All Recipes

4 lobster tails (6 to 8 oz each), thawed if frozen
6 tablespoons unsalted butter, melted
3 garlic cloves, finely minced
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon paprika (smoked optional)
1/4 teaspoon cayenne pepper (optional)
1 tablespoon fresh parsley, finely chopped, plus more for garnish
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
Lemon wedges, for serving

Prep the oven: Position a rack so the lobster will sit about six inches below the broiler. Preheat the broiler on high. Line a sheet pan with foil and place a wire rack on top if available.
Butterfly the tails: Using kitchen shears, cut the top of each lobster shell lengthwise down the center, stopping just before the tail fin. Gently pry the shell open. Slide a finger under the lobster meat to loosen it from the shell, keeping it attached at the tail. Lift the meat up and set it to rest on top of the shell. Make a shallow slit along the top of the meat and remove any visible vein. Pat the meat dry with paper towels.
Seasoning butter: In a small bowl, mix the melted butter, garlic, lemon juice, lemon zest, paprika, cayenne (if using), parsley, salt, and black pepper. Set aside 2 tablespoons for finishing.
Oil and baste: Lightly brush the lobster shells with olive oil to help prevent scorching. Brush the lobster meat generously with the garlic lemon butter.
Broil: Place the tails on the prepared pan and broil until the meat is opaque, lightly browned on top, and just cooked through, about 7 to 10 minutes for 6 to 8 ounce tails, or roughly 1 minute per ounce. Baste once halfway through with more butter. The thickest part should reach an internal temperature of 140 to 145 F.
Finish: Remove from the oven and brush the meat with the reserved butter. Rest for 2 minutes.
Serve: Garnish with additional parsley and serve immediately with lemon wedges. Pair with steamed vegetables, rice, or a simple salad.

1 medium fennel bulb, fronds reserved
3 cups baby arugula
2 navel oranges
2 tablespoons small capers, drained and patted dry
1 tablespoon neutral oil (for crisping capers)
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice (from the segmented oranges)
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
2 tablespoons toasted pistachios, roughly chopped
1/4 cup shaved Parmigiano-Reggiano

Trim fennel, reserving some fronds. Halve the bulb, remove the core, and shave thinly with a mandoline or sharp knife.
Segment the oranges: slice off tops and bottoms, remove peel and pith, then cut out segments. Squeeze remaining membranes to collect about 1 tablespoon juice for the dressing.
Crisp the capers: heat neutral oil in a small skillet over medium-high. Add capers and fry until they bloom and crisp, 2–3 minutes. Transfer to paper towels to drain.
Make the vinaigrette: whisk lemon juice, orange juice, Dijon, honey, salt, and pepper. Slowly whisk in olive oil until emulsified.
In a large bowl, combine arugula, shaved fennel, half the orange segments, half the crispy capers, and pistachios. Drizzle with enough vinaigrette to lightly coat and toss gently. Adjust salt and pepper to taste.
Plate and garnish with remaining orange segments, remaining crispy capers, shaved Parmigiano, and a few chopped fennel fronds. Serve immediately.

2 cups cold heavy whipping cream
1 can (14 oz) sweetened condensed milk
2 teaspoons pure vanilla extract
1/8 teaspoon fine salt (optional)
20 chocolate sandwich cookies (e.g., Oreo), coarsely chopped (about 2 cups)

Place a mixing bowl and beaters in the freezer for 10 minutes to chill.
In the chilled bowl, whip the cold heavy cream on medium-high speed until stiff peaks form, 2–3 minutes.
In a separate large bowl, whisk together the sweetened condensed milk, vanilla, and salt (if using).
Gently fold the whipped cream into the condensed milk mixture in 2–3 additions until no streaks remain.
Fold in the chopped cookies, reserving a small handful for topping if desired.
Transfer the mixture to a 9x5-inch loaf pan or similar freezer-safe container. Smooth the top and sprinkle with any reserved cookie pieces.
Cover tightly with plastic wrap or a lid and freeze until firm, at least 6 hours or overnight.
Let sit at room temperature for 5 minutes before scooping. Store covered in the freezer for up to 2 weeks.

1 1/2 lb ripe tomatoes (Roma or cherry), halved
1 red bell pepper, seeded and quartered
1 small yellow onion, thickly sliced
1 medium carrot, sliced
3 cloves garlic, peeled
2 tbsp olive oil
1 tsp smoked paprika
1/4 tsp red pepper flakes (optional)
3 cups low-sodium vegetable broth (or chicken broth)
1/3 cup fresh basil leaves, packed (plus extra for garnish)
2 tsp sherry vinegar (or red wine vinegar)
1/4 cup heavy cream (or half-and-half)
1/2 tsp sugar or honey (optional, to balance acidity)
Kosher salt and freshly ground black pepper

Heat oven to 425°F/220°C. On a sheet pan, toss tomatoes, bell pepper, onion, carrot, and garlic with olive oil, a big pinch of salt, and pepper. Roast 20–25 minutes until soft and lightly charred at the edges.
Scrape roasted vegetables and any pan juices into a pot. Add smoked paprika, red pepper flakes (if using), and broth. Bring to a simmer over medium heat and cook 8–10 minutes to meld flavors.
Add basil, then blend until silky smooth (use an immersion blender or carefully transfer to a blender).
Return soup to the pot. Stir in vinegar and cream. Season to taste with salt and pepper; add a touch of sugar or honey if needed to balance acidity.
Serve hot alongside the breakfast sandwich. Garnish with torn basil and a crack of black pepper; drizzle a few drops of olive oil if desired.

1 cup pearl (Israeli) couscous
2 small zucchini, cut into 1/2-inch half-moons
3 tablespoons extra-virgin olive oil, divided
2 cloves garlic, minced
2 1/4 cups low-sodium chicken broth (or water)
1/4 cup pine nuts
1/4 cup flat-leaf parsley, chopped
1 teaspoon lemon zest (optional)
1 tablespoon unsalted butter (optional)
1/4 cup finely grated Parmesan (optional)
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

Heat oven to 425°F (220°C). Toss zucchini with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread on a sheet pan and roast 12–15 minutes until tender with browned edges; broil 1–2 minutes for extra char if desired.
Meanwhile, toast pine nuts in a dry skillet over medium heat, stirring, until golden, 3–4 minutes. Transfer to a plate to cool.
In a medium saucepan, warm 1 tablespoon olive oil over medium heat. Add couscous and toast, stirring, until lightly golden, 2–3 minutes. Stir in garlic and cook 30 seconds until fragrant.
Pour in broth and 1/2 teaspoon salt. Bring to a boil, reduce to a gentle simmer, cover, and cook 8–10 minutes until tender and most liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.
Fold in roasted zucchini, remaining 1 tablespoon olive oil (or butter), parsley, and lemon zest and Parmesan if using. Season with additional salt and pepper to taste.
Serve warm; it pairs well with lemon-caper pan sauces—spooning some over the couscous is encouraged.

2 cups jicama, peeled and cut into thin matchsticks
1 1/2 cups fresh pineapple, small dice
1 small Persian cucumber, thinly sliced (optional)
1 small red bell pepper, thinly sliced
1 small carrot, peeled into thin ribbons or matchsticks
1/4 small red onion, very thinly sliced
1/4 cup fresh cilantro leaves, roughly chopped
1/4 cup fresh mint leaves, torn
1 small red chili (Thai or Fresno), thinly sliced (optional)
2 tablespoons roasted peanuts or cashews, roughly chopped
3 tablespoons cane vinegar (or rice vinegar)
1 tablespoon fresh lime juice (or calamansi juice, if available)
1 to 1 1/2 teaspoons brown sugar or coconut sugar, to taste
1 teaspoon fish sauce or light soy sauce (optional)
1 tablespoon neutral oil
1 teaspoon finely grated fresh ginger
1 small garlic clove, very finely grated or mashed
Fine salt and freshly ground black pepper, to taste

Make the dressing: In a small bowl, whisk together cane vinegar, lime juice, sugar until dissolved, fish sauce or soy (if using), neutral oil, ginger, and garlic.
Mellow the onion: Rinse the sliced red onion under cold water and pat dry to soften its bite.
Combine the salad: In a large bowl, add jicama, pineapple, cucumber, bell pepper, carrot, onion, cilantro, mint, and chili.
Dress and season: Pour the dressing over the salad and toss well. Season with a pinch of salt and black pepper; adjust sugar or lime to balance tang, salt, and sweetness.
Marinate briefly: Let the salad stand 10–15 minutes to lightly pickle and draw out juices while keeping the jicama crisp.
Finish and serve: Toss again, sprinkle with roasted peanuts or cashews, and serve chilled or at cool room temperature alongside chicken adobo and steamed rice.

1.5 lb (680 g) beef sirloin or flap steak, cut into 1¼-inch (3 cm) cubes
2 bell peppers (any color), cut into 1¼-inch (3 cm) pieces
1 large red onion, cut into 1¼-inch (3 cm) wedges
8 oz (225 g) cherry tomatoes (optional)
1/4 cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) lemon juice
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) Worcestershire sauce
1 tbsp (12 g) honey or brown sugar (optional, for balance)
3 garlic cloves, finely minced
1½ tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander
1/2 tsp dried oregano
1 tsp kosher salt, plus more to finish
1/2 tsp freshly ground black pepper
2 tbsp chopped fresh parsley (for garnish)
Lemon wedges, for serving
8 metal skewers or wooden skewers (soaked 30 minutes)
1 tbsp neutral oil (for greasing grill grates)

Prep skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Make the marinade: In a large bowl, whisk together olive oil, lemon juice, soy sauce, Worcestershire, honey (if using), garlic, cumin, smoked paprika, coriander, oregano, salt, and pepper.
Marinate beef and veg separately: Divide the marinade—about 2/3 for the beef and 1/3 for the vegetables (keep them in separate bowls so the vegetable marinade never touches raw meat). Add the beef cubes to the larger portion; toss to coat. Add bell peppers, red onion, and cherry tomatoes (if using) to the smaller portion; toss to coat. Marinate beef for at least 30 minutes at room temperature or up to 24 hours refrigerated; marinate vegetables 20–30 minutes.
Preheat grill: Heat a grill to medium-high (425–450°F / 220–230°C). Clean and oil the grates lightly with neutral oil. For an oven option, preheat the broiler and set a rack 5–8 inches (13–20 cm) from the element.
Assemble kebabs: Thread beef and vegetables alternately onto skewers, without packing too tightly so heat can circulate. For stability, you can double-skewer each kebab by running two skewers parallel through the pieces.
Grill: Place kebabs on the grill. Cook 8–12 minutes total, turning every 2–3 minutes, until nicely charred and the beef reaches your desired doneness (pull at 125°F/52°C for rare, 130–135°F/54–57°C for medium-rare, 140–145°F/60–63°C for medium). Lightly brush during the first half of cooking with the reserved vegetable marinade (the portion that never touched raw beef).
Oven/broiler option: Arrange kebabs on a foil-lined, oiled sheet pan. Broil 8–10 minutes, turning once, until charred in spots and cooked to desired doneness. Alternatively, roast at 450°F/232°C for 12–15 minutes, then broil 1–2 minutes to char.
Rest and finish: Transfer kebabs to a platter and rest 5 minutes. Sprinkle with a pinch of kosher salt, shower with chopped parsley, and serve with lemon wedges.
Serve with: Warm flatbreads, rice or couscous, and sauces like tzatziki, chimichurri, or garlic yogurt.

1 rustic baguette or Tuscan loaf, sliced 1/2-inch thick (12–16 slices)
1 large lemon, halved
1 can (15 oz) cannellini beans, drained and rinsed
2 cloves garlic (1 whole, 1 minced)
2 tablespoons fresh rosemary, finely chopped
1/4 teaspoon crushed red pepper flakes (optional)
1/4 cup extra-virgin olive oil, plus more for brushing
1–2 tablespoons water (or reserved bean liquid), as needed
Sea salt, to taste
Freshly ground black pepper, to taste
1 cup baby arugula (or chopped flat-leaf parsley)
1 ounce Pecorino Toscano or Parmigiano-Reggiano, shaved (optional)
Flaky finishing salt, for serving

Char the lemon: Heat a skillet or grill over medium-high. Place lemon halves cut-side down and cook until deeply caramelized, 3–4 minutes; let cool slightly.
Toast the bread: Lightly brush both sides of the bread slices with olive oil. Toast on the grill or under a broiler until golden and crisp, 1–2 minutes per side.
Garlic rub: Halve the whole garlic clove and rub the cut side over the warm toasts; set aside.
Make the bean spread: In a bowl, combine cannellini beans, minced garlic, rosemary, red pepper flakes, 1/4 cup olive oil, the zest of half the lemon, and 1 tablespoon juice from the charred lemon. Mash with a fork until creamy with some texture, loosening with 1–2 tablespoons water as needed. Season with sea salt and black pepper.
Assemble: Spread a generous spoonful of the bean mixture onto each toast. Toss arugula with a drizzle of olive oil and a squeeze of charred lemon; mound a few leaves on each crostino.
Finish and serve: Top with shaved Pecorino if using, add a final drizzle of olive oil, and sprinkle with flaky salt and pepper. Serve warm or at room temperature alongside the bistecca.

All-purpose flour - 2 1/2 cups (310 g)
Granulated sugar - 1 1/2 cups (300 g)
Baking powder - 2 teaspoons
Baking soda - 1/2 teaspoon
Fine salt - 3/4 teaspoon
Buttermilk, room temperature - 1 cup (240 ml)
Unsalted butter, melted and cooled - 1/2 cup (115 g)
Neutral oil (canola or vegetable) - 1/3 cup (80 ml)
Large eggs, room temperature - 3
Pure vanilla extract - 2 teaspoons
Rainbow sprinkles (jimmies) - 1/2 cup (80 g), plus extra for topping
Unsalted butter, softened (for frosting) - 1 cup (226 g)
Powdered sugar (for frosting) - 3 1/2 cups (420 g)
Pure vanilla extract (for frosting) - 2 teaspoons
Heavy cream or milk (for frosting) - 2–3 tablespoons
Fine salt (for frosting) - pinch

Preheat oven to 350°F (175°C). Grease a 9x13-inch metal baking pan and line the bottom with parchment for easy removal.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a medium bowl, whisk buttermilk, melted cooled butter, oil, eggs, and vanilla until smooth.
Pour wet ingredients into dry and whisk just until mostly smooth; a few small lumps are fine. Quickly fold in the sprinkles (jimmies hold their color best).
Spread batter evenly in the prepared pan. Bake 28–34 minutes, or until the top springs back and a toothpick inserted in the center comes out clean.
Cool the cake in the pan on a rack for 15 minutes, then remove (if lined) or leave in the pan; cool completely before frosting.
Make the frosting: In a stand mixer or with a hand mixer, beat softened butter on medium-high until creamy and pale, about 2 minutes. Gradually mix in powdered sugar and a pinch of salt on low, then add vanilla and 2 tablespoons cream/milk. Beat on medium-high until fluffy, 2–3 minutes, adding the remaining tablespoon cream/milk if needed for a smooth, spreadable consistency.
Spread frosting over the cooled cake and shower with extra sprinkles. Slice and serve.
Storage: Cover and keep at room temperature up to 2 days, or refrigerate up to 5 days (bring to room temp before serving). Cake can be baked a day ahead; frosting can be made up to 3 days ahead and rewhipped.

1 large leek, trimmed, cleaned, halved lengthwise
2 shallots, unpeeled
1 small head garlic, halved crosswise
1 ounce dried porcini mushrooms
2 cups very hot water (for soaking porcini)
4 cups low-sodium beef stock
1 tablespoon olive oil
1 small carrot, thinly sliced
1 celery stalk, thinly sliced
6 fresh thyme sprigs
1 bay leaf
6 black peppercorns
2 tablespoons dry sherry
1 teaspoon sherry vinegar
Kosher salt, to taste
Chopped chives, for garnish

Char the aromatics: Place the leek (cut side down), shallots, and halved garlic in a hot dry skillet or under a broiler until well charred in spots, 5–7 minutes. Let cool slightly, peel the shallots, coarsely chop the leek, and squeeze the garlic cloves from their skins.
Soak the porcini: Put dried porcini in a heatproof bowl and cover with 2 cups very hot water. Soak 20 minutes. Lift mushrooms out, strain soaking liquid through a fine sieve or coffee filter to remove grit, and reserve. Coarsely chop the porcini.
Build the base: In a medium pot, heat olive oil over medium heat. Add carrot and celery; cook 3 minutes until slightly softened. Stir in chopped leek, peeled shallots, squeezed roasted garlic, and chopped porcini; cook 2 minutes until fragrant.
Simmer: Add beef stock, the strained porcini soaking liquid, thyme, bay leaf, and peppercorns. Bring to a gentle simmer and cook uncovered 30 minutes, skimming any foam.
Strain: Pass the broth through a fine-mesh strainer, discarding solids, for a clear, aromatic broth.
Finish: Return broth to the pot. Season with salt, add dry sherry, and simmer 2 minutes to mellow. Remove from heat and stir in sherry vinegar.
Serve: Ladle into warm bowls and garnish with chopped chives. Add a crack of black pepper if desired.

3 cups jicama, peeled and cut into thin matchsticks (about 1 medium)
2 cups red cabbage, finely shredded
1 large orange, segmented, with 2 tablespoons juice reserved
1 ripe avocado, diced
1/3 cup fresh cilantro, chopped
2 scallions, thinly sliced
1/3 cup toasted pepitas (pumpkin seeds), optional
3 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon rice vinegar (or apple cider vinegar)
1 teaspoon honey (or agave)
1/2 teaspoon ground cumin
3/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
Pinch of cayenne, optional

In a large bowl, combine the jicama, shredded red cabbage, scallions, and cilantro.
In a small bowl, whisk together lime juice, reserved orange juice (2 tablespoons), olive oil, rice vinegar, honey, cumin, salt, pepper, and cayenne (if using) until emulsified.
Pour the dressing over the jicama mixture and toss well to coat. Let sit for 10 minutes to lightly soften and marry flavors.
Gently fold in the orange segments and diced avocado. Sprinkle with toasted pepitas.
Taste and adjust seasoning with more salt or lime as needed. Serve chilled or at room temperature alongside the grilled Cajun tilapia.

4 cups baby arugula
1 small fennel bulb, very thinly sliced (reserve 2 tbsp chopped fronds)
1 cup radicchio, thinly sliced
1 large orange, segmented (reserve 2 tbsp juice)
1 small shallot, very thinly sliced
1/3 cup hazelnuts, toasted and roughly chopped
8–10 fresh mint leaves, torn (optional)
2 tbsp sherry vinegar
1 tsp Dijon mustard
1/2 tsp honey
1/3 cup extra-virgin olive oil
1/4 tsp fine sea salt, plus more to taste
Freshly ground black pepper

Toast the hazelnuts in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes. Cool, then roughly chop.
In a small bowl, whisk together sherry vinegar, reserved orange juice, Dijon, honey, salt, and several grinds of black pepper. Slowly whisk in the olive oil until emulsified.
Place the sliced fennel in a large bowl and toss with 1 tablespoon of the dressing to lightly soften it for 2 minutes.
Add arugula, radicchio, shallot, orange segments, fennel fronds, and mint (if using) to the bowl. Drizzle with about two-thirds of the dressing and gently toss to coat.
Scatter the chopped hazelnuts over the salad. Add more dressing to taste, season with additional salt and pepper if needed, and serve immediately.

Chicken and Marinade:
1.5 lb (680 g) boneless, skinless chicken thighs, cut into 1.5-inch pieces
3/4 cup (180 g) plain whole-milk yogurt
2 tablespoons lemon juice
4 cloves garlic, finely minced
1 1/2 tablespoons fresh ginger, finely grated
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons garam masala
1 teaspoon Kashmiri chili powder (or 1/2 teaspoon sweet paprika + 1/4 teaspoon cayenne)
1/2 teaspoon ground turmeric
1 1/4 teaspoons kosher salt
2 tablespoons neutral oil or melted ghee (for cooking)
Sauce:
2 tablespoons ghee or unsalted butter
1 tablespoon neutral oil
1 large onion, finely chopped
4 cloves garlic, finely minced
1 tablespoon fresh ginger, finely grated
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika or Kashmiri chili powder
1 teaspoon ground turmeric
2 teaspoons garam masala, plus a pinch to finish
1 1/2 cups (360 g) tomato purée/passata or crushed tomatoes
1/2 cup (120 ml) water, as needed
1 teaspoon sugar (optional, to balance acidity)
1 teaspoon kosher salt, plus more to taste
1/2 cup (120 ml) heavy cream (or 2/3 cup coconut cream for dairy-free)
1 teaspoon dried fenugreek leaves (kasuri methi), crushed
To Finish and Serve:
Fresh cilantro, chopped, for garnish
Steamed basmati rice and/or warm naan
Lemon wedges (optional)

Marinate the chicken: In a bowl, whisk yogurt, lemon juice, garlic, ginger, cumin, coriander, garam masala, chili powder, turmeric, and salt until smooth. Add chicken and coat well. Cover and refrigerate at least 30 minutes (ideally 2–12 hours).
Cook the chicken: Heat broiler to high or oven to 450 F (232 C). Arrange marinated chicken on a foil-lined, oiled sheet pan or thread onto skewers. Brush with oil or ghee. Broil/roast 8–12 minutes, turning once, until lightly charred at the edges and just cooked through (internal temp 165 F / 74 C). Alternatively, grill or pan-sear over medium-high heat. Set aside; reserve any tray juices.
Start the sauce: In a wide skillet, heat ghee and oil over medium heat. Add onion and cook 8–10 minutes, stirring, until deep golden; splash in a little water if it starts to scorch to help it caramelize.
Add garlic and ginger; cook 1 minute until fragrant.
Bloom the spices: Stir in cumin, coriander, paprika/chili powder, turmeric, and garam masala. Cook 30–45 seconds, stirring, until aromatic.
Add tomato purée and sugar (if using). Simmer 8–10 minutes over medium-low, stirring occasionally, until thickened and glossy and the sauce releases a little oil around the edges.
Adjust consistency with water to make a spoonable sauce. Season with salt to taste.
Add the cooked chicken and any accumulated juices. Simmer 5–8 minutes to meld flavors.
Finish: Reduce heat to low. Stir in cream and crushed fenugreek leaves. Simmer gently 2–3 minutes; do not boil hard after adding cream. Taste and adjust salt, chili, and a pinch more garam masala if desired.
Rest off heat 3–5 minutes. Garnish with cilantro and serve hot with basmati rice and/or naan and lemon wedges.

1 large fennel bulb, fronds reserved
2 oranges (navel or blood)
1 cup baby arugula or frisée
1/2 cup Castelvetrano olives, pitted and halved
1/3 cup Marcona almonds, toasted and roughly chopped
1/4 cup shaved Parmesan (optional)
1 teaspoon pink peppercorns, lightly crushed
1 tablespoon fresh lemon juice
1 teaspoon orange zest
1 teaspoon Dijon mustard
1 teaspoon honey
3 tablespoons extra-virgin olive oil
Kosher salt, to taste

Make the vinaigrette: In a small bowl, whisk crushed pink peppercorns, lemon juice, orange zest, Dijon, honey, and a pinch of salt. Slowly whisk in olive oil until emulsified.
Prep the oranges: Using a sharp knife, supreme the oranges into segments over the vinaigrette bowl to catch any juices; whisk to combine.
Shave the fennel: Trim and core the fennel. Using a mandoline or sharp knife, slice it very thin. Toss the fennel with 1 tablespoon of the vinaigrette to soften slightly.
Assemble the salad: In a large bowl, combine arugula, shaved fennel, olives, and orange segments. Add most of the remaining vinaigrette and gently toss to coat.
Finish and serve: Plate the salad, sprinkle with Marcona almonds and shaved Parmesan, and adjust seasoning with a pinch of salt. Drizzle any remaining vinaigrette over the top and serve immediately.

2 (8-ounce) cans refrigerated crescent roll dough
16 ounces cream cheese, softened
1 cup granulated sugar, divided
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
Optional: 2 tablespoons honey, for drizzling

Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
Open one can of crescent roll dough. Unroll and press it into the bottom of the prepared pan, pinching seams together to form an even crust.
In a mixing bowl, beat the cream cheese with 1/2 cup granulated sugar, vanilla, and salt until smooth and fluffy, about 1–2 minutes.
Spread the cream cheese mixture evenly over the crust.
Unroll the second can of crescent dough. Carefully lay it over the cream cheese layer, pinching seams to seal and covering edge to edge.
In a small bowl, stir together the remaining 1/2 cup granulated sugar and the cinnamon.
Brush the top dough layer with the melted butter, then sprinkle the cinnamon sugar evenly over the buttered surface.
Bake for 25–30 minutes, until the top is golden and the edges are bubbling.
Cool in the pan on a rack for 30 minutes, then refrigerate at least 2 hours to set for cleaner slices.
Use the parchment to lift out, slice into bars, and drizzle with honey if desired. Store leftovers covered in the refrigerator for up to 4 days.

1 ounce dried morel mushrooms, rinsed
3 cups boiling water (for soaking mushrooms)
1 tablespoon unsalted butter
1 small leek, white and light green parts only, thinly sliced
1 small garlic clove, lightly crushed
1/4 cup dry sherry or dry white wine
3 cups low-sodium chicken stock (or vegetable stock)
1 fresh thyme sprig
6 black peppercorns
1/2 cup baby peas (fresh or frozen)
1/2 teaspoon finely grated lemon zest
Kosher salt, to taste
3 tablespoons extra-virgin olive oil
2 tablespoons fresh tarragon leaves
Pinch of kosher salt (for the tarragon oil)
Finely snipped chives, for garnish (optional)

Place the rinsed dried morels in a heatproof bowl and cover with 3 cups boiling water. Soak 20 to 30 minutes. Lift mushrooms out, leaving grit behind. Strain the soaking liquid through a coffee filter or very fine mesh; reserve. Slice the rehydrated morels; discard tough stems if any.
In a medium pot over medium heat, melt the butter. Add the sliced leek and the crushed garlic and sweat gently until soft and translucent, 5 to 7 minutes, without browning.
Deglaze with the dry sherry or white wine and reduce by half, about 2 minutes.
Add the reserved mushroom soaking liquid, chicken stock, thyme, peppercorns, and the sliced morels. Bring to a gentle simmer and cook 12 to 15 minutes. Season with salt to taste.
Strain the broth through a fine mesh sieve into a clean pot to keep it clear, reserving some sliced morels for garnish. Keep the broth hot over low heat.
Blanch the peas in salted boiling water until just tender and bright, 30 to 45 seconds. Shock in ice water, drain well, and toss with the lemon zest and a pinch of salt.
Make the tarragon oil: Blend the olive oil, tarragon leaves, and a pinch of salt until vivid green and smooth. Let stand 5 minutes; if desired, strain for a clearer oil.
To serve, divide the peas and a few slices of morel among warm bowls. Ladle the hot mushroom broth over the top. Finish with small drops of tarragon oil and a sprinkle of chives. Serve immediately.

1 ounce dried porcini mushrooms
1 cup boiling water (for soaking)
3 cups low-sodium beef or vegetable stock
1 cup whole milk
1 cup coarse polenta (not instant cornmeal)
1 tablespoon olive oil
1 small shallot, minced
2 tablespoons unsalted butter
1/2 cup finely grated Parmesan cheese
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter, softened
1 teaspoon juniper berries, lightly crushed
1 teaspoon fresh rosemary, finely chopped
1/2 teaspoon lemon zest
Pinch flaky sea salt

In a small bowl, mash together the softened butter, crushed juniper, rosemary, lemon zest, and a pinch of flaky sea salt; form into a small log, wrap, and chill until needed.
Place porcini in a heatproof bowl, cover with the boiling water, and soak 15 minutes. Lift mushrooms out; strain the soaking liquid through a fine sieve or coffee filter to remove grit and reserve. Chop the mushrooms.
In a medium saucepan, heat olive oil over medium heat. Add shallot and cook until translucent, 2–3 minutes. Stir in chopped porcini and cook 1 minute.
Pour in the stock, milk, and reserved porcini soaking liquid; bring just to a simmer and season lightly with salt.
While whisking, slowly rain in the polenta. Reduce heat to low and cook, stirring frequently, until very creamy and tender, 25–35 minutes. If it thickens too quickly, add a splash of hot water.
Stir in 2 tablespoons unsalted butter and the Parmesan; season to taste with salt and freshly ground black pepper.
Spoon the polenta onto a warm platter or plates. Top with thin slices or small dollops of the juniper-rosemary butter so it melts over the surface.
Serve immediately alongside the grilled venison steaks, finishing with a grind of black pepper to tie the flavors together.

1 medium jicama, peeled and cut into matchsticks (about 3 cups)
1 cup thinly sliced red radishes
1 cup finely shredded red cabbage
1 cup corn kernels (fresh or thawed fire-roasted)
1/2 small red onion, very thinly sliced
1 large orange, segmented (reserve 1 tablespoon juice)
1/4 cup chopped fresh cilantro
1/4 cup toasted pepitas (pumpkin seeds)
2 tablespoons crumbled cotija cheese (optional)
3 tablespoons fresh lime juice
1 tablespoon fresh orange juice (use reserved)
1 teaspoon finely grated orange zest
1 small garlic clove, finely grated
1 teaspoon honey or agave
1/2 teaspoon ground cumin
1/4 teaspoon chili powder or Tajín
1/4 teaspoon kosher salt, plus more to taste
3 tablespoons extra-virgin olive oil

Toast pepitas in a dry skillet over medium heat until fragrant and popping, 3–4 minutes; transfer to a plate to cool.
Whisk lime juice, orange juice, orange zest, garlic, honey, cumin, chili powder, and salt in a bowl. Slowly whisk in olive oil until emulsified.
In a large bowl, combine jicama, radishes, red cabbage, corn, red onion, orange segments, and cilantro.
Pour dressing over salad and toss to coat. Let stand 5–10 minutes to lightly soften and marry flavors.
Top with toasted pepitas and cotija (if using). Taste and adjust salt or lime to brighten.
Serve chilled or at room temperature alongside the carne asada burrito to cut richness and add crunch.

12 oz jumbo pasta shells (about 30 shells; you’ll fill ~24)
Kosher salt, for pasta water
1 tablespoon olive oil, plus more for pan
24 oz whole-milk ricotta cheese
2 cups shredded low-moisture mozzarella cheese, divided
3/4 cup finely grated Parmesan cheese, divided
10 oz frozen chopped spinach, thawed and well squeezed (optional)
1 large egg
3 cloves garlic, minced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil (or 1 teaspoon dried Italian seasoning)
1/2 teaspoon kosher salt (for filling), plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (optional)
Pinch ground nutmeg (optional)
3 to 4 cups marinara sauce (about one 24–32 oz jar)
Fresh basil or parsley, for serving (optional)

Heat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish and spread about 1 cup of marinara sauce over the bottom.
Cook the shells: Bring a large pot of well-salted water to a boil. Add the jumbo shells and cook until very al dente, 1–2 minutes shy of package time (they’ll finish in the oven). Drain, rinse briefly under cool water, and toss with 1 tablespoon olive oil to prevent sticking. Lay them out on a tray to cool.
Make the filling: In a large bowl, combine the ricotta, 1 1/2 cups mozzarella (reserve 1/2 cup for topping), 1/2 cup Parmesan (reserve 1/4 cup for topping), spinach (if using), egg, garlic, parsley, basil, 1/2 teaspoon kosher salt, black pepper, red pepper flakes, and nutmeg. Mix until evenly combined and taste; adjust seasoning if needed.
Stuff the shells: Spoon about 2 tablespoons of filling into each cooled shell (or pipe it in using a zip-top bag with a corner snipped). You should fill roughly 24 shells, depending on size.
Assemble: Arrange the stuffed shells snugly in the prepared baking dish over the marinara. Spoon the remaining marinara sauce over and between the shells so they’re mostly covered but the tops peek through. Sprinkle the reserved 1/2 cup mozzarella and 1/4 cup Parmesan over the top.
Bake covered: Cover the dish tightly with foil (spray the underside with oil to prevent sticking) and bake for 20 minutes.
Finish baking: Remove the foil and bake 10–15 minutes more, until the sauce is bubbling and the cheese is melted and lightly browned. For extra color, broil 1–3 minutes, watching closely.
Rest and serve: Let the shells rest 10 minutes before serving. Garnish with extra basil or parsley if desired.

1 large fennel bulb, fronds reserved
1 seedless orange, segmented (reserve 1 tablespoon juice)
1 small grapefruit, segmented (optional; or use a second orange)
4 radishes, thinly sliced
1 small Persian cucumber, thinly sliced into ribbons
2 tablespoons sliced almonds
2 tablespoons extra-virgin olive oil
2 teaspoons champagne or white wine vinegar
1 teaspoon honey
1/2 teaspoon Dijon mustard
1 tablespoon fresh dill, chopped
1 tablespoon flat-leaf parsley, chopped
Kosher salt and freshly ground black pepper
Flaky sea salt, for finishing (optional)

Toast the almonds in a dry skillet over medium heat, stirring, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool.
Supreme the citrus: over a bowl, cut segments from the orange (and grapefruit, if using), catching juices. Reserve 1 tablespoon of the juice for the dressing.
Trim the fennel, reserving fronds. Using a mandoline or sharp knife, shave the bulb very thin. Soak the shavings in ice water for 5 minutes to crisp, then drain and pat very dry.
In a large bowl, whisk together olive oil, reserved citrus juice, vinegar, honey, Dijon, a pinch of salt, and a few grinds of pepper.
Add fennel, radishes, cucumber, dill, and parsley to the bowl. Toss gently to coat.
Arrange the dressed vegetables on a platter and tuck in the citrus segments. Scatter toasted almonds and torn fennel fronds over the top.
Finish with a pinch of flaky sea salt and more pepper to taste. Serve immediately.

1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups graham cracker crumbs
1 (14-ounce) can sweetened condensed milk
1 cup semisweet chocolate chips
1 cup butterscotch chips (optional but classic)
1 cup sweetened shredded coconut
1 cup chopped pecans or walnuts
Pinch of kosher salt or flaky sea salt (optional)

Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the parchment and pan.
In a bowl, stir together the melted butter and graham cracker crumbs until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust.
Pour the sweetened condensed milk evenly over the crust, spreading to the edges.
Sprinkle the chocolate chips, butterscotch chips (if using), coconut, and nuts evenly over the top. Gently press the layers down with your palm or the back of a spatula so they adhere.
Bake for 25–30 minutes, until the edges are deeply golden and the center looks set. If desired, sprinkle a pinch of flaky sea salt over the top immediately after baking.
Let the bars cool completely in the pan on a wire rack, about 2 hours. Use the parchment overhang to lift out, then cut into squares. Store in an airtight container at room temperature for up to 3 days, or refrigerate for a firmer texture.

6 cups water
1 piece dried kelp (dashima/kombu), about 4x4 inches
10 dried anchovies, heads and innards removed
3 thin slices fresh ginger
8 ounces Korean radish (mu) or daikon, peeled and thinly sliced into half-moons
1 cup sliced fresh shiitake or enoki mushrooms
1 strip lemon zest (2–3 inches)
1 teaspoon fresh lemon juice, plus more to taste
1 teaspoon rice vinegar (optional)
1/2 to 3/4 teaspoon fine sea salt, to taste
1/2 teaspoon light soy sauce (optional)
Pinch gochugaru (Korean chili flakes, optional)
2 scallions, thinly sliced
1/4 teaspoon toasted sesame oil (optional)
1 teaspoon toasted sesame seeds, for garnish

Make the stock: In a medium pot, combine the water, kelp, anchovies, and ginger. Bring just to a bare simmer over medium heat. After 10 minutes, remove the kelp; continue simmering 5 more minutes, then strain and discard solids.
Simmer the vegetables: Return the clear stock to the pot. Add the radish, mushrooms, and the strip of lemon zest. Simmer gently until the radish turns translucent and just tender, 8–12 minutes.
Season: Remove and discard the lemon zest. Stir in salt, light soy (if using), and rice vinegar (if using). Add the lemon juice and a pinch of gochugaru to taste.
Finish and serve: Ladle into warm bowls. Garnish with sliced scallions and toasted sesame seeds, and finish with a few drops of toasted sesame oil, if desired. Taste and adjust salt or lemon to balance the richness of the ribs.

1 large fennel bulb, fronds reserved
4–6 radishes, thinly sliced
2 navel oranges (zest of 1, segments from both; squeeze membranes for juice)
1 small shallot, finely minced
2 tablespoons extra-virgin olive oil
1 tablespoon Champagne vinegar (or white wine vinegar)
1 teaspoon Dijon mustard
1 teaspoon honey (or maple syrup)
1 tablespoon chopped fresh dill (plus a few fennel fronds, chopped)
1/4 cup toasted sliced almonds
Kosher salt and freshly ground black pepper

Trim fennel, reserving fronds. Halve, core, and thinly shave the bulb with a mandoline or knife. Place in a bowl of ice water 5 minutes for extra crispness; drain and pat dry.
Segment the oranges over a bowl to catch juices. Squeeze remaining membranes to collect about 2 tablespoons of juice; set segments aside.
Whisk the orange juice, vinegar, Dijon, honey, shallot, orange zest, a pinch of salt, and pepper. Slowly whisk in olive oil until emulsified.
In a large bowl, combine fennel, radishes, orange segments, dill, and chopped fennel fronds. Toss with enough vinaigrette to lightly coat; season to taste.
Transfer to a platter and scatter toasted almonds on top. Serve chilled or at cool room temperature alongside the salmon to cut the richness of the hollandaise.

2 cups pomelo segments (or ruby grapefruit), membranes removed and torn
1 medium fennel bulb, very thinly shaved (reserve fronds for garnish)
1 small unripe green mango, peeled and julienned (about 1 cup)
2 Persian cucumbers, thinly sliced on the bias
2 scallions, thinly sliced
1–2 Thai bird’s eye chilies, thinly sliced (optional)
1/2 cup fresh Thai basil leaves, torn
2 tablespoons fresh mint leaves, torn
3 tablespoons roasted peanuts, coarsely chopped
2 tablespoons unsweetened toasted coconut flakes
1 tablespoon black sesame seeds, toasted
3 tablespoons fresh lime juice
1 tablespoon rice vinegar
1 1/2 tablespoons fish sauce (or 1 1/2 tablespoons light soy sauce for vegetarian/vegan)
1 tablespoon palm sugar or light brown sugar
1 teaspoon toasted sesame oil
1 teaspoon finely grated fresh ginger
1 small garlic clove, very finely minced
Pinch of fine sea salt, to taste

Segment the pomelo (or grapefruit), removing all bitter membranes; tear into bite-size pieces and set aside.
Shave the fennel very thinly; place in ice water for 5 minutes to crisp, then drain and pat dry. Reserve a few fronds for garnish.
In a small bowl, whisk together lime juice, rice vinegar, fish sauce (or soy), palm sugar, toasted sesame oil, ginger, garlic, and a pinch of salt until the sugar dissolves.
In a large bowl, combine pomelo, fennel, green mango, cucumbers, scallions, and chili. Add half the dressing and toss gently. Let stand 5 minutes to lightly marinate.
Add Thai basil and mint, then toss with the remaining dressing until just coated.
Transfer to a serving plate and finish with peanuts, toasted coconut, black sesame seeds, and reserved fennel fronds.
Serve immediately alongside Thai fresh spring rolls for a bright, crunchy, citrusy counterpoint.

4 skin-on salmon fillets (about 6 oz/170 g each)
1/3 cup bourbon
3 tablespoons low-sodium soy sauce
3 tablespoons packed brown sugar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon fresh ginger, finely grated (or 1/2 teaspoon ground ginger)
1/4 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon neutral oil (for the pan or baking sheet)
2 scallions, thinly sliced (optional garnish)
1 teaspoon sesame seeds (optional garnish)

Pat the salmon dry with paper towels. Season both sides with the kosher salt and black pepper; set aside.
In a bowl, whisk together the bourbon, soy sauce, brown sugar, maple syrup, Dijon mustard, lemon juice, garlic, ginger, and red pepper flakes until the sugar dissolves.
Reserve 1/3 cup of this mixture in a small saucepan for glazing later. Place the remaining mixture in a shallow dish or zip-top bag with the salmon, skin side up so flesh is submerged. Marinate 15–30 minutes in the refrigerator.
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with foil or parchment and lightly oil it.
Remove salmon from the marinade (discard used marinade). Place fillets skin side down on the prepared sheet.
Bake 8–10 minutes, until the salmon is just turning opaque and registers about 120–125°F (49–52°C) for medium.
While the salmon bakes, bring the reserved glaze in the saucepan to a brisk simmer over medium heat. Cook 3–5 minutes, stirring, until glossy and reduced to a syrupy consistency.
Switch the oven to broil (high). Brush the thickened glaze generously over the salmon and broil 1–2 minutes, watching closely, until the top is lacquered and lightly caramelized.
Rest the salmon 3 minutes. Transfer to plates, spoon over any remaining glaze, and garnish with sliced scallions and sesame seeds if using. Serve immediately.

2 medium zucchini (about 1 lb), coarsely grated
1/2 teaspoon kosher salt (for draining zucchini)
1/2 cup crumbled feta cheese
2 scallions, thinly sliced
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh mint
1 teaspoon finely grated lemon zest
1 large egg, beaten
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon freshly ground black pepper
Olive oil, for shallow frying (about 1/3 cup)
Lemon wedges, for serving
3/4 cup Greek yogurt
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest (for sauce)
1 small garlic clove, finely grated
1 teaspoon extra-virgin olive oil (for sauce)
Pinch kosher salt and black pepper (for sauce)
Pinch dried oregano or sumac, optional

Make the lemon yogurt: In a small bowl, mix Greek yogurt, lemon juice, lemon zest, grated garlic, olive oil, a pinch of salt and pepper, and optional oregano or sumac. Chill until serving.
Prepare the zucchini: Toss grated zucchini with 1/2 teaspoon salt and let sit 10 minutes. Squeeze out as much moisture as possible using a clean towel until very dry.
Mix the batter: In a bowl, combine drained zucchini, feta, scallions, dill, mint, lemon zest, beaten egg, flour, baking powder, and black pepper. Stir just until evenly combined; if the mixture looks loose, add 1 to 2 tablespoons more flour.
Fry: Heat a large skillet over medium heat with a thin layer of olive oil. Scoop heaping tablespoonfuls of batter into the pan and flatten slightly. Cook 2 to 3 minutes per side until deep golden and crisp, adjusting heat as needed.
Drain and season: Transfer fritters to a rack or paper towel to drain; sprinkle with a tiny pinch of salt while hot.
Serve: Plate warm fritters with chilled lemon yogurt and lemon wedges. Garnish with extra dill or mint if desired. Makes about 12–14 fritters.

1 3/4 cups (220g) all-purpose flour
1/2 cup (100g) granulated sugar
1/4 cup (50g) packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup (180ml) milk (2% or whole)
2 large eggs, room temperature
1/4 cup (60g) unsalted butter, melted and slightly cooled
2 tablespoons neutral oil (canola or vegetable)
2 teaspoons vanilla extract
Coating: 6 tablespoons unsalted butter, melted
Coating: 1/2 cup (100g) granulated sugar
Coating: 1 1/2 teaspoons ground cinnamon
Coating: small pinch of salt

Preheat oven to 350°F (175°C). Lightly grease two 6-cavity donut pans (or bake in batches).
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, and nutmeg.
In a separate bowl, whisk milk, eggs, melted butter, oil, and vanilla until smooth.
Pour wet ingredients into dry and gently fold until just combined; do not overmix. Batter will be thick.
Transfer batter to a piping bag or zip-top bag and pipe into donut wells, filling each about 2/3 full.
Bake 10–12 minutes, until donuts spring back when lightly touched and a toothpick comes out clean.
Cool in the pan 5 minutes, then turn out onto a wire rack.
For the coating, stir sugar, cinnamon, and a pinch of salt together in a shallow bowl. Brush each warm donut with melted butter and immediately toss in the cinnamon sugar to coat.
Serve warm. Store leftovers airtight at room temperature up to 2 days or freeze (uncoated) up to 2 months; refresh in a 300°F oven and coat before serving.

1 piece kombu (about 4x4 inches)
6 dried shiitake mushrooms
6 cups cold water
1-inch knob fresh ginger, thinly sliced
1 tablespoon light soy sauce (or regular, to taste)
1 teaspoon mirin (optional)
2 teaspoons yuzu juice (or 1 teaspoon lemon zest plus 1 tablespoon lemon juice)
6 ounces silken or soft tofu, cut into 1/2-inch cubes
2 cups lightly packed baby spinach
2 scallions, thinly sliced
Fine sea salt, to taste

Rinse the kombu briefly under cold water. Combine kombu, dried shiitake, and 6 cups cold water in a pot; soak 30 minutes.
Set over medium heat and warm gently until small bubbles form; remove kombu just before boiling. Simmer the shiitake 10 minutes more, then strain the broth. Slice the shiitake caps thinly; discard tough stems.
Return the clear broth to the pot with the ginger. Simmer 2 minutes, then season with soy sauce and mirin; adjust salt to taste.
Add the tofu and the sliced shiitake; warm gently 2–3 minutes without boiling.
Turn off the heat. Stir in yuzu juice (or the lemon zest and juice). Add the spinach and let it wilt in the residual heat, about 30 seconds.
Ladle into bowls and garnish with scallions. Serve immediately.

1 cup quinoa, rinsed
1 3/4 cups low-sodium vegetable broth (or water)
2 tablespoons extra-virgin olive oil
1 small shallot, finely chopped
1 garlic clove, minced
1/4 cup slivered almonds
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice, plus more to taste
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1/4 teaspoon kosher salt, or to taste
Freshly ground black pepper

Toast almonds in a dry medium saucepan over medium heat, stirring, until golden and fragrant, 2–3 minutes. Transfer to a small bowl.
In the same pan, heat olive oil over medium. Add shallot with a pinch of salt and cook until translucent, 2–3 minutes. Stir in garlic and cook 30 seconds.
Add rinsed quinoa and stir to coat; cook 1 minute to lightly toast.
Pour in broth and add 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer until liquid is absorbed, about 15 minutes.
Remove from heat and let stand, covered, 5 minutes. Fluff with a fork.
Fold in lemon zest, lemon juice, dill, parsley, and toasted almonds. Season with black pepper and adjust salt and lemon to taste.
Serve warm alongside the baked salmon so the pilaf can catch the tomato-spinach juices.

1 large fennel bulb, cored and very thinly shaved (reserve fronds for garnish)
1 large ruby red grapefruit, segmented, plus 2 tablespoons reserved juice
1 small navel orange, segmented (optional)
3 ribs celery, thinly sliced on the bias
4 radishes, thinly sliced
3 scallions, thinly sliced
1/4 cup sliced pickled okra (optional, for briny snap)
1/4 cup flat-leaf parsley leaves
2 tablespoons torn fresh mint
1/3 cup toasted pecans, coarsely chopped
Kosher salt and freshly ground black pepper, to taste
Vinaigrette: 2 teaspoons Creole mustard (or coarse-grain Dijon)
Vinaigrette: 1 tablespoon cane vinegar (or apple cider vinegar)
Vinaigrette: 2 tablespoons reserved grapefruit juice
Vinaigrette: 1 teaspoon honey (or cane syrup)
Vinaigrette: pinch cayenne or a few dashes hot sauce
Vinaigrette: 3 tablespoons extra-virgin olive oil

Segment the grapefruit (and orange, if using) over a bowl to catch the juices; set segments aside and reserve 2 tablespoons of the juice for the vinaigrette.
Make the vinaigrette: In a small bowl, whisk Creole mustard, cane vinegar, reserved grapefruit juice, honey, and cayenne with a pinch of salt and pepper. Slowly whisk in olive oil until emulsified; adjust seasoning to taste.
In a large bowl, combine shaved fennel, celery, radishes, scallions, pickled okra (if using), parsley, and mint. Toss with about half of the vinaigrette and a pinch of salt.
Gently fold in the citrus segments and toasted pecans. Drizzle with remaining vinaigrette, garnish with reserved fennel fronds, and serve chilled or at cool room temperature alongside the jambalaya to cut richness and heat.

4 thin flounder fillets (about 5–6 oz each)
8 oz lump crab meat, picked over for shells
1/3 cup mayonnaise
1 large egg, lightly beaten
1 teaspoon Dijon mustard
1 1/2 teaspoons Old Bay seasoning (or other seafood seasoning)
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/3 cup panko breadcrumbs (for the stuffing)
2 tablespoons panko breadcrumbs (for topping)
2 tablespoons finely chopped fresh parsley, plus more for garnish
1 tablespoon finely chopped chives or green onion
1 small celery rib, finely diced (optional)
1 small garlic clove, minced
2 tablespoons unsalted butter, melted
2 tablespoons dry white wine or seafood stock
1/4 teaspoon sweet paprika
Kosher salt, to taste
Freshly ground black pepper, to taste
Lemon wedges, for serving

Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
Make the crab stuffing: In a bowl, gently combine the crab, mayonnaise, egg, Dijon, Old Bay, lemon juice, lemon zest, 1/3 cup panko, parsley, chives, celery (if using), garlic, a pinch of salt, and a few grinds of pepper. Fold just until combined, keeping the crab in large pieces.
Season the fish: Pat the flounder fillets dry and lightly season both sides with salt and pepper.
Fill and roll: Lay each fillet flat, darker side up. Place a mound of stuffing (about 1/4 of the mixture) near the wider end of each fillet. Roll the fillet over the stuffing toward the tail end (or fold in half if the fillets are very thin). Secure with a toothpick if needed.
Arrange and top: Place the stuffed fillets seam-side down in the prepared baking dish. Drizzle the melted butter and the wine (or stock) over and around the fish. Sprinkle the tops with the remaining 2 tablespoons panko and the paprika.
Bake for 15–18 minutes, until the fish flakes easily with a fork and the stuffing is heated through (internal temperature about 145°F/63°C). For extra color, broil for 1–2 minutes at the end, watching closely.
Serve: Spoon the pan juices over the fish, garnish with additional parsley, and serve with lemon wedges.

3 small heads Belgian endive, leaves separated (about 24 leaves)
1 large crisp apple (Honeycrisp or Pink Lady), cored and finely diced
1 small fennel bulb, cored and very thinly shaved (about 1 cup), plus fronds for garnish
1 small celery rib, very thinly sliced (optional)
1/3 cup walnut halves, toasted and chopped
1 oz Manchego or Parmigiano-Reggiano, shaved (about 1/3 cup loosely packed)
2 tbsp chopped fresh chives (or fennel fronds)
Dressing: 1 1/2 tbsp apple cider vinegar
Dressing: 1 tsp Dijon mustard
Dressing: 1 tsp honey
Dressing: 2 tbsp extra-virgin olive oil
Dressing: 1/2 tsp fresh thyme leaves, minced
Dressing: 1/8 tsp smoked paprika (optional, to echo the entrée)
Dressing: 1/4 tsp kosher salt, plus more to taste
Dressing: 1/8 tsp freshly ground black pepper

Toast walnuts in a dry skillet over medium heat, stirring, until fragrant and lightly darkened, 2–3 minutes; cool and chop.
Whisk together apple cider vinegar, Dijon, honey, olive oil, thyme, smoked paprika (if using), salt, and pepper until emulsified.
In a bowl, combine diced apple, shaved fennel, and celery (if using). Toss with about half the dressing to lightly coat; let sit 5 minutes to soften slightly.
Arrange endive leaves on a platter. Spoon the apple–fennel mixture into each leaf.
Drizzle with remaining dressing, then top with chopped walnuts, cheese shavings, and chives/fennel fronds. Serve immediately for maximum crunch.

1 cup (227 g) unsalted butter, melted and slightly cooled
1 cup (200 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
1 large egg
1 large egg yolk
2 teaspoons pure vanilla extract
2 1/4 cups (280 g) all-purpose flour
1 teaspoon baking soda
3/4 teaspoon kosher salt (or 1/2 teaspoon fine sea salt)
1 1/2 cups (255 g) semisweet chocolate chips, plus a few extra for topping
Flaky sea salt, for sprinkling (optional)
Vanilla ice cream, for serving (optional)

Preheat oven to 350°F (175°C). Lightly butter a 10-inch cast-iron or oven-safe skillet; line the bottom with a round of parchment if desired.
In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth and glossy, about 1 minute.
Whisk in the egg, egg yolk, and vanilla until well combined.
In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to the wet and fold just until a thick dough forms; do not overmix.
Fold in the chocolate chips. Scrape dough into the prepared skillet and press into an even layer. Sprinkle a few extra chips on top and a pinch of flaky sea salt if using.
Bake 20–25 minutes, until the edges are deep golden and the center is set but still soft; a toothpick inserted 2 inches from the edge should come out with a few moist crumbs. For extra-gooey, bake closer to 20 minutes; for sliceable, 23–25 minutes.
Cool in the skillet on a rack for 10–15 minutes. Serve warm straight from the skillet with scoops of vanilla ice cream, if desired.

2 tablespoons unsalted butter
1 tablespoon olive oil
1 small fennel bulb, cored and thinly sliced (reserve fronds for garnish)
1 leek, white and light green parts only, sliced
1 celery stalk, diced
2 garlic cloves, minced
4 cups low-sodium vegetable stock
3 cups fresh or frozen green peas
1/3 cup loosely packed fresh mint leaves
2 tablespoons chopped fresh dill (optional)
1/4 cup crème fraîche or heavy cream (optional)
1 teaspoon lemon zest
1 tablespoon extra-virgin olive oil (for lemon oil)
1 to 1 1/4 teaspoons fine sea salt, to taste
1/4 teaspoon white pepper

Make lemon oil: In a small bowl, combine lemon zest with 1 tablespoon extra-virgin olive oil and a pinch of salt; set aside.
Sweat aromatics: In a medium pot over medium heat, melt butter with 1 tablespoon olive oil. Add fennel, leek, and celery with a pinch of salt. Cook, stirring occasionally, until very tender but not browned, 8–10 minutes.
Add garlic and cook until fragrant, about 30 seconds.
Pour in vegetable stock and bring to a gentle simmer for 5 minutes.
Add peas and simmer until just tender and bright, 3–5 minutes.
Stir in mint and dill (if using), then remove from heat.
Blend until silky using an immersion blender (or carefully transfer to a blender). For an ultra-smooth texture, pass through a fine sieve and return to the pot.
Season with salt and white pepper to taste. Stir in crème fraîche or cream, if using, and warm gently without boiling.
Ladle into warm bowls, drizzle with lemon oil, and garnish with reserved fennel fronds. Serve immediately.

4 cups thinly sliced green cabbage (about 1/2 small head)
1 crisp apple (e.g., Honeycrisp), cored and cut into matchsticks
1 small fennel bulb, cored and thinly sliced
1/2 small red onion, thinly sliced
2 tablespoons apple cider vinegar
1 tablespoon whole-grain mustard
1 teaspoon Dijon mustard
2 teaspoons honey
2 tablespoons olive oil
1 tablespoon unsalted butter
1/2 teaspoon caraway seeds
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper

In a small bowl, whisk together apple cider vinegar, whole-grain mustard, Dijon mustard, honey, a pinch of salt, and a few grinds of black pepper; set aside.
Heat a large skillet over medium heat. Add olive oil and butter. When the butter foams, add caraway seeds and toast for 30 seconds until fragrant.
Add red onion and fennel; sauté 2–3 minutes until beginning to soften.
Add cabbage, season with a pinch of salt, and cook 3–4 minutes, tossing, until just wilted but still crisp-tender.
Stir in the apple and cook 1 minute more.
Remove from heat, pour the cider-mustard mixture over the slaw, and toss to coat. Adjust seasoning with salt, pepper, or a splash more vinegar to taste.
Fold in chopped parsley and serve warm alongside the pork chops.

2 cups finely shredded green cabbage
1 cup jicama, cut into thin matchsticks
1 cup corn kernels (from about 2 small ears)
1/2 cup thinly sliced radishes
1 small Persian or Kirby cucumber, halved and thinly sliced
1/3 cup chopped fresh cilantro
1 small orange, segmented and chopped (about 1/2 cup)
1/4 cup toasted pepitas (pumpkin seeds)
1/4 cup crumbled cotija cheese (optional)
3 tablespoons fresh lime juice
1 tablespoon orange juice
1 teaspoon finely grated lime zest
1 teaspoon honey or agave
1 small garlic clove, finely grated
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon ground cumin
1/4 teaspoon chili powder or ancho chile powder
3 tablespoons extra-virgin olive oil
Freshly ground black pepper, to taste

Char the corn: Heat a dry skillet over medium-high. Add corn kernels and cook, stirring occasionally, until lightly charred in spots, 4–6 minutes. Transfer to a plate to cool.
Toast pepitas in the same skillet over medium heat until fragrant and popping, 2–3 minutes. Cool.
Make the vinaigrette: In a small bowl, whisk lime juice, orange juice, lime zest, honey, garlic, salt, cumin, chili powder, and a few grinds of black pepper. Whisk in olive oil until emulsified.
Assemble the salad: In a large bowl, combine cabbage, jicama, radishes, cucumber, cilantro, orange pieces, and the charred corn. Drizzle with the vinaigrette and toss to coat. Taste and adjust salt and pepper.
Finish and serve: Fold in pepitas and cotija (if using). Serve immediately or chill 15 minutes to let flavors marry; ideal alongside carne asada burritos to add fresh crunch and citrusy brightness.

2 medium zucchinis, cut into 1/2-inch (1.25 cm) half-moons
1 red bell pepper, seeded and cut into 1 1/2-inch (4 cm) pieces
1 yellow bell pepper, seeded and cut into 1 1/2-inch (4 cm) pieces
1 large red onion, cut into 1 1/2-inch (4 cm) wedges
8 oz (225 g) cremini or button mushrooms, stems trimmed
1 pint (300 g) cherry tomatoes
3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp balsamic vinegar
3 cloves garlic, minced
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp red pepper flakes (optional)
2 tbsp fresh parsley, finely chopped (for garnish)
8–10 metal or bamboo skewers (soak bamboo skewers 30 minutes)

If using bamboo skewers, soak them in water for 30 minutes to prevent burning. Preheat a grill to medium-high heat (about 400–450°F / 205–230°C).
Prep the vegetables: cut zucchini into 1/2-inch half-moons; peppers into 1 1/2-inch squares; red onion into 1 1/2-inch wedges; leave mushrooms whole (halve if large); keep cherry tomatoes whole.
Make the marinade: in a large bowl, whisk together olive oil, lemon juice, balsamic vinegar, minced garlic, salt, pepper, oregano, smoked paprika, cumin, and red pepper flakes. Reserve 2 tablespoons of the marinade in a small bowl for brushing later.
Add all the vegetables to the large bowl and toss to coat evenly in the remaining marinade. Let sit for 15–30 minutes while the grill heats.
Thread the marinated vegetables onto the skewers, alternating colors and textures. Do not pack too tightly so heat can circulate.
Clean and oil the grill grates. Place the skewers on the grill and cook for 10–12 minutes, turning every 2–3 minutes, until lightly charred and tender-crisp. Brush with the reserved marinade during the last few minutes.
Transfer to a platter, sprinkle with chopped parsley, and adjust seasoning with a pinch of salt or an extra squeeze of lemon if desired. Serve hot.

2 Persian cucumbers (about 200 g), thinly sliced into half-moons
1 teaspoon kosher salt (for salting cucumbers)
2 tablespoons dried cut wakame
3 tablespoons unseasoned rice vinegar
2 tablespoons yuzu ponzu
1 teaspoon granulated sugar
1 teaspoon finely grated fresh ginger
1 teaspoon toasted white sesame seeds

Toss cucumber slices with kosher salt and let stand 10 minutes. Rinse briefly under cold water, then gently squeeze to remove excess moisture.
Soak dried wakame in cold water for 5 minutes until expanded. Drain well and squeeze out excess water; chop if pieces are large.
Whisk rice vinegar, yuzu ponzu, sugar, and grated ginger until the sugar dissolves.
Combine cucumbers and wakame in a bowl, add the dressing, and toss to coat evenly.
Refrigerate 5–10 minutes to meld flavors. Serve chilled, sprinkled with toasted sesame seeds.

2 1/4 cups (270 g) all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup (170 g) unsalted butter, softened
1 cup (200 g) packed brown sugar
1/4 cup (85 g) unsulfured molasses
1 large egg
1 teaspoon vanilla extract
1/3 cup (65 g) granulated sugar, for rolling

Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, baking soda, and salt.
In a large bowl, beat the softened butter and brown sugar with a mixer on medium speed until creamy and slightly fluffy, 2 to 3 minutes.
Beat in the molasses, egg, and vanilla until well combined, scraping the bowl as needed.
Add the dry ingredients to the wet and mix on low just until a soft dough forms. For thicker, chewier cookies, cover and chill the dough for 30 minutes (optional but recommended).
Place the granulated sugar in a small bowl. Scoop the dough into 1 1/2-tablespoon portions (about 30 g each), roll into balls, then roll in the sugar to coat.
Arrange dough balls on prepared sheets, spacing about 2 inches apart.
Bake 9 to 11 minutes, until the edges are set and the tops are crackly but centers still look slightly soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Makes about 24 cookies.

1 tablespoon extra-virgin olive oil, plus more for finishing
1 small shallot, finely chopped
2 cloves garlic, thinly sliced
1/4 teaspoon crushed red pepper flakes (optional)
4 cups low-sodium chicken or vegetable broth
1 (2- to 3-inch) strip lemon zest or 1/2 teaspoon finely grated zest
1 small Parmesan rind (about 1 ounce; optional)
1 bay leaf
4 fresh thyme sprigs or 1/2 teaspoon dried thyme
1 (15-ounce) can cannellini beans, drained and rinsed
1 small head escarole, chopped (about 5 packed cups; sub 4 cups chopped Tuscan kale)
1/4 cup dry white wine (optional)
1 to 2 tablespoons fresh lemon juice, to taste
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley (for serving)
Shaved or finely grated Parmesan, for serving (optional)

Warm the olive oil in a medium pot over medium heat. Add the shallot and a pinch of salt; cook, stirring, until translucent, 2 to 3 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, 30 seconds.
If using, pour in the white wine and simmer, scraping the pot, until mostly reduced, about 1 minute.
Add the broth, lemon zest, Parmesan rind (if using), bay leaf, and thyme. Bring to a gentle simmer and cook 8 to 10 minutes to infuse.
Stir in the cannellini beans and escarole. Simmer until the greens are tender but still bright, 5 to 8 minutes.
Remove and discard the bay leaf, thyme stems, lemon zest, and Parmesan rind. Stir in 1 tablespoon lemon juice; taste and add more lemon juice, salt, and pepper as needed.
Ladle into warm bowls. Finish with a light drizzle of olive oil, chopped parsley, and a little shaved or grated Parmesan, if desired. Serve immediately.

1 small head radicchio, cored and thinly sliced
1 small head frisée, torn into bite-size pieces
3 scallions, trimmed
1 small fennel bulb, cored and very thinly sliced
1/2 cup walnuts, toasted and roughly chopped
2 tablespoons flat-leaf parsley, chopped
2 ounces blue cheese, crumbled
2 tablespoons red wine vinegar (or sherry vinegar)
1 teaspoon Dijon mustard
1 teaspoon honey
1/3 cup extra-virgin olive oil
1/2 teaspoon coarsely cracked black pepper, plus more to taste
Kosher salt, to taste

Heat a dry skillet or grill pan over medium-high. Add the scallions and cook, turning, until charred in spots and tender, 3–4 minutes. Let cool, then chop into 1/2-inch pieces.
Make the vinaigrette: In a bowl, mash the blue cheese with the vinegar, Dijon, honey, and cracked black pepper to form a paste. Whisk in the olive oil until creamy. Season with a pinch of salt (the cheese is salty) and adjust acidity or pepper to taste.
In a large bowl, combine the radicchio, frisée, fennel, toasted walnuts, parsley, and charred scallions.
Drizzle with enough vinaigrette to lightly coat (you may not need all of it). Toss gently, season with additional salt and pepper as needed, and serve immediately alongside the steak to cut through its richness and complement the char.

1 large fennel bulb, trimmed, very thinly sliced; 2 tablespoons fronds chopped
2 cups watercress, tough stems removed
1 tart apple (e.g., Granny Smith), cored and thinly sliced
1 small celery stalk, thinly sliced
1/4 small red onion (or 1 shallot), very thinly sliced
1/3 cup walnut halves, toasted and roughly chopped
1 ounce Parmesan, shaved (optional)
2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon prepared horseradish (use 1/2 teaspoon if very hot)
1 teaspoon honey
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper

Toast walnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and roughly chop.
Shave fennel as thinly as possible (mandoline recommended) and chop about 2 tablespoons of the fronds; reserve fronds.
In a small bowl, whisk together apple cider vinegar, lemon juice, Dijon, horseradish, honey, salt, and pepper. Slowly whisk in the olive oil until emulsified.
In a large bowl, combine watercress, shaved fennel, celery, apple, and red onion. Drizzle with about two-thirds of the vinaigrette and toss gently to coat.
Add toasted walnuts, shaved Parmesan (if using), and fennel fronds. Toss lightly, adding more dressing as needed. Taste and adjust seasoning with a pinch more salt and pepper.
Serve immediately to retain crisp texture; this bright, tangy salad cuts the richness of roast beef and gravy.

2 lb (900 g) boneless, skinless chicken thighs, trimmed
4 cloves garlic, minced
3 tbsp fresh lemon juice
3 tbsp plain yogurt (whole milk preferred)
3 tbsp olive oil
2 tsp ground cumin
2 tsp ground coriander
2 tsp sweet paprika
1 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 to 1/2 tsp cayenne pepper (to taste)
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
3/4 cup plain yogurt (for sauce)
2 tbsp tahini (optional, for sauce)
1 to 2 cloves garlic, finely grated (for sauce)
1 tbsp lemon juice (for sauce)
1 tbsp olive oil (for sauce)
1/4 tsp salt (for sauce)
1 to 2 tbsp water, to thin (for sauce)
6 pita or flatbreads, warmed (for serving)
1 small red onion, thinly sliced (for serving)
2 tomatoes, sliced or chopped (for serving)
1/2 large cucumber, sliced or chopped (for serving)
1/2 cup chopped fresh parsley or cilantro (for serving)
Pickled cucumbers or pickled turnips (for serving)
Optional: sumac, hot sauce, shredded lettuce (for serving)

Make the marinade: In a large bowl, whisk together garlic, lemon juice, yogurt, olive oil, cumin, coriander, paprika, turmeric, cinnamon, allspice, cayenne, salt, and black pepper.
Marinate the chicken: Add chicken thighs, turning to coat well. Cover and refrigerate at least 30 minutes and up to 12 hours.
Oven cook (primary method): Heat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a rack on top (optional for airflow). Arrange chicken in a single layer. Roast 18 to 22 minutes until cooked through (165°F/74°C). For charred edges, broil 2 to 3 minutes at the end.
Alternative cooking: Grill over medium-high heat 5 to 7 minutes per side, or sear in a large lightly oiled skillet over medium-high heat 5 to 6 minutes per side until cooked through.
Rest and slice: Transfer chicken to a board, rest 5 minutes, then slice thinly. For extra crisp bits, return sliced chicken to a hot skillet for 2 to 3 minutes, tossing occasionally.
Make the sauce: In a bowl, mix yogurt, tahini (if using), grated garlic, lemon juice, olive oil, and salt. Stir in just enough water to make a smooth, spoonable sauce.
Prep toppings: Toss red onion with a pinch of salt and a squeeze of lemon if desired. Prepare tomatoes, cucumber, herbs, and pickles.
Warm breads: Warm pitas or flatbreads in a dry skillet, oven, or over a low flame until pliable.
Assemble: Spread sauce on warm bread, add sliced chicken, onion, tomato, cucumber, herbs, and pickles. Sprinkle with sumac and add hot sauce if desired. Roll or fold.
Serve: Enjoy immediately as wraps, or serve the chicken over rice with the same toppings and sauce.

1 firm Asian pear, cored and thinly sliced
2 Persian cucumbers, thinly sliced on the bias
1 scallion, thinly sliced
6–8 fresh shiso or mint leaves, thinly sliced
2 tablespoons ponzu sauce
1 tablespoon unseasoned rice vinegar
1 teaspoon freshly grated ginger
1/2 teaspoon honey or sugar
1 teaspoon toasted sesame oil
1 tablespoon toasted sesame seeds
Pinch of gochugaru or red pepper flakes (optional)
Pinch of flaky sea salt, to taste

In a medium bowl, whisk together ponzu, rice vinegar, grated ginger, honey, and toasted sesame oil until the honey dissolves.
Add the sliced cucumbers, pear, and scallion to the bowl. Toss gently to coat. Fold in the shiso or mint.
Let the salad chill for 10 minutes to lightly marinate. Taste and adjust with a pinch of flaky salt if needed.
Transfer to a serving plate, sprinkle with toasted sesame seeds and a pinch of gochugaru if using. Serve chilled as a bright, crisp counterpoint to the savory anchovy-studded entrée.

2 cups heavy cream
1/2 cup whole milk
1 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract)
6 large egg yolks
1/2 cup granulated sugar, plus extra for topping
Pinch of fine sea salt

Preheat oven to 325°F. Arrange six 4-ounce ramekins in a deep baking dish or roasting pan.
In a medium saucepan, combine heavy cream and whole milk. If using a vanilla bean, scrape seeds into the pan and add the pod. Heat over medium until steaming and just beginning to bubble around the edges (do not boil). Remove from heat, cover, and let steep 10 minutes. If using vanilla extract instead of a bean, add it after heating in Step 4.
In a mixing bowl, whisk egg yolks, 1/2 cup granulated sugar, and a pinch of salt until slightly thickened and lightened in color, 30 to 60 seconds.
Remove the vanilla pod (if used). Slowly whisk the warm cream mixture into the yolks in a thin stream to temper. If using vanilla extract, whisk it in now.
Strain the custard through a fine-mesh sieve into a large measuring cup or bowl with a spout to remove any chalazae or bubbles.
Divide the custard evenly among the ramekins. Skim any foam from the surface with a spoon.
Create a water bath: place the pan with ramekins in the oven, then carefully pour hot tap water into the pan until it reaches halfway up the sides of the ramekins.
Bake 30 to 40 minutes, until the custards are set around the edges but still wobble slightly in the centers when gently jiggled (an instant-read thermometer should read about 170°F in the center).
Carefully remove ramekins from the water bath. Cool to room temperature, then cover and refrigerate at least 4 hours or up to 3 days.
Just before serving, sprinkle 1 to 2 teaspoons granulated sugar evenly over each custard. Caramelize with a kitchen torch until deep amber and glassy. For a broiler option, set chilled ramekins on a sheet pan and broil on the top rack 3 to 5 minutes, rotating as needed and watching closely to prevent burning.
Let the caramelized tops stand 3 to 5 minutes to harden. Serve plain or garnish with fresh berries.

1 L (4 cups) cold water
10 g dried kombu (one 3x3 in/8x8 cm piece)
15 g katsuobushi (bonito flakes), about 2/3 cup loosely packed
100 g shimeji mushrooms, trimmed and separated (or enoki)
1 tbsp sake
1–2 tsp usukuchi (light) soy sauce, to taste
1/2 tsp fine sea salt, or to taste
1 tsp julienned fresh yuzu peel (or 1/2 tsp yuzu juice plus a pinch of lemon zest)
Small handful fresh mitsuba leaves (or finely sliced chives/scallion greens)

Gently wipe the kombu to remove any grit. Soak it in the cold water for 20–30 minutes in a saucepan.
Bring the pot to just below a simmer over medium heat; remove the kombu as soon as small bubbles appear around the edges (do not boil).
Add the katsuobushi, let it barely simmer for 30 seconds, then turn off the heat and steep 5 minutes. Strain through a fine sieve or paper towel for a clear dashi.
Return the dashi to the pot. Add the sake, 1 tsp usukuchi soy, and the salt. Taste and keep the seasoning delicate, adjusting with a touch more soy or salt if needed.
Add the shimeji mushrooms and simmer gently for 1–2 minutes until just tender.
Ladle into warmed bowls. Garnish each serving with a few strands of yuzu peel and a sprig of mitsuba (or chives/scallion). Serve immediately alongside the Ono sashimi.

2 lb baby Yukon Gold potatoes
Kosher salt, for water plus 1 1/2 tsp divided
4 tbsp olive oil, divided
1 tsp freshly ground black pepper
1/4 tsp red pepper flakes (optional)
1 bunch scallions (green onions)
1 lemon, zested and 1 tbsp juice
1/3 cup finely grated Parmesan cheese
2 tbsp chopped fresh parsley
Flaky sea salt, for finishing

Heat oven to 450°F. Place potatoes in a pot, cover with cold water by 1 inch, add a generous handful of kosher salt, and bring to a boil. Cook until fork-tender, 15–20 minutes.
Drain potatoes and let them steam-dry in the pot for 5 minutes.
Spread potatoes on a large rimmed baking sheet. Drizzle with 3 tbsp olive oil, sprinkle with 1 tsp kosher salt, black pepper, and red pepper flakes if using. Use the bottom of a glass or measuring cup to gently smash each potato to about 1/2 inch thick.
Roast on the top rack for 20 minutes. Flip the potatoes and roast until deeply golden and crisp, 10–15 minutes more.
While potatoes roast, trim scallions. Toss with 1 tsp olive oil and a pinch of salt, then broil on a small sheet pan or sear in a hot skillet until charred in spots, 2–3 minutes. Let cool slightly and chop.
In a small bowl, mix remaining 2 tsp olive oil with lemon zest, lemon juice, and half the Parmesan to form a bright, spoonable paste.
Transfer hot potatoes to a serving bowl. Toss with the lemon-Parmesan mixture and the charred scallions. Sprinkle with remaining Parmesan, parsley, and a pinch of flaky sea salt. Serve immediately.

4 cups baby arugula, lightly packed
1 large fennel bulb, cored and very thinly shaved, plus fronds for garnish
2 medium oranges, segmented, plus 2 tablespoons of the juice reserved
1 small shallot, very thinly sliced
1 tablespoon capers, rinsed and chopped
1/4 cup flat-leaf parsley, chopped
1 teaspoon finely grated lemon zest
8 fresh mint leaves, torn
1/3 cup toasted pistachios, roughly chopped
1/3 cup shaved Parmigiano-Reggiano
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1 small garlic clove, finely grated
1/4 teaspoon fine sea salt, plus more to taste
Freshly ground black pepper, to taste
3 tablespoons extra-virgin olive oil

In a small bowl, combine the sliced shallot, lemon juice, white wine vinegar, and a pinch of salt. Let sit 10 minutes to gently pickle and mellow.
Supreme the oranges over a bowl to catch juices. Measure 2 tablespoons of the orange juice and add it to the shallot mixture along with the Dijon, honey, grated garlic, and several grinds of black pepper. Whisk to combine, then slowly stream in the olive oil until emulsified. Adjust seasoning.
In a large bowl, add arugula, shaved fennel, parsley, mint, and lemon zest. Drizzle with about half the vinaigrette and toss gently to coat.
Fold in the orange segments and capers. Add more dressing to taste and season with additional salt and pepper if needed.
Plate the salad and finish with toasted pistachios, shaved Parmigiano-Reggiano, and a few fennel fronds. Serve immediately alongside the lamb shanks to cut through their richness.

2 lb (900 g) ground turkey, 93% lean
1 tablespoon olive oil
1 small onion, finely diced
2 garlic cloves, minced
1 cup panko breadcrumbs
1/2 cup milk
2 large eggs
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 cup grated Parmesan cheese (optional)
2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
1 teaspoon dried thyme or Italian seasoning
1 teaspoon smoked paprika
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Glaze: 1/3 cup ketchup
Glaze: 1 tablespoon brown sugar
Glaze: 1 teaspoon apple cider vinegar
Glaze: 1 teaspoon Dijon mustard

Preheat oven to 350°F (175°C). Line a rimmed baking sheet with foil and lightly oil it, or line a loaf pan with a parchment sling.
Heat olive oil in a skillet over medium heat. Add onion and a pinch of salt; cook until softened and lightly golden, 5–7 minutes. Stir in garlic and cook 30 seconds. Transfer to a plate to cool.
In a large bowl, combine breadcrumbs and milk; let stand 5 minutes to hydrate.
Whisk in eggs, 2 tablespoons ketchup, Worcestershire sauce, Dijon, parsley, thyme or Italian seasoning, smoked paprika, kosher salt, and black pepper.
Add the cooled onions, Parmesan (if using), and ground turkey. Using clean hands or a spatula, mix gently just until evenly combined; do not overwork.
Transfer mixture to the prepared sheet and shape into a 9×4-inch loaf (or pack into the loaf pan). Smooth the top.
Make the glaze: In a small bowl, mix 1/3 cup ketchup, brown sugar, vinegar, and 1 teaspoon Dijon. Brush about half the glaze over the meatloaf.
Bake for 40 minutes. Remove, brush with remaining glaze, and return to the oven until an instant-read thermometer inserted in the center registers 165°F (74°C), about 15–20 minutes more (total 55–65 minutes).
Rest the meatloaf on the pan for 10–15 minutes to set juices. Slice with a sharp knife and serve.

2 small heads Belgian endive, leaves separated (18–20 leaves)
1 cup frozen peas, thawed
2 tablespoons plain Greek yogurt (or crème fraîche)
2 tablespoons extra-virgin olive oil, plus more for finishing
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest, plus extra for garnish
2 tablespoons fresh mint leaves, chopped
1 small shallot, finely minced (optional)
2 tablespoons sliced almonds, toasted and roughly chopped
Sea salt and freshly ground black pepper

Toast the almonds in a dry skillet over medium heat until golden and fragrant, 2–3 minutes; cool and roughly chop.
In a food processor (or with an immersion blender), pulse peas, yogurt, 2 tablespoons olive oil, lemon juice, lemon zest, half the mint, and shallot (if using) until mostly smooth with a little texture. Season with salt and pepper to taste.
Separate and trim endive leaves; arrange them like small boats on a platter.
Spoon or pipe a heaping teaspoon of the pea mixture into each leaf. Top with remaining mint, toasted almonds, a light drizzle of olive oil, and a pinch of lemon zest.
Finish with a crack of black pepper and a small pinch of sea salt. Serve chilled or at cool room temperature.

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