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Aguas Frescas (Mexican Fruit Coolers)

['½ cup sugar', '4 cups water', '4 cups chopped fruit (watermelon, cantaloupe, pineapple, papaya, strawberries, oranges, peaches, mangoes, or any combination)', 'Ice cubes', 'Lemon or lime wedges (optional)']

Stir the sugar and water together in a large pitcher until the sugar dissolves. Measure out 1 cup. Puree the fruit and the 1 cup sugar water in a blender. Pour the mixture through a fine-mesh strainer back into the pitcher with the sugar water, mashing with a whisk or wooden spoon to eliminate any pulp. Taste and add more sugar, if desired. Serve over ice, with a lemon or lime wedge, if desired.

aguas-frescas-general-formula

['½ cup sugar', '4 cups water', '4 cups chopped fruit (watermelon, cantaloupe, pineapple, papaya, strawberries, oranges, peaches, mangoes, or any combination)', 'Ice cubes', 'Lemon or lime wedges (optional)']

Grilled Pizza

['1 ¼-oz. envelope active dry yeast (about 2¼ tsp.)', '1 tsp. sugar', '⅓ cup (42 g) whole wheat flour', '2½ tsp. kosher salt', '2 Tbsp. extra-virgin olive oil, plus more for bowl', '3 cups (375 g) bread flour, plus more for surface', '3 Tbsp. extra-virgin olive oil', '1 pint cherry tomatoes', 'Kosher salt, freshly ground pepper', '3 garlic cloves, thinly sliced', '1 tsp. dried oregano', '1 bunch Swiss chard', '3 Tbsp. extra-virgin olive oil', 'Kosher salt, freshly ground pepper', '½ tsp. crushed red pepper flakes', '1 garlic clove', '1 lemon', '½ oz. Parmesan, finely grated (about ½ cup)', '1 (28-oz.) can whole peeled tomatoes', '⅓ cup extra-virgin olive oil', '2 tsp. kosher salt', 'Bread flour (for dusting)', 'Extra-virgin olive oil (for brushing and drizzling)', '1 1-lb. ball mozzarella, torn into bite-size pieces', '8 oz. Manchego cheese, coarsely grated', '4 oz. sliced pepperoni and/or thinly sliced soppressata (optional)', 'Rosemary Agrodolce (optional)', 'Basil leaves, torn if large, and crushed red pepper flakes (for serving; optional)']

Stir yeast, sugar, and 1¼ cups warm (not hot) water in the bowl of a stand mixer until yeast dissolves. Let sit until mixture is foamy, about 5 minutes. Add whole wheat flour, salt, and 2 Tbsp. oil to yeast mixture and mix to combine. Fit mixer with dough hook and, with mixer on low speed, gradually add 3 cups (375 g) bread flour, mixing until a shaggy dough forms, about 4 minutes from when you start adding the flour. Stop mixer and scrape down sides of bowl to incorporate any dry bits into dough. Increase mixer speed to medium and knead until dough is smooth and shiny, about 5 minutes. Transfer dough to a lightly floured surface and knead briefly to bring together. Shape into a ball, place in a large lightly oiled bowl, and turn to coat. Cover bowl and let dough sit in warm draft-free spot until doubled in size, 1–1½ hours. Make your toppings while your dough is rising. Heat oil in a large skillet over medium-high. Add tomatoes, season with salt and pepper, and cook, stirring occasionally with a wooden spoon, until skins start to blister and split, about 2 minutes. Add garlic and toss to coat. Cook, lightly pressing on tomatoes with spoon to release juices without smashing completely, until garlic is softened, about 2 minutes. Mix oregano into sauce; taste and season with more salt and pepper if needed. Do ahead: Sauce can be made 4 days ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using. Cut Swiss chard leaves away from ribs and stems, then cut crosswise into 3"-wide strips. Trim away woody part from stems; discard. Finely chop ribs and stems. Heat oil in a large skillet over medium-high. Add ribs and stems and season with salt and black pepper. Cook, stirring occasionally, until they release some liquid, look slightly shriveled, and are a shade or two darker, about 5 minutes. Add leaves and red pepper flakes and toss to coat. Season with more salt and black pepper and reduce heat to medium. Cook, tossing occasionally, until leaves are bright green, wilted, and tender, about 4 minutes. Transfer chard mixture to a medium bowl and let cool slightly. Finely grate garlic into bowl with chard mixture, then finely grate in zest from lemon; mix well. Add Parmesan and mix again to combine. Taste and season with more salt, black pepper, and red pepper flakes, if needed. Do ahead: Chard mixture can be made 2 days ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using. Purée tomatoes in a blender on low speed (or use an immersion blender if you have one) until smooth (try not to aerate it too much). Transfer sauce to a medium bowl and stir in oil and salt. Do ahead: Passata can be made 3 days ahead. Cover and chill, or freeze up to 6 months. Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Clean grate. Turn out dough onto a lightly floured surface and divide into 4 pieces. Working one at a time, gently shape into balls. Transfer to a lightly floured small rimmed baking sheet and cover. Let sit 20–30 minutes. Place a ball of dough on a lightly floured surface (keep remaining balls covered) and, using your fingers, press out to an 8" round. Drape dough over the backs of your hands and gently pull and stretch, rotating dough as you go, until about 12" in diameter (it’s okay if it’s not a perfect circle). Brush dough with oil. Place, oiled side down, on grill over direct heat and cook until large bubbles appear across surface, dough stiffens, and underside is dark brown, about 2 minutes. Brush top with oil, turn over, and cook just to lightly dry out second side, about 30 seconds. Using tongs and a metal spatula, move dough over to cooler side of grill. Top with a spoonful of passata or burst cherry tomatoes and one quarter of cheese (either alone or in combination). Add pepperoni or salami (if using), then some of the lemony Swiss chard, and/or Rosemary Agrodolce as desired. Carefully slide pizza back over direct heat. Cook until cheese is melted and toppings are heated through, about 2 minutes. If dough is in danger of burning on underside but toppings need more time, return pizza to cooler side, cover grill, and cook another 1–2 minutes. Transfer pizza to a cutting board and drizzle with more oil. Top with basil and red pepper flakes if desired. Repeat with remaining ingredients to make 3 more pizzas.

grilled-pizza-best-dough-toppings-grilling

['1 ¼-oz. envelope active dry yeast (about 2¼ tsp.)', '1 tsp. sugar', '⅓ cup (42 g) whole wheat flour', '2½ tsp. kosher salt', '2 Tbsp. extra-virgin olive oil, plus more for bowl', '3 cups (375 g) bread flour, plus more for surface', '3 Tbsp. extra-virgin olive oil', '1 pint cherry tomatoes', 'Kosher salt, freshly ground pepper', '3 garlic cloves, thinly sliced', '1 tsp. dried oregano', '1 bunch Swiss chard', '3 Tbsp. extra-virgin olive oil', 'Kosher salt, freshly ground pepper', '½ tsp. crushed red pepper flakes', '1 garlic clove', '1 lemon', '½ oz. Parmesan, finely grated (about ½ cup)', '1 (28-oz.) can whole peeled tomatoes', '⅓ cup extra-virgin olive oil', '2 tsp. kosher salt', 'Bread flour (for dusting)', 'Extra-virgin olive oil (for brushing and drizzling)', '1 1-lb. ball mozzarella, torn into bite-size pieces', '8 oz. Manchego cheese, coarsely grated', '4 oz. sliced pepperoni and/or thinly sliced soppressata (optional)', 'Rosemary Agrodolce (optional)', 'Basil leaves', 'torn if large', 'and crushed red pepper flakes (for serving; optional)']

Rosemary Agrodolce

['¼ cup honey', '1 Tbsp. finely chopped rosemary', 'Kosher salt', '1 Tbsp. apple cider vinegar', '¼ red onion, thinly sliced']

Combine honey, rosemary, and 2 Tbsp. water in a small saucepan over medium heat; season with salt. Bring to a simmer, stirring to dissolve honey, then cook, swirling pan occasionally, until slightly thickened and fragrant, about 2 minutes. Stir in vinegar and cook 1 minute to evaporate some of the vinegar. Remove from heat and stir in onion. Let cool in pan. Do ahead: Agrodolce can be made 1 week ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using.

rosemary-agrodolce-for-pizza

['¼ cup honey', '1 Tbsp. finely chopped rosemary', 'Kosher salt', '1 Tbsp. apple cider vinegar', '¼ red onion', 'thinly sliced']

Spring Chicken Dinner Salad

['2 large skinless, boneless chicken breasts (about 1¼ lb. total)', '3 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt, plus more', '1 lemon, halved', '2 Tbsp. Dijon mustard', '6 Tbsp. extra-virgin olive oil', 'Freshly ground black pepper', '8 oz. green beans, trimmed', '1 large head of Bibb lettuce', '1 small bunch chives, sliced into (2”-long) pieces', '1 cup basil leaves', '1 bunch radishes, trimmed, halved, cut into wedges if large', '1 cup torn peperoncini', '1 avocado, thinly sliced']

Place chicken in a large saucepan and pour in 4 cups cold water to cover; add 3 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt. Bring to a gentle boil over medium heat, then immediately turn over chicken with tongs. Cover pot, remove from heat, and let chicken sit until an instant-read thermometer inserted into the thickest part registers 150°F, 5–10 minutes (depending on thickness of breast). Transfer chicken to a cutting board and let rest 10 minutes. Meanwhile, squeeze lemon halves into a medium bowl. Whisk in mustard, then gradually stream in oil, whisking constantly until dressing is thick and emulsified. Season with salt and pepper. Using a rolling pin, whack green beans on a cutting board until skins split and insides are softened but not pulverized. Transfer beans to a medium bowl and drizzle in 2 Tbsp. dressing. Massage beans with your hands to break down further and coat; season with salt. Separate lettuce leaves; toss in another medium bowl with chives and basil. Arrange on a platter. Toss radishes, peperoncini, and 1 Tbsp. dressing in the same bowl; season with salt. Slice chicken ¼”–½” thick; season with pepper. Arrange chicken, radish salad, green beans, and avocado on platter with lettuce as desired. Drizzle with more dressing; serve remaining dressing alongside.

spring-chicken-dinner-salad

['2 large skinless, boneless chicken breasts (about 1¼ lb. total)', '3 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt, plus more', '1 lemon, halved', '2 Tbsp. Dijon mustard', '6 Tbsp. extra-virgin olive oil', 'Freshly ground black pepper', '8 oz. green beans, trimmed', '1 large head of Bibb lettuce', '1 small bunch chives, sliced into (2”-long) pieces', '1 cup basil leaves', '1 bunch radishes, trimmed, halved, cut into wedges if large', '1 cup torn peperoncini', '1 avocado', 'thinly sliced']

Pork and Asparagus Stir-Fry

['3 tsp. peanut or vegetable oil, divided', '2 lb. asparagus, trimmed, cut on a diagonal into (1"–2") pieces', 'Kosher salt', '8 oz. ground pork', '6 scallions, white and pale green parts only, finely chopped', '5 garlic cloves, finely chopped', '1 (2") piece ginger, peeled, finely chopped', '2 Tbsp. Shaoxing wine (Chinese rice wine) or medium-dry sherry', '2 Tbsp. soy sauce', '1 tsp. toasted sesame oil', 'Cooked rice and store-bought chili crisp (for serving)']

Heat 1 tsp. peanut oil in a large skillet over high. Once pan is hot (oil will be lightly smoking), add half of asparagus and a couple pinches of salt and cook, tossing only once or twice so the pieces have a chance to blister, until crisp-tender and lightly browned, about 4 minutes. Transfer asparagus to a plate. Add 1 tsp. peanut oil to skillet (no need to wipe it out) and repeat process with remaining asparagus. Reduce heat to medium-high; add remaining 1 tsp. peanut oil to skillet, then add pork, spreading out into an even layer. Season with a couple pinches of salt and cook, undisturbed, until meat begins to brown underneath, about 2 minutes. Break up meat with a wooden spoon and add scallions, garlic, and ginger. Cook, stirring, until pork is crisp and mixture is very fragrant, about 2 minutes. Add wine and soy sauce and return asparagus to skillet. Cook, turning to coat with pork mixture, until heated through, about 1 minute. Transfer stir-fry to a platter or large shallow bowl and drizzle with sesame oil. Serve with rice and chili crisp.

pork-and-asparagus-stir-fry

['3 tsp. peanut or vegetable oil, divided', '2 lb. asparagus, trimmed, cut on a diagonal into (1"–2") pieces', 'Kosher salt', '8 oz. ground pork', '6 scallions, white and pale green parts only, finely chopped', '5 garlic cloves, finely chopped', '1 (2") piece ginger, peeled, finely chopped', '2 Tbsp. Shaoxing wine (Chinese rice wine) or medium-dry sherry', '2 Tbsp. soy sauce', '1 tsp. toasted sesame oil', 'Cooked rice and store-bought chili crisp (for serving)']

Ramen Noodles With Spring Onions and Garlic Crisp

['1 bunch spring onions or scallions, very thinly sliced, divided', '1 (3") piece ginger, peeled, thinly sliced', '4 garlic cloves, thinly sliced', '½ cup vegetable or sunflower oil', '½ serrano or other green chile, thinly sliced (with seeds)', '¼ cup finely chopped tender herbs (such as cilantro, mint, and/or basil)', '2 Tbsp. low-sodium soy sauce', '1 Tbsp. unseasoned rice vinegar', '1 Tbsp. toasted sesame seeds', '1 tsp. freshly ground black pepper', '½ tsp. kosher salt', '½ tsp. sugar', '2 (5-oz.) packages fresh wavy ramen noodles', '1 Tbsp. unsalted butter, cut into pieces']

Place half of spring onions in a large heatproof bowl and set a fine-mesh sieve on top; set aside. Combine remaining spring onions with ginger, garlic, and oil in a small saucepan. Set over medium-high and cook, stirring occasionally, until garlic is golden and scallions are beginning to crisp and turn golden brown, 8–10 minutes. Pour mixture through reserved sieve onto spring onions. Turn out garlic crisp in sieve onto paper towels to drain. Stir spring onions in bowl until just softened, about 1 minute. Stir in chile, herbs, soy sauce, vinegar, sesame seeds, pepper, salt, and sugar. Let dressing sit 10 minutes. Meanwhile, cook noodles according to package directions. Drain and rinse under warm water to get rid of any excess starch. Transfer noodles to bowl with dressing and add butter and half of garlic crisp; toss to coat noodles. Divide among bowls; top with remaining garlic crisp.

ramen-noodles-with-spring-onions-and-garlic-crisp

['1 bunch spring onions or scallions, very thinly sliced, divided', '1 (3") piece ginger, peeled, thinly sliced', '4 garlic cloves, thinly sliced', '½ cup vegetable or sunflower oil', '½ serrano or other green chile, thinly sliced (with seeds)', '¼ cup finely chopped tender herbs (such as cilantro, mint, and/or basil)', '2 Tbsp. low-sodium soy sauce', '1 Tbsp. unseasoned rice vinegar', '1 Tbsp. toasted sesame seeds', '1 tsp. freshly ground black pepper', '½ tsp. kosher salt', '½ tsp. sugar', '2 (5-oz.) packages fresh wavy ramen noodles', '1 Tbsp. unsalted butter', 'cut into pieces']

Shrimp Ramp-y

['3 Tbsp. extra-virgin olive oil, plus more for drizzling', '1 bunch ramps (about 6 oz.), bulbs and greens separated, bulbs halved lengthwise, greens torn into (2"–3") pieces', '3 garlic cloves, thinly sliced', '½ tsp. mild red pepper flakes (such as Maras, Urfa, or Aleppo-style), plus more for serving', '½ cup dry white wine', '1¼ lb. large shrimp, peeled, deveined, preferably tails left on', '4 Tbsp. unsalted butter', 'Kosher salt', '½ lemon']

Combine 3 Tbsp. oil and ramp bulbs in a large skillet. Set over medium heat and cook, tossing occasionally, until bulbs are softened but have not taken on any color, 6–8 minutes. Add garlic and ½ tsp. mild red pepper flakes and cook, tossing occasionally, until garlic is softened, about 3 minutes. Add wine and increase heat to medium-high. Let cook, stirring occasionally, until wine is reduced by half, about 2 minutes. Add ramp greens, shrimp, and butter to pan. Season with salt and cook, tossing occasionally, until ramp greens are wilted, shrimp turn pink, and butter is melted, about 3 minutes. Remove skillet from heat. Finely grate zest from lemon half over shrimp, then squeeze in juice. Transfer shrimp to a platter. Sprinkle with more mild red pepper flakes and drizzle with plenty of oil.

shrimp-ramp-y

['3 Tbsp. extra-virgin olive oil, plus more for drizzling', '1 bunch ramps (about 6 oz.), bulbs and greens separated, bulbs halved lengthwise, greens torn into (2"–3") pieces', '3 garlic cloves, thinly sliced', '½ tsp. mild red pepper flakes (such as Maras, Urfa, or Aleppo-style), plus more for serving', '½ cup dry white wine', '1¼ lb. large shrimp, peeled, deveined, preferably tails left on', '4 Tbsp. unsalted butter', 'Kosher salt', '½ lemon']

Green-Garlic-Rubbed Buttery Roast Chicken

['1 (3½–4-lb.) whole chicken, patted dry', 'Kosher salt, freshly ground pepper', '8 green garlic stalks, dark green tops removed, divided', 'Zest of 1 lemon', '6 Tbsp. unsalted butter, room temperature', '¼ cup extra-virgin olive oil']

Season chicken all over inside and out with salt and pepper (make sure to get in and around every nook and cranny; about 4 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt). Place on a wire rack set inside a rimmed baking sheet and let sit at room temperature while you make the garlic butter, or chill, uncovered, up to 1 day. If chilling, let sit at room temperature 1 hour before roasting. Place a rack in middle of oven; preheat to 325°F. Coarsely chop 4 green garlic stalks; transfer to a food processor. Pulse until very finely chopped. Add zest and butter and pulse until almost smooth. Cut remaining 4 green garlic stalks in half lengthwise; set aside. Pat chicken dry again with paper towels (this will help the butter adhere and get the skin nicely browned). Smear garlic butter all over chicken. Gently lift the skin on the breast away from the flesh and rub some butter inside. Toss reserved green garlic and oil in a large cast-iron skillet or 13x9" baking dish to coat; season with salt. Tie chicken legs together with kitchen twine and tuck wings underneath back. Place chicken, breast side up, on top of garlic in skillet. Roast chicken, rotating pan halfway through for even browning, until skin is golden and an instant-read thermometer inserted into the thickest part of breast registers 155°F (don’t worry; temperature will climb to 165°F as the chicken rests), 80–90 minutes. Let chicken rest at least 20 minutes and up to 45 minutes. Transfer chicken to a cutting board and carve as desired. Serve with roasted green garlic alongside.

green-garlic-rubbed-buttery-roast-chicken

['1 (3½–4-lb.) whole chicken, patted dry', 'Kosher salt, freshly ground pepper', '8 green garlic stalks, dark green tops removed, divided', 'Zest of 1 lemon', '6 Tbsp. unsalted butter, room temperature', '¼ cup extra-virgin olive oil']

Scallion Pancakes With Chili-Ginger Dipping Sauce

['1 (½") piece ginger, peeled, thinly sliced', '2 Tbsp. low-sodium soy sauce', '2 Tbsp. unseasoned rice vinegar', '1 tsp. chili oil', '1 tsp. sugar', '1 cup all-purpose flour', '¼ cup cornstarch', '1 tsp. kosher salt', '1 tsp. sugar', '1 cup chilled club soda', '2 tsp. low-sodium soy sauce', '1 tsp. toasted sesame oil', '10 scallions, thinly sliced on a diagonal (about 2 cups)', '4 Tbsp. vegetable oil']

Whisk ginger, soy sauce, vinegar, chili oil, and sugar in a small bowl until sugar is dissolved. Set sauce aside. Whisk flour, cornstarch, salt, and sugar in a large bowl. Whisk club soda, soy sauce, and sesame oil in a medium bowl to combine, then pour into dry ingredients and whisk until smooth (be careful not to overmix; it’s okay if there are a few small lumps). Fold in scallions. Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high. Pour ¼ cup batter into skillet. Cook, moving pan around on the burner for even cooking, until bottom of pancake is set and golden, about 2 minutes. Flip and cook, pressing down on pancake to create direct contact with pan, until other side is golden, about 1 minute. Continue cooking, turning often to keep scallions from burning, until golden brown and crisp and cooked through, about 5 minutes longer. Transfer pancake to a wire rack. Repeat process with remaining batter and remaining 3 Tbsp. oil 3 more times to make a total of 4 pancakes. Cut each pancake into wedges if desired and serve with reserved sauce on the side for dipping.

scallion-pancakes-with-chili-ginger-dipping-sauce

['1 (½") piece ginger, peeled, thinly sliced', '2 Tbsp. low-sodium soy sauce', '2 Tbsp. unseasoned rice vinegar', '1 tsp. chili oil', '1 tsp. sugar', '1 cup all-purpose flour', '¼ cup cornstarch', '1 tsp. kosher salt', '1 tsp. sugar', '1 cup chilled club soda', '2 tsp. low-sodium soy sauce', '1 tsp. toasted sesame oil', '10 scallions, thinly sliced on a diagonal (about 2 cups)', '4 Tbsp. vegetable oil']

Camouflage Chocolate Fudge Brownies

['Nonstick cooking oil spray or room-temperature unsalted butter (for pan)', '8 oz. cream cheese (not low-fat), cut into (1") pieces', '3 large eggs, chilled', '1⅓ cups (266 g) sugar, divided', '1 tsp. vanilla extract, divided', '¾ tsp. kosher salt, divided', '1½ tsp. plus ¾ cup plus 2 Tbsp. cocoa powder, preferably Dutch-process', '10 Tbsp. unsalted butter, cut into pieces', '1 tsp. instant espresso powder (optional)', '½ cup (63 g) all-purpose flour']

Place a rack in middle of oven; preheat to 325°F. Lightly coat a 9x9" pan, preferably metal, with nonstick spray. Line with parchment paper, leaving overhang on all sides. Lightly coat parchment with nonstick spray. Place cream cheese in a medium heatproof bowl set over a medium saucepan of barely simmering water (do not let bowl touch water). Heat cream cheese, stirring occasionally, until very soft, about 5 minutes. Remove bowl from heat (leave water simmering). Using a heatproof rubber spatula or wooden spoon, smash and mix cream cheese until smooth. Add 1 egg, ⅓ cup (66 g) sugar, ½ tsp. vanilla, and ¼ tsp. salt and whisk until very smooth. Transfer about half of cream cheese mixture to a small bowl and whisk in 1½ tsp. cocoa powder. Place butter in another medium heatproof bowl. Add espresso powder (if using) and remaining 1 cup (200 g) sugar, ¾ cup plus 2 Tbsp. cocoa powder, and ½ tsp. salt. Place bowl over saucepan of still simmering water and cook, stirring occasionally once the butter starts to melt, until mixture is homogeneous and too hot to leave your finger in, 7–9 minutes. Let cool 5 minutes. Add remaining 2 eggs and remaining ½ tsp. vanilla to butter mixture one at a time, whisking vigorously after each addition until smooth and glossy. Add flour and mix with spatula or spoon until no longer visible, then vigorously mix another 30 strokes. Scoop out ½ cup brownie batter and set aside. Scrape remaining batter into prepared pan and spread into an even layer. Working quickly, alternate dollops of cocoa–cream cheese mixture and cream cheese mixture over batter. Dollop reserved batter on top (it will be quite thick). Don’t worry if your design looks random and spotted. Bake brownies until center is set and no longer looks wet, 22–25 minutes. Transfer pan to a wire rack and let cool. Using parchment paper overhang, lift brownies out of pan and transfer to a cutting board. Remove parchment paper and cut into sixteen 2¼" squares, wiping knife clean between slices.

camouflage-chocolate-fudge-brownies

['Nonstick cooking oil spray or room-temperature unsalted butter (for pan)', '8 oz. cream cheese (not low-fat), cut into (1") pieces', '3 large eggs, chilled', '1⅓ cups (266 g) sugar, divided', '1 tsp. vanilla extract, divided', '¾ tsp. kosher salt, divided', '1½ tsp. plus ¾ cup plus 2 Tbsp. cocoa powder, preferably Dutch-process', '10 Tbsp. unsalted butter, cut into pieces', '1 tsp. instant espresso powder (optional)', '½ cup (63 g) all-purpose flour']

Sour Cream and Onion Biscuits

['2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt', '1 tsp. freshly ground black pepper', '1¾ tsp. baking powder', '½ tsp. baking soda', '1¼ tsp. sugar', '2½ cups (313 g) all-purpose flour, plus more for surface', '10 Tbsp. chilled unsalted butter, cut into (½") pieces, plus 2 Tbsp. melted', '8 scallions, thinly sliced crosswise (not on a diagonal)', '1¼ cups sour cream, plus more for serving', 'Flaky sea salt']

Place a rack in middle of oven; preheat to 425°F. Whisk salt, pepper, baking powder, baking soda, sugar, and 2½ cups flour in a large bowl to combine. Add chilled butter and toss to coat. Using your hands, work butter into dry ingredients until there are lots of flat pieces and pea-size bits. Add scallions and toss to evenly distribute. Create a well in the center of mixture and add 1¼ cups sour cream into the center. Using a fork and working in circles, mix until large shaggy clumps form. Turn dough out onto a lightly floured surface and knead once or twice until it comes together (flour your hands if needed). If there are any loose bits, add them to center of dough and knead once more to incorporate. Pat dough into an 8x4" rectangle about 1" thick. Working from a short side, fold dough in thirds as you would a letter. It doesn’t need to overlap perfectly. Pat dough into another 8x4" rectangle, then fold dough in thirds like a letter one more time. Pat dough back into an 8x4" rectangle and cut in half lengthwise. Cut each half crosswise into 4 squares for a total of 8 biscuits. Transfer biscuits to a parchment-lined baking sheet. Brush tops gently with melted butter; sprinkle with sea salt. Bake biscuits until golden brown, 18–22 minutes. Serve warm with sour cream (or more butter!) for slathering.

sour-cream-and-onion-biscuits

['2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt', '1 tsp. freshly ground black pepper', '1¾ tsp. baking powder', '½ tsp. baking soda', '1¼ tsp. sugar', '2½ cups (313 g) all-purpose flour, plus more for surface', '10 Tbsp. chilled unsalted butter, cut into (½") pieces, plus 2 Tbsp. melted', '8 scallions, thinly sliced crosswise (not on a diagonal)', '1¼ cups sour cream, plus more for serving', 'Flaky sea salt']

Salty Buckwheat Chocolate Chunk Cookies

['½ cup (1 stick) unsalted butter, cut into 8 equal pieces', '1 cup (125 g) all-purpose flour', '½ cup (63 g) buckwheat flour', '½ tsp. baking powder', '½ tsp. baking soda', '1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt; plus more (optional)', '⅔ cup (packed; 133 g) light brown sugar', '½ cup (100 g) granulated sugar', '1 large egg', '2 large egg yolks', '1 tsp. vanilla extract', '6 oz. bittersweet chocolate (65% - 75% cacao) bars or wafers (disks, pistoles, fèves), coarsely chopped']

Heat butter in a small saucepan over the lowest heat possible until melted (you don’t want it to sputter or brown), about 5 minutes. Meanwhile, whisk both flours, baking powder, baking soda, and 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a medium bowl. Scrape butter into a large bowl and add brown sugar and granulated sugar. Whisk vigorously until butter is absorbed into sugar, about 30 seconds. Add egg, then egg yolks, one at a time, whisking to combine after each addition; whisk in vanilla. Mixture should look much lighter in color and be almost creamy. Add dry ingredients and use a rubber spatula or wooden spoon to stir until just incorporated and almost no dry streaks remain. Set aside a handful of chocolate, then add remaining chocolate to batter. Gently mix just to evenly distribute. Cover bowl with a kitchen towel (a silicone lid or plastic wrap also works) and chill 2 hours. Place racks in upper and lower thirds of oven; preheat to 375°F. Line 2 baking sheets with parchment. Using a tablespoon, scoop out 2-Tbsp. portions of dough (or, if you have one, this is a leveled-off #30 cookie scoop or a heaping #40) and place 5 on each baking sheet, spacing evenly. Roll into balls and gently press 2–3 pieces of reserved chocolate onto the top of each one. It’s okay to jam the chocolate on there—some pieces can even be vertical. Cover and chill any remaining dough. Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until edges are golden brown and centers are puffed, 8–10 minutes. Working one at a time, pull baking sheets out of the oven and tap lightly on the stove to deflate cookies. Sprinkle with Diamond Crystal kosher salt (if you’re using Morton, skip it: the crystals are too large). Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely. Let baking sheets cool, then turn parchment paper over. Repeat process with remaining dough, dividing evenly between baking sheets, to make 6–8 more cookies. Do Ahead: Cookies can be baked 3 days ahead. Let cool; store airtight at room temperature.

salty-buckwheat-chocolate-chunk-cookies

['½ cup (1 stick) unsalted butter, cut into 8 equal pieces', '1 cup (125 g) all-purpose flour', '½ cup (63 g) buckwheat flour', '½ tsp. baking powder', '½ tsp. baking soda', '1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt; plus more (optional)', '⅔ cup (packed; 133 g) light brown sugar', '½ cup (100 g) granulated sugar', '1 large egg', '2 large egg yolks', '1 tsp. vanilla extract', '6 oz. bittersweet chocolate (65% - 75% cacao) bars or wafers (disks', 'pistoles', 'fèves)', 'coarsely chopped']

Hanky Panky Cocktail

['1½ oz. (45ml) gin', '1½ oz. (45ml) sweet vermouth', '2 dashes Fernet-Branca', 'Strip of orange peel, to serve']

Stir gin, sweet vermouth, and Fernet-Branca with ice until chilled. Strain into a chilled cocktail glass. Twist a swathe of orange peel over the surface of the drink and add to glass as garnish.

hanky-panky-gin-cocktail

['1½ oz. (45ml) gin', '1½ oz. (45ml) sweet vermouth', '2 dashes Fernet-Branca', 'Strip of orange peel', 'to serve']

Avocado and Lemon Water (Agua de Aguacate y Limón Amarillo)

['1 avocado, halved', '4 cups (950 ml/32 fl oz) water', '½ cup (120 ml/4 fl oz) lemon juice or lime juice', '½ cup (100 g) sugar, plus more to taste']

Scoop the avocado into a blender. Add the rest of the ingredients and blend until smooth. Add more sugar to taste, if desired. Serve over ice.

avocado-and-lemon-water-olvera

['1 avocado, halved', '4 cups (950 ml/32 fl oz) water', '½ cup (120 ml/4 fl oz) lemon juice or lime juice', '½ cup (100 g) sugar', 'plus more to taste']

Cinnamon-Date Sticky Buns

['¾ cup buttermilk or plain whole-milk yogurt', '7 Tbsp. vegetable oil, divided', '1 large egg', '¼ cup (packed; 50 g) dark brown sugar', '1 ¼-oz. envelope active dry yeast (about 2¼ tsp.)', '3 cups (375 g) all-purpose flour', '¼ tsp. baking soda', '1 tsp. kosher salt', '1 cup (packed; 180 g) Medjool dates, halved, pitted', '2 tsp. ground cinnamon', '½ tsp. kosher salt', '3 Tbsp. vegetable oil, divided', '¼ cup (packed; 50 g) dark brown sugar', '¾ cup (83 g) powdered sugar', '3 Tbsp. buttermilk or plain whole-milk yogurt', '1 tsp. vanilla paste or extract']

Combine buttermilk and 6 Tbsp. oil in a small microwave-safe bowl (it won’t get smooth and that’s okay) and heat in the microwave in three 10-second bursts until just about body temperature (it shouldn’t feel hot or cold to the touch); an instant-read thermometer will register about 98°F. (Alternatively, you can heat in a small saucepan over medium-low, stirring constantly, about 1 minute.) Whisk egg, brown sugar, and yeast in a liquid measuring cup to combine, then whisk into buttermilk mixture. Pulse flour, baking soda, and salt in a food processor to combine. With the motor running, stream in buttermilk mixture. Process until about 80% of the dough comes together into a ball (mixture will look very wet at first, then begin to pull away from the sides of processor), about 2 minutes. Using a bowl scraper or rubber spatula, scrape dough onto an unfloured surface. (It should still be pretty wet and sticky.) Knead, pushing it away from you, then pulling it back toward you, until a smooth ball forms, about 3 minutes. The dough will grow silkier, tighter, and easier to work with as you knead. Roll out dough into a rough 8" square. Fold dough over onto itself to make an 8x4" rectangle, then flatten it slightly and fold over once more to make a 4" square. Roll dough back out to an 8" square and repeat folding process (you should be back at a 4" square). Pour remaining 1 Tbsp. oil into a medium bowl and add dough (still folded); turn to coat. Cover bowl tightly and chill dough until doubled in volume, at least 8 hours and up to 1 day. Place dates in a small bowl and pour in 1½ cups hot water to cover. Let soak until softened, about 10 minutes. Drain dates and transfer to a food processor; discard soaking liquid. Add cinnamon, salt, and 2 Tbsp. oil. Purée, scraping down sides as needed, until smooth, about 4 minutes. (You should have about ½ cup purée.) Grease a 10" cast-iron skillet with remaining 1 Tbsp. oil. Transfer dough to a clean, unfloured surface and roll out to an 8" square. Fold in half into an 8x4" rectangle, then fold rectangle over itself to form a 4" square (same folding process as you did before). If dough feels tough and uncooperative, let it sit about 5 minutes to relax and try again. Roll out dough to a 12" square about ¼" thick. Dollop date purée all over. Using a small offset spatula, spread evenly over dough, leaving a ½" border without purée along edge farthest from you. Sprinkle brown sugar over purée. Starting at edge closest to you, roll up dough into a tight log. Using a sharp serrated knife and long sawing motions, trim about ½" of dough from both ends and discard. Slice log crosswise into 3 sections, wiping knife clean between slices. Slice each section crosswise into 3 buns (you should have 9 buns total that are each about 1" thick). Transfer buns to prepared pan as you go. Cover pan tightly with foil (or a domed lid if you have one) and place in a warm, dry spot. Let buns rise until they’re doubled in volume and spring back when poked, leaving only a small indentation, 1–1½ hours, depending on how warm and humid your kitchen is. Place a rack in middle of oven; preheat to 350°F. Bake buns, still covered, until puffed, pale, and mostly set, about 20 minutes. Remove foil and continue to bake until golden brown, about 15 minutes if you prefer a soft and squishy bun and up to 25 minutes for a more toasted bun. Let cool slightly. Meanwhile, whisk powdered sugar, buttermilk, and vanilla in a medium bowl to combine. Brush glaze over warm buns and serve in skillet. Do Ahead: Purée can be made 3 days ahead. Place in an airtight container; cover and chill. Bring to room temperature before using.

cinnamon-date-sticky-buns

['¾ cup buttermilk or plain whole-milk yogurt', '7 Tbsp. vegetable oil, divided', '1 large egg', '¼ cup (packed; 50 g) dark brown sugar', '1 ¼-oz. envelope active dry yeast (about 2¼ tsp.)', '3 cups (375 g) all-purpose flour', '¼ tsp. baking soda', '1 tsp. kosher salt', '1 cup (packed; 180 g) Medjool dates, halved, pitted', '2 tsp. ground cinnamon', '½ tsp. kosher salt', '3 Tbsp. vegetable oil, divided', '¼ cup (packed; 50 g) dark brown sugar', '¾ cup (83 g) powdered sugar', '3 Tbsp. buttermilk or plain whole-milk yogurt', '1 tsp. vanilla paste or extract']

Grilled Coconut Shrimp With Shishito Peppers

['6 garlic cloves, finely grated', '1 Tbsp. finely grated lime zest', '¼ cup low-sodium or tamari soy sauce', '¼ cup grapeseed or vegetable oil, plus more for grill', '1 lb. large shrimp, peeled, deveined, preferably with tails left on', '½ cup toasted unsweetened shredded coconut, plus more for serving', '8 oz. shishito peppers', '½ cup basil leaves', '¼ cup fresh lime juice', 'Flaky sea salt']

Stir together garlic, lime zest, soy sauce, and ¼ cup oil in a medium bowl. Add shrimp and toss to coat. Add ½ cup coconut and toss again to coat. Let sit while grill heats, at least 5 minutes and up to 30 minutes. Prepare a grill for high heat, lightly oil grate. Carefully arrange shrimp in an even layer on grate. Grill, carefully turning halfway through, until opaque and lightly charred, about 2 minutes. Some of the coconut will fall off in the process, and that’s okay. Transfer to a serving platter. Grill peppers, turning occasionally and being careful not to let them fall through grate, until lightly charred all over, about 6 minutes. Transfer to platter with shrimp. Top shrimp and peppers with basil, drizzle with lime juice, and sprinkle with sea salt and more coconut.

grilled-coconut-shrimp-shishito-peppers

['6 garlic cloves, finely grated', '1 Tbsp. finely grated lime zest', '¼ cup low-sodium or tamari soy sauce', '¼ cup grapeseed or vegetable oil, plus more for grill', '1 lb. large shrimp, peeled, deveined, preferably with tails left on', '½ cup toasted unsweetened shredded coconut, plus more for serving', '8 oz. shishito peppers', '½ cup basil leaves', '¼ cup fresh lime juice', 'Flaky sea salt']

Mochi Cake, Any Way You Want It

['6 Tbsp. unsalted butter or virgin coconut oil, melted, plus more for pan', '1½ cups (300 g) sugar, plus more for pan', '1 (13.5-oz.) can unsweetened coconut milk or 1⅔ cups half-and-half', '2 large eggs', '2 tsp. vanilla extract', '1 tsp. kosher salt', '2 cups (254 g) glutinous sweet rice flour, preferably Koda Farms Blue Star Mochiko', '3 Tbsp. powdered flavoring of choice (such as unsweetened cocoa powder, pandan leaf powder, or malted milk powder) or 1 Tbsp. matcha powder plus 2 Tbsp. glutinous sweet rice flour or 3 Tbsp. glutinous sweet rice flour', '1 tsp. ground spice of choice (such as cinnamon, cardamom, or turmeric)', '1 tsp. baking powder', '¼–⅓ cup unsweetened shredded coconut or sesame seeds']

Preheat oven to 350°F. Generously butter a 9"-diameter cake pan or an 8x8" baking pan or 14 cups of two standard 12-cup muffin pans. (If you only have 1 muffin pan, you can bake the extra batter in a small loaf pan or mini muffin pan, or just discard it.) Generously coat pan with sugar, tapping out excess (about ¼ cup should do it). Place 1½ cups (300 g) sugar and 6 Tbsp. butter in a large bowl. If using coconut milk, heat in a small saucepan over medium, whisking constantly, until no clumps remain, then whisk into sugar mixture. If using half-and-half, whisk directly into sugar mixture. Add eggs, vanilla, and salt and whisk to combine. Whisk rice flour, powdered flavoring of choice (or 3 Tbsp. more rice flour), spice of choice, and baking powder in a medium bowl to combine, then whisk into egg mixture. Scrape batter into prepared pan and sprinkle with coconut or sesame seeds. Bake until top begins to crack and cake springs back when gently pressed, 55–65 minutes for cake and 45–55 minutes for cupcakes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Run a knife around perimeter of cake, place a plate over pan, and invert cake onto plate. Hold wire rack over cake and invert cake onto rack (simply turn cupcakes out onto rack and turn over). Let cool completely. Do ahead: Cake can be baked 5 days ahead. Store tightly wrapped at room temperature.

mochi-cake-any-way-you-want-it

['6 Tbsp. unsalted butter or virgin coconut oil, melted, plus more for pan', '1½ cups (300 g) sugar, plus more for pan', '1 (13.5-oz.) can unsweetened coconut milk or 1⅔ cups half-and-half', '2 large eggs', '2 tsp. vanilla extract', '1 tsp. kosher salt', '2 cups (254 g) glutinous sweet rice flour, preferably Koda Farms Blue Star Mochiko', '3 Tbsp. powdered flavoring of choice (such as unsweetened cocoa powder, pandan leaf powder, or malted milk powder) or 1 Tbsp. matcha powder plus 2 Tbsp. glutinous sweet rice flour or 3 Tbsp. glutinous sweet rice flour', '1 tsp. ground spice of choice (such as cinnamon, cardamom, or turmeric)', '1 tsp. baking powder', '¼–⅓ cup unsweetened shredded coconut or sesame seeds']

Triple-Threat Onion Galette

['1 Tbsp. sugar', '1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt', '1½ cups (188 g) all-purpose flour, plus more for dusting', '12 Tbsp. (1½ sticks) chilled unsalted butter, cut into (½") pieces', '4 Tbsp. unsalted butter, divided', '1 large onion, thinly sliced', '8 garlic cloves, thinly sliced', '1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided', '12 scallions, thinly sliced on a deepdiagonal', '2 Tbsp. Dijon mustard', '2 oz. Parmesan, finely grated (about 2 cups)', 'Freshly ground black pepper']

Whisk sugar, salt, and 1½ cups flour in a medium bowl to combine. Add butter and toss to combine. Using your hands and working quickly, rub and smash butter into flat, irregular pieces (be careful not to overwork; you don’t want to soften the butter too much).1 Drizzle ⅓ cup cold water over and mix with a rubber spatula, smashing in butter, until dough mostly comes together—it will be dry and shaggy. Turn out dough onto a lightly floured surface. Working quickly and using a rolling pin and your hands, press dough together to form a mass. Roll dough into a rough square about ½" thick. Fold in half into a rectangle, then once again to make a small square. Press down on the dough with rolling pin to make it hold together. Roll dough out once more to make a rough square about ½" thick. Repeat folding process, taking your time to make it neat as this will be your final fold. Using rolling pin, gently flatten dough, rotating as needed, to make a 6"-diameter disk. Dust surface with more flour and roll disk into a 14"-diameter circle or oval about ⅛" thick. Fold dough in half, then in half again to make a rough triangle (this will make it easier to move). Slide onto a parchment-lined baking sheet and unfold. Chill while you make the filling. Do Ahead: Dough can be made 3 days ahead. Wrap 6" disk tightly and chill until ready to roll out. Place a rack in middle of oven; preheat to 375°F. Heat 3 Tbsp. butter in a medium skillet over medium until foaming, about 1 minute. Reduce heat to medium-low; add onion, garlic, and 1 tsp. Diamond Crystal or ½ tsp. Morton salt, and stir to combine. Cover and cook, stirring occasionally, until onion is tender and just beginning to brown, 6–8 minutes. Uncover and continue to cook, stirring occasionally and adding a splash of water if onion begins to stick, until golden brown in spots, about 5 minutes more. Transfer onion mixture to a plate; reserve skillet. Melt remaining 1 Tbsp. butter in reserved skillet (no need to wipe out) over medium heat. Remove from heat and add scallions and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Toss scallions until coated in butter. Remove dough from refrigerator and, using a small offset spatula or a spoon, spread mustard in a thin layer over dough, leaving a 1½"–2" border around the edges. Scatter onion mixture over mustard and sprinkle with Parmesan; season with pepper. Cutting from edge of dough to the start of the mustard and filling, make slits in border of galette at 2"–3" intervals. Fold flaps up and over filling, slightly overlapping. Scatter scallions over. Bake galette until crust is deep golden brown and scallions are lightly charred, 45–50 minutes. Using parchment paper, slide galette onto a cutting board and cut into wedges. Do Ahead: Onion can be cooked 3 days ahead; transfer to an airtight container, then cover and chill. Galette can be assembled 1 hour ahead; chill.

triple-threat-onion-galette

['1 Tbsp. sugar', '1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt', '1½ cups (188 g) all-purpose flour, plus more for dusting', '12 Tbsp. (1½ sticks) chilled unsalted butter, cut into (½") pieces', '4 Tbsp. unsalted butter, divided', '1 large onion, thinly sliced', '8 garlic cloves, thinly sliced', '1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided', '12 scallions, thinly sliced on a deepdiagonal', '2 Tbsp. Dijon mustard', '2 oz. Parmesan, finely grated (about 2 cups)', 'Freshly ground black pepper']

Shockingly Easy No-Knead Focaccia

['1 (¼-oz.) envelope active dry yeast (about 2¼ tsp.)', '2 tsp. honey', '5 cups (625 g) all-purpose flour', '5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt', '6 Tbsp. extra-virgin olive oil, divided, plus more for hands', 'Flaky sea salt', '4 Tbsp. unsalted butter, plus more for pan', '2-4 garlic cloves']

Whisk yeast, honey, and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes. Add flour and salt; mix with a rubber spatula until a shaggy dough forms and no dry streaks remain. Pour 4 Tbsp. oil into the biggest bowl that will fit in your refrigerator. Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day. Generously butter a 13x9" baking pan (for thicker focaccia that’s perfect for sandwiches) or an 18x13" rimmed baking sheet. Pour 1 Tbsp. oil into center of pan. Keeping the dough in the bowl, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball. (Using a fork in each hand makes this process even easier and less messy!) Transfer dough to prepared pan. Pour any oil left in bowl over the dough and coat it in oil. Let rise, uncovered, in a dry, warm spot until doubled in size, at least 1½ hours and up to 4 hours. To see if it’s ready, poke the dough with your finger. The dough should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn’t ready. (If at this point the dough is ready to bake but you aren’t, you can chill it up to 1 hour.) Place a rack in middle of oven; preheat to 450°F. Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill (you may not need to do this if using a baking pan). Dimple focaccia all over with your fingers, as if you’re aggressively playing the piano, creating very deep depressions in the dough. Drizzle with remaining 1 Tbsp. oil and sprinkle with sea salt. Bake focaccia until puffed and golden brown all over, 20–30 minutes. Melt 4 Tbsp. butter in a small saucepan over medium heat. Remove from heat and grate in garlic (use 2 cloves if you’re garlic-shy or up to 4 if you love it). Return to medium heat and cook, stirring often, until garlic is just lightly toasted, about 45 seconds. Brush garlic butter all over focaccia. If you don’t want to serve the focaccia immediately, hold off on brushing so it remains crisp.

shockingly-easy-no-knead-focaccia

['1 (¼-oz.) envelope active dry yeast (about 2¼ tsp.)', '2 tsp. honey', '5 cups (625 g) all-purpose flour', '5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt', '6 Tbsp. extra-virgin olive oil, divided, plus more for hands', 'Flaky sea salt', '4 Tbsp. unsalted butter, plus more for pan', '2-4 garlic cloves']

Tahini Billionaire Bars

['Nonstick cooking oil spray or vegetable oil (for pan)', '1 cup (125 g) all-purpose flour', '¾ cup (83 g) powdered sugar', '⅓ cup toasted sesame seeds', '¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt', '½ cup (1 stick) chilled unsalted butter, cut into (½") pieces', '2 large egg yolks', '1¼ cups (packed; 250 g) light brown sugar', '½ cup (1 stick) chilled unsalted butter, cut into 8 equal pieces', '¾ cup heavy cream', '2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt', '½ cup tahini', '1 tsp. vanilla extract', '6 oz. bittersweet chocolate (65%–75% cacao), coarsely chopped', 'Toasted sesame seeds (for serving)']

Place a rack in middle of oven; preheat to 350°F. Lightly coat a 9x9" or 8x8" baking pan, preferably metal, with nonstick spray. Line with parchment paper, leaving overhang on all sides. Whisk flour, powdered sugar, sesame seeds, and salt in a medium bowl. Add butter and toss to coat. Using your hands, work in butter until pieces are about pea-size. Using a rubber spatula, mix in yolks. (Dough should hold together when squeezed.) Scrape dough into prepared pan and gently press into an even layer (lightly flour your hands if needed). Prick dough with a fork in several spots (this will help it stay flat as it bakes). Bake shortbread until golden brown, 24–28 minutes (or up to 35 minutes if using a glass dish). Let cool slightly. While the shortbread is cooling, heat brown sugar and butter, whisking constantly, in a heavy medium saucepan over medium until butter is melted and sugar is dissolved, about 3 minutes. Whisk in cream and salt. Bring to a boil and cook, whisking constantly, until butterscotch is thick enough to coat a spoon (bubbling will become less frequent), about 5 minutes. Remove from heat, add tahini and vanilla and whisk until incorporated and smooth. Pour butterscotch over shortbread and tilt pan to distribute evenly. Chill until set, 30–40 minutes. Melt chocolate in a microwave-safe bowl in the microwave in 40-second increments, stirring between bursts. (Alternatively, place chocolate in a heatproof bowl set over a saucepan of gently simmering water; bowl should not touch water. Heat, stirring often, until melted and smooth.) Pour over butterscotch and spread evenly to edges of pan; sprinkle with sesame seeds. Chill until chocolate is firm, 1–2 hours. Using parchment paper overhang, pull bars out of pan and set on a cutting board; remove parchment. Using a serrated knife, slice into 25–36 pieces (5–6 cuts in each direction). Bring to room temperature before serving. Do Ahead: Bars can be made 4 days ahead. Store airtight at room temperature.

tahini-billionaire-bars

['Nonstick cooking oil spray or vegetable oil (for pan)', '1 cup (125 g) all-purpose flour', '¾ cup (83 g) powdered sugar', '⅓ cup toasted sesame seeds', '¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt', '½ cup (1 stick) chilled unsalted butter, cut into (½") pieces', '2 large egg yolks', '1¼ cups (packed; 250 g) light brown sugar', '½ cup (1 stick) chilled unsalted butter, cut into 8 equal pieces', '¾ cup heavy cream', '2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt', '½ cup tahini', '1 tsp. vanilla extract', '6 oz. bittersweet chocolate (65%–75% cacao), coarsely chopped', 'Toasted sesame seeds (for serving)']

Frozen Gin and Tonic

['¼ cup gin', '2 Tbsp. tonic syrup, such as Jack Rudy', '1 cucumber slice (optional, for garnish)']

Combine gin, tonic syrup, and 1 cup ice in a blender and blend until smooth. Pour into serving glass and garnish with cucumber if desired.

frozen-gin-and-tonic-brooks-reitz

['¼ cup gin', '2 Tbsp. tonic syrup, such as Jack Rudy', '1 cucumber slice (optional', 'for garnish)']

Red Hook Criterium

['1½ ounces Zucca Rabarbaro Amaro', '½ ounce gin', '1½ ounces freshly squeezed grapefruit juice', '½ ounce freshly squeezed lemon juice', '½ ounce simple syrup', 'Soda water', 'Garnish: grapefruit twist']

Combine all the ingredients except the soda water and the garnish in a cocktail shaker filled with ice. Shake until chilled and strain into a highball glass filled with ice. Top off with soda water. Garnish with the grapefruit twist.

red-hook-criterium-amaro-cocktail

['1½ ounces Zucca Rabarbaro Amaro', '½ ounce gin', '1½ ounces freshly squeezed grapefruit juice', '½ ounce freshly squeezed lemon juice', '½ ounce simple syrup', 'Soda water', 'Garnish: grapefruit twist']

Coconut Shrimp Tacos With Mango Salsa and Avocado Cilantro Sauce

['Coconut or avocado oil cooking spray', '1 cup unsweetened shredded coconut', '½ teaspoon paprika', 'Sea salt and freshly ground black pepper', '1 egg', '1 pound medium wild shrimp, peeled, deveined, and tails removed', '1 cup diced mango or pineapple', '½ cup diced red bell pepper', '¼ cup diced red onion', 'Zest and juice of 1 medium lime', '2 tablespoons chopped fresh cilantro or mint', '1 cup loosely packed fresh cilantro', '1 medium avocado', 'Juice of 1 medium lime', '1 garlic clove', '½ teaspoon ground cumin', 'Pinch of cayenne', 'Sea salt and freshly ground black pepper', 'Small (gluten-free) corn tortillas or lettuce cups, finely shredded purple cabbage, avocado slices']

Preheat the oven to 400°F. Place a wire rack on top of a large baking sheet, coat with cooking spray, and set aside. In a medium bowl, mix together the coconut and paprika and season with salt and pepper. In a small bowl, whisk the egg with 1 tablespoon water. Make an assembly line with the shrimp, egg wash, coconut mixture, and prepared baking sheet. Dip the shrimp in the egg wash, then dredge in the coconut, lightly shaking off any excess, then place the coated shrimp on the baking rack. Repeat with the remaining shrimp, spacing them out evenly on the baking rack so they will get crispy instead of steaming. Bake for 12 to 14 minutes, until the shrimp are cooked through and the coconut has started to brown. While the shrimp are cooking, make the salsa and sauce. In a medium bowl, toss together the salsa ingredients and set aside. In a food processor or high-powered blender, add the sauce ingredients and ⅓ cup water. Pulse until smooth, adjusting the seasonings to your taste. If desired, spoon the sauce into a small zip-top bag and cut the tip off of one of the bottom corners (like you would to make a piping bag for icing), just enough to make a small hole. This will make it easier to drizzle your sauce more evenly, but you could also just use a spoon. To assemble the tacos, place 3 to 4 shrimp on a tortilla or lettuce cup, top with shredded cabbage, a spoonful of salsa, and an avocado slice. Pipe or drizzle the sauce over the top.

coconut-shrimp-tacos-with-mango-salsa-and-avocado-cilantro-sauce

['Coconut or avocado oil cooking spray', '1 cup unsweetened shredded coconut', '½ teaspoon paprika', 'Sea salt and freshly ground black pepper', '1 egg', '1 pound medium wild shrimp, peeled, deveined, and tails removed', '1 cup diced mango or pineapple', '½ cup diced red bell pepper', '¼ cup diced red onion', 'Zest and juice of 1 medium lime', '2 tablespoons chopped fresh cilantro or mint', '1 cup loosely packed fresh cilantro', '1 medium avocado', 'Juice of 1 medium lime', '1 garlic clove', '½ teaspoon ground cumin', 'Pinch of cayenne', 'Sea salt and freshly ground black pepper', 'Small (gluten-free) corn tortillas or lettuce cups', 'finely shredded purple cabbage', 'avocado slices']

Chicken Zucchini Burgers

['1 cup plain Greek yogurt', '2 teaspoons lemon zest', '2 tablespoons fresh lemon juice', '2 garlic cloves, minced', '1 tablespoon extra-virgin olive oil', '½ teaspoon sea salt', '1 pound ground chicken or turkey breast', '1 medium zucchini, shredded, excess water squeezed out with a clean kitchen towel or cheesecloth', '½ cup corn kernels', '½ medium red bell pepper, cored, seeded, and finely chopped', '3 green onions (white and green parts), thinly sliced', '1 large egg, lightly beaten', '½ cup whole wheat panko bread crumbs or almond flour', '2 tablespoons chopped fresh cilantro', '3 garlic cloves, finely chopped', '1 teaspoon ground cumin', '1 teaspoon kosher salt', '½ teaspoon freshly ground black pepper', '2 tablespoons avocado oil', '2 whole grain pitas, halved into pockets', '¼ cup hummus, homemade or store-bought', 'Romaine lettuce or spinach', 'Chopped cucumber', 'Sliced tomatoes']

Make the Greek yogurt sauce by mixing together all of the ingredients in a small bowl. Place in the fridge until ready to serve. Preheat the oven to 425°F. In a large bowl, combine all of the burger ingredients except the oil. Use your hands to mix well and form 4 patties. Heat the oil in a large ovenproof skillet over medium heat, swirling to coat the bottom of the pan. Add the patties and sear for about 2 minutes on each side until golden brown. Carefully transfer the pan to the oven and bake for 7 to 10 minutes, until cooked through. While the burgers are baking, smear about a tablespoon of hummus inside each pita pocket. Stuff with the veggies and top with the cooked burgers. Either drizzle the Greek yogurt sauce inside or serve it as a dip.

chicken-zucchini-burgers

['1 cup plain Greek yogurt', '2 teaspoons lemon zest', '2 tablespoons fresh lemon juice', '2 garlic cloves, minced', '1 tablespoon extra-virgin olive oil', '½ teaspoon sea salt', '1 pound ground chicken or turkey breast', '1 medium zucchini, shredded, excess water squeezed out with a clean kitchen towel or cheesecloth', '½ cup corn kernels', '½ medium red bell pepper, cored, seeded, and finely chopped', '3 green onions (white and green parts), thinly sliced', '1 large egg, lightly beaten', '½ cup whole wheat panko bread crumbs or almond flour', '2 tablespoons chopped fresh cilantro', '3 garlic cloves, finely chopped', '1 teaspoon ground cumin', '1 teaspoon kosher salt', '½ teaspoon freshly ground black pepper', '2 tablespoons avocado oil', '2 whole grain pitas, halved into pockets', '¼ cup hummus, homemade or store-bought', 'Romaine lettuce or spinach', 'Chopped cucumber', 'Sliced tomatoes']

Chipotle Chicken and Cauliflower Tacos

['215g (7½ oz.) can chipotle chillies in adobo sauce, chillies finely chopped and sauce reserved', '1 tablespoon maple syrup', '2 cloves garlic, finely chopped', '2 tablespoons extra virgin olive oil', '500g (1 lb. 2 oz.) chicken thigh fillets, trimmed and quartered', '500g (1 lb. 2 oz.) cauliflower florets (about 1 head)', 'Sea salt and cracked black pepper', '12 small corn tortillas, lightly toasted', '3⅓ cups (300g/10 oz.) finely shredded purple cabbage', '1 cup (12g/½oz) cilantro sprigs', 'Pickled red onions, to serve', 'Lime wedges, to serve', '½ cup (140g/5 oz.) plain Greek-style yogurt', '1½ tablespoons lime juice', 'Sea salt and cracked black pepper']

Preheat oven to 425°F. Line 2 oven trays with non-stick baking paper. Place the chopped chillies and reserved adobo sauce in a large bowl. Add the maple syrup, garlic and oil and mix to combine. Place the chicken in a separate large bowl and top with half the chipotle mixture. Toss to coat. Add the cauliflower to the remaining chipotle mixture and toss to coat. Transfer the chicken and cauliflower to the trays and sprinkle with salt and pepper. Roast for 20 minutes or until the cauliflower is just charred on the edges, the chicken is cooked through and the sauce has thickened. To make the lime dressing, place the yogurt, lime juice, salt and pepper in a small bowl and mix to combine. Fill the warm tortillas with the cabbage, chicken, cauliflower and coriander. Drizzle with the lime dressing and serve with pickled onion and lime wedges.

chipotle-chicken-and-cauliflower-tacos

['215g (7½ oz.) can chipotle chillies in adobo sauce, chillies finely chopped and sauce reserved', '1 tablespoon maple syrup', '2 cloves garlic, finely chopped', '2 tablespoons extra virgin olive oil', '500g (1 lb. 2 oz.) chicken thigh fillets, trimmed and quartered', '500g (1 lb. 2 oz.) cauliflower florets (about 1 head)', 'Sea salt and cracked black pepper', '12 small corn tortillas, lightly toasted', '3⅓ cups (300g/10 oz.) finely shredded purple cabbage', '1 cup (12g/½oz) cilantro sprigs', 'Pickled red onions, to serve', 'Lime wedges, to serve', '½ cup (140g/5 oz.) plain Greek-style yogurt', '1½ tablespoons lime juice', 'Sea salt and cracked black pepper']

Instant Pot Ginger-Lime Baby Back Ribs

['¾ cup chicken broth', '3 tablespoons fresh lime juice, divided', '2 to 2½-pound rack baby back ribs', '2 tablespoons chili powder', '2 tablespoons minced fresh ginger', '3 cloves garlic, minced', '1½ teaspoons fine Himalayan pink salt', '1 teaspoon black pepper', 'Simple slaw, to serve (optional; recipe follows)', '¼ cup coconut aminos, tamari, or soy sauce', '4 tablespoons butter', '2 teaspoons toasted sesame oil', '1 teaspoon grated lime zest', '¼ cup sliced green onion', '2 teaspoons sesame seeds', '½ pound green or red cabbage, shredded', 'Juice of ½ lime', '1 to 2 tablespoons avocado oil mayonnaise', 'Pinch of fine Himalayan pink salt']

Place a trivet with handles in the Instant Pot. Add the broth and 1 tablespoon of the lime juice. Pat the ribs dry with paper towels. Remove the thin membrane from the back of the ribs. Cut the ribs into 4 sections. In a small bowl, combine chili powder, ginger, garlic, pink salt, and pepper. Rub the spice mixture evenly over the ribs. Arrange the ribs on the trivet. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 25 minutes. At the end of the cooking time, use a natural release to depressurize. Meanwhile, make the sauce: In a small saucepan, combine the coconut aminos, butter, sesame oil, lime zest, and remaining 2 tablespoons lime juice. Cook the sauce over medium-low heat just until the butter melts, about 2 minutes. Adjust an oven rack to 6 inches from the heat source. Preheat the broiler. Line a large baking sheet with foil. Open the Instant Pot and transfer the ribs, meaty-side down, to the prepared baking sheet (discard the cooking liquid from the pot). Brush the ribs with some of the sauce. Broil until browned, 3 to 4 minutes. Turn the ribs over. Brush with more sauce. Broil until browned and slightly charred, 3 to 4 minutes more. In a small bowl, toss together all ingredients for the slaw. To serve, brush the ribs with any remaining sauce and sprinkle with the green onion and sesame seeds. Serve with slaw.

instant-pot-ginger-lime-baby-back-ribs

['¾ cup chicken broth', '3 tablespoons fresh lime juice, divided', '2 to 2½-pound rack baby back ribs', '2 tablespoons chili powder', '2 tablespoons minced fresh ginger', '3 cloves garlic, minced', '1½ teaspoons fine Himalayan pink salt', '1 teaspoon black pepper', 'Simple slaw, to serve (optional; recipe follows)', '¼ cup coconut aminos, tamari, or soy sauce', '4 tablespoons butter', '2 teaspoons toasted sesame oil', '1 teaspoon grated lime zest', '¼ cup sliced green onion', '2 teaspoons sesame seeds', '½ pound green or red cabbage, shredded', 'Juice of ½ lime', '1 to 2 tablespoons avocado oil mayonnaise', 'Pinch of fine Himalayan pink salt']

Cashew Horchata (Horchata de Nuez de la India)

['1 cup (130 g) cashews', '1 cup (185 g) brown rice', '½ Mexican cinnamon stick', '4 tablespoons shaved piloncillo or brown sugar, plus more to taste', '4 cups (950 ml/32 fl oz) water']

In a deep container, combine the cashews, rice, cinnamon stick, 4 tablespoons sugar, and the water. Cover and refrigerate for at least 8 hours and up to overnight. Transfer all of the ingredients to a blender and blend until smooth. Strain the mixture through a fine-mesh sieve (discard the solids). If desired, add more sugar to taste. Serve over ice.

cashew-horchata-olvera

['1 cup (130 g) cashews', '1 cup (185 g) brown rice', '½ Mexican cinnamon stick', '4 tablespoons shaved piloncillo or brown sugar, plus more to taste', '4 cups (950 ml/32 fl oz) water']

Orange Chocolate Loaf Cake From Florida

['1 1/4 cups sifted all-purpose flour', '2 teaspoons baking powder', '1/4 teaspoon salt', '1/2 cup unsweetened cocoa powder (preferably Dutch-process)', '1 cup sugar', '1 cup heavy cream', '1 teaspoon vanilla extract', '2 large eggs', 'Finely grated zest of 1 large, deep-colored orange', '1/3 cup orange juice', '3 tablespoons sugar']

Adjust rack one-third up from the bottom of the oven and preheat oven to 350 degrees. You will need a loaf pan measuring about 8½ x 4½ x 2¾ inches, or one with about a 6‑cup capacity. Butter the pan and dust it all over lightly with fine, dry bread crumbs, shake out excess crumbs, and set the pan aside. Sift together the flour, baking powder, salt, cocoa, and sugar and set aside. Beat the cream and vanilla in the small bowl of an electric mixer until the cream holds a definite shape. On low speed, add the eggs, one at a time, scraping the bowl with a rubber spatula and beating only until the egg is incorporated after each addition. (The eggs will thin the cream slightly.) Transfer to the large bowl of the mixer and gradually, on low speed, add the sifted dry ingredients, scraping the bowl and beating only until smooth. Remove from the mixer and stir in the grated zest. That’s all there is to it. Turn the batter into the prepared pan and smooth the top. Bake for about 1 hour and 5 minutes, until the top springs back when lightly pressed with a fingertip. As soon as the cake goes into the oven, mix the orange juice with the sugar and let it stand while the cake is baking. After you remove the cake from the oven, let it cool for 5 minutes. Then, a little at a time, brush the orange juice/sugar mixture all over the cake; encourage most of it to run down the sides between the cake and the pan, but thoroughly wet the top also. The cake will absorb it all. Let the cake stand in the pan until it is completely cool. Then cover the pan loosely with a piece of wax paper. Invert the cake into the palm of your hand—easy does it—remove the pan, cover the cake with a rack, and invert again, leaving the cake right side up.

orange-chocolate-loaf-cake-from-florida

['1 1/4 cups sifted all-purpose flour', '2 teaspoons baking powder', '1/4 teaspoon salt', '1/2 cup unsweetened cocoa powder (preferably Dutch-process)', '1 cup sugar', '1 cup heavy cream', '1 teaspoon vanilla extract', '2 large eggs', 'Finely grated zest of 1 large, deep-colored orange', '1/3 cup orange juice', '3 tablespoons sugar']

Whipped Cream Cake

['2 1/4 cups cake flour or 2 cups all purpose flour, sifted (measured by sifting into the cup and leveling it off)', '2 teaspoons baking powder', '3/4 teaspoon salt', '1 1/2 cups heavy cream, cold', '3 large eggs, at room temperature', '1 teaspoon pure vanilla extract', '1 cup plus 2 tablespoons superfine sugar', 'Special Equipment: 1 (10-cup) fluted metal tube pan, coated with baking spray with flour']

Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 375°F (350°F if using a dark pan). In a medium bowl, whisk together the cake flour, baking powder, and salt and then sift them together to make the mixture easier to incorporate. In the bowl of a stand mixer fitted with the whisk beater, whip the cream, starting on low speed, gradually raising the speed to medium-high as it thickens, until stiff peaks form when the beater is raised. In a medium bowl, whisk the eggs and vanilla just until lightly combined. On medium-high speed, gradually beat the egg mixture into the whipped cream. The mixture will thicken into mayonnaise consistency (unless high-butterfat cream is used). Gradually beat in the sugar. It should take about 30 seconds to incorporate it. Detach the bowl and whisk beater from the stand. Add half the flour mixture to the cream mixture and, with the whisk attachment stir and fold in the flour until most of it disappears. Add the rest of the flour mixture and continue folding and mixing until all traces of flour have disappeared. Using a silicone spatula or spoon, scrape the batter into the prepared pan. Run a small metal spatula or dull knife blade through the batter to prevent large air bubbles, avoiding the bottom of the pan. Smooth the surface evenly with a small metal spatula. Bake for 25 to 35 minutes, or until a wooden toothpick inserted between the tube and the side comes out completely clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven. Let the cake cool in the pan on a wire rack for 10 minutes. With a small metal spatula, loosen the top edges of the cake and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. Cool completely. The cake requires no adornment, but I love to serve it with a light dusting of powdered sugar or a large dollop of lightly sweetened Whipped Cream.

whipped-cream-cake-rose-levy-beranbaum

['2 1/4 cups cake flour or 2 cups all purpose flour, sifted (measured by sifting into the cup and leveling it off)', '2 teaspoons baking powder', '3/4 teaspoon salt', '1 1/2 cups heavy cream, cold', '3 large eggs, at room temperature', '1 teaspoon pure vanilla extract', '1 cup plus 2 tablespoons superfine sugar', 'Special Equipment: 1 (10-cup) fluted metal tube pan', 'coated with baking spray with flour']

Broccoli and Spam Stir-Fry

['1 garlic clove, finely grated', '3 Tbsp. toasted sesame oil', '3 Tbsp. unseasoned rice vinegar', '1 Tbsp. finely chopped mint or cilantro', 'Kosher salt, freshly ground pepper', '1 large or 2 small heads of broccoli (about 1 lb.), ½" trimmed from stem', '1 Tbsp. tamari or low-sodium soy sauce', '1 Tbsp. finely grated peeled ginger', '¼ tsp. crushed red pepper flakes', '¼ tsp. ground cinnamon', '2 Tbsp. vegetable oil', '2 shallots, thinly sliced crosswise, rings separated', 'Kosher salt', '1 (12-oz.) can Spam classic, sliced into ¼"-thick planks, planks halved lengthwise', '1½ cups cooked farro or brown rice']

Whisk garlic, oil, vinegar, and mint in a small bowl to combine; season with salt and pepper. Set aside. Hold broccoli so crown is resting against the cutting board and stem is pointing up and slice through stem all the way down through the crown to create ¼" -thick planks. Working one at a time, lay planks flat against the board and slice lengthwise through stems to create ¼"-thick strips with florets attached on top. Mix tamari, ginger, red pepper flakes, cinnamon, and 2 Tbsp. water in a small bowl to combine. Set tamari sauce aside. Heat 2 Tbsp. vegetable oil in a large skillet over medium-high. Cook shallots, stirring occasionally, until brown and crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain and immediately season with salt. Set skillet with oil back over medium-high and cook Spam in a single layer, turning halfway through, until golden brown and crisp, 8–10 minutes. Transfer to a plate. Cook broccoli in same skillet, stirring occasionally, until lightly browned and crisp-tender, about 8 minutes. Mix in farro and reserved tamari sauce and cook, stirring occasionally, until heated through, about 2 minutes. Mix in Spam and transfer to a platter or plates. Drizzle reserved vinaigrette over and top with crispy shallots.

broccoli-and-spam-stir-fry

['1 garlic clove, finely grated', '3 Tbsp. toasted sesame oil', '3 Tbsp. unseasoned rice vinegar', '1 Tbsp. finely chopped mint or cilantro', 'Kosher salt, freshly ground pepper', '1 large or 2 small heads of broccoli (about 1 lb.), ½" trimmed from stem', '1 Tbsp. tamari or low-sodium soy sauce', '1 Tbsp. finely grated peeled ginger', '¼ tsp. crushed red pepper flakes', '¼ tsp. ground cinnamon', '2 Tbsp. vegetable oil', '2 shallots, thinly sliced crosswise, rings separated', 'Kosher salt', '1 (12-oz.) can Spam classic, sliced into ¼"-thick planks, planks halved lengthwise', '1½ cups cooked farro or brown rice']

Cosmonaut

['2 ounces gin', '¾ ounce lemon juice', '1 bar spoon raspberry preserves']

Combine all the ingredients in a cocktail shaker filled with ice and shake until chilled, about 15 seconds. Strain into a chilled coupe.

cosmonaut-cocktail-petraske-simonson

['2 ounces gin', '¾ ounce lemon juice', '1 bar spoon raspberry preserves']

Creamy Ginger Dressing

['1/3 cup silken tofu', '1 teaspoon finely grated lemon zest', '2 tablespoons fresh lemon juice', '2 tablespoons unseasoned rice vinegar', '1 teaspoon Dijon mustard', '1 tablespoon coconut palm sugar', '2 tablespoons minced fresh ginger', '1/2 teaspoon minced garlic', '1/4 teaspoon kosher salt', '2 tablespoons extra-virgin olive oil', 'Freshly ground white pepper']

In a blender, combine the tofu, lemon zest, lemon juice, vinegar, mustard, sugar, ginger, garlic, and salt. With the blender running, slowly pour in the oil through the hole in the lid and blend until emulsified. Season with white pepper.

creamy-ginger-dressing-bryant-terry

['1/3 cup silken tofu', '1 teaspoon finely grated lemon zest', '2 tablespoons fresh lemon juice', '2 tablespoons unseasoned rice vinegar', '1 teaspoon Dijon mustard', '1 tablespoon coconut palm sugar', '2 tablespoons minced fresh ginger', '1/2 teaspoon minced garlic', '1/4 teaspoon kosher salt', '2 tablespoons extra-virgin olive oil', 'Freshly ground white pepper']

Syrniki (Сырники / Farmer’s Cheese Pancakes)

['2 egg yolks', '2 cups (1 pound) tvorog or farmer’s cheese, homemade or store-bought', 'Scant 1⁄2 cup sugar', '3⁄4 cup flour', '1⁄2 teaspoon baking powder', 'Pinch of salt', 'A tablespoon or two of heavy cream (optional)', '2 tablespoons unsalted butter', '2 tablespoons vegetable oil', 'Sour cream, for garnish']

In a medium bowl, beat the egg yolks into the farmer’s cheese, then stir in the sugar. Mix together 1⁄2 cup of the flour, the baking powder, and the salt and add to the cheese mixture. If the mixture seems dry, add a little heavy cream. Place the butter and oil over medium-low heat in a large nonstick skillet and melt the butter. Sprinkle the remaining 1⁄4 cup flour onto a plate and dust your hands with some flour, too. With your hands or a spoon, scoop out about 2 tablespoons of the batter and set the mound on the floured plate. Use your hands to gently shape it into a round patty about 2 inches in diameter and coat it lightly on all sides with flour. Repeat with the remaining batter. Carefully transfer the patties to the pan and cook them slowly until the undersides are browned, about 3 minutes. Turn with a spatula and cook until the other sides are browned, 3 to 4 minutes more. Serve immediately, with sour cream.

farmers-cheese-pancakes-syrniki

['2 egg yolks', '2 cups (1 pound) tvorog or farmer’s cheese, homemade or store-bought', 'Scant 1⁄2 cup sugar', '3⁄4 cup flour', '1⁄2 teaspoon baking powder', 'Pinch of salt', 'A tablespoon or two of heavy cream (optional)', '2 tablespoons unsalted butter', '2 tablespoons vegetable oil', 'Sour cream', 'for garnish']

Charred Leeks With Honey and Vinegar

['4 medium leeks (about 2½ lb.), white and pale green parts only, tough outer layers removed (root ends left intact)', '2 Tbsp. sherry vinegar or red wine vinegar', '2 tsp. honey', '2 Tbsp. extra-virgin olive oil, plus more for drizzling', 'Kosher salt, freshly ground pepper']

Prepare a grill for high heat. Rinse off any sand and dirt from leeks and pat dry. Arrange directly on grate (no need to oil) and grill, turning every few minutes with tongs, until outsides are completely blackened (leeks should start to soften and may begin to release some juices), 12–16 minutes. Transfer leeks to a cutting board and let rest 10 minutes (the interiors will continue to steam and get even softer as they cool). While the leeks are resting, whisk vinegar and honey in a small bowl until honey dissolves. Set dressing aside. Cut leeks on a diagonal into 1½"–2" pieces. Transfer to a medium bowl and toss with 2 Tbsp. oil; season with salt. Transfer leeks to a platter and spoon reserved dressing over. Drizzle with more oil and season with pepper.

charred-leeks-with-honey-and-vinegar

['4 medium leeks (about 2½ lb.), white and pale green parts only, tough outer layers removed (root ends left intact)', '2 Tbsp. sherry vinegar or red wine vinegar', '2 tsp. honey', '2 Tbsp. extra-virgin olive oil, plus more for drizzling', 'Kosher salt', 'freshly ground pepper']

Cardamom-Pistachio Carrot Cake

['Vegetable oil (for pan)', '3 medium carrots, peeled', '1 cup (2 sticks) unsalted butter, cut into pieces', '1 cup (130 g) raw pistachios', '3 large eggs, room temperature', '1 cup (packed; 200 g) dark brown sugar', '¼ cup (50 g) granulated sugar', '1¾ tsp. baking powder', '¼ tsp. baking soda', '1½ tsp. ground cardamom', '½ tsp. ground cinnamon', '1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt', '1½ cups (188 g) all-purpose flour', '½ cup carrot juice', '½ cup heavy cream', '½ cup (100 g) granulated sugar', '¼ tsp. kosher salt', '2 Tbsp. unsalted butter']

Place a rack in middle of oven; preheat to 350°F. Lightly coat bottom and sides of a 9"-diameter cake pan with oil. Line bottom of pan with a round of parchment paper and smooth to eliminate any air bubbles. Grate carrots on the large holes of a box grater. Measure out 2½ cups (lightly packed; 250 g); reserve remaining carrots for another use (like raita!). Set a fine-mesh sieve over a measuring glass and place next to stove. Heat butter in a medium saucepan over medium until foaming, about 2 minutes. Add pistachios and cook, stirring often, until butter browns and nuts smell toasty, about 5 minutes. (Butter will get very foamy and it will be hard to see what’s going on, so once the foam is golden brown, remove pan from heat every 10 seconds to check how the nuts are browning.) Pour mixture through prepared sieve, scraping in all of the browned bits; set nuts and butter aside. Crack eggs into a large bowl; add brown sugar, granulated sugar, baking powder, baking soda, cardamom, cinnamon, and salt. Using an electric mixer on high speed, beat 3 minutes (mixture should be thick, pale, and increased in volume). Decrease speed to medium-high and gradually stream in reserved brown butter (including browned bits); beat until combined. Coarsely chop reserved pistachios. Using a rubber spatula, fold in flour until almost completely combined, then add nuts and carrots and continue to fold until everything is incorporated. Scrape batter into prepared pan; smooth surface. Place pan on a clean smooth surface and give it a fast 360-degree spin (this pushes the batter up the sides of the pan and minimizes doming during baking). Bake cake until deeply browned and a tester inserted into the center comes out clean, 50–55 minutes. Let cake cool in pan. Run a small offset spatula or butter knife around perimeter of cake to loosen. Place a plate upside down over cake and invert cake onto plate (leave flat side up). Remove parchment paper. Do Ahead: Cake can be baked 1 day ahead. Store tightly wrapped at room temperature. Place a small plate in the freezer. Cook carrot juice, cream, granulated sugar, and salt in a small saucepan over high heat (do not stir) until thick like lava, 8–10 minutes. Mixture will initially bubble and foam vigorously and look like it’s going to boil over, but it won’t! Don’t be tempted to reduce the heat; the bubbling will subside and mixture will thicken. You want it to be thick enough to stick to the cake, but do not let it brown. Test glaze by putting a small dollop onto the cold plate: When you run your finger through the glaze, it should leave a defined trail. Once the glaze is thick enough, remove pan from heat and stir in butter. Let cool until you can comfortably hold your finger in it (if it’s too hot, it will run right off the cake), about 15 minutes. Stir glaze well and pour over center of cake, nudging to the edges with offset spatula or butter knife. Pop any air bubbles with a toothpick. Let glaze cool at least 10 minutes before slicing cake.

cardamom-pistachio-carrot-cake

['Vegetable oil (for pan)', '3 medium carrots, peeled', '1 cup (2 sticks) unsalted butter, cut into pieces', '1 cup (130 g) raw pistachios', '3 large eggs, room temperature', '1 cup (packed; 200 g) dark brown sugar', '¼ cup (50 g) granulated sugar', '1¾ tsp. baking powder', '¼ tsp. baking soda', '1½ tsp. ground cardamom', '½ tsp. ground cinnamon', '1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt', '1½ cups (188 g) all-purpose flour', '½ cup carrot juice', '½ cup heavy cream', '½ cup (100 g) granulated sugar', '¼ tsp. kosher salt', '2 Tbsp. unsalted butter']

Cacao Water (Agua de Cacao)

['1 cup (130 g) cacao beans', '5 cups (1.2 liters or 2½ pints) fresh coconut water or good-quality bottled coconut water']

In a dry small saucepan or frying pan, toast the cacao beans until browned on both sides and fragrant, 5–8 minutes. In a large pitcher, combine the cacao beans and coconut water. Cover and refrigerate for 2 days. Strain through a fine-mesh sieve (discard the cacao beans). Serve over ice.

cacao-water-agua-de-cacao

['1 cup (130 g) cacao beans', '5 cups (1.2 liters or 2½ pints) fresh coconut water or good-quality bottled coconut water']

Rosita

['1 ½ oz. reposado tequila (such as Partida)', '½ oz. Martini Rosso vermouth', '½ oz. Dolin dry vermouth', '½ oz. Campari', '1 dash Angostura bitters', 'Garnish: 1 orange twist']

Stir with ice, then strain into a chilled coupe. Garnish with the orange twist.

rosita-tequiila-campari-cocktail-jim-meehan

['1 ½ oz. reposado tequila (such as Partida)', '½ oz. Martini Rosso vermouth', '½ oz. Dolin dry vermouth', '½ oz. Campari', '1 dash Angostura bitters', 'Garnish: 1 orange twist']

Say Anything

['4 jalapeños', '750 ml blanco tequila (I prefer tequila from the Tequila valley, such as Siembra Valles, Fortaleza, Arette, etc.)', '2 cups cubed seedless watermelon', '¾ cup superfine sugar', '1 oz jalapeño-infused Siembra Valles Blanco Tequila (see below)', '½ oz Novo Fogo Silver Cachaça', '½ oz Aperol', '1 oz Watermelon Syrup (see below)', '¾ oz lime juice', '5 to 7 mint leaves', 'Lime wheel for garnish', 'Salt for garnish']

Remove the stems from the jalapeños. Cut the jalapeños in half and scrape the core (seeds and membranes) of two into a food-safe container. Dice the remaining jalapeños and place into the food-safe container. Add the tequila and allow to infuse for 12 to 20 minutes, depending on spice level desired. Rebottle. Note: The recipe for the jalapeño tequila will vary because not all jalapeños are equally spicy. You need to taste it frequently to make sure it’s right. Ensure your tequila is not cold, as cold tequila will not infuse properly. Blend the watermelon in a blender to yield about 12 ounces of juice. Add the sugar and blend again until fully dissolved. Transfer to an airtight container. Store in the refrigerator for up to 2 weeks. Add all the ingredients, except for 1 mint leaf, the lime wheel, and salt, to a cocktail shaker with ice. Wet the outside of a coupe glass with the lime wheel and roll the glass in salt for a salted rim. Shake and fine-strain into the glass. Garnish with the mint leaf—first pressed lightly to express its oils—by floating it on top of the drink.

say-anything-cocktail-ivy-mix

['4 jalapeños', '750 ml blanco tequila (I prefer tequila from the Tequila valley, such as Siembra Valles, Fortaleza, Arette, etc.)', '2 cups cubed seedless watermelon', '¾ cup superfine sugar', '1 oz jalapeño-infused Siembra Valles Blanco Tequila (see below)', '½ oz Novo Fogo Silver Cachaça', '½ oz Aperol', '1 oz Watermelon Syrup (see below)', '¾ oz lime juice', '5 to 7 mint leaves', 'Lime wheel for garnish', 'Salt for garnish']

Tropic Like It's Hot

['2 ounces blanco tequila', '1 ½ ounces pineapple juice (preferably freshly juiced and strained)', '¾ ounce freshly squeezed lemon juice', '¾ ounce simple syrup', '2 dashes of orange bitters', '1 dash of Angostura bitters (optional)', 'Pineapple slice, for garnish']

Combine the first six ingredients in a chilled cocktail shaker. Shake and strain over fresh ice into a glass. Garnish with the pineapple slice.

tropic-like-its-hot-tequila-pineapple-cocktail

['2 ounces blanco tequila', '1 ½ ounces pineapple juice (preferably freshly juiced and strained)', '¾ ounce freshly squeezed lemon juice', '¾ ounce simple syrup', '2 dashes of orange bitters', '1 dash of Angostura bitters (optional)', 'Pineapple slice', 'for garnish']

Sourdough Crepes

['6 Tbsp. (100 g) sourdough starter', '2 cups (250 g) all-purpose flour, divided', '2 large eggs', '¾ cup plus 1 Tbsp. (or more) milk', '3 Tbsp. granulated sugar', '½ tsp. baking soda', '½ tsp. kosher salt', '3 Tbsp. unsalted butter, melted, plus more room temperature', 'Grapeseed or vegetable oil (for pan)', 'Jam, crème fraîche, demerara sugar, and/or lox, (for serving; optional)']

Mix starter, 1 cup plus 6 Tbsp. (172 g total) flour, and ¾ cup plus 1 Tbsp. (193 g) room-temperature water (about 80°F) in a medium bowl until no lumps remain. Cover and let sit at room temperature overnight. Fold in remaining ½ cup plus 2 Tbsp. (78 g total) flour. Then add eggs, milk, granulated sugar, baking soda, salt, and 3 Tbsp. melted butter and whisk, adding more milk if needed, until mixture is thick but pourable (you want it to be about the consistency of heavy cream). It will take awhile to work out lumps—a few small lumps are fine, but try to get batter as smooth as possible. Pour in enough oil to lightly coat a crepe pan or 10" nonstick skillet and heat over medium-high (this is just to help get things going; you shouldn’t need to add more oil to the pan). Pour ¼ cup batter into center of pan and tilt and rotate pan as needed to coat bottom evenly with batter. Cook crepe, undisturbed, until surface looks dry and bottom is golden brown, about 45 seconds. Using tongs or an offset spatula, gently flip crepe and cook just until other side is golden, about 20 seconds. Transfer to a plate and slather a bit of room-temperature butter on top. Repeat process with remaining batter, stacking and buttering crepes as you go. Serve crepes with jam, crème fraîche, demerara sugar, lox, and/or more butter as desired. Do ahead: Crepes can be made 4 days ahead. Wrap tightly and chill, or freeze up to 2 weeks. If frozen, thaw in fridge before reheating. Reheatone at a time in crepe pan or skillet over medium until warmed through.

sourdough-crepes

['6 Tbsp. (100 g) sourdough starter', '2 cups (250 g) all-purpose flour, divided', '2 large eggs', '¾ cup plus 1 Tbsp. (or more) milk', '3 Tbsp. granulated sugar', '½ tsp. baking soda', '½ tsp. kosher salt', '3 Tbsp. unsalted butter, melted, plus more room temperature', 'Grapeseed or vegetable oil (for pan)', 'Jam', 'crème fraîche', 'demerara sugar', 'and/or lox', '(for serving; optional)']

Enjoying a Margarita in Venezia

['1½ ounces tequila blanco', '1 ounce Aperol', '1 ounce lime juice', '½ ounce orange juice', '½ ounce agave nectar', 'Salt for glass rim', 'Orange twist to garnish']

Add the tequila, Aperol, juices, and syrup to a cocktail shaker with ice. Shake for approximately 30 seconds to chill and combine the ingredients. Rim your glass with salt. Double strain into a wine glass over fresh ice. Garnish with an orange twist.

margarita-in-venezia-tequila-aperol-cocktail-beautiful-booze

['1½ ounces tequila blanco', '1 ounce Aperol', '1 ounce lime juice', '½ ounce orange juice', '½ ounce agave nectar', 'Salt for glass rim', 'Orange twist to garnish']

Cucumber Cilantro Margarita

['Kosher salt, optional', '4 thin slices cucumber, plus a ¼-inch-thick slice for garnish', '2 sprigs fresh cilantro', '½ cup ice cubes', '2 ounces (¼ cup) silver tequila', '1 ounce (2 tablespoons) fresh lime juice', '½ ounce (1 tablespoon) agave syrup', '½ ounce (1 tablespoon) Bols Triple Sec']

To salt the rim of your glass, fill a shallow bowl with water. On a small plate, pour a circle of salt. Dip the rim of a rocks glass or margarita glass in the water, then dip it into the salt and set it aside. In the bottom of a cocktail shaker, muddle the 4 cucumber slices with 1 cilantro sprig until the cucumber releases most of its juices and the cilantro is smashed and fragrant. Add the ice cubes, tequila, lime juice, agave syrup, and triple sec. Cover and shake vigorously for 4 seconds. Pour the drink, including the ice, into the glass. Serve the margarita garnished with the remaining cucumber slice and cilantro sprig.

cucumber-cilantro-margarita-trejos-tacos

['Kosher salt, optional', '4 thin slices cucumber, plus a ¼-inch-thick slice for garnish', '2 sprigs fresh cilantro', '½ cup ice cubes', '2 ounces (¼ cup) silver tequila', '1 ounce (2 tablespoons) fresh lime juice', '½ ounce (1 tablespoon) agave syrup', '½ ounce (1 tablespoon) Bols Triple Sec']

Retox Cocktail

['2 or 3 slices fresh jalapeño', '¾ oz. grade B maple syrup', '½ oz. fresh lemon juice', '2 oz. reposado tequila', 'Kosher salt for rim']

Rim half of a rocks glass with kosher salt. Muddle jalapeño in base of cocktail shaker. Add maple syrup, lemon, and tequila. Shake vigorously with ice. Fill rimmed glass with fresh ice. Double strain cocktail (to remove any pepper bits) into prepared glass. Garnish with lemon slice.

retox-tequila-cocktail-sother-teague

['2 or 3 slices fresh jalapeño', '¾ oz. grade B maple syrup', '½ oz. fresh lemon juice', '2 oz. reposado tequila', 'Kosher salt for rim']

Hawaij

['2 1/4 teaspoons black peppercorns', '7 teaspoons cumin seeds', '2 1/4 teaspoons cardamom seeds (from green cardamom pods)', '2 1/4 teaspoons coriander seeds', '2 tablespoons ground turmeric', 'Special Equipment: an electric coffee/spice grinder']

Finely grind peppercorns and seeds in grinder, then transfer to a bowl and stir in turmeric.

hawaij

['2 1/4 teaspoons black peppercorns', '7 teaspoons cumin seeds', '2 1/4 teaspoons cardamom seeds (from green cardamom pods)', '2 1/4 teaspoons coriander seeds', '2 tablespoons ground turmeric', 'Special Equipment: an electric coffee/spice grinder']

Tie-Dye Butter Cookies

['14 Tbsp. unsalted butter, room temperature', '½ cup (100 g) granulated sugar', '1¼ tsp. kosher salt', '2 large egg yolks', '2 tsp. vanilla extract or vanilla bean paste', '2 cups (256 g) all-purpose flour, plus more for dusting', 'Special Equipment: Assorted (2") cookie cutters', '2 cups (240 g) powdered sugar, divided', '6 Tbsp. (or more) whole milk, divided', '2 tsp. (or more) any color plant-based food-coloring powder', '2 tsp. (or more) second color plant-based food-coloring powder', '¼ tsp. kosher salt, divided']

Using an electric mixer on high speed, beat butter, sugar, and salt in a large bowl, scraping down sides and bottom of bowl as needed, until light and creamy, about 3 minutes. Add egg yolks and vanilla and beat until incorporated, about 1 minute. Reduce speed to low, add 2 cups flour, and mix until incorporated. Dough will be semifirm but can be rolled out without chilling. If your kitchen is very warm and/or dough is sticky, pat it into a 1"-thick disk, wrap in plastic, and chill 15 minutes to let firm up before rolling out. Place a rack in middle of oven; preheat to 350°F. Roll out dough on a lightly floured sheet of parchment paper, dusting with more flour as needed to keep dough from sticking, to about ¼" thick. Punch out shapes as desired with lightly floured cookie cutters and transfer to 2 parchment-lined baking sheets, spacing 1½" apart. Pat scraps into a 1"-thick disk, wrap with plastic, and chill 10 minutes if soft. Bake 1 sheet of cookies, rotating halfway through, until edges are golden brown, 10–15 minutes. Let cookies cool 10 minutes on baking sheet, then transfer to a wire rack and let cool completely. Bake remaining sheet of cookies, then repeat process with remaining dough. Do Ahead: Dough can be made 1 month ahead; wrap tightly and freeze. Cookies can be baked 2 days ahead; store airtight at room temperature. Whisk 1 cup powdered sugar, 3 Tbsp. milk, 2 tsp. food-coloring powder, and half of salt in a small bowl until no lumps remain. Glaze should be the consistency of heavy cream; add more milk if needed. For a deeper color, whisk in more powder 1 tsp. at a time until desired color is achieved; adjust with milk if needed. Repeat with second food-coloring powder, remaining salt, remaining 1 cup powdered sugar, and remaining 3 Tbsp. milk, adjusting intensity of color as desired. Spoon 1 tsp. first glaze in the center of a small plate. Drizzle 1 tsp. second glaze over the first and use a toothpick to slightly swirl colors together; don’t go overboard. (If you want to decorate larger cookies, add 1 tsp. glaze to plate for each additional inch.) Gently press the top of a cookie into glaze, then lift up and allow excess glaze to drip back onto the plate. Using a toothpick, pop any air bubbles and swirl colors more if desired. Transfer to a wire rack set inside a rimmed baking sheet. Repeat with 2 more cookies, adding ½ tsp. of each color of glaze to plate before each cookie is dipped. The glaze will lose its swirly effect at this point. Clean plate and repeat process, decorating cookies in batches of 3 until all cookies have been glazed. Let sit until glaze is set, at least 2 hours. Do Ahead: Cookies can be glazed 1 day ahead. Store tightly wrapped on a rimmed baking sheet at room temperature.

tie-dye-butter-cookies

['14 Tbsp. unsalted butter, room temperature', '½ cup (100 g) granulated sugar', '1¼ tsp. kosher salt', '2 large egg yolks', '2 tsp. vanilla extract or vanilla bean paste', '2 cups (256 g) all-purpose flour, plus more for dusting', 'Special Equipment: Assorted (2") cookie cutters', '2 cups (240 g) powdered sugar, divided', '6 Tbsp. (or more) whole milk, divided', '2 tsp. (or more) any color plant-based food-coloring powder', '2 tsp. (or more) second color plant-based food-coloring powder', '¼ tsp. kosher salt', 'divided']

Ancho Mole Cookies

['1 cup (140 g) nuts (such as blanched hazelnuts, blanched almonds, or walnuts)', '1¼ cups (185 g; or more) raw sesame seeds, divided', '⅓ cup (54 g) ancho powder (pure ground ancho chiles, not ancho chile powder, which has added salt, cumin, and other spices)', '¼ cup agave syrup, preferably dark', '2 cups (256 g) all-purpose flour', '¼ tsp. baking powder', '¼ tsp. ground cinnamon', '12 Tbsp. unsalted butter, room temperature', '½ cup (100 g) sugar', '1¾ tsp. kosher salt', '3 large egg yolks', '1 Tbsp. vanilla extract or vanilla bean paste', '¾ cup (130 g) dried fruit (such as papaya, mango, or pineapple), cut into (¾") pieces', '¾ cup (110 g) bittersweet chocolate wafers (disks, pistoles, fèves; preferably 72% cacao)', '1 large egg white, lightly beaten']

Place racks in upper and lower thirds of oven; preheat to 350°F. Toast nuts and ¼ cup sesame seeds on a rimmed baking sheet on upper rack, tossing halfway through, until golden brown, 8–10 minutes. Let cool. Stir together ancho powder and agave syrup in a small bowl. Whisk flour, baking powder, and cinnamon in a medium bowl to combine. Using an electric mixer on medium-high speed, beat butter, sugar, and salt in a large bowl, scraping down sides and bottom of bowl as needed, until light and creamy, about 3 minutes. Add egg yolks and vanilla and beat until incorporated, about 1 minute. Scrape in ancho mixture and beat until smooth and creamy, about 1 minute. Reduce speed to low, add dry ingredients, and beat to combine. Add dried fruit, chocolate, and toasted nuts and sesame seeds; mix with a wooden spoon until evenly distributed. Divide dough in half. Working one at a time, roll each piece into a 10"-long log. Wrap each log tightly in plastic and roll across work surface to make as smooth and cylindrical as possible. Place on a rimmed baking sheet and freeze until surface is firm, about 20 minutes. Slap a log down onto counter to create a flat side; roll over and slap again to flatten another side (you’re aiming for a triangular shape). Repeat to create third side of the triangle. Tap against counter to smooth if needed, then tap ends to flatten. Repeat with second log. Return logs to baking sheet; freeze until firm, about 15 minutes. Working one at a time, unwrap logs and brush sides with egg white. Working on baking sheet, sprinkle sides with remaining 1 cup sesame seeds and gently press to coat. Surface should be covered; use more sesame if needed. Freeze logs on baking sheet, uncovered, until surface is very firm but not frozen solid, about 1 hour. Preheat oven to 350°F. Slice a log crosswise into ¼"-thick triangles and divide cookies between 2 parchment-lined baking sheets, spacing 1" apart. (If dough is soft or starts to lose its shape, freeze 10 minutes before continuing.) Bake cookies, rotating baking sheets top to bottom and back to front halfway through, until edges are just set, about 10 minutes. Let cool on baking sheets. Transfer cookies to a platter or airtight container and line baking sheets with fresh sheets of parchment paper. Repeat process with remaining dough. Do Ahead: Dough can be rolled into logs 3 days ahead; refrigerate. Transfer to freezer 30 minutes before slicing. Cookies can be baked 1 day ahead; store airtight at room temperature.

ancho-mole-cookies

['1 cup (140 g) nuts (such as blanched hazelnuts, blanched almonds, or walnuts)', '1¼ cups (185 g; or more) raw sesame seeds, divided', '⅓ cup (54 g) ancho powder (pure ground ancho chiles, not ancho chile powder, which has added salt, cumin, and other spices)', '¼ cup agave syrup, preferably dark', '2 cups (256 g) all-purpose flour', '¼ tsp. baking powder', '¼ tsp. ground cinnamon', '12 Tbsp. unsalted butter, room temperature', '½ cup (100 g) sugar', '1¾ tsp. kosher salt', '3 large egg yolks', '1 Tbsp. vanilla extract or vanilla bean paste', '¾ cup (130 g) dried fruit (such as papaya, mango, or pineapple), cut into (¾") pieces', '¾ cup (110 g) bittersweet chocolate wafers (disks, pistoles, fèves; preferably 72% cacao)', '1 large egg white', 'lightly beaten']

Mashed Plantains With Fried Eggs (Mangú de Plátanos)

['2 large plantains, peeled and cut in half lengthwise', '½ red onion, thinly sliced', '¼ cup (60 mL) white vinegar 2 tablespoons (30 mL)', 'Extra-virgin olive oil or unsalted butter, divided', '¼ teaspoon (1 mL) sea salt', '¼ teaspoon (1 mL) freshly cracked pepper', '2 tablespoons (30 mL) vegetable oil', '2 eggs', '1 avocado, pitted, peeled, and sliced']

Bring a large pot of salted water to a boil. Add the plantains and boil until fork-tender, about 25 minutes. Drain the plantains, reserving ½ cup (125 mL) of the cooking water. Meanwhile, place the red onion in a small bowl and cover with the vinegar. Transfer the plantains to a medium bowl and add the reserved cooking water, 1 tablespoon (15 mL) of the olive oil, salt, and pepper. Mash the plantains to the consistency of mashed potatoes. In a medium frying pan, heat the vegetable oil over medium heat. Drain the red onions and discard the vinegar. Add the onions to the pan and cook, stirring often, until soft and translucent, about 5 minutes. Transfer to a plate. In the same pan (no need to wipe clean), heat the remaining 1 tablespoon (15 mL) olive oil over medium heat. Carefully crack the eggs into the pan, leaving space between each egg. Cook for 3 to 4 minutes, or until the whites are cooked and no longer translucent and the yolks are still runny. (I prefer the eggs over easy for this dish.) To serve, divide the mashed plantain between plates and top with a fried egg, cooked onions, and a few slices of avocado. Season with salt and pepper to taste.

mashed-plantains-with-fried-eggs-mangu-de-platanos

['2 large plantains, peeled and cut in half lengthwise', '½ red onion, thinly sliced', '¼ cup (60 mL) white vinegar 2 tablespoons (30 mL)', 'Extra-virgin olive oil or unsalted butter, divided', '¼ teaspoon (1 mL) sea salt', '¼ teaspoon (1 mL) freshly cracked pepper', '2 tablespoons (30 mL) vegetable oil', '2 eggs', '1 avocado', 'pitted', 'peeled', 'and sliced']

Golden Noodles With Chicken

['Extra-virgin olive oil', '4 shallots, thinly sliced into rings', '1/4 cup unbleached all-purpose flour', '2 tablespoons extra virgin olive oil', '2 bone-in, skin-on chicken breasts', 'Kosher salt and freshly ground pepper', 'One 2-inch piece of ginger, peeled and finely chopped, (1 tablespoon)', '1/4 tsp. ground cumin', '1 tsp. ground tumeric', '4 cups Swanson Chicken Broth', '8 ounces vermicelli rice noodles or thin spaghetti', '1 cup leafy herbs, such as cilantro, dill and basil']

Make the fried shallots: In a small skillet, heat ¼-inch of oil until shimmering. Working in small batches, add a handful of shallots, and cook, turning frequently, until golden, about 1 minute. Using a slotted spoon, transfer fried shallots to a paper towel lined plate. Make the soup: In a medium pot, heat the oil over medium-high. Add the chicken and brown on both sides, about 4 minutes per side. Remove the chicken to a plate. Reduce the heat to medium and add the ginger, turmeric, and cumin. Cook, stirring constantly, until fragrant, about 1 minute. Pour the broth into the pot and return the chicken. Bring to a boil and then reduce to medium-low. Cover and gently simmer until the chicken breasts are just cooked through, about 10 to 12 minutes. Turn off heat. Using tongs or a slotted spoon remove the chicken breast to a plate and let cool slightly. Discard skin and bones and shred chicken meat. Keep warm. Meanwhile, bring a large pot of salted water to a boil. Add the rice noodles or thin spaghetti and cook until al dente per package instructions. Drain. Add noodles to broth and serve brothy noodles topped with pulled chicken, herbs, fried shallots, and black pepper.

golden-noodles-with-chicken

['Extra-virgin olive oil', '4 shallots, thinly sliced into rings', '1/4 cup unbleached all-purpose flour', '2 tablespoons extra virgin olive oil', '2 bone-in, skin-on chicken breasts', 'Kosher salt and freshly ground pepper', 'One 2-inch piece of ginger, peeled and finely chopped, (1 tablespoon)', '1/4 tsp. ground cumin', '1 tsp. ground tumeric', '4 cups Swanson Chicken Broth', '8 ounces vermicelli rice noodles or thin spaghetti', '1 cup leafy herbs', 'such as cilantro', 'dill and basil']

Butter Pecan Skillet Cookies

['1⅓ cups (160 g) chopped pecans', '4 Tbsp. pure maple syrup', '2 tsp. kosher salt, divided', '10 Tbsp. chilled unsalted butter, cut into pieces, plus more for pan', '1¼ cups (160 g) all-purpose flour', '6 Tbsp. (packed; 75 g) light brown sugar', '1 large egg', '1 Tbsp. plus 1 tsp. vanilla extract or vanilla bean paste', '1 cup (120 g) powdered sugar', '3 Tbsp. (or more) whole milk', 'Coarse white sanding sugar and edible glitter (for decorating)']

Place a rack in middle of oven; preheat to 350°F. Toss pecans, maple syrup, and ½ tsp. salt in a medium bowl. Scrape onto a rimmed baking sheet lined with a silicone baking mat or parchment paper and spread nuts into a single layer. Bake until pecans are slightly darkened and syrup is dark and bubbling, 15–20 minutes. Remove from oven and carefully toss pecans in hot syrup to coat again. Let cool on baking sheet until caramel hardens, about 30 minutes. Break up candied pecans into pieces; discard any burned bits. Reduce oven temperature to 325°F. Generously butter a 10" cast-iron or stainless-steel skillet; line bottom with a round of parchment paper and butter parchment. Pulse flour, brown sugar, half of candied pecans, and 1¼ tsp. salt in a food processor until nuts are finely chopped. Add egg, 1 Tbsp. vanilla, and remaining 10 Tbsp. butter and process until a shaggy dough forms. Transfer dough to a large bowl and knead a couple of times just to bring it together. Using damp hands, pat dough evenly into skillet, extending all the way to the sides of the pan. Bake cookie until edges are golden brown and center is slightly puffed, 30–35 minutes. Let cool in skillet 1 hour. Invert cookie onto a cutting board and cut into 16 wedges. Turn right side up and transfer to a wire rack set inside a rimmed baking sheet. Whisk powdered sugar, milk, remaining ¼ tsp. salt, and remaining 1 tsp. vanilla in a small wide bowl until smooth. The glaze should be the consistency of heavy cream; thin with more milk if needed. Transfer half of the glaze to another small wide bowl (you’ll need to use 2 bowls as the glaze will start to collect crumbs and you’ll want a fresh start). Working one at a time, lightly dip half of the wedges, top side down, into first bowl of glaze so that only the surface is covered and no glaze drips down the sides. Use a toothpick to pop any bubbles and smooth glaze; coating should be thin enough to see the cookie peeking through. Repeat with remaining wedges and second bowl of glaze. Top wedges with remaining candied pecans and let sit 10 minutes. Sprinkle with sanding sugar and glitter and let sit until glaze is set, about 1 hour. Do Ahead: Cookies can be baked 1 day ahead. Store airtight at room temperature.

butter-pecan-skillet-cookies

['1⅓ cups (160 g) chopped pecans', '4 Tbsp. pure maple syrup', '2 tsp. kosher salt, divided', '10 Tbsp. chilled unsalted butter, cut into pieces, plus more for pan', '1¼ cups (160 g) all-purpose flour', '6 Tbsp. (packed; 75 g) light brown sugar', '1 large egg', '1 Tbsp. plus 1 tsp. vanilla extract or vanilla bean paste', '1 cup (120 g) powdered sugar', '3 Tbsp. (or more) whole milk', 'Coarse white sanding sugar and edible glitter (for decorating)']

Spring Green Bowls

['1 cup (24 g / ¾ oz) flat-leaf parsley leaves', '1 cup (16 g / ½ oz) mint leaves', '¼ cup (60 ml / 2 fl oz) lemon juice', '2 green onions (scallions), trimmed and chopped', '¾ cup (210 g / 7 ½ oz) plain Greek-style (thick) yogurt', '½ small clove garlic', 'Sea salt and cracked black pepper', '600g (1 lb. 5 oz) broccoli florets (about 2 heads)', '1 tablespoon extra virgin olive oil', 'Sea salt and cracked black pepper', '150g (5¼ oz) sugar snap peas, trimmed', '1 cup (140g or 5 oz) frozen shelled edamame beans', '2 tablespoons hemp seeds or sesame seeds, toasted', '2 small avocados, quartered lengthwise', '¼ cup (70g or 2½ oz) store-bought pickled ginger']

Place the parsley, mint, lemon juice, onion, yogurt, and garlic in a food processor or blender and process until smooth. Season with salt and pepper. Set aside. In 2 batches, place the broccoli in a food processor and process until it resembles rice. Heat a large deep-sided frying pan over medium-high heat. Add the oil, broccoli, salt and pepper and cook, stirring, for 3 minutes or until the broccoli is just tender. Divide between serving bowls and allow to cool. Place the peas and edamame in a large heatproof bowl. Cover with boiling water and allow to stand for 5 minutes. Drain and rinse under cold running water. Slice the peas lengthways. Place the hemp seeds on a small tray and press one edge of each avocado quarter into the seeds to coat. Top the broccoli rice with the peas, edamame, avocado and ginger. Drizzle with the dressing to serve.

spring-green-bowls

['1 cup (24 g / ¾ oz) flat-leaf parsley leaves', '1 cup (16 g / ½ oz) mint leaves', '¼ cup (60 ml / 2 fl oz) lemon juice', '2 green onions (scallions), trimmed and chopped', '¾ cup (210 g / 7 ½ oz) plain Greek-style (thick) yogurt', '½ small clove garlic', 'Sea salt and cracked black pepper', '600g (1 lb. 5 oz) broccoli florets (about 2 heads)', '1 tablespoon extra virgin olive oil', 'Sea salt and cracked black pepper', '150g (5¼ oz) sugar snap peas, trimmed', '1 cup (140g or 5 oz) frozen shelled edamame beans', '2 tablespoons hemp seeds or sesame seeds, toasted', '2 small avocados, quartered lengthwise', '¼ cup (70g or 2½ oz) store-bought pickled ginger']

Sausage and Ricotta Baked Cannelloni

['6 Tbsp. unsalted butter', '3 Tbsp. all-purpose flour', '3 cups whole milk', '1 oz. Parmesan, grated (about 1/2 cup)', 'Pinch of cayenne pepper', 'Pinch of ground nutmeg', 'Kosher salt', '2 bunches green Swiss chard', '3 Tbsp. extra-virgin olive oil', '1 lb. sweet Italian sausage, casings removed', '1 lb. whole-milk fresh ricotta', 'Kosher salt', '1 lb. fresh pasta sheets (about 16 (6x4") pieces) or 12 oz. dried jumbo shells (about 30)', '2 cups store-bought marinara sauce', 'Grated Parmesan (for sprinkling)']

Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, whisking occasionally, until mixture smells slightly nutty, about 3 minutes. Whisk in milk, then increase heat to medium-high, and still whisking constantly, bring to a simmer. Reduce heat to maintain a simmer and cook just until thick and no longer floury tasting, 8–10 minutes. Add Parmesan and whisk until melted, then whisk in cayenne and nutmeg; season with salt. Cover béchamel and keep warm until ready to use. Do Ahead: Béchamel can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low, whisking constantly and adding a splash of water if needed to loosen. Remove ribs and stems from Swiss chard leaves and thinly slice. Tear leaves into large pieces. Combine oil and sausage with Swiss chard ribs and stems in a large skillet and set over medium-high heat. Cook, breaking up sausage with a heatproof rubber spatula or wooden spoon into small pieces, until sausage is almost cooked through, 5–7 minutes. Add Swiss chard leaves to skillet a handful at a time, tossing and letting them wilt slightly between additions, until all the leaves have been added. Cook, reducing heat as needed (liquid should be bubbling slightly at this point), until liquid is almost completely evaporated (it’s important to dry out the Swiss chard here so the filling isn’t soggy), about 5 minutes. Transfer to a large bowl. Let cool 5 minutes, then stir in ricotta. Season filling with salt. If using pasta sheets, cook in a pot of boiling salted water 1 minute. Transfer to a large bowl of cold water. Lay out a row of pasta sheets on a rimmed baking sheet (don’t overlap), then top with a sheet of waxed or parchment paper. Repeat with remaining pasta sheets, placing sheets of paper between each layer. If using shells, cook in a pot of boiling salted water, stirring occasionally, just until very al dente, about 3 minutes less than package instructions; rinse under cold water to cool quickly. Preheat oven to 375°F. Spread half of béchamel into a 13x9" baking dish. If using pasta sheets, lay out a sheet on a clean surface with a short end facing you. Spoon a heaping ¼-cupful of filling so it runs all the way down the center. Roll pasta around filling to create a 1 1/4"-diameter tube (the pasta will overlap quite a bit). Repeat with remaining pasta sheets, arranging in baking dish as you go to create 2 rows. If using shells, spoon a heaping tablespoonful of filling into each shell and nestle next to each other to create rows (you’ll have about 5 rows of 6 shells each). Spread remaining béchamel over cannelloni, then marinara sauce. Top with Parmesan. Bake cannelloni until edges of pasta are lightly browned and sauce is bubbling around edges of pan, 30–40 minutes. Do Ahead: Filling can be made 2 days ahead. Let cool completely, then cover and chill.

sausage-and-ricotta-baked-cannelloni

['6 Tbsp. unsalted butter', '3 Tbsp. all-purpose flour', '3 cups whole milk', '1 oz. Parmesan, grated (about 1/2 cup)', 'Pinch of cayenne pepper', 'Pinch of ground nutmeg', 'Kosher salt', '2 bunches green Swiss chard', '3 Tbsp. extra-virgin olive oil', '1 lb. sweet Italian sausage, casings removed', '1 lb. whole-milk fresh ricotta', 'Kosher salt', '1 lb. fresh pasta sheets (about 16 (6x4") pieces) or 12 oz. dried jumbo shells (about 30)', '2 cups store-bought marinara sauce', 'Grated Parmesan (for sprinkling)']

Okra Fries

['Vegetable oil for deep-frying', '1 pound okra, pods halved lengthwise', '1 medium egg, beaten', '¾ cup rice flour', '¾ cup cornstarch', '1 teaspoon smoked paprika', 'Kosher salt']

Pour a few inches of vegetable oil into a heavy-bottomed pot, preferably cast iron. Heat the oil to 350°F. Meanwhile, put the okra in a large bowl and toss with the beaten egg. Let the okra stand for 5 minutes to absorb the egg. In a separate medium bowl, whisk the rice flour, cornstarch, paprika, and ¼ teaspoon salt. Remove the okra from the large bowl, allowing excess egg to drip back into the bowl, then transfer the okra to the flour mixture. Toss the okra to dredge evenly. Lift from the flour and shake off the excess. Cook the okra in batches in the hot oil until golden and crunchy, 3 to 5 minutes, depending on size. Remove with a slotted spoon and place on a paper towel–lined plate. Season with salt immediately. Repeat with the remaining okra.

okra-fries

['Vegetable oil for deep-frying', '1 pound okra, pods halved lengthwise', '1 medium egg, beaten', '¾ cup rice flour', '¾ cup cornstarch', '1 teaspoon smoked paprika', 'Kosher salt']

Sweet Pickle Potato Salad

['1 pound small red potatoes, scrubbed', 'Salt and pepper', '½ cup finely chopped onion', '½ cup sweet pickle relish', '½ cup mayonnaise', '4 hard-boiled eggs, finely chopped']

Put the potatoes in a large pot and add enough cold water to cover them by 1 inch. Add a pinch of salt. Bring to a boil and cook until the potatoes are tender but not mushy, about 15 minutes. Drain. Set aside until cool enough to handle. While the potatoes are still warm, cut them into quarters and place them in a large bowl. Add the onion, relish, mayonnaise, and eggs. Toss until well combined. Taste and season with salt and pepper. Cover and chill until ready to serve, at least 1 hour or up to overnight.

sweet-pickle-potato-salad

['1 pound small red potatoes, scrubbed', 'Salt and pepper', '½ cup finely chopped onion', '½ cup sweet pickle relish', '½ cup mayonnaise', '4 hard-boiled eggs', 'finely chopped']

Cheesy Chicken Melt With All of the Onions Relish

['4 teaspoons vegetable oil', '2 boneless, skinless chicken breasts, about 1 pound (450g), sliced lengthwise into 4 flat 1⁄2-inch-thick (1.3cm-thick) pieces', '1 teaspoon kosher salt', '1⁄2 yellow onion, sliced', '1 teaspoon distilled white vinegar', '1⁄2 red onion, thinly sliced', '1⁄2 bunch scallions, white and green parts, thinly sliced', '2 tablespoons fried shallots (store-bought is totally great)', '3 tablespoons salted butter', '4 slices rye bread', '4 slices good melting cheese, such as Colby Jack or Muenster']

Heat a large sauté pan with 2 teaspoons of the vegetable oil over high heat until it is smoking. Season the chicken with 3⁄4 teaspoon of the salt and gently place it in the pan. Cook on one side until almost cooked all the way through, about 5 minutes. Flip the chicken and cook on the other side for about 30 seconds, or until it is no longer pink. Transfer the chicken to a plate to rest. Immediately add the yellow onion and the remaining 2 teaspoons vegetable oil to the pan. Stir and cook for 5 minutes, or until the onion is dark and smells amazing but is not burnt. If it’s getting too dark, lower the heat. Add the vinegar, along with the liquid that has collected on the plate where the chicken is resting, and turn the heat to low. Simmer the onion for 2 to 4 minutes, or until the liquid has evaporated. Transfer the onion to a bowl, using a rubber spatula to scrape the pan out completely. When the onion has cooled down a little, about 5 minutes, add the red onion, scallions, fried shallots, and remaining 1⁄4 teaspoon salt and stir to combine. Melt 2 tablespoons of the butter in the same pan. Lay out two slices of bread on your work surface and place a slice of cheese on each. Top each piece of cheese with half of the onions, two pieces of chicken, and another slice of cheese, and cover with another slice of bread. Place the sandwiches in the pan with the melted butter. Cook over medium heat, about 3 minutes, until the cheese on the bottom slice is melted and the bread is nicely toasted. Add the remaining 1 tablespoon butter to the pan and flip the sandwiches. Cook them for another 1 to 2 minutes, until the cheese is melted and the bottom is toasty. Remove the sandwiches from the pan, cut them in half, and insert a frilly toothpick or cocktail sword near the top in each half and serve.

cheesy-chicken-melt-onion-relish-tyler-kord

['4 teaspoons vegetable oil', '2 boneless, skinless chicken breasts, about 1 pound (450g), sliced lengthwise into 4 flat 1⁄2-inch-thick (1.3cm-thick) pieces', '1 teaspoon kosher salt', '1⁄2 yellow onion, sliced', '1 teaspoon distilled white vinegar', '1⁄2 red onion, thinly sliced', '1⁄2 bunch scallions, white and green parts, thinly sliced', '2 tablespoons fried shallots (store-bought is totally great)', '3 tablespoons salted butter', '4 slices rye bread', '4 slices good melting cheese', 'such as Colby Jack or Muenster']

Chicken Spiedies (Marinated Chicken on a Bun)

['1⁄3 cup (80ml) vegetable oil', '1⁄4 cup (60ml) freshly squeezed lemon juice', '1⁄4 cup (60ml) distilled white vinegar', '2 garlic cloves', '2 sprigs fresh mint', '2 sprigs fresh dill', '1⁄2 tablespoon kosher salt', '1 teaspoon low-sodium soy sauce', '1 teaspoon garlic powder', '1 teaspoon freshly ground black pepper', '1⁄2 teaspoon dried oregano', '1⁄4 teaspoon red pepper flakes', '1⁄4 teaspoon ground cardamom', '1 1⁄2 pounds (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch (2.5cm) chunks', '4 super-soft hero rolls, split lengthwise', 'Shredded iceberg lettuce, chopped tomatoes, chopped white onion, sliced pepperoncini, and chopped olives']

In a blender, combine the oil, lemon juice, vinegar, garlic, mint, dill, salt, soy sauce, garlic powder, black pepper, oregano, red pepper flakes, and cardamom and puree until smooth and emulsified. Put the chicken in a large mixing bowl and pour the marinade over it, reserving about 1⁄2 cup marinade in a small bowl, and covering and refrigerating it. Mix the chicken well with the marinade, cover, and refrigerate for at least 4 hours or up to 24. The acidic marinade will start to break down the chicken, so if a more tender texture bothers you, marinate for 4 to 5 hours. I, however, am a fan of that texture and think an aggressively long, 24-hour marinade gives the chicken that much more flavor. Heat a grill until it is so hot you (almost) can’t look directly at it. Skewer the chicken; you can make a giant skewer to save space or lots of little ones for easier turning. Cook the skewered chicken, turning three times, until nicely charred, 5 to 7 minutes on each of the four sides. Let the chicken rest for 10 minutes, then take it off the skewers. To serve on the rolls, top with whichever of the following makes you the happiest: lettuce, tomatoes, onion, reserved marinade, pepperoncini, olives. Or don’t use any toppings, as it’s meant to be eaten, in my book (which this literally is).

chicken-spiedies-marinated-chicken-bun-dynamite-chicken

['1⁄3 cup (80ml) vegetable oil', '1⁄4 cup (60ml) freshly squeezed lemon juice', '1⁄4 cup (60ml) distilled white vinegar', '2 garlic cloves', '2 sprigs fresh mint', '2 sprigs fresh dill', '1⁄2 tablespoon kosher salt', '1 teaspoon low-sodium soy sauce', '1 teaspoon garlic powder', '1 teaspoon freshly ground black pepper', '1⁄2 teaspoon dried oregano', '1⁄4 teaspoon red pepper flakes', '1⁄4 teaspoon ground cardamom', '1 1⁄2 pounds (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch (2.5cm) chunks', '4 super-soft hero rolls, split lengthwise', 'Shredded iceberg lettuce', 'chopped tomatoes', 'chopped white onion', 'sliced pepperoncini', 'and chopped olives']

Seed and Nut Bread

['¼ cup (50g or 1¾ oz) chia seeds', '¼ cup (20g or ¾ oz) psyllium husks', '2 cups (320g or 11¼ oz) cooked quinoa', '1½ cups (375ml or 12½ fl oz) water', '1 cup (160g or 5½ oz) sunflower seeds', '½ cup (80g or 2¾ oz) flaxseeds', '¾ cup (120g or 4¼ oz) roughly chopped almonds', '¼ cup (60ml or 2 fl oz) extra virgin olive oil', '2 tablespoons maple syrup', '½ teaspoon sea salt flakes']

Preheat oven to 160°C (325°F). Line a 10cm x 21cm (4-inch x 8-inch) loaf tin with non-stick baking paper. Place the chia seeds, psyllium husks, quinoa and water in a large bowl and mix to combine. Allow to stand for 15 minutes. Add the sunflower seeds, flax seeds, almonds, oil, maple syrup and salt and mix well to combine. Pour the mixture into the tin. Bake for 1 hour 30 minutes or until firm to the touch. Allow to cool in the tin before turning out and slicing to serve.

seed-and-nut-bread

['¼ cup (50g or 1¾ oz) chia seeds', '¼ cup (20g or ¾ oz) psyllium husks', '2 cups (320g or 11¼ oz) cooked quinoa', '1½ cups (375ml or 12½ fl oz) water', '1 cup (160g or 5½ oz) sunflower seeds', '½ cup (80g or 2¾ oz) flaxseeds', '¾ cup (120g or 4¼ oz) roughly chopped almonds', '¼ cup (60ml or 2 fl oz) extra virgin olive oil', '2 tablespoons maple syrup', '½ teaspoon sea salt flakes']

Pasta With Broccoli and Lemon Cashew-Cream Sauce

['1 cup (150g or 5¼ oz) raw cashews', '2 cups (500ml or 17 fl oz) boiling water', '1 cup (250ml or 8½ fl oz) good-quality vegetable stock', '¼ cup (60ml or 2 fl oz) lemon juice', 'Sea salt and cracked black pepper', '400g (14 oz) dried wholemeal (whole-wheat) spaghetti', '300g (10½ oz) broccoli florets (about 1 head)', '½ cup (10g or ¼ oz) small basil leaves', '1 tablespoon finely shredded lemon rind']

To make the lemon cashew-cream sauce, place the cashews in a medium heatproof bowl and cover with the boiling water. Allow to stand for 30 minutes. Drain the cashews well and place them in a blender. Add the stock, lemon juice, salt and pepper and blend until very smooth. Cook the pasta in a large saucepan of salted boiling water for 6 minutes. Add the broccoli and cook for a further 4 minutes or until the pasta is al dente and the broccoli is just tender. Drain the pasta and broccoli and immediately return to the warm saucepan. Add the cashew-cream sauce and toss to combine. Divide the pasta between serving bowls and top with the basil and lemon rind to serve.

pasta-with-broccoli-and-lemon-cashew-cream-sauce

['1 cup (150g or 5¼ oz) raw cashews', '2 cups (500ml or 17 fl oz) boiling water', '1 cup (250ml or 8½ fl oz) good-quality vegetable stock', '¼ cup (60ml or 2 fl oz) lemon juice', 'Sea salt and cracked black pepper', '400g (14 oz) dried wholemeal (whole-wheat) spaghetti', '300g (10½ oz) broccoli florets (about 1 head)', '½ cup (10g or ¼ oz) small basil leaves', '1 tablespoon finely shredded lemon rind']

Coconut-Lime Energy Bites

['1 cup pitted dates', '1 cup rolled oats', '1 cup unsweetened shredded coconut or coconut flakes, plus extra for rolling', '½ cup macadamia nuts or cashews', '¼ cup hemp seeds', '2 tablespoons white chia seeds (black chia are okay, too)', '2 tablespoons unsweetened cashew butter', 'Zest and juice of 2 limes', '1 teaspoon pure vanilla extract', '½ teaspoon spirulina or chlorella powder (optional)', '½ teaspoon maca powder (optional)', '¼ teaspoon kosher salt']

In a food processor, combine all of the ingredients and pulse until the mixture is evenly chopped and beginning to stick together and form a ball. Transfer the “dough” to a medium bowl and chill in the refrigerator for 30 minutes. Using a small ice cream scoop, or about ½ tablespoon measure, portion the dough into balls. Roll each ball with your hands to make it smooth. Sprinkle shredded coconut or coconut flakes onto a plate and roll the balls in it to lightly coat. Store the bites in an airtight container in the fridge for up to 2 weeks or the freezer for up to 1 month.

coconut-lime-energy-bites

['1 cup pitted dates', '1 cup rolled oats', '1 cup unsweetened shredded coconut or coconut flakes, plus extra for rolling', '½ cup macadamia nuts or cashews', '¼ cup hemp seeds', '2 tablespoons white chia seeds (black chia are okay, too)', '2 tablespoons unsweetened cashew butter', 'Zest and juice of 2 limes', '1 teaspoon pure vanilla extract', '½ teaspoon spirulina or chlorella powder (optional)', '½ teaspoon maca powder (optional)', '¼ teaspoon kosher salt']

Satay Lettuce Wraps

['⅓ cup plus 1 tablespoon coconut aminos', '3 tablespoons natural almond butter', '1 tablespoon raw honey or pure maple syrup', '2 teaspoons toasted sesame oil', '¼ to ½ teaspoon sriracha hot sauce, to taste', '1 pound chicken or turkey breast, ground or cut into bite-size pieces', '1 red bell pepper, cored, seeded, and chopped', '1 cup finely chopped broccoli', '1 cup chopped purple cabbage', '1 cup shredded carrots', '8 green onions (white and green parts), chopped', '½ cup chopped jicama', '½ cup chopped celery', '4 to 6 lettuce leaves (Bibb, Boston, or romaine), washed and dried well', '½ cup unsalted cashew pieces', 'Toasted sesame seeds or hemp seeds']

In a small bowl or medium jar, whisk or shake together the sauce ingredients until well combined. Set aside. In a large nonstick skillet over medium-high heat, cook the meat until browned and no longer pink, 5 to 10 minutes. Add the vegetables and the sauce mixture and cook until the green onions and red peppers are softened and the meat has soaked up the mixture, about 5 minutes more. Remove the pan from the heat. Spoon about ⅓ cup of the filling into a lettuce leaf. Sprinkle with the cashews and sesame or hemp seeds and enjoy!

satay-lettuce-wraps

['⅓ cup plus 1 tablespoon coconut aminos', '3 tablespoons natural almond butter', '1 tablespoon raw honey or pure maple syrup', '2 teaspoons toasted sesame oil', '¼ to ½ teaspoon sriracha hot sauce, to taste', '1 pound chicken or turkey breast, ground or cut into bite-size pieces', '1 red bell pepper, cored, seeded, and chopped', '1 cup finely chopped broccoli', '1 cup chopped purple cabbage', '1 cup shredded carrots', '8 green onions (white and green parts), chopped', '½ cup chopped jicama', '½ cup chopped celery', '4 to 6 lettuce leaves (Bibb, Boston, or romaine), washed and dried well', '½ cup unsalted cashew pieces', 'Toasted sesame seeds or hemp seeds']

Sweet Potato and Pecan Waffles

['1 medium sweet potato, baked until tender, skin removed, and mashed (about 3/4 cup)', '1 cup rolled oats', '1 cup unsweetened almond, coconut, or cashew milk', '2 eggs or egg replacer equivalent', '3 tablespoons unsweetened almond butter', '1 tablespoon flax meal', '2 teaspoons baking powder', '1 teaspoon pure vanilla extract', '1 teaspoon ground cinnamon', 'Zest of 1 medium clementine', 'Pinch of ground cardamom', 'Pinch of ground nutmeg', '½ cup chopped pecans, plus more for topping', 'Olive oil cooking spray', 'Maple syrup, for serving (optional)']

Combine all of the ingredients except the pecans in a blender or food processor and blend until relatively smooth (there may still be some lumps; that’s okay). Fold in the pecans. Preheat a waffle iron to medium heat and grease with cooking spray. Pour about ¾ cup of the batter into the center of the waffle iron. Press closed and cook until the waffle is golden brown and the edges are slightly crisp, 3 to 4 minutes. Flip and repeat on the other side. Serve warm topped with pecans and a drizzle of maple syrup, if desired.

sweet-potato-and-pecan-waffles

['1 medium sweet potato, baked until tender, skin removed, and mashed (about 3/4 cup)', '1 cup rolled oats', '1 cup unsweetened almond, coconut, or cashew milk', '2 eggs or egg replacer equivalent', '3 tablespoons unsweetened almond butter', '1 tablespoon flax meal', '2 teaspoons baking powder', '1 teaspoon pure vanilla extract', '1 teaspoon ground cinnamon', 'Zest of 1 medium clementine', 'Pinch of ground cardamom', 'Pinch of ground nutmeg', '½ cup chopped pecans, plus more for topping', 'Olive oil cooking spray', 'Maple syrup', 'for serving (optional)']

Instant Pot Lemon Chicken With Garlic and Olives

['1 tablespoon extra virgin olive oil, plus more as needed', '2 pounds bone-in, skin-on chicken thighs, patted dry (4 to 6, depending on the size)', '3/4 teaspoon kosher salt, plus more if needed', '1/4 teaspoon freshly ground black pepper ½ cup chicken stock, preferably homemade', '1/3 cup mixed pitted olives 4 thin slices lemon', '4 garlic cloves, thinly sliced', '2 anchovy fillets, chopped (optional) 1 tablespoon drained capers 1 teaspoon fresh rosemary needles, chopped', '1 teaspoon fresh thyme leaves, chopped, plus more for garnish', '1/2 teaspoon fennel seeds, lightly crushed with a mortar and pestle or with the flat side of a knife']

Using the sauté function of your pressure cooker (set on high if possible), heat the oil in the pressure cooker pot. Season the chicken with the salt and pepper and arrange in a single layer, skinside down, on the bottom of the pot. (Work in batches if they don’t fit in a single layer, adding more oil for each batch.) Cook, without moving, until well browned, about 8 minutes. (You only have to brown it on one side). Flip the chicken, pour in the stock, and scatter with the olives, lemon slices, garlic, anchovies (if using), capers, rosemary, thyme, and fennel seeds. Lock the lid into place and cook on high pressure for 15 minutes. Let the pressure naturally release. Discard the lemon slices and transfer the chicken to serving plates; keep loosely tented with foil. Using the sauté function, bring the sauce to a simmer and cook until thickened slightly, 3 to 5 minutes. Taste and adjust the salt and pepper if necessary. Spoon the sauce over the chicken and serve garnished with thyme. Cook it slow: After step 2, slow cook on high for 3 to 4 hours or low for 4 to 5 hours.

instant-pot-lemon-chicken-with-olives-melissa-clark

['1 tablespoon extra virgin olive oil, plus more as needed', '2 pounds bone-in, skin-on chicken thighs, patted dry (4 to 6, depending on the size)', '3/4 teaspoon kosher salt, plus more if needed', '1/4 teaspoon freshly ground black pepper ½ cup chicken stock, preferably homemade', '1/3 cup mixed pitted olives 4 thin slices lemon', '4 garlic cloves, thinly sliced', '2 anchovy fillets, chopped (optional) 1 tablespoon drained capers 1 teaspoon fresh rosemary needles, chopped', '1 teaspoon fresh thyme leaves, chopped, plus more for garnish', '1/2 teaspoon fennel seeds', 'lightly crushed with a mortar and pestle or with the flat side of a knife']

Instant Pot Lemon Vanilla Rice Pudding With Whipped Cream

['2/3 cup Arborio or other short-grain white rice', '3 cups whole milk', '1/3 cup sugar', '1 cinnamon stick', '1 teaspoon finely grated lemon zest', 'Pinch of kosher salt', '1/2 vanilla bean, halved lengthwise', '3/4 cup heavy cream', '2 egg yolks', '1/2 cup raisins (optional)', 'Ground cinnamon, for serving (optional)', 'Whipped cream, for serving (optional)']

In the pressure cooker pot, stir together the rice, milk, sugar, cinnamon stick, lemon zest, and salt. Use the tip of a paring knife to scrape the vanilla seeds out of the pod into the pot and add the vanilla bean, too. Lock the lid into place and cook on high pressure for 4 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure. Remove and discard the cinnamon stick and vanilla bean. In a small bowl, whisk together the cream and yolks. Whisk into the rice, continuing to stir until thickened, 2 to 4 minutes. The residual heat of the rice will cook the yolks. Stir in the raisins (if using). Spoon the pudding into serving bowls, then cover with plastic wrap and chill for at least 4 hours. The pudding will thicken as it cools. Serve with a sprinkle of ground cinnamon and whipped cream, if desired.

instant-pot-lemon-vanilla-rice-pudding-melissa-clark

['2/3 cup Arborio or other short-grain white rice', '3 cups whole milk', '1/3 cup sugar', '1 cinnamon stick', '1 teaspoon finely grated lemon zest', 'Pinch of kosher salt', '1/2 vanilla bean, halved lengthwise', '3/4 cup heavy cream', '2 egg yolks', '1/2 cup raisins (optional)', 'Ground cinnamon, for serving (optional)', 'Whipped cream', 'for serving (optional)']

Instant Pot Middle Eastern Lentils With Rice, Leeks, and Spinach

['3 tablespoons extra-virgin olive oil, plus more for serving', '2 large or 3 small leeks (white and light green parts only), halved and thinly sliced', 'Kosher salt', '2 garlic cloves, finely grated or minced', '1 teaspoon ground cumin', '1/4 teaspoon ground allspice', '1/8 teaspoon cayenne pepper', '1 cup brown or green lentils', '1 bay leaf', '1 cinnamon stick', '3/4 cup long-grain white rice', '5 ounces baby spinach', '1 cup plain yogurt']

Using the sauté function, heat the oil in the pressure cooker pot. Stir in the leeks and cook, stirring occasionally, until they are dark golden at the edges, about 10 minutes.Season with a pinch of salt. Use a slotted spoon to scoop out half the leeks and transfer to a bowl; set aside for the garnish. Stir the garlic into the pot and cook until fragrant, about 15 seconds. Stir in the cumin, allspice, and cayenne and cook for 30 seconds. Add the lentils, 2 cups water, 2 teaspoons salt, the bay leaf, and cinnamon stick to the pot. Lock the lid into place and cook on high pressure for 1 minute. Let the pressure release naturally for 5 minutes, then manually release the remaining pressure. Uncover the pot and stir in the rice, working quickly so the lentil mixture stays hot. Lock the lid back into place and cook on high pressure for 8 minutes. Manually release the pressure. Uncover and stir in the spinach. Cover the pot with the lid (but don’t lock it on) and let it sit for 5 to 10 minutes to wilt the greens and finish cooking the rice. In a small bowl, season the yogurt with salt to taste. Discard the bay leaf and cinnamon stick. Serve the lentils warm, garnished with the reserved leeks and salted yogurt on top, and drizzled with more olive oil.

lentils-with-rice-spinach-mujadra-melissa-clark

['3 tablespoons extra-virgin olive oil, plus more for serving', '2 large or 3 small leeks (white and light green parts only), halved and thinly sliced', 'Kosher salt', '2 garlic cloves, finely grated or minced', '1 teaspoon ground cumin', '1/4 teaspoon ground allspice', '1/8 teaspoon cayenne pepper', '1 cup brown or green lentils', '1 bay leaf', '1 cinnamon stick', '3/4 cup long-grain white rice', '5 ounces baby spinach', '1 cup plain yogurt']

Beans and Greens Polenta Bake

['3 cups still-warm Big-Batch Parmesan Polenta', '6 garlic cloves, thinly sliced', '¼ cup extra-virgin olive oil, plus more for drizzling', '1 (14.5-oz.) can white beans, rinsed', '¼ tsp. crushed red pepper flakes (optional)', '1 bunch curly or Tuscan kale or escarole, tough ribs and stems removed, leaves torn into bite-size pieces', '1 Tbsp. white or red wine vinegar', '¼ tsp. kosher salt', '¼ cup finely grated Parmesan, plus more for topping']

Pour warm polenta into a large ovenproof skillet or a ceramic baking dish or metal baking pan and spread into an even layer (ideally about 1” thick). Let cool, then cover and chill at least 1 hour and up to 1 week. Preheat oven to 500°F. Heat garlic and ¼ cup oil in a large skillet over medium, stirring occasionally, until garlic is fragrant and starting to brown, about 3 minutes. Add beans and red pepper flakes (if using), then, working in batches, add kale, letting it wilt slightly after each addition before adding more, and cook, stirring occasionally, until tender and evenly darkened in color, about 3 minutes. Stir in vinegar and salt and cook, still stirring occasionally, until liquid evaporates, about 2 minutes. Remove from heat and stir in ¼ cup Parmesan. Scrape kale mixture over prepared polenta and spread into an even layer. Drizzle with more oil and sprinkle with more Parmesan. Transfer skillet to oven and bake until polenta is warmed through and topping is lightly crisped and browned, 8–10 minutes.

beans-and-greens-polenta-bake

['3 cups still-warm Big-Batch Parmesan Polenta', '6 garlic cloves, thinly sliced', '¼ cup extra-virgin olive oil, plus more for drizzling', '1 (14.5-oz.) can white beans, rinsed', '¼ tsp. crushed red pepper flakes (optional)', '1 bunch curly or Tuscan kale or escarole, tough ribs and stems removed, leaves torn into bite-size pieces', '1 Tbsp. white or red wine vinegar', '¼ tsp. kosher salt', '¼ cup finely grated Parmesan', 'plus more for topping']

Pantry Dinner Salad With Polenta Croutons

['¼ cup extra-virgin olive oil', '¼ cup red or white wine vinegar', '1½ tsp. Dijon or whole grain mustard', '½ tsp. honey or agave nectar', '¼ tsp. kosher salt', '¼ tsp. freshly ground black pepper', '3 cups still-warm Big-Batch Parmesan Polenta', '⅓ cup finely grated Parmesan', '2 Tbsp. extra-virgin olive oil', '½ red onion or 1 shallot, thinly sliced', '1 (heaping) cup thinly sliced raw crunchy vegetables (such as fennel, radishes, and/or celery)', '¼ tsp. kosher salt', '1 head of radicchio, escarole, or romaine, leaves separated, torn into bite-size pieces', '2 oz. thinly sliced salami, prosciutto, or other cured meat (optional)', '1 cup olives, pickles, peperoncini, or marinated artichoke hearts, sliced if desired', '½ cup (loosely packed) tender herbs (such as basil, parsley, mint, and/or dill)']

Whisk together oil, vinegar, mustard, honey, salt, and pepper in a small bowl (or shake together in a small jar). Set aside. Pour polenta into a square or rectangular airtight container and spread into an even layer. Let cool, then cover and chill at least 1 hour and up to 1 week. (The polenta will set into a solid block.) Turn out polenta onto a cutting board and cut into 1” cubes. Place Parmesan in a wide shallow bowl and, working in batches, toss cubes in cheese to coat. Using your hands, press cheese against edges of polenta to adhere, then transfer to a plate. Heat oil in a nonstick skillet over medium-high. Working in batches as needed, place as many polenta cubes as will fit in an even layer with 1” space between each in skillet. Let fry, undisturbed, until bottoms are crisp and browned, about 4 minutes. Resist the urge to move the cubes before 3 minutes have passed to avoid pulling the Parmesan coating off the polenta. Turn over one at a time, making sure cubes don’t stick together, and repeat cooking process with opposite sides of cubes. Transfer to a plate. Toss onion, crunchy vegetables, and salt in a large bowl. Add radicchio, salami (if using), olives, and herbs and toss to combine. Drizzle reserved dressing over and toss gently to coat. Add warm croutons and gently toss again.

pantry-dinner-salad-with-polenta-croutons

['¼ cup extra-virgin olive oil', '¼ cup red or white wine vinegar', '1½ tsp. Dijon or whole grain mustard', '½ tsp. honey or agave nectar', '¼ tsp. kosher salt', '¼ tsp. freshly ground black pepper', '3 cups still-warm Big-Batch Parmesan Polenta', '⅓ cup finely grated Parmesan', '2 Tbsp. extra-virgin olive oil', '½ red onion or 1 shallot, thinly sliced', '1 (heaping) cup thinly sliced raw crunchy vegetables (such as fennel, radishes, and/or celery)', '¼ tsp. kosher salt', '1 head of radicchio, escarole, or romaine, leaves separated, torn into bite-size pieces', '2 oz. thinly sliced salami, prosciutto, or other cured meat (optional)', '1 cup olives, pickles, peperoncini, or marinated artichoke hearts, sliced if desired', '½ cup (loosely packed) tender herbs (such as basil', 'parsley', 'mint', 'and/or dill)']

Big-Batch Parmesan Polenta

['1 Tbsp. kosher salt', '3 cups polenta (coarse cornmeal)', '1½ cups finely grated Parmesan', '1 tsp. freshly ground black pepper']

Bring 9 cups water to a boil in a medium pot over high. Add salt and reduce heat to medium-low. Stirring constantly with a wooden spoon, gradually stream in polenta. Cook, stirring often, until thick and creamy, 30–35 minutes. Remove from heat and stir in Parmesan and pepper.

big-batch-parmesan-polenta

['1 Tbsp. kosher salt', '3 cups polenta (coarse cornmeal)', '1½ cups finely grated Parmesan', '1 tsp. freshly ground black pepper']

Backyard Citrus Upside-Down Cake

['1 stick (113g) unsalted butter', '½ cup (100g) plus 2 tablespoons sugar', '2 large unwaxed lemons, ends trimmed, then halved, seeded, and sliced ⅛ inch thick', '2½ cups (313g) all-purpose flour', '1 teaspoon baking powder', '½ teaspoon baking soda', '½ teaspoon kosher salt', '2 large eggs', '1 cup (236ml) olive oil', '1 cup (227g) full-fat plain Greek yogurt', '1 cup (200g) sugar']

Position a rack in the center of your oven and preheat the oven to 350°F. Butter a 9-inch round cake pan and line it with parchment paper. In a medium saucepan over low heat, melt the butter. Remove the pan from the heat and add ½ cup of the sugar and 2 tablespoons of water. Whisk the mixture until the sugar dissolves and the mixture is glossy and thickened a little. Pour the melted butter and sugar into the prepared cake pan and smooth into an even layer to cover the bottom. Place the cake pan in the freezer until the butter and sugar layer freezes; leave the pan in the freezer until you are ready to transfer the batter to the pan. In a small bowl, gently toss the lemon slices with the remaining 2 tablespoons of sugar. Leave the lemon slices in the sugar to macerate for 10 minutes. Sift the flour, baking powder, baking soda, and salt into a large bowl. Set aside. Combine the eggs with the olive oil in another large bowl and beat vigorously with a whisk until well combined. Add the yogurt and sugar. Make a well in the flour mixture and add the wet mixture in three additions, folding in each addition until no dry bits of flour remain. Set aside. Fan the lemon slices out to cover the melted butter and sugar in the cake pan, overlapping the slices by as much as 1⁄8 inch. Pour the cake batter directly on top of the lemon slices. Bake for about 1 hour, until a cake tester inserted into the center comes out with only a few moist crumbs clinging to it. Transfer to a wire cooling rack and let cool for 15 minutes. Invert the cake onto a serving plate and carefully remove the parchment-paper lining. Allow the cake to cool for 1 hour more before serving. Note: This cake can be made with nearly any citrus, my favorite being lemon because I like it to be bitter and tart. The only citrus I would not use is raw grapefruit, oro blanco, or lime. The rinds of grapefruit and oro blanco are much thicker than lemons and oranges and they will take longer to bake. Lime and grapefruit also retain too much of the bitter quinine flavor and will make for an odd-tasting cake

backyard-citrus-upside-down-cake-dappled

['1 stick (113g) unsalted butter', '½ cup (100g) plus 2 tablespoons sugar', '2 large unwaxed lemons, ends trimmed, then halved, seeded, and sliced ⅛ inch thick', '2½ cups (313g) all-purpose flour', '1 teaspoon baking powder', '½ teaspoon baking soda', '½ teaspoon kosher salt', '2 large eggs', '1 cup (236ml) olive oil', '1 cup (227g) full-fat plain Greek yogurt', '1 cup (200g) sugar']

Sourdough Biscuits

['1½ tsp. baking powder', '½ tsp. baking soda', '1 tsp. kosher salt', '½ tsp. sugar', '1½ cups (188 g) all-purpose flour, plus more for dusting', '½ cup (1 stick) chilled unsalted butter or vegan butter (preferably Miyoko’s), cut into small pieces, plus 2 Tbsp. melted for brushing', '1 cup (270 g) sourdough starter discard from a starter fed within the previous 24 hours, room temperature', 'Flaky sea salt (optional)']

Preheat oven to 425°. Stir together baking powder, baking soda, kosher salt, sugar, and 1½ cups flour with a fork in a large bowl. Add ½ cup chilled butter and toss with your hands or fork just to coat. Using your fingers, smash butter into flat disks (if you miss a few, it will be fine). Using a pastry cutter or fork, work butter into dry ingredients until shaggy crumbles form (you should have some large pieces, some small pieces, some flat pieces, and some sandy flour). Add sourdough starter and mix gently with fork to incorporate, then fold with your hands just until dough comes together with just a few crumbly pieces in the bottom of the bowl. Transfer dough to a well-floured surface and pat out with your hands until about ½” thick (the shape doesn’t matter too much at this point). Fold into thirds as you would a letter to create a rough rectangle. Working from short sides, fold in thirds like a letter again. Pat dough out to a ½”-thick square. Repeat folding process. Pat out dough for a third time to a 1”-thick square—it should feel airy, like a pillow at this point. Using a floured 2½”-diameter biscuit cutter or glass, punch out as many biscuits as you can (do not twist cutter). Transfer biscuits to a parchment-lined rimmed baking sheet, spacing at least 1” apart. Using your hands, gently press scraps into a rectangle, then fold in half. Pat out to a 1”-thick rectangle and cut out more biscuits. Gather remaining scraps together to form 1 final biscuit (you should have 10 total). Transfer to baking sheet. Brush biscuit tops with 2 Tbsp. melted butter and sprinkle with sea salt if desired Bake biscuits until tall and golden and an instant-read thermometer inserted into the side of a biscuit registers 205°F), 12–15 minutes.

sourdough-biscuits

['1½ tsp. baking powder', '½ tsp. baking soda', '1 tsp. kosher salt', '½ tsp. sugar', '1½ cups (188 g) all-purpose flour, plus more for dusting', '½ cup (1 stick) chilled unsalted butter or vegan butter (preferably Miyoko’s), cut into small pieces, plus 2 Tbsp. melted for brushing', '1 cup (270 g) sourdough starter discard from a starter fed within the previous 24 hours, room temperature', 'Flaky sea salt (optional)']

Carrot Ribbon Salad With Ginger, Parsley, and Dates

['1 pound medium carrots (about 6), preferably rainbow', '2 tablespoons extra-virgin olive oil', '2 tablespoons fresh lemon juice', '1 teaspoon grated peeled fresh ginger', '¾ teaspoon honey', 'Kosher salt', '⅓ cup finely chopped fresh flat-leaf parsley', '½ cup roasted salted almonds, coarsely chopped', '6 large Medjool dates, pitted and thinly sliced lengthwise']

Using a vegetable peeler, shave the carrots into long, thin slices, watching out for your fingers. Soak, along with any remaining carrot nubs, in a bowl of ice water until the slices curl, about 15 minutes. Drain and pat dry. In a large salad bowl, whisk together the oil, lemon juice, ginger, honey, and ⅛ teaspoon salt. Add the carrots, parsley, half the almonds, and half the dates and toss to combine. Adjust the salt to taste. Top the salad with the remaining almonds and dates and serve.

carrot-ribbon-salad-with-ginger-parsley-and-dates

['1 pound medium carrots (about 6), preferably rainbow', '2 tablespoons extra-virgin olive oil', '2 tablespoons fresh lemon juice', '1 teaspoon grated peeled fresh ginger', '¾ teaspoon honey', 'Kosher salt', '⅓ cup finely chopped fresh flat-leaf parsley', '½ cup roasted salted almonds, coarsely chopped', '6 large Medjool dates', 'pitted and thinly sliced lengthwise']

Sumac, Spelt, and Apple Cake

['2 large Granny Smith or Bramley apples, peeled, cored and roughly chopped', '1 Tbsp (15 ml) lemon juice', '1/2 cup (120 ml) water', '1 2/3 cups (200 g) wholemeal spelt flour', 'Scant 1/2 cup (50 g) ground almonds', '1 Tbsp (15 g) sumac', '1 tsp baking powder', '1 tsp baking soda', '1/4 cup (60 ml) sunflower oil', '1/2 cup plus 2 tbsp (120 g) superfine/caster sugar', '1 1/2 cups (200 g) applesauce', '3 Braeburn apples, peeled, cored and diced into small chunks', '1/2 cup (60 g) confectioners’ sugar', '1 Tbsp (15 ml) lemon juice', 'Sumac, to dust']

Preheat the oven to 350°F (180°C). Grease a 1-pound (450-g) loaf pan and line with parchment paper. To make the applesauce, add the apple pieces to a saucepan with the lemon juice and water. Let them simmer for 10 to 12 minutes, or until they have completely softened. Remove from the heat and mash the apples with a fork until smooth. You will need roughly 1 1/2 cups (200 g) for this recipe. To make the cake, mix together the flour, almonds, sumac, baking powder and baking soda in a large bowl and set aside. In a medium bowl, combine the oil, sugar and applesauce. Add the wet ingredients into the dry ingredients and stir gently, ensuring there are no lumps of flour. The batter will be fairly thick. Mix in the chopped apples and pour the batter into the prepared loaf pan. Bake for 45 to 50 minutes, or until a toothpick inserted comes out clean. Leave to cool completely in the pan before turning it out. To make the drizzle, mix the sugar and lemon juice in a medium bowl until it’s thick enough to coat the back of a spoon. If it’s too thin, add some more sugar or loosen it up by adding more lemon juice. Once the cake is completely cool, use a teaspoon to drizzle the icing and sprinkle on a little more sumac.

sumac-spelt-and-apple-cake-new-way-to-cake-benjamina-ebuehi

['2 large Granny Smith or Bramley apples, peeled, cored and roughly chopped', '1 Tbsp (15 ml) lemon juice', '1/2 cup (120 ml) water', '1 2/3 cups (200 g) wholemeal spelt flour', 'Scant 1/2 cup (50 g) ground almonds', '1 Tbsp (15 g) sumac', '1 tsp baking powder', '1 tsp baking soda', '1/4 cup (60 ml) sunflower oil', '1/2 cup plus 2 tbsp (120 g) superfine/caster sugar', '1 1/2 cups (200 g) applesauce', '3 Braeburn apples, peeled, cored and diced into small chunks', '1/2 cup (60 g) confectioners’ sugar', '1 Tbsp (15 ml) lemon juice', 'Sumac', 'to dust']

Strawberry Honey Balsamic With Black Pepper Ice Cream

['10 ounces (about 1 pint) ripe strawberries, hulled and halved', '¼ cup honey', 'Heat the oven to 300°F. Line a sheet pan with parchment paper.', '½ cup granulated sugar', '2 tablespoons dry milk powder', '¼ teaspoon xanthan gum', '2 tablespoons light corn syrup', '1⅓ cups whole milk', '1⅓ cups heavy cream', '¾ cup Strawberry Puree (recipe follows), very cold', '¼ cup honey balsamic vinegar, like Honey Ridge Farms or O Olive Oil', '⅛ teaspoon freshly (and very finely) ground black pepper', '3 cups Ice Cream Base (recipe follows), very cold', '¾ cup your favorite strawberry jam']

Spread the strawberries out evenly on the lined sheet pan and drizzle them with the honey. Bake for 15 minutes. Stir the berries and continue baking until they just barely begin to caramelize and get a little bit of roasted color to them, about 20 minutes more. Remove the sheet pan from the oven and let them sit until they’re cool enough to handle. Transfer the berries to a blender along with the yummy sticky stuff on the parchment paper and puree to make a smooth sauce. Chill in the fridge until cold. Store the puree in the fridge for up to 2 weeks or in the freezer for up to 3 months. Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well. Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat. Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.) In a bowl, combine the strawberry puree, vinegar, and black pepper with the ice cream base. Whisk as needed to get everything completely incorporated into the base. Pour the mixture into an ice cream maker and turn on the machine. Churn just until it has the texture of soft-serve. Stir the jam with a fork to loosen it. Quickly alternate spooning layers of the mixture and dollops of the jam in freezer-friendly containers. Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It’s okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.

strawberry-honey-balsamic-with-black-pepper-ice-cream-salt-straw

['10 ounces (about 1 pint) ripe strawberries, hulled and halved', '¼ cup honey', 'Heat the oven to 300°F. Line a sheet pan with parchment paper.', '½ cup granulated sugar', '2 tablespoons dry milk powder', '¼ teaspoon xanthan gum', '2 tablespoons light corn syrup', '1⅓ cups whole milk', '1⅓ cups heavy cream', '¾ cup Strawberry Puree (recipe follows), very cold', '¼ cup honey balsamic vinegar, like Honey Ridge Farms or O Olive Oil', '⅛ teaspoon freshly (and very finely) ground black pepper', '3 cups Ice Cream Base (recipe follows), very cold', '¾ cup your favorite strawberry jam']

Togarashi Cheesecake With Sorghum

['2 cups gingersnap cookie crumbs', '2½ tablespoons sugar', '5 tablespoons unsalted butter, melted', '4 ounces fresh goat cheese, at room temperature', '6 ounces cream cheese, at room temperature', '½ cup buttermilk', '½ cup plus 2 tablespoons sugar', '4 large eggs', 'Grated zest and juice of 1 lemon', '1 teaspoon togarashi (see note)', 'About 1 tablespoon sorghum for garnish']

Preheat the oven to 350°F. Stir the cookie crumbs, sugar, and melted butter together in a medium bowl with a fork until the crumbs are evenly moistened. Press the mixture evenly onto the bottom of a 9-inch springform pan. Bake until golden brown and crispy, about 10 minutes. Cool completely. Reduce the oven temperature to 325°F. In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat together the goat cheese, cream cheese, and buttermilk until smooth and fluffy, 4 to 5 minutes. Gradually beat in the sugar until smooth. Beat in the eggs one at a time. Beat in the lemon zest and juice. Beat in ½ teaspoon of the togarashi. Pour the filling into the springform pan. Sprinkle the top with the remaining ½ teaspoon togarashi. Wrap the pan in aluminum foil to prevent leaks and place the pan in a large roasting pan. Pour enough hot water into the roasting pan to come one-third of the way up the sides of the cake pan. Bake the cheesecake for 1 hour and 20 minutes, or until slightly puffed. Remove the cake pan from the water bath and allow it to cool to room temperature, then chill in the refrigerator for at least 2 hours. (The cheesecake can be refrigerated, tightly wrapped in plastic wrap, for up to 5 days.) To serve, run a thin knife around the sides of the cake pan and release the sides of the pan. Slide the cheesecake onto a serving platter. Drizzle the top with a little sorghum, slice, and serve.

togarashi-cheesecake-with-sorghum-edward-lee

['2 cups gingersnap cookie crumbs', '2½ tablespoons sugar', '5 tablespoons unsalted butter, melted', '4 ounces fresh goat cheese, at room temperature', '6 ounces cream cheese, at room temperature', '½ cup buttermilk', '½ cup plus 2 tablespoons sugar', '4 large eggs', 'Grated zest and juice of 1 lemon', '1 teaspoon togarashi (see note)', 'About 1 tablespoon sorghum for garnish']

Spicy Tomato–Tuna Noodle Skillet Casserole With Aioli

['1 large egg yolk', '1 garlic clove, finely grated', '¼ tsp. kosher salt, plus more', '½ cup (or more) extra-virgin olive oil', '1 medium onion, cut into large pieces', '2 garlic cloves', '½ cup coarsely chopped roasted red peppers from a jar', '3 Tbsp. extra-virgin olive oil, plus more for drizzling', '12 oz. rigatoni, mezzi rigatoni, ditali, or other short or medium-length straight tube pasta', '2 (5–6-oz.) cans or jars oil-packed tuna', '1 oil-packed anchovy fillet, coarsely chopped', '1 tsp. kosher salt, divided', 'Freshly ground black pepper', '2 Tbsp. double-concentrated or regular tomato paste', '1 (14.5-oz.) can crushed tomatoes or whole peeled tomatoes with their juices, crushed', '1 tsp. ground turmeric', '¼ tsp. crushed red pepper flakes', 'Coarsely chopped parsley (for serving; optional)']

Whisk egg yolk, garlic, ¼ tsp. salt, and 2 tsp. water in a small bowl to combine. Place bowl on a kitchen towel so it won’t slide around as you whisk and gradually stream in oil, whisking constantly until thick and emulsified. Aioli should be thick but pourable; gradually whisk in more oil if needed. Taste and season with more salt if desired. Place rack in upper third of oven; preheat to 375°F. Pulse onion, garlic, and roasted red peppers in a food processor until finely chopped; set aside. Heat 3 Tbsp. olive oil in a 10” ovenproof skillet, preferably cast iron, over medium-low. Add pasta and cook, stirring often, until evenly coated in oil and lightly browned, about 5 minutes (depending on the size and shape of your pasta, you may need to work in batches). Using a slotted spoon, transfer to a large bowl. Reserve pan. Drain tuna, reserving 2 Tbsp. tuna oil. place oil in reserved pan and increase heat to medium. Add anchovy, ½ tsp. salt, and reserved chopped vegetable mixture and season with pepper. Cook, stirring occasionally, until vegetables soften, 5–7 minutes. Add tomato paste and cook, stirring, until slightly darkened in color, about 3 minutes. Mix in toasted pasta, tomatoes, turmeric, red pepper flakes, remaining ½ tsp. salt, and 2½ cups water and bring to a boil. Cook, stirring occasionally, until pasta is slightly softened, 8–10 minutes. Remove from heat and stir in drained tuna and ¼ cup water. Transfer skillet to oven and bake casserole until pasta is tender and juices at the edges are bubbling, about 15 minutes. Remove from oven. Heat broiler. Drizzle casserole with a little olive oil and broil until browned and crisped in spots, about 4 minutes. Spoon some aioli over casserole and top with parsley if desired. Serve remaining aioli alongside.

spicy-tomato-tuna-noodle-skillet-casserole-with-aioli

['1 large egg yolk', '1 garlic clove, finely grated', '¼ tsp. kosher salt, plus more', '½ cup (or more) extra-virgin olive oil', '1 medium onion, cut into large pieces', '2 garlic cloves', '½ cup coarsely chopped roasted red peppers from a jar', '3 Tbsp. extra-virgin olive oil, plus more for drizzling', '12 oz. rigatoni, mezzi rigatoni, ditali, or other short or medium-length straight tube pasta', '2 (5–6-oz.) cans or jars oil-packed tuna', '1 oil-packed anchovy fillet, coarsely chopped', '1 tsp. kosher salt, divided', 'Freshly ground black pepper', '2 Tbsp. double-concentrated or regular tomato paste', '1 (14.5-oz.) can crushed tomatoes or whole peeled tomatoes with their juices, crushed', '1 tsp. ground turmeric', '¼ tsp. crushed red pepper flakes', 'Coarsely chopped parsley (for serving; optional)']

Braised Celery With Lentils and Garlic

['¼ cup plus 1 Tbsp. extra-virgin olive oil', '1 bunch celery, leaves reserved, stalks sliced ½” thick on a diagonal', '6–8 garlic cloves, thinly sliced', '1 tsp. kosher salt, plus more', '½ cup dry white wine or dry vermouth', 'A small handful hardy herb sprigs (such as rosemary, thyme, and/or sage; optional)', '2½ cups low-sodium beef, chicken, or vegetable broth', '2 cups Big-Batch Marinated Lentils', '4 large eggs', 'Flaky sea salt', 'Freshly ground black pepper', 'Crusty bread (for serving; optional)']

Heat ¼ cup oil in a large high-sided skillet over medium-high. Add celery and toss to coat. Cook, stirring occasionally, until celery is very lightly browned, about 5 minutes, then add garlic and toss to coat. Cook, stirring occasionally, until garlic is deep golden brown and celery is tender and golden brown, 5–7 minutes. Mix in 1 tsp. kosher salt, then add wine and herbs (if using) and stir to combine. Cook until wine is reduced by half, about 2 minutes. Add broth and bring to a boil; stir in lentils. Cook until lentils are warmed through and flavors have come together, about 5 minutes. Taste and season with more kosher salt if needed. Fish out herb sprigs if using and discard. Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium. Crack eggs into skillet and cover with a lid (or a baking sheet if you don’t have one), reduce heat to low, and cook just until egg whites are set but yolks are still runny, about 3 minutes. Divide braised celery mixture among bowls. Top each with an egg and some celery leaves; sprinkle with sea salt and pepper. Serve with crusty bread, if desired.

braised-celery-with-lentils-and-garlic

['¼ cup plus 1 Tbsp. extra-virgin olive oil', '1 bunch celery, leaves reserved, stalks sliced ½” thick on a diagonal', '6–8 garlic cloves, thinly sliced', '1 tsp. kosher salt, plus more', '½ cup dry white wine or dry vermouth', 'A small handful hardy herb sprigs (such as rosemary, thyme, and/or sage; optional)', '2½ cups low-sodium beef, chicken, or vegetable broth', '2 cups Big-Batch Marinated Lentils', '4 large eggs', 'Flaky sea salt', 'Freshly ground black pepper', 'Crusty bread (for serving; optional)']

Lentil Bolognese

['2 Tbsp. extra-virgin olive oil', '2 oz. bacon or pancetta (Italian bacon), finely chopped (optional)', '1 large onion, finely chopped', '4 garlic cloves, finely chopped', '2 Tbsp. harissa paste or tomato paste', '½ cup red wine or dry white wine', '1 (28-oz.) can whole peeled or diced tomatoes', '2¼ cups Big-Batch Marinated Lentils, divided', 'Kosher salt, freshly ground pepper', '1 lb. dried pasta (any kind)', '2 Tbsp. unsalted butter, cut into small pieces', 'Finely grated Parmesan, (for serving; optional)']

Heat oil and bacon (if using) in a large Dutch oven or other heavy pot over medium, stirring, until bacon starts to sizzle, about 1 minute. Add onion and garlic and cook until onion is translucent, 5–8 minutes. Add harissa paste and cook, stirring occasionally, until slightly darkened in color, about 5 minutes. Add wine and cook, scraping up browned bits and stirring occasionally, until wine is reduced by half, about 3 minutes. If using whole tomatoes, use kitchen shears or a pairing knife to burst each in the can (this will prevent juice from squirting on your shirt when you crush them). Add to pot, crushing with your hands as you go; add any juices remaining in can. If using diced tomatoes, add directly to pot along with juices. Stir to combine, then fill can almost to the top with water and pour into pot, swirling to get all the extra tomato juices out of the can. Bring sauce to a boil over medium heat. Set aside ½ cup lentils for serving. Add remaining lentils to sauce. Reduce heat and simmer, stirring occasionally, until sauce thickens slightly and flavors come together, 25–30 minutes. Remove from heat and purée sauce with an immersion blender until almost smooth in some places but chunky in others. (Alternatively, purée half of sauce in a blender until almost smooth, then stir back into sauce in pot.) Season with salt and pepper. Keep warm until ready to serve. Cook pasta in a large pot of boiling salted water until not quite al dente, about 1 minute less than package directions. Using a spider or tongs, transfer pasta to sauce and add butter and ½ cup pasta cooking liquid. Cook, stirring constantly and adding more pasta cooking liquid if needed, until sauce thickens enough to coat pasta and pasta looks glossy, about 1 minute. Divide pasta among shallow bowls and top with reserved lentils and Parmesan (if using). Do ahead: Sauce can be made 5 days ahead. Let cool, then transfer to an airtight container. Cover and chill, or freeze up to 3 months. Reheat, adding a little water to thin if needed, before serving.

lentil-bolognese

['2 Tbsp. extra-virgin olive oil', '2 oz. bacon or pancetta (Italian bacon), finely chopped (optional)', '1 large onion, finely chopped', '4 garlic cloves, finely chopped', '2 Tbsp. harissa paste or tomato paste', '½ cup red wine or dry white wine', '1 (28-oz.) can whole peeled or diced tomatoes', '2¼ cups Big-Batch Marinated Lentils, divided', 'Kosher salt, freshly ground pepper', '1 lb. dried pasta (any kind)', '2 Tbsp. unsalted butter, cut into small pieces', 'Finely grated Parmesan', '(for serving; optional)']

Big-Batch Marinated Lentils

['2½ cups French green or black beluga lentils, rinsed, picked through', '3 tsp. kosher salt, divided', '¼ cup extra-virgin olive oil', '¼ cup sherry vinegar or red wine vinegar', '½ tsp. honey', '¼ tsp. hot smoked Spanish paprika or Hungarian sweet paprika']

Combine lentils and 2 tsp. salt in a large saucepan and pour in cold water to cover by at least 1”. Bring to a boil, then reduce heat to low and simmer gently until lentils are tender but still have some bite (like al dente pasta), about 20 minutes. Drain and return to pot. Meanwhile, whisk oil, vinegar, honey, paprika, and remaining 1 tsp. salt in a small bowl or measuring glass. Pour vinaigrette over hot lentils and toss to coat. Let sit at least 10 minutes before serving to give lentils time to absorb flavors from vinaigrette. Do ahead: Lentils can be prepared 5 days ahead. Transfer to an airtight container; cover and chill.

big-batch-marinated-lentils

['2½ cups French green or black beluga lentils, rinsed, picked through', '3 tsp. kosher salt, divided', '¼ cup extra-virgin olive oil', '¼ cup sherry vinegar or red wine vinegar', '½ tsp. honey', '¼ tsp. hot smoked Spanish paprika or Hungarian sweet paprika']

Sourdough Key Lime Ricotta Cookies

['8 tbsp (113 g) unsalted butter, softened', '1 cup (200 g) sugar', '1 large egg', '1⁄2 cup (120 g) leftover starter', '1 cup (125 g) whole milk ricotta', 'Zest of 1 lime or several key limes', '1 tsp (5 ml) pure vanilla extract', '3 cups (360 g) all-purpose flour', '1 tbsp (15 g) baking powder', '1⁄2 tsp fine sea salt', '3⁄4 cup (90 g) powdered sugar, sifted', 'Juice of 1 to 2 limes, zest reserved for decoration']

Preheat your oven to 350°F (180°C). Line two sheet pans with parchment paper and set aside. In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl. Add the egg and mix to combine. With the machine running, add the leftover starter, ricotta, lime zest, and vanilla. Depending on the temperature of your ingredients, the mixture may become lumpy—this is okay. Meanwhile, whisk the flour, baking powder, and salt together in a large bowl. On low speed, gradually add the dry ingredients and mix until just incorporated. Scrape down the sides of the bowl once more, making sure that there is no flour hiding at the bottom. It will smell wonderful. Cover the bowl in plastic wrap and chill the dough for 30 minutes to 1 hour. Then portion the dough onto your sheet pans using a tablespoon or mini ice cream scoop. Place both sheet pans into the oven and bake for about 15 to 17 minutes. Rotate the pans and swap racks at the halfway mark for even coloring. When finished, the cookies will be pale yellow with golden bottoms and will feel soft to the touch. Transfer to a wire rack. For the glaze, sift the powdered sugar into a small bowl. Add the juice of 1 lime and whisk until a smooth glaze forms. If the texture is too thick, add more lime juice as needed until you achieve a pourable consistency. Once the cookies are completely cool, drizzle some of the glaze over the top. Finish with grated lime zest to decorate. These cookies will stay fresh for up to 3 to 5 days stored in an airtight container. Alternatively, freeze for up to 2 months by placing unglazed cookies between sheets of parchment paper to prevent sticking.

sourdough-key-lime-ricotta-cookies-artisan-sourdough-made-simple

['8 tbsp (113 g) unsalted butter, softened', '1 cup (200 g) sugar', '1 large egg', '1⁄2 cup (120 g) leftover starter', '1 cup (125 g) whole milk ricotta', 'Zest of 1 lime or several key limes', '1 tsp (5 ml) pure vanilla extract', '3 cups (360 g) all-purpose flour', '1 tbsp (15 g) baking powder', '1⁄2 tsp fine sea salt', '3⁄4 cup (90 g) powdered sugar, sifted', 'Juice of 1 to 2 limes', 'zest reserved for decoration']

Cinnamon Sugar Sourdough Waffles

['1⁄4 cup (50 g) sugar', '1 tsp (3 g) cinnamon', '1⁄2 cup (120 g) leftover starter', '1 cup (240 ml) milk, whole or 2%', '3 tbsp (42 g) unsalted butter, melted, divided', '1 large egg', '1 cup (120 g) all-purpose flour', '1 tbsp (12 g) sugar', '2 tsp (10 g) baking powder', '1⁄2 tsp fine sea salt', 'Cooking spray, for coating', '1 cup (165 g) cubed pineapple', 'Handful of mixed seasonal berries', '1⁄4 cup (30 g) coconut flakes', 'Maple syrup, to serve']

Combine the cinnamon and sugar in a shallow bowl. Preheat your waffle iron according to the manufacturer’s instructions. Add the leftover starter, milk, 2 tablespoons (28 g) of melted butter, and egg into a large bowl. Whisk well to combine. Add the flour, sugar, baking powder, and salt and continue to whisk until smooth. If the batter seems too thick, add more milk to thin out the texture. This will all depend on the consistency of your sourdough starter. Lightly coat the waffle iron with cooking spray. Ladle some of the batter into the waffle iron to fill the pan. Cook for 3 to 5 minutes, or until golden and crisp. Transfer to a cutting board and brush lightly with some of the remaining melted butter. Press the waffle into the cinnamon sugar to coat on both sides. Repeat to cook the rest of the waffles. To serve, top your waffles with the pineapple, mixed berries, and coconut flakes. Enjoy with sweet maple syrup on the side. TIP: Once completely cool, these waffles can be frozen for up to 2 months. Cover in plastic wrap and a layer of foil before freezing. Bake frozen at 350°F (180°C) until warmed through.

cinnamon-sugar-sourdough-waffles-artisan-sourdough-made-simple

['1⁄4 cup (50 g) sugar', '1 tsp (3 g) cinnamon', '1⁄2 cup (120 g) leftover starter', '1 cup (240 ml) milk, whole or 2%', '3 tbsp (42 g) unsalted butter, melted, divided', '1 large egg', '1 cup (120 g) all-purpose flour', '1 tbsp (12 g) sugar', '2 tsp (10 g) baking powder', '1⁄2 tsp fine sea salt', 'Cooking spray, for coating', '1 cup (165 g) cubed pineapple', 'Handful of mixed seasonal berries', '1⁄4 cup (30 g) coconut flakes', 'Maple syrup', 'to serve']

Blueberry Lemon Corn Muffins

['paper muffin cup liners', '1/2 stick (1/4 cup) unsalted butter', '3/4 cup all-purpose flour', '1 1/2 teaspoons baking powder', '1/2 cup yellow cornmeal', '1/2 cup plus 1 tablespoon sugar', '1 tablespoon freshly grated lemon zest', '1/2 cup whole milk', '2 large egg yolks', '1/2 cup blueberries']

Preheat oven to 375°F. and line six 1/3-cup muffin cups with paper liners. Melt butter and cool. Into a large bowl sift together flour and baking powder and whisk in cornmeal, 1/2 cup sugar, lemon zest, and a generous pinch salt. In a bowl whisk together melted butter, milk, and yolks and add to flour mixture with half of blueberries, gently stirring until just combined. Divide batter evenly among cups (batter will fill cups) and press remaining blueberries into tops of muffins. Sprinkle tops of muffins evenly with remaining tablespoon sugar. Bake muffins in middle of oven about 15 minutes, or until tops are golden and a tester comes out clean. Remove muffins from cups and cool on a rack. Muffins keep in an airtight container at room temperature 2 days.

blueberry-lemon-corn-muffins-15255

['paper muffin cup liners', '1/2 stick (1/4 cup) unsalted butter', '3/4 cup all-purpose flour', '1 1/2 teaspoons baking powder', '1/2 cup yellow cornmeal', '1/2 cup plus 1 tablespoon sugar', '1 tablespoon freshly grated lemon zest', '1/2 cup whole milk', '2 large egg yolks', '1/2 cup blueberries']

French Canadian

['2 to 2 ¼ ounces Cognac', '¼ ounce Champagne vinegar', '¼ ounce maple syrup', '¼ teaspoon pure vanilla extract', 'Garnish: lemon twist']

Combine Cognac, vinegar, maple syrup, and vanilla in a mixing glass and fill with ice. Stir until well chilled, about 30 revolutions. Strain into a chilled coupe glass, gently squeeze the lemon twist over the top to express oils, then use as a garnish.

french-canadian-cocktail-cognac-pantry

['2 to 2 ¼ ounces Cognac', '¼ ounce Champagne vinegar', '¼ ounce maple syrup', '¼ teaspoon pure vanilla extract', 'Garnish: lemon twist']

Spanish Penny

['2 ounces rye (100 proof preferred)', '1 teaspoon maple syrup', '¼ teaspoon sherry vinegar', 'Garnish: dried apricot on a cocktail pick (optional)']

Combine rye, maple syrup, and sherry vinegar in a rocks glass and fill with ice. Stir until chilled, about 30 revolutions. Garnish with a speared apricot.

spanish-penny-pantry-cocktail

['2 ounces rye (100 proof preferred)', '1 teaspoon maple syrup', '¼ teaspoon sherry vinegar', 'Garnish: dried apricot on a cocktail pick (optional)']

Spicy Baked Pasta With Cheddar and Broccoli Rabe

['Kosher salt', '1 lb. rigatoni, ziti, or fusilli', '8 Tbsp. extra-virgin olive oil, divided', '3 large leeks, white and pale green parts only, halved lengthwise, thinly sliced into half-moons', 'Freshly ground black pepper', '1 tsp. (or more) crushed red pepper flakes', '2 bunches broccoli rabe or 3 bunches baby broccolini, trimmed, coarsely chopped', '1 cup heavy cream', '12 oz. sharp white cheddar, coarsely grated (about 3 cups), divided', '1 cup chopped chives, divided', '1 cup coarse fresh breadcrumbs or panko (Japanese breadcrumbs)']

Preheat oven to 425°F. Bring a large pot of water to a boil, then add a generous amount of salt. Cook pasta, stirring occasionally to keep it from sticking together, until just barely al dente, about 2 minutes less than package directions. Drain pasta, reserving 1 cup pasta cooking liquid. While you are cooking the pasta, get the broccoli rabe going. Heat 5 Tbsp. oil in a large Dutch oven or other heavy pot over medium–high. Add leeks and season with salt and black pepper. Cook, stirring occasionally, until leeks are softened (but not so much that they don’t have any texture left) and starting to brown, 8–10 minutes. Add red pepper flakes to leeks and stir to incorporate. Add broccoli rabe by the handful, stirring to combine and allowing each addition to wilt before adding more. Season with salt and black pepper. Once all of the broccoli rabe has been added, cook, stirring occasionally, until bright green and wilted, about 2 minutes. Remove pot from heat and set aside. Add pasta to reserved broccoli rabe mixture along with cream, three-quarters of the cheese, ½ cup chives, and reserved pasta cooking liquid; mix well. Season with salt and black pepper and add more red pepper flakes if you prefer more heat (keep in mind that the saltiness and spiciness will increase as the pasta bakes). Transfer pasta to a 3-qt. baking dish (or, if your Dutch oven is ovenproof, just leave it in there). Toss breadcrumbs and remaining 3 Tbsp. oil in a medium bowl until coated; season with salt and black pepper. Scatter over pasta, then sprinkle evenly with remaining cheese. Bake until pasta is bubbling across the entire surface and breadcrumbs are deep golden brown, 30–35 minutes. Let cool slightly. Scatter remaining chives over pasta just before serving.

spicy-baked-pasta-with-cheddar-and-broccoli-rabe

['Kosher salt', '1 lb. rigatoni, ziti, or fusilli', '8 Tbsp. extra-virgin olive oil, divided', '3 large leeks, white and pale green parts only, halved lengthwise, thinly sliced into half-moons', 'Freshly ground black pepper', '1 tsp. (or more) crushed red pepper flakes', '2 bunches broccoli rabe or 3 bunches baby broccolini, trimmed, coarsely chopped', '1 cup heavy cream', '12 oz. sharp white cheddar, coarsely grated (about 3 cups), divided', '1 cup chopped chives, divided', '1 cup coarse fresh breadcrumbs or panko (Japanese breadcrumbs)']

Crunchy Pickle Salad

['½ cup walnuts', '4 whole pickles (half- or full-sour), halved lengthwise, sliced crosswise into (1") pieces, plus 3 Tbsp. pickle brine', '3 Tbsp. red wine vinegar', '2 tsp. Dijon mustard', '1 tsp. honey', '¼ tsp. crushed red pepper flakes', '½ small white onion, thinly sliced, rinsed', 'Kosher salt, freshly ground pepper', '1 medium fennel bulb, tough outer layers removed, thinly sliced crosswise', '½ cup chopped dill', '2 oz. Parmesan, shaved', 'Extra-virgin olive oil (for drizzling)', 'Toasted country-style bread (for serving; optional)']

Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool; coarsely chop. Meanwhile, whisk pickle brine, vinegar, mustard, honey, and red pepper flakes in a large bowl. Add onion and season with salt and pepper. Let sit to allow onion to soften slightly, at least 5 minutes and up to 15 minutes. Add walnuts, pickles, fennel, dill, and Parmesan to dressing and toss to coat. Transfer salad to a large shallow bowl or platter and drizzle with oil. Serve with toast to sop up the dressing if desired.

crunchy-pickle-salad

['½ cup walnuts', '4 whole pickles (half- or full-sour), halved lengthwise, sliced crosswise into (1") pieces, plus 3 Tbsp. pickle brine', '3 Tbsp. red wine vinegar', '2 tsp. Dijon mustard', '1 tsp. honey', '¼ tsp. crushed red pepper flakes', '½ small white onion, thinly sliced, rinsed', 'Kosher salt, freshly ground pepper', '1 medium fennel bulb, tough outer layers removed, thinly sliced crosswise', '½ cup chopped dill', '2 oz. Parmesan, shaved', 'Extra-virgin olive oil (for drizzling)', 'Toasted country-style bread (for serving; optional)']

Beet Tostadas With Fried Eggs

['1½ lb. red beets (about 2 large), peeled, cut into (¼") pieces', '2 garlic cloves, finely grated', '2 Tbsp. ancho chile powder', '1 tsp. crushed dried oregano, preferably Mexican', '1 tsp. paprika', '¾ tsp. ground cumin', '½ tsp. freshly ground black pepper', '1 Tbsp. Diamond Crystal or 1½ tsp. Morton kosher salt, plus more', '2⅓ cups plus 3 Tbsp. vegetable oil, divided', '1 large white onion, halved through root end, sliced (¼" thick)', '6 medium serrano chiles, quartered lengthwise, leaving stems and seeds intact', '⅓ cup sage leaves', '6 (6"-diameter) corn tortillas', '6 large eggs', 'Salsa de Árbol (for serving)']

Place a rack in middle of oven; preheat to 350°F. Toss beets, garlic, chile powder, oregano, paprika, cumin, pepper, 1 Tbsp. Diamond Crystal or 1½ tsp. Morton kosher salt, and ⅓ cup oil in a medium bowl until beets are coated. Scrape onto a foil-lined rimmed baking sheet; bake, tossing every 15 minutes, until beets are tender and spices are very fragrant and smell slightly toasted, 35–45 minutes. Meanwhile, heat 2 cups oil in a large saucepan over high until oil bubbles immediately when the edge of a tortilla touches the surface. Carefully fry onion, adding a little bit at time to avoid too much spattering and reducing heat as needed, until tender and beginning to brown, about 5 minutes. Transfer to a paper-towel-lined baking sheet. Repeat process with chiles, about 5 minutes. Transfer to same baking sheet. Fry sage leaves until crisp, about 30 seconds. Transfer to baking sheet. Working one at a time, fry tortillas, turning once, until crisp, puffed in places, and deep golden brown, about 1 minute per side. Transfer tostadas to baking sheet. Heat remaining 3 Tbsp. oil in a large nonstick skillet over medium-high. Crack eggs into skillet, leaving space around each one, and cook until whites are set and edges are crisp, about 4 minutes. Season with salt. Spoon beet mixture onto tostadas, dividing evenly, and top each with an egg, then fried onion, chiles, sage, and Salsa de Árbol.

beet-tostadas-with-fried-eggs

['1½ lb. red beets (about 2 large), peeled, cut into (¼") pieces', '2 garlic cloves, finely grated', '2 Tbsp. ancho chile powder', '1 tsp. crushed dried oregano, preferably Mexican', '1 tsp. paprika', '¾ tsp. ground cumin', '½ tsp. freshly ground black pepper', '1 Tbsp. Diamond Crystal or 1½ tsp. Morton kosher salt, plus more', '2⅓ cups plus 3 Tbsp. vegetable oil, divided', '1 large white onion, halved through root end, sliced (¼" thick)', '6 medium serrano chiles, quartered lengthwise, leaving stems and seeds intact', '⅓ cup sage leaves', '6 (6"-diameter) corn tortillas', '6 large eggs', 'Salsa de Árbol (for serving)']

Salsa de Árbol

['3 Tbsp. extra-virgin olive oil', '3 dried chiles de árbol, seeds removed, chopped', '2 garlic cloves, finely grated', '1 (14.5-oz.) can diced fire-roasted tomatoes', 'Kosher salt', '2 Tbsp. fresh lime juice']

Heat oil in a medium saucepan over medium. Add chiles and garlic and cook, stirring constantly, until lightly toasted and very fragrant, about 30 seconds. Add tomatoes and 1 cup water, increase heat to medium-high, and cook, stirring occasionally, until most of the liquid has evaporated and tomatoes are very tender, about 15 minutes. Season tomato mixture with salt. Using a potato masher, smash until the consistency of a chunky salsa. Let cool, then stir in lime juice. Do Ahead: Salsa (without lime juice) can be made 3 days ahead. Cover and chill. Add lime juice just before serving.

salsa-de-arbol

['3 Tbsp. extra-virgin olive oil', '3 dried chiles de árbol, seeds removed, chopped', '2 garlic cloves, finely grated', '1 (14.5-oz.) can diced fire-roasted tomatoes', 'Kosher salt', '2 Tbsp. fresh lime juice']

Grains in Herby Buttermilk

['1 cup mixed unhulled grains (such as spelt, whole barley, and/or whole farro)', '1 small onion, unpeeled, halved', '3 garlic cloves, crushed', '2 (3x1") strips lemon zest', 'Kosher salt', '1½ cups parsley leaves with tender stems', '1 cup dill fronds', '1 cup buttermilk, preferably room temperature', '½ cup plain whole-milk Greek yogurt, preferably room temperature', '½ lemon', 'Extra-virgin olive oil (for drizzling)', 'Freshly ground black pepper']

Toast grains in a dry medium heavy pot over medium heat, stirring occasionally, until just slightly darkened and beginning to smell nutty, about 4 minutes. Pour in 4 cups water, then add onion, garlic, lemon zest, and a couple of big pinches of salt; stir to combine. Bring mixture to a boil, then reduce heat to medium-low and simmer, stirring occasionally and skimming any foam from surface as needed, until grains are tender (pull out a few grains and take a bite to test), 35–45 minutes; pluck out and discard onion, garlic, and lemon zest. Meanwhile, purée parsley, dill, buttermilk, and a big pinch of salt in a blender until bright green and smooth. Pour into a medium bowl, add yogurt, and whisk until your arm gets a bit tired—3 minutes should do the trick (whisking the mixture well will ensure that the yogurt doesn’t split and get grainy when you add it to the grains). Pour buttermilk mixture over grains. Increase heat to medium and bring to a bare simmer. Cook just until heated through, about 1 minute. Remove from heat and squeeze in juice from lemon half. Stir well, then taste grains and season with more salt if needed. Skim any foam from surface. Ladle grains into bowls. Drizzle some oil into each bowl and top with coarsely ground pepper.

grains-in-herby-buttermilk

['1 cup mixed unhulled grains (such as spelt, whole barley, and/or whole farro)', '1 small onion, unpeeled, halved', '3 garlic cloves, crushed', '2 (3x1") strips lemon zest', 'Kosher salt', '1½ cups parsley leaves with tender stems', '1 cup dill fronds', '1 cup buttermilk, preferably room temperature', '½ cup plain whole-milk Greek yogurt, preferably room temperature', '½ lemon', 'Extra-virgin olive oil (for drizzling)', 'Freshly ground black pepper']

Pasta With Brown Butter, Whole Lemon, and Parmesan

['1 lb. short tube pasta (such as paccheri or rigatoni)', 'Kosher salt', '8 Tbsp. (1 stick) unsalted butter, cut into pieces, divided', '1 small regular lemon or Meyer lemon, very thinly sliced into rounds, seeds removed', '1 oz. Parmesan, finely grated, plus more for serving', 'Freshly ground black pepper']

Cook pasta in a large pot of boiling generously salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions (pasta will finish cooking in the sauce). Meanwhile, heat half of the butter in a large Dutch oven or other heavy pot over medium until melted. Add lemon slices and cook, stirring often, until softened and bottom of pot is browned in spots, 5–7 minutes. Using tongs, transfer one-third of lemon slices to a plate; set aside. Just before pasta is al dente, scoop out 2 cups pasta cooking liquid. Add 1½ cups pasta cooking liquid to butter sauce. (This may seem like a lot of liquid, but it will thicken once the remaining ingredients are added.) Add remaining butter a piece at a time, whisking until each piece is incorporated before adding more, until the sauce is emulsified and creamy. Drain pasta and add to sauce. Cook, stirring often and adding 1 oz. Parmesan a little at a time. Once all of the cheese is added, continue to cook, still stirring, until cheese is melted and sauce is creamy and clings to pasta, about 3 minutes. If sauce looks very thick, add more pasta cooking liquid 1–2 Tbsp. at a time to thin (saucier is ideal as it will thicken as it cools). Remove from heat and sprinkle with an almost ridiculous amount of pepper (about 2 tsp.); toss once more. Serve pasta topped with reserved lemon rounds and more Parmesan.

pasta-with-brown-butter-whole-lemon-and-parmesan

['1 lb. short tube pasta (such as paccheri or rigatoni)', 'Kosher salt', '8 Tbsp. (1 stick) unsalted butter, cut into pieces, divided', '1 small regular lemon or Meyer lemon, very thinly sliced into rounds, seeds removed', '1 oz. Parmesan, finely grated, plus more for serving', 'Freshly ground black pepper']

One-Pot Gingery Chicken and Rice With Peanut Sauce

['6 small skin-on, bone-in chicken thighs (about 3 lb.)', '¾ tsp. kosher salt, plus more', '2 large shallots, finely chopped', '8 garlic cloves, finely chopped', '1 (2") piece ginger, peeled, finely chopped', '2 cups high-quality basmati rice, rinsed', '2 whole star anise', '1 Tbsp. soy sauce', '½ cup creamy peanut butter', '2 Tbsp. soy sauce', '2 Tbsp. unseasoned rice vinegar', '5 tsp. Sriracha', '1 (1") piece ginger, peeled, finely chopped', '1½ tsp. honey', '1 English hothouse cucumber, halved lengthwise, thinly sliced on a diagonal', '1 cup cilantro leaves with tender stems']

Pat chicken dry and season all over with salt. Arrange, skin side down, in a cold, dry medium Dutch oven and set over medium heat. Cook, undisturbed, until skin is golden brown and crisp and easily releases from pot, 8–10 minutes. Slide thighs around to different spots (this will ensure even browning) and continue to cook until deeply browned, 3–5 minutes longer. Transfer chicken to a plate. Let pot cool 2 minutes. Set pot over medium-low heat; add shallots, garlic, and ginger and cook, stirring constantly, until very fragrant but not browned, about 2 minutes. Stir in rice and star anise and cook, stirring constantly, 1 minute. Stir in soy sauce, ¾ tsp. salt, and 3 cups water. Nestle chicken back into rice mixture in pot, arranging skin side up. Increase heat to medium and bring liquid to a simmer. Immediately cover pot, reduce heat to low, and cook 25 minutes. Remove from heat and let chicken and rice sit 10 minutes. While the chicken and rice are cooking, make the sauce. Whisk peanut butter, soy sauce, vinegar, Sriracha, ginger, honey, and ¼ cup warm water in a small bowl until smooth and pourable. If sauce still looks a little thick, continuing adding water until it reaches a drizzle-able consistency. Remove lid from pot and fluff rice with a fork. Pluck out and discard star anise. Serve chicken and rice with peanut sauce, cucumber, and cilantro alongside. Do Ahead: Sauce can be made 3 days ahead. Cover and chill.

one-pot-gingery-chicken-and-rice-with-peanut-sauce

['6 small skin-on, bone-in chicken thighs (about 3 lb.)', '¾ tsp. kosher salt, plus more', '2 large shallots, finely chopped', '8 garlic cloves, finely chopped', '1 (2") piece ginger, peeled, finely chopped', '2 cups high-quality basmati rice, rinsed', '2 whole star anise', '1 Tbsp. soy sauce', '½ cup creamy peanut butter', '2 Tbsp. soy sauce', '2 Tbsp. unseasoned rice vinegar', '5 tsp. Sriracha', '1 (1") piece ginger, peeled, finely chopped', '1½ tsp. honey', '1 English hothouse cucumber, halved lengthwise, thinly sliced on a diagonal', '1 cup cilantro leaves with tender stems']

Squash au Vin

['5 Tbsp. extra-virgin olive oil, divided', '4 oz. crimini mushrooms, quartered', 'Kosher salt', '1 large onion, thinly sliced', '4 large shallots, halved through root ends, peeled', '6 garlic cloves, 5 thinly sliced, 1 finely chopped', '3 Tbsp. unsalted butter', '1¼ cups dry white wine', '¾ cup whole farro, barley, or freekeh', '3 Tbsp. red or white miso', '1 small kabocha squash (about 3 lb.), halved, seeds removed, cut into (2"-thick) wedges', '1 medium delicata squash (about 12 oz.), halved, seeds removed, cut into (2"-thick) wedges', '1 cup parsley leaves with tender stems', 'Zest of ½ lemon']

Heat 2 Tbsp. oil in a medium Dutch oven over medium-high. Cook mushrooms, tossing occasionally, until browned and crisp, 6–8 minutes. Season with salt; transfer to a plate. Let pot cool 2 minutes. Set pot over medium heat and pour in remaining 3 Tbsp. oil. Cook onion and shallots, stirring occasionally, until softened and starting to brown, 6–8 minutes. Add sliced garlic and butter; cook, stirring often, until garlic is softened and starting to brown, about 2 minutes. Add wine; simmer, stirring once, until reduced by half, about 5 minutes. Add farro, miso, and 6 cups water. Bring to a boil, stirring to dissolve miso. Reduce heat and simmer, uncovered, stirring once or twice, until farro is halfway cooked, about 20 minutes. Taste broth and season with salt. Add squash (submerge the best you can), cover, and cook until tender, about 30 minutes. Add mushrooms; cook just until heated through, about 2 minutes. Ladle stew into bowls; top with parsley, lemon zest, and chopped garlic.

squash-au-vin

['5 Tbsp. extra-virgin olive oil, divided', '4 oz. crimini mushrooms, quartered', 'Kosher salt', '1 large onion, thinly sliced', '4 large shallots, halved through root ends, peeled', '6 garlic cloves, 5 thinly sliced, 1 finely chopped', '3 Tbsp. unsalted butter', '1¼ cups dry white wine', '¾ cup whole farro, barley, or freekeh', '3 Tbsp. red or white miso', '1 small kabocha squash (about 3 lb.), halved, seeds removed, cut into (2"-thick) wedges', '1 medium delicata squash (about 12 oz.), halved, seeds removed, cut into (2"-thick) wedges', '1 cup parsley leaves with tender stems', 'Zest of ½ lemon']

Lentil Kielbassoulet

['½ cup plus 3 Tbsp. extra-virgin olive oil, divided', '1 lb. wild mushrooms (such as maitake or oyster), torn into 2" pieces', '2½ tsp. kosher salt, divided', '1 lb. kielbasa sausage, cut 1" thick on a diagonal', '1 large fennel bulb, fronds finely chopped, bulb finely chopped', '1 large onion, finely chopped', '2 medium carrots, peeled, finely chopped', '2 celery stalks, finely chopped', '11 garlic cloves, 8 thinly sliced, 3 left whole', '1 Tbsp. thyme leaves', '1¼ tsp. hot smoked Spanish paprika', '½ tsp. crushed red pepper flakes', '3 Tbsp. double-concentrated tomato paste', '2 cups black beluga or French green lentils', '1 baguette, torn into 2" pieces']

Preheat oven to 350°F. Heat ¼ cup oil in a large Dutch oven over medium-high until smoking. Add mushrooms and cook, undisturbed, until golden brown underneath, about 5 minutes. Turn mushrooms over and cook, undisturbed, until browned on the other side, about 5 minutes. Season mushrooms with ½ tsp. salt; transfer to a plate. Add 3 Tbsp. oil to same pot and add sausage, arranging in a single layer. Reduce heat to medium and cook, undisturbed, until browned underneath, about 3 minutes. Turn sausage over and cook on second side until browned, about 3 minutes. Add chopped fennel bulb, onion, carrots, celery, sliced garlic, and 1 tsp. salt and cook, stirring often until vegetables are softened but have not taken on any color, 10–12 minutes. Add thyme, paprika, and red pepper flakes and cook, stirring, 1 minute. Add tomato paste and cook, stirring occasionally, until paste darkens in color and begins to stick to the bottom of pot, about 1 minute. Stir mushrooms, lentils, and 1 tsp. salt into sausage mixture and add 8 cups water. Increase heat to medium-high and bring to a boil. Reduce heat to low, cover pot, leaving lid slightly askew, and continue to cook, stirring a few times, until most of the liquid has been absorbed and stew is thick and lentils are barely al dente, 25–30 minutes. Meanwhile, pulse bread in a food processor until coarse crumbs form (the largest ones should be about ½"). Transfer breadcrumbs to a large rimmed baking sheet and arrange in an even layer. Drizzle with remaining ¼ cup oil and toss to evenly coat. Bake until deep golden brown, 25–30 minutes. Remove from oven and finely grate remaining 3 garlic cloves over breadcrumbs; toss to incorporate. Add fennel fronds (you want to have about ½ cup) and toss again to combine. Scatter half of breadcrumbs evenly over stew. Transfer pot to oven and cook stew, uncovered, until some of the breadcrumbs have cooked into the stew and stew is bubbling around the edges, 13–15 minutes. Scatter remaining breadcrumbs over stew and cook until stew is very thick, 10–15 minutes. Do Ahead: Kielbassoulet can be made 3 days ahead. Let cool; cover and chill. Reheat, uncovered, in a 350°F oven.

lentil-kielbassoulet

['½ cup plus 3 Tbsp. extra-virgin olive oil, divided', '1 lb. wild mushrooms (such as maitake or oyster), torn into 2" pieces', '2½ tsp. kosher salt, divided', '1 lb. kielbasa sausage, cut 1" thick on a diagonal', '1 large fennel bulb, fronds finely chopped, bulb finely chopped', '1 large onion, finely chopped', '2 medium carrots, peeled, finely chopped', '2 celery stalks, finely chopped', '11 garlic cloves, 8 thinly sliced, 3 left whole', '1 Tbsp. thyme leaves', '1¼ tsp. hot smoked Spanish paprika', '½ tsp. crushed red pepper flakes', '3 Tbsp. double-concentrated tomato paste', '2 cups black beluga or French green lentils', '1 baguette', 'torn into 2" pieces']

Wood Ear and Cilantro Salad

['2 oz. dried wood ear mushrooms (about 2 cups)', '1 Tbsp. dried goji berries', '4 garlic cloves, finely chopped', '3 Tbsp. toasted sesame oil', '3 Tbsp. (or more) unseasoned rice vinegar', '¾ tsp. kosher salt, plus more', '2 red finger or Fresno chiles, thinly sliced, seeds removed if desired', '1 cup (packed) coarsely chopped cilantro']

Place mushrooms in a large bowl and pour in boiling water to cover. Let soak, adding more hot water if needed, until floppy but still sturdy, about 1½ hours. Meanwhile, place goji berries in a small bowl and pour in cold water to cover. Let soak until just softened, about 30 minutes, then drain. Drain mushrooms, wrap in a clean dish towel, and squeeze out any excess liquid. Remove any woody parts from mushrooms and tear into smaller pieces if large. Wipe out bowl and place mushrooms back into bowl. Add goji berries and toss to combine. Whisk garlic, oil, vinegar, and ¾ tsp. salt in a small bowl. Drizzle dressing over mushroom mixture and toss to coat. Let sit 10 minutes, then toss again. Taste and season with more salt and/or vinegar if needed. Let sit at room temperature at least 1 hour and up to 6 hours (cover and chill if holding longer than 1 hour). Just before serving, add chiles and cilantro and toss to combine.

wood-ear-and-cilantro-salad

['2 oz. dried wood ear mushrooms (about 2 cups)', '1 Tbsp. dried goji berries', '4 garlic cloves, finely chopped', '3 Tbsp. toasted sesame oil', '3 Tbsp. (or more) unseasoned rice vinegar', '¾ tsp. kosher salt, plus more', '2 red finger or Fresno chiles, thinly sliced, seeds removed if desired', '1 cup (packed) coarsely chopped cilantro']

Pickle Potato Salad

['4 medium russet potatoes (about 2½ lb.), peeled, cut into 2" pieces', '1 large or 2 medium carrots (about 8 oz.), peeled, cut into 1" pieces', '3 Tbsp. vegetable oil', '3 Tbsp. Pickle Brine Spice Rub', '1½ tsp. kosher salt, divided', '½ small red onion, thinly sliced', '4 celery stalks, thinly sliced on a diagonal', '2 tsp. white wine vinegar', '3 Tbsp. extra-virgin olive oil', '3 Tbsp. mayonnaise', '1 tsp. Dijon mustard', '3 cups shredded rotisserie or leftover cooked chicken', '4 kosher dill pickle spears, sliced ¼" thick', '¾ cup parsley leaves with tender stems']

Preheat oven to 400°F. Toss potatoes and carrots with vegetable oil on a rimmed baking sheet to coat. Sprinkle evenly with spice rub and ½ tsp. salt. Roast until vegetables are deeply browned, tender, and crisp on the exterior, about 30 minutes. Meanwhile, toss onion, celery, vinegar, and remaining 1 tsp. salt in a large bowl to combine. Let sit 10 minutes Meanwhile, whisk olive oil, mayonnaise, and mustard in a small bowl to combine. Mix in chicken; set aside. Add pickles, parsley, and hot roasted potatoes and carrots to bowl with onion mixture and toss to combine. Gently mix in reserved dressed chicken just to distribute. To serve, transfer to a platter or divide among plates.

pickle-potato-salad

['4 medium russet potatoes (about 2½ lb.), peeled, cut into 2" pieces', '1 large or 2 medium carrots (about 8 oz.), peeled, cut into 1" pieces', '3 Tbsp. vegetable oil', '3 Tbsp. Pickle Brine Spice Rub', '1½ tsp. kosher salt, divided', '½ small red onion, thinly sliced', '4 celery stalks, thinly sliced on a diagonal', '2 tsp. white wine vinegar', '3 Tbsp. extra-virgin olive oil', '3 Tbsp. mayonnaise', '1 tsp. Dijon mustard', '3 cups shredded rotisserie or leftover cooked chicken', '4 kosher dill pickle spears, sliced ¼" thick', '¾ cup parsley leaves with tender stems']

Tangy Vinegar Chicken With Barberries and Orange

['3 lb. skin-on, bone-in chicken legs (thigh and drumstick) or a mix of thighs and drumsticks', 'Kosher salt', '2 Tbsp. vegetable or other neutral oil', '1 medium onion, finely chopped', '4 garlic cloves, thinly sliced', '½ cup dried barberries or dried tart cherries, rinsed', '½ tsp. ground turmeric', '¼ tsp. crushed red pepper flakes', '⅓ cup white wine vinegar', '1 medium orange, halved']

Preheat oven to 350°F. Pat chicken dry with paper towels, then season all over with salt. Heat oil in a large skillet over medium-high. Cook chicken, skin side down, until golden brown underneath, 7–10 minutes. Transfer chicken to a plate, leaving any fat in the pan. Remove pan from heat and let fat cool down a little (about 3 minutes should do it). Return pan to medium heat and add onion and garlic. Cook, stirring often and adding a splash of water if needed to keep onion from getting too dark, until onion is softened and golden brown, 6–8 minutes. Stir in barberries, turmeric, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Pour in vinegar and 1 cup water, season lightly with salt, and bring to a simmer. Arrange chicken, skin side up, in sauce, then nestle orange halves, cut side down, around chicken. Transfer skillet to oven and bake, uncovered, until sauce is reduced and chicken is cooked through, 30–35 minutes (or 20–25 minutes for separated things and drumsticks). Transfer chicken to a platter. Spoon sauce over, then squeeze juice from orange halves on top.

tangy-vinegar-chicken-with-barberries-and-orange

['3 lb. skin-on, bone-in chicken legs (thigh and drumstick) or a mix of thighs and drumsticks', 'Kosher salt', '2 Tbsp. vegetable or other neutral oil', '1 medium onion, finely chopped', '4 garlic cloves, thinly sliced', '½ cup dried barberries or dried tart cherries, rinsed', '½ tsp. ground turmeric', '¼ tsp. crushed red pepper flakes', '⅓ cup white wine vinegar', '1 medium orange', 'halved']

Swirl Spice Cake

['1 cup coarsely chopped pecans', '⅓ cup Savory-to-Sweet Coffee Spice Mix', '6 Tbsp. (75 g) light brown sugar', '3 Tbsp. (24 g) all-purpose flour', '1 tsp. kosher salt', '4 Tbsp. unsalted butter, melted', 'Nonstick cooking oil spray or room-temperature unsalted butter (for pan)', '2 cups (250 g) all-purpose flour', '½ tsp. baking powder', '¼ tsp. baking soda', '½ tsp. kosher salt, plus more', '1¼ cups (250 g) granulated sugar', '¾ cup (1½ sticks) unsalted butter, room temperature', '3 large eggs, room temperature', '½ cup sour cream, room temperature', '2 tsp. vanilla extract', '¼ cup (28 g) powdered sugar', '1 tsp. (or more) orange juice']

Whisk pecans, spice mixture, brown sugar, flour, and salt in a small bowl to combine. Drizzle in butter and mix until clumps form. Set aside. Preheat an oven to 325°F. Lightly coat an 8½x4½" loaf pan with nonstick spray. Line with parchment paper, leaving overhang on long sides. Press paper into pan, then turn over, so greased side is facing up. Whisk flour, baking soda, baking powder, and ½ tsp. salt in a medium bowl to combine. Beat sugar and butter in the bowl of a stand mixer fitted with paddle attachment on medium-high speed, scraping down sides of bowl halfway through, until very light and fluffy, 6–8 minutes. Reduce speed to medium. With motor running, add eggs one at a time, beating to incorporate and scraping down sides of bowl after each addition. Reduce speed to low; add half of dry ingredients and mix just to combine. Add sour cream and vanilla and beat to combine. Add remaining dry ingredients and beat until incorporated. Scrape half of batter into prepared pan. Top with streusel (yes, it will look like a lot, but use all of it!), then scrape remaining batter over. Starting at a short side of the pan and working your way to the other short side, drag a butter knife back and forth from one long side to the other through batter to marble streusel; smooth surface. Bake cake until a tester inserted into the center comes out clean, 80–90 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes. Run a small knife around edges of cake to loosen if needed, then, using parchment paper, lift out of pan onto rack. Peel away parchment. Let cake cool completely. Combine powdered sugar and a pinch of salt in a small bowl, then mix in orange juice, adding up to a teaspoonful more if needed, until you have a thick but pourable icing. Drizzle over cake and let sit until icing is set before serving, about 15 minutes. Do ahead: Cake can be baked 3 days ahead. Store airtight at room temperature.

swirl-spice-cake

['1 cup coarsely chopped pecans', '⅓ cup Savory-to-Sweet Coffee Spice Mix', '6 Tbsp. (75 g) light brown sugar', '3 Tbsp. (24 g) all-purpose flour', '1 tsp. kosher salt', '4 Tbsp. unsalted butter, melted', 'Nonstick cooking oil spray or room-temperature unsalted butter (for pan)', '2 cups (250 g) all-purpose flour', '½ tsp. baking powder', '¼ tsp. baking soda', '½ tsp. kosher salt, plus more', '1¼ cups (250 g) granulated sugar', '¾ cup (1½ sticks) unsalted butter, room temperature', '3 large eggs, room temperature', '½ cup sour cream, room temperature', '2 tsp. vanilla extract', '¼ cup (28 g) powdered sugar', '1 tsp. (or more) orange juice']

Scallop Rice Bowls With Crunchy Spice Oil

['1 lb. dry sea scallops, side muscles removed', '1 tsp. kosher salt, divided', '1 tsp. finely grated peeled ginger', '3 Tbsp. vegetable oil, divided', '2 bunches Tuscan kale, ribs and stems removed', '1 avocado, sliced', 'Steamed rice, Crunchy Spice Oil, lemon wedges (for serving)']

Pat scallops dry, then season on all sides with ½ tsp. salt. Heat ginger and 1 Tbsp. oil in a large high-sided skillet or medium Dutch oven over medium until oil is hot. Add kale and ¼ cup water and toss to coat. Cook until kale is wilted and water is evaporated, 5–7 minutes. Season with remaining ½ tsp. salt. Meanwhile, heat remaining 2 Tbsp oil in large nonstick or cast-iron skillet over medium-high until shimmering. Cook scallops until golden brown and firm to the touch, about 3 minutes per side. Divide scallops among shallow bowls or plates; arrange kale, avocado, and some rice next to scallops. Drizzle with spice oil and serve with lemons for squeezing over.

scallop-rice-bowls-with-crunchy-spice-oil

['1 lb. dry sea scallops, side muscles removed', '1 tsp. kosher salt, divided', '1 tsp. finely grated peeled ginger', '3 Tbsp. vegetable oil, divided', '2 bunches Tuscan kale, ribs and stems removed', '1 avocado, sliced', 'Steamed rice', 'Crunchy Spice Oil', 'lemon wedges (for serving)']

Coconut Cod Chowder With Seasoned Oyster Crackers

['1½ lb. skinless, boneless cod or halibut fillets', '2½ tsp. kosher salt, divided, plus more', '5 Tbsp. ghee or unsalted butter, divided', '2 medium leeks, white and pale green parts only, halved lengthwise, thinly sliced crosswise', '6 garlic cloves, thinly sliced', '1 (3") piece ginger, peeled, cut into matchsticks', '¾ tsp. ground turmeric', '¾ tsp. ground coriander', '½ tsp. ground cardamom', '1 serrano chile, thinly sliced', '12 oz. baby Yukon Gold or red potatoes, halved', '2 (13.5-oz.) cans unsweetened coconut milk', '2 celery stalks, thinly sliced, plus leaves for serving (optional)', '1½ cups oyster crackers', '1 tsp. paprika', '2 limes, divided']

Season cod all over with 1½ tsp. salt; set aside. Heat 3 Tbsp. ghee in a medium Dutch oven over medium. Cook leeks, garlic, and ginger, stirring occasionally, until softened but not browned, about 3 minutes. Add turmeric, coriander, and cardamom and cook, stirring, until fragrant, about 30 seconds. Add chile, potatoes, coconut milk, 1 tsp. salt, and ¾ cup water; bring to a boil (still over medium). Immediately reduce heat so soup is at a bare simmer. Cover, leaving lid slightly askew, and cook until potatoes are barely fork-tender, 10–12 minutes. Carefully nestle reserved fish into pot, spoon some broth over, and cover, leaving lid slightly askew. Cook at a bare simmer 4 minutes, then stir in celery. Cook until fish is opaque and flakes easily, about 5 minutes. Taste chowder and season with more salt if needed. Meanwhile, heat remaining 2 Tbsp. ghee in a small skillet over medium-low. Add crackers and stir well to coat. Cook, stirring often, until golden brown, about 5 minutes. Remove from heat and add paprika; toss to evenly coat. Slice 1 lime in half and squeeze juice into chowder. Taste and season with more salt if needed. Ladle into bowls, breaking fish into large pieces. Scatter celery leaves over chowder if using and top with crackers. Slice remaining lime into wedges and serve alongside.

coconut-cod-chowder-with-seasoned-oyster-crackers

['1½ lb. skinless, boneless cod or halibut fillets', '2½ tsp. kosher salt, divided, plus more', '5 Tbsp. ghee or unsalted butter, divided', '2 medium leeks, white and pale green parts only, halved lengthwise, thinly sliced crosswise', '6 garlic cloves, thinly sliced', '1 (3") piece ginger, peeled, cut into matchsticks', '¾ tsp. ground turmeric', '¾ tsp. ground coriander', '½ tsp. ground cardamom', '1 serrano chile, thinly sliced', '12 oz. baby Yukon Gold or red potatoes, halved', '2 (13.5-oz.) cans unsweetened coconut milk', '2 celery stalks, thinly sliced, plus leaves for serving (optional)', '1½ cups oyster crackers', '1 tsp. paprika', '2 limes', 'divided']

Clams Arrabbiata

['3 Tbsp. extra-virgin olive oil', '2 oz. thinly sliced pancetta (Italian bacon), chopped', '1 medium onion, finely chopped', '4 garlic cloves, thinly sliced', '¾ tsp. crushed red pepper flakes', '1 28-oz. can whole peeled tomatoes', '24 littleneck clams, scrubbed', '4 oz. ditalini (about 1 cup)', 'Handful of torn basil leaves', 'Country-style bread (for serving)']

Cook oil and pancetta in a medium Dutch oven over medium heat, stirring occasionally, until pancetta begins to crisp, about 5 minutes. Add onion and cook, stirring occasionally, until softened but not browned, 6–8 minutes. Add garlic and cook, stirring occasionally, until softened and fragrant, about 5 minutes. Stir in red pepper flakes. Add tomatoes, crushing with your hands as you go; increase heat to medium-high. Bring to a simmer and cook, stirring often, until tomato liquid is reduced by half and tomatoes take on a jammy consistency, 12–15 minutes. Add clams and 2 cups water. Cover pot and cook, stirring occasionally and reducing heat as needed to maintain a simmer, until clams begin to open, 8–10 minutes. Uncover pot and transfer opened clams with a slotted spoon to a plate. Re-cover pot and continue cooking clams until they open, up to 15 minutes longer; discard any clams that haven’t opened by this time. Add ditalini to pot and cook, stirring often (pasta will want to settle and stick to the bottom of the pot), until al dente, 8–10 minutes. Add clams back to pot. Ladle clams and sauce among bowls; top with basil. Serve with bread alongside for dipping.

clams-arrabbiata

['3 Tbsp. extra-virgin olive oil', '2 oz. thinly sliced pancetta (Italian bacon), chopped', '1 medium onion, finely chopped', '4 garlic cloves, thinly sliced', '¾ tsp. crushed red pepper flakes', '1 28-oz. can whole peeled tomatoes', '24 littleneck clams, scrubbed', '4 oz. ditalini (about 1 cup)', 'Handful of torn basil leaves', 'Country-style bread (for serving)']

Tamarind-Glazed Black Bass With Coconut-Herb Salad

['½ cup unsweetened shredded coconut', '3 Tbsp. virgin coconut oil or a neutral oil (such as grapeseed or vegetable)', '2 medium shallots, thinly sliced into rings', 'Kosher salt', '1 (2") piece ginger, scrubbed, thinly sliced lengthwise', '4 garlic cloves, crushed', '1 Tbsp. double-concentrated tomato paste', '¼ cup tamarind concentrate', '2 Tbsp. honey', '1 Tbsp. low-sodium soy sauce', '2 (1½–2-lb.) head-on whole black sea bass or red snapper, cleaned', '3 Thai chiles or 2 serrano chiles, thinly sliced', '1 cup mint leaves, torn if large', 'Lime wedges (for serving)']

Toast coconut in a dry medium saucepan over medium heat, stirring often, until golden brown, 5–7 minutes. Transfer to a small bowl. Wipe out saucepan. Combine oil and shallots in saucepan and set over medium-high heat. Cook, stirring often, until shallots are golden brown and crisp, 8–10 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; immediately season with salt. Reduce heat to medium and add ginger and garlic to saucepan. Cook, stirring occasionally, until browned in spots, about 4 minutes. Add tomato paste and cook, stirring constantly, until paste splits and color darkens slightly, about 2 minutes. Add tamarind concentrate, honey, and soy sauce and cook, stirring constantly, until glaze is smooth and just beginning to bubble, about 1 minute. Remove pan from heat; taste glaze and season with salt. Place a rack in upper third of oven; preheat to 425°F. Place 1 fish on a cutting board and thoroughly pat dry inside and out with paper towels. Using a sharp knife, make slashes crosswise on a diagonal about every 2" along length of body (make sure to cut all the way down to the bones as this will help the fish cook evenly). Turn fish over and repeat process on the other side. Transfer fish to a parchment-lined baking sheet, then repeat with remaining fish. Season both fish all over with salt. Brush both sides with about half of the glaze, leaving the garlic and ginger behind. Roast fish, brushing with remaining glaze halfway through, until glaze is sticky and flesh flakes easily with a fork, 16–20 minutes. Arrange fish on a large platter or 2 smaller platters and scatter toasted coconut, crispy shallots, chiles, and mint evenly on top. Serve with lime wedges alongside for squeezing over.

tamarind-glazed-black-bass-with-coconut-herb-salad

['½ cup unsweetened shredded coconut', '3 Tbsp. virgin coconut oil or a neutral oil (such as grapeseed or vegetable)', '2 medium shallots, thinly sliced into rings', 'Kosher salt', '1 (2") piece ginger, scrubbed, thinly sliced lengthwise', '4 garlic cloves, crushed', '1 Tbsp. double-concentrated tomato paste', '¼ cup tamarind concentrate', '2 Tbsp. honey', '1 Tbsp. low-sodium soy sauce', '2 (1½–2-lb.) head-on whole black sea bass or red snapper, cleaned', '3 Thai chiles or 2 serrano chiles, thinly sliced', '1 cup mint leaves, torn if large', 'Lime wedges (for serving)']

Pork Volcánes al Pastor

['1 (2-lb.) piece skinless, boneless pork shoulder (Boston butt)', '7 guajillo chiles, seeds removed', '3 morita chiles, seeds removed', '4 garlic cloves', '⅓ cup fresh orange juice', '¼ cup fresh lime juice', '3 Tbsp. achiote (annatto) paste', '1 Tbsp. Diamond Crystal or 1½ tsp. Morton kosher salt', '8 (6"-diameter) corn tortillas', '4 Tbsp. extra-virgin olive oil', '12 oz. quesillo (Oaxaca cheese), coarsely grated', 'Chopped white onion, coarsely chopped cilantro, and lime wedges (for serving)']

Place pork shoulder on a parchment-lined rimmed baking sheet and freeze, uncovered, until almost completely frozen, about 2 hours. Using a very sharp knife, thinly slice pork (shoot for about ⅛" thick). Transfer to a large bowl. Meanwhile, bring guajillo and morita chiles and 1 cup water to a boil in a medium saucepan. Cover, remove from heat, and let sit 30 minutes to allow chiles to soften. Transfer chiles and soaking liquid to a blender. Add garlic, orange juice, lime juice, achiote paste, and salt; purée until smooth. Pour over pork and toss to coat. Cover and let sit at room temperature 2 hours, or chill up to 6 hours. Place a rack in middle of oven; preheat to 350°F. Evenly space out tortillas on a baking sheet and bake until lightly toasted and very crisp (edges will curl and pucker), 35–45 minutes. Heat 1 Tbsp. oil in a large nonstick skillet over high until smoking. Spread about one-fourth of pork across skillet in a single layer; cook, undisturbed, until browned underneath, about 2 minutes. Turn over and cook, undisturbed, until browned underneath and cooked through, about 2 minutes. Transfer to a platter and wipe out skillet. Working in 3 batches, repeat process with remaining pork and 3 Tbsp. oil. Increase oven temperature to 500°F. Divide pork among tostadas and top with quesillo; bake until cheese is melted, 8–10 minutes. Top with onion and cilantro and serve with lime wedges.

pork-volcanes-al-pastor

['1 (2-lb.) piece skinless, boneless pork shoulder (Boston butt)', '7 guajillo chiles, seeds removed', '3 morita chiles, seeds removed', '4 garlic cloves', '⅓ cup fresh orange juice', '¼ cup fresh lime juice', '3 Tbsp. achiote (annatto) paste', '1 Tbsp. Diamond Crystal or 1½ tsp. Morton kosher salt', '8 (6"-diameter) corn tortillas', '4 Tbsp. extra-virgin olive oil', '12 oz. quesillo (Oaxaca cheese), coarsely grated', 'Chopped white onion', 'coarsely chopped cilantro', 'and lime wedges (for serving)']

Goat Birria Tacos With Cucumber Pico de Gallo

['1 (7–10-lb.) bone-in leg of goat or lamb, untrimmed', '⅓ cup Diamond Crystal or 3 Tbsp. Morton kosher salt, plus more', '1 large white onion, chopped', '10 garlic cloves, peeled', '3 large guajillo chiles, seeds removed', '1 large ancho chile, seeds removed', '2 dried chiles de árbol', '1 (3") piece ginger, peeled', '2 whole cloves', '1 (14.5-oz.) can diced fire-roasted tomatoes', '1 Tbsp. black peppercorns', '1 Tbsp. dried oregano, preferably Mexican', '1 tsp. ground cumin', '5 Persian cucumbers, cut into (¼") pieces', '½ medium red onion, cut into (¼") pieces', '⅓ cup fresh lime juice', '¼ cup chopped basil', '1 tsp. kosher salt', '1–4 habanero chiles, seeds removed, finely chopped', '24 (6"-diameter) corn tortillas, warmed']

Rub goat leg with ⅓ cup Diamond Crystal or 3 Tbsp. Morton kosher salt, working into flesh and fat. Wrap tightly in parchment or wax paper and chill at least 3 hours and up to 3 days. Place a rack in lower third of oven; preheat to 350°F. Evenly scatter onion, garlic, guajillo chiles, ancho chile, chiles de árbol, ginger, cloves, tomatoes, peppercorns, oregano, and cumin across a large roasting pan and place a roasting rack on top. Unwrap goat leg and set on rack. Pour 4 cups water into pan and cover tightly with foil. Bake until meat is pulling away from the bone and shreds easily with a fork, 4½–5 hours. Let leg sit (still covered) until cool enough to handle (about 1 hour). Shred meat into small pieces and place in a large bowl; discard bones. Remove ginger from pan; discard. Working in batches if needed, purée liquid and aromatics left in pan in a blender until smooth. Pour half of consomé over meat and mix to coat. Taste and season with more salt if needed. Cover and set aside. Pour remaining consomé into a medium bowl and set aside for serving. Do Ahead: Meat can be prepared 3 days ahead. Chill meat and consomé. Toss cucumbers, onion, lime juice, basil, and salt in a medium bowl. Add 1–4 chiles, depending on their heat and how spicy you like things, and let sit 10 minutes. Top warm tortillas with meat, then salsa. Serve with consomé for dipping.

goat-birria-tacos-with-cucumber-pico-de-gallo

['1 (7–10-lb.) bone-in leg of goat or lamb, untrimmed', '⅓ cup Diamond Crystal or 3 Tbsp. Morton kosher salt, plus more', '1 large white onion, chopped', '10 garlic cloves, peeled', '3 large guajillo chiles, seeds removed', '1 large ancho chile, seeds removed', '2 dried chiles de árbol', '1 (3") piece ginger, peeled', '2 whole cloves', '1 (14.5-oz.) can diced fire-roasted tomatoes', '1 Tbsp. black peppercorns', '1 Tbsp. dried oregano, preferably Mexican', '1 tsp. ground cumin', '5 Persian cucumbers, cut into (¼") pieces', '½ medium red onion, cut into (¼") pieces', '⅓ cup fresh lime juice', '¼ cup chopped basil', '1 tsp. kosher salt', '1–4 habanero chiles, seeds removed, finely chopped', '24 (6"-diameter) corn tortillas', 'warmed']