12 oz Brussels sprouts, trimmed 1 crisp apple (e.g., Honeycrisp), cut into matchsticks 1 small shallot, thinly sliced 1/3 cup walnuts, toasted and chopped 1/4 cup flat-leaf parsley, chopped 1/4 cup shaved Pecorino Romano or Parmesan (optional) 2 tablespoons Dijon mustard 2 tablespoons fresh lemon juice 1 tablespoon apple cider vinegar 1 teaspoon honey 1/3 cup extra-virgin olive oil 1/2 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper Pinch red pepper flakes (optional)
Thinly slice the Brussels sprouts into fine ribbons using a mandoline, food processor, or sharp knife; place in a large bowl. In a small bowl, whisk together Dijon, lemon juice, vinegar, and honey. Slowly drizzle in the olive oil while whisking to emulsify. Season with salt, black pepper, and red pepper flakes (if using). Pour the dressing over the shaved Brussels sprouts and toss, massaging lightly for about 1 minute to soften them slightly. Add the apple matchsticks, sliced shallot, toasted walnuts, parsley, and Pecorino/Parmesan (if using). Toss to combine. Taste and adjust seasoning with more salt or lemon if needed. Let stand 5–10 minutes to meld flavors before serving.
2 cups thinly sliced Napa cabbage (about 120 g) 1 medium English cucumber, thinly sliced 1 cup daikon radish, peeled and shaved or julienned (about 100 g) 1 medium Asian pear, cut into matchsticks 1 small carrot, julienned 2 scallions, thinly sliced 1/2 cup fresh cilantro leaves 1/4 cup fresh mint leaves (optional) 1 tablespoon toasted sesame seeds 2 tablespoons roasted peanuts, roughly chopped (optional) 2 tablespoons rice vinegar 1 tablespoon fresh lime juice 1 teaspoon low-sodium soy sauce 1 teaspoon honey 1 teaspoon finely grated fresh ginger 1 teaspoon toasted sesame oil 1 tablespoon neutral oil (grapeseed or canola) 1/2 teaspoon red pepper flakes or thinly sliced fresh red chili Finely grated zest of 1/2 lime Pinch of sea salt
In a small bowl, whisk together rice vinegar, lime juice, soy sauce, honey, grated ginger, toasted sesame oil, neutral oil, red pepper flakes, lime zest, and a pinch of sea salt until emulsified. In a large bowl, combine Napa cabbage, cucumber, daikon, Asian pear, carrot, and scallions. Pour the dressing over the vegetables and toss gently to coat. Let sit for 5–10 minutes to lightly wilt the cabbage and meld flavors. Taste and adjust seasoning with a touch more lime, soy, or honey as needed. Fold in cilantro and mint. Sprinkle with toasted sesame seeds and chopped peanuts (if using). Serve chilled or at cool room temperature alongside the soy-garlic chicken wings.
2 tablespoons unsalted butter 1 tablespoon olive oil 1 large leek, white and light green parts only, thinly sliced (or 1 large onion, chopped) 2 cloves garlic, thinly sliced 2 large parsnips, peeled and diced (about 3 cups) 2 tart apples (e.g., Granny Smith), peeled, cored, and diced 1 small celery stalk, diced 1/2 teaspoon kosher salt, plus more to taste 1/4 teaspoon ground white pepper 1/8 teaspoon ground nutmeg 1 cup dry hard apple cider (or unsweetened apple juice) 3 cups low-sodium chicken stock, plus more as needed 2 fresh sage sprigs (or 6–8 sage leaves) 1 bay leaf 2 teaspoons Dijon mustard 2 tablespoons heavy cream or crème fraîche (optional) 1–2 teaspoons fresh lemon juice, to taste Optional garnish: crispy sage leaves, drizzle of olive oil, cracked black pepper
Melt the butter with the olive oil in a medium pot over medium heat. Add the leek and a pinch of salt; cook, stirring, until softened and translucent, 5–6 minutes. Stir in the garlic and cook 30 seconds until fragrant. Add the parsnips, apples, and celery. Season with salt, white pepper, and nutmeg. Cook, stirring occasionally, until the edges of the vegetables look glossy and lightly softened, 4–5 minutes. Pour in the cider to deglaze, scraping up any fond. Simmer until reduced by about half, 3–4 minutes. Add the chicken stock, sage, and bay leaf. Bring to a simmer, then reduce heat to maintain a gentle simmer. Cook until parsnips are very tender, 18–22 minutes. Remove and discard the sage and bay. Blend the soup until completely smooth with an immersion blender (or carefully in batches in a countertop blender). Return to the pot. Stir in the Dijon and the cream or crème fraîche, if using. If needed, thin with a splash of stock or water to reach a silky, spoonable consistency. Off the heat, stir in lemon juice and adjust seasoning with additional salt and pepper to taste. Ladle into warm bowls and garnish with crispy sage leaves, a drizzle of olive oil, and cracked black pepper, if desired.
1 lb asparagus, woody ends trimmed 2 tablespoons olive oil, divided 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup panko breadcrumbs 1 large garlic clove, finely minced 1 lemon, zested and cut into wedges 2 tablespoons finely grated Parmesan 2 tablespoons chopped fresh parsley 1/4 teaspoon red pepper flakes (optional)
Preheat a grill pan or large skillet over medium-high heat. Toss asparagus with 1 tablespoon olive oil, salt, and pepper. Cook 4–6 minutes, turning occasionally, until lightly charred and tender-crisp. Transfer to a serving platter. While asparagus cooks, heat remaining 1 tablespoon olive oil in a small skillet over medium heat. Add panko and toast, stirring, 2–3 minutes until golden. Stir in garlic and cook 30 seconds until fragrant; remove from heat. Off the heat, mix in lemon zest, Parmesan, parsley, and red pepper flakes (if using). Season to taste with a pinch of salt. Squeeze a lemon wedge over the asparagus, then shower with the gremolata crumbs. Serve immediately alongside the steak.
1 pound russet potatoes, peeled and cut into 1-inch chunks 1 pound parsnips, peeled and cut into 1-inch chunks 3 tablespoons unsalted butter 1/2 cup whole milk, warmed 2 tablespoons sour cream or crème fraîche 1 to 2 tablespoons prepared horseradish, to taste 1 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper 1 tablespoon finely chopped chives
Place potatoes and parsnips in a pot, cover with cold salted water by about 1 inch, and bring to a boil. Reduce to a simmer and cook until very tender, 15 to 18 minutes. Warm the milk with the butter until the butter melts. Drain the vegetables well, return them to the hot pot, and cook over low heat for 30 seconds to evaporate excess moisture. Mash the potatoes and parsnips, then stir in the warm milk-butter mixture, sour cream, and horseradish until creamy. Season with salt and pepper, fold in chives, and adjust horseradish to taste. Serve hot alongside the stew.
- Green Leaf Lettuce, torn - Iceberg Lettuce, chopped - Yellow Tomato, wedges or slices - Cucumber slices (optional) - Cheddar cheese, shredded or small cubes (optional) - Red onion slices (optional) - Vinaigrette or house dressing
1. Combine torn green leaf and chopped iceberg in a large bowl. 2. Add yellow tomato wedges, cucumber and red onion slices if using. 3. Sprinkle cheddar over the top if you want a richer salad. 4. Toss with vinaigrette just before serving or serve dressing on the side.
2 small fennel bulbs, cored and cut into 1/2-inch wedges 1 tablespoon olive oil, plus more as needed (for charring fennel) Kosher salt and freshly ground black pepper, to taste 5 ounces baby arugula 2 navel oranges, segmented (reserve 2 tablespoons juice) 1/2 cup pitted Kalamata olives, halved 1/3 cup toasted pistachios, roughly chopped 1/4 cup fresh mint leaves, torn 2 tablespoons chopped flat-leaf parsley (optional) 3 tablespoons extra-virgin olive oil 2 tablespoons fresh orange juice (from the segmented oranges) 1 tablespoon sherry vinegar (or red wine vinegar) 1 teaspoon Dijon mustard 1 teaspoon honey 1 small shallot, finely minced 1/4 teaspoon ground cumin
Heat a large skillet over medium-high. Toss fennel with 1 tablespoon olive oil and a pinch of salt and pepper; sear 3–4 minutes per side until well charred and just tender. Transfer to a plate to cool slightly. Segment the oranges over a bowl to catch juices; reserve 2 tablespoons of the juice for the dressing. Whisk together extra-virgin olive oil, reserved orange juice, sherry vinegar, Dijon, honey, shallot, and cumin. Season the vinaigrette with salt and pepper to taste. In a large bowl, combine arugula, charred fennel, orange segments, olives, mint, and parsley. Drizzle with the vinaigrette and toss gently to coat. Sprinkle with pistachios and toss once more. Taste and adjust seasoning with salt, pepper, or a splash more vinegar as needed. Serve immediately alongside the roast lamb to provide brightness and contrast.
1 lb asparagus, trimmed 2 tbsp extra-virgin olive oil, divided 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper 1/2 cup flat-leaf parsley, finely chopped 1 small garlic clove, finely grated 1 tbsp lemon zest (from 1 large lemon) 1 tbsp fresh lemon juice 2 tbsp capers, rinsed and chopped 3 tbsp toasted sliced almonds, roughly chopped Pinch red pepper flakes (optional)
Heat a large cast-iron skillet or grill pan over medium-high until very hot (2–3 minutes). Toss asparagus with 1 tbsp olive oil, salt, and pepper. Add to the hot pan in a single layer and cook, turning occasionally, until lightly charred and tender-crisp, 5–7 minutes. Transfer to a platter. In a bowl, combine parsley, garlic, lemon zest, lemon juice, capers, almonds, remaining 1 tbsp olive oil, and red pepper flakes (if using). Mix and season to taste with a pinch of salt and pepper. Spoon the gremolata over the warm asparagus. Serve warm or at room temperature alongside the steak salad.
2 cups baby arugula, loosely packed 1 cup cherry tomatoes, halved 1 cup fresh corn kernels (from 1 large ear) or thawed frozen corn, patted dry 1/2 small fennel bulb, very thinly sliced (about 1 cup) 1/2 English cucumber, halved lengthwise and thinly sliced 1/4 small red onion, very thinly sliced 2 scallions, thinly sliced 1/4 cup chopped fresh parsley 1/3 cup toasted pecans, rough-chopped (optional) Kosher salt and freshly ground black pepper, to taste 1 teaspoon neutral oil (for charring corn) Vinaigrette: 2 tablespoons fresh lemon juice Vinaigrette: 1 tablespoon fresh orange juice (or 1/2 teaspoon orange zest) Vinaigrette: 1 teaspoon Creole mustard (or coarse Dijon) Vinaigrette: 1 teaspoon honey Vinaigrette: 1 small garlic clove, finely grated Vinaigrette: 1/4 teaspoon hot sauce Vinaigrette: 1/4 teaspoon smoked paprika Vinaigrette: 3 tablespoons extra-virgin olive oil Vinaigrette: Kosher salt and freshly ground black pepper, to taste
Heat a skillet over medium-high until hot. Add the neutral oil and the corn; cook, stirring occasionally, until lightly charred in spots, 3–5 minutes. Season with a pinch of salt and let cool. Place the red onion in a small bowl with 1 tablespoon of the lemon juice and a pinch of salt; let sit 5–10 minutes to mellow while you prep the rest. In a large bowl, combine arugula, cherry tomatoes, fennel, cucumber, scallions, parsley, and the cooled charred corn. Add the quick-marinated onions (drain excess juice). Whisk together the remaining lemon juice, orange juice, Creole mustard, honey, grated garlic, hot sauce, smoked paprika, olive oil, and a pinch of salt and pepper until emulsified. Drizzle the vinaigrette over the salad and toss gently to coat. Taste and adjust salt, pepper, or lemon to brighten as needed. Top with toasted pecans just before serving for crunch. Serve alongside shrimp and grits to cut richness with citrusy heat and peppery greens.
1 1/2 pounds Brussels sprouts, trimmed and halved 1 small shallot, thinly sliced 3 tablespoons olive oil, divided 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/3 cup pecans, toasted and chopped 1/3 cup dried cranberries, roughly chopped 2 tablespoons flat-leaf parsley, finely chopped Zest of 1 small orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment for easy cleanup. Toss Brussels sprouts and shallot with 2 tablespoons olive oil, salt, and pepper. Spread cut-side down on the sheet and roast 20–25 minutes, flipping once, until deeply caramelized and tender. While sprouts roast, combine pecans, cranberries, parsley, and orange zest in a small bowl to make the gremolata. Whisk remaining 1 tablespoon olive oil with apple cider vinegar and Dijon; season to taste with a pinch of salt and pepper. Transfer hot sprouts to a serving bowl, toss with the vinaigrette, then fold in the cranberry-pecan gremolata. Serve warm.
5 oz (about 5 cups) baby arugula, chilled 1 medium fennel bulb, cored and very thinly sliced (reserve some fronds) Zest of 1 lemon 3 tbsp fresh lemon juice 3 tbsp extra-virgin olive oil 1 tsp Dijon mustard 1/2 tsp honey (or a pinch of sugar) 1/4 tsp kosher salt, plus more to taste Freshly ground black pepper, to taste 1/3 cup shaved Parmesan 1/4 cup sliced almonds, toasted
Toast the almonds in a dry skillet over medium heat, stirring, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool. In a small bowl, whisk together lemon juice, lemon zest, Dijon, honey, olive oil, salt, and several grinds of black pepper until emulsified. In a large bowl, combine arugula, sliced fennel, and a tablespoon of chopped fennel fronds. Drizzle with about two-thirds of the dressing and toss until lightly coated. Add toasted almonds and shaved Parmesan; gently toss, adding more dressing as needed. Finish with a pinch of salt and extra pepper to taste. Serve immediately for maximum crunch.
1 small daikon radish (about 2 cups), peeled and julienned 1 firm Asian pear, cored and julienned 1 seedless cucumber, thinly sliced 3 scallions, thinly sliced on a bias 1/2 cup fresh cilantro and mint leaves, torn 1 sheet toasted nori, cut into thin strips 2 tablespoons toasted white sesame seeds 1 small red chili, thinly sliced (optional) 2 tablespoons rice vinegar 1 tablespoon fresh lime juice 1 tablespoon white miso paste 1 teaspoon low-sodium soy sauce 1 teaspoon honey 1 teaspoon finely grated fresh ginger 2 tablespoons neutral oil (grapeseed or canola) 1/2 teaspoon toasted sesame oil
Place the julienned daikon, pear, cucumber, and sliced scallions in a large bowl; add the torn cilantro and mint. In a small bowl, whisk together rice vinegar, lime juice, white miso, soy sauce, honey, grated ginger, neutral oil, and toasted sesame oil until smooth and emulsified. Pour the dressing over the salad and toss gently to coat. Taste and adjust with a splash more lime or a pinch of salt if needed. Let the salad rest for 5–10 minutes to lightly soften and meld flavors. Finish with toasted sesame seeds, nori strips, and sliced chili (if using). Serve chilled or cool alongside the beef and broccoli.
2 poblano peppers 3 cups corn kernels (fresh or frozen), divided 2 tablespoons olive oil, divided 1 medium yellow onion, diced 3 garlic cloves, minced 1 teaspoon ground cumin 1/2 teaspoon smoked paprika Pinch cayenne pepper (optional) 4 cups low-sodium chicken broth (or vegetable broth) 1 teaspoon finely grated lime zest 2 tablespoons fresh lime juice (plus more to taste) 1/4 cup heavy cream or 1/3 cup plain Greek yogurt 2 tablespoons chopped fresh cilantro, plus more for serving Kosher salt and freshly ground black pepper, to taste Sliced scallions and lime wedges, for serving (optional)
Roast poblanos: Position oven rack near the broiler and preheat broiler. Place poblanos on a foil-lined sheet and broil, turning, until blackened and blistered on all sides, 6–8 minutes. Steam and peel: Transfer hot poblanos to a bowl, cover, and let steam 10 minutes. Peel, discard stems and seeds, then chop. Char the corn: Heat 1 tablespoon olive oil in a large pot over medium-high. Add 2 cups corn and cook, stirring occasionally, until lightly charred in spots, 4–6 minutes. Transfer 1 cup of the charred corn to a small bowl and reserve for finishing. Build the base: Reduce heat to medium and add remaining 1 tablespoon oil to the pot. Add onion and a pinch of salt; cook until translucent, 4–5 minutes. Stir in garlic, cumin, smoked paprika, and cayenne (if using); cook 30 seconds until fragrant. Simmer: Add chopped poblanos, the remaining 1 cup charred corn in the pot, the last 1 cup uncharred corn, and broth. Bring to a simmer and cook 10–12 minutes to meld flavors. Blend partially: Remove from heat. Using an immersion blender, blend the soup until mostly smooth but still textured. (Alternatively, carefully blend half the soup in a blender and return to the pot.) Citrus and cream: Stir in lime zest and juice. Add heavy cream and warm gently over low heat. If using Greek yogurt, whisk yogurt with a ladle of hot soup in a bowl to temper, then stir back into the pot off heat. Finish: Stir in the reserved 1 cup charred corn and the chopped cilantro. Season to taste with salt, black pepper, and more lime if desired. Serve: Ladle into bowls and top with extra cilantro and sliced scallions. Serve with lime wedges alongside your grilled chicken sandwiches.
1 lb (450 g) collard greens, tough stems removed, leaves sliced into 1/2 in (1 cm) ribbons 3 tbsp olive oil or bacon drippings, divided 2 large shallots, thinly sliced into rings 3 garlic cloves, thinly sliced 1 cup (240 ml) low-sodium chicken or vegetable broth 2 tbsp apple cider vinegar, plus more to taste 1 tsp smoked paprika 1/4–1/2 tsp red pepper flakes, to taste 1 tsp kosher salt, plus more to taste 1/2 tsp freshly ground black pepper 1 tsp light brown sugar or sorghum syrup (optional, to balance acidity) Lemon wedges, for serving (optional)
Rinse the collards well. Strip out tough central stems, stack the leaves, roll into a cigar, and slice into 1/2 in (1 cm) ribbons. Crisp the shallots: Heat 2 tbsp oil in a large wide skillet over medium heat. Add shallots and cook, stirring, until deep golden and crisp, 6–8 minutes. Transfer to paper towels and season with a pinch of salt. In the same skillet, add remaining 1 tbsp oil. Add garlic and cook until fragrant, about 30 seconds. Stir in smoked paprika and red pepper flakes. Add collards in batches, tossing until just wilted. Season with 1 tsp salt and the black pepper. Pour in broth, 2 tbsp cider vinegar, and brown sugar (if using). Bring to a simmer, cover, and cook, stirring occasionally, until tender but still green, 12–18 minutes (up to 25 minutes for softer greens). Uncover and cook 2–4 minutes to reduce the liquid to a glossy glaze. Taste and adjust with more vinegar or salt as desired. Transfer to a serving dish and top with the crispy shallots. Serve with lemon wedges, if you like.
1 English cucumber, thinly sliced 1 cup daikon radish, thin half-moons 1 tablespoon dried wakame seaweed 1/2 teaspoon kosher salt (for salting vegetables) 3 tablespoons rice vinegar 1 tablespoon yuzu juice (or 1/2 tablespoon lemon juice + 1/2 tablespoon lime juice) 1/2 teaspoon yuzu kosho (adjust to taste) 1 tablespoon sugar 1 teaspoon soy sauce 1 teaspoon toasted sesame oil 1 tablespoon toasted white sesame seeds 1 tablespoon thinly sliced scallion or shredded shiso (optional)
Place dried wakame in a bowl, cover with cold water, and soak until softened, 5 minutes. Drain and chop if pieces are large. In a separate bowl, toss cucumber and daikon with the kosher salt. Let sit 10 minutes to draw out excess moisture. Rinse briefly and squeeze gently to remove water; pat dry. Whisk together rice vinegar, yuzu juice, yuzu kosho, sugar, soy sauce, and toasted sesame oil until the sugar dissolves. Combine cucumber, daikon, and wakame with the dressing; toss to coat evenly. Let sit 5–10 minutes to lightly pickle and meld flavors. Sprinkle with toasted sesame seeds and scallion or shiso just before serving. Serve chilled alongside the miso-marinated butterfish to cut richness with bright, citrusy acidity and gentle heat.
1 small head radicchio, cored and thinly sliced 1 large fennel bulb, trimmed and very thinly shaved (reserve fronds) 2 oranges (navel or blood), segmented, juices reserved 1 small shallot, very thinly sliced 1 cup watercress or baby arugula, loosely packed 1/2 cup walnuts, toasted and roughly chopped 2 tbsp chopped flat-leaf parsley 2 tbsp sherry vinegar 1 tbsp fresh lemon juice 1 tsp Dijon mustard 1 to 2 tsp prepared horseradish (to taste) 1 tsp honey (or to taste) 1/3 cup extra-virgin olive oil 1/2 tsp kosher salt, plus more to taste Freshly ground black pepper
Toast the walnuts in a dry skillet over medium heat until fragrant, 3 to 4 minutes; cool and roughly chop. Segment the oranges over a bowl to catch the juices; reserve segments and 2 tablespoons of the collected juice. In a small bowl, whisk the reserved orange juice, sherry vinegar, lemon juice, Dijon, horseradish, and honey. Slowly whisk in the olive oil until emulsified. Season with 1/2 teaspoon salt and several grinds of black pepper. Optional for extra crispness: Soak the shaved fennel in ice water for 5 minutes, then drain and pat dry. In a large bowl, combine radicchio, shaved fennel, shallot, and watercress. Add the orange segments and walnuts. Drizzle with enough vinaigrette to lightly coat and toss gently. Taste and adjust seasoning with more salt, pepper, or vinaigrette as needed. Finish with chopped parsley and a few fennel fronds. Serve immediately alongside the braised short ribs to cut richness with bright acidity and crunch.
2 tablespoons extra-virgin olive oil, plus 1 tablespoon for drizzle 1 medium fennel bulb, cored and thinly sliced (reserve fronds for garnish) 1 large leek, white and light green parts only, thinly sliced and rinsed 1 celery rib, thinly sliced 1 small Yukon Gold potato, peeled and diced 1 bay leaf 4 cups low-sodium vegetable broth (or light fish stock) 1/2 cup dry white wine (optional) 2 tablespoons Greek yogurt or crème fraîche 2 to 3 tablespoons fresh dill, finely chopped, plus more for garnish Zest of 1/2 lemon 1 to 2 tablespoons fresh lemon juice, to taste Salt and white pepper, to taste
Warm 2 tablespoons olive oil in a pot over medium heat. Add fennel, leek, and celery with a pinch of salt; cook gently, stirring, until soft and translucent without browning, 6 to 8 minutes. Stir in diced potato and bay leaf; cook 1 minute. If using, pour in white wine and simmer until reduced by about half, 2 to 3 minutes. Add broth, bring to a gentle simmer, and cook until vegetables are very tender, 12 to 15 minutes. Remove and discard bay leaf. Blend the soup until silky-smooth with an immersion blender (or carefully in batches in a countertop blender). Return to the pot and whisk in the yogurt or crème fraîche. Season with lemon zest, 1 tablespoon lemon juice, chopped dill, salt, and white pepper. Adjust acidity and seasoning with additional lemon juice, salt, and pepper as needed; thin with a splash of broth if desired. For the drizzle, stir together 1 tablespoon olive oil, a pinch of chopped dill, and a small pinch of salt with a few drops of lemon juice. Ladle into warm bowls and finish with the lemon-dill drizzle, extra dill, and reserved fennel fronds. Serve alongside garlic butter salmon to brighten the richness and echo the lemon-herb notes.
4 Persian cucumbers (or 1 large English cucumber) 1 teaspoon kosher salt 1/2 teaspoon sugar 1 1/2 tablespoons Chinese black vinegar (Zhenjiang) 1 tablespoon light soy sauce 1 tablespoon toasted sesame oil 1 to 2 teaspoons chili oil or chili crisp (to taste) 1 teaspoon finely grated fresh ginger 1 small garlic clove, finely grated 2 scallions, thinly sliced 1 tablespoon toasted sesame seeds 2 tablespoons chopped cilantro (optional)
Smack the cucumbers with the side of a knife until cracked, then split lengthwise. If using an English cucumber, scrape out the seeds. Cut into 1-inch chunks. Toss cucumbers with the salt and sugar in a colander and let drain 15 minutes. Pat dry with paper towels. In a mixing bowl, whisk together black vinegar, soy sauce, sesame oil, chili oil, ginger, and garlic. Add cucumbers to the bowl along with the scallions and sesame seeds. Toss to coat evenly. Let sit 5 to 10 minutes for flavors to meld. Adjust to taste with a splash more vinegar or a pinch of salt. Fold in cilantro if using and serve chilled or cool.
1 large fennel bulb, fronds reserved 2 cups baby arugula 1 ripe avocado, sliced 1 pink grapefruit, segmented (reserve 2 tablespoons juice) 1 navel orange, segmented 4 radishes, thinly sliced 1/4 cup shelled pistachios, toasted and chopped 2 tablespoons fresh dill, roughly chopped 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 1 teaspoon lemon zest 1 teaspoon Dijon mustard 1 teaspoon honey 1 teaspoon white wine or champagne vinegar Sea salt and freshly ground black pepper
Toast pistachios in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and chop. Trim fennel, reserving fronds. Using a mandoline or sharp knife, shave the bulb into thin ribbons; place in cold water for 5 minutes to crisp, then drain and pat dry. Segment grapefruit and orange over a bowl to catch juices; reserve 2 tablespoons citrus juice for the dressing. Whisk olive oil, lemon juice, lemon zest, Dijon, honey, vinegar, reserved citrus juice, a pinch of salt, and pepper until emulsified. In a large bowl, combine arugula, fennel ribbons, radishes, half the pistachios, dill, and a few chopped fennel fronds. Drizzle with enough vinaigrette to lightly coat and toss gently. Plate the salad; nestle in citrus segments and avocado. Spoon a little more vinaigrette over the top, finish with remaining pistachios, a pinch of sea salt, and cracked pepper. Serve alongside the halibut.
5 oz baby arugula 1 small fennel bulb, very thinly sliced (about 1½ cups) 1 tsp finely grated orange zest 1 small seedless orange, segmented (plus 1 tbsp juice) 1/4 small red onion, very thinly sliced 1/4 cup shaved Parmesan cheese 1/4 cup toasted sliced almonds 2 tbsp extra-virgin olive oil 1 tbsp fresh lemon juice 1 tsp Dijon mustard 1/2 tsp honey Kosher salt and freshly ground black pepper
In a small bowl, whisk together olive oil, lemon juice, orange juice, Dijon, honey, orange zest, a pinch of salt, and several grinds of black pepper until emulsified. In a large bowl, combine arugula, sliced fennel, and red onion. Drizzle over about two-thirds of the vinaigrette and toss gently to coat. Transfer to a serving platter and top with orange segments, shaved Parmesan, toasted almonds, and a few fennel fronds if available. Drizzle with remaining vinaigrette, season to taste with additional salt and pepper, and serve immediately.
3 cups watercress (lightly packed) 1 small fennel bulb, thinly shaved (fronds reserved) 2 ribs celery, thinly sliced on the bias 1/4 cup tender celery leaves 4 small radishes, thinly shaved 1 small seedless cucumber, shaved into ribbons 1 large pink grapefruit, supremed (reserve 2 tbsp juice) 2 tbsp fresh chives, thinly sliced 1 tbsp fresh dill fronds, chopped (optional) 3 tbsp extra-virgin olive oil 1 tbsp Champagne vinegar 2 tbsp reserved grapefruit juice 1/2 tsp Dijon mustard 1 tsp honey 1/8 tsp Old Bay seasoning 1/2 tsp finely grated lemon zest (optional) Sea salt and freshly ground black pepper, to taste
Supreme the grapefruit over a bowl to catch the juices; set segments aside and reserve 2 tablespoons of the juice for the dressing. Whisk together olive oil, Champagne vinegar, reserved grapefruit juice, Dijon, honey, Old Bay, lemon zest (if using), a pinch of salt, and several grinds of black pepper until emulsified. Taste and adjust seasoning for a bright, citrus-forward balance. In a large bowl, combine watercress, shaved fennel, celery, celery leaves, radishes, cucumber ribbons, chives, and dill (if using). Drizzle just enough dressing to lightly coat and toss gently. Fold in the grapefruit segments last to avoid breaking them. Finish with a final pinch of sea salt and pepper to taste. Serve immediately alongside Crab Imperial for crisp contrast and citrus lift.
6 cups water 1 piece kombu (about 4x4 inches) 4 dried shiitake mushrooms 1.5-inch piece fresh ginger, thinly sliced 2 scallions, whites and greens separated 1 baby bok choy, thinly sliced 4 oz enoki mushrooms, trimmed and separated 6 oz soft tofu, cubed (optional) 1 to 1.5 tablespoons low-sodium soy sauce 1 tablespoon mirin (optional) 1 to 2 teaspoons yuzu juice or rice vinegar 1/2 teaspoon toasted sesame oil Fine salt, to taste Pinch of white pepper Thin strip of lemon zest or yuzu peel (optional)
Combine water, kombu, dried shiitake, ginger, scallion whites, and optional citrus peel in a pot. Heat gently until small bubbles appear (do not boil). Remove kombu once the water is hot and before it boils, about 10 minutes in. Maintain a bare simmer for 10 more minutes to deepen flavor, then strain the broth, pressing gently on the shiitake to release juices. Discard solids. Return clear broth to the pot. Stir in soy sauce and mirin (if using). Taste and adjust salt as needed; add a pinch of white pepper. Add bok choy and enoki; simmer 2 to 3 minutes until just tender. Gently slide in tofu, if using, and warm through 1 minute. Remove from heat. Stir in yuzu juice or rice vinegar and drizzle with toasted sesame oil. Ladle into bowls and garnish with sliced scallion greens. Serve hot alongside the wings for a bright, palate-cleansing counterpoint.
2 English cucumbers (about 1 lb/450 g) or 4–5 Persian cucumbers 1 tsp kosher salt 2 tbsp (6 g) dried wakame flakes 2 tbsp (30 ml) rice vinegar 1 tbsp (15 ml) yuzu juice (or lemon juice) 1 tsp (5 ml) soy sauce or tamari 1 tsp (4 g) sugar or honey 1 tsp freshly grated ginger 1/2 tsp toasted sesame oil 1 tbsp (9 g) toasted sesame seeds 1 scallion, thinly sliced (optional)
Using a vegetable peeler or mandoline, shave the cucumbers into long ribbons (or thin rounds). Toss with the kosher salt and set in a colander 10–15 minutes to draw out excess moisture. Meanwhile, place dried wakame in a bowl and cover with cold water. Soak 5 minutes until softened, then drain well and squeeze out excess water. Chop if pieces are large. In a small bowl, whisk together rice vinegar, yuzu (or lemon) juice, soy sauce, sugar (or honey), grated ginger, and toasted sesame oil until dissolved. Rinse the salted cucumbers briefly to remove excess salt, then gently squeeze and pat dry with paper towels. In a mixing bowl, combine cucumber ribbons and wakame. Pour over the dressing and toss gently to coat. Chill 10 minutes to let flavors meld. Taste and adjust with a splash more vinegar or soy if desired. Transfer to a serving dish and finish with toasted sesame seeds and sliced scallion. Serve cold alongside the salmon teriyaki.
1 cup split yellow moong dal (mung) 3 cups water, plus more as needed 1/2 teaspoon ground turmeric 1/2 to 3/4 teaspoon salt, to taste 1 small tomato, finely chopped 1 small green chili, slit (optional) 1 tablespoon ghee or neutral oil 1 teaspoon cumin seeds 4 cloves garlic, thinly sliced 1/2 teaspoon grated fresh ginger 1 dried red chili 6–8 fresh curry leaves (optional) 1/4 teaspoon red chili powder (or to taste) 2 tablespoons chopped fresh cilantro 1 teaspoon fresh lemon juice
Rinse the moong dal until the water runs clear. Soak for 15 minutes (optional) and drain. Combine dal, 3 cups water, and turmeric in a saucepan. Bring to a boil, skimming any foam. Reduce heat, cover, and simmer 20–25 minutes until soft (or pressure cook for 6–8 minutes). Whisk or mash the cooked dal to a smooth, pourable consistency. Stir in salt, tomato, and green chili; simmer 5 minutes to meld flavors. Make the tadka: In a small pan, heat ghee over medium. Add cumin seeds; when they sizzle, add garlic and ginger. Sauté until garlic turns light golden. Add dried red chili, curry leaves, and red chili powder; sizzle 10 seconds, then immediately pour the tadka over the simmering dal. Cover for 1 minute to infuse. Finish with cilantro and lemon juice. Adjust seasoning and consistency with hot water as needed. Serve hot alongside classic roti.
1 tablespoon neutral oil (optional) 2-inch piece fresh ginger, thinly sliced 6 cups low-sodium chicken broth (or light dashi) 1 small daikon radish, peeled and thinly sliced into half-moons 4 dried shiitake mushrooms (or 6 oz fresh), thinly sliced 1 tablespoon light soy sauce or tamari (low-sodium) 1 teaspoon rice vinegar 1/2 teaspoon ground white pepper Kosher salt, to taste 2 scallions, thinly sliced 1 tablespoon fresh lemon juice, plus wedges for serving A few drops toasted sesame oil (optional) Toasted sesame seeds and cilantro leaves, for garnish (optional)
Warm the oil in a medium pot over medium heat. Add the ginger and sauté 30–60 seconds until fragrant. Pour in the broth and bring to a gentle simmer. Add the daikon and shiitake; simmer 8–10 minutes until the daikon is tender and translucent. Season with soy sauce, rice vinegar, white pepper, and salt to taste. Turn off the heat, stir in the scallions and lemon juice. Taste and adjust acidity or salt as needed. Ladle into bowls, finish with a drop of toasted sesame oil if using, and garnish with sesame seeds and cilantro. Serve with lemon wedges.
1.5 lb fingerling potatoes, halved lengthwise 3 tablespoons extra-virgin olive oil, divided 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 large lemon (zest and 2 tablespoons juice) 2 tablespoons capers, rinsed and drained 2 small garlic cloves, minced 1/4 teaspoon red pepper flakes (optional) 2 tablespoons chopped fresh flat-leaf parsley
Preheat oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup. Toss halved fingerling potatoes with 2 tablespoons olive oil, salt, and pepper. Arrange cut-side down on the pan and roast until deeply golden and tender, 22–28 minutes. While potatoes roast, make a quick pan sauce: in a small skillet over medium heat, warm the remaining 1 tablespoon olive oil. Add capers and cook 1 minute until sizzling and fragrant. Stir in garlic and red pepper flakes; cook 30 seconds until just aromatic. Remove skillet from heat; add lemon zest and lemon juice, swirling to combine and slightly emulsify. Transfer hot potatoes to a bowl. Pour the lemon-caper mixture over and toss to coat. Fold in parsley, taste, and adjust seasoning with extra salt or lemon as needed. Serve immediately alongside the veal, letting the bright, briny dressing cut through the crispy Milanese.
2 cups corn kernels (from about 3 ears fresh corn or frozen, thawed) 1 tablespoon olive oil (for skillet) 1 red bell pepper, small dice 1 cup sugar snap peas, sliced on the bias 1 (15-ounce) can butter beans (lima beans), drained and rinsed 1 cup cherry tomatoes, halved 3 scallions, thinly sliced 2 tablespoons chopped fresh dill 2 tablespoons chopped flat-leaf parsley Vinaigrette: 3 tablespoons extra-virgin olive oil 2 tablespoons apple cider vinegar 1 tablespoon fresh lemon juice 1 teaspoon lemon zest 1 teaspoon Dijon mustard 1 teaspoon honey 1 small garlic clove, finely grated 1/2 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt, plus more to taste 1/4 teaspoon smoked paprika Pinch crushed red pepper flakes (optional)
Heat a large skillet over medium-high until hot. Add 1 tablespoon olive oil and the corn; cook, stirring occasionally, until charred in spots and fragrant, 4–6 minutes. Stir in the diced red bell pepper and cook 2 minutes to slightly soften. Remove the skillet from heat and fold in the sliced snap peas to barely soften, about 30 seconds. Transfer the corn mixture to a large bowl. Add the butter beans, cherry tomatoes, scallions, dill, and parsley. In a small bowl, whisk together the vinaigrette: extra-virgin olive oil, apple cider vinegar, lemon juice and zest, Dijon, honey, garlic, black pepper, kosher salt, smoked paprika, and red pepper flakes (if using) until emulsified. Pour the vinaigrette over the warm vegetables and toss gently to coat. Taste and adjust seasoning with more salt, pepper, or vinegar to keep it bright alongside the tangy Alabama white sauce. Let sit 5–10 minutes to marry flavors. Serve warm or at room temperature with the Alabama White BBQ Chicken.
1 lb (450 g) celery root, peeled and cut into 1-inch cubes 1 lb (450 g) Yukon Gold potatoes, peeled and cut into 1-inch cubes 1 tablespoon kosher salt, plus more to taste 4 tablespoons unsalted butter 1/2 cup (120 ml) heavy cream (or whole milk) 2 to 3 tablespoons prepared horseradish, drained 2 tablespoons finely chopped fresh chives 1 teaspoon finely grated lemon zest 1/2 teaspoon freshly ground black pepper
Place the celery root and potatoes in a large pot, cover with cold water by about 1 inch, and add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a gentle simmer and cook until both are very tender when pierced, 15 to 20 minutes. While they cook, warm the butter and cream together in a small saucepan over low heat until the butter melts; keep warm (do not boil). Drain the vegetables well and return them to the hot pot over low heat for 1 minute, shaking, to steam off excess moisture. Mash or rice the celery root and potatoes until smooth and fluffy. Fold in the warm butter-cream mixture, then stir in the horseradish, chives, lemon zest, black pepper, and additional salt to taste. Adjust horseradish to preference for a brighter bite, and thin with a splash more warm cream if needed. Serve hot alongside the lamb, creating a shallow well in the mash to catch the red wine reduction.
2 tablespoons olive oil, plus more for finishing 1 large fennel bulb, cored and thinly sliced (reserve fronds for garnish) 1 medium yellow onion, thinly sliced 3 garlic cloves, thinly sliced 1 tablespoon tomato paste 1/2 cup dry white wine 1 (14.5-ounce) can crushed tomatoes 3 cups seafood stock or clam juice (or vegetable stock) 1/4 teaspoon saffron threads 1 strip orange peel (2 inches) or 1/2 teaspoon finely grated orange zest 3 fresh thyme sprigs 1 bay leaf Pinch red pepper flakes Kosher salt, to taste Freshly ground black pepper, to taste 1 teaspoon fresh lemon juice 2 tablespoons chopped fresh parsley and/or fennel fronds
Warm 2 tablespoons olive oil in a pot over medium heat. Add fennel and onion with a pinch of salt and cook, stirring, until tender and lightly golden, 8–10 minutes. Stir in garlic and red pepper flakes; cook 30 seconds. Add tomato paste and cook until darkened slightly, 1 minute. Pour in white wine, scraping up any browned bits; simmer until reduced by about half, 2–3 minutes. Add crushed tomatoes, stock, saffron, orange peel, thyme, and bay leaf. Bring to a gentle simmer and cook uncovered 15–20 minutes to meld flavors. Discard thyme, bay, and orange peel. Season with salt and black pepper, then stir in lemon juice to brighten. Ladle into warm bowls and finish with a drizzle of olive oil and a sprinkle of chopped parsley and reserved fennel fronds.
1.5 lbs fingerling potatoes, halved lengthwise 3 tbsp olive oil 1 tsp kosher salt 1/2 tsp freshly ground black pepper 1 tsp fresh thyme leaves 1/2 cup flat-leaf parsley, finely chopped 1 lemon, zested and juiced (about 1 tbsp juice) 1 small garlic clove, very finely minced 1 1/2 tbsp capers, drained and chopped 2 tbsp extra-virgin olive oil Pinch red pepper flakes (optional)
Preheat oven to 450°F (230°C). Place a rimmed baking sheet inside to heat while the oven warms. In a bowl, toss fingerling potatoes with 3 tbsp olive oil, kosher salt, black pepper, and thyme. Carefully spread potatoes cut-side down on the hot baking sheet. Roast 20–25 minutes until deeply browned and crisp at the edges. While potatoes roast, make the gremolata: In a small bowl combine parsley, lemon zest, lemon juice, minced garlic, capers, extra-virgin olive oil, and red pepper flakes (if using). Taste and adjust salt if needed. Transfer hot potatoes to a serving bowl. Toss with about half the gremolata to coat, then spoon the remainder over the top just before serving.
1 lb (450 g) celeriac, peeled and 1-inch diced 1 lb (450 g) Yukon Gold potatoes, peeled and 1-inch diced 3 tablespoons unsalted butter 1/2 cup (120 ml) whole milk, warmed (plus more as needed) 1 tablespoon extra-virgin olive oil 1 teaspoon finely grated lemon zest 1–2 teaspoons fresh lemon juice, to taste 1 teaspoon fresh thyme leaves, finely chopped 2 tablespoons fresh chives, finely snipped (optional) Kosher salt, to taste Freshly ground black or white pepper, to taste
Place celeriac and potatoes in a pot, cover with cold, well-salted water by 1 inch, and bring to a boil. Reduce to a brisk simmer and cook until very tender, 15–20 minutes. Drain thoroughly, return to the hot pot, and let sit 1–2 minutes to steam off excess moisture. Mash with a potato masher or pass through a ricer for a silkier texture. In a small saucepan, melt the butter in the warm milk; stir in the olive oil. Gradually fold into the mash until creamy and supple, adding a splash more milk if needed. Season with lemon zest, 1 teaspoon lemon juice to start, thyme, salt, and pepper. Taste and adjust salt, pepper, and lemon juice until bright but balanced. Fold in chives (if using) and serve hot, making a shallow well so it can catch the mustard-cream sauce from the stew.
1 lb fresh green beans, trimmed and patted dry 2 tablespoons olive oil 1/3 cup sliced almonds 1 lemon, zested and 2 teaspoons juice reserved 2 tablespoons finely chopped fresh parsley 1 small garlic clove, finely minced or grated 1/2 teaspoon kosher salt, plus more to taste Freshly ground black pepper, to taste 1/4 teaspoon red pepper flakes (optional)
Toast the almonds in a dry large skillet over medium heat, stirring until golden and fragrant, 3–4 minutes. Transfer to a cutting board and roughly chop. In a small bowl, combine chopped almonds, lemon zest, parsley, garlic, a pinch of salt, black pepper, and red pepper flakes (if using). Set the gremolata aside. Return the skillet to medium‑high heat. Add the olive oil and, when shimmering, add the green beans. Season with 1/2 teaspoon salt and a few grinds of pepper. Cook, tossing occasionally, until the beans are bright green with blistered spots and tender‑crisp, 5–7 minutes. Remove from heat. Add the lemon juice and the almond‑lemon gremolata; toss to coat evenly. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Serve immediately for maximum crunch and brightness.
1 small jicama, peeled and cut into matchsticks (about 3 cups) 2 cups thinly sliced red cabbage 1 English cucumber, halved lengthwise and thinly sliced 4 radishes, thinly sliced 1 cup corn kernels (from 1 ear), charred 1/3 cup thinly sliced red onion 1 large orange, segmented, plus 1 tablespoon juice 1/2 cup roughly chopped fresh cilantro, divided 2 tablespoons toasted pepitas Zest of 1 lime 3 tablespoons fresh lime juice 1 teaspoon agave nectar or honey 1/2 teaspoon ground cumin 1/4 teaspoon ancho chili powder (or regular chili powder) 1 small jalapeño, seeded and minced (optional) 3 tablespoons neutral oil 1/2 teaspoon kosher salt, plus more to taste Freshly ground black pepper
Heat a dry skillet over medium-high. Add corn kernels and cook, stirring occasionally, until lightly charred in spots, 3–4 minutes. Transfer to a plate to cool. In a small bowl, whisk together lime zest, lime juice, orange juice (squeeze about 1 tablespoon from the orange trimmings), agave, cumin, chili powder, jalapeño (if using), salt, and a few grinds of black pepper. Slowly whisk in the neutral oil until emulsified. In a large bowl, combine jicama, cabbage, cucumber, radishes, cooled charred corn, red onion, and orange segments. Add about three-quarters of the cilantro. Pour the dressing over the salad and toss to coat evenly. Taste and adjust salt and pepper as needed. Let the slaw rest for 5–10 minutes to lightly soften and meld flavors. Sprinkle with toasted pepitas and the remaining cilantro just before serving.
2 cups mixed berries (blueberries, sliced strawberries, raspberries; fresh or frozen) 1/2 cup freshly squeezed orange juice 1 teaspoon finely grated orange zest 1 tablespoon lemon juice 2 tablespoons honey, plus more to taste 1 teaspoon vanilla extract 1/8 teaspoon ground cardamom (optional) Pinch of fine salt 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thicker texture) 4–6 fresh mint leaves, thinly sliced (optional)
Add berries, orange juice, orange zest, lemon juice, honey, vanilla, cardamom (if using), and a pinch of salt to a medium saucepan. Toss to combine. Set over medium heat and cook, stirring occasionally, until the berries release their juices and soften, 5–7 minutes. For a thicker compote, stir in the cornstarch slurry and simmer 30–60 seconds more until glossy and lightly thickened. Remove from heat and let stand 5 minutes. Taste and adjust sweetness or lemon as desired. Garnish with mint just before serving, if using. Serve warm or at room temperature alongside the French toast.
2 ears fresh sweet corn, kernels cut (about 2 cups) 2 medium English cucumbers, halved lengthwise and thinly sliced 1 cup cherry tomatoes, halved 1/3 cup very thinly sliced red onion 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh flat-leaf parsley 2 tablespoons fresh lemon juice 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1 teaspoon honey 3/4 to 1 teaspoon Old Bay seasoning, plus more to taste 1/4 teaspoon freshly ground black pepper 3 tablespoons extra-virgin olive oil Kosher salt, to taste
Blanch the corn in boiling water for 2–3 minutes, then drain and cool under cold water; pat dry. Whisk lemon juice, cider vinegar, Dijon, honey, Old Bay, and black pepper in a bowl. Slowly whisk in the olive oil until emulsified. In a large bowl, combine corn kernels, cucumbers, cherry tomatoes, red onion, dill, and parsley. Pour the vinaigrette over the salad and toss gently to coat. Season with a pinch of kosher salt and additional Old Bay to taste. Chill 10–20 minutes to let flavors meld. Toss again and serve cold alongside the crabs.
4 cups watercress, tough stems trimmed 2 cups baby arugula 1 medium fennel bulb, cored and very thinly shaved (plus 2 tablespoons chopped fennel fronds) 1 crisp apple (Honeycrisp or Pink Lady), cored and very thinly sliced 4 radishes, very thinly sliced 1 small shallot, very thinly sliced 1/3 cup walnuts, toasted and roughly chopped 1/3 cup shaved Parmesan or aged Gouda 2 tablespoons red wine vinegar 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard 1 teaspoon prepared horseradish (or 1/2 teaspoon if strong) 1/2 teaspoon honey 1/3 cup extra-virgin olive oil 1/4 teaspoon kosher salt, plus more to taste Freshly ground black pepper
Toast the walnuts in a dry skillet over medium heat until fragrant and lightly browned, 3–4 minutes; set aside to cool. In a large bowl, combine watercress, arugula, shaved fennel, apple slices, radishes, shallot, and chopped fennel fronds. In a small bowl, whisk together red wine vinegar, lemon juice, Dijon, horseradish, and honey. Slowly whisk in olive oil until emulsified; season with salt and several grinds of black pepper. Just before serving, drizzle about two-thirds of the vinaigrette over the salad and toss gently to coat. Add more dressing to taste. Top with toasted walnuts and shaved Parmesan (or gouda). Finish with a pinch of salt and freshly ground pepper. Serve alongside the pot roast to cut richness and refresh the palate.
1 cup jasmine rice, rinsed until water runs clear 3/4 cup unsweetened coconut milk (full-fat) 3/4 cup water 1/2 teaspoon kosher salt (plus more to taste) 1 teaspoon finely grated lime zest 1 tablespoon fresh lime juice 1 tablespoon coconut oil (or neutral oil) 1/4 cup macadamia nuts, roughly chopped 2 tablespoons thinly sliced scallions (green parts)
Toast the macadamias in a dry skillet over medium heat, stirring often, until golden and fragrant, 3–4 minutes. Transfer to a cutting board and roughly chop; set aside. In a medium saucepan, combine the rinsed rice, coconut milk, water, salt, and coconut oil. Bring to a gentle simmer over medium heat. Stir once, reduce heat to low, cover, and cook until liquid is absorbed and rice is tender, 12–15 minutes. Remove from heat and let rest, covered, for 10 minutes to steam. Fluff the rice with a fork, then fold in lime zest, lime juice, scallions, and half of the toasted macadamias. Taste and adjust salt if needed. Transfer to a serving bowl and sprinkle with remaining macadamias. Serve alongside the tilapia to catch the pineapple salsa juices.
1 cup instant couscous 1 cup low-sodium vegetable broth or water 2 tablespoons extra-virgin olive oil, divided 1/3 cup sliced almonds 1/4 cup golden raisins 2 tablespoons fresh parsley, finely chopped 1 tablespoon fresh mint, finely chopped 2 scallions, thinly sliced 1/4 teaspoon kosher salt, or to taste 1/8 teaspoon freshly ground black pepper
Toast the almonds in a dry skillet over medium heat, stirring, until golden and fragrant, 3–4 minutes; transfer to a bowl to cool. Place the raisins in a small bowl and cover with hot water to plump for 5 minutes, then drain well. Bring the broth (or water) to a boil with 1 tablespoon olive oil and the salt. Stir in the couscous, cover, remove from heat, and let sit for 5 minutes. Fluff the couscous with a fork. Fold in the raisins, toasted almonds, parsley, mint, scallions, remaining 1 tablespoon olive oil, and black pepper. Adjust salt to taste. Serve warm alongside the halibut to soak up the lemon-butter sauce.
3 cups water 1 1/2 cups whole milk 1 cup coarse yellow cornmeal (polenta) 1 teaspoon kosher salt, plus more to taste 2 tablespoons unsalted butter 1/2 cup finely grated Parmesan cheese 1 tablespoon extra-virgin olive oil 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme) 1 teaspoon finely grated lemon zest Freshly ground black pepper
In a medium saucepan, bring the water and milk to a gentle simmer over medium heat. Whisk in the salt. While whisking constantly, slowly rain in the polenta to prevent lumps. Reduce heat to low and cook, stirring frequently with a wooden spoon, until thick, creamy, and tender, 20–25 minutes. If it becomes too thick, whisk in hot water a few tablespoons at a time to loosen. Stir in the butter, Parmesan, olive oil, thyme, and lemon zest. Season with additional salt and several grinds of black pepper to taste. Remove from heat, cover, and let stand 3–5 minutes to relax and thicken slightly. Serve warm, creating a shallow well so the Chicken Cacciatore’s sauce can mingle with the polenta.
1 large fennel bulb, fronds reserved and bulb very thinly sliced 3 cups arugula (about 90 g) 2 oranges, segmented (reserve 1 teaspoon zest and 2 tablespoons juice) 1/4 small red onion, very thinly sliced 1/3 cup sliced almonds, toasted 2 tablespoons fresh dill, finely chopped 1 tablespoon lemon juice 1 teaspoon Dijon mustard 1 teaspoon honey (or maple syrup) 3 tablespoons extra-virgin olive oil 1/4 teaspoon fine sea salt, plus more to taste Freshly ground black pepper, to taste
Toast the sliced almonds in a dry skillet over medium heat, stirring often, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool. Whisk the vinaigrette: in a small bowl combine lemon juice, reserved 2 tablespoons orange juice, reserved 1 teaspoon orange zest, Dijon, honey, salt, and several grinds of black pepper. Slowly whisk in olive oil until emulsified, then stir in half the chopped dill. Prepare the fennel: trim and reserve a few delicate fronds for garnish. Halve the bulb, remove the core, and shave very thinly using a mandoline or knife. Place shaved fennel in a large bowl with the arugula and red onion. Add half of the orange segments to the bowl. Drizzle over about two-thirds of the vinaigrette and toss gently to coat. Taste and adjust seasoning with more salt or pepper as needed. Plate the salad and top with remaining orange segments, toasted almonds, remaining chopped dill, and torn fennel fronds. Finish with the remaining vinaigrette (as desired) and a final crack of black pepper. Serve immediately.
1.5 lb baby gold potatoes, halved if large 1 1/2 teaspoons kosher salt, plus more to taste 2 tablespoons extra-virgin olive oil 1 tablespoon unsalted butter 2 tablespoons capers, rinsed and drained 1 lemon, zested and 1–2 tablespoons juice 2 tablespoons chopped fresh dill 1 tablespoon chopped fresh parsley Freshly ground black pepper
Place potatoes in a pot, cover with cold water by 1 inch, add 1 1/2 teaspoons salt, and bring to a boil. Simmer until just tender, 12–15 minutes. Drain and let steam-dry 2 minutes. Meanwhile, heat olive oil and butter in a large skillet over medium heat. Add capers and cook until they sizzle and crisp slightly, 1–2 minutes. Stir in lemon zest. Add drained potatoes to the skillet and toss to coat. Lightly press a few potatoes to crack them so they absorb the flavors. Cook, tossing, 2–3 minutes. Remove from heat, add lemon juice, dill, and parsley. Season with salt and black pepper to taste. Serve warm, spooning the caper-lemon pan juices over the potatoes to accompany the trout.
1 small jicama (about 1 lb), peeled and cut into thin ribbons or matchsticks 6 radishes, thinly sliced 1 Persian cucumber, thinly sliced Kernels from 1 ear corn (or 1 cup), charred 1 navel orange, segmented (reserve 2 tbsp juice) + 1 tsp zest 1/2 cup cilantro leaves and tender stems 2 tbsp chopped fresh mint (optional) 1/3 cup toasted pepitas (pumpkin seeds) 1/4 cup crumbled queso fresco (optional) 3 tbsp fresh lime juice 2 tbsp fresh orange juice (use the reserved juice from the orange) 1 tbsp apple cider vinegar 1 tsp agave nectar or honey 1 tsp Tajín clásico seasoning (or 1/2 tsp chili powder + 1/4 tsp smoked paprika + pinch of lime zest) 1/2 tsp ground cumin 3 tbsp avocado oil or extra-virgin olive oil 1/2 tsp kosher salt, plus more to taste 1/4 tsp freshly ground black pepper
Char the corn: Heat a dry skillet over high until very hot. Add corn kernels and cook, stirring occasionally, until lightly blistered and charred in spots, 3–4 minutes. Transfer to a plate to cool. Prep produce: Peel and cut the jicama into thin ribbons or matchsticks. Thinly slice radishes and cucumber. Zest the orange, then segment it over a bowl to catch juices; reserve 2 tbsp juice for the dressing. Make the dressing: In a small bowl, whisk lime juice, reserved orange juice, apple cider vinegar, agave, Tajín, cumin, salt, and black pepper. Slowly whisk in the oil until emulsified. Toss the salad: In a large bowl, combine jicama, radishes, cucumber, charred corn, orange segments, cilantro, and mint. Pour in the dressing and toss to coat evenly. Rest: Let the salad sit for 10 minutes to lightly pickle and meld flavors. Finish and serve: Sprinkle with toasted pepitas and queso fresco. Taste and adjust salt or lime as needed. Serve chilled or at room temperature alongside the beef tongue tacos.
Green cabbage, thinly shredded (4 cups) Red cabbage, thinly shredded (1 cup, optional) Carrot, grated (1 large) Scallions, thinly sliced (2) Fresh cilantro, chopped (1/3 cup) Jalapeño, thinly sliced (1, optional) Fresh lime juice (3 tablespoons) Apple cider vinegar (1 tablespoon) Honey or sugar (1 teaspoon) Dijon mustard (1 teaspoon, optional) Ground cumin (1/2 teaspoon) Smoked paprika (1/2 teaspoon) Kosher salt (3/4 teaspoon, to taste) Black pepper (1/4 teaspoon) Olive oil or neutral oil (2 tablespoons)
In a large bowl, combine the cabbages, carrot, scallions, cilantro, and jalapeño (if using). In a small bowl, whisk together lime juice, vinegar, honey, Dijon, cumin, smoked paprika, salt, pepper, and oil until emulsified. Pour the dressing over the vegetables and toss thoroughly to coat. Let the slaw rest 10–15 minutes to slightly wilt and absorb flavors, tossing once or twice. Taste and adjust seasoning with more lime or salt as needed. Serve chilled or at cool room temperature alongside chili cheese fries for a bright, crunchy contrast.
- Ham, finely chopped or ground - Mayonnaise - Dill pickle or sweet pickle relish, finely chopped - Dijon mustard (optional) - Fresh parsley, chopped (optional) - Green Leaf Lettuce or Iceberg Lettuce leaves (for serving) - Cheddar cheese, small cubes or shredded (optional)
1. Finely chop or pulse ham in a food processor to a spreadable texture. 2. Combine ham with mayonnaise, chopped pickles and a little Dijon if using; mix until evenly combined. 3. Stir in parsley and cheddar cubes if desired; season with pepper (salt usually not needed if ham is salty). 4. Chill briefly and serve scoops on lettuce leaves as a salad plate or use as a sandwich spread.
2 cups jicama, peeled and cut into thin matchsticks 1 cup red cabbage, finely shredded 1 large orange, segmented and chopped 1 ripe avocado, diced 1/3 cup plain Greek yogurt 2 tablespoons fresh lime juice 1 teaspoon lime zest 1 tablespoon honey 1 tablespoon extra-virgin olive oil 1/4 cup toasted pepitas (pumpkin seeds) 2 tablespoons chopped fresh cilantro 1 tablespoon chopped fresh mint (optional) 1/4 teaspoon kosher salt, plus more to taste Freshly ground black pepper, to taste
In a small bowl, whisk together the yogurt, lime juice, lime zest, honey, olive oil, salt, and a few grinds of black pepper until smooth. In a large bowl, combine the jicama, red cabbage, cilantro, and mint (if using). Pour the dressing over the slaw and toss to coat evenly. Gently fold in the orange segments and avocado. Sprinkle with toasted pepitas. Taste and adjust salt and pepper. Chill for 10 minutes, if time allows, then serve alongside the stew.
1 medium head red cabbage (about 2 lb/900 g), cored and thinly sliced 1 large tart apple (e.g., Granny Smith), thinly sliced or cut into matchsticks 1 medium red onion, thinly sliced 2 tablespoons unsalted butter (or substitute olive oil) 1 tablespoon olive oil 1 1/2 teaspoons caraway seeds 1 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper 2 tablespoons packed brown sugar or pure maple syrup 1/2 cup apple cider vinegar 3/4 cup apple cider or apple juice 1 bay leaf 1 teaspoon Dijon mustard 1 teaspoon fresh thyme leaves (optional) 1 tablespoon chopped fresh parsley, for serving (optional)
Heat the butter and olive oil in a large Dutch oven or deep skillet over medium heat until shimmering. Add the red onion and cook, stirring, until softened and translucent, 4–5 minutes. Stir in the caraway seeds and toast until fragrant, about 30 seconds. Add the sliced cabbage and apple. Season with the salt and pepper and toss until the cabbage begins to wilt, 5–7 minutes. Stir in the brown sugar (or maple) and Dijon. Pour in the apple cider vinegar, scraping up any browned bits from the pan. Add the apple cider and bay leaf. Bring to a simmer, cover, and cook over medium-low heat until the cabbage is tender but still vibrant, 20–25 minutes, stirring once or twice. If the pan looks dry, add a splash of water. Uncover and cook 5–8 minutes more to reduce the liquid to a glossy glaze. Taste and adjust seasoning with more salt, vinegar, or a pinch of sugar to balance. Remove the bay leaf. Stir in fresh thyme, if using. Transfer to a serving dish and sprinkle with parsley, if desired. Serve warm alongside the brisket.
English cucumbers, 2 medium (about 600 g), shaved into ribbons or very thinly sliced Kosher salt, 1 tsp for salting cucumbers, plus a pinch to taste Radishes, 5 small, thinly sliced Scallions, 2, thinly sliced on the bias Fresh cilantro, 2 tbsp, roughly chopped Fresh mint, 1 tbsp, finely chopped Ponzu sauce, 3 tbsp (or substitute: 2 tbsp soy sauce + 1 tbsp rice vinegar + 1 tsp lemon juice) Fresh lime juice, 1 tbsp Rice vinegar, 1 tbsp (optional, for extra brightness) Granulated sugar or honey, 1 tsp Toasted sesame oil, 1 tsp Cracked white or black pepper, 1/4 tsp Toasted sesame seeds, 1 tbsp Red chili (Fresno or Thai), 1 small, thinly sliced (optional)
Shave or thinly slice cucumbers and toss with 1 tsp kosher salt in a colander. Let stand 10 minutes to draw out moisture, then gently squeeze and pat dry. Whisk ponzu, lime juice, rice vinegar (if using), sugar/honey, sesame oil, and pepper until dissolved. In a large bowl, combine cucumbers, radishes, scallions, cilantro, and mint. Add dressing and toss gently to coat. Taste and adjust with a pinch of salt or more lime if needed. Sprinkle with sesame seeds and sliced chili. Serve chilled alongside the Crab Rangoon to cut richness with crisp acidity and fresh herbs.
- 4 duck confit legs (or equivalent pieces) - 2 cups dried white beans (Tarbais, cannellini or great northern), soaked overnight - 8 oz pork shoulder or pork belly, cut into chunks - 2 Toulouse or kielbasa sausages (or smoked sausage), cut into chunks - 4 oz smoked bacon or pancetta, diced - 1 large onion, chopped - 2 carrots, chopped - 3 cloves garlic, minced - 2 tbsp tomato paste - 4 cups chicken or duck stock (plus more if needed) - 1 bouquet garni (thyme, bay leaf, parsley stems) - 2 tbsp duck fat (from confit or reserved) - Salt and freshly ground black pepper - Optional: breadcrumbs for a light crisp top
1. Drain soaked beans, place in a pot, cover with fresh water, bring to a gentle simmer and cook until just tender (about 40–50 minutes). Drain and set aside. 2. In a heavy casserole, heat duck fat and brown pork shoulder chunks and bacon until nicely colored; remove and set aside. 3. In the same pot, sauté onion and carrot until softened (6–8 minutes), add garlic and tomato paste and cook 1–2 minutes. 4. Return pork and bacon to the pot, add cooked beans, sausages, bouquet garni and enough stock to barely cover. Season lightly. Simmer gently 30 minutes to marry flavors. 5. Preheat oven to 325°F (165°C). Nestle duck confit pieces into the cassoulet with skin side up; spoon some cooking fat over top. 6. Transfer casserole to oven and bake uncovered 1–1.5 hours until sauce thickens and meats are tender. If it becomes too dry, add a splash of stock. 7. Optional: sprinkle breadcrumbs over surface and broil briefly until golden for a crust. Remove bouquet garni, adjust seasoning, and serve hot. ---
- 2 duck confit legs (shredded or left whole and crisped) - 6 cups frisée or mixed peppery salad greens - 1 cup cherry tomatoes, halved - 1/2 cup toasted walnuts - 1 small shallot, minced - 2 tbsp red wine vinegar - 4 tbsp olive oil - 1 tsp Dijon mustard - Salt and pepper - Optional: slices of foie gras or seared duck breast for garnish - Optional: 2 hard-boiled eggs, quartered
1. Make the dressing: whisk minced shallot, vinegar, mustard, salt and pepper, then slowly whisk in olive oil. Taste and adjust. 2. Heat a skillet over medium-high heat and crisp duck confit pieces skin-side down until the skin is golden and slightly crisp (3–5 minutes); warm through. Remove and shred or keep whole. 3. In a large bowl, toss greens and tomatoes lightly with the dressing. 4. Divide dressed greens among plates, top with warmed duck confit, scatter toasted walnuts (and eggs or foie gras if using). 5. Serve immediately so the warm duck slightly wilts the greens. ---
- 2–4 duck confit legs - 2 lb (about 900 g) waxy potatoes (Yukon Gold or similar), peeled and thinly sliced (about 1/8" / 3 mm) - 3–4 tbsp duck fat (reserved from confit) - 3 cloves garlic, minced or finely crushed - 2 tbsp fresh parsley, chopped - Salt and freshly ground black pepper - Optional: a squeeze of lemon
1. Preheat oven to 375°F (190°C). Place duck confit legs on a tray and warm in the oven 10–15 minutes until heated through. For extra-crisp skin, finish under a hot broiler 1–2 minutes watching carefully. 2. While duck warms, heat a large skillet over medium heat and add the duck fat. Add the sliced potatoes in an even layer; season with salt and pepper. 3. Cook potatoes slowly, stirring occasionally, until they are tender and golden brown (20–30 minutes). Adjust heat to avoid burning; add a couple tablespoons of water if sticking too much and cover briefly to steam. 4. In the last 2 minutes, add garlic and toss to coat so garlic softens but does not burn; remove from heat and stir in chopped parsley. 5. Plate the crisped duck confit with a generous portion of pommes sarladaises alongside. Finish with a little extra parsley and an optional squeeze of lemon.