1 pound large shrimp (16-20 count), shell-on, deveined 8 cups water 1 tablespoon kosher salt 1 lemon, halved 1 tablespoon Old Bay seasoning 2 bay leaves 6 whole black peppercorns 2 garlic cloves, smashed 4 parsley stems (optional) Ice, for ice bath 3/4 cup ketchup 2 to 3 tablespoons prepared horseradish, to taste 1 tablespoon fresh lemon juice 1 teaspoon Worcestershire sauce 1/2 teaspoon hot sauce (optional) Pinch kosher salt Freshly ground black pepper, to taste Lemon wedges, for serving Chopped fresh parsley, for garnish (optional)
Prepare an ice bath in a large bowl (half ice, half cold water). Set aside. Combine water, kosher salt, lemon (squeeze in the juice, then add the squeezed halves), Old Bay, bay leaves, peppercorns, garlic, and parsley stems in a large pot. Bring to a boil, then reduce to a gentle simmer and let infuse for 5 minutes. Add the shrimp to the pot and return to a gentle simmer. Cook, stirring once or twice, until the shrimp are pink, opaque, and just curled into a loose C shape, about 2 to 3 minutes depending on size. Using a slotted spoon, transfer the shrimp immediately to the ice bath to stop cooking. Cool completely, about 5 minutes. Peel the shrimp, leaving the tails on if desired. Pat dry, cover, and refrigerate until well chilled (up to 24 hours). Make the cocktail sauce: In a small bowl, combine ketchup, prepared horseradish, lemon juice, Worcestershire, and hot sauce (if using). Season with a pinch of salt and black pepper. Adjust horseradish and lemon to taste. Chill until serving. Serve the chilled shrimp on a platter with lemon wedges and the cocktail sauce. Garnish with chopped parsley if desired.
2 large Persian cucumbers (or 1 English cucumber) 1/4 teaspoon kosher salt (for salting cucumbers) 1 small red shallot, very thinly sliced 1 cup cherry tomatoes, halved 1/4 cup fresh coriander (cilantro), chopped 6–8 fresh mint leaves, torn 1 small red chili (bird’s eye or jalapeño), thinly sliced (optional) 1/4 cup roasted peanuts, roughly chopped 1 tablespoon toasted sesame seeds 2 tablespoons crisp fried shallots or fried garlic (optional) 1 tablespoon tamarind concentrate (or 2 tablespoons tamarind pulp, strained) 2 tablespoons fresh lime juice 1.5 teaspoons fish sauce (or use 1.5 teaspoons light soy sauce for vegetarian) 1 teaspoon palm sugar or light brown sugar 1 tablespoon peanut oil or neutral oil 1 small garlic clove, finely grated
Use a vegetable peeler to shave the cucumbers lengthwise into ribbons (or thinly slice). Toss with the 1/4 teaspoon salt and let stand 10 minutes to draw out excess moisture. Drain and gently pat dry. In a small bowl, whisk together tamarind concentrate, lime juice, fish sauce (or soy sauce), sugar, oil, and grated garlic until the sugar dissolves. Adjust to taste for a bright sweet-sour-salty balance. In a large bowl, combine the cucumber ribbons, sliced shallot, cherry tomatoes, chopped coriander, mint, and chili (if using). Drizzle over the dressing and toss gently to coat. Transfer to a serving plate. Sprinkle with chopped peanuts and toasted sesame seeds, then finish with crisp fried shallots or fried garlic. Serve immediately, slightly chilled if desired, so the tangy crunch complements the rich, spiced Burmese-style chicken biryani.
1 large pomelo (or 2 ruby grapefruit), segmented and roughly chopped 1 small Persian cucumber, diced 1 small shallot, very thinly sliced 1 to 2 Thai bird chilies, thinly sliced (optional) 2 tablespoons toasted unsweetened coconut flakes 2 tablespoons roasted cashews, roughly chopped 1 tablespoon fresh mint, finely chopped, plus extra for garnish 1 tablespoon cilantro, finely chopped 1 tablespoon Thai basil, finely chopped (optional) 1 kaffir lime leaf, very thinly slivered (optional) 12 to 16 small endive leaves or 12 to 16 appetizer spoons 1 tablespoon fried shallots, for garnish 1 tablespoon fish sauce 1 tablespoon fresh lime juice 1 teaspoon tamarind paste 1 to 1.5 teaspoons palm sugar or light brown sugar, to taste
In a small bowl, whisk together fish sauce, lime juice, tamarind paste, and sugar until fully dissolved; adjust sweet-sour-salty balance to taste. In a mixing bowl, combine pomelo, cucumber, sliced shallot, chilies (if using), toasted coconut, cashews, mint, cilantro, Thai basil, and kaffir lime leaf. Drizzle the dressing over and gently toss to coat. Let stand 5 minutes to meld flavors. Arrange endive leaves on a platter (or set out appetizer spoons). Spoon the salad into each leaf or spoon. Top with fried shallots and a few extra mint leaves. Serve immediately.
1 lb (450 g) cooked lobster meat, chilled and cut into 1/2–3/4 inch pieces 4 New England–style split-top hot dog buns 3 tbsp mayonnaise 1 tbsp fresh lemon juice 1/2 tsp finely grated lemon zest 1 small celery rib, finely diced (about 1/3 cup) 1 tbsp finely chopped fresh chives (or parsley) 1 tsp Dijon mustard (optional) 1/4 tsp kosher salt, plus more to taste 1/8 tsp freshly ground black pepper, plus more to taste Pinch of paprika or Old Bay seasoning (optional) 3 tbsp unsalted butter, divided 4 small lettuce leaves (Boston or romaine, optional) Lemon wedges, for serving
Prepare the lobster meat: If using pre-cooked meat, pat it dry and cut into bite-size pieces. If starting with live lobsters, bring 2 inches of well-salted water to a boil in a large pot, add lobsters (about 1 to 1.5 lb each), cover, and steam 8–10 minutes until shells are bright red. Transfer to an ice bath to cool, then pick the meat and chop. Make the dressing: In a medium bowl, whisk together mayonnaise, lemon juice, lemon zest, Dijon (if using), salt, pepper, and a pinch of paprika or Old Bay (if using). Fold in celery and chives, then gently add the lobster meat, tossing just to coat. Taste and adjust seasoning with more salt, pepper, or lemon juice. Refrigerate 10–20 minutes while you prepare the buns. Toast the buns: Heat a skillet over medium. Melt 2 tbsp of the butter. Split the buns slightly wider if needed, then set them in the pan on their flat, cut sides to toast until golden, 1–2 minutes per side. Warm the interior briefly. Assemble: If using, line each bun with a lettuce leaf. Mound the chilled lobster salad into the buns. Melt the remaining 1 tbsp butter and drizzle lightly over the lobster, or brush onto the bun tops. Serve immediately with lemon wedges. Enjoy while the buns are warm and the filling is cool and creamy.
4 skin-on salmon fillets (about 6 oz/170 g each) 1 teaspoon kosher salt, plus more to taste 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil 1 teaspoon finely grated lemon zest Lemon wedges, for serving 3/4 cup plain Greek yogurt (or sour cream) 2 tablespoons mayonnaise (optional for extra richness) 3 tablespoons finely chopped fresh dill, plus more for garnish 2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 1 small garlic clove, finely grated or minced 1 tablespoon capers, rinsed and chopped (optional) 1/2 teaspoon honey or sugar (optional, to balance acidity) 1/4 teaspoon kosher salt (for sauce), or to taste Pinch of black pepper (for sauce)
Make the dill sauce: In a bowl, stir together the Greek yogurt, mayonnaise, dill, lemon juice, Dijon, garlic, capers, honey, 1/4 teaspoon salt, and a pinch of pepper until smooth. Taste and adjust seasoning with more lemon, salt, or dill as desired. Cover and refrigerate while you cook the salmon (10–20 minutes). Season the salmon: Pat the fillets very dry with paper towels. Sprinkle all over with 1 teaspoon salt, 1/2 teaspoon pepper, and the lemon zest. Let sit at room temperature for 10 minutes to take the chill off. Sear the salmon: Heat the olive oil in a large nonstick or well-seasoned skillet over medium-high until shimmering. Place salmon skin-side down and press gently with a spatula for 10–15 seconds to keep it flat. Cook without moving until the flesh is opaque about 2/3 of the way up and the skin is crisp, 4–6 minutes (reduce heat if the oil smokes). Finish cooking: Flip the fillets and cook 1–3 minutes more for medium (internal temperature 125–130°F / 52–54°C), or to your preferred doneness. For very thick fillets, you can transfer the skillet to a 400°F / 205°C oven for 3–5 minutes to finish. Rest: Transfer salmon to plates and let rest 2–3 minutes. Serve: Spoon the chilled dill sauce over or under the salmon. Garnish with extra dill and serve with lemon wedges.
1 small fennel bulb, cored and very thinly sliced (fronds reserved) 4 radishes, thinly sliced 1/2 teaspoon fennel seeds (optional) 1/3 cup white wine vinegar 1/3 cup water 1 teaspoon sugar or honey 1/2 teaspoon kosher salt, plus more to taste 1 can (15 oz) cannellini beans, drained and rinsed 1 small garlic clove, finely grated 2 tablespoons extra-virgin olive oil, plus more for serving 1 tablespoon fresh lemon juice 1 teaspoon finely grated lemon zest 1 tablespoon tahini 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh dill (optional) 1/4 teaspoon ground cumin Freshly ground black pepper, to taste Toasted baguette slices or grilled pita wedges, for serving Fennel fronds and lemon wedges, for garnish
Make the quick pickle: In a bowl, combine vinegar, water, sugar (or honey), and 1/2 teaspoon kosher salt. Stir to dissolve. Add fennel slices, radishes, and fennel seeds if using. Press vegetables down to submerge and let sit 15–20 minutes (or up to 2 hours refrigerated), stirring once. Prepare the purée: In a food processor, combine cannellini beans, garlic, 2 tablespoons olive oil, lemon juice, lemon zest, tahini, parsley, dill (if using), cumin, a pinch of salt, and a few grinds of pepper. Blend until very smooth and creamy, 45–60 seconds. If too thick, add 1–2 teaspoons cold water to loosen. Taste and adjust salt, pepper, or lemon. Assemble: Spoon the white bean purée onto a shallow plate or small platter, making a slight well. Drain the pickled fennel and radishes (discarding brine or reserving for another use) and mound over the center. Finish and serve: Drizzle with a little olive oil, scatter reserved fennel fronds, and serve with toasted baguette slices or grilled pita wedges and lemon wedges for squeezing.
3 lb boneless, skinless chicken thighs 1 tbsp neutral oil (canola or vegetable) 1 tbsp brown sugar 2 tsp kosher salt 1 tsp freshly ground black pepper 2 tsp smoked paprika 1 tsp chili powder 1 tsp garlic powder 1 tsp onion powder 1/2 tsp ground cumin 1/4 tsp cayenne pepper (optional) 1 large yellow onion, thinly sliced 3 garlic cloves, minced 1 cup low-sodium chicken stock 1 1/2 cups BBQ sauce, divided 2 tbsp apple cider vinegar 1 tbsp Worcestershire sauce 8 sandwich buns, for serving (optional) Coleslaw and dill pickle chips, for serving (optional)
Preheat the oven to 325°F (163°C). Pat the chicken dry with paper towels. In a small bowl, combine the brown sugar, kosher salt, black pepper, smoked paprika, chili powder, garlic powder, onion powder, ground cumin, and cayenne (if using). Season the chicken all over with the spice mixture and let it sit at room temperature for 10–15 minutes. Heat a heavy, oven-safe pot or Dutch oven over medium-high heat and add the neutral oil. Sear the chicken in batches until lightly browned, about 2–3 minutes per side; transfer to a plate. Reduce heat to medium. Add the sliced onion to the pot and cook, stirring, until softened and lightly golden, 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant. Stir in the chicken stock, 3/4 cup of the BBQ sauce, apple cider vinegar, and Worcestershire, scraping up any browned bits. Bring to a simmer. Return the chicken and any accumulated juices to the pot. Cover and transfer to the oven. Braise until the chicken is very tender and shreds easily with two forks, 45–60 minutes. Transfer the chicken to a cutting board and rest 5 minutes. Skim excess fat from the braising liquid, then simmer the liquid over medium heat until slightly reduced, 5–10 minutes. Shred the chicken using two forks. Return the shredded chicken to the pot and stir in the remaining 3/4 cup BBQ sauce. Toss to coat and heat through. Adjust seasoning with additional salt or vinegar to taste. Serve the pulled chicken on buns with coleslaw and pickles. Leftovers keep in an airtight container in the refrigerator up to 4 days; reheat gently with a splash of stock or water.
3 heads Belgian endive, leaves separated (about 24 leaves) 1 small fennel bulb, very thinly sliced (about 1½ cups) 1 small pink grapefruit, segmented; reserve a little juice 1 navel orange, segmented; reserve a little juice 1 small shallot, finely minced 2 tablespoons extra-virgin olive oil, plus more for finishing 1 tablespoon fresh lemon juice 1 teaspoon lemon zest, plus more for garnish 1 teaspoon honey 1/4 teaspoon Aleppo pepper or mild chili flakes 1/4 teaspoon kosher salt, plus more to taste Freshly ground black pepper, to taste 3 tablespoons pistachios, toasted and coarsely chopped 2 tablespoons fresh mint, thinly sliced Tender fennel fronds, for garnish Flaky sea salt, for finishing (optional)
Fill a medium bowl with ice water. Add the sliced fennel and soak 10 minutes to crisp. Drain well and pat dry. Segment the grapefruit and orange over a bowl to catch juices. Cut segments into bite-size pieces. Reserve 2 teaspoons of the collected citrus juice for the dressing. In a large bowl, whisk together 2 tablespoons olive oil, lemon juice, 2 teaspoons reserved citrus juice, lemon zest, honey, Aleppo pepper, kosher salt, and a few grinds of black pepper. Add the fennel and shallot to the bowl and toss to coat. Gently fold in the citrus segments so they stay intact. Taste and adjust seasoning. Arrange the endive leaves on a platter. Spoon the fennel-citrus mixture into each leaf. Top with pistachios, mint, and a few fennel fronds. Finish with a light drizzle of olive oil, a pinch of flaky sea salt, extra lemon zest, and black pepper. Serve immediately.
2 tbsp olive oil 1 large onion, diced 1 green bell pepper, diced 3 cloves garlic, minced 2 lb (900 g) ground beef (85% lean) 2 tbsp chili powder 2 tsp ground cumin 1 tsp smoked paprika 1 tsp dried oregano 1/2 tsp cayenne pepper (optional, to taste) 1 1/2 tsp kosher salt, plus more to taste 1/2 tsp black pepper 2 tbsp tomato paste 1 (14.5 oz) can diced tomatoes 1 (15 oz) can crushed tomatoes or tomato sauce 1 1/2 cups beef broth 1 (15 oz) can kidney beans, drained and rinsed 1 (15 oz) can black beans, drained and rinsed 1 tsp brown sugar or maple syrup (optional) 1 tsp apple cider vinegar or lime juice (to finish) 1 bay leaf Garnishes: chopped cilantro, sliced scallions, shredded cheese, sour cream, lime wedges
Heat the olive oil in a large pot over medium heat. Add the diced onion and bell pepper and cook until softened, 5–7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the ground beef. Cook, breaking it up with a spoon, until browned and no longer pink, 6–8 minutes. Drain excess fat if needed. Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and black pepper. Cook, stirring, for 1 minute to bloom the spices. Add the tomato paste and cook, stirring, for 1–2 minutes until darkened slightly. Stir in the diced tomatoes, crushed tomatoes (or tomato sauce), beef broth, bay leaf, and brown sugar (if using). Bring to a gentle boil, then reduce heat to low. Simmer partially covered for 30–45 minutes, stirring occasionally. Add a splash of water or broth if it gets too thick. Stir in the kidney beans and black beans. Simmer uncovered for 10–15 minutes more to meld flavors and reach desired thickness. Remove the bay leaf. Stir in the vinegar or lime juice and adjust seasoning with additional salt and pepper to taste. Serve hot with desired garnishes.
3 to 4 lb corned beef brisket (with spice packet) 1 large yellow onion, quartered 4 garlic cloves, smashed 2 bay leaves 10 whole black peppercorns 1 teaspoon mustard seeds (optional) 2 to 3 sprigs fresh thyme or a few parsley stems (optional) 1 tablespoon brown sugar (optional, softens bitterness) 1 (12 oz) bottle lager beer (optional) Cold water, enough to cover the meat by about 1 inch 4 medium carrots, peeled and cut into 2-inch pieces 1.5 lb small Yukon Gold or red potatoes, halved 1 small green cabbage (about 2 lb), cut into 6–8 wedges with core intact 2 tablespoons unsalted butter (optional, for glazing cabbage) Freshly ground black pepper, to taste Chopped fresh parsley, for serving Prepared mustard and/or horseradish, for serving
Rinse the corned beef under cold water to remove excess surface brine. Place it in a large, heavy pot or Dutch oven. Add the contents of the spice packet (if provided), onion, garlic, bay leaves, peppercorns, mustard seeds, thyme, and brown sugar (if using). Pour in the beer (if using), then add enough cold water to cover the meat by about 1 inch. Bring to a boil over medium-high heat, then immediately reduce to a very gentle simmer. Skim any foam. Partially cover and simmer until the brisket is fork-tender, 2.5 to 3.5 hours depending on thickness. Keep the liquid at a gentle bubble and add hot water as needed to keep the meat submerged. About 40 minutes before the beef is done, add the potatoes and carrots to the pot. Return to a gentle simmer. About 15 to 20 minutes before serving, nestle the cabbage wedges into the pot. Simmer until the cabbage is tender but not falling apart and the potatoes are easily pierced. Transfer the brisket to a cutting board, tent with foil, and rest 10 to 15 minutes. Using a slotted spoon, transfer vegetables to a platter. If desired, melt the butter and toss the hot cabbage with it; season vegetables with black pepper to taste. Slice the brisket against the grain into 1/4-inch slices. Arrange on the platter with the vegetables and ladle a bit of hot cooking broth over the top. Garnish with chopped parsley and serve with mustard and/or horseradish. Tip: The cooking broth is flavorful—serve some on the side or save for reheating leftovers. Make-ahead and alternate methods: This dish reheats well. For a slow cooker, combine beef, aromatics, and liquid; cook 8 to 10 hours on Low, adding carrots and potatoes for the final 3 hours and cabbage for the last 45 minutes. For a pressure cooker, cook the beef 90 minutes at High Pressure with natural release; add carrots and potatoes and cook 3 minutes at High, quick release; add cabbage and cook 2 minutes at High, quick release.
2 heads Belgian endive, leaves separated (about 20–24 leaves) 1 firm ripe pear (Bosc or Anjou), cored and finely diced (about 1 cup / 130 g) 1/3 cup (35–40 g) crumbled blue cheese (Gorgonzola or Roquefort) or aged goat cheese 1/3 cup (35 g) walnuts, toasted and finely chopped 2 tbsp flat-leaf parsley, finely chopped 1 small garlic clove, finely grated or minced Zest of 1/2 lemon 1 tbsp fresh lemon juice 1 tsp Dijon mustard 2 tsp extra-virgin olive oil 1 tsp honey Kosher salt and freshly ground black pepper, to taste Optional: thinly sliced chives, for garnish
Toast the walnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; cool, then finely chop. Make the walnut gremolata: combine chopped walnuts, parsley, garlic, lemon zest, and a small pinch of salt in a bowl; set aside. Whisk lemon juice, Dijon, honey, and olive oil until emulsified; season to taste with salt and pepper. Trim the base of each endive and separate the leaves. Keep leaves chilled and dry for crispness. Toss the diced pear with 1–2 teaspoons of the dressing to prevent browning and lightly season with a pinch of salt. Assemble: arrange endive leaves on a platter, spoon in pear, add a little crumbled cheese, sprinkle with walnut gremolata, and drizzle sparingly with more dressing. Finish with a crack of black pepper and optional chives. Serve immediately to keep the leaves crisp.
1 boneless pork loin roast (2.5 to 3 lb / 1.1 to 1.4 kg), fat cap on 2 tsp kosher salt (or 1.5 tsp fine sea salt) 1 tsp freshly ground black pepper 2 tsp garlic powder or 4 cloves garlic, minced 1 tsp onion powder (optional) 1 tsp smoked paprika 1 tsp dried thyme (or 2 tsp fresh, chopped) 1 tsp dried rosemary (or 2 tsp fresh, chopped) 1 tbsp Dijon mustard (optional) 2 tbsp olive oil, divided 1 cup low-sodium chicken stock, divided 1/2 cup dry white wine or apple cider 1 tbsp apple cider vinegar or lemon juice 1 tbsp unsalted butter 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening) 1 medium onion, thickly sliced (optional, for roasting bed) 1 apple, cored and cut into wedges (optional) Fresh herbs for garnish (optional)
Preheat the oven to 375°F (190°C). Pat the pork loin dry. Trim any silver skin and lightly score the fat cap in a shallow crosshatch (about 1/4 in / 6 mm deep). In a small bowl, combine salt, pepper, garlic powder or minced garlic, onion powder (if using), smoked paprika, thyme, rosemary, Dijon (if using), and 1 tbsp olive oil to form a paste. Rub the paste all over the pork, working it into the scored fat. Let sit 20–30 minutes at room temperature (or cover and refrigerate up to 24 hours; bring to room temperature for 20–30 minutes before roasting). Place the sliced onion and apple (if using) in a roasting pan to form a bed. Set a rack over them, or set the pork directly on top, fat side up. Drizzle the remaining 1 tbsp olive oil over the pork. Insert an oven-safe probe thermometer into the center if you have one. Roast for 20 minutes, then pour the wine or apple cider and 1/2 cup of the chicken stock into the pan (avoid pouring directly over the roast). Continue roasting, basting once or twice with pan juices, until the internal temperature reaches 140–145°F (60–63°C), about 50–70 minutes total depending on thickness (roughly 18–20 minutes per pound). Transfer the pork to a cutting board and tent loosely with foil. Rest 10–15 minutes; carryover heat will bring the center to 145°F (63°C). For the pan sauce, place the roasting pan over medium heat. Add the remaining 1/2 cup chicken stock and the vinegar or lemon juice. Scrape up any browned bits and simmer 3–5 minutes to reduce slightly. If you prefer a thicker sauce, whisk in the cornstarch slurry and simmer 1 minute until lightly thickened. Off the heat, whisk in the butter. Taste and adjust seasoning with salt and pepper if needed. Slice the pork 1/2-inch (1.25 cm) thick against the grain. Garnish with fresh herbs if desired. Serve the pork with the warm pan sauce spooned over the slices.
2 ripe Hass avocados 1 cup (130 g) peeled, seeded cucumber chunks 1/2 cup (15 g) cilantro leaves and tender stems 1 small jalapeño, seeded (optional) 1 small garlic clove 3 tablespoons (45 ml) fresh lime juice, plus wedges for serving 1 to 1 1/2 cups (240-360 ml) cold low-sodium vegetable broth or water 1 tablespoon (15 ml) extra-virgin olive oil, plus more for drizzling 1/2 teaspoon kosher salt, plus more to taste 1 cup (150 g) corn kernels (from 1 ear fresh or frozen, thawed) 1 teaspoon neutral oil (for charring) 4 small radishes, thinly sliced or cut into matchsticks 2 tablespoons (20 g) toasted pepitas, roughly chopped Pinch of chili powder, Tajín, or smoked paprika Finely grated lime zest (optional)
Char the corn: Heat a skillet over medium-high. Add neutral oil and corn; cook, stirring occasionally, until blistered in spots, 4-5 minutes. Season with a pinch of salt and a squeeze of lime; let cool. Blend the soup: In a blender, combine avocados, cucumber, cilantro, jalapeño (if using), garlic, lime juice, 1 cup broth, olive oil, and 1/2 teaspoon salt. Blend until silky. Adjust with additional broth to a pourable, spoonable consistency. Season to taste with more salt and lime. Chill: Transfer to a pitcher, cover, and refrigerate 20-30 minutes to meld and cool (or set the pitcher in an ice bath for 10 minutes). Serve: Divide into 8-12 small shooter glasses or cups. Top each with charred corn, radish, and pepitas. Drizzle a few drops of olive oil, dust lightly with chili powder or Tajín, and finish with lime zest if desired. Serve cold with lime wedges.
4 haddock fillets (about 6 oz/170 g each), skinless 1 lemon, zested and juiced 1 cup crushed buttery crackers (such as Ritz) 3 tbsp unsalted butter, melted 1 tbsp olive oil, plus more for greasing the pan 2 cloves garlic, minced 2 tbsp fresh parsley, finely chopped, plus more for serving 1/2 tsp paprika 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper 2 tbsp grated Parmesan (optional) Lemon wedges, for serving (optional)
Preheat the oven to 400°F (200°C). Lightly oil a 9x13-inch baking dish or line it with parchment. Pat the haddock dry with paper towels. Season both sides with the salt and pepper, then arrange the fillets in a single layer in the prepared dish. Drizzle about half of the lemon juice over the fillets. In a bowl, combine the crushed crackers, melted butter, garlic, parsley, paprika, lemon zest, and Parmesan (if using). Mix until the crumbs are evenly moistened. Spoon the crumb mixture evenly over the fish, pressing lightly so it adheres. Drizzle the olive oil over the topping. Bake until the fish flakes easily with a fork and is opaque in the center, 12–15 minutes depending on thickness (internal temperature about 135–140°F/57–60°C). For a deeper golden crust, broil for 1–2 minutes at the end if needed. Remove from the oven and rest for 2 minutes. Squeeze the remaining lemon juice over the fish, garnish with a little extra parsley, and serve with lemon wedges.
1 lb (450 g) flank steak or sirloin, thinly sliced against the grain 1 large head broccoli (about 4 cups florets) 2–3 tablespoons neutral oil (vegetable, canola, or peanut), divided 2 cloves garlic, minced 1 teaspoon fresh ginger, minced (optional) Marinade: 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine or dry sherry, 1 teaspoon cornstarch, 1/2 teaspoon baking soda (optional, for tenderness), 1 teaspoon sesame oil Sauce: 1/2 cup low-sodium beef or chicken broth, 3 tablespoons low-sodium soy sauce, 1 tablespoon oyster sauce, 1 tablespoon dark soy sauce (optional), 1 tablespoon brown sugar, 2 teaspoons cornstarch, 1/4 teaspoon white or black pepper, 1 teaspoon sesame oil
Prep the beef: Pat the steak dry and slice thinly against the grain. In a bowl, toss with the marinade (soy sauce, Shaoxing wine, cornstarch, baking soda if using, and sesame oil). Marinate 15–30 minutes while you prepare the rest. Prep the broccoli: Cut into bite-size florets. Peel and slice the thick stem if desired. Par-cook the broccoli: Bring a pot of water to a boil and blanch broccoli for 45–60 seconds until bright green and crisp-tender. Drain well and set aside. (Alternatively, microwave the florets with a splash of water, covered, for 2 minutes, then drain.) Make the sauce: In a small bowl, whisk together broth, soy sauce, oyster sauce, dark soy (if using), brown sugar, cornstarch, pepper, and sesame oil until smooth. Stir-fry the beef: Heat 1 tablespoon oil in a large wok or skillet over high heat until shimmering. Add half the beef in a single layer; sear 45–60 seconds per side until just browned but not fully cooked. Transfer to a plate and repeat with another 1 tablespoon oil and remaining beef. Aromatics and broccoli: Add remaining 1/2–1 tablespoon oil if the pan looks dry. Add garlic and ginger; stir-fry 10–15 seconds until fragrant. Add broccoli and toss 30–60 seconds to heat through. Combine: Return beef and any juices to the pan. Whisk the sauce again and pour it in. Stir-fry 1–2 minutes until the sauce boils and thickens and the beef is just cooked through. Finish and serve: Taste and adjust seasoning with a splash of soy sauce or a pinch of sugar if needed. Serve hot over steamed rice; garnish with sliced scallions or sesame seeds if you like.
1 large English cucumber, thinly sliced (about 12 oz / 340 g) 1 bunch radishes, thinly sliced (about 5 oz / 140 g) 1 small shallot, very thinly sliced (about 1.5 oz / 40 g) 2 tbsp fresh dill, finely chopped, plus fronds for garnish 2 tbsp fresh lemon juice (from about 1/2 lemon) 1 tsp finely grated lemon zest 1–2 tsp prepared horseradish, to taste 1 tsp Dijon mustard 1/2 tsp honey or sugar 3 tbsp neutral oil or light olive oil 1/2 tsp kosher salt, plus a pinch for salting vegetables 1/4 tsp freshly ground black pepper 2 tbsp toasted sunflower seeds
Place the sliced cucumber and radishes in a colander set over a bowl. Sprinkle with a pinch of salt, toss, and let drain for 10 minutes to draw out excess moisture. Pat dry with paper towels. In a small bowl, whisk together lemon juice, lemon zest, horseradish, Dijon, honey, 1/2 tsp kosher salt, and black pepper. Slowly whisk in the oil until emulsified, then stir in the chopped dill. Combine the drained cucumber, radishes, and shallot in a mixing bowl. Add about half the vinaigrette and toss gently. Taste and add more dressing as desired. Transfer to a chilled platter. Sprinkle with toasted sunflower seeds and garnish with dill fronds. Serve immediately for maximum crunch.
1.5 lb (680 g) boneless, skin-on chicken thighs (skinless also works) 1 teaspoon neutral oil (use only if chicken is skinless) 1/4 cup soy sauce (preferably Japanese-style shoyu) 1/4 cup mirin 1/4 cup sake (or water or unsalted chicken stock) 2 tablespoons granulated sugar (or 1 tablespoon sugar + 1 tablespoon honey) 1 teaspoon fresh ginger, finely grated 1 small garlic clove, finely grated (optional) 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thicker glaze) 2 scallions, thinly sliced, for garnish 1 teaspoon toasted sesame seeds, for garnish Steamed rice and vegetables, for serving (optional)
In a small bowl, whisk together soy sauce, mirin, sake, sugar, ginger, and garlic (if using) until the sugar dissolves; set aside. Pat the chicken dry and trim excess fat. If using skinless thighs, rub them lightly with the neutral oil. Do not salt; the sauce provides enough seasoning. Place a large nonstick or stainless skillet over medium heat. If using skin-on thighs, place them skin-side down in the cold pan, then turn on the heat to medium to render fat gradually. Cook without moving until the skin is deeply golden and much of the fat has rendered, about 8–10 minutes. Pour off excess fat as needed. Flip the chicken and cook the second side for 2–3 minutes to lightly brown. Reduce heat to medium-low. Pour the sauce into the pan around the chicken. Simmer, turning and basting occasionally, until the chicken is cooked through (165°F/74°C) and the sauce reduces to a glossy glaze, about 3–6 minutes. If you prefer a thicker glaze, stir in the cornstarch slurry and simmer, stirring, for 30–60 seconds until shiny and syrupy. Transfer chicken to a board and rest 2–3 minutes. Slice into strips, return to the pan, and toss to coat in the glaze. Serve over steamed rice with vegetables. Spoon extra sauce over the top and garnish with scallions and sesame seeds.
1 large bunch celery, cut into 3-inch sticks (reserve tender leaves for garnish) 4 oz blue cheese, crumbled 3 oz cream cheese, softened 2 tbsp sour cream 1 tsp lemon zest 1 tbsp fresh lemon juice 1 tsp honey, plus more to taste 1 tbsp finely sliced fresh chives 1 small Granny Smith apple, finely diced 1/3 cup walnuts, roughly chopped 1 tsp unsalted butter 1 tbsp maple syrup or honey Pinch cayenne or Aleppo pepper (optional) Pinch kosher salt Freshly ground black pepper Flaky sea salt for finishing (optional)
Candy the walnuts: In a small skillet over medium heat, melt the butter. Add walnuts, maple syrup (or honey), a pinch of cayenne (optional), and a pinch of salt. Cook, stirring, until glossy and lightly toasted, 2–3 minutes. Transfer to parchment to cool, then chop finely. Make the whipped blue cheese: In a bowl, combine blue cheese, cream cheese, sour cream, lemon zest, lemon juice, honey, and a few grinds of black pepper. Mash and whip with a fork until creamy but slightly chunky. Fold in half the chives. Adjust seasoning with more honey or lemon to balance salt and tang. Prep celery and apple: Pat celery sticks dry. Dice the apple just before assembling to retain freshness. Assemble: Spoon or pipe the whipped blue cheese into the celery "canoes." Top with diced apple, sprinkle the candied walnut crumble and remaining chives. Finish with flaky sea salt and a crack of pepper if desired. Serve chilled alongside the Buffalo wings to provide a cool, crisp, tangy counterpoint to the heat.
4 tilapia fillets (5–6 oz each), patted dry 2 tablespoons olive oil, plus more for oiling grill grates 1 tablespoon fresh lemon juice 1 teaspoon lemon zest 2 garlic cloves, finely minced 1 teaspoon paprika (sweet or smoked) 1/2 teaspoon ground cumin (optional) 1/4 teaspoon cayenne or red pepper flakes (optional) 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon chopped fresh parsley or cilantro, plus more for garnish Lemon wedges, for serving
Preheat an outdoor grill to medium-high heat (about 400–450°F / 205–230°C). Clean the grates well, then oil them by rubbing a folded, oil-dampened paper towel with tongs. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, paprika, cumin (if using), cayenne (if using), salt, and black pepper. Pat the tilapia very dry. Brush both sides of each fillet with the marinade. Let stand at room temperature for 10–15 minutes while the grill heats. Reserve chopped herbs for finishing. For extra insurance against sticking, lightly oil the fish just before grilling. If your grates tend to stick or the fillets are very thin, use a well-oiled fish basket or a piece of lightly oiled foil. Place the tilapia on the grill. Close the lid and cook until the underside is lightly charred and the edges turn opaque, about 2–3 minutes. Carefully flip with a thin, wide spatula. Grill the second side until the fish is opaque, flakes easily, and reaches 145°F (63°C) at the thickest part, about 2–3 minutes more depending on thickness. Transfer to a platter and rest 2 minutes. Sprinkle with chopped parsley or cilantro and squeeze fresh lemon over the top. Serve immediately with lemon wedges. Notes: If using foil, lightly oil it and grill 3–4 minutes per side. For richer flavor, melt 1 tablespoon butter with a splash of lemon and brush over the fillets in the last minute of cooking.
2 large Belgian endives, leaves separated 1 small fennel bulb, fronds reserved for garnish 2 oranges, segmented (reserve 1 tbsp juice) 1 tsp orange zest 1 tbsp champagne vinegar 1 tsp Dijon mustard 2 tsp honey, divided 3 tbsp extra-virgin olive oil 1/3 cup hazelnuts, toasted and roughly chopped 6 Castelvetrano olives, pitted and chopped (optional) Kosher salt and freshly ground black pepper
Toast hazelnuts in a dry skillet over medium heat until fragrant, 3–4 minutes. While warm, toss with 1 tsp honey and a pinch of salt; set aside to cool, then roughly chop. Whisk together reserved 1 tbsp orange juice, orange zest, champagne vinegar, Dijon, and remaining 1 tsp honey. Slowly whisk in olive oil until emulsified; season with salt and black pepper. Thinly shave the fennel bulb with a mandoline or knife. Toss fennel with 1–2 tablespoons of the dressing to lightly soften and season. Separate endive leaves and arrange as individual “petals” on a platter. Divide the dressed fennel among the endive leaves. Top with pieces of orange segments and, if using, chopped olives. Drizzle lightly with remaining dressing, sprinkle with honeyed hazelnuts and fennel fronds, and finish with a crack of black pepper. Serve immediately.
1 large fennel bulb, fronds reserved 2 oranges, segmented (plus any juice reserved) 1 small shallot, very thinly sliced 1 tablespoon fresh lemon juice 1 teaspoon finely grated lemon zest 3 tablespoons extra-virgin olive oil 1/2 teaspoon honey 1 small garlic clove, finely grated 1 teaspoon fresh rosemary, very finely chopped Kosher salt and freshly ground black pepper 1/3 cup shaved Parmesan 2 tablespoons toasted sliced almonds
Toast the sliced almonds in a dry skillet over medium heat until golden and fragrant, 3–4 minutes; cool. Trim fennel, reserving fronds. Using a mandoline or sharp knife, shave the bulb very thinly. Place in cold water for 5 minutes to crisp, then drain and pat dry. Segment the oranges over a bowl to catch juices; set segments aside and reserve 1 tablespoon of the juice. Whisk lemon juice, lemon zest, reserved orange juice, honey, grated garlic, chopped rosemary, a pinch of salt, and a few grinds of pepper. Slowly whisk in olive oil until emulsified. In a large bowl, toss shaved fennel and shallot with just enough vinaigrette to lightly coat. Gently fold in orange segments. Plate the salad and finish with shaved Parmesan, toasted almonds, torn fennel fronds, and a final crack of black pepper. Adjust salt to taste and serve immediately.
1.3 kg (about 2.9 lb) skin-on pork belly, in one slab 1 tablespoon white vinegar (for the skin) 250 g (about 1 1/4 cups) coarse sea salt (for the salt crust) 1 1/2 teaspoons kosher salt (for meat-side rub) 2 teaspoons sugar 2 teaspoons Chinese five-spice powder 1 teaspoon ground white pepper 3 cloves garlic, grated or minced 2 teaspoons Shaoxing wine (or dry sherry) Optional to serve: Chinese hot mustard, hoisin sauce, or a quick dip of 1 tablespoon soy sauce mixed with 1 teaspoon rice vinegar and sliced scallions
Pat the pork belly very dry with paper towels. Using a meat-pricking tool, metal skewer, or the tines of a fork, prick the skin all over to create many shallow holes without piercing into the meat. Flip the belly meat-side up. Mix together the kosher salt, sugar, five-spice, white pepper, garlic, and Shaoxing wine to form a paste. Rub the paste evenly over the meat side and the sides, keeping the skin completely clean. Wipe off any paste that gets on the skin. Place the pork belly on a wire rack set over a tray, skin side up. Brush the skin with the white vinegar. Refrigerate uncovered for 12–24 hours to dry the skin thoroughly. Preheat the oven to 180°C/350°F. Line a rimmed baking sheet with foil. Create a snug foil “boat” around the pork that rises to just below the skin level to protect the meat and sides from direct heat. Pack the coarse sea salt evenly over the skin in a layer about 0.5 cm (1/4 inch) thick. Roast for 60 minutes. Remove the pork from the oven. Carefully lift off and discard the salt crust. Brush or scrape away any loose salt from the skin. Increase oven temperature to 230°C/450°F (or use the broiler/grill on medium-high). Return the pork to the oven, skin side up and uncovered. Roast 20–30 minutes, rotating the pan every 5–10 minutes, until the skin is blistered, puffed, and deep golden. Watch closely to prevent scorching; if using a broiler, adjust distance as needed. Transfer to a board and rest 15 minutes. For clean slices, use a heavy, sharp knife: cut crosswise into 1.5–2 cm (1/2–3/4 inch) slices, then into bite-size pieces, keeping the crackling on top. Serve hot with your preferred sauce (mustard, hoisin, or the soy–vinegar dip). Great with steamed rice and pickled vegetables. Leftovers: Re-crisp under a hot broiler for 3–5 minutes or in a 220°C/425°F oven until the crackling revives.
1.2 kg (2.5–3 lb) skin-on pork belly, in one slab 2 tsp kosher salt (for meat-side rub) 2 tsp granulated sugar (or light brown sugar) 1 tsp Chinese five-spice powder 1 tsp ground white or black pepper 3 cloves garlic, grated or finely minced 1 tbsp neutral oil (such as canola or vegetable) 2 tsp kosher salt (for skin) 1 tsp baking powder 1 tbsp white vinegar 1 cup (240 ml) hot water (for the roasting pan)
Trim and score: If the pork belly skin is not already scored, use a very sharp knife to lightly score the skin in parallel lines about 1 cm apart, cutting just through the skin and into the fat but not into the meat. Alternatively, prick the skin all over with a sharp skewer or meat pricker. Pat the belly completely dry with paper towels. Season the meat side: In a small bowl, mix 2 tsp kosher salt, sugar, five-spice powder, pepper, garlic, and oil into a paste. Flip the pork belly skin-side down and rub the paste evenly over the flesh and sides, keeping the skin clean and dry. Dry overnight: Place the pork belly on a wire rack set over a rimmed tray, skin-side up. Refrigerate uncovered for 12–24 hours to dry the skin thoroughly. Preheat: When ready to cook, preheat the oven to 150°C (300°F). Boil some water for the roasting pan. Season the skin: Pat the skin dry again. Brush the skin lightly with white vinegar. Mix 2 tsp kosher salt with 1 tsp baking powder and rub or sprinkle it evenly over the skin, brushing off any visible clumps so there’s a thin, even coating. Roast low and slow: Pour about 1 cup (240 ml) hot water into the tray under the rack (to catch drips and reduce smoking). Roast the pork belly at 150°C (300°F) for 1 hour 45 minutes to 2 hours, until the meat is tender and a probe inserted into the center reads roughly 82–90°C (180–195°F). Add more hot water to the tray if it dries out. Crisp the crackling: Increase oven temperature to 230°C (450°F) and roast 20–30 minutes more, rotating the tray as needed, until the skin is blistered, golden, and audibly crisp. For extra blistering, you may switch to the broiler for 2–5 minutes at the end, watching constantly to prevent burning. Rest: Transfer the pork belly to a cutting board and rest 15 minutes so the juices settle and the crackling firms up. Slice and serve: Use a serrated knife to cut the crackling cleanly. Slice into bite-sized pieces or thick slabs. Serve hot with steamed rice and greens, or at room temperature in sandwiches or wraps.
1/2 cup raw pepitas (pumpkin seeds) 1 tsp neutral oil 1 tsp finely grated lime zest 1/2 tsp ancho chili powder or Tajín 1/4 tsp ground cumin 1/8 tsp cayenne (optional) Pinch of kosher salt 1/2 tsp sugar (optional, for extra crisp) 2 cups jicama, peeled and cut into thin matchsticks 2 navel oranges, segmented (reserve 2 tbsp juice) 4 radishes, thinly sliced 1/4 small red onion, very thinly sliced and rinsed 1 small cucumber, halved lengthwise, seeded, thinly sliced 1 small serrano or jalapeño, thinly sliced (optional) 1/3 cup fresh cilantro leaves 2 tbsp fresh lime juice 2 tbsp reserved orange juice 1 tsp agave or honey 1 tbsp extra-virgin olive oil 1/4 tsp kosher salt, plus more to taste Freshly ground black pepper
Make the chili-lime pepitas: Heat a small skillet over medium. Toss pepitas with neutral oil, lime zest, ancho chili powder (or Tajín), cumin, cayenne (if using), salt, and sugar. Toast, stirring, until puffed and fragrant, 3–4 minutes. Spread on a plate to cool and crisp. Prepare the dressing: In a small bowl, whisk lime juice, reserved orange juice, agave (or honey), olive oil, 1/4 tsp salt, and a few grinds of black pepper until emulsified. Assemble the salad: In a large bowl, combine jicama, orange segments, radishes, red onion, cucumber, serrano (if using), and cilantro. Drizzle with dressing and toss gently to coat. Taste and adjust salt or lime as needed. Finish and serve: Sprinkle the cooled chili-lime pepitas over the top just before serving for maximum crunch. Serve chilled or cool to brighten and balance the richness of Chile Colorado.
4 cups low-sodium chicken stock (or water) 1 cup coarse yellow polenta (cornmeal) 1 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper 1/2 cup finely grated Parmigiano-Reggiano 2 tablespoons extra-virgin olive oil (stirred into polenta) 3 tablespoons extra-virgin olive oil (for searing) 1/2 cup finely chopped flat-leaf parsley 2 tablespoons capers, rinsed and finely chopped 1 small garlic clove, finely grated Zest of 1 lemon 1 tablespoon fresh lemon juice 1/2 teaspoon finely chopped fresh sage (optional, to echo the entrée) Pinch red pepper flakes (optional)
Line an 8-inch square pan with parchment, leaving overhangs for easy lifting. Lightly oil the parchment. Bring the stock to a boil in a medium saucepan. Whisk in polenta and 1 teaspoon salt. Reduce heat to low and cook, stirring frequently, until thick and creamy, 15–20 minutes. Off heat, stir in black pepper, Parmigiano-Reggiano, and 2 tablespoons olive oil. Taste and adjust seasoning. Spread polenta into the prepared pan about 1/2 inch thick. Smooth the top, let cool to room temperature, then refrigerate until firm, 45–60 minutes. Lift the slab onto a board and cut into 1- to 1 1/2-inch squares. Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high. Sear polenta squares in batches until deeply golden and crisp, 3–4 minutes per side. Transfer to a warm platter. Make the gremolata: In a small bowl, combine parsley, capers, garlic, lemon zest, lemon juice, sage (if using), red pepper flakes (if using), a pinch of salt, and a drizzle of olive oil if needed to loosen. Stir to combine. Spoon a little gremolata over each warm polenta square and serve immediately.
- 1 lb carrots, peeled and sliced diagonally (or baby carrots) - 2 tbsp butter - 2 tbsp honey - Salt and freshly ground black pepper, to taste - 1 tbsp chopped fresh parsley (optional)
1. Place carrots in a saucepan, cover with water, add a pinch of salt, and simmer until just tender (8–12 minutes); drain. 2. Return pan to medium heat, add butter and honey, and stir until butter melts and begins to foam. 3. Add carrots and toss to coat, cooking 2–3 minutes until glaze thickens and coats carrots. 4. Season with salt and pepper, sprinkle with parsley if using, and serve warm.
1.2 kg skin-on pork belly, boneless 1 tablespoon rice vinegar, for brushing the skin 1 tablespoon kosher salt 1 teaspoon baking powder 1½ teaspoons Chinese five-spice powder 1 teaspoon ground white pepper 1 teaspoon brown sugar 1 tablespoon light soy sauce 1 tablespoon Shaoxing wine or dry sherry 2 garlic cloves, finely grated 2 tablespoons rice vinegar, for dipping sauce 1 tablespoon light soy sauce, for dipping sauce 1 teaspoon granulated sugar, for dipping sauce 1 small red chili, thinly sliced (optional, for dipping sauce)
Pat the pork belly very dry. Using a sharp knife or meat skewer, prick the skin all over without piercing into the meat, or lightly score the skin in a crosshatch with very shallow cuts. Set the belly on a rack over the sink and slowly pour a kettle of boiling water over the skin to tighten it. Pat completely dry, then place skin-side up. Mix the five-spice, white pepper, brown sugar, light soy sauce, Shaoxing wine, and grated garlic into a paste. Rub this only on the meat side and edges, keeping the skin clean and dry. Wipe any paste off the skin if it gets on. Brush the skin lightly with 1 tablespoon rice vinegar. Combine the kosher salt and baking powder, then rub evenly over the skin. Place the pork belly uncovered on a rack over a tray and refrigerate skin-side up for 12–24 hours to dry the skin. Preheat the oven to 160°C (320°F). Set the pork belly skin-side up on a rack over a foil-lined tray to catch drips. Roast for 80–90 minutes, until the meat is tender and an instant-read thermometer in the thickest part reads at least 70°C (160°F). Increase the oven to 230°C (450°F) and roast 20–30 minutes more, until the skin is blistered and crackling. Rotate the tray as needed for even crisping. If needed, broil/grill on high for 2–4 minutes, watching closely to avoid burning. Transfer to a board and rest 15 minutes. If there’s excess surface salt, gently scrape it off. Slice across the grain into bite-size pieces with a sharp knife or cleaver. Make the dipping sauce: Stir together 2 tablespoons rice vinegar, 1 tablespoon light soy sauce, 1 teaspoon sugar, and the sliced chili (if using) until the sugar dissolves. Serve the pork belly hot and crispy with the dipping sauce. Pair with steamed rice and quick pickles if desired.
3 Persian cucumbers (about 12 oz), ends trimmed 1 cup daikon radish, peeled and shaved into thin ribbons 3/4 teaspoon kosher salt, divided 1 1/2 tablespoons Chinese black vinegar (Zhenjiang) 1 tablespoon unseasoned rice vinegar 1 tablespoon light soy sauce 1 teaspoon toasted sesame oil 1 teaspoon granulated sugar 1 teaspoon finely grated fresh ginger 1 small clove garlic, finely grated 1 teaspoon chili crisp or chili oil (optional) 2 scallions, thinly sliced 2 tablespoons cilantro leaves 1 tablespoon toasted sesame seeds 1 tablespoon roasted peanuts, coarsely chopped (optional)
Lightly smash the cucumbers with the flat of a knife or rolling pin until cracked, then tear or cut into bite-size chunks. Toss the cucumbers with 1/2 teaspoon of the salt and set in a colander over a bowl for 10–15 minutes to drain. Meanwhile, toss the daikon ribbons with the remaining 1/4 teaspoon salt and let sit 5 minutes, then gently squeeze out excess moisture. Whisk together black vinegar, rice vinegar, light soy sauce, toasted sesame oil, sugar, grated ginger, grated garlic, and chili crisp (if using). Pat the cucumbers dry with paper towels. In a bowl, combine cucumbers, daikon ribbons, scallions, and cilantro. Pour the dressing over and toss to coat evenly. Chill for 10 minutes to let flavors meld. Transfer to a serving plate and finish with toasted sesame seeds and roasted peanuts (if using). Serve cold alongside the ribs to cut richness with crisp acidity and aromatics.
Pork belly, skin-on, 2 to 2.5 lb (900 g to 1.1 kg) Kosher salt, 1 tablespoon, divided Baking powder (or baking soda), 1 teaspoon Chinese five-spice powder, 1 teaspoon Ground black pepper, 1 teaspoon Granulated sugar, 2 teaspoons Rice vinegar, 1 tablespoon (for skin) Neutral oil, 1 tablespoon Low-sodium soy sauce, 2 tablespoons (for glaze) Honey or brown sugar, 1 tablespoon (for glaze) Rice vinegar, 1 tablespoon (for glaze) Toasted sesame oil, 1 teaspoon (for glaze) Fresh ginger, grated, 1 teaspoon (for glaze) Garlic, minced, 2 cloves (1 for rub, 1 for glaze) Water, 1 tablespoon (for glaze) Scallions, thinly sliced, for serving (optional) Lime wedges, for serving (optional)
Prep the pork belly: Pat the pork belly completely dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern with shallow cuts about 1/4 inch apart, taking care not to cut into the meat. Alternatively, prick the skin all over with a fork or skewer. Season the meat side: In a small bowl, mix half the kosher salt (1 1/2 teaspoons), the five-spice, black pepper, sugar, and half the minced garlic (1 clove). Rub this mixture evenly over the meat side and edges, avoiding the skin. Dry the skin: Brush the skin with 1 tablespoon rice vinegar. Sprinkle the remaining salt (1 1/2 teaspoons) evenly over the skin, then dust the skin lightly with the baking powder. Gently rub to distribute without wetting the meat side. Chill uncovered: Set the pork belly skin-side up on a rack over a tray and refrigerate uncovered for at least 6 hours, ideally overnight, to dry the skin. If short on time, chill at least 1 to 2 hours. Heat the oven: Place a rack in the lower-middle position. Preheat the oven to 300°F (150°C). Line a roasting pan with foil and set a rack inside. Add 1 cup hot water to the pan (under the rack) to prevent smoking. Roast low and slow: Place the pork belly skin-side up on the rack. Roast at 300°F (150°C) for 1 3/4 to 2 1/4 hours, until the meat is tender and an instant-read thermometer in the thickest part reaches at least 185°F (85°C). Add more water to the pan if it dries. Make the glaze: In a small saucepan combine soy sauce, honey (or brown sugar), 1 tablespoon rice vinegar, sesame oil, grated ginger, the remaining minced garlic, and water. Simmer over medium heat 3 to 5 minutes until slightly syrupy. Remove from heat. Crisp the skin: Increase oven temperature to 475°F (245°C). Lightly brush the skin with neutral oil. Return the pork belly to the oven and roast 15 to 25 minutes, rotating the pan as needed, until the skin puffs, blisters, and is deeply crisp. Watch closely to prevent burning. Rest: Transfer the pork belly to a cutting board and rest 10 to 15 minutes. For maximum crispness, keep the skin side dry and avoid covering. Glaze and slice: Brush the glaze over the meat side only to keep the skin crisp. Slice with a sharp or serrated knife into bite-size pieces. Serve: Top with sliced scallions and serve with lime wedges. Pair with steamed rice, quick pickles, or sautéed greens. Any leftover glaze can be served on the side.
3 cups corn kernels (from 4 ears fresh or frozen, thawed and patted dry) 1 tablespoon unsalted butter 1 tablespoon olive oil 1 small jalapeño, seeded and minced (optional) 2 cloves garlic, minced 1/4 cup finely chopped scallions 1/4 cup Mexican crema or sour cream 1/4 cup mayonnaise 1 lime, zested and juiced 1/2 teaspoon chili powder (such as ancho) 1/4 teaspoon smoked paprika 1/4 teaspoon ground cumin 1/3 cup crumbled Cotija cheese, plus extra for garnish 2 tablespoons chopped cilantro (optional) 2 tablespoons toasted pepitas (pumpkin seeds) 24 sturdy corn tortilla chips or mini tostada rounds Fine sea salt and freshly ground black pepper Hot sauce, for serving (optional)
Heat a large skillet over medium-high. Add olive oil and butter; when sizzling, add corn. Cook, stirring occasionally, until lightly charred and fragrant, 5–7 minutes. Stir in jalapeño (if using) and garlic; cook 1 minute until fragrant. Remove skillet from heat and let cool 2 minutes. Add scallions, crema, mayonnaise, lime zest, and 1 tablespoon lime juice. Sprinkle in chili powder, smoked paprika, and cumin; season with salt and pepper to taste and stir to coat the corn evenly. Fold in the Cotija. Taste and adjust lime, salt, and chili as desired. Spoon warm corn mixture onto the tortilla chips or mini tostadas. Top with a pinch of extra Cotija, cilantro (if using), and toasted pepitas. Dust lightly with additional chili powder and drizzle with hot sauce if desired. Serve immediately while warm and crisp.
2 to 2.5 lb (900 g to 1.1 kg) skin-on pork belly, in one slab 1 1/2 teaspoons kosher salt (for meat side) 1 teaspoon granulated sugar 1 teaspoon ground white or black pepper 1 teaspoon Chinese five-spice powder 2 cloves garlic, finely grated (optional) 1 tablespoon Shaoxing wine or dry sherry (optional) 1 cup (150 g) kosher salt (for salt cap on skin) 1 teaspoon baking powder (optional; mix into salt cap to aid crisping) 1 to 2 teaspoons rice vinegar or distilled white vinegar (for brushing skin) Neutral oil, for greasing rack/pan
Pat the pork belly very dry. If the skin isn’t scored, lightly score it in a shallow crosshatch or poke many holes with a skewer, taking care not to pierce into the meat. Pour a kettle of boiling water slowly over the skin to tighten it, then pat completely dry. Mix 1 1/2 tsp kosher salt, sugar, pepper, five-spice, and garlic. Rub this only on the meat side and edges. If using Shaoxing wine, brush it on the meat side only. Keep the skin clean and dry. Place the belly skin-side up on a rack over a tray and refrigerate uncovered 8 to 24 hours to dry the skin. Preheat oven to 325°F (160°C). Line a rimmed baking sheet with foil and set a lightly oiled rack over it. Set the pork skin-side up on the rack. Create a snug foil border around the slab, about 1/2 inch (1.3 cm) taller than the skin, to hold the salt. Mix 1 cup kosher salt with baking powder (if using). Lightly brush the skin with vinegar, then cover the skin evenly with the salt mixture to form a flat, even 1/4-inch (6 mm) cap. Roast at 325°F (160°C) for 75 to 90 minutes, until the meat is tender and an instant-read thermometer in the thickest part reads at least 165°F (74°C). Remove from the oven. Lift off and discard the hardened salt cap and brush away any loose salt from the skin. Increase oven temperature to 450°F (230°C). Return pork to the oven and roast 15 to 25 minutes, rotating once, until the skin is blistered and glassy. If needed, finish under the broiler for 1 to 3 minutes, watching closely. Rest 10 minutes. Slice with a serrated knife into bite-size pieces, using gentle sawing motions through the crackling. Serve as-is or with steamed rice and greens, or in pancakes with hoisin, cucumbers, and scallions.
20 large white or cremini mushrooms (about 1 lb / 450 g) 2 tablespoons olive oil, divided 2 tablespoons unsalted butter 1 small shallot, finely minced (or 1/4 small onion) 3 garlic cloves, minced 1/4 cup dry white wine or vegetable broth (optional) 4 ounces (115 g) cream cheese, softened 1/2 cup (50 g) finely grated Parmesan cheese, divided 1/2 cup (30 g) panko or fresh breadcrumbs, divided 2 tablespoons chopped fresh parsley, plus more for serving 1 teaspoon lemon zest 1/2 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper Pinch red pepper flakes (optional)
Heat oven to 400°F (200°C). Line a rimmed baking sheet with parchment. Clean the mushrooms with a damp towel. Twist out the stems and finely chop them; set the caps hollow-side up on the tray. Toss caps with 1 tablespoon olive oil, a pinch of salt, and pepper. Roast 8 minutes to release moisture, then drain off any liquid and return caps hollow-side up. Meanwhile, melt butter with remaining 1 tablespoon olive oil in a skillet over medium heat. Add shallot and cook until translucent, 3 to 4 minutes. Stir in chopped mushroom stems and cook until their moisture evaporates and they begin to brown, 4 to 6 minutes. Add garlic and cook 30 seconds. Deglaze with white wine or broth (if using) and simmer until nearly dry, 1 to 2 minutes. Transfer mixture to a bowl and let cool 2 minutes. Stir in cream cheese, 1/3 cup of the Parmesan, 1/3 cup of the breadcrumbs, parsley, lemon zest, salt, pepper, and red pepper flakes. Taste and adjust seasoning. Spoon or pipe the filling into the mushroom caps, mounding slightly. In a small bowl, combine the remaining Parmesan and breadcrumbs with a pinch of salt. Sprinkle over the stuffed caps. Bake until tops are golden and mushrooms are tender, 15 to 18 minutes. For extra color, broil 1 to 2 minutes at the end, watching closely. Garnish with more parsley and serve warm.
1 large English cucumber 6 red radishes, thinly sliced 2 scallions, thinly sliced 1 tablespoon fresh ginger, finely grated 3 tablespoons rice vinegar 2 tablespoons ponzu sauce 1 teaspoon sugar or honey 1 teaspoon toasted sesame oil 1 tablespoon toasted sesame seeds Pinch of red pepper flakes (optional) Kosher salt
Using a vegetable peeler, shave the cucumber lengthwise into thin ribbons. Place ribbons in a colander, sprinkle with 1/2 teaspoon kosher salt, toss, and let drain 10 minutes. Pat dry with paper towels. In a small bowl, whisk together rice vinegar, ponzu, sugar or honey, grated ginger, sesame oil, and red pepper flakes (if using) until the sugar dissolves. In a mixing bowl, combine cucumber ribbons, radishes, and scallions. Pour the dressing over and toss gently to coat. Chill for 10–15 minutes to lightly pickle and meld flavors. Transfer to small bowls or appetizer spoons and finish with toasted sesame seeds. Serve cold.
4 mahi-mahi fillets (5–6 oz each, about 1 inch thick) 1 cup panko breadcrumbs 1/3 cup finely grated Parmesan cheese 2 tablespoons finely chopped fresh parsley 1 tablespoon finely chopped fresh dill (optional) 1 teaspoon lemon zest 1 small garlic clove, finely minced (or 1/2 teaspoon garlic powder) 1/2 teaspoon smoked paprika 1/2 teaspoon kosher salt, plus more to season fish 1/4 teaspoon black pepper 3 tablespoons olive oil, divided 2 tablespoons mayonnaise (or 1 tablespoon Dijon mustard + 1 tablespoon mayonnaise) 1 tablespoon unsalted butter, melted (optional, for richer crust) Lemon wedges, for serving
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment and lightly oil it. Make the crust: In a bowl, combine panko, Parmesan, parsley, dill (if using), lemon zest, garlic, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add 2 tablespoons olive oil and the melted butter (if using), tossing until the crumbs are evenly moistened. Pat the mahi-mahi dry. Lightly season both sides with a pinch of salt and pepper. Spread a thin layer of the mayonnaise (or the Dijon–mayo mixture) over the top side of each fillet to help the crumbs adhere. Press the crumb mixture firmly onto the coated tops of the fillets, dividing evenly (about 1/4 to 1/3 cup per fillet). Place the fillets, crust side up, on the prepared baking sheet. Drizzle the remaining 1 tablespoon olive oil around the fish. Bake until the fish flakes easily and the crust is golden, 10–14 minutes depending on thickness (internal temperature 130–135°F/54–57°C). For extra browning, broil for 1–2 minutes at the end, watching closely. Rest 2 minutes. Serve with lemon wedges and, if desired, a sprinkle of fresh herbs.
1 large fennel bulb, fronds reserved 1 large orange, segmented, plus 1/2 teaspoon finely grated zest 2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil 1 teaspoon honey (or sugar) 6 to 8 green olives (Castelvetrano), pitted and thinly sliced 2 tablespoons toasted sliced almonds 1 tablespoon chopped fresh parsley 1/4 teaspoon red pepper flakes Sea salt, to taste Freshly ground black pepper, to taste
Trim and core the fennel, reserving fronds. Thinly shave the bulb with a mandoline or sharp knife; soak shavings in ice water for 5 minutes to crisp, then drain and pat dry. In a mixing bowl, whisk together lemon juice, orange zest, honey, a pinch of salt, and black pepper. Slowly stream in the olive oil while whisking to emulsify. Add the shaved fennel, orange segments, and sliced olives to the bowl; toss to coat and let sit 5 to 10 minutes to lightly marinate. Taste and adjust seasoning with more salt, pepper, or lemon as needed. Plate the salad and top with toasted almonds, chopped parsley, and a few chopped fennel fronds. Finish with a pinch of red pepper flakes and a light drizzle of olive oil, if desired.
For the tartar sauce: 1/2 cup mayonnaise 2 tablespoons finely chopped dill pickles or cornichons 1 tablespoon capers, chopped (optional) 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard 1 tablespoon finely chopped fresh dill or parsley 1/2 teaspoon hot sauce (optional) Pinch of kosher salt and black pepper For the fish: 4 skinless grouper fillets (4 to 6 ounces each, about 1/2 to 3/4 inch thick) 1 cup all-purpose flour 1 teaspoon kosher salt, plus more for finishing 1/2 teaspoon black pepper 1 teaspoon paprika (smoked or sweet) 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper 2 large eggs 2 tablespoons milk or water 1 1/2 cups panko breadcrumbs (or crushed saltines) 1/2 cup fine cornmeal (optional, for extra crunch) Neutral oil for frying (about 3 cups), such as peanut, canola, or vegetable Lemon wedges, for serving For assembly: 4 brioche or potato buns 2 tablespoons unsalted butter, softened Lettuce leaves Sliced ripe tomato Thinly sliced red onion Dill pickle chips
Make the tartar sauce: In a small bowl, combine mayonnaise, chopped pickles, capers, lemon juice, Dijon, dill or parsley, hot sauce if using, and a pinch of salt and pepper. Mix until smooth, cover, and refrigerate until ready to use. Set up breading stations: In one shallow dish, whisk flour with 1 teaspoon salt, black pepper, paprika, garlic powder, and cayenne. In a second dish, beat the eggs with the milk or water. In a third dish, combine panko and cornmeal (if using). Prep the fish: Pat the grouper fillets dry with paper towels. Working one piece at a time, dredge in seasoned flour (shake off excess), dip in egg, then press into the panko mixture to coat all sides. Transfer to a wire rack and let sit 5 to 10 minutes to help the crust adhere. Heat the oil: Pour 1 to 1.5 inches of oil into a heavy skillet or Dutch oven and heat to 350 F over medium-high heat. Adjust heat as needed to maintain temperature. Fry the fillets: Fry 2 at a time without crowding, 3 to 4 minutes per side, until deep golden and the fish flakes easily and reaches 135 to 140 F internal temperature. Transfer to a wire rack set over a sheet pan and sprinkle lightly with salt. Keep warm in a 250 F oven while you cook the remaining fillets. Toast the buns: Split the buns and spread the cut sides with butter. Toast cut-side down in a skillet or under a broiler until golden. Assemble the sandwiches: Spread tartar sauce on both sides of each bun. Layer lettuce and tomato on the bottom bun, add a fried grouper fillet, then top with red onion and pickle chips. Add a squeeze of lemon, cap with the top bun, and serve immediately with extra tartar sauce and lemon wedges.
2 lb (900 g) thin slices beef top round (about 8 slices) Kosher salt and freshly ground black pepper, to taste 3 tbsp German or Dijon mustard 8 slices bacon 2 medium dill pickles, cut lengthwise into 8 spears 2 medium yellow onions (1 thinly sliced for filling, 1 chopped for sauce) 2 tbsp neutral oil (plus more as needed) 1 carrot, chopped 1 celery stalk, chopped 2 cloves garlic, minced 1 tbsp tomato paste 1 cup dry red wine (or use more beef broth) 3 cups beef broth 2 bay leaves 1 tsp dried thyme or marjoram 1 tsp sweet paprika (optional) 2 tbsp unsalted butter 2 tbsp all-purpose flour 2 tbsp chopped fresh parsley (optional, for serving) 2 tbsp sour cream (optional, to finish the sauce)
Prep the beef: If the slices are thicker than 1/4 inch, lightly pound between sheets of plastic wrap to about 1/8–1/4 inch for easy rolling. Pat dry and season both sides with salt and pepper. Fill and roll: Lay a slice flat, spread a thin layer of mustard over it, then place 1 slice of bacon, a few onion slices, and 1 pickle spear along the short end. Roll up tightly, tucking in the sides as you go. Secure with toothpicks or kitchen twine. Repeat with remaining slices. Brown the rouladen: Heat the oil in a large heavy pot or Dutch oven over medium-high. Sear the rouladen on all sides until well browned, 6–8 minutes total in batches. Transfer to a plate. Build the braise: Reduce heat to medium. Add the chopped onion, carrot, and celery; cook, stirring, until softened and lightly browned, 5–7 minutes. Add the garlic and cook 30 seconds. Stir in tomato paste and cook 1 minute to caramelize. Deglaze: Pour in the red wine, scraping up browned bits. Simmer 2–3 minutes to reduce slightly. Braise: Return the rouladen and any juices to the pot. Add the beef broth, bay leaves, thyme (or marjoram), and paprika if using. Liquid should come about two-thirds up the rolls; add a splash more broth if needed. Bring to a simmer, then cover and cook gently on low heat until very tender, 60–90 minutes, turning once halfway. Make the gravy: Transfer the rouladen to a plate and tent with foil. Discard bay leaves. For a smooth sauce, strain the braising liquid and press on solids; for a rustic sauce, leave vegetables in. In a separate small saucepan, melt the butter over medium heat, whisk in the flour, and cook 1–2 minutes to form a blond roux. Gradually whisk in 2–3 cups of the hot braising liquid until smooth. Simmer 3–5 minutes until glossy and thick enough to coat a spoon. Season with salt and pepper; swirl in sour cream off heat if using. Serve: Remove toothpicks/twine from rouladen. Return them to the sauce to warm through. Sprinkle with parsley if desired and serve with the gravy over top. Classic sides include potato dumplings, spätzle, or mashed potatoes with braised red cabbage.
4 small heads Belgian endive, leaves separated and trimmed 1 firm ripe pear (Bosc or Anjou), 1/4-inch dice 1 teaspoon fresh lemon juice 4 ounces goat cheese, softened 2 tablespoons plain Greek yogurt or softened cream cheese 1 teaspoon finely chopped fresh thyme, plus extra leaves for garnish 1 teaspoon lemon zest 1 tablespoon honey, plus more for drizzling 1/4 cup toasted pecans, finely chopped Pinch of kosher salt Freshly ground black pepper
Toast the pecans in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and chop finely. In a bowl, whip the goat cheese with the yogurt, thyme, lemon zest, honey, a pinch of salt, and a few grinds of black pepper until smooth and fluffy (1–2 minutes). Toss the diced pear with lemon juice to prevent browning. Arrange endive leaves on a platter. Pipe or spoon about 1 teaspoon of the whipped goat cheese into each leaf. Top each with a small spoonful of pear, then sprinkle with toasted pecans. Finish with a light drizzle of honey, a few thyme leaves, and a crack of black pepper. Chill 10 minutes to set and serve shortly thereafter.
2 large eggplants (about 2 lb/900 g total) 2 tbsp extra-virgin olive oil, for brushing 2 tbsp extra-virgin olive oil, for the filling 1 tbsp extra-virgin olive oil, for drizzling (optional) 1 medium onion, finely chopped 3 garlic cloves, minced 8 oz (225 g) ground beef or lamb 1 tsp ground cumin 1 tsp smoked paprika 1/4 tsp ground cinnamon 1/4 tsp red pepper flakes (optional) 2 tbsp tomato paste 1 cup (240 g) canned crushed tomatoes 1/4 cup (60 ml) dry white wine or water 1/4 cup (15 g) chopped fresh parsley 2 tbsp chopped fresh mint (optional) 1/4 cup (30 g) toasted pine nuts (optional) 1/2 cup (75 g) crumbled feta 1/2 cup (50 g) shredded mozzarella or grated Parmesan 1/3 cup (35 g) panko breadcrumbs Zest of 1/2 lemon Kosher salt and freshly ground black pepper
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment. Halve the eggplants lengthwise. Score the flesh in a crosshatch pattern, taking care not to pierce the skin. Brush the cut sides with 2 tbsp olive oil and season generously with salt and pepper. Arrange cut-side up on the baking sheet. Roast until the flesh is tender and lightly browned, 25–30 minutes. Remove and let cool just enough to handle. Reduce oven temperature to 400°F (200°C). Using a spoon, scoop out the flesh, leaving a 1/4-inch (6 mm) border to keep the shells intact. Roughly chop the scooped eggplant flesh and set aside. Place the empty shells in a baking dish. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until softened and translucent, 4–5 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the ground beef or lamb, season with salt and pepper, and cook, breaking it up with a spoon, until browned and no longer pink, 5–6 minutes. Spoon off excess fat if needed. Stir in cumin, smoked paprika, cinnamon, and red pepper flakes (if using); cook 30 seconds. Add tomato paste and cook, stirring, 1 minute. Add crushed tomatoes and wine (or water). Simmer until slightly thickened, 3–4 minutes. Stir in the chopped eggplant flesh and cook until most moisture evaporates and the mixture is cohesive, 3–4 minutes. Remove from heat and fold in parsley, mint (if using), pine nuts (if using), and lemon zest. Taste and adjust salt and pepper. Spoon the filling evenly into the eggplant shells. Top with crumbled feta, then sprinkle with mozzarella or Parmesan. Scatter panko over the top and drizzle with the remaining 1 tbsp olive oil (if using). Bake at 400°F (200°C) until the cheese is melted and the tops are golden and crisp, 15–18 minutes. For extra color, broil 1–2 minutes, watching closely. Let rest 5 minutes before serving. Garnish with extra parsley if desired. Serves 4.
1 baguette, sliced 1/2-inch thick (16–20 slices) 3 tablespoons extra-virgin olive oil, divided 1 cup whole-milk ricotta 2–3 teaspoons prepared horseradish, drained 1 teaspoon lemon zest 1 tablespoon fresh lemon juice 1 teaspoon honey 1/4 teaspoon kosher salt, plus more to taste Freshly ground black pepper, to taste 1 cup watercress (or baby arugula) leaves Flaky sea salt, for finishing (optional) 2 small shallots, thinly sliced 1/3 cup red wine vinegar 2 tablespoons water 1 teaspoon sugar 1/2 teaspoon kosher salt 1 tablespoon chopped chives or dill (optional)
Quick-pickle the shallots: In a small bowl, combine red wine vinegar, water, sugar, and 1/2 teaspoon salt. Stir to dissolve, then add sliced shallots. Let sit 15 minutes, stirring once or twice; drain just before using. Toast the crostini: Heat oven to 400°F/205°C. Arrange baguette slices on a baking sheet and brush both sides with 2 tablespoons olive oil. Bake 8–10 minutes, flipping once, until golden and crisp. Cool slightly. Whip the ricotta: In a bowl, combine ricotta, horseradish, lemon zest, lemon juice, honey, remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and a few grinds of black pepper. Whisk until smooth and airy; adjust seasoning to taste. Assemble: Spread a generous spoonful of whipped ricotta on each toast. Top with a few watercress leaves and some pickled shallots. Finish with black pepper, flaky sea salt, and chopped chives or dill if using. Serve immediately while the toasts are crisp.
1 1/2 pounds large raw shrimp, peeled and deveined (tails optional) 1 tablespoon Creole seasoning 1 teaspoon kosher salt, divided 1/2 teaspoon black pepper, divided 2 tablespoons unsalted butter 1 tablespoon vegetable oil 1 large yellow onion, diced 1 green bell pepper, diced 2 ribs celery, diced 4 cloves garlic, minced 1 tablespoon tomato paste 1 can (28 ounces) crushed tomatoes (or 2 cans 14.5 ounces diced tomatoes with juices) 1 cup seafood or chicken stock 2 bay leaves 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves) 1 teaspoon paprika (smoked or sweet) 1/4 to 1/2 teaspoon cayenne pepper, to taste 1 teaspoon Worcestershire sauce 1 teaspoon hot sauce, plus more to taste 1 teaspoon sugar (optional, to balance acidity) 2 tablespoons chopped fresh parsley, plus more for garnish 2 tablespoons sliced green onions, for garnish 1 tablespoon fresh lemon juice Cooked white rice, for serving Optional: 1 teaspoon cornstarch mixed with 2 teaspoons cold water (if you prefer a thicker sauce)
Season the shrimp: Pat shrimp dry. Toss with Creole seasoning, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Set aside while you start the sauce. Sauté the aromatics: In a large skillet or Dutch oven, heat butter and oil over medium heat. Add onion, bell pepper, and celery with a pinch of salt. Cook, stirring occasionally, until softened and lightly golden, 6 to 8 minutes. Add garlic and cook 30 seconds until fragrant. Caramelize the tomato paste: Stir in tomato paste and cook, stirring, 1 to 2 minutes until it darkens slightly. Build the sauce: Add crushed tomatoes, stock, bay leaves, thyme, paprika, cayenne, Worcestershire, hot sauce, sugar (if using), and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine and bring to a gentle simmer. Simmer to develop flavor: Reduce heat to medium-low and simmer uncovered 15 to 20 minutes, stirring occasionally, until slightly thickened and flavorful. Taste and adjust salt, pepper, cayenne, and hot sauce as desired. Cook the shrimp: Add the seasoned shrimp to the simmering sauce in an even layer. Simmer gently, stirring once or twice, until shrimp are just opaque and curled, 3 to 5 minutes. Do not overcook. Finish the dish: Remove bay leaves. Stir in lemon juice and parsley. If you prefer a thicker sauce, stir in the cornstarch slurry and simmer 1 to 2 minutes more until glossy. Serve: Spoon Shrimp Creole over hot cooked white rice. Garnish with green onions and additional parsley. Serve with extra hot sauce on the side.
12 oz (340 g) fettuccine 1 lb (450 g) boneless, skinless chicken breasts, thinly sliced 1 1/2 tsp kosher salt, divided 3/4 tsp freshly ground black pepper, divided 1/2 tsp garlic powder (optional) 2 tbsp olive oil 3 tbsp unsalted butter, divided 3 cloves garlic, minced 1 1/2 cups (360 ml) heavy cream 1 cup (100 g) freshly grated Parmesan cheese, plus more for serving 1/4–1/2 cup (60–120 ml) reserved pasta water, as needed Pinch of freshly grated nutmeg (optional) 2 tbsp chopped fresh parsley 1–2 tsp lemon juice or a little lemon zest (optional)
1. Bring a large pot of well-salted water to a boil. Cook the fettuccine until just al dente. Reserve 1/2 cup of the pasta water, then drain. 2. Pat the chicken dry. Season with about 1 tsp salt, 1/2 tsp pepper, and the garlic powder if using. 3. Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook the chicken in a single layer (in batches if needed) until golden and cooked through, 4–6 minutes total. Transfer to a plate and tent loosely. 4. Reduce heat to medium-low. Add the remaining 2 tbsp butter to the skillet. Stir in the garlic and cook until fragrant, 30–60 seconds (do not brown). 5. Pour in the heavy cream. Bring to a gentle simmer, stirring, for 2–3 minutes until slightly thickened. Season with the remaining 1/2 tsp salt, 1/4 tsp pepper, and a pinch of nutmeg if using. 6. Whisk in the Parmesan a handful at a time until melted and smooth. If the sauce is too thick, loosen gradually with reserved pasta water; if too thin, simmer briefly to reduce. 7. Return the chicken and any accumulated juices to the skillet. Add the drained fettuccine and toss to coat evenly. Cook 1 minute so the pasta absorbs the sauce. 8. Taste and adjust seasoning. Add a squeeze of lemon juice or a little zest if you want extra brightness. 9. Remove from heat. Sprinkle with parsley and extra Parmesan. Serve immediately.
1 small jicama, peeled and cut into matchsticks (about 3 cups) 1 large cucumber, seeded and diced 1/2 small red onion, very thinly sliced 1 small orange, zested and juiced (about 1/4 cup juice) 2 tablespoons fresh lime juice 1 tablespoon extra-virgin olive oil 1 teaspoon honey (optional) 1 small jalapeño, seeded and minced (optional) 1/3 cup chopped fresh cilantro 1/3 cup toasted pepitas (pumpkin seeds) 1/2 teaspoon chili powder or Tajín 1/2 teaspoon kosher salt, plus more to taste 1 head butter lettuce or 2 heads endive, leaves separated Lime wedges, for serving (optional)
In a large bowl, whisk together orange zest and juice, lime juice, olive oil, honey (if using), chili powder or Tajín, and salt until combined. Add jicama, cucumber, red onion, jalapeño (if using), and cilantro to the bowl. Toss to coat evenly. Let stand 10 minutes to lightly marinate and soften. Fold in toasted pepitas. Taste and adjust seasoning with more salt or lime juice as needed. Spoon the crunchy mixture into lettuce or endive leaves to form bite-size cups. Serve immediately with lime wedges for squeezing over the top.
For the chicken: 4 boneless, skinless chicken breasts (6–8 oz/170–225 g each) 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 teaspoon smoked or sweet paprika 1 teaspoon Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried basil) 2 tablespoons olive oil 6–8 toothpicks For the filling: 4 oz (113 g) cream cheese, softened 1 cup (30 g) fresh spinach, chopped (or 1/2 cup thawed frozen, well-drained) 1/2 cup (56 g) shredded mozzarella 1/4 cup (20 g) grated Parmesan 2 cloves garlic, minced 2 tablespoons finely chopped sun-dried tomatoes (oil-packed, drained; optional) 1/4 teaspoon red pepper flakes (optional) 1/4 teaspoon kosher salt 1 tablespoon chopped fresh parsley or basil (optional) Optional pan sauce: 1/2 cup (120 ml) low-sodium chicken broth 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard (optional) 1 tablespoon unsalted butter
1. Preheat the oven to 400°F (200°C). Place a rack in the center position. 2. Make the filling: In a bowl, mix the cream cheese, spinach, mozzarella, Parmesan, garlic, sun-dried tomatoes (if using), red pepper flakes (if using), 1/4 teaspoon salt, and herbs until well combined. 3. Prepare the chicken: Pat the chicken dry. Using a sharp knife, slice a pocket horizontally into the thickest side of each breast, keeping the opposite side intact. Lightly season the inside of each pocket with a pinch of salt. 4. Season the outside: In a small dish, combine the 3/4 teaspoon salt, black pepper, paprika, and Italian seasoning. Rub the mixture all over the outside of the chicken. 5. Stuff: Divide the filling among the breasts, spooning it into the pockets. Fold the top flap over and secure the opening with toothpicks. 6. Sear: Heat an oven-safe skillet over medium-high heat and add the olive oil. When shimmering, sear the chicken 2–3 minutes per side until golden. 7. Bake: Transfer the skillet to the oven and bake 12–18 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C). If you don’t have an oven-safe skillet, transfer the seared chicken to a preheated baking dish before baking. 8. Rest: Move the chicken to a plate and rest 5 minutes. Carefully remove toothpicks. 9. Optional pan sauce: Place the hot skillet over medium heat. Add chicken broth, lemon juice, and Dijon (if using), scraping up browned bits. Simmer 2–3 minutes to reduce slightly, then whisk in butter until glossy. Season to taste. 10. Serve: Slice the chicken across the grain and spoon pan sauce over the top. Garnish with chopped parsley or basil, if desired.
1 small crisp apple (e.g., Honeycrisp), cored and thinly sliced 6 radishes, thinly sliced 2 cups baby arugula or watercress 1 tablespoon chopped fresh chives 2 tablespoons toasted sliced almonds 1 tablespoon Dijon mustard 1 teaspoon honey 1 tablespoon fresh lemon juice 1 tablespoon apple cider vinegar 3 tablespoons extra-virgin olive oil 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper
Whisk together Dijon, honey, lemon juice, and apple cider vinegar until smooth. Slowly stream in olive oil while whisking to emulsify. Season with salt and pepper. In a large bowl, combine arugula (or watercress), apple slices, radishes, and chives. Drizzle about half the vinaigrette over the salad and toss gently to coat. Add more dressing to taste. Top with toasted sliced almonds and a final crack of pepper. Serve immediately.
12 dry lasagna noodles (no-boil or regular) 1 tablespoon olive oil 1 medium yellow onion, finely diced 4 garlic cloves, minced 1.5 pounds (680 g) ground beef 1 teaspoon kosher salt, plus more for pasta water 1/2 teaspoon freshly ground black pepper 1/4 teaspoon red pepper flakes (optional) 2 tablespoons tomato paste 1/2 cup (120 ml) dry red wine or beef stock 1 can (28 oz/800 g) crushed tomatoes 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon sugar (optional) 1 bay leaf 4 tablespoons (56 g) unsalted butter 1/4 cup (30 g) all-purpose flour 3 cups (720 ml) whole milk, warmed 1/4 teaspoon ground nutmeg 1/2 teaspoon kosher salt (for béchamel) 1/4 teaspoon white or black pepper (for béchamel) 3 cups (300 g) shredded low-moisture mozzarella 1.5 cups (150 g) freshly grated Parmesan or Pecorino Romano 2 tablespoons chopped fresh parsley or basil (optional, for serving)
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish. Make the meat sauce: Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, 4–5 minutes. Stir in garlic for 30 seconds. Add ground beef, breaking it up. Cook until browned, 6–8 minutes; drain excess fat if needed. Season with 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes (if using). Stir in tomato paste and cook 1 minute. Pour in wine or stock and simmer 1–2 minutes to reduce slightly, scraping up browned bits. Add crushed tomatoes, oregano, basil, sugar (if using), and bay leaf. Simmer gently, partially covered, 20–30 minutes, stirring occasionally. Remove bay leaf and adjust seasoning to taste. Make the béchamel: In a saucepan, melt butter over medium heat. Whisk in flour and cook, whisking, 1–2 minutes until foamy but not browned. Gradually whisk in warm milk, a little at a time, until smooth. Simmer, whisking, 5–8 minutes until thick enough to coat the back of a spoon. Season with nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Keep warm (press plastic wrap directly on the surface to prevent a skin). Cook the noodles if using regular: Boil a large pot of well-salted water. Cook noodles until very al dente (1–2 minutes shy of package time). Drain and lay flat on lightly oiled sheet pans. If using no-boil noodles, skip boiling (optional: soak in hot water 10 minutes to soften). Assemble: Spread a thin layer of meat sauce (about 1/2 cup) in the baking dish. Add a layer of noodles to cover. Layer 1: Spread about 1/3 of the meat sauce, then about 3/4 cup béchamel, then sprinkle about 3/4 cup mozzarella and 1/3 cup Parmesan. Layer 2: Add noodles, another 1/3 of meat sauce, about 3/4 cup béchamel, and the same amounts of mozzarella and Parmesan. Layer 3: Add noodles, remaining 1/3 of meat sauce, about 3/4 cup béchamel, and the same amounts of cheeses. Top: Add a final layer of noodles, spread the remaining béchamel evenly, and top with the remaining mozzarella and Parmesan. Cover the dish tightly with foil (lightly oil the underside so cheese doesn’t stick). Bake for 25 minutes. Uncover and bake 20–25 minutes more, until bubbling around the edges and golden on top. Broil 1–2 minutes if you want extra browning. Rest the lasagna 15–20 minutes before slicing so it sets. Garnish with chopped parsley or basil, slice, and serve.
Unsalted butter, 8 tbsp (113 g), softened Garlic, 2–3 cloves, finely minced Fresh parsley, 2 tbsp, finely chopped Fresh dill, 1 tbsp, finely chopped Fresh chives, 1 tbsp, finely chopped (optional) Lemon zest, 1 tsp Fine salt, 1/2 tsp (plus more for seasoning) Black pepper, 1/4 tsp (plus more for seasoning) 4 large boneless, skinless chicken breasts All-purpose flour, 1 cup Eggs, 2 large Dijon mustard, 1 tsp (optional) Water or milk, 1 tbsp Fine dry breadcrumbs or panko, 2 cups Paprika, 1 tsp (optional) Neutral frying oil (such as sunflower or canola), 2–3 cups Lemon wedges, for serving Fresh parsley or dill, for garnish
Make the herb butter: In a bowl, mix the softened butter with garlic, parsley, dill, chives (if using), lemon zest, 1/2 tsp salt, and 1/4 tsp pepper until smooth. Shape and chill butter: Divide the butter into 4 equal portions. Roll each into a tight log about 3 inches long on parchment or plastic wrap. Freeze until very firm, 30–45 minutes. Prepare chicken: Trim any tenders. Butterfly each breast if thick, then place between sheets of plastic or parchment and gently pound to about 1/4 inch thickness. Season chicken: Lightly season both sides of each pounded breast with salt and pepper. Fill and roll: Place a frozen butter log near the lower third of each breast. Fold the sides over the butter, then roll up tightly from the bottom to enclose it completely. Keep seams down. Wrap each roll tightly in plastic wrap or secure with toothpicks. Freeze or chill until quite firm, 20–30 minutes. Set up breading: Place flour in one shallow dish and season lightly with salt and pepper. In a second dish, beat eggs with the water (and Dijon, if using). In a third dish, combine breadcrumbs with a pinch of salt and paprika (if using). Bread the rolls: Unwrap chicken. Dredge each roll in flour, shaking off excess. Dip in egg, then coat thoroughly in breadcrumbs, pressing to seal the ends. For extra insurance, dip again in egg and coat in breadcrumbs a second time. Chill to set: Transfer breaded rolls to a plate or rack and refrigerate 30 minutes (up to 2 hours). This helps prevent leaks. Preheat: Heat oven to 375°F/190°C. Line a baking sheet with a rack or paper towels. In a deep skillet, heat 1/2 inch of oil to 350°F/175°C. Fry until golden: Fry 2–3 rolls at a time, seam side down first, turning as needed, until evenly golden, about 2–4 minutes total per roll. Transfer to the rack to drain. Finish in oven: Move fried rolls to the oven and bake until the thickest part reaches 160–165°F/71°C, about 12–18 minutes depending on size. Rest and serve: Let rest 5–10 minutes to allow the butter to settle. Remove any toothpicks. Serve hot with lemon wedges and garnish with parsley or dill.
2 medium fennel bulbs, fronds reserved 2 navel oranges, peeled and segmented (juice reserved) 2 cups baby arugula 1/3 cup shaved Pecorino Romano 1/3 cup sliced almonds 1 small shallot, finely minced 2 tablespoons fresh lemon juice 1 tablespoon white wine vinegar 1 teaspoon Dijon mustard 1/2 teaspoon honey 1/4 cup extra-virgin olive oil Sea salt and freshly ground black pepper
Toast the sliced almonds in a dry skillet over medium heat, stirring until golden and fragrant, 3–4 minutes. Transfer to a plate to cool. Trim fennel bulbs, reserving tender fronds. Using a mandoline or sharp knife, shave fennel very thin. Optional: soak shaved fennel in ice water 5 minutes for extra crispness, then drain and pat dry. Supreme the oranges over a bowl to catch juice; set segments aside and reserve 1 tablespoon of the collected juice for the dressing. In a small bowl, whisk lemon juice, white wine vinegar, Dijon, honey, minced shallot, reserved orange juice, a pinch of salt, and black pepper. Slowly whisk in olive oil until emulsified. In a large bowl, combine shaved fennel and arugula. Add just enough dressing to lightly coat and toss gently. Fold in orange segments. Plate the salad and finish with toasted almonds, shaved Pecorino, and chopped fennel fronds. Season with a final pinch of salt and pepper to taste.
6 bone-in, skin-on chicken thighs (about 2 to 2.5 lb / 900 g to 1.1 kg) 1 tablespoon olive oil 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 teaspoons paprika (sweet or smoked) 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried thyme or Italian seasoning Lemon wedges, for serving (optional) Chopped fresh parsley, for serving (optional)
Preheat oven to 425°F (220°C). Line a rimmed sheet pan with foil for easy cleanup and set a wire rack on top, or lightly oil the pan if not using a rack. Pat the chicken thighs very dry with paper towels. Dry skin is key to crispiness. In a small bowl, mix the salt, pepper, paprika, garlic powder, onion powder, and thyme. Add the olive oil and stir to form a loose paste. Rub the seasoning paste all over the thighs, lifting the skin gently to season some of the meat underneath while keeping the skin attached. Place thighs skin-side up on the prepared pan, spaced apart. Bake until the skin is browned and crisp and the internal temperature in the thickest part (near but not touching bone) reaches at least 165°F (74°C), about 35 to 45 minutes depending on size. For the most tender thighs, aim for 175°F to 185°F (79°C to 85°C). If you want extra crisp skin, broil on high for 1 to 3 minutes, watching closely to avoid burning. Rest the chicken 5 to 10 minutes. Serve with lemon wedges and a sprinkle of parsley, if using.
1 cup coarse cornmeal (polenta) 3 cups low-sodium chicken broth (or water) 1/2 teaspoon kosher salt, plus more to finish 2 tablespoons grated Parmesan cheese 1 tablespoon unsalted butter or olive oil (for the polenta) 2-3 tablespoons olive oil (for frying) 3/4 cup whole-milk ricotta 1 teaspoon finely grated lemon zest 1 tablespoon fresh lemon juice 1 tablespoon chopped fresh parsley 1/2 teaspoon dried oregano Freshly ground black pepper, to taste 1 cup cherry tomatoes, finely diced 1 tablespoon capers, rinsed and chopped 1 small shallot, minced 1 tablespoon red wine vinegar 1 tablespoon extra-virgin olive oil Pinch red pepper flakes (optional) Fresh basil or parsley, for garnish (optional) Extra grated Parmesan, for finishing (optional)
Line a rimmed sheet pan with parchment. In a medium saucepan, bring the broth and 1/2 teaspoon salt to a simmer. Whisk in the cornmeal in a slow stream. Reduce heat to low and cook, stirring often, until thick and creamy, 10-15 minutes. Off heat, stir in the Parmesan and butter. Spread the polenta 1/2-inch thick on the prepared pan. Chill until firm, at least 30 minutes (or up to overnight). In a small bowl, combine ricotta, lemon zest, lemon juice, parsley, dried oregano, a pinch of salt, and black pepper. Cover and refrigerate. Make the tomato-caper relish: In another bowl, mix the diced tomatoes, capers, shallot, red wine vinegar, extra-virgin olive oil, red pepper flakes (if using), and a pinch of salt. Set aside to marinate. Once firm, cut the polenta into 1- to 1.5-inch squares or rounds. Heat 2-3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Fry the polenta pieces in batches until golden and crisp on both sides, 2-3 minutes per side. Transfer to a rack or paper towel and lightly salt. To serve, top each warm polenta bite with a small dollop of lemon-herb ricotta and a spoonful of tomato-caper relish. Garnish with basil or parsley and a sprinkle of Parmesan, if desired. Serve immediately.