All Recipes

1 lb raw shrimp, peeled, deveined, chopped into 1/2-inch pieces
3/4 cup fresh lime juice
1/4 cup fresh orange juice
1 serrano chile, finely minced (seeded for less heat)
1/4 cup red onion, finely diced
1 small cucumber, peeled, seeded, and diced
1 small ripe avocado, diced
1/2 cup cherry tomatoes, quartered (optional)
2 tablespoons chopped fresh cilantro, plus more for garnish
1 tablespoon extra-virgin olive oil (optional)
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
12–16 mini tostada shells or sturdy tortilla chips
Lime wedges, for serving

In a nonreactive bowl, combine shrimp, lime juice, orange juice, and serrano. Toss to coat and refrigerate, stirring once or twice, until shrimp turns opaque and firm, 20–30 minutes.
Drain off about half of the citrus juice. Fold in red onion, cucumber, tomatoes (if using), cilantro, olive oil (if using), salt, and pepper. Adjust seasoning with more lime or salt to taste.
Gently fold in avocado just before serving.
Spoon ceviche onto mini tostadas or sturdy chips, garnish with a little extra cilantro, and serve immediately with lime wedges.

2 boxes (3.4 oz each) instant vanilla pudding mix
3 cups cold milk (2% or whole)
8 oz cream cheese, softened
1 teaspoon vanilla extract
12 oz frozen whipped topping, thawed
1 box (14.4 oz) honey graham crackers
1 1/2 cups semi-sweet chocolate chips
3/4 cup heavy cream
1 tablespoon unsalted butter
Pinch of fine salt

Make the filling: In a large bowl, whisk the pudding mixes with the cold milk for about 2 minutes, then let stand 2–3 minutes to thicken. In another bowl, beat the softened cream cheese with the vanilla until smooth. Beat the thickened pudding into the cream cheese until no lumps remain. Fold in the thawed whipped topping until fully combined.
Layer: Line the bottom of a 9x13-inch dish with a single layer of graham crackers, breaking pieces to fit. Spread half of the filling evenly over the crackers. Add a second layer of graham crackers, then spread the remaining filling on top. Finish with a third layer of graham crackers.
Make the ganache: Place chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until just steaming (do not boil), then pour over the chocolate. Add the butter and a pinch of salt. Let sit 2–3 minutes, then whisk until smooth and glossy. Let cool 5–10 minutes until slightly thickened but still pourable.
Finish and chill: Pour the ganache over the top graham layer and smooth with an offset spatula. Cover and refrigerate at least 6–8 hours, preferably overnight, until the crackers soften and the layers set. Slice and serve cold. Store leftovers covered in the refrigerator for up to 4 days.

2 tbsp extra-virgin olive oil
1 large leek, white and light green parts only, thinly sliced and rinsed
1 fennel bulb, cored and thinly sliced (reserve fronds for garnish)
2 celery stalks, thinly sliced
1 tart apple (e.g., Granny Smith), peeled, cored, small dice
1 small garlic clove, lightly crushed
1 bay leaf
5 sprigs lemon thyme (or 4 sprigs regular thyme plus 1 strip lemon zest)
1/3 cup Calvados or dry hard cider
4 cups unsalted chicken or light poultry stock
1 strip lemon zest (2 inches), if not using lemon thyme
1–2 tsp verjus or white wine vinegar, to taste
1/4 tsp freshly ground white pepper
Kosher salt, to taste
2 tbsp chopped tender celery leaves and fennel fronds, for garnish
Optional: small pinch honey, to balance if apples are very tart

Warm the olive oil in a medium pot over medium heat. Add leek, fennel, and celery with a pinch of salt; sweat 6–8 minutes, stirring, until translucent without browning.
Stir in the diced apple and crushed garlic; cook 1 minute until fragrant.
Deglaze with Calvados or dry cider; simmer 2–3 minutes to reduce by about half.
Add the stock, bay leaf, and lemon thyme (and lemon zest if using regular thyme). Bring to a gentle simmer and cook 12–15 minutes, until vegetables are tender but bright.
Remove bay, thyme stems, and any lemon zest. Stir in verjus or white wine vinegar and the white pepper; season with salt. Adjust acidity to taste; add a tiny pinch of honey only if needed to balance.
Ladle into warm bowls and garnish with chopped celery leaves and fennel fronds. Serve hot as a light, aromatic counterpoint to rich duck Au Poivre Vert.

1 small head red cabbage (about 1–1.5 lb), cored and thinly sliced
1 medium red onion, thinly sliced
1 tablespoon olive oil
1 tablespoon unsalted butter
1 teaspoon caraway seeds
1/4 teaspoon ground allspice (optional)
1/2 cup apple cider (or apple juice)
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
1 teaspoon Dijon mustard
1 teaspoon finely grated orange zest
2 tablespoons fresh orange juice
1/4 cup toasted walnuts, chopped
2 tablespoons chopped fresh parsley
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper

Toast the walnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; transfer to a bowl. In the same skillet, lightly toast the caraway seeds for 30–45 seconds; set aside.
Heat olive oil and butter in a large sauté pan or Dutch oven over medium heat. Add the red onion with a pinch of salt and cook until softened, 3–4 minutes.
Add the sliced cabbage and allspice (if using). Cook, tossing occasionally, until the cabbage begins to wilt, 4–5 minutes.
Stir in apple cider, apple cider vinegar, brown sugar, Dijon mustard, orange zest, and orange juice, along with the toasted caraway. Bring to a simmer, reduce heat to medium-low, cover, and braise until tender but not mushy, 12–15 minutes, stirring once or twice.
Uncover and cook 2–3 minutes more to allow excess liquid to reduce to a light glaze. Season with salt and pepper; adjust vinegar or sugar to taste for balance.
Off the heat, fold in parsley and toasted walnuts. Serve warm alongside the pork chops.

1 large fennel bulb, fronds reserved; bulb very thinly shaved
4 cups frisée and baby arugula mix
2 medium oranges, zested (1 tsp) and segmented; reserve 2 tbsp juice
1/3 cup pitted Niçoise olives, halved
1/4 cup toasted sliced almonds
2 tbsp chopped fresh tarragon
5 tbsp extra-virgin olive oil
2 tbsp Champagne vinegar
1 tsp Dijon mustard
1/2 tsp honey (optional)
Fine sea salt and freshly ground black pepper

Zest 1 tsp from one orange, then segment both oranges over a bowl to catch juices; reserve 2 tbsp juice.
Whisk the vinaigrette: in a small bowl combine Champagne vinegar, Dijon, honey, reserved orange juice, orange zest, a pinch of salt, and several grinds of black pepper. Slowly whisk in olive oil until emulsified.
In a large bowl, combine shaved fennel, frisée/arugula, Niçoise olives, chopped tarragon, and half the almonds and orange segments.
Drizzle about two-thirds of the vinaigrette over the salad and toss gently to coat. Taste and season with additional salt and pepper as needed.
Plate the salad, top with remaining orange segments and almonds, and garnish with torn fennel fronds. Spoon on more vinaigrette to finish, if desired.

4 swordfish steaks (6-8 oz each, 1 to 1.5 inches thick)
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
3 garlic cloves, minced
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh oregano, finely chopped (or 1 teaspoon dried oregano)
1 teaspoon Dijon mustard
1/4 teaspoon red pepper flakes (optional)
1 1/4 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
Neutral high-heat oil for grill grates
Lemon wedges, for serving

Pat the swordfish dry with paper towels and set aside.
In a bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, parsley, oregano, Dijon, red pepper flakes (if using), salt, and black pepper.
Measure out and reserve 2 tablespoons of the marinade in a small cup for basting/finishing. Do not let this portion touch the raw fish.
Place swordfish in the remaining marinade and turn to coat. Marinate 15-30 minutes (refrigerate if going longer than 20 minutes).
Preheat a gas or charcoal grill to medium-high heat (about 425-475 F). Clean and oil the grates well with a lightly oiled towel or brush.
Remove swordfish from the marinade, letting excess drip off; discard any marinade that touched the raw fish.
Oil the fish lightly if needed. Place on the grill over direct heat.
Grill for 3-4 minutes on the first side until well marked. Flip and grill another 2-4 minutes, basting in the last minute with the reserved clean marinade, until the centers are opaque and an instant-read thermometer reads 135-140 F (carryover will rise). For USDA doneness, cook to 145 F.
If flare-ups occur, move fish to a cooler zone. Total cook time is typically 6-8 minutes for 1-inch steaks and 8-10 minutes for 1.5-inch steaks.
Transfer to a plate and rest 5 minutes. Spoon any remaining reserved clean marinade over the top, if desired.
Serve with lemon wedges and a pinch of salt to finish.

4 cups watercress, tough stems removed
2 cups baby arugula
1 large crisp apple (e.g., Honeycrisp or Pink Lady), cored and thinly sliced
1 teaspoon fresh lemon juice
3 ounces aged Irish cheddar, shaved
1/3 cup walnuts, toasted and roughly chopped
4 radishes, thinly sliced
2 tablespoons chopped fresh parsley
2 tablespoons apple cider vinegar
1 teaspoon whole-grain mustard
1/2 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon finely minced shallot
1 teaspoon fresh thyme leaves
3 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt, plus more to taste
1/8 teaspoon freshly ground black pepper, plus more to taste

Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and slightly darkened, 3–4 minutes. Transfer to a plate to cool.
Make the vinaigrette: In a small bowl, whisk together apple cider vinegar, whole-grain mustard, Dijon, honey, minced shallot, thyme, salt, and pepper. Slowly whisk in olive oil until emulsified.
Toss the apple slices with lemon juice to prevent browning.
In a large bowl, combine watercress and arugula. Drizzle with just enough vinaigrette to lightly coat and toss gently.
Divide greens among plates. Top with apple slices, shaved Irish cheddar, radishes, toasted walnuts, and chopped parsley.
Drizzle with a bit more vinaigrette and finish with a pinch of salt and pepper to taste. Serve immediately.

1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1/3 cup granulated sugar (for rolling)
About 36 chocolate candy kisses, unwrapped

Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a large bowl, beat the butter, peanut butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes.
Beat in the egg, milk, and vanilla extract until smooth.
In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix just until combined; do not overmix.
Scoop dough into 1-tablespoon portions, roll into balls, then roll each ball in the 1/3 cup granulated sugar to coat. Place 2 inches apart on the prepared baking sheets.
Bake for 8–9 minutes, until the cookies are puffed and the edges look set but not browned.
Immediately press a chocolate kiss into the center of each cookie; the edges will crack slightly. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely and allow the chocolate to set.
Makes about 36 cookies. Store in an airtight container at room temperature for up to 4 days or freeze up to 2 months.

4 cups (1 L) water
1 piece kombu (about 4 x 4 in / 10 x 10 cm)
1 cup (10 g) katsuobushi (bonito flakes)
1 teaspoon light soy sauce, or to taste
1 teaspoon mirin (optional)
1 teaspoon finely julienned fresh ginger
2 teaspoons yuzu juice (or lemon juice if unavailable)
1 tablespoon dried wakame
6 oz (170 g) silken tofu, cut into 1/2-inch (1.25 cm) cubes
2 scallions, thinly sliced

Combine water and kombu in a pot and soak 20–30 minutes. Heat gently until small bubbles appear; remove kombu just before boiling.
Add katsuobushi, turn off heat, and steep 5 minutes. Strain through a fine sieve or paper towel to yield a clear dashi.
Return dashi to the pot. Stir in soy sauce and mirin. Add the ginger and warm 1 minute; do not boil.
Add wakame and let it hydrate 2 minutes.
Gently slide in tofu and warm on low heat until just heated through, avoiding a boil.
Remove from heat and stir in yuzu juice. Taste and adjust seasoning with a few drops more soy if needed.
Ladle into bowls and garnish with sliced scallions. Serve immediately alongside the spicy tuna roll.

3 Persian cucumbers (or 1 English cucumber)
1/2 tsp kosher salt
2 tbsp rice vinegar
1 tbsp yuzu juice
1 1/2 tsp granulated sugar
1 tsp soy sauce
1 tsp toasted sesame oil
1 tbsp dried wakame flakes (optional), soaked and drained
1 tsp finely grated fresh ginger (optional)
1 tbsp toasted sesame seeds
2–3 shiso leaves or fresh mint, finely sliced (optional)

Shave the cucumbers into long, thin ribbons using a vegetable peeler or mandoline. Toss with kosher salt and let stand 10 minutes to draw out moisture.
If using wakame, soak in cold water for 5 minutes, then drain and squeeze dry.
Whisk together rice vinegar, yuzu juice, sugar, soy sauce, sesame oil, and grated ginger (if using) until the sugar dissolves.
Pat the cucumbers dry, gently squeeze out excess liquid, and toss with the dressing and wakame (if using).
Chill for 5 minutes. Plate, sprinkle with toasted sesame seeds, and garnish with sliced shiso or mint (if using). Serve cold alongside the rolls.

5 oz (140 g) baby arugula
1 medium fennel bulb, fronds reserved, bulb thinly shaved
1 small shallot, very thinly sliced (or 1/4 small red onion)
1 large orange, segmented, plus 1 tsp finely grated zest
1/4 cup fresh mint leaves, torn
1/4 cup flat-leaf parsley leaves
1/3 cup shelled pistachios, toasted and roughly chopped
2-3 oz (60-85 g) feta, crumbled (optional)
Kosher salt and freshly ground black pepper, to taste
Vinaigrette: 2 tbsp fresh lemon juice
Vinaigrette: 1 tbsp fresh orange juice
Vinaigrette: 1 tsp honey
Vinaigrette: 1/2 tsp Dijon mustard
Vinaigrette: 1 tsp ground sumac
Vinaigrette: 1/4 cup extra-virgin olive oil

Toast pistachios in a dry skillet over medium heat until fragrant, 3-4 minutes; cool and roughly chop.
Prepare the fennel: trim and reserve a few fronds, halve the bulb, remove core if tough, and shave thinly with a mandoline or knife. Thinly slice the shallot.
Segment the orange over a bowl to catch juices; set segments aside. Add 1 tbsp of the collected juice to a small bowl and whisk in lemon juice, honey, Dijon, sumac, and orange zest. Slowly whisk in olive oil until emulsified; season with salt and pepper.
In a large bowl, combine arugula, shaved fennel, shallot, mint, parsley, and a tablespoon of chopped fennel fronds. Drizzle with about two-thirds of the vinaigrette and toss to coat.
Gently fold in the orange segments. Taste and adjust seasoning, adding more dressing, salt, or pepper as needed.
Transfer to a platter. Scatter pistachios and feta (if using) over the top and serve alongside the lamb chops.

All-purpose flour, 3 cups (360 g)
Kosher salt, 1 teaspoon
Large egg, 1
Warm water, 1 cup (240 ml)
Neutral oil or melted butter, 2 tablespoons
Russet potatoes, peeled and cut into chunks, 2 pounds (900 g)
Thick-cut bacon, 8 ounces (225 g), plus 4 ounces (115 g) more for topping
Large onions, 2 (one for filling, one for topping), finely diced
Farmer cheese (or well-drained cottage cheese/ricotta), 1 1/2 cups (about 300 g)
Unsalted butter, 3 tablespoons (for topping)
Fresh chives or scallions, finely sliced, 2 tablespoons (optional)
Sour cream, for serving
Freshly ground black pepper, 1/2 teaspoon (plus more to taste)
Fine salt, to taste

Make the dough: In a large bowl, whisk together the flour and 1 teaspoon kosher salt. Add the egg, warm water, and oil/butter. Stir with a fork until a shaggy dough forms, then knead on a lightly floured surface until smooth and elastic, 6–8 minutes. Wrap or cover and let rest at room temperature for 30–60 minutes.
Prepare the filling base: Place potatoes in a pot, cover with cold salted water, bring to a boil, then simmer until very tender, 12–15 minutes. Drain well and return to the hot pot to steam off moisture for 1–2 minutes.
Cook bacon and onions for filling: In a skillet over medium heat, cook 8 oz (225 g) bacon until crisp. Transfer bacon to paper towels and chop. Reserve about 2 tablespoons bacon fat in the skillet. Add 1 diced onion and cook over medium heat, stirring, until soft and deeply golden, 8–10 minutes.
Finish the filling: Mash the hot potatoes until smooth. Stir in the farmer cheese, the sautéed onion with bacon fat, and the chopped bacon. Season with fine salt and black pepper to taste. Let the filling cool completely (cool filling seals better).
Roll and cut: Divide the rested dough in half. Keep one half covered while working. On a lightly floured surface, roll to 1/8 inch (3 mm) thickness. Cut rounds with a 3-inch (7.5 cm) cutter. Gather and re-roll scraps as needed.
Fill and seal: Place about 1 tablespoon filling in the center of each round. Lightly moisten the edge with water, fold into a half-moon, and press firmly to seal, expelling air. Crimp the edge for extra security. Keep formed pierogi covered with a towel so they don’t dry.
Boil: Bring a large pot of well-salted water to a gentle boil. Cook pierogi in batches, stirring to prevent sticking. Once they float, simmer 2–3 minutes more. Remove with a slotted spoon to a lightly oiled tray.
Make bacon-onion topping: In the same skillet, cook the remaining 4 oz (115 g) bacon until crisp; remove and chop. Pour off excess fat, leaving about 1–2 tablespoons. Add the remaining diced onion and 3 tablespoons butter; cook over medium heat until the onion is soft and lightly caramelized, 6–8 minutes.
Pan-fry (optional but recommended): Add boiled pierogi to the skillet in batches and pan-fry in the bacon-onion butter until lightly crisped and golden on both sides, 2–3 minutes per side. Toss with the chopped bacon.
Serve: Plate hot pierogi with the bacon-onion mixture spooned over. Garnish with chives or scallions if using, and serve with sour cream and extra black pepper. Yields about 36–40 pierogi.

3 small heads Belgian endive, leaves separated
1 English cucumber, thinly sliced into half-moons (about 2 cups)
6 radishes, thinly sliced
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh chives
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey (or maple syrup)
2 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt, plus more to taste
1/8 teaspoon freshly ground black pepper
1/4 cup toasted chopped almonds or walnuts
1 teaspoon finely grated lemon zest, for garnish
Pinch red pepper flakes (optional)

In a mixing bowl, whisk together lemon juice, Dijon, honey, olive oil, salt, and black pepper until emulsified.
Add the sliced cucumber, radishes, dill, and chives to the bowl; toss to coat. Let marinate for 10 minutes to lightly soften and absorb flavor.
While the vegetables marinate, separate the endive leaves and trim the bases if needed.
Arrange endive leaves on a platter and spoon a generous mound of the cucumber–radish mixture into each leaf.
Top with toasted nuts, sprinkle with lemon zest and optional red pepper flakes, and adjust salt to taste. Serve chilled or at cool room temperature.

1 ounce (28 g) dried porcini mushrooms
2 cups boiling water (for soaking porcini)
1 large fennel bulb, cored and thickly sliced (reserve fronds for garnish)
1 medium leek, white and light green parts, sliced and rinsed
1 small carrot, chopped
2 garlic cloves, smashed
2 sprigs fresh thyme
1 bay leaf
1 teaspoon black peppercorns
1 tablespoon extra-virgin olive oil, plus more for finishing
4 cups low-sodium chicken stock
2 tablespoons dry sherry (or dry Madeira)
1 teaspoon finely grated lemon zest
1 to 1 1/2 teaspoons kosher salt, to taste
4 ounces fresh shiitake or cremini mushrooms, thinly sliced (optional, for garnish)
2 tablespoons chopped fresh parsley and reserved fennel fronds, for garnish
Freshly ground black pepper, to taste

Rehydrate porcini: Place dried porcini in a heatproof bowl and cover with 2 cups boiling water. Soak 20 minutes. Lift mushrooms out, finely chop, and strain the soaking liquid through a coffee filter or double cheesecloth to remove grit; reserve the liquid.
Roast aromatics: Heat oven to 425°F/220°C. Toss fennel and leek with 1 tablespoon olive oil and a pinch of salt on a sheet pan. Roast until caramelized at the edges, 18–22 minutes.
Build the broth: In a pot, combine the roasted fennel and leek, chopped porcini, strained porcini liquid, chicken stock, carrot, garlic, thyme, bay leaf, and peppercorns. Bring just to a simmer and cook gently (do not boil) for 30–35 minutes to extract flavor.
Strain and finish: Strain through a fine-mesh sieve lined with cheesecloth for a clear broth, pressing lightly. Return broth to the pot, add dry sherry, and simmer 2 minutes. Stir in lemon zest, then season with kosher salt and a few grinds of black pepper to taste.
Optional mushroom garnish: While the broth simmers, sauté the fresh sliced mushrooms in a little olive oil over medium-high heat until browned and tender, 5–6 minutes; season with a pinch of salt.
Serve: Divide sautéed mushrooms (if using) among warm bowls. Ladle in the hot broth and finish with chopped parsley and fennel fronds plus a light drizzle of olive oil. Serve immediately.

2 Persian cucumbers, thinly sliced
1 cup daikon, very thin half-moons or matchsticks
1 teaspoon kosher salt (for purging vegetables)
1 tablespoon dried wakame seaweed (optional)
3 tablespoons unseasoned rice vinegar
1 tablespoon yuzu juice (or 1/2 teaspoon yuzu kosho mixed with 2 teaspoons water)
1 to 1 1/2 tablespoons sugar, to taste
1/2 teaspoon soy sauce
1/4 teaspoon toasted sesame oil (optional)
1 tablespoon toasted white sesame seeds
1 small scallion, thinly sliced
A few paper-thin ginger slices, cut into fine threads (optional)

Place cucumbers and daikon in a bowl, sprinkle with kosher salt, and toss. Let stand 10 minutes to draw out excess moisture, then quickly rinse and squeeze dry.
If using wakame, soak in cold water 5 minutes to rehydrate, then drain, squeeze, and chop.
In a small bowl, whisk rice vinegar, yuzu juice (or diluted yuzu kosho), sugar, soy sauce, and sesame oil until the sugar dissolves.
Combine vegetables (and wakame, if using) with the dressing and toss well. Chill 10 minutes to marry flavors.
Before serving, sprinkle with toasted sesame seeds, scallion, and ginger threads. Taste and adjust with a splash more vinegar or a pinch of sugar as desired.

2 ears fresh corn, kernels removed (or 1 1/2 cups frozen corn, thawed)
1 cup jicama, peeled and matchsticked
1 cup English cucumber, half-moons
5 red radishes, thinly sliced
1/4 small red onion, very thinly sliced
1 small jalapeño, seeded and minced (optional)
1 ripe avocado, diced
1/4 cup fresh cilantro, chopped
1/4 cup toasted pepitas (pumpkin seeds)
1/4 cup crumbled cotija cheese (optional)
2 limes, zested and juiced
2 tablespoons fresh orange juice
2 tablespoons extra-virgin olive oil
1 teaspoon honey or agave
1/2 teaspoon ground cumin
1/2 teaspoon ancho chili powder (or mild chili powder)
Kosher salt and freshly ground black pepper, to taste

Heat a dry skillet over medium-high. Add the corn and cook, stirring occasionally, until lightly charred in spots, 4–6 minutes. Transfer to a large bowl to cool.
In a small bowl, whisk together lime zest, lime juice, orange juice, olive oil, honey, cumin, chili powder, a pinch of salt, and several grinds of black pepper until emulsified.
To the cooled corn, add jicama, cucumber, radishes, red onion, and jalapeño (if using). Pour over the dressing and toss to coat.
Gently fold in the avocado and cilantro. Taste and adjust salt, pepper, or lime as needed.
Top with toasted pepitas and cotija just before serving. Serve chilled or at cool room temperature alongside the Texas Chili Stuffed Bell Peppers.

1 whole beef brisket flat, 4–5 lb (1.8–2.3 kg), trimmed to about 1/4 inch fat cap
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons smoked paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon mustard powder
1 tablespoon packed brown sugar
1/4 teaspoon cayenne pepper (optional)
2 tablespoons neutral oil (canola or grapeseed)
2 large yellow onions, thinly sliced
2 carrots, cut into 1-inch pieces
2 celery stalks, cut into 1-inch pieces (optional)
4 garlic cloves, smashed
2 tablespoons tomato paste
1 1/2 cups (360 ml) beef stock or broth, plus more as needed
1/2 cup (120 ml) dry red wine (optional; substitute more stock)
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
2 bay leaves
4 sprigs fresh thyme or 1 teaspoon dried thyme
Chopped fresh parsley, for serving (optional)

Preheat the oven to 300°F (150°C).
In a small bowl, combine the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, mustard powder, brown sugar, and cayenne (if using).
Pat the brisket dry. Lightly score the fat cap in a crosshatch pattern without cutting into the meat. Rub the brisket with 1 tablespoon of the oil, then coat all over with the spice mixture. Let it sit at room temperature for 20–30 minutes (or refrigerate covered up to 24 hours, then bring to room temperature before cooking).
Heat the remaining 1 tablespoon oil in a large heavy Dutch oven over medium-high heat. Sear the brisket, fat-side down first, until deeply browned on both sides, about 5–7 minutes per side. Transfer to a plate.
Add the onions, carrots, and celery to the pot with a pinch of salt. Cook, stirring occasionally, until softened and lightly browned, 6–8 minutes. Add the garlic and cook 1 minute more.
Push the vegetables to the sides, add the tomato paste to the center, and cook, stirring, until darkened and fragrant, 1–2 minutes.
Pour in the red wine (if using) to deglaze, scraping up any browned bits. Simmer until reduced by about half, 2–3 minutes. Stir in the beef stock, Worcestershire sauce, vinegar, bay leaves, and thyme. Return the brisket to the pot, fat-side up. The liquid should come about halfway up the sides of the meat; add a bit more stock if needed.
Cover tightly with a lid (or foil) and transfer to the oven. Braise until the brisket is fork-tender and an instant-read thermometer in the thickest part reads about 195–205°F (90–96°C), 3–4 1/2 hours depending on thickness. Check after 2 hours and add a splash of stock if the liquid level runs low.
Transfer the brisket to a cutting board and tent with foil for at least 20–30 minutes to rest. For easier slicing, you can cool and refrigerate the brisket in its liquid for several hours or overnight, then reheat gently before serving.
Meanwhile, skim excess fat from the surface of the braising liquid. Simmer the liquid on the stove over medium heat until slightly reduced and saucy, 10–15 minutes. Taste and adjust seasoning with salt, pepper, or a splash more vinegar to brighten; add a pinch of sugar if needed to balance.
Slice the brisket against the grain into 1/4-inch (6 mm) slices. Return slices to the pot to warm in the sauce for 5 minutes.
Garnish with chopped parsley if desired and serve with the vegetables and sauce. Good sides include mashed potatoes, roasted potatoes, polenta, or crusty bread.
Slow cooker adaptation: After searing the brisket and sautéing the aromatics as directed, transfer everything to a slow cooker with the liquids and herbs. Cook on Low for 8–10 hours, then proceed with resting, slicing, and sauce reduction as above.

1 large fennel bulb, fronds reserved
2 navel oranges, segmented, plus 1 teaspoon finely grated zest
1/2 cup Castelvetrano olives, pitted and roughly chopped
1 small shallot, very thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon red wine vinegar
1 teaspoon reserved orange juice (from segmenting)
1/2 teaspoon honey (optional)
1/4 teaspoon crushed red pepper flakes
Sea salt and freshly ground black pepper, to taste
2 tablespoons toasted almonds, chopped
2 tablespoons fresh mint leaves, torn
2 tablespoons flat-leaf parsley, chopped
Pecorino Romano, shaved (optional, for serving)

Toast the almonds in a dry skillet over medium heat until golden and fragrant, 3–4 minutes; transfer to a plate to cool.
Zest one of the oranges, then segment both oranges over a bowl to catch the juices; reserve 1 teaspoon of the juice for the dressing.
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, reserved orange juice, honey (if using), red pepper flakes, a pinch of salt, and several grinds of black pepper.
Trim the fennel, reserving a few fronds for garnish. Using a mandoline or sharp knife, shave the bulb as thinly as possible. Add the shallot to the dressing and let sit 5 minutes to mellow.
In a large bowl, combine shaved fennel, chopped olives, cooled toasted almonds, mint, and parsley. Pour in the dressing (including shallots) and toss to coat.
Gently fold in the orange segments. Taste and adjust seasoning with more salt, pepper, or lemon as needed.
Plate the salad, garnish with torn fennel fronds and optional Pecorino shavings, and serve chilled or at cool room temperature to brighten the richness of the steak and ratatouille.

6 cups mixed berries (such as blueberries, strawberries, raspberries, and blackberries; fresh or frozen)
1/2 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
Pinch of fine sea salt
1 cup old-fashioned rolled oats
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup (1 stick) cold unsalted butter, diced
1/2 cup chopped pecans or sliced almonds (optional)
Vanilla ice cream or lightly sweetened whipped cream, for serving (optional)

Preheat oven to 350°F (175°C). Grease a 2-quart baking dish or 9-inch square pan.
Make the filling: In a large bowl, toss the berries with 1/2 cup granulated sugar, cornstarch, lemon juice, vanilla, and a pinch of salt until evenly coated. If using frozen berries, no need to fully thaw; just break up large clumps. Spread into the prepared dish.
Make the topping: In a medium bowl, combine oats, flour, brown sugar, 1/4 cup granulated sugar, cinnamon, and 1/4 teaspoon salt. Cut in the cold diced butter with a pastry cutter or your fingertips until the mixture forms coarse crumbs with pea-sized bits of butter. Stir in nuts if using.
Sprinkle the oat topping evenly over the berry mixture and gently press to adhere.
Bake 35–45 minutes, until the fruit is bubbling around the edges and the topping is golden brown. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
Cool 10–15 minutes to let the juices thicken. Serve warm with vanilla ice cream or whipped cream, if desired.
Storage: Cover and refrigerate leftovers for up to 3 days. Rewarm in a 350°F oven for 10–15 minutes or microwave until heated through.

20 g dried porcini mushrooms
1 1/3 cups hot water (for soaking porcini)
1/3 cup pearl barley, rinsed
8 oz cremini or mixed wild mushrooms, sliced
1 small leek, white and light green parts only, thinly sliced
1 small carrot, diced
1 celery stalk, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 cup dry sherry (fino or amontillado)
6 cups light chicken or game-bird stock (or vegetable stock)
4 juniper berries, lightly crushed
1 bay leaf
4 small sage leaves
2 sprigs fresh thyme
1 teaspoon soy sauce or tamari
1 strip lemon zest (about 2 inches) or 1/2 teaspoon finely grated zest
Kosher salt and freshly ground black pepper, to taste
2 tablespoons finely chopped flat-leaf parsley
Optional: 1–2 teaspoons sherry vinegar, to finish

Place dried porcini in a heatproof bowl and cover with the hot water; soak 20 minutes. Strain through a fine filter to remove grit, reserving the soaking liquid. Chop the softened porcini.
In a soup pot, warm the olive oil and butter over medium heat. Add leek, carrot, and celery with a pinch of salt; cook, stirring, until tender, 5–6 minutes. Stir in garlic for 30 seconds.
Add sliced mushrooms and cook until they release their juices and begin to brown, 5–7 minutes.
Pour in the sherry and simmer until reduced by about half, 2–3 minutes.
Add the stock, reserved porcini liquid, chopped porcini, barley, juniper berries, bay leaf, sage, and thyme. Bring to a simmer.
Reduce heat to maintain a gentle simmer and cook until the barley is just tender, 30–35 minutes. Skim any foam as needed.
Stir in soy sauce and lemon zest. Remove bay, herb stems, and juniper berries. Season to taste with salt and pepper; add sherry vinegar if using.
Ladle into warm bowls and finish with chopped parsley. Serve hot alongside the roast pheasant.

2 medium fennel bulbs, trimmed, cored, cut into 8 wedges each
1 pint (about 300 g) cherry tomatoes
1 small red onion, cut into 8 wedges
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (optional)
2 tablespoons red wine vinegar
1 tablespoon honey (or granulated sugar)
1 teaspoon Dijon mustard (optional)
1 tablespoon capers, rinsed and drained
Finely grated zest of 1/2 lemon
2 tablespoons chopped fresh parsley or fennel fronds
Shaved Parmesan, for serving (optional)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment for easy cleanup.
On the sheet, toss fennel, cherry tomatoes, and red onion with olive oil, salt, black pepper, and red pepper flakes. Spread in a single layer, cut sides down for the fennel.
Roast for 25–30 minutes, turning once halfway through, until fennel edges are caramelized and tomatoes are blistered.
Meanwhile, make the agrodolce: in a small saucepan, combine red wine vinegar, honey, and Dijon (if using). Simmer over medium heat 2–3 minutes until slightly syrupy. Remove from heat.
Transfer roasted vegetables to a serving bowl. Drizzle with the warm agrodolce and toss gently. Fold in capers, lemon zest, and parsley/fennel fronds. Taste and adjust with a pinch of salt or a splash more vinegar if needed.
Serve warm alongside the meatballs and spaghetti. Add shaved Parmesan on top if desired.

1 small head frisée, torn into bite-size pieces (about 4 cups)
1 medium fennel bulb, cored and very thinly shaved (about 2 cups), plus tender fronds for garnish
1 cup radicchio, thinly sliced
1 small shallot, very thinly sliced
1/2 cup pomegranate arils
1/3 cup hazelnuts, toasted and roughly chopped
2 tablespoons fresh tarragon leaves, chopped
Vinaigrette:
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 teaspoon crushed fennel seeds
1 teaspoon finely grated lemon zest
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Toast the hazelnuts in a 350°F/175°C oven for 8–10 minutes until fragrant; cool, rub off most skins, and roughly chop.
Make the vinaigrette: In a small bowl, whisk together sherry vinegar, Dijon, honey, crushed fennel seeds, and lemon zest. Slowly whisk in olive oil until emulsified. Season with salt and pepper to taste.
In a large bowl, combine frisée, shaved fennel, radicchio, shallot, tarragon, half the pomegranate arils, and half the hazelnuts.
Drizzle with just enough vinaigrette to lightly coat (you may not need all of it) and toss gently. Taste and adjust seasoning with more salt, pepper, or vinegar as needed.
Plate the salad and finish with remaining pomegranate arils, hazelnuts, and a few fennel fronds. Serve immediately.

3 lb bone-in, skin-on chicken thighs and drumsticks (about 8 pieces)
1 tbsp olive oil
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp smoked paprika
1 cup ketchup
1/4 cup apple cider vinegar
1/4 cup packed light brown sugar
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tsp smoked paprika (for sauce)
1/2 tsp onion powder
1/4 tsp cayenne pepper (optional, for heat)
1/2 tsp kosher salt (for sauce)
1/4 tsp black pepper (for sauce)
Neutral oil, for greasing grill grates

Make the BBQ sauce: In a small saucepan, combine ketchup, 1/4 cup apple cider vinegar, brown sugar, Worcestershire, Dijon, 1 tsp smoked paprika, onion powder, cayenne (if using), 1/2 tsp salt, and 1/4 tsp pepper. Bring to a simmer over medium heat and cook, stirring occasionally, until glossy and slightly thickened, 8–10 minutes. Remove from heat. Set aside about 1/2 cup for serving; use the rest for basting.
Season the chicken: Pat the chicken dry. Rub with 1 tbsp olive oil. In a small bowl, mix 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika. Sprinkle evenly over all sides and rub in. Let sit at room temperature 20–30 minutes while you heat the grill.
Preheat the grill: Set up a two-zone fire (direct and indirect heat). Aim for medium to medium-high heat, about 375–400°F (190–205°C). Clean and oil the grates lightly.
Sear: Place chicken skin-side down over direct heat and sear until lightly charred, 3–4 minutes. Flip and sear the second side 2–3 minutes. Avoid heavy flare-ups; move pieces as needed.
Cook indirect: Move chicken to the indirect-heat side, skin-side up. Close the lid and cook until the thickest pieces reach 150–155°F (66–68°C), about 20–25 minutes, rotating pieces for even cooking.
Glaze and finish: Brush chicken all over with BBQ sauce. Return over indirect heat (or brief kisses of direct heat for caramelization), turning and basting every 5 minutes until lacquered and cooked through—target 175–185°F (79–85°C) for thighs/drumsticks for best tenderness (165°F/74°C is the safe minimum). This takes about 10–15 minutes more. Watch for burning; keep most of the time over indirect heat.
Rest and serve: Transfer chicken to a platter and rest 5–10 minutes. Serve with the reserved warm BBQ sauce.
Oven option: Heat oven to 400°F (205°C). Set chicken on a rack over a foil-lined sheet. Roast 30–35 minutes, then brush with sauce. Broil on high 3–5 minutes, flip, sauce again, and broil 3–4 minutes more until caramelized and the thickest parts reach 175°F for thighs/drums. Rest 5–10 minutes before serving.

1 (14 oz/400 g) can or jar artichoke hearts, drained and halved
3 tbsp extra-virgin olive oil, divided
1 tsp finely grated lemon zest
2 tbsp fresh lemon juice
2 tbsp fresh parsley, finely chopped
1 tsp fresh thyme leaves (or 1/4 tsp dried)
1 small garlic clove, thinly sliced
Pinch red pepper flakes (optional)
2 tbsp small capers, drained and patted dry
Freshly ground black pepper
Flaky sea salt, to taste
Lemon wedges, for serving

Heat 1 tbsp olive oil in a skillet over medium-high. Add capers and fry 1–2 minutes until they pop and turn crisp. Transfer to a paper towel to drain.
Add another 1 tbsp olive oil to the skillet. Sear the artichoke hearts cut-side down 2–3 minutes per side until lightly golden. Remove from heat.
While warm, toss artichokes with remaining 1 tbsp olive oil, lemon zest, lemon juice, parsley, thyme, garlic, and red pepper flakes. Season with black pepper and a small pinch of salt.
Fold in the crispy capers. Let sit 10 minutes to lightly marinate.
Taste and adjust lemon and salt. Serve at room temperature with lemon wedges.

For the crust (9-inch pie):
1 1/4 cups all-purpose flour (155 g)
1 tablespoon granulated sugar
1/2 teaspoon fine salt
1/2 cup cold unsalted butter, cut into small cubes (113 g)
3 to 5 tablespoons ice water
For the lemon filling:
1 1/4 cups granulated sugar
1/3 cup cornstarch
1/4 teaspoon fine salt
1 3/4 cups water
4 large egg yolks (reserve whites for meringue)
1/2 cup fresh lemon juice (about 3 to 4 lemons)
1 tablespoon finely grated lemon zest
3 tablespoons unsalted butter
For the meringue:
4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract

Make the crust: In a bowl, whisk flour, sugar, and salt. Cut in cold butter with a pastry cutter or fingertips until pea-sized crumbs form. Sprinkle in ice water, 1 tablespoon at a time, tossing just until the dough holds together when pinched. Form into a disk, wrap, and chill 1 hour.
Roll and bake the crust: On a lightly floured surface, roll dough into a 12-inch circle. Fit into a 9-inch pie plate, trim to a 1-inch overhang, fold under, and crimp. Chill 20 minutes. Heat oven to 400°F (205°C). Line crust with parchment and fill with pie weights. Bake 15 minutes. Remove weights and parchment, dock the bottom with a fork, and bake 10 to 12 minutes more until golden. Cool on a rack. Reduce oven to 350°F (175°C).
Start the lemon filling base: In a medium saucepan off heat, whisk sugar, cornstarch, and salt. Gradually whisk in water until smooth. Cook over medium heat, whisking constantly, until thick and translucent and bubbling, 5 to 7 minutes. Reduce heat to low and cook 1 minute more, whisking.
Temper the yolks: Place yolks in a bowl. Slowly whisk in about 1 cup of the hot mixture to warm the yolks. Return yolk mixture to the saucepan, whisking constantly. Cook over medium-low heat until bubbling again, 1 minute.
Finish the filling: Remove from heat and whisk in lemon juice, lemon zest, and butter until smooth. Keep the filling hot.
Make the meringue: In a clean bowl, beat egg whites and cream of tartar on medium speed until foamy. Increase to medium-high and beat to soft peaks. Gradually add sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form and sugar is dissolved, 2 to 3 minutes. Beat in vanilla just to combine.
Assemble: Immediately pour the hot lemon filling into the warm crust. Spoon meringue over the hot filling, spreading to the edges to seal against the crust. Swirl or peak the top.
Bake: Bake at 350°F (175°C) for 15 to 18 minutes, until the meringue is golden.
Cool and set: Cool on a rack away from drafts for 1 hour, then refrigerate uncovered until fully set, 3 to 4 hours.
Serve: Slice with a clean, sharp knife wiped between cuts. Store leftovers loosely covered in the refrigerator for up to 2 days.

3 ears fresh corn, husked
2 poblano peppers
1 tablespoon olive oil, plus extra for rubbing
1 medium yellow onion, diced
3 cloves garlic, thinly sliced
1 medium Yukon gold potato, peeled and diced small
1 teaspoon ground coriander
1/2 teaspoon ground cumin
4 cups low-sodium chicken or vegetable stock
1 bay leaf
1 tablespoon fresh lime juice, plus extra to taste
2 tablespoons chopped cilantro, plus more for garnish
1/4 cup Mexican crema or sour cream (optional, for serving)
Kosher salt and freshly ground black pepper

Char the poblanos directly over a flame or under the broiler, turning until blackened and blistered on all sides, 6–8 minutes. Place in a bowl, cover, steam 10 minutes, then peel, seed, and chop.
Lightly oil the corn and char on a hot grill pan or under the broiler, turning until lightly blistered, 6–8 minutes. Cut kernels from the cobs; reserve.
In a pot, warm 1 tablespoon olive oil over medium heat. Add onion and a pinch of salt; cook until translucent, 5–6 minutes. Stir in garlic; cook 30 seconds.
Add coriander and cumin; toast 30 seconds. Stir in potato, chopped poblanos, half of the corn kernels, stock, and bay leaf. Bring to a simmer; cook until potato is tender, 12–15 minutes.
Remove bay leaf. Blend the soup until smooth (immersion blender or in batches). Return to the pot.
Stir in the remaining corn kernels and simmer 2–3 minutes. Adjust thickness with a splash of stock if needed.
Finish with lime juice and cilantro; season with salt and black pepper to taste. Ladle into warm bowls and, if desired, swirl with crema and sprinkle with extra cilantro.

1 lb haricots verts (thin green beans), trimmed
1 tablespoon kosher salt (for blanching water)
2 tablespoons unsalted butter
1 tablespoon olive oil
2 shallots, thinly sliced
2 tablespoons Champagne vinegar (or white wine vinegar)
1 teaspoon Dijon mustard
1 teaspoon lemon zest
1 tablespoon fresh tarragon, finely chopped
1 tablespoon fresh parsley, chopped (optional)
1/4 cup sliced almonds, toasted (optional)
Freshly ground black pepper, to taste
Flaky sea salt, to finish

Bring a large pot of water to a boil; season generously with the kosher salt. Blanch haricots verts 2–3 minutes until crisp-tender, then transfer to an ice bath to stop cooking. Drain well and pat dry.
In a large skillet over medium heat, melt the butter with the olive oil. Add the sliced shallots and cook 3–4 minutes until softened and lightly golden at the edges.
Stir in the Champagne vinegar and Dijon; simmer 30–60 seconds to slightly reduce and meld.
Add the dried haricots verts to the skillet and toss to coat; warm through 1–2 minutes.
Remove from heat; add lemon zest, tarragon, and parsley (if using). Season with freshly ground black pepper and a pinch of flaky sea salt. Toss in toasted almonds if desired and serve immediately.

3 small heads Belgian endive, halved lengthwise
2 cups baby arugula, loosely packed
1 small fennel bulb, cored and very thinly shaved (about 1 cup)
1 large navel orange, zested then segmented (reserve 1–2 tbsp juice)
1 ruby grapefruit, segmented (optional but recommended)
1/3 cup Marcona almonds, toasted and roughly chopped
1/3 cup Parmigiano-Reggiano, shaved
2 tablespoons fresh chives, finely chopped
1 tablespoon fresh tarragon, finely chopped
1 tablespoon olive oil (for searing endive)
Kosher salt and freshly ground black pepper, to taste
Vinaigrette: 2 tablespoons sherry vinegar
Vinaigrette: 1 teaspoon Dijon mustard
Vinaigrette: 1 teaspoon honey
Vinaigrette: 1 small shallot, very finely minced (about 1 tablespoon)
Vinaigrette: 1 teaspoon orange zest
Vinaigrette: 1/4 cup extra-virgin olive oil
Vinaigrette: pinch of kosher salt and black pepper

Prep the citrus: Zest the orange, then segment the orange (and grapefruit, if using), catching 1–2 tablespoons of juice from the membranes for the vinaigrette. Set segments aside.
Make the vinaigrette: In a small bowl, whisk together sherry vinegar, Dijon, honey, minced shallot, orange zest, and the reserved citrus juice. Slowly whisk in the extra-virgin olive oil until emulsified. Season with a pinch of salt and pepper.
Char the endive: Heat a cast-iron skillet or grill pan over medium-high until hot. Brush the cut sides of the endives with 1 tablespoon olive oil; season with a pinch of salt and pepper. Sear cut-side down 2–3 minutes until well charred and just tender. Let cool slightly, then slice crosswise into 1-inch pieces.
Assemble the greens: In a large bowl, combine arugula, shaved fennel, charred endive, chives, and tarragon. Drizzle with about half the vinaigrette and toss gently to coat.
Finish and serve: Arrange the dressed greens on a platter. Scatter the orange (and grapefruit) segments over the top, then sprinkle with toasted almonds and shaved Parmigiano-Reggiano. Drizzle with additional vinaigrette to taste and finish with a few grinds of black pepper. Serve alongside the steak to cut richness and complement the garlic-herb butter and mushrooms.

1 lb (450 g) tomatillos, husked and rinsed
2-3 jalapeños or serrano chiles, stemmed (seeded for less heat)
1/2 medium white onion, quartered
3 garlic cloves, unpeeled
1/2 cup (15 g) cilantro leaves and tender stems
1 cup (240 ml) low-sodium chicken broth or water, plus more as needed
1 tablespoon neutral oil (for sauce)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon sugar (optional, to balance acidity)
12 corn tortillas (6-inch; 15 cm)
3 cups (375 g) cooked shredded chicken (rotisserie or poached)
1-1 1/2 cups (115-170 g) shredded Oaxaca, Chihuahua, or Monterey Jack cheese, divided
1/2 small white onion, finely diced
1/4 cup (10 g) chopped cilantro, plus more for garnish
1/2 teaspoon ground cumin (optional)
1/2 teaspoon dried Mexican oregano (optional)
Freshly ground black pepper
2-3 tablespoons neutral oil (for softening tortillas)
Mexican crema or sour cream, for serving
Crumbled queso fresco, for serving
Sliced radishes, avocado, lime wedges, and thinly sliced white onion, for serving

1. Char the vegetables: Heat a dry skillet or griddle over medium-high. Add tomatillos, chiles, onion, and garlic (in skins). Cook, turning occasionally, until tomatillos are blistered and softened and the aromatics are charred in spots, 8-12 minutes. Peel the garlic.
2. Blend the salsa verde: In a blender, combine charred tomatillos, chiles, peeled garlic, onion, cilantro, and 1 cup broth (or water). Blend until smooth. If very thick, add a splash more liquid.
3. Cook the salsa: Heat 1 tablespoon oil in a saucepan over medium. Pour in the blended salsa (it should sizzle). Simmer 5-7 minutes, stirring, until slightly thickened and bright green. Season with 1 teaspoon salt and the optional sugar to balance. Adjust salt to taste and keep warm over low.
4. Heat oven and prep dish: Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch (23x33 cm) baking dish. Spoon a thin layer of salsa over the bottom.
5. Season the chicken: In a bowl, toss shredded chicken with 1/2-3/4 cup warm salsa, the diced onion, chopped cilantro, cumin, oregano, a pinch of salt, and black pepper. The mixture should be juicy but not soupy.
6. Soften the tortillas: In a small skillet, heat 2-3 tablespoons oil over medium. Working in batches, fry tortillas 5-10 seconds per side until pliable (not crisp). Drain on paper towels. Alternatively, microwave tortillas wrapped in a damp towel until warm and flexible.
7. Fill and roll: Working one at a time, dip a tortilla lightly into the warm salsa to coat. Place about 1/4 cup chicken filling and a pinch of shredded cheese along the center. Roll snugly and place seam-side down in the prepared dish. Repeat with remaining tortillas and filling.
8. Sauce and top: Pour remaining salsa evenly over the enchiladas (you may not need all of it; they should be generously sauced). Sprinkle the remaining shredded cheese over the top.
9. Bake: Bake until the cheese is melted and the sauce is bubbling around the edges, 12-15 minutes.
10. Finish and serve: Let rest 5 minutes. Serve hot topped with crema or sour cream, crumbled queso fresco, extra cilantro, thinly sliced onion, and radishes. Add avocado and lime wedges on the side.

12 small butter or gem lettuce leaves
2 cups jicama, cut into thin matchsticks
1 cup radishes, thinly sliced
1 cup cucumber, small dice
1 orange, segmented (reserve 1 tablespoon juice)
1 avocado, small dice
1/4 cup red onion, very thinly sliced
1/4 cup fresh cilantro, chopped
1/3 cup pepitas (pumpkin seeds), toasted
1 ounce cotija cheese, crumbled (optional)
Zest of 1 lime
Juice of 2 limes
1 tablespoon rice vinegar (or white wine vinegar)
1 tablespoon honey or agave nectar
2 tablespoons extra-virgin olive oil
1/4 teaspoon ground cumin
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste
1 teaspoon chili powder or Tajín
1 teaspoon fresh lime juice
Pinch of salt

In a small bowl, toss the warm toasted pepitas with chili powder (or Tajín), 1 teaspoon lime juice, and a pinch of salt. Set aside to dry and crisp.
Make the dressing: In another bowl, whisk lime zest, lime juice, reserved orange juice (1 tablespoon), rice vinegar, honey, olive oil, cumin, 1/2 teaspoon salt, and black pepper.
In a large bowl, combine jicama, radishes, cucumber, red onion, and cilantro. Pour over the dressing and toss to coat. Let sit 10 minutes to lightly pickle and chill.
Gently fold in the orange segments and avocado. Taste and adjust seasoning with salt and pepper.
Arrange lettuce leaves on a platter. Spoon the salad into each leaf, then sprinkle with the chili-lime pepitas and cotija (if using).
Serve immediately as crisp, refreshing bites to balance the rich, earthy heat of Chile Colorado.

2 1/2 cups crushed salted pretzels (measure after crushing)
1/2 cup unsalted butter, melted
1/4 cup granulated sugar (for crust)
8 oz cream cheese, softened
1/2 cup granulated sugar (for filling)
1 teaspoon vanilla extract
8 oz whipped topping (thawed)
6 oz strawberry flavored gelatin (two 3-oz boxes)
2 cups boiling water
1 1/2 cups cold water
1 lb fresh strawberries, hulled and sliced

Preheat the oven to 350°F. In a bowl, combine crushed pretzels, melted butter, and 1/4 cup sugar until evenly moistened. Press firmly into the bottom of a 9x13-inch baking dish. Bake for 8–10 minutes, then cool completely.
In a mixing bowl, beat cream cheese, 1/2 cup sugar, and vanilla until smooth and fluffy. Fold in the whipped topping until well combined.
Spread the cream mixture evenly over the cooled crust, making sure to seal all the way to the edges to prevent the gelatin from seeping into the crust. Refrigerate 20–30 minutes.
In a large bowl, dissolve the strawberry gelatin in 2 cups boiling water, stirring for 2 minutes. Stir in 1 1/2 cups cold water. Let cool to room temperature, then chill until slightly thickened and syrupy (about 15–25 minutes), stirring occasionally.
Stir the sliced strawberries into the gelatin. Gently spoon the mixture over the cream layer. Refrigerate until fully set, at least 4 hours or overnight.
Slice and serve. If desired, garnish with additional whipped topping and a few crushed pretzels for crunch.

2 large poblano peppers
2 cups corn kernels (fresh or frozen, thawed)
2 tablespoons olive oil, divided
1 medium white onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ancho or chili powder
1/2 teaspoon ground coriander (optional)
4 cups low-sodium chicken or vegetable broth
2 tablespoons masa harina (corn flour)
1/3 cup warm water (for masa slurry)
Zest of 1 lime + 3 tablespoons fresh lime juice, divided
1/2 cup cilantro, chopped, divided (stems and leaves separated)
1/4 cup sour cream or Greek yogurt
1–2 tablespoons water (to thin crema)
Kosher salt and freshly ground black pepper, to taste
Optional: crispy tortilla strips, sliced radish, extra lime wedges

Roast poblanos under a broiler or over an open flame, turning until blistered and blackened on all sides (5–8 minutes). Transfer to a bowl, cover to steam 10 minutes, then peel, seed, and chop.
Heat 1 tablespoon olive oil in a pot over medium-high. Add corn and cook, stirring occasionally, until lightly charred (4–6 minutes). Reserve 1/2 cup corn for garnish; leave the rest in the pot and transfer to a bowl if needed for the next step.
Reduce heat to medium and add remaining 1 tablespoon olive oil and the onion with a pinch of salt. Cook until translucent (3–4 minutes). Stir in garlic, cumin, chili powder, and coriander; cook until fragrant (30 seconds).
Add chopped poblanos, most of the corn (leave reserved portion aside), broth, and the cilantro stems. Bring to a simmer and cook 12 minutes to meld flavors.
Whisk masa harina with 1/3 cup warm water to make a smooth slurry. Stir into the soup and simmer 5 minutes to lightly thicken.
Blend about half the soup with an immersion blender (or carefully in a blender) until creamy, then return to the pot for a silky-yet-textured consistency.
Stir in lime zest and 2 tablespoons lime juice. Season generously with salt and black pepper. Add more lime juice to taste.
In a small bowl, whisk sour cream or yogurt with 1 tablespoon lime juice and 1–2 tablespoons water plus a pinch of salt to make a drizzleable crema.
Ladle soup into bowls. Swirl with lime crema, top with reserved charred corn and cilantro leaves, and add tortilla strips or radish if using. Serve with extra lime wedges alongside fish tacos.

2 large sweet potatoes (camote), peeled and cut into 1/2-inch rounds
1 tablespoon olive oil
1 tablespoon unsalted butter (or use an extra tablespoon olive oil for dairy-free)
1/2 cup fresh orange juice
1 teaspoon finely grated orange zest
1 tablespoon honey or light brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon fine sea salt, plus more to taste
Freshly ground black pepper, to taste
1 teaspoon fresh lime juice (optional)
2 tablespoons chopped fresh cilantro
Flaky sea salt, for finishing (optional)

Bring a large pot of salted water to a boil. Add sweet potato rounds and cook until just tender when pierced, 6–8 minutes; drain well.
Heat olive oil in a large skillet over medium heat. Add the sweet potatoes in a single layer and cook, turning once, until lightly golden, 2–3 minutes per side.
Stir in orange juice, orange zest, honey, cumin, 1/2 teaspoon salt, and a few grinds of pepper. Simmer, tossing gently, until the liquid reduces to a glossy glaze that coats the potatoes, 3–5 minutes.
Remove from heat and swirl in butter (or additional olive oil) to emulsify. Adjust seasoning with more salt and a squeeze of lime juice if using.
Transfer to a platter, sprinkle with chopped cilantro and a pinch of flaky salt if desired, and serve warm alongside the ceviche.

2 romaine hearts, thinly sliced (or 4 cups shredded green cabbage)
2 ears fresh corn, kernels cut off (or 1 1/2 cups frozen corn, thawed)
1 cup jicama, cut into thin matchsticks
5 radishes, thinly sliced
1/3 small red onion, very thinly sliced
1 ripe avocado, sliced or cubed
1/3 cup fresh cilantro leaves, lightly packed
1/3 cup toasted pepitas (pumpkin seeds)
2 ounces cotija cheese, crumbled (optional)
1 teaspoon chili-lime seasoning (like Tajín), for finishing (optional)
Fine sea salt and black pepper, to taste
Dressing:
1/4 cup fresh lime juice (about 2 limes) + 1/2 teaspoon lime zest
1 tablespoon apple cider vinegar
1 teaspoon honey or agave
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 small garlic clove, finely grated
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt, plus more to taste

Char the corn: Heat a large dry skillet over medium-high until hot. Add corn in an even layer and cook, stirring once or twice, until lightly charred in spots, 4–6 minutes. Transfer to a plate to cool.
Quick-cure the onion: Toss the sliced red onion with a pinch of salt and 1 tablespoon of the lime juice; let sit while you prepare the rest (this tames sharpness).
Make the dressing: In a bowl, whisk remaining lime juice, lime zest, apple cider vinegar, honey, cumin, coriander, garlic, and 1/4 teaspoon kosher salt. Slowly whisk in olive oil until emulsified. Season with black pepper to taste.
Assemble the salad: In a large bowl, combine romaine (or cabbage), jicama, radishes, cooled charred corn, and cilantro. Drain any excess liquid from the onions and add them.
Dress and finish: Toss with just enough dressing to lightly coat (you may not need all of it). Gently fold in avocado. Sprinkle with pepitas and cotija, if using. Taste and adjust salt/pepper.
Optional finish: Dust lightly with chili-lime seasoning for a zesty kick. Serve chilled or at cool room temperature alongside the Texas Chili Stuffed Bell Peppers.

1.5 kg (3–3.5 lb) bone-in chicken pieces (thighs, drumsticks, wings)
2 cups (480 ml) buttermilk
1 tablespoon (15 ml) hot sauce (optional)
2 teaspoons kosher salt (or 1.5 teaspoons fine sea salt) for the marinade
1 teaspoon ground black pepper (marinade)
2 cups (260 g) all-purpose flour
1/2 cup (65 g) cornstarch
2 teaspoons kosher salt (or 1.5 teaspoons fine sea salt) for the dredge
2 teaspoons paprika (sweet or smoked)
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper (dredge)
1/2 teaspoon cayenne pepper (optional)
1 teaspoon baking powder
1.5–2 liters (about 2 quarts) neutral oil for frying (peanut, canola, or vegetable)
Flaky or fine salt, to finish

Trim excess fat from the chicken and pat pieces dry with paper towels.
In a large bowl, whisk the buttermilk, hot sauce (if using), 2 teaspoons kosher salt, and 1 teaspoon black pepper. Submerge the chicken, cover, and refrigerate 4–24 hours.
Remove chicken from the fridge 20–30 minutes before frying to take the chill off while you prepare the coating and oil.
Make the seasoned dredge: In a wide bowl, combine flour, cornstarch, 2 teaspoons kosher salt, paprika, garlic powder, onion powder, 1 teaspoon black pepper, cayenne (if using), and baking powder.
Set up a rack over a sheet pan for resting the coated chicken and draining after frying.
Dredge: Working one piece at a time, let excess buttermilk drip back into the bowl, then coat thoroughly in the flour mixture, pressing so it adheres to all crevices. For extra crunch, dip the coated piece back into the buttermilk and dredge a second time.
Place coated pieces on the rack and let rest 10–15 minutes to hydrate the flour and help the crust stick. Discard used marinade.
Heat 5–6 cm (2–2.5 inches) of oil in a heavy pot to 175°C (350°F). Maintain 165–175°C (330–350°F) during frying.
Fry in batches without crowding: Carefully lower chicken skin-side down. Fry, turning occasionally, until deep golden and crisp. Wings: 8–10 minutes. Drumsticks/thighs: 12–16 minutes. Adjust heat to keep oil in range.
Check doneness: Internal temperature at the thickest part should reach 74°C (165°F) and juices run clear.
Transfer to the clean rack to drain and immediately sprinkle lightly with salt.
Repeat with remaining chicken, allowing the oil to return to temperature between batches.
Rest 5–10 minutes before serving to let juices redistribute. Serve hot.

1/2 cup water (120 ml)
1/2 cup whole milk (120 ml)
8 tablespoons unsalted butter (113 g), divided (6 tbsp for dough, 2 tbsp for herb butter)
1 teaspoon kosher salt, plus a pinch for herb butter
1/4 teaspoon freshly ground black pepper
1 teaspoon Dijon mustard
1 tablespoon prepared horseradish, well-drained
1 cup (125 g) all-purpose flour
4 large eggs, at room temperature
1 1/2 cups (150 g) finely grated sharp cheddar cheese
2 tablespoons finely chopped fresh chives
1 teaspoon finely chopped fresh thyme leaves
1 teaspoon finely chopped fresh rosemary (for herb butter)
1 tablespoon finely chopped fresh parsley (for herb butter)
1 teaspoon lemon zest

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
In a medium saucepan, combine water, milk, 6 tablespoons butter, salt, pepper, Dijon, and horseradish. Bring to a rolling boil over medium-high heat.
Add flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball and a thin film coats the pan, 2–3 minutes.
Transfer dough to a mixing bowl. Beat on low (or stir) for 1–2 minutes to cool slightly until no longer steaming hot.
Beat in eggs one at a time, fully incorporating each before adding the next, until the dough is smooth, glossy, and forms a V-shaped ribbon from the spatula.
Fold in cheddar, chives, and thyme.
Scoop heaping tablespoon mounds onto prepared sheets, spacing 1 1/2 inches apart. Smooth any peaks with a damp fingertip.
Bake 10 minutes at 400°F (200°C), then reduce heat to 350°F (175°C) and bake 15–18 minutes more until puffed, deep golden, and hollow-sounding when tapped.
While they bake, make herb butter: In a small bowl, mix remaining 2 tablespoons softened butter with rosemary, parsley, lemon zest, and a pinch of salt.
Turn off oven, crack the door, and let gougères rest 5 minutes. Optionally prick each with a skewer to release steam, then return to the oven 1–2 minutes to re-crisp.
Toss warm gougères lightly with herb butter or serve the butter alongside for spreading. Serve warm to accompany the pot roast.

1 1/2 cups (190 g) all-purpose flour
1/2 cup (45 g) unsweetened cocoa powder
1 cup (200 g) granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
2 large eggs, room temperature
1/3 cup (80 ml) neutral oil (canola or vegetable)
2 teaspoons vanilla extract
1/2 teaspoon espresso powder (optional)
3/4 cup (90 g) powdered sugar, for rolling

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In a large bowl, whisk the granulated sugar, eggs, oil, vanilla, and espresso powder (if using) until smooth and slightly thick, about 1 minute.
Add the dry ingredients to the wet and stir with a spatula until a thick, sticky dough forms with no dry patches.
Cover and chill the dough until firm enough to scoop, 1 to 2 hours (or 30 minutes in the freezer).
Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
Scoop heaping tablespoon portions (about 1 ounce/30 g), roll into balls, and generously coat each in powdered sugar.
Arrange 2 inches apart on the prepared sheets.
Bake, one sheet at a time, until the cookies have spread, are crackled, and the edges are set but centers look slightly soft, 10 to 12 minutes.
Cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
Store in an airtight container at room temperature for up to 4 days.

1 tablespoon olive oil
1 small leek (white and light green parts), thinly sliced (or 1/2 small onion, finely chopped)
1 small garlic clove, minced
3 cups low-sodium chicken or vegetable broth
1 small Yukon Gold potato, peeled and 1/4-inch diced (optional, for light body)
1 bay leaf
1 strip lemon zest (or 1/2 teaspoon finely grated zest)
1 cup fresh or frozen green peas
2 tablespoons finely chopped fresh chives
1 tablespoon fresh lemon juice, plus more to taste
Salt and freshly ground black pepper, to taste
Optional garnish: extra chopped chives and a light drizzle of extra-virgin olive oil

Warm the olive oil in a medium saucepan over medium heat. Add the leek and a pinch of salt; cook, stirring, until soft and translucent, 4–5 minutes. Stir in the garlic and cook 30 seconds.
Pour in the broth. Add the diced potato (if using), bay leaf, and lemon zest. Bring to a gentle simmer and cook until the potato is just tender, 10–12 minutes.
Stir in the peas and simmer until bright and tender, 3–4 minutes.
Remove and discard the bay leaf and lemon zest strip. Stir in the chives and lemon juice. Season to taste with salt and black pepper, adding a little more lemon if desired.
Ladle into warm bowls and garnish with extra chives and a light drizzle of olive oil. Serve alongside the omelette while hot.

Arugula: 4 cups, loosely packed
Fennel bulb: 1 medium, cored and very thinly sliced (reserve fronds for garnish)
Navel orange: 1 large, segmented, plus 1 teaspoon zest
Radishes: 4, thinly sliced
Fresh mint or flat-leaf parsley: 2 tablespoons, chopped
Pistachios: 1/3 cup, toasted and roughly chopped
Extra-virgin olive oil: 3 tablespoons
Fresh lemon juice: 2 tablespoons
Reserved orange juice: 1 tablespoon (from segmenting)
Dijon mustard: 1 teaspoon
Honey or maple syrup: 1 teaspoon
Sea salt: 1/2 teaspoon, plus more to taste
Freshly ground black pepper: 1/4 teaspoon

Toast pistachios in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes. Cool, then roughly chop.
Segment the orange over a bowl to catch juices; set segments aside and reserve 1 tablespoon of the juice. Zest 1 teaspoon of the peel.
Make the vinaigrette: In a small bowl, whisk lemon juice, reserved orange juice, Dijon, and honey. Slowly whisk in olive oil until emulsified. Season with salt and pepper.
In a large bowl, combine arugula, shaved fennel, radishes, and chopped mint/parsley. Add orange segments and half the pistachios.
Drizzle with just enough vinaigrette to lightly coat and toss gently. Taste and adjust salt and pepper.
Top with remaining pistachios, sprinkle over orange zest and reserved fennel fronds, and serve immediately alongside the casserole.

1 small head frisée, torn into bite-size pieces (about 4 cups)
1 small fennel bulb, cored and very thinly shaved (reserve fronds for garnish)
1 ripe but firm pear (Anjou or Bosc), thinly sliced
4 radishes, thinly sliced
1/2 cup hazelnuts, toasted and roughly chopped
1/4 cup flat-leaf parsley leaves
Optional: 1 oz Pecorino or Parmesan, shaved
1 teaspoon fresh lemon juice (to toss with pear)
3 tablespoons extra-virgin olive oil
1 small shallot, finely minced
1 teaspoon fresh thyme leaves, chopped
2 teaspoons Dijon mustard
1 1/2 tablespoons white wine or champagne vinegar
1 teaspoon honey
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper

Toast the hazelnuts in a dry skillet over medium heat until fragrant and lightly browned, 3–4 minutes; cool slightly and chop.
Warm the vinaigrette: In a small skillet over low heat, add olive oil, then the minced shallot and thyme. Cook gently until the shallot softens without browning, 2–3 minutes. Whisk in Dijon, vinegar, honey, lemon zest, a pinch of salt, and several grinds of pepper. Remove from heat and stir in half of the chopped hazelnuts.
Toss the pear slices with the lemon juice to prevent browning.
In a large bowl, combine frisée, shaved fennel, radishes, and parsley leaves. Add the pear.
Drizzle the warm vinaigrette over the salad and toss gently to coat. Adjust seasoning with salt and pepper.
Finish with the remaining hazelnuts, a few fennel fronds, and shaved cheese if using. Serve immediately alongside the braise.

2 heads Belgian endive (about 24 leaves)
2 cups finely shredded green cabbage
1 large Granny Smith apple, cut into thin matchsticks
1 medium carrot, julienned or coarsely grated
2 scallions, thinly sliced
1 small jalapeño, seeded and minced
1/4 cup chopped fresh cilantro
1/3 cup toasted pecans, chopped (optional)
3 tablespoons apple cider vinegar
1 tablespoon fresh lime juice
1 teaspoon Dijon mustard
2 teaspoons honey
3 tablespoons mayonnaise
2 tablespoons plain Greek yogurt
1/4 teaspoon celery seed
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/8 teaspoon smoked paprika (optional)

Toast pecans in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and chop.
In a large bowl, whisk together apple cider vinegar, lime juice, Dijon, honey, mayonnaise, yogurt, celery seed, salt, pepper, and smoked paprika (if using).
Add cabbage, apple, carrot, scallions, jalapeño, and cilantro to the bowl; toss to coat. Let sit 10 minutes to lightly soften and meld flavors.
Trim the base of each endive and separate into leaves; rinse and pat dry.
Spoon slaw into endive leaves and top with toasted pecans. Add a tiny squeeze of lime or a pinch of smoked paprika if desired.
Serve chilled or at cool room temperature within 1 hour for best crunch.

For the cake:
1 cup (125 g) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
5 large eggs, room temperature
1 cup (200 g) granulated sugar
1/3 cup whole milk
1 teaspoon vanilla extract
For the milk soak:
1 (12 oz) can evaporated milk
1 (14 oz) can sweetened condensed milk
1/2 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt (optional)
For the whipped topping:
1 1/2 cups heavy cream, chilled
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Ground cinnamon, for dusting (optional)
Fresh berries, for serving (optional)

1. Prep: Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and line the bottom with parchment (optional).
2. Dry ingredients: In a small bowl, whisk together flour, baking powder, and salt.
3. Beat eggs and sugar: In a large bowl with a hand mixer or stand mixer (whisk attachment), beat the eggs and granulated sugar on high speed until very thick, pale, and ribbon-like, 7–9 minutes. Do not skip this step—the volume provides the cake’s structure.
4. Fold in dry ingredients: Sift half of the flour mixture over the eggs and gently fold with a spatula just until incorporated. Repeat with remaining flour.
5. Add milk and vanilla: Stir together the 1/3 cup milk and vanilla. Drizzle over the batter and fold gently just until no streaks remain.
6. Bake: Pour batter into the prepared pan, smooth the top, and bake 25–30 minutes or until golden and a toothpick inserted in the center comes out clean. Cool the cake in the pan on a rack for 20 minutes.
7. Poke and soak: Using a skewer or fork, poke holes all over the warm cake, going almost to the bottom. In a bowl, whisk evaporated milk, sweetened condensed milk, heavy cream, vanilla, and a pinch of salt. Slowly and evenly pour the mixture over the cake, giving it time to absorb.
8. Chill: Cover and refrigerate at least 4 hours, preferably overnight, until the cake is fully saturated and cold.
9. Whipped topping: Beat the chilled heavy cream, powdered sugar, and vanilla to medium-soft peaks. Spread over the chilled cake.
10. Finish and serve: Dust lightly with cinnamon and top with berries if desired. Slice and serve cold. Store covered in the refrigerator for up to 3 days.

1 large fennel bulb, cored and chopped (reserve fronds)
1 leek (white and light green parts), thinly sliced and rinsed
1 celery stalk, chopped
2 garlic cloves, thinly sliced
1 1/2 cups cooked cannellini beans, rinsed and drained
4 cups low-sodium chicken broth (or vegetable broth)
2 tablespoons olive oil, plus 1 tablespoon for drizzle
1 bay leaf
1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon ground white pepper
1 teaspoon finely grated lemon zest, divided
1 teaspoon lemon juice (optional, to taste)
1 teaspoon finely chopped fennel fronds, plus more for garnish
Shaved Parmesan, for garnish (optional)

Heat oven to 425°F/220°C. Toss the chopped fennel with 1 tablespoon olive oil and a pinch of salt on a sheet pan. Roast until tender and caramelized at the edges, 18–22 minutes.
Meanwhile, warm 1 tablespoon olive oil in a pot over medium heat. Add leek and celery with a pinch of salt; cook until soft and sweet, 5–7 minutes. Stir in garlic and cook 30 seconds until fragrant.
Add roasted fennel, cannellini beans, broth, bay leaf, and thyme. Bring to a gentle simmer and cook 12–15 minutes to meld flavors.
Remove bay leaf. Blend the soup until silky-smooth (use an immersion blender, or carefully vent the lid of a countertop blender). Return to the pot if needed. Stir in 1/2 teaspoon lemon zest, white pepper, and salt to taste. Add lemon juice if you want extra brightness.
Make the lemon‑frond oil: In a small bowl, combine remaining 1 tablespoon olive oil, remaining 1/2 teaspoon lemon zest, 1 teaspoon finely chopped fennel fronds, and a pinch of salt.
Ladle soup into bowls. Drizzle with lemon‑frond oil and garnish with shaved Parmesan and additional fennel fronds, if desired. Serve alongside the chicken and spinach sauté.

1 1/2 pounds carrots, peeled and halved lengthwise if thick
2 tablespoons harissa paste (mild or hot, to taste)
2 tablespoons extra-virgin olive oil, plus more for finishing
1 tablespoon honey
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
Freshly ground black pepper
3/4 cup plain Greek yogurt
1 teaspoon lemon zest
1 tablespoon fresh lemon juice, plus wedges for serving
1 small garlic clove, finely grated
1 tablespoon extra-virgin olive oil (for yogurt)
1/3 cup shelled pistachios
1 tablespoon sesame seeds
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
Pinch flaky sea salt
2 tablespoons chopped fresh mint or flat-leaf parsley

Heat oven to 425°F (220°C). Line a sheet pan with parchment.
Toss carrots with harissa, 2 tablespoons olive oil, honey, ground cumin, smoked paprika, kosher salt, and a few grinds of black pepper. Spread on the pan in a single layer.
Roast 20 to 25 minutes, turning once, until tender with caramelized edges. Broil 1 to 2 minutes if you want extra char.
Meanwhile, make the dukkah: Toast pistachios in a dry skillet over medium heat until fragrant, 3 to 4 minutes; transfer to a board. In the same skillet, toast sesame, coriander, and cumin seeds until fragrant, 1 to 2 minutes. Roughly chop pistachios, then crush together with the seeds using a mortar and pestle or pulse in a processor to a coarse mix. Season with a pinch of flaky salt.
Make the whipped lemon yogurt: In a bowl, whisk yogurt, lemon zest, lemon juice, grated garlic, and 1 tablespoon olive oil until smooth and light. Add a splash of water if needed for a soft swooshable texture; season with a pinch of salt.
To serve, spread the yogurt on a warm platter, pile the roasted carrots on top, and shower with pistachio dukkah and chopped mint or parsley. Finish with a thread of olive oil and serve with lemon wedges.

2 English cucumbers, shaved into ribbons or thinly sliced
1 crisp Asian pear, cut into thin matchsticks
2 celery stalks, thinly sliced on the bias
1 cup daikon radish, cut into matchsticks (optional)
2 green onions, thinly sliced
1/2 cup fresh cilantro leaves
1/4 cup fresh mint leaves, torn
1 tablespoon toasted sesame seeds
2 tablespoons unseasoned rice vinegar
1 tablespoon fresh lime juice
1 teaspoon light soy sauce
1 teaspoon honey (or sugar)
1 teaspoon toasted sesame oil
1 tablespoon neutral oil (such as grapeseed)
1 teaspoon finely grated fresh ginger
Pinch of fine sea salt

Place the cucumber (and daikon, if using) in a bowl of ice water for 10 minutes to crisp, then drain well and pat dry.
In a small bowl, whisk together rice vinegar, lime juice, soy sauce, honey, toasted sesame oil, neutral oil, grated ginger, and a pinch of salt until emulsified.
In a large bowl, combine cucumbers, Asian pear, celery, daikon, and green onions. Drizzle with the dressing and toss gently to coat.
Fold in cilantro and mint just before serving. Sprinkle with toasted sesame seeds and adjust seasoning with more lime, salt, or honey to taste.
Chill for 5–10 minutes to meld flavors, then serve cold alongside the Kung Pao Chicken for a cool, crisp contrast.

3 to 4 lb (1.4 to 1.8 kg) bone-in, skin-on chicken pieces (legs, thighs, breasts, wings)
2 1/2 cups (600 ml) buttermilk, divided (2 cups for marinade, 1/2 cup for egg wash)
1 to 2 tbsp hot sauce (optional, for marinade)
1 tbsp kosher salt, divided, plus more to finish
2 large eggs
2 cups (260 g) all-purpose flour
1/2 cup (60 g) cornstarch
1 tsp baking powder
2 tsp paprika (sweet or smoked)
2 tsp garlic powder
2 tsp onion powder
2 tsp freshly ground black pepper
1/2 to 1 tsp cayenne pepper (optional, to taste)
2 to 3 quarts (2 to 3 liters) neutral high-heat oil for frying (peanut, canola, or grapeseed)

Marinate the chicken: In a large bowl, whisk 2 cups buttermilk, hot sauce, and 2 tsp kosher salt. Add chicken pieces and turn to coat. Cover and refrigerate at least 4 hours and up to 24 hours.
Bring to room-temp: Remove chicken from the fridge 20 to 30 minutes before frying. Let excess marinade drip off, but do not wipe it clean.
Make the seasoned dredge: In a large shallow dish, combine flour, cornstarch, baking powder, paprika, garlic powder, onion powder, black pepper, cayenne, and 2 tsp kosher salt. Mix well.
Make the egg wash: In a separate bowl, whisk eggs with the remaining 1/2 cup fresh buttermilk (do not use the marinade).
First dredge: Working one piece at a time, coat chicken thoroughly in the flour mixture, pressing to adhere. Place on a wire rack and let rest 10 minutes so the coating hydrates.
Double-dip for extra crunch: Dip each floured piece into the egg wash, let excess drip, then return to the flour mixture and coat again, packing on a craggy crust. Rest on the rack another 10 minutes.
Heat the oil: Pour 2 to 3 inches of oil into a deep, heavy pot. Heat to 325 F, monitoring with a thermometer. Adjust heat to maintain 300 to 325 F during frying.
Fry in batches: Add a few pieces at a time without crowding. Fry, turning occasionally, until deep golden brown and cooked through—about 12 to 15 minutes for thighs and drumsticks, 10 to 12 minutes for breasts, and 8 to 10 minutes for wings. Target internal temps: 175 F for dark meat, 160 to 165 F for white meat.
Drain and season: Transfer to a clean wire rack set over a sheet pan. Immediately sprinkle lightly with kosher salt. Let rest 10 minutes to allow juices to redistribute.
Serve: Enjoy hot with your favorite sides. For extra crispness, you can briefly fry finished pieces 1 to 2 minutes at 350 F before serving.

4 cups (120 g) baby arugula
1 small fennel bulb, very thinly sliced, fronds reserved (about 1 cup/90 g)
1 large navel orange, zested (1 tsp) and segmented, plus 1–2 tsp reserved juice
1/4 small red onion, very thinly sliced (25 g, optional)
1/4 cup (30 g) shelled pistachios
1 oz (30 g) Pecorino Romano or Parmesan, shaved (optional)
Small handful fresh mint or basil leaves, torn (about 2 tbsp)
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) white wine vinegar
1/2 tsp Dijon mustard
1/2 tsp honey
1/4 tsp kosher salt, plus more to taste
Freshly ground black pepper
Pinch red pepper flakes (optional)

Toast pistachios in a dry skillet over medium heat until fragrant, 3–4 minutes; cool, then roughly chop.
Zest the orange (about 1 tsp). Segment the orange over a bowl to catch juices; reserve 1–2 tsp of the juice for the dressing.
Whisk the vinaigrette: olive oil, lemon juice, white wine vinegar, 1 tsp reserved orange juice (add more to taste), Dijon, honey, salt, black pepper, orange zest, and red pepper flakes (if using).
In a large bowl, combine arugula, shaved fennel (plus a few chopped fronds), red onion (if using), and torn mint or basil. Drizzle with about half the vinaigrette and toss gently to coat.
Plate the salad and top with orange segments, chopped pistachios, and shaved Pecorino/Parmesan (if using). Spoon on remaining vinaigrette and adjust salt and pepper to taste. Serve immediately.

Cake:
1 1/2 cups (180 g) all-purpose flour
1 1/2 tsp baking powder
1/4 tsp fine salt
1/2 cup (1 stick, 113 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
3 large eggs, room temperature
1 tsp vanilla extract
1/2 cup (120 ml) whole milk, room temperature
Pastry Cream:
2 cups (480 ml) whole milk
1/2 cup (100 g) granulated sugar, divided
4 large egg yolks
3 tbsp cornstarch
1/8 tsp fine salt
2 tbsp unsalted butter
2 tsp vanilla extract
Chocolate Ganache:
4 oz (115 g) semi-sweet chocolate, finely chopped
1/2 cup (120 ml) heavy cream
1 tbsp light corn syrup (optional, for shine)

Make the pastry cream: In a medium saucepan, heat the milk and half of the sugar over medium until steaming and tiny bubbles form around the edge (do not boil).
In a bowl, whisk yolks with remaining sugar, cornstarch, and salt until smooth and pale. Slowly whisk in about 1/2 cup of the hot milk to temper, then whisk in the rest.
Return mixture to the saucepan and cook over medium, whisking constantly, until thick bubbles rise and the cream visibly thickens, 1–2 minutes. Remove from heat, whisk in butter and vanilla.
Strain into a clean bowl, press plastic wrap directly on the surface, and chill until cold and set, at least 2 hours (or up to 2 days).
Bake the cake: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan, line the bottom with parchment, and lightly flour the sides.
In a bowl, whisk flour, baking powder, and salt. In a separate large bowl, beat butter and sugar until light and fluffy, 2–3 minutes. Beat in eggs one at a time, then vanilla.
Add dry ingredients in two additions, alternating with the milk, beginning and ending with dry. Mix just until combined; do not overmix.
Spread batter into the pan and smooth the top. Bake 25–30 minutes, until golden and a toothpick comes out clean. Cool 10 minutes in the pan, then invert onto a rack, remove parchment, and cool completely.
Assemble: Using a long serrated knife, carefully split the cooled cake horizontally into two even layers. Place the bottom layer on a serving plate. Whisk the chilled pastry cream to loosen, then spread it evenly over the bottom layer, stopping 1/2 inch from the edge. Top with the second cake layer.
Make the ganache: Place chopped chocolate (and corn syrup, if using) in a heatproof bowl. Heat cream until just steaming, then pour over the chocolate. Let sit 2 minutes, then stir gently until smooth and glossy. Let stand 5–10 minutes until thick but pourable.
Finish: Pour ganache over the top of the cake, nudging it to the edges so it drips slightly down the sides. Chill 30–60 minutes to set.
Serve: Slice with a sharp knife wiped clean between cuts. Store covered in the refrigerator for up to 3 days.

1 lb (450 g) celeriac (celery root), peeled and diced
1 medium Granny Smith apple, peeled, cored, and diced (reserve a few matchsticks for garnish)
1 small leek (white and light green parts), thinly sliced and well rinsed
1 small garlic clove, thinly sliced
1 tbsp unsalted butter
1 tbsp olive oil
1/2 cup dry white wine or dry vermouth
3 cups low-sodium chicken or vegetable stock
1 sprig fresh thyme
1 bay leaf
1/3 cup heavy cream
1 tsp fresh lemon juice, or to taste
Fine sea salt and white pepper, to taste
1/4 cup finely chopped fresh chives
3 tbsp extra-virgin olive oil
Pinch of salt (for chive oil)

Make the chive oil: Blend the chives with the extra-virgin olive oil and a pinch of salt until vivid green and smooth. Strain through a fine sieve or leave rustic. Set aside.
Sweat the aromatics: In a medium pot over medium heat, melt the butter with the olive oil. Add the leek and a pinch of salt and cook, stirring, until tender and translucent without browning, 5–6 minutes. Stir in the garlic for 30 seconds.
Build the base: Add the celeriac and cook 3 minutes, stirring. Pour in the wine, simmer, and reduce by about half, 2–3 minutes.
Simmer: Add the diced apple, thyme, bay leaf, and stock. Bring to a boil, then reduce to a gentle simmer. Cook partially covered until the celeriac is very tender, 20–25 minutes. Discard the thyme and bay leaf.
Purée: Blend the soup until completely smooth (use a high-speed blender for extra silkiness). For an ultra-smooth texture, pass through a fine sieve back into the pot.
Finish: Stir in the heavy cream. Adjust thickness with a splash of stock if needed. Season with salt, white pepper, and the lemon juice to brighten.
Serve: Rewarm gently. Ladle into warm bowls, swirl a little chive oil over each, and garnish with a few apple matchsticks. Serve immediately.

English cucumber - 1 large (about 12 oz), halved lengthwise and thinly sliced
Shallot - 1 small, thinly sliced
Red Fresno or Thai bird chili - 1, thinly sliced (seeded optional)
Rice vinegar - 1/2 cup
Water - 1/4 cup
Granulated sugar - 3 tablespoons
Fish sauce - 1 tablespoon
Kosher salt - 1/4 teaspoon
Lime zest - 1/2 teaspoon
Fresh cilantro - 1/4 cup, chopped
Fresh mint - 2 tablespoons, torn
Roasted peanuts - 1/3 cup, roughly chopped

Make the dressing: In a small saucepan, combine rice vinegar, water, sugar, and salt. Warm over low heat, stirring until the sugar dissolves, 1–2 minutes. Remove from heat and let cool to room temperature, then stir in fish sauce and lime zest.
Combine the vegetables: Add sliced cucumber, shallot, and chili to a mixing bowl.
Marinate: Pour the cooled dressing over the vegetables, toss, and let sit 10–20 minutes (refrigerate if holding longer) to lightly pickle and chill.
Finish and serve: Drain off a little excess liquid if desired. Fold in cilantro and mint. Transfer to a serving dish and sprinkle peanuts on top just before serving.

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