All Recipes

3 small Belgian endive heads, leaves separated
1 small Granny Smith apple, julienned
1/2 small fennel bulb, very thinly sliced
1 tablespoon lemon juice
1/3 cup toasted walnuts, chopped
2 tablespoons chopped fresh chives
2 teaspoons capers, rinsed and finely chopped
1 tablespoon Dijon mustard
1 teaspoon honey
1 tablespoon apple cider vinegar
2 tablespoons extra-virgin olive oil
1/8 teaspoon fine sea salt
Freshly ground black pepper, to taste
Optional: microgreens or fennel fronds for garnish

Fill a large bowl with ice water. Separate endive leaves and soak for 5 minutes to crisp. Drain and pat completely dry; set aside.
In a mixing bowl, toss the julienned apple with lemon juice to prevent browning. Add the sliced fennel, chopped walnuts, chives, and capers; set aside.
In a small bowl, whisk together Dijon, honey, and apple cider vinegar. Slowly stream in olive oil while whisking until emulsified. Season with salt and black pepper.
Drizzle just enough dressing over the apple-fennel mixture to lightly coat; toss gently to combine.
Spoon the mixture into the endive leaves to form bite-size boats.
Garnish with microgreens or fennel fronds and a final crack of black pepper. Serve immediately for optimal crunch.

For the streusel:
3/4 cup packed light brown sugar
1 cup all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, melted
1/2 cup chopped pecans or walnuts (optional)
For the cake:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 cup sour cream
2 teaspoons vanilla extract
1/4 cup milk
For the glaze (optional):
1/2 cup powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon vanilla extract

Preheat oven to 350°F. Grease and line a 9-inch square baking pan with parchment, leaving an overhang for easy lifting.
Make the streusel: In a bowl, mix brown sugar, flour, cinnamon, and salt. Stir in melted butter until clumps form. Fold in nuts if using. Set aside.
Make the cake batter: In a medium bowl, whisk flour, baking powder, baking soda, and salt. In a large bowl, beat softened butter and granulated sugar until light and fluffy, 2 to 3 minutes. Beat in eggs one at a time, then mix in sour cream and vanilla until smooth.
Add dry ingredients to the wet in two additions, alternating with the milk, mixing just until combined. Do not overmix.
Assemble: Spread half the batter into the prepared pan. Sprinkle with half the streusel. Dollop the remaining batter over the top and gently spread. Sprinkle with the remaining streusel.
Bake 35 to 45 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool in the pan on a rack for 15 minutes, then lift out to finish cooling.
Glaze (optional): Whisk powdered sugar, milk, and vanilla until smooth and pourable, adding milk as needed. Drizzle over warm or cooled cake. Slice and serve.

2 tablespoons unsalted butter
1 tablespoon olive oil, plus more for frying sage
1 medium leek (white and light green parts), thinly sliced
2 garlic cloves, thinly sliced
1 pound parsnips, peeled and chopped
1 large tart apple (e.g., Granny Smith), peeled, cored, and chopped
1/2 cup dry hard cider or apple cider
4 cups low-sodium chicken or vegetable stock
10 fresh sage leaves, divided (6 finely chopped, 4 whole for garnish)
1/2 teaspoon fresh thyme leaves
1 bay leaf
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon white or black pepper
2 teaspoons apple cider vinegar or lemon juice
1/4 cup crème fraîche or plain Greek yogurt (optional)
2 tablespoons toasted hazelnuts, roughly chopped (optional garnish)

Warm the butter and 1 tablespoon olive oil in a pot over medium heat. Add the leek and a pinch of salt and cook, stirring, until soft and translucent, 5–7 minutes (avoid browning).
Stir in the garlic, parsnips, apple, chopped sage, and thyme; cook 2–3 minutes until fragrant.
Pour in the cider and simmer 2 minutes, scraping up any fond, until slightly reduced.
Add the stock and bay leaf. Bring to a simmer, cover partially, and cook until the parsnips are very tender, 18–22 minutes. Discard the bay leaf.
While the soup simmers, fry the sage garnish: heat 2 teaspoons olive oil in a small skillet over medium. Fry the 4 whole sage leaves until crisp, 10–15 seconds per side. Drain on paper towels and lightly salt.
Blend the soup until silky using an immersion blender (or carefully in batches in a blender). If using, blend in the crème fraîche or yogurt. Adjust thickness with a splash of stock or water if needed.
Stir in the vinegar or lemon juice, then season to taste with salt and pepper.
Ladle into warm bowls and garnish with the crisp sage leaves, a drizzle of olive oil, and toasted hazelnuts if using.

1 large fennel bulb, fronds reserved
4 cups baby arugula (about 4 ounces)
1 large orange, segmented, plus 2 tablespoons juice
1/4 small red onion, very thinly sliced
1/3 cup almonds or pine nuts, toasted and roughly chopped
1/4 cup shaved Parmesan
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 teaspoon kosher salt
Freshly ground black pepper

Toast the nuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, 3–4 minutes. Let cool.
Trim the fennel bulb, reserving fronds for garnish. Halve and core the bulb, then shave very thinly with a mandoline or knife. Place shaved fennel in a large bowl with the arugula.
In a small bowl, whisk together olive oil, lemon juice, reserved orange juice, Dijon, honey, salt, and several grinds of black pepper until emulsified.
Add half the dressing to the fennel and arugula and toss to coat. Taste and add more dressing as desired.
Gently fold in the orange segments and red onion. Scatter toasted nuts and shaved Parmesan over the top.
Finely chop a few fennel fronds and sprinkle over the salad. Finish with a pinch of salt and pepper to taste and serve immediately.

1 large English cucumber, shaved into ribbons
1 small fennel bulb, cored and very thinly sliced (plus 2 tablespoons chopped fennel fronds)
1 ripe avocado, sliced
2 navel oranges, segmented (save 1 tablespoon juice)
1/4 small red onion, very thinly sliced
1/3 cup fresh mint leaves, torn
1/4 cup toasted pepitas (pumpkin seeds)
3 tablespoons fresh lime juice
1 tablespoon reserved orange juice
1 teaspoon honey
1/2 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
1/4 teaspoon fine sea salt, plus more to taste
Freshly ground black pepper to taste

Place cucumber ribbons, sliced fennel, and red onion in a large bowl. Add a pinch of salt and toss gently.
In a small bowl, whisk lime juice, reserved orange juice, honey, Dijon, salt, and black pepper. Slowly whisk in olive oil until emulsified.
Pour half the dressing over the cucumber-fennel mixture and toss to lightly coat. Let sit 5 minutes to soften slightly.
Fold in orange segments, avocado, mint, and chopped fennel fronds. Add more dressing to taste and adjust seasoning.
Scatter toasted pepitas over the top just before serving and present immediately alongside the blackened tilapia.

2 small fennel bulbs, fronds reserved
2 medium oranges (navel or blood)
1/3 cup shelled pistachios, toasted and chopped
1/3 cup Castelvetrano olives, pitted and halved
1/4 cup flat-leaf parsley, finely chopped
1 small garlic clove, very finely minced
1 lemon (zest finely grated, 2 tablespoons juice)
1 tablespoon white wine vinegar
2 teaspoons honey (or to taste)
3 tablespoons extra-virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
Ice water, for crisping fennel

Trim fennel bulbs, reserving a handful of tender fronds. Halve bulbs lengthwise, remove cores, and shave very thinly with a mandoline or knife. Soak shavings in a bowl of ice water 10 minutes to crisp; drain and pat dry.
Supreme the oranges: slice off ends, remove peel and pith, then cut segments between membranes. Squeeze the remaining membranes to extract 1–2 teaspoons juice and reserve it for the dressing.
Make the dressing: in a small bowl, whisk lemon juice, reserved orange juice, white wine vinegar, honey, 1/4 teaspoon salt, and several grinds of black pepper. Stream in the olive oil while whisking until emulsified.
Make the pistachio gremolata: combine chopped pistachios, parsley, lemon zest, minced garlic, and a pinch of salt; toss to mix.
In a large bowl, gently toss the drained fennel with half the dressing. Fold in orange segments, olives, and a few chopped fennel fronds. Taste and adjust seasoning with more dressing, salt, or pepper as needed.
Transfer to a platter and sprinkle generously with the pistachio gremolata. Garnish with additional fennel fronds and serve immediately for peak crunch.

1 (9-inch) prebaked pie crust (store-bought or homemade)
1 can (13.5 oz) full-fat coconut milk
1 1/4 cups whole milk
3/4 cup granulated sugar
1/3 cup cornstarch
1/4 teaspoon fine sea salt
4 large egg yolks
2 tablespoons unsalted butter
1 1/2 teaspoons vanilla extract
1 cup sweetened shredded coconut (for filling)
1/2 cup sweetened shredded coconut, toasted (for topping)
1 cup cold heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract (for whipped cream)

Ensure your 9-inch pie crust is fully baked and cooled. Set aside.
Toast 1/2 cup sweetened shredded coconut: spread on a baking sheet and bake at 350°F (175°C) for 5–8 minutes, stirring once, until golden. Cool completely.
In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Slowly whisk in the coconut milk and whole milk until smooth.
Place the pan over medium heat, whisking frequently until the mixture begins to thicken and bubble, 5–8 minutes.
In a separate bowl, whisk the egg yolks. Slowly ladle in about 1/2 cup of the hot milk mixture while whisking to temper the yolks. Whisk the tempered yolks back into the saucepan.
Continue cooking, whisking constantly, until the custard is thick and large bubbles break the surface, 1–2 minutes more. Remove from heat and whisk in the butter and 1 1/2 teaspoons vanilla until silky.
Fold in 1 cup sweetened shredded coconut. Pour the hot filling into the cooled pie crust. Smooth the top and press plastic wrap directly on the surface to prevent a skin.
Chill until fully set, at least 4 hours (or up to overnight).
When ready to serve, make the whipped cream: beat the cold heavy cream, powdered sugar, and 1/2 teaspoon vanilla to soft peaks.
Remove plastic from the pie, spread or pipe the whipped cream over the set custard, and sprinkle evenly with the toasted coconut. Slice and serve.

1 ounce dried porcini mushrooms
1 1/2 cups boiling water (for soaking porcini)
4 cups low-sodium beef or mushroom stock
1 tablespoon olive oil
1 small leek, white part only, thinly sliced
1 small celery stalk, thinly sliced
1 small carrot, thinly sliced
2 garlic cloves, smashed
4 juniper berries, lightly crushed
6 whole black peppercorns
2 sprigs fresh thyme
1 bay leaf
2 tablespoons dry sherry or Madeira
6 ounces cremini or mixed wild mushrooms, thinly sliced
1 tablespoon unsalted butter
1 teaspoon finely grated lemon zest, plus more to taste
2 tablespoons finely chopped chives
Kosher salt, to taste

Place dried porcini in a heatproof bowl and cover with the boiling water. Soak 20 minutes. Strain through a fine sieve or coffee filter to remove grit, reserving the soaking liquid. Rinse the porcini briefly to remove any remaining grit, then chop.
In a medium pot, warm the olive oil over medium heat. Add leek, celery, carrot, and smashed garlic; cook, stirring, until softened but not browned, 5–6 minutes.
Add the stock, reserved porcini soaking liquid (leaving any sediment behind), chopped porcini, juniper berries, peppercorns, thyme, and bay leaf. Bring to a gentle simmer and cook uncovered for 25–30 minutes.
While the broth simmers, sauté the sliced cremini in the butter over medium-high heat until deeply browned and their moisture evaporates, 6–8 minutes. Season lightly with salt and set aside.
Strain the broth through a fine-mesh sieve, pressing lightly on solids; discard solids. Return clear broth to the pot.
Stir in the dry sherry or Madeira and simmer 2 minutes to mellow the alcohol. Season to taste with salt and a pinch of lemon zest (add more to taste for brightness).
To serve, divide the sautéed mushrooms among warm bowls. Ladle the hot broth over, then finish with chopped chives and a final whisper of lemon zest.

2 Persian cucumbers (about 8 oz), thinly sliced or ribboned
6 radishes, thinly sliced
2 scallions, thinly sliced
1/4 cup cilantro leaves, torn (optional)
2 tablespoons ponzu sauce (or 1 1/2 tbsp soy sauce + 1 1/2 tbsp citrus juice)
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
1 teaspoon lime zest
1 teaspoon grated fresh ginger
1 teaspoon honey (or sugar)
1 teaspoon toasted sesame oil
1 tablespoon toasted sesame seeds
1/4 teaspoon red pepper flakes (optional)
1/4 teaspoon kosher salt

Place the sliced cucumbers in a bowl and sprinkle with the kosher salt. Toss and let sit 10 minutes to draw out excess water, then gently blot dry with paper towels.
In a small bowl, whisk together ponzu, rice vinegar, lime juice, lime zest, grated ginger, honey, sesame oil, and red pepper flakes until dissolved.
Combine cucumbers, radishes, and scallions in a mixing bowl. Add cilantro if using. Pour the dressing over and toss to coat evenly. Taste and adjust seasoning if needed.
Sprinkle with toasted sesame seeds. Chill 5–10 minutes for flavors to meld, then serve alongside the lettuce wraps for a cool, crunchy, citrusy counterpoint.

4 salmon fillets (5–6 oz/140–170 g each), skin-on preferred
1/3 cup (80 ml) pure maple syrup
2 tbsp low-sodium soy sauce or tamari
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
2 cloves garlic, finely minced
1 tsp freshly grated ginger (optional)
1/4 tsp red pepper flakes (optional, for heat)
1 tbsp olive oil (for pan)
1/2 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper
1 tbsp chopped fresh parsley or chives, for garnish
Lemon wedges, for serving

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil or parchment and lightly oil it, or use an oven-safe skillet.
Make the glaze: In a bowl, whisk together the maple syrup, soy sauce, Dijon, lemon juice, garlic, ginger (if using), and red pepper flakes. Transfer 2 tablespoons of this glaze to a small saucepan and set aside for finishing; do not let it touch raw fish.
Pat the salmon dry with paper towels. Season both sides lightly with the kosher salt and black pepper.
Place the salmon skin-side down on the prepared sheet or skillet. Brush the tops evenly with the remaining (non-reserved) glaze.
Bake for 8–10 minutes, depending on thickness.
While the salmon bakes, bring the reserved 2 tablespoons of glaze to a gentle simmer over medium heat and cook 1–2 minutes until slightly thickened and syrupy; remove from heat.
Optional for extra caramelization: Switch the oven to broil and broil the salmon for 1–2 minutes, watching closely to prevent burning.
Cook until the thickest part of the fillets reaches 125–130°F (52–54°C) for medium and flakes easily with a fork.
Brush the hot salmon with the reduced finishing glaze and let rest 3 minutes.
Garnish with chopped parsley or chives and serve with lemon wedges. Pair with steamed rice, roasted vegetables, or a crisp salad.

1 large fennel bulb, fronds reserved
3 cups (90g) baby arugula
2 navel oranges, segmented, plus 2 tablespoons reserved juice
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon white wine vinegar
3 tablespoons extra-virgin olive oil
1 teaspoon honey
Sea salt, to taste
Freshly ground black pepper, to taste
1/3 cup (25g) Pecorino Romano, shaved into ribbons
1/3 cup toasted pistachios, roughly chopped
Optional: a few fresh mint leaves, torn
Optional: chopped fennel fronds, for garnish

Toast the pistachios in a dry skillet over medium heat until fragrant, 3–4 minutes. Transfer to a plate to cool.
Trim the fennel, reserving some fronds. Halve the bulb, remove the core, and thinly shave using a mandoline or sharp knife. Soak shavings in ice water for 10 minutes to crisp, then drain and pat dry.
Segment the oranges over a bowl to catch juice. Reserve 2 tablespoons of the juice for the dressing.
Make the dressing: In a small bowl, whisk reserved orange juice, lemon zest, lemon juice, white wine vinegar, honey, a pinch of salt, and black pepper. Slowly whisk in the olive oil until emulsified. Adjust seasoning.
In a large bowl, toss arugula and shaved fennel with about half the dressing and a pinch of salt.
Plate the salad and tuck in the orange segments. Scatter pistachios and Pecorino shavings over the top. Add mint and fennel fronds if using. Drizzle with remaining dressing and finish with a few grinds of black pepper. Serve immediately.

Unsalted butter, softened: 1/2 cup (1 stick)
Granulated sugar: 1 cup
Finely grated lemon zest: 2 tablespoons (from about 2 lemons)
Large eggs: 3
Pure vanilla extract: 1 teaspoon
Sour cream: 1/2 cup
Milk: 2 tablespoons
All-purpose flour: 1 3/4 cups
Baking powder: 1 1/2 teaspoons
Kosher salt: 1/2 teaspoon
Fresh blueberries: 1 1/2 cups
All-purpose flour for tossing berries: 1 tablespoon
Powdered sugar: 1 cup
Fresh lemon juice: 2 to 3 tablespoons
Pinch of salt for glaze (optional)

Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line the bottom with parchment for easy release.
Whisk together 1 3/4 cups flour, baking powder, and salt; set aside. Toss blueberries with 1 tablespoon flour; set aside.
In a large bowl, beat butter, sugar, and lemon zest with a hand mixer or stand mixer on medium-high until pale and fluffy, 2 to 3 minutes.
Beat in eggs one at a time, scraping the bowl as needed, then mix in vanilla.
Stir together sour cream and milk. On low speed, add dry ingredients in two additions, alternating with the sour cream mixture, ending with dry. Mix just until combined; do not overmix.
Gently fold in the floured blueberries. Spread batter evenly into the prepared pan and smooth the top.
Bake 55 to 65 minutes, until a tester inserted in the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent loosely with foil after 45 minutes.
Cool in the pan for 15 minutes, then turn out onto a rack and cool completely.
For the glaze, whisk powdered sugar with 2 tablespoons lemon juice (add more to reach a thick-drizzling consistency) and a pinch of salt if using. Drizzle over the cooled cake and let set 10 minutes before slicing.

1 tablespoon olive oil
1 small fennel bulb, cored and thinly sliced (about 2 cups)
1 small leek, white and light green parts only, thinly sliced (or 1/2 medium onion)
2 cloves garlic, thinly sliced
1/4 teaspoon crushed red pepper flakes (optional)
6 cups low-sodium chicken or vegetable broth
1/2 cup dry white wine (optional)
1 bay leaf
4 fresh thyme sprigs (or 1/2 teaspoon dried thyme)
1 small Parmesan rind (optional, about 1 ounce)
1 (15-ounce) can cannellini beans, drained and rinsed
Zest of 1 lemon (in strips or finely grated)
2 tablespoons fresh lemon juice, plus more to taste
4 cups baby spinach
2 tablespoons chopped fresh parsley
1 tablespoon chopped fennel fronds (optional)
Kosher salt and freshly ground black pepper, to taste
Extra-virgin olive oil, for finishing

Warm the olive oil in a medium pot over medium heat. Add the fennel and leek with a pinch of salt and cook, stirring occasionally, until tender and translucent, 6–8 minutes (avoid browning).
Stir in the garlic and red pepper flakes; cook until fragrant, about 30 seconds.
Pour in the white wine (if using) and simmer until reduced by half, about 2 minutes.
Add the broth, bay leaf, thyme, Parmesan rind (if using), and lemon zest. Bring to a gentle simmer and cook 12–15 minutes to infuse flavors.
Stir in the cannellini beans and simmer 5 minutes more. Remove and discard the bay leaf, thyme sprigs, and Parmesan rind. Taste and season with salt and black pepper.
Off the heat, stir in the spinach to wilt and the lemon juice. Adjust acidity and seasoning to taste.
Ladle into warm bowls and finish with parsley, fennel fronds, a drizzle of extra-virgin olive oil, and freshly ground black pepper. Serve alongside lasagna.

1 cup pearl (Israeli) couscous
1 1/4 cups low-sodium vegetable broth (or water)
1 lemon, zested and juiced
2 tablespoons extra-virgin olive oil
1/3 cup sliced almonds, toasted
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
2 scallions, thinly sliced
1/4 teaspoon ground coriander
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the pearl couscous and toast, stirring, until lightly golden, 3 to 4 minutes.
Pour in the vegetable broth, add the salt and ground coriander, and bring to a boil. Reduce heat to low, cover, and simmer until tender and the liquid is absorbed, 8 to 10 minutes.
Remove from heat, uncover, and fluff with a fork. Let sit 3 minutes to release steam.
Stir in the lemon zest, lemon juice, and remaining 1 tablespoon olive oil.
Fold in the mint, parsley, scallions, and toasted almonds.
Season with black pepper and adjust salt or lemon to taste.
Serve warm or at room temperature alongside the roasted vegetable medley.

4 cups watercress, loosely packed
1 small head radicchio, thinly sliced (about 2 cups)
1 medium fennel bulb, trimmed and very thinly shaved
2 firm ripe pears (Bosc or Anjou), cored and thinly sliced
1 teaspoon fresh lemon juice
1/3 cup hazelnuts, toasted and roughly chopped
1/4 cup Parmesan or Manchego, shaved (optional)
Kosher salt and freshly ground black pepper, to taste
1/4 cup dried cranberries
2 tablespoons sherry vinegar
2 tablespoons fresh orange juice
1/2 teaspoon orange zest
1 teaspoon Dijon mustard
1 to 2 teaspoons honey, to taste
1/2 teaspoon fresh thyme leaves, chopped
1 tablespoon minced shallot
1/4 cup extra-virgin olive oil
1 tablespoon warm poultry pan drippings (optional)

Toast the hazelnuts in a dry skillet over medium heat, stirring often, until fragrant and lightly browned, 3 to 4 minutes. Transfer to a plate to cool, then roughly chop.
Make the warm vinaigrette: In a small saucepan, combine the dried cranberries, sherry vinegar, and orange juice. Bring just to a simmer over low heat and cook 1 minute to plump the cranberries. Remove from heat and whisk in the orange zest, Dijon, honey, thyme, and shallot. Slowly whisk in the olive oil (and pan drippings, if using) until emulsified. Season with a pinch of salt and black pepper.
Prep the produce: Rinse and dry the watercress and radicchio. Shave the fennel very thinly (a mandoline works well). Slice the pears and toss them with the lemon juice to prevent browning.
Assemble: In a large bowl, combine watercress, radicchio, and fennel. Drizzle with about two-thirds of the warm vinaigrette and toss gently to coat. Arrange the pear slices over the top, scatter with the toasted hazelnuts, and add shaved cheese if using.
Finish and serve: Drizzle with the remaining vinaigrette, season with a little more salt and freshly ground black pepper, and serve immediately while the dressing is still warm.

3 lb (1.4 kg) beef chuck, cut into 2-inch (5 cm) cubes
6 oz (170 g) thick-cut bacon, cut into lardons
2 tbsp olive oil, plus more as needed
2 tbsp unsalted butter, divided
1 large yellow onion, diced
2 medium carrots, cut into 1/2-inch (1.25 cm) pieces
4 garlic cloves, minced
2 tbsp tomato paste
3 tbsp all-purpose flour
2 tbsp brandy or cognac (optional)
1 (750 ml) bottle dry red Burgundy or Pinot Noir
2 cups (480 ml) beef stock, plus more as needed to just cover
1 bay leaf
4 sprigs fresh thyme (or 1 tsp dried thyme)
6 parsley stems (for bouquet garni) plus 2 tbsp chopped parsley for garnish
1 tsp black peppercorns (optional, for sachet)
12 oz (340 g) pearl onions, peeled
10 oz (300 g) cremini or button mushrooms, quartered
1 tsp sugar
1/2 cup (120 ml) water
Kosher salt and freshly ground black pepper

Preheat the oven to 325 F (160 C). Pat the beef dry and season generously with salt and pepper.
In a large Dutch oven over medium heat, cook the bacon until golden and the fat renders, 8 to 10 minutes. Using a slotted spoon, transfer the bacon to a bowl, leaving the fat in the pot.
Increase heat to medium-high. Working in batches, add enough olive oil to lightly film the pot if needed and brown the beef on all sides until deeply caramelized, about 6 to 8 minutes per batch. Transfer browned beef to the bowl with the bacon.
Pour off excess fat, leaving about 2 tbsp in the pot. Reduce heat to medium. Add the diced onion and sliced carrots; cook, stirring, until softened and lightly browned, 5 to 7 minutes. Stir in the garlic and cook 30 seconds. Add the tomato paste and cook 1 minute to caramelize.
Return the beef and bacon (with any juices) to the pot. Sprinkle the flour evenly over the meat and stir to coat; cook 2 minutes to toast the flour. Add the brandy, if using, and the wine, scraping up any browned bits. Add enough beef stock to just cover the meat.
Add the bay leaf, thyme, parsley stems, and peppercorns if using (tie into a bundle or add loose and strain later). Bring to a simmer, taste and season lightly with salt, then cover and transfer to the oven. Braise until the beef is very tender, 2 1/2 to 3 hours.
While the beef braises, glaze the pearl onions: In a skillet, combine pearl onions, 1 tbsp butter, the sugar, a pinch of salt, and the water. Bring to a simmer over medium heat, cover, and cook until tender, 8 to 10 minutes. Uncover and cook, shaking the pan, until the liquid evaporates and the onions are lightly browned and glazed. Set aside.
Sauté the mushrooms: In the same skillet over medium-high heat, heat 1 tbsp butter and 1 tbsp olive oil until hot. Add mushrooms in an even layer; cook undisturbed 3 to 4 minutes, then stir and cook until browned and their moisture evaporates, 5 to 7 minutes. Season with salt and pepper and set aside.
Finish the sauce: Remove the Dutch oven from the oven. Using tongs, transfer the beef and carrots to a bowl; discard the herb stems and bay leaf. Skim excess fat from the surface of the braising liquid. Simmer the liquid on the stovetop until slightly reduced, glossy, and it lightly coats a spoon, 10 to 15 minutes. Adjust seasoning with salt and pepper.
Combine: Return the beef, carrots, and bacon to the reduced sauce along with the glazed pearl onions and sautéed mushrooms. Simmer gently for 5 minutes to warm through and meld flavors.
Serve hot, sprinkled with chopped parsley. Accompany with buttered potatoes, mashed potatoes, egg noodles, or crusty bread.

8 oz (225 g) feta cheese, drained and crumbled
1/2 cup full-fat Greek yogurt
1 tablespoon finely minced preserved lemon peel (rinsed to reduce salt)
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon honey
2 tablespoons finely chopped fresh mint, plus extra for garnish
1/4 teaspoon Aleppo pepper or mild chili flakes (optional)
Freshly ground black pepper, to taste
6–8 small radishes, halved or quartered
1 small Persian cucumber, sliced (optional)
2 tablespoons toasted pistachios, chopped (optional)
Warm pita or grilled flatbread, cut into wedges
Flaky sea salt, for finishing

Add feta and Greek yogurt to a food processor and blend until very smooth and creamy, 30–60 seconds, scraping the bowl as needed.
Add preserved lemon peel, lemon juice, 2 tablespoons olive oil, and honey; blend again until fluffy. Pulse in chopped mint and Aleppo pepper (if using). Season with freshly ground black pepper to taste.
Transfer the whipped feta to a shallow bowl. Use the back of a spoon to create swirls, then drizzle with a little olive oil. Garnish with extra mint and toasted pistachios if desired.
Arrange radishes, cucumber slices, and warm pita around the bowl. Sprinkle the radishes lightly with flaky sea salt just before serving.
Serve immediately, or chill up to 2 hours to meld flavors. If chilled, let sit 10 minutes at room temperature before serving.

3 large ripe bananas (about 1 1/2 cups mashed)
1/2 cup unsalted butter, melted and slightly cooled
3/4 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 cup semisweet chocolate chips, plus 2 tablespoons for topping
1/2 cup chopped walnuts or pecans (optional)

Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line it with a parchment sling.
In a large bowl, mash the bananas until mostly smooth. Whisk in the melted butter, brown sugar, granulated sugar, eggs, and vanilla until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Add the dry ingredients to the banana mixture and stir just until no dry streaks remain. Fold in 1 cup chocolate chips (and nuts, if using). Do not overmix.
Scrape the batter into the prepared pan and smooth the top. Sprinkle the remaining 2 tablespoons chocolate chips over the surface.
Bake 55–65 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (avoid chocolate pockets when testing). If the top is browning too quickly, tent loosely with foil around the 45-minute mark.
Cool in the pan for 15 minutes, then lift out using the parchment and transfer to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store tightly wrapped at room temperature for up to 3 days, or freeze slices for up to 2 months.

3 poblano peppers
2 cups corn kernels (fresh or frozen)
1 tablespoon neutral oil (such as vegetable or canola)
1 tablespoon unsalted butter (optional, for richness)
1 small white onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon smoked paprika
1 small Yukon Gold potato, peeled and diced (about 1 cup)
4 cups low-sodium chicken broth
1/3 cup Mexican crema or sour cream
1 tablespoon fresh lime juice
Zest of 1/2 lime
2 tablespoons chopped fresh cilantro, plus more for garnish
3/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
Crumbled cotija and lime wedges for serving (optional)

Roast the poblanos: Set oven broiler to high. Place poblanos on a foil-lined sheet and broil, turning occasionally, until skins are blistered and charred on all sides, 6–8 minutes. Transfer to a bowl, cover, and steam 10 minutes. Peel, remove seeds and stems, and roughly chop.
Build the base: In a pot, heat oil and butter over medium. Add onion and a pinch of salt; cook until translucent, 4–5 minutes. Stir in garlic, corn, cumin, coriander, and smoked paprika; cook until fragrant, 2 minutes.
Simmer: Add chopped poblanos, diced potato, and chicken broth. Bring to a boil, then reduce to a gentle simmer and cook until the potato is tender, 15–18 minutes.
Blend: Using an immersion blender, puree until mostly smooth and velvety, leaving a little texture if desired. (Alternatively, carefully blend in batches and return to the pot.)
Finish: Stir in crema, lime juice, lime zest, and cilantro. Season with salt and black pepper to taste; warm gently without boiling.
Serve: Ladle into bowls and garnish with extra cilantro and crumbled cotija. Offer lime wedges on the side for added brightness.

1 small fennel bulb, cored and thinly shaved (reserve fronds)
1 medium crisp apple (e.g., Honeycrisp or Granny Smith), julienned
1/4 small red onion, very thinly sliced
1 tablespoon chopped fennel fronds or flat-leaf parsley
1 teaspoon poppy seeds (optional)
1 1/2 tablespoons Dijon mustard
1 tablespoon maple syrup
2 tablespoons apple cider vinegar
3 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt, plus more to taste
1/8 teaspoon freshly ground black pepper

Add the shaved fennel, julienned apple, and sliced red onion to a large bowl.
In a separate small bowl, whisk together Dijon, maple syrup, apple cider vinegar, salt, and pepper. Slowly drizzle in the olive oil while whisking until emulsified.
Pour the vinaigrette over the fennel-apple mixture and toss to coat. Let sit for 5–10 minutes to lightly soften and meld flavors.
Fold in the chopped fennel fronds or parsley and poppy seeds. Taste and adjust seasoning with additional salt or vinegar if desired.
Serve chilled or at cool room temperature for a crisp, bright counterpoint.

5 oz (140 g) baby arugula
1 small head radicchio, cored and thinly sliced (about 2 cups)
1 small fennel bulb, cored and very thinly shaved, plus a few fronds for garnish
2 cups red seedless grapes
1 teaspoon fresh thyme leaves
2 teaspoons olive oil (for roasting grapes)
1/2 cup hazelnuts, toasted and roughly chopped
1/3 cup Pecorino Romano or Manchego, shaved
2 tablespoons extra-virgin olive oil (for vinaigrette)
1 tablespoon sherry vinegar
1 tablespoon fresh orange juice
1 teaspoon finely grated orange zest
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste

Heat oven to 425°F (220°C). Toss grapes with 2 teaspoons olive oil, thyme, a pinch of salt, and pepper on a small baking sheet. Roast until blistered and slightly collapsed, 10–12 minutes. Let cool 5 minutes.
Toast hazelnuts in a dry skillet over medium heat until fragrant, 3–4 minutes, then roughly chop. (Alternatively, roast at 350°F/175°C for 6–8 minutes.)
Whisk together extra-virgin olive oil, sherry vinegar, orange juice, orange zest, Dijon, 1/4 teaspoon salt, and several grinds of pepper to make the vinaigrette.
In a large bowl, combine arugula, radicchio, and shaved fennel. Drizzle with about half the vinaigrette and toss gently to coat; season to taste.
Plate the greens and top with warm roasted grapes and hazelnuts. Add shaved cheese and fennel fronds. Spoon over more vinaigrette as desired and serve.

1 lb elbow macaroni (or cavatappi)
1 lb cooked lobster meat, chopped into bite-size pieces (about 2 lobsters, 1.25 lb each)
6 tbsp unsalted butter, plus more for greasing
6 tbsp all-purpose flour
3 cups whole milk, warmed
1 cup heavy cream, warmed
12 oz sharp white cheddar, freshly grated
6 oz Gruyère, freshly grated
1/2 cup Parmesan, finely grated (for topping)
2 garlic cloves, minced
2 tsp Dijon mustard
1 tsp smoked paprika
1/4 tsp cayenne pepper (optional, to taste)
1/4 tsp freshly grated nutmeg
2 tsp kosher salt, plus more for pasta water
1 tsp freshly ground black pepper, plus more to taste
1 tsp lemon zest
1 tsp fresh lemon juice
2 tbsp fresh chives, thinly sliced (plus extra for garnish)
1 1/2 cups panko breadcrumbs
3 tbsp unsalted butter, melted (for topping)
2 tbsp fresh parsley, finely chopped
1 tbsp dry sherry (optional)
1/2 cup reserved pasta cooking water (as needed)

Heat the oven to 375°F. Butter a 3-quart baking dish (or two 9-inch dishes).
Bring a large pot of well-salted water to a boil. Cook the pasta until very al dente, 1–2 minutes shy of package directions. Reserve 1/2 cup pasta water, then drain.
Make the topping: In a bowl, combine panko, Parmesan, melted butter, lemon zest, parsley, a pinch of salt, and a few grinds of pepper. Set aside.
Start the sauce: In a large pot over medium heat, melt 6 tbsp butter. Add garlic and cook 30 seconds until fragrant. Sprinkle in the flour and whisk constantly for 1–2 minutes to make a pale roux.
Gradually whisk in the warm milk and cream, a little at a time, whisking smooth between additions. Bring to a gentle simmer and cook, whisking often, until thick enough to coat a spoon, 5–7 minutes.
Season the béchamel with Dijon, smoked paprika, cayenne (if using), nutmeg, 2 tsp kosher salt, and 1 tsp black pepper. If using, stir in the sherry and simmer 30 seconds.
Remove the pot from heat. Add the cheddar and Gruyère by handfuls, whisking until fully melted and silky. If the sauce seems too thick, loosen with a splash of reserved pasta water.
Fold in the lobster, chives, and lemon juice. Taste and adjust seasoning with salt, pepper, or more lemon as needed.
Add the drained pasta to the sauce and gently fold to coat. Transfer the mixture to the prepared baking dish and spread evenly.
Sprinkle the breadcrumb topping evenly over the surface.
Bake until bubbling around the edges, 20–25 minutes. For extra color, broil 1–2 minutes until the top is deeply golden (watch closely).
Rest 10 minutes to set. Garnish with extra chives and serve warm.

450 g fresh okra (bhindi), tips trimmed and halved lengthwise
1 tbsp lemon juice
1 tbsp neutral oil
1/2 cup (60 g) besan (chickpea flour)
2 tbsp (16 g) rice flour
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp Kashmiri red chili powder or paprika
1/4 tsp ground turmeric
1/2 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper
1 tsp amchur (dried mango powder), for dusting
1/2 tsp chaat masala, for dusting (optional)
Lemon or lime wedges, to serve
Mint Yogurt Dip: 3/4 cup (180 g) plain full-fat yogurt
Mint Yogurt Dip: 2 tbsp finely chopped fresh mint
Mint Yogurt Dip: 1 tbsp finely chopped cilantro
Mint Yogurt Dip: 1 tsp fresh lime or lemon juice
Mint Yogurt Dip: 1/2 tsp honey or sugar
Mint Yogurt Dip: 1 small garlic clove, finely grated (or 1/4 tsp garlic paste)
Mint Yogurt Dip: Pinch of salt

Preheat the oven to 220°C (425°F). Line a sheet pan with foil and set a wire rack on top, or use a well-oiled sheet pan. For an air fryer, preheat to 200°C (390°F).
Make the dip: In a small bowl, whisk yogurt, mint, cilantro, lime/lemon juice, honey, garlic, and a pinch of salt until smooth. Chill until serving.
Pat the okra very dry with towels. Toss with lemon juice and neutral oil to lightly coat.
In a large bowl, combine besan, rice flour, cumin, coriander, chili powder, turmeric, 1/2 tsp salt, and black pepper. Add okra and toss until evenly coated; shake off excess flour.
Arrange okra in a single layer (cut side up) on the rack/sheet. Bake 12 minutes, flip, then bake 6–10 minutes more until browned and crisp. For air fryer, cook 10–14 minutes, shaking once, until crisp.
While hot, sprinkle okra with amchur and chaat masala (if using). Taste and add a pinch more salt if desired.
Serve immediately with the minted yogurt dip and lemon/lime wedges for squeezing.

1/2 cup (113 g) unsalted butter
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon fine salt
1 teaspoon vanilla extract
2 large eggs, room temperature
3/4 cup all-purpose flour
1/2 cup semi-sweet chocolate chips (optional)
8 oz (226 g) cream cheese, softened
1/4 cup granulated sugar (for cheesecake layer)
1/2 teaspoon vanilla extract (for cheesecake layer)
1 large egg (for cheesecake layer)
1/3 cup seedless raspberry jam
Fresh raspberries and powdered sugar for serving (optional)

Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving overhang for easy lifting. Lightly grease the parchment.
Make the brownie batter: In a medium microwave-safe bowl, melt the butter. Whisk in 1 cup sugar, cocoa powder, and salt until combined and glossy. Whisk in 1 teaspoon vanilla, then whisk in the 2 eggs one at a time until smooth. Fold in the flour just until no dry spots remain. Stir in chocolate chips if using. Spread about 2/3 of the batter evenly in the prepared pan; reserve the rest.
Make the cheesecake mixture: In a separate bowl, beat the cream cheese with 1/4 cup sugar until smooth and creamy. Beat in 1/2 teaspoon vanilla and the 1 egg until fully combined and silky.
Warm the raspberry jam in the microwave for 10–15 seconds to loosen. Dollop the cheesecake mixture over the brownie base in large spoonfuls. Spoon the remaining brownie batter in smaller dollops over and around the cheesecake. Add small spoonfuls of warmed jam over the top. Use a knife or skewer to gently swirl the layers together, creating a marbled pattern (do not overmix).
Bake for 30–35 minutes, until the edges are set and a toothpick inserted into the brownie portion comes out with a few moist crumbs (avoid testing only the cheesecake pockets). The center may have a slight jiggle from the cheesecake—this is okay.
Cool completely in the pan on a rack, then chill for at least 1 hour for clean slices. Lift out using the parchment, cut into squares, and serve. Garnish with fresh raspberries and a dusting of powdered sugar if desired.
Storage: Refrigerate in an airtight container for up to 4 days. Brownies can be frozen (well wrapped) for up to 2 months; thaw in the fridge.

2 poblano peppers
1 lb tomatillos, husked and rinsed
1 small white onion, quartered
3 garlic cloves, unpeeled
1 tablespoon olive oil
4 cups low-sodium chicken or vegetable broth
1 cup cooked hominy, rinsed and drained
1 cup corn kernels (fresh or frozen)
1/2 teaspoon ground cumin
1/2 teaspoon Mexican oregano, crumbled
1 lime, zested and juiced
1/2 cup fresh cilantro, stems and leaves separated and chopped
1 teaspoon kosher salt, or to taste
Freshly ground black pepper, to taste

Position an oven rack close to the broiler. Place poblanos and tomatillos on a foil-lined sheet; broil, turning once, until charred and softened, 6–8 minutes. Add the onion and garlic for the last 3–4 minutes to lightly char and soften.
Transfer poblanos to a bowl, cover, and steam 10 minutes. Peel and seed poblanos; peel garlic.
In a blender, combine tomatillos, onion, peeled garlic, peeled poblanos, cilantro stems, and 1 cup of the broth. Blend until smooth.
Warm olive oil in a pot over medium heat. Pour in the puree and cook, stirring, 3–4 minutes to slightly thicken. Add remaining broth, cumin, oregano, salt, and pepper; bring to a gentle simmer.
Stir in hominy and corn; simmer 8–10 minutes to meld flavors.
Remove from heat; add lime zest and juice and the chopped cilantro leaves. Adjust salt, pepper, and lime to taste.
Ladle into bowls and serve hot alongside tilapia fish tacos.

1 medium jicama, peeled and cut into matchsticks (about 4 cups)
2 medium oranges, segmented, plus 1 tablespoon reserved juice
1 cup thinly sliced red cabbage
1 small English cucumber, halved lengthwise and thinly sliced
3 scallions, thinly sliced
1/2 cup fresh cilantro leaves, roughly chopped
1/3 cup sour cream or plain Greek yogurt
1 large lime, zested and juiced (about 2 tablespoons juice)
1 tablespoon honey (or agave)
1 tablespoon extra-virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt, plus more to taste
1/8 teaspoon freshly ground black pepper
2 tablespoons toasted pepitas (optional)

Segment the oranges over a bowl to catch the juices; reserve 1 tablespoon of the juice for the dressing. Set the orange segments aside.
In a large bowl, whisk together sour cream or yogurt, lime zest and juice, honey, olive oil, cumin, kosher salt, black pepper, and the reserved 1 tablespoon orange juice to make the lime crema.
Add the jicama, red cabbage, cucumber, scallions, cilantro, and orange segments to the bowl. Toss gently until everything is lightly coated.
Taste and adjust seasoning with additional salt or lime juice if needed.
Let the slaw rest for 10–15 minutes to lightly soften and meld flavors. Sprinkle with toasted pepitas just before serving.

1 English cucumber, halved lengthwise and thinly sliced
1 large ripe mango, diced
1 cup jicama, peeled and cut into thin matchsticks
1 ripe avocado, diced
1/2 red bell pepper, thinly sliced
1/4 cup very thinly sliced red onion
1/3 cup fresh cilantro leaves, lightly chopped
2 tablespoons fresh mint leaves, torn
2 tablespoons unsweetened coconut flakes, lightly toasted
3 tablespoons fresh lime juice
1 tablespoon orange juice
1 teaspoon rice vinegar
1 teaspoon honey (or brown sugar)
1/2 teaspoon kosher salt, plus more to taste
1/8 teaspoon ground allspice
1/2 teaspoon finely grated fresh ginger
3 tablespoons neutral oil or light olive oil
Freshly ground black pepper, to taste

Toast the coconut flakes in a dry skillet over medium heat until just golden at the edges, 2 to 3 minutes; set aside to cool.
In a small bowl, whisk together lime juice, orange juice, rice vinegar, honey, salt, allspice, ginger, and a few grinds of black pepper. Slowly whisk in the oil until emulsified; adjust salt and acidity to taste.
In a large bowl, combine cucumber, mango, jicama, bell pepper, and red onion. Drizzle over about three-quarters of the dressing and toss gently.
Fold in the cilantro, mint, and avocado, then add more dressing as needed to lightly coat without pooling.
Scatter the toasted coconut over the top. Serve immediately or chill 10 minutes for flavors to meld; taste and re-season with a pinch of salt or lime before serving.

2 pounds (900 g) bone-in, skin-on chicken thighs and/or drumsticks
1/2 cup (120 ml) soy sauce
1/3 cup (80 ml) cane vinegar or white vinegar
1/2 cup (120 ml) water
6 cloves garlic, smashed
1 small onion, sliced (optional)
3 bay leaves
1 teaspoon whole black peppercorns (or 1/2 teaspoon ground)
1 tablespoon brown sugar or coconut sugar (optional)
1 tablespoon neutral oil
Steamed white rice, for serving

In a bowl, combine soy sauce, vinegar, water, garlic, bay leaves, peppercorns, and brown sugar if using.
Add the chicken and toss to coat. Marinate 30 minutes at room temperature or up to 4 hours in the refrigerator.
Remove the chicken from the marinade, reserving the liquid and aromatics.
Heat the oil in a heavy pot or deep skillet over medium-high. Place chicken skin-side down and sear until browned and some fat renders, 4–6 minutes per side. Transfer to a plate.
If using, add the sliced onion to the pot and sauté in the rendered fat until translucent, about 2 minutes. Add the garlic from the marinade and cook 30 seconds until fragrant.
Pour in the reserved marinade and aromatics, scraping up browned bits. Return the chicken to the pot skin-side up and bring to a simmer.
Cover, reduce heat to low, and simmer gently until chicken is cooked through and tender, 20–25 minutes.
Uncover and continue simmering, flipping once or twice, until the sauce reduces to a glossy, spoon-coating consistency, 10–15 minutes. Skim excess fat if desired.
Taste and adjust: add a splash of vinegar for brightness or a pinch of sugar for balance as needed.
Discard bay leaves. Serve chicken and sauce over steamed white rice.

3/4 cup (170 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
1/3 cup (80 g) full-fat sour cream, room temperature
2 1/2 cups (312 g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
Optional: extra granulated sugar for rolling
Buttercream: 1/2 cup (113 g) unsalted butter, softened
Buttercream: 2 1/2 cups (300 g) powdered sugar, sifted
Buttercream: 2 teaspoons pure vanilla extract
Buttercream: 2–3 tablespoons heavy cream or milk
Buttercream: pinch of fine salt
Optional: sprinkles for topping

Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
Make the cookie dough: In a large bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer on medium-high speed until light and fluffy, 2–3 minutes.
Beat in the egg and vanilla until combined, then mix in the sour cream until smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add dry ingredients to the wet ingredients on low speed just until combined; the dough will be soft and slightly sticky.
Chill the dough for 30 minutes to make it easier to handle (recommended for thicker cookies).
Scoop 1.5-tablespoon portions of dough (about 30 g each). If desired, roll each portion in a little granulated sugar. Arrange on prepared sheets 2 inches apart and gently flatten to about 1/2 inch thick.
Bake 9–11 minutes, until edges look set and the centers are pale and just slightly underdone. Do not let the cookies brown.
Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Make the buttercream: Beat the softened butter on medium-high speed until creamy, about 2 minutes. Gradually add powdered sugar, then mix in vanilla and salt. Add 2–3 tablespoons cream or milk, beating until fluffy and spreadable, 1–2 minutes.
Frost the cooled cookies and top with sprinkles if using. Store cookies in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days.

2 tbsp unsalted butter
1 tbsp olive oil
3 large leeks (white and light green parts only), thoroughly cleaned and sliced
1 small yellow onion, chopped
2 cloves garlic, minced
1 lb Yukon Gold potatoes, peeled and diced
4 cups low-sodium vegetable or chicken stock
1 bay leaf
2 sprigs fresh thyme (or 1/2 tsp dried)
1/3 cup heavy cream (or whole milk)
1 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
Chive Drizzle: 1/4 cup finely chopped chives
Chive Drizzle: 3 tbsp olive oil
Chive Drizzle: 1 tsp lemon juice
Chive Drizzle: pinch of salt

Melt butter with olive oil in a pot over medium heat. Add leeks and onion with a pinch of salt; cook, stirring, until very soft but not browned, 8–10 minutes.
Stir in garlic and cook 30 seconds until fragrant.
Add potatoes, stock, bay leaf, and thyme. Bring to a boil, then reduce to a gentle simmer and cook until potatoes are very tender, 15–20 minutes.
Discard bay leaf and thyme sprigs. Blend the soup until silky smooth using an immersion blender (or carefully in batches in a blender).
Return to low heat, stir in heavy cream, and season with salt and pepper. If too thick, loosen with a splash of stock or water; if too thin, simmer briefly to reduce.
Make the chive drizzle: In a small bowl, mix chopped chives with olive oil, lemon juice, and a pinch of salt until bright and spoonable.
Ladle soup into warm bowls and swirl in the chive drizzle. Finish with extra chives and black pepper if desired.
Serve hot alongside slices of Irish soda bread for dipping.

1 large fennel bulb, cored and very thinly shaved
2 navel oranges, segmented (plus 2 tablespoons juice squeezed from membranes)
1 small English cucumber, thinly sliced into half-moons
6 radishes, thinly sliced
2 cups baby arugula
1/2 cup pomegranate arils
1/4 cup fresh mint leaves, torn
2 tablespoons flat-leaf parsley, chopped
1/4 cup toasted pistachios, roughly chopped
1 tablespoon finely minced preserved lemon peel (rinsed) or substitute 1 teaspoon lemon zest + pinch of salt
2 tablespoons fresh lemon juice
1 tablespoon reserved orange juice (from above)
1 teaspoon honey or date syrup
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper

In a small bowl, whisk preserved lemon (or lemon zest with a pinch of salt), lemon juice, reserved orange juice, honey, cumin, coriander, a pinch of salt, and several grinds of black pepper. Slowly whisk in olive oil until emulsified.
Place shaved fennel in a large bowl and toss with 1 tablespoon of the vinaigrette to lightly soften it for 2 minutes.
Add arugula, cucumber, radishes, half of the pomegranate arils, half of the pistachios, mint, and parsley to the bowl. Drizzle with most of the remaining vinaigrette and toss gently to coat.
Plate the salad, then nestle the orange segments on top. Sprinkle with the remaining pomegranate arils and pistachios. Spoon over any remaining vinaigrette to taste.
Finish with a final pinch of salt and black pepper. Serve immediately or let stand 5–10 minutes to meld flavors.

For the roast turkey:
1 whole turkey (12–14 lb), thawed if frozen
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
8 tablespoons (1 stick) unsalted butter, softened
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh sage
1 lemon, halved
1 onion, quartered
2 celery ribs, cut into chunks
2 carrots, cut into chunks
4 garlic cloves, lightly crushed
2 tablespoons olive oil
2 cups low-sodium chicken or turkey stock (plus more as needed)
Kitchen twine, for trussing
For the herb stuffing (baked separately):
12 cups day-old bread cubes (about 1 lb), preferably a mix of white and whole wheat
6 tablespoons unsalted butter
1 large onion, finely chopped
3 celery ribs, finely chopped
2 carrots, finely chopped
3 garlic cloves, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1 teaspoon kosher salt (plus more to taste)
1/2 teaspoon black pepper
3–4 cups low-sodium chicken or turkey stock, warmed
2 large eggs, lightly beaten
For the turkey gravy:
Pan drippings from roast turkey
2 tablespoons unsalted butter (optional, if drippings are lean)
1/4 cup all-purpose flour
2–3 cups low-sodium chicken or turkey stock, warmed
1/4 cup dry white wine (optional)
1 bay leaf
1 teaspoon chopped fresh thyme (optional)
Salt and black pepper, to taste
For the mashed potatoes:
4 lb Yukon Gold or Russet potatoes, peeled and cut into chunks
8 tablespoons (1 stick) unsalted butter
1 to 1 1/2 cups warm heavy cream or whole milk
1/2 cup sour cream (optional)
Kosher salt and black pepper, to taste
For green beans almondine:
2 lb green beans, trimmed
3 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup sliced almonds
2 garlic cloves, thinly sliced
Zest of 1/2 lemon and 2 teaspoons lemon juice
Kosher salt and black pepper, to taste
For the cranberry-orange sauce:
12 oz fresh or frozen cranberries
3/4 to 1 cup granulated sugar (to taste)
3/4 cup orange juice
1 teaspoon orange zest
Pinch of kosher salt

Make the cranberry-orange sauce (can be done 1–3 days ahead): In a saucepan, combine cranberries, sugar, orange juice, orange zest, and a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, stirring occasionally, until most berries have popped and the mixture thickens, 10–12 minutes. Cool to room temperature, then refrigerate.
Prep the stuffing: Heat oven to 350 F. Spread bread cubes on 1–2 sheet pans and toast until dry and lightly golden, 10–15 minutes. Transfer to a large bowl.
Cook stuffing aromatics: In a large skillet over medium heat, melt 6 tablespoons butter. Add onion, celery, and carrots; cook until softened, 8–10 minutes. Stir in garlic, parsley, thyme, sage, 1 teaspoon salt, and 1/2 teaspoon pepper; cook 1 minute.
Assemble and bake stuffing: Add skillet mixture to bread. Pour in 3 cups warm stock and toss; add more stock as needed until bread is hydrated but not soggy. Stir in beaten eggs. Transfer to a greased 9x13-inch baking dish, cover with foil, and bake at 350 F for 30 minutes. Uncover and bake until golden and set, 15–20 minutes more. Keep warm.
Prepare the turkey: Increase oven to 425 F. Pat turkey very dry with paper towels (inside and out). Season cavity with a pinch of salt and pepper. Stuff cavity with lemon halves, onion, celery, carrots, and garlic (do not use bread stuffing in the bird). Tuck wing tips under. In a small bowl, mix softened butter with chopped thyme, rosemary, and sage.
Season and butter turkey: Gently loosen skin over the breasts with your fingers. Rub half the herb butter under the skin over both breasts; spread remaining butter over the skin. Drizzle with olive oil and season all over with 2 tablespoons kosher salt and 2 teaspoons black pepper. Tie legs together with kitchen twine. Place turkey breast-side up on a rack in a large roasting pan. Pour 2 cups stock into the pan.
Roast the turkey: Roast at 425 F for 30 minutes to promote browning. Reduce oven to 325 F and continue roasting until the thickest part of the breast registers 160 F and the thigh registers 175 F, about 13–15 minutes per pound total time (approximately 3–3 1/2 hours for a 12–14 lb unstuffed turkey). If the skin is browning too quickly, tent loosely with foil. Add more stock to the pan if it dries out.
Rest the turkey: Transfer turkey to a carving board, tent loosely with foil, and rest 30–45 minutes before carving. Reserve pan drippings for gravy.
Make the gravy: Set the roasting pan over medium heat (or pour drippings into a saucepan). Spoon off excess fat, leaving about 3–4 tablespoons fat in the pan (add butter if needed). Whisk in 1/4 cup flour and cook, whisking, 1–2 minutes. Gradually whisk in 2 cups warm stock and wine (if using), scraping up browned bits. Add bay leaf and thyme; simmer until thickened to a silky gravy, 5–10 minutes. Adjust thickness with more stock if needed. Season with salt and pepper; remove bay leaf.
Cook the mashed potatoes: Place potatoes in a large pot, cover with cold water by 1 inch, and add 1 tablespoon salt. Bring to a boil, then simmer until very tender, 15–20 minutes. Drain well. Warm cream (or milk) and butter together. Mash potatoes, then fold in warm butter-cream mixture and sour cream (if using). Season with salt and pepper to taste. Keep warm.
Green beans almondine: Bring a large pot of salted water to a boil. Blanch green beans until crisp-tender, 3–4 minutes; drain and shock in ice water, then pat dry. In a large skillet over medium heat, melt butter with olive oil. Toast almonds until golden, 2–3 minutes. Add garlic; cook 30 seconds. Add green beans; toss until heated through, 2–3 minutes. Finish with lemon zest and juice; season with salt and pepper.
Carve and serve: Carve rested turkey, arranging slices on a warm platter. Serve with gravy, herb stuffing, mashed potatoes, green beans almondine, and cranberry-orange sauce.

2 heads Belgian endive, leaves separated (about 24 leaves)
1 large Granny Smith apple, cut into matchsticks
1 small fennel bulb, cored and very thinly sliced (reserve fronds)
1 cup finely shredded red cabbage
2 scallions, thinly sliced
1 small jalapeño, seeded and minced (optional)
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon honey (or maple syrup)
3 tablespoons extra-virgin olive oil
1/4 teaspoon celery seed
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/4 cup toasted pecans or walnuts, chopped
2 tablespoons chopped fresh dill or fennel fronds

Separate and rinse endive leaves, pat dry, and keep chilled. Trim bases if needed to create sturdy “boats.”
In a bowl, whisk apple cider vinegar, lemon juice, Dijon, honey, olive oil, celery seed, salt, and pepper until emulsified.
In a large bowl, combine apple matchsticks, sliced fennel, red cabbage, scallions, and jalapeño (if using). Pour in the dressing and toss to coat. Let sit 10 minutes to lightly soften and meld flavors; adjust seasoning to taste.
Spoon slaw into endive leaves and arrange on a platter.
Top with chopped toasted nuts and chopped dill or fennel fronds. Serve immediately or chill up to 15 minutes before serving.

For the bread pudding:
Unsalted butter, for greasing
10 cups day-old bread cubes (brioche, challah, or French bread; about 1 lb)
3 cups whole milk
1 cup heavy cream
5 large eggs
3/4 cup granulated sugar
1/4 cup packed light brown sugar
2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/2 teaspoon fine salt
1/2 cup raisins or chopped pecans (optional)
3 tablespoons unsalted butter, melted
For the vanilla sauce:
1 cup whole milk
1/2 cup heavy cream
1/2 cup granulated sugar
2 tablespoons unsalted butter
Pinch of salt
1 tablespoon cornstarch
1 tablespoon cold water
1 teaspoon pure vanilla extract

Prep: Heat oven to 350°F. Grease a 9x13-inch baking dish. If your bread isn’t stale, spread the cubes on a sheet pan and bake for 8–10 minutes to dry slightly; cool.
Make the custard: In a large bowl, whisk together milk, cream, eggs, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg (if using), and salt until smooth.
Assemble: Add the bread cubes to the prepared dish and sprinkle over raisins or pecans if using. Pour the custard evenly over the bread, pressing gently to submerge. Let sit for 15–20 minutes to soak. Drizzle the melted butter over the top.
Bake: Bake on the center rack for 40–50 minutes, until the top is golden and the custard is mostly set with a slight wobble in the center (a knife inserted near the center should come out mostly clean). Cool 10 minutes.
Vanilla sauce: In a small saucepan, combine milk, cream, sugar, butter, and a pinch of salt. Bring to a gentle simmer over medium heat, stirring. Mix cornstarch with cold water, then whisk the slurry into the pan. Simmer 1–2 minutes until slightly thickened. Remove from heat and stir in vanilla.
Serve: Spoon the warm bread pudding into bowls and top with warm vanilla sauce. Store leftovers covered in the refrigerator for up to 3 days; reheat gently and warm the sauce before serving.

2 tablespoons extra-virgin olive oil
1 medium fennel bulb, cored and thinly sliced (reserve fronds for garnish)
1 large leek (white and light green parts), thinly sliced and well rinsed
2 garlic cloves, thinly sliced
1/3 cup dry white wine
6 cups low-sodium vegetable broth (or light seafood stock)
1 bay leaf
1 strip lemon peel (about 2 inches) or 1 teaspoon finely grated lemon zest
Pinch saffron threads (optional)
1/2 cup orzo
2 tablespoons fresh lemon juice, plus more to taste
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh parsley
Salt and freshly ground black pepper, to taste
Chopped fennel fronds, for garnish (optional)
Extra-virgin olive oil, for finishing (optional)

Warm the olive oil in a medium pot over medium heat. Add fennel and leek with a pinch of salt and cook, stirring occasionally, until softened and fragrant but not browned, 6–8 minutes. Stir in the sliced garlic and cook 30–60 seconds.
Pour in the white wine and simmer until nearly evaporated, 1–2 minutes.
Add the broth, bay leaf, lemon peel, and saffron (if using). Bring to a gentle simmer and cook 8–10 minutes to infuse the broth.
Stir in the orzo and simmer until just tender, 7–9 minutes.
Remove and discard the bay leaf and lemon peel. Stir in the lemon juice, dill, and parsley. Season to taste with salt and black pepper; add a splash more hot broth or water if you prefer a lighter consistency.
Ladle into warm bowls and garnish with chopped fennel fronds and a light drizzle of olive oil, if desired. Serve alongside the shrimp scampi.

700 g small waxy potatoes, scrubbed and halved
2 medium fennel bulbs (about 500 g), trimmed and cut into 2 cm wedges
3 tbsp extra-virgin olive oil
1 tsp fresh rosemary, finely chopped
1 tsp sea salt, plus more to taste
1/2 tsp freshly ground black pepper
Zest of 1 lemon, finely grated
2 tbsp flat-leaf parsley, finely chopped
1 small garlic clove, finely grated
1 tsp lemon juice (optional, to finish)

Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment.
In a bowl, toss the potatoes and fennel with the olive oil, rosemary, sea salt, and black pepper until evenly coated. Spread in a single layer on the baking sheet, cut sides down.
Roast for 25 minutes, then flip the vegetables. Continue roasting for 15–20 minutes, until the potatoes are crisp and the fennel is caramelized and tender.
Meanwhile, make the gremolata: in a small bowl combine the lemon zest, parsley, and garlic with a small pinch of salt.
Transfer the hot potatoes and fennel to a serving bowl, sprinkle over the gremolata, and toss gently. Add the lemon juice if using, adjust seasoning, and serve warm alongside the octopus.

4 cups baby arugula and frisée mix
1 medium fennel bulb, cored and very thinly shaved; fronds reserved for garnish
1 small seedless cucumber, thinly sliced
4 radishes, thinly sliced
1 large navel orange, segmented, plus 2 tablespoons juice reserved
1/2 pink grapefruit, segmented
1/3 cup pecan halves, toasted and roughly chopped
2 green onions, thinly sliced
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint leaves, torn
1 tablespoon fresh lemon juice (for vinaigrette)
1 tablespoon cane vinegar or apple cider vinegar (for vinaigrette)
2 teaspoons Creole mustard (for vinaigrette)
1 teaspoon cane syrup or honey (for vinaigrette)
2 tablespoons extra-virgin olive oil (for vinaigrette)
2–3 dashes Louisiana hot sauce (for vinaigrette)
1/4 teaspoon kosher salt, plus more to taste
1/8 teaspoon freshly ground black pepper
Pinch of cayenne (for vinaigrette)

Toast pecans in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and roughly chop.
Segment the orange and grapefruit over a bowl to catch juices; reserve 2 tablespoons orange juice for the vinaigrette.
Whisk the vinaigrette: reserved orange juice, lemon juice, vinegar, Creole mustard, cane syrup, hot sauce, salt, black pepper, and cayenne. Slowly whisk in olive oil until emulsified.
In a large bowl, combine arugula/frisée, shaved fennel, cucumber, radishes, green onions, parsley, and mint. Season lightly with a pinch of salt.
Add about two-thirds of the vinaigrette and toss gently to coat.
Plate the salad, nestle in the citrus segments, and scatter the toasted pecans. Drizzle with remaining vinaigrette and garnish with fennel fronds. Serve immediately.

1 bone-in beef rib roast (prime rib), 5–7 lb (about 3–4 ribs)
2 tablespoons kosher salt (or about 1.5% of roast weight)
2 teaspoons freshly ground black pepper
4 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
2 tablespoons neutral oil or softened unsalted butter
1 cup low-sodium beef stock (optional, for jus)
1/2 cup dry red wine (optional, for jus)

Dry-brine the roast 24–48 hours ahead: Pat the roast dry. Sprinkle kosher salt evenly over all surfaces (including the fat cap and ends). Set on a rack over a tray, refrigerate uncovered 24–48 hours.
Remove from the fridge 1–2 hours before cooking to take the chill off. Preheat the oven to 250°F (121°C).
Make the herb paste: In a small bowl, mix the pepper, garlic, rosemary, thyme, and oil or butter. Pat the roast dry again if needed and rub the paste all over.
Roast low and slow: Place the roast bone-side down on a rack in a roasting pan. Insert a probe thermometer into the center of the thickest part (avoid bone). Roast at 250°F (121°C) until the internal temperature reaches 118–120°F (48–49°C) for medium-rare or 125°F (52°C) for medium, about 15–20 minutes per pound (roughly 2.5–4.5 hours depending on size and oven).
Rest: Transfer the roast to a board and tent loosely with foil. Rest 30–60 minutes; the temperature will rise 5–10°F (3–6°C). Meanwhile, increase oven to 500°F (260°C).
Sear for crust: Return the roast to the 500°F (260°C) oven for 6–10 minutes until well browned. Alternatively, sear in a very hot cast-iron skillet 1–2 minutes per side.
Make a simple jus (optional): Set the roasting pan over medium heat. Spoon off excess fat, leaving about 1–2 tablespoons. Add red wine and simmer, scraping up browned bits, until mostly reduced, 2–3 minutes. Add beef stock and simmer until reduced by about half, 5–8 minutes. Season to taste with salt and pepper; strain if desired.
Carve and serve: Stand the roast upright and run a knife along the rib bones to remove the rack, then slice the meat into 1/2–1 inch thick slices across the grain. Serve with warm jus.

2 small heads Belgian endive, leaves separated
1 small fennel bulb, cored and very thinly sliced (about 1 cup)
1 tart apple (e.g., Granny Smith), julienned
1/3 cup walnuts, toasted and chopped
2 tablespoons flat-leaf parsley, finely chopped
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey (or maple syrup)
1/4 teaspoon kosher salt, plus more to taste
1/8 teaspoon freshly ground black pepper
Optional: 1 ounce Parmesan or pecorino, shaved
Optional: fennel fronds, for garnish

Toast the walnuts in a dry skillet over medium heat, stirring often, until fragrant and lightly golden, 3–4 minutes. Cool, then chop.
In a small bowl, whisk together lemon juice, Dijon, honey, salt, and pepper. Slowly whisk in olive oil until emulsified.
In a mixing bowl, combine the sliced fennel with lemon zest and half of the vinaigrette. Toss and let sit 5 minutes to soften slightly.
Add the julienned apple and parsley to the fennel and toss gently to coat. Adjust seasoning to taste.
Trim the base of each endive head and separate into sturdy leaves. Choose 20–24 cup-shaped leaves.
Spoon the fennel-apple mixture into each endive cup. Top with toasted walnuts and drizzle with remaining vinaigrette.
If using, add a few shavings of Parmesan or pecorino and garnish with fennel fronds. Serve immediately for maximum crunch.

Crust:
1 1/2 cups graham cracker crumbs (about 12 full sheets)
3 tablespoons granulated sugar
1/8 teaspoon fine salt
6 tablespoons unsalted butter, melted
Filling:
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon fine salt
2 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract
3 medium ripe bananas, sliced
Topping:
1 cup cold heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon pure vanilla extract
Optional garnish: additional banana slices and crushed graham crackers

Make the crust: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and salt. Stir in melted butter until evenly moistened. Press firmly into the bottom and up the sides of a 9-inch pie dish.
Bake the crust for 8–10 minutes until lightly golden. Cool on a rack while you make the filling.
Start the filling: In a medium saucepan off heat, whisk together sugar, cornstarch, and salt. Gradually whisk in milk until smooth.
Cook the custard: Place over medium heat, whisking constantly, until the mixture thickens and begins to bubble, 5–8 minutes.
Temper the yolks: In a separate bowl, whisk the egg yolks. Slowly stream in about 1/2 cup of the hot milk mixture while whisking. Return the tempered yolk mixture to the saucepan.
Finish the custard: Cook 1–2 minutes more at a gentle simmer, whisking, until thick and glossy. Remove from heat and whisk in butter and vanilla.
Assemble: Arrange half of the banana slices over the cooled crust. Pour half the warm custard over the bananas and smooth. Add remaining banana slices, then top with remaining custard. Gently tap the pie to release air bubbles. Press a piece of plastic wrap directly on the surface to prevent a skin.
Chill for at least 4 hours (or up to overnight) until fully set.
Whipped topping: In a cold bowl, beat heavy cream, powdered sugar, and vanilla to medium-soft peaks.
Finish and serve: Remove plastic wrap, spread or pipe whipped cream over the pie, and garnish with additional banana slices and crushed graham crackers if desired. Slice and serve. Store leftovers covered in the refrigerator for up to 3 days.

1 tbsp unsalted butter
1 tbsp extra-virgin olive oil
1 large leek, white and light green parts, thinly sliced
1 small Yukon Gold potato, peeled and diced
1 garlic clove, minced
1/2 cup dry white wine
4 cups low-sodium chicken or vegetable stock
2 cups peas (fresh or frozen)
3 cups packed watercress leaves and tender stems
1/4 cup fresh mint leaves
1/2 tsp fine sea salt, plus more to taste
1/4 tsp ground white pepper, plus more to taste
1/3 cup creme fraiche
1 tsp finely grated lemon zest, plus more for serving
2 tbsp fresh lemon juice, divided
1 tbsp chopped fresh chives (optional)
Extra-virgin olive oil, for drizzling (optional)

Make the lemon creme fraiche: In a small bowl mix the creme fraiche, 1 tsp lemon zest, 1 tsp lemon juice, and a pinch of salt. Chill until serving.
Sweat aromatics: In a medium pot, heat the butter and olive oil over medium heat. Add the leeks and a pinch of salt; cook, stirring, until soft but not browned, 6–8 minutes. Stir in the garlic and cook 30 seconds.
Deglaze: Add the white wine and simmer until reduced by about half, 2–3 minutes.
Simmer base: Add the potato and stock. Bring to a gentle simmer and cook until the potato is very tender, 12–15 minutes.
Add greens: Stir in the peas and simmer 3–4 minutes. Add the watercress and mint; cook just until wilted and bright, 1–2 minutes. Remove from heat.
Blend: Carefully blend the soup until very smooth. For an extra-silky texture, pass through a fine-mesh sieve back into the pot.
Season: Stir in the remaining lemon juice to taste, then season with additional salt and white pepper as needed. Warm gently without boiling.
Serve: Ladle into warmed bowls. Top each with a small spoonful of lemon creme fraiche, a sprinkle of chives and extra lemon zest, and a light drizzle of olive oil if desired.

2 lb baby Yukon Gold or new potatoes, scrubbed
3 tbsp olive oil, divided
1 tbsp unsalted butter, melted (optional)
2 tsp fresh rosemary, finely chopped
2 cloves garlic, minced
1 tsp lemon zest
1 tbsp fresh lemon juice
1/2 tsp crushed red pepper flakes (optional)
Kosher salt and freshly ground black pepper, to taste
2 tbsp fresh parsley, chopped
Flaky sea salt, for finishing (optional)

Preheat oven to 450°F (230°C). Place a large rimmed baking sheet inside to heat.
In a large pot, cover potatoes with cold salted water. Bring to a boil and cook until fork-tender, 15–20 minutes. Drain and let steam-dry 5 minutes.
Carefully remove the hot baking sheet and drizzle with 1 tbsp olive oil. Add potatoes, spacing apart, and gently smash each to about 1/2 inch thick using the bottom of a glass or a potato masher.
In a small bowl, combine remaining 2 tbsp olive oil, melted butter (if using), rosemary, garlic, lemon zest, red pepper flakes (if using), 1 tsp salt, and several grinds of black pepper. Drizzle evenly over the smashed potatoes.
Roast 20–25 minutes, flipping once halfway, until edges are deeply golden and crisp.
Finish with lemon juice and sprinkle with parsley. Adjust seasoning with flaky sea salt and black pepper to taste.
Serve hot alongside the lamb chops; the lemon and rosemary brighten the rich meat and complement the mint sauce.

1 medium jicama, peeled and cut into thin matchsticks (about 3 cups)
8 radishes, thinly sliced
1 small English cucumber, halved lengthwise and thinly sliced
1/2 small red onion, very thinly sliced (rinse under cold water to mellow)
1 orange, segmented, juices reserved
1/3 cup cilantro leaves, roughly chopped
1/4 cup toasted pepitas (pumpkin seeds)
1 ripe avocado, diced (optional)
3 tablespoons fresh lime juice
2 tablespoons reserved orange juice (from the segmented orange)
2 tablespoons extra-virgin olive oil
1 teaspoon honey or agave
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

In a large bowl, combine jicama, radishes, cucumber, and red onion.
Segment the orange over a small bowl to catch juices; add segments to the salad and reserve 2 tablespoons of the juice for the dressing.
In a jar or small bowl, whisk together lime juice, reserved orange juice, olive oil, honey, cumin, smoked paprika, salt, and several grinds of black pepper until emulsified.
Pour dressing over the salad and toss to coat evenly. Fold in cilantro and pepitas.
If using avocado, gently fold it in just before serving. Taste and adjust salt and pepper as needed.
Let the slaw rest for 5–10 minutes to lightly marinate, then serve chilled or at cool room temperature alongside the chili.

1.5 lb (680 g) large shrimp, peeled and deveined (tails on optional)
1 tbsp neutral oil (canola, avocado, or coconut oil)
1 small yellow onion, finely chopped
1 red bell pepper, thinly sliced
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp red curry paste
1 can (13.5 oz/400 ml) full-fat coconut milk, well shaken
1/2 cup (120 ml) low-sodium chicken or seafood stock (or water)
1 tbsp fish sauce
1 tbsp light brown sugar (packed)
1 tbsp fresh lime juice, plus lime wedges for serving
1/4 tsp red pepper flakes (optional, to taste)
Kosher salt and freshly ground black pepper, to taste
1/4 cup fresh cilantro, roughly chopped
2 scallions, thinly sliced
Steamed jasmine rice, for serving

Pat the shrimp dry with paper towels and season lightly with salt and pepper.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the bell pepper and cook 2 minutes more.
Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
Add the red curry paste and cook, stirring, 30 to 60 seconds to bloom the spices.
Pour in the coconut milk and stock, scraping up any browned bits. Bring to a gentle simmer.
Stir in the fish sauce, brown sugar, lime juice, and red pepper flakes (if using). Simmer 3 to 4 minutes to slightly thicken and meld flavors.
Add the shrimp to the sauce in an even layer. Simmer, stirring once or twice, until just opaque and pink, 3 to 4 minutes total (do not overcook).
Remove from heat. Taste and adjust: add more fish sauce for salt, lime juice for brightness, or a pinch of sugar to balance.
Stir in half the cilantro and half the scallions; reserve the rest for garnish.
Serve the curry over steamed jasmine rice. Garnish with remaining cilantro and scallions and serve with lime wedges.

1 large fennel bulb, fronds reserved
2 pink grapefruits, segmented (reserve 1 tbsp juice)
1 small English cucumber, shaved into ribbons
2 cups watercress, trimmed
1/3 cup shelled pistachios, toasted and finely chopped
2 tablespoons flat-leaf parsley, finely chopped
1 tablespoon fresh mint, finely chopped
Zest of 1 lemon
1 small garlic clove, finely grated
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
3 tablespoons extra-virgin olive oil
1/4 teaspoon fine sea salt, plus more to taste
Freshly ground black pepper
Pinch Aleppo pepper or red pepper flakes (optional)

Toast pistachios in a dry skillet over medium heat until fragrant, 3–4 minutes; cool, then finely chop.
Make the pistachio gremolata: In a small bowl, combine chopped pistachios, parsley, mint, lemon zest, and grated garlic with a pinch of salt. Set aside.
Supreme the grapefruits: Cut off peel and pith, then slice out segments over a bowl to catch juices. Reserve 1 tablespoon of the juice for the dressing.
Whisk the dressing: In a bowl, whisk lemon juice, reserved grapefruit juice, Dijon, and honey. Slowly whisk in olive oil until emulsified. Season with 1/4 teaspoon salt, a few grinds of black pepper, and Aleppo pepper if using.
Thinly shave the fennel (use a mandoline if possible). Roughly chop 1 tablespoon of the fennel fronds. Toss shaved fennel with 2 tablespoons of the dressing and the chopped fronds; let sit 5 minutes to soften.
Shave the cucumber into ribbons with a vegetable peeler.
Assemble: On a platter, layer watercress, dressed fennel, and cucumber ribbons. Nestle in the grapefruit segments and spoon over remaining dressing to taste.
Finish with the pistachio gremolata and a light grind of black pepper. Serve immediately.

All-purpose flour – 2 1/2 cups (312 g)
Granulated sugar – 2 tbsp
Kosher salt – 1 tsp
Unsalted butter, cold and cubed – 1 cup (2 sticks, 226 g)
Ice water – 6 to 8 tbsp
OR refrigerated pie crusts – 2 rounds, thawed per package directions
Canned cherry pie filling – 1 can (21 oz)
Cornstarch – 1 tbsp
Fresh lemon juice – 1 tsp
Almond extract (optional) – 1/4 tsp
Large egg – 1 (for egg wash)
Milk – 2 to 3 tbsp, divided (1 tbsp for egg wash; 1 to 2 tbsp for glaze, if using)
Coarse or turbinado sugar – 1 to 2 tbsp, for sprinkling
Powdered sugar (optional, for glaze) – 1/2 cup
Vanilla extract (optional, for glaze) – 1/2 tsp

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Make the dough (skip if using store-bought crusts): In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with pea-sized bits of butter. Drizzle in ice water, 1 tbsp at a time, tossing with a fork until the dough just comes together when pressed. Divide into 2 discs, wrap, and chill 30 minutes.
Mix the filling: In a bowl, stir the cherry pie filling with cornstarch, lemon juice, and almond extract (if using). Set aside.
Roll the dough: On a lightly floured surface, roll one disc (or one store-bought crust) to about 1/8 inch thick. Cut into 4-inch rounds (or 3 x 4-inch rectangles). Reroll scraps once. You should get 12 to 14 pieces total for 6 to 7 hand pies.
Make egg wash: Beat the egg with 1 tbsp milk.
Assemble: Place about 1 1/2 tbsp of cherry filling in the center of half the cut pieces, leaving a 1/2-inch border. Brush borders with egg wash. Top with the remaining pieces and press to seal; crimp edges with a fork. Cut 2 to 3 small slits on top for steam.
Bake: Arrange pies on the prepared sheet, brush tops with egg wash, and sprinkle with coarse sugar. Bake 18 to 22 minutes, rotating once, until deep golden and the filling bubbles slightly. Cool on the sheet 10 minutes, then transfer to a rack.
Optional glaze: Whisk powdered sugar, 1 to 2 tbsp milk, and vanilla to a drizzleable consistency. Drizzle over warm pies and let set 5 minutes before serving.

1 tablespoon extra-virgin olive oil
1 small shallot, thinly sliced
2 garlic cloves, lightly smashed
1 strip lemon zest (about 2x3 inches) or 1 teaspoon pared zest
Pinch red pepper flakes (optional)
1/3 cup dry white wine (optional)
6 cups low-sodium chicken broth
1 Parmesan rind (2–3 ounces)
1 small bay leaf
6–8 whole black peppercorns
2 cups baby spinach, lightly packed
1–2 tablespoons fresh lemon juice, to taste
Fine sea salt, to taste
2 tablespoons chopped fresh basil, for serving
Extra-virgin olive oil, for finishing

Warm olive oil in a medium pot over medium heat. Add shallot, garlic, lemon zest, and red pepper flakes (if using). Cook, stirring, until fragrant and translucent, 2–3 minutes.
Pour in white wine (if using) and simmer 1 minute to reduce slightly.
Add chicken broth, Parmesan rind, bay leaf, and peppercorns. Bring to a gentle simmer, then cook uncovered over low heat for 20–25 minutes to infuse flavor.
Strain the broth into a clean pot, discarding solids. Return to a gentle simmer.
Stir in spinach until just wilted, 30–60 seconds. Add lemon juice and season with salt to taste.
Ladle into warm bowls. Top with chopped basil and a light drizzle of olive oil. Serve immediately. (If you don’t have a rind, stir in 2 tablespoons finely grated Parmesan off heat instead.)

1 1/2 pounds asparagus, woody ends trimmed
2 tablespoons extra-virgin olive oil, plus 1 teaspoon for gremolata
Kosher salt, to taste
Freshly ground black pepper, to taste
1/3 cup whole almonds, toasted and finely chopped
1 small lemon, zested (about 2 teaspoons) and juiced (about 2 teaspoons)
2 tablespoons fresh parsley, finely chopped
1 teaspoon fresh dill, finely chopped
1 small garlic clove, finely grated or minced
Pinch of red pepper flakes (optional)

Heat oven to 450°F. On a rimmed baking sheet, toss asparagus with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer.
Roast until tender-crisp with light char, 10–12 minutes, rolling the spears once halfway through. (Alternatively, grill over medium-high heat 5–7 minutes, turning occasionally.)
While asparagus cooks, toast almonds in a dry skillet over medium heat until fragrant and lightly browned, 3–4 minutes; cool slightly, then chop.
Make the gremolata: In a small bowl, combine chopped almonds, lemon zest and juice, parsley, dill, garlic, red pepper flakes (if using), 1 teaspoon olive oil, and a pinch of salt. Stir to combine and adjust seasoning to taste.
Transfer asparagus to a platter and spoon the almond-lemon gremolata over the top. Finish with a few cracks of black pepper and serve alongside the grilled halibut.

1 small head radicchio, cored and cut into 6 wedges
2 cups baby arugula, rinsed and well dried
1 small fennel bulb, very thinly sliced (reserve fronds for garnish)
2 navel oranges, segmented (plus 1 teaspoon finely grated zest)
1/2 cup walnut halves, toasted and roughly chopped
1/4 cup shaved Parmesan or Pecorino
1 tablespoon olive oil (for charring)
3 tablespoons extra-virgin olive oil
1 tablespoon red wine (Cabernet or Merlot)
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon very finely chopped fresh rosemary
1/4 teaspoon kosher salt
Freshly ground black pepper, to taste

Toast the walnuts in a dry skillet over medium heat, stirring often, until fragrant and lightly browned, 3–4 minutes. Transfer to a plate to cool.
Make the vinaigrette: In a bowl, whisk together the extra-virgin olive oil, red wine, red wine vinegar, Dijon, honey, rosemary, orange zest, salt, and several grinds of black pepper until emulsified.
Char the radicchio: Toss the wedges with 1 tablespoon olive oil and a pinch of salt. Sear in a hot skillet or on a grill over medium-high heat until the edges are lightly charred and the leaves just wilt, 1–2 minutes per side. Let cool slightly, then cut into bite-size pieces.
Prep the produce: Thinly slice the fennel (use a mandoline if you have one). Segment the oranges, reserving any juices for the bowl.
Assemble: In a large bowl, combine arugula, charred radicchio, sliced fennel, and half the orange segments and walnuts. Drizzle with about half the vinaigrette and toss gently to coat; add more dressing to taste.
Plate and finish: Top with remaining orange segments and walnuts, scatter fennel fronds, shave Parmesan over the top, and finish with a few grinds of black pepper. Serve immediately.

1 1/2 pounds (680 g) large shrimp, peeled and deveined, tails on or off
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons coconut oil or neutral oil
1 small yellow onion, finely chopped
1 red bell pepper, thinly sliced
3 cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons Thai red curry paste
1/2 teaspoon ground turmeric (optional)
1 can (13.5 oz/400 ml) full-fat coconut milk
1/2 cup (120 ml) low-sodium stock (chicken, seafood, or vegetable)
1 tablespoon fish sauce
1 tablespoon brown sugar or palm sugar
1 teaspoon lime zest (from 1 lime)
2 tablespoons fresh lime juice
1 cup (150 g) cherry tomatoes, halved (optional)
2 cups (60 g) baby spinach leaves (optional)
1/4 cup (10 g) chopped fresh cilantro, plus more for serving
2 scallions, thinly sliced
1 small red chili, thinly sliced, or 1/2 teaspoon red pepper flakes (optional)
Steamed jasmine rice or rice noodles, for serving
Lime wedges, for serving

Pat the shrimp dry and season with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat the oil in a large skillet over medium-high heat. Add the onion and red bell pepper and cook, stirring, until softened, 3 to 4 minutes.
Stir in the garlic and ginger and cook until fragrant, 30 to 60 seconds.
Add the red curry paste and turmeric; cook, stirring, 1 minute to bloom the spices.
Pour in the coconut milk and stock, stirring to combine. Add the fish sauce, brown sugar, and lime zest. Bring to a gentle simmer.
If using, add the cherry tomatoes and simmer until slightly thickened, 5 to 7 minutes.
Add the shrimp in an even layer. Reduce heat to medium and simmer, turning once, until the shrimp are just opaque and curled, 3 to 4 minutes total.
Stir in the spinach (if using) to wilt, 30 to 60 seconds.
Remove from heat and stir in the lime juice, half the cilantro, and half the scallions. Taste and adjust seasoning with more salt, curry paste, sugar, or lime juice as desired.
Serve over steamed jasmine rice or rice noodles. Garnish with the remaining cilantro and scallions and the sliced chili, and offer lime wedges on the side.

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