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Stuffed Cabbage With Lemony Rice and Sumac

['12–14 large savoy or green cabbage leaves (from 1 large head)', 'Kosher salt', '¾ cup long-grain white rice (such as basmati or jasmine), rinsed', '¼ cup extra-virgin olive oil, plus more for drizzling', '1 large onion, finely chopped', '½ cup pine nuts', '1 cup finely chopped mixed tender herbs (such as parsley, mint, dill, and/or tarragon)', '⅓ cup chopped golden or brown raisins', '2 Tbsp. sumac, plus more for serving', '1 Tbsp. fresh lemon juice', '1 large egg, beaten to blend', 'Freshly ground black pepper', '3 Tbsp. unsalted butter', 'Sour cream (for serving)']

Line a baking sheet with a clean kitchen towel or a few layers of paper towels; set aside. Working in batches, cook cabbage leaves in a large pot of boiling generously salted water until bright green and pliable, about 2 minutes per batch. Transfer leaves to a bowl of ice water to cool; reserve pot of water for cooking rice. Transfer cabbage leaves to prepared baking sheet and let drain. Return water in pot to a boil and cook rice, stirring often, until grains swell and rise to the surface, 3–6 minutes (depending on quality of rice). Bite into a few grains to test; they should be al dente (rice will finish cooking when baked inside the cabbage). Drain rice and rinse under cold running water to stop it from cooking further. Drain again and transfer to a large bowl. Wipe out pot. Pour in ¼ cup oil and set pot over medium heat. Add onion and cook, stirring occasionally, until softened and golden, 7–9 minutes. Add pine nuts and cook, stirring often, until nuts smell toasty and have slightly darkened in color and onion is almost jammy, about 5 minutes. Mix in herbs, raisins, and 2 Tbsp. sumac and cook, still stirring, until herbs have slightly darkened in color and are very fragrant, about 2 minutes. Remove from heat and stir in lemon juice; let cool 5 minutes. Add onion mixture and egg to rice and mix well; season generously with salt and pepper. Wipe out pot; reserve. Working with 1 cabbage leaf at a time, cut out the thickest part of rib by making a thin V-shape; discard. Place 3 heaping Tbsp. filling in the center, running crosswise across leaf. Starting at the base where you cut the V, fold notched side of leaf up and over filling, then fold in sides and roll up leaf like a burrito. Arrange cabbage rolls, seam side down, in a single layer in reserved pot. Add butter and ½ cup water and bring to a simmer over medium-high heat. Reduce heat to low, cover pot, and steam rolls until filling is cooked through and leaves are tender, 18–25 minutes. Divide cabbage rolls among plates; drizzle with oil and sprinkle with sumac and pepper. Serve with sour cream.

stuffed-cabbage-with-lemony-rice-and-sumac

['12–14 large savoy or green cabbage leaves (from 1 large head)', 'Kosher salt', '¾ cup long-grain white rice (such as basmati or jasmine), rinsed', '¼ cup extra-virgin olive oil, plus more for drizzling', '1 large onion, finely chopped', '½ cup pine nuts', '1 cup finely chopped mixed tender herbs (such as parsley, mint, dill, and/or tarragon)', '⅓ cup chopped golden or brown raisins', '2 Tbsp. sumac, plus more for serving', '1 Tbsp. fresh lemon juice', '1 large egg, beaten to blend', 'Freshly ground black pepper', '3 Tbsp. unsalted butter', 'Sour cream (for serving)']

Pickle Brine Spice Rub

['4 Tbsp. coriander seeds', '6 Tbsp. vinegar powder', '4 Tbsp. dried dill', '2 Tbsp. kosher salt', '4 tsp. celery seeds', '1 tsp. mustard powder', 'A spice mill or mortar and pestle']

Toast coriander seeds in a small skillet over medium-high heat, tossing occasionally, until fragrant and slightly darkened in color, about 2 minutes. Transfer to a spice mill or mortar and pestle and let cool; coarsely grind. Transfer to an airtight container and mix in vinegar powder, dried dill, salt, celery seeds, and mustard powder; cover. Do ahead: Spice mix can be made 3 months ahead. Store at room temperature.

pickle-brine-spice-rub

['4 Tbsp. coriander seeds', '6 Tbsp. vinegar powder', '4 Tbsp. dried dill', '2 Tbsp. kosher salt', '4 tsp. celery seeds', '1 tsp. mustard powder', 'A spice mill or mortar and pestle']

Crunchy Spice Oil

['1 cup sunflower or other neutral oil', '6 garlic cloves, finely chopped', '¼ cup sesame seeds', '2 Tbsp. black mustard seeds', '4 tsp. cumin seeds', '1 Tbsp. pink peppercorns, lightly crushed', '1 Tbsp. crushed red pepper flakes', '2 tsp. kosher salt', '1 tsp. paprika', '1 tsp. pure maple syrup']

Heat oil, garlic, sesame seeds, mustard seeds, cumin seeds, pink peppercorns, and red pepper flakes in a small saucepan over medium-high until oil is sizzling and bubbling, about 2 minutes. Immediately reduce heat to low and continue to cook, stirring constantly, until garlic is golden brown and spices are fragrant, about 5 minutes. Remove from heat and stir in salt, paprika, and maple syrup. Let cool. Transfer to an airtight container. Do ahead: Spice oil can be made 1 month ahead. Cover and chill.

crunchy-spice-oil

['1 cup sunflower or other neutral oil', '6 garlic cloves, finely chopped', '¼ cup sesame seeds', '2 Tbsp. black mustard seeds', '4 tsp. cumin seeds', '1 Tbsp. pink peppercorns, lightly crushed', '1 Tbsp. crushed red pepper flakes', '2 tsp. kosher salt', '1 tsp. paprika', '1 tsp. pure maple syrup']

Savory-to-Sweet Coffee Spice Mix

['3 Tbsp. bee pollen powder or 3 Tbsp. bee pollen granules, ground in a spice mill', '3 Tbsp. finely ground coffee (not instant)', '2 Tbsp. granulated dried orange peel', '2 Tbsp. ground cinnamon', '2 tsp. ground cardamom', '2 tsp. ground fennel seeds or 1⅔ tsp. fennel seeds, ground in a spice mill']

Mix together bee pollen, coffee, orange peel, cinnamon, cardamom, and fennel in an airtight container and cover. Do ahead: Spice mix can be made 1 month ahead. Store at room temperature.

savory-to-sweet-coffee-spice-mix

['3 Tbsp. bee pollen powder or 3 Tbsp. bee pollen granules, ground in a spice mill', '3 Tbsp. finely ground coffee (not instant)', '2 Tbsp. granulated dried orange peel', '2 Tbsp. ground cinnamon', '2 tsp. ground cardamom', '2 tsp. ground fennel seeds or 1⅔ tsp. fennel seeds', 'ground in a spice mill']

Chicken Stock on the Grill

['12 cups water', '8 garlic cloves', '2-inch piece fresh ginger, peeled and sliced', '4 whole star anise', '4 bay leaves', '1 tablespoon black peppercorns', '1 (4-pound) chicken, cut into 8 pieces', '4 carrots', '4 celery stalks', '2 unpeeled white or red onions, halved', 'Salt, for seasoning', 'Chopped parsley leaves and lemon wedges, for serving']

Wipe the grill grates with oil to prevent sticking. Build a two-zone fire. Your high-heat zone should have embers 1 to 2 inches from the cooking surface, with occasional flames licking it. To create your medium-heat zone, nudge the embers 2 to 3 inches lower than that. Fill a stockpot with the water, garlic, ginger, star anise, bay leaves, and peppercorns and place over medium heat. Place the chicken, carrots, celery, and onions over high heat and cook, turning occasionally, until well charred all over, about 15 minutes total. When each ingredient is done, add it to the pot (it’s important that each ingredient be very well browned—almost burnt—before adding to the pot). Cook the stock for at least 3 hours, adding additional water if necessary to keep the meat and vegetables covered. Season with salt at the end. Remove the pot from heat. Remove the chicken pieces and shred the meat, discarding the skin and bones. Strain the stock, discarding solids. To serve, place a pile of shredded chicken into each bowl and cover with hot stock. Pass the parsley and lemon wedges separately. The stock can be stored in a covered container in the refrigerator for up to 1 week or in the freezer for up to 6 months.

chicken-stock-on-the-grill

['12 cups water', '8 garlic cloves', '2-inch piece fresh ginger, peeled and sliced', '4 whole star anise', '4 bay leaves', '1 tablespoon black peppercorns', '1 (4-pound) chicken, cut into 8 pieces', '4 carrots', '4 celery stalks', '2 unpeeled white or red onions, halved', 'Salt, for seasoning', 'Chopped parsley leaves and lemon wedges', 'for serving']

Thyme Out

['8 lemons, halved', '16 sprigs of thyme', 'Ice cubes', '4 cups ice water', '1 1⁄2 cups vodka', '1⁄2 cup agave or simple syrup (see Note)']

Wipe the grill grates with oil to prevent sticking. Build a high-heat fire. Your high-heat zone should have embers 1 to 2 inches from the cooking surface, with occasional flames licking it. Place the lemons, cut side down, over high heat until they are charred and soft, about 3 minutes. While the lemons char, using tongs, hold 8 of the thyme sprigs over high heat just until they start to color and give off wisps of smoke. Add the remaining 8 thyme sprigs to a cocktail shaker, squeeze in the lemon juice, and add a couple ice cubes. Shake very well and strain into a pitcher. Add the ice water, vodka, and agave, and stir until the agave is dissolved. Serve the drinks in ice-filled glasses garnished with a charred thyme sprig.

thyme-out-vodka-lemonade-cocktail

['8 lemons, halved', '16 sprigs of thyme', 'Ice cubes', '4 cups ice water', '1 1⁄2 cups vodka', '1⁄2 cup agave or simple syrup (see Note)']

Fragrant Mixed Herb and Flatbread Salad (Domaaj)

['4-5 pieces Persian flatbread (or toasted tortillas or pitta bread)', '½ cup walnuts, roughly chopped', 'Scant cup feta, crumbled', 'I small bunch mint, roughly chopped', '1 small bunch basil, roughly chopped', '1 small bunch tarragon, roughly chopped', '3 tbsp. pomegranate seeds, to garnish', '2 tbsp. balsamic vinegar', '3 tbsp. extra-virgin olive oil', '¼ tsp. golpar (optional)', '½ tsp. sea salt', '½ tsp. black pepper']

Using a pair of scissors, cut the flatbread into small jagged pieces and place them in a large bowl. Toast the walnuts in a small pan over a medium heat for 2 minutes. Add them to the bowl, along with the crumbled cheese and chopped herbs. To make the dressing, whisk the balsamic vinegar, olive oil and golpar (if you are using it) with the salt and pepper. Drizzle the dressing over the salad and then get your hands in there, giving the whole thing a good stir to evenly distribute it. Leave the salad for 10 minutes for the flavors to soak into the bread, then taste and adjust the seasoning. Garnish with a generous sprinkling of pomegranate seeds just before serving.

persian-fragrant-mixed-herb-and-flatbread-salad-domaaj

['4-5 pieces Persian flatbread (or toasted tortillas or pitta bread)', '½ cup walnuts, roughly chopped', 'Scant cup feta, crumbled', 'I small bunch mint, roughly chopped', '1 small bunch basil, roughly chopped', '1 small bunch tarragon, roughly chopped', '3 tbsp. pomegranate seeds, to garnish', '2 tbsp. balsamic vinegar', '3 tbsp. extra-virgin olive oil', '¼ tsp. golpar (optional)', '½ tsp. sea salt', '½ tsp. black pepper']

Torshi Tareh (Persian Sour Herb Stew With Marbled Eggs)

['2 Tbsp. basmati rice, rinsed', '1 large bunch cilantro', '1 large bunch dill', '1 bunch parsley', '1 small onion, thinly sliced', '½ cup extra-virgin olive oil', '8 garlic cloves, finely chopped', '1½ tsp. ground turmeric', '10 oz. frozen chopped spinach', '¼ cup dried cilantro', '1 tsp. freshly ground black pepper', '2½ tsp. kosher salt, plus more', '¼ cup fresh lime juice (from about 4 limes)', '6 large eggs or 6 large egg whites', 'Cooked rice and smoked white fish (for serving; optional)']

Combine rice with 3 cups water in a small saucepan. Cover and bring to a boil. Remove from heat; set aside. Meanwhile, tear cilantro, dill, and parsley (including stems) with your hands. Working in batches if needed, stuff into a food processor and process until finely chopped. Combine onion and oil in a cold large high-sided skillet with a lid. Place over medium-high heat and cook, stirring and shaking pan occasionally, until onion is dark brown around the edges, 6–8 minutes. Add garlic and cook, stirring, until garlic is just barely golden, about 1 minute. Add turmeric and cook, stirring, 30 seconds. Add herbs and spinach (no need to defrost or drain) and cook, stirring often, until herbs are wilted and spinach is thoroughly defrosted, about 2 minutes. Add dried cilantro, pepper, 2½ tsp. salt, and reserved parcooked rice along with all of the water. Bring to a simmer, cover, and cook over medium-low heat until flavors come together, about 10 minutes. Remove lid and continue to cook spinach mixture until greens are glossy and liquid is almost completely evaporated (dragging a rubber spatula or wooden spoon through the mixture should leave a trail with little to no liquid seeping back in), 6–8 minutes. Stir in lime juice; taste and season with more salt if needed. Make 6 divots in mixture and crack an egg into each one (or, if making with egg whites only, separate out egg yolks first and reserve for another use). Working quickly, drag the tip of an offset spatula or butter knife through each egg once or twice to break up the yolks and encourage wisps of egg white to spread throughout the mixture (you want a marbled effect—don’t scramble). Cover pan and simmer until eggs are cooked to your liking, about 3 minutes for jammy. Serve with rice and smoked fish alongside if desired.

torshi-tareh-persian-sour-herb-stew-with-marbled-eggs

['2 Tbsp. basmati rice, rinsed', '1 large bunch cilantro', '1 large bunch dill', '1 bunch parsley', '1 small onion, thinly sliced', '½ cup extra-virgin olive oil', '8 garlic cloves, finely chopped', '1½ tsp. ground turmeric', '10 oz. frozen chopped spinach', '¼ cup dried cilantro', '1 tsp. freshly ground black pepper', '2½ tsp. kosher salt, plus more', '¼ cup fresh lime juice (from about 4 limes)', '6 large eggs or 6 large egg whites', 'Cooked rice and smoked white fish (for serving; optional)']

Efo Riro With Kale and Whitefish

['1 medium onion, quartered through root end', '3 plum tomatoes, quartered', '1 red bell pepper, ribs and seeds removed, cut into large pieces', '1 Scotch bonnet or habanero chile', '4 garlic cloves', '2 Tbsp. dried bitter leaf', '4 skinless tilapia or other whitefish fillets (about 1⅔lb. total), cut into 2" pieces', '4 tsp. Old Bay seasoning', 'Vegetable oil (for frying; about 1 cup)', '2 Tbsp. extra-virgin olive oil', '2 Tbsp. double-concentrated tomato paste', '2 tsp. dried thyme', '1½ tsp. garam masala', '½ tsp. ground turmeric', '1 cube Maggi shrimp or chicken bouillon', '3 Tbsp. dried shrimp, rinsed', '4 tsp. powdered irú (dawadawa; fermented locust beans)', '1 lb. (2 bunches) kale, ribs and stems removed, leaves torn into 2" pieces', 'Steamed puna yams or rice (for serving)']

Purée onion, tomatoes, bell pepper, chile, and garlic in a blender, adding up to ¼ cup water as needed, until smooth. Set purée aside. Place bitter leaf in a small bowl and pour in hot water to cover. Let sit until softened, about 10 minutes. Drain and finely chop. Meanwhile, toss fish with Old Bay seasoning in a large bowl to evenly coat. Pour vegetable oil into a large deep saucepan or medium Dutch oven to come ¼" up sides and heat over medium-high until shimmering. Working in batches, arrange fish in a single layer and fry, turning halfway through, until golden, 6–8 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour oil out from pan and wipe out. Heat olive oil in same saucepan over medium-high. Add tomato paste, thyme, garam masala, and turmeric. Cook, stirring, until spices are fragrant and tomato paste is slightly darkened in color, about 1 minute. Stir in reserved purée, scraping up any browned bits, then add bitter leaf, shrimp cube, dried shrimp, and irú. Bring to a boil. Reduce heat so stew is at a simmer and add kale by the handful, stir to wilt slightly before adding more. Once all of the kale has been added, cook (without stirring) until tender, about 5 minutes. Gently fold in fried fish, being careful not to break up too much. Serve with yams or rice alongside.

efo-riro-with-kale-and-whitefish

['1 medium onion, quartered through root end', '3 plum tomatoes, quartered', '1 red bell pepper, ribs and seeds removed, cut into large pieces', '1 Scotch bonnet or habanero chile', '4 garlic cloves', '2 Tbsp. dried bitter leaf', '4 skinless tilapia or other whitefish fillets (about 1⅔lb. total), cut into 2" pieces', '4 tsp. Old Bay seasoning', 'Vegetable oil (for frying; about 1 cup)', '2 Tbsp. extra-virgin olive oil', '2 Tbsp. double-concentrated tomato paste', '2 tsp. dried thyme', '1½ tsp. garam masala', '½ tsp. ground turmeric', '1 cube Maggi shrimp or chicken bouillon', '3 Tbsp. dried shrimp, rinsed', '4 tsp. powdered irú (dawadawa; fermented locust beans)', '1 lb. (2 bunches) kale, ribs and stems removed, leaves torn into 2" pieces', 'Steamed puna yams or rice (for serving)']

Cabbage Potato Pie

['2 lb. russet potatoes, peeled, cut into 2" pieces', '1 tsp. kosher salt, divided, plus more', '4 Tbsp. unsalted butter, divided', '1 head of Savoy cabbage', '3 thick-cut bacon slices (about 3 oz.), finely chopped', '½ onion, thinly sliced', '2 Tbsp. apple cider vinegar', '1 tsp. thyme leaves', '1 tsp. freshly ground black pepper', '2 large eggs', '¾ cup heavy cream', '1¼ cups coarsely shredded sharp cheddar, preferably Irish']

Preheat oven to 400°F. Place potatoes in a medium pot, pour in cold water to cover, and season with salt. Bring to a boil; reduce heat to low and cook until potatoes are fork-tender, 20–25 minutes. Drain and return potatoes to pot; add 2 Tbsp. butter. Meanwhile, trim very base of cabbage, then pull off outer leaves, being careful not to tear them, until you have 10 total. Cut out any tough ribs; discard. Cook leaves in a large pot of boiling salted water until tender, about 8 minutes. Transfer to a bowl of ice water and let cool. Transfer to clean kitchen towels and pat dry. Thinly slice remaining cabbage. Cook bacon in a 10"-diameter ovenproof skillet, preferably cast-iron, over medium, stirring occasionally, until bacon is beginning to crisp, about 6 minutes. Add sliced cabbage and onion and cook, stirring occasionally, until tender and starting to caramelize (vegetables will be golden brown), 20–25 minutes. Add vinegar, scraping up browned bits, then mix in thyme, pepper, and ½ tsp. salt. Remove from heat. Mash potatoes with a potato masher until soft. Whisk eggs and cream in a small bowl, then add to potatoes and mash to combine. Add bacon mixture, cheese, and ½ tsp. salt and mix well. Taste and add more salt if needed. Wipe out and reserve skillet. Break up 1 Tbsp. butter into smaller pieces and dot around reserved skillet. Line with a single layer of cabbage leaves, overlapping slightly and allowing them to hang over edges of skillet. Scrape in potato mixture and spread out to the edges, flattening out evenly with a rubber spatula. Fold overhanging leaves up and over filling and top with more cabbage leaves, overlapping them slightly to create a single layer. Break up remaining 1 Tbsp. butter and dot over top. Roast cabbage pie until lightly browned, 30–35 minutes. Let cool 10 minutes before cutting into wedges.

cabbage-potato-pie

['2 lb. russet potatoes, peeled, cut into 2" pieces', '1 tsp. kosher salt, divided, plus more', '4 Tbsp. unsalted butter, divided', '1 head of Savoy cabbage', '3 thick-cut bacon slices (about 3 oz.), finely chopped', '½ onion, thinly sliced', '2 Tbsp. apple cider vinegar', '1 tsp. thyme leaves', '1 tsp. freshly ground black pepper', '2 large eggs', '¾ cup heavy cream', '1¼ cups coarsely shredded sharp cheddar', 'preferably Irish']

Yogurt and Persian Shallot Dip (Mast-o Musir)

['1 ½ cups dried musir (Persian shallots, see note)', '4 cups (960g) plain yogurt', '1 teaspoon sea salt', '½ teaspoon freshly ground black pepper', '1 cup (85g) shredded fresh mint, or 1 tablespoon dried mint', '1 teaspoon crushed dried rose petals (see note)', '1 tablespoon fresh mint leaves']

Soak the musir in water for 3 to 24 hours in the fridge. Drain, rinse in cold water, and pat dry. Inspect the soaked musir, cutting out any stems that remain hard after soaking, and chop finely. In a mixing bowl, combine the chopped musir with the yogurt, salt, pepper, and mint. Mix well. Add the garnish if you like and serve as an appetizer or an accompaniment.

yogurt-and-persian-shallot-dip-mast-o-musir

['1 ½ cups dried musir (Persian shallots, see note)', '4 cups (960g) plain yogurt', '1 teaspoon sea salt', '½ teaspoon freshly ground black pepper', '1 cup (85g) shredded fresh mint, or 1 tablespoon dried mint', '1 teaspoon crushed dried rose petals (see note)', '1 tablespoon fresh mint leaves']

Persian Rice With Fava Beans and Dill (Baqala Polow)

['2 cups (400g) white basmati rice', '3 lbs (1.3kg) fresh fava beans, or 1 lb (450g) frozen fava beans', '½ cup (120ml) olive oil', '1 (4-inch/10cm) cinnamon stick', '1 leek (white and green parts), finely chopped', '4 cloves garlic, peeled and crushed', '2 teaspoons salt', '½ teaspoon freshly ground pepper', '¼ teaspoon turmeric', '2 tablespoons ground cardamom', '2 tablespoons rose water', '3 cups (700ml) water', '3 cups (250g) coarsely chopped dill weed', '½ teaspoon ground saffron dissolved in 2 tablespoons rose water', 'Fried eggs and Yogurt and Persian Shallot Dip for serving (optional)']

Wash the rice by placing it in a large container and covering it with water. Agitate gently with your hand, then pour off the water. Repeat 5 times until the water is no longer cloudy. Drain, using a fine-mesh colander, and set aside. If using fresh fava beans in the pod, shell and remove second skins. If using frozen favas with second skins removed, place in a colander and rinse thoroughly. Set aside. Heat ¼ cup (60ml) oil in a large, non-stick pot over medium-high heat until very hot. Add the cinnamon stick, leek, and garlic, and stir-fry for 3 to 5 minutes, or until the leek is wilted. Add the rice, salt, pepper, turmeric, cardamom, and rose water, and stir-fry for another 1 minute. Add the water, tip in the skinned fava beans and bring back to a boil, stirring gently twice with a wooden spoon, to loosen any grains that may have stuck to the bottom of the pot. Cover firmly with a lid to prevent any steam from escaping. Reduce heat to medium and cook for 12 to 15 minutes, or until all the water has been absorbed. Add the dill and fluff using 2 forks. Drizzle the remaining oil and the saffron-infused rose water over the rice. Cover again, reduce heat to low, and cook for another 10 minutes. Remove the pot from heat and allow to cool, still covered, for 5 minutes. Serve with fried eggs and Yogurt and Persian Shallot Dip or alongside roasted lamb or fish.

persian-rice-with-fava-beans-and-dill-baqala-polow

['2 cups (400g) white basmati rice', '3 lbs (1.3kg) fresh fava beans, or 1 lb (450g) frozen fava beans', '½ cup (120ml) olive oil', '1 (4-inch/10cm) cinnamon stick', '1 leek (white and green parts), finely chopped', '4 cloves garlic, peeled and crushed', '2 teaspoons salt', '½ teaspoon freshly ground pepper', '¼ teaspoon turmeric', '2 tablespoons ground cardamom', '2 tablespoons rose water', '3 cups (700ml) water', '3 cups (250g) coarsely chopped dill weed', '½ teaspoon ground saffron dissolved in 2 tablespoons rose water', 'Fried eggs and Yogurt and Persian Shallot Dip for serving (optional)']

Chile and Ginger–Fried Tofu Salad With Kale

['1 package (14 to 16 ounces) firm tofu, drained, patted dry, and cut into 8 pieces', '⅓ cup soy sauce', '¼ cup hot chile sauce, such as Sriracha or sambal oelek chile sauce', '1 serrano chile, halved, seeded if desired', '⅓ cup chopped fresh cilantro leaves', '6 garlic cloves, coarsely chopped', '1 tablespoon coarsely chopped peeled fresh ginger', 'Peanut oil, for frying', '½ cup cornstarch', '5 ounces baby kale or spinach', '2 tablespoons extra-virgin olive oil', 'Fine sea salt to taste', 'Sliced scallions (white and green parts), for garnish']

Arrange the tofu on a plate or baking sheet. In a blender, combine the soy sauce, chile sauce, chile halves, cilantro, garlic, and ginger; puree until smooth. Using a pastry brush, coat the tofu on both sides with two-thirds of the chile mixture (reserve the rest for serving). Cover with plastic wrap and refrigerate for at least 1 hour and up to 6 hours. Fill a 12-inch skillet with ½ inch of peanut oil and heat it over medium-high heat. Dip the slabs of tofu in the cornstarch, coating both sides, and tap off the excess. Working in batches, add the tofu to the hot oil and cook, turning it over once, until it is golden brown, 1 to 2 minutes per side. Transfer the tofu to a paper-towel-lined plate to drain off the excess oil. In a large bowl, toss the kale with the olive oil and fine sea salt to taste. Add the tofu and toss. Some of the kale will wilt, which is what you want. Serve hot, topped with sliced scallions and cilantro leaves, and with the reserved chile marinade alongside for drizzling.

chile-and-ginger-fried-tofu-salad-with-kale-melissa-clark-dinner

['1 package (14 to 16 ounces) firm tofu, drained, patted dry, and cut into 8 pieces', '⅓ cup soy sauce', '¼ cup hot chile sauce, such as Sriracha or sambal oelek chile sauce', '1 serrano chile, halved, seeded if desired', '⅓ cup chopped fresh cilantro leaves', '6 garlic cloves, coarsely chopped', '1 tablespoon coarsely chopped peeled fresh ginger', 'Peanut oil, for frying', '½ cup cornstarch', '5 ounces baby kale or spinach', '2 tablespoons extra-virgin olive oil', 'Fine sea salt to taste', 'Sliced scallions (white and green parts)', 'for garnish']

Spicy Sweet-and-Sour Salmon With Dates (Qaliyeh-e Khorma)

['¼ cup coriander seeds', '1 large red onion (about 1lb), diced into ⅜" squares', '2 teaspoons fine sea salt', '12 Persian cucumbers, ¼" to ⅜" dice', '¼ cup apple cider vinegar', '1 ½ teaspoons fine sea salt', '½ teaspoon black pepper', '1 teaspoon ground turmeric', '1 tablespoon all-purpose flour', '4–6 thick skinless salmon fillets', '¼ cup olive oil, divided', '5 cloves garlic, finely grated', '1 cup apple cider vinegar', '2 tablespoons date molasses', '1 scant teaspoon cayenne', '1 tablespoon dried fenugreek leaves', '5 medjool dates, pitted and halved', '1 cup fresh herbs such as cilantro leaves, basil leaves, or chopped spring onions, for serving', 'Kateh, for serving (optional)']

In a medium-sized skillet over low heat, toast the coriander seeds, shaking the skillet constantly until the aroma rises. Remove from heat and set aside. In a large mixing bowl, place the onion, salt, and coriander seeds, and toss. Add the cucumber and pour the vinegar over it. Toss well and set aside. Do Ahead: This pickle can be stored in an airtight container in the fridge for up to 3 days. In a small bowl, mix together all the dusting ingredients and set aside. Rinse the fish and pat dry. Place fillets on a sheet pan lined with parchment paper. Dust both sides of the fish fillets and arrange on the sheet pan. Cover and keep cool until ready to cook. Heat 2 tablespoons oil in wide, non-stick skillet a over high heat until very hot, but not smoking. Sear the fish until brown on both sides (about 1 minute on each side). Remove the fish from heat and set aside. In the same pan, add 2 tablespoons oil, reduce heat to medium heat, add the garlic and stir-fry for 1 to 2 minutes until golden brown. Add the vinegar, molasses, cayenne, and fenugreek leaves, and give it a stir. Return the fish to the pan and simmer for 10 to 15 minutes over low heat until the fish is tender and the sauce has thickened. Adjust seasoning to taste. Add the dates, cover and keep warm until ready to serve. Serve over rice, with a bowl of fresh herbs and the onion and cucumber pickle

spicy-sweet-and-sour-salmon-with-dates-qaliyeh-e-khorma

['¼ cup coriander seeds', '1 large red onion (about 1lb), diced into ⅜" squares', '2 teaspoons fine sea salt', '12 Persian cucumbers, ¼" to ⅜" dice', '¼ cup apple cider vinegar', '1 ½ teaspoons fine sea salt', '½ teaspoon black pepper', '1 teaspoon ground turmeric', '1 tablespoon all-purpose flour', '4–6 thick skinless salmon fillets', '¼ cup olive oil, divided', '5 cloves garlic, finely grated', '1 cup apple cider vinegar', '2 tablespoons date molasses', '1 scant teaspoon cayenne', '1 tablespoon dried fenugreek leaves', '5 medjool dates, pitted and halved', '1 cup fresh herbs such as cilantro leaves, basil leaves, or chopped spring onions, for serving', 'Kateh', 'for serving (optional)']

Kateh (Persian Stove-Top Rice)

['3 cups (600g) white basmati rice', '5 ½ cups (1.3l) water', '1 tablespoon fine sea salt', '¼ cup (60ml) olive oil']

Wash the rice by placing it in a large container and covering it with water. Agitate gently with your hand, then pour off the water. Repeat 5 times until the water is no longer cloudy. Drain, using a fine-mesh colander. If using American long-grain rice, do not wash, and reduce the water to 4½ cups instead of 5½ cups. In a medium-sized non-stick pot, combine the rice, water, and salt. Gently stir with a wooden spoon to dissolve the salt. Bring to a boil over high heat (this takes about 5 minutes), then reduce heat to medium and simmer, uncovered, for 15 to 20 minutes, or until all the water has been absorbed and the surface of the rice is covered with steam holes. Drizzle the oil over the rice. Cover the pot tightly and steam for 15 minutes over low heat. Keep warm until ready to serve. Just before serving, uncover the rice and fluff gently with a fork.

kateh-persian-stove-top-rice

['3 cups (600g) white basmati rice', '5 ½ cups (1.3l) water', '1 tablespoon fine sea salt', '¼ cup (60ml) olive oil']

Pistachio and Pomegranate Meatballs (Kufteh-Ye Pesteh-o Anar)

['1 large onion, peeled and quartered', '1 ½ cups (180g) raw pistachio kernels', '½ cup (15g) fresh plain bread crumbs', '3 cups (250g) chopped fresh parsley', '1 cup (85g) chopped fresh tarragon, or 2 tablespoons dried', '1 cup (85g) chopped fresh cilantro', '1 tablespoon fresh lime juice', '1 teaspoon red pepper flakes', '1 teaspoon freshly ground black pepper', '1 tablespoon ground cumin', '2 teaspoons fine sea salt', '2 lb (900g) ground dark meat turkey', '1 egg', '½ cup olive oil, for brushing meatballs', '¾ cup (180ml) pomegranate molasses', '¼ (60ml) cup grape molasses', '¼ cup (60ml) pomegranate juice', '1 teaspoon salt', '½ teaspoon freshly ground black pepper', '½ teaspoon red pepper flakes', '1 cup (150g) pomegranate seeds (arils)', 'Lavash, lettuce, and fresh basil for serving (optional)']

To make the meatballs: Place all the ingredients, except the ground turkey and egg, in a food processor and pulse until you have a grainy paste. Transfer to a large mixing bowl and add the turkey and egg. Lightly knead with your hands for a few minutes (do not over-mix). Cover and chill in the fridge for at least 10 minutes or up to 24 hours. Preheat the oven to 450°F (230°C). Generously oil a wide, non-reactive baking dish, large enough to fit 24 meatballs, (about 12 x 14 in/30 x 35 cm) and set aside. Remove the turkey mixture from the fridge and shape into walnut-sized balls (about 1 1/2 tablespoons each, using an ice-cream scoop). Place the meatballs in the baking dish and brush well with oil. Bake in the oven for 15 minutes, until bottoms of the meatballs are lightly golden. Meanwhile, in another mixing bowl, combine all the ingredients for the glaze. Spoon the glaze over the meatballs and bake for another 5 minutes to infuse them with the flavor of pomegranate. Garnish with the pomegranate arils and serve warm with the sauce. These meatballs are perfect for wrapping with sprigs of fresh basil in lavash bread or green lettuce.

pistachio-and-pomegranate-meatballs-kufteh-ye-pesteh-o-anar

['1 large onion, peeled and quartered', '1 ½ cups (180g) raw pistachio kernels', '½ cup (15g) fresh plain bread crumbs', '3 cups (250g) chopped fresh parsley', '1 cup (85g) chopped fresh tarragon, or 2 tablespoons dried', '1 cup (85g) chopped fresh cilantro', '1 tablespoon fresh lime juice', '1 teaspoon red pepper flakes', '1 teaspoon freshly ground black pepper', '1 tablespoon ground cumin', '2 teaspoons fine sea salt', '2 lb (900g) ground dark meat turkey', '1 egg', '½ cup olive oil, for brushing meatballs', '¾ cup (180ml) pomegranate molasses', '¼ (60ml) cup grape molasses', '¼ cup (60ml) pomegranate juice', '1 teaspoon salt', '½ teaspoon freshly ground black pepper', '½ teaspoon red pepper flakes', '1 cup (150g) pomegranate seeds (arils)', 'Lavash', 'lettuce', 'and fresh basil for serving (optional)']

Sumac Baked Fish With Saffron Quinoa

['3 cups (540g) quinoa', '4 cups (950ml) water', '2 teaspoons fine sea salt', '¼ cup (60 ml) olive oil', '¼ teaspoon ground saffron', '1 teaspoon ground cardamom', '2 teaspoons fine sea salt', '1 teaspoon freshly ground pepper', '1 teaspoon turmeric', '¼ cup sumac powder', '4 fillets of salmon, striped bass, or catfish (each ½ in (1cm) thick; about 2 lb (900g) total weight)', '2 tablespoons olive oil combined with 2 tablespoons lime juice', '¼ cup (55g) shelled walnuts, roughly chopped', '1 cup (85g) basil, fresh, roughly chopped', '1 cup (85g) cilantro, fresh, roughly chopped', '1 cup (85g) mint, fresh, roughly chopped', '2 cloves garlic, peeled and finely chopped', '2 tablespoons lime juice', '½ teaspoon fine sea salt', '½ teaspoon freshly ground pepper', '¼ cup (60ml) olive oil']

Wash the quinoa by placing it in a fine-mesh colander and rinsing thoroughly. Place all the ingredients in a large pot, stir gently for 1 minute to dissolve the salt, and bring to a boil. Reduce heat to low, cover, and cook for 30 minutes, without stirring. Fluff the cooked quinoa with a fork and reserve until ready to serve. In a bowl, mix all the ingredients for the sumac rub and set aside. Arrange the fish fillets, skin-side down on a rimmed sheet pan lined with parchment paper. Brush both sides with the olive oil and lime juice mixture. Sprinkle the sumac rub all over the fish. Cover with plastic wrap. Keep chilled in the fridge until ready to cook (15 minutes to 1 hour). Shortly before you are ready to serve, preheat the oven to 450˚F (230˚C). Uncover the sheet pan, place it in the oven and bake for 15 to 20 minutes, until fish is cooked through. Meanwhile, mix all the ingredients for the green sauce topping and set aside. Remove the fish from the oven and place 1 tablespoon of the topping on each fillet. Serve with quinoa.

sumac-baked-fish-with-saffron-quinoa

['3 cups (540g) quinoa', '4 cups (950ml) water', '2 teaspoons fine sea salt', '¼ cup (60 ml) olive oil', '¼ teaspoon ground saffron', '1 teaspoon ground cardamom', '2 teaspoons fine sea salt', '1 teaspoon freshly ground pepper', '1 teaspoon turmeric', '¼ cup sumac powder', '4 fillets of salmon, striped bass, or catfish (each ½ in (1cm) thick; about 2 lb (900g) total weight)', '2 tablespoons olive oil combined with 2 tablespoons lime juice', '¼ cup (55g) shelled walnuts, roughly chopped', '1 cup (85g) basil, fresh, roughly chopped', '1 cup (85g) cilantro, fresh, roughly chopped', '1 cup (85g) mint, fresh, roughly chopped', '2 cloves garlic, peeled and finely chopped', '2 tablespoons lime juice', '½ teaspoon fine sea salt', '½ teaspoon freshly ground pepper', '¼ cup (60ml) olive oil']

Persian Celery Stew With Mushrooms (Khoresh-e Karafs)

['½ cup (120ml) olive oil', '1 ½ lb (675g) cremini mushrooms, cleaned and thickly sliced', '1 bunch (8 stalks) celery, washed and julienned (¼ inch/6mm-by-2 inch/5cm lengths)', '1 medium onion, peeled and thinly sliced', '2 cloves garlic, peeled and thinly sliced', '1 jalapeño pepper, finely chopped or ½ teaspoon red pepper flakes', '2 teaspoons sea salt', '½ teaspoon freshly ground pepper', '3 cups (710ml) water', '½ teaspoon ground saffron threads dissolved in 2 tablespoons water (optional)', '3 tablespoons fresh lime juice', '1 cup (80g) chopped fresh parsley', '½ cup (40g) chopped fresh mint, or 1 tablespoon dried mint', '3 tablespoons dried fenugreek leaves', 'Persian rice for serving (optional)']

Heat the oil in a medium-sized, heavy-bottomed pot over high heat. Add the mushrooms and sauté for 5 minutes. Add the celery, onion, garlic, and jalapeño and sauté for 10 minutes. Add the salt and pepper, and give it a stir. Add the water and bring to a boil. Reduce heat to medium, cover, and simmer for 40 minutes. Add the saffron, lime juice, parsley, mint, and fenugreek, and give it a stir. Reduce heat to medium-low, cover, and simmer for another 5 minutes or until the celery is tender. Adjust seasoning to taste and keep warm until ready to serve.

persian-celery-stew-with-mushrooms-khoresh-e-karafs

['½ cup (120ml) olive oil', '1 ½ lb (675g) cremini mushrooms, cleaned and thickly sliced', '1 bunch (8 stalks) celery, washed and julienned (¼ inch/6mm-by-2 inch/5cm lengths)', '1 medium onion, peeled and thinly sliced', '2 cloves garlic, peeled and thinly sliced', '1 jalapeño pepper, finely chopped or ½ teaspoon red pepper flakes', '2 teaspoons sea salt', '½ teaspoon freshly ground pepper', '3 cups (710ml) water', '½ teaspoon ground saffron threads dissolved in 2 tablespoons water (optional)', '3 tablespoons fresh lime juice', '1 cup (80g) chopped fresh parsley', '½ cup (40g) chopped fresh mint, or 1 tablespoon dried mint', '3 tablespoons dried fenugreek leaves', 'Persian rice for serving (optional)']

Jerk Tofu Wrapped in Collard Leaves

['1 cup chopped yellow onion', '3 scallions, thinly sliced', '1 tablespoon minced fresh ginger', '1 tablespoon minced garlic', '2 tablespoons muscovado sugar', '1 tablespoon ground allspice', '1 teaspoon freshly grated nutmeg', '1 tablespoon freshly ground black pepper', 'Pinch of cayenne pepper', '2 Scotch bonnet or habanero chiles, stemmed, seeded, and minced', '2 tablespoons fresh lime juice', '2 tablespoons apple cider vinegar', '6 tablespoons shoyu', '¼ cup coconut oil', '2 tablespoons minced fresh thyme', 'Fine sea salt', '¾ cup olive oil', '16 large garlic cloves, thinly sliced', '2 garlic cloves, minced', '3 tablespoons extra-virgin olive oil', '¼ teaspoon ground coriander', '¼ teaspoon coarse sea salt, plus more as needed', '1 cup tightly packed fresh cilantro leaves', '2 tablespoons fresh lemon juice', '½ jalapeño', '2 (14-to 16-ounce) blocks extra-firm tofu', '2 cups Jerk Marinade', '1 tablespoon plus 2 teaspoons fine sea salt, plus more as needed', '16 large collard leaves, tough part of the stem removed', '1 cup arrowroot powder', 'Peanut oil, for frying', '¼ cup Garlic Chips', 'Cilantro Sauce', 'Cilantro leaves, for garnish', 'Crushed peanuts, for garnish']

Combine all the ingredients except the salt in a food processor, add ¼ cup water, and puree until well combined. Season with salt to taste. Store in an airtight container in the refrigerator until ready to use, up to 1 week. In a medium skillet, warm the olive oil over low heat. Add the garlic and cook, stirring occasionally, until crispy and golden brown, 8 to 10 minutes. Strain the oil through fine-mesh sieve into a bowl, reserving the garlic chips. Use immediately or store in separate airtight containers in the refrigerator for up to 1 week. In a small skillet, combine the garlic, olive oil, coriander, and salt. Bring to a simmer over medium heat and cook just until the garlic is fragrant, about 1 ½ minutes. Remove from the heat and let cool. Transfer the oil mixture to a blender. Add the cilantro, lemon juice, jalapeño, and ¼ cup water and blend until smooth. If necessary, season with additional salt to taste. Use immediately or store in an airtight container in the refrigerator for up to 1 week. First, press your tofu. This procedure extracts excess water, makes the block more uniformly firm, and allows the tofu to absorb the marinade more easily. Just wrap the block of tofu in a clean kitchen towel (or paper towels), place it in a large bowl or a clean kitchen sink, and sit something heavy on top of it (like a 28-ounce can of tomatoes) for 20 minutes, turning the block over after 15 minutes. Place one block of the tofu on a cutting board. Cut it in half horizontally, then cut vertically down the center to yield four pieces. Repeat with the second block of tofu. Pour the marinade into a large baking dish, adding just enough water to ensure that it is runny, if necessary. Place the tofu in the marinade in one even layer. Cover and refrigerate for 8 hours or overnight, flipping the tofu every 30 minutes for the first 2 hours. Remove the tofu from the marinade, scrape off any excess, and transfer to a large plate. Strain the marinade through a fine-mesh sieve and set aside. In a large pot, bring 2 quarts water to a boil over high heat. Add 1 tablespoon of the salt. Blanch the collard leaves, one at a time, for 30 seconds each, then lay them flat on clean kitchen towels to dry. Combine the arrowroot and the remaining 2 tea¬spoons salt in a pie plate. Mix well. Coat each side of the tofu pieces with the arrowroot, shake off any excess arrowroot, and transfer them to a second large plate. Lightly coat the bottom of a large cast-iron skillet with peanut oil and heat over medium-high heat until shimmering. Add half the tofu and fry until golden brown, 2 to 3 minutes. Gently flip each piece with a spatula and fry until golden brown on the second side. Lightly sprinkle both sides of the tofu with salt and transfer to a rack. Repeat to fry the remaining tofu. Wipe the skillet clean. On a clean work surface, arrange two collard leaves lengthwise, overlapping each other by an inch or so, and place one piece of tofu in the center of the leaves. Smear 2 heaping tablespoons of the reserved marinade on top of the tofu, sprinkle a heaping teaspoon of garlic chips on top of the tofu, then fold the leaves around the tofu to create a packet. Repeat with the remaining collard leaves and tofu. In the same skillet, warm 2 tablespoons peanut oil over medium-high heat, tilting the pan to coat it evenly with the oil. Place the packets in the skillet, folded-side up, and cook for about 1 minute. Gently flip each packet with a spatula, cover the skillet with a lid or some aluminum foil, and cook for about 5 minutes to warm through. To serve, spread some cilantro sauce over four plates and place two of the tofu packets on each plate. Garnish with cilantro leaves and peanuts and serve.

jerk-tofu-wrapped-in-collard-leaves-bryant-terry-vegetable-kingdom

['1 cup chopped yellow onion', '3 scallions, thinly sliced', '1 tablespoon minced fresh ginger', '1 tablespoon minced garlic', '2 tablespoons muscovado sugar', '1 tablespoon ground allspice', '1 teaspoon freshly grated nutmeg', '1 tablespoon freshly ground black pepper', 'Pinch of cayenne pepper', '2 Scotch bonnet or habanero chiles, stemmed, seeded, and minced', '2 tablespoons fresh lime juice', '2 tablespoons apple cider vinegar', '6 tablespoons shoyu', '¼ cup coconut oil', '2 tablespoons minced fresh thyme', 'Fine sea salt', '¾ cup olive oil', '16 large garlic cloves, thinly sliced', '2 garlic cloves, minced', '3 tablespoons extra-virgin olive oil', '¼ teaspoon ground coriander', '¼ teaspoon coarse sea salt, plus more as needed', '1 cup tightly packed fresh cilantro leaves', '2 tablespoons fresh lemon juice', '½ jalapeño', '2 (14-to 16-ounce) blocks extra-firm tofu', '2 cups Jerk Marinade', '1 tablespoon plus 2 teaspoons fine sea salt, plus more as needed', '16 large collard leaves, tough part of the stem removed', '1 cup arrowroot powder', 'Peanut oil, for frying', '¼ cup Garlic Chips', 'Cilantro Sauce', 'Cilantro leaves, for garnish', 'Crushed peanuts', 'for garnish']

Cassoulet Toast

['2 tablespoons olive oil, plus more for drizzling', '1 small onion, thinly sliced', '4 garlic cloves, peeled', '2 (15.5-ounce) cans butter beans, rinsed', '½ cup canned chopped tomatoes', '2 sprigs thyme', 'Kosher salt and freshly ground black pepper', '1 cup plus tablespoon water', '1 prepared confit duck leg (5 ounces)', '4 thick slices airy country bread', 'Fresh Italian parsley leaves, chopped, for garnish']

Heat a medium (10-inch) skillet over medium-high heat. Add 1 tablespoon of the oil, the onions, and 3 of the garlic cloves. Cook, stirring occasionally, for about 5 minutes, until the onions and garlic start to color. Reduce the heat to medium-low and continue cooking, stirring occasionally, for 25 minutes, or until caramelized. Add the beans, tomatoes, thyme, the remaining 1 tablespoon oil, ¼ teaspoon salt, and 1 cup of the water. Turn the heat up to medium- high and bring to a simmer. Smash about one-eighth of the beans against the side of the pan with a fork to thicken the mixture. Cook until thickened, about 5 minutes. Transfer to a bowl, discard the thyme, and smash the garlic cloves. Season with salt and pepper, stir well, and cover with foil to keep warm. Preheat the broiler. Rinse out the pan and return it to the stovetop. Add the confit duck leg skin-side down to the cold pan. Turn the heat to medium-low, add the remaining 1 tablespoon water, cover the pan, and cook for 10 minutes (when the skin softens, scrape it off the duck leg and continue cooking alongside it; this will become the crackling). Remove the lid, turn the duck leg, and continue cooking until the leg is warmed through and starting to crisp up, turning as needed. Continue cooking the duck skin (as if it were a slice of bacon) until nice and crisp, keeping in mind that it will crisp more as it cools (as if it were a slice of bacon), about 3 minutes longer. Drain on a paper towel. Toast the bread on both sides under the broiler until it is crisp on the outside and still soft inside. Rub each slice generously with the remaining garlic clove and top each slice with about ½ cup of the beans. Shred the duck meat and divide it evenly among the toasts. Season with salt and pepper, drizzle with more oil, if desired, and crumble the crackling over the top. Sprinkle with the parsley and serve.

cassoulet-toast

['2 tablespoons olive oil, plus more for drizzling', '1 small onion, thinly sliced', '4 garlic cloves, peeled', '2 (15.5-ounce) cans butter beans, rinsed', '½ cup canned chopped tomatoes', '2 sprigs thyme', 'Kosher salt and freshly ground black pepper', '1 cup plus tablespoon water', '1 prepared confit duck leg (5 ounces)', '4 thick slices airy country bread', 'Fresh Italian parsley leaves', 'chopped', 'for garnish']

All-The-Seeds Hamantaschen

['¾ tsp. baking powder', '½ tsp. kosher salt', '1½ cups (188 g) all-purpose flour, plus more for dusting', '½ cup (1 stick) unsalted butter, room temperature', '2 oz. cream cheese, room temperature', '½ cup (100 g) sugar', '1 large egg', '1 tsp. finely grated orange zest', '¼ cup (36 g) raw pumpkin seeds (pepitas)', '¼ cup (34 g) raw sunflower seeds', '¼ cup (39 g) poppy seeds, plus more for sprinkling', '¼ cup (34 g) sesame seeds, plus more for sprinkling', '½ cup honey', '2 Tbsp. tahini', '¾ tsp. kosher salt, plus more', '1 large egg', 'A 3"-diameter cookie cutter']

Whisk baking powder, salt, and 1½ cups (188 g) flour in a medium bowl to combine. Set aside. Beat butter, cream cheese, and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until pale and fluffy, about 5 minutes. Add egg and orange zest and beat, scraping down sides of bowl as needed, just until combined. Reduce speed to low and with motor running, gradually add dry ingredients. Beat until dough comes together and no streaks of dry flour remain. Divide dough in half and place each half on a piece of beeswax or plastic wrap. Pat into a 1"-thick disk. Wrap tightly and chill until firm, at least 2 hours and up to 12 hours. Preheat oven to 325°F. Mix pumpkin seeds, sunflower seeds, ¼ cup poppy seeds, and ¼ cup sesame seeds in a medium heatproof bowl. Heat honey in a small saucepan over medium, stirring occasionally with a heatproof rubber spatula, until it bubbles and foams and turns dark amber (an instant read thermometer should register 300°F), about 5 minutes. Remove from heat and stir in tahini and ¾ tsp. salt. Pour over seeds and stir to coat. Let cool slightly (you want the mixture to be as hot as possible since it hardens as it cools, but not so hot you could burn your hands). Working quickly, scoop out heaping teaspoonfuls of filling and roll into 24 balls. Roll out dough on a lightly floured surface to a scant ¼" thick. Punch out cookies with cutter. Transfer to 2 parchment-lined baking sheets. (You should ideally have 12 cookies per baking sheet.) They won’t spread, so don’t worry about getting them close. Gather up and reroll any scraps. Beat egg with 1 Tbsp. water and a pinch of salt in a small bowl. Working one at a time, brush rounds with egg wash and place a ball of filling in the center. Fold sides of dough up to make a triangle, pinching corners to seal. Brush sides of dough with egg wash and sprinkle with more sesame seeds and poppy seeds. Bake hamantaschen, rotating pans top to bottom and front to back halfway through, until crust is golden brown and filling is puffed, 18–22 minutes. Let cool on baking sheets. Do ahead: Cookies can be baked 3 days ahead. Store airtight at room temperature.

all-the-seeds-hamantaschen

['¾ tsp. baking powder', '½ tsp. kosher salt', '1½ cups (188 g) all-purpose flour, plus more for dusting', '½ cup (1 stick) unsalted butter, room temperature', '2 oz. cream cheese, room temperature', '½ cup (100 g) sugar', '1 large egg', '1 tsp. finely grated orange zest', '¼ cup (36 g) raw pumpkin seeds (pepitas)', '¼ cup (34 g) raw sunflower seeds', '¼ cup (39 g) poppy seeds, plus more for sprinkling', '¼ cup (34 g) sesame seeds, plus more for sprinkling', '½ cup honey', '2 Tbsp. tahini', '¾ tsp. kosher salt, plus more', '1 large egg', 'A 3"-diameter cookie cutter']

Greek Turkey Burgers

['2 pounds ground 93 percent lean turkey breast', '1 cup packed fresh spinach leaves, finely chopped', '¼ cup pitted black olives, finely chopped', 'Zest of 1 lemon', '2 tablespoons finely chopped red onion', '1 tablespoon finely chopped fresh mint or parsley', '1 teaspoon garlic powder, or 3 fresh garlic cloves, finely chopped', '1 teaspoon dried oregano', '1 teaspoon sea salt', '½ teaspoon ground black pepper', 'Olive oil or ghee for frying', 'Optional toppings: butter lettuce, sliced tomato, sliced red onion, sliced cucumber, more fresh mint or parsley, basil pesto, or feta cheese']

In a large mixing bowl, use your hands to combine well the turkey meat with the spinach, olives, lemon zest, onion, mint or parsley, garlic, oregano, salt, and pepper. But don’t overmix or the meat with become tough. Divide the mixture into 6 equal portions and shape them into burgers. Warm about a tablespoon of olive oil or ghee in a large skillet set over medium-high heat. Working in batches, add the burger patties and fry them on one side for about 5 minutes, then flip them, frying on the second side for another 4 to 5 minutes, or until they’re golden brown. If you like, serve each burger on a large piece of butter lettuce and top them with any of the optional ingredients.

greek-turkey-burgers

['2 pounds ground 93 percent lean turkey breast', '1 cup packed fresh spinach leaves, finely chopped', '¼ cup pitted black olives, finely chopped', 'Zest of 1 lemon', '2 tablespoons finely chopped red onion', '1 tablespoon finely chopped fresh mint or parsley', '1 teaspoon garlic powder, or 3 fresh garlic cloves, finely chopped', '1 teaspoon dried oregano', '1 teaspoon sea salt', '½ teaspoon ground black pepper', 'Olive oil or ghee for frying', 'Optional toppings: butter lettuce', 'sliced tomato', 'sliced red onion', 'sliced cucumber', 'more fresh mint or parsley', 'basil pesto', 'or feta cheese']

Crispy Tofu Balls

['1 (19-ounce) package firm tofu', '⅓ cup finely chopped scallions', '5 ⅓ teaspoons mushroom bouillon', '4 tablespoons fresh corn, off the cob', '2 pinches ground white pepper', 'Spicy aioli, for garnish and dip', '1 cup all-purpose flour', '1 ¼ cups water', '2 ¼ teaspoons mushroom bouillon', '1 (12-ounce) package green glutinous rice flakes (aka com dep xanh)', '½ cup cornstarch']

Pressing the tofu is the most important step, so I’m going to give y’all (I grew up in Texas, so I have the liberty to use “y’all” liberally) three pressing options. The first step before you press is the same: Drain the liquid from the box of tofu. Then press. Method 1: (Easiest) Use a tofu-pressing machine! I spotted one of these in Torrance, California, at a little Japanese grocery store. You place a block of tofu in between two plates and turn a small crank to compress it. Though it will press only one block at a time—the boxes of tofu we use come four to a box—you can set it and forget it (but do it three more times if you plan on using all the tofu). Method 2: (Most common) Use two similar-size plates or relatively flat surfaces. Lay out the blocks of tofu flat in a single layer on one of the plates, and then put the second plate on top of the tofu. Press the tofu by placing at least 10 pounds of weight on top of the second plate. Method 3: (Most “professional”) We still prepare the tofu this way at our restaurant, which is, without question, the most efficient way to prepare larger servings. Lay baking racks/grates inside baking sheets, then cover racks with clean (lint-free) towels or, as we did successfully for four years, with neatly folded aprons laid in a single layer as level and as flat as possible across the racks. Yup, towels or aprons, plural. Because tofu holds so much moisture, the liquid constantly spills over, and we’ve found very few people who just live to clean. To absorb the moisture, and to create much less of a mess, we started using layers of cloth. Lay out the tofu on the covered racks in a single layer, organized as tightly as possible. Make sure the tofu doesn’t hang over the sides of the sheets or it won’t be pressed evenly. Next, lay another towel/apron on top of the layer of tofu, again, flat and level. Then lay another equal-size baking sheet + covered rack + tofu on top of that. Repeat the same steps as needed. The top layer should be a baking sheet on which you place 30 to 40 pounds of “stuff” to press down on all the layers. No matter how many layers you stack, the tofu should flatten out only slightly, not be completely crushed. Processing the tofu is far simpler than pressing it, though like pressing, there are three different ways to do it. Start with a bowl or a large (22-quart) plastic container made by and known as a Cambro (if you have one of those lying around), and do one of the following: Method 1: Use a food mill, which is what we use. This is by far the easiest way to process tofu and get the most consistent texture (and it’s a great method for mashing anything). Method 2: Use a potato masher. Just mash away, but you’ll still need to use the third option to smash out any little lumps that the masher doesn’t, um, well, mash. Method 3: Mash everything with your hands. (This is the most common way.) Process the tofu until it is a consistent, almost pasty texture. If you go with No. 2 or No. 3, make sure to smash out all lumps from the tofu or else the seasoning won’t evenly distribute throughout the mix and, later, the balls. Add chopped scallions, mushroom bouillon, corn, and ground white pepper to the (hopefully) evenly processed tofu. Stick your hands in (maybe with gloves) and mix all the ingredients. Taste some of the mix from different areas of the bowl/container to make sure it’s evenly seasoned. It should taste savory, with little bits of scallion and corn in every bite. Now it’s ball-rolling time! Scoop out a tablespoon of the tofu mixture, hand-pack it tightly into the spoon, then level out the spoon with your finger. Assertively shake or scoop out the mix into your hand while mostly keeping it in one piece. Firmly clench the tofu by making a fist, packing it very tightly so it doesn’t fall apart. Continue by shaping into a ball, either with one hand or by lightly tossing the ball back and forth between both hands like you’re playing catch with yourself. Lightly roll the tofu between your hands, moving your hands in an alternating clockwise motion, like you would forming a meatball, only more gently to smooth out any cracks. Tofu is very docile; the more you do it, the better you’ll get the feel of it (like most things in life). Place tofu balls on a plate or (ideally) a baking sheet rack. Optional: Refrigerate the balls overnight, uncovered. This will firm them up. Add flour, water, and mushroom bouillon to a bowl. Mix together. It should not be lumpy; the consistency should be not too thin and consistently thick enough to adhere, but not so thick it doesn’t drip off your finger. Empty the green rice flakes into a separate bowl or catering pan, then mix in half of the dry cornstarch with flakes. Next, drop balls into flour paste. Shake off excess paste (we highly recommend using a kitchen “spider” strainer to do this), then roll balls around in the flakes until they’re fully coated. Gently clench the balls to pack one last bit of flakes onto the balls. If flakes start to drop off the balls, mix in more of the remaining cornstarch to dry flakes, then try again. Set balls on a rack. Optional: If you plan on making more and hate waste like we do, clean and dry your hands, then sift through all the flakes. Throw out any moist clumps of flakes. Store dry flakes in a closed container, then refrigerate until your next tofu ball–rolling party! Optional: Refrigerate the fully flaked balls uncovered (and preferably elevated on a rack) overnight. This will give the flakes more time to adhere and dry out, which is important in giving the balls more puff, crunch, and an overall prettier look after frying. Add at least 2 inches of oil to a pot, bring to 350°F over high heat, then fry the balls for about 3 to 4 minutes, or until the flakes puff up bright green and any exposed tofu turns a slight golden color. If the balls start turning brown, the oil’s too hot or you’re frying them for too long. If the balls look oily or wet after frying, either the temperature is too low or you’re frying too many balls at once, which lowers the temperature of the oil too quickly. Remove from oil, shake off excess, drip dry on a rack. Plate and top with spicy aioli and more aioli on the side to dip.

crispy-tofu-balls

['1 (19-ounce) package firm tofu', '⅓ cup finely chopped scallions', '5 ⅓ teaspoons mushroom bouillon', '4 tablespoons fresh corn, off the cob', '2 pinches ground white pepper', 'Spicy aioli, for garnish and dip', '1 cup all-purpose flour', '1 ¼ cups water', '2 ¼ teaspoons mushroom bouillon', '1 (12-ounce) package green glutinous rice flakes (aka com dep xanh)', '½ cup cornstarch']

Black Apple Old-Fashioned

['1 ½ ounces Jägermeister', '1 ounce apple brandy', '2 dashes apple bitters', 'Garnish orange twist']

Combine the Jägermeister, brandy, and bitters in an ice-filled rocks glass and stir gently. Garnish with an orange twist.

black-apple-old-fashioned-teague-jagermeister

['1 ½ ounces Jägermeister', '1 ounce apple brandy', '2 dashes apple bitters', 'Garnish orange twist']

Oat Milk

['1 cup old-fashioned rolled oats', 'Pinch of salt (optional)', '1 tablespoon raw honey or pure maple syrup (optional)']

In a medium bowl, combine the oats and 4 cups cold water and stir to combine. Allow to soak at room temperature for up to 1 hour. Drain the oats (discarding the water) and rinse them. Transfer the oats to a blender, add 4 cups fresh water, and the salt and/or sweetener, if using. Blend until completely smooth, about 2 minutes. Strain through a fine-mesh sieve and chill. Keeps up to 5 days in the refrigerator. Shake before using.

homemade-oat-milk

['1 cup old-fashioned rolled oats', 'Pinch of salt (optional)', '1 tablespoon raw honey or pure maple syrup (optional)']

Amazuzuke (Quick Vinegar Pickles)

['2½ pounds (1.2 kg) assorted seasonal vegetables, trimmed and peeled', '6 shiso (perilla) leaves', '3 sprigs each thyme, dill, and parsley', '1½ ounces (40 g) ginger, peeled and sliced', '2 cloves garlic, peeled and sliced in halves', '1 teaspoon peppercorns (black or pink) or seeds (cumin, coriander, fennel, or mustard)', '4 dried red chiles or 1 jalapeno pepper, sliced crosswise and seeds removed', '2 cups (480 ml) rice vinegar', '2 cups (480 ml) filtered water', '1 piece of kombu, 1 x 6 inches (2.5 x 15 cm), cut into 12 pieces', '½ cup (100 g) cane sugar', '3 tablespoons sea salt', '1 tablespoon julienned orange or lemon peel']

Sterilize eight ½-pint (240 ml) mason jars. Slice the vegetables into bite-size pieces, about ¼ inch (6 mm) thick. If skinny like asparagus and green beans, leave them whole or cut them in half crosswise. Root vegetables should be blanched first for 1 minute in a pot of boiling water and strained before adding to the jars. Pack the vegetables, shiso, thyme, dill, and parsley in the sterilized jars tightly. Combine the ginger, garlic, peppercorns, chiles, rice vinegar, filtered water, kombu, sugar, salt, and citrus peel in a medium saucepan and bring to a boil over high heat. Remove from heat and pour the hot brine over the vegetables in the sterilized jars. Let cool, then seal the jars and refrigerate. You can start eating the pickles after 1 day. The pickles will keep in the refrigerator for up to 3 weeks.

amazuzuke-quick-vinegar-pickles-sonoko-sakai

['2½ pounds (1.2 kg) assorted seasonal vegetables, trimmed and peeled', '6 shiso (perilla) leaves', '3 sprigs each thyme, dill, and parsley', '1½ ounces (40 g) ginger, peeled and sliced', '2 cloves garlic, peeled and sliced in halves', '1 teaspoon peppercorns (black or pink) or seeds (cumin, coriander, fennel, or mustard)', '4 dried red chiles or 1 jalapeno pepper, sliced crosswise and seeds removed', '2 cups (480 ml) rice vinegar', '2 cups (480 ml) filtered water', '1 piece of kombu, 1 x 6 inches (2.5 x 15 cm), cut into 12 pieces', '½ cup (100 g) cane sugar', '3 tablespoons sea salt', '1 tablespoon julienned orange or lemon peel']

Chicken-Lentil Soup With Jammy Onions

['4 skin-on, bone-in chicken thighs, patted dry', 'Kosher salt', '¼ cup extra-virgin olive oil', '1 large onion, thinly sliced', '6 garlic cloves, thinly sliced', '1 cup red lentils, rinsed', '1 tsp. ground turmeric', '½ cup finely chopped parsley', '2 Tbsp. fresh lemon juice', 'Plain yogurt (for serving)']

Lightly season chicken thighs all over with salt and set aside. Heat oil in a medium pot over medium-high. Add onion and cook, stirring occasionally, until golden brown, 12–15 minutes. Add garlic and cook, stirring often, until garlic is golden and onion is deep golden brown and lightly charred around the edges, about 5 minutes. Remove pot from heat and transfer onion and garlic to a plate with a slotted spoon; set aside for serving. Return pot to medium-high heat; pour in lentils and sprinkle turmeric over. Cook, stirring a few times, until fragrant, about 30 seconds. Add reserved chicken and 6 cups water; season generously with salt and some pepper. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until chicken is cooked through and lentils are tender, 20–25 minutes. Using tongs, transfer chicken to a cutting board; let cool slightly. Shred meat with 2 forks or your hands; discard skin and bones. Return shredded chicken meat to pot and add parsley. Remove from heat and stir in lemon juice. Ladle soup into bowls; drizzle with yogurt and top with reserved onion mixture, dividing evenly.

chicken-lentil-soup-with-jammy-onions

['4 skin-on, bone-in chicken thighs, patted dry', 'Kosher salt', '¼ cup extra-virgin olive oil', '1 large onion, thinly sliced', '6 garlic cloves, thinly sliced', '1 cup red lentils, rinsed', '1 tsp. ground turmeric', '½ cup finely chopped parsley', '2 Tbsp. fresh lemon juice', 'Plain yogurt (for serving)']

Green Curry Vinegar Chicken

['8 shallots, peeled, halved if large', '1 lb. green beans, trimmed', '1 cup drained Peppadew peppers in brine, torn in half', '¼ cup white wine vinegar', '2 Tbsp. extra-virgin olive oil', '1 Tbsp. plus ¼ cup store-bought or homemade Thai green curry paste', '3 lb. chicken thighs and/or drumsticks', '2 tsp. kosher salt']

Place a rack in top third of oven; preheat to 425°F. Place shallots, green beans, and peppers in a shallow 3-qt. baking dish. Drizzle with vinegar, oil, and 1 Tbsp. curry paste. Using your hands, toss to combine. Season chicken on all sides with salt and rub with remaining ¼ cup curry paste. Nestle chicken pieces, skin side up, into shallot mixture in baking dish. Roast, basting chicken with pan juices halfway through, until chicken is cooked through and golden brown on top, 35–40 minutes.

green-curry-vinegar-chicken

['8 shallots, peeled, halved if large', '1 lb. green beans, trimmed', '1 cup drained Peppadew peppers in brine, torn in half', '¼ cup white wine vinegar', '2 Tbsp. extra-virgin olive oil', '1 Tbsp. plus ¼ cup store-bought or homemade Thai green curry paste', '3 lb. chicken thighs and/or drumsticks', '2 tsp. kosher salt']

Ginger-Scallion Meatballs With Green Curry Sauce

['2 Tbsp. vegetable oil, divided', '1 lb. ground pork', '6 scallions, finely chopped', '1 large egg', '2 tsp. finely grated peeled ginger (from about 1" piece)', '2 tsp. kosher salt, divided', '1 (5.4-oz.) can coconut cream', '¼ cup store-bought or homemade Thai green curry paste', '1 (5 oz.) container baby spinach', '2 Tbsp. fresh lime juice', 'Cooked noodles or rice, unsweetened shredded coconut, and lime wedges (for serving)']

Place a rack in top third of oven; preheat to 450°F. Grease a rimmed baking sheet with 1 Tbsp. oil. Vigorously mix pork, scallions, egg, ginger, 1 tsp. salt, and remaining 1 Tbsp. oil in a large bowl with a wooden spoon until mixture is shaggy and lightens slightly in color, about 1 minute. Working one at a time, scoop out heaping 1-tablespoonful portions and roll into balls; arrange on prepared baking sheet. Bake meatballs until cooked through and browned on top, 8–10 minutes. Meanwhile, heat coconut cream and curry paste in a large skillet over medium-high, stirring occasionally, until bubbling, about 2 minutes. Reduce heat to low and stir in spinach and remaining 1 tsp. salt. Cook, stirring often, until spinach is wilted, about 3 minutes. Transfer to a blender and purée until smooth. Add lime juice and blend to combine. Divide noodles or rice among plates and arrange meatballs on top. Pour sauce over and top with coconut. Serve with lime wedges for squeezing over. DO AHEAD: Meatballs can be formed 1 day ahead. Arrange on baking sheet; cover and chill.

ginger-scallion-meatballs-with-green-curry-sauce

['2 Tbsp. vegetable oil, divided', '1 lb. ground pork', '6 scallions, finely chopped', '1 large egg', '2 tsp. finely grated peeled ginger (from about 1" piece)', '2 tsp. kosher salt, divided', '1 (5.4-oz.) can coconut cream', '¼ cup store-bought or homemade Thai green curry paste', '1 (5 oz.) container baby spinach', '2 Tbsp. fresh lime juice', 'Cooked noodles or rice', 'unsweetened shredded coconut', 'and lime wedges (for serving)']

Chocolate-Almond Fridge Fudge

['Nonstick vegetable oil spray', '¼ cup sliced almonds', '4 oz. bittersweet chocolate (must be at least 60% cacao in order for the fudge to set properly), broken or chopped into small pieces if needed', '½ ripe avocado', '⅓ cup pure maple syrup', '⅓ cup almond butter', '1 Tbsp. cocoa powder, preferably Dutch-processed', '¾ tsp. kosher salt', 'Flaky sea salt']

Preheat oven to 350°F. Coat a 9x5" loaf pan with nonstick spray. Line with parchment paper, leaving plenty of overhang on 2 sides (the spray will help it stick to the pan and stay flat). Spread out almonds on a rimmed baking sheet and toast, tossing halfway through, until golden brown, about 5 minutes. Let cool, then coarsely crush with a flat-bottomed glass. Meanwhile, place chocolate in a small glass or ceramic bowl and microwave in 20-second bursts, stirring well between each, until melted and smooth, 1–1½ minutes. Let cool slightly. (Alternatively, heat chocolate, stirring occasionally, in a heatproof bowl set over a small saucepan of simmering water until melted; do not let bowl touch water.) Purée avocado, maple syrup, and almond butter in a food processor until very smooth, about 1 minute. Add cocoa powder, kosher salt, and 2 Tbsp. cold water. Pulse until smooth, then add melted chocolate. Pulse just until combined, scraping down sides of bowl as needed. Transfer chocolate mixture to prepared pan and smooth top. Scatter reserved almonds over, then season with sea salt; press in lightly. Chill until firm, about 1 hour. Remove by lifting up parchment, then cut into squares or bars to serve. Do Ahead: Fudge can be made 1 week ahead. Cover and keep chilled.

chocolate-almond-fridge-fudge

['Nonstick vegetable oil spray', '¼ cup sliced almonds', '4 oz. bittersweet chocolate (must be at least 60% cacao in order for the fudge to set properly), broken or chopped into small pieces if needed', '½ ripe avocado', '⅓ cup pure maple syrup', '⅓ cup almond butter', '1 Tbsp. cocoa powder, preferably Dutch-processed', '¾ tsp. kosher salt', 'Flaky sea salt']

Ultimate Green Curry (Gaeng Khiaw Wan Gai)

['2 tablespoons vegetable oil or coconut cream', '1 cup green curry paste (homemade or storebought)', '1 pound boneless chicken thighs, sliced 1 inch thick', '1 (13.5-ounce) can coconut milk', '1 cup cubed eggplant (½-inch cubes)', '½ cup whole Thai basil leaves', '¼ cup thinly sliced fresh long red Thai chiles', '4 makrut lime leaves, torn 3 or 4 times to release their oils', '3 tablespoons palm sugar, or to taste', '3 tablespoons fish sauce, or to taste', 'Steamed jasmine rice, rice noodles, or roti']

In a medium saucepan, heat the oil over medium heat until sizzling (or if using coconut cream, heat it until bubbling). Add the curry paste and cook, stirring, just until fragrant and the color has intensified, about 1 minute. Watch carefully so it doesn’t burn. Add the chicken and stir to coat in the curry paste, then pour in the coconut milk and bring to a boil. Add the eggplant, lower the heat to maintain a simmer, and simmer until the chicken and eggplant are cooked through, about 8 minutes. Remove from the heat and stir in the Thai basil, chiles, and lime leaves. Stir in the sugar and fish sauce until the sugar has dissolved. Serve hot over jasmine rice or rice noodles or with roti for dipping.

thai-green-curry-chicken-gaeng-khiaw-wan-gai

['2 tablespoons vegetable oil or coconut cream', '1 cup green curry paste (homemade or storebought)', '1 pound boneless chicken thighs, sliced 1 inch thick', '1 (13.5-ounce) can coconut milk', '1 cup cubed eggplant (½-inch cubes)', '½ cup whole Thai basil leaves', '¼ cup thinly sliced fresh long red Thai chiles', '4 makrut lime leaves, torn 3 or 4 times to release their oils', '3 tablespoons palm sugar, or to taste', '3 tablespoons fish sauce, or to taste', 'Steamed jasmine rice', 'rice noodles', 'or roti']

Risotto With Mushrooms and Thyme

['1 Tbsp. kosher salt, plus more', '6 Tbsp. extra-virgin olive oil', '½ large white onion, finely chopped', '2 cups carnaroli or Japanese sushi rice', '1 cup dry white wine', '5 Tbsp. unsalted butter, cut into pieces', '2 oz. Parmesan, finely grated', '¼ cup extra-virgin olive oil', '1 lb. mushrooms (such as shiitake, crimini, or maitake), trimmed, caps torn into (2") pieces', 'Kosher salt', 'Freshly ground pepper', '5 sprigs thyme', '5 garlic cloves, crushed', '2 Tbsp. unsalted butter', '2 Tbsp. white wine vinegar or fresh lemon juice', '1 oz. Parmesan, finely grated']

Combine 1 Tbsp. salt and 10 cups water in a medium pot. Bring to a boil, then reduce heat to medium to maintain a bare simmer. Meanwhile, heat oil in a 6-qt. Dutch oven over medium. Add onion and a pinch of salt and cook, stirring often, until onion is translucent and starting to soften, 6–8 minutes. Add ½ cup water and cook, stirring often, until water evaporates and onion is sizzling in oil and tender, about 5 minutes. Taste onion; if it’s still firm at all, add a splash of water and continue to cook until meltingly soft. Add rice and stir well to coat with oil. Cook, stirring constantly, until grains are translucent around the edges and make a clattering sound when they hit against the pot, about 5 minutes. (Coating grains with oil before adding any liquid helps the rice cook evenly so that the outside does not become mushy before the center is tender.) Add wine and another pinch of salt. Bring to a simmer and cook, stirring occasionally, until wine evaporates, about 2 minutes. Reduce heat to medium, then add hot salted water to rice in ¾-cup increments, stirring constantly and allowing liquid to absorb fully before adding more, until rice is al dente and suspended in a fluid, not-too-thick creamy liquid, 25–30 minutes. It should take 2–3 minutes for each addition to be absorbed; if things are moving faster than this, reduce heat to medium-low. Gradual absorption and constant agitation are key to encouraging starches to release from risotto, creating its trademark creamy consistency. You may not need all of the hot water, but the finished texture should be more of a liquid than a solid. Start checking rice about 15 minutes after the first water addition; the grains should be tender but not mushy, with a slightly firm center that doesn’t leave a chalky residue between your teeth after tasting. Do not overcook! Remove pot from heat, add butter, and stir until melted. Gradually add Parmesan, stirring until cheese is melted and liquid is creamy but very loose; stir in more hot salted water if needed. Taste and season with more salt. Heat oil in a large skillet over medium-high until shimmering. Add mushrooms; cook, tossing occasionally, until they begin to soften and release some liquid, about 3 minutes. Season with salt and pepper; cook, tossing occasionally, until deeply browned and tender, 8–10 minutes. Add thyme, garlic, and butter and cook, tossing occasionally, until garlic softens and butter is golden brown, about 3 minutes. Remove from heat and add vinegar. Toss to coat, scraping up any browned bits. Pluck out thyme. Divide risotto among warm bowls. Top each with a few grinds of pepper and spoon mushroom mixture over. Serve with Parmesan alongside.

risotto-with-mushrooms-and-thyme

['1 Tbsp. kosher salt, plus more', '6 Tbsp. extra-virgin olive oil', '½ large white onion, finely chopped', '2 cups carnaroli or Japanese sushi rice', '1 cup dry white wine', '5 Tbsp. unsalted butter, cut into pieces', '2 oz. Parmesan, finely grated', '¼ cup extra-virgin olive oil', '1 lb. mushrooms (such as shiitake, crimini, or maitake), trimmed, caps torn into (2") pieces', 'Kosher salt', 'Freshly ground pepper', '5 sprigs thyme', '5 garlic cloves, crushed', '2 Tbsp. unsalted butter', '2 Tbsp. white wine vinegar or fresh lemon juice', '1 oz. Parmesan', 'finely grated']

Thai Green Curry Paste

['12 small green Thai chiles, stems removed', '2 lemongrass stalks, bottom third only, tough outer layers removed, smashed with the back of a knife, thinly sliced', '2 shallots, coarsely chopped', '8 small or 6 large garlic cloves', '1 (4") piece galangal, peeled, thinly sliced', 'Zest of 1 makrut (Thai) lime (optional)', '1 cup Thai basil leaves', '1 Tbsp. chopped fingerroot (kra chai) in brine (optional)', '2½ tsp. shrimp paste']

Blend chiles, lemongrass, shallots, garlic, galangal, makrut lime zest, basil, fingerroot (if using), shrimp paste, and ½ cup water in a blender on high speed, scraping down sides and adding more water if needed, until paste is the consistency of a thick salsa. DO AHEAD: Curry paste can be made 5 days ahead. Transfer to an airtight container; cover and chill, or freeze up to 2 months.

thai-green-curry-paste

['12 small green Thai chiles, stems removed', '2 lemongrass stalks, bottom third only, tough outer layers removed, smashed with the back of a knife, thinly sliced', '2 shallots, coarsely chopped', '8 small or 6 large garlic cloves', '1 (4") piece galangal, peeled, thinly sliced', 'Zest of 1 makrut (Thai) lime (optional)', '1 cup Thai basil leaves', '1 Tbsp. chopped fingerroot (kra chai) in brine (optional)', '2½ tsp. shrimp paste']

Breakfast Sandwich on an English Muffin With Charred Red Onions, Herbs, and Cheddar

['1 medium red onion, trimmed, cut in half through equator, peeled, separated into rings', '1 tsp. soy sauce', '½ tsp. garlic powder', '2 Tbsp. extra-virgin olive oil, divided', 'Kosher salt', '¼ cup finely chopped soft herbs, such as basil, cilantro, and/or dill', '2 Tbsp. green or red hot sauce', '1 Tbsp. unsalted butter', '4 large eggs, lightly beaten', '2 whole-grain English muffins, toasted', '2 oz. sliced sharp cheddar cheese']

Preheat oven to 350°F. Toss onion, soy sauce, garlic powder, and 1 Tbsp. oil on a large rimmed baking sheet to coat. Season with salt. Bake, tossing once halfway through, until onion is browned around the edges and very tender, 25–35 minutes. Let cool 5 minutes. Meanwhile, toss herbs, hot sauce, and remaining 1 Tbsp. oil in a small bowl. Season with salt, if needed. Melt butter in a small nonstick skillet over medium heat. Add eggs; season with salt. Cook, stirring with a rubber spatula, until eggs have set into creamy folds, 1–2 minutes. Spread herb sauce on cut sides of muffins. Transfer bottom halves to a rimmed baking sheet. Top with eggs, then lay cheese over. Bake bottom halves just until cheese is melted, about 5 minutes. Top with onion and close with muffin tops. Do Ahead: Onion can be cooked 5 days ahead. Transfer to an airtight container and chill. To make a sandwich quickly without turning your oven on, fold the cheese into the eggs when they have just begun to set, top with onion (no need to rewarm), and assemble with toasted English muffins.

breakfast-egg-sandwich-on-english-muffin-charred-red-onions-herbs-and-cheddar

['1 medium red onion, trimmed, cut in half through equator, peeled, separated into rings', '1 tsp. soy sauce', '½ tsp. garlic powder', '2 Tbsp. extra-virgin olive oil, divided', 'Kosher salt', '¼ cup finely chopped soft herbs, such as basil, cilantro, and/or dill', '2 Tbsp. green or red hot sauce', '1 Tbsp. unsalted butter', '4 large eggs, lightly beaten', '2 whole-grain English muffins, toasted', '2 oz. sliced sharp cheddar cheese']

Cauliflower Bolognese

['12 oz. mushrooms, such as shiitake or crimini, stems removed', '1 medium head of cauliflower (about 2¼ lb.), broken into florets', '¼ cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling', '4 Tbsp. unsalted butter, divided', '1 large onion, finely chopped', '6 garlic cloves, thinly sliced', '1 chile, such as serrano, Holland, or Fresno, thinly sliced, or ½ tsp. crushed red pepper flakes', '1 Tbsp. finely chopped rosemary', '⅓ cup double-concentrated tomato paste', 'Kosher salt', '1 lb. rigatoni', '2 oz. finely grated Parmesan (about 1 cup), plus more for serving', '3 Tbsp. finely chopped parsley', '½ lemon']

Pulse mushrooms in a food processor until finely chopped. Transfer to a small bowl. Wipe out food processor bowl. Working in 3 batches, pulse cauliflower in food processor until pieces are about the size of a grain of rice (some smaller and some larger ones are fine), transferring to a medium bowl as you go. Heat ¼ cup oil and 2 Tbsp. butter in a large heavy pot over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown, 4–6 minutes. Add onion and 2 Tbsp. oil to pot. Cook, stirring occasionally, until onion is very soft and golden brown, 6–8 minutes. Add garlic, chile, and rosemary and cook, stirring occasionally, until garlic is softened and mixture is very fragrant, about 3 minutes. Add tomato paste and cook, stirring constantly, until paste is slightly darkened, about 2 minutes. Add cauliflower and cook, still stirring occasionally, until cauliflower is cooked down slightly and begins to stick to bottom of pot, 6–8 minutes. Season with salt, then keep warm over low heat. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente, about 1 minute less than package directions. Using a slotted spoon, transfer pasta to pot with sauce. Add 1 cup Parmesan, remaining 2 Tbsp. butter, and 1 cup pasta cooking liquid. Increase heat to medium and cook, stirring occasionally, until pasta is al dente and sauce is clinging to pasta, about 3 minutes. Remove from heat and stir in parsley. Taste and adjust seasoning with salt (it'll probably need another pinch or two). Finely zest lemon over pasta and toss once more. Divide pasta among bowls. Top with more Parmesan, then drizzle with oil.

cauliflower-bolognese-pasta

['12 oz. mushrooms, such as shiitake or crimini, stems removed', '1 medium head of cauliflower (about 2¼ lb.), broken into florets', '¼ cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling', '4 Tbsp. unsalted butter, divided', '1 large onion, finely chopped', '6 garlic cloves, thinly sliced', '1 chile, such as serrano, Holland, or Fresno, thinly sliced, or ½ tsp. crushed red pepper flakes', '1 Tbsp. finely chopped rosemary', '⅓ cup double-concentrated tomato paste', 'Kosher salt', '1 lb. rigatoni', '2 oz. finely grated Parmesan (about 1 cup), plus more for serving', '3 Tbsp. finely chopped parsley', '½ lemon']

Chickpea and Chorizo Tostadas

['1 (15-oz.) can chickpeas, rinsed', '1 lime', '8 sprigs cilantro', '¼ cup plain whole milk Greek yogurt', 'Kosher salt', '2 links fresh chorizo (about 8 oz. total), casings removed', '4 tostada shells']

Measure out ½ cup chickpeas; reserve remaining chickpeas for another use. Finely grate zest of lime into a small bowl. Cut lime in half and squeeze juice from one half into bowl with zest. Cut remaining half into wedges; set aside for serving. Gather cilantro on a cutting board. Starting at the stem end, finely chop until you get to the leaves; reserve leaves for serving. Add stems to bowl with lime. Add yogurt to bowl and mix well. Season with salt. Heat a medium nonstick skillet over medium. Cook chorizo, breaking it up with a wooden spoon, until partially cooked, about 3 minutes. Add chickpeas and season with salt. Cook, mashing some of the chickpeas with spoon until chorizo is cooked through and crisp, 8–10 minutes. Remove from heat. Spread yogurt mixture over tostada shells. Top with chorizo mixture, then with reserved cilantro leaves. Serve with reserved lime wedges for squeezing over.

chickpea-and-chorizo-tostadas

['1 (15-oz.) can chickpeas, rinsed', '1 lime', '8 sprigs cilantro', '¼ cup plain whole milk Greek yogurt', 'Kosher salt', '2 links fresh chorizo (about 8 oz. total), casings removed', '4 tostada shells']

Crispy Tofu With Maple-Soy Glaze

['1 (12-oz.) block firm tofu', '¼ cup low-sodium soy sauce', '3 Tbsp. pure maple syrup', '3 Tbsp. unseasoned rice vinegar', '½ tsp. crushed red pepper flakes', '1 (½") piece ginger, very thinly sliced', '½ cup neutral oil, such as canola or grapeseed', 'Kimchi, toasted sesame seeds, hijiki, daikon, sliced scallions, and steamed rice (for serving; optional)']

Drain tofu, then sandwich between several layers of kitchen towels to remove excess liquid. Cut into 9 cubes. Whisk soy sauce, maple syrup, rice vinegar, red pepper flakes, and ginger in a small bowl. Heat oil in a large nonstick skillet over medium-high. When oil is rippling across the surface, carefully add tofu so it doesn’t splash. Cook, undisturbed, until very crisp and dark brown underneath, 3–4 minutes. Carefully turn and repeat on opposite side. Holding tofu back with a spatula or slotted spoon, pour out oil into a small bowl. Return skillet to medium-high heat and add soy sauce mixture. Cook, reducing heat to medium so it doesn’t over-reduce or burn and basting tofu occasionally, until glaze is thick enough to coat a spoon, about 4 minutes. Divide tofu among plates. Drizzle with glaze, then top with scallions. Serve with rice alongside.

crispy-tofu-with-maple-soy-glaze

['1 (12-oz.) block firm tofu', '¼ cup low-sodium soy sauce', '3 Tbsp. pure maple syrup', '3 Tbsp. unseasoned rice vinegar', '½ tsp. crushed red pepper flakes', '1 (½") piece ginger, very thinly sliced', '½ cup neutral oil, such as canola or grapeseed', 'Kimchi', 'toasted sesame seeds', 'hijiki', 'daikon', 'sliced scallions', 'and steamed rice (for serving; optional)']

Big Flavor Broccoli

['1 lb. broccoli (about 1 large or 2 medium heads)', '5 Tbsp. extra-virgin olive oil, divided', 'Kosher salt', '1 small red onion, cut lengthwise into (½"-thick) slices', '4 garlic cloves, sliced', '6 oil-packed anchovy fillets', '1 oz. Parmesan, finely grated (about ¼ cup)', 'Lemon wedges (for serving)']

Preheat oven to 400°F. Trim only the very bottom, woody part of broccoli stem. Peel tough outer layer from stem, from the florets down to the end of the stalk. Starting from stem end, cut broccoli at a 45° angle into ¾"-thick slices until you reach the florets. Break florets apart with your hands into bite-size pieces (this avoids getting bitsy trimmings all over the place). Heat 3 Tbsp. oil in a large heatproof skillet over medium-high until shimmering. Add broccoli; season with salt. Cook, tossing occasionally, until broccoli is bright green and lightly charred, about 3 minutes. Transfer to a plate. Wipe out skillet. Heat remaining 2 Tbsp. oil in same skillet over medium. Cook onion and garlic, stirring often, until onion is beginning to soften, about 3 minutes. Add anchovies and cook, breaking apart with a spoon, until broken down and garlic is beginning to turn golden around the edges, about 2 minutes. Return broccoli to skillet and toss to coat with oil. Transfer to oven and roast, tossing once, until broccoli is browned and tender, 20–25 minutes. Wrap handle of skillet with a towel before you forget it’s REALLY HOT. Scatter Parmesan over hot broccoli. Divide among plates. Serve with lemon wedges alongside.

big-flavor-broccoli

['1 lb. broccoli (about 1 large or 2 medium heads)', '5 Tbsp. extra-virgin olive oil, divided', 'Kosher salt', '1 small red onion, cut lengthwise into (½"-thick) slices', '4 garlic cloves, sliced', '6 oil-packed anchovy fillets', '1 oz. Parmesan, finely grated (about ¼ cup)', 'Lemon wedges (for serving)']

Pork Marbella

['2 (1-lb.) pork tenderloins', '2 tsp. kosher salt', '1 cup dry white wine', '½ cup pitted prunes, torn in half', '½ cup pitted Spanish green olives', '⅓ cup (packed) light brown sugar', '¼ cup capers, plus 1 Tbsp. caper brine', '¼ cup red wine vinegar', '4 garlic cloves, peeled, smashed', '1 Tbsp. dried oregano', '¼ cup plus 1 Tbsp. extra-virgin olive oil', '1 Tbsp. unsalted butter', '¼ cup chopped parsley (optional)']

Season pork with salt. Let sit 15 minutes. Meanwhile, mix wine, prunes, olives, brown sugar, capers and brine, vinegar, garlic, oregano, and ¼ cup oil in a medium bowl to combine; set sauce aside (or use it to marinate pork up to 12 hours). Place a rack in center of oven; preheat to 325°F. Heat remaining 1 Tbsp. oil in a large ovenproof skillet over medium-high. Cook pork, turning occasionally, until golden brown all over, 6–8 minutes. Remove skillet from heat and let sit 1 minute so pan can cool down a bit. Pour reserved sauce over pork and give pan a few shakes. Transfer to oven and roast pork, basting with sauce halfway through, until an instant-read thermometer inserted into the thickest part of tenderloin registers 145°F, 22–26 minutes, depending on the thickness of the meat. Transfer pork to a cutting board and let rest 10 minutes. Return pan to medium-high heat. Add butter to sauce and cook, swirling pan occasionally, until butter is melted and sauce is slightly reduced, 3–5 minutes. Stir in parsley if using. Slice tenderloin crosswise against the grain. Transfer to a platter and spoon pan sauce over.

pork-marbella

['2 (1-lb.) pork tenderloins', '2 tsp. kosher salt', '1 cup dry white wine', '½ cup pitted prunes, torn in half', '½ cup pitted Spanish green olives', '⅓ cup (packed) light brown sugar', '¼ cup capers, plus 1 Tbsp. caper brine', '¼ cup red wine vinegar', '4 garlic cloves, peeled, smashed', '1 Tbsp. dried oregano', '¼ cup plus 1 Tbsp. extra-virgin olive oil', '1 Tbsp. unsalted butter', '¼ cup chopped parsley (optional)']

Chicken and Rice Meatballs With Hummus

['6 scallions, thinly sliced', '2 garlic cloves, finely chopped', '1 (1-inch) piece ginger, peeled, finely chopped', '1 lb. ground chicken', '1½ cups cooled cooked white rice', '¼ cup extra-virgin olive oil', '2 tsp. hawaij, baharat, curry powder, or other spice blend', '1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more', '1 small white onion, thinly sliced', '4 small dill pickles, sliced', '2 Persian cucumbers, sliced', '2 cups parsley leaves with tender stems', '1 Tbsp. fresh lemon juice', 'Hummus and lemon wedges (for serving)']

Preheat oven to 425°F. Gently mix scallions, garlic, ginger, chicken, rice, oil, hawaij, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl (don’t overwork). Form mixture into 12 balls. Place on a rimmed baking sheet and bake until lightly browned and cooked through, about 15 minutes. Toss onion, pickles, cucumbers, parsley, and lemon juice in a medium bowl to combine; season salad with salt. Spread hummus on plates; top with meatballs and salad. Serve with lemon.

chicken-and-rice-meatballs-with-hummus

['6 scallions, thinly sliced', '2 garlic cloves, finely chopped', '1 (1-inch) piece ginger, peeled, finely chopped', '1 lb. ground chicken', '1½ cups cooled cooked white rice', '¼ cup extra-virgin olive oil', '2 tsp. hawaij, baharat, curry powder, or other spice blend', '1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more', '1 small white onion, thinly sliced', '4 small dill pickles, sliced', '2 Persian cucumbers, sliced', '2 cups parsley leaves with tender stems', '1 Tbsp. fresh lemon juice', 'Hummus and lemon wedges (for serving)']

Power Butter

['7 Tbsp. virgin coconut oil', '½ cup raw pumpkin seeds (pepitas)', '⅓ cup raw sesame seeds', '3 Tbsp. chia seeds', '1½ cups unsweetened natural almond butter', '1 Tbsp. pure maple syrup', '1 tsp. kosher salt', '1 tsp. Aleppo-style pepper']

Heat oil and pumpkin seeds in a large skillet over medium, stirring occasionally, until oil is melted and pumpkin seeds are just starting to turn golden, about 3 minutes. Add sesame seeds and chia seeds and cook, stirring constantly, until sesame seeds are golden, about 2 minutes. Transfer seeds and oil to a large bowl and add almond butter, maple syrup, salt, and Aleppo-style pepper. Stir vigorously until smooth; let cool. Do Ahead: Power Butter can be made 2 weeks ahead. Store airtight at room temperature.

power-butter

['7 Tbsp. virgin coconut oil', '½ cup raw pumpkin seeds (pepitas)', '⅓ cup raw sesame seeds', '3 Tbsp. chia seeds', '1½ cups unsweetened natural almond butter', '1 Tbsp. pure maple syrup', '1 tsp. kosher salt', '1 tsp. Aleppo-style pepper']

Bright and Spicy Shrimp Noodle Salad

['⅓ cup fresh lime juice', '2 tsp. honey', '1 serrano chile, very thinly sliced', '1 (1-inch) piece ginger, peeled, finely grated', '1 garlic clove, finely grated', '1 Tbsp. plus 1½ tsp. fish sauce', '4 Tbsp. extra-virgin olive oil, divided', 'Kosher salt', '1 lb. large shrimp (preferably wild), peeled, deveined', '6 oz. bean thread (cellophane or glass) noodles', '1 English hothouse cucumber, halved lengthwise, thinly sliced crosswise', '½ cup salted, roasted peanuts, crushed, divided', '1 cup basil leaves']

Stir lime juice and honey in a small bowl until honey dissolves. Mix in chile, ginger, garlic, fish sauce, and 3 Tbsp. oil; season dressing with salt. Toss shrimp and 2 Tbsp. dressing in a medium bowl to coat; let sit 10 minutes. Meanwhile, cook noodles according to package directions. Drain and add to bowl with remaining dressing along with cucumber and ¼ cup peanuts; toss well. Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Pour off any liquid from shrimp and pat dry; season all over with salt. Cook shrimp, tossing occasionally, until browned and bright pink, about 5 minutes. Transfer to bowl with noodles, add basil, and toss well to combine. Divide noodle salad among bowls and top with remaining peanuts.

bright-and-spicy-shrimp-noodle-salad

['⅓ cup fresh lime juice', '2 tsp. honey', '1 serrano chile, very thinly sliced', '1 (1-inch) piece ginger, peeled, finely grated', '1 garlic clove, finely grated', '1 Tbsp. plus 1½ tsp. fish sauce', '4 Tbsp. extra-virgin olive oil, divided', 'Kosher salt', '1 lb. large shrimp (preferably wild), peeled, deveined', '6 oz. bean thread (cellophane or glass) noodles', '1 English hothouse cucumber, halved lengthwise, thinly sliced crosswise', '½ cup salted, roasted peanuts, crushed, divided', '1 cup basil leaves']

Steamed Kabocha With Ginger-Soy Dressing

['3 scallions, white and dark green parts separated, thinly sliced', '1 garlic clove, finely chopped', '2 Tbsp. seasoned rice vinegar', '2 Tbsp. toasted sesame oil', '1 Tbsp. soy sauce', '2 tsp. honey', '1 tsp. finely chopped peeled ginger', '1 small kabocha or 2 acorn squash (about 2 lb.)', '1 tsp. toasted sesame seeds']

Pour water into a large saucepan, wide skillet, or large wok to come 1" up the sides and place over medium-high heat. Mix white and pale-green parts of scallions, garlic, vinegar, oil, soy sauce, honey, and ginger in a small heatproof ramekin. Set inside a large bamboo steamer off heat (or, if using a metal insert, don’t bring water to a simmer and fit into saucepan before adding dressing. Cover dressing with foil.) Cut squash in half; scoop out and discard seeds. Slice into ½"-thick wedges. Arrange in steamer basket around ramekin, overlapping a little if needed (for metal insert, add as much squash as will fit without piling up, placing over dressing). Set over saucepan (or turn on heat), cover, and steam until squash is tender (a tester, skewer, or paring knife should easily slide through flesh), 13–15 minutes. Transfer squash to a platter and top with scallion greens and sesame seeds. Serve with dressing alongside.

steamed-kabocha-squash-with-ginger-soy-dressing

['3 scallions, white and dark green parts separated, thinly sliced', '1 garlic clove, finely chopped', '2 Tbsp. seasoned rice vinegar', '2 Tbsp. toasted sesame oil', '1 Tbsp. soy sauce', '2 tsp. honey', '1 tsp. finely chopped peeled ginger', '1 small kabocha or 2 acorn squash (about 2 lb.)', '1 tsp. toasted sesame seeds']

Turmeric Salmon With Coconut Crisp

['5 Tbsp. extra-virgin olive oil, divided', '2 bunches Swiss chard, ribs and stems removed and finely chopped, leaves coarsely chopped (keep separate)', '1 large shallot, thinly sliced', '1 (3-inch) piece ginger, peeled, thinly sliced lengthwise', 'Kosher salt', '½ tsp. ground turmeric', '1 (1½-lb.) skinless salmon fillet, preferably center cut', '3 garlic cloves, thinly sliced', '½ serrano chile, thinly sliced', '½ cup unsweetened coconut flakes', 'Freshly ground black pepper']

Preheat oven to 300°F. Heat 2 Tbsp. oil in a large ovenproof skillet over medium-high. Add Swiss chard ribs and stems, shallot, and ginger and cook, stirring occasionally, until shallot is softened but not browned, about 3 minutes. Add Swiss chard leaves and cook, stirring, until partly wilted, about 3 minutes. Remove from heat and season with salt. Combine 2 Tbsp. oil and turmeric in a small bowl. Place salmon, skin side down, on top of greens in skillet. Season salmon with salt and coat with turmeric oil. Transfer to oven and bake until fillet is just opaque in the center and flakes easily and greens are tender, 25–30 minutes. Meanwhile, heat remaining 1 Tbsp. oil in a small skillet over medium. Add garlic, chile, and coconut flakes and cook, stirring often, until garlic and coconut turn golden, about 5 minutes. Transfer coconut crisp to a small bowl and season lightly with salt. Season fish and greens with pepper; serve with coconut crisp for topping.

turmeric-salmon-with-coconut-crisp

['5 Tbsp. extra-virgin olive oil, divided', '2 bunches Swiss chard, ribs and stems removed and finely chopped, leaves coarsely chopped (keep separate)', '1 large shallot, thinly sliced', '1 (3-inch) piece ginger, peeled, thinly sliced lengthwise', 'Kosher salt', '½ tsp. ground turmeric', '1 (1½-lb.) skinless salmon fillet, preferably center cut', '3 garlic cloves, thinly sliced', '½ serrano chile, thinly sliced', '½ cup unsweetened coconut flakes', 'Freshly ground black pepper']

Za’atar Fish and Chips

['1 small red onion, finely chopped', '4 Tbsp. apple cider vinegar, divided', 'Kosher salt', '1½ lb. small Yukon Gold potatoes, halved or quartered lengthwise', '6 Tbsp. extra-virgin olive oil, divided', '1 (1¼-lb.) skinless, boneless cod fillet, preferably in 1 piece', '1 Tbsp. za’atar', '¾ cup pitted Castelvetrano olives', '½ cup coarsely chopped mint']

Place racks in upper and lower thirds of oven; preheat oven to 425°F. Mix onion, 2 Tbsp. vinegar, and a big pinch of salt in a small bowl to combine; let sit at least 10 minutes and up to 1 hour. Drain off vinegar and discard. Meanwhile, toss potatoes and 3 Tbsp. oil on a large rimmed baking sheet; arrange in a single layer. Roast on top rack, undisturbed, until browned and crisp underneath, 20–25 minutes. Turn potatoes over and reduce oven temperature to 325°F. Place cod on a small rimmed baking sheet and drizzle with 1 Tbsp. oil. Season with salt and sprinkle with za’atar. Slide onto bottom rack in oven and roast until fish flakes easily with a fork and potatoes are browned all over, about 10 minutes. Stir olives, mint, remaining 2 Tbsp. vinegar, and remaining 2 Tbsp. oil into pickled onion. Serve cod and potatoes topped with olive mixture.

zaatar-fish-and-chips

['1 small red onion, finely chopped', '4 Tbsp. apple cider vinegar, divided', 'Kosher salt', '1½ lb. small Yukon Gold potatoes, halved or quartered lengthwise', '6 Tbsp. extra-virgin olive oil, divided', '1 (1¼-lb.) skinless, boneless cod fillet, preferably in 1 piece', '1 Tbsp. za’atar', '¾ cup pitted Castelvetrano olives', '½ cup coarsely chopped mint']

Warm Winter Vegetable Salad With Halloumi

['5 Tbsp. extra-virgin olive oil, divided', '2 garlic cloves, finely chopped', '1½ tsp. kosher salt', '1 tsp. Aleppo-style pepper', '½ small head of red cabbage (about 10 oz.), cut into 1" pieces', '1 medium red onion, cut into 8 wedges through root end', '1½ lb. winter squash, preferably delicata, halved, seeds removed, sliced crosswise ½" thick', '1 large pita bread, split into 2 layers, cut or torn into 1½"–2" pieces', '8 oz. Halloumi cheese, cut into 1" pieces', '2 Tbsp. apple cider vinegar', '1½ tsp. ground sumac', 'Mint springs (for serving)']

Preheat oven to 425°F. Coat a rimmed baking sheet with 1 Tbsp. oil. Mix garlic, salt, Aleppo-style pepper, and 3 Tbsp. oil in a large bowl. Add cabbage, onion, and squash and toss to coat. Spread out on prepared baking sheet (keep bowl handy) and roast until squash is browned underneath, 25–30 minutes. Toss pita, Halloumi, and remaining 1 Tbsp. oil in reserved bowl. Scatter over vegetables, then turn vegetables over with a large spatula. Roast until squash is fork-tender and cabbage, onion, pita, and Halloumi are browned in spots (cheese should be soft inside), 15–20 minutes. Remove from oven and drizzle with vinegar. Top with sumac and mint.

warm-winter-vegetable-salad-with-halloumi

['5 Tbsp. extra-virgin olive oil, divided', '2 garlic cloves, finely chopped', '1½ tsp. kosher salt', '1 tsp. Aleppo-style pepper', '½ small head of red cabbage (about 10 oz.), cut into 1" pieces', '1 medium red onion, cut into 8 wedges through root end', '1½ lb. winter squash, preferably delicata, halved, seeds removed, sliced crosswise ½" thick', '1 large pita bread, split into 2 layers, cut or torn into 1½"–2" pieces', '8 oz. Halloumi cheese, cut into 1" pieces', '2 Tbsp. apple cider vinegar', '1½ tsp. ground sumac', 'Mint springs (for serving)']

Kale Pesto With Whole Wheat Pasta

['1 large bunch Tuscan kale, ribs and stems removed', 'Kosher salt', '12 oz. farro pasta or whole wheat pasta', '⅓ cup raw pistachios', '¼ cup extra-virgin olive oil', '1 garlic clove', '1 oz. Parmesan, finely grated, plus more for serving', '2 Tbsp. unsalted butter', 'Freshly ground black pepper']

Cook kale leaves in a large pot of boiling salted water until bright green and wilted, about 30 seconds. Transfer to a rimmed baking sheet with tongs; keep water boiling. Let kale cool slightly; wring out excess water with your hands. Cook pasta in pot of boiling water, stirring occasionally, until al dente. Blend nuts, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. Add kale and 1 oz. Parmesan. Purée, adding water 1 Tbsp. at a time as needed, until smooth. Transfer pesto to a large bowl. Using tongs, transfer pasta to bowl with pesto; add butter and ⅓ cup pasta cooking liquid. Toss, adding more pasta cooking liquid by the tablespoonful if needed, until sauce coats pasta. Divide among bowls; top with more Parmesan and a few grinds of pepper.

kale-pesto-with-whole-wheat-pasta

['1 large bunch Tuscan kale, ribs and stems removed', 'Kosher salt', '12 oz. farro pasta or whole wheat pasta', '⅓ cup raw pistachios', '¼ cup extra-virgin olive oil', '1 garlic clove', '1 oz. Parmesan, finely grated, plus more for serving', '2 Tbsp. unsalted butter', 'Freshly ground black pepper']

Lentil-Smothered Greens on Fried Bread

['⅔ cup plus 2 Tbsp. extra-virgin olive oil; plus more for serving', '1 medium onion, finely chopped', '1 fennel bulb, finely chopped', '2 celery stalks, finely chopped', '11 garlic cloves, 10 smashed, 1 left whole', '¾ tsp. crushed red pepper flakes', '1½ tsp. smoked paprika, plus more for serving', '1 tsp. kosher salt, plus more', '½ cup red split lentils', '2 bunches hardy greens (such as mature spinach, kale, and/or Swiss chard), stems removed, leaves torn into large pieces', '1 lemon, halved', '4 thick slices country-style bread']

Heat ⅔ cup oil in a large Dutch oven or other heavy pot over medium. Add onion, fennel, celery, and smashed garlic and cook, stirring often, until softened but not browned, 8–10 minutes. Add red pepper flakes, 1½ tsp. paprika, and 1 tsp. salt and stir to combine. Add lentils and 1¼ cups water and stir again, scraping down sides of pot so that all of the lentils are submerged. Lay greens on top of liquid, but do not stir or toss them in. Cover pot, reduce heat to medium-low, and cook until lentils are just cooked through and greens are wilted, 10–15 minutes. Uncover pot and stir mixture a few times to coat greens. Simmer until most of the liquid is evaporated and lentils are saucy (not brothy), about 2 minutes. Squeeze juice of a lemon half into lentils. Taste and season with more salt if needed. Cover and keep warm. Heat 1 Tbsp. oil in a large nonstick skillet over medium-low. Add 2 slices of bread and cook until golden and crisp underneath, about 5 minutes. Transfer to plates and turn fried side up. Repeat with 1 Tbsp. oil and remaining bread. Rub fried side of each slice with remaining whole garlic clove; season with salt. Generously spoon lentil mixture over toast; drizzle with oil and lightly sprinkle with more paprika. Cut remaining lemon half into wedges and serve alongside for squeezing over.

lentil-smothered-greens-on-fried-bread

['⅔ cup plus 2 Tbsp. extra-virgin olive oil; plus more for serving', '1 medium onion, finely chopped', '1 fennel bulb, finely chopped', '2 celery stalks, finely chopped', '11 garlic cloves, 10 smashed, 1 left whole', '¾ tsp. crushed red pepper flakes', '1½ tsp. smoked paprika, plus more for serving', '1 tsp. kosher salt, plus more', '½ cup red split lentils', '2 bunches hardy greens (such as mature spinach, kale, and/or Swiss chard), stems removed, leaves torn into large pieces', '1 lemon, halved', '4 thick slices country-style bread']

Rosemary Mojito

['1 large sprig rosemary', '¾ ounce simple syrup or winter herb syrup', '2 ounces blackstrap rum', '1 ounce freshly squeezed lime juice', 'Soda water, to top', 'Garnish lime wheel and rosemary sprig', '1 cup cane sugar', '1 cup water', '2 large sprigs rosemary', '2 bunches thyme', '5 sage leaves', '1 cup sugar', '1 cup water']

Combine the sugar and water in a saucepan over low heat. Stir until the sugar dissolves, about 5 minutes. Remove from the heat and let the mixture cool. Store in a glass jar in the fridge for up to 1 month. Makes 1 1/2 cups. Wash the herbs and set them aside to dry. Combine the sugar and water in a saucepan over low heat. Add the herbs and stir until the sugar dissolves, about 3 minutes. Remove the pan from the heat and let the mixture cool and macerate for 1 hour. Strain through a cheesecloth into a glass jar and store in the fridge for up to 1 month. Makes 1 1/2 cups. Remove the stem from the sprig of the rosemary and combine with the simple syrup in a cocktail shaker. Use a muddler to lightly crush the rosemary and let sit for a few minutes. Add the rum and lime juice. Add ice, shake, and pour through a fine-mesh strainer into a collins glass over ice. Top with soda and garnish with a lime wheel and a sprig of rosemary.

rosemary-mojito-winter-drinks

['1 large sprig rosemary', '¾ ounce simple syrup or winter herb syrup', '2 ounces blackstrap rum', '1 ounce freshly squeezed lime juice', 'Soda water, to top', 'Garnish lime wheel and rosemary sprig', '1 cup cane sugar', '1 cup water', '2 large sprigs rosemary', '2 bunches thyme', '5 sage leaves', '1 cup sugar', '1 cup water']

Double Chocolate Rye Cookies

['¾ cup (90 grams) walnut halves', '9 ounces (255 gram) bittersweet chocolate', '6 ounces (170 grams) unsweetened chocolate', '½ cup or 1 stick (115 grams) unsalted butter', '½ teaspoon pure vanilla extract', '1 ½ cups (300 grams) sugar', '4 large eggs (about 200 grams), at room temperature', '½ cup (60 grams) rye flour', '½ teaspoon baking powder', '½ teaspoon kosher salt']

Preheat the oven to 350°F and position a rack in the center of the oven. Place the walnuts on a baking sheet and toast for 8 to 10 minutes, until they start to smell fragrant and are lightly golden brown when you break one in half. Remove them from the oven and let cool. Roughly chop them and set aside. Chop 5 ounces of the bittersweet chocolate and 4 ounces of the unsweetened chocolate into large chunks and place them with the butter in a metal or heatproof glass bowl. Set the bowl over a pot of simmering water and heat, stirring occasionally, until completely smooth. Remove from the heat, whisk in the vanilla, and let cool for about 20 minutes so it’s not piping hot. In a stand mixer fitted with a whisk attachment, whisk together the sugar and eggs for about 5 minutes on medium-high speed, until light and thick and pale yellow. With the mixer on low, slowly add the chocolate-butter mixture and whisk for about 15 seconds. It will not be completely mixed at this point but that’s okay, because you will finish combining all the ingredients by hand. Chop the remaining 4 ounces bittersweet chocolate into 1-inch chunks and shave the remaining 2 ounces unsweetened chocolate into fine shavings. In a medium bowl, stir together the rye flour, the chopped bittersweet chocolate, shaved unsweetened chocolate, baking powder, salt, and toasted walnuts. Remove the bowl from the mixer, add the rye flour mixture, and fold it in by hand until the dough is completely homogeneous. For best results, scrape the dough into an airtight container and let it rest in the refrigerator for at least 3 to 4 hours or up to overnight before baking. (The unbaked dough can be stored in the refrigerator for up to 1 week.) Preheat the oven to 350°F and position a rack in the center of the oven. Line a baking sheet with parchment paper. Drop the dough in ¼-cup scoops onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes, rotating the baking sheet midway through the baking time, until the cookies are just starting to crack on the edges and the centers are soft but not liquidy when you press them. Remove the cookies from the oven and let them cool on the baking sheet on a wire rack for 5 to 10 minutes, then transfer them to the rack and let cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.

double-chocolate-rye-cookies

['¾ cup (90 grams) walnut halves', '9 ounces (255 gram) bittersweet chocolate', '6 ounces (170 grams) unsweetened chocolate', '½ cup or 1 stick (115 grams) unsalted butter', '½ teaspoon pure vanilla extract', '1 ½ cups (300 grams) sugar', '4 large eggs (about 200 grams), at room temperature', '½ cup (60 grams) rye flour', '½ teaspoon baking powder', '½ teaspoon kosher salt']

That'll Take the Edge Off

['2 oz. Scotch (The Famous Grouse preferred)', '¾ oz. sweet vermouth', '¼ oz. green Chartreuse', "3 dashes Peychaud's bitters", '¼ oz. absinthe', 'One 1-inch round grapefruit peel, for garnish']

Pour absinthe into a chilled rocks glass and swirl around the glass's interior to rinse it; set aside. Combine all remaining ingredients in a mixing glass with ice. Stir until very well chilled, then strain into the prepared rocks glass without ice. Spritz a 1-inch round of grapefruit peel, skin side down, over the surface of the drink and discard.

thatll-take-the-edge-off-sazerac-cocktail-riff

['2 oz. Scotch (The Famous Grouse preferred)', '¾ oz. sweet vermouth', '¼ oz. green Chartreuse', '"3 dashes Peychauds bitters", ¼ oz. absinthe', 'One 1-inch round grapefruit peel', 'for garnish']

Aviation

['2 oz. Tanqueray gin', '0.75 oz. lemon juice', '0.5 oz. Luxardo maraschino liqueur', '0.25 oz. Rothman & Winter crème de violette', 'Garnish: None']

Shake with ice, then fine-strain into a chilled coupe.

aviation-cocktail-gin-violette

['2 oz. Tanqueray gin', '0.75 oz. lemon juice', '0.5 oz. Luxardo maraschino liqueur', '0.25 oz. Rothman & Winter crème de violette', 'Garnish: None']

Bittersweet Symphony (Gin and Aperol Cocktail)

['1 ½ ounces London dry gin', '3⁄4 ounce Punt e Mes', '3⁄4 ounce Aperol', 'Garnish: 1 generous lemon twist']

Stir all the ingredients with cracked ice in a mixing glass, then strain into a chilled cocktail glass. Garnish with the lemon twist.

bittersweet-symphony-gin-aperol-cocktail

['1 ½ ounces London dry gin', '3⁄4 ounce Punt e Mes', '3⁄4 ounce Aperol', 'Garnish: 1 generous lemon twist']

Sforzando (Whiskey and Mezcal Cocktail)

['1 ounce Rittenhouse Rye (bonded)', '¾ ounce Del Maguey Chichicapa Mezcal', '½ ounce Bénédictine liqueur', '½ ounce Dolin Dry Vermouth', '2 dashes Bitterman’s Mole Bitters', 'Garnish: Orange twist', 'Class: Coupe']

Stir all ingredients with ice and strain into glass. Garnish.

sforzando-whiskey-and-mezcal-cocktail

['1 ounce Rittenhouse Rye (bonded)', '¾ ounce Del Maguey Chichicapa Mezcal', '½ ounce Bénédictine liqueur', '½ ounce Dolin Dry Vermouth', '2 dashes Bitterman’s Mole Bitters', 'Garnish: Orange twist', 'Class: Coupe']

Little Italy

['2 oz [60 ml] rye whiskey', '¼ oz [20 ml] sweet vermouth', '½ oz [15 ml] Cynar amaro', '2 Luxardo maraschino cherries, skewered on a cocktail pick, for garnish']

In an ice-filled mixing glass, combine all the ingredients except the garnish. Stir well, and rain into a chilled coupe glass. Garnish with the cherries.

little-italy-cocktail-manhattan-riff

['2 oz [60 ml] rye whiskey', '¼ oz [20 ml] sweet vermouth', '½ oz [15 ml] Cynar amaro', '2 Luxardo maraschino cherries', 'skewered on a cocktail pick', 'for garnish']

Oaxaca Old Fashioned

['1 ½ oz. reposado tequila (El Tesoro preferred)', '½ oz. mezcal (Del Maguey San Luis del Rio preferred)', '1 bar spoon agave nectar', '2 dashes Angostura bitters', 'Flamed orange twist, for garnish']

Mix the tequila, mezcal, agave nectar, and bitters in a mixing glass with ice. Strain over a fresh rock in an Old Fashioned glass. Flame an orange peel over the top of the drink, and rest the twist in the glass as a garnish.

oaxaca-old-fashioned-tequila-cocktail

['1 ½ oz. reposado tequila (El Tesoro preferred)', '½ oz. mezcal (Del Maguey San Luis del Rio preferred)', '1 bar spoon agave nectar', '2 dashes Angostura bitters', 'Flamed orange twist', 'for garnish']

Manhattan

['2 ounces rye or bourbon whiskey', '1 ounce sweet vermouth', '2 dashes Angostura or orange bitters', 'Maraschino cherry for garnish']

In mixing glass or cocktail shaker filled with ice, combine whiskey, vermouth, and bitters. Stir well, about 20 seconds, then strain into cocktail glass. Garnish with cherry and serve.

manhattan-238166

['2 ounces rye or bourbon whiskey', '1 ounce sweet vermouth', '2 dashes Angostura or orange bitters', 'Maraschino cherry for garnish']

Rose Cocoa

['1 (14.5-oz.) can full-fat coconut milk', '1/4 cup unsweetened cocoa powder (preferably Dutch-process)', '3 Tbsp. honey', 'Pinch of kosher salt', '3 Tbsp. dried rose petals, plus more for serving', '1/2 tsp. vanilla extract']

Heat coconut milk, cocoa powder, honey, salt, 3 Tbsp. rose petals, and 2 cups water in a medium pot over medium, whisking constantly, until cocoa powder is dissolved, about 5 minutes. As soon as it starts bubbling, reduce heat to maintain a gentle simmer and cook, stirring occasionally, until flavors have infused, about 10 minutes. Stir in vanilla. Strain cocoa through a fine-mesh sieve into 2 large mugs. Serve topped with more rose petals.

rose-cocoa

['1 (14.5-oz.) can full-fat coconut milk', '1/4 cup unsweetened cocoa powder (preferably Dutch-process)', '3 Tbsp. honey', 'Pinch of kosher salt', '3 Tbsp. dried rose petals, plus more for serving', '1/2 tsp. vanilla extract']

East India Negroni

['2 oz. Banks 5-Island rum', '0.75 oz. Lustau East India Solera sherry', '0.75 oz. Campari', 'Garnish: 1 orange twist']

Stir with ice, then strain into a chilled rocks glass filled with one large ice cube. Garnish with the orange twist.

east-india-negroni-rum-campari-cocktail

['2 oz. Banks 5-Island rum', '0.75 oz. Lustau East India Solera sherry', '0.75 oz. Campari', 'Garnish: 1 orange twist']

Bitter French

['1 ounce Plymouth gin', '1⁄4 ounce Campari', '1⁄2 ounce fresh lemon juice', '1⁄2 ounce simple syrup (1:1 sugar:water)', 'Champagne', 'Garnish: 1 grapefruit twist']

Shake the gin, Campari, lemon juice, and simple syrup with ice, then strain into a chilled champagne flute. Top with champagne. Squeeze the grapefruit twist over the drink, then discard.

bitter-french-cocktail-champagne-campari-gin

['1 ounce Plymouth gin', '1⁄4 ounce Campari', '1⁄2 ounce fresh lemon juice', '1⁄2 ounce simple syrup (1:1 sugar:water)', 'Champagne', 'Garnish: 1 grapefruit twist']

Negroni

['2 tablespoons (1 ounce) sweet vermouth', '2 tablespoons (1 ounce) Campari', '2 tablespoons (1 ounce) dry gin', '1 cup ice cubes', '1 navel orange peel twist']

In chilled cocktail shaker or pint glass, stir together vermouth, Campari, gin, and ice until well combined. Strain into a martini glass or ice-filled rocks glass and garnish with orange twist.

negroni-351597

['2 tablespoons (1 ounce) sweet vermouth', '2 tablespoons (1 ounce) Campari', '2 tablespoons (1 ounce) dry gin', '1 cup ice cubes', '1 navel orange peel twist']

Roasted Oysters With Warm Butter Mignonette

['1 small shallot, finely chopped', '3 Tbsp. red wine vinegar', '12 oysters in shell', 'Coarse sea salt or kosher salt', '1/4 cup (1/2 stick) unsalted butter, melted']

Preheat oven to 400°F. Stir shallot, vinegar, and 1 Tbsp. water in a small bowl; set aside. Line a plate with salt (this will help hold the oysters in place without tipping out their juices) and set aside. Rinse oysters, then arrange flat side up on a wire rack set inside a rimmed baking sheet. Roast until oysters crack open, 4–6 minutes. (They won’t open completely like a cooked clam; the top shell will separate from the bottom with about a 1/4" opening at the rounded end.) Some may open before others—remove from oven as soon as they open. Discard any oysters that don’t open after 7 minutes. To finish opening oysters: Fold a dish towel several times and hold oyster using towel. Slide a butter knife into opening all the way to the hinge. Turn butter knife perpendicular so top shell pops all the way open. Pull off top shell with your hand, being careful not to tip bottom shell and lose any liquid (this should all happen very easily without much force). Gently slide knife under oyster in bottom shell to release the muscle, then transfer to plate with salt. Stir butter into reserved vinegar mixture. Spoon over oysters.

oven-roasted-oysters-with-butter-mignonette

['1 small shallot, finely chopped', '3 Tbsp. red wine vinegar', '12 oysters in shell', 'Coarse sea salt or kosher salt', '1/4 cup (1/2 stick) unsalted butter', 'melted']

Steamed Winter Veggie Bowls

['1 1/2 lb. baby Yukon Gold potatoes, halved if larger than 1"', '8 leeks, white and light green parts only, trimmed, cut crosswise into 2" pieces', '8 large eggs', '1/2 cup extra-virgin olive oil', '1/4 cup sherry vinegar', '1 tsp. honey', 'Pinch of cayenne pepper (optional)', '1 1/2 tsp. kosher salt, divided', '1/4 cup finely chopped parsley', '3 Tbsp. capers, drained', '2 bunches broccolini, trimmed, larger stalks halved lengthwise', 'Mayonnaise (for serving)']

Set a steamer basket in a large pot filled with about 1" water. Cover pot and bring water to a boil over high heat. Place potatoes, leeks, then eggs in steamer basket, cover, and steam 10 minutes. Using tongs, transfer eggs to a bowl of cold water. Meanwhile, whisk oil, vinegar, honey, cayenne (if using), and 1 tsp. salt in a small bowl. Stir in parsley and capers; set aside. Add broccolini to steamer basket on top of potatoes and leeks; season with remaining 1/2 tsp. salt. Cover and steam until broccolini is tender, 3–5 minutes. Meanwhile, peel eggs and break or cut in half. Swoosh a bit of mayonnaise in wide shallow bowls or on plates. Divide potatoes, leeks, broccolini, and eggs among bowls or plates. Drizzle with reserved dressing.

steamed-winter-veggie-bowls

['1 1/2 lb. baby Yukon Gold potatoes, halved if larger than 1"', '8 leeks, white and light green parts only, trimmed, cut crosswise into 2" pieces', '8 large eggs', '1/2 cup extra-virgin olive oil', '1/4 cup sherry vinegar', '1 tsp. honey', 'Pinch of cayenne pepper (optional)', '1 1/2 tsp. kosher salt, divided', '1/4 cup finely chopped parsley', '3 Tbsp. capers, drained', '2 bunches broccolini, trimmed, larger stalks halved lengthwise', 'Mayonnaise (for serving)']

Chicken Peppersoup

['1 tablespoon anise seeds', '1 tablespoon coriander seeds', '1 tablespoon cumin seeds', '1 tablespoon allspice berries', '1 tablespoon ground ginger', '1 tablespoon fennel seeds', '1 tablespoon Sichuan peppercorns', '1 tablespoon dried tamarind pulp', '1 teaspoon whole cloves', '1 (3-pound) chicken, cut into serving pieces', '1/4 cup freshly squeezed lemon juice', '4 cups water', '1 onion, minced', '2 cloves garlic, minced', '2 tablespoons dried bird chiles, or to taste', 'Salt, to taste', '4 cups chicken stock', '1/4 cup Pepper Soup Spice Mixture', '2 tablespoons minced dried smoked shrimp', '2 tablespoons chopped fresh mint', 'Mint sprigs, for garnish']

Mix all the ingredients together in a bowl. Place them in a spice mill and pulse until they are pulverized. Spoon the peppersoup spice mixture into a clean glass jar and cover tightly. While the peppersoup spice mixture will keep virtually indefinitely, the spices will lose their bite over time, so it is better to make a small batch at first and then increase the amount made as you use it more often. (Makes about 1/2 cup.) Wash the chicken pieces, rub them with lemon juice, and place them in a large stockpot with the water, onion, garlic, and minced chiles. Salt to taste and bring to a boil over high heat. Lower the heat to medium and simmer for 30 minutes. Add the chicken stock and 1/4 cup Peppersoup Spice Mixture and continue to cook for an additional 30 minutes, or until the chicken is well cooked. Stir in the shrimp and mint and continue to cook for an additional 10 minutes. Serve hot in soup bowls, garnished with a few sprigs of fresh mint.

nigerian-chicken-peppersoup

['1 tablespoon anise seeds', '1 tablespoon coriander seeds', '1 tablespoon cumin seeds', '1 tablespoon allspice berries', '1 tablespoon ground ginger', '1 tablespoon fennel seeds', '1 tablespoon Sichuan peppercorns', '1 tablespoon dried tamarind pulp', '1 teaspoon whole cloves', '1 (3-pound) chicken, cut into serving pieces', '1/4 cup freshly squeezed lemon juice', '4 cups water', '1 onion, minced', '2 cloves garlic, minced', '2 tablespoons dried bird chiles, or to taste', 'Salt, to taste', '4 cups chicken stock', '1/4 cup Pepper Soup Spice Mixture', '2 tablespoons minced dried smoked shrimp', '2 tablespoons chopped fresh mint', 'Mint sprigs', 'for garnish']

Shaved Mushroom, Celery, and Sesame Salad

['2 stalks celery, ends trimmed', '5 ounces cremini or button mushrooms (about 8), ends trimmed', '1 ½ teaspoons fresh lemon juice', '1 ½ teaspoons white wine vinegar', 'Kosher salt', '2 tablespoons well-stirred tahini', '1 tablespoon olive oil', 'Handful whole parsley leaves', 'Flaky salt', 'Freshly ground black pepper']

To de-string the celery, make a small cut into the outer base end of the celery stalk, no more than ⅛-inch deep, and pull along the length of the stalk. If it’s a wide stalk, repeat, working around the outer edge, until no more strings are released. Using a mandoline, cut the celery and mushrooms into paper-thin shavings. In a large bowl, combine the celery and mushrooms and toss with the lemon juice, vinegar, and ½ teaspoon kosher salt and let stand for 5 minutes. Meanwhile, stir together the tahini and about 2 tablespoons water in a small bowl until smooth. Don’t fret if it looks dry and lumpy; just keep stirring. The consistency should be about that of whipped cream cheese; adjust as needed by adding a bit more water or a bit more tahini. Season with a pinch of kosher salt, then using the back of a spoon, smear the mixture over your serving platter or bowl or divide it among 4 salad plates. Add the olive oil and parsley to the mushrooms and gently toss to combine, then pile on top of the tahini. Sprinkle with a few pinches of flaky salt and a few grinds of black pepper. Serve immediately, making sure to scrape up the tahini smear along with the mushroom-celery salad. Eat within an hour or so, as the mushrooms start releasing liquid as the salad sits.

shaved-mushroom-celery-and-sesame-salad

['2 stalks celery, ends trimmed', '5 ounces cremini or button mushrooms (about 8), ends trimmed', '1 ½ teaspoons fresh lemon juice', '1 ½ teaspoons white wine vinegar', 'Kosher salt', '2 tablespoons well-stirred tahini', '1 tablespoon olive oil', 'Handful whole parsley leaves', 'Flaky salt', 'Freshly ground black pepper']

Tartiflette

['1kg (about 2 lbs.) Maris Piper potatoes, peeled and cut into slices about 1.5cm thick', '2 tablespoons sunflower oil', '1 large Spanish onion, thinly sliced', '250g (about 2 cups) pancetta, sliced into strips', '4 garlic cloves, chopped', '100ml (about ½ cup) dry white wine', '1 bay leaf', '200ml (about 1 cup) heavy cream', "450g (about 1 lb.) Reblochon cheese, cut into ½ cm (about ¼ in.)-thick slices, don't remove the rind"]

Cook the sliced potatoes in a large pan of boiling salted water for 10-12 minutes, until just tender but not breaking up. Drain and set aside. Meanwhile, heat the oil in a large, ovenproof frying pan (or an ovenproof dish), then add the onion and cook for 8-10 minutes until translucent. Add the pancetta and cook for another 5 minutes, then stir in the garlic. Continue on the heat, stirring occasionally, until the bacon is cooked through and the onions turn lightly golden. Drain off any excess fat. Raise the heat, then pour the white wine into the pan and add the bay leaf. Cook for a couple of minutes, stirring to deglaze the pan, until the wine has reduced by about a third. Add the cream and simmer until that has reduced by about a third too. Remove the pan from the heat and add the potatoes, stirring carefully to coat them with the creamy mixture - it doesn't matter if they start to break up a little. Remove the bay leaf and season the mixture to taste. Nestle about two-thirds of the chunks of cheese in among the potatoes and onions, then scatter the rest over the top. Transfer the pan to the oven and bake for about 15 minutes at 180°C/Gas Mark 4, until golden brown and bubbling. Leave to settle for a few minutes, then serve with a salad of vinaigrette-dressed Little Gems and a few cornichons to cut through the creaminess of the Reblochon. Enjoy with a Burgundian oaked Chardonnay such as St Véran.

tartiflette-potato-cheese-gratin

['1kg (about 2 lbs.) Maris Piper potatoes, peeled and cut into slices about 1.5cm thick', '2 tablespoons sunflower oil', '1 large Spanish onion, thinly sliced', '250g (about 2 cups) pancetta, sliced into strips', '4 garlic cloves, chopped', '100ml (about ½ cup) dry white wine', '1 bay leaf', '200ml (about 1 cup) heavy cream', '"450g (about 1 lb.) Reblochon cheese', 'cut into ½ cm (about ¼ in.)-thick slices', 'dont remove the rind"']

Broiled Goat Cheese Toasts With Marinated Greens

['2 bunches (about 1 ½ pounds) leafy greens: Swiss chard, kale, mature spinach, beet greens, or a combination of any of the above, washed', '2 tablespoons olive oil, divided', '1 clove garlic, minced', 'Pinch red pepper flakes, or to taste', 'Salt', 'Fresh lemon juice', '12 slices of baguette about ¾ inch thick, or other bread cut into 10 bite-size pieces', 'Olive oil', '½ cup soft goat cheese', '1 cup Marinated Greens, at room temperature', 'Zest of 1 lemon', 'Flaky salt', 'Freshly ground black pepper']

Trim off and discard the tough stems from the greens. Heat 1 tablespoon of the olive oil in a wide skillet or saucepan over medium-low heat. Add the garlic and red pepper flakes and stir for about 1 minute, until fragrant. Pile in the greens, in batches if necessary, and add a splash of water (you can also cover with a lid to compress them). Add a big pinch of salt and gently cook, stirring with tongs, until wilted and tender. Cooking times will vary depending on type of green, so watch and taste as you go. If cooking a combination of different greens, cook each type separately. Add a splash of water to the pan if it dries out. Transfer to a colander to drain and cool until safe to handle. Gently squeeze out excess liquid using your hands or a spatula or wooden spoon, pressing against the side of the colander. Coarsely chop the greens, then transfer them to a medium bowl and toss with the remaining 1 tablespoon olive oil and a few drops of lemon juice. Taste and add more lemon juice, red pepper flakes, or salt as needed. Store in an airtight container in the refrigerator; allow to come to room temperature before serving. Preheat the broiler to high. Arrange the toasts on a baking sheet and brush both sides with olive oil. Transfer to the broiler and broil for 2 to 4 minutes, until lightly golden on the top. Flip the toasts. Smear each slice with about 2 teaspoons goat cheese, drizzle with a bit of olive oil, and return to the broiler. Broil, watching carefully, for just a minute or two, to heat through and lightly brown. Transfer to a serving platter and divide the greens on top. Zest the lemon over everything, sprinkle with a bit of flaky salt and black pepper, add a drizzle of olive oil, and serve while the toasts are still warm.

broiled-goat-cheese-toasts-with-marinated-greens

['2 bunches (about 1 ½ pounds) leafy greens: Swiss chard, kale, mature spinach, beet greens, or a combination of any of the above, washed', '2 tablespoons olive oil, divided', '1 clove garlic, minced', 'Pinch red pepper flakes, or to taste', 'Salt', 'Fresh lemon juice', '12 slices of baguette about ¾ inch thick, or other bread cut into 10 bite-size pieces', 'Olive oil', '½ cup soft goat cheese', '1 cup Marinated Greens, at room temperature', 'Zest of 1 lemon', 'Flaky salt', 'Freshly ground black pepper']

Silken Tofu With Soy-Sauced Tomatoes

['1 cup (½ pint) cherry tomatoes, halved', '1 tablespoon soy sauce', '1 teaspoon olive oil', 'Freshly ground black pepper', '1 block silken tofu, about 12 ounces, chilled', 'Toasted sesame oil', 'Thinly sliced scallions (optional)', 'Thinly sliced basil (optional)']

In a small saucepan or skillet, combine the tomatoes, soy sauce, olive oil, and many grinds of black pepper. Place over low heat and cook for 5 to 7 minutes, just until the tomatoes start to soften and juices collect in the pan. Carefully cut the tofu into 2 wide slabs (or 4 smaller ones) and place on plates or in shallow bowls. Divide the warm tomatoes on top. Add a judicious drizzle of toasted sesame oil, then sprinkle with scallions and basil, if using. Serve immediately.

silken-tofu-with-soy-sauced-tomatoes

['1 cup (½ pint) cherry tomatoes, halved', '1 tablespoon soy sauce', '1 teaspoon olive oil', 'Freshly ground black pepper', '1 block silken tofu, about 12 ounces, chilled', 'Toasted sesame oil', 'Thinly sliced scallions (optional)', 'Thinly sliced basil (optional)']

Market Suya (Nigerian Skewers)

['3 tablespoons cayenne pepper', '1 ½ tablespoons roasted peanuts, ground into a fine powder', '1 tablespoon paprika', '1 tablespoon garlic powder', '1 tablespoon onion powder', '½ tablespoon ground ginger', '2 teaspoons kosher salt', '2 Maggi bouillon cubes, crushed', '1 pound jumbo shrimp, peeled and deveined', '1 pound Wagyu rib eye beef, thinly sliced into strips', '1 pound boneless chicken thighs, cut into 2-inch pieces', '2 medium vine-ripened tomatoes, stemmed', '1 tablespoon olive oil', 'Kosher salt', '2 tablespoons canola oil', '1 medium white onion, thinly sliced', '1 cup heavy cream']

In a small bowl, combine all the spice blend ingredients until incorporated. In three separate bowls, place the shrimp, beef, and chicken. Divide the spice blend equally among the bowls and mix well to coat the meats. Cover each bowl in plastic wrap and transfer to the refrigerator to marinate for 1 hour. Preheat oven to 400°F. On a rimmed baking sheet, toss the tomatoes with the olive oil and salt. Transfer to the oven and roast for 15 minutes, then remove and let cool. In a large skillet, heat the canola oil over medium-high heat. Add the onion and cook until soft and translucent, 6 to 8 minutes. Add the tomatoes and cook until they have fully broken down, 10 minutes. Stir in the cream and bring to a light simmer. Cook, stirring occasionally, until the cream has reduced and become thick. Transfer to a blender and purée until smooth. Season with salt and set aside. Light a grill or place a grill pan over medium-high heat. Skewer the shrimp, rib eye, and chicken on soaked 12-inch bamboo skewers. Grill, turning occasionally, until cooked through, 2 to 3 minutes for the shrimp, 2 to 3 minutes for the rib eye, and 6 to 8 minutes for the chicken. Serve alongside the roasted tomato soubise.

market-suya-nigerian-skewers

['3 tablespoons cayenne pepper', '1 ½ tablespoons roasted peanuts, ground into a fine powder', '1 tablespoon paprika', '1 tablespoon garlic powder', '1 tablespoon onion powder', '½ tablespoon ground ginger', '2 teaspoons kosher salt', '2 Maggi bouillon cubes, crushed', '1 pound jumbo shrimp, peeled and deveined', '1 pound Wagyu rib eye beef, thinly sliced into strips', '1 pound boneless chicken thighs, cut into 2-inch pieces', '2 medium vine-ripened tomatoes, stemmed', '1 tablespoon olive oil', 'Kosher salt', '2 tablespoons canola oil', '1 medium white onion, thinly sliced', '1 cup heavy cream']

Egusi Stew

['4 cups diced small onions', '2 tablespoons minced garlic', '2 whole tomatoes, chopped', '2 tablespoons minced ginger', '1 teaspoon minced Scotch bonnet pepper', '1 cup red palm oil', '2 cups ground egusi seeds', '1 teaspoon crayfish powder', '3 Maggi cubes', '1/4 teaspoon dried iru powder', '2 quarts chicken stock', '1 pound goat shoulder, cubed', 'Kosher salt', '2 tablespoons canola oil', '2 cups pumpkin leaf or spinach, strained dry']

In a large saucepan, over medium heat, sweat the onion, garlic, tomatoes, ginger, and Scotch bonnet pepper in the palm oil until vegetables are translucent, about 10 minutes. Add the egusi seeds and toast in oil for 10 minutes. Add crayfish powder, Maggi, iru, and chicken stock and simmer for 30 minutes Meanwhile, in a separate pan, over high heat, season the goat meat with salt and sear in canola oil until browned on all sides, about 7 minutes. Add the goat meat to the egusi mixture and simmer together for about an hour, or until the meat is tender. Add the pumpkin leaves during the last 20 minutes of cooking. The sauce should be thick and most of the liquid should have simmered off. Season to taste with salt. Swerve with fufu or pounded yam.

nigerian-egusi-stew-with-goat

['4 cups diced small onions', '2 tablespoons minced garlic', '2 whole tomatoes, chopped', '2 tablespoons minced ginger', '1 teaspoon minced Scotch bonnet pepper', '1 cup red palm oil', '2 cups ground egusi seeds', '1 teaspoon crayfish powder', '3 Maggi cubes', '1/4 teaspoon dried iru powder', '2 quarts chicken stock', '1 pound goat shoulder, cubed', 'Kosher salt', '2 tablespoons canola oil', '2 cups pumpkin leaf or spinach', 'strained dry']

Casino Cocktail

['1 ½ oz. London Dry gin', '½ oz. fresh lemon juice', '½ oz. maraschino liqueur', '2 dashes orange bitters', 'Garnish: Luxardo cherry']

Add all ingredients to a cocktail shaker and shake until well chilled. Strain into a Nick and Nora glass and add cherry.

casino-cocktail-gin-drink

['1 ½ oz. London Dry gin', '½ oz. fresh lemon juice', '½ oz. maraschino liqueur', '2 dashes orange bitters', 'Garnish: Luxardo cherry']

Chinese Broccoli With Soy Paste

['1 lb. Chinese broccoli or broccolini, trimmed, cut in thirds crosswise', '¼ cup soy paste (such as Yu Ding Xing)']

Set a steamer basket in a large pot filled with 1" water, cover pot, and bring water to a boil. Add broccoli to steamer basket, cover pot, and steam broccoli until crisp-tender, about 5 minutes. Meanwhile, whisk soy paste and 2 Tbsp. water in a large bowl. Arrange broccoli on a platter and drizzle sauce over.

chinese-broccoli-with-soy-paste

['1 lb. Chinese broccoli or broccolini, trimmed, cut in thirds crosswise', '¼ cup soy paste (such as Yu Ding Xing)']

Alfajores With Coconut Dulce de Leche

['1 (14-oz.) can sweetened condensed milk', '1 (13.5-oz.) can unsweetened coconut milk', '2 tsp. kosher salt, divided', '½ cup (50 g) almond flour or meal', '2¼ cups (288 g) all-purpose flour, plus more for dusting', '1 cup (2 sticks) unsalted butter, room temperature', '⅓ cup (133 g) granulated sugar', '1 large egg yolk', '1 tsp. vanilla extract', '¼ cup plus 2 Tbsp. honey', '1½ cups (125 g) unsweetened shredded coconut', '1 Tbsp. (or more) any color plant-based food-coloring powder', '1 Tbsp. (or more) second color plant-based food-coloring powder', 'Luster dust (optional)', 'Special Equipment: Assorted (2" or smaller) cookie cutters']

Place a rack in middle of oven; preheat to 375°F. Bring condensed milk, coconut milk, and ½ tsp. salt to a boil in a small saucepan over medium-high heat. Scrape mixture into a 13x9" baking dish and bake, stirring every 15 minutes or so, until very thick and a light caramel color, 40–50 minutes. Mixture will look lumpy, broken, and very pasty—that’s exactly what you want. Let cool in dish 1 hour, then transfer to a food processor and process until smooth. Set dulce de leche aside for serving. Meanwhile, whisk almond flour and 2¼ cups all-purpose flour in a medium bowl to combine. Using an electric mixer on medium-high speed, beat butter, sugar, and 1½ tsp. salt in a large bowl, scraping down sides and bottom of bowl as needed, until pale and creamy, about 3 minutes. Add egg yolk, vanilla, and ¼ cup honey and beat until combined, about 2 minutes. Reduce speed to low, add dry ingredients, and mix, scraping down sides and bottom of bowl, until incorporated. Divide dough in half and pat each piece into a 1"-thick disk. Wrap in plastic and chill until firm, at least 2 hours. Preheat oven to 350°F. Roll out 1 disk of dough on a lightly floured sheet of parchment paper, dusting with more flour as needed to keep dough from sticking, to about ⅛" thick. Punch out shapes with lightly floured cookie cutters and transfer to 2 parchment-lined baking sheets, spacing 1" apart. Pat scraps into a 1"-thick disk, wrap with plastic, and chill 10 minutes if soft. Bake a sheet of cookies, rotating halfway through, until edges are lightly browned, 7–9 minutes. Let cool 10 minutes on baking sheet, then transfer to a wire rack and let cool completely. Bake remaining sheet of cookies. Line baking sheets with fresh sheets of parchment paper and repeat process with remaining disk of dough. Divide coconut evenly among 3 bowls. Add 1 Tbsp. food-coloring powder (sift if needed) to a bowl of coconut and toss until coconut is coated; add more powder if a more intense color is desired. Repeat with remaining food-coloring powder and another bowl of coconut. Leave 1 bowl of coconut white. If using, add some luster dust to all 3 bowls and toss to combine. Turn half of the cookies over to expose flat side; spread 1 tsp. dulce de leche over (this will be the inside of the sandwiches); set aside. Heat remaining 2 Tbsp. honey in a small bowl in the microwave just until warm (you want it to be loose), then stir in 2 tsp. warm water. Working one at a time, lightly brush honey over the top of remaining cookies (the ones that have not been filled with dulce de leche). Immediately dip tops into a bowl of coconut; press additional coconut onto cookie to cover any bald spots. Close up cookie sandwiches, coconut side up. Do Ahead: Dulce de leche can be made 1 month ahead; place in an airtight container and freeze. Thaw in refrigerator overnight before using. Dough can be made 3 days ahead; keep chilled. Cookies can be baked (but not assembled) 2 days ahead; store airtight at room temperature.

alfajores-cookies-with-coconut-dulce-de-leche

['1 (14-oz.) can sweetened condensed milk', '1 (13.5-oz.) can unsweetened coconut milk', '2 tsp. kosher salt, divided', '½ cup (50 g) almond flour or meal', '2¼ cups (288 g) all-purpose flour, plus more for dusting', '1 cup (2 sticks) unsalted butter, room temperature', '⅓ cup (133 g) granulated sugar', '1 large egg yolk', '1 tsp. vanilla extract', '¼ cup plus 2 Tbsp. honey', '1½ cups (125 g) unsweetened shredded coconut', '1 Tbsp. (or more) any color plant-based food-coloring powder', '1 Tbsp. (or more) second color plant-based food-coloring powder', 'Luster dust (optional)', 'Special Equipment: Assorted (2" or smaller) cookie cutters']

Spinach and Egg Dumplings

['3 ounces spinach (ideally Chinese water spinach; about 2 cups packed)', '8 large eggs', '2½ tablespoons skim milk', '1½ teaspoons kosher salt', '2 tablespoons vegetable oil', '1 teaspoon sesame oil', '1 teaspoon oyster sauce', '1 teaspoon freshly ground black pepper', '24 Boiled Dumpling Wrappers']

Bring a medium pot of water to a boil over high heat. Add the spinach and cook for 30 seconds, until it turns a vivid green, then, using a slotted spoon, transfer it to a bowl of ice water. Chill thoroughly and drain. Wrap the spinach in a clean cheesecloth or tea towel to wring out excess moisture, then roughly chop it and set it aside. In a small bowl, whisk together the eggs, milk, and ¼ teaspoon of the salt and set aside. In a medium nonstick skillet, heat the vegetable oil over medium-low heat until a few drops of water added to the pan sizzle and evaporate. Pour in the egg mixture and cook, stirring occasionally, for 4 minutes, just until the eggs form fluffy curds but have not fully set; they should still be slightly runny. Remove from the heat and let cool in a medium bowl. Use your hands to gently fold the eggs, sesame oil, oyster sauce, remaining 1¼ teaspoons of salt, and pepper together until fully combined. Gently fold in the spinach and mix until fully incorporated. Bring a large pot of water to a boil. Meanwhile, make the dumplings. Holding a wrapper in your palm, use a fork to add about 1 tablespoon of the filling to the center of the wrapper, then lightly pat down the filling with the fork to get rid of any air bubbles. Fold the dumpling into the round yuan bao shape: Cradle the wrapper in your hands and fold the edge closest to you over the filling. Lightly squeeze the dumpling to push out any air bubbles. Clasp one end of the dumpling between your thumb and index finger to pinch it shut; repeat on the other side of the dumpling. Cradle the dumpling in your palms, clasping the sealed edge between your thumbs and index fingers, and squeeze it shut while pushing inward, making sure to squeeze out any air bubbles. The dumpling's belly should form a teardrop shape between your thumbs, which will create the yuan bao shape. Inspect the dumpling for any fissures that could rupture during cooking and pinch them shut. Repeat with the rest of the wrappers. Working in batches, add the dumplings to the pot, 6 at a time. Boil for 2 minutes on high, then reduce the heat to medium-high and cook for 1 minute, then reduce the heat again to medium and cook for 2 more minutes. The dumplings are ready a minute or so after they rise to the surface; their skins will turn puffy. Using a slotted spoon, gently transfer the dumplings to a plate and serve immediately. Bring the water back to a boil over high heat and repeat with the remaining dumplings.

spinach-and-egg-dumplings-dumpling-galaxy-recipe

['3 ounces spinach (ideally Chinese water spinach; about 2 cups packed)', '8 large eggs', '2½ tablespoons skim milk', '1½ teaspoons kosher salt', '2 tablespoons vegetable oil', '1 teaspoon sesame oil', '1 teaspoon oyster sauce', '1 teaspoon freshly ground black pepper', '24 Boiled Dumpling Wrappers']

Soy-Braised Chicken Wings

['2 (3-inch) pieces ginger, scrubbed, thinly sliced, divided', '½ cup dark soy sauce, divided', '2 tsp. Five-Spice Powder, divided', '20–24 chicken wing pieces (about 2½ lb.)', '3 Tbsp. vegetable or sunflower oil', '1 shallot, thinly sliced', '3 scallions, roots trimmed, halved crosswise', '5 garlic cloves, smashed', '1 red finger or Fresno chile, halved lengthwise', '3 oz. Chinese rock or lump sugar or ¼ cup raw sugar', '3 whole star anise', '2 pieces dried licorice root (optional)', '1 (4-inch-long) cassia or cinnamon stick', '¼ tsp. freshly ground white pepper (optional)', '¼ tsp. Sichuan peppercorns', '½ cup low-sodium soy sauce', '¼ cup unseasoned rice wine', 'Thickly sliced cucumbers (for serving; optional)']

Mix half of ginger, ¼ cup dark soy sauce, and 1 tsp. Five-Spice Powder in a medium bowl. Add wings; toss to coat. Cover and chill at least 1 hour and up to 8 hours. Heat oil in a wok or large deep-sided skillet over medium-high. Add shallot, scallions, garlic, chile, and remaining ginger and cook, stirring, until fragrant, about 2 minutes. Add rock sugar, star anise, licorice root (if using), cassia, white pepper (if using), Sichuan peppercorns, and remaining 1 tsp. Five-Spice Powder and stir to combine. Pour in low-sodium soy sauce, remaining ¼ cup dark soy sauce, and 1 cup water. Bring to a boil, then reduce heat to medium-low. Lift chicken wings out of marinade; discard marinade. Add wings to wok and pour wine over. Stir gently, then bring to a simmer. Cover and cook over medium-low 15 minutes. Gently stir, then cover again and continue cooking until chicken is cooked through and a deep brown color, about 15 minutes longer. Using a spider or slotted spoon, transfer wings to a plate. Pour liquid in wok through a fine-mesh sieve into a small bowl; discard solids. Return strained liquid to wok and bring to a simmer over medium-high. Cook until sauce thickly coats a spoon, 10–12 minutes. Return chicken wings to sauce and toss to coat. Using a spider or slotted spoon, transfer to a platter. Serve with cucumbers if using.

soy-braised-chicken-wings

['2 (3-inch) pieces ginger, scrubbed, thinly sliced, divided', '½ cup dark soy sauce, divided', '2 tsp. Five-Spice Powder, divided', '20–24 chicken wing pieces (about 2½ lb.)', '3 Tbsp. vegetable or sunflower oil', '1 shallot, thinly sliced', '3 scallions, roots trimmed, halved crosswise', '5 garlic cloves, smashed', '1 red finger or Fresno chile, halved lengthwise', '3 oz. Chinese rock or lump sugar or ¼ cup raw sugar', '3 whole star anise', '2 pieces dried licorice root (optional)', '1 (4-inch-long) cassia or cinnamon stick', '¼ tsp. freshly ground white pepper (optional)', '¼ tsp. Sichuan peppercorns', '½ cup low-sodium soy sauce', '¼ cup unseasoned rice wine', 'Thickly sliced cucumbers (for serving; optional)']

Scallion-Oil Noodles

['10 scallions', '¾ cup grapeseed or vegetable oil', '1 lb. fresh Shanghai or lo mein noodles or dried lo mein noodles', '½ cup soy paste', '2 Tbsp. soy sauce']

Cut scallions crosswise into thirds, separating dark green parts from white and pale green parts. Slice lengthwise into very thin strips, keeping dark green and white parts separate. Pour oil into a cold large wok or high-sided skillet. Add white parts of scallions to oil and set over medium-low. Cook until oil starts to bubble, about 5 minutes. Add dark green parts of scallions and stir to combine. Cook, stirring occasionally, until scallions are crisped and deep golden brown, 20–30 minutes. Do not rush this; slow, gradual browning as the liquid in the scallions evaporates will yield the best flavor. Using a spider or slotted spoon, transfer scallions to paper towels to drain. Let scallions and oil cool. Pour oil through a fine-mesh sieve into an airtight container; discard solids. Cover and chill scallion oil until ready to use. Cook noodles in a large pot of boiling water according to manufacturer’s directions, adding 1 Tbsp. reserved scallion oil to the cooking water when you add the noodles. Drain noodles, reserving ½ cup cooking liquid, and return to pot. Add ½ cup scallion oil and toss to coat. Add soy paste and toss to combine. Add soy sauce and toss again, adding cooking liquid as needed to loosen sauce. Transfer noodles to a bowl or platter and top with three-fourths of crispy scallions. Serve with remaining scallions in a small bowl alongside. Do Ahead: Scallions can be fried 1 day ahead. Keep scallion oil chilled; store scallions between layers of paper towels in an airtight container at room temperature.

scallion-oil-noodles

['10 scallions', '¾ cup grapeseed or vegetable oil', '1 lb. fresh Shanghai or lo mein noodles or dried lo mein noodles', '½ cup soy paste', '2 Tbsp. soy sauce']

Crispy Taiwanese Pork Cutlets

['4 (½"-thick) boneless pork loin chops (about 1 lb.)', '⅓ cup soy sauce', '⅓ cup unseasoned rice vinegar', '2 Tbsp. soy paste', '2 tsp. granulated sugar', '½ tsp. freshly ground black pepper', '¼ tsp. freshly ground white pepper (optional)', '¼ tsp. ground cinnamon', '¼ tsp. Five-Spice Powder', '1½ cups Chinese sweet potato starch', 'Vegetable oil (about 3 cups; for frying)', 'Gochugaru (fine Korean red pepper powder; for serving; optional)', 'A deep-fry thermometer']

Working one at a time, place pork chops on a cutting board and use the back of a cleaver or heavy chef’s knife to pound meat, moving knife back and forth across the surface, to ⅛"–¼" thick. The surface will be jagged and textured. Whisk together soy sauce, vinegar, soy paste, sugar, black pepper, white pepper (if using), cinnamon, Five-Spice Powder, and ⅓ cup water in a large bowl. Add pork chops and turn to coat well. Cover and chill at least 2 hours and up to 6 hours. Remove pork from marinade and pat dry. Place sweet potato starch in a large shallow dish. Working one at a time, dredge pork in starch to coat well on both sides; shake off excess and transfer to a plate. Clip thermometer to the side of a large skillet or pot and pour in oil to come ½" up sides. Heat over medium-high until thermometer registers 350°F. Working in batches, fry pork until just golden, about 30 seconds per side. Transfer to a wire rack set inside a rimmed baking sheet and let drain. Repeat process, frying pork a second time until deep golden brown, about 30 seconds per side. Return to rack and let cool slightly. Transfer pork to a cutting board; slice into strips. Arrange in a single layer on a platter; sprinkle with gochugaru if using.

crispy-taiwanese-pork-cutlets

['4 (½"-thick) boneless pork loin chops (about 1 lb.)', '⅓ cup soy sauce', '⅓ cup unseasoned rice vinegar', '2 Tbsp. soy paste', '2 tsp. granulated sugar', '½ tsp. freshly ground black pepper', '¼ tsp. freshly ground white pepper (optional)', '¼ tsp. ground cinnamon', '¼ tsp. Five-Spice Powder', '1½ cups Chinese sweet potato starch', 'Vegetable oil (about 3 cups; for frying)', 'Gochugaru (fine Korean red pepper powder; for serving; optional)', 'A deep-fry thermometer']

Turf Mix

['3 cups Chex rice cereal (about 3.5 oz.)', '2 cups wasabi peas (about 6 oz.)', '1 (3.5-oz.) bag Dang sticky-rice chips', '1 (3.3-oz.) bag baked snap pea crisps', '1 (3.1-oz.) bag Dang coconut chips', '1/2 cup (1 stick) unsalted butter, melted', '2 (0.18-oz.) packages SeaSnax, torn into quarters', '1 Tbsp. plus 2 tsp. garlic powder', '1 Tbsp. finely grated lime zest (from about 2 1/2 limes)', '1/2 tsp. cayenne pepper', '1/2 tsp. kosher salt', '1/2 tsp. sugar', '1/4 cup dried dill, plus more for serving']

Preheat oven to 325°F. Toss rice cereal, wasabi peas, rice chips, snap pea crisps, and coconut chips in a large bowl. Drizzle butter over and toss gently to coat. Transfer to a parchment-lined rimmed baking sheet and bake until lightly golden brown and warmed through, 8–10 minutes. Meanwhile, wipe out bowl and set aside. Pulse SeaSnax, garlic powder, lime zest, cayenne, salt, sugar, and 1/4 cup dill in a spice grinder or mini food processor, shaking or scraping down sides as needed, until finely ground. As soon as snack mix comes out of the oven, transfer in 3 batches to reserved bowl, sprinkling each batch after adding to bowl with about one-third of dill-seaweed mixture. Gently toss with your hands (it should still be warm at this point, but cool enough to touch) until thoroughly coated. Let cool completely. Top with more dill to serve. Do Ahead: Turf mix can be made 5 days ahead. Let cool, then store in an airtight container at room temperature.

turf-mix

['3 cups Chex rice cereal (about 3.5 oz.)', '2 cups wasabi peas (about 6 oz.)', '1 (3.5-oz.) bag Dang sticky-rice chips', '1 (3.3-oz.) bag baked snap pea crisps', '1 (3.1-oz.) bag Dang coconut chips', '1/2 cup (1 stick) unsalted butter, melted', '2 (0.18-oz.) packages SeaSnax, torn into quarters', '1 Tbsp. plus 2 tsp. garlic powder', '1 Tbsp. finely grated lime zest (from about 2 1/2 limes)', '1/2 tsp. cayenne pepper', '1/2 tsp. kosher salt', '1/2 tsp. sugar', '1/4 cup dried dill', 'plus more for serving']

Lamb and Green Squash Dumplings

['2 tablespoons Sichuan peppercorns, toasted', '1 small zucchini, grated', '1 pound ground lamb', '3 scallions, finely chopped, white and green parts', '2 tablespoons sherry cooking wine', '1 tablespoon freshly grated ginger', '1 tablespoon soy sauce', '1 tablespoon kosher salt', '24 Panfried Dumpling Wrappers', '2 tablespoons all-purpose flour', '2 tablespoons white vinegar', '1 teaspoon vegetable oil']

In a small bowl, soak the peppercorns in ⅓ cup of lukewarm water for at least 1 hour, then strain out and discard the peppercorns. Wrap the zucchini in a clean cheesecloth or tea towel and squeeze to wring out excess moisture. In a medium bowl, add the lamb and slowly pour in the peppercorn-infused water, a few drops at a time, and use your hands to mix it in well until the water is fully absorbed. Add the scallions, wine, ginger, soy sauce, and salt, and mix well until fully incorporated. Gently fold in the zucchini and mix until well combined. Holding a wrapper in your palm, use a fork to add about 1 tablespoon of the filling to the center of the wrapper, then lightly pat down the filling with the fork to get rid of any air bubbles. Fold the dumpling into a half-moon, pinching it shut with your thumbs and index fingers, then press the center of the dumpling while pulling on the corners to push out any air bubbles and shape it into a curved crescent. Inspect the dumpling for any holes and pinch them shut. Repeat with the rest of the wrappers to make 24 dumplings. In a small bowl, whisk together the flour, vinegar, and 1 cup of water until combined to make a slurry. Brush the oil in a medium cast-iron or nonstick skillet and heat over medium-high heat until the oil starts to shimmer. Add 6 dumplings with the sealed edges lying flat in the pan, spacing them 1 inch apart, then slowly pour in just enough of the slurry to come one-third of the way up the dumplings. Partially cover the pan, leaving a small gap for steam to escape. Increase the heat to high and cook for 2 minutes for cast iron (1 minute for nonstick). Lower the heat to medium for 2 minutes for cast iron (3 minutes for nonstick). Then lower the heat to low for 2 to 3 minutes for cast iron (3 minutes for nonstick). Cook until the water has evaporated, leaving a paper-thin disk of golden-brown starch on the bottom of the pan. Remove from the heat and slide a thin, flexible spatula around the rim of the pan to loosen the edges of the starch disk, then carefully slide the spatula underneath and flip the disk onto a plate in one piece, crispy side up. Serve immediately, then clean the skillet and repeat with the remaining dumplings.

crispy-lamb-and-zucchini-dumplings-dumpling-galaxy

['2 tablespoons Sichuan peppercorns, toasted', '1 small zucchini, grated', '1 pound ground lamb', '3 scallions, finely chopped, white and green parts', '2 tablespoons sherry cooking wine', '1 tablespoon freshly grated ginger', '1 tablespoon soy sauce', '1 tablespoon kosher salt', '24 Panfried Dumpling Wrappers', '2 tablespoons all-purpose flour', '2 tablespoons white vinegar', '1 teaspoon vegetable oil']

Boiled or Panfried Dumpling Dough

['2 cups all-purpose flour', '1⁄8 teaspoon kosher salt', '¾ cup lukewarm water', '1 egg white']

Mix the Dough: Add the flour to a wide mixing bowl and stir in the salt. Stir in the water and egg white with your fingers. The flour will look shaggy, like biscuit dough; as the dough comes together, run an open palm around the edge of the bowl and fold the flour into the center, spinning the bowl with your other hand as you go, until it all forms a rough clump. It’s fine if there are still pockets of dry flour. Knead the Dough: Coat your work surface with a fine dusting of flour and turn the dough out of the bowl. Dust your hands with flour and shape the dough into a fat log about the width of your hand. Knead the dough by pushing your hands and wrists into the log and rolling it forward. Then roll it back and push again. Repeat a few times until the log moves easily, adding more flour if it sticks, then spin the log 90 degrees, shape it into a horizontal log again, and knead a few more times, adding more flour if necessary. Use no more flour than you need to keep the dough from drying out. As you knead, the dough will get firmer and tougher with a texture reminiscent of a gummy bear. It’s ready when it’s smooth to the touch, like the surface of a pearl, not tacky, with no cracks or pockets of dry flour. There may be some lumps. Put the dough back in your work bowl and cover it with a sheet of plastic wrap. Let it sleep for 15 to 30 minutes. While it relaxes, you can prepare your filling.Knead Again: Dust your work surface with a little more flour, then knead it as before. Work out all those lumps; after kneading about ten times you should have satin-smooth dough that forms a clean ball you can easily push into, like the gel of a shoe insert.Portion the Dough: Form your dough into a log, dust a dough scraper with a little flour, and cut the dough into four equal sections. Roll each section into a log and chop it into six pieces for a total of twenty-four balls of dough, each about an inch in diameter. Toss the balls with a light coating of flour and cover with a lightly moistened towel.Roll the Dough Into Wrappers: Gently smash the balls of dough into flat disks, then lightly roll an Asian-style rolling pin across them to flatten them out a bit more. Hold one disk by its edge and firmly but gently roll your pin from the disk’s edge to its center. Roll the same edge a few more times, using more pressure at the edge than at the center. Use your other hand to turn the dough disk and reveal a new edge of the disk; roll again. Continue until all edges are rolled out and the wrapper is about 3 to 4 inches in diameter. Hold your rolled-out wrapper up to a light. If you can see through it faintly, your wrapper is ready to go. Otherwise, keep rolling. Roll the edges to half the thickness of the center of the wrappers. As you get faster, you’ll notice that all your active hand needs to do is roll the pin back and forth while your other hand just rotates the wrapper. As long as your hands stay in these fixed motions, you’ll easily make even, round wrappers though they don’t need to be perfectly uniform. Place freshly rolled wrappers under a lightly moistened towel to keep them from drying out.

boiled-or-panfried-dumpling-dough-helen-you-dumpling-galaxy-wrappers

['2 cups all-purpose flour', '1⁄8 teaspoon kosher salt', '¾ cup lukewarm water', '1 egg white']

Parson’s Negroni Slushy

['2 ounces Letherbee gin', '2 ounces sweet vermouth', '2 ounces Luxardo Bitter', '1 1⁄2 ounces fresh grapefruit juice', '1 1⁄2 ounces fresh orange juice', '1 1⁄2 cups crushed ice', 'Garnish: frozen orange half wheels']

Put all the ingredients in a blender and process at high speed, stopping occasionally to stir the ingredients together. Continue blending at high speed, adding more crushed ice to achieve the desired consistency. Serve garnished with the frozen orange half wheels.

frozen-negroni-slushy-cocktail-parsons

['2 ounces Letherbee gin', '2 ounces sweet vermouth', '2 ounces Luxardo Bitter', '1 1⁄2 ounces fresh grapefruit juice', '1 1⁄2 ounces fresh orange juice', '1 1⁄2 cups crushed ice', 'Garnish: frozen orange half wheels']

Mala Fried Peanuts

['2 cups raw peanuts, preferably blanched', '¼–½ cup peanut oil', '18 dried Sichuan chiles or other red Chinese chiles, 8 with seeds removed, cut into strips, 10 left whole', '1 tsp. Sichuan peppercorns', '1½ tsp. kosher salt', '1 tsp. sugar', '1 tsp. Five-Spice Powder', '1 tsp. ground Sichuan peppercorns (from 1½ tsp. whole)', 'Pinch of freshly ground white pepper (optional)']

If using unblanched (skin-on) peanuts, place in a medium bowl and pour in water to cover. Let soak at least 6 hours and up to 12 hours. Drain peanuts, then rub off skins with paper towels if needed. Arrange peanuts on a rimmed baking sheet and freeze at least 2 hours and up to 12 hours (this will dehydrate the nuts so that they crisp faster when fried). If using blanched peanuts, skip the soaking and freeze directly. Place frozen peanuts in a wok or medium pot and pour in oil to cover by ¼". Bring to a simmer over medium heat and cook until peanuts are golden brown and float to the surface, 15–20 minutes. Using a spider or slotted spoon, transfer to paper towels to drain. Let oil cool. Transfer all but 1 tsp. oil to an airtight container; save for another use. Add sliced chiles, whole chiles, and whole Sichuan peppercorns to skillet with oil and heat over medium-high, stirring constantly, until fragrant, about 2 minutes (don’t let the chiles brown—you want them to stay red). Mix in peanuts, salt, sugar, Five-Spice Powder, ground Sichuan peppercorns, and white pepper (if using). Transfer to a small bowl; let cool. Do Ahead: Peanuts can be made 3 days ahead. Store airtight at room temperature.

mala-fried-peanuts

['2 cups raw peanuts, preferably blanched', '¼–½ cup peanut oil', '18 dried Sichuan chiles or other red Chinese chiles, 8 with seeds removed, cut into strips, 10 left whole', '1 tsp. Sichuan peppercorns', '1½ tsp. kosher salt', '1 tsp. sugar', '1 tsp. Five-Spice Powder', '1 tsp. ground Sichuan peppercorns (from 1½ tsp. whole)', 'Pinch of freshly ground white pepper (optional)']

Five-Spice Powder

['2½ (4"-long) cassia or cinnamon sticks', '20 whole star anise', '1 Tbsp. plus 1 tsp. whole cloves', '20 slices dried sand ginger (optional)', '2 Tbsp. plus 1½ tsp. Sichuan peppercorns', '2½ tsp. sliced dried licorice root or fennel seeds', '1 tsp. black peppercorns', '1 tsp. white peppercorns (optional)', 'A spice mill or coffee grinder']

Toast cassia, star anise, cloves, sand ginger (if using), Sichuan peppercorns, licorice root, black peppercorns, and white peppercorns (if using) in a small skillet over medium, tossing once, until fragrant, about 3 minutes. Let cool; grind to a powder in spice mill or coffee grinder. Do Ahead: Five-Spice Powder can be made 1 month ahead. Store airtight at room temperature.

five-spice-powder

['2½ (4"-long) cassia or cinnamon sticks', '20 whole star anise', '1 Tbsp. plus 1 tsp. whole cloves', '20 slices dried sand ginger (optional)', '2 Tbsp. plus 1½ tsp. Sichuan peppercorns', '2½ tsp. sliced dried licorice root or fennel seeds', '1 tsp. black peppercorns', '1 tsp. white peppercorns (optional)', 'A spice mill or coffee grinder']

Pork Wontons With Sesame Sauce

['1 lb. ground pork', '1 scallion, finely chopped', '1 Tbsp. soy paste', '1 Tbsp. toasted sesame oil', '1 Tbsp. grapeseed or vegetable oil', '1 tsp. finely grated peeled ginger', '1 tsp. rice wine', '1 tsp. kosher salt', '¼ tsp. freshly ground white pepper (optional)', '1 large egg', '48 wonton wrappers', '3 Tbsp. toasted sesame oil', '3 Tbsp. Chinese toasted sesame paste or tahini', '2 Tbsp. soy sauce', '2 Tbsp. unseasoned rice vinegar', '1 Tbsp. sugar', '1–3 Tbsp. store-bought or homemade chili crisp; plus more for serving (optional)', 'Thinly sliced scallions (for serving)']

Using your hands, mix pork, scallion, soy paste, sesame oil, grapeseed oil, ginger, wine, salt, and pepper (if using) in a large bowl until thoroughly combined. Crack egg into center of mixture and stir vigorously in one direction with a wooden spoon or rubber spatula until mixture is shaggy and lightened in color, about 4 minutes. Cover and chill at least 15 minutes and up to 12 hours. Fill a small bowl with cold water. Take a wonton wrapper and lay it in your palm. Using a small offset spatula or butter knife, press about 1 tsp. pork mixture into the center of wrapper. Dip a finger into water and run it around edges. Fold wrapper in half on a diagonal and press edges tightly together to seal. Dip your finger into water again and dampen 2 bottom corners of wonton. Bring corners together and pinch to seal. Place on a parchment-paper-lined baking sheet. Repeat with remaining wonton wrappers and filling. Cover and chill until ready to cook. Do Ahead: Wontons can be assembled 1 day ahead. Keep chilled, or freeze up to 1 month. Freeze in a single layer on baking sheet until frozen, then transfer to an airtight container. Cook from frozen, about 4 minutes. Whisk oil, sesame paste, soy sauce, vinegar, and sugar in a small bowl to combine, then whisk in water, 1-tablespoonful at a time, until you can drizzle sauce easily but it’s not watery. If using chili crisp, stir in 1–3 Tbsp., depending on how spicy you want your sauce; set aside. Bring a large pot of water to a boil. Working in batches of up to 10 at a time, boil wontons until wrappers are puckered and tightly wrapped around filling (filling should be cooked through; slice one open to double-check if unsure), about 3 minutes. Using a spider or slotted spoon, transfer to a plate; let cool slightly. Divide wontons among bowls and spoon reserved sauce over; top with scallions and more chili crisp if desired.

pork-wontons-with-sesame-sauce

['1 lb. ground pork', '1 scallion, finely chopped', '1 Tbsp. soy paste', '1 Tbsp. toasted sesame oil', '1 Tbsp. grapeseed or vegetable oil', '1 tsp. finely grated peeled ginger', '1 tsp. rice wine', '1 tsp. kosher salt', '¼ tsp. freshly ground white pepper (optional)', '1 large egg', '48 wonton wrappers', '3 Tbsp. toasted sesame oil', '3 Tbsp. Chinese toasted sesame paste or tahini', '2 Tbsp. soy sauce', '2 Tbsp. unseasoned rice vinegar', '1 Tbsp. sugar', '1–3 Tbsp. store-bought or homemade chili crisp; plus more for serving (optional)', 'Thinly sliced scallions (for serving)']

Kiribath (Coconut Milk Rice)

['500g (1lb 2oz / 2 1⁄3 cups) white rice (basmati or patna)', '1 litre (about 35 fl oz/4 ¼ cups) water', '2 tsp salt', '400ml (14 fl oz / 1 2⁄3 cups) coconut milk', 'butter, for greasing']

Put the rice into a medium, lidded saucepan and cover with water. Swirl the rice around to wash it, drain and repeat at least twice until the water is clear. Then, add the 1 litre (about 35 fl oz/4 ¼ cups) of water and bring to the boil. Reduce the heat to medium, half-cover with the lid, and cook until all the water is absorbed, about 18–20 minutes. Then, add the salt and coconut milk and stir into the rice. Cook uncovered over a low to medium heat until all the milk is absorbed, about 5–10 minutes depending on the rice you use. If the rice is not cooked, add extra boiling water and cook over a very low heat until soft. Take the rice off the heat and set aside for a couple of minutes to cool very slightly. Transfer the moist rice to a platter, and then smooth and flatten it until it is about 5cm (2 inches) tall and the same shape as the platter. You can either use a spatula, or you can put your hand inside a sandwich bag and use that to shape the rice. Put a little buttter on the spatula or the sandwich bag for a smooth effect. Leave the rice to rest for 1–2 minutes, then cut it into diamond shapes or squares while slightly warm so that the pieces do not break. Serve with Pol Sambol, Katta Sambol, or Ambul Thial.

kiribath-coconut-milk-rice-sri-lanka-the-cookbook

['500g (1lb 2oz / 2 1⁄3 cups) white rice (basmati or patna)', '1 litre (about 35 fl oz/4 ¼ cups) water', '2 tsp salt', '400ml (14 fl oz / 1 2⁄3 cups) coconut milk', 'butter', 'for greasing']

Pol Sambol (Coconut Relish)

['1 small onion, roughly chopped', '1 garlic clove, halved', '1 medium tomato, cut into quarters', '5 black peppercorns', '1 green chilli, deseeded', '¾ tsp chilli powder', '5 fresh curry leaves', '200g (7oz / 2 ½ cups) freshly grated or desiccated (shredded) coconut', '1 tsp Maldive fish, crushed (optional)', 'juice of ½ lime', 'salt']

Place the onion, garlic, tomato, black peppercorns, green chilli, chilli powder and curry leaves in a food processor and blitz until you have a fine paste. Place the paste in a medium bowl and add the coconut, Maldive fish (if using) and mix well by hand. Then add the lime juice and salt to taste, mixing well. A few crushed curry leaves can be used as a garnish. Pictured left.

pol-sambol-coconut-relish-sri-lanka-the-cookbook

['1 small onion, roughly chopped', '1 garlic clove, halved', '1 medium tomato, cut into quarters', '5 black peppercorns', '1 green chilli, deseeded', '¾ tsp chilli powder', '5 fresh curry leaves', '200g (7oz / 2 ½ cups) freshly grated or desiccated (shredded) coconut', '1 tsp Maldive fish, crushed (optional)', 'juice of ½ lime', 'salt']

Steel-Cut Oats with Squash and Tahini

['2 tablespoons dairy butter or vegan butter', '1 cup steel-cut oats', '1 cup whole or unflavored, unsweetened nondairy milk', '3 cups water', '1⁄2 teaspoon salt', '1 cup Roasted, Mashed Butternut Squash', 'Well-stirred tahini', 'Maple syrup', 'Brown sugar', 'Flaky salt']

Melt the butter in a medium saucepan over medium heat, then add the oats. Cook, stirring often, until they smell toasty and have darkened a shade, 3 to 4 minutes. Watch that they don’t burn. Pour in the milk and water and add the salt. Bring to a boil, then stir once, partially cover the pan, and reduce to a gentle simmer. Cook for 20 minutes. Stir in the squash, then remove from the heat. (The oatmeal will thicken as it cools; stir in additional water or milk when reheating.) To serve, spoon the hot oatmeal into bowls. For each serving, drizzle with 1 to 2 tablespoons tahini, 1 to 2 teaspoons maple syrup, a small spoonful of brown sugar, and a good pinch of flaky salt.

steel-cut-oatmeal-with-squash-tahini-lukas-volger-start-simple-cookbook-breakfast-recipe

['2 tablespoons dairy butter or vegan butter', '1 cup steel-cut oats', '1 cup whole or unflavored, unsweetened nondairy milk', '3 cups water', '1⁄2 teaspoon salt', '1 cup Roasted, Mashed Butternut Squash', 'Well-stirred tahini', 'Maple syrup', 'Brown sugar', 'Flaky salt']

Roasted, Mashed Butternut Squash

['1 medium butternut squash, 3 to 4 pounds, or other similar winter squash', 'Olive oil', 'Salt']

Preheat the oven to 400°F. Cut the squash in half lengthwise through the stem. (Don’t bother scooping out the seeds.) Rub the squash halves all over with olive oil and place each piece on a baking sheet, cut-side down. Roast for 25 minutes, then flip the squash and continue cooking until tender all over, another 10 to 30 minutes—you should be able to pierce the neck of the squash with a paring knife and meet very little resistance. Allow to cool, then scoop out the seeds and discard them. Use a spoon to scoop all of the flesh into a bowl and discard the skins. Coarsely mash the squash with a spoon or fork and season with salt. Packed in an airtight container, it will keep in the refrigerator for 3 to 4 days.

roasted-mashed-butternut-squash-start-simple-lukas-volger

['1 medium butternut squash, 3 to 4 pounds, or other similar winter squash', 'Olive oil', 'Salt']

Mussel Minestrone

['50g (about 3 ½ tablespoons) unsalted butter', '1 small onion, diced', '½ a zucchini, diced', '1 carrot (about 100g), diced', '¼ of a rutabaga (about 100g), diced', '1 small leek (about 100g), diced', '2 sticks of celery, diced', '2 teaspoons medium-hot curry powder', '1 bay leaf', '150ml (about ¾ cups) dry white wine', '450ml (about 2 cups) good-quality fish stock', '500ml (about 2 ¼ cup) water', '500g (about 1 lb.) mussels, cleaned, debearded and left in a bowl of clean, cold water', '1 small bunch of parsley, chopped', '4 tablespoons Greek yogurt', '4 slices of sourdough bread, toasted', '4 teaspoons mango chutney', '100g (about 7 tablespoons) butter']

Melt the butter in a large saucepan over a medium heat and when it starts to bubble, stir in the diced vegetables with a pinch of salt. Cook, stirring regularly for 10 minutes, until the vegetables are soft, but not yet taking on any colour. Stir in the curry powder and cook for a further 2 minutes, then add the bay leaf, white wine, stock and water. Turn the heat up to bring the soup to the boil, then turn the heat down and cook, uncovered, for 30 minutes, to reduce the liquid by a third. When you’re ready to eat, turn the heat up to high again, bring the soup to the boil and stir in the drained mussels, discarding any that are still open and do not close when you tap them. Cover the pot with a lid and cook for 5 minutes, until the mussels have opened. Remove the mussels with a slotted spoon and discard any that have remained closed. Remove the mussels from their shells and return the meat to the soup. Ladle the minestrone into warmed bowls. Stir half of the parsley through the yogurt, and serve with the toasted sourdough topped with mango chutney, butter and the remaining parsley.

mussel-minestrone

['50g (about 3 ½ tablespoons) unsalted butter', '1 small onion, diced', '½ a zucchini, diced', '1 carrot (about 100g), diced', '¼ of a rutabaga (about 100g), diced', '1 small leek (about 100g), diced', '2 sticks of celery, diced', '2 teaspoons medium-hot curry powder', '1 bay leaf', '150ml (about ¾ cups) dry white wine', '450ml (about 2 cups) good-quality fish stock', '500ml (about 2 ¼ cup) water', '500g (about 1 lb.) mussels, cleaned, debearded and left in a bowl of clean, cold water', '1 small bunch of parsley, chopped', '4 tablespoons Greek yogurt', '4 slices of sourdough bread, toasted', '4 teaspoons mango chutney', '100g (about 7 tablespoons) butter']

One-Pot Pie with Callaloo, Plantain, Goat Cheese, and Cornmeal Crust

['1 stick cold butter', '1 1/2 cups all-purpose flour plus more for rolling', '1/2 cup yellow cornmeal', '1/2 teaspoon sea salt', '3/4 cup Parmesan cheese', '2 tablespoons olive oil, divided', '2 cloves garlic, diced, divided', '1 small yellow onion, chopped, divided', '2 tablespoons chopped red bell pepper, divided', '1 or 2 Scotch bonnet peppers, seeded and diced, divided', '2 tablespoons fresh thyme leaves, divided', '2 scallions, diced, divided', '4 cups callaloo chiffonade', '1/2 cup heavy cream, divided', '2 cups cubed ripe plantain (1-inch cubes)', 'Salt and freshly cracked black pepper to taste', '1/2 cup canned corn kernels', '2 tablespoons chopped cilantro', '1 tablespoon butter', '1 tablespoon chopped scallion', '1/4 cup dry white wine', '1/2 cup heavy cream', '1/2 cup whole milk', '1 tablespoon fresh thyme leaves', '2 tablespoons grated Parmesan cheese', '8 ounces fresh mozzarella cheese, cut into 1/2-inch cubes', '1/2 cup grated Parmesan cheese, divided', '1/2 cup goat cheese', '1 egg, beaten']

Cut the chilled butter into very small pieces. Mix the flour, cornmeal, and sea salt in a food processor; add the butter, and pulse until the mixture is a sandy texture that resembles breadcrumbs. Transfer to a bowl, and add half the Parmesan cheese, mixing with a fork or knife until combined. (Reserve remaining cheese for topping the pie.) Measure out 4 tablespoons of ice-cold water, and add to the flour mixture a little at a time until the dough sticks together, mixing just long enough to create a mass. Do not overmix. Wrap the dough in plastic wrap or place in a plastic bag; hold it in the refrigerator for at least 20 minutes. Remove one hour before use to bring to room temperature. Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add half the garlic, onion, bell pepper, Scotch bonnet pepper, thyme, and scallion; cook for about 5 minutes until soft. Add the callaloo and cook down for about 8 minutes, until it turns bright green. Stir in 1/4 cup heavy cream. Remove from heat and allow to cool. Season with salt and pepper to taste. Heat 1 tablespoon olive oil in another sauté pan over medium heat, and add the remaining garlic, onion, bell pepper, Scotch bonnet pepper, thyme, and scallion; sauté for about 1 minute. Add the plantain and cook, stirring occasionally, for another 5 minutes. Add the corn and cilantro, and sauté for another minute. Add 1/4 cup heavy cream, and season to taste with salt and pepper. Melt 1 tablespoon butter in a saucepan over medium heat. Add 1 tablespoon chopped scallion. Add the white wine, and cook, stirring, until the wine is evaporated. Stir in the heavy cream and whole milk. Bring to a simmer. Allow to simmer for about 5 minutes, until the sauce is reduced. Stir in the thyme and Parmesan cheese. Preheat the oven to 375°F. On a lightly floured surface, roll out two-thirds of the pastry into a large circle, and use it to line the base and sides of an 8-inch pie dish or casserole. Layer half the plantain mixture in the bottom, then distribute half the mozzarella and a sprinkle of Parmesan on top of that. Cover with half the callaloo mixture, then half the goat cheese and more Parmesan. Repeat the layers in the same order with the remaining plantain filling, mozzarella, Parmesan, callaloo filling, goat cheese, and more Parmesan. Pour the sauce over the assembled pie. On a lightly floured surface, roll out the rest of the pastry into an 8-inch round; lay it on top of the pie, trimming away any excess pastry and crimping the edges to seal well. Score an X in the middle of the top crust with a sharp knife. Brush the top of the pie with the beaten egg, scatter with the rest of the Parmesan, and chill for at least 20 minutes. Bake for 30 to 35 minutes until the pastry is golden-brown on top. Allow to cool in the pan for 10 minutes before serving.

one-pot-pie-with-callaloo-plantain-goat-cheese-and-cornmeal-crust

['1 stick cold butter', '1 1/2 cups all-purpose flour plus more for rolling', '1/2 cup yellow cornmeal', '1/2 teaspoon sea salt', '3/4 cup Parmesan cheese', '2 tablespoons olive oil, divided', '2 cloves garlic, diced, divided', '1 small yellow onion, chopped, divided', '2 tablespoons chopped red bell pepper, divided', '1 or 2 Scotch bonnet peppers, seeded and diced, divided', '2 tablespoons fresh thyme leaves, divided', '2 scallions, diced, divided', '4 cups callaloo chiffonade', '1/2 cup heavy cream, divided', '2 cups cubed ripe plantain (1-inch cubes)', 'Salt and freshly cracked black pepper to taste', '1/2 cup canned corn kernels', '2 tablespoons chopped cilantro', '1 tablespoon butter', '1 tablespoon chopped scallion', '1/4 cup dry white wine', '1/2 cup heavy cream', '1/2 cup whole milk', '1 tablespoon fresh thyme leaves', '2 tablespoons grated Parmesan cheese', '8 ounces fresh mozzarella cheese, cut into 1/2-inch cubes', '1/2 cup grated Parmesan cheese, divided', '1/2 cup goat cheese', '1 egg', 'beaten']

Chicken and Black Bean Nachos

['2 tablespoons safflower oil', '1 small white onion, chopped', '1 (15-ounce/425 g) can black beans, drained and rinsed', '½ teaspoon ground cumin', '¼ teaspoon dried oregano', 'Coarse salt and freshly ground black pepper', '12 ounces (340 g) tortilla chips', '2 cups (250 g) shredded cooked chicken', '1 ⅔ cups (10 ounces/284 g) shredded Monterey Jack cheese', '1¾ cups (16 ounces/454 g) salsa, store-bought or salsa verde', '1 avocado, pitted, peeled, and coarsely chopped', '1 jalapeño, thinly sliced', 'Sour cream, for serving']

Preheat the oven to 350°F (180°C) with the rack in the center position. Heat the safflower oil in a 10-inch (25 cm) skillet over medium-high heat. Add the onions and sauté until translucent, about 3 minutes. Add the black beans, cumin, and oregano. Season to taste with salt and pepper. Remove from the heat. Arrange one-third of the tortilla chips on a baking sheet or oven-safe platter. Top with one-third each of the black beans, chicken, cheese, and salsa. Repeat this layering twice more. Transfer to the oven and bake until the cheese is melted throughout, 18 to 20 minutes. Remove from the oven and top with the avocado, jalapeño, and dollops of sour cream. Serve immediately.

easy-chicken-and-black-bean-nachos-lucinda-scala-quinn-cookbook-recipe

['2 tablespoons safflower oil', '1 small white onion, chopped', '1 (15-ounce/425 g) can black beans, drained and rinsed', '½ teaspoon ground cumin', '¼ teaspoon dried oregano', 'Coarse salt and freshly ground black pepper', '12 ounces (340 g) tortilla chips', '2 cups (250 g) shredded cooked chicken', '1 ⅔ cups (10 ounces/284 g) shredded Monterey Jack cheese', '1¾ cups (16 ounces/454 g) salsa, store-bought or salsa verde', '1 avocado, pitted, peeled, and coarsely chopped', '1 jalapeño, thinly sliced', 'Sour cream', 'for serving']

Ackee Tacos with Island Guacamole

['3 medium avocados, peeled, pitted, and sliced', '1 to 2 plum tomatoes, seeded and diced', '3 tablespoons diced red onion', '1/2 cup diced pineapple or mango', '1 tablespoon lime juice', '1 tablespoon orange juice', '1 teaspoon orange zest', '1 teaspoon minced Scotch bonnet pepper', '2 tablespoons olive oil', '3 to 4 tablespoons chopped cilantro', 'Salt and freshly cracked black pepper to taste', '2 to 3 tablespoons coconut oil or other vegetable oil', '1 small yellow onion, diced', '1 plum tomato, diced', '2 cloves garlic, diced', '4 tablespoons diced bell pepper', '1/4 teaspoon seeded and minced Scotch bonnet pepper', '1 stalk scallion', '2 dozen frozen ackee or 2 cans ackee, drained (or 2 cups ackee, cooked from fresh)', '1 teaspoon thyme leaves', '1/2 teaspoon chili powder', 'Salt and freshly cracked black pepper to taste', '12 taco shells (either soft or crunchy)', '2/3 cup grated sharp cheddar cheese', '1 cup shredded lettuce or purple cabbage', '1 large handful chopped fresh cilantro', 'Salsa (optional)', 'Sour cream (optional)']

Dice or mash the avocado depending on your preference; it can have a more salsa-like texture if preferred. Add the remaining guacamole ingredients, gently stirring to combine. Refrigerate until you are ready to assemble the tacos. Heat the oil in a sauté pan over medium-high heat. Add the onion, tomato, garlic, bell pepper, Scotch bonnet pepper, and scallion, and cook until the ingredients are soft, about 3 minutes. Add the ackee, thyme, chili powder, salt, and pepper, gently folding the ingredients together. Cook for 5 to 8 minutes or until the mixture is heated through; remove from heat. Serve assembly-line style, with the ackee mixture, guacamole, grated cheese, shredded lettuce or cabbage, cilantro, salsa, and sour cream (if using) in colorful bowls next to a basket of soft or hard taco shells. Alternately, serve a large platter of already assembled tacos: fill each shell with a few tablespoons of ackee, layer with lettuce, guacamole, and cheese, and top with a mound of fresh cilantro for a mouthful of exotic flavor. Serve with salsa and/or sour cream if you wish.

ackee-tacos-with-island-guacamole

['3 medium avocados, peeled, pitted, and sliced', '1 to 2 plum tomatoes, seeded and diced', '3 tablespoons diced red onion', '1/2 cup diced pineapple or mango', '1 tablespoon lime juice', '1 tablespoon orange juice', '1 teaspoon orange zest', '1 teaspoon minced Scotch bonnet pepper', '2 tablespoons olive oil', '3 to 4 tablespoons chopped cilantro', 'Salt and freshly cracked black pepper to taste', '2 to 3 tablespoons coconut oil or other vegetable oil', '1 small yellow onion, diced', '1 plum tomato, diced', '2 cloves garlic, diced', '4 tablespoons diced bell pepper', '1/4 teaspoon seeded and minced Scotch bonnet pepper', '1 stalk scallion', '2 dozen frozen ackee or 2 cans ackee, drained (or 2 cups ackee, cooked from fresh)', '1 teaspoon thyme leaves', '1/2 teaspoon chili powder', 'Salt and freshly cracked black pepper to taste', '12 taco shells (either soft or crunchy)', '2/3 cup grated sharp cheddar cheese', '1 cup shredded lettuce or purple cabbage', '1 large handful chopped fresh cilantro', 'Salsa (optional)', 'Sour cream (optional)']

Watermelon, Lime, and White Pepper Yogurt Drink

['1 1/2 cups [210 g] cubed watermelon, cut in 1-in [2.5-cm] cubes', '1 generous cup [150 g] ice cubes', '1 cup [240 ml] soda water', '1/2 cup [135 g] plain yogurt', '1/4 cup [60 ml] fresh lime juice', '2 Tbsp honey', '1/8 tsp white pepper', 'Pinch of salt']

Blend the watermelon, ice cubes, soda water, yogurt, lime juice, honey, white pepper, and salt in a blender until well combined. Pour into a glass and serve immediately.

watermelon-lime-and-white-pepper-yogurt-drink-baco-los-angeles-recipe

['1 1/2 cups [210 g] cubed watermelon, cut in 1-in [2.5-cm] cubes', '1 generous cup [150 g] ice cubes', '1 cup [240 ml] soda water', '1/2 cup [135 g] plain yogurt', '1/4 cup [60 ml] fresh lime juice', '2 Tbsp honey', '1/8 tsp white pepper', 'Pinch of salt']

Watermelon Chia Smoothie

['1 cup (150 g) watermelon chunks, seeds removed', '1⁄4 cup (37 g) frozen strawberries', '1⁄4 cup (33 g) frozen cauliflower florets', '2 fresh mint leaves', '1 tablespoon chia seeds', '1⁄2 cup (120 ml) coconut water, herbal iced tea, or milk of choice']

Combine all the ingredients in a blender and blend until smooth.

watermelon-chia-smoothie-strawberries-cauliflower-quick-breakfast-catherine-mccord

['1 cup (150 g) watermelon chunks, seeds removed', '1⁄4 cup (37 g) frozen strawberries', '1⁄4 cup (33 g) frozen cauliflower florets', '2 fresh mint leaves', '1 tablespoon chia seeds', '1⁄2 cup (120 ml) coconut water', 'herbal iced tea', 'or milk of choice']

Secret Mango Creamsicle Smoothie

['1⁄2 cup (80 g) frozen mango chunks', '1⁄2 ripe persimmon (Hachiya or Fuyu), stemmed', '1 small carrot, peeled and chopped (about 1⁄4 cup/32 g)', '1 tablespoon almond butter', '1 teaspoon flax seeds or flaxseed meal', '1 teaspoon hemp seeds', '1⁄4 teaspoon ground cinnamon or favorite spice blend', '1 cup (240 ml) coconut milk beverage or almond milk, or milk of choice']

Combine all the ingredients in a blender and blend until smooth.

mango-persimmon-creamsicle-smoothie-catherine-mccord-recipe

['1⁄2 cup (80 g) frozen mango chunks', '1⁄2 ripe persimmon (Hachiya or Fuyu), stemmed', '1 small carrot, peeled and chopped (about 1⁄4 cup/32 g)', '1 tablespoon almond butter', '1 teaspoon flax seeds or flaxseed meal', '1 teaspoon hemp seeds', '1⁄4 teaspoon ground cinnamon or favorite spice blend', '1 cup (240 ml) coconut milk beverage or almond milk', 'or milk of choice']

Blueberry Muffin Smoothie

['1⁄2 cup (74 g) fresh or frozen blueberries', '1⁄2 fresh or frozen banana, peeled', '1⁄2 cup (120 ml) plain or vanilla Greek yogurt', '1⁄4 cup (20 g) old-fashioned oats', '1⁄4 teaspoon lemon zest', '1⁄2 cup (120 ml) milk of choice']

Combine all the ingredients in a blender and blend until smooth.

blueberry-muffin-smoothie-catherine-mccord-banana-yogurt-oats-breakfast

['1⁄2 cup (74 g) fresh or frozen blueberries', '1⁄2 fresh or frozen banana, peeled', '1⁄2 cup (120 ml) plain or vanilla Greek yogurt', '1⁄4 cup (20 g) old-fashioned oats', '1⁄4 teaspoon lemon zest', '1⁄2 cup (120 ml) milk of choice']

Apple Pie Smoothie

['1 Gala, Fuji, or other sweet apple, cored, seeded, and cut into chunks', '1⁄2 cup (120 ml) plain or vanilla yogurt (vegan yogurt works too)', '2 tablespoons old-fashioned oats', '4 raw walnut halves', '1 dried date, pitted', '1 tablespoon chia seeds', '1⁄2 teaspoon ground cinnamon', '1⁄4 cup (60 ml) milk of choice', '1⁄4 cup ice']

Combine all the ingredients in a blender and blend until smooth.

apple-pie-smoothie-smoothie-project-catherine-mccord

['1 Gala, Fuji, or other sweet apple, cored, seeded, and cut into chunks', '1⁄2 cup (120 ml) plain or vanilla yogurt (vegan yogurt works too)', '2 tablespoons old-fashioned oats', '4 raw walnut halves', '1 dried date, pitted', '1 tablespoon chia seeds', '1⁄2 teaspoon ground cinnamon', '1⁄4 cup (60 ml) milk of choice', '1⁄4 cup ice']

Bean Lavash Triangles

['¼ cup plus 2 Tbsp [90 ml] sunflower oil or other neutral oil, plus more as needed', '½ yellow onion, finely diced', '2 (15.5 oz [440 g]) cans cranberry or pinto beans, drained, or 3 cups [720 g] cooked homemade beans', '1 tsp kosher salt', '½ tsp ground black pepper', '2 Tbsp chopped cilantro', '1 Tbsp chopped dill', '4 large sheets homemade or store-bought (see note) Lavash']

To make the filling, in a medium saucepan over medium-high heat, warm 2 Tbsp [30 ml] of the oil. Stir in the onion, lower the heat to medium, and cook, stirring occasionally, until translucent, about 4 minutes. Stir in the beans, salt, and pepper and cook until the beans absorb some of the seasoning and are hot all the way through, about 2 minutes. Turn off the heat. Using a potato masher or an immersion blender, mash the beans in the pot to make a paste. Mash in the cilantro and dill and let cool to room temperature. Cut the lavash into 12 strips 3 in [7.5 cm] thick and about 12 in [30.5 cm] long. Keep cut lavash covered or in a plastic bag so the strips don’t dry out. To shape each triangle, position a strip of lavash in front of you vertically. Place about 2 Tbsp of bean paste at the bottom end of the strip. Pull the bottom left corner of the strip to the right side, about 3 in [7.5 cm] up from the bottom, to create a triangle that encases the beans. Next, take the bottom right corner of the triangle and fold it away from you to the left edge of the lavash to enclose the filling, “rolling” the triangle up the lavash and adding a layer to the triangle. Continue to fold the triangle all the way up the strip until all of the lavash is used up. If any extra lavash hangs off the edge, trim it with scissors. Once finished, place the triangle seam-side down and repeat with the remaining strips and filling. Line a plate with paper towels. Heat 2 Tbsp of oil in a large sauté pan over medium-high heat. Place half of the triangles seam-side down in the oil and fry until golden brown on one side, about 1 minute, adjusting the heat as needed to prevent the lavash from burning. Flip the triangles over to brown the other side, 30 seconds to 1 minute more. Transfer to the paper towel–lined plate and repeat with the remaining oil and triangles. If the pan seems too dry after flipping over the triangles, add more oil. Let cool slightly before serving. Leftovers keep, refrigerated, for up to 3 days and can be reheated in a toaster oven for 3 to 5 minutes until hot in the center.

bean-lavash-triangles

['¼ cup plus 2 Tbsp [90 ml] sunflower oil or other neutral oil, plus more as needed', '½ yellow onion, finely diced', '2 (15.5 oz [440 g]) cans cranberry or pinto beans, drained, or 3 cups [720 g] cooked homemade beans', '1 tsp kosher salt', '½ tsp ground black pepper', '2 Tbsp chopped cilantro', '1 Tbsp chopped dill', '4 large sheets homemade or store-bought (see note) Lavash']

Pineapple, Blackberry, and Basil Smoothie

['1 cup chopped fresh pineapple', '1 cup blackberries', '½ cup basil leaves', '1 cup coconut water', 'Juice of ½ lime']

In a blender, combine all the ingredients and process until smooth.

pineapple-blackberry-and-basil-smoothie-nonalcoholic-drink-michael-symon

['1 cup chopped fresh pineapple', '1 cup blackberries', '½ cup basil leaves', '1 cup coconut water', 'Juice of ½ lime']

Morning Sunrise Smoothie

['2 medium carrots, diced', '1 cup fresh or frozen pineapple chunks', '2-inch piece fresh ginger, peeled and roughly chopped', '1 tablespoon coconut oil', '1 teaspoon ground turmeric', 'Juice of 1 lemon', '1 cup water']

In a blender, combine all of the ingredients and process until smooth.

morning-sunrise-smoothie-carrot-ginger-pineapple-michael-symon-recipe

['2 medium carrots, diced', '1 cup fresh or frozen pineapple chunks', '2-inch piece fresh ginger, peeled and roughly chopped', '1 tablespoon coconut oil', '1 teaspoon ground turmeric', 'Juice of 1 lemon', '1 cup water']