- 1 lb carrots, cut into sticks or rounds - 3 tbsp unsalted butter - 3 tbsp packed brown sugar - Pinch of salt - Freshly ground black pepper, to taste
1. Boil or steam carrots until fork-tender, then drain. 2. In a skillet over medium heat, melt butter and stir in brown sugar until it dissolves and begins to bubble. 3. Add cooked carrots and toss to coat, sautéing 3–5 minutes until sugar becomes a glossy glaze and carrots are heated through. 4. Season with salt and pepper and serve.
Crust: 2 1/2 cups all-purpose flour 1 tablespoon granulated sugar 1 teaspoon fine salt 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes 6–8 tablespoons ice water Filling: 6–7 cups peeled, cored, and sliced tart apples (about 6 large; Granny Smith, Honeycrisp, or a mix) 2/3 cup granulated sugar 1/4 cup light brown sugar, packed 3 tablespoons all-purpose flour 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon fine salt 1 tablespoon fresh lemon juice 1 teaspoon vanilla extract 2 tablespoons unsalted butter, cut into small pieces Finish: 1 large egg, beaten with 1 tablespoon milk or water 1–2 teaspoons coarse or granulated sugar, for sprinkling
Make the crust: In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter with a pastry cutter or your fingertips until pea-sized pieces remain. Sprinkle in ice water, 1 tablespoon at a time, tossing until the dough just holds together when pressed. Divide dough into 2 equal discs, wrap, and chill at least 1 hour (or up to 2 days). Make the filling: In a large bowl, toss sliced apples with lemon juice. In a separate bowl, combine granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Add the dry mixture and vanilla to the apples and toss to coat. Let sit 10–15 minutes to start releasing juices. Roll the bottom crust: On a lightly floured surface, roll one dough disc into a 12-inch round. Fit into a 9-inch pie plate, letting excess hang over the edge. Refrigerate while you roll the top. Fill the pie: Spoon the apple mixture (and any juices) into the crust, mounding slightly in the center. Dot with the butter pieces. Top and crimp: Roll the second dough disc into an 11–12 inch round. Place over the filling (or cut into strips for a lattice). Trim excess, leaving about 1/2 inch overhang, fold under to seal, and crimp. Cut a few vents if using a full top. Chill the assembled pie 20–30 minutes while the oven heats. Preheat oven to 425°F (220°C). Place a rimmed baking sheet on the middle rack to preheat. Egg wash and sugar: Brush the top crust with beaten egg wash and sprinkle with coarse or granulated sugar. Bake: Set the pie on the preheated baking sheet and bake at 425°F for 20 minutes. Reduce heat to 375°F (190°C) and continue baking 35–45 minutes, until the crust is deep golden and the filling is bubbling through the vents. Protect edges if needed: If the edges brown too quickly, tent them with foil during the last 20–25 minutes. Cool completely: Transfer to a rack and cool at least 3 hours before slicing to allow the filling to set.
2 tablespoons extra-virgin olive oil 1 medium yellow onion, chopped 1 small carrot, chopped 2 cloves garlic, sliced 1/4 teaspoon red pepper flakes 1 can (28 ounces) fire-roasted crushed tomatoes 2 cups low-sodium vegetable broth 1 Parmesan rind (optional, enhances pairing) 8–10 fresh basil leaves, plus extra for garnish 1/4 cup heavy cream or half-and-half (optional) 1 teaspoon balsamic vinegar, plus extra for drizzle 1/2 teaspoon sugar (optional, to balance acidity) 1/2 teaspoon kosher salt, more to taste Freshly ground black pepper
Warm the olive oil in a medium pot over medium heat. Add the onion and carrot and cook, stirring, until softened and lightly sweet, 6–8 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the crushed tomatoes, vegetable broth, Parmesan rind (if using), salt, a few grinds of black pepper, and sugar (if using). Bring to a simmer and cook gently for 15–20 minutes to meld flavors. Discard the Parmesan rind. Add the basil leaves, then blend the soup until silky smooth using an immersion blender (or carefully in batches in a blender). Return to low heat. Stir in the cream (if using) and balsamic vinegar. Warm gently without boiling and adjust seasoning with salt and pepper. Ladle into bowls and garnish with torn basil and a light balsamic drizzle. Serve alongside garlic–Parmesan breadsticks for dipping.
1 cup pearled farro, rinsed 2 1/2 cups low-sodium chicken broth or water 1 small shallot, finely minced 1 lemon (zest and 2 tablespoons juice) 1 teaspoon fresh rosemary, minced 3 tablespoons extra-virgin olive oil 2 tablespoons warm chicken pan drippings (optional) 1 teaspoon Dijon mustard (use if not adding drippings) 2 cups baby arugula 1/4 cup toasted sliced almonds 2 tablespoons grated Parmesan (optional) 1/2 teaspoon kosher salt, plus more to taste Freshly ground black pepper
Cook the farro: In a medium saucepan, combine farro and broth (or water). Bring to a boil, then reduce to a gentle simmer and cook until tender with a pleasant chew, 18–25 minutes. Drain any excess liquid. Make the dressing: In a large mixing bowl, whisk olive oil, lemon juice, lemon zest, rosemary, minced shallot, salt, and several grinds of black pepper. Whisk in warm chicken pan drippings if you have them; if not, whisk in Dijon mustard for body and savoriness. Finish the salad: Add the hot drained farro to the bowl and toss to coat so it absorbs the dressing. Fold in the arugula to lightly wilt. Scatter in toasted almonds and Parmesan (if using). Taste and adjust seasoning with additional salt, pepper, or lemon juice. Serve warm alongside the roast chicken, spooning any extra pan jus over the top.
4 cups baby arugula (rocket), loosely packed 1 medium fennel bulb, cored and very thinly sliced; fronds reserved 1 large crisp apple (such as Honeycrisp), cut into thin matchsticks 1 cup radicchio, thinly sliced 1/2 cup walnuts, toasted and roughly chopped 1/4 cup fresh mint leaves, torn 2 tablespoons fresh lemon juice 1 teaspoon finely grated orange zest 1 teaspoon Dijon mustard 1 teaspoon honey 1/2 teaspoon low-sodium soy sauce or tamari 1/2 teaspoon toasted sesame oil 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper, to taste Pinch red pepper flakes (optional)
Toast the walnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; cool, then roughly chop. In a small bowl, whisk the lemon juice, orange zest, Dijon, honey, soy sauce, and sesame oil. While whisking, slowly stream in the olive oil until emulsified; season with salt, pepper, and red pepper flakes if using. In a large bowl, combine the arugula, fennel, apple, radicchio, mint, and half the walnuts. Just before serving, drizzle about two-thirds of the dressing over the salad and toss gently to coat. Taste and adjust seasoning or add more dressing as needed. Transfer to a platter, scatter the remaining walnuts and reserved fennel fronds on top, and serve alongside the grilled honey-glazed pork chops.
12 oz (340 g) dried fettuccine 1 cup (240 ml) heavy cream 6 tbsp (85 g) unsalted butter 1 cup (100 g) finely grated Parmigiano-Reggiano, plus more for serving 2 garlic cloves, minced (optional) 1/4 tsp freshly ground black pepper, plus more to taste Pinch of freshly grated nutmeg (optional) 2 tbsp chopped fresh flat-leaf parsley, for garnish (optional) 2 tbsp kosher salt, for pasta water
Bring 4–5 quarts (3.8–4.7 L) of water to a rolling boil in a large pot. Add the 2 tablespoons kosher salt. Add the fettuccine and cook until just shy of al dente, about 1 minute less than package directions. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the garlic (if using) and cook 30–60 seconds until fragrant but not browned. Stir in the heavy cream and bring to a gentle simmer. Cook 2–3 minutes, stirring, until slightly thickened. Season with the black pepper and a pinch of nutmeg (if using). Reserve about 1 cup (240 ml) of the pasta cooking water, then drain the pasta. Add the drained pasta to the skillet. Sprinkle in the Parmigiano-Reggiano in 2–3 additions, tossing constantly to melt and emulsify. Add splashes of the reserved pasta water as needed until the sauce is glossy and clings to the noodles. Taste and adjust seasoning with more pepper and a little salt if needed. If the sauce tightens, loosen with more pasta water. Serve immediately in warm bowls, topped with extra Parmigiano and chopped parsley if desired.
3 small Persian cucumbers (or 1 large English cucumber) 1/2 teaspoon kosher salt 1 tablespoon Chinese black vinegar (Zhenjiang) 1 teaspoon light soy sauce 1 teaspoon toasted sesame oil 1 teaspoon sugar or honey 1 teaspoon finely grated fresh ginger 2 scallions, thinly sliced 1 tablespoon toasted white sesame seeds 1 small garlic clove, minced (optional) 1/2 teaspoon chili oil, for garnish (optional)
Trim cucumbers and use a vegetable peeler to shave long, thin ribbons down the length, stopping at the seedy core (reserve core for another use or slice thin). Toss ribbons with the kosher salt and let stand in a colander for 10 minutes to draw out moisture. Gently blot dry with paper towels. In a bowl, whisk together black vinegar, light soy sauce, toasted sesame oil, sugar (or honey), grated ginger, and garlic if using. Stir in half of the sliced scallions. Add cucumber ribbons to the dressing and toss to coat. Chill for 10–15 minutes to let flavors meld. Plate the cucumbers with their dressing, sprinkle with toasted sesame seeds and the remaining scallions, and finish with a light drizzle of chili oil if desired. Serve immediately for maximum crunch.
Crust: 1 1/2 cups graham cracker crumbs (about 10–12 full sheets) 3 tablespoons granulated sugar 1/2 teaspoon kosher salt 6 tablespoons unsalted butter, melted Filling: 4 large egg yolks 1 can (14 ounces) sweetened condensed milk 1/2 cup key lime juice (fresh or bottled), or fresh regular lime juice 1 tablespoon finely grated lime zest 2 tablespoons sour cream Topping: 1 cup heavy whipping cream 2 tablespoons powdered sugar 1/2 teaspoon vanilla extract Extra lime zest or thin lime slices, for garnish
Preheat the oven to 350°F (175°C). Make the crust: In a bowl, mix graham cracker crumbs, granulated sugar, and salt. Stir in melted butter until the mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 8 minutes, then set aside to cool slightly while you prepare the filling. Make the filling: In a medium bowl, whisk egg yolks until slightly thickened, about 1 minute. Whisk in sweetened condensed milk until smooth, then whisk in lime zest, lime juice, and sour cream until fully combined. Pour the filling into the warm crust and smooth the top. Bake for 12–15 minutes, until the edges are set and the center still has a slight jiggle; it should not brown. Cool the pie on a rack for 1 hour, then refrigerate uncovered until fully chilled and set, at least 3 hours or up to overnight. Make the topping: Beat the heavy cream, powdered sugar, and vanilla with a hand mixer or whisk until soft to medium peaks form. Top the chilled pie with whipped cream and garnish with extra lime zest or thin lime slices. Slice and serve. Store leftovers covered in the refrigerator for up to 3 days.
2 medium fennel bulbs, cored and thickly sliced 1 medium celeriac (celery root), peeled and diced 1 large Granny Smith apple, peeled, cored, and chopped 1 large leek (white and light green parts), thinly sliced and rinsed 4 garlic cloves, unpeeled 3 tablespoons extra-virgin olive oil, divided 4 cups low-sodium chicken or vegetable stock 1/2 cup dry white wine (optional) 4 fresh thyme sprigs, plus 1 teaspoon thyme leaves 1 bay leaf 1 teaspoon kosher salt, plus more to taste 1/2 teaspoon freshly ground black pepper, plus more to taste 1 tablespoon fresh lemon juice 1 teaspoon lemon zest 2 tablespoons finely chopped flat-leaf parsley 1/4 cup crème fraîche or full-fat Greek yogurt (optional, for serving) Extra-virgin olive oil, for finishing
Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss fennel, celeriac, apple, and unpeeled garlic cloves with 2 tablespoons olive oil, 1/2 teaspoon salt, and a few grinds of pepper. Roast 25–30 minutes, stirring once, until tender with caramelized edges. Meanwhile, heat the remaining 1 tablespoon olive oil in a pot over medium heat. Add the sliced leek and a pinch of salt; cook 5–7 minutes, stirring, until softened but not browned. If using, add the white wine and simmer 1–2 minutes to reduce by half. Transfer the roasted vegetables to the pot. Squeeze the softened garlic from skins into the pot; discard skins. Add stock, thyme sprigs, and bay leaf. Bring to a gentle simmer and cook 12–15 minutes. Remove thyme sprigs and bay leaf. Blend the soup with an immersion blender (or carefully in batches in a countertop blender) until silky. Adjust thickness with a splash of stock or water if needed. Stir in lemon juice; season to taste with additional salt and pepper. Make the thyme gremolata: In a small bowl, combine parsley, thyme leaves, lemon zest, 1 teaspoon olive oil, and a pinch of salt. Serve hot: Ladle soup into warm bowls, add a small dollop of crème fraîche or yogurt if using, spoon over the thyme gremolata, and finish with a light drizzle of olive oil and cracked pepper.
4 cups watercress, thick stems trimmed 1 small fennel bulb, cored and very thinly shaved (about 1 1/2 cups), plus fronds for garnish if available 4 radishes, very thinly sliced 1/3 cup toasted almonds, roughly chopped 1 ounce Parmigiano-Reggiano, shaved (optional) 1 lemon, halved 2 tablespoons extra-virgin olive oil 1 teaspoon Dijon mustard 1 teaspoon honey 1 tablespoon minced shallot 1 tablespoon capers, rinsed and chopped 1 tablespoon chopped flat-leaf parsley Kosher salt and freshly ground black pepper
Char the lemon: Heat a dry skillet over medium-high. Place the lemon halves cut-side down and cook until deeply browned at the edges, 2–3 minutes; let cool slightly. Make the vinaigrette: In a bowl, whisk olive oil with the juice of the charred lemon (2–3 tablespoons), Dijon, honey, shallot, capers, parsley, a pinch of salt, and several grinds of pepper. Crisp the fennel: Soak the shaved fennel in ice water for 5 minutes, then drain and pat dry. Toss the salad: In a large bowl, combine watercress, fennel, and radishes. Drizzle with vinaigrette and gently toss to coat. Finish and serve: Scatter almonds and Parmesan over the top, garnish with fennel fronds if using, season to taste with salt and pepper, and serve immediately alongside the steak.
1 cup stone-ground grits 2 cups low-sodium chicken stock 2 cups whole milk (or water) 1 teaspoon kosher salt, plus more to taste 2 tablespoons unsalted butter (for grits) 1 cup shredded sharp cheddar cheese 1/4 cup heavy cream (optional) Freshly ground black pepper, to taste 4 slices thick-cut bacon, chopped 1 pound large shrimp (16/20), peeled and deveined 2 teaspoons Cajun or Creole seasoning 1/2 teaspoon smoked paprika 1/4 teaspoon cayenne pepper (optional) 1 small yellow onion, finely chopped (about 1 cup) 1/2 green bell pepper, finely chopped (about 1/2 cup) 3 cloves garlic, minced 1/4 cup dry white wine (or 1/2 cup chicken stock) 1 tablespoon Worcestershire sauce 1 tablespoon fresh lemon juice 2 tablespoons unsalted butter (for finishing the sauce) 2 scallions, thinly sliced 2 tablespoons chopped fresh parsley Hot sauce, to taste Kosher salt and freshly ground black pepper, to taste 1 tablespoon olive oil (if needed)
Make the grits: In a medium saucepan, bring the chicken stock, milk, and 1 teaspoon kosher salt to a gentle boil over medium heat. Whisk in the grits, reduce heat to low, and simmer, stirring frequently, until thick and tender, 20 to 25 minutes (longer if very coarse). Finish the grits: Off the heat, stir in 2 tablespoons butter, the cheddar, and the heavy cream (if using). Season with black pepper and additional salt to taste. Cover to keep warm. Season the shrimp: Pat shrimp dry. In a bowl, toss with Cajun seasoning, smoked paprika, cayenne (if using), and a few grinds of black pepper. If your Cajun seasoning is low-sodium, add a pinch of salt. Cook the bacon: In a large skillet over medium heat, cook the chopped bacon until crisp, 6 to 8 minutes. Transfer bacon to a plate with a slotted spoon. Leave about 2 tablespoons drippings in the skillet (add a little olive oil if you need more fat). Sauté aromatics: Add the onion and bell pepper to the skillet and cook, stirring, until softened, 4 to 5 minutes. Add the garlic and cook until fragrant, 30 seconds. Cook the shrimp: Push the aromatics to the edges and add the shrimp in a single layer. Cook until just turning pink on the first side, about 1 minute, then flip and cook 30 to 60 seconds more. Build the sauce: Pour in the white wine (or chicken stock) and Worcestershire. Simmer 1 to 2 minutes, scraping up browned bits. Add the lemon juice, then reduce heat to low and swirl in 2 tablespoons butter until the sauce is glossy. Finish: Return the bacon to the pan, stir in the scallions and parsley, and add hot sauce to taste. Adjust seasoning with salt and pepper. Serve: Spoon creamy grits into bowls and top with the shrimp, vegetables, bacon, and pan sauce. Serve immediately.
2 heads Belgian endive, leaves separated 1 cup whole-milk ricotta 1 lemon, zested and 1 tablespoon juice 2 tablespoons finely chopped fresh dill and flat-leaf parsley (half of each) 1 teaspoon honey 1 tablespoon extra-virgin olive oil, plus more for drizzling 6 radishes, thinly sliced 1/3 cup white wine vinegar 1/3 cup water 1 teaspoon granulated sugar 1/2 teaspoon fine sea salt, plus more to taste Pinch red pepper flakes (optional) 2 tablespoons chopped toasted pistachios Freshly ground black pepper
Quick-pickle the radishes: In a small bowl, whisk vinegar, water, sugar, 1/2 teaspoon salt, and red pepper flakes. Add sliced radishes, press to submerge, and let sit 10–15 minutes, stirring once. Make the whipped ricotta: In a medium bowl, combine ricotta, lemon zest, lemon juice, dill, parsley, honey, 1 tablespoon olive oil, a pinch of salt, and a few grinds of pepper. Whip with a fork or whisk until light and creamy, 1–2 minutes. Adjust seasoning to taste. Prep the endive: Separate and trim endive leaves. If needed, rinse and pat dry so they’re crisp and ready to fill. Assemble: Spoon or pipe about 1 tablespoon whipped ricotta into each endive leaf. Top with a few drained pickled radish slices. Finish and serve: Sprinkle with chopped pistachios, a little lemon zest or dill if desired, a crack of black pepper, and a light drizzle of olive oil. Serve immediately while crisp and chilled.
1 cup (226 g) unsalted butter 1 cup (200 g) packed light brown sugar 1/2 cup (100 g) granulated sugar 1 large egg 1 large egg yolk 2 teaspoons pure vanilla extract 2 1/4 cups (280 g) all-purpose flour 1 teaspoon baking soda 3/4 teaspoon fine sea salt 1 1/2 cups (270 g) semisweet chocolate chips or chunks Optional: 1/2 cup (60 g) chopped toasted walnuts Optional: flaky sea salt, for sprinkling
Brown the butter: In a light-colored saucepan over medium heat, melt the butter and cook, stirring frequently, until it foams, turns golden, and smells nutty with browned bits on the bottom, 5–8 minutes. Immediately pour into a large heatproof bowl, scraping in the browned bits. Let cool until just warm and slightly thickened, 20–30 minutes. Whisk in sugars: Add the brown sugar and granulated sugar to the browned butter and whisk until combined and shiny, about 1 minute. Add eggs and vanilla: Whisk in the egg, egg yolk, and vanilla until the mixture is smooth and slightly thick, 30–60 seconds. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Make the dough: Add the dry ingredients to the wet ingredients and stir with a spatula until just combined and no dry streaks remain. Fold in the chocolate chips (and walnuts, if using). Chill: Cover and refrigerate the dough for 30–60 minutes for thicker, chewier cookies. Prep to bake: Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper. Scoop: Scoop heaping 2-tablespoon portions (about 40–45 g) and place 2 inches apart on the prepared sheets. Bake: Bake one sheet at a time until the edges are set and lightly golden and the centers look slightly underdone, 10–12 minutes. If desired, bang the pan once on the rack to deflate for crinkly edges. Finish: Immediately sprinkle a pinch of flaky sea salt on hot cookies, if using. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.
2 tablespoons olive oil, plus more for finishing 1 large fennel bulb, cored and thinly sliced (fronds reserved) 1 large leek, white and light green parts only, thinly sliced and rinsed 2 garlic cloves, thinly sliced 1/4 teaspoon red pepper flakes (optional) 1/2 cup dry white wine (optional) 4 cups low-sodium chicken or vegetable stock 1 bay leaf 1 small Yukon Gold potato, peeled and diced 1 (15-ounce) can cannellini beans, drained and rinsed 1 strip lemon zest (about 2 inches) 1 tablespoon fresh lemon juice, plus more to taste Kosher salt and freshly ground black pepper, to taste 1 tablespoon chopped fennel fronds (optional) For the gremolata: 1 tablespoon finely chopped fresh rosemary For the gremolata: 2 tablespoons chopped fresh mint For the gremolata: 2 tablespoons chopped fresh parsley For the gremolata: zest of 1 lemon For the gremolata: 2 teaspoons extra-virgin olive oil For the gremolata: pinch of flaky salt
Make the rosemary-mint gremolata: In a small bowl, combine rosemary, mint, parsley, lemon zest, olive oil, and a pinch of flaky salt. Set aside. Sauté aromatics: Heat olive oil in a soup pot over medium heat. Add fennel and leek with a pinch of salt and cook, stirring, until softened and lightly golden, 8–10 minutes. Stir in garlic and red pepper flakes; cook 30 seconds. Deglaze: Add white wine (if using) and simmer until nearly evaporated, about 2 minutes. Simmer: Add stock, bay leaf, lemon zest strip, and diced potato. Bring to a gentle simmer and cook until the potato and fennel are tender, 12–15 minutes. Add beans: Stir in cannellini beans and simmer 5 minutes to warm through. Remove and discard bay leaf and lemon zest strip. Thicken: Transfer about 2 cups of the soup to a blender, blend until creamy, and return to the pot (or pulse an immersion blender a few times) to create body while keeping texture. Finish: Stir in lemon juice and fennel fronds (if using). Season with salt and black pepper to taste; add another squeeze of lemon if desired. Serve: Ladle into warm bowls. Spoon a little rosemary-mint gremolata over each serving and finish with a light drizzle of olive oil and freshly ground black pepper.
4 cups finely shredded green cabbage (about 1/2 small head) 1 cup finely shredded red cabbage 1 tart apple (Granny Smith or Honeycrisp), cut into matchsticks 1/4 small red onion, very thinly sliced 2 tablespoons fresh dill, chopped 1/3 cup apple cider vinegar 1 tablespoon Dijon mustard 2 teaspoons honey 1/4 cup neutral oil or extra-virgin olive oil 1/2 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper 1/4 teaspoon celery seed
In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, salt, pepper, and celery seed until combined. Slowly whisk in the oil until emulsified. In a large bowl, combine the green cabbage, red cabbage, apple, red onion, and dill. Pour the dressing over the slaw and toss until evenly coated. Let sit for 10–15 minutes to lightly wilt and meld flavors. Taste and adjust salt, pepper, or honey as needed. Serve chilled or at cool room temperature alongside the hotdish for a crisp, tangy contrast.
3 cups finely shredded green cabbage 1 cup finely shredded red cabbage (optional) 2 ears fresh corn, shucked (or 1 1/2 cups kernels) 2 firm ripe peaches, pitted and thinly sliced 1/4 small red onion, very thinly sliced 1 small jalapeño, seeded and thinly sliced (optional) 1/3 cup cilantro leaves, roughly chopped 3 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 2 teaspoons honey (or light brown sugar) 3 tablespoons extra-virgin olive oil 1/4 teaspoon smoked paprika 1/4 teaspoon celery seed 1/2 teaspoon kosher salt, plus more to taste Freshly ground black pepper, to taste
Char the corn: Grill ears over medium-high heat or sear in a hot dry cast-iron skillet, turning until lightly blistered in spots, 6–8 minutes. Let cool, then cut kernels from the cobs. Make the dressing: In a large bowl, whisk apple cider vinegar, Dijon, honey, smoked paprika, celery seed, salt, and several grinds of black pepper. Slowly whisk in olive oil until emulsified. Assemble the slaw: Add green and red cabbage, peaches, red onion, jalapeño (if using), cilantro, and the charred corn to the bowl. Toss to coat evenly. Let stand 10–15 minutes so the cabbage softens slightly and flavors meld. Taste and adjust seasoning with more salt, pepper, or a splash of vinegar if needed. Serve chilled or at cool room temperature alongside the ribs.
1 double pie crust (two 9-inch crusts), chilled 1 lb boneless, skinless chicken thighs or breasts, cut into 1/2-inch pieces 1 tsp kosher salt, divided 1/2 tsp freshly ground black pepper, divided 1 tbsp olive oil 4 tbsp unsalted butter 1 small yellow onion, diced (about 1 cup) 2 medium carrots, diced (about 1 cup) 2 celery ribs, diced (about 3/4 cup) 2 cloves garlic, minced 1/3 cup all-purpose flour 2 cups low-sodium chicken broth 3/4 cup whole milk or half-and-half 1/2 tsp dried thyme or 1 tsp fresh thyme leaves 1 bay leaf (optional) 1 cup frozen peas 2 tbsp chopped fresh parsley 1 tbsp lemon juice (optional) 1 egg, beaten with 1 tbsp water (egg wash)
Preheat oven to 425°F (220°C). Place a rack in the lower third. Set a rimmed baking sheet on the rack to preheat. Fit one crust into a 9-inch pie dish, leaving a slight overhang. Refrigerate the lined pan and the top crust while you make the filling. Season the chicken with 1/2 tsp salt and 1/4 tsp pepper. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken, stirring occasionally, until just cooked through, 5–7 minutes. Transfer to a plate. Reduce heat to medium. In the same skillet, melt the butter. Add onion, carrots, celery, and the remaining 1/2 tsp salt. Cook, stirring, until softened, 5–7 minutes. Stir in the garlic and cook 30 seconds. Sprinkle the flour over the vegetables. Cook, stirring constantly, 1–2 minutes to form a roux. Slowly whisk in the chicken broth and then the milk. Add thyme and bay leaf (if using). Simmer, stirring, until thick and bubbling, 3–5 minutes. Stir in the peas, parsley, cooked chicken and any juices, and lemon juice (if using). Remove the bay leaf. Taste and season with additional pepper and salt if needed. Let the filling cool 10–15 minutes to slightly thicken. Pour the filling into the chilled bottom crust. Brush the rim lightly with egg wash. Lay the top crust over the pie, trim excess, tuck the edges under, and crimp to seal. Cut 4–6 small slits in the top for steam. Brush the top with egg wash. Place the pie on the preheated baking sheet. Bake until the crust is deep golden and the filling is bubbling through the vents, 30–40 minutes. If the edges brown too quickly, cover them with foil. Cool the pie on a rack for 15 minutes before slicing and serving.
1 small celeriac (celery root), about 1 lb (450 g), peeled and cut into fine matchsticks 1 tart apple (e.g., Granny Smith), cut into fine matchsticks Juice and zest of 1/2 lemon, divided 1/3 cup (80 ml) mayonnaise 2 tablespoons (30 g) crème fraîche or Greek yogurt 2 teaspoons Dijon mustard 1 teaspoon whole-grain mustard 1 tablespoon (15 ml) white wine vinegar 1 teaspoon honey 2 tablespoons (30 ml) extra-virgin olive oil, divided 2 tablespoons chopped flat-leaf parsley 1 teaspoon fresh thyme leaves, plus extra for garnish 1/3 cup (45 g) toasted hazelnuts, roughly chopped 2 heads Belgian endive, leaves separated (or Little Gem lettuce cups) Kosher salt and freshly ground black pepper
If your hazelnuts aren’t toasted, bake them on a tray at 350°F (175°C) for 8–10 minutes until fragrant, then rub off most skins in a towel and roughly chop. Make the hazelnut-thyme crunch: In a small bowl, combine chopped hazelnuts, thyme leaves, lemon zest, a pinch of salt, and a few cracks of pepper. Set aside. Prep the celeriac and apple: Toss the matchsticked celeriac and apple with half the lemon juice to prevent browning. Whisk the dressing: In a large bowl, mix mayonnaise, crème fraîche (or yogurt), Dijon and whole-grain mustards, white wine vinegar, honey, 1 tablespoon olive oil, remaining lemon juice, 1/4 teaspoon salt, and black pepper to taste. Combine: Add the celeriac, apple, and parsley to the dressing. Toss to coat well and let stand 10 minutes to lightly soften and meld flavors. Adjust seasoning with salt and pepper. Assemble: Separate endive leaves into cups. Spoon the remoulade into the leaves, drizzle with the remaining 1 tablespoon olive oil, and top with the hazelnut-thyme crunch. Garnish with a few extra thyme leaves and serve immediately.
For the cake: All-purpose flour - 2 cups Granulated sugar - 2 cups Unsweetened cocoa powder - 3/4 cup Baking soda - 1 1/2 teaspoons Baking powder - 1 teaspoon Kosher salt - 1 teaspoon Buttermilk (room temperature) - 1 cup Hot brewed coffee (or hot water) - 1 cup Vegetable or canola oil - 1/2 cup Large eggs - 2 Vanilla extract - 2 teaspoons For the fudge frosting: Unsalted butter - 1/2 cup (1 stick) Unsweetened cocoa powder - 1/2 cup Milk (whole or 2%) - 1/3 cup Powdered sugar - 3 cups, sifted Vanilla extract - 1 1/2 teaspoons Fine salt - pinch Optional: chopped toasted pecans - 1/2 cup
Preheat oven to 350°F. Grease a 13x9-inch baking pan and line the bottom with parchment for easy release. Make the cake: In a large bowl whisk flour, sugar, cocoa, baking soda, baking powder, and salt. Add buttermilk, oil, eggs, and vanilla; whisk until mostly smooth. Pour in the hot coffee (or water) and whisk until the batter is thin and fully combined. Pour batter into the prepared pan and bake 25–30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. About 10 minutes before the cake is done, make the frosting: In a medium saucepan over medium heat, melt the butter. Whisk in cocoa and milk; bring just to a gentle simmer, then remove from heat. Immediately whisk in powdered sugar, vanilla, and a pinch of salt until glossy and smooth. Stir in pecans if using. Finish: Let the cake cool 5 minutes in the pan, then pour the warm frosting over the warm cake and spread to the edges. Let set at room temperature 30–45 minutes. Slice and serve. Store covered at room temperature up to 2 days, or refrigerate up to 4 days.
2 tbsp extra-virgin olive oil 1 large leek (white and light green parts), thinly sliced and rinsed 1 medium fennel bulb, cored and thinly sliced (reserve fronds for garnish) 2 garlic cloves, thinly sliced 1/2 cup dry white wine (or additional stock) 5 cups light vegetable or seafood stock, low-sodium 1 small pinch saffron threads (about 12–15) 1 strip lemon zest (about 2 inches) 1 small strip orange zest (optional) 1 bay leaf 1/4 tsp white pepper 3/4 tsp kosher salt, plus more to taste 1–2 tsp fresh lemon juice, to taste 2 tbsp chopped dill and/or fennel fronds, for garnish
Warm 1/2 cup of the stock until hot (not boiling). Add saffron threads and let steep 10 minutes. Heat olive oil in a medium pot over medium heat. Add leeks and fennel with a pinch of salt; sweat until translucent and tender, 6–8 minutes. Stir in garlic and cook 30 seconds. Deglaze with white wine; simmer until nearly evaporated, 2–3 minutes. Add remaining stock, saffron-infused stock, lemon zest, optional orange zest, bay leaf, white pepper, and salt. Bring to a gentle simmer and cook 12–15 minutes to marry flavors. Remove bay leaf and zest strips. Adjust seasoning with salt and lemon juice to brighten. Ladle into warm bowls and garnish with chopped dill and/or fennel fronds. Serve immediately.
1 1/2 cups jasmine rice, rinsed until water runs clear 1 cup unsweetened coconut milk 1 1/4 cups water 1 stalk lemongrass, trimmed and bruised 1-inch piece fresh ginger, thinly sliced 1 teaspoon ground turmeric (or 2 teaspoons freshly grated turmeric) 2 kaffir lime leaves or 1 strip lime peel (optional) 1 tablespoon neutral oil 3/4–1 teaspoon fine salt, to taste 2 tablespoons crispy fried shallots, for garnish Lime wedges, for serving (optional)
Heat the oil in a medium saucepan over medium heat. Add lemongrass and ginger; sauté 1 minute until fragrant. Stir in the rinsed rice and turmeric; cook 1 minute, coating the grains evenly. Add coconut milk, water, salt, and kaffir lime leaves (if using). Bring to a gentle simmer, stir once, then cover. Reduce heat to low and cook 12–15 minutes until the liquid is absorbed and the rice is tender. Remove from heat and rest, covered, 10 minutes. Discard lemongrass, ginger, and lime leaves. Fluff with a fork, garnish with fried shallots, and serve hot with lime wedges alongside.
- Whole Wheat Bread — 4 large slices - Chicken Breast (Boneless, Skinless) — 2, shredded or sliced - Yellow Onion — 1, thinly sliced - Garlic — 1 clove, minced - Spinach — 2 cups, wilted - Cheddar — 1 cup, grated
1. Toast Whole Wheat Bread slices until lightly crisp. 2. Sauté Yellow Onion and Garlic until soft, then add Spinach and cook until wilted. 3. Mix the shredded Chicken with the spinach–onion mixture. 4. Pile the chicken mixture onto each toasted bread slice and top with Cheddar. 5. Place under a broiler or in a hot oven until Cheddar is melted and bubbly. 6. Serve open-faced while hot.
Mojo Roast Pork: 2 lb (900 g) pork shoulder or pork butt, trimmed and cut into 2 to 3 large chunks 6 cloves garlic, minced 1/2 cup sour orange juice (or 1/3 cup orange juice plus 3 tbsp lime juice) 1/4 cup olive oil 1 tbsp fresh oregano, chopped (or 1 tsp dried oregano) 1 tbsp fresh mint, chopped (optional but traditional) 1 1/2 tsp ground cumin 1 1/2 tsp kosher salt 1 tsp black pepper 1 tsp grated orange zest 1/2 small onion, thinly sliced 2 bay leaves Sandwiches: 4 individual loaves Cuban bread (or 4 soft long rolls such as Italian or French bread) 1/4 cup yellow mustard 8 tbsp unsalted butter, softened 12 to 16 oz (340 to 450 g) deli ham, thinly sliced 12 to 16 oz (340 to 450 g) warm mojo roast pork, thinly sliced or shredded 8 to 12 slices Swiss cheese 1 cup dill pickle chips or long sandwich slices
Marinate the pork: In a large bowl, whisk together garlic, sour orange juice (or orange plus lime), olive oil, oregano, mint, cumin, salt, pepper, and orange zest. Add pork, sliced onion, and bay leaves, turning to coat well. Cover and refrigerate 6 to 12 hours, turning once or twice. Roast the pork: Heat oven to 325 F. Remove and discard bay leaves. Transfer pork and marinade to a baking dish; cover tightly with foil. Roast 2 1/2 to 3 hours until very tender (internal temperature 195 to 205 F). Rest 15 minutes, then slice thinly or shred. Toss with a few spoonfuls of pan juices to keep moist and keep warm. Prep the bread: Split each loaf lengthwise. If not using Cuban bread, gently press the crumb with your hands to make it denser. Optionally stir a pinch of garlic powder into the softened butter. Preheat the press: Heat a plancha, panini press, or a large skillet over medium to medium-low heat. Assemble: Spread a thin layer of yellow mustard on the cut sides of the bread. For each sandwich, layer Swiss cheese, ham, warm mojo pork, dill pickles, then another layer of Swiss. Close the sandwiches. Butter and press: Lightly butter the outside of the bread on both sides. Place the sandwiches on the hot surface and press with a sandwich press or a heavy skillet weighted with another pan or a foil-wrapped brick. Cook 3 to 5 minutes per side, maintaining gentle pressure, until the bread is crisp and deeply golden and the cheese is melted. Serve: Slice each sandwich on a diagonal and serve hot. Traditionally, no mayo, lettuce, or tomato is added; the classic balance is mustard, pickles, ham, roast pork, and Swiss on crisp pressed bread. Make-ahead tip: Roast pork can be prepared up to 3 days ahead and rewarmed gently with its juices before assembling sandwiches.
- Whole Wheat Bread — 4 slices - Chicken Breast (Boneless, Skinless) — 1 large, cooked and sliced - Spinach — 2 cups, wilted - Yellow Onion — 1/2, thinly sliced and softened - Garlic — 1 clove, minced - Cheddar — 1 cup, sliced or shredded
1. Cook and thinly slice the Chicken Breast. 2. Sauté Yellow Onion and Garlic until softened; add Spinach and wilt. 3. Assemble sandwiches: layer Chicken, the spinach–onion mixture, and Cheddar between two slices of Whole Wheat Bread. 4. Press the sandwich in a grill or skillet with a weight until bread is toasted and Cheddar is melted, flipping if necessary. 5. Slice in half and serve hot.
For the crust: 1 1/2 cups graham cracker crumbs (about 12 full sheets) 2 tablespoons granulated sugar 6 tablespoons unsalted butter, melted Pinch of salt For the filling: 4 (8-ounce) packages cream cheese, softened 1 cup granulated sugar 3/4 cup sour cream, at room temperature 2 teaspoons vanilla extract 1 tablespoon fresh lemon juice 1 tablespoon cornstarch (or 2 tablespoons all-purpose flour) 3 large eggs, at room temperature 1 large egg yolk, at room temperature To serve (optional): Fresh berries, berry sauce, or cherry pie filling
Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to prevent leaks. Lightly grease the pan and line the bottom with parchment. Make the crust: In a bowl, combine graham cracker crumbs, sugar, and a pinch of salt. Stir in melted butter until the mixture resembles wet sand. Press firmly into the bottom and about 1 inch up the sides of the pan. Bake 8–10 minutes, then cool slightly. Boil a kettle of water for a water bath (bain-marie). Make the filling: In a large bowl, beat the softened cream cheese on medium speed until completely smooth, 2–3 minutes. Add sugar and beat until creamy. Mix in sour cream, vanilla, lemon juice, and cornstarch on low just until combined, scraping the bowl as needed. Add eggs and yolk one at a time on low speed, mixing just until incorporated after each addition to avoid excess air. Pour the filling into the crust and smooth the top. Tap the pan gently on the counter to release any air bubbles. Set the springform pan inside a large roasting pan. Pour hot water into the roasting pan to come about halfway up the sides of the springform pan. Bake at 325°F for 60–70 minutes, until the edges are set and the center still has a slight wobble (about a 2-inch circle). Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Remove from the water bath, unwrap the foil, and run a thin knife around the edge to loosen. Cool to room temperature, 1–2 hours. Refrigerate uncovered until fully chilled and set, at least 4 hours or overnight. To serve, release the springform ring, slice with a warm, clean knife, and top with fresh berries or sauce if desired.
- Chicken Breast (Boneless, Skinless) — 2 - Garlic — 3 cloves, sliced - Yellow Onion — 1, sliced into rings - Spinach — 4 cups - Cheddar — 1/2 cup, grated (optional topping) - Whole Wheat Bread — 4 slices, toasted for serving
1. Season and cook Chicken Breast in a skillet over medium heat until nicely seared and cooked through; remove and keep warm. 2. In the same pan, add Garlic and Yellow Onion and cook until translucent and lightly caramelized. 3. Add Spinach and cook until just wilted. 4. Return chicken to the pan and spoon the onion–spinach mixture over the top. 5. Sprinkle Cheddar over the chicken if using and cover until the cheese softens. 6. Serve each chicken breast with the sautéed vegetables and toasted Whole Wheat Bread.
1 lb (450 g) andouille sausage, sliced 1/2-inch thick 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces 2 teaspoons kosher salt, divided, plus more to taste 1 teaspoon freshly ground black pepper, divided 3/4 cup neutral oil (such as canola or peanut) 3/4 cup all-purpose flour 1 large yellow onion, diced 1 green bell pepper, diced 3 ribs celery, diced 4 garlic cloves, minced 1 tablespoon Cajun seasoning 1 teaspoon dried thyme 1 teaspoon smoked paprika (optional) 2 bay leaves 6 cups low-sodium chicken stock 1 tablespoon Worcestershire sauce 2 cups sliced okra (fresh or frozen) 2 tablespoons chopped fresh parsley 4 scallions, thinly sliced Cooked long-grain white rice, for serving Hot sauce, for serving 1 to 2 teaspoons filé powder (optional, to finish)
Heat a large heavy pot or Dutch oven over medium-high. Add the sliced andouille and cook, stirring occasionally, until browned and some fat renders, 5 to 7 minutes. Transfer sausage to a plate. Pat the chicken dry. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. In the same pot, brown the chicken in batches until lightly browned (do not cook through), 5 to 7 minutes total. Transfer to the plate with the sausage. Reduce heat to medium-low. There will be some drippings in the pot; add neutral oil so the total fat in the pot equals about 3/4 cup. Sprinkle in the flour and whisk to form a smooth paste. Cook, whisking or stirring constantly, until the roux is the color of dark chocolate, 25 to 45 minutes, adjusting heat to prevent scorching. Stir in the onion, bell pepper, and celery. Cook, stirring, until softened and fragrant, 5 to 7 minutes (the roux will seize and then loosen as the vegetables release moisture). Add the garlic, Cajun seasoning, thyme, smoked paprika (if using), and bay leaves. Cook 1 minute until aromatic. Gradually whisk in the chicken stock until smooth and lump-free. Return the browned sausage and chicken to the pot along with any accumulated juices. Stir in the Worcestershire. Bring to a gentle simmer. Simmer uncovered over low heat, stirring occasionally and skimming any excess fat, 45 to 60 minutes. Taste and adjust seasoning with some of the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Stir in the okra during the last 20 to 30 minutes of simmering and cook until tender. (For less viscosity, you may sauté the okra in a dry or lightly oiled skillet until lightly browned before adding.) Remove from heat. Discard bay leaves. Stir in the parsley and scallions. If using filé powder, sprinkle 1 to 2 teaspoons over the gumbo off the heat and stir to combine; do not boil after adding filé. Serve ladled over cooked long-grain white rice with hot sauce on the side.
- Chicken Breast (Boneless, Skinless) — 2 (butterflied) - Spinach — 2 cups, roughly chopped - Garlic — 1 clove, minced - Yellow Onion — 1/2, finely chopped - Cheddar — 1 cup, shredded - Whole Wheat Bread — 2 slices (to serve alongside)
1. Create a pocket in each Chicken Breast by slicing horizontally without cutting through. 2. Sauté Yellow Onion and Garlic until softened; add Spinach and cook until wilted. 3. Combine the spinach mixture with Cheddar and spoon into each chicken pocket. 4. Close pockets and press gently to seal. 5. Cook the stuffed breasts in a skillet over medium heat, turning until cooked through and cheese is warm and melty. 6. Rest briefly, slice if desired, and serve with toasted Whole Wheat Bread.
- Chicken Breast (Boneless, Skinless) — 2 - Spinach — 6 cups (packed) - Garlic — 2 cloves, minced - Yellow Onion — 1 small, thinly sliced - Cheddar — 1/2 cup, shredded - Whole Wheat Bread — 4 slices, toasted
1. Pat chicken dry and cook in a hot skillet over medium heat, turning until cooked through and lightly browned; remove and keep warm. 2. In the same skillet, add sliced Yellow Onion and Garlic and cook until softened and fragrant. 3. Add Spinach and wilt, stirring until evenly cooked. 4. Return chicken to the skillet, spoon the spinach and onion mixture over each breast. 5. Sprinkle Cheddar over the chicken and cover briefly until cheese melts. 6. Serve each chicken breast on a slice of toasted Whole Wheat Bread, spooning any pan juices and extra spinach on top.
- 4 filet mignon steaks - 4 slices bacon, cooked crisp and crumbled - 3 tbsp unsalted butter, softened - 2 oz blue cheese (Roquefort, Stilton, or Gorgonzola), crumbled - 1 tsp fresh parsley, chopped - Salt and pepper
1. Combine softened butter, blue cheese, crumbled bacon, and parsley; mix until smooth and shape into a log or spoon onto parchment. Chill briefly if you prefer a firmer butter. 2. Season steaks with salt and pepper and sear in a hot skillet 2–3 minutes per side for medium-rare; finish in a 400°F (200°C) oven if needed. 3. Rest steaks 5 minutes, then top each with a slice or dollop of the blue cheese–bacon butter to melt slightly. 4. Serve immediately.
- 4 filet mignon steaks - 6 slices bacon - 1 cup dry red wine - 1 cup beef stock - 1 small shallot, finely chopped - 1 tbsp unsalted butter - Salt, pepper, and olive oil
1. Cook bacon until crisp, drain and reserve fat; chop bacon and set aside. 2. Season steaks with salt and pepper and brush lightly with olive oil. Grill over high heat 3–4 minutes per side for medium-rare; rest 5 minutes. 3. In a saucepan, sauté shallot in a little bacon fat until translucent. Add red wine and reduce by two-thirds. 4. Add beef stock and reduce until sauce coats the back of a spoon. Whisk in butter and return chopped bacon to the sauce; season. 5. Serve grilled filets topped with the red wine and bacon reduction.
- 2 large filet mignon (about 10–12 oz each), butterflied - 4 slices bacon, finely chopped - 1 small shallot, minced - 1 garlic clove, minced - 2 tbsp chopped fresh parsley - 1 tbsp olive oil - Salt and pepper - Kitchen twine
1. Sear chopped bacon in a skillet until golden; add shallot and garlic and cook until soft. Remove from heat and stir in parsley; cool slightly. 2. Butterfly each filet into a pocket or open flat, season with salt and pepper, and spoon bacon mixture inside. Fold or roll and tie with kitchen twine to secure. 3. Heat oil in an ovenproof skillet and brown stuffed filets on all sides. 4. Transfer skillet to a 375°F (190°C) oven and roast 8–12 minutes to desired doneness. 5. Rest 5 minutes, remove twine, slice, and serve.
2 heads Belgian endive, leaves separated 1 medium fennel bulb, cored and very thinly shaved (reserve fronds for garnish) 2 oranges, segmented (supremed) and juice reserved 1/4 cup golden raisins 3 tablespoons white wine vinegar 1 tablespoon honey (or sugar) 2 tablespoons extra-virgin olive oil, plus more for finishing 1 teaspoon finely grated lemon zest 2 tablespoons toasted pine nuts 2 tablespoons chopped fresh mint (or parsley) Pinch red pepper flakes Sea salt and freshly ground black pepper
Make the agrodolce: In a small saucepan, bring the white wine vinegar, honey, a pinch of salt, and red pepper flakes to a gentle simmer. Stir in the raisins and cook 2–3 minutes until plumped and the liquid is slightly syrupy. Remove from heat and let cool 5 minutes. Prepare the fennel and citrus: In a bowl, combine the shaved fennel with lemon zest, 2 tablespoons olive oil, a pinch of salt, and a few grinds of pepper. Add the orange segments and any reserved orange juice. Dress and toss: Spoon the cooled raisin agrodolce (including syrup) over the fennel-orange mixture and add the chopped mint. Toss gently to combine and adjust seasoning with salt and pepper to taste. Assemble: Arrange endive leaves on a platter. Spoon a heaping tablespoon of the fennel-orange mixture into each leaf. Finish and serve: Sprinkle with toasted pine nuts, fennel fronds, and a light drizzle of olive oil. Serve chilled or at cool room temperature.
- 4 filet mignon steaks - 2 tbsp coarsely cracked black pepper - 4 slices bacon, cooked crisp and chopped - 2 tbsp unsalted butter - 1/4 cup cognac or brandy (or extra beef stock) - 3/4 cup beef stock - 1/4 cup heavy cream - Salt to taste
1. Press cracked pepper onto both sides of each steak. Cook bacon until crisp, drain and chop; reserve bacon fat. 2. Sear steaks in a skillet with bacon fat and 1 tbsp butter 2–3 minutes per side for medium-rare; remove and keep warm. 3. Carefully deglaze pan with cognac (flambé optional), add beef stock and reduce by half. 4. Stir in heavy cream and remaining butter, simmer until slightly thickened, then fold in chopped bacon and adjust seasoning. 5. Spoon sauce over steaks and serve.
- 4 filet mignon medallions (about 4–5 oz each) - 4 slices bacon, cut into lardons - 1/2 cup Madeira wine - 3/4 cup beef stock - 1 tbsp unsalted butter - 1 tbsp olive oil - Salt and pepper - 4 small toasted croutons or rounds of toasted brioche (optional)
1. Cook bacon lardons in a skillet until crisp; remove and drain, reserving fat. Season medallions with salt and pepper. 2. Sear medallions in reserved bacon fat and olive oil 2 minutes per side until browned; remove and keep warm. 3. Deglaze pan with Madeira, scraping brown bits, then add beef stock and reduce by half. 4. Whisk in butter to finish sauce, return bacon lardons to sauce, adjust seasoning. 5. Place each medallion on a toasted crouton if using, spoon sauce over and serve immediately.
- 4 filet mignon steaks (6–8 oz each) - 4 slices thick-cut bacon - Salt and freshly ground black pepper - 2 tbsp olive oil - 2 tbsp unsalted butter - 2–3 sprigs fresh thyme (optional)
1. Preheat oven to 400°F (200°C). Season steaks with salt and pepper. Wrap one bacon slice around each filet and secure with a toothpick. 2. Heat olive oil in an ovenproof skillet over medium-high heat. Sear filets 2 minutes per side until browned. 3. Add butter and thyme, spoon butter over steaks for 30 seconds. Transfer skillet to oven and roast 6–8 minutes for medium-rare. 4. Remove from oven, tent with foil and rest 5 minutes. Discard toothpicks and serve.
- 12 large scallops, side muscle removed and patted dry - 3 tbsp unsalted butter - 1 tsp lemon myrtle (ground or finely chopped fresh leaves) - 1 garlic clove, finely minced - 1 tbsp olive oil - Salt and white pepper - Lemon wedges and chopped chives to garnish
1. Season scallops lightly with salt and white pepper. Heat olive oil in a heavy frying pan over high heat until shimmering. 2. Sear scallops 1.5–2 minutes each side until a golden crust forms; remove from pan and keep warm. 3. Reduce heat to medium, add butter, garlic and lemon myrtle to the pan and swirl until butter foams and aromatics are fragrant (30–45 seconds). 4. Return scallops to the pan to briefly coat in the lemon myrtle butter, then plate, spooning extra butter over them. 5. Garnish with chives and lemon wedges and serve immediately.
12 dried lasagna noodles 2 tablespoons olive oil 1 medium yellow onion, finely chopped 4 garlic cloves, minced 1 pound (450 g) ground beef 1/2 pound (225 g) Italian sausage, casings removed 4 cups (32 oz) marinara sauce 1 can (14.5 oz/410 g) crushed tomatoes 1/2 cup (120 ml) dry red wine (optional) 2 teaspoons dried oregano 1 teaspoon dried basil 1/2 teaspoon red pepper flakes (optional) 1 to 2 teaspoons sugar, to taste (optional) 15 ounces (425 g) whole-milk ricotta cheese 1 large egg 3/4 cup (75 g) grated Parmesan cheese, divided 16 ounces (450 g) shredded low-moisture mozzarella cheese 2 tablespoons chopped fresh parsley or basil, plus more for garnish 1 tablespoon kosher salt (for pasta water) Kosher salt and freshly ground black pepper, to taste Nonstick spray or extra olive oil, for foil and dish
Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch (23×33 cm) baking dish. Bring a large pot of water to a boil, add 1 tablespoon kosher salt, and cook the lasagna noodles until very al dente, 1 to 2 minutes less than package directions. Drain, rinse with cool water, and lay the noodles flat on lightly oiled parchment to prevent sticking. (If using no-boil noodles, skip this step.) Make the meat sauce: Heat olive oil in a large skillet over medium heat. Add the onion and cook until translucent, 5 to 6 minutes. Stir in the garlic and cook 30 seconds. Add the ground beef and sausage; cook, breaking up the meat, until browned and no longer pink, 6 to 8 minutes. Drain excess fat. Stir in marinara sauce, crushed tomatoes, red wine (if using), oregano, basil, red pepper flakes, and sugar (if using). Simmer gently, partially covered, for 15 to 20 minutes, stirring occasionally. Season to taste with salt and black pepper. Make the ricotta mixture: In a bowl, combine ricotta, egg, 1/2 cup grated Parmesan, parsley, 1/2 teaspoon salt, and a few grinds of pepper. Assemble the lasagna: Spread about 1 cup of meat sauce over the bottom of the prepared dish. Arrange 3 to 4 noodles to cover. Dollop and spread one-third of the ricotta mixture over the noodles, top with about 1 1/2 cups sauce, and sprinkle with about 1 1/2 cups mozzarella. Repeat the layering (noodles, ricotta, sauce, mozzarella) two more times. Finish with a final layer of noodles, the remaining sauce, the remaining mozzarella, and the remaining 1/4 cup Parmesan. Cover the dish tightly with foil lightly coated with nonstick spray (to prevent sticking). Bake for 25 minutes. Remove the foil and bake until bubbling around the edges and the top is lightly browned, 20 to 25 minutes more. Let rest on a rack for 15 to 20 minutes before slicing so the layers set. Garnish with more parsley, slice, and serve.
- 4 Huon Valley salmon fillets (about 150–180 g each), skin on - 2 tbsp roasted wattleseed, finely ground - 1/2 cup panko breadcrumbs - 2 tbsp olive oil - 2 tbsp melted butter - Zest and juice of 1 lemon - Salt and freshly ground black pepper - 1 tbsp chopped flat-leaf parsley (optional)
1. Preheat oven to 180°C (350°F). Pat salmon dry and season skin and flesh with salt and pepper. 2. Mix ground wattleseed, panko, melted butter, lemon zest and a pinch of salt in a bowl until crumbly. 3. Heat olive oil in an ovenproof frying pan over medium-high heat. Sear salmon, skin-side down, 2–3 minutes until skin is crisp; turn briefly (about 30 seconds). 4. Press the wattleseed crumb mixture onto the top (flesh side) of each fillet, then transfer the pan to the oven and roast 6–8 minutes (longer for thicker fillets) until cooked to your liking. 5. Remove, rest 2 minutes, drizzle with lemon juice and scatter parsley before serving.
1 unbaked 9-inch deep-dish pie crust (store-bought or homemade) 1 can (15 oz) pumpkin puree 1 can (12 oz) evaporated milk 3/4 cup granulated sugar 1/4 cup packed light brown sugar 2 large eggs 1 large egg yolk 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2 teaspoon fine salt 1 teaspoon vanilla extract For the cinnamon whipped cream: 1 cup cold heavy whipping cream 2 tablespoons powdered sugar 1/2 teaspoon vanilla extract 1/4 teaspoon ground cinnamon
Preheat oven to 425°F (220°C) with a rack in the lower-middle position. Fit the pie crust into a 9-inch pie dish, crimp the edges, and chill in the refrigerator while you prepare the filling. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth. Whisk in the eggs and egg yolk until fully incorporated. Whisk in evaporated milk and vanilla until the mixture is silky and well combined. Place the pie dish on a rimmed baking sheet. Pour the filling into the chilled crust and smooth the top. Bake at 425°F for 15 minutes. Without opening the oven for long, reduce the temperature to 350°F (175°C) and continue baking 35 to 45 minutes more, until the edges are set and the center still has a slight wobble (an instant-read thermometer inserted in the center should read about 175°F). Tent the crust edges with foil if they brown too quickly. Transfer to a wire rack and cool completely, at least 3 hours. For the cleanest slices, chill an additional 2 hours before serving. Make the cinnamon whipped cream: In a cold mixing bowl, beat heavy cream, powdered sugar, vanilla, and cinnamon on medium-high until soft to medium peaks form. Slice the pie and serve with a generous dollop of cinnamon whipped cream. Refrigerate leftovers, covered, for up to 3 days.
1 tbsp extra-virgin olive oil 1 small yellow onion, diced 1 celery stalk, diced 2 cloves garlic, minced Pinch of red pepper flakes 6 cups low-sodium chicken or vegetable broth 1 Parmesan rind (about 2 oz), optional 1 bay leaf 1 can (15 oz) cannellini beans, drained and rinsed 4 packed cups baby spinach, roughly chopped Zest of 1 lemon 2–3 tbsp fresh lemon juice (to taste) 2 tbsp chopped fresh parsley 1 tsp fresh thyme leaves (or 1/2 tsp dried) 1/2 tsp kosher salt, plus more to taste Freshly ground black pepper Optional garnish: shaved Parmesan and a drizzle of olive oil
Warm the olive oil in a medium pot over medium heat. Add the onion and celery and cook until softened and translucent, 5–6 minutes. Stir in the garlic and red pepper flakes; cook until fragrant, about 30 seconds. Add the broth, Parmesan rind, and bay leaf. Bring to a gentle simmer and cook for 10 minutes to infuse the broth. Stir in the cannellini beans and simmer for 5 minutes to warm through. Add the spinach and cook just until wilted, 1–2 minutes. Remove and discard the Parmesan rind and bay leaf. Off the heat, stir in the lemon zest, lemon juice, parsley, and thyme. Season with salt and several grinds of black pepper to taste. Ladle into bowls and, if desired, finish with shaved Parmesan and a light drizzle of olive oil. Serve immediately.
3 Persian cucumbers, thinly sliced 1 small carrot, julienned 1/4 small red onion, very thinly sliced 1/2 cup fresh cilantro leaves 1/2 cup fresh mint leaves 6–8 Thai basil leaves, torn (optional) 1 tablespoon toasted sesame seeds 2 tablespoons fresh lime juice 1 tablespoon rice vinegar 1 tablespoon fish sauce 1 teaspoon sugar (or palm sugar), to taste 1 small Thai chili, thinly sliced (or 1/4 teaspoon red pepper flakes)
In a small bowl, whisk together lime juice, rice vinegar, fish sauce, sugar, and chili until the sugar dissolves. In a large bowl, combine cucumbers, carrot, and red onion. Add cilantro, mint, and Thai basil (if using). Pour the dressing over and toss gently to coat. Let sit 5–10 minutes to lightly marinate. Scatter toasted sesame seeds over the top and serve chilled alongside the Shrimp Pad Thai.
2 cups daikon radish, peeled and julienned 1 large Asian pear, cored and thinly sliced 3 cups watercress, tough stems trimmed 2 small Persian cucumbers, thinly sliced 2 scallions, thinly sliced on a bias 2 tablespoons toasted sesame seeds 1 small sheet nori, cut into thin ribbons (optional) 2 tablespoons pickled ginger, chopped (optional) 2 tablespoons rice vinegar 1 tablespoon fresh lime juice (or yuzu juice, if available) 1 tablespoon white miso 1 teaspoon low-sodium soy sauce or tamari 1 teaspoon honey 1 teaspoon finely grated fresh ginger 1 1/2 teaspoons toasted sesame oil 2 tablespoons neutral oil (grapeseed or canola) 1–2 teaspoons water, to thin (as needed) Freshly ground black pepper, to taste
Place the julienned daikon and sliced cucumbers in a bowl of ice water for 5 minutes to crisp. Drain well and pat dry. In a small bowl, whisk together rice vinegar, lime juice, white miso, soy sauce, honey, grated ginger, toasted sesame oil, and neutral oil until smooth. Add 1–2 teaspoons water to loosen, if desired. Season with black pepper. In a large bowl, combine watercress, daikon, cucumbers, Asian pear, and scallions. Drizzle with just enough vinaigrette to lightly coat and toss gently. Transfer to a serving platter. Sprinkle with toasted sesame seeds, nori ribbons, and pickled ginger (if using). Serve immediately alongside the teriyaki glazed pork chops to cut richness and echo sesame-ginger notes.
12 dried lasagna noodles (about 1 lb/450 g) Kosher salt (for pasta water and seasoning) 2 tbsp olive oil 1 medium onion, finely chopped 4 garlic cloves, minced 1 lb (450 g) ground beef (or 1/2 lb beef + 1/2 lb Italian sausage) 1 tsp kosher salt (for meat) 1/2 tsp black pepper 1/4–1/2 tsp crushed red pepper flakes (optional) 2 tbsp tomato paste 1/2 cup dry red wine (or beef broth; optional) 1 (28 oz/800 g) can crushed tomatoes 1 (15 oz/425 g) can tomato sauce or purée 1 tsp dried oregano 1 tsp dried basil 1/2 tsp sugar (optional, to balance acidity) 2 tbsp chopped fresh basil or parsley (optional, for sauce) 15 oz (425 g) whole-milk ricotta 1 large egg 2 tbsp chopped fresh parsley or basil (for ricotta) 16 oz (450 g) low-moisture mozzarella, shredded, divided 1 cup (100 g) freshly grated Parmesan, divided Olive oil or nonstick spray (for pan and foil)
Heat oven to 375°F (190°C). Lightly oil or spray a 9×13 in (23×33 cm) baking dish. Make the sauce: Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, 5–7 minutes. Stir in garlic for 30 seconds. Add ground beef (and sausage if using), 1 tsp salt, black pepper, and red pepper flakes. Cook, breaking up meat, until browned and no longer pink, 6–8 minutes. Drain excess fat if needed. Stir in tomato paste and cook 1 minute. Add red wine (or broth) and simmer 1–2 minutes to reduce slightly. Add crushed tomatoes, tomato sauce, oregano, basil, and sugar (if using). Bring to a gentle simmer, partially cover, and cook 20–30 minutes, stirring occasionally, until thickened and flavorful. Adjust seasoning with salt and pepper. Stir in fresh herbs if using. Cook noodles: Bring a large pot of salted water to a boil. Cook lasagna noodles until very al dente, 1–2 minutes shy of package directions. Drain and lay flat on a lightly oiled sheet to prevent sticking. (If using no-boil noodles, skip this step and add about 1/2 cup/120 ml water to the sauce.) Mix ricotta: In a bowl, combine ricotta, egg, chopped parsley or basil, 1/2 cup (50 g) Parmesan, a pinch of salt, and a few grinds of black pepper until smooth. Assemble: Spread about 1 cup (240 ml) sauce over the bottom of the baking dish. Lay 4 noodles slightly overlapping. Spread one-third of the ricotta mixture over noodles. Sprinkle about 1 1/3 cups (150 g) mozzarella and 1/4 cup (25 g) Parmesan. Spoon about 1 1/2 cups (360 ml) sauce on top. Repeat the layering two more times (noodles, ricotta, mozzarella, Parmesan, sauce). For the final top layer, place noodles, cover with remaining sauce, and finish with remaining mozzarella and Parmesan. Ensure edges are well covered with sauce to prevent drying. Cover the dish tightly with foil (lightly oiled on the underside so it doesn’t stick to the cheese). Bake 25 minutes. Uncover and bake 20–25 minutes more, until bubbling around the edges and the top is golden in spots (internal temp about 165°F/74°C). Rest 15–20 minutes before slicing so the layers set. Garnish with extra herbs if desired and serve.
6 plain papadums (urad dal papad) 1/2 cup plain full-fat yogurt 2 tbsp finely chopped fresh mint 1 tbsp fresh lime juice, plus more to taste 1/2 tsp roasted cumin powder, divided 1/2 tsp chaat masala, plus more to finish 1/4 tsp kosher salt, or to taste 1 small red onion, finely diced 1 small firm tomato, seeded and finely diced 1/2 cup finely diced cucumber 1 small green chili, thinly sliced (optional) 1/4 cup pomegranate arils 2 tbsp tamarind chutney 1/4 cup thin sev or crushed roasted peanuts 2 tbsp chopped fresh cilantro
Toast the papadums: Microwave each papadum 45–60 seconds until puffed and crisp, or roast briefly over an open flame, turning with tongs. Cool and set aside. Whisk the mint-lime yogurt: In a small bowl, combine yogurt, mint, lime juice, 1/4 tsp roasted cumin, 1/4 tsp chaat masala, and a pinch of salt. Whisk until smooth and pourable; add 1–2 tsp water if needed. Chill until assembly. Make the fresh chaat mix: In a medium bowl, combine red onion, tomato, cucumber, and green chili (if using). Add remaining 1/4 tsp roasted cumin and remaining salt; toss with an extra squeeze of lime to brighten. Assemble the bites: Arrange whole papadums on a platter (or break into large chip-sized pieces). Spoon the chaat mix evenly over the papadums. Finish: Drizzle tamarind chutney and the mint-lime yogurt over the top. Scatter pomegranate arils and sev (or peanuts). Dust lightly with additional chaat masala and sprinkle with cilantro. Serve immediately so the papadums stay crisp; build in batches if needed.
1/2 cup (113 g) unsalted butter, melted and slightly cooled 1 1/4 cups light brown sugar, packed 1/4 cup granulated sugar 2 large eggs, at room temperature 2 teaspoons vanilla extract 1 3/4 cups (220 g) all-purpose flour 1 teaspoon baking powder 1/2 teaspoon fine salt 20 soft caramel candies (about 5.5 oz/155 g), unwrapped 2 tablespoons heavy cream 1/2 to 3/4 teaspoon flaky sea salt, for topping
Preheat oven to 350°F. Line a 9-inch square baking pan with parchment, leaving an overhang on two sides for easy lifting. Lightly grease the parchment. In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and glossy. Whisk in the eggs one at a time, then whisk in the vanilla. In a separate bowl, whisk together the flour, baking powder, and fine salt. Add the dry ingredients to the wet and fold with a spatula just until no dry streaks remain; do not overmix. In a microwave-safe bowl, combine the unwrapped caramels and heavy cream. Microwave in 20–30 second bursts, stirring between each, until melted and smooth. Let cool 2 minutes so it thickens slightly but is still pourable. Spread about two-thirds of the blondie batter evenly in the prepared pan. Drizzle half of the melted caramel over the batter and lightly swirl with a knife. Dollop the remaining batter over the top and gently spread. Drizzle the remaining caramel over and swirl again. Sprinkle evenly with flaky sea salt. Bake 25–30 minutes, until the top is set and a toothpick inserted 2 inches from the edge comes out with a few moist crumbs (the center may look just slightly underdone). Place the pan on a wire rack and cool completely in the pan for clean slices. Use the parchment overhang to lift out, then cut into squares. If desired, add a pinch more flaky salt just before serving.
6 Roma tomatoes, quartered 1 fennel bulb, cored and thinly sliced (reserve fronds for garnish) 1 medium carrot, chopped 1/2 medium yellow onion, chopped 3 garlic cloves, smashed 2 tablespoons olive oil, plus 1 teaspoon for optional crumb 4 fresh thyme sprigs (or 1 teaspoon dried) 1/2 teaspoon smoked paprika 4 cups low-sodium beef broth (or vegetable broth) 1 teaspoon kosher salt, plus more to taste 1/2 teaspoon black pepper 1 to 2 teaspoons sherry vinegar or fresh lemon juice Zest of 1/2 lemon 2 to 3 tablespoons heavy cream or plain Greek yogurt (optional) 2 tablespoons plain breadcrumbs (optional, for thyme crumb) Pinch of dried thyme (optional, for thyme crumb)
Heat oven to 425 F. On a sheet pan, toss tomatoes, fennel, carrot, onion, and garlic with 2 tablespoons olive oil, salt, pepper, smoked paprika, and thyme sprigs. Roast until caramelized and tender, 25 to 30 minutes. Transfer roasted vegetables (discarding woody thyme stems) to a pot. Add broth and bring to a simmer over medium heat for 10 minutes to meld flavors. Blend the soup until smooth using an immersion blender (or carefully in a countertop blender). Return to the pot and adjust thickness with a splash of broth or water if needed. Off heat, stir in sherry vinegar or lemon juice and the lemon zest. Taste and adjust salt and pepper. For a silkier finish, swirl in the cream or yogurt. Optional thyme crumb: In a small skillet over medium heat, toast breadcrumbs with 1 teaspoon olive oil and a pinch of dried thyme until golden, 2 to 3 minutes; season with a tiny pinch of salt. Ladle the soup into warm bowls. Garnish with fennel fronds and a sprinkle of thyme crumb if using. Serve alongside classic beef meatloaf to cut richness with bright, aromatic acidity and herbaceous depth.
Jasmine rice, uncooked - 2 tablespoons (for toasted rice powder) English cucumbers - 2 medium, thinly sliced Shallot or red onion - 1 small, very thinly sliced Fresh mint leaves - 1/2 cup, loosely packed Fresh cilantro leaves and tender stems - 1/2 cup Thai basil leaves - 1/3 cup Roasted unsalted peanuts - 1/3 cup, roughly chopped Thai bird's eye chili - 1-2, thinly sliced (optional) Lime juice - 3 tablespoons, freshly squeezed Fish sauce - 2 tablespoons Palm sugar - 1 1/2 tablespoons (or light brown sugar) Rice vinegar - 1 tablespoon Garlic - 1 small clove, finely grated Kosher salt - pinch, for sweating cucumbers
Make toasted rice powder: In a dry skillet over medium heat, toast the uncooked jasmine rice, stirring often, until deep golden and nutty, 6-8 minutes. Cool completely, then grind to a coarse powder in a mortar and pestle or spice grinder. Sweat the cucumbers: Toss the sliced cucumbers with a pinch of salt and set in a colander for 10 minutes to draw out excess water. Pat dry. Whisk the dressing: In a small bowl, combine lime juice, fish sauce, palm sugar, rice vinegar, and grated garlic until the sugar dissolves. Assemble the salad: In a large bowl, add cucumbers, sliced shallot, mint, cilantro, Thai basil, peanuts, and chili if using. Dress and finish: Pour the dressing over the salad and toss gently to coat. Sprinkle 1-2 teaspoons of toasted rice powder over the top and toss again, reserving extra for serving. Taste and adjust: Add more lime for brightness, fish sauce for saltiness, or sugar for balance as needed. Serve immediately, chilled or at room temperature, alongside the wings.
2 cups watercress, tough stems trimmed 1 small fennel bulb, cored and very thinly shaved 2 tablespoons fennel fronds, chopped 2 small celery stalks, peeled into ribbons or thinly sliced 1 large orange (Cara Cara or navel), segmented, plus 2 teaspoons juice reserved 5 radishes, thinly sliced 2 tablespoons fresh dill, roughly chopped 1 tablespoon fresh chives, snipped 2 tablespoons toasted pumpkin seeds (pepitas) Fine sea salt and white pepper, to taste 2 tablespoons extra-virgin olive oil 1 tablespoon champagne vinegar (or white wine vinegar) 1 teaspoon Dijon mustard 1 teaspoon honey 1 teaspoon fresh lemon juice 1 tablespoon minced shallot 1/2 teaspoon orange zest (optional)
Supreme the orange over a bowl to catch juices; reserve 2 teaspoons juice and the segments. If using, grate 1/2 teaspoon zest before segmenting. Whisk the dressing: in a small bowl combine champagne vinegar, reserved orange juice, lemon juice, Dijon, honey, minced shallot, and optional zest. Slowly whisk in olive oil until emulsified; season with a pinch of salt and white pepper. In a large bowl, combine watercress, shaved fennel, fennel fronds, celery ribbons, radishes, dill, and chives. Season lightly with salt. Drizzle about two-thirds of the dressing over the greens and toss gently to coat. Fold in the orange segments and sprinkle with toasted pepitas. Add more dressing as needed. Taste and adjust salt and white pepper. Serve immediately alongside Trout Amandine to cut the butter richness and echo the citrus notes.
4 small round sourdough boules (bread bowls), 4 to 6 inches wide 2 tbsp melted butter or 1 tbsp olive oil (for brushing bowls) 4 slices thick-cut bacon, diced 3 tbsp unsalted butter 1 medium yellow onion, small dice (about 1 cup) 2 celery ribs, small dice (about 1 cup) 3 garlic cloves, minced 1/2 tsp dried thyme (or 1 tsp fresh thyme leaves) 1 bay leaf 2 medium Yukon Gold potatoes, peeled and 1/2-inch dice (about 2 cups) 3 tbsp all-purpose flour 2 cups bottled clam juice 1 cup low-sodium fish stock or chicken broth 3 cans (6.5 oz/184 g each) chopped clams, juices reserved 2 cups whole milk, warmed 1 cup heavy cream, warmed 1 tsp Worcestershire sauce (optional) 1–2 tbsp dry sherry (optional) 1/2 tsp ground white pepper 1/4 tsp freshly ground black pepper (optional) 1 to 1 1/4 tsp kosher salt, or to taste 2 tbsp fresh parsley, chopped 2 tbsp chopped chives (optional, for garnish) Old Bay seasoning or smoked paprika (optional, for finishing) Lemon wedges (optional, for serving)
Prep the bread bowls: Preheat oven to 350°F/175°C. Slice a 1/2-inch cap off each boule and hollow out, leaving a 3/4-inch shell. Brush insides (and caps) with melted butter or olive oil. Place on a baking sheet and bake 10–12 minutes until lightly crisp. Set aside. Render bacon: In a large heavy pot over medium heat, cook diced bacon until crisp, 6–8 minutes. Remove bacon to a paper towel-lined plate; leave about 2 tbsp bacon fat in the pot (discard excess). Sauté aromatics: Add unsalted butter to the pot. Stir in onion and celery with a pinch of salt; cook until translucent, 5–7 minutes. Add garlic and thyme; cook 30 seconds until fragrant. Make the roux: Sprinkle in flour and cook, stirring, 2 minutes to eliminate raw flour taste. Build the base: Gradually whisk in clam juice, reserved clam can juices, and stock, scraping up any browned bits. Add bay leaf and potatoes. Bring to a simmer and cook, stirring occasionally, until potatoes are just tender, 12–15 minutes. Add dairy gently: Lower heat to medium-low. Stir in warmed milk and cream. Do not boil after dairy is added; keep at a gentle simmer. Finish the chowder: Stir in chopped clams and most of the bacon (reserve some for garnish). Add Worcestershire (if using), white pepper, black pepper (if using), and salt to taste. Simmer gently 2–3 minutes to heat through. Remove bay leaf. Stir in parsley and dry sherry (if using). Adjust and serve: Taste and adjust seasoning. Ladle chowder into the toasted bread bowls. Garnish with reserved bacon, chives, and a light dusting of Old Bay or smoked paprika if desired. Serve immediately with lemon wedges and the toasted bread caps.