste
3/4 to 1 teaspoon kosher salt, to taste
1 teaspoon yuzu juice (or 1 teaspoon lemon juice plus 1/4 teaspoon finely grated zest)
1 teaspoon mirin (optional)
2 scallions, thinly sliced
Optional: thin strips of yuzu or lemon zest, for garnish
Optional: 1/2 teaspoon toasted sesame oil for finishing

Combine water, kombu, and dried shiitake in a pot and soak 30 minutes to make a light dashi.
Bring to a gentle simmer over medium heat. Just before boiling, remove and discard kombu. Simmer 10 minutes, then remove shiitake, squeeze them over the pot to release juices, discard stems, and thinly slice caps.
Add ginger and daikon to the pot; simmer until just tender, about 8 minutes.
Stir in napa cabbage, enoki, and the sliced shiitake caps; simmer 3 minutes until vegetables are vibrant and tender-crisp.
Season with sake, soy sauce, salt, and mirin (if using). Remove from heat and stir in yuzu juice (or lemon juice and zest). Adjust salt and soy to keep the broth delicate and bright.
Ladle into warm bowls and garnish with scallions and a few zest strips; add a drop of toasted sesame oil if desired. Serve alongside the teriyaki pork chops to refresh the palate between bites.

1 lb asparagus, woody ends trimmed
1 1/2 tablespoons olive oil, plus more if needed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon capers, drained and finely chopped
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
2 tablespoons finely chopped fresh parsley
1 small garlic clove, finely grated (optional)
1 tablespoon extra-virgin olive oil
Pinch red pepper flakes
2 tablespoons toasted sliced almonds (optional)
1 ounce Parmesan, shaved (optional)

Pat asparagus dry, then toss with 1 1/2 tablespoons olive oil, salt, and pepper.
Heat a large cast-iron skillet or grill pan over medium-high until very hot. Add asparagus in a single layer and cook, turning occasionally, until crisp-tender and charred in spots, 4–6 minutes depending on thickness.
While asparagus cooks, make the gremolata: In a small bowl, combine capers, lemon zest, lemon juice, parsley, garlic (if using), extra-virgin olive oil, and red pepper flakes. Stir to combine and adjust salt to taste if needed.
Transfer asparagus to a platter and spoon about two-thirds of the gremolata over the top. Toss gently to coat.
Finish with toasted almonds and shaved Parmesan, if using, and drizzle remaining gremolata over just before serving.
Serve immediately alongside the steak to cut through richness and complement the mushroom umami.

2 English cucumbers, thinly sliced
1/2 teaspoon kosher salt (for salting cucumbers)
2 Granny Smith apples, cut into matchsticks
1 small fennel bulb, cored and very thinly sliced (about 1 1/2 cups)
3 scallions, thinly sliced
1/4 cup fresh dill, chopped
1/3 cup toasted pecans, chopped (optional)
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
1 teaspoon celery seeds
1/4 cup extra-virgin olive oil
1/4 teaspoon red pepper flakes (optional)
1/4 teaspoon freshly ground black pepper
Kosher salt, to taste

Place the sliced cucumbers in a colander and toss with 1/2 teaspoon kosher salt. Let sit 10 minutes to draw out excess moisture, then pat dry with paper towels.
In a small bowl, whisk together apple cider vinegar, Dijon, honey, celery seeds, red pepper flakes (if using), and black pepper. Slowly whisk in the olive oil until emulsified; season to taste with salt.
In a large bowl, combine cucumbers, apples, fennel, scallions, and dill.
Add dressing and toss gently to coat. Fold in toasted pecans (if using).
Taste and adjust seasoning. Chill 10–15 minutes before serving alongside the Alabama White BBQ entree for a crisp, tangy counterpoint.

Russet potatoes, peeled and cut into chunks — 2 lb (900 g)
Unsalted butter — 4 tbsp (60 g)
Whole milk, warmed — 1/2 cup (120 ml)
Sour cream or heavy cream (optional) — 1/4 cup (60 ml)
Egg yolk (optional, for richer mash) — 1
Salt — 1 1/2 tsp, divided, plus more to taste
Freshly ground black pepper — to taste
Olive oil — 2 tbsp
Ground lamb — 1 1/2 lb (680 g)
Yellow onion, finely diced — 1 medium
Carrots, finely diced — 2 small
Celery stalk, finely diced — 1
Garlic, minced — 3 cloves
Tomato paste — 2 tbsp
All-purpose flour — 2 tbsp
Dry red wine (optional) — 1/2 cup (120 ml)
Beef or lamb stock — 1 cup (240 ml)
Worcestershire sauce — 1 1/2 tbsp
Fresh thyme leaves, chopped (or 1/2 tsp dried) — 1 tsp
Fresh rosemary, chopped (optional) — 1 tsp
Frozen peas — 1 cup (140 g)
Grated sharp cheddar for topping (optional) — 1/2 cup (60 g)
Paprika (optional) — 1/4 tsp

Preheat oven to 400°F (200°C).
Make the potato topping: Place potatoes in a large pot, cover with cold water by 1 inch, add a generous pinch of salt, and bring to a boil. Reduce to a simmer and cook until very tender, 15 to 18 minutes. Drain well and return to the hot pot to steam off excess moisture for 1 to 2 minutes.
Mash the potatoes with butter, warm milk, and sour cream if using until smooth. Mix in the egg yolk if using. Season with about 1 tsp salt and pepper to taste. Keep warm.
Cook the lamb: Heat olive oil in a large skillet over medium-high heat. Add ground lamb, season with 1/2 tsp salt, and cook, breaking it up, until browned and no longer pink, 5 to 7 minutes. Spoon off excess fat, leaving about 1 to 2 tbsp in the pan.
Add onion, carrots, and celery. Cook, stirring, until softened, 5 to 7 minutes. Stir in garlic and cook 30 seconds until fragrant.
Stir in tomato paste and cook 1 to 2 minutes until darkened slightly. Sprinkle over the flour and cook 1 minute, stirring.
Deglaze with red wine if using; simmer until nearly evaporated, 1 to 2 minutes. Add stock, Worcestershire, thyme, rosemary if using, and a few grinds of black pepper. Simmer, stirring, until thick, glossy, and spoonable (not soupy), 5 to 8 minutes. Adjust salt and pepper to taste.
Stir in frozen peas and remove from heat.
Assemble: Spread the lamb mixture evenly in a 2-quart (2-liter) baking dish. Dollop the mashed potatoes over the top, then spread to the edges to seal in the filling. Rough up the surface with a fork for better browning. Sprinkle cheddar and paprika on top if using.
Bake until bubbling around the edges and the top is lightly golden, 20 to 25 minutes. For deeper color, broil 2 to 3 minutes, watching closely.
Rest 10 minutes before serving so the layers set. Serve hot.

2 heads Belgian endive, leaves separated
1 small fennel bulb, cored and very thinly sliced
1 large orange, segmented (reserve 1 tablespoon juice)
1/3 cup pitted Castelvetrano olives, finely chopped
1/4 cup toasted almonds, chopped
2 tablespoons fresh flat-leaf parsley, finely chopped
Zest of 1 lemon
1 small garlic clove, finely grated
3 tablespoons extra-virgin olive oil, divided
1 tablespoon champagne or white wine vinegar
1 teaspoon honey
1/4 teaspoon red pepper flakes (optional)
1 tablespoon chopped fennel fronds (optional)
Kosher salt and freshly ground black pepper, to taste

Make the gremolata: In a small bowl, combine chopped olives, toasted almonds, parsley, lemon zest, grated garlic, 1 tablespoon olive oil, red pepper flakes (if using), and a pinch of black pepper. Mix and set aside.
Make the dressing: In a medium bowl, whisk 2 tablespoons olive oil with the champagne vinegar, honey, reserved 1 tablespoon orange juice, a pinch of salt, and a few grinds of pepper until emulsified.
Marinate the fennel: Add the shaved fennel to the dressing and toss to coat. Let sit 5–10 minutes to lightly soften and absorb flavor. Fold in fennel fronds if using.
Prepare the orange: Cut the orange segments into bite-size pieces so they nestle neatly in the endive cups.
Assemble: Arrange endive leaves on a platter. Add a small mound of marinated fennel to each leaf, top with a piece or two of orange, and spoon a little olive-almond gremolata over the top.
Finish and serve: Sprinkle lightly with salt and black pepper. Serve chilled or at cool room temperature as a bright, crisp counterpoint to the rich herb-garlic tri-tip.

1 cup water
1/4 cup unsalted butter
1 tablespoon granulated sugar (for dough)
1/4 teaspoon fine salt
1 cup all-purpose flour
2 large eggs
1 teaspoon vanilla extract
Neutral oil for frying (about 4 cups, enough for 2 inches depth)
1/2 cup granulated sugar (for coating)
2 teaspoons ground cinnamon
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Pinch of salt (optional, for sauce)

Make the cinnamon sugar: In a shallow bowl, mix 1/2 cup granulated sugar with 2 teaspoons cinnamon; set aside.
Start the dough: In a medium saucepan over medium heat, combine water, butter, 1 tablespoon sugar, and 1/4 teaspoon salt. Bring to a gentle simmer, then add flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball and a thin film coats the pan, 1 to 2 minutes. Transfer to a bowl and let cool 5 minutes.
Finish the dough: Beat in the eggs one at a time until fully incorporated and glossy, then mix in vanilla. The dough should be thick but pipeable.
Prep for frying: Heat 2 inches of oil in a heavy pot to 350°F. Line a baking sheet with paper towels and place a wire rack on top.
Fry: Transfer dough to a piping bag fitted with a large star tip (or use a zip-top bag with a corner snipped). Pipe 1- to 2-inch lengths directly into the hot oil, cutting with kitchen scissors. Fry in batches, turning occasionally, until puffed and golden, 2 to 3 minutes. Maintain oil around 350°F. Remove with a slotted spoon to the rack briefly, then toss warm churros in the cinnamon sugar.
Make the chocolate sauce: Place chocolate chips and a pinch of salt in a heatproof bowl. Warm cream in a small saucepan until steaming (not boiling); pour over chocolate. Let sit 1 minute, then whisk until smooth.
Serve: Enjoy churro bites warm with the chocolate dipping sauce. Best served the day they’re made.

2 poblano peppers
6 medium tomatillos, husked and rinsed
2 ears corn (or 2 cups kernels)
1 small white onion, thinly sliced
3 cloves garlic, thinly sliced
1 small jalapeño, sliced (optional)
1 teaspoon cumin seeds (or 3/4 teaspoon ground cumin)
1 tablespoon neutral oil
6 cups low-sodium chicken or vegetable stock
1 strip orange zest (2x1 inches) or 2 tablespoons fresh orange juice
1 bay leaf
1/4 cup cilantro stems, chopped (reserve leaves for garnish)
2 tablespoons fresh lime juice, plus more to taste
Kosher salt and freshly ground black pepper
Cilantro leaves, for garnish
Thinly sliced radishes, for garnish

Char the poblanos over an open flame or under a broiler, turning until blackened all over, 6–8 minutes. Place in a bowl, cover 10 minutes, then peel, seed, and slice into strips.
If using whole ears, char the corn under the broiler or on a grill until lightly blistered; cut kernels from cobs. (If using loose kernels, toast them in a dry skillet until a few kernels take on color.)
In a pot, warm the oil over medium heat. Add onion, garlic, and jalapeño (if using). Cook until translucent, 3–4 minutes. Add cumin seeds and toast 30 seconds until fragrant.
Stir in tomatillos (halved if large), poblano strips, corn, cilantro stems, stock, orange zest (or juice), and bay leaf. Bring to a gentle boil, then simmer uncovered 15–20 minutes until tomatillos are tender.
Remove bay leaf. Using a ladle, blend about 2 cups of the soup until smooth, then return it to the pot to create a lightly thickened, brothy texture (or keep fully brothy if preferred).
Stir in lime juice. Season with salt and pepper to taste, adjusting acidity with extra lime if desired.
Ladle into bowls and garnish with cilantro leaves and radish slices. Serve hot alongside carne asada tacos.

1.5 lb baby gold or red potatoes
1 tablespoon kosher salt, for boiling water
1/2 teaspoon kosher salt, for seasoning
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil, divided
1 small garlic clove, finely grated
2 tablespoons capers, drained and finely chopped
1/2 cup flat-leaf parsley, finely chopped
1 teaspoon lemon zest (from 1 lemon)
1 tablespoon fresh lemon juice
Pinch red pepper flakes (optional)
Flaky sea salt, for finishing

Heat oven to 450°F (230°C). Bring a large pot of water to a boil, add 1 tablespoon kosher salt, then add potatoes. Simmer until just fork-tender, 12–15 minutes. Drain and let steam-dry 2–3 minutes.
Transfer potatoes to a rimmed baking sheet. Gently smash each to about 1/2-inch thick. Drizzle with 2 tablespoons olive oil, season with 1/2 teaspoon kosher salt and the black pepper, and toss lightly to coat. Arrange in a single layer.
Roast 20–25 minutes, flipping halfway, until deeply golden and crisp at the edges.
While potatoes roast, make the lemon-caper parsley crunch: In a small bowl, combine remaining 1 tablespoon olive oil, garlic, capers, parsley, lemon zest, lemon juice, and red pepper flakes (if using).
Transfer hot potatoes to a serving platter and spoon the lemon-caper mixture over the top. Toss gently, finish with a pinch of flaky sea salt, and serve immediately.

1 medium fennel bulb, core removed and thinly shaved (about 2 cups)
2 cups thinly shredded green cabbage
1 cup thinly sliced Persian or English cucumber
1/4 small red onion, very thinly sliced
1 large navel orange, segmented and chopped (about 1 cup)
1/2 cup pickled okra, sliced into rounds
1/3 cup pecan halves, toasted and roughly chopped
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 to 2 teaspoons honey, to taste
1/4 teaspoon Cajun seasoning (optional, for tie-in)
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste
3 tablespoons extra-virgin olive oil

Toast the pecans in a dry skillet over medium heat until fragrant, 3 to 4 minutes; transfer to a plate to cool, then chop.
Combine the shaved fennel, shredded cabbage, cucumber, red onion, and parsley in a large bowl.
In a small bowl, whisk together the orange juice, lemon juice, apple cider vinegar, Dijon mustard, honey, Cajun seasoning (if using), salt, and black pepper. Slowly whisk in the olive oil until emulsified.
Pour the dressing over the salad base and toss to coat. Gently fold in the orange segments and sliced pickled okra.
Scatter the toasted pecans over the top just before serving. Taste and adjust seasoning; chill 10 minutes if time allows, then serve alongside the Cajun stuffed bell peppers.

2.25 lb (1 kg) russet potatoes, peeled and cut into chunks
4 tbsp (60 g) unsalted butter
1/2 cup (120 ml) warm whole milk or cream
1 large egg yolk
1 tsp kosher salt, plus more to taste
3/4 tsp freshly ground black pepper, divided
1/2 cup (55 g) shredded sharp cheddar (optional)
2 tbsp olive oil
1.5 lb (680 g) ground lamb
1 large yellow onion, finely diced
2 medium carrots, diced small
2 ribs celery, diced small
3 cloves garlic, minced
2 tbsp tomato paste
2 tbsp all-purpose flour
1/2 cup (120 ml) dry red wine (optional; use more stock if not using)
1 cup (240 ml) beef or lamb stock
2 tsp Worcestershire sauce
1 tsp fresh thyme leaves (or 1/2 tsp dried)
1 tsp chopped fresh rosemary (or 1/2 tsp dried)
1 cup (140 g) frozen peas
2 tbsp grated Parmesan (optional)
Chopped fresh parsley, for serving (optional)

Heat oven to 400°F (200°C).
Make the potato topping: Place potatoes in a large pot, cover with cold salted water by 1 inch, bring to a boil, then simmer until very tender, 15–20 minutes. Drain well, return to the hot pot, and let steam off moisture for 1 minute.
Mash potatoes with butter, warm milk or cream, egg yolk, 1/2 tsp salt, and 1/4 tsp pepper until smooth and creamy. Stir in cheddar if using. Taste and adjust seasoning; keep warm.
Cook the filling: In a large skillet over medium-high heat, warm the olive oil. Add the ground lamb and cook, breaking it up, until browned and most fat is rendered, 6–8 minutes. Spoon off excess fat, leaving about 1 tbsp in the pan.
Add onion, carrots, and celery; cook, stirring, until softened, 5–7 minutes. Add garlic and cook 1 minute.
Stir in tomato paste and cook until darkened slightly, about 1–2 minutes. Sprinkle over the flour and cook 1 minute to remove the raw taste.
Pour in red wine (if using) and simmer, scraping up browned bits, until reduced by about half, 1–2 minutes. Add stock, Worcestershire sauce, thyme, rosemary, remaining salt, and remaining pepper. Bring to a simmer and cook until thick and saucy, 5–8 minutes. Taste and adjust seasoning.
Stir in peas, then remove from heat.
Assemble: Spread the lamb filling in a 2-quart (2 L) baking dish. Spoon the mashed potatoes over the top and spread to the edges to seal. Rough up the surface with a fork. Sprinkle Parmesan on top if using.
Bake until bubbling at the edges and the top is lightly browned, 20–25 minutes. For deeper browning, broil 1–3 minutes, watching closely.
Rest 10–15 minutes before serving. Garnish with parsley if desired and serve warm.

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