For the cake: Nonstick baking spray and parchment rounds (for pans) 1 3/4 cups all-purpose flour 2 cups granulated sugar 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon kosher salt 2 large eggs, room temperature 1 cup buttermilk, room temperature (or 1 cup milk + 1 tablespoon white vinegar, rested 5 minutes) 1/2 cup neutral oil (canola or vegetable) 2 teaspoons vanilla extract 1 cup hot brewed coffee (or hot water) For the coconut-pecan frosting: 1 cup evaporated milk 3 large egg yolks 1 cup granulated sugar 1/2 cup unsalted butter, cut into pieces 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 1 1/2 cups sweetened shredded coconut 1 cup pecans, chopped and lightly toasted
Prep: Preheat oven to 350°F. Grease two 9-inch round cake pans, line bottoms with parchment, then grease parchment. Make the cake batter: In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, buttermilk, oil, and vanilla until smooth. Pour wet ingredients into dry and whisk just until combined. Carefully whisk in the hot coffee (or hot water); the batter will be thin. Bake: Divide batter evenly between pans. Bake 28–32 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks and cool completely. Toast pecans: Spread pecans on a baking sheet and toast at 350°F for 6–8 minutes until fragrant. Cool and chop if not already chopped. Make the coconut-pecan frosting: In a medium saucepan, whisk evaporated milk, egg yolks, and sugar until smooth. Cook over medium heat, stirring constantly with a rubber spatula, until thickened and bubbling and the mixture coats the spatula, 8–12 minutes. Remove from heat; stir in butter, vanilla, and salt until melted. Fold in coconut and toasted pecans. Let cool to room temperature, stirring occasionally, until thick and spreadable (25–45 minutes). Assemble: Place one cake layer on a serving plate. Spread about half the frosting over the top. Set the second layer on top and spread remaining frosting over the top (let some cascade down the sides if you like). Serve: Slice and serve. For clean slices, chill the assembled cake 20–30 minutes to set the frosting. Store covered at room temperature up to 2 days or refrigerate up to 5 days.
2 cups shredded green cabbage (or coleslaw mix) 1 Granny Smith apple, cut into thin matchsticks 2 celery stalks, thinly sliced 2 tablespoons finely sliced red onion 2 tablespoons chopped fresh parsley 1 teaspoon celery seed 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 1 teaspoon honey 2 tablespoons extra-virgin olive oil 1/4 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper
Add cabbage, apple, celery, red onion, parsley, and celery seed to a large bowl. In a small bowl, whisk together apple cider vinegar, Dijon, honey, olive oil, salt, and pepper until emulsified. Pour dressing over the slaw and toss until evenly coated. Let sit 5–10 minutes to lightly soften and meld flavors; taste and adjust seasoning before serving.
1 medium fennel bulb, cored and thinly shaved (reserve tender fronds) 1 large English cucumber, thinly sliced into half-moons 6 radishes, thinly sliced 1/4 small red onion, very thinly sliced 1/3 cup pitted Kalamata olives, halved 1/4 cup toasted pistachios, roughly chopped 2 tablespoons fresh dill, chopped 2 tablespoons fresh mint, torn Zest of 1 lemon 3 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 teaspoon white wine vinegar 1 teaspoon Dijon mustard 1 tablespoon capers, rinsed and chopped 1/2 teaspoon dried oregano (or 1 teaspoon fresh, minced) 1/2 teaspoon honey 1/4 teaspoon kosher salt, plus more to taste Freshly ground black pepper
Place the shaved fennel, cucumber, radishes, and red onion in a large bowl; reserve a tablespoon of fennel fronds for finishing. If the onion is sharp, soak slices in ice water 5 minutes, then drain and pat dry before adding. In a small bowl, whisk lemon juice, vinegar, Dijon, honey, oregano, and chopped capers. While whisking, stream in the olive oil until emulsified. Season with 1/4 teaspoon salt and several grinds of black pepper. Add lemon zest to the vegetables, pour over the vinaigrette, and toss gently to coat. Fold in dill, mint, olives, and pistachios. Taste and adjust with more salt, pepper, or lemon juice as needed. Top with reserved fennel fronds. Let sit 5–10 minutes to lightly marinate, then serve alongside the salmon.
1 large fennel bulb, cored and very thinly sliced; fronds reserved for garnish 2 medium oranges, segmented 2 tbsp fresh orange juice (from the oranges) 1/2 tsp finely grated orange zest 1 small lemon, juiced 1 small shallot, very thinly sliced 1/4 cup sliced almonds 3 tbsp extra-virgin olive oil 1 tsp honey (optional) 1/4 tsp red pepper flakes Kosher salt and freshly ground black pepper 8-10 fresh mint leaves, torn
Toast the sliced almonds in a dry skillet over medium heat, stirring often, until golden and fragrant, 3-4 minutes. Transfer to a plate to cool. In a mixing bowl, whisk together orange juice, lemon juice, orange zest, shallot, honey (if using), red pepper flakes, a pinch of salt, and several grinds of black pepper. Slowly whisk in the olive oil to emulsify, then let the dressing sit 5 minutes to mellow the shallot. Using a mandoline or sharp knife, shave the fennel very thinly. Toss the fennel with half of the dressing and let it sit 2 minutes to lightly soften. Add the orange segments and mint, then gently toss with the remaining dressing. Taste and adjust salt and pepper. Plate the salad and scatter the toasted almonds and a few reserved fennel fronds over the top. Serve chilled or cool to brighten and balance the rich bucatini.
2 cups (240 g) all-purpose flour 2 teaspoons baking powder 1/2 teaspoon fine salt 1 cup (200 g) granulated sugar 1/2 cup (115 g) unsalted butter, softened 2 large eggs, at room temperature 1 cup (240 g) whole-milk ricotta cheese (well stirred) 1 tablespoon finely grated lemon zest (from about 2 lemons) 2 tablespoons fresh lemon juice 1 teaspoon vanilla extract 1 1/2 cups (180 g) powdered sugar 2–3 tablespoons fresh lemon juice (for glaze) 1/2 teaspoon finely grated lemon zest (for glaze, optional) Pinch of salt (for glaze)
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In a large bowl, beat the butter and granulated sugar with a hand mixer or stand mixer on medium speed until light and fluffy, 2–3 minutes. Beat in the eggs one at a time, scraping the bowl as needed. Mix in the ricotta, lemon zest, lemon juice, and vanilla until smooth (the batter will look creamy). Add the dry ingredients and mix on low just until combined; do not overmix. The dough will be soft and slightly sticky. Scoop heaping tablespoon portions (about 1 1/2 tablespoons each) onto the prepared sheets, spacing 2 inches apart. Bake 11–13 minutes, until the edges are set and the bottoms are lightly golden but the tops remain pale and just matte. Cool on the baking sheets for 5 minutes, then transfer cookies to a wire rack to cool completely. For the glaze, whisk powdered sugar, 2 tablespoons lemon juice, lemon zest (if using), and a pinch of salt until smooth. If needed, add up to 1 more tablespoon lemon juice to reach a thick, spoonable consistency. Spoon or dip the tops of the cooled cookies with glaze and let sit until set, 20–30 minutes. Store in an airtight container at room temperature up to 3 days or refrigerate up to 5 days.
2 tablespoons unsalted butter 1 tablespoon olive oil 2 large leeks, white and light green parts only, thinly sliced and well-rinsed 2 cloves garlic, thinly sliced 1 medium celeriac (celery root), peeled and 1/2-inch diced (about 600 g) 2 Granny Smith apples, peeled, cored, and diced 1/2 cup dry hard cider (or dry white wine) 4 cups low-sodium chicken stock 2 sprigs fresh thyme 1 bay leaf 1/3 cup crème fraîche (or 1/4 cup heavy cream plus 1 teaspoon lemon juice) 1–2 teaspoons fresh lemon juice or cider vinegar, to taste Kosher salt, to taste White pepper, to taste For garnish: matchsticks of green apple, chopped chives, and a light drizzle of extra-virgin olive oil or chive oil
Warm the butter and olive oil in a medium pot over medium heat. Add the leeks with a pinch of salt and cook, stirring, until soft and sweet but not browned, 6–8 minutes. Stir in the garlic, celeriac, and diced apples; cook 2–3 minutes to lightly sweat and combine flavors. Deglaze with the dry cider (or white wine) and simmer until reduced by about half, 2–3 minutes. Add the chicken stock, thyme, and bay leaf. Bring to a simmer, cover partially, and cook until the celeriac is very tender, 20–25 minutes. Remove and discard the thyme and bay. Blend the soup until completely smooth and velvety (immersion blender or in batches in a stand blender). For extra silkiness, pass through a fine sieve. Return to the pot and whisk in the crème fraîche. Adjust consistency with a splash of stock or water if needed. Season with salt, white pepper, and lemon juice or cider vinegar to brighten. Serve warm, not boiling. Garnish each bowl with a few apple matchsticks, chopped chives, and a light drizzle of olive or chive oil.
1 large fennel bulb, trimmed; fronds reserved 2 celery stalks, thinly sliced on the bias 1 crisp Granny Smith apple, cored and thinly sliced 1 small shallot, very thinly sliced 1/4 cup flat-leaf parsley leaves, roughly chopped 2 tablespoons chopped fennel fronds 1/3 cup sliced almonds, toasted 1 teaspoon finely grated lemon zest 3 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 tablespoon fresh orange juice 1 teaspoon Dijon mustard 1 teaspoon honey Sea salt and freshly ground black pepper
Toast the sliced almonds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool. In a small bowl, whisk together lemon juice, orange juice, Dijon, honey, a pinch of salt, and a few grinds of black pepper. Slowly whisk in the olive oil until emulsified; adjust seasoning to taste. Using a mandoline or sharp knife, shave the fennel bulb very thinly. Thinly slice the celery and apple; slice the shallot. In a large bowl, combine fennel, celery, apple, shallot, parsley, and chopped fennel fronds. Add the vinaigrette and toss gently to coat. Top with toasted almonds and lemon zest. Taste and adjust with additional salt, pepper, or a squeeze of lemon as needed. Serve immediately or within 15 minutes for optimal crispness.
2 medium fennel bulbs, cored and cut into thin wedges 1 tablespoon olive oil (for charring fennel) 5 ounces baby arugula 2 seedless oranges, segmented (plus any juices) 1/4 small red onion, very thinly sliced 1/3 cup shelled pistachios, toasted and finely chopped 2 tablespoons flat-leaf parsley, finely chopped 1 teaspoon lemon zest 1 small handful fresh mint leaves, torn 1/4 cup shaved Pecorino Romano or aged Manchego (optional) 3 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 1 teaspoon honey 1 small garlic clove, finely grated 1/4 teaspoon ground coriander Kosher salt and freshly ground black pepper
Heat a skillet or grill pan over medium-high. Toss fennel wedges with 1 tablespoon olive oil and a pinch of salt, then sear until edges are charred and fennel is just tender, 3 to 5 minutes per side. Transfer to a plate to cool slightly. In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, lemon juice, Dijon, honey, grated garlic, ground coriander, a pinch of salt, and several grinds of black pepper until emulsified. In another small bowl, combine chopped pistachios, parsley, and lemon zest with a pinch of salt to make a quick gremolata. In a large bowl, add arugula, warm charred fennel, red onion, and mint. Drizzle with most of the dressing and toss gently. Fold in half of the orange segments along with any juices. Transfer to a serving platter. Top with remaining orange segments, sprinkle over the pistachio gremolata, and finish with shaved Pecorino if using. Taste and adjust seasoning with salt, pepper, and any remaining dressing before serving.
2 cups cooked shredded chicken (about 10 oz) 4 (8-inch) flour tortillas 2 cups shredded Mexican blend cheese (about 8 oz) 1/2 cup diced bell pepper 1/4 cup finely chopped onion 1 jalapeño, minced (optional) 2 cloves garlic, minced 2 tablespoons olive oil or butter, divided 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/4 teaspoon smoked paprika 1/4 teaspoon dried oregano 1/2 teaspoon kosher salt, plus more to taste Black pepper, to taste 1 tablespoon fresh lime juice 2 tablespoons chopped fresh cilantro To serve: salsa, sour cream, guacamole, lime wedges
Season the chicken: In a bowl, combine shredded chicken, chili powder, cumin, smoked paprika, oregano, salt, black pepper, lime juice, and cilantro. Toss to coat evenly. Cook the vegetables: Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion, bell pepper, and jalapeño; cook, stirring, until softened, 3–4 minutes. Stir in garlic and cook 30 seconds. Add the seasoned chicken and cook 1–2 minutes to warm through. Transfer mixture to a bowl. Assemble: Wipe the skillet and return to medium heat. Add about 1/2 teaspoon oil or butter. Place one tortilla in the skillet. Sprinkle 1/2 cup cheese over half the tortilla, add about 1/2 cup chicken mixture, then another small handful of cheese. Fold the tortilla over to form a half-moon. Cook: Toast until the bottom is golden and the cheese begins to melt, 2–3 minutes. Flip and cook the second side until golden and the cheese is fully melted, 2–3 minutes more. Repeat with remaining tortillas, adding a little oil or butter as needed. Finish and serve: Let quesadillas rest 1 minute, then slice into wedges. Serve with salsa, sour cream, guacamole, and lime wedges.
2 Persian cucumbers (about 200 g), very thinly sliced 1/2 tsp kosher salt (for purging cucumbers) 2 tbsp dried wakame flakes 3 tbsp rice vinegar 1 tbsp yuzu juice (or 1 tbsp lemon juice plus 1/2 tsp lime zest) 1 tsp light soy sauce (shoyu) 1 1/2 tsp sugar 1 tsp finely grated fresh ginger (optional) 1 tsp toasted sesame oil (optional) 1 tbsp toasted sesame seeds 2 tbsp paper-thin red onion or 1 small radish, sliced (optional) 2 shiso leaves, finely sliced (optional)
Place wakame in a bowl and cover with cold water. Soak 5 minutes until rehydrated, then drain well and squeeze out excess water. Roughly chop if pieces are large. Toss cucumber slices with the kosher salt and let stand 10 minutes to draw out moisture. Rinse briefly and squeeze gently by the handful to remove excess liquid; pat dry. In a small bowl, whisk rice vinegar, yuzu juice, soy sauce, sugar, and ginger until sugar dissolves. Whisk in sesame oil if using. Combine cucumbers, wakame, and red onion or radish in a mixing bowl. Add the dressing and toss to coat. Adjust to taste with a pinch more sugar or vinegar if desired. Chill 10–15 minutes to let flavors meld. Serve in small bowls, sprinkled with toasted sesame seeds and shiso if using.
2 refrigerated rolled pie crusts (for a 9-inch pie) 4 cups chopped rhubarb (1/2-inch pieces; about 1 lb trimmed) 3 cups hulled strawberries, halved or quartered 1 cup granulated sugar 1/4 cup cornstarch 1 tablespoon fresh lemon juice 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon (optional) 1/4 teaspoon fine salt 2 tablespoons unsalted butter, cut into small cubes 1 large egg, beaten with 1 tablespoon milk or water (egg wash) 1–2 teaspoons coarse sugar, for sprinkling (optional)
Preheat oven to 425°F (220°C) with a rack in the lower third. Place a foil-lined baking sheet on the rack to catch drips. Unroll one pie crust and fit it into a 9-inch pie plate. Refrigerate while you prepare the filling. Keep the second crust chilled. In a large bowl, toss rhubarb, strawberries, sugar, cornstarch, lemon juice, vanilla, cinnamon (if using), and salt until evenly coated. Let sit 10 minutes to start releasing juices. Spoon the filling into the chilled crust and dot with the butter. Top with the second crust: either unroll as a full top (cut several vents) or cut into strips for a lattice. Trim excess, then fold and crimp edges to seal. Brush the top with egg wash and sprinkle with coarse sugar, if desired. Shield the edge with a pie shield or loosely with foil to prevent over-browning. Bake at 425°F for 20 minutes. Reduce the oven to 375°F (190°C) and continue baking 35–45 minutes, until the crust is deep golden and the filling is bubbling in the center. If the edges brown too quickly, re-cover with foil; if the top needs more color near the end, remove the shield for the last 5–10 minutes. Transfer pie to a rack and cool completely, 3–4 hours, to allow the filling to set before slicing. Serve at room temperature or slightly warm. Great with vanilla ice cream or whipped cream.
2 tablespoons extra-virgin olive oil 1 small shallot, finely chopped 1 small carrot, finely diced (optional) 2 garlic cloves, minced 6 cups low-sodium chicken broth 1 Parmesan rind (about 2 inches, optional) 3 wide strips lemon zest 1 cup orzo pasta 4 cups packed baby spinach, roughly chopped 3 tablespoons fresh lemon juice 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh parsley 1/4 teaspoon red pepper flakes (optional) 1/2 teaspoon kosher salt, plus more to taste Freshly ground black pepper, to taste Extra-virgin olive oil, for finishing Shaved Parmesan, for serving (optional)
Warm olive oil in a pot over medium heat. Add shallot (and carrot, if using) and cook until translucent and slightly tender, 3–4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add chicken broth, Parmesan rind (if using), and lemon zest strips. Bring to a gentle simmer and cook 8–10 minutes to infuse. Stir in orzo and simmer, stirring occasionally, until al dente, 8–10 minutes. Remove and discard the Parmesan rind and lemon zest. Stir in spinach until just wilted, 1–2 minutes. Off heat, add lemon juice, dill, and parsley. Season with salt, black pepper, and red pepper flakes (if using). Ladle into bowls, finish with a drizzle of olive oil and shaved Parmesan if desired, and serve alongside turkey meatballs.
3 Persian cucumbers (or 1 English cucumber) 1 teaspoon kosher salt 2 tablespoons unseasoned rice vinegar 1 teaspoon low-sodium soy sauce 1 teaspoon granulated sugar or honey 1 teaspoon toasted sesame oil 1 small garlic clove, finely grated 2 scallions, thinly sliced 1 tablespoon toasted sesame seeds 2 tablespoons fresh cilantro, roughly chopped Pinch red pepper flakes (optional)
Use a vegetable peeler to shave the cucumbers into long ribbons (or slice thinly). Toss with the kosher salt and place in a colander for 10–15 minutes to draw out excess moisture. Pat the cucumbers dry with paper towels to remove released liquid and excess salt. In a bowl, whisk together rice vinegar, soy sauce, sugar (or honey), toasted sesame oil, and grated garlic until the sugar dissolves. Add cucumbers, scallions, and cilantro to the bowl; toss gently to coat. Sprinkle in a tiny pinch of red pepper flakes if desired. Top with toasted sesame seeds and chill for 10 minutes before serving alongside the Spicy Mongolian Beef.
2 Persian cucumbers, thinly sliced 8 radishes, thinly sliced 2 cups baby arugula 1/4 small red onion, very thinly sliced 1/3 cup pitted Kalamata olives, halved 1/3 cup feta cheese, crumbled 2 tablespoons fresh dill, roughly chopped 2 tablespoons fresh mint, torn 2 tablespoons toasted pine nuts 1 lemon, halved (for charring) 3 tablespoons extra-virgin olive oil 1 tablespoon red wine vinegar 1 small garlic clove, finely grated 1 teaspoon dried oregano 1/2 teaspoon honey 1/4 teaspoon fine sea salt, plus more to taste 1/4 teaspoon freshly ground black pepper
Heat a grill pan or cast-iron skillet over high heat. Place the lemon halves cut side down and cook until deeply charred, 2 to 3 minutes. Let cool, then juice (you should have 2 to 3 tablespoons). In a small bowl, whisk the olive oil, charred lemon juice, red wine vinegar, garlic, oregano, honey, salt, and pepper until emulsified. In a large bowl, combine cucumbers, radishes, arugula, red onion, and olives. Drizzle with the dressing and toss gently to coat. Taste and adjust seasoning. Transfer to a platter. Sprinkle evenly with feta, dill, mint, and toasted pine nuts. Serve immediately alongside the lamb kabobs to cut richness and echo the grill-charred flavors.
12 ounces fettuccine 1 pound large shrimp, peeled and deveined 2 tablespoons olive oil 4 tablespoons unsalted butter, divided 3 to 4 garlic cloves, minced (about 1 tablespoon) 1 cup heavy cream 1 cup finely grated Parmesan cheese 1/2 cup reserved pasta cooking water, plus more as needed 1 teaspoon lemon zest 1 tablespoon fresh lemon juice 2 tablespoons chopped fresh parsley 1/2 teaspoon kosher salt, plus more for pasta water 1/4 teaspoon freshly ground black pepper 1/4 teaspoon red pepper flakes (optional)
Bring a large pot of well-salted water to a boil. Cook the fettuccine until al dente according to package directions. Reserve about 1 cup of the pasta cooking water, then drain. Pat the shrimp dry with paper towels and season with a pinch of salt, pepper, and red pepper flakes if using. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook 1 to 2 minutes per side until just opaque. Transfer to a plate and keep warm. Reduce heat to medium. Add the remaining 1 tablespoon olive oil and 3 tablespoons butter to the skillet. Add the minced garlic and cook, stirring, until fragrant, about 30 seconds. Pour in the heavy cream and bring to a gentle simmer. Cook 2 to 3 minutes, stirring, until slightly thickened. Whisk in the Parmesan a handful at a time until smooth and creamy. Stir in the lemon zest. Season the sauce with salt and pepper to taste. Add the drained fettuccine to the skillet and toss to coat, loosening the sauce with splashes of reserved pasta water until it clings silkily to the noodles. Return the shrimp and any accumulated juices to the pan and toss until warmed through, 1 minute. Remove from heat and stir in the lemon juice and parsley. Taste and adjust seasoning, then serve immediately.
2 cups corn kernels (fresh or frozen) 1 cup jicama, peeled and cut into thin matchsticks 1 cup English cucumber, halved and thinly sliced (seed regular cucumbers) 1/3 cup thinly sliced red onion 1/4 cup chopped fresh cilantro 2 tablespoons chopped fresh mint Zest of 1 lime Juice of 2 limes 1 tablespoon fresh orange juice 2 tablespoons extra-virgin olive oil 1/2 teaspoon honey or agave (optional) 1/2 teaspoon chili powder or chili-lime seasoning 1/4 teaspoon ground cumin Kosher salt, to taste Freshly ground black pepper, to taste 1/4 cup toasted pepitas Flaky sea salt, for finishing (optional)
Heat a dry skillet over medium-high. Add corn and cook 4–6 minutes, stirring occasionally, until lightly charred in spots. Transfer to a bowl to cool. In a small bowl, whisk lime zest, lime juice, orange juice, olive oil, honey (if using), chili powder, cumin, a pinch of salt, and black pepper. In a large bowl, combine cooled corn, jicama, cucumber, red onion, cilantro, and mint. Pour in the dressing and toss to coat. Adjust salt and pepper. Chill 10–15 minutes to meld flavors, then fold in toasted pepitas just before serving. Finish with a pinch of flaky sea salt if desired. Serve cold alongside the ceviche to provide crisp, citrusy crunch that complements the bright, zesty fish.
12 corn tortillas (6-inch) 1 lb (450 g) ground beef 1 small yellow onion, finely diced 2 cloves garlic, minced 1 (4 oz / 113 g) can diced green chiles (or 1 jalapeño, minced) 2 cups (200 g) shredded Monterey Jack or cheddar cheese, divided 1 tbsp neutral oil (for beef) 2–3 tbsp neutral oil (optional, for softening tortillas) 1 tsp chili powder (for beef) 1 tsp ground cumin (for beef) 1/2 tsp smoked paprika (optional, for beef) 1/2 tsp kosher salt (for beef), plus black pepper to taste Sauce: 2 tbsp neutral oil Sauce: 2 tbsp all-purpose flour Sauce: 3 tbsp chili powder (American-style blend) Sauce: 1 tsp ground cumin Sauce: 1 tsp garlic powder Sauce: 1/2 tsp dried oregano (Mexican oregano if available) Sauce: pinch ground cinnamon (optional) Sauce: 2 cups low-sodium chicken or vegetable broth Sauce: 1 (8 oz / 227 g) can tomato sauce Sauce: 1 tsp apple cider or white vinegar Sauce: 1/2 tsp sugar (optional) For serving (optional): chopped cilantro, sliced green onions, sour cream, lime wedges
Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch (23x33 cm) baking dish. Make the enchilada sauce: In a saucepan over medium heat, warm 2 tbsp oil. Whisk in 2 tbsp flour and cook, whisking constantly, for 1 minute. Stir in 3 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp oregano, and a pinch of cinnamon (if using); cook 15 seconds until fragrant. Gradually whisk in the broth and tomato sauce until smooth. Simmer, whisking occasionally, until slightly thickened, 5–7 minutes. Stir in 1 tsp vinegar and 1/2 tsp sugar (if using); season to taste with salt and pepper. Keep warm on low. Cook the beef filling: Heat 1 tbsp oil in a large skillet over medium-high heat. Add the onion and cook until translucent, 3–4 minutes. Add the ground beef and cook, breaking it up, until browned and no longer pink, 5–7 minutes; drain excess fat if needed. Stir in the garlic, green chiles, 1 tsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika (if using), 1/2 tsp salt, and a few grinds of pepper; cook 30–60 seconds. Stir in 1/2 cup of the warm enchilada sauce and simmer 1–2 minutes. Remove from heat. Soften the tortillas: Stack the tortillas, wrap in a damp towel, and microwave until pliable, 45–60 seconds. Keep covered to retain heat. (Optionally, lightly pan-fry each tortilla in a thin film of oil for 5–10 seconds per side, then drain on paper towels.) Assemble: Spread 1/2 cup enchilada sauce over the bottom of the baking dish. Working one at a time, place about 2–3 tablespoons of beef down the center of a warm tortilla, sprinkle with a little cheese (use about 1 cup total for the filling), roll up, and lay seam-side down in the dish. Repeat with remaining tortillas and filling. Top and bake: Pour the remaining sauce evenly over the enchiladas and sprinkle with the remaining 1 cup cheese. Bake until the cheese is melted and the sauce is bubbling around the edges, 15–20 minutes. For extra browning, broil 1–2 minutes at the end. Rest 5 minutes. Garnish with cilantro and green onions, and serve with sour cream and lime wedges.
36 regular Oreo cookies (about 14.3 oz) 8 oz brick-style cream cheese, softened 12 oz semisweet chocolate or chocolate candy melts, chopped 1 teaspoon coconut oil or vegetable oil (optional, for smoother coating) Optional toppings: crushed Oreo crumbs, sprinkles, flaky sea salt, or melted white chocolate for drizzling
Line a baking sheet with parchment paper. Place the Oreos in a food processor and pulse into fine crumbs (or crush in a zip-top bag with a rolling pin). Reserve 2 tablespoons of crumbs for topping, if desired. In a mixing bowl, combine the Oreo crumbs and softened cream cheese. Mix with a spatula or hand mixer until a thick, uniform dough forms. Scoop about 1 tablespoon of mixture per truffle and roll into 1-inch balls. Arrange on the prepared baking sheet and freeze for 15–20 minutes, until firm. Meanwhile, melt the chocolate with the oil in a microwave-safe bowl in 20–30 second bursts, stirring between each, until smooth and fluid (or use a double boiler). Using a fork, dip each chilled ball into the melted chocolate, letting excess drip off, then place back on the lined sheet. Immediately garnish with reserved crumbs, sprinkles, flaky salt, or drizzle with white chocolate. Refrigerate until the chocolate is set, about 15 minutes. Serve chilled. Store truffles in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months.
1 pound carrots, peeled and cut on a bias into 1/2-inch pieces (leave thin carrots whole) 2 tablespoons extra-virgin olive oil, divided 1 teaspoon caraway seeds, lightly crushed 1/2 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper 1 lemon, zested and 1 tablespoon juice 2 tablespoons fresh dill, finely chopped 1 tablespoon fresh parsley, finely chopped (optional) 1 small garlic clove, finely minced or grated Pinch red pepper flakes (optional)
Preheat oven to 425°F (220°C) and line a sheet pan with parchment. Toss carrots with 1 tablespoon olive oil, caraway seeds, 1/2 teaspoon salt, and black pepper; spread on the pan in a single layer. Roast 18–22 minutes, flipping once, until tender with caramelized edges. While carrots roast, combine lemon zest, lemon juice, remaining 1 tablespoon olive oil, dill, parsley (if using), garlic, and a pinch of salt and red pepper flakes in a small bowl to make the gremolata. Transfer hot carrots to a bowl, toss with half the gremolata, taste and adjust seasoning, then plate and spoon remaining gremolata over the top. Serve warm or at room temperature alongside the stroganoff.
3 Persian cucumbers, thinly sliced on the bias 1 cup pomelo or ruby grapefruit segments, membranes removed, bite-size 1 large carrot, peeled into ribbons 1/3 cup very thinly sliced red onion (soaked 10 minutes in ice water, drained) 1/2 cup fresh mint leaves, torn 1/2 cup cilantro leaves and tender stems 1/3 cup Thai basil leaves, torn (or regular basil) 1/3 cup roasted unsalted peanuts, coarsely chopped 1 tablespoon toasted rice powder (optional) 3 tablespoons fresh lime juice 1 tablespoon rice vinegar 1 1/2 tablespoons fish sauce 1 to 1 1/2 tablespoons palm sugar or light brown sugar, to taste 1 teaspoon tamarind concentrate (optional) 1/2 teaspoon finely grated fresh ginger 1 small garlic clove, finely grated 1/4 teaspoon toasted sesame oil Pinch red chili flakes or thinly sliced mild red chili (optional)
Place the sliced red onion in ice water for 10 minutes to mellow, then drain and pat dry. In a small bowl, whisk together lime juice, rice vinegar, fish sauce, sugar, tamarind (if using), ginger, garlic, toasted sesame oil, and chili (if using) until the sugar dissolves. Taste and adjust for a bright sweet-tart-salty balance. In a large bowl, combine cucumbers, carrot ribbons, drained onion, and pomelo segments. Add mint, cilantro, and Thai basil. Drizzle the dressing over the salad just before serving and toss gently to coat. Top with chopped peanuts and sprinkle with toasted rice powder (if using). Serve immediately for maximum crunch.
1 lb large shrimp (16-20 count), peeled and deveined, tails left on 1/2 cup all-purpose flour 1 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper 1/2 teaspoon garlic powder 1/4 teaspoon cayenne or paprika 2 large eggs 2 tablespoons coconut milk or water 1 cup sweetened shredded coconut (or unsweetened, if preferred) 1 cup panko breadcrumbs Neutral oil for frying (about 3 cups) Lime wedges, for serving 1/2 cup orange marmalade 1 tablespoon rice vinegar 1 teaspoon soy sauce 1 teaspoon sriracha or chili-garlic sauce (optional, to taste) 1 tablespoon fresh lime juice
Pat the shrimp very dry with paper towels. Set up three shallow bowls: (1) Mix the flour, 1/2 teaspoon of the salt, black pepper, garlic powder, and cayenne; (2) Beat the eggs with the coconut milk or water; (3) Combine the shredded coconut, panko, and remaining 1/2 teaspoon salt. Dredge each shrimp in the seasoned flour, shaking off excess; dip into the egg, letting the excess drip, then press firmly into the coconut-panko so it adheres. Place breaded shrimp on a wire rack and refrigerate 10-15 minutes to set the coating. Pour 1 1/2 to 2 inches of oil into a heavy pot and heat to 350°F (175°C). Set a clean wire rack over a baking sheet for draining. Fry the shrimp in batches without crowding, turning once, until deeply golden and the shrimp are opaque and just cooked through, about 2-3 minutes total per batch. Transfer to the rack and immediately sprinkle with a pinch of salt. Make the dipping sauce: In a small bowl, whisk the orange marmalade, rice vinegar, soy sauce, sriracha (if using), and lime juice until smooth. Serve the coconut shrimp hot with lime wedges and the dipping sauce. Optional baking/air-fryer method: Spray or brush the breaded shrimp lightly with oil. Bake on a rack over a sheet at 425°F (220°C) for 10-12 minutes, flipping once, or air-fry at 390°F (200°C) for 6-8 minutes, until golden and cooked through. Serves 4 as an appetizer.
1 large fennel bulb, trimmed and cored, thinly shaved (fronds reserved) 1 large crisp apple (Granny Smith or Honeycrisp), thinly sliced 2 celery stalks, thinly sliced on the bias 4–6 radishes, thinly shaved 1/3 cup walnuts, toasted and roughly chopped 1/3 cup Pecorino Romano, shaved with a peeler 3 tablespoons fresh lemon juice 1 tablespoon white wine vinegar 2 teaspoons Dijon mustard 1 teaspoon honey 4 tablespoons extra-virgin olive oil 1 teaspoon lemon zest 1/2 teaspoon fine sea salt, plus more to taste 1/4 teaspoon freshly ground black pepper 2 tablespoons chopped fennel fronds
Heat oven to 350°F (175°C). Spread walnuts on a small tray and toast 5–7 minutes until fragrant; cool, then roughly chop. In a bowl, whisk lemon juice, white wine vinegar, Dijon, honey, sea salt, and black pepper. Slowly stream in olive oil, whisking until emulsified. Using a mandoline or sharp knife, shave the fennel, apple, celery, and radishes. Add the apple to the dressing first and toss to prevent browning. Add fennel, celery, and radishes to the bowl; toss to coat. Let sit 5–10 minutes to gently soften and meld flavors. Fold in lemon zest and most of the fennel fronds. Adjust seasoning with salt and pepper to taste. Plate the salad, then scatter toasted walnuts and shaved Pecorino over the top. Finish with the remaining fennel fronds and serve immediately.
For the crust: 2 cups (250 g) all-purpose flour 1/3 cup (65 g) granulated sugar 1/2 teaspoon fine salt 1 cup (226 g) cold unsalted butter, cut into small cubes For the filling: 3 large eggs, at room temperature 1 cup (200 g) packed light brown sugar 3/4 cup (180 ml) pure maple syrup 1/4 cup (60 ml) light corn syrup (or use more maple syrup) 4 tablespoons (57 g) unsalted butter, melted and slightly cooled 2 teaspoons vanilla extract 1/2 teaspoon fine salt 2 1/2 cups (250 g) pecans, roughly chopped
Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on the long sides for easy lifting. Make the crust: In a large bowl, whisk the flour, sugar, and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs and holds together when squeezed. Press the crust mixture firmly and evenly into the prepared pan. Prick a few times with a fork. Bake 15–18 minutes, until just lightly golden at the edges. Meanwhile, make the filling: In a medium bowl, whisk the eggs until blended. Whisk in brown sugar, maple syrup, corn syrup (if using), melted butter, vanilla, and salt until smooth. Fold in the chopped pecans. Pour the filling over the hot crust and spread evenly. Return to the oven and bake 25–30 minutes, until the edges are set and the center has a slight jiggle but is not wet. If the top darkens too quickly, tent loosely with foil for the last 5–10 minutes. Cool completely in the pan on a wire rack, about 2 hours. For the cleanest slices, refrigerate 30–60 minutes after cooling. Use the parchment to lift out, then cut into bars. Store covered at room temperature up to 2 days or refrigerate up to 5 days.
1 tablespoon neutral oil 1 small onion, chopped 2 cloves garlic, sliced 1 tablespoon grated fresh ginger 1 pound carrots, peeled and sliced 1/2 teaspoon ground turmeric 3 cups low-sodium vegetable broth 1 can (13.5 oz) full-fat coconut milk Zest of 1 lime 2 tablespoons fresh lime juice 1 teaspoon honey or maple syrup (optional) 1 teaspoon kosher salt, plus more to taste 1/4 teaspoon white pepper, or to taste To serve: chopped cilantro, toasted coconut flakes, extra lime wedges
Heat oil in a pot over medium heat. Add onion and cook until translucent, 4–5 minutes. Stir in garlic and ginger; cook until fragrant, 30–60 seconds. Add carrots and turmeric; toss to coat, 1 minute. Pour in vegetable broth, bring to a simmer, then cover and cook until carrots are very tender, 15–20 minutes. Stir in coconut milk and warm gently without boiling, 2–3 minutes. Blend until completely smooth using an immersion blender (or carefully in a countertop blender). Return to pot if needed. Season with lime zest, lime juice, honey/maple (if using), salt, and white pepper. Adjust thickness with a splash of broth if desired; warm through. Ladle into bowls and garnish with cilantro and toasted coconut; serve with lime wedges.
1 cup stone-ground polenta (coarse cornmeal) 3 cups water 1 cup whole milk (or additional water) 1 teaspoon kosher salt, plus more to taste 2 tablespoons unsalted butter 1/2 cup finely grated Parmigiano-Reggiano 1 teaspoon finely chopped fresh thyme leaves 1 teaspoon finely grated lemon zest Freshly ground black pepper, to taste Extra-virgin olive oil, for finishing (optional)
In a medium saucepan, bring the water, milk, and salt to a gentle simmer over medium heat. While whisking, slowly rain in the polenta to prevent lumps. Reduce heat to low so the mixture barely bubbles. Cook, stirring frequently with a wooden spoon, until thick, creamy, and tender, 20–30 minutes. If it thickens too quickly, whisk in hot water a splash at a time to maintain a silky consistency. Stir in the butter, Parmigiano-Reggiano, thyme, and lemon zest. Season with black pepper and adjust salt to taste. If desired, loosen with a bit more hot water for a soft, spoonable texture. Serve warm, drizzled with a little olive oil if you like. Spoon Veal Marsala alongside so the sauce can mingle with the polenta.
12 oz (340 g) dried pasta (penne, farfalle, or spaghetti) Kosher salt, for the pasta water 2 tbsp (30 ml) extra-virgin olive oil, plus more for serving 2 tbsp (28 g) unsalted butter 1 small shallot, finely chopped 3 cloves garlic, thinly sliced 1 red bell pepper, thinly sliced 1 small zucchini, halved lengthwise and sliced into half-moons 1 cup (115 g) asparagus, trimmed and cut into 1-inch pieces 1 cup (140 g) peas (fresh or frozen) 1 cup (150 g) cherry tomatoes, halved 1/2 tsp red pepper flakes (or to taste) Freshly ground black pepper 1/2 cup (120 ml) heavy cream 1/2 cup (50 g) finely grated Parmesan cheese, plus more for serving Zest of 1 lemon and 1 tbsp (15 ml) lemon juice 1/4 cup (10 g) fresh basil, thinly sliced 2 tbsp (6 g) fresh parsley, chopped 1 cup (240 ml) reserved pasta cooking water Extra Parmesan, for serving (optional)
Bring a large pot of water to a rolling boil. Salt generously (about 2 tbsp kosher salt per 4 quarts/3.8 L). Cook the pasta until al dente according to package directions. Reserve 1 cup of the cooking water, then drain. While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat. Add the shallot and cook until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the bell pepper and asparagus; cook, stirring occasionally, until just crisp-tender, 2 to 3 minutes. Add the zucchini and cook 2 minutes more. Add the peas and cherry tomatoes; cook until the tomatoes just begin to soften, 1 to 2 minutes. Season the vegetables with red pepper flakes, a pinch of kosher salt, and several grinds of black pepper. Pour in the heavy cream and 1/4 cup of the reserved pasta water. Simmer 1 to 2 minutes to slightly thicken, then stir in the lemon zest and lemon juice. Add the drained pasta and Parmesan to the skillet. Toss until coated, adding more reserved pasta water a splash at a time until the sauce is silky and clings to the pasta. Remove from the heat and fold in the basil and parsley. Taste and adjust salt, pepper, and lemon as desired. Serve immediately with extra Parmesan and a light drizzle of olive oil, if you like.
3 small heads Belgian endive, cores trimmed and thinly sliced 2 cups baby arugula or watercress 1 crisp apple (Honeycrisp or Granny Smith), julienned 6 radishes, thinly sliced 1 small shallot, thinly sliced 1/3 cup walnuts, toasted and roughly chopped 2 tablespoons chopped fresh chives 2 tablespoons chopped flat-leaf parsley Fine sea salt and freshly ground black pepper, to taste 2 teaspoons Dijon mustard 1 tablespoon capers, rinsed and finely chopped 1 tablespoon white wine vinegar 1 tablespoon fresh lemon juice 1/2 teaspoon honey 1/4 cup extra-virgin olive oil Lemon zest, for garnish (optional)
Toast the walnuts in a dry skillet over medium heat, stirring, until fragrant and lightly browned, 3 to 4 minutes; transfer to a plate to cool. In a small bowl, whisk together the Dijon, chopped capers, white wine vinegar, lemon juice, honey, a pinch of salt, and a few grinds of pepper. Slowly whisk in the olive oil until emulsified; adjust seasoning to taste. In a large bowl, combine the endive, arugula, apple, radishes, shallot, chives, parsley, and cooled walnuts. Just before serving, drizzle in enough vinaigrette to lightly coat and toss gently. Finish with lemon zest and a final pinch of salt and pepper. Serve immediately.
2 cups all-purpose flour 1/3 cup granulated sugar 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon kosher salt 2 large eggs 3/4 cup whole milk, plus 1–2 tablespoons if needed 2 teaspoons vanilla extract 3 tablespoons unsalted butter, melted and cooled 2 medium apples (about 2 cups), peeled, cored, and chopped 1/2-inch 1 tablespoon lemon juice 1 tablespoon granulated sugar (for tossing apples) Neutral oil for frying (enough for 1.5 inches in a pot, about 4 cups) 2 cups powdered sugar 3–4 tablespoons milk (for glaze) 1/2 teaspoon vanilla extract (for glaze) Pinch of fine salt (for glaze)
Toss chopped apples with lemon juice and 1 tablespoon sugar; set aside. In a large bowl, whisk flour, 1/3 cup sugar, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk eggs, 3/4 cup milk, vanilla, and melted butter. Add wet ingredients to dry and stir just until combined into a thick batter. Fold in the apples. If batter is too stiff, stir in 1–2 tablespoons more milk; it should be scoopable but not runny. Pour oil into a heavy pot to a depth of about 1.5 inches and heat to 350°F. Line a baking sheet with a wire rack or paper towels. Using a 1/4-cup scoop, carefully drop mounds of batter into the hot oil, flattening slightly with a spoon. Fry 2–3 minutes per side until deep golden brown and cooked through, adjusting heat to maintain 325–350°F. Fry in batches without crowding. Transfer fritters to the rack to drain and cool slightly. Make the glaze: whisk powdered sugar, 3 tablespoons milk, vanilla, and a pinch of salt until smooth. Add the remaining tablespoon of milk only if needed for a pourable glaze. While fritters are warm, dip or spoon glaze over both sides. Let set 5–10 minutes. Serve warm the day they’re made (makes about 10–12 fritters).
2 tbsp extra-virgin olive oil 1 large leek, white and light green parts thinly sliced 1 medium fennel bulb, cored and diced (reserve fronds for garnish) 2 garlic cloves, thinly sliced 6 cups low-sodium vegetable broth 1 bay leaf 1 strip lemon zest (2–3 inches) 1/2 cup dry orzo 1/4 tsp crushed red pepper flakes (optional) 1/2 tsp kosher salt, plus more to taste Freshly ground black pepper 3 tbsp fresh lemon juice (to taste) 2 tbsp chopped fresh dill 1 tbsp chopped flat-leaf parsley 1 tbsp capers, rinsed and drained (optional)
Warm the olive oil in a medium pot over medium heat. Add the leek, fennel, and a pinch of salt; cook, stirring occasionally, until softened and sweet, 6–8 minutes. Stir in the garlic and red pepper flakes; cook 30–60 seconds until fragrant. Pour in the vegetable broth and add the bay leaf and lemon zest strip. Bring to a boil, then reduce to a lively simmer and cook 8–10 minutes, until the fennel is tender. Stir in the orzo and simmer, stirring occasionally, until al dente, 8–10 minutes. Adjust heat to maintain a gentle simmer so the broth stays clear. Remove and discard the bay leaf and lemon zest. Stir in the lemon juice, dill, parsley, and capers (if using). Season with salt and several grinds of black pepper to balance the lemon. Ladle into warm bowls and garnish with reserved fennel fronds and a light drizzle of olive oil. Serve alongside the Greek-style salmon to complement its lemon and herb notes without overpowering.
4 cups watercress, loosely packed 2 cups baby arugula 1 medium fennel bulb, trimmed and very thinly shaved (reserve 2 tablespoons fronds) 4 radishes, very thinly sliced 1/2 cup fresh mint leaves, torn if large 1/4 cup flat-leaf parsley leaves 1/2 cup pomegranate arils 1/3 cup shelled pistachios, lightly toasted and roughly chopped 1/4 cup Pecorino Romano, shaved (optional) 1 lemon, halved (for charring) 1 teaspoon orange zest 1 teaspoon Dijon mustard 1 tablespoon pomegranate molasses (or 2 teaspoons honey + 1 teaspoon red wine vinegar extra) 2 tablespoons red wine vinegar 1/3 cup extra-virgin olive oil Kosher salt and freshly ground black pepper
Heat a small skillet over medium-high. Place the lemon halves cut-side down and cook undisturbed until deeply charred, 3–4 minutes; cool, then juice (you should have about 2 tablespoons). In a bowl, whisk charred lemon juice, orange zest, Dijon, pomegranate molasses, and red wine vinegar. Slowly whisk in olive oil until emulsified; season with salt and pepper to taste. In a large bowl, combine watercress, arugula, shaved fennel, fennel fronds, radishes, mint, and parsley. Drizzle about two-thirds of the dressing over the greens and toss gently to coat; add more dressing as needed so leaves are glossy but not weighed down. Transfer to a platter and scatter pomegranate arils and pistachios over the top. Add Pecorino shavings if using. Taste and finish with a pinch of salt and pepper. Serve immediately alongside the herb-crusted rack of lamb to cut richness with bright citrus, aniseed crunch, and fresh herbs.
4 boneless pork loin cutlets (4 to 5 oz each) 1 teaspoon kosher salt, plus more to taste 1/2 teaspoon freshly ground black pepper 1 cup all-purpose flour 2 large eggs 1 tablespoon Dijon mustard (optional, for the egg wash) 2 tablespoons milk or water 2 cups fine, dry breadcrumbs (not panko) 1/2 teaspoon sweet paprika (optional) 1/4 teaspoon garlic powder (optional) 1 cup neutral oil (such as canola or sunflower), for shallow frying 2 tablespoons unsalted butter Lemon wedges, for serving Chopped fresh parsley, for garnish (optional)
Place each pork cutlet between sheets of plastic wrap or parchment and pound to about 1/4 inch thickness. Trim ragged edges if needed. Pat dry and season both sides with the salt and pepper. Set up a breading station: put flour in one shallow dish; in a second dish, whisk eggs with Dijon and milk until smooth; in a third dish, combine breadcrumbs with paprika and garlic powder if using. Working one piece at a time, dredge pork in flour and shake off excess. Dip in egg mixture, letting excess drip, then press into breadcrumbs until evenly coated. Transfer to a wire rack and rest 5 to 10 minutes so the coating adheres. Heat the oil in a large wide skillet over medium to medium-high heat to about 350°F (175°C). Add the butter and let it foam. Fry schnitzels 1 or 2 at a time without crowding, 2 to 3 minutes per side, until deeply golden and just cooked through (internal temperature about 145°F/63°C). Adjust heat to maintain a steady sizzle. Transfer to a rack set over a sheet pan and season lightly with salt. Repeat with remaining cutlets, adding oil as needed. Serve immediately with lemon wedges and a sprinkle of parsley. Classic sides include warm potato salad, cucumber salad, or fries.
1 medium fennel bulb, cored and very thinly sliced (about 2 cups) 1 crisp apple (Honeycrisp or Granny Smith), matchsticked 2 tablespoons fresh lemon juice 1 teaspoon lemon zest (optional) 1 teaspoon Dijon mustard 2 teaspoons honey or maple syrup 2 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh parsley or fennel fronds Pinch of kosher salt Freshly ground black pepper 2 tablespoons toasted sliced almonds (optional)
In a large bowl, whisk lemon juice, lemon zest (if using), Dijon, and honey until smooth. Slowly whisk in olive oil to emulsify. Season with a pinch of salt and several grinds of pepper. Add the sliced fennel and matchsticked apple to the bowl and toss immediately to coat, preventing the apple from browning. Fold in parsley (or fennel fronds) and almonds, if using. Let the slaw sit for 5–10 minutes to lightly soften while staying crisp. Taste and adjust seasoning with more lemon, salt, or pepper as desired. Serve chilled or at cool room temperature alongside the omelette to brighten and balance its rich, salty flavors.
1 1/2 pounds large raw shrimp (16-20 count), peeled and deveined, tails on 10-12 wooden or metal skewers (if wooden, soak 20-30 minutes) 3 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 teaspoon finely grated lemon zest 3 garlic cloves, finely minced 1 1/2 teaspoons smoked paprika 1/2 teaspoon ground cumin 1/4 to 1/2 teaspoon cayenne pepper (optional, to taste) 1 teaspoon honey or brown sugar 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons finely chopped fresh parsley, plus more for garnish 1 tablespoon finely chopped fresh cilantro (optional) Neutral oil, for grill grates Lemon wedges, for serving 1 red bell pepper, cut into 1-inch pieces (optional) 1 small red onion, cut into 1-inch pieces (optional) 1 cup fresh pineapple chunks (optional)
If using wooden skewers, soak them in water for 20-30 minutes. Pat the shrimp dry with paper towels. In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, smoked paprika, cumin, cayenne (if using), honey, salt, black pepper, parsley, and cilantro (if using). Reserve 2 tablespoons of this marinade in a separate small bowl for brushing and finishing; keep it separate and do not mix with raw shrimp. Add the shrimp to the remaining marinade and toss to coat. Cover and refrigerate for 15-30 minutes. Preheat a grill to medium-high heat (about 400-450°F / 205-230°C). Clean and oil the grates lightly with neutral oil. Thread the shrimp onto skewers, inserting through both the thick and thin ends so each shrimp sits in a C shape. If using bell pepper, red onion, or pineapple, alternate pieces with the shrimp without overcrowding. Remove the shrimp from the marinade, letting excess drip off. Discard any marinade that touched the raw shrimp. Place the skewers on the hot grill. Cook for 2-3 minutes per side, until the shrimp are pink, opaque, and lightly charred at the edges (internal temperature around 140-145°F if using a thermometer). During the last 30 seconds of grilling, brush the shrimp with a little of the reserved clean marinade. Transfer skewers to a platter, brush with the remaining reserved marinade, and rest 1-2 minutes. Garnish with extra parsley and serve hot with lemon wedges. Optional: sprinkle a pinch of flaky salt and a light drizzle of olive oil just before serving.
2 cups ripe cantaloupe or honeydew, cut into 1-inch cubes or balled 8 thin slices prosciutto, halved lengthwise (16 strips) 12 small fresh mint leaves 2 tablespoons fresh lime juice 1 teaspoon finely grated lime zest 1 tablespoon honey 1 tablespoon water 1 tablespoon extra-virgin olive oil 1/4 teaspoon freshly ground black pepper, plus more to finish Pinch of fine sea salt 12 cocktail picks or small skewers
In a small bowl, whisk together lime juice, lime zest, honey, water, olive oil, black pepper, and a pinch of salt until slightly thickened and glossy. Thread one melon piece onto each pick, fold a strip of prosciutto and add it, then tuck in a mint leaf. Top with another melon piece if using longer skewers. Arrange skewers on a platter and lightly drizzle with the lime-pepper syrup. Reserve a little for serving. Refrigerate 10–15 minutes to chill and let flavors mingle. Before serving, drizzle with remaining syrup and add a few extra grinds of black pepper. Serve cold alongside the pancakes to provide a bright, salty-sweet contrast.
1 1/2 cups graham cracker crumbs (about 12 full sheets) 6 tablespoons unsalted butter, melted 2 tablespoons granulated sugar Pinch of kosher salt 1 (13.4-ounce) can dulce de leche (or 1 cup thick caramel sauce) 2–3 large ripe bananas, sliced 1 teaspoon fresh lemon juice (optional, to prevent browning) 1 1/4 cups cold heavy whipping cream 3 tablespoons powdered sugar 1 teaspoon vanilla extract Pinch of kosher salt 1 ounce dark chocolate, shaved or finely grated (optional) Flaky sea salt, for finishing (optional)
Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt until the mixture resembles wet sand. Press firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Chill for 20–30 minutes to set. Add the caramel layer: If your dulce de leche is very thick, warm it in the microwave in 10–15 second bursts until just spreadable. Spread evenly over the chilled crust. Prepare bananas: Toss sliced bananas with the lemon juice if using. Arrange them in an even layer over the caramel. Whip the cream: In a chilled bowl, beat the heavy cream, powdered sugar, vanilla, and a pinch of salt on medium-high speed to soft peaks, 2–3 minutes. Spread or pipe the whipped cream over the bananas, sealing to the crust to minimize browning. Garnish and chill: Top with chocolate shavings and a light sprinkle of flaky sea salt if desired. Chill at least 2 hours (up to 6) before slicing so the layers set. Serve: Slice with a sharp knife, wiping the blade between cuts for clean slices. Store leftovers covered in the refrigerator for up to 2 days.
2 large leeks, dark greens removed, halved lengthwise and rinsed 1 tablespoon olive oil, plus more for brushing 3 garlic cloves, thinly sliced 1/2 teaspoon smoked paprika 1/3 cup dry sherry 1 (28-ounce) can fire-roasted crushed tomatoes (or 6 ripe plum tomatoes, roasted and crushed) 4 cups low-sodium beef stock 4 fresh thyme sprigs 1 bay leaf 1 to 2 teaspoons sherry vinegar, to taste Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh chives or parsley, for garnish
Brush the cut sides of the leeks lightly with olive oil. Char them cut-side down in a hot grill pan or under a broiler until well marked and lightly blackened at the edges, 3 to 5 minutes. Cool slightly, then slice thinly crosswise. In a pot, warm 1 tablespoon olive oil over medium heat. Add the sliced garlic and cook just until fragrant, about 30 seconds. Stir in the smoked paprika and the charred leeks; cook 1 minute. Pour in the dry sherry and simmer until nearly evaporated, 1 to 2 minutes, scraping up any browned bits. Add the crushed fire-roasted tomatoes, beef stock, thyme, and bay leaf. Bring to a simmer and cook gently for 20 to 25 minutes to meld flavors. Remove thyme and bay. Season with salt and plenty of black pepper, then brighten with 1 to 2 teaspoons sherry vinegar to taste. Ladle into warm bowls and garnish with chopped chives or parsley and a light drizzle of olive oil. Serve as a vibrant, smoky opener alongside grilled T-bone steak.
2 tablespoons extra-virgin olive oil 1 small shallot, finely chopped 2 garlic cloves, thinly sliced 8–10 fresh sage leaves 2 cans (15 oz/425 g each) cannellini beans, drained and rinsed 1/2 cup low-sodium chicken broth or water 1 bay leaf (optional) 1/4 teaspoon crushed red pepper flakes (optional) 1 teaspoon kosher salt, plus more to taste 1/2 teaspoon freshly ground black pepper 1 tablespoon fresh lemon juice 1/4 cup flat-leaf parsley, finely chopped 1 small garlic clove, finely grated Zest of 1 lemon 1 teaspoon extra-virgin olive oil (for gremolata) Flaky sea salt, for finishing (optional) Extra-virgin olive oil, for drizzling
Make the lemon gremolata: In a small bowl, mix the parsley, grated garlic, lemon zest, 1 teaspoon olive oil, and a pinch of flaky sea salt. Set aside. Warm 2 tablespoons olive oil in a large skillet over medium heat. Add the shallot and cook until softened and translucent, 2–3 minutes. Stir in the sliced garlic and sage leaves; cook until fragrant, about 30 seconds. Add the cannellini beans, broth (or water), bay leaf, and red pepper flakes if using. Simmer gently, stirring occasionally, until the liquid reduces and lightly coats the beans, 8–10 minutes. Lightly mash a handful of beans against the pan to create a creamy texture. Season with kosher salt and black pepper, then stir in the lemon juice. Remove the bay leaf and any woody sage stems. Transfer to a warm serving dish, drizzle with a little extra-virgin olive oil, and finish with the lemon gremolata. Serve alongside the steak.
4 cups frisée, torn into bite-size pieces 1 small fennel bulb, very thinly sliced (reserve fronds) 2 tablespoons fennel fronds, chopped 1 small English cucumber, shaved into ribbons 4 radishes, very thinly sliced 1 grapefruit, segmented 1 navel orange, segmented 1 tablespoon capers, drained 2 tablespoons fresh tarragon, chopped 1 tablespoon fresh chives, finely sliced 2 tablespoons champagne vinegar 1 tablespoon fresh lemon juice 1 teaspoon finely grated lemon zest 1 teaspoon Dijon mustard 1 teaspoon honey 1/3 cup extra-virgin olive oil Kosher salt and freshly ground black pepper
Segment the grapefruit and orange over a bowl to catch any juices; set segments aside. Make the vinaigrette: In a small bowl, whisk champagne vinegar, lemon juice, lemon zest, Dijon, honey, a pinch of salt, and a few grinds of black pepper. Slowly whisk in olive oil until emulsified, then stir in tarragon and chives. In a large bowl, combine frisée, sliced fennel, cucumber ribbons, radishes, and capers. Drizzle with about half the vinaigrette and toss to lightly coat. Gently fold in the citrus segments. Add more dressing to taste and season with additional salt and pepper if needed. Scatter chopped fennel fronds over the top and serve immediately alongside blue crab cakes to cut richness with bright, crisp acidity.
3 lb (1.4 kg) bone-in goat shoulder or leg, cut into 1.5-inch pieces Juice of 1 lime (about 2 tbsp) or 2 tbsp white vinegar 3 tbsp Jamaican curry powder, divided 1 tsp ground allspice 2 tsp kosher salt, plus more to taste 1 tsp freshly ground black pepper 1 medium yellow onion, diced 4 scallions (green onions), sliced 6 cloves garlic, minced 1 tbsp fresh ginger, grated 4 sprigs fresh thyme (or 1 tsp dried thyme) 1 Scotch bonnet pepper (whole, pierced; or seeded and chopped for less heat) 2 tbsp neutral oil (vegetable or canola) 3 cups low-sodium beef or chicken stock, or water (add more as needed) 2 medium potatoes, peeled and cut into chunks 1 large carrot, cut into chunks 1 tbsp soy sauce (optional)
Clean the goat: Rinse the goat pieces under cold water. Squeeze the lime juice over the meat (or use vinegar), rub to cleanse, then rinse again and pat very dry with paper towels. Season and marinate: In a large bowl, combine the goat with 2 tbsp curry powder, ground allspice, salt, black pepper, onion, scallions, garlic, ginger, thyme, and soy sauce (if using). Toss very well to coat. Cover and refrigerate for at least 2 hours, preferably 8 to 12 hours. Prep for browning: Remove the goat from the fridge 20 minutes before cooking. Lift the pieces from the marinade, letting excess aromatics cling but shaking off any large chunks. Reserve all marinade aromatics and juices in the bowl. Burn (bloom) the curry: Heat the oil in a heavy pot or Dutch oven over medium heat. Add the remaining 1 tbsp curry powder and stir constantly for 30 to 60 seconds until deep yellow and fragrant (do not let it scorch). Brown the meat: Add the goat in batches, searing until well browned on most sides, about 6 to 8 minutes per batch. Do not overcrowd the pot. Remove browned pieces to a plate as you go. Build the base: Return all browned goat (and accumulated juices) to the pot. Add the reserved marinade aromatics and the Scotch bonnet (leave it whole and pierced for milder heat, or seed and chop for more heat). Stir to coat in the toasted curry and cook 2 to 3 minutes. Braise: Pour in enough stock or water to just cover the meat (about 3 cups). Scrape the bottom of the pot to release browned bits. Bring to a boil, then reduce to a gentle simmer. Cover and cook, stirring every 20 to 30 minutes, until the goat is beginning to get tender, 60 to 90 minutes. Add small splashes of liquid as needed to keep it mostly submerged. Add vegetables: Stir in the potatoes and carrot. Continue simmering, covered, until the goat is fork-tender and the vegetables are cooked, 25 to 40 minutes more. Thicken and finish: Uncover and simmer 10 to 15 minutes to reduce to a rich, thick gravy. Remove the Scotch bonnet and thyme stems. Skim any excess fat. Taste and adjust salt and pepper. Serve: Let rest 5 minutes. Serve hot with rice and peas, white rice, or roti.
2 medium Belgian endives, cored and thinly sliced 2 cups baby arugula, loosely packed 1 ripe but firm pear (Bosc or Comice), thinly sliced 1/3 cup toasted hazelnuts, roughly chopped 1 ounce aged Manchego or Parmesan, shaved (optional) 1 tablespoon fresh lemon juice 1 1/2 tablespoons sherry vinegar 1 teaspoon Dijon mustard 1 teaspoon honey 1 teaspoon fresh thyme leaves, finely chopped 1/4 cup extra-virgin olive oil Sea salt and freshly ground black pepper, to taste
If your hazelnuts aren’t toasted, toast them in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and roughly chop. Whisk together sherry vinegar, Dijon, honey, thyme, a pinch of salt, and a few grinds of pepper. Slowly whisk in the olive oil until emulsified; adjust seasoning to taste. Toss the sliced pear with lemon juice to prevent browning. In a large bowl, combine endive and arugula. Add the pear and half the hazelnuts. Drizzle with enough vinaigrette to lightly coat (about 2–3 tablespoons) and toss gently. Season with a pinch of salt and pepper. Plate the salad, scatter over the remaining hazelnuts, and add shaved Manchego or Parmesan if using. Serve immediately.
All-purpose flour - 1 1/4 cups (156 g) for crust Granulated sugar - 1/3 cup (67 g) for crust Baking powder - 1 teaspoon for crust Kosher salt - 1/4 teaspoon for crust Unsalted butter - 1/2 cup (1 stick, 113 g), melted and cooled slightly for crust Large egg - 1 for crust Vanilla extract - 1 teaspoon for crust Cream cheese (full-fat) - 8 ounces (226 g), softened for topping Large eggs - 2 for topping Vanilla extract - 2 teaspoons for topping Kosher salt - 1/8 teaspoon for topping Powdered sugar - 3 1/2 cups (about 420 g), sifted for topping Powdered sugar - for dusting (optional)
Preheat oven to 350°F (175°C). Grease a 9x13-inch metal baking pan and line with parchment paper, leaving an overhang for easy removal. Make the crust: In a large bowl, whisk together the flour, granulated sugar, baking powder, and 1/4 teaspoon kosher salt. Add the melted butter, 1 egg, and 1 teaspoon vanilla. Stir until a thick, soft dough forms. Press evenly into the prepared pan. Make the topping: In a separate bowl, beat the softened cream cheese with a hand mixer until completely smooth. Add 2 eggs, 2 teaspoons vanilla, and 1/8 teaspoon salt; beat until creamy. Gradually beat in the sifted powdered sugar until silky and lump-free. Pour the topping over the crust and spread into an even layer. Bake for 32 to 38 minutes, until the edges are puffed and lightly golden and the center still has a slight jiggle. Do not overbake; the top should look crackly and the middle will set as it cools. Cool in the pan on a rack for at least 1 hour, then refrigerate for about 1 hour for cleaner slices. Dust with powdered sugar, lift out using the parchment, and cut into squares. Serve at room temperature or slightly chilled. Store covered in the refrigerator for up to 5 days.
1 ounce (28 g) dried porcini mushrooms 8 ounces (225 g) cremini mushrooms, thinly sliced 1 small shallot, thinly sliced 2 cloves garlic, lightly smashed 2 sprigs fresh thyme 1 small sprig fresh rosemary 1 bay leaf 6 cups low-sodium beef stock (or 4 cups beef stock + 2 cups water) 1/3 cup dry sherry 1 teaspoon black peppercorns 1 tablespoon extra-virgin olive oil, plus more for finishing 1 to 1 1/4 teaspoons kosher salt, to taste Finely grated lemon zest (from 1/2 lemon), for finishing 2 tablespoons finely snipped fresh chives, for garnish
Place dried porcini in a heatproof bowl and cover with 1 1/2 cups just-boiled water. Soak 20 minutes. Lift porcini out, squeeze gently, and chop. Strain soaking liquid through a coffee filter or fine cloth to remove grit; reserve. In a medium pot, warm olive oil over medium heat. Add shallot, cremini, and a pinch of salt. Cook, stirring, until mushrooms release liquid and edges caramelize, 7 to 9 minutes. Add garlic and cook 1 minute more. Pour in sherry and simmer until almost evaporated, 2 to 3 minutes, scraping up browned bits. Add chopped porcini, strained porcini liquid, beef stock, thyme, rosemary, bay leaf, peppercorns, and 1 teaspoon salt. Bring to a gentle simmer; cook uncovered 25 to 30 minutes to infuse. Strain through a fine-mesh sieve lined with cheesecloth for a clear brodo. Discard solids. Taste and adjust salt. Rewarm if needed. Ladle into warmed bowls and finish with a light drizzle of olive oil, a whisper of lemon zest, and chives. Serve alongside the steak to echo its rosemary-garlic savor while providing bright, umami-forward contrast.
2 pounds Yukon Gold potatoes, peeled and cut into chunks 4 tablespoons unsalted butter 1/2 cup half-and-half, warmed (more as needed) 2 to 3 tablespoons prepared horseradish, drained 2 tablespoons finely chopped fresh chives 1 teaspoon kosher salt, plus more to taste 1/2 teaspoon freshly ground black pepper Optional: 1/4 cup warm beef broth or reserved braising liquid
Place potatoes in a large pot, cover with cold water by 1 inch, and add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook until very tender, 15 to 20 minutes. Drain well and return potatoes to the hot pot. Let sit 1 minute to steam off excess moisture. Warm the butter and half-and-half together (and optional beef broth) until steamy but not boiling. Mash potatoes until smooth (or pass through a ricer), then gradually fold in the warm butter-cream mixture until creamy and silky. Stir in horseradish, chives, salt, and pepper. Adjust seasoning and consistency with a splash more half-and-half if needed. Serve hot alongside the chuck roast, letting the roast’s pan juices pool over the puree.
1 large English cucumber, peeled in alternating strips and shaved into ribbons 1 firm Asian pear, cored and thinly sliced 1 cup snow peas, strings removed and thinly sliced on the bias 2 cups Napa cabbage, very thinly shredded 4 small radishes, thinly sliced 1/2 cup mixed fresh herbs (cilantro and mint), lightly torn 2 tablespoons toasted sesame seeds 1/4 teaspoon kosher salt (for salting cucumber) Dressing: 2 tablespoons fresh lime juice Dressing: 1 tablespoon unseasoned rice vinegar Dressing: 1 teaspoon honey (or sugar) Dressing: 1 teaspoon grated fresh ginger Dressing: 1 teaspoon low-sodium soy sauce or tamari Dressing: 1 teaspoon fish sauce (optional) Dressing: 1 tablespoon neutral oil (grapeseed or canola) Dressing: 1 teaspoon toasted sesame oil Dressing: pinch of fine salt, to taste
Place cucumber ribbons in a colander and toss with 1/4 teaspoon kosher salt. Let drain 10 minutes, then gently pat dry to remove excess moisture. In a small bowl, whisk together lime juice, rice vinegar, honey, grated ginger, soy sauce, fish sauce (if using), neutral oil, and toasted sesame oil. Taste and season with a pinch of salt if needed. In a large bowl, combine Napa cabbage, snow peas, radishes, herbs, pear slices, and the drained cucumber ribbons. Drizzle on the dressing and toss gently just to coat; avoid bruising the pears and herbs. Scatter toasted sesame seeds over the top and serve immediately, or chill up to 20 minutes for extra crispness. This cool, citrusy crunch balances the spicy-sweet Mongolian beef and refreshes the palate between bites.
1.5 lb (680 g) chicken tenderloins, or chicken breasts cut into 1-inch-wide strips 1 cup (240 ml) buttermilk 1 teaspoon hot sauce (optional) 2 cups (250 g) all-purpose flour 1/3 cup (40 g) cornstarch 2 teaspoons kosher salt, divided 1 teaspoon freshly ground black pepper 1 teaspoon paprika 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon baking powder (optional, for extra crisp) Neutral oil, for frying (about 2–3 cups / 480–720 ml) Lemon wedges and dipping sauce, for serving (optional)
Marinate the chicken: In a bowl, whisk the buttermilk, 1 teaspoon salt, and hot sauce. Add the chicken, toss to coat, cover, and refrigerate for 30 minutes up to 8 hours. Make the dredge: In a shallow dish, combine the flour, cornstarch, baking powder (if using), remaining 1 teaspoon salt, pepper, paprika, garlic powder, and onion powder. Heat the oil: Pour about 2 inches of oil into a heavy pot or high-sided skillet and heat to 350°F (175°C). Set a wire rack over a baking sheet for draining. Dredge: Working with a few pieces at a time, lift chicken from the buttermilk, letting excess drip off. Coat thoroughly in the flour mixture, pressing to adhere. For an extra craggy crust, dip back into the buttermilk and then coat in the flour mixture a second time. Fry: Fry the tenders in batches until deep golden and cooked through, 4–6 minutes total, turning once. Maintain oil around 325–350°F (165–175°C). The internal temperature should reach 165°F (74°C). Drain and season: Transfer to the wire rack to drain and immediately sprinkle with a pinch of salt. Repeat with remaining chicken. Serve: Rest 5 minutes, then serve hot with lemon wedges and your favorite dipping sauces. Oven or air-fryer option: For baking, preheat oven to 425°F (220°C). Arrange coated tenders on a rack set over a sheet pan and mist generously with cooking oil. Bake 15–18 minutes, flipping halfway, until golden and 165°F (74°C). For air fryer, cook at 400°F (200°C) for 10–12 minutes, flipping at 7 minutes and lightly spraying both sides with oil.
1 large fennel bulb, trimmed (fronds reserved) 2 oranges, segmented, plus 1 teaspoon finely grated zest 1 small shallot, very thinly sliced 1/4 cup hazelnuts, toasted and roughly chopped 8–10 fresh mint leaves, torn 2 tablespoons extra-virgin olive oil 1 tablespoon fresh orange juice (from the segmented oranges) 1 teaspoon lemon juice 1 teaspoon white wine or champagne vinegar 1/2 teaspoon honey 1/4 teaspoon Dijon mustard Kosher salt and freshly ground black pepper 2 tablespoons chopped fennel fronds (garnish)
Toast the hazelnuts in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes. Cool slightly, then roughly chop. Segment the oranges over a bowl to catch juices; reserve 1 tablespoon of the juice. Finely grate 1 teaspoon of zest from one orange. Shave the fennel as thinly as possible (a mandoline works well). Soak the shavings in ice water for 5 minutes to crisp, then drain and pat dry. Thinly slice the shallot. Whisk together olive oil, reserved orange juice, lemon juice, vinegar, honey, Dijon, orange zest, a pinch of salt, and several grinds of black pepper until emulsified. In a bowl, toss fennel and shallot with the dressing. Gently fold in the orange segments and most of the mint. Taste and adjust seasoning with salt and pepper. Plate the salad and finish with chopped hazelnuts, remaining mint, and fennel fronds. Serve immediately for peak crunch and brightness.
All-purpose flour: 1 cup (125 g) Granulated sugar: 1 cup (200 g) Unsweetened natural cocoa powder: 1/3 cup (30–35 g) Baking powder: 1 tsp Baking soda: 1/2 tsp Fine salt: 1/2 tsp Milk (room temperature): 1/2 cup (120 ml) Vegetable oil: 1/3 cup (80 ml) Large egg (room temperature): 1 Pure vanilla extract: 1 tsp Hot coffee or hot water: 1/2 cup (120 ml) Unsalted butter (softened): 1 cup (226 g) Powdered sugar (sifted): 3 to 3 1/2 cups (360–420 g) Pure vanilla extract (for frosting): 2 tsp Heavy cream or milk: 2–3 tbsp Fine salt (pinch) Sprinkles (optional): 2 tbsp
Preheat oven to 350°F (177°C). Line a 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined. Add milk, oil, egg, and 1 teaspoon vanilla to the dry ingredients. Whisk until smooth, about 30 seconds. Whisk in the hot coffee (or hot water) until the batter is thin and evenly combined. Divide batter evenly among liners, filling each about 2/3 full. Bake 17–20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan 10 minutes, then transfer cupcakes to a wire rack to cool completely. Make the frosting: In a large bowl, beat softened butter on medium-high speed until creamy and pale, about 2 minutes. Gradually add powdered sugar, mixing on low until incorporated. Add 2 teaspoons vanilla and a pinch of salt. Beat in 2 tablespoons cream (add more as needed) and whip on medium-high for 2–3 minutes until light and fluffy. Adjust with more sugar for thicker frosting or a splash of cream for softer. Frost cooled cupcakes with a knife or piping bag. Top with sprinkles if desired. Store covered at room temperature up to 2 days or refrigerate up to 5 days.
Dried porcini mushrooms, 1 ounce (30 g) Boiling water, 2 cups (for soaking porcini) Unsalted butter, 1 tablespoon Olive oil, 1 tablespoon Shallots, 3 large, halved lengthwise Cremini mushrooms, 8 ounces (225 g), sliced Celery stalk, 1, chopped Carrot, 1 small, chopped Garlic, 2 cloves, smashed Fresh thyme, 4 sprigs Bay leaf, 1 Whole black peppercorns, 1 teaspoon, lightly cracked Green peppercorns in brine, 1 tablespoon, drained Cognac or brandy, 1/4 cup Low-sodium beef stock, 4 cups Parsley stems, small handful (optional) Sherry vinegar, 1 teaspoon (to taste) Kosher salt, to taste Chives or flat-leaf parsley, finely sliced (for garnish)
Cover dried porcini with the boiling water and let soak 20 minutes. Lift porcini out, finely chop, and strain the soaking liquid through a coffee filter or fine towel to remove grit; reserve. In a heavy pot, heat butter and olive oil over medium-high. Place shallot halves cut-side down and cook until deeply browned, 4–6 minutes. Add cremini mushrooms and cook, stirring, until they release liquid and caramelize, 6–8 minutes. Add celery, carrot, and garlic; cook 3 minutes. Stir in thyme, bay leaf, cracked black peppercorns, chopped porcini, and green peppercorns. Off the heat, add Cognac (tilt pan away from you). Return to medium heat and simmer 30–60 seconds to cook off most alcohol, scraping up browned bits. Pour in beef stock and the strained porcini soaking liquid. Add parsley stems if using. Bring to a gentle simmer, then reduce heat and cook uncovered 25–30 minutes; avoid a hard boil to keep the broth clear. Strain through a fine-mesh sieve (do not press solids for the clearest broth). Return broth to the pot and season with kosher salt and sherry vinegar to brighten. Serve hot in warmed bowls, garnished with sliced chives or parsley.
2 Persian cucumbers (or 1 English cucumber), thinly sliced 1 cup fresh pineapple, small dice 1 small shallot, very thinly sliced 1–2 Thai bird’s eye chilies, thinly sliced (seeded for less heat) 1/4 cup rice vinegar 1 tablespoon fresh lime juice 1 tablespoon sugar (or palm sugar) 1 teaspoon fish sauce (or soy sauce for a vegetarian option) 1/4 teaspoon kosher salt 2 tablespoons roasted peanuts, roughly chopped 2 tablespoons fresh mint leaves, torn 1 tablespoon cilantro, roughly chopped
In a small bowl, whisk together rice vinegar, lime juice, sugar, fish sauce, and salt until the sugar dissolves. In a mixing bowl, combine cucumbers, pineapple, shallot, and chilies. Pour the dressing over and toss to coat evenly. Let the salad marinate for 10–15 minutes (up to 2 hours chilled) to lightly pickle and meld flavors. Taste and adjust with a pinch more sugar or lime juice if needed. Drain off a little excess liquid if preferred. Fold in mint and cilantro just before serving and top with chopped roasted peanuts. Serve chilled or cool.
4 cups finely shredded green cabbage 1 cup finely shredded red cabbage 1 cup corn kernels (from 1 large ear or thawed frozen) 1/2 cup thinly sliced radishes 2 scallions, thinly sliced 1 small jalapeño, seeded and thinly sliced 1/3 cup chopped fresh cilantro 1/4 cup toasted pepitas (optional) 3 tablespoons fresh lime juice 1 tablespoon apple cider vinegar 2 teaspoons honey 1 teaspoon Dijon mustard 1/2 teaspoon ground cumin 1/2 teaspoon chili powder (or ancho) 3/4 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper 3 tablespoons neutral oil (avocado, canola, or grapeseed)
Heat a dry skillet over medium-high. Add the corn and cook, stirring occasionally, until lightly charred in spots, 3 to 4 minutes. Transfer to a plate to cool. In a large bowl, combine green and red cabbage, radishes, scallions, jalapeño, cilantro, the cooled corn, and pepitas if using. In a small bowl, whisk together lime juice, apple cider vinegar, honey, Dijon, cumin, chili powder, salt, and pepper. Slowly whisk in the oil until emulsified. Pour the dressing over the slaw and toss until evenly coated. Let stand 10 to 15 minutes to slightly soften the cabbage and meld flavors. Taste and adjust with a pinch more salt, a squeeze of lime, or a touch of honey as needed. Serve chilled or at room temperature alongside chili dogs.