3 cups baby arugula 1 small fennel bulb, cored and very thinly sliced (reserve fronds) 1 crisp apple (Honeycrisp or Granny Smith), thinly sliced or julienned 4–6 radishes, very thinly sliced 1/2 small English cucumber, thin half-moons 2 tablespoons chopped fennel fronds and parsley (or dill) 1/3 cup toasted almonds or pumpkin seeds 1 lemon, zested and juiced (about 3 tablespoons juice) 1 teaspoon Dijon mustard 1 teaspoon honey or maple syrup 3 tablespoons extra-virgin olive oil Pinch kosher salt and freshly ground black pepper Pinch red pepper flakes (optional)
Toast the nuts or seeds in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes; let cool. In a small bowl or jar, whisk the lemon juice, lemon zest, Dijon, honey, salt, pepper, and red pepper flakes. Slowly whisk in the olive oil until emulsified; adjust seasoning to taste. Optional for extra crunch: Soak the sliced fennel and radishes in ice water for 5 minutes, then drain and pat dry. In a large bowl, combine arugula, fennel, apple, radishes, cucumber, and herbs. Add about two-thirds of the dressing and half the nuts; toss gently to coat. Top with remaining nuts and a few fennel fronds. Add more dressing if needed and serve immediately alongside the warm sandwich to balance its richness and saltiness.
1/2 cup (1 stick) unsalted butter, melted and slightly cooled 3/4 cup granulated sugar 1/4 cup packed light brown sugar 2 large eggs, at room temperature 1 teaspoon vanilla extract 1/3 cup unsweetened cocoa powder 1/2 teaspoon kosher salt 3/4 cup all-purpose flour 1/2 cup semi-sweet chocolate chips (optional) 8 ounces cream cheese, softened 1/4 cup granulated sugar (for cheesecake layer) 1 large egg yolk 1 teaspoon vanilla extract (for cheesecake layer) 2 tablespoons sour cream or plain Greek yogurt
Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal. Make the brownie batter: In a medium bowl, whisk the melted butter, 3/4 cup granulated sugar, and brown sugar until combined. Whisk in the eggs and 1 teaspoon vanilla for about 30–60 seconds until glossy. Add cocoa powder and salt; whisk to combine. Use a spatula to fold in the flour just until no dry streaks remain. Fold in chocolate chips, if using. Reserve about 1/3 cup of the batter for swirling. Spread the remaining brownie batter evenly in the prepared pan. Make the cheesecake mixture: In a separate bowl, beat the cream cheese and 1/4 cup granulated sugar until smooth and creamy, about 1–2 minutes. Beat in the egg yolk, 1 teaspoon vanilla (for the cheesecake layer), and sour cream until silky. Dollop the cheesecake mixture evenly over the brownie batter. Spoon the reserved brownie batter in small dollops between the cheesecake dollops. Use a butter knife or skewer to gently swirl, creating a marbled pattern (avoid over-mixing). Bake for 28–33 minutes, until the edges are set and the center is just slightly jiggly. A toothpick inserted 2 inches from the edge should come out with a few moist crumbs, not wet batter. Cool the pan on a wire rack for 1 hour, then refrigerate for at least 1 hour before slicing for clean cuts. Lift out using the parchment and cut into squares. Store covered in the refrigerator for up to 4 days or freeze up to 2 months.
1 kg baby Yukon gold or red potatoes (about 2.2 lb) 1 tablespoon kosher salt, for boiling water 120 ml buttermilk (1/2 cup) 60 g plain Greek yogurt or mayonnaise (1/4 cup) 45 ml dill pickle brine (3 tablespoons), plus extra to taste 30 ml whole-grain mustard (2 tablespoons) 5 ml Dijon mustard (1 teaspoon) 15 ml apple cider vinegar (1 tablespoon) 5 ml honey or sugar (1 teaspoon) 1/2 teaspoon celery seed 1/2 teaspoon fine sea salt, plus more to taste 1/2 teaspoon freshly ground black pepper 75 g finely chopped dill pickles (1/2 cup) 10 g fresh dill fronds, chopped (about 1/4 cup lightly packed) 2 scallions, thinly sliced (about 25 g / 1/3 cup) 1 small rib celery, finely diced (about 40 g / 1/3 cup, optional) Extra fresh dill and cracked black pepper, to finish
Scrub potatoes and place in a pot; cover with cold water by 2–3 cm (1 inch). Add the kosher salt and bring to a boil. Simmer until just tender when pierced, 12–15 minutes for baby potatoes. Drain well and return potatoes to the hot pot off heat for 2 minutes to steam-dry. While potatoes cook, whisk the dressing in a large bowl: buttermilk, yogurt (or mayonnaise), dill pickle brine, whole-grain mustard, Dijon, apple cider vinegar, honey, celery seed, fine sea salt, and black pepper. Halve or quarter the warm potatoes (bite-size). Add them to the bowl and toss gently so they absorb the dressing while warm. Fold in chopped dill pickles, fresh dill, scallions, and celery (if using). Taste and adjust with a pinch more salt, extra pickle brine, or vinegar for brightness. Let sit 20–30 minutes (or chill up to 24 hours) to meld flavors. Before serving, toss again and finish with extra dill and cracked black pepper. Serve cool or at room temperature alongside the fried chicken to cut richness with tang and crunch.
4 ears fresh corn, husked (or 3 cups thawed frozen corn, patted dry) 1 tbsp neutral oil (canola or vegetable) 1 ripe avocado, diced 1 cup cherry tomatoes, halved 1/3 cup finely chopped red onion 1/4 cup chopped fresh cilantro 1 small jalapeño, seeded and minced (optional) Zest of 1 lime 2 tbsp fresh lime juice 1 tbsp apple cider vinegar 1 tsp honey (or maple syrup) 1/2 tsp smoked paprika 1/4 tsp ground cumin 1/4 tsp kosher salt, plus more to taste Freshly ground black pepper, to taste 2 tbsp extra-virgin olive oil 2 tbsp crumbled cotija or feta (optional)
Heat a large skillet (cast iron works best) over medium-high until very hot. Add neutral oil and the corn; cook, stirring every minute, until kernels are charred in spots, 5–7 minutes. Transfer to a sheet pan to cool slightly. In a small bowl, whisk together lime zest, lime juice, apple cider vinegar, honey, smoked paprika, cumin, 1/4 tsp kosher salt, several grinds of black pepper, and the extra-virgin olive oil until emulsified. In a large bowl, combine the charred corn, cherry tomatoes, red onion, cilantro, and jalapeño (if using). Pour the dressing over the vegetables and toss to coat. Let stand 10 minutes for flavors to mingle. Gently fold in the diced avocado. Taste and adjust salt and pepper as needed. Top with crumbled cotija or feta (if using) and serve slightly warm or at room temperature alongside the pulled chicken BBQ.
1 large fennel bulb, cored and very thinly shaved (reserve fronds) 1 seedless orange, segmented (plus 2 tbsp juice reserved for dressing) 1 small pink grapefruit, segmented (optional) 1 Persian cucumber, shaved into ribbons 4 radishes, thinly sliced 2 cups baby arugula or watercress 2 tbsp chopped fresh dill 2 tbsp torn fresh mint 1/3 cup pistachios, toasted and roughly chopped Fine sea salt and freshly ground black pepper Dressing: 3 tbsp extra-virgin olive oil Dressing: 1 tbsp Champagne vinegar (or white wine vinegar) Dressing: 1 tsp Dijon mustard Dressing: 1 tsp honey Dressing: 1 tbsp finely minced shallot Dressing: 1 tsp orange zest Dressing (optional): 1 tsp capers, rinsed and chopped
Toast the pistachios in a dry skillet over medium heat until fragrant, 3 to 4 minutes. Cool, then roughly chop. Supreme the orange (and grapefruit, if using), collecting 2 tablespoons of orange juice for the dressing. Set segments aside. In a large bowl, combine shaved fennel, cucumber ribbons, sliced radishes, arugula, dill, and mint. Whisk the dressing: olive oil, Champagne vinegar, Dijon, honey, minced shallot, orange zest, reserved orange juice, a pinch of salt, and several grinds of pepper. Stir in capers if using. Season the salad base lightly with salt and pepper. Drizzle with about two-thirds of the dressing and toss gently to coat. Fold in half of the pistachios and a few chopped fennel fronds. Plate the salad, nestle the citrus segments on top, and scatter with remaining pistachios and fronds. Finish with the remaining dressing to taste and serve immediately alongside the halibut.
Cupcakes: 1 3/4 cups (220 g) all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon fine salt 1 cup (200 g) granulated sugar 1/2 cup (113 g) unsalted butter, softened 2 large eggs, room temperature 2 teaspoons finely grated lemon zest (about 1–2 lemons) 2 tablespoons fresh lemon juice 1 teaspoon vanilla extract 1/2 cup (120 g) sour cream or plain Greek yogurt, room temperature 1/4 cup (60 ml) milk, room temperature 1 1/4 cups fresh raspberries (about 6 oz) 1 tablespoon all-purpose flour (for tossing berries) Cream Cheese Frosting: 8 oz (226 g) cream cheese, softened 1/2 cup (113 g) unsalted butter, softened 3 to 3 1/2 cups (360–420 g) powdered sugar, sifted 1 teaspoon vanilla extract 1 tablespoon fresh lemon juice Pinch of salt Optional garnish: extra fresh raspberries and lemon zest
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. In a large bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, 2–3 minutes. Beat in eggs one at a time, scraping the bowl as needed. Mix in lemon zest, lemon juice, and vanilla. Beat in the sour cream until smooth. Add the dry ingredients in two additions, alternating with the milk, beginning and ending with the dry. Mix on low just until combined; do not overmix. Toss raspberries with 1 tablespoon flour to help prevent sinking, then gently fold them into the batter. Divide batter evenly among liners (about 3/4 full). Bake 18–22 minutes, until the tops spring back and a toothpick comes out with a few moist crumbs. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely. For the frosting: Beat cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes. Gradually add powdered sugar on low speed until incorporated, then add vanilla, lemon juice, and a pinch of salt. Beat on medium-high until fluffy, 1–2 minutes. Frost cooled cupcakes and garnish with extra raspberries and lemon zest if desired. Storage: Refrigerate in an airtight container up to 3 days; bring to room temperature 20–30 minutes before serving.
1 tablespoon olive oil 1 medium yellow onion, diced 3 cloves garlic, minced 1 teaspoon ground cumin 1 1/2 teaspoons ancho chile powder 1/4 teaspoon smoked paprika 1 can (28 oz) fire-roasted crushed tomatoes 3 cups low-sodium chicken or vegetable broth 1 teaspoon honey or brown sugar 1 bay leaf 2 tablespoons fresh lime juice, plus more to taste Kosher salt and freshly ground black pepper, to taste 2 tablespoons chopped fresh cilantro 1/4 cup crema or sour cream, for serving (optional)
Warm the olive oil in a pot over medium heat. Add the diced onion and cook until translucent and lightly golden, 5–7 minutes. Stir in the garlic, cumin, ancho chile powder, and smoked paprika; cook 30–45 seconds until fragrant. Add the fire-roasted tomatoes, broth, honey, and bay leaf. Bring to a simmer, then reduce heat and cook gently for 15–20 minutes. Remove the bay leaf. Blend the soup until smooth with an immersion blender (or carefully in batches in a blender), or leave slightly chunky if preferred. Return to low heat. Stir in the lime juice and season with salt and black pepper to taste. Adjust lime and salt for a bright, balanced finish. Fold in the chopped cilantro. Ladle into bowls and swirl with crema or sour cream if using. Serve hot with extra lime on the side.
12 oz celery root (celeriac), peeled and 1-inch diced 8 oz Yukon Gold potatoes, peeled and 1-inch diced 1 large garlic clove, smashed 1 bay leaf 1 1/4 tsp kosher salt, divided 4 tbsp unsalted butter, cubed 1/2 cup heavy cream 2 tbsp creme fraiche 1/4 tsp ground white pepper 2 tbsp finely snipped chives
Place celery root, potatoes, garlic, and bay leaf in a medium pot and cover with cold water by about 1 inch. Season the water with 1 tsp kosher salt. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook until very tender, 15–20 minutes. Drain well, discard the bay and garlic, and return the vegetables to the hot pot over low heat for 1–2 minutes to steam off excess moisture. Meanwhile, warm the butter and cream together in a small saucepan until the butter is melted and the mixture is steaming (do not boil). Pass the vegetables through a ricer or mash until perfectly smooth. Fold in the hot butter–cream, then add creme fraiche, the remaining 1/4 tsp kosher salt, and white pepper. Stir vigorously with a spatula until silky; adjust seasoning to taste. If needed, loosen with a splash of warm cream for a spoonable texture. Fold in chives just before serving. Serve warm alongside the Chateaubriand to contrast its richness with a delicate, aromatic puree.
1.5 lb baby Yukon Gold potatoes (about 680 g) 2 tablespoons kosher salt, divided (for boiling and seasoning) 3 tablespoons extra-virgin olive oil 2 tablespoons prepared horseradish, well drained 1 teaspoon garlic powder 1 teaspoon fresh thyme leaves, chopped 1/2 teaspoon freshly ground black pepper 1/2 cup finely grated Parmesan cheese Zest of 1/2 lemon 2 tablespoons chopped fresh chives
Heat oven to 450°F (230°C). Line a large rimmed baking sheet with parchment for easier cleanup. Place potatoes in a pot, cover with cold water by 1 inch, and add 1 tablespoon kosher salt. Bring to a boil and cook until fork-tender, 15–20 minutes. Drain and let steam-dry 2 minutes. Transfer potatoes to the baking sheet and gently smash each to about 1/2-inch thickness using the bottom of a glass or a potato masher. In a small bowl, whisk olive oil, horseradish, garlic powder, thyme, 1 teaspoon kosher salt, and black pepper. Drizzle evenly over the smashed potatoes and gently nudge to coat. Sprinkle Parmesan over the tops. Roast until the edges are deeply golden and crisp, 20–25 minutes. Finish with lemon zest and chives. Serve hot alongside the steak; the potatoes welcome a spoon of steak jus if desired.
85 g (3 oz) mixed bitter greens (arugula, radicchio, endive), about 5 cups lightly packed 1 crisp apple (e.g., Honeycrisp), cored and thinly sliced 3 celery stalks, thinly sliced on a bias (about 1.5 cups) 4 radishes, thinly shaved 1 small fennel bulb, cored and very thinly sliced (optional) 1 small shallot, thinly sliced 2 tbsp (30 ml) capers, drained 1/4 cup (10 g) flat-leaf parsley leaves 1 tbsp (3 g) chopped fresh dill 2 tbsp (30 ml) apple cider vinegar 1 tbsp (15 ml) fresh lemon juice 2 tsp (10 ml) pure maple syrup 2 tsp Dijon mustard 1 tsp whole-grain mustard 1/3 cup (80 ml) neutral oil (canola or sunflower) 1 tbsp (15 ml) extra-virgin olive oil 1/4 tsp kosher salt, plus more to taste Freshly ground black pepper
In a small bowl or jar, whisk together the cider vinegar, lemon juice, maple syrup, Dijon, whole-grain mustard, 1/4 tsp salt, and several grinds of black pepper. Slowly whisk in the neutral oil, then the olive oil, until emulsified. Stir the sliced shallot into the dressing and let sit 5–10 minutes to mellow. In a large bowl, combine the mixed greens, apple, celery, radishes, fennel (if using), parsley, dill, and capers. Drizzle on about two-thirds of the dressing and toss gently to coat. Taste and add more dressing, salt, or pepper as needed. Serve immediately alongside hot poutine so the salad’s crisp acidity cuts through the rich fries, gravy, and cheese curds.
Cake: 1 1/2 cups mashed very ripe bananas (about 3 medium) 3/4 cup granulated sugar 1/4 cup packed light brown sugar 1/3 cup vegetable oil (or melted unsalted butter) 1/3 cup sour cream (or plain Greek yogurt) 2 large eggs 2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon fine salt Frosting: 8 ounces cream cheese, softened 4 tablespoons unsalted butter, softened 1 3/4 to 2 cups powdered sugar 1 teaspoon vanilla extract Pinch of salt Optional topping: 1/2 cup chopped toasted walnuts or pecans
Preheat oven to 350°F. Grease a 9-inch square baking pan and line the bottom with parchment for easy removal. In a large bowl, whisk together mashed bananas, granulated sugar, brown sugar, oil, sour cream, eggs, and vanilla until smooth. In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, and salt. Add dry ingredients to wet and stir just until combined; do not overmix. Pour batter into the prepared pan and smooth the top. Bake 28–34 minutes, until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Cool the cake in the pan on a rack for 15 minutes, then remove from the pan and cool completely. Make the frosting: Beat cream cheese and butter on medium speed until creamy and lump-free, 1–2 minutes. Add powdered sugar, vanilla, and a pinch of salt; beat until smooth and fluffy, 1–2 minutes more. Spread frosting over the cooled cake. If using, sprinkle with chopped toasted nuts. Chill 15 minutes to set the frosting. Slice and serve. Store leftovers covered in the refrigerator for up to 4 days; bring to room temperature before serving for best texture.
1 medium jicama (about 1 lb), peeled and cut into matchsticks 3 Persian cucumbers, thinly sliced into half-moons 5 radishes, thinly sliced 1/4 small red onion, very thinly sliced 1 jalapeño, thinly sliced (seeds removed for less heat) 1/2 cup cilantro leaves, roughly chopped 1/3 cup raw pepitas (pumpkin seeds) 2 limes, zested and juiced 1 tablespoon orange juice (optional, for balance) 1 tablespoon apple cider vinegar 2 tablespoons extra-virgin olive oil 1 teaspoon honey or agave 1 teaspoon chili-lime seasoning (such as Tajín) or 1/2 teaspoon chili powder + pinch of citric acid 1/2 teaspoon ground cumin 3/4 teaspoon kosher salt, plus more to taste Freshly ground black pepper, to taste Optional: 2 tablespoons crumbled cotija for serving
Toast the pepitas: Place pepitas in a dry skillet over medium heat, stirring until fragrant and lightly popping, 3–4 minutes. Remove from heat, toss with a pinch of salt and a pinch of chili-lime seasoning, and let cool. Make the dressing: In a small bowl, whisk together lime zest, lime juice, orange juice (if using), apple cider vinegar, olive oil, honey/agave, chili-lime seasoning, cumin, salt, and black pepper. Combine the slaw: In a large bowl, add jicama, cucumbers, radishes, red onion, jalapeño, and cilantro. Pour the dressing over and toss to coat evenly. Rest: Let the slaw stand 10–15 minutes (or chill up to 1 hour) to lightly marinate and soften while staying crisp. Finish and serve: Fold in most of the toasted pepitas just before serving; scatter the rest on top. Adjust salt and lime to taste. Garnish with cotija if desired and serve alongside beef tacos.
6 cups thinly sliced green cabbage (about 1/2 medium head) 1 cup thinly sliced celery (2–3 stalks) 1/2 small red onion, very thinly sliced 1 small carrot, julienned or shredded 1/4 cup finely chopped dill pickles 3 tbsp dill pickle brine 2 tbsp apple cider vinegar 1 tbsp Creole mustard or whole-grain Dijon 1 tsp hot sauce (such as Crystal or Tabasco) 1 tsp sugar or honey 1/2 tsp celery seed 1/2 tsp kosher salt, plus more to taste 1/4 tsp freshly ground black pepper 2 tbsp neutral oil or light olive oil 2 tbsp chopped fresh parsley 1/2 tsp finely grated lemon zest (optional)
Place the sliced red onion in a small bowl of ice water for 5 minutes to mellow its bite, then drain well and pat dry. In a large mixing bowl, whisk together pickle brine, apple cider vinegar, Creole mustard, hot sauce, sugar, celery seed, salt, pepper, and oil until emulsified. Add the cabbage, celery, drained red onion, carrot, chopped dill pickles, and parsley to the bowl. Toss thoroughly to coat every strand with the dressing. Let the slaw rest for 10–15 minutes to lightly wilt and meld flavors. Add lemon zest if using, taste, and adjust seasoning with more salt, pepper, or hot sauce as desired. Serve chilled or at cool room temperature alongside the Shrimp Po’Boy; it can also be tucked into the sandwich for extra crunch.
3 cups baby arugula 1 medium fennel bulb, cored and shaved paper-thin (about 2 cups) 2 tablespoons fennel fronds, chopped 4 small radishes, shaved thin 1 small celery stalk, thinly sliced on the bias (optional) 1/4 cup shaved Parmesan or Grana Padano 1 small lemon, halved (for charring) 2 tablespoons extra-virgin olive oil 1 tablespoon fresh juice from the charred lemon 1 teaspoon sherry vinegar or white wine vinegar 1/2 teaspoon honey 1/4 teaspoon Dijon mustard 1 teaspoon pink peppercorns, lightly crushed (or 1/2 teaspoon freshly ground black pepper) Finely grated zest of 1 lemon Kosher salt, to taste 2 tablespoons flat-leaf parsley leaves, torn
Char the lemon: Heat a small dry skillet over medium-high. Place the lemon halves cut-side down and cook until deeply caramelized, 2–3 minutes. Let cool slightly, then juice one half. Make the vinaigrette: In a small bowl, whisk olive oil, 1 tbsp charred lemon juice, vinegar, honey, Dijon, crushed pink peppercorns, and a pinch of salt until emulsified. Prep the vegetables: Shave fennel (use a mandoline if possible) and toss with a pinch of salt. Add the chopped fennel fronds, shaved radishes, and celery if using. Assemble: In a large bowl, combine arugula, fennel mixture, parsley, and half the Parmesan. Drizzle with just enough vinaigrette to lightly coat and toss gently. Finish and serve: Taste and season with salt as needed. Plate, then top with remaining Parmesan, a dusting of lemon zest, and a final crack of pepper. Serve immediately with the remaining charred lemon half for extra brightness.
8 oz (225 g) bittersweet or semisweet chocolate, chopped 1/2 cup (1 stick; 113 g) unsalted butter, cut into pieces 3/4 cup (150 g) granulated sugar 1/4 cup (20 g) unsweetened cocoa powder 1 teaspoon pure vanilla extract 1/4 teaspoon kosher salt 3 large eggs, at room temperature Optional for serving: powdered sugar, lightly sweetened whipped cream, fresh raspberries or strawberries
Preheat oven to 375°F (190°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Melt the chopped chocolate and butter together in a heatproof bowl set over a pot of gently simmering water (or microwave in 20–30 second bursts), stirring until smooth. Remove from heat. Whisk in the sugar until glossy and slightly cooled, 30–60 seconds. Whisk in the cocoa powder, vanilla, and salt. Add the eggs one at a time, whisking well after each addition until the batter is thick and shiny. Pour batter into the prepared pan and smooth the top. Bake 20–25 minutes, until the top is set with a thin crust and the center still looks slightly soft. A toothpick inserted near the edge should come out with moist crumbs. Cool in the pan on a rack for 10 minutes, then release the springform ring. Cool completely. Dust with powdered sugar and serve with whipped cream and fresh berries. Store leftovers covered at room temperature for 1 day or refrigerate up to 4 days.
2 large red bell peppers, roasted, peeled, and seeded (or 1 12-oz jar roasted peppers, drained) 1 tablespoon olive oil 1 small yellow onion, chopped 2 cloves garlic, minced 1 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/4 teaspoon red pepper flakes (optional) 1 can (14.5 oz) crushed tomatoes 2 cups vegetable broth (low sodium) 1 lime, zest and juice 1 teaspoon maple syrup or honey (optional, to balance acidity) Salt and black pepper, to taste 2 tablespoons chopped cilantro or basil, for garnish 1/4 cup plain or coconut yogurt (optional, for swirl)
If using fresh peppers: broil or grill until skins are charred, 6–8 minutes, turning occasionally. Transfer to a bowl, cover 10 minutes to steam, then peel and seed. Heat olive oil in a pot over medium heat. Add onion and cook until translucent, 4–5 minutes. Stir in garlic and cook 30 seconds. Add smoked paprika, cumin, and red pepper flakes; toast 30 seconds until fragrant. Add roasted peppers, crushed tomatoes, and vegetable broth. Bring to a simmer and cook 12–15 minutes. Blend the soup until smooth using an immersion blender (or carefully in a stand blender). Return to the pot. Stir in lime zest and juice. Season with salt and black pepper; add maple syrup or honey if desired to balance acidity. Ladle into bowls. Swirl in yogurt if using and garnish with cilantro or basil. Serve hot with extra lime wedges if desired.
1 medium fennel bulb, fronds reserved (about 12 oz) 1 English cucumber, halved lengthwise and thinly sliced 1/2 small shallot, very thinly sliced (optional) Zest of 1 lemon 2 tablespoons fresh lemon juice 1 tablespoon white wine or champagne vinegar 1 teaspoon Dijon mustard 1/2 teaspoon honey (or a pinch of sugar) 3 tablespoons extra-virgin olive oil 2 tablespoons chopped fresh dill 1/4 teaspoon kosher salt, plus more to taste Freshly ground black pepper, to taste Pinch of celery seed (optional) Flaky sea salt, for finishing (optional)
Trim fennel, reserving fronds. Halve bulb, remove core, and shave thinly with a knife or mandoline. Soak shaved fennel in ice water for 10 minutes to crisp, then drain and pat dry. In a bowl, whisk lemon zest, lemon juice, vinegar, Dijon, and honey with the kosher salt and pepper. Slowly whisk in olive oil until emulsified; stir in celery seed if using. In a large bowl, combine fennel, cucumber, shallot (if using), chopped dill, and a tablespoon of chopped fennel fronds. Add dressing and toss to coat evenly. Taste and adjust seasoning with more salt, pepper, or lemon juice. Chill 10–20 minutes to let flavors meld. Serve alongside shrimp cocktail, finishing with a pinch of flaky sea salt and extra dill or fennel fronds on top.
2 English cucumbers, thinly sliced 5 radishes, thinly sliced 1 teaspoon kosher salt, divided 1-inch piece fresh ginger, grated (about 1 tablespoon) 1 small red chile (Fresno or jalapeño), thinly sliced, seeds removed for less heat 1/4 cup unseasoned rice vinegar 2 tablespoons fresh lime juice 1 tablespoon sugar 1 teaspoon toasted sesame oil 2 tablespoons fresh mint, chopped 2 tablespoons fresh cilantro, chopped 1 tablespoon toasted sesame seeds (optional)
Toss the cucumbers and radishes with 1/2 teaspoon salt in a colander. Let drain 10 minutes, then gently squeeze and pat dry to remove excess moisture. In a large bowl, whisk together rice vinegar, lime juice, sugar, remaining 1/2 teaspoon salt, grated ginger, sliced chile, and toasted sesame oil until the sugar dissolves. Add the cucumbers and radishes to the bowl and toss to coat evenly. Let stand 10–15 minutes (or refrigerate up to 2 hours) to quick-pickle and develop flavor. Fold in mint, cilantro, and sesame seeds just before serving. Taste and adjust lime or salt to balance. Serve chilled alongside the macaroni salad for a bright, crunchy counterpoint.
3 small heads Belgian endive, halved lengthwise 1 teaspoon olive oil (for charring endive) 4 cups watercress, tough stems trimmed 1 small fennel bulb, cored and very thinly sliced 1 tart green apple, cut into matchsticks 1/2 cup walnuts, toasted and roughly chopped 1/4 cup Parmesan, shaved (optional) 2 tablespoons chives, thinly sliced (optional) 2 tablespoons sherry vinegar 1 teaspoon Dijon mustard 1 teaspoon maple syrup (or honey) 1/4 teaspoon crushed pink peppercorns 1/4 teaspoon fine sea salt, plus more to taste 1 teaspoon lemon zest 1/3 cup extra-virgin olive oil
Heat a large skillet over medium-high until very hot. Brush the cut sides of the endive with 1 teaspoon olive oil, place cut side down, and sear 1–2 minutes until lightly charred and just tender. Season with a pinch of salt, let cool, then cut into 1-inch pieces. In a bowl, whisk sherry vinegar, Dijon, maple syrup, crushed pink peppercorns, salt, and lemon zest. Slowly stream in the 1/3 cup olive oil while whisking to emulsify. Taste and adjust seasoning. In a large mixing bowl, combine watercress, shaved fennel, green apple, and charred endive. Add walnuts. Drizzle just enough vinaigrette to lightly coat and toss gently. Transfer to a platter, finish with Parmesan shavings and chives if using, and serve immediately alongside the steak au poivre.
Softened butter and unsweetened cocoa powder, for the pan 2 cups all-purpose flour 1 3/4 cups granulated sugar 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon kosher salt 2 large eggs, room temperature 1 cup sour cream, room temperature 1/2 cup milk (2% or whole), room temperature 1/2 cup neutral oil (canola or vegetable) 2 teaspoons vanilla extract 3/4 cup hot brewed coffee (or hot water) 1 cup semisweet chocolate chips 1/2 cup heavy cream 1 tablespoon unsalted butter Pinch of fine salt
Preheat oven to 350°F (175°C). Generously butter a 10–12 cup Bundt pan and dust with cocoa powder, tapping out the excess. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, sour cream, milk, oil, and vanilla until smooth. Pour the wet ingredients into the dry ingredients and whisk until mostly combined (some small lumps are fine). Slowly whisk in the hot coffee until the batter is smooth and pourable. Pour batter into the prepared pan and tap the pan gently on the counter to release air bubbles. Bake 45–55 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Cool in the pan for 15 minutes, then invert onto a wire rack and cool completely. Make the ganache: Place chocolate chips, heavy cream, butter, and a pinch of salt in a heatproof bowl. Microwave in 20–30 second bursts, stirring between each, until smooth and glossy (about 1–1 1/2 minutes total). Alternatively, heat cream to steaming and pour over chocolate and butter; let sit 2 minutes, then stir until smooth. Spoon or drizzle ganache over the cooled cake. Let set for 15 minutes before slicing and serving.
1 lb fresh green beans, trimmed 1 tablespoon olive oil 1/4 cup pecans, roughly chopped 1 small garlic clove, minced 1/2 teaspoon smoked paprika 1 teaspoon lemon zest 2 tablespoons fresh lemon juice 1/2 teaspoon kosher salt, plus more to taste 1/2 teaspoon freshly cracked black pepper Pinch red pepper flakes or a few dashes hot sauce (optional)
Bring a pot of salted water to a boil. Blanch green beans for 2–3 minutes until bright green and crisp-tender. Drain and pat dry well. In a large dry skillet over medium heat, toast pecans 2–3 minutes until fragrant. Transfer to a bowl. Increase skillet heat to medium-high and add olive oil. Add dried green beans and cook, stirring occasionally, until lightly charred in spots, 3–4 minutes. Reduce heat to medium; add garlic and smoked paprika and cook 30 seconds until aromatic. Remove from heat and toss in lemon zest, lemon juice, salt, black pepper, and red pepper flakes/hot sauce if using. Fold in toasted pecans, adjust seasoning to taste, and serve warm or at room temperature.
1 cup farro, rinsed 3 cups vegetable broth or water 1 bay leaf (optional) 1/3 cup golden raisins 2 tablespoons sherry vinegar, divided 3 tablespoons extra-virgin olive oil 2 ribs celery, thinly sliced 2 scallions, thinly sliced 1/3 cup toasted sliced almonds, roughly chopped 2 tablespoons fresh parsley, chopped 1 tablespoon fresh mint, chopped 1/2 teaspoon ground cumin 1/4 teaspoon red pepper flakes 3/4 teaspoon kosher salt, plus more to taste Freshly ground black pepper
Combine farro, broth (or water), and bay leaf in a saucepan. Bring to a boil, reduce to a simmer, and cook until tender but pleasantly chewy, 20–25 minutes. Drain and discard bay leaf. While the farro cooks, place the golden raisins in a small bowl with 1 tablespoon sherry vinegar and 1 tablespoon hot water to plump; set aside. In a large mixing bowl, whisk together the remaining 1 tablespoon sherry vinegar, olive oil, cumin, red pepper flakes, salt, and several grinds of black pepper to make the dressing. Add the warm, drained farro to the bowl and toss to coat so it absorbs the dressing. Drain the raisins (discard excess liquid) and add them to the farro along with the celery, scallions, almonds, parsley, and mint. Toss gently to combine. Taste and adjust seasoning with additional salt and pepper as needed. Serve warm or at room temperature alongside the cauliflower steaks.
Watercress, trimmed — 4 cups (loosely packed) Baby arugula — 2 cups Fennel bulb — 1 medium, very thinly sliced (reserve fronds for garnish) Ruby red grapefruit — 1 large, segmented (reserve 2 tbsp juice) Radishes — 4, thinly sliced Persian cucumber — 1, thinly sliced or ribboned Fresh mint leaves — 1/4 cup, torn Pistachios — 1/3 cup, toasted and roughly chopped Flaky sea salt and freshly ground black pepper, to taste Extra-virgin olive oil — 1/3 cup Fresh lemon juice — 2 tbsp Champagne vinegar — 1 tbsp Dijon mustard — 1 tsp Honey — 1 tsp Shallot — 2 tbsp, very finely minced Lemon zest — 1 tsp Crushed red pepper flakes — pinch Optional: shaved Parmesan — 1 oz
Toast pistachios in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and roughly chop. Supreme the grapefruit over a bowl to catch juices; reserve 2 tbsp juice and set segments aside. Make the vinaigrette: In a bowl, whisk reserved grapefruit juice, lemon juice, champagne vinegar, Dijon, honey, shallot, lemon zest, red pepper flakes, 1/2 tsp salt, and a few grinds of black pepper. Slowly whisk in olive oil until emulsified. Prepare the vegetables: thinly slice fennel (a mandoline helps), radishes, and cucumber. Pick and tear mint leaves. Rinse and dry watercress and arugula well. In a large bowl, toss watercress, arugula, fennel, cucumber, radishes, and mint with about half the vinaigrette; season to taste with salt and pepper. Plate the salad, tuck in grapefruit segments, and scatter toasted pistachios. Drizzle with more vinaigrette as desired. Garnish with fennel fronds, a final pinch of flaky salt and black pepper, and shaved Parmesan if using. Serve immediately.
1 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 3/4 cup granulated sugar 1/2 cup light brown sugar, packed 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon fine salt 2 large eggs, at room temperature 1/2 cup vegetable oil (or canola oil) 1/2 cup sour cream (or plain Greek yogurt) 2 teaspoons pure vanilla extract 2 cups finely shredded zucchini (about 2 medium), excess moisture squeezed out 1 cup semisweet chocolate chips, divided Optional: 1/2 cup chopped walnuts or pecans
Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling for easy removal. Prep the zucchini: Trim ends and finely grate on the large holes of a box grater. Lightly pack into measuring cups until you have 2 cups, then place the zucchini in a clean kitchen towel or paper towels and squeeze out excess moisture until damp but not dry. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk the granulated sugar, brown sugar, eggs, oil, sour cream, and vanilla until smooth and well combined. Add the dry ingredients to the wet and fold gently with a spatula until a few streaks of flour remain (do not overmix). Fold in the squeezed zucchini and 3/4 cup of the chocolate chips (and nuts if using) until evenly distributed and the batter is thick. Spread the batter into the prepared pan and smooth the top. Sprinkle the remaining 1/4 cup chocolate chips over the surface. Bake 50–60 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but not wet batter. If the top is browning too quickly, tent loosely with foil during the last 10 minutes. Cool in the pan on a wire rack for 15 minutes, then lift out using the parchment and cool completely before slicing for clean cuts. Storage: Wrap tightly and keep at room temperature up to 3 days, or refrigerate up to 5 days. For longer storage, freeze slices well-wrapped for up to 3 months.
1 large fennel bulb (about 300 g), fronds reserved 60 g baby arugula 2 small oranges, segmented, plus 1 tsp finely grated zest 30 g red onion, very thinly sliced 30 g hazelnuts, toasted and roughly chopped 45 ml extra-virgin olive oil 30 ml fresh lemon juice 1 tsp Dijon mustard 1 tsp capers, rinsed and minced 1 tsp honey 1/4 tsp kosher salt, plus more to taste Freshly ground black pepper Pinch of red pepper flakes (optional)
Toast the hazelnuts in a dry skillet over medium heat, shaking often, until fragrant and lightly browned, 3–5 minutes. Cool, then roughly chop. Trim the fennel, reserving a few tender fronds. Halve the bulb, remove the core, and shave very thinly with a mandoline or knife. Roughly chop 1–2 tbsp of fronds for garnish. Segment the oranges over a bowl to catch juices; set segments aside. Squeeze the membranes to extract 1–2 tbsp juice. Zest one orange to yield about 1 tsp zest. Make the vinaigrette: In a small bowl, whisk lemon juice, 1 tbsp reserved orange juice, Dijon, capers, honey, salt, several grinds of pepper, and red pepper flakes (if using). Whisk in the olive oil until emulsified. In a large bowl, toss shaved fennel, arugula, and red onion with about two-thirds of the vinaigrette. Season to taste with a pinch more salt and pepper. Gently fold in the orange segments and zest. Scatter the toasted hazelnuts and chopped fennel fronds over the top. Drizzle with remaining vinaigrette just before serving.
1 cup orzo 1 medium fennel bulb, cored and thinly sliced (fronds reserved) 1 small shallot, thinly sliced 3 tablespoons extra-virgin olive oil, plus more to finish 1 teaspoon dried oregano 1 lemon (zest and 2 tablespoons juice) 1/4 cup fresh dill, finely chopped 2 tablespoons fresh parsley, chopped 1/4 teaspoon red pepper flakes (optional) 1/3 cup toasted pine nuts 1/3 cup crumbled feta (optional) Sea salt and freshly ground black pepper
Bring a medium pot of well-salted water to a boil. Cook orzo until al dente according to package directions; reserve 1/4 cup cooking water, then drain. While the orzo cooks, heat 2 tablespoons olive oil in a large skillet over medium-high. Add sliced fennel in an even layer, season with salt and pepper, and cook undisturbed for 3–4 minutes until edges are deeply golden. Stir fennel, add shallot and oregano, and cook 2–3 minutes more until tender and fragrant. Remove from heat. Transfer drained orzo to the skillet with fennel. Add lemon zest and juice, remaining 1 tablespoon olive oil, red pepper flakes (if using), dill, and parsley. Toss, loosening with a splash of reserved cooking water until glossy. Fold in toasted pine nuts and adjust seasoning with salt and pepper. Sprinkle with chopped fennel fronds and feta, if using. Serve warm alongside the lamb, finishing with a light drizzle of olive oil.
1 cup all-purpose flour 3/4 cup granulated sugar 2 tablespoons unsweetened cocoa powder 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup whole milk 2 tablespoons unsalted butter, melted 1 teaspoon vanilla extract 1/2 cup semisweet chocolate chips (optional) 1 cup light brown sugar, packed 1/4 cup unsweetened cocoa powder (for topping) 1 1/4 cups very hot coffee or water Vanilla ice cream, for serving (optional)
Preheat oven to 350°F. Lightly grease an 8-inch square baking pan or 9-inch round pan. Make the batter: In a medium bowl, whisk flour, granulated sugar, 2 tablespoons cocoa, baking powder, and salt. Add milk, melted butter, and vanilla. Stir just until combined, then fold in chocolate chips if using. Spread evenly in the prepared pan. Make the topping: In a small bowl, mix the brown sugar and 1/4 cup cocoa. Sprinkle this mixture evenly over the batter—do not stir. Slowly pour the very hot coffee or water over the entire surface. Do not stir; the liquid will sink and create the fudge sauce underneath as it bakes. Bake 30–35 minutes, until the top looks set and cake-like but you can see bubbling sauce around the edges. Cool 10–15 minutes. To serve, scoop portions so you get both cake and hot fudge sauce from the bottom. Serve warm with vanilla ice cream if desired.
4 cups thinly sliced green cabbage 1 cup thinly sliced red cabbage (optional) 1 cup shredded carrots 4–5 radishes, thinly sliced 2 scallions, thinly sliced 1/4 cup sliced pickled jalapeños, drained 1/3 cup chopped fresh cilantro 1/4 cup toasted pepitas (pumpkin seeds) 3 tablespoons fresh lime juice 1 tablespoon apple cider vinegar 1 teaspoon finely grated lime zest 1 tablespoon honey (or agave) 1 teaspoon Dijon mustard 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon kosher salt, plus more to taste 1/8 teaspoon freshly ground black pepper 3 tablespoons neutral oil (such as avocado or grapeseed)
Toast pepitas in a dry skillet over medium heat, stirring, until fragrant and lightly golden, 3–4 minutes; set aside to cool. In a large bowl, whisk together lime juice, vinegar, lime zest, honey, Dijon, cumin, coriander, salt, pepper, and oil until emulsified. Add green and red cabbage, carrots, radishes, scallions, pickled jalapeños, and cilantro to the bowl. Toss until the vegetables are evenly coated; fold in toasted pepitas. Let the slaw rest 10–15 minutes to slightly soften the cabbage and meld flavors. Taste and adjust seasoning with additional salt, lime, or honey as desired. Serve chilled or at room temperature alongside the Texas Chili Mac and Cheese for a bright, crunchy contrast.
English cucumbers, ribboned or thinly shaved Fennel bulb, shaved Radishes, thinly sliced Fresh dill, finely chopped Fresh mint leaves, torn Kalamata olives, pitted and halved Capers, rinsed Toasted pine nuts Lemon zest Fresh lemon juice Extra-virgin olive oil Dijon mustard Honey Sea salt Freshly ground black pepper Ground sumac (optional) Crumbled feta (optional)
Lightly salt the cucumber ribbons and let them sit in a colander for 10 minutes, then pat dry to remove excess moisture. Place shaved fennel in an ice-water bath for 5 minutes to crisp, then drain and dry. In a bowl, whisk lemon juice, olive oil, Dijon, honey, lemon zest, a pinch of salt, pepper, and sumac (if using) until emulsified. In a large bowl, combine cucumbers, fennel, radishes, dill, mint, capers, and olives. Toss gently with the dressing to coat. Sprinkle with toasted pine nuts and feta (if using) just before serving. Serve chilled alongside the wrap to add bright, citrusy crunch and herbaceous lift.
Filling: 6 cups pitted sweet cherries (fresh or frozen; if frozen, thaw slightly and drain excess juices) 2/3 cup granulated sugar 3 tablespoons cornstarch 1 tablespoon fresh lemon juice 1 teaspoon vanilla extract 1/4 teaspoon almond extract (optional but recommended) Pinch of salt Topping: 1 1/2 cups all-purpose flour 3 tablespoons granulated sugar (plus 1 tablespoon for sprinkling) 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon fine salt 6 tablespoons cold unsalted butter, cubed 3/4 cup cold buttermilk (or 3/4 cup milk + 2 teaspoons white vinegar, rested 5 minutes) 1 teaspoon vanilla extract Optional for serving: vanilla ice cream or lightly sweetened whipped cream
Preheat oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish. Make the filling: In a large bowl, combine cherries, sugar, cornstarch, lemon juice, vanilla, almond extract (if using), and a pinch of salt. Toss until the cherries are evenly coated and no dry cornstarch remains. Spread the mixture into the prepared baking dish. Bake for 10 minutes while you prepare the topping (this jump-starts thickening). Make the topping: In a medium bowl, whisk flour, 3 tablespoons sugar, baking powder, baking soda, and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized bits of butter. Add the cold buttermilk and vanilla; stir just until a shaggy dough forms. Do not overmix—some dry spots are okay. Remove the dish from the oven. Using a spoon or scoop, drop the dough in 9–12 mounds over the hot fruit (they will spread as they bake). Lightly flatten any very tall mounds. Sprinkle the tops with the remaining 1 tablespoon sugar. Bake 25–30 minutes, until the biscuits are golden and the filling is bubbling thickly around the edges. If the tops brown too quickly, tent loosely with foil for the last 5 minutes. Cool on a rack for 15 minutes to let the juices set slightly. Serve warm, ideally with vanilla ice cream or whipped cream.
2 medium fennel bulbs, thinly sliced 2 tablespoons chopped fennel fronds (optional) 2 large oranges, segmented (plus 2 tablespoons fresh orange juice) 1/4 small red onion, very thinly sliced 2 tablespoons fresh mint, chopped 1/3 cup hazelnuts, toasted and roughly chopped 3 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 2 tablespoons fresh orange juice (from above) 1 teaspoon Dijon mustard 1/2 teaspoon honey 1/4 teaspoon fine sea salt Freshly ground black pepper
Toast hazelnuts in a dry skillet over medium heat for 3–4 minutes until fragrant; cool and roughly chop. Thinly slice fennel bulbs; place in ice water for 5 minutes to crisp, then drain and pat dry. Chop a few fennel fronds if using. Segment the oranges over a bowl to catch juices; measure out 2 tablespoons orange juice for the dressing. Whisk olive oil, lemon juice, orange juice, Dijon, honey, salt, and several grinds of black pepper to make the vinaigrette. In a large bowl, combine fennel, red onion, orange segments, mint, most of the hazelnuts, and fennel fronds. Toss with the vinaigrette. Taste and adjust seasoning; scatter remaining hazelnuts on top and serve alongside the risotto for a bright, crunchy contrast.
2 large poblano peppers 2 ears sweet corn (or 2 cups corn kernels) 1 tablespoon olive oil 1 small yellow onion, diced 2 garlic cloves, minced 1 small russet potato, peeled and 1/2-inch diced 1/2 teaspoon ground cumin 1/4 teaspoon smoked paprika 1/8 teaspoon ground coriander (optional) 4 cups low-sodium chicken or vegetable broth 1/2 cup half-and-half or heavy cream 1 tablespoon fresh lime juice 2 tablespoons chopped fresh cilantro, plus more for serving Kosher salt and freshly ground black pepper, to taste Optional garnishes: sliced scallions, crumbled cotija, hot sauce, lime wedges
Char the poblanos over a gas flame, on a grill, or under a broiler until blistered all over. Place in a covered bowl for 10 minutes to steam, then peel, remove seeds, and dice. Grill or broil the corn until lightly charred, turning occasionally. Cut kernels from cobs; reserve cobs for simmering. In a medium pot, heat the olive oil over medium. Add the onion and a pinch of salt; cook until translucent, about 5 minutes. Stir in the garlic, cumin, smoked paprika, and coriander; cook 30 seconds until fragrant. Add the potato, diced poblanos, corn kernels (reserve 1/2 cup for garnish), corn cobs, and broth. Bring to a simmer and cook until the potato is tender, 12–15 minutes. Discard the cobs. Blend the soup partially with an immersion blender (or puree 2 cups in a blender and return) to achieve a creamy yet chunky texture. Stir in the half-and-half, lime juice, and cilantro. Season to taste with salt and black pepper; warm gently without boiling. Ladle into bowls and top with reserved corn, extra cilantro, and optional scallions, cotija, hot sauce, and lime wedges.
1 cup farro, rinsed 2 cups low-sodium vegetable broth (or water) 1 small shallot, finely chopped 1 tablespoon olive oil 1 teaspoon fresh thyme leaves, chopped 1 lemon, zested and 2 tablespoons juice 1/3 cup sliced almonds 2 tablespoons chopped flat-leaf parsley 1 tablespoon unsalted butter (or 1 tablespoon extra olive oil) 1/2 teaspoon kosher salt, plus more to taste Freshly ground black pepper
Toast the almonds in a dry skillet over medium heat, stirring often, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool. In a medium saucepan, warm the olive oil over medium heat. Add the shallot and a pinch of salt; cook until translucent, 2–3 minutes. Stir in the farro and toast for 1–2 minutes. Add the broth, thyme, and 1/4 teaspoon salt. Bring to a boil, then reduce to a gentle simmer, cover, and cook until the farro is tender and most liquid is absorbed (about 20–25 minutes for pearled farro, 30–35 minutes for semi-pearled/whole). Drain any excess liquid if needed. Off the heat, stir in the butter (or extra olive oil), lemon zest, and lemon juice. Fold in the parsley and most of the toasted almonds. Season to taste with additional salt and pepper. Serve warm, topped with the remaining almonds.
1 cup dry farro, rinsed 3 cups water (or low-sodium chicken broth) 4 medium carrots, sliced into 1/2-inch coins 2 tablespoons extra-virgin olive oil, divided 1 teaspoon fresh thyme leaves, chopped 1/2 teaspoon fresh rosemary, finely chopped 1 lemon (zest and 2 tablespoons juice) 1 small shallot, minced 1 teaspoon Dijon mustard 1/2 teaspoon honey 1/4 teaspoon crushed red pepper flakes (optional) 2 cups baby arugula 1/4 cup sliced almonds, toasted (or pistachios) Kosher salt and freshly ground black pepper
Preheat oven to 425°F (220°C). Toss carrots with 1 tablespoon olive oil, thyme, rosemary, a pinch of salt, and pepper. Spread on a sheet pan and roast until tender and caramelized, 18–22 minutes, flipping once. Cook the farro: In a medium saucepan, combine farro with 3 cups water and 1 teaspoon salt. Bring to a boil, then reduce to a simmer and cook until al dente, 20–25 minutes. Drain well and return to the warm pot. Make the dressing: In a small bowl, whisk remaining 1 tablespoon olive oil with lemon zest, lemon juice, minced shallot, Dijon, honey, red pepper flakes (if using), and a pinch of salt and pepper. Assemble: In a large bowl, toss the warm farro with the dressing to absorb. Fold in the roasted carrots and arugula until the greens just begin to wilt. Taste and adjust salt, pepper, or lemon juice. Finish and serve: Scatter toasted almonds over the top. Serve warm alongside the herb-roasted chicken; the bright lemon and herb notes will complement the entrée.
1 large fennel bulb, very thinly sliced (fronds reserved) 1 English cucumber, thinly sliced into ribbons or rounds 1 pink grapefruit, segmented, plus 2 tablespoons reserved juice 2 cups baby watercress or arugula 1/4 cup sliced almonds 2 tablespoons chopped fresh mint 2 tablespoons chopped flat-leaf parsley 1 small shallot, finely minced 2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 1 teaspoon honey 1/3 cup extra-virgin olive oil 1/4 teaspoon fine sea salt, plus more to taste Freshly ground black pepper, to taste
Toast the almonds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, 3 to 4 minutes. Transfer to a plate to cool. In a small bowl, whisk the shallot, lemon juice, reserved 2 tablespoons grapefruit juice, Dijon, honey, salt, and a few grinds of pepper. Slowly whisk in the olive oil until emulsified. In a large bowl, combine the shaved fennel, cucumber, and watercress. Add the mint, parsley, and a few torn fennel fronds. Drizzle about half of the dressing over the salad and toss gently to coat. Season to taste with additional salt and pepper. Fold in the grapefruit segments and toss lightly, adding more dressing as needed. Top with the toasted almonds and a few extra fennel fronds. Serve immediately alongside the tilapia.
2 1/4 cups all-purpose flour 1 teaspoon baking soda 3/4 teaspoon fine salt 1 cup unsalted butter, softened 3/4 cup packed light brown sugar 1/2 cup granulated sugar 2 large eggs, at room temperature 2 teaspoons pure vanilla extract 2 cups semisweet chocolate chips 1 cup chopped walnuts or pecans (optional) Flaky sea salt, for sprinkling (optional)
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, beat the softened butter, brown sugar, and granulated sugar with a hand mixer (or stand mixer) on medium speed until light and fluffy, 2–3 minutes. Beat in the eggs one at a time, then mix in the vanilla, scraping down the bowl as needed. Add the dry ingredients to the wet on low speed and mix just until combined; do not overmix. Fold in the chocolate chips and optional nuts. For thicker cookies, cover the bowl and chill the dough for 30–60 minutes. Scoop 2-tablespoon portions of dough (about a heaping #30 scoop) onto prepared sheets, spacing about 2 inches apart. Bake 10–12 minutes, until edges are set and lightly golden and centers look slightly underbaked. If desired, sprinkle a pinch of flaky sea salt on hot cookies. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store airtight up to 4 days or freeze dough balls up to 2 months; bake from frozen adding 1–2 minutes.
1 medium jicama, peeled and cut into thin matchsticks (about 4 cups) 6 small red radishes, thinly sliced 1 small Persian cucumber, thinly sliced (optional) 1/4 small red onion, very thinly sliced 1/3 cup fresh cilantro leaves, roughly chopped 2 tablespoons toasted pepitas (pumpkin seeds) 3 tablespoons fresh lime juice 1 tablespoon fresh orange juice 2 tablespoons olive oil (or neutral oil) 1 teaspoon honey or agave syrup 1/2 teaspoon ground cumin 1/4 teaspoon chili powder or ancho chili powder 1 teaspoon lime zest 1/2 fresh jalapeño, seeded and minced (optional) 1/2 teaspoon fine sea salt, plus more to taste 1/4 teaspoon black pepper
In a large bowl, combine the jicama, radishes, cucumber, red onion, and cilantro. In a small bowl, whisk together lime juice, orange juice, oil, honey/agave, cumin, chili powder, lime zest, jalapeño (if using), salt, and pepper until emulsified. Pour the dressing over the vegetables and toss to coat evenly. Let stand 10–15 minutes to lightly soften and meld flavors. Taste and adjust seasoning with more salt or lime juice as needed. Sprinkle pepitas over the top just before serving. Serve chilled or at cool room temperature alongside the soup for a crisp, citrusy counterpoint.
40 saltine crackers (about 1 sleeve) 1 cup unsalted butter (2 sticks) 1 cup packed light brown sugar 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 2 cups semisweet chocolate chips Optional toppings: 1/2 cup chopped pecans or almonds, flaky sea salt, sprinkles
Preheat oven to 350°F. Line a rimmed 10x15-inch baking sheet with foil, then parchment on top (this makes removal easier). Arrange the saltines in a single layer, salted side up. Make the toffee: In a medium saucepan over medium heat, melt the butter with the brown sugar, stirring until combined. Bring to a gentle boil and cook for 3 minutes, stirring frequently, until the mixture is bubbling and slightly thickened. Remove from heat and stir in vanilla and kosher salt. Immediately pour the hot toffee over the crackers and spread evenly with an offset spatula to cover all crackers. Bake for 8–10 minutes, until the toffee is bubbling across the surface. Remove pan from oven and let sit 1–2 minutes. Sprinkle chocolate chips evenly over the hot toffee. Wait 3–5 minutes for the chocolate to soften, then spread into a smooth layer. Top with chopped nuts, a light sprinkle of flaky sea salt, or sprinkles if using. Refrigerate until set, about 30–45 minutes. Once firm, lift out using the foil/parchment and break into pieces. Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months.
2 tablespoons olive oil 3 cups corn kernels (fresh from 3 ears or frozen, thawed) 1 medium white onion, diced 3 garlic cloves, minced 1 small jalapeño, seeded and minced (optional) 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 4 cups vegetable broth 1 bay leaf 1 teaspoon finely grated lime zest 2 tablespoons fresh lime juice (about 1–2 limes) 2 tablespoons finely chopped cilantro stems Kosher salt, to taste Freshly ground black pepper, to taste 2 tablespoons chopped cilantro leaves, for garnish (optional) Thinly sliced radishes, for garnish (optional) Toasted pepitas, for garnish (optional)
Heat 1 tablespoon oil in a wide pot over medium-high. Add half the corn and cook, stirring occasionally, until charred in spots, 4–6 minutes. Transfer to a bowl. Repeat with remaining oil and corn; set aside. Reduce heat to medium. Add onion and jalapeño to the pot; cook until translucent, 4–5 minutes. Stir in garlic; cook 30 seconds. Add cumin and smoked paprika; toast until fragrant, 30–45 seconds. Pour in vegetable broth and add bay leaf. Return charred corn to the pot. Bring to a simmer and cook 10–12 minutes to meld flavors. Remove bay leaf. Transfer about 2 cups of the soup to a blender and puree until smooth (or use an immersion blender to partially blend), then return to the pot for a lightly creamy texture with corn pieces remaining. Stir in lime zest, lime juice, and chopped cilantro stems. Season with salt and black pepper to taste. Ladle into bowls and garnish with cilantro leaves, radishes, and pepitas if using. Serve alongside the stuffed peppers for a bright, smoky, citrusy counterpoint.
5 cups baby arugula, loosely packed 1 medium fennel bulb, trimmed and very thinly shaved (reserve fronds) 1/2 English cucumber, thinly sliced into half-moons 4 red radishes, very thinly sliced 1/3 cup sliced almonds, toasted Finely grated zest of 1 lemon 2 tablespoons chopped fennel fronds or fresh basil 3 tablespoons fresh lemon juice 1 tablespoon white wine vinegar 1 teaspoon Dijon mustard 1/2 teaspoon honey (optional) 1 tablespoon finely minced shallot 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper
Toast the almonds in a dry skillet over medium heat, stirring until golden and fragrant, 3–4 minutes; let cool. Whisk lemon juice, vinegar, Dijon, honey, and minced shallot in a bowl. Slowly whisk in olive oil until emulsified; season with salt and plenty of black pepper. In a large bowl, combine arugula, shaved fennel, cucumber, and radishes. Add about half the dressing and toss gently to coat; add more to taste. Sprinkle with lemon zest, chopped fennel fronds or basil, and the toasted almonds. Toss lightly, adjust seasoning, and serve immediately to brighten and cut through the richness of the Alfredo.
1 box (3.4 oz) instant pistachio pudding mix 1 can (20 oz) crushed pineapple in juice, undrained 1 tub (8 oz) frozen whipped topping, thawed 1 cup mini marshmallows 1/2 cup chopped pecans (toasted, optional) 1/2 cup sweetened shredded coconut (optional) 1/2 cup maraschino cherries, halved and well-drained (optional, plus extra for garnish) 1/8 teaspoon almond extract (optional) Pinch of fine salt
In a large mixing bowl, combine the crushed pineapple with all its juice and the instant pistachio pudding mix. Stir until the mixture thickens slightly and turns creamy, about 1 minute. Fold in the thawed whipped topping until no streaks remain. Stir in the mini marshmallows, pecans, coconut (if using), almond extract (if using), and a small pinch of salt. If adding maraschino cherries, pat them dry with paper towels to minimize bleeding, then gently fold them in. Cover and refrigerate for at least 1 hour (2–4 hours is best) to let the flavors meld and the marshmallows soften. Stir before serving, then garnish with extra pecans or cherries if desired. Keep refrigerated and enjoy within 3 days.
1 cup long-grain white rice, rinsed and drained 1 tablespoon olive oil 1 small onion, finely chopped 1/2 green bell pepper, finely chopped 2 cloves garlic, minced 1 teaspoon ground cumin 1/2 teaspoon dried oregano 1 bay leaf 1 1/2 cups low-sodium chicken broth (or water) 1/4 cup sour orange juice (or 2 tablespoons orange juice + 2 tablespoons lime juice) 1 (15-ounce) can black beans, rinsed and drained 1/2 teaspoon kosher salt, plus more to taste 1/4 teaspoon black pepper 2 tablespoons chopped fresh cilantro 1 scallion, thinly sliced (optional)
Rinse the rice under cold water until it runs mostly clear; drain well. Heat the olive oil in a medium saucepan (with a tight-fitting lid) over medium heat. Sauté the onion and bell pepper until softened, 3–4 minutes. Stir in the garlic, cumin, and oregano; cook until fragrant, about 30 seconds. Add the rice and stir to coat, toasting lightly for 1 minute. Pour in the broth and sour orange juice; add the bay leaf, salt, and pepper. Bring to a boil. Stir once, reduce heat to low, cover, and cook for 12 minutes. Scatter the black beans evenly over the surface (do not stir). Cover and cook 5–7 minutes more, until the liquid is absorbed and the rice is tender. Remove from heat and let rest, covered, for 5 minutes. Discard the bay leaf, then fluff the rice and beans with a fork. Fold in the cilantro. Taste and adjust salt; garnish with scallion if using. Serve alongside the mojo pork chops.
Nonstick cooking spray or softened butter (for the pan) 6 cups crispy rice cereal 1/2 cup (1 stick) unsalted butter 1 cup creamy peanut butter 10 oz (about 4 cups) mini marshmallows 1 teaspoon vanilla extract 1/4 teaspoon fine salt 1 1/2 cups (9 oz) semisweet chocolate chips 2 tablespoons creamy peanut butter (for chocolate topping) Flaky sea salt, optional (for finishing)
Prep the pan: Lightly grease a 9x13-inch baking pan with cooking spray or butter, or line it with parchment paper with overhang for easy lifting. In a large pot over low heat, melt the butter and 1 cup creamy peanut butter, stirring until smooth. Add the mini marshmallows and cook, stirring constantly, until completely melted and smooth. Remove from heat and stir in the vanilla and salt. Add the crispy rice cereal and fold gently with a spatula until the cereal is evenly coated. Transfer the mixture to the prepared pan and press it in gently with a greased spatula or lightly buttered hands. Don’t pack too firmly or the treats will be dense. Make the topping: In a microwave-safe bowl, combine the chocolate chips and 2 tablespoons peanut butter. Microwave in 20–30 second bursts, stirring after each, until melted and smooth (or melt together over a double boiler). Spread the chocolate-peanut butter topping evenly over the bars. Sprinkle with a pinch of flaky sea salt, if using. Let set at room temperature for about 1 hour, or refrigerate for 20–30 minutes, until the topping is firm. Lift the slab out using the parchment (if lined) and cut into 24 squares with a sharp knife. Wipe the knife between cuts for clean edges. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. For best texture, let chilled bars sit at room temperature for 10–15 minutes before serving.
5 oz baby arugula 1 small fennel bulb, cored and thinly shaved 2 navel oranges, segmented (reserve 1 tablespoon juice) 1 teaspoon finely grated orange zest 1/2 cup hazelnuts, toasted and roughly chopped 1/4 cup shaved Parmesan (optional) 1 small shallot, finely minced 2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 1 teaspoon honey 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper
Toast hazelnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; cool, then roughly chop. In a bowl, whisk shallot, lemon juice, Dijon, honey, a pinch of salt, and pepper. Whisk in olive oil in a slow stream until emulsified. Stir in 1 tablespoon reserved orange juice. In a large bowl, combine arugula and shaved fennel. Toss with about half the vinaigrette to lightly coat. Plate the greens and top with orange segments, chopped hazelnuts, and shaved Parmesan (if using). Drizzle with remaining vinaigrette, sprinkle over the orange zest, and finish with a pinch of salt and freshly ground pepper. Serve alongside the soup.
6 cups finely shredded green cabbage (about 1/2 medium head) 2 cups thinly shredded red cabbage (optional, for color) 1 large crisp apple (Granny Smith or Honeycrisp), cut into matchsticks 1 large carrot, grated or julienned 3 scallions, thinly sliced 2 tablespoons chopped fresh parsley (optional) 1 teaspoon celery seed 1/2 cup mayonnaise 2 tablespoons Greek yogurt or sour cream 3 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 1 tablespoon honey (or 2 teaspoons sugar) 1/2 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper
In a large bowl, combine green cabbage, red cabbage, apple, carrot, scallions, and parsley. In a separate bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, honey, celery seed, salt, and pepper until smooth. Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Let the slaw rest for 20 to 30 minutes in the refrigerator to slightly soften and meld flavors. Taste and adjust seasoning with additional salt, pepper, or vinegar as needed. Serve chilled alongside the ribs for a crisp, tangy counterpoint to the smoky barbecue.
Crust: 1 1/4 cups (160 g) all-purpose flour 1/3 cup (40 g) powdered sugar 1/4 tsp fine salt 1/2 cup (113 g) cold unsalted butter, cubed 1 large egg yolk 1 tsp vanilla extract 1–2 tsp ice water, as needed Filling: 4 large eggs 1 large egg yolk 1 cup (200 g) granulated sugar 1 tbsp finely grated lemon zest (from about 2 lemons) 2/3 cup (160 ml) fresh lemon juice (about 3–4 lemons) 1/3 cup (80 ml) heavy cream Pinch of fine salt To serve (optional): Powdered sugar for dusting Fresh berries and lightly sweetened whipped cream
1) Prep: Preheat oven to 350°F (175°C). Lightly grease a 9-inch tart pan with a removable bottom and place it on a baking sheet. 2) Make the crust: In a food processor, pulse flour, powdered sugar, and salt to combine. Add cold butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and vanilla; pulse until the dough starts to clump. If it looks dry, pulse in 1–2 tsp ice water just until it holds together when pressed. 3) Press and chill: Press the dough evenly into the bottom and up the sides of the tart pan. Dock the bottom with a fork and refrigerate for 15 minutes. 4) Blind-bake: Bake the crust for 15–18 minutes, or until lightly golden. Transfer to a rack to cool slightly. Reduce oven temperature to 325°F (163°C). 5) Make the filling: In a bowl, whisk eggs, egg yolk, sugar, lemon zest, lemon juice, heavy cream, and a pinch of salt until smooth. For an extra-silky texture, strain the mixture through a fine-mesh sieve into a pourable container. 6) Bake the tart: Pour the filling into the warm crust. Bake at 325°F (163°C) for 18–22 minutes, until the edges are set and the center still has a slight wobble. Do not overbake. 7) Cool and chill: Let the tart cool to room temperature, then refrigerate uncovered for at least 2 hours (or up to overnight) until fully set. 8) Serve: Dust with powdered sugar and top with fresh berries and whipped cream if desired. Slice and serve chilled or slightly cool.
1 small fennel bulb, cored and very thinly sliced (reserve fronds for garnish, if desired) 1 tart apple (e.g., Granny Smith), cut into matchsticks 3 cups baby arugula, loosely packed 1/4 cup thinly sliced red onion (optional) 1/3 cup walnuts or pecans, toasted and roughly chopped 2 tablespoons chopped fresh dill (or chives) 2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 1 teaspoon maple syrup (or honey) 3 tablespoons extra-virgin olive oil 1/4 teaspoon kosher salt, plus more to taste Freshly ground black pepper
Toast the nuts in a dry skillet over medium heat until fragrant and lightly browned, 3–4 minutes. Transfer to a plate to cool. Whisk together lemon juice, Dijon, maple syrup, olive oil, salt, and several grinds of black pepper until emulsified. In a large bowl, combine arugula, sliced fennel, apple matchsticks, red onion (if using), cooled nuts, and dill. Drizzle with the dressing and toss gently to coat. Taste and adjust salt and pepper as needed. Garnish with chopped fennel fronds if desired and serve immediately for maximum crispness.
2 English cucumbers (about 1.5 lb/680 g) 1/2 tsp kosher salt (for salting cucumbers) 1 small shallot, very thinly sliced 1 small red chili (Fresno or Thai), thinly sliced (optional) 1/2 cup mixed fresh herbs, roughly chopped (cilantro and mint) 1/3 cup roasted salted peanuts, roughly chopped Finely grated zest of 1 lime 3 tbsp fresh lime juice 1 tbsp rice vinegar 1 tbsp fish sauce (or soy sauce for vegetarian) 2 tsp light brown sugar or palm sugar 1 lemongrass stalk, tender inner core only, very finely minced (about 1 tbsp) 1 tsp fresh ginger, finely grated (optional)
Use a vegetable peeler to shave the cucumbers into long ribbons (or thinly slice). Place in a colander, sprinkle with the kosher salt, toss, and let drain 10 minutes. Gently pat dry with paper towels. In a small bowl, whisk together lime juice, rice vinegar, fish sauce, brown sugar, minced lemongrass, and ginger until the sugar dissolves. In a large bowl, combine cucumber ribbons, shallot, chili (if using), and herbs. Pour over the dressing and toss gently to coat. Taste and adjust with a little more lime juice or fish sauce if needed. Transfer to a serving platter. Sprinkle with chopped peanuts and lime zest. Serve right away or within 15 minutes for maximum crunch.
6 cups strawberries, hulled and quartered (fresh or frozen; if frozen, do not thaw) 1/2 cup granulated sugar (for strawberries) 1 tablespoon fresh lemon juice 2 tablespoons cornstarch 1/2 teaspoon vanilla extract (optional) 1/2 cup unsalted butter (1 stick) 1 cup all-purpose flour 1 cup granulated sugar (for batter) 1 1/2 teaspoons baking powder 1/4 teaspoon kosher salt 1 cup milk (whole or 2%) 1 teaspoon vanilla extract
Preheat oven to 375°F. Place the butter in a 9x13-inch baking dish and put it in the oven for 5–7 minutes to melt while the oven heats. Remove the dish once the butter is melted and lightly browned at the edges. In a large bowl, toss strawberries with 1/2 cup sugar, lemon juice, cornstarch, and 1/2 teaspoon vanilla (if using). Let sit 10 minutes to start releasing juices. In a separate bowl, whisk flour, 1 cup sugar, baking powder, and salt. Add milk and 1 teaspoon vanilla; whisk just until smooth (a few small lumps are okay). Pour the batter evenly over the melted butter in the baking dish. Do not stir. Spoon the strawberries and all their juices evenly over the batter. Do not stir; the batter will rise around the fruit as it bakes. Bake 40–50 minutes, until the top is golden brown and the cobbler is bubbling around the edges and set in the center. Cool 10–15 minutes before serving. Enjoy warm, ideally with vanilla ice cream or whipped cream.
1 cup (226 g) unsalted butter, softened 3/4 cup (150 g) granulated sugar 3/4 cup (165 g) packed light brown sugar 2 large eggs, room temperature 2 teaspoons vanilla extract 2 1/4 cups (281 g) all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 3/4 teaspoon fine salt (or 1 teaspoon kosher salt) 2 cups (340 g) semisweet chocolate chips 1 1/2 quarts vanilla ice cream, slightly softened Optional for edges: mini chocolate chips, rainbow sprinkles, or chopped nuts
Preheat oven to 350°F (175°C). Line 2–3 baking sheets with parchment paper. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a hand mixer or stand mixer on medium speed until light and creamy, 2–3 minutes. Beat in the eggs one at a time, then mix in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add dry ingredients to the butter mixture and mix on low just until combined. Fold in the chocolate chips. Scoop 2-tablespoon portions of dough (about 45 g each) onto the prepared sheets, spacing about 3 inches apart. For flatter sandwich cookies, gently press each mound to about 1/2-inch thick. Bake 10–12 minutes, until edges are set and lightly golden and centers look just set. Rap the hot pan once on the counter to help flatten for even sandwiches. Cool on the sheet 5 minutes, then transfer to a rack to cool completely. Pair up similar-sized cookies. For neater sandwiches, place the cookies in the freezer for 10 minutes before assembling. Working quickly, place a scoop (about 1/4 cup) of softened vanilla ice cream on the bottom of one cookie. Top with its pair and gently press until the ice cream reaches the edges. If desired, roll the edges in mini chocolate chips, sprinkles, or chopped nuts. Place finished sandwiches on a parchment-lined tray and freeze until firm, 1–2 hours. Serve immediately or wrap each sandwich tightly and freeze for up to 1 month. For best texture, let sit at room temperature about 5 minutes before eating.