1 unbaked 9-inch pie crust (homemade or store-bought) 1 cup granulated sugar 1/4 cup light brown sugar, packed 3 tablespoons all-purpose flour 1/4 teaspoon fine salt 1/2 cup unsalted butter, melted and slightly cooled 3 large eggs, at room temperature 1 cup buttermilk, at room temperature 2 teaspoons vanilla extract 1 tablespoon fresh lemon juice 1/8 teaspoon ground nutmeg, plus a pinch for sprinkling (optional) Whipped cream, for serving (optional)
Preheat oven to 350°F (175°C). Place a rimmed baking sheet on the middle rack to preheat. Set the pie crust in a 9-inch pie dish and chill it in the freezer for 10 minutes while you make the filling. In a large bowl, whisk together granulated sugar, brown sugar, flour, and salt until no lumps remain. Whisk in the melted butter until the mixture looks sandy and evenly moistened. Whisk in the eggs one at a time until smooth and glossy. Add the buttermilk, vanilla, and lemon juice; whisk until fully combined. Stir in the nutmeg (if using). Place the chilled crust on the hot baking sheet and pour in the filling. Lightly sprinkle a pinch of nutmeg over the top if desired. Bake 45–55 minutes, tenting the crust edges with foil if they brown too quickly. The pie is done when the edges are set and the center has a slight jiggle (an instant-read thermometer near the center should read about 175–180°F). Cool completely on a wire rack (at least 3 hours). Serve at room temperature or chilled with whipped cream. Refrigerate leftovers for up to 4 days.
For the fish and marinade: 4 skin-on red snapper fillets (5–6 oz each) 2 limes, zested and juiced 2 tablespoons orange juice (or additional lime juice) 3 cloves garlic, minced 1 small Scotch bonnet or habanero chile, seeded and minced (use to taste) 1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried thyme) 1 teaspoon ground allspice 1 teaspoon smoked paprika 1 teaspoon light brown sugar 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons coconut oil or olive oil, plus more for the pan For the pan finish: 1 small red bell pepper, thinly sliced 2 scallions, thinly sliced 1 tablespoon unsalted butter For the mango salsa: 1 ripe mango, diced 1/2 cup diced fresh pineapple (optional) 1/4 small red onion, finely chopped 2 tablespoons fresh cilantro, chopped Juice of 1/2 lime Pinch of kosher salt
Marinate the fish: In a bowl, whisk lime zest and juice, orange juice, garlic, chile, thyme, allspice, smoked paprika, brown sugar, salt, black pepper, and 2 tablespoons oil. Add snapper fillets and turn to coat. Marinate 20–30 minutes in the refrigerator. Make the mango salsa: In a small bowl, combine mango, pineapple (if using), red onion, cilantro, lime juice, and a pinch of salt. Toss and set aside. Prepare to cook: Remove fish from the marinade, letting excess drip back into the bowl. Reserve the leftover marinade to make the pan sauce. Sear the snapper: Heat 1 tablespoon oil in a large nonstick or cast-iron skillet over medium-high until shimmering. Place fillets skin-side down and press gently for 10 seconds to keep them flat. Cook 3–4 minutes until the skin is crisp and the flesh is mostly opaque. Flip and cook 1–2 minutes more, until the thickest part reaches 130–135°F. Transfer to a warm plate. Make the pepper pan sauce: In the same skillet, add the bell pepper and scallions with a small drizzle of oil if the pan is dry. Sauté 2–3 minutes until just tender. Pour in the reserved marinade plus 2 tablespoons water. Bring to a rapid boil for 1 minute to cook the marinade, scraping up browned bits. Off the heat, swirl in the butter. Taste and adjust salt or lime to balance. Serve: Spoon the pepper sauce over the snapper and top with mango salsa. Serve immediately with coconut rice or fried plantains and extra lime wedges. Makes 4 servings.
1 cup (200 g) jasmine rice, rinsed until water runs clear 3/4 cup (180 ml) unsweetened coconut milk 3/4 cup (180 ml) water 1/2 tsp kosher salt, plus more to taste 1 tsp finely grated lime zest (from 1 lime) 1 tbsp fresh lime juice (plus more to taste) 2 tbsp thinly sliced scallions 1 tbsp unsweetened toasted coconut flakes (optional, for garnish) 1 tbsp chopped fresh cilantro (optional)
Add rinsed rice, coconut milk, water, and salt to a medium saucepan; stir once and bring to a gentle boil over medium heat. Reduce heat to low, cover, and simmer 12–15 minutes until the liquid is absorbed and rice is tender. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork, then fold in lime zest, lime juice, and scallions. Taste and adjust with a pinch of salt and/or more lime juice. Garnish with toasted coconut and cilantro if using, and serve alongside the Honey Garlic Chicken.
2 medium fennel bulbs (about 2 lb total), trimmed, cored, very thinly shaved 2 tablespoons chopped fennel fronds 1 large navel orange, supremed; membranes squeezed to yield 2 tablespoons juice 1 small ruby grapefruit, supremed; membranes squeezed to yield 2 tablespoons juice 1/4 small red onion, very thinly sliced 2 cups baby arugula 1/3 cup Castelvetrano olives, pitted and halved 1 tablespoon capers, rinsed and roughly chopped 2 tablespoons fresh mint leaves, torn 1 tablespoon flat-leaf parsley, finely chopped 3 tablespoons toasted pine nuts 3 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 1 teaspoon white wine vinegar 1 teaspoon honey 1/2 teaspoon Dijon mustard 1/2 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper
Supreme the citrus: With a sharp knife, remove peel and pith from the orange and grapefruit. Cut out segments between membranes; set segments aside. Squeeze the membranes to collect about 4 tablespoons total juice; reserve. Toast the pine nuts in a dry skillet over medium heat, shaking often, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool. Crisp the fennel (optional but recommended): Soak the shaved fennel in ice water for 10 minutes, then drain well and pat dry. Reserve some tender fronds for garnish. Make the dressing: In a small bowl, whisk together olive oil, lemon juice, white wine vinegar, honey, Dijon, reserved citrus juices, capers, kosher salt, and black pepper until emulsified. Assemble the salad: In a large bowl, combine fennel, chopped fennel fronds, red onion, arugula, olives, mint, and parsley. Drizzle with the dressing and toss gently to coat. Fold in the citrus segments, then sprinkle with toasted pine nuts. Taste and adjust seasoning with a pinch more salt or a squeeze of lemon, if needed. Serve immediately.
1 tablespoon olive oil 1 small onion, finely chopped 1 celery stalk, finely chopped 2 cloves garlic, thinly sliced 1/4 teaspoon red pepper flakes (optional) 6 cups low-sodium vegetable broth 1/2 cup orzo 1 lemon (zest in strips or finely grated, plus 2 tablespoons juice) 4 fresh thyme sprigs 1 bay leaf 2 cups baby spinach 2 tablespoons chopped fresh dill or parsley Kosher salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil (for finishing)
Warm olive oil in a pot over medium heat. Add onion and celery; cook until translucent, 4–5 minutes. Stir in garlic and red pepper flakes; cook 30 seconds. Pour in vegetable broth. Add lemon zest, thyme, and bay leaf; bring to a simmer. Stir in orzo and cook at a gentle simmer until tender, 8–10 minutes. Remove and discard lemon zest, thyme sprigs, and bay leaf. Stir in lemon juice and spinach; cook until spinach wilts, about 1 minute. Season to taste with salt and pepper. Finish with extra-virgin olive oil and sprinkle with chopped dill or parsley. Ladle into warm bowls and serve immediately.
1 1/4 cups all-purpose flour 1 tablespoon granulated sugar (for dough) 1/2 teaspoon fine salt 1/2 cup (1 stick) cold unsalted butter, cubed 3–5 tablespoons ice water 3 medium apples (Honeycrisp, Granny Smith, or similar), peeled, cored, thinly sliced 1/3 cup packed light brown sugar 1 tablespoon granulated sugar (for apples) 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg (optional) 1 tablespoon lemon juice 1 teaspoon vanilla extract 1 tablespoon cornstarch 1 egg, beaten with 1 teaspoon water (egg wash) 1 tablespoon coarse or turbinado sugar (for sprinkling) 1/3 cup caramel sauce (store-bought or homemade), warmed Pinch flaky sea salt (optional)
Make the dough: In a bowl, whisk flour, 1 tablespoon sugar, and salt. Cut in cold butter with a pastry cutter or fingertips until pea-sized bits remain. Drizzle in 3 tablespoons ice water, tossing until the dough holds together when pressed; add up to 2 more tablespoons if needed. Flatten into a disc, wrap, and chill 30–45 minutes. Prepare the apples: In a large bowl, toss sliced apples with brown sugar, 1 tablespoon granulated sugar, cinnamon, nutmeg (if using), lemon juice, vanilla, and cornstarch. Let sit 10 minutes to release juices. Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. On a lightly floured surface, roll chilled dough into a 12-inch rough circle. Transfer to the prepared baking sheet. Mound apples in the center, leaving a 2-inch border. Arrange slices evenly for even baking. Fold the border over the fruit, pleating as needed. Brush crust with egg wash and sprinkle with coarse sugar. Bake 35–45 minutes, until the crust is deep golden and the filling is bubbling and tender. Cool on the sheet for 10–15 minutes so juices thicken. Warm caramel sauce until pourable, then drizzle over the apples. Sprinkle with flaky sea salt if desired. Slice and serve warm or at room temperature, ideally with vanilla ice cream.
2 bagels, split 4 oz (115 g) cream cheese, softened 1 tbsp fresh lemon juice 1 tsp lemon zest (optional) 1 tsp prepared horseradish (optional) 6 oz (170 g) cold-smoked salmon, thinly sliced 1/4 small red onion, paper-thin slices (about 1/4 cup) 1 small tomato, thinly sliced 1/4 cucumber, thinly sliced (optional) 1 tbsp capers, drained 2 tbsp fresh dill fronds, chopped or small sprigs Pinch of kosher salt Freshly ground black pepper, to taste
Prep toppings: thinly slice the red onion, tomato, and cucumber; chop or pick small sprigs of dill; pat capers dry. Make the cream cheese spread: in a small bowl, stir together cream cheese, lemon juice, lemon zest (if using), horseradish (if using), a pinch of salt, and a few grinds of black pepper until smooth. Toast the bagel halves to your preferred doneness. Assemble: spread the cream cheese mixture generously on the cut sides of each toasted bagel. Layer smoked salmon evenly over the bottom halves. Top with red onion, tomato, cucumber, capers, and dill. Finish with a little more black pepper. Close the bagels or serve open-faced. Serve immediately for best texture. If preparing ahead, keep components separate and assemble just before eating.
1 lb ripe strawberries, hulled and halved 2 tablespoons granulated sugar 1 1/2 tablespoons balsamic vinegar 1/2 teaspoon vanilla extract (optional) Pinch of fine sea salt 1–2 teaspoons finely chopped fresh mint Optional: a few grinds of black pepper
Preheat oven to 400°F (200°C). Line a small rimmed baking sheet with parchment for easy cleanup. In a bowl, toss strawberries with sugar, balsamic vinegar, vanilla (if using), and a pinch of salt until coated. Spread in a single layer and roast 12–15 minutes, until the berries slump and the juices turn syrupy (do not overcook). Cool 5 minutes, then fold in the chopped mint and a touch of black pepper if desired. Spoon warm strawberries and their syrup alongside or over the vanilla custard and serve immediately.
4 cups finely shredded green cabbage (about 1/2 small head) 1 small fennel bulb, cored and very thinly sliced, fronds reserved for garnish 1 Granny Smith apple, cut into thin matchsticks 3 radishes, very thinly sliced 2 scallions, thinly sliced 1/3 cup toasted pecans, chopped 2 tablespoons chopped flat-leaf parsley (or chopped fennel fronds) 3 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 1 teaspoon whole-grain mustard 1 teaspoon honey (or to taste) 1/4 teaspoon smoked paprika 1/4 teaspoon celery seed 1/3 cup extra-virgin olive oil 1/2 teaspoon kosher salt, plus more to taste Freshly ground black pepper, to taste Pinch of red pepper flakes (optional)
Add the cabbage, sliced fennel, apple, radishes, scallions, pecans, and parsley to a large bowl. In a separate bowl, whisk together the cider vinegar, Dijon, whole-grain mustard, honey, smoked paprika, celery seed, olive oil, salt, black pepper, and red pepper flakes (if using) until emulsified. Pour the dressing over the slaw and toss thoroughly to coat. Taste and adjust salt, pepper, and honey as needed. Let the slaw rest for 5–10 minutes to lightly soften the cabbage while staying crisp. Garnish with reserved fennel fronds and serve alongside the fried pork chops to cut richness and add bright, tangy crunch.
2 tablespoons olive oil 1 medium fennel bulb, cored and thinly sliced (fronds reserved for garnish) 1 small leek, white and light green parts thinly sliced and rinsed (or 1 small onion, diced) 1 carrot, diced 1 celery rib, diced 3 garlic cloves, minced 1/2 teaspoon crushed fennel seed (optional) 1 teaspoon dried thyme 1/2 teaspoon dried rosemary, lightly crushed 1 bay leaf 6 cups low-sodium chicken or turkey broth 1/2 cup orzo 1 teaspoon finely grated lemon zest 2 tablespoons fresh lemon juice, plus more to taste 1 tablespoon chopped flat-leaf parsley, plus more for garnish Salt and freshly ground black pepper, to taste Fennel fronds, for garnish Extra-virgin olive oil, for finishing (optional)
Warm the olive oil in a medium pot over medium heat. Add fennel, leek, carrot, and celery with a pinch of salt and cook, stirring occasionally, until softened and translucent, 6–8 minutes. Stir in the garlic, crushed fennel seed (if using), thyme, and rosemary; cook until fragrant, about 30 seconds. Add the broth, bay leaf, and lemon zest. Bring to a boil, then reduce to a gentle simmer and cook 10 minutes to meld flavors. Stir in the orzo and simmer, stirring occasionally, until al dente, 8–10 minutes. Remove and discard the bay leaf. Stir in the lemon juice and parsley; season with salt and freshly ground black pepper. Adjust lemon to taste. Ladle into bowls and garnish with chopped fennel fronds and extra parsley. Drizzle a little extra-virgin olive oil on top if desired.
Crust: 1/2 cup (1 stick/113 g) unsalted butter, softened 3/4 cup granulated sugar 1 large egg 1 1/2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon fine salt Cream Cheese Topping: 8 ounces (226 g) cream cheese, softened 1/3 cup powdered sugar 1 teaspoon vanilla extract 2–3 tablespoons heavy cream or milk, as needed to loosen Fruit Topping (mix and match): 1 cup sliced strawberries 3/4 cup blueberries 2 kiwis, peeled and sliced 1/2 cup raspberries Glaze: 1/3 cup apricot jam or preserves 1–2 teaspoons water or lemon juice
Preheat oven to 350°F (175°C). Lightly grease a 12-inch pizza pan or line a 9×13-inch baking pan with parchment, leaving overhang for easy lifting. Make the crust: In a bowl, cream softened butter and granulated sugar until light and fluffy, 2–3 minutes. Beat in the egg and vanilla until combined. In a separate bowl, whisk flour, baking powder, and salt. Add dry ingredients to the butter mixture and mix on low just until a soft dough forms. Press the dough evenly into the prepared pan (slightly damp hands or a piece of parchment helps). Dock lightly with a fork to minimize puffing. Bake 12–15 minutes, until edges are lightly golden and center looks set. Cool completely in the pan, about 45 minutes. Make the topping: Beat cream cheese, powdered sugar, and vanilla until smooth and fluffy, 1–2 minutes. Add 2 tablespoons cream or milk and beat until spreadable; add up to 1 tablespoon more if needed. Chill 10 minutes to firm slightly. Assemble: Spread the cream cheese mixture evenly over the cooled crust, leaving a small border. Arrange strawberries, blueberries, kiwi, and raspberries in a decorative pattern. Glaze: Warm apricot jam with water or lemon juice in a small saucepan or microwave until fluid. Strain if desired. Gently brush over the fruit to add shine and prevent browning. Chill 20–30 minutes to set. Slice into wedges or squares. Store covered in the refrigerator up to 2 days; add soft or very juicy fruits just before serving for best texture.
3 to 4 lb (1.4 to 1.8 kg) beef chuck roast 2 teaspoons kosher salt, plus more to taste 1 teaspoon freshly ground black pepper, plus more to taste 2 tablespoons vegetable or canola oil 1 large yellow onion, chopped 3 medium carrots, cut into 1.5-inch chunks 2 celery stalks, chopped 4 garlic cloves, smashed 2 tablespoons tomato paste 1 tablespoon Worcestershire sauce 1 cup dry red wine (or use additional beef broth) 2 cups low-sodium beef broth (plus more as needed) 2 fresh thyme sprigs 1 fresh rosemary sprig 2 bay leaves 1 lb (450 g) baby potatoes, halved 1 tablespoon cornstarch mixed with 1 tablespoon cold water (optional, for thickening) 2 tablespoons chopped fresh parsley (for garnish)
Preheat the oven to 325°F (165°C). Pat the chuck roast dry with paper towels. Season all sides generously with 2 teaspoons kosher salt and 1 teaspoon black pepper. Heat the oil in a large Dutch oven over medium-high heat. Sear the roast until deeply browned, about 4 to 5 minutes per side. Transfer the roast to a plate. Reduce heat to medium. Add the onion, carrots, and celery with a pinch of salt. Cook, stirring and scraping up any browned bits, until the vegetables soften slightly, about 5 minutes. Add the garlic and cook 30 seconds. Stir in the tomato paste and cook until darkened slightly, about 1 minute. Pour in the red wine and simmer, scraping the bottom, until reduced by about half, 2 to 3 minutes. Return the roast to the pot along with any accumulated juices. Add the Worcestershire sauce and enough beef broth to come about halfway up the sides of the meat. Add the thyme, rosemary, and bay leaves. Bring to a gentle simmer. Cover the Dutch oven and transfer to the preheated oven. Braise for 2 hours. Carefully remove the pot from the oven. Add the halved baby potatoes around the roast, submerging them partially in the liquid. Cover and return to the oven; continue braising until the roast is fork-tender and the potatoes are cooked through, 45 to 90 minutes more (total braise time 2.75 to 3.5 hours, depending on roast size). Transfer the roast and vegetables to a platter and tent with foil to keep warm. Discard herb stems and bay leaves. Skim excess fat from the surface of the braising liquid. Place the pot over medium heat and simmer to concentrate flavors, 5 to 10 minutes. For a thicker gravy, stir in the cornstarch slurry and simmer until lightly thickened, 1 to 2 minutes. Season the sauce to taste with additional salt and pepper. Slice or shred the roast against the grain. Serve with the vegetables and spoon the sauce over the top. Garnish with chopped parsley.
1 cup polenta (coarse cornmeal) 3 cups low-sodium chicken or vegetable broth 1 1/2 cups whole milk (or half-and-half) 3 tablespoons unsalted butter 1/2 cup finely grated Parmesan cheese 1 teaspoon finely grated lemon zest 1 tablespoon fresh lemon juice, plus more to taste 2 tablespoons finely chopped fresh chives 1/2 teaspoon kosher salt, or to taste 1/4 teaspoon freshly ground black pepper Extra-virgin olive oil, for optional drizzle
In a medium heavy-bottomed saucepan, bring the broth and milk to a gentle simmer over medium heat. While whisking, slowly rain in the polenta to prevent lumps. Reduce heat to low and cook, whisking frequently at first, then stirring often with a wooden spoon, until thick, creamy, and tender, 20–25 minutes. If it becomes too thick, whisk in a splash of hot water or broth to loosen. Stir in the butter and Parmesan until smooth and glossy. Remove from heat; fold in the lemon zest, lemon juice, and chives. Season with salt and black pepper to taste. Serve immediately alongside the Cajun sea bass and grilled asparagus; drizzle with a little olive oil and add extra Parmesan if desired.
6 cups thinly sliced green cabbage (about 1/2 medium head) 2 cups thinly sliced red cabbage 1 Granny Smith apple, cut into matchsticks 4 radishes, thinly sliced 2 celery ribs, thinly sliced 1/4 small red onion, very thinly sliced 2 scallions, thinly sliced 1/4 cup chopped fresh dill 1/4 cup chopped flat-leaf parsley 1/3 cup roasted salted sunflower seeds 1 tsp kosher salt (for salting cabbage) 3 tbsp apple cider vinegar 1 tbsp fresh lemon juice 1 tsp finely grated lemon zest 1 tbsp Dijon mustard 1 to 1 1/2 tsp honey 1/2 tsp celery seed 1/4 tsp kosher salt (for dressing), plus more to taste 1/4 tsp freshly ground black pepper Pinch red pepper flakes (optional) 1/3 cup neutral oil (sunflower, canola, or grapeseed)
In a large bowl, toss the green and red cabbage with 1 tsp kosher salt. Let sit 10 minutes to draw out excess moisture, then drain off liquid and gently blot or squeeze to dry. In a jar or bowl, combine apple cider vinegar, lemon juice, lemon zest, Dijon, honey, celery seed, 1/4 tsp kosher salt, black pepper, and red pepper flakes (if using). Whisk while slowly streaming in the oil until emulsified. Add the cabbage, apple, radishes, celery, red onion, and scallions to a large bowl. Pour over the dressing and toss until lightly and evenly coated. Fold in the dill, parsley, and sunflower seeds. Taste and adjust with more salt, vinegar, or honey to balance. Chill 15–30 minutes to meld flavors. Serve cold alongside hot, crispy fried chicken for a bright, crunchy, and tangy counterpoint.
4 ears sweet corn (about 3 cups kernels) or 3 cups frozen corn, thawed and patted dry 1 tablespoon olive oil, plus more for serving 1 small shallot, thinly sliced 1 garlic clove, minced 1–2 teaspoons aji amarillo paste (to taste; see note) 2 cups unsalted vegetable stock 1 can (13.5 oz/400 ml) unsweetened coconut milk Zest of 1 lime 1–2 tablespoons fresh lime juice, to taste 6–8 cilantro stems (optional, for blending) 1 teaspoon kosher salt, plus more to taste White pepper or black pepper, to taste Optional garnishes: diced cucumber, reserved charred corn, cilantro leaves, thinly sliced red chili or jalapeño, a few drops of olive oil
Char the corn: Heat a large skillet over medium-high. Add olive oil, then 2½ cups corn (reserve ½ cup for garnish). Cook, stirring occasionally, until lightly charred in spots, 5–7 minutes. Build the base: Reduce heat to medium. Add shallot and cook 2 minutes until translucent. Stir in garlic and aji amarillo paste; cook 30 seconds until fragrant. Simmer: Add vegetable stock and coconut milk. Bring to a gentle simmer and cook 8–10 minutes. Stir in cilantro stems (if using) for the last 2 minutes. Remove from heat. Blend: Carefully transfer to a blender and blend until very smooth. For extra silkiness, strain through a fine sieve (optional). Chill: Cool to room temperature, then refrigerate until thoroughly chilled, at least 2 hours. Finish: Stir in lime zest and juice. Season with salt and pepper to taste; adjust aji and lime as desired. Serve: Ladle into chilled bowls. Garnish with the reserved charred corn, diced cucumber, cilantro leaves, a few chili slices, and a light drizzle of olive oil. Serve cold alongside ceviche. Note: If you can’t find aji amarillo paste, blend ½ small jalapeño (seeded) with a pinch of ground turmeric as a substitute.
2 cups (250 g) all-purpose flour 3/4 cup (150 g) granulated sugar 2 teaspoons baking powder 1/2 teaspoon kosher salt 1/2 cup neutral oil (canola or vegetable) 2 large eggs, room temperature 3/4 cup whole milk, room temperature 1/4 cup sour cream or plain Greek yogurt 1 teaspoon vanilla extract 1 tablespoon lemon zest (optional) 1 1/2 cups blueberries (fresh or frozen; do not thaw) 1 teaspoon all-purpose flour (for tossing berries) 1–2 tablespoons coarse sugar for topping (optional)
Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk the oil, eggs, milk, sour cream (or yogurt), vanilla, and lemon zest (if using) until smooth. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. The batter will be thick; do not overmix. In a small bowl, toss the blueberries with 1 teaspoon flour, then fold them gently into the batter. Divide the batter evenly among the muffin cups, filling each almost to the top. Sprinkle with coarse sugar if desired. Bake at 425°F for 5 minutes, then (without opening the oven) reduce the temperature to 375°F (190°C) and bake 13–16 minutes more, until the tops are golden and a toothpick comes out with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a rack to cool. Serve warm or at room temperature.
1 lb broccolini, ends trimmed 2 tablespoons extra-virgin olive oil, divided Kosher salt, to taste Freshly ground black pepper, to taste 1/4 teaspoon red pepper flakes (optional) 1/3 cup unsalted pistachios, toasted and roughly chopped Zest of 1 lemon, plus 1 tablespoon fresh lemon juice 1 small garlic clove, finely grated 2 tablespoons finely chopped fresh flat-leaf parsley
Bring a large pot of well-salted water to a boil. Blanch broccolini for 60–90 seconds until bright green and just tender; drain and pat very dry. In a bowl, toss broccolini with 1 tablespoon olive oil, a pinch of salt, and black pepper. Heat a large cast-iron skillet over high until smoking. Add broccolini in a single layer; cook 3–5 minutes, turning occasionally, until charred in spots and crisp-tender. Sprinkle with red pepper flakes if using and remove from heat. While broccolini chars, make the gremolata: In a small bowl, combine pistachios, lemon zest, grated garlic, parsley, remaining 1 tablespoon olive oil, a pinch of salt, and several grinds of black pepper. Transfer broccolini to a platter. Drizzle with lemon juice and scatter the lemon-pistachio gremolata over the top. Serve immediately alongside the steak to cut through richness and complement the mushrooms and sweet Vidalia onion.
- Beef oxtail, cut into segments - Salt and black pepper - Ground allspice (pimento) - Fresh thyme - Garlic - Scallions - Onion - Scotch bonnet pepper - Soy sauce - Brown sugar - Vegetable oil - Beef stock or water - Carrots - Canned butter beans, drained
1. Season oxtail with salt, pepper, allspice; toss with thyme, minced garlic, sliced scallions, chopped Scotch bonnet, soy sauce, and a pinch of brown sugar. Marinate 1 hour or overnight. 2. Heat oil in a heavy pot; brown oxtail well on all sides. Add sliced onion and carrots; cook 2–3 minutes. 3. Pour in stock to barely cover, add remaining marinade, bring to a simmer, cover, and braise gently until tender, about 2.5–3 hours (or pressure cook ~45 minutes). 4. Skim fat, add butter beans, and simmer uncovered 10–15 minutes to thicken. Adjust seasoning and serve with rice and peas.
- Beef oxtail - Olive oil - Pancetta or guanciale (optional) - Onion - Carrot - Celery (plenty) - Garlic - Tomato paste - Crushed tomatoes - Dry red wine - Bay leaf - Whole cloves (2–3) - Fresh parsley - Salt and black pepper
1. Heat oil in a large pot; render pancetta (if using). Brown oxtail on all sides; remove. 2. Sauté finely chopped onion, carrot, and celery until soft; add minced garlic and tomato paste; cook 1 minute. 3. Deglaze with red wine; reduce by half. Return oxtail with crushed tomatoes, bay, and cloves; add water to just cover. 4. Simmer gently, partially covered, 3–4 hours until oxtail is falling-off-the-bone. 5. Skim fat, reduce sauce to a silky consistency, season, and finish with chopped parsley. Serve with polenta or rigatoni.
- Chicken Breast (Boneless, Skinless), cooked and diced - Ham, diced (used here in place of or alongside bacon in a simple home version) - Green Leaf Lettuce or mixed greens - Yellow Tomato, diced - Hard‑cooked eggs, chopped or quartered - Cheddar cheese, shredded (traditional Cobb uses blue cheese but cheddar is a common, familiar alternative) - Red wine vinaigrette or classic Cobb dressing (red wine vinegar, olive oil, Dijon, salt, pepper)
1. Spread a bed of torn green leaf lettuce or mixed greens on a platter. 2. Arrange neat rows of diced chicken, diced ham, yellow tomato, chopped eggs and shredded cheddar across the greens. 3. Whisk together vinaigrette and drizzle over the salad or serve on the side. 4. Toss individual portions when serving to combine ingredients and dressing.
- Chicken Breast (Boneless, Skinless), grilled or roasted and sliced - Ham, sliced or diced - Iceberg Lettuce, chopped - Green Leaf Lettuce, torn - Yellow Tomato, sliced - Cheddar cheese, shredded - Bacon (optional, traditional but optional) - Ranch or mayonnaise-based dressing
1. Arrange chopped iceberg and torn green leaf over serving plates. 2. Top with rows or piles of sliced chicken breast, diced ham, yellow tomato slices and shredded cheddar. 3. Add crisp bacon if using. 4. Drizzle with ranch or preferred dressing and serve immediately.
- 1 porterhouse steak (1.5–2 inches) - 2 teaspoons kosher salt - 1 teaspoon freshly ground black pepper - 1 tablespoon neutral oil - 2 tablespoons unsalted butter (divided) - 1 large shallot, finely minced - 1/2 cup dry red wine - 1/2 cup beef stock - 1 teaspoon Dijon mustard (optional) - 2 sprigs fresh thyme
1. Preheat oven to 450°F. Pat steak dry; season with salt and pepper. 2. Heat oil in an oven-safe skillet over high heat. Sear steak 2–3 minutes per side until well browned; add 1 tablespoon butter. Transfer to oven 4–8 minutes to desired doneness. Rest on a board. 3. Pour off excess fat, leaving about 1 tablespoon. Sauté shallot with thyme 1 minute. Deglaze with wine; reduce by half. Add stock; reduce to a syrupy consistency. Off heat, whisk in remaining butter and Dijon; season to taste. Slice steak and spoon sauce over.
- 1 porterhouse steak (about 2 lb) - 2 teaspoons kosher salt - 1 teaspoon freshly ground black pepper - 1 tablespoon neutral oil - 4 tablespoons unsalted butter, softened - 2 ounces blue cheese, crumbled - 1 tablespoon fresh chives, minced - 1/2 teaspoon Worcestershire sauce (optional)
1. Mix butter, blue cheese, chives, and Worcestershire; form into a log and chill. 2. Position oven rack 4–5 inches from broiler; preheat broiler. Pat steak dry, oil lightly, and season with salt and pepper. Broil 4–6 minutes per side to desired doneness, flipping once. Rest 10 minutes, top with slices of blue cheese butter, slice, and serve.
- 2 filet mignon (6 oz each), tied if needed - Salt and freshly ground black pepper - 1 tbsp neutral oil - 2 tbsp unsalted butter - 8 oz cremini or button mushrooms, very finely chopped - 1 small shallot, minced - 2 tsp fresh thyme leaves - 4 thin slices prosciutto - 2 tsp Dijon mustard - 1 sheet puff pastry, thawed - 1 egg yolk + 1 tsp water (egg wash)
1. Season steaks; sear in hot oil 1–2 minutes per side. Cool, then brush with Dijon; chill 10 minutes. 2. In butter, sauté mushrooms, shallot, and thyme over medium until dry and concentrated, 8–10 minutes. Cool completely (duxelles). 3. On plastic wrap, lay 2 prosciutto slices overlapping. Spread half the duxelles; place a steak on top. Roll tightly; twist ends to secure. Repeat; chill 15 minutes. 4. Cut puff pastry in two squares. Unwrap each steak; place on pastry and wrap, sealing edges. Brush with egg wash; chill 10 minutes. Heat oven to 400°F/200°C. 5. Score tops lightly; bake 18–22 minutes to golden and 125–130°F internal for medium-rare. Rest 10 minutes before serving.
- 2 filet mignon tournedos (4–6 oz each), tied - Salt and freshly ground black pepper - 1 tbsp neutral oil - 2 tbsp unsalted butter, divided - 2 slices brioche, cut in rounds - 2 slices foie gras (about 1 oz each), chilled - 1/3 cup Madeira wine - 1/2 cup veal or beef demi-glace - Black truffle slices or a little truffle paste (optional but traditional)
1. Season steaks. Sear in oil over medium-high 2 minutes per side; reduce heat and cook to desired doneness. Rest, tented. 2. In a clean pan, toast brioche in 1 tbsp butter until golden; set aside. 3. In the steak pan, quickly sear foie gras 20–30 seconds per side; remove. 4. Deglaze with Madeira; reduce by half. Whisk in demi-glace and 1 tbsp butter; simmer to glossy. 5. Assemble: brioche, steak, foie gras, truffle. Spoon sauce over and serve.
- 1 center-cut beef tenderloin (12–16 oz), tied - Salt and freshly ground black pepper - 1 tbsp neutral oil - 2 tbsp unsalted butter - 2 tbsp chopped parsley - 1 tsp lemon juice - 1/2 tsp lemon zest
1. Mix 1 tbsp softened butter with parsley, lemon juice, and zest; season and chill (maître d’hôtel butter). 2. Heat oven to 400°F/200°C. Season tenderloin. Sear in oil in an oven-safe skillet until browned on all sides, 4–5 minutes. 3. Transfer to oven; roast 10–15 minutes to 125–130°F for medium-rare. Rest 10 minutes. 4. Slice thick medallions; top with slices of the compound butter and serve.
- 2 filet mignon (6–8 oz each) - Salt and freshly ground black pepper - 1 tbsp neutral oil - 1 tbsp unsalted butter - 1/3 cup blue cheese (Roquefort or Gorgonzola), crumbled - 1/4 cup panko breadcrumbs - 1 small garlic clove, grated - 1 tsp chopped fresh thyme or parsley - 1 tsp olive oil
1. Heat broiler. Mix blue cheese, panko, garlic, herbs, and olive oil into a crumbly paste. 2. Season steaks. Sear in hot oil and butter 2 minutes per side. 3. Top each steak with the blue cheese mixture; broil 1–3 minutes until browned and just melting. 4. Rest 5 minutes and serve with pan juices.
- 1 thick-cut bone-in ribeye (2–2.5 inches) - Kosher salt and freshly ground black pepper - Extra-virgin olive oil, for brushing and finishing - 1 small sprig rosemary - Lemon wedges - Flaky sea salt, for serving
1. Bring steak to room temperature; pat dry. Season all over with salt and pepper; lightly brush with olive oil. Prepare a very hot grill (or grill pan). 2. Grill 5–6 minutes per side for medium-rare, searing the edges and standing the steak on the bone briefly. Rest 10 minutes. Slice thickly off the bone; drizzle with olive oil, rub cut surface lightly with rosemary, squeeze lemon over, and finish with flaky salt.
- 2 ribeye steaks - Kosher salt and freshly ground black pepper - 1 tablespoon neutral oil - 3 tablespoons unsalted butter - 2 garlic cloves, lightly crushed - 2–3 sprigs thyme - 3 large russet potatoes, cut into batons - Oil for frying - Fine salt, for fries
1. Soak potato batons in cold water 30 minutes; drain and pat very dry. Fry at 325°F/165°C until tender but pale, 3–4 minutes; drain and cool. Increase oil to 375°F/190°C and fry until golden and crisp. Season fries with fine salt. 2. Meanwhile, season steaks. Sear in neutral oil over high heat 2–3 minutes per side, then add butter, garlic, and thyme; baste 1–2 minutes to desired doneness. Rest 5–10 minutes. Serve with pan juices and fries.
- 2 ribeye steaks - Kosher salt and freshly ground black pepper - 1 tablespoon neutral oil - 2 egg yolks - 2 tablespoons white wine vinegar - 2 tablespoons dry white wine (or water) - 1 small shallot, minced - 1 tablespoon fresh tarragon, chopped (plus extra leaves to finish) - 8 tablespoons (1 stick) unsalted butter, melted and warm - Pinch of salt and cayenne or white pepper
1. Make the reduction: simmer vinegar, wine, shallot, and half the tarragon until nearly dry. Cool slightly. Whisk with yolks over a barely simmering bain-marie until thick and airy; slowly whisk in warm butter to emulsify. Season with salt and a pinch of cayenne; stir in remaining tarragon. Keep warm. 2. Season steaks and sear in neutral oil over high heat to desired doneness, 3–4 minutes per side. Rest 5 minutes. Spoon béarnaise over steaks and garnish with extra tarragon.
- 1–2 ribeye steaks - Kosher salt and freshly ground black pepper - Extra-virgin olive oil - 3 cups arugula - Shavings of Parmigiano-Reggiano - 1 lemon, cut in half - Cherry tomatoes, halved (optional)
1. Season steaks generously. Sear in a hot skillet with a thin film of olive oil, 3–4 minutes per side. Rest 5–10 minutes. 2. Toss arugula lightly with a drizzle of olive oil and a squeeze of lemon; arrange on a platter with tomatoes if using. Slice steak across the grain and lay over greens. Finish with more olive oil, lemon, black pepper, and Parmesan shavings.
- 1 pound ribeye, very thinly sliced (partially freeze to slice) - 2 tablespoons neutral oil or beef tallow - 1 large onion, thinly sliced - Kosher salt and freshly ground black pepper - 6–8 slices provolone or American cheese (or Cheez Whiz) - 2 soft hoagie rolls - Optional: sautéed mushrooms, bell peppers
1. On a hot griddle or skillet, cook onions in 1 tablespoon oil with a pinch of salt until soft and browned; push to the side. Add remaining oil and sear ribeye, chopping lightly with a spatula; season with salt and pepper and mix with onions (and optional veg). 2. Form meat into roll-length mounds, lay cheese on top to melt, then split rolls and scoop the mixture into the bread. Serve hot.
- Halibut fillets (about 6 oz each) - Brussels sprouts, trimmed and halved - Olive oil - Unsalted butter - Garlic, minced - Lemon (zest and juice) - Salt and black pepper - Fresh parsley (optional)
1. Pat halibut dry and season both sides with salt and pepper. 2. Heat a large skillet over medium-high; add a slick of olive oil. Sear halibut 3–4 minutes until golden. 3. Flip, reduce heat to medium, add 1–2 tablespoons butter and half the garlic; baste fish 2–3 minutes until just opaque. Transfer fish to a warm plate. 4. In the same pan, add a bit more oil and the Brussels sprouts, cut side down; season with salt and pepper. 5. Cook undisturbed until well browned, 4–5 minutes, then toss and sauté 2–3 minutes until tender-crisp. 6. Add remaining garlic; cook 30 seconds. Stir in lemon zest and a squeeze of lemon juice. 7. Plate sprouts, top with halibut, spoon over pan butter, and finish with parsley.
- Napa cabbage, chopped into bite-size pieces - Neutral oil (e.g., peanut or canola) - Garlic, thinly sliced - Fresh ginger, julienned - Scallions, sliced - Soy sauce or tamari - Rice vinegar - Toasted sesame oil - Pinch of sugar (optional) - Red pepper flakes (optional) - Salt
1. Heat a wok or large skillet over high heat; add neutral oil. 2. Add garlic and ginger; stir-fry 20–30 seconds until fragrant. 3. Add Napa cabbage stems first; stir-fry 1–2 minutes, then add leafy parts. 4. Splash in soy sauce and a pinch of sugar; cook 1–2 minutes until just tender and still crisp. 5. Add a dash of rice vinegar and sesame oil; toss with scallions and red pepper flakes if using. 6. Taste and adjust salt; serve immediately with steamed rice.
- Brussels sprouts, trimmed and halved - Olive oil - Balsamic vinegar - Salt and black pepper - Garlic powder or minced garlic (optional)
1. Preheat oven to 425°F/220°C. 2. Toss sprouts with olive oil, salt, pepper, and garlic if using. 3. Spread cut side down on a sheet pan; roast 18–22 minutes until browned and tender. 4. Drizzle with balsamic, toss, and roast 2 more minutes. 5. Serve hot, adjusting seasoning to taste.
- Halibut fillets - Napa cabbage, thinly shredded - Shallot, thinly sliced - Fresh thyme or dill - Olive oil or a pat of butter - Dry white wine or a squeeze of lemon - Salt and black pepper - Parchment paper
1. Heat oven to 400°F/200°C. Cut parchment into large heart-shaped sheets. 2. Mound Napa cabbage and shallot on one side of each parchment; drizzle with olive oil, season with salt and pepper. 3. Place halibut on top; season, add herbs, and a splash of wine or lemon. Add a small drizzle of oil or pat of butter. 4. Fold parchment over and crimp edges tightly to seal. 5. Place packets on a baking sheet; bake 10–14 minutes depending on thickness, until fish flakes easily. 6. Open carefully (steam!) and serve directly in the packet or plate with the juices spooned over.
- 1 (8-rib) rack of lamb, frenched - 1 tablespoon olive oil - 1 teaspoon kosher salt - 1/2 teaspoon freshly ground black pepper - 2 tablespoons unsalted butter - 2 shallots, finely chopped - 1 cup dry red wine - 1 cup beef or lamb stock - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) - 1 tablespoon cold butter (to finish sauce)
1. Preheat the oven to 400°F (200°C). Season the rack all over with salt and pepper. 2. Heat olive oil in an ovenproof skillet over medium-high heat. Sear the lamb, fat side down, until golden brown (2–3 minutes), then sear the other side briefly. 3. Transfer the skillet to the oven and roast until internal temperature reaches 125–130°F (51–54°C) for medium-rare (about 15–20 minutes, depending on size). 4. Remove lamb to a cutting board, tent loosely with foil and rest 10–15 minutes. 5. Meanwhile, place the skillet over medium heat, add butter and sauté shallots until softened. Pour in red wine to deglaze, scraping up browned bits; reduce by half. 6. Add stock and thyme, simmer until sauce reduces to desired thickness. Off heat, whisk in cold butter to finish, adjust seasoning. 7. Slice the rack into individual chops, arrange on a platter, and spoon the red wine pan sauce over or alongside.
- 1 (8-rib) rack of lamb, frenched - 2 tablespoons vegetable oil - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 tablespoons butter - 3 shallots, thinly sliced - 1 cup chicken or beef stock - 1 teaspoon fresh thyme leaves
1. Season the rack with salt and pepper. Heat oil in a large skillet over high heat. 2. Sear lamb, fat side down, until deeply browned (3–4 minutes), then sear opposite side briefly. 3. Lower heat to medium and add butter; baste the lamb for 1–2 minutes to build flavor and crust. 4. Transfer lamb to a preheated 375°F (190°C) oven for 10–15 minutes for medium-rare. Remove and rest 10 minutes. 5. While lamb rests, add shallots to the skillet, sauté until translucent. Pour in stock and thyme, simmer until reduced by about half and slightly glossy. 6. Carve the rack into chops, serve with the shallot and thyme jus spooned over.
- 1 (8-rib) rack of lamb, frenched - 2 tablespoons olive oil - 3 cloves garlic, minced - 2 tablespoons fresh parsley, chopped - 1 tablespoon fresh rosemary, finely chopped (or 1 tsp dried) - 1 tablespoon fresh thyme leaves - 3/4 cup fresh breadcrumbs - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 egg, lightly beaten
1. Preheat oven to 425°F (220°C). Pat the rack dry and season lightly with salt and pepper. 2. In a bowl combine garlic, parsley, rosemary, thyme, breadcrumbs and beaten egg to form a paste (add a little oil if needed). 3. Heat oil in a skillet and sear the rack, fat side down, until browned (2–3 minutes). 4. Remove from heat, press the breadcrumb-herb mixture onto the fatty side of the rack to form a crust. 5. Roast in the oven until the internal temperature reaches 125–130°F (51–54°C) for medium-rare (about 12–18 minutes). 6. Rest 10 minutes, slice between ribs, and serve so the herb crust remains intact on each chop.
- 1 (8-rib) rack of lamb, frenched - 2 tablespoons olive oil - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 cup balsamic vinegar - 2 tablespoons honey - 1 clove garlic, minced - 1 teaspoon Dijon mustard (optional)
1. Combine balsamic, honey, garlic and mustard (if using) in a small saucepan; simmer 3–5 minutes until slightly reduced and syrupy. Set aside. 2. Preheat grill to medium-high heat. Brush rack with olive oil and season with salt and pepper. 3. Grill lamb fat-side down over direct heat until well charred (3–4 minutes), then turn and sear the other side. 4. Move rack to indirect heat, brush with glaze, and continue grilling with lid closed until internal temperature reaches 125–130°F (51–54°C) for medium-rare (8–12 minutes depending on grill). 5. Remove, brush with more glaze, rest 10 minutes, then slice and serve with remaining glaze.
- 1 (8-rib) rack of lamb, frenched - 1 tablespoon olive oil - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cup fresh mint leaves - 1 cup fresh flat-leaf parsley - 1/4 cup toasted pine nuts or walnuts - 1/4 cup grated Parmesan cheese - 1/3 cup olive oil (for pesto) - 1 clove garlic - 1 teaspoon lemon juice
1. Preheat oven to 400°F (200°C). Season the rack with salt and pepper and rub with olive oil. 2. Roast the rack on a roasting pan for 15–20 minutes until it reaches 125–130°F (51–54°C) for medium-rare. Remove and rest 10 minutes. 3. While lamb roasts, make the mint pesto: combine mint, parsley, nuts, Parmesan, garlic and lemon juice in a food processor; pulse while streaming in olive oil until a coarse pesto forms. Adjust salt to taste. 4. Slice the rested rack into chops and serve topped with a spoonful of mint pesto or with pesto on the side.
- 3 lb country-style ribs - 1 1/2 cups barbecue sauce (your favorite) - 1/4 cup brown sugar - 2 tbsp apple cider vinegar - 1 tbsp Worcestershire sauce - 1 tsp smoked paprika - 1 tsp garlic powder - 1 tsp onion powder - Salt and black pepper, to taste - 1/4 cup water or beef broth (optional, for the slow cooker) - Optional: extra barbecue sauce for broiling
1. Season ribs with salt, pepper, smoked paprika, garlic powder and onion powder; rub in the spices. 2. Whisk together barbecue sauce, brown sugar, apple cider vinegar and Worcestershire sauce; place ribs in slow cooker and pour sauce over, adding 1/4 cup water or beef broth if sauce seems thick. 3. Cook on LOW for 6–8 hours or HIGH for 3–4 hours, until ribs are tender. 4. Preheat broiler. Transfer ribs to a foil-lined sheet, brush with additional barbecue sauce and broil 3–5 minutes per side until sauce is caramelized and bubbling. Serve hot. ---
- 2.5–3 lb country-style ribs - 2 tbsp brown sugar - 1 tbsp smoked paprika (or regular paprika) - 1 tsp chili powder - 1 tsp ground cumin - 1 tsp garlic powder - 1 tsp onion powder - 1 tsp kosher salt - 1/2 tsp black pepper - 1/4 tsp cayenne (optional) - 1 tbsp olive oil - 1/4 cup apple cider vinegar or water (for the foil packet)
1. Preheat oven to 275°F (135°C). Mix brown sugar, paprika, chili powder, cumin, garlic powder, onion powder, salt, pepper and cayenne to make the dry rub. 2. Pat ribs dry, rub with olive oil, then coat evenly with the dry rub. 3. Place ribs on a large piece of foil, add a splash of apple cider vinegar or water, and seal the foil tightly to form a packet. 4. Bake for 2.5–3 hours until very tender. Open foil, brush with a little extra sauce or oil if desired, and broil for 3–6 minutes to crisp the exterior. Let rest 5 minutes before serving. ---
- 3 lb country-style ribs - Salt and black pepper - 1/2 cup all-purpose flour - 3 tbsp vegetable oil or bacon fat - 1 large onion, thinly sliced - 3 cloves garlic, minced - 3 cups chicken broth (or beef broth) - 1 tbsp Worcestershire sauce - 1–2 dashes hot sauce (optional) - 1 bay leaf - Chopped parsley for garnish (optional)
1. Season ribs with salt and pepper, dredge lightly in flour shaking off excess. 2. Heat oil in a large heavy skillet or Dutch oven over medium-high heat; brown ribs on all sides, working in batches, then remove and set aside. 3. Add sliced onion to the pan and cook until softened and starting to brown, scraping up browned bits; add garlic and cook 30 seconds. 4. Stir in remaining flour (if needed) and cook 1 minute to make a roux, then gradually whisk in chicken broth until smooth. Add Worcestershire, hot sauce, and bay leaf. 5. Return ribs to the pot, bring to a simmer, cover and reduce heat to low; simmer gently 1.5–2 hours until ribs are very tender and the gravy has thickened. Adjust seasoning, garnish with parsley, and serve over mashed potatoes or rice. ---
- 3 lb country-style ribs - Salt and black pepper - 1/2 cup all-purpose flour (for dredging, optional) - 3 tbsp olive oil - 1 medium onion, diced - 1 carrot, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 1 cup dry red wine - 1 (28 oz) can crushed tomatoes - 1 cup beef or chicken broth - 1 bay leaf - 1 tsp dried rosemary or a sprig fresh - 1 tsp dried thyme or a few fresh sprigs - Pinch of sugar (if needed) - Chopped parsley for serving
1. Season ribs with salt and pepper and, if desired, lightly dredge in flour. Heat olive oil in a large heavy pot over medium-high heat and brown ribs on all sides; remove and set aside. 2. Add onion, carrot and celery to the pot and sauté until softened, 6–8 minutes; add garlic and cook 30 seconds. 3. Pour in red wine to deglaze, scraping up browned bits; let wine reduce by half (2–3 minutes). 4. Add crushed tomatoes, broth, bay leaf, rosemary and thyme; return ribs to the pot, bring to a simmer, cover and reduce heat to low. 5. Braise gently for 1.5–2 hours until ribs are tender and sauce is thickened; adjust seasoning and add a pinch of sugar if tomatoes are too acidic. Garnish with parsley and serve over polenta, mashed potatoes or pasta.
- 4 medium beets, peeled and grated or julienned - 2 medium carrots, peeled and grated - 1 large potato, peeled and cubed - 1 medium onion, finely chopped - 2 medium tomatoes, chopped (or 1–2 tbsp tomato paste) - 2 cloves garlic, minced - 6 cups vegetable broth - 1–2 tbsp apple cider vinegar (to taste) - 2 tbsp olive oil - 1 bay leaf (optional) - Salt and black pepper to taste - Fresh dill, chopped (for serving) - Optional: 1 tsp maple syrup (to balance acidity)
1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add garlic and cook 30 seconds more. 2. Stir in the grated beets and carrots; cook 5–7 minutes until slightly softened. If using tomato paste, add it now and stir to coat the vegetables. If using fresh tomatoes, add them with the next step. 3. Add cubed potato, chopped tomatoes (if using), vegetable broth, and bay leaf. Bring to a boil, then reduce heat and simmer until the beets and potatoes are tender, about 25–30 minutes. 4. Remove the bay leaf. Season with salt, pepper, apple cider vinegar, and maple syrup if desired; adjust vinegar to achieve a pleasantly tangy balance. 5. Ladle into bowls and garnish with chopped fresh dill. Serve hot. ---
- 3 medium beets - 2 medium carrots - 1 medium potato (optional, traditional) - 1 small red or yellow onion, finely diced - 2–3 small pickled cucumbers (or 2 tbsp chopped dill pickles) - 2–3 tbsp sunflower oil or olive oil - 1–2 tsp apple cider vinegar or lemon juice - Salt and black pepper to taste - Optional: frozen peas (thawed) or chopped fresh parsley
1. Boil whole beets, carrots, and potato (if using) in separate pots or together until tender (beets may take 40–60 minutes, carrots/potato 15–25 minutes). Let cool completely. 2. Peel the cooled beets, carrots, and potato and dice them into small, even cubes. 3. In a large bowl combine the diced beets, carrots, potato, chopped pickles, and diced onion. If using peas or parsley, add them now. 4. Toss with oil, vinegar or lemon juice, and season with salt and pepper. Adjust acidity and oil to taste. 5. Chill for at least 30 minutes to let flavors meld. Serve cold or at room temperature. ---
- 4 medium beets, peeled and cut into wedges - 3 medium carrots, peeled and cut into similar-sized pieces - 2 medium tomatoes, finely chopped (or 6–8 cherry tomatoes, halved) - 2 cloves garlic, minced - 3 tbsp olive oil, divided - 1 tbsp red wine vinegar (or apple cider vinegar) - 1 tsp Dijon mustard (optional) - Salt and black pepper to taste - Fresh thyme or rosemary leaves (optional)
1. Preheat oven to 400°F (200°C). Toss the beet wedges and carrot pieces with 1½ tbsp olive oil, salt, pepper, and optional thyme/rosemary. Spread on a baking sheet in a single layer. 2. Roast for 30–45 minutes, turning once, until vegetables are tender and caramelized at the edges. Remove and let cool slightly. 3. Meanwhile, make the tomato vinaigrette: combine chopped tomatoes, minced garlic, remaining 1½ tbsp olive oil, vinegar, Dijon mustard (if using), salt and pepper. Mash lightly with a fork (or pulse briefly in a blender) to combine and release tomato juices. 4. Toss the warm roasted beets and carrots with the tomato vinaigrette. Taste and adjust seasoning. 5. Serve warm or at room temperature as a side or on a bed of greens.
- 3–4 lb elk roast - Salt and freshly ground black pepper - 2–3 tbsp vegetable oil or canola oil - 3 carrots, peeled and cut into large chunks - 2–3 celery stalks, cut into large chunks - 1 medium onion, roughly chopped (optional, in addition to pearl onions) - 6–8 cloves garlic, smashed - 12–16 pearl onions, peeled - 8 oz button mushrooms, halved or left whole if small - 2 cups beef or game stock - 1 cup dry red wine (or additional stock) - 2 tbsp tomato paste - 2 sprigs fresh rosemary or 1 tsp dried - 3 sprigs fresh thyme or 1 tsp dried - 1 bay leaf - 2 tbsp butter (optional, for finishing)
1. Preheat oven to 325°F (160°C). Season the elk roast generously with salt and pepper. 2. Heat oil in a large Dutch oven over medium-high heat. Brown the roast on all sides, about 3–4 minutes per side. Remove roast and set aside. 3. Add carrots, celery, chopped onion (if using), and garlic to the pot. Cook until softened and beginning to brown, about 5–7 minutes. 4. Stir in tomato paste and cook 1 minute. Add red wine to deglaze, scraping up browned bits. Let wine reduce slightly, about 2–3 minutes. 5. Return roast to the pot. Add stock, rosemary, thyme, and bay leaf so liquid comes about halfway up the roast. Bring to a simmer. 6. Cover and place in the oven. Braise for 2½–3 hours, or until the meat is fork-tender. 7. Meanwhile, sauté pearl onions and mushrooms in 1–2 tbsp butter or oil in a skillet over medium heat until golden, seasoning with salt and pepper. 8. When roast is done, remove meat to a cutting board and tent to rest. Skim fat from the braising liquid, then stir in sautéed mushrooms and pearl onions and simmer on the stove to meld flavors for 5 minutes. 9. Slice or shred the roast, spoon the vegetables and sauce over it, and serve. ---
- 2–3 lb elk roast, cut into 1½–2 inch cubes - Salt and black pepper - 3 tbsp olive oil or butter - 6–8 cloves garlic, minced - 12–16 pearl onions, peeled - 10 oz button mushrooms, whole or halved - 3 carrots, sliced into chunks - 2–3 celery stalks, sliced - 2 cups full-bodied red wine - 2 cups beef or game stock - 2 tbsp tomato paste - 1 tbsp flour (optional, for thickening) - 2 bay leaves - 3 sprigs fresh thyme or 1 tsp dried - Parsley for garnish (optional)
1. Pat elk cubes dry and season with salt and pepper. Heat 2 tbsp oil in a heavy pot over medium-high heat. Brown meat in batches and set aside. 2. Reduce heat to medium. Add remaining oil and sauté carrots, celery and minced garlic until softened, about 4–5 minutes. 3. Stir in tomato paste and flour (if using) and cook 1 minute. Add red wine to deglaze, scraping up browned bits. 4. Return browned elk to the pot, add stock, bay leaves and thyme. Bring to a simmer, cover, and reduce heat to low. 5. Simmer gently for 2–3 hours until the meat is tender and sauce is reduced. 6. In a skillet, sauté pearl onions and mushrooms in a little butter or oil until golden; add them to the stew during the last 20 minutes of cooking to absorb flavor. 7. Remove bay leaves and thyme stems. Adjust seasoning with salt and pepper. 8. Serve hot with mashed potatoes, crusty bread, or buttered noodles and garnish with parsley. ---