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Black-and-White-and-Green Cookies

['2 tsp. baking powder', '2½ cups (320 g) all-purpose flour, plus more for dusting', '1½ tsp. kosher salt, plus more', '2 cups (packed; 45 g) mint leaves', '1 cup (200 g) granulated sugar', '1¼ cups (2½ sticks) unsalted butter, room temperature', '1 large egg', '1 large egg yolk', 'Coarse sanding sugar or Swedish pearl sugar (for decorating)', '1 cup (120 g) powdered sugar', '2 Tbsp. (20 g) Dutch-process or unsweetened cocoa powder', '1 Tbsp. light corn syrup', 'Special Equipment: A 3"-diameter cookie cutter']

Whisk baking powder, 2½ cups flour, and 1½ tsp. salt in a medium bowl to combine. Pulse mint and granulated sugar in a food processor until mint is finely chopped. Add butter; process to combine. Add dry ingredients and pulse again to combine. Add egg and egg yolk; pulse until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead just until dough holds its shape. Divide dough in half; pat each portion into a 1"-thick disk. Wrap disks in plastic and chill until firm, at least 2 hours. Place racks in upper and lower thirds of oven; preheat to 350°F. Working with 1 disk at a time, roll out dough on a lightly floured sheet of parchment paper to about ¼" thick, dusting with more flour as needed to keep from sticking. Punch out rounds with lightly floured cookie cutter and arrange on 2 parchment-lined baking sheets, spacing 1" apart. Pat dough scraps into a 1"-thick disk. Wrap in plastic and chill 10 minutes if soft. Repeat process with scraps. Hold a bench scraper or straightedge upright 1" from edge of a cookie to cordon off a shallow semicircle (do not press down into dough; you’re just making a barrier). Coat semicircle with sanding sugar; gently press to adhere. Remove scraper; you should have a tidy sugared edge. Repeat with remaining cookies and more sanding sugar. Bake cookies, rotating baking sheets top to bottom and back to front halfway through, until edges are lightly browned, 10–12 minutes. Let cool 10 minutes on baking sheets, then transfer to 2 wire racks set inside 2 rimmed baking sheets; let cool completely. Sift powdered sugar and cocoa powder into a medium bowl. Add corn syrup, a pinch of salt, and 2 Tbsp. warm water and stir until smooth and glossy. Position bench scraper to make another shallow semicircle on the other side of the cookie, angling it so that it forms a V with the sugared edge, lightly pressing scraper into cookie to make a barrier. Spoon 1 tsp. glaze onto exposed semicircle and use a toothpick to help coat evenly; excess will drip over sides. Lift scraper straight up and over chocolate side to create a neat edge. Repeat with remaining cookies and glaze. Let sit until glaze is set, at least 2 hours. Do Ahead: Dough can be made 1 month ahead; freeze. Thaw in refrigerator before using. Cookies can be baked 1 day ahead; store tightly wrapped on a rimmed baking sheet at room temperature.

black-and-white-and-green-cookies

['2 tsp. baking powder', '2½ cups (320 g) all-purpose flour, plus more for dusting', '1½ tsp. kosher salt, plus more', '2 cups (packed; 45 g) mint leaves', '1 cup (200 g) granulated sugar', '1¼ cups (2½ sticks) unsalted butter, room temperature', '1 large egg', '1 large egg yolk', 'Coarse sanding sugar or Swedish pearl sugar (for decorating)', '1 cup (120 g) powdered sugar', '2 Tbsp. (20 g) Dutch-process or unsweetened cocoa powder', '1 Tbsp. light corn syrup', 'Special Equipment: A 3"-diameter cookie cutter']

Chewy Ginger-Rye Cookies

['1 cup (128 g) all-purpose flour', '1¼ tsp. baking soda', '1½ tsp. ground cinnamon', '¼ tsp. ground cloves', '¾ cup (110 g) plus 6 Tbsp. (60 g) rye flour, divided', '3 tsp. ground ginger, divided', '1¼ tsp. kosher salt, divided', '⅓ cup (50 g) finely chopped crystallized ginger', '⅔ cup robust-flavored (dark) molasses', '¼ cup (packed; 50 g) dark brown sugar', '¾ cup (1½ sticks) unsalted butter, melted, plus 2 Tbsp. unsalted butter, room temperature', '2 large egg yolks', '6 Tbsp. (90 g) raw sugar']

Whisk all-purpose flour, baking soda, cinnamon, cloves, ¾ cup rye flour, 2 tsp. ground ginger, and 1 tsp. salt in a medium bowl to combine; add crystallized ginger and toss until coated and evenly distributed. Whisk molasses, brown sugar, and ¾ cup melted butter in a medium bowl to combine. Add egg yolks and whisk just until egg yolks are absorbed but mixture is still very dark, about 10 seconds. Add dry ingredients and fold until no streaks of flour remain. Let sit, uncovered, at room temperature 30 minutes (batter will thicken as it sits). Meanwhile, place a rack in middle of oven; preheat to 375°F. Whisk raw sugar, remaining 6 Tbsp. rye flour, remaining 1 tsp. ground ginger, and remaining ¼ tsp. salt in a small bowl to combine. Add remaining room-temperature butter and smash together until mixture resembles clumpy wet sand; this is your streusel topping. Using a 1-oz. ice cream scoop, portion out dough (about 2 Tbsp. each) and roll into balls between your palms. Working one at a time, toss balls in streusel mixture to coat and place on 2 parchment-lined baking sheets, spacing 3" apart. Bake 1 sheet of cookies until they have spread and are slightly cracked and just set around the edges and streusel is lightly browned, 8–10 minutes. Let cool 10 minutes on baking sheet. Transfer to a wire rack and let cool completely. Bake remaining sheet of cookies. Do Ahead: Dough can be rolled into balls 2 weeks ahead. Freeze on a baking sheet; transfer to resealable plastic freezer bags. Let sit at room temperature 30 minutes before rolling in streusel and baking.

chewy-ginger-rye-cookies

['1 cup (128 g) all-purpose flour', '1¼ tsp. baking soda', '1½ tsp. ground cinnamon', '¼ tsp. ground cloves', '¾ cup (110 g) plus 6 Tbsp. (60 g) rye flour, divided', '3 tsp. ground ginger, divided', '1¼ tsp. kosher salt, divided', '⅓ cup (50 g) finely chopped crystallized ginger', '⅔ cup robust-flavored (dark) molasses', '¼ cup (packed; 50 g) dark brown sugar', '¾ cup (1½ sticks) unsalted butter, melted, plus 2 Tbsp. unsalted butter, room temperature', '2 large egg yolks', '6 Tbsp. (90 g) raw sugar']

Malaysian Chicken Curry with Buttermilk Beer Beignets

['1 ⅓ tablespoons Yeo brand Malaysian curry powder', '1 teaspoon sugar', '1 teaspoon kosher salt', '1 teaspoon chicken bouillon', '1 pound dark meat chicken (cut, uncut, bone-on, boneless)', '⅔ cup coconut milk', '2 ⅔ tablespoons whole milk', '2 ½ teaspoons sambal badjak (an Indonesian chili paste with minced onions and dried shrimp)', '¼ yellow or white onion, sliced', '2 makrut lime leaves, ripped in half widthwise', '⅓ pound Okinawan sweet potatoes (aka Hawaiian purple sweet potatoes), peeled and cut into 1-inch cubes', '⅓ pound carrots, cut into 1 ½-inch-long pieces', 'Buttermilk Beer Beignets (optional)', 'Scallions, coarsely chopped, for garnish']

Combine curry powder, sugar, salt, and chicken bouillon in a mixing bowl and hand mix together until it’s all one love, one mix. Rinse chicken under water, pat dry with paper towels, then transfer to a mixing bowl. Next, pour the beautiful curry spice mix all over that chicken. Mix and rub the spices all over the chicken until no chicken remains uncovered with spice. Cover it all up, like it’s your only goal in life. Marinate overnight. Alternatively, if you’re in a hurry, marinate for 1 hour, though the curry mix won’t fully penetrate the chicken or touch the souls of others, which is what eating is all about. When ready to cook, you’ll need a pan to sauté with and a pot for stewing and braising. Combine coconut milk, whole milk, and sambal badjak in pot. Next, heat the sauté pan to medium-high heat. Add a little bit of cooking oil, add some onions and some lime leaves, and sear batches of chicken until chicken turns golden brown all around, while sweating onions and leaves. Do not cook the chicken through; just brown and sear. The lime leaves will fill your kitchen with their incredible citrus scent—a pretty amazing smell. After each batch is evenly seared, transfer into pot. To ensure the chicken cooks evenly, do not heat up the pot until all chicken is seared. Continue searing onions, lime leaves, and chicken. Once all chicken is seared, sauté any remaining lime leaves, and onions, and transfer to the pot before cooking. If there is any excess spice mix in the chicken marinade bowl, also transfer into the pot because the spice mix is measured specifically to give the best flavor for the curry sauce itself and not just the marinade. Bring pot to a boil over high heat, then simmer covered with a slight opening for 35–45 minutes, or until the chicken is tender but not falling apart. The curry consistency should be thin and almost milky. Once chicken is done, turn off heat. While waiting for the chicken to finish cooking, prepare an ice water bath in a bowl. Bring 2 inches of water to a rolling boil in a pot over high heat. Cook the sweet potatoes in the boiling water for 6–8 minutes. Check often to see when the potatoes are cooked through; they should be crunchy, still firm and not mushy. Once they’re done, remove the potatoes from pot (but do not dump the boiling water; save it for blanching the carrots) and shock them immediately in the ice water bath for 2 minutes, or until they are completely cool to the touch. Strain and set aside cooked potatoes in a fresh bowl. Next, blanch the carrots by repeating the steps as for the potatoes, checking for nonmushy doneness. If you use baby carrots, they take about 4–5 minutes to blanch. Adjust time accordingly for the type of carrots you’re using and how they’re cut. Cook, shock, strain, then set aside with the potatoes. Chicken can be served immediately, but it will be most flavorful if cooled down, stored, and covered overnight in the fridge, and then reheated and served the next day. Blanched potatoes and carrots can also be stored overnight. When ready to serve (not long before—just right when you are ready to serve), add carrots and potatoes to the hot chicken curry. Garnish with scallions. Serve with steamed rice, and if you want to soak up that curry deliciousness (my favorite part), sop it up with some Buttermilk Beer Beignets. And that’s the best experience with chicken curry that you can have—reaching the epitome of chicken curry enlightenment. Enjoy, kids!

malaysian-chicken-curry-with-buttermilk-beer-beignets

['1 ⅓ tablespoons Yeo brand Malaysian curry powder', '1 teaspoon sugar', '1 teaspoon kosher salt', '1 teaspoon chicken bouillon', '1 pound dark meat chicken (cut, uncut, bone-on, boneless)', '⅔ cup coconut milk', '2 ⅔ tablespoons whole milk', '2 ½ teaspoons sambal badjak (an Indonesian chili paste with minced onions and dried shrimp)', '¼ yellow or white onion, sliced', '2 makrut lime leaves, ripped in half widthwise', '⅓ pound Okinawan sweet potatoes (aka Hawaiian purple sweet potatoes), peeled and cut into 1-inch cubes', '⅓ pound carrots, cut into 1 ½-inch-long pieces', 'Buttermilk Beer Beignets (optional)', 'Scallions', 'coarsely chopped', 'for garnish']

Tea-Totaler’s Toddy

['6 jasmine green tea bags', '¾ cup honey', '12 sprigs mint, divided', '6 lemons, divided']

Bring 3 quarts water to a boil in a medium pot. Remove from heat and add tea bags, honey, and 6 mint sprigs. Cover and let sit 8 minutes. Using a slotted spoon, remove tea bags and mint, gently pressing with a spoon to extract as much liquid as possible. Meanwhile, slice 4 lemons in half and squeeze juice into a small bowl. Slice remaining 2 lemons into rounds; remove seeds. Add lemon juice, lemon slices, and remaining 6 mint sprigs to hot toddy. Ladle into mugs.

tea-totalers-toddy

['6 jasmine green tea bags', '¾ cup honey', '12 sprigs mint, divided', '6 lemons', 'divided']

Almond Pad Thai With Shiritaki Noodles

['2 tablespoons coconut oil', '2 cups broccoli florets', '2 cups shredded peeled carrots', '½ red pepper, thinly sliced', '½ cup peas', '6 tablespoons coconut aminos', '2 tablespoons smooth almond butter', '2 tablespoons filtered water', '1 (7-ounce) package fettuccine shirataki noodles, prepared according to package instructions', '¼ cup thinly sliced green onions', '2 tablespoons sesame seeds']

In a large skillet over medium-high heat, heat the coconut oil. Add the broccoli, carrots, red pepper, and peas and sauté until tender, 6 to 8 minutes. Whisk the coconut aminos, almond butter, and water in a small bowl. Add the shirataki noodles and amino blend to the skillet and mix to incorporate. Top with the green onions and sesame seeds.

almond-pad-thai-with-shiritaki-noodles

['2 tablespoons coconut oil', '2 cups broccoli florets', '2 cups shredded peeled carrots', '½ red pepper, thinly sliced', '½ cup peas', '6 tablespoons coconut aminos', '2 tablespoons smooth almond butter', '2 tablespoons filtered water', '1 (7-ounce) package fettuccine shirataki noodles, prepared according to package instructions', '¼ cup thinly sliced green onions', '2 tablespoons sesame seeds']

Spicy Citrus Refresher

['4 limes', '7 navel oranges, divided', '2 small jalapeños, divided', '1 cup sugar', '½ tsp. kosher salt', 'Club soda (for serving)']

Juice limes and 6 oranges into a large pitcher. (You should have about ¾ cup lime juice and 1¼ cups orange juice.) Discard lime rinds and half of the orange rinds. Cut remaining orange rinds into quarters and place in a large saucepan. Coarsely chop 1 jalapeño and add to orange rinds along with sugar and salt. Using a muddler or dowel-style rolling pin, muddle rinds until thoroughly smooshed and much of the sugar and salt is dissolved, about 3 minutes. Stir in 1 cup warm water and let sit at least 10 minutes and up to 1 hour. Strain orange mixture through a fine-mesh sieve into pitcher with juice, gently pressing with a spoon to extract as much liquid as possible; discard solids. Thinly slice remaining orange and add to pitcher. Remove seeds from remaining jalapeño; thinly slice into rounds and add to pitcher. To serve, pour 2 oz. juice mixture into an ice-filled glass. Top off with club soda; stir to combine. Do Ahead: Juice mixture can be made 2 days ahead. Cover and chill.

spicy-citrus-spritzer-with-orange-and-jalapeno

['4 limes', '7 navel oranges, divided', '2 small jalapeños, divided', '1 cup sugar', '½ tsp. kosher salt', 'Club soda (for serving)']

Shirley Tonic

['3 (3”) cinnamon sticks', '1 (4”) piece ginger, thinly sliced lengthwise', '10 whole cloves', '6 cups pomegranate juice', '⅓ cup sugar', 'Club soda and lemon twists (for serving)']

Bring cinnamon sticks, ginger, cloves, pomegranate juice, and sugar to a boil in a medium saucepan. Cook until reduced to 1½ cups, about 40 minutes. Strain syrup through a fine-mesh sieve into a heatproof measuring glass; discard solids. Let cool. To serve, pour 1 oz. pomegranate syrup into a tall ice-filled glass. Top off with club soda and stir to combine; garnish with a lemon twist. Do Ahead: Syrup can be made 10 days in ahead. Chill in an airtight container.

spiced-pomegranate-tonic

['3 (3”) cinnamon sticks', '1 (4”) piece ginger, thinly sliced lengthwise', '10 whole cloves', '6 cups pomegranate juice', '⅓ cup sugar', 'Club soda and lemon twists (for serving)']

Pine Nut and White Bean Dip

['¼ cup pine nuts', '¼ cup grapeseed or vegetable oil', '1 garlic clove', '1 (15-oz.) can cannellini (white kidney) beans, rinsed', '1½ tsp. kosher salt', '¼ tsp. freshly ground black pepper']

Set a mesh sieve over a small bowl. Heat a small saucepan over medium-low. Combine nuts and oil in pan and cook, swirling often, until nuts are golden brown, about 5 minutes (cut 1 in half to check doneness in the center). Scrape into sieve and let drain. Transfer nuts to paper towels to drain further. Finely grate garlic into oil. Blend beans, salt, pepper, three-fourths of nuts, and ½ cup water in a blender until very smooth. With motor running, gradually stream in garlic oil; blend until combined. Transfer dip to a small bowl and spoon remaining nuts over. Do Ahead: Dip can be made 2 days ahead. Cover and chill. Let come to room temperature before serving.

pine-nut-and-white-bean-dip

['¼ cup pine nuts', '¼ cup grapeseed or vegetable oil', '1 garlic clove', '1 (15-oz.) can cannellini (white kidney) beans, rinsed', '1½ tsp. kosher salt', '¼ tsp. freshly ground black pepper']

Lime-Cilantro Chicken and Broccoli

['1 tablespoon freshly squeezed lime juice', '½ cup packed cilantro leaves', '1 cup unsalted cashews, dry-roasted, raw, or toasted', '¼ cup avocado oil', '4 garlic cloves, roughly chopped', '1 tablespoon tamari', '1 tablespoon coconut aminos', '1 jalapeño pepper, stemmed, seeded, and roughly chopped', '2 boneless, skinless chicken breasts, pounded thin (see tip below)', '1 large broccoli head, cut into florets', '2 tablespoons avocado oil']

Preheat the oven to 475°F. In a food processor, pulse all the marinade/dipping sauce ingredients to a pesto consistency. Reserve half to serve as a dipping sauce. Place the chicken on a parchment-lined baking sheet and coat it with the remaining marinade. Coat the broccoli with avocado oil, then spread it on the baking sheet with the chicken. Bake for 7 minutes, flip the chicken breasts and broccoli florets, and bake for 7 more minutes, until the chicken is cooked through and the broccoli is lightly browned. Serve immediately with the dipping sauce.

lime-cilantro-chicken-and-broccoli

['1 tablespoon freshly squeezed lime juice', '½ cup packed cilantro leaves', '1 cup unsalted cashews, dry-roasted, raw, or toasted', '¼ cup avocado oil', '4 garlic cloves, roughly chopped', '1 tablespoon tamari', '1 tablespoon coconut aminos', '1 jalapeño pepper, stemmed, seeded, and roughly chopped', '2 boneless, skinless chicken breasts, pounded thin (see tip below)', '1 large broccoli head, cut into florets', '2 tablespoons avocado oil']

Instant Pot Coconut Green Curry Shrimp

['½ (14.5-ounce) can coconut milk', '1 tablespoon Thai green curry paste', '2 teaspoons grated fresh ginger', '2 cloves garlic, minced', '¼ teaspoon fine Himalayan pink salt', '1 (12-ounce) bag frozen peeled and deveined shrimp (28-31 count)', '3 cups (24 ounces) baby spinach/arugula blend', '1 tablespoon chopped fresh chives, for serving', 'Sriracha (optional), for serving']

In a 7-inch round baking dish, whisk together the coconut milk, green curry paste, ginger, garlic, and pink salt. Add the shrimp and submerge in the coconut milk mixture. Cover tightly with foil. Place a trivet with handles in the Instant Pot. Place the baking dish on the trivet. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 7 minutes. At the end of the cooking time, quick-release the pressure. Select CANCEL. Divide the greens between two shallow bowls. Top with the shrimp and curry sauce. Sprinkle with the chives. Serve with sriracha, if desired.

instant-pot-coconut-green-curry-shrimp

['½ (14.5-ounce) can coconut milk', '1 tablespoon Thai green curry paste', '2 teaspoons grated fresh ginger', '2 cloves garlic, minced', '¼ teaspoon fine Himalayan pink salt', '1 (12-ounce) bag frozen peeled and deveined shrimp (28-31 count)', '3 cups (24 ounces) baby spinach/arugula blend', '1 tablespoon chopped fresh chives, for serving', 'Sriracha (optional)', 'for serving']

Better Than Celery Juice

['3 Granny Smith apples, scrubbed, coarsely chopped', '½ bunch parsley, coarsely chopped (leaves and stems)', '5 celery stalks with leaves attached, coarsely chopped, plus more for serving', '¼ cup apple cider vinegar', 'Pinch of kosher salt', '¼ tsp. freshly ground black pepper, plus more for serving']

Purée apples, parsley, 5 celery stalks, and 3 cups water in batches in a blender. Strain through a fine-mesh sieve into a pitcher, gently pressing with a spoon to extract as much liquid as possible (alternatively, run apples, parsley, and celery through a juicer and mix with 3 cups water). Stir in vinegar, salt, and ¼ tsp. pepper and add more celery stalks. To serve, pour 4 oz. juice into an ice-filled glass and sprinkle with pepper.

celery-apple-juice-tonic

['3 Granny Smith apples, scrubbed, coarsely chopped', '½ bunch parsley, coarsely chopped (leaves and stems)', '5 celery stalks with leaves attached, coarsely chopped, plus more for serving', '¼ cup apple cider vinegar', 'Pinch of kosher salt', '¼ tsp. freshly ground black pepper', 'plus more for serving']

Shredded Daikon Salad

['1 large daikon (about 1 lb.), peeled, thinly sliced into (3"-long) matchsticks', '¾ tsp. kosher salt, divided', '1 red finger or Fresno chile, seeds removed, finely chopped', '2 garlic cloves, finely chopped', '2 Tbsp. toasted sesame oil', '2 Tbsp. unseasoned rice vinegar', '1 Tbsp. granulated sugar', '½–1 tsp. store-bought or homemade chili crisp (optional)', 'Toasted white and/or black sesame seeds (for serving)']

Toss daikon and ½ tsp. salt in a medium bowl; let sit 30 minutes. Transfer to a dish towel and squeeze out excess moisture. Meanwhile, whisk chile, garlic, oil, vinegar, sugar, and remaining ¼ tsp. salt in a large bowl and let sit 30 minutes. Add daikon to bowl and massage dressing into daikon. Let sit at least 30 minutes and up to 6 hours (cover and chill if holding longer than 1 hour). To serve, stir in desired amount of chili crisp if using and top with sesame seeds.

shredded-daikon-salad

['1 large daikon (about 1 lb.), peeled, thinly sliced into (3"-long) matchsticks', '¾ tsp. kosher salt, divided', '1 red finger or Fresno chile, seeds removed, finely chopped', '2 garlic cloves, finely chopped', '2 Tbsp. toasted sesame oil', '2 Tbsp. unseasoned rice vinegar', '1 Tbsp. granulated sugar', '½–1 tsp. store-bought or homemade chili crisp (optional)', 'Toasted white and/or black sesame seeds (for serving)']

Okonomiyaki (“As You Like It”) Pancakes With Bonito Flakes

['1 ½ cups (180 g) all-purpose flour', '1 teaspoon baking powder', '¼ teaspoon sea salt', '1 large egg, beaten', '1¼ cups (296 ml) whole milk or milk of your choice', '8 ounces (230 g) cabbage, thinly sliced', '2 scallions, white and light green parts chopped', '½ yellow, green, or red bell pepper, thinly sliced', '4 tablespoons vegetable oil', '8 ounces (230 g) boneless chicken, shrimp, crab, or sukiyaki-style beef or pork, cut into ½-inch (12 mm) pieces', '2 tablespoons mayonnaise', '2 tablespoon or more homemade or store-bought Tonkatsu Sauce', '½ cup (4 g) bonito flakes', '½ cup (4 g) crumbled nori']

Whisk together the flour, baking powder, and salt in a small bowl.In a medium bowl, whisk the egg and milk. Add the flour mixture and mix until just blended. The batter should be quite thin. Add the chopped vegetables to the batter and mix well.Heat 1 tablespoon of the oil in a medium non- stick skillet over medium-high heat. Pour ¼ cup (60 ml) of the batter to make a 6-inch (15 cm) pancake. Cook until medium brown, about 1 minute. Place ¼ of the meat on top of the pancake and then flip the meat side down. Turn heat to low and cook until the bottom of the pancake is browned, the meat is thoroughly cooked, and the vegetables are tender—about 10 minutes. Repeat until the batter is used up.To serve, brush the pancake with mayonnaise and tonkatsu sauce, or soy sauce. Sprinkle with the bonito flakes and crumbled nori. Eat while piping hot.

okonomiyaki-as-you-like-it-pancakes-with-bonito-flakes

['1 ½ cups (180 g) all-purpose flour', '1 teaspoon baking powder', '¼ teaspoon sea salt', '1 large egg, beaten', '1¼ cups (296 ml) whole milk or milk of your choice', '8 ounces (230 g) cabbage, thinly sliced', '2 scallions, white and light green parts chopped', '½ yellow, green, or red bell pepper, thinly sliced', '4 tablespoons vegetable oil', '8 ounces (230 g) boneless chicken, shrimp, crab, or sukiyaki-style beef or pork, cut into ½-inch (12 mm) pieces', '2 tablespoons mayonnaise', '2 tablespoon or more homemade or store-bought Tonkatsu Sauce', '½ cup (4 g) bonito flakes', '½ cup (4 g) crumbled nori']

Paneer Butter Masala

['Canola oil', '1 pound hard paneer, cut into ¾-inch cubes', '3 tablespoons unsalted butter', '1 large yellow onion, finely chopped', '1¾-inch piece of ginger, peeled and grated', '6 cloves of garlic, crushed', '2 (14-ounce) cans of crushed tomatoes', '1 tablespoon kasoori methi (dried fenugreek leaves)', '1 teaspoon ground cinnamon', '¼ teaspoon ground cloves', '½ teaspoon ground red chile', '2 tablespoons honey', '1½ teaspoons salt', '1½ cups peas (fresh or defrosted)', '½ cup heavy cream (plus extra to serve)', 'A handful of toasted flaked almonds']

Put a tablespoon of oil into a large lidded frying pan over medium heat and, when hot, add the cubes of paneer. Fry for a couple of minutes until golden on all sides, turning regularly, then remove to a plate. Put the butter into the same pan over medium heat. When hot, add the onion and fry for around 10 minutes, until translucent and turning golden. Add the ginger and garlic, stir-fry for 2 to 3 minutes, then add the crushed tomatoes. Cover with the lid and cook for 12 to 15 minutes, until reduced to a lovely thick sauce. Add the fenugreek leaves, cinnamon, cloves, ground red chile, honey, and salt to the pan. Stir, then add the fried paneer, cover with a lid, and cook for 5 minutes, or until cooked through. Add the peas and cream and cook for a further 5 minutes. To serve, scatter with the almonds and drizzle with a little extra cream. This curry is perfect with steamed basmati rice.

paneer-butter-masala

['Canola oil', '1 pound hard paneer, cut into ¾-inch cubes', '3 tablespoons unsalted butter', '1 large yellow onion, finely chopped', '1¾-inch piece of ginger, peeled and grated', '6 cloves of garlic, crushed', '2 (14-ounce) cans of crushed tomatoes', '1 tablespoon kasoori methi (dried fenugreek leaves)', '1 teaspoon ground cinnamon', '¼ teaspoon ground cloves', '½ teaspoon ground red chile', '2 tablespoons honey', '1½ teaspoons salt', '1½ cups peas (fresh or defrosted)', '½ cup heavy cream (plus extra to serve)', 'A handful of toasted flaked almonds']

Pesto Pasta Frittata

['8 large eggs', '¼ cup whole milk or cream', '½ cup grated Parmesan cheese', 'Kosher salt', 'Freshly ground black pepper', '1 cup (about 4 ounces) cooked pasta', '¼ cup pesto or Roasted Garlic–Herb Sauce, plus more for serving', '1 tablespoon unsalted butter']

Set a rack in the upper third of the oven and preheat it to 400°F. In a large bowl, whisk together the eggs, milk, Parmesan, ¾ teaspoon kosher salt, and a few grinds of black pepper. In a separate bowl, toss the pasta with the pesto or herb sauce. Melt the butter in a 10-inch cast-iron skillet (or other nonstick oven-safe pan) over medium heat. Pour the egg mixture into the skillet, then nestle in the pasta. Cook, undisturbed, until the frittata is set around the edges but still looks wet on the surface, about 5 minutes. Slide the frittata into the oven and bake until the top is set, about 10 minutes. Serve the frittata warm or at room temperature, with more pesto or herb sauce on the side.

pesto-pasta-frittata

['8 large eggs', '¼ cup whole milk or cream', '½ cup grated Parmesan cheese', 'Kosher salt', 'Freshly ground black pepper', '1 cup (about 4 ounces) cooked pasta', '¼ cup pesto or Roasted Garlic–Herb Sauce, plus more for serving', '1 tablespoon unsalted butter']

Salmon Confit with Lime, Juniper, and Fennel

['2 limes', '½ teaspoon fine sea salt, plus more as needed', '½ teaspoon freshly ground black pepper', '4 dried juniper berries, lightly crushed with a mortar and pestle or the side of a heavy knife', '½ teaspoon fennel seeds, lightly crushed with a mortar and pestle or the side of a heavy knife', '4 (6- to 8-ounce) skinless salmon fillets', '6 sprigs fresh marjoram or thyme', 'Extra-virgin olive oil, as needed', '1 large fennel bulb, with fronds', 'Flaky sea salt, for serving']

Heat the oven to 325°F. Finely grate the zest from 1 of the limes and place the zest in a bowl (reserve the lime for later). Stir in the salt, pepper, and crushed juniper berries and fennel seeds. Sprinkle the mixture all over the salmon fillets and place them, packed close together, in a small baking dish (a large loaf pan or an 8-inch cake pan will work). Thinly slice the remaining lime and lay the slices on the fish. Tuck the marjoram sprigs around the fish. Cover the fish with olive oil—you’ll need at least ½ cup, possibly even 1 cup, to submerge it. Bake the fish until it’s just cooked through, 15 to 20 minutes. (Thinner fillets may take less time—start checking at 10 minutes.) Remove the fennel fronds from the bulb and chop enough to make ½ cup. Trim the fennel bulb and thinly slice it on a mandoline or with a very sharp knife. In a bowl, toss the fennel fronds and slices with a pinch of fine sea salt. Juice the zested lime and add juice, to taste, to the fennel. Drizzle the fennel with oil. Serve the salmon and fennel sprinkled with flaky sea salt.

salmon-confit-with-lime-juniper-and-fennel

['2 limes', '½ teaspoon fine sea salt, plus more as needed', '½ teaspoon freshly ground black pepper', '4 dried juniper berries, lightly crushed with a mortar and pestle or the side of a heavy knife', '½ teaspoon fennel seeds, lightly crushed with a mortar and pestle or the side of a heavy knife', '4 (6- to 8-ounce) skinless salmon fillets', '6 sprigs fresh marjoram or thyme', 'Extra-virgin olive oil, as needed', '1 large fennel bulb, with fronds', 'Flaky sea salt', 'for serving']

Coconut-Braised Chickpeas with Sweet Potatoes and Greens

['½ cup slivered almonds', '2 tablespoons coconut or vegetable oil', '1 onion, thinly sliced', '2 garlic cloves, finely chopped', '1 tablespoon grated or finely chopped fresh ginger', '1½ teaspoons curry powder', '1 large bunch (about 8 ounces) greens, such as Swiss chard, kale, or collard greens, stems removed and leaves torn into medium-size pieces, washed, and shaken dry (there should be a little water still clinging to the leaves)', '1 (15-ounce) can chickpeas, rinsed and drained', '1 (13.5-ounce) can coconut milk', '2 teaspoons kosher salt', '4 Roasted Sweet Potato halves, cut into ½-inch pieces', '1 tablespoon fresh lime juice, plus additional wedges for serving', '½ cup chopped fresh cilantro leaves and tender stems, plus more for serving', 'Plain yogurt, for serving']

Toast the almonds in a small, dry skillet set over medium heat, tossing and stirring frequently until the almonds take on a golden color, 3 to 5 minutes. (Be vigilant—the almonds go from golden to burned like that.) Transfer the almonds to a plate and set aside to cool. Warm a large Dutch oven over medium-high heat and add the oil. Add the onion and cook, stirring occasionally, until softened a little, about 5 minutes. Add the garlic, ginger, and curry powder and cook, stirring frequently, until it all gets really fragrant, 2 to 3 minutes more. Add the greens to the pot and stir them into the onion mixture with a wooden spoon, scraping up any browned bits at the bottom of the pot while you do so. (If there are a lot of brown bits and they’re sticking, add a teaspoon or two of water.) Add the chickpeas, coconut milk, 2 cups water, and the kosher salt. Let the whole thing simmer, partially covered, for about 10 minutes. Add the sweet potatoes to the pot and cook for a minute or two—just enough to warm them through. Stir in the lime juice and cilantro and taste for seasoning; add more salt or lime juice if necessary. Serve the braised chickpeas in shallow bowls drizzled with yogurt, topped with the almonds and a few cilantro leaves, and with lime wedges on the side.

coconut-braised-chickpeas-with-sweet-potatoes-and-greens

['½ cup slivered almonds', '2 tablespoons coconut or vegetable oil', '1 onion, thinly sliced', '2 garlic cloves, finely chopped', '1 tablespoon grated or finely chopped fresh ginger', '1½ teaspoons curry powder', '1 large bunch (about 8 ounces) greens, such as Swiss chard, kale, or collard greens, stems removed and leaves torn into medium-size pieces, washed, and shaken dry (there should be a little water still clinging to the leaves)', '1 (15-ounce) can chickpeas, rinsed and drained', '1 (13.5-ounce) can coconut milk', '2 teaspoons kosher salt', '4 Roasted Sweet Potato halves, cut into ½-inch pieces', '1 tablespoon fresh lime juice, plus additional wedges for serving', '½ cup chopped fresh cilantro leaves and tender stems, plus more for serving', 'Plain yogurt', 'for serving']

Crispy Sheet-Pan Broccoli

['3 large heads broccoli (3 ½ to 4 pounds total), trimmed, cut into florets with some stalk attached (cut the florets in half if large)', '½ cup olive oil', 'Kosher salt', 'Freshly ground black pepper']

Set the racks in the upper and lower thirds of the oven and preheat it to 425°F. Line two large rimmed baking sheets with parchment paper. Divide the broccoli between the sheets, arranging them in a single layer. Drizzle each sheet of broccoli with ¼ cup oil, then season each with ½ teaspoon salt and a few grinds of pepper. Roast, stirring once and rotating the sheets halfway through, until the broccoli is crispy and charred in spots, 35 to 40 minutes. Taste and adjust the seasoning, if desired.

crispy-sheet-pan-broccoli

['3 large heads broccoli (3 ½ to 4 pounds total), trimmed, cut into florets with some stalk attached (cut the florets in half if large)', '½ cup olive oil', 'Kosher salt', 'Freshly ground black pepper']

Prawn Moilee

['6 green chillies', '55ml (about ¼ cup) vegetable oil', '2 tsp. mustard seeds', '30 fresh curry leaves', '300g (2 cups) Spanish white onions, sliced (a little chunky is good)', '15g (1 Tbsp.) garlic paste', '15g (1 Tbsp.) ginger paste', '2 tsp. fine sea salt', '1 tsp. freshly ground black pepper', '1¼ tsp. ground turmeric', '25g (¼ cup) fresh root ginger, cut into matchsticks', '400ml (about 2 cups) coconut milk', '250ml (about 1 cup) coconut cream', '24 large prawns', '300g (about 1 ½ cups) medium tomatoes, cut into small bite-sized wedges', 'Lemon wedges, to serve']

Remove and discard the stalks from the chillies, then slice each one into 3 or 4 long strips. Set to one side. Place a large saucepan over a medium heat. Add 40ml of the oil, let it warm for a few seconds, then add the mustard seeds and 20 curry leaves. Let them crackle for a few seconds. Add the onions and sauté lightly for 12–14 minutes, until soft but not coloured. Add the garlic and ginger pastes, salt, black pepper and turmeric and sauté for 3 minutes, stirring regularly. Add the sliced chillies and ginger matchsticks and cook for 3 minutes. Pour in the coconut milk and cream and simmer for 20 minutes, stirring occasionally. While the curry is simmering, place a small frying pan over a medium-high heat and add the remaining 1 tbsp oil. Toss in the rest of the curry leaves and fry for 1 minute, until crisp. Drain on kitchen paper and set aside. Add the prawns and tomatoes to the sauce and simmer gently for a further 5–6 minutes, until the prawns are cooked; do not overcook or they will be tough. Serve scattered with the fried curry leaves, with lemon wedges on the side.

prawn-moilee-south-indian-shrimp-curry-with-coconut

['6 green chillies', '55ml (about ¼ cup) vegetable oil', '2 tsp. mustard seeds', '30 fresh curry leaves', '300g (2 cups) Spanish white onions, sliced (a little chunky is good)', '15g (1 Tbsp.) garlic paste', '15g (1 Tbsp.) ginger paste', '2 tsp. fine sea salt', '1 tsp. freshly ground black pepper', '1¼ tsp. ground turmeric', '25g (¼ cup) fresh root ginger, cut into matchsticks', '400ml (about 2 cups) coconut milk', '250ml (about 1 cup) coconut cream', '24 large prawns', '300g (about 1 ½ cups) medium tomatoes, cut into small bite-sized wedges', 'Lemon wedges', 'to serve']

Spinach and Feta Cooked Like Saag Paneer

['¼ cup plus 2 tablespoons ghee or olive oil, divided', '2 tablespoons coriander seeds', '2 green cardamom pods, or ¼ teaspoon ground cardamom (freshly ground is best)', '1 small yellow onion, diced into ½ -inch pieces', '1 tablespoon roughly chopped fresh ginger', '1 garlic clove, minced', '1 pound fresh baby spinach (10 to 12 cups)', '½ tablespoon fresh lime juice (from about a quarter of a lime), plus more if needed', '1 small Indian green chile or serrano chile, roughly chopped', '1 teaspoon kosher salt', '6 ounces feta cheese, cut into ½-inch cubes (a little over ½ cup)', '1 teaspoon cumin seeds', '¼ teaspoon asafetida (optional, but really great)', '¼ teaspoon red chile powder']

In a large pan over medium heat, warm ¼ cup of the ghee (or oil). Once the ghee has melted (or the oil begins to shimmer), add the coriander and cardamom and cook, stirring, for about 2 minutes, until the seeds start to brown. Add the onion and cook until it is translucent, 5 to 6 minutes. Stir in the ginger and garlic and cook for 1 minute more. Add the spinach and cook until it is just wilted, 4 to 5 minutes. Remove the pan from the heat and add the lime juice, green chile, and salt. Let cool for 5 minutes. Transfer to a blender and blend into a chunky paste. Return the spinach mixture to the same pan and set it over low heat. Stir in ½ cup water, then gently fold in the feta, being careful not to break up the cubes. Cook for 5 to 7 minutes more to soften the feta slightly and allow it to soak up some of the spinach sauce. While the feta cooks, in a small pan or butter warmer over medium-high heat, warm the remaining 2 tablespoons ghee (or oil) for 1 minute. Add the cumin seeds. As soon as (emphasis on as soon as—you don’t want your cumin to burn!) the cumin seeds start to sputter and brown, about 1 minute max, remove the pan from the heat. Immediately add the asafetida (if using) and red chile powder. Pour all of the ghee (or oil) mixture into the spinach and feta once that is done cooking. Serve with rice or roti.

saag-feta-spinach-indian-ish-priya-krishna

['¼ cup plus 2 tablespoons ghee or olive oil, divided', '2 tablespoons coriander seeds', '2 green cardamom pods, or ¼ teaspoon ground cardamom (freshly ground is best)', '1 small yellow onion, diced into ½ -inch pieces', '1 tablespoon roughly chopped fresh ginger', '1 garlic clove, minced', '1 pound fresh baby spinach (10 to 12 cups)', '½ tablespoon fresh lime juice (from about a quarter of a lime), plus more if needed', '1 small Indian green chile or serrano chile, roughly chopped', '1 teaspoon kosher salt', '6 ounces feta cheese, cut into ½-inch cubes (a little over ½ cup)', '1 teaspoon cumin seeds', '¼ teaspoon asafetida (optional, but really great)', '¼ teaspoon red chile powder']

Cardamom-Pistachio Bûche de Noël

['2 large egg whites, room temperature (reserve yolks)', '1/4 tsp. cream of tartar', '1/4 tsp. kosher salt', '1/2 cup granulated sugar, divided', 'Unsweetened cocoa powder (for dusting)', '2 oz. chopped bittersweet chocolate', '6 oz. raw pistachios', '1 3/4 cups whole milk', '1 1/2 tsp. unflavored powdered gelatin', '5 large egg yolks (from meringues and frosting)', '1/2 cup granulated sugar', '3/4 tsp. kosher salt', '1/4 tsp. almond extract', '3 large egg whites (reserve yolks)', '2/3 cup granulated sugar', '1/4 tsp. kosher salt', '8 oz. chopped bittersweet chocolate', '1 cup (2 sticks) unsalted butter, room temperature, cut into pieces', '1 1/2 tsp. vanilla extract', 'Neutral oil or unsalted butter (for pan)', '6 large eggs, room temperature, separated', '1 3/4 cups granulated sugar, divided', '1 tsp. vanilla extract', '1 1/2 cups cake flour', '1/2 tsp. baking powder', '1/2 tsp. kosher salt', '1/2 tsp. ground cardamom, divided', '1 tsp. cream of tartar', 'Powdered sugar (for dusting)', '1/3 cup brandy', '8 oz. chopped dark chocolate', '2 Tbsp. unsweetened cocoa powder', '2 oz. raw pistachios, finely ground', 'Powdered sugar (for dusting)']

Preheat oven to 250°F. Using an electric mixer on high speed, beat egg whites, cream of tartar, and salt in a large bowl until foamy and the yellowish tinge has disappeared, about 2 minutes. With the motor running, add granulated sugar about 1 Tbsp. at a time until mixture is very stiff and shiny, about 5 minutes. Transfer meringue to a piping bag fitted with a 1/2" round pastry tip (or a freezer bag with a 1/2" opening cut from one bottom corner). Pipe 12 mounds ranging in size from 1"–1 1/2" in diameter for the mushroom caps on a parchment-lined rimmed baking sheet. Pipe 12 cones straight up about 1 1/2" high for the mushroom stems. With a lightly damp finger, tamp down points on rounds. Sprinkle rounds with cocoa powder. Pipe extra tops and stems with remaining meringue as backups. Bake meringues until dry and set, about 2 hours. Open oven door 10 minutes to release any steam. Turn oven off, shut door, and let meringues dry out completely, about 2 hours longer or up to overnight. When ready to assemble, melt chocolate in a medium heatproof bowl in microwave, stirring every 10 seconds, until melted, about 20 seconds. Using an offset spatula, release meringues from parchment. Using a paring knife, make a small hole in the center of flat side of each mushroom cap. Spread some chocolate on flat side, then stick top of stem into hole. Return to parchment and repeat with remaining tops and stems. Let mushrooms stand at room temperature until chocolate is firm. Combine pistachios and milk in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until pistachios are very tender, about 20 minutes. Remove and skim off any loose pistachio skins. Meanwhile, sprinkle gelatin over 2 Tbsp. water in a small bowl and let stand 5 minutes. Transfer pistachio mixture to a food processor and blend until smooth. Return mixture to saucepan and whisk in egg yolks, granulated sugar, and salt. Cook over medium-low heat, stirring, until mixture begins to thicken but do not let boil, 3–5 minutes. Remove from heat and stir in gelatin mixture and almond extract. Transfer to a small bowl and let cool. Whisk egg whites, granulated sugar, and salt in a large heatproof bowl. Set bowl over a pot of simmering water (do not let bowl touch water) and cook, whisking constantly, until mixture becomes fluffy and opaque and you can’t feel any grains of sugar when you rub mixture between two fingers, about 5 minutes. Remove bowl from heat. Melt chocolate in a medium heatproof bowl in microwave, stirring every 20 seconds, until melted, about 1 minute. Let cool slightly. Using an electric mixer on high speed, beat egg white mixture until cool, glossy, and fluffy, about 10 minutes. (A stand mixer fitted with the whisk attachment makes this job much easier!) Add butter one piece at a time, beating until fully incorporated before adding the next, until fluffy and smooth, another 4 minutes. If mixture looks curdled, switch to the paddle attachment and/or apply a little bit of heat to underside of bowl with a washcloth dipped in hot water and continue to beat until smooth. Beat in chocolate and vanilla extract until combined. Do Ahead: Frosting can be made 3 days ahead. Transfer to an airtight container and chill. Bring to room temperature and beat to desired consistency. Place a rack in center of oven; preheat to 375°F. Grease an 18x13" rimmed baking sheet with oil. Line with parchment paper and grease parchment. Using electric mixer on high speed, beat egg yolks and 1/4 cup water in a large bowl until doubled in size and thick and fluffy, about 5 minutes. With the motor running, gradually add 1 cup granulated sugar, a little at a time, until mixture is very thick. Beat in vanilla. Sift flour, baking powder, salt, and 1/4 tsp. cardamom over egg yolk mixture and fold gently to combine (it will be very thick). Using electric mixer on high speed, beat egg whites and cream of tartar in another clean large bowl until foamy and the yellowish tinge has disappeared, about 1 minute. Beat in 1/2 cup granulated sugar, about 1 Tbsp. at a time, until shiny, medium stiff peaks form. Fold about one-quarter of egg white mixture into egg yolk mixture to loosen. Fold remaining egg white mixture into egg yolk mixture until combined. Transfer batter to prepared pan; smooth top. Bake cake until puffed and set and springs back when gently poked in the center, 15–20 minutes. Transfer cake to a wire rack and let cool 5 minutes. Set a clean dish towel on a work surface and dust completely with powdered sugar. Cut around edges of cake with a sharp paring knife. Invert cake onto prepared towel; remove parchment. Without squishing the cake and starting on long side, gently roll up cake in towel. Transfer cake to a wire rack and let cool completely. While cake cools, make the brandy syrup. Cook remaining 1/4 cup granulated sugar and 1/4 tsp. cardamom with 2 Tbsp. water in a small saucepan over medium heat, stirring occasionally, until sugar is dissolved, about 2 minutes. Remove from heat and stir in brandy. Let cool. Melt chocolate in a medium heatproof bowl in microwave, stirring every 20 seconds, until melted, about 1 minute. Using an offset spatula, spread melted chocolate across a parchment-lined rimmed baking sheet. Sift cocoa over and freeze bark until solid, about 10 minutes. Gently unroll cake. With a pastry brush, evenly brush with brandy syrup until all syrup is absorbed. Spread filling evenly over cake and roll it back up without towel. Transfer to a platter. Trim ends. Cut off about 3" from both ends on a diagonal. Place angled side of each small piece against roll to create branches, positioning one on top and the other on the side, using a large dab of frosting to adhere. Cover any exposed cake on sides with more frosting. Break chocolate bark into long shards and press into cake in a decorative pattern. Top and surround cake with meringue mushrooms. Use pistachios to create “moss” on and around log. Dust with powdered sugar.

cardamom-pistachio-buche-de-noel

['2 large egg whites, room temperature (reserve yolks)', '1/4 tsp. cream of tartar', '1/4 tsp. kosher salt', '1/2 cup granulated sugar, divided', 'Unsweetened cocoa powder (for dusting)', '2 oz. chopped bittersweet chocolate', '6 oz. raw pistachios', '1 3/4 cups whole milk', '1 1/2 tsp. unflavored powdered gelatin', '5 large egg yolks (from meringues and frosting)', '1/2 cup granulated sugar', '3/4 tsp. kosher salt', '1/4 tsp. almond extract', '3 large egg whites (reserve yolks)', '2/3 cup granulated sugar', '1/4 tsp. kosher salt', '8 oz. chopped bittersweet chocolate', '1 cup (2 sticks) unsalted butter, room temperature, cut into pieces', '1 1/2 tsp. vanilla extract', 'Neutral oil or unsalted butter (for pan)', '6 large eggs, room temperature, separated', '1 3/4 cups granulated sugar, divided', '1 tsp. vanilla extract', '1 1/2 cups cake flour', '1/2 tsp. baking powder', '1/2 tsp. kosher salt', '1/2 tsp. ground cardamom, divided', '1 tsp. cream of tartar', 'Powdered sugar (for dusting)', '1/3 cup brandy', '8 oz. chopped dark chocolate', '2 Tbsp. unsweetened cocoa powder', '2 oz. raw pistachios, finely ground', 'Powdered sugar (for dusting)']

Tonnato Eggs

['12 large eggs', '1 (6-oz.) can oil-packed tuna', '2 oil-packed anchovy fillets', '1/2 cup mayonnaise', '2 Tbsp. fresh lemon juice', '2 Tbsp. capers, drained, divided', '1/2 tsp. kosher salt', '4 Tbsp. extra-virgin olive oil, divided', '2 Tbsp. salmon roe (optional)']

Bring a large pot of water to a boil over medium-high heat. Gently lower cold eggs into water. Cook 10 minutes, then drain and transfer to a large bowl of ice water. Carefully peel eggs and cut in half lengthwise. (To get clean cuts, use a very sharp knife and wipe the blade between each cut.) Pop out yolks and transfer to a food processor. Arrange whites on a platter. Add tuna, anchovies, mayonnaise, lemon juice, and 2 tsp. capers to food processor and purée until smooth. Add salt and 2 Tbsp. oil and pulse just until combined. Transfer to a pastry bag or resealable plastic bag and snip the corner. Pipe into egg whites. Cook remaining 4 tsp. capers and 2 Tbsp. oil in a small skillet over medium heat, stirring occasionally, until capers are crispy, 3–4 minutes. Transfer to a paper-towel-lined plate and let cool. Top eggs with crispy capers and salmon roe (if using). Do Ahead: Whites and filling can be made 1 day ahead. Tightly cover egg whites on baking sheet or platter and chill. Store filling in tightly sealed bag and chill.

tonatto-eggs

['12 large eggs', '1 (6-oz.) can oil-packed tuna', '2 oil-packed anchovy fillets', '1/2 cup mayonnaise', '2 Tbsp. fresh lemon juice', '2 Tbsp. capers, drained, divided', '1/2 tsp. kosher salt', '4 Tbsp. extra-virgin olive oil, divided', '2 Tbsp. salmon roe (optional)']

Chickpea-Mushroom Burgers

['1/2 cup red or black quinoa, rinsed', 'Kosher salt', '1/2 cup extra-virgin olive oil, divided, plus more for drizzling', '2 (14.5-oz.) cans chickpeas, rinsed, drained', '1 tsp. garlic powder', '1/2 tsp. smoked paprika', '8 oz. crimini mushrooms, trimmed, cut into 1/4" pieces', '1/4 cup tahini', '1/4 cup white miso', '1/4 cup oat flour or all-purpose flour', '8 slices sharp cheddar or vegan cheese', 'Mayonnaise, mustard, hamburger buns, shredded iceberg lettuce, and sliced pickles (for serving; optional)']

Cook quinoa in a large saucepan of lightly salted boiling water, stirring occasionally, until tender, 8–10 minutes. Drain well and let cool at least 10 minutes. Meanwhile, heat 1/4 cup oil in a large nonstick skillet over medium-high. Add chickpeas (make sure they are well drained) and cook, tossing occasionally, until lightly browned, 8–10 minutes. Add garlic powder and paprika and toss a few times to coat. Transfer to a large bowl and let cool about 5 minutes. Add mushrooms, tahini, miso, and 1/4 cup oil to bowl with chickpeas and mash with a potato masher or fork to combine. Add quinoa and flour and mash until mixture holds together when squeezed in your hand. Taste and season with salt if needed. Form into 8 patties and arrange on a parchment-lined rimmed baking sheet. Freeze until firm, about 2 hours. At this point, the patties can be baked, or they can stay frozen up to 3 months. Transfer to resealable freezer bags or layer in an airtight container with sheets of parchment between patties. Preheat oven to 425°. Drizzle frozen patties generously with oil on both sides on a rimmed baking sheet. Bake patties until browned and crisp, 25–30 minutes. Place a slice of cheese on top of each patty and bake until cheese is melted, about 1 minute. Spread mayonnaise and mustard on cut sides of buns (if using). Place burgers on bottom buns. Top with lettuce and pickles (if using) and close up burgers. Do Ahead: Patties can be made 3 months ahead. Transfer to a resealable freezer bag and freeze.

chickpea-mushroom-burgers

['1/2 cup red or black quinoa, rinsed', 'Kosher salt', '1/2 cup extra-virgin olive oil, divided, plus more for drizzling', '2 (14.5-oz.) cans chickpeas, rinsed, drained', '1 tsp. garlic powder', '1/2 tsp. smoked paprika', '8 oz. crimini mushrooms, trimmed, cut into 1/4" pieces', '1/4 cup tahini', '1/4 cup white miso', '1/4 cup oat flour or all-purpose flour', '8 slices sharp cheddar or vegan cheese', 'Mayonnaise', 'mustard', 'hamburger buns', 'shredded iceberg lettuce', 'and sliced pickles (for serving; optional)']

Kimchi Soup With Tofu and Clams

['2 Tbsp. neutral oil (such as canola or grapeseed)', '1 small onion, thinly sliced', '6 garlic cloves, thinly sliced', '1 lb. kimchi, juices reserved, thinly sliced', '1 Tbsp. white miso', '1/2 tsp. (or more) kosher salt', '1 lb. littleneck clams (8–12), scrubbed', '2 Tbsp. unsalted butter', '1 lb. silken tofu, drained, cut into 1" pieces', '2 scallions, white and light green parts only, thinly sliced']

Heat oil in a 4–6-qt. Dutch oven or large heavy pot over medium until hot. Add onion and garlic and cook, stirring often, until onion is softened, 3–5 minutes. Add kimchi along with its juices and cook, stirring often, until kimchi begins to caramelize and stick to bottom of pot, 8–10 minutes. Add 4 cups water and increase heat to medium-high to bring to a boil. Reduce heat as needed to maintain a simmer and cook, stirring occasionally, until some of the liquid is evaporated and flavors have melded, about 15 minutes. Spoon a few tablespoons of soup into a small bowl. Add miso and salt. Stir until miso loosens to a smooth sauce-like consistency, then stir back into soup (this helps avoid any lumps of undissolved miso). Add clams to soup. Cover and cook, stirring occasionally, until clams open, 5–7 minutes depending on size (discard any clams that do not open after 15 minutes). Mix in butter, then add tofu. Give soup one very gentle stir just to incorporate tofu (be careful not to break it up too much). Continue to cook soup, undisturbed, just until tofu is warmed through, 1–2 minutes. Taste and season with salt if needed. Divide soup and clams among bowls. Top with scallions.

kimchi-soup-with-tofu-and-clams

['2 Tbsp. neutral oil (such as canola or grapeseed)', '1 small onion, thinly sliced', '6 garlic cloves, thinly sliced', '1 lb. kimchi, juices reserved, thinly sliced', '1 Tbsp. white miso', '1/2 tsp. (or more) kosher salt', '1 lb. littleneck clams (8–12), scrubbed', '2 Tbsp. unsalted butter', '1 lb. silken tofu, drained, cut into 1" pieces', '2 scallions', 'white and light green parts only', 'thinly sliced']

Roasted Cabbage Steaks With Crispy Chickpeas and Herby Croutons

['2 medium purple or green cabbages (4–5 lb. total; second cabbage optional)', '2 tsp. (or more) kosher salt, divided', '1 3/4 tsp. freshly ground black pepper, divided', '2 (14.5-oz.) cans chickpeas, drained, rinsed', '1 tsp. ground cumin', '1/2 cup plus 1 Tbsp. extra-virgin olive oil, divided; plus more for drizzling', '1 1/4 tsp. ground coriander, divided', '1/2 loaf sourdough bread (about 1/2 lb.)', '2 garlic cloves, finely grated, divided', '2 tsp. Dijon mustard, divided', '2 Tbsp. finely chopped parsley, plus whole leaves for serving', '1/2 cup vegan or regular mayonnaise', '2 Tbsp. (or more) fresh lemon juice']

Preheat oven to 425°F. Slice 1 cabbage into 1"-thick steaks. Cut the second cabbage in half (if using). Arrange on a large rimmed baking sheet and drizzle with oil. Turn steaks and halves and drizzle second sides with oil; season with 1 tsp. salt and 1/2 tsp. pepper. Arrange cabbage halves cut side down and roast until golden brown on the bottom and tender, 35–40 minutes. (Reserve cabbage halves for another use. Let cool, then cover and chill.) Meanwhile, place chickpeas on another rimmed baking sheet and pat dry with a clean towel. Add cumin, 1/4 cup oil, 1 tsp. coriander, 1/2 tsp. salt, and 1/2 tsp. pepper and toss to combine. Roast, stirring once halfway through, until golden and crisp, 20–25 minutes. Transfer to a medium bowl and set aside; reserve baking sheet (no need to wash). Tear bread into bite-size chunks. Whisk 1/4 cup oil, 1 grated garlic clove, 1 tsp. mustard, 2 Tbsp. chopped parsley, 1/2 tsp. salt, 1/4 tsp. pepper, and remaining 1/4 tsp. coriander in a large bowl to combine. Add torn bread and toss well to coat. As soon as chickpeas are done roasting, transfer bread to reserved baking sheet and roast until golden and crispy, 10–12 minutes. Whisk mayonnaise, lemon juice, and remaining grated garlic, 1 Tbsp. oil, 1 tsp. mustard, and 1/2 tsp. pepper in a small bowl. Taste and season with salt if needed. Smear mayonnaise sauce on plates and top with cabbage steaks. Top cabbage with chickpeas and croutons. Drizzle with more mayonnaise sauce, thinning with lemon juice or water if needed to make it pourable. Top with parsley leaves.

roasted-cabbage-steaks-with-crispy-chickpeas-and-herby-croutons

['2 medium purple or green cabbages (4–5 lb. total; second cabbage optional)', '2 tsp. (or more) kosher salt, divided', '1 3/4 tsp. freshly ground black pepper, divided', '2 (14.5-oz.) cans chickpeas, drained, rinsed', '1 tsp. ground cumin', '1/2 cup plus 1 Tbsp. extra-virgin olive oil, divided; plus more for drizzling', '1 1/4 tsp. ground coriander, divided', '1/2 loaf sourdough bread (about 1/2 lb.)', '2 garlic cloves, finely grated, divided', '2 tsp. Dijon mustard, divided', '2 Tbsp. finely chopped parsley, plus whole leaves for serving', '1/2 cup vegan or regular mayonnaise', '2 Tbsp. (or more) fresh lemon juice']

Creamy Squash Risotto With Toasted Pepitas

['2 large butternut squash (about 4 1/2 lb. total)', '1/4 cup extra-virgin olive oil', '1 Tbsp. white miso', '1 tsp. smoked paprika', '1/2 tsp. kosher salt', '1/3 cup plus 2 Tbsp. extra-virgin olive oil', '1 medium onion, finely chopped', '2 1/2 tsp. (or more) kosher salt, divided', '2 cups arborio rice', '1 cup dry white wine or hard or sweet cider', '3/4 cup raw pumpkin seeds (pepitas)', '2 tsp. smoked paprika', '1/4 tsp. crushed red pepper flakes', '2 tsp. finely grated orange zest', '1/2 cup coarsely chopped dill or parsley (from about 1/2 bunch)', 'Orange wedges (for serving)']

Preheat oven to 400°F. Cut squash in half lengthwise and scoop out seeds. Place squash (cut side down) on a rimmed baking sheet and roast until it gives easily when pressed, 30–45 minutes. Set aside until cool enough to handle. Scoop flesh from squash and transfer to a food processor. Add oil, miso, paprika, and salt and purée, scraping down sides as needed, until very smooth. Do Ahead: Squash purée can be made 4 days ahead. Transfer to an airtight container and chill. Bring 8 cups water to a boil in a medium pot. Heat 2 Tbsp. oil in a large deep-sided skillet or braising dish over medium. Cook onion, stirring occasionally, until softened and translucent but not browned, 5–7 minutes. Season with 2 tsp. salt, add rice, and stir to combine. Continue to cook, stirring occasionally, until rice is translucent around the edges, about 4 minutes. Add wine and cook, stirring constantly, until evaporated, 1–2 minutes. Add 1/2 cup (about a ladleful) boiling water to rice mixture and cook, stirring constantly, until water is absorbed, about 1–2 minutes. Continue adding water 1/2 cup at a time and stirring constantly until rice is al dente and all water is absorbed, about 20 minutes. Stir in 2 cups squash purée and continue to cook, stirring, until heated through, 3–5 minutes. Taste and add more salt if needed. Meanwhile, cook pumpkin seeds, paprika, red pepper flakes, and remaining 1/3 cup oil and 1/2 tsp. salt in a large skillet over medium heat, stirring often, until seeds are puffed and starting to brown and oil is fragrant, 2–3 minutes. Remove from heat and stir in orange zest (zest will sizzle). Transfer risotto to a platter. Pour pepitas and oil over, then top with dill. Serve with orange wedges alongside for squeezing over.

creamy-squash-risotto-with-toasted-pepitas

['2 large butternut squash (about 4 1/2 lb. total)', '1/4 cup extra-virgin olive oil', '1 Tbsp. white miso', '1 tsp. smoked paprika', '1/2 tsp. kosher salt', '1/3 cup plus 2 Tbsp. extra-virgin olive oil', '1 medium onion, finely chopped', '2 1/2 tsp. (or more) kosher salt, divided', '2 cups arborio rice', '1 cup dry white wine or hard or sweet cider', '3/4 cup raw pumpkin seeds (pepitas)', '2 tsp. smoked paprika', '1/4 tsp. crushed red pepper flakes', '2 tsp. finely grated orange zest', '1/2 cup coarsely chopped dill or parsley (from about 1/2 bunch)', 'Orange wedges (for serving)']

Winter Salad Hummus Bowls

['4–6 large eggs', '5 Tbsp. unseasoned rice vinegar', '1 Tbsp. honey', '1 Tbsp. tamari or soy sauce', '1/2 tsp. kosher salt', '1/4 cup extra-virgin olive oil, plus more for drizzling', '1 bunch curly kale, stems removed, torn into bite-size pieces', '1 lb. brussels sprouts, trimmed, thinly sliced', '1 cup store-bought or homemade hummus', '1 cup Seedy Power Sprinkle', 'Flaky sea salt']

Bring a medium pot of water to a boil over high heat. Gently lower eggs into water and cook 7 minutes. Transfer to a large bowl of ice water and let sit until cool enough to handle. Peel and slice in half lengthwise. Meanwhile, whisk vinegar, honey, tamari, kosher salt, and 1/4 cup oil in a large bowl until smooth. Add kale and brussels sprouts. Toss and massage with your hands until kale is darker in color and vegetables are coated in dressing. Swoosh about 1/4 cup hummus onto side of each bowl. Top with salad and egg halves; season eggs with sea salt. Drizzle oil over and top with seedy sprinkle. Do Ahead: Unpeeled eggs can be cooked 2 days ahead. Transfer to an airtight container and chill. Kale and brussels sprouts salad can be made 8 hours ahead. Cover and chill.

winter-salad-hummus-bowls

['4–6 large eggs', '5 Tbsp. unseasoned rice vinegar', '1 Tbsp. honey', '1 Tbsp. tamari or soy sauce', '1/2 tsp. kosher salt', '1/4 cup extra-virgin olive oil, plus more for drizzling', '1 bunch curly kale, stems removed, torn into bite-size pieces', '1 lb. brussels sprouts, trimmed, thinly sliced', '1 cup store-bought or homemade hummus', '1 cup Seedy Power Sprinkle', 'Flaky sea salt']

Ponche a Crème

['3 eggs', 'Zest of 1 lime', '18 ounces evaporated milk', '12 ounces sweetened condensed milk', '1 ½ cups white rum', '½ tsp. grated nutmeg, plus more for garnish', '2 tsps. Angostura bitters']

Ready a large bowl or wide-mouth pitcher and fine mesh sieve. In an electric mixer fitted with the whisk attachment, beat the eggs and lime zest on medium-high speed until very frothy, about 3 minutes. Reduce mixer speed to low, add the evaporated and condensed milk, and mix for 2 minutes. Slowly stream in the rum, then mix for another 2 minutes. Add the nutmeg and angostura bitters and stir for 1 minute. Turn off the mixer, and strain the ponche a crema through the sieve into the pitcher or bowl. Serve immediately on the rocks with a dusting of nutmeg.

ponche-a-crema

['3 eggs', 'Zest of 1 lime', '18 ounces evaporated milk', '12 ounces sweetened condensed milk', '1 ½ cups white rum', '½ tsp. grated nutmeg, plus more for garnish', '2 tsps. Angostura bitters']

Seedy Power Sprinkle

['1 large egg white', '2 Tbsp. extra-virgin olive oil', '2 Tbsp. honey', '1 Tbsp. Aleppo-style pepper (optional)', '2 tsp. kosher salt', '1 cup sunflower seeds', '1/2 cup chia seeds', '1/2 cup flaxseeds', '1/2 cup raw sesame seeds']

Whisk egg white, oil, honey, pepper (if using), salt, and 1 Tbsp. water in a medium bowl to combine. Add sunflower seeds, chia seeds, flaxseeds, and sesame seeds and stir to coat. Let sit until liquid is absorbed, about 30 minutes. Preheat oven to 325°F. Spread seed mixture in an even layer on a rimmed baking sheet. Bake, stirring very gently after 10 minutes to encourage the mixture to form small clusters, until golden brown and crisp, 20–25 minutes. Let cool. Do Ahead: Sprinkle can be made 2 weeks ahead. Store in an airtight container at room temperature.

seedy-power-sprinkle

['1 large egg white', '2 Tbsp. extra-virgin olive oil', '2 Tbsp. honey', '1 Tbsp. Aleppo-style pepper (optional)', '2 tsp. kosher salt', '1 cup sunflower seeds', '1/2 cup chia seeds', '1/2 cup flaxseeds', '1/2 cup raw sesame seeds']

Salad Pasta

['1 (2.2-oz.) can oil-packed anchovy fillets', '1 head of garlic, cloves separated, thinly sliced', '3/4 cup extra-virgin olive oil', '3/4 tsp. crushed red pepper flakes', '1 lb. penne pasta', 'Kosher salt', '3 Tbsp. cold unsalted butter', '3 Tbsp. fresh lemon juice', '1 head of radicchio, trimmed, quartered, leaves separated', '1 (5-oz.) package baby arugula', '1 cup basil leaves, torn if large', 'Freshly ground black pepper']

Combine anchovies, garlic, oil, and red pepper flakes in a large skillet. Cook over medium heat, stirring often, until anchovies have disintegrated into oil and garlic is lightly browned, 6–8 minutes. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Remove skillet with anchovy mixture from heat and stir in butter and lemon juice until butter is melted. Add pasta and 1/2 cup pasta cooking liquid and stir constantly until a thick glossy sauce forms, adding more pasta cooking liquid as needed. Place radicchio in a large bowl. Add pasta and sauce and toss to coat, adding more pasta cooking liquid as needed. Add arugula and basil but don’t toss; season with salt and black pepper. Divide pasta among plates or bowls, very gently tossing so arugula gets coated in sauce but doesn’t wilt too much.

salad-pasta

['1 (2.2-oz.) can oil-packed anchovy fillets', '1 head of garlic, cloves separated, thinly sliced', '3/4 cup extra-virgin olive oil', '3/4 tsp. crushed red pepper flakes', '1 lb. penne pasta', 'Kosher salt', '3 Tbsp. cold unsalted butter', '3 Tbsp. fresh lemon juice', '1 head of radicchio, trimmed, quartered, leaves separated', '1 (5-oz.) package baby arugula', '1 cup basil leaves, torn if large', 'Freshly ground black pepper']

Martini-on-the-Rocks

['2 1⁄4 ounces gin or vodka', '3⁄4 ounce dry vermouth', 'Olives']

Combine the liquid ingredients in a rocks glass filled with a few sizable pieces of ice. Stir briefly, about 5 seconds, to chill. Add an olive or two. Your work is done.

martini-on-the-rocks-easy-cocktail-retro-gin-vodka

['2 1⁄4 ounces gin or vodka', '3⁄4 ounce dry vermouth', 'Olives']

Oystertini

['2 ounces (60 ml) gin', '1 raw oyster, liquor reserved', '1 strip of lemon peel']

Pour the gin and oyster liquor into a cocktail shaker filled with ice. Shake well and let sit for 30 seconds, or longer for a weaker drink. Run the lemon peel around the rim of a martini glass. Strain the gin into the glass, then twist the peel over the glass to release a drop of lemon oil. Drop in the oyster and serve.

oystertini-oyster-martini-cocktail

['2 ounces (60 ml) gin', '1 raw oyster, liquor reserved', '1 strip of lemon peel']

Sakura Martini

['2 1⁄2 ounces Dassai 50 sake', '1 ounce Plymouth gin', '1⁄2 teaspoon Maraska maraschino liqueur', 'Cherry blossom']

Combine the liquid ingredients in a mixing glass filled with ice and stir until chilled, about 30 seconds. Strain into a chilled coupe. Garnish with a cherry blossom.

sakura-martini-kenta-goto-sake-cocktail

['2 1⁄2 ounces Dassai 50 sake', '1 ounce Plymouth gin', '1⁄2 teaspoon Maraska maraschino liqueur', 'Cherry blossom']

Allies Cocktail

['1 ounce dry gin', '1 ounce dry vermouth', '2 dashes kümmel']

Combine the ingredients in a mixing glass filled with ice and stir until chilled, about 30 seconds. Strain into a chilled cocktail glass.

allies-cocktail-martini-variation-hugo-ensslin-kummel-gin

['1 ounce dry gin', '1 ounce dry vermouth', '2 dashes kümmel']

Puritan Cocktail

['2 ounces Plymouth gin', '1 ounce Dolin dry vermouth', '2 teaspoons yellow Chartreuse', '1 dash orange bitters', 'Lemon twist']

Combine the liquid ingredients in a mixing glass filled with ice and stir until chilled, about 30 seconds. Strain into a chilled cocktail glass. Express a lemon twist over the surface of the drink and drop it into the glass.

puritan-cocktail-martini-variation-chartreuse

['2 ounces Plymouth gin', '1 ounce Dolin dry vermouth', '2 teaspoons yellow Chartreuse', '1 dash orange bitters', 'Lemon twist']

Tuxedo No. 2

['Absinthe rinse', '2 1⁄4 ounces Plymouth gin', '1⁄2 ounce Dolin dry vermouth', '1⁄4 ounce maraschino liqueur', '4 dashes orange bitters', 'Orange twist and cherry']

Rinse a chilled cocktail glass with absinthe and discard the excess liquid. Combine the remaining liquid ingredients in a mixing glass filled with ice and stir until chilled, about 30 seconds. Strain into the waiting cocktail glass. Garnish with the orange twist and cherry.

tuxedo-no-2-martini-cocktail-variation-absinthe

['Absinthe rinse', '2 1⁄4 ounces Plymouth gin', '1⁄2 ounce Dolin dry vermouth', '1⁄4 ounce maraschino liqueur', '4 dashes orange bitters', 'Orange twist and cherry']

Obituary Cocktail

['2 ounces gin', '¼ ounce dry vermouth', '¼ ounce absinthe']

Combine all the ingredients except the lemon twist in a mixing glass filled with ice and stir until chilled, about 30 seconds. Strain into a chilled coupe. Express a lemon twist over the drink and drop into the glass.

obituary-cocktail-martini-riff-drink

['2 ounces gin', '¼ ounce dry vermouth', '¼ ounce absinthe']

Classic Dry Martini

['Cracked ice', '2 1/2 ounces London dry gin, such as Beefeater', '1/2 ounce dry vermouth, preferably Noilly Prat', 'Green olive for garnish']

In mixing glass or cocktail shaker filled with ice, combine gin and vermouth. Stir well, about 30 seconds, then strain into martini glass. Garnish with olive or lemon twist and serve.

classic-dry-martini-237574

['Cracked ice', '2 1/2 ounces London dry gin, such as Beefeater', '1/2 ounce dry vermouth, preferably Noilly Prat', 'Green olive for garnish']

Chard-Wrapped Fish with Lemon and Olive

['2 lemons', '⅓ cup pitted mixed olives, plus 12 whole pitted olives', '4 tablespoons extra-virgin olive oil', '3 cups cilantro leaves, finely chopped (about ¾ cup)', '4 garlic cloves, finely minced (4 teaspoons)', '1 teaspoon dried red pepper flakes', '5 very large Swiss chard leaves (or more as needed), tough ends trimmed', '1½ pounds skinless, center-cut white fish fillets, such as halibut or cod', '1 teaspoon kosher salt, plus more for seasoning', '¼ teaspoon freshly ground black pepper, plus more for seasoning', '1 small onion, diced', '1½ tablespoons all-purpose flour', '1½ cups chicken stock', '½ cup yellow cherry tomatoes, halved', 'Rice, coucous, or other cooked grain']

Finely zest and juice both lemons. Reserve the juice and half the zest. In a small bowl, combine the remaining zest with the olives, 1 tablespoon of the olive oil, 2 tablespoons of the chopped cilantro leaves, 1 teaspoon garlic, and the red pepper flakes until incorporated. Bring a small pot of water to a boil over medium-high heat. Use a knife to separate the leaves from the chard stems so you have 2 leaves from each stem. Thinly slice the stems crosswise. Dip the chard leaves in the boiling water for 10 seconds to soften; drain, cool slightly, and pat dry. Cut the fish into 8 equal-sized pieces, season with salt and pepper, and spread 2 teaspoons of the olive mixture on each piece of fish. Place 1 piece of fish on a piece of chard and roll it up; use the extra 2 leaves to patch any parts that need extra wrapping. Heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until tender and lightly golden, 8 to 9 minutes. Add the chard stems with the remaining 3 teaspoons garlic and cook, stirring, until softened, 3 to 4 minutes. Add the flour and cook, stirring, until absorbed, 1 minute. Add the reserved lemon zest and juice with the stock, salt, and pepper and cook, stirring, until the liquid thickens and bubbles, 2 to 3 minutes. Stir in most of the remaining cilantro. Nestle the fish in the skillet, scatter the tomatoes and whole olives over the fish, reduce the heat to medium-low, cover, and cook until the fish is opaque and the chard can be cut easily, 10 minutes. Serve over the grain of your choice with sauce spooned over the top; garnish with cilantro.

chard-wrapped-fish-with-lemon-and-olive

['2 lemons', '⅓ cup pitted mixed olives, plus 12 whole pitted olives', '4 tablespoons extra-virgin olive oil', '3 cups cilantro leaves, finely chopped (about ¾ cup)', '4 garlic cloves, finely minced (4 teaspoons)', '1 teaspoon dried red pepper flakes', '5 very large Swiss chard leaves (or more as needed), tough ends trimmed', '1½ pounds skinless, center-cut white fish fillets, such as halibut or cod', '1 teaspoon kosher salt, plus more for seasoning', '¼ teaspoon freshly ground black pepper, plus more for seasoning', '1 small onion, diced', '1½ tablespoons all-purpose flour', '1½ cups chicken stock', '½ cup yellow cherry tomatoes, halved', 'Rice', 'coucous', 'or other cooked grain']

Chilaquiles With Bacon, Eggs, and Cheese

['1/2 lb. thick-cut bacon, cut into small pieces', '6 garlic cloves, crushed, peeled', '1 serrano chile, thinly sliced', '1 (14.5-oz.) can pinto beans, drained, rinsed', '2 cups jarred or homemade salsa verde, plus more for serving', '8 cups thick tortilla chips, plus more', 'Kosher salt', '4 oz. Monterey Jack or pepper Jack, shredded (about 1 cup)', '1/2 oz. Cotija or Parmesan, finely grated (about 1/4 cup)', '8 large eggs', '1/4 cup cilantro leaves with tender stems', 'Hot sauce and lime wedges (for serving)']

Preheat oven to 425°F. Cook bacon in a large (12") cast-iron or other ovenproof skillet over medium heat, stirring occasionally, until fat is rendered and bacon is beginning to crisp, 5–7 minutes. Add garlic and chile and continue to cook, stirring, until bacon is crisp and garlic is golden brown, 2–3 minutes more. Add beans, stir to combine, then stir in 2 cups salsa verde. Taste by dipping a tortilla chip into mixture; season with salt if needed. Transfer bean mixture to a large bowl (trying to add the chips to the skillet will make a mess, trust us). Gently stir in 8 cups chips with a rubber spatula until thoroughly coated without breaking chips. Return to hot skillet. Stick a handful of fresh chips vertically into mixture here and there—they will get extra crunchy as the chilaquiles bake. Sprinkle Monterey Jack and Cotija over. Make 8 evenly spaced indentations in filling and carefully crack an egg into each. Bake until egg whites are opaque and cheese is bubbly, 10–15 minutes. Top chilaquiles with cilantro. Serve with hot sauce, lime wedges, and more salsa verde alongside.

chilaquiles-with-bacon-eggs-and-cheese

['1/2 lb. thick-cut bacon, cut into small pieces', '6 garlic cloves, crushed, peeled', '1 serrano chile, thinly sliced', '1 (14.5-oz.) can pinto beans, drained, rinsed', '2 cups jarred or homemade salsa verde, plus more for serving', '8 cups thick tortilla chips, plus more', 'Kosher salt', '4 oz. Monterey Jack or pepper Jack, shredded (about 1 cup)', '1/2 oz. Cotija or Parmesan, finely grated (about 1/4 cup)', '8 large eggs', '1/4 cup cilantro leaves with tender stems', 'Hot sauce and lime wedges (for serving)']

Instant Pot Tequila Lime Carnitas

['2 1/2- to 3-pound boneless pork butt roast, cut into 3 or 4 large pieces', '2 tablespoons chile-lime seasoning (like Tajín)', '1/2 cup chicken or beef broth', '1/4 cup 100% agave tequila', '4 tablespoons fresh lime juice, divided', '2 tablespoons avocado oil', 'Fine Himalayan pink salt', '1/2 cup chopped fresh cilantro', '1 teaspoon grated lime zest', '2 small heads butter lettuce', 'Toppings, such as queso fresco, avocado, sour cream, and/or hot sauce']

Rub the pork pieces evenly with the chile-lime seasoning. Place the pork in the Instant Pot. Add the broth, tequila, and 2 tablespoons of the lime juice. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 60 minutes. At the end of the cooking time, use a natural release to depressurize. Using a slotted spoon, transfer the pork from the pot to a bowl. Use two forks to shred it into large bite-size pieces. Pour the cooking juices out of the pot into a separate bowl. Wipe out the pot. Select SAUTÉ and when the pot is hot, add 1 tablespoon of the avocado oil. Add about half of the pork to the hot oil and cook, stirring occasionally, until the pork is browned and slightly crisp in some places, about 15 minutes. Remove the pork from the pot. Repeat with the remaining pork and 1 tablespoon avocado oil. Return all the pork to the pot and season to taste with salt. Select CANCEL. Stir the cilantro, lime zest, and remaining 2 tablespoons lime juice into the pork. Skim the fat from the reserved cooking juices and add the cooking juices as desired to moisten the carnitas. Serve the carnitas with butter lettuce leaves and desired toppings.

instant-pot-tequila-lime-carnitas

['2 1/2- to 3-pound boneless pork butt roast, cut into 3 or 4 large pieces', '2 tablespoons chile-lime seasoning (like Tajín)', '1/2 cup chicken or beef broth', '1/4 cup 100% agave tequila', '4 tablespoons fresh lime juice, divided', '2 tablespoons avocado oil', 'Fine Himalayan pink salt', '1/2 cup chopped fresh cilantro', '1 teaspoon grated lime zest', '2 small heads butter lettuce', 'Toppings', 'such as queso fresco', 'avocado', 'sour cream', 'and/or hot sauce']

Instant Pot Chicken Parmesan Meatballs

['1 large egg', '2 cups shredded mozzarella cheese (8 ounces)', '1/2 cup grated Parmesan cheese (2 ounces)', '1/2 cup crushed pork rinds or almond meal', '2 tablespoons chopped fresh basil, plus 1/4 cup thinly sliced fresh basil for garnish', '2 cloves garlic, minced', '1 1/2 pounds ground chicken', '4 tablespoons olive oil, divided', '1 tablespoon tomato paste', '1 (14.5-ounce) can whole peeled plum (Italian) tomatoes, undrained', '1 teaspoon dried basil, crushed', '1 teaspoon garlic powder']

In a medium bowl, combine the egg, 1 cup of the mozzarella, the Parmesan, pork rinds, chopped basil, and garlic. Add the chicken and mix gently using your hands to combine. Form into 28 meatballs about 1 1/2 inches in diameter. Select SAUTÉ on the Instant Pot. When the pot is hot, add 2 tablespoons of the olive oil. Add about half of the meatballs to the hot oil and cook until browned on all sides, turning the meatballs as needed, 6 to 8 minutes. Transfer the meatballs to a plate. Repeat with the remaining meatballs and 2 tablespoons olive oil. Add the tomato paste to the pot. Cook and stir for 1 minute. Add the canned tomatoes and their juice, breaking them apart as you do so. Stir in the dried basil and garlic powder. Return the meatballs to the pot. Select CANCEL. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 10 minutes. At the end of the cooking time, use a natural release to depressurize. Top the meatballs with the remaining 1 cup mozzarella and let stand until melted before serving with the basil leaves.

instant-pot-chicken-parmesan-meatballs

['1 large egg', '2 cups shredded mozzarella cheese (8 ounces)', '1/2 cup grated Parmesan cheese (2 ounces)', '1/2 cup crushed pork rinds or almond meal', '2 tablespoons chopped fresh basil, plus 1/4 cup thinly sliced fresh basil for garnish', '2 cloves garlic, minced', '1 1/2 pounds ground chicken', '4 tablespoons olive oil, divided', '1 tablespoon tomato paste', '1 (14.5-ounce) can whole peeled plum (Italian) tomatoes, undrained', '1 teaspoon dried basil, crushed', '1 teaspoon garlic powder']

Spicy Chickpea Poppers

['2 1/2 heads of garlic (about 35 cloves)', '3 fresh bay leaves', '1/2 cup (120 mL) canola oil', '1 tablespoon fish sauce', '1/4 teaspoon ground white pepper', '2 teaspoons ground Sichuan peppercorns', '2 teaspoons chile flakes', '1/2 teaspoon ground white pepper', '1/2 teaspoon ground coriander', '1/2 teaspoon ground kombu', '1/4 teaspoon ground cumin', '1/4 teaspoon five-spice powder', '1/4 teaspoon light brown sugar', '1/4 teaspoon sea salt, plus more as needed', 'Canola oil, for frying', '1 (15-ounce/425 g) can chickpeas, drained and peeled', '1 1/2 tablespoons buttermilk', '1 tablespoon plus 1/4 cup (31 g) all-purpose flour', '2 teaspoons garlic powder', '1/2 teaspoon baking soda', '1/2 teaspoon ground white pepper', '1/4 teaspoon fine sea salt', 'A good handful fresh Thai basil leaves', '1 garlic clove, grated', '2 teaspoons Garlic Confit Sauce (see below)']

Gently smash the garlic cloves so they are cracked but not completely broken. Peel off the skins. In a small saucepan, combine the garlic cloves, bay leaves, and oil. Simmer over low heat, stirring occasionally, until the garlic is evenly golden brown on all sides, about 12 minutes. Remove the bay leaves and transfer the rest of the mixture to a blender (or use an immersion blender). Add the fish sauce and pepper. Blend until the mixture is smooth. DO AHEAD: Keep in an airtight jar in the fridge for up to 2 weeks, or 2 months in the freezer. Thaw and/or stir before use. Even though some of the spices are already ground, we will process them a second time to get a finer powder that will stick well to the chickpeas. In a spice grinder, grind the spice mix ingredients to a fine powder. Set aside. In a deep frying pan or Dutch oven, pour enough oil to reach a depth of 2 inches (5 cm). Heat over medium-high until the oil bubbles up immediately around an inserted wooden chopstick. Meanwhile in a large bowl, toss the chickpeas with the buttermilk and the 1 tablespoon of flour until they are evenly coated in this light batter. In a separate large bowl, mix the remaining cup (31 g) flour, the garlic powder, baking soda, white pepper, and salt. Add the coated chickpeas to the flour mixture and toss until you have a slightly wet but crumbly mixture. It may look like the chickpeas are kind of sticking together, but it’s okay. In a large bowl, mix the garlic with 2 teaspoons of the Garlic Confit Sauce (save the rest for another day). Set aside. Now, in several small batches as needed, add the breaded chickpeas to the hot oil and start breaking them apart with a chopstick. It’s okay if they are in small clumps of 2 to 4 chickpeas. Fry for a couple of minutes, until the chickpeas are golden brown all around. Transfer with a slotted spoon to the bowl with the garlic sauce and repeat to fry the rest of the chickpeas. Add the basil leaves to the frying oil and immediately cover the pot with a lid, leaving a small slit for the steam to escape. When the popping sound has subsided, remove the lid and fry the basil until crispy. Transfer with a slotted spoon to the bowl with the chickpeas. Toss the chickpeas to coat them evenly with the garlic mixture, then add the spice mixture and toss until evenly coated. Season with more salt if needed. Serve immediately.

spicy-chickpea-poppers

['2 1/2 heads of garlic (about 35 cloves)', '3 fresh bay leaves', '1/2 cup (120 mL) canola oil', '1 tablespoon fish sauce', '1/4 teaspoon ground white pepper', '2 teaspoons ground Sichuan peppercorns', '2 teaspoons chile flakes', '1/2 teaspoon ground white pepper', '1/2 teaspoon ground coriander', '1/2 teaspoon ground kombu', '1/4 teaspoon ground cumin', '1/4 teaspoon five-spice powder', '1/4 teaspoon light brown sugar', '1/4 teaspoon sea salt, plus more as needed', 'Canola oil, for frying', '1 (15-ounce/425 g) can chickpeas, drained and peeled', '1 1/2 tablespoons buttermilk', '1 tablespoon plus 1/4 cup (31 g) all-purpose flour', '2 teaspoons garlic powder', '1/2 teaspoon baking soda', '1/2 teaspoon ground white pepper', '1/4 teaspoon fine sea salt', 'A good handful fresh Thai basil leaves', '1 garlic clove, grated', '2 teaspoons Garlic Confit Sauce (see below)']

Pandora’s Box

['1 vanilla bean', '2 cups (480 mL) whole milk', '1 tablespoon loose chamomile tea', '5 large egg yolks', '1/4 cup (60 mL) honey', '1/4 cup (50 g) granulated sugar', '5 tablespoons (39 g) all-purpose flour', '1 tablespoon custard powder (find online, or replace with another 1 tablespoon flour)', '4 tablespoons (1/2 stick/54 g) unsalted butter', '1 approximately 11-inch (28-cm) loaf Hokkaido milk bread or rectangular brioche', '3/4 cup (180 mL) whole milk', '1 large egg', '2 tablespoons light brown sugar', '1/8 teaspoon ground cinnamon', '1/8 teaspoon salt', 'Granulated sugar, for coating', 'Unsalted butter, for frying', 'Tart berries—raspberries, strawberries, blueberries—to sprinkle on top']

Split the vanilla bean in half lengthwise, then scrape out all the seeds. Combine the pod, seeds, and milk in a medium saucepan and set it over medium-low heat, stirring occasionally to prevent scalding. When it is almost at a simmer, turn off the heat. Place a sieve over the saucepan so that it dips into the milk but doesn’t sink to the bottom, then add the chamomile tea. Let steep for 5 minutes. In a medium bowl, using a handheld mixer or whisk, whisk the egg yolks, honey, and sugar until thick and velvety, about 2 minutes (you should see ribbons fall from the whisk). Add the flour and custard powder, then whisk until lump-free. Remove the chamomile and vanilla pods from the milk, then slowly pour 1/2 cup (120 mL) of the hot milk into the yolk mixture, whisking constantly until combined. Add the yolk mixture back to the pan, then set it over medium-low heat. Whisking constantly, let the mixture bubble gently until you have a thick custard (take the pot off the heat and whisk to blend if lumps start forming on the side of the pan). Turn off the heat and whisk in the unsalted butter, one tablespoon at a time, until evenly incorporated. Let cool slightly, then transfer to an airtight container and chill in the fridge for at least 6 hours or up to overnight. The custard can be made a couple of days ahead. With a serrated knife, remove the crust from the bread on all sides, then cut the loaf into two 5-inch (13-cm) cubes. Try to keep the edges as straight as possible. In a large bowl, whisk the milk, egg, brown sugar, cinnamon, and salt. On a rimmed baking sheet, scatter a thin layer of granulated sugar. Working one at a time, dip the bread cubes in the milk mixture for just a couple of seconds on each side, then place them on a baking sheet. With a spoon, scatter a generous but even layer of granulated sugar over each side (you need a good coating to get that hardened caramel shell). Set a nonstick skillet over medium-low heat and add enough butter to thinly coat the surface. Use a flat spatula to gently place the coated bread cubes in the skillet, then fry on each side until the sugar is golden brown and caramelized. If you see burned sugar in the skillet as you cook, remove it with a spoon. Keep adding more butter as needed. Let the cubes cool slightly on a cooling rack (the caramel needs a couple of minutes to harden). They can be made 15 minutes before serving but no longer. Right before serving, cut out a 2-inch (5-cm) hole on one side of each cube, then remove about half of the bread from the interior (chopsticks are perfect for this job). Using a piping bag or plastic bag with a cutout hole, squeeze the chilled custard inside to fill the cavity up to the top. Sprinkle with tart berries (I used blueberries because that was what I had, but more sour berries like raspberries or strawberries would work better) and a bit of powdered sugar. Dig in.

pandoras-box-shibuya-honey-toast

['1 vanilla bean', '2 cups (480 mL) whole milk', '1 tablespoon loose chamomile tea', '5 large egg yolks', '1/4 cup (60 mL) honey', '1/4 cup (50 g) granulated sugar', '5 tablespoons (39 g) all-purpose flour', '1 tablespoon custard powder (find online, or replace with another 1 tablespoon flour)', '4 tablespoons (1/2 stick/54 g) unsalted butter', '1 approximately 11-inch (28-cm) loaf Hokkaido milk bread or rectangular brioche', '3/4 cup (180 mL) whole milk', '1 large egg', '2 tablespoons light brown sugar', '1/8 teaspoon ground cinnamon', '1/8 teaspoon salt', 'Granulated sugar, for coating', 'Unsalted butter, for frying', 'Tart berries—raspberries', 'strawberries', 'blueberries—to sprinkle on top']

Islay and Olive

['8 pitted green olives', '1 ½ cups vodka', '1 cup plus 2 tablespoons Islay Scotch (such as Laphroaig 10)', '¾ cup dry vermouth (such as Dolin)', '½ cup water', '2 tablespoons olive brine', '10 dashes orange bitters', 'Pinch fine sea salt', '1 ½ teaspoons olive oil', '12 lemon twists', '12 to 24 green olives (optionally frozen)']

At least 2 hours and up to 4 hours before serving, make the batch. Place olives in a 1-liter swing-top bottle. Use a small funnel to pour in vodka, Scotch, vermouth, water, and olive brine. Add bitters and salt, then seal, turning gently end over end to mix, and chill in freezer. (If you’d prefer to batch further in advance, refrigerate filled bottle, then place in freezer 2 hours or so before serving.) Meanwhile, freeze additional olives for garnish, if desired. I like to place one in each divot of an empty ice cube tray to keep them separated. To serve, add olive oil to cocktail mixture. Reseal and turn bottle gently to mix. Pour cocktail into chilled martini or Nick and Nora glasses. Express oils from a lemon twist over each cocktail and use twist as a garnish, along with a frozen olive or two.

islay-and-olive-batched-dirty-martini-cocktail

['8 pitted green olives', '1 ½ cups vodka', '1 cup plus 2 tablespoons Islay Scotch (such as Laphroaig 10)', '¾ cup dry vermouth (such as Dolin)', '½ cup water', '2 tablespoons olive brine', '10 dashes orange bitters', 'Pinch fine sea salt', '1 ½ teaspoons olive oil', '12 lemon twists', '12 to 24 green olives (optionally frozen)']

Sneaky Peat

['2 1/4 cups Scotch (such as Dewar’s White Label)', '2 1/2 tablespoons Angostura bitters', '2 cups chilled extra-strong oolong', '1 cup plus 2 tablespoons chilled cranberry syrup', '1/2 cup water', '3/4 cup fresh lemon juice', '2 cups water', '6 oolong tea bags', '1 cup water', '1 cup sugar', '1/2 cup fresh or frozen cranberries', '1 tablespoon Scotch (optional)', '1/2 cup fresh or frozen cranberries', '8 lemon wheels']

At least 2 hours and up to 2 days before serving, make the batch. Pour Scotch, bitters, chilled extra-strong oolong, chilled cranberry syrup, and water into a 2-quart pitcher and stir to mix. Seal well, covering with plastic wrap if needed, and refrigerate. Up to 2 hours before serving, prepare lemon juice and stir into pitcher mix. Reseal and return to refrigerator if not serving immediately. To serve, stir mixture well, then garnish pitcher with cranberries and lemon wheels. Pour into ice-filled teacups. In a small lidded saucepan, bring water to a bare simmer over medium-high heat. As soon as you spot the first bubble, add tea bags, cover pan, remove from heat, and let steep for 8 to 10 hours. Strain, seal, and refrigerate until chilled or for up to 2 days. Combine water, sugar, and cranberries in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. When cranberries begin to pop, use a wooden spoon to crush them against side of pan and remove pan from heat. Let cool to room temperature, then strain through a fine-mesh strainer into a resealable container, pressing on solids to extract all remaining liquid. (Don’t discard the cooked fruit! It’s great over yogurt or ice cream.) If storing syrup more than a few days, stir in Scotch. Refrigerate until chilled or for up to 2 weeks.

sneaky-peat-cranberry-scotch-big-batch-cocktail

['2 1/4 cups Scotch (such as Dewar’s White Label)', '2 1/2 tablespoons Angostura bitters', '2 cups chilled extra-strong oolong', '1 cup plus 2 tablespoons chilled cranberry syrup', '1/2 cup water', '3/4 cup fresh lemon juice', '2 cups water', '6 oolong tea bags', '1 cup water', '1 cup sugar', '1/2 cup fresh or frozen cranberries', '1 tablespoon Scotch (optional)', '1/2 cup fresh or frozen cranberries', '8 lemon wheels']

The Blaylock

['4 1/2 cups fresh pink grapefruit juice', '1 cup plus 2 tablespoons fresh lemon juice', '1 cup plus 2 tablespoons chilled 2:1 honey syrup (recipe follows)', '1 cup honey', '1/2 cup water', '16 star anise pods (optional)', '2 (1 L) bottles chilled seltzer', 'Lemon wedges (optional)']

Up to 2 hours before serving, make the batch. Prepare grapefruit and lemon juices and pour into a 2-quart pitcher. Add chilled honey syrup and stir well to mix. If not serving immediately, seal well, covering with plastic wrap if needed, and refrigerate. To serve, toast star anise pods (if desired) over high heat in a dry skillet, watching carefully, just until fragrant, about 45 seconds. Fill tall glasses with ice, then carefully fill glasses about halfway with chilled seltzer. Top with pitcher mix, give each glass one gentle stir, then garnish with star anise pod and lemon wedge, if desired. Combine honey and water in a small saucepan and warm over medium heat, stirring constantly, until mixture is uniformly blended. Do not let boil. Pour into a resealable container and let cool. Seal well and refrigerate for up to 1 month.

blaylock-nonalcoholic-mocktail-grapefruit-honey-drink

['4 1/2 cups fresh pink grapefruit juice', '1 cup plus 2 tablespoons fresh lemon juice', '1 cup plus 2 tablespoons chilled 2:1 honey syrup (recipe follows)', '1 cup honey', '1/2 cup water', '16 star anise pods (optional)', '2 (1 L) bottles chilled seltzer', 'Lemon wedges (optional)']

Pansit Palabok (Rice Noodles with Shrimp Sauce)

['½ cup (1 stick/115 g) unsalted butter', '¾ cup (95 g) all-purpose flour', '2 to 3 cups (480 to 720 ml) warm shrimp stock (recipe follows)', 'Fish sauce', '2 tablespoons vegetable oil', '1 tablespoon minced garlic', '1 pound (455 g) raw jumbo shrimp, shells removed and reserved, shrimp halved lengthwise and deveined', '1 pound (455 g) squid bodies, cut into thick rings', '1 pound (455 g) palabok noodles (or rice noodles), cooked, drained, and kept warm', '¼ cup (25 g) crushed pork rinds', '1 cup (300 g) diced smoked tofu', '¼ cup (2.5 g) tinapa or bonito flakes', '1 lemon, cut into quarters', '2 tablespoons vegetable oil', '1 large white onion, sliced', '2 tablespoons minced garlic', 'Shrimp shells from 1 pound (455 g) shrimp', '½ cup (140 g) annatto seeds', '4 ounces (115 g) crab paste with bean oil', '3 tablespoons fresh lemon juice', '1 tablespoon fish sauce', '3 bay leaves', '2 tablespoons whole black peppercorns']

In a small saucepan, melt the butter over medium heat, then whisk in the flour and cook, whisking continuously, until the flour and butter are totally combined and have turned a light blond color. Immediately whisk in 2 cups (480 ml) of the warm stock and bring the mixture to a boil, then stir and simmer over low heat until the sauce thickens, about 10 minutes. If it gets too thick, add a little more stock. Season with fish sauce, then set the sauce aside and keep hot. In a large skillet, heat the vegetable oil over medium heat. Add the garlic and cook, stirring continuously, for 1 minute. Add the shrimp and squid and cook, stirring often, until the shrimp begin to curl and turn pink, about 5 minutes. Turn off the heat. Put the warm cooked noodles on a serving platter and spoon the warm sauce over the center of the platter. Top the noodles with the cooked shrimp and squid, alternating shrimp and squid around the platter. Sprinkle on the crushed pork rinds, smoked tofu, and tinapa. Serve immediately with lemon wedges. In a stockpot, heat the vegetable oil over medium heat. Add the onion and cook, stirring occasionally and making sure not to let it brown, for 4 minutes, or until soft. Add the garlic and shrimp shells and cook, stirring continuously, until the shells turn pink. Add the annatto seeds, crab paste, lemon juice, fish sauce, bay leaves, peppercorns, and 12 cups (3 L) water and raise the heat to high. Bring to a boil, reduce the heat to medium, and simmer for 1 hour. Strain the stock, discarding the solids, and set it aside until ready to use or refrigerate it overnight. Reheat it gently before making the sauce. Leftover stock can be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to a month.

pansit-palabok-rice-noodles-with-shrimp-sauce-pancit-filipino-dish

['½ cup (1 stick/115 g) unsalted butter', '¾ cup (95 g) all-purpose flour', '2 to 3 cups (480 to 720 ml) warm shrimp stock (recipe follows)', 'Fish sauce', '2 tablespoons vegetable oil', '1 tablespoon minced garlic', '1 pound (455 g) raw jumbo shrimp, shells removed and reserved, shrimp halved lengthwise and deveined', '1 pound (455 g) squid bodies, cut into thick rings', '1 pound (455 g) palabok noodles (or rice noodles), cooked, drained, and kept warm', '¼ cup (25 g) crushed pork rinds', '1 cup (300 g) diced smoked tofu', '¼ cup (2.5 g) tinapa or bonito flakes', '1 lemon, cut into quarters', '2 tablespoons vegetable oil', '1 large white onion, sliced', '2 tablespoons minced garlic', 'Shrimp shells from 1 pound (455 g) shrimp', '½ cup (140 g) annatto seeds', '4 ounces (115 g) crab paste with bean oil', '3 tablespoons fresh lemon juice', '1 tablespoon fish sauce', '3 bay leaves', '2 tablespoons whole black peppercorns']

Bubble and Squeak With Stilton

['3 tablespoons vegetable oil', '50g (about 3 ½ tablespoons) butter', '1 large onion, thinly sliced', '2 leeks, sliced', 'About 250g (½ lb.) leftover cooked potatoes, roughly diced', 'About 200g (7 ounces) leftover cooked carrots, diced', 'About 200g (7 ounces) leftover cooked brussels sprouts, cut in half', '3 teaspoons chopped parsley', '125g (4.4 ounces) Stilton cheese, roughly crumbled']

Melt 2 tablespoons of the vegetable oil and 20g of the butter in a large frying pan. Add the onion and cook for about 10 minutes, until softened and beginning to caramelize a little. Stir in the leeks and a sprinkling of salt and cook until tender and lightly caramelized. Remove the onion and leeks from the pan with a slotted spoon and set aside. Heat the remaining oil and butter in the pan, then add the potatoes and cook over a medium heat until a golden crust forms underneath. Turn them over, add the carrots and brussels sprouts and cook, stirring occasionally, until the potatoes are golden all over and the carrots and sprouts are beginning to caramelize. Return the onion and leeks to the pan, add the parsley and toss together thoroughly. Season to taste, then stir in the crumbled Stilton so it begins to melt. Serve straight away.

bubble-and-squeak-with-stilton

['3 tablespoons vegetable oil', '50g (about 3 ½ tablespoons) butter', '1 large onion, thinly sliced', '2 leeks, sliced', 'About 250g (½ lb.) leftover cooked potatoes, roughly diced', 'About 200g (7 ounces) leftover cooked carrots, diced', 'About 200g (7 ounces) leftover cooked brussels sprouts, cut in half', '3 teaspoons chopped parsley', '125g (4.4 ounces) Stilton cheese', 'roughly crumbled']

Portobello Mushroom Wellington

['8 large portobello mushrooms', '2 garlic cloves, diced', '1 teaspoon thyme leaves', '2 tablespoons extra virgin olive oil', '100g (3 ½ ounces) spinach', '1/8 teaspoon nutmeg, grated', '1 tablespoon Marsala', '3 egg yolks, beaten', '320g (about 11 oz.) ready-rolled puff pastry sheet', '1 teaspoon black onion seeds', '100g (1/2 cup) butter', '2 tablespoons extra virgin olive oil', '4 white onions, sliced', '1 teaspoon thyme leaves', '2 garlic cloves, sliced', '1 tablespoon Marsala', '3 eggs', '100g (about ¾ cup) all-purpose flour', '300ml (1 ¼ cups) whole milk', '1 teaspoon chopped rosemary', 'Sunflower oil, for frying', '2 tablespoons olive oil', '2 shallots, diced', '2 garlic cloves, diced', '1 teaspoon chopped thyme leaves', '50ml (about 1/4 cup) dry sherry (Manzanilla or Fino)', '200ml (about 3/4 cup) vegetable stock', '250ml (1 cup) heavy cream', 'Steamed broccolini and kale']

Wipe the mushrooms with a piece of damp paper towel to remove dirt and grit; twist out and discard the stalks. Place in a large roasting tray with the garlic, thyme, Marsala, oil and salt and pepper. Rub each mushroom with the garlicky oil and cover the tray with tin foil. Place in an oven heated to 180°C (350°F) for 15 minutes, until the mushrooms have reduced in size and are soft throughout. Remove the foil, drain away the cooking liquid and set the tray on a cool surface while you prepare the rest of the Wellington. For the onions, melt the butter with the oil in a medium frying pan over a medium heat. When all the butter has melted, add the onions with a pinch of salt and cook, stirring regularly, until the onions turn soft and translucent. Add the thyme, garlic and Marsala to the pan and continue to cook for a further 15 minutes, stirring every 2 minutes until the onions are golden and caramelized all over. Remove the onions from the pan to a plate lined with paper towels to drain away the excess oil and butter. Leave to cool completely. Next, make the pancakes. Whisk the eggs with the flour in a large mixing bowl, then slowly pour in the milk, whisking all the time until no lumps are visible. Add the chopped rosemary and season with salt and pepper. Cover with plastic wrap and set aside for 10 minutes until bubbles appear on the surface of the batter. Warm a 26 cm. (10 in.) non-stick frying pan with a splash of sunflower oil over a medium-high heat. Pour half a ladle of the pancake batter into the pan and swirl to evenly coat the base. Cook each pancake for a minute on each side, until lightly golden, then flip and cook the other side. The mixture should produce 6-8 thin pancakes. Cook the spinach for a minute with a pinch of salt and a grating of nutmeg in a frying pan until bright green and just wilted. Squeeze out as much moisture as you can through a sieve, then dry on kitchen paper. Lay out a 30cm (12 in.) piece of plastic wrap on a clean work surface, then lay 4 cooled pancakes alongside each other on the plastic wrap (you can use any extra when making the Wellington), ensuring a generous amount of overlap so that there is a continuous length down the middle of the plastic wrap. Brush the pancake all over with some of the egg yolk, then arrange the spinach down the middle of the pancakes, leaving a couple of centimeters at each end without spinach. Place the mushrooms on top of the spinach, placing one on top of the other, giving four layers of two down the center. Top the mushrooms with the caramelized onion mixture, then use the plastic wrap to lift the pancake over the filling on either side. Fold over the ends and continue rolling until you have a tight cylinder shape. If there are any gaps, use the extra pancakes to patch up, brushing with egg yolk as you go. Wrap the pancake tightly with plastic wrap and chill in the fridge for 20 minutes. Roll out the sheet of puff pastry and brush with egg yolk. Remove the chilled pancake cylinder from the fridge and unwrap the cling film. Place in the middle of the puff pastry sheet and fold the pastry over the filled pancake to encase it completely. Crimp the sides of the pastry and brush with egg yolk all over. Scatter over the black onion seeds and cook in an oven heated to 180°C (350°F) for 25-30 minutes, until dark golden all over. While the Wellington is cooking, make the sauce. Heat the olive oil in a small saucepan over a medium heat, then add the shallots and garlic with a pinch of salt and cook for 5 minutes, until soft and translucent. Add the thyme and dry sherry and bring to the boil. Reduce for 3 minutes, then add the stock. Continue to cook until the liquid has reduced by half, then add the heavy cream and turn the heat to low. Cook for 5 minutes, then season with salt and pepper. Serve the Wellington with the tarragon cream sauce in a jug for pouring over and steamed broccolini and kale on the side.

vegetarian-portobello-mushroom-wellington

['8 large portobello mushrooms', '2 garlic cloves, diced', '1 teaspoon thyme leaves', '2 tablespoons extra virgin olive oil', '100g (3 ½ ounces) spinach', '1/8 teaspoon nutmeg, grated', '1 tablespoon Marsala', '3 egg yolks, beaten', '320g (about 11 oz.) ready-rolled puff pastry sheet', '1 teaspoon black onion seeds', '100g (1/2 cup) butter', '2 tablespoons extra virgin olive oil', '4 white onions, sliced', '1 teaspoon thyme leaves', '2 garlic cloves, sliced', '1 tablespoon Marsala', '3 eggs', '100g (about ¾ cup) all-purpose flour', '300ml (1 ¼ cups) whole milk', '1 teaspoon chopped rosemary', 'Sunflower oil, for frying', '2 tablespoons olive oil', '2 shallots, diced', '2 garlic cloves, diced', '1 teaspoon chopped thyme leaves', '50ml (about 1/4 cup) dry sherry (Manzanilla or Fino)', '200ml (about 3/4 cup) vegetable stock', '250ml (1 cup) heavy cream', 'Steamed broccolini and kale']

Spiced Pomegranate and Orange Glazed Ham

['2 sticks cinnamon', '4 star-anise', '1 cup (250ml) orange juice', '1 1⁄2 cups (260g) light brown sugar', '1⁄4 cup (60ml) pomegranate molasses', '1⁄4 cup (90g) honey', '1 (13–15 lb.) ham leg', '4 oranges, peeled, thinly sliced and patted dry']

Preheat oven to 180°C (350°F). Place the cinnamon, star-anise, juice, sugar, pomegranate molasses and honey in a medium saucepan over medium heat and bring to the boil, stirring to dissolve the sugar. Cook for 4–6 minutes or until syrupy. Lightly grease a large wire rack over a roasting pan lined with aluminum foil. Use a sharp knife to score the skin around the sides and hock of the ham, before using your fingers to gently remove the rind. Trim any excess fat. Wrap the ham hock in non-stick baking paper then aluminum foil. Place the ham on the rack and brush with the glaze. Arrange the orange slices over the ham, overlapping slightly. Carefully brush with the glaze and roast the ham for 40 minutes, brushing with glaze halfway. Increase the oven temperature to 200°C (400°F). Brush the ham with the glaze and roast for a further 5 minutes or until golden and caramelized. Serve the ham with the remaining glaze.

spiced-pomegranate-and-orange-glazed-ham

['2 sticks cinnamon', '4 star-anise', '1 cup (250ml) orange juice', '1 1⁄2 cups (260g) light brown sugar', '1⁄4 cup (60ml) pomegranate molasses', '1⁄4 cup (90g) honey', '1 (13–15 lb.) ham leg', '4 oranges', 'peeled', 'thinly sliced and patted dry']

Christmas Cake

['3 cups (450g) raisins', '1 1⁄2 cups (240g) golden raisins', '1 cup (160g) dried currants', '8 soft fresh dates (160g), pitted and chopped', '1 cup (140g) slivered almonds', '3/4 cup (180ml) brandy', '250g unsalted butter, softened', '1 1/4 cups (220g) light brown sugar', '4 eggs', '2 1/4 cups (335g) plain (all-purpose) flour, sifted', '1/4 teaspoon bicarbonate of (baking) soda', '1 1/2 teaspoons ground cinnamon', '1 teaspoon ground allspice', '2–3 tablespoons brandy, extra']

Place both raisins, currants, dates and almonds in a large bowl. Add the brandy, mix to combine and cover with plastic wrap. Allow to soak in a cool dark place overnight, mixing occasionally. Preheat oven to 140°C (275°F). Line a 20cm (8-inch) square cake tin with 2 layers of non-stick baking paper. Place the butter and sugar in the bowl of an electric mixer and beat on medium speed for 8 minutes or until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Set aside. Add the flour, baking soda, cinnamon and allspice to the soaked fruit and mix well, ensuring the fruit is evenly coated with flour. Add the butter mixture and stir until well combined. Spoon into the tin and smooth the top. Bake for 2 hours or until cooked when tested with a skewer. Spoon over the extra brandy while the cake is still warm. Allow to cool completely in the tin, before turning out onto a cake stand or plate to serve. Keep this cake in an airtight container in a cool, dark place for up to 2 months.

christmas-fruit-cake

['3 cups (450g) raisins', '1 1⁄2 cups (240g) golden raisins', '1 cup (160g) dried currants', '8 soft fresh dates (160g), pitted and chopped', '1 cup (140g) slivered almonds', '3/4 cup (180ml) brandy', '250g unsalted butter, softened', '1 1/4 cups (220g) light brown sugar', '4 eggs', '2 1/4 cups (335g) plain (all-purpose) flour, sifted', '1/4 teaspoon bicarbonate of (baking) soda', '1 1/2 teaspoons ground cinnamon', '1 teaspoon ground allspice', '2–3 tablespoons brandy', 'extra']

Super-Simple Overnight Porridge

['2 cups packed cooked white rice', 'About 5 cups chicken stock, vegetable stock, or store-bought chicken or vegetable broth', '2 cups water, plus more as needed', '3 thick slices unpeeled ginger, bruised', '2 green onions, white parts kept whole, green parts cut into thin rings', 'About ½ teaspoon fine sea salt', 'Recently ground black pepper (optional)']

In a 4-quart saucepan, combine the rice, chicken stock, and water. Cover and let sit overnight at cool room temperature (around or below 60°F) or in the refrigerator. The next morning, add the ginger and the white parts of the green onions to the pot. Partially cover (a small gap is perfect to minimize evaporation and avoid a boil over) and bring to vigorous simmer over high heat. Lower the heat and gently simmer, partially covered, for 15 minutes, stirring occasionally and adjusting the heat as needed. When done, most of the liquid will have been absorbed (you’ll see little separation between the rice and liquid). Discard the ginger and green onions. Stir the pot, cover tightly, turn off the heat, and let rest for 10 minutes to finish thickening. The desired thickness of the porridge can vary according to taste; it can be rustic and thick, or elegant and thin, or somewhere in between. If needed, add a splash of water to thin or cook a little longer to thicken. Taste and season with the salt. When ready to serve, reheat the porridge to a simmer, then ladle into individual bowls. Garnish with sliced green onions and pepper. Lean, light-tasting cháo responds well to fatty, salty, spicy, herbal enhancements. In addition to (or instead of) garnishing your porridge with green onion and pepper, consider the following, and feel free to mix and match. Crisp chopped bacon, a fried or soft-boiled egg, and maybe chopped kimchi for punch. Lemongrass Tempeh Crumbles or Crispy Caramelized Pork Crumbles. Chopped Sriracha Tofu, fried onions or shallots, and coarsely chopped fresh cilantro, mint, or basil. Crack a raw egg into the bowl before ladling in the hot soup. Top with crumbled rice crackers and perhaps ribbons of Korean toasted seaweed snacks (one pack of gim is enough for a batch). Stir well before eating. Drop 8 ounces of raw peeled shrimp into the soup as it heats. When the shrimp are pink and cooked through, ladle out the soup. Add slivered ginger and maybe some gim. Stir in raw or seared mushroom. Add a handful of shredded cooked chicken or some shrimp, or both.

overnight-porridge-congee-chao-andrea-nguyen-vietnamese-rice-soup

['2 cups packed cooked white rice', 'About 5 cups chicken stock, vegetable stock, or store-bought chicken or vegetable broth', '2 cups water, plus more as needed', '3 thick slices unpeeled ginger, bruised', '2 green onions, white parts kept whole, green parts cut into thin rings', 'About ½ teaspoon fine sea salt', 'Recently ground black pepper (optional)']

Sourdough Rye Brownies

['72g (2¾ oz) wholegrain rye flour', '57g (2¼ oz) water', '36g (1½ oz) rye or wheat starter (8–12 hours after last refreshment)', '194g (6¾ oz) wholegrain rye flour', '250g (9 oz)/5 whole eggs,beaten', '100g (3½ oz) sugar', '195g (6¾ oz) unsalted butter', '475g (1lb ½ oz) dark chocolate, at least 66% cocoa solids', '77g (3 oz) sugar', '265g (9¼ oz) dark brown sugar', '70g (2¾ oz) good quality cocoa powder', '5g (⅛ oz) vanilla extract', '3g (⅛ oz) baking soda', '2g (⅛ oz) sea salt, plus extra for sprinkling (optional)']

Place all the stage 1 ingredients in a 300ml (½ pint) jar or container with a lid, mix, cover and leave at warm room temperature for 4–6 hours. Place the stage 2 ingredients plus 125g (4 oz) of the starter in a large bowl, stir well with a whisk, cover and leave in a warm place for 1–2 hours or more time if it suits you. It won’t rise much but you should see some bubbles as evidence of fermentation on the surface of the mix. In the hour before you plan to do the final mix and bake, melt the butter and chocolate in a small heatproof bowl over a pan of simmering water. Set aside to cool for 30 minutes. Line a 25cm (10 in) square tin with baking parchment. Preheat the oven to 160ºC/325ºF/gas mark 3. Add the melted chocolate and butter plus the remaining stage 3 ingredients into the bowl with the batter. Whisk until well combined. Pour into the lined tin and smooth the top with the back of a spoon so it is evenly distributed. Bake for 30-40 minutes until the top looks dry but it still has a slight wobble. It’s difficult to overbake these. Sprinkle with additional sea salt, if liked, after they come out of the oven and leave to cool in the tin. When cool cut into squares to serve. The brownies can be stored in an airtight container for up to a week.

sourdough-rye-brownies

['72g (2¾ oz) wholegrain rye flour', '57g (2¼ oz) water', '36g (1½ oz) rye or wheat starter (8–12 hours after last refreshment)', '194g (6¾ oz) wholegrain rye flour', '250g (9 oz)/5 whole eggs,beaten', '100g (3½ oz) sugar', '195g (6¾ oz) unsalted butter', '475g (1lb ½ oz) dark chocolate, at least 66% cocoa solids', '77g (3 oz) sugar', '265g (9¼ oz) dark brown sugar', '70g (2¾ oz) good quality cocoa powder', '5g (⅛ oz) vanilla extract', '3g (⅛ oz) baking soda', '2g (⅛ oz) sea salt', 'plus extra for sprinkling (optional)']

Smoked Trout Croquettes

['6 medium russet potatoes (about 2 1/2 lb. total), peeled, quartered', 'Kosher salt', '1/4 cup (1/2 stick) unsalted butter, cut into pieces', '1 oz. Parmesan, finely grated (about 1/4 cup)', '1/4 cup chopped chives', '2 Tbsp. prepared horseradish', '1/2 tsp. freshly ground black pepper', '4 large eggs, lightly beaten, divided', '8 oz. smoked trout, skin and any large pin bones removed, shredded', '2 oz. low-moisture mozzarella, coarsely grated (about 1/2 cup)', '2 cups panko (Japanese breadcrumbs)', 'Canola or vegetable oil (for frying; about 6 cups)', 'Lemon wedges (for serving)']

Cover potatoes with cold salted water in a large pot. Bring to a boil over medium, covered, then reduce heat as needed to maintain a simmer until potatoes are tender, 20–30 minutes. Drain and transfer to a large bowl. Mash warm potatoes with butter, then stir in Parmesan, chives, horseradish, pepper, 2 beaten eggs, and 1/2 tsp. salt until smooth. Fold in trout and mozzarella. Form potato mixture into about 60 round croquettes (about 2 Tbsp. each). Place remaining 2 beaten eggs in a shallow bowl. Place panko in another shallow bowl. Dip 1 croquette into egg, letting excess drip off, then roll in panko to coat. Transfer to a parchment-lined rimmed baking sheet. Repeat with remaining croquettes. Pour oil into a large pot to a depth of 4". Heat over medium-high until it sizzles when you toss in a pinch of panko or a deep-fry thermometer registers 350°. Working in batches, fry croquettes, turning occasionally, until golden brown, 4–5 minutes per batch. Transfer to paper towels to drain; season with salt. Serve immediately with lemon wedges alongside. Do Ahead: Croquettes can be formed and coated 2 days ahead. Cover and chill on baking sheet.

smoked-trout-croquettes

['6 medium russet potatoes (about 2 1/2 lb. total), peeled, quartered', 'Kosher salt', '1/4 cup (1/2 stick) unsalted butter, cut into pieces', '1 oz. Parmesan, finely grated (about 1/4 cup)', '1/4 cup chopped chives', '2 Tbsp. prepared horseradish', '1/2 tsp. freshly ground black pepper', '4 large eggs, lightly beaten, divided', '8 oz. smoked trout, skin and any large pin bones removed, shredded', '2 oz. low-moisture mozzarella, coarsely grated (about 1/2 cup)', '2 cups panko (Japanese breadcrumbs)', 'Canola or vegetable oil (for frying; about 6 cups)', 'Lemon wedges (for serving)']

Smoked Salmon Tartare

['8 oz. smoked salmon, cut into 1/4" pieces', '3 Tbsp. green peppercorns in brine or capers, drained, finely chopped', '2 tsp. finely grated lemon zest', '1/2 tsp. smoked paprika', '1/3 cup crème fraîche', 'Potato chips (for serving)']

Toss salmon, peppercorns, lemon zest, and paprika in a medium bowl until combined. Gently fold in crème fraîche until combined (the mixture should be loose—don’t press it together and don’t chill it). Transfer to a serving bowl. Serve with potato chips alongside.

smoked-salmon-tartare

['8 oz. smoked salmon, cut into 1/4" pieces', '3 Tbsp. green peppercorns in brine or capers, drained, finely chopped', '2 tsp. finely grated lemon zest', '1/2 tsp. smoked paprika', '1/3 cup crème fraîche', 'Potato chips (for serving)']

Vanilla Butter Anchovy Toasts

['3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into pieces', '1 Tbsp. vanilla bean paste', '1 Tbsp. vanilla extract', 'Pinch of kosher salt', '24 (1/4"–1/2"-thick) baguette slices, cut on a diagonal (from about 1 baguette)', '24 oil-packed anchovy fillets', '2 Tbsp. extra-virgin olive oil', '1/2 tsp. freshly ground black pepper', '2 Tbsp. finely chopped parsley leaves']

In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a handheld mixer, beat butter on medium speed until smooth and fluffy. Add vanilla paste, vanilla extract, and salt and beat until combined. Transfer to a small bowl or resealable container; cover and chill until ready to use. Preheat oven to 400°F. Arrange bread in an even layer on 2 rimmed baking sheets. Toast until bread is lightly golden brown, 4–6 minutes. Meanwhile, toss anchovies, oil, and pepper in a small bowl. While toast is still warm, spread a thick layer of vanilla butter over each. Top with an anchovy fillet and transfer to a large platter. Scatter parsley over. Do Ahead: Vanilla butter can be made 5 days ahead. Transfer to an airtight container and chill.

vanilla-butter-anchovy-toasts

['3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into pieces', '1 Tbsp. vanilla bean paste', '1 Tbsp. vanilla extract', 'Pinch of kosher salt', '24 (1/4"–1/2"-thick) baguette slices, cut on a diagonal (from about 1 baguette)', '24 oil-packed anchovy fillets', '2 Tbsp. extra-virgin olive oil', '1/2 tsp. freshly ground black pepper', '2 Tbsp. finely chopped parsley leaves']

Lavash

['½ cup [70 g] all-purpose flour', '¼ cup plus a scant 1 Tbsp [70 ml] lukewarm water', '¼ tsp instant yeast', '1 cup [240 ml] lukewarm water', '1 Tbsp sunflower oil or other neutral oil', '2 tsp kosher salt', '3 cups plus 2 Tbsp [440 g] all-purpose flour, plus more for dusting']

To make the old dough, using your hands or a rubber spatula, squish together the flour, water, and yeast in a bowl until it forms a thick paste. Scrape the paste into a small, lightly oiled container, cover, and let it sit out for 1½ to 2 hours, or refrigerate overnight and bring to room temperature for at least 2 hours before using. When ready, the ball will have doubled in volume. In the bowl of a stand mixer, combine the old dough, water, oil, and salt. Squish the old dough with your hands to break it up in the water; it doesn’t have to be perfectly mixed in. Fit the stand mixer with the paddle attachment and add a third of the flour. Mix on low speed until the dough looks like pancake batter. Add the remaining flour and mix on low speed until incorporated. Remove the paddle attachment, pulling off any dough stuck to it. If there is flour at the base of the bowl, use your hands to press the dough into the flour. Cover the bowl with a kitchen towel and let the dough sit for 20 minutes to allow the flour to hydrate. Remove the towel and attach the dough hook to the stand mixer. Mix the dough on medium speed until the dough releases from the sides of the bowl without sticking and feels smooth to the touch, about 4 minutes. Turn the mixer off and reposition the dough to the center of the bowl if it seems to get stuck on one side of the bowl. Combine the old dough, water, oil, and salt in a large bowl and mix together, squishing the old dough into the water with your hands. Stir in the flour gradually with your fingers until a crumbly dough forms, then knead it a few times in the bowl by folding the dough over itself and pressing it down into the bowl. Cover the bowl with a kitchen towel and let the dough rest for 20 minutes. Dust the counter lightly with flour and place the dough on top. Begin kneading by stretching and folding the dough over itself until it is smooth to the touch, 5 to 7 minutes. Lightly oil an 8 cup [2 L] glass Pyrex or a large glass bowl and place the dough inside. Cover the bowl with a lid, a plate, or plastic wrap, and let it rest for 3 hours or until doubled in volume. Or refrigerate overnight and let the dough come to room temperature for at least 2 hours before portioning. To portion and shape the dough, dust the counter lightly with flour and place the dough on top. Using a bench scraper or knife, cut the dough into eight pieces about 3.5 oz [100 g] each. To shape the dough, cup the palm of your hand over one portion at a time and move your hand in a circle. The friction from the counter will help form the dough into a ball. If there is too much flour on the surface and the dough is sliding around, give the counter a spritz of water and try again. Lightly oil a rimmed tray and place the dough on the tray, ensuring that the portions are not touching. Cover with a kitchen towel or plastic wrap lightly coated with oil. Leave out for 1 to 1½ hours, or until puffy, or refrigerate for up to 3 days. If you refrigerate the dough, use plastic wrap to cover it and expect it to take an hour or two to return to room temperature before it is ready to be rolled out. Dust the counter lightly with flour. Pat a portion of dough into an oval with your fingertips. Using a rolling pin and moving back and forth, roll the dough as thinly as possible into an oval about 13 by 9 in [33 by 23 cm]. If the dough resists stretching, let it relax and start working on another portion before returning to it. You can also gently stretch the dough with your hands to correct the shape. It doesn’t have to look perfect. Place a carbon-steel wok upside down over a burner. Have a pair of tongs handy. Heat the wok over high heat for 1 minute or until a sprinkle of water instantly evaporates. Drape the dough over the wok. Cook for 1 minute or until you can lift it easily from the wok with tongs and it has puffed slightly and blistered. Turn the dough over to briefly cook the other side, no more than 30 seconds. For extra browning, flip it over for another 30 seconds. Transfer the lavash to a half-sheet pan and cover with a dry kitchen towel while you cook the rest of the dough. In between batches, turn off the burner. The wok heats up quickly, and it will get too hot if the burner is left on. Place a 20 in [50 cm] cast-iron griddle over two burners. Heat the griddle over medium-high heat for a few minutes or until a sprinkle of water instantly evaporates. Drape the dough over the griddle. Cook for 1 minute or until you can lift the dough easily with tongs and it has puffed slightly and blistered. Turn the dough over to briefly cook the other side, no more than 30 seconds. For extra browning, flip it over for 30 more seconds. Transfer the lavash to a half-sheet pan and cover with a dry kitchen towel while you cook the rest of the dough. In between batches, keep the griddle turned on, but monitor its heat so it doesn’t get too hot. Have tongs, a pastry brush, a small bowl of vegetable oil, and 2 half-sheet pans ready. Coat one of the pans lightly with oil. Heat a gas grill over medium-high heat or prepare a charcoal grill for direct-heat cooking. Ensure that the grill grates are clean. The grill should be hot enough that you can only hold your hand over the grates for 3 to 5 seconds. Place a sheet of dough onto the oiled pan and brush oil on top. Drape the oiled dough over the grill. Cover the grill and cook for 25 seconds. Uncover the grill. Using tongs, turn the lavash over and let it cook for another 25 seconds, uncovered, or until evenly blistered and puffed in parts. Transfer to the clean half-sheet pan and cover with a dry kitchen towel while you cook the rest of the dough. Eat the lavash soon after making it or store it in plastic bags to keep the bread pliable. It’s okay if it dries out and turns brittle; just rehydrate it by misting the lavash with water and covering it with a towel to let it soften. Soon after, it should be pliable enough to roll up without cracking. If it’s still cracking, mist with more water.

lavash

['½ cup [70 g] all-purpose flour', '¼ cup plus a scant 1 Tbsp [70 ml] lukewarm water', '¼ tsp instant yeast', '1 cup [240 ml] lukewarm water', '1 Tbsp sunflower oil or other neutral oil', '2 tsp kosher salt', '3 cups plus 2 Tbsp [440 g] all-purpose flour', 'plus more for dusting']

Ragù Bolognese

['2 tablespoons butter', '2 tablespoons extra-virgin olive oil', '1 medium yellow onion, peeled and finely chopped', '2 small celery ribs, finely diced', '1 carrot, peeled and finely diced', '2 ounces prosciutto di Parma, finely chopped', '¾ pound ground beef chuck', '¾ pound ground pork', 'Salt and freshly ground black pepper', '½ whole nutmeg, finely grated', '½ cup dry white wine', '1 cup whole milk, hot', 'One 28-ounce can tomato purée', '1 cup chicken or beef stock']

Heat the butter and oil together in a heavy large pot over medium heat. Add the onions, celery, and carrots and cook, stirring often with a wooden spoon, until the vegetables have softened and the onions are translucent, 5–10 minutes. Stir in the prosciutto. Add the ground chuck and pork, season to taste with salt and pepper, and cook, breaking up the clumps of meat with the back of the spoon, until the meat is no longer pink, 5–10 minutes. Avoid frying or browning the meat. Season the meat with nutmeg. Add the wine to the pot and cook until evaporated, 10–12 minutes. Reduce the heat to medium-low. Add the milk and cook, stirring occasionally, until absorbed, about 20 minutes. Meanwhile, heat the tomato purée and stock together in a saucepan until hot, then add it to the meat. Reduce the heat to low and gently simmer, stirring occasionally, until the meat is tender, 5–7 hours. Add water if needed to keep the ragù loose and saucy. Season with salt and pepper.

ragu-bolognese-canal-house-cook-something

['2 tablespoons butter', '2 tablespoons extra-virgin olive oil', '1 medium yellow onion, peeled and finely chopped', '2 small celery ribs, finely diced', '1 carrot, peeled and finely diced', '2 ounces prosciutto di Parma, finely chopped', '¾ pound ground beef chuck', '¾ pound ground pork', 'Salt and freshly ground black pepper', '½ whole nutmeg, finely grated', '½ cup dry white wine', '1 cup whole milk, hot', 'One 28-ounce can tomato purée', '1 cup chicken or beef stock']

Oysters with Balsamic

['24 raw oysters, freshly shucked', 'Balsamic vinegar']

Spoon a few drops of vinegar over each oyster just before serving.

oysters-with-balsamicandnbsp

['24 raw oysters, freshly shucked', 'Balsamic vinegar']

Coconut Cabbage and Tofu With Lemongrass and Ginger

['1 (14.5-oz.) can coconut milk', '1 lemongrass stalk, top half trimmed, tough outer layers removed, thinly sliced', '4 garlic cloves', '1 2" piece ginger, peeled, coarsely chopped', '1 Tbsp. kosher salt', '1 Tbsp. sugar', '1 tsp. ground turmeric', '1/2 tsp. ground coriander', '1/4 tsp. cayenne pepper', '1 (14-oz.) block firm or extra-firm tofu, drained', '1 small or 1/2 large head of cabbage (about 1 1/2 lb.), cut into 2" wedges through core', '3 large carrots (about 1 lb.), peeled, cut into 2" segments', 'Toasted coconut chips, steamed rice, and lime wedges (for serving; optional)']

Place a rack in top third of oven; preheat to 425°F. Purée coconut milk, lemongrass, garlic, ginger, salt, sugar, turmeric, coriander, and cayenne in a blender until smooth. Squeeze tofu over a medium bowl or sink with your hands, gently at first, then more firmly to expel as much water as possible (like squeezing out a big sponge). Don’t worry if it starts to crack apart. When no more liquid comes out, tear tofu into 2" pieces; discard liquid. Place in a shallow 13x9" baking dish. Add cabbage and carrots, arrange in an even layer, and pour sauce over. Bake, basting the vegetables and tofu halfway through, until carrots are fork-tender, most of the liquid is evaporated, and the top is golden brown and lightly charred in places, 40–45 minutes. Let cool 5 minutes. Top with coconut chips (if using). Serve with rice and lime wedges alongside (if using).

coconut-cabbage-and-tofu-with-lemongrass-and-ginger

['1 (14.5-oz.) can coconut milk', '1 lemongrass stalk, top half trimmed, tough outer layers removed, thinly sliced', '4 garlic cloves', '1 2" piece ginger, peeled, coarsely chopped', '1 Tbsp. kosher salt', '1 Tbsp. sugar', '1 tsp. ground turmeric', '1/2 tsp. ground coriander', '1/4 tsp. cayenne pepper', '1 (14-oz.) block firm or extra-firm tofu, drained', '1 small or 1/2 large head of cabbage (about 1 1/2 lb.), cut into 2" wedges through core', '3 large carrots (about 1 lb.), peeled, cut into 2" segments', 'Toasted coconut chips', 'steamed rice', 'and lime wedges (for serving; optional)']

Pecan-Rye Pumpkin Pie

['¼ cup rye flour or all-purpose flour', '1 Tbsp. granulated sugar', '¾ tsp. kosher salt', '1½ cups all-purpose flour, plus more for dusting', '¾ cup (1½ sticks) chilled unsalted butter, cut into pieces', '1 large egg white, beaten to blend', '3 large eggs', '1 large egg yolk', '1 (15-oz.) can Libby’s 100% Pure Pumpkin', '¾ cup heavy cream', '¼ cup granulated sugar', '2 Tbsp. rye whiskey', '1 tsp. ground cinnamon', '1 tsp. ground ginger', '¼ tsp. freshly grated nutmeg', '¼ tsp. ground cardamom', 'Small pinch of ground cloves', '8 Tbsp. light brown sugar, divided', '3 Tbsp. unsalted butter, melted, divided', '1¼ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided', '1½ cups whole pecans', '1 Tbsp. pure maple syrup', 'Whipped cream (for serving; optional)']

Whisk rye flour, sugar, salt, and 1½ cups all-purpose flour in a large bowl to combine. Add butter and toss to evenly coat. Working quickly and aggressively, use your fingers to rub butter into flour to create large shaggy pieces of dough (you want some pieces of butter that are flat and thin and some that are large and chunky). Drizzle 5 Tbsp. ice water over, running your fingers through flour mixture to evenly distribute. Knead dough in bowl until it starts to come together (it should look a little dry, but add more ice water by the teaspoonful if needed, just until dough comes together). Turn dough out onto a work surface and knead 1 or 2 more times, pressing to incorporate shaggy edges and any loose bits. Dust surface and dough lightly with flour to keep dough from sticking. Using your hands, form dough into about a 7x5" rectangle. Using your rolling pin, gently tap and press dough to compact and tidy up edges. Roll out dough, dusting dough and surface as needed, until 3 times longer than when you started. Fold dough over onto itself in thirds like a letter to make a square. Wrap in plastic and chill until firm, at least 30 minutes. Preheat oven to 400°F. Roll out dough on a lightly floured surface to about a 12" round. Wrap dough around your rolling pin and unfurl into a standard 9"-diameter pie dish. Gently lift dough so it slumps down into edges of dish. Trim overhang and crimp as desired. Line crust with parchment paper or foil. Place dish on a rimmed baking sheet and fill with pie weights or dried beans. Bake until edges of crust start to brown, about 20 minutes. Remove parchment and weights. Decrease oven temperature to 350° and bake crust until edges are golden, 20–25 minutes. Remove dish from oven and brush 1 Tbsp. egg white over bottom of crust. Return to oven and bake until crust is golden brown, 5–10 minutes (the egg creates a water-resistant coating that helps prevent the custard from making the bottom soggy). Reserve remaining egg white for topping. Do Ahead: Dough can be made 3 days ahead; keep chilled. Crust can be baked 3 days ahead; store tightly wrapped at room temperature. While your crust is baking, combine eggs, egg yolk, pie filling, cream, granulated sugar, whiskey, cinnamon, ginger, nutmeg, cardamom, cloves, 6 Tbsp. brown sugar, 2 Tbsp. butter, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large bowl and blend with an immersion blender until smooth; try not to aerate. (Alternatively, you can whisk mixture well and blend in 2 batches in a blender until smooth and homogenous.) Pour into crust and bake pie (still at 350°F) until filling is puffed and mostly set with just a slight wobble in the center when gently shaken, 40–45 minutes. Just before the pie is done baking, toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 8–10 minutes. Whisk reserved egg white, remaining 2 Tbsp. brown sugar, and remaining ¾ tsp. salt in a small bowl until foamy, about 30 seconds. Add syrup and remaining 1 Tbsp. butter; whisk just to combine. Add pecans and toss to coat. Carefully remove pie from oven and top with pecan mixture, allowing any excess egg white mixture to drip back into the bowl. Return pie to oven and bake until filling is completely set (a tester or paring knife inserted into the center should come out clean) and nuts are not tacky to the touch, 8–10 minutes. Transfer pie to a wire rack and let cool, at least 2 hours. Serve with whipped cream if desired. Do Ahead: Pie can be baked 1 day ahead. Store uncovered in a cool oven or at room temperature.

pecan-rye-pumpkin-pie

['¼ cup rye flour or all-purpose flour', '1 Tbsp. granulated sugar', '¾ tsp. kosher salt', '1½ cups all-purpose flour, plus more for dusting', '¾ cup (1½ sticks) chilled unsalted butter, cut into pieces', '1 large egg white, beaten to blend', '3 large eggs', '1 large egg yolk', '1 (15-oz.) can Libby’s 100% Pure Pumpkin', '¾ cup heavy cream', '¼ cup granulated sugar', '2 Tbsp. rye whiskey', '1 tsp. ground cinnamon', '1 tsp. ground ginger', '¼ tsp. freshly grated nutmeg', '¼ tsp. ground cardamom', 'Small pinch of ground cloves', '8 Tbsp. light brown sugar, divided', '3 Tbsp. unsalted butter, melted, divided', '1¼ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided', '1½ cups whole pecans', '1 Tbsp. pure maple syrup', 'Whipped cream (for serving; optional)']

Lemon Meringue Pie

['1 Blind-Baked Pie Crust', '1 cup sugar', '⅓ cup cornstarch', '2 large eggs', '4 large egg yolks', 'Zest of 4 lemons', '1 cup fresh lemon juice', '1 tsp. kosher salt', '3 Tbsp. chilled unsalted butter', '4 large egg whites', '¾ cup sugar', '½ tsp. kosher salt', '¼ tsp. cream of tartar']

Whisk sugar and cornstarch in a large saucepan to combine. Add eggs and egg yolks and whisk vigorously, making sure to get into corners of pan, until smooth and pale. Whisk in lemon zest and juice, salt, and 1½ cups water. Place saucepan over medium heat and bring to a simmer, whisking often and making sure to get into corners of pan, 8–10 minutes (mixture should be bubbling and thickened). Reduce heat and continue to simmer, whisking constantly, 3 minutes. Let cool 5 minutes, whisking every minute. Add butter to filling and whisk until melted and fully incorporated. Scrape filling into pie crust; smooth surface. Chill until cold and set, at least 2 hours and up to 3 days. Combine egg whites, sugar, salt, and cream of tartar in the bowl of a stand mixer or another large heatproof bowl; set over a large saucepan filled with 1" simmering water (bowl shouldn’t touch the water). Heat, stirring constantly, until sugar is dissolved and mixture is warm to the touch, about 4 minutes. Fit bowl onto mixer fitted with whisk attachment (or use an electric mixer) and beat on medium-high speed until meringue is more than tripled in volume and medium peaks form, about 4 minutes. Transfer to a piping bag fitted with a large round tip (or a resealable plastic bag will work—just snip off a corner after bag is filled). Pipe meringue over filling and toast with a kitchen torch or under the broiler. Do Ahead: Pie (without meringue) can be made 2 days ahead. Keep chilled.

lemon-meringue-pie

['1 Blind-Baked Pie Crust', '1 cup sugar', '⅓ cup cornstarch', '2 large eggs', '4 large egg yolks', 'Zest of 4 lemons', '1 cup fresh lemon juice', '1 tsp. kosher salt', '3 Tbsp. chilled unsalted butter', '4 large egg whites', '¾ cup sugar', '½ tsp. kosher salt', '¼ tsp. cream of tartar']

Chocolate Pudding Pie

['1 Blind-Baked Pie Crust', '½ cup sugar', '3 Tbsp. unsweetened cocoa powder, preferably Dutch-process', '2 Tbsp. cornstarch', '2 large eggs', '2 large egg yolks', '2½ cups whole milk', '1 tsp. vanilla extract', '½ tsp. kosher salt', '4 oz. bittersweet chocolate, chopped', '1 tsp. unflavored powdered gelatin', '2 cups heavy cream', '2 Tbsp. sugar', '2 tsp. vanilla extract', '1 tsp. kosher salt']

Whisk sugar, cocoa powder, and cornstarch in a large saucepan to combine. Add eggs and egg yolks and whisk vigorously, making sure to get into corners of pan, until smooth. Whisk in milk, vanilla, and salt. Place saucepan over medium heat and bring to a simmer, whisking often and making sure to get into corners of pan, 8–10 minutes (mixture should be bubbling and thickened). Reduce heat and continue to simmer, whisking constantly, 3 minutes. Let pudding cool 5 minutes, whisking every minute. Add chocolate to pudding and whisk until melted and fully incorporated. Scrape filling into pie crust; smooth surface. Chill until cold and set, at least 2 hours and up to 3 days. Stir gelatin and 1 Tbsp. water in a small bowl. Let sit until solidified, about 5 minutes. Microwave in 5-second intervals until melted, or set in a bowl of very hot water and let sit until melted. Using an electric mixer, beat cream, sugar, vanilla, and salt in a large bowl until soft peaks form. Add melted gelatin and beat until medium peaks form. Spoon whipped cream over filling, swirling as desired. Chill until set, about 1 hour. Dust with cocoa powder if desired. Do Ahead: Pie can be made 3 days ahead. Keep chilled.

chocolate-pudding-pie

['1 Blind-Baked Pie Crust', '½ cup sugar', '3 Tbsp. unsweetened cocoa powder, preferably Dutch-process', '2 Tbsp. cornstarch', '2 large eggs', '2 large egg yolks', '2½ cups whole milk', '1 tsp. vanilla extract', '½ tsp. kosher salt', '4 oz. bittersweet chocolate, chopped', '1 tsp. unflavored powdered gelatin', '2 cups heavy cream', '2 Tbsp. sugar', '2 tsp. vanilla extract', '1 tsp. kosher salt']

Blind-Baked Pie Crust

['2 Tbsp. granulated sugar', '2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt', '2⅔ cups all-purpose flour, plus more for dusting', '1½ cups (3 sticks) chilled unsalted butter, cut into ½" pieces']

Whisk sugar, salt, and 2⅔ cups flour in a large bowl. Add butter and, using your fingers, smash each piece into a thin disk. Take your time doing this and don’t feel compelled to break butter into even smaller pieces. Drizzle ⅔ cup ice water over, dispersing it as widely as possible, and mix with a rubber spatula to bring mixture together into a shaggy mass. Turn dough out onto a surface and work together with your hands, pushing and flattening until dough holds together when squeezed in your palm but some streaks of dry flour are still visible. Divide dough into 2 portions. Flatten 1 portion of dough into an 8"-diameter disk. Cut into quarters, stack pieces on top of one another, and flatten dough with a rolling pin to about half of its original height. At this point dough should hold together with no dry spots remaining, and have nice big flakes of butter showing. Use a bench scraper or a large knife to clean any clingy bits of dough from surface. Dust surface with flour, then dust top of dough with flour. Roll out to a ¼"–⅜"-thick round. Wrap dough around rolling pin and transfer to a standard 9"-diameter pie dish. Unfurl into dish, then lift edges and allow dough to slump down into dish. Trim overhang to an even 1" (there will be some excess). Fold overhang under and crimp as desired. Cover and chill until very cold, at least 1 hour and up to 12 hours (cover tightly if chilling longer than 1 hour). Repeat process with remaining dough and another pie dish. Or form into a 1½"-thick disk, wrap in plastic, and chill up to 3 days (or freeze up to 1 month). Place a rack in middle of oven; preheat oven to 400°F. Lay 2 sheets of parchment paper over dough and fill with pie weights or dried beans (they should fill the dish). Set on a foil-lined rimmed baking sheet (this will keep any butter drips from smoking up your oven). Bake until edges are golden brown and bottom is opaque (carefully lift parchment to check), 30–35 minutes. Remove from oven; reduce oven temperature to 300°F. Lift out parchment and weights. Bake crust until evenly chestnut brown all over, 10–15 minutes. If baking both crusts, turn oven dial back up to 400°F and let oven preheat; repeat with remaining crust.

blind-baked-pie-crust

['2 Tbsp. granulated sugar', '2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt', '2⅔ cups all-purpose flour, plus more for dusting', '1½ cups (3 sticks) chilled unsalted butter', 'cut into ½" pieces']

Banana Cream Pie

['9 whole graham crackers', '¼ cup salted dry-roasted peanuts', '½ tsp. kosher salt', '6 Tbsp. unsalted butter, melted', '½ cup granulated sugar', '¼ cup cornstarch', '2 large eggs', '3 large egg yolks', '3 cups whole milk', '2 tsp. vanilla extract', '½ tsp. kosher salt, plus more', '2 Tbsp. chilled unsalted butter', '4 large ripe but firm bananas, sliced ¼" thick', '2 cups heavy cream', '¼ cup powdered sugar', '¼ cup chopped salted dry-roasted peanuts']

Place a rack in middle of oven; preheat oven to 350°F. Using your hands, crush graham crackers into a food processor; pulse until finely ground. Add peanuts and salt and pulse a few times until incorporated but with some flecks of peanut remaining. Pour in butter and pulse just until mixture holds together when squeezed in your palm. Press mixture firmly and evenly into the bottom and up the sides of a standard 9" pie dish using the bottom of a flat measuring cup or glass. Bake until golden brown, 12–15 minutes. The crust will most likely have slumped down toward the bottom of the dish; remove from oven and press crust back up the sides while still hot. Return to oven and bake until browned, about 5 minutes longer. Let cool. Do Ahead: Crust can be made 3 days ahead. Store tightly wrapped at room temperature. Whisk granulated sugar and cornstarch in a large saucepan to combine. Add eggs and egg yolks and whisk vigorously, making sure to get into corners of pan, until smooth and pale. Whisk in milk, vanilla, and ½ tsp. salt. Place saucepan over medium heat and bring to a simmer, whisking often and making sure to get into corners of pan, 8–10 minutes (mixture should be bubbling and thickened). Reduce heat and continue to simmer, whisking constantly, 3 minutes. Let pudding cool 5 minutes, whisking every minute. Add butter to pudding and whisk until melted and fully incorporated. Add bananas and stir once to incorporate. Scrape filling into cooled crust; smooth surface. Chill until cold and set, at least 2 hours and up to 1 day. Using an electric mixer, beat cream, powdered sugar, and a pinch of salt in a large bowl until soft peaks form. Spoon whipped cream over filling, swirling as desired. Top with peanuts.

banana-cream-pie

['9 whole graham crackers', '¼ cup salted dry-roasted peanuts', '½ tsp. kosher salt', '6 Tbsp. unsalted butter, melted', '½ cup granulated sugar', '¼ cup cornstarch', '2 large eggs', '3 large egg yolks', '3 cups whole milk', '2 tsp. vanilla extract', '½ tsp. kosher salt, plus more', '2 Tbsp. chilled unsalted butter', '4 large ripe but firm bananas, sliced ¼" thick', '2 cups heavy cream', '¼ cup powdered sugar', '¼ cup chopped salted dry-roasted peanuts']

Why-Is-It-So-Good Gravy

['3 lb. turkey and/or chicken wings, flats and drumettes separated', '4 Tbsp. extra-virgin olive oil, divided', '2 heads of garlic, cut in half crosswise', '2 large shallots, unpeeled, halved', '1 (4-inch) piece ginger, scrubbed, thickly sliced', '4 oz. crimini, shiitake, or white button mushrooms, torn into large pieces', '2 tsp. black peppercorns, lightly crushed', '6 Tbsp. all-purpose flour', '4 Tbsp. unsalted butter, room temperature', '½ cup amontillado sherry', '6 cups turkey stock or low-sodium chicken broth, warmed', '2 tsp. sherry vinegar or red wine vinegar', '1 tsp. MSG', 'Kosher salt, freshly ground pepper (optional)']

Preheat oven to 450°F. Toss wings in a large cast-iron skillet with 2 Tbsp. oil until coated. Roast, tossing halfway through, until golden brown and starting to crisp, 25–35 minutes. Remove wings from oven and add garlic, shallots, ginger, mushrooms, peppercorns, and remaining 2 Tbsp. oil to pan; toss to coat. Return to oven and roast, tossing halfway through, until wings are deeply browned and crisp and vegetables are browned, 30–40 minutes more. Meanwhile, mash together flour and butter in a small bowl with your fingers or a fork until homogenous. Set beurre manié aside. Remove skillet from oven and set on stovetop over medium-high heat. Add sherry and cook, stirring and scraping up any browned bits with a wooden spoon, until sherry is almost completely reduced, about 2 minutes. Scrape wings and aromatics into a medium pot and add parsley and stock. Bring to a low simmer over medium-high heat. Reduce heat and simmer gently, skimming fat from surface occasionally and turning wings so both sides get a chance to be submerged, until liquid is flavorful, mahogany in color, and reduced by about one-third, 30–40 minutes. Fish out wings; discard. Pour mixture through a fine-mesh sieve into a large measuring glass; discard solids. Rinse out pot and pour turkey mixture back in. Bring to a simmer over medium. Whisking constantly, add reserved beurre manié and whisk until completely incorporated. Simmer, whisking often and skimming any foam from surface, until gravy is thick enough to coat a spoon, 6–8 minutes. Remove from heat and whisk in vinegar and MSG. Taste gravy and season with salt and pepper if desired. Do Ahead: Gravy (without vinegar and MSG) can be made 5 days ahead. Let cool, then cover and chill. Reheat over medium until simmering, then add vinegar and MSG.

why-is-it-so-good-gravy

['3 lb. turkey and/or chicken wings, flats and drumettes separated', '4 Tbsp. extra-virgin olive oil, divided', '2 heads of garlic, cut in half crosswise', '2 large shallots, unpeeled, halved', '1 (4-inch) piece ginger, scrubbed, thickly sliced', '4 oz. crimini, shiitake, or white button mushrooms, torn into large pieces', '2 tsp. black peppercorns, lightly crushed', '6 Tbsp. all-purpose flour', '4 Tbsp. unsalted butter, room temperature', '½ cup amontillado sherry', '6 cups turkey stock or low-sodium chicken broth, warmed', '2 tsp. sherry vinegar or red wine vinegar', '1 tsp. MSG', 'Kosher salt', 'freshly ground pepper (optional)']

Fancy Cranberry Sauce

['Nonstick vegetable oil spray', '1 Tbsp. plus 1½ tsp. unflavored powdered gelatin', '1½ lb. fresh (or frozen, thawed cranberries', '4 cardamom pods, lightly crushed', '3 fresh bay leaves', 'Pinch of kosher salt', '1 cup unsweetened cranberry juice or water', '1½ cups plus 3 Tbsp. sugar', '2 (2x1") strips orange zest, very thinly sliced lengthwise']

Lightly coat a 4-cup mold or Bundt pan with nonstick spray. Stir gelatin and ½ cup warm water in a small bowl and let sit 10 minutes. Set 2 Tbsp. cranberries aside for serving. Bring cardamom, bay leaves, salt, cranberry juice, 1½ cups sugar, and remaining cranberries to a boil in a large saucepan, stirring to dissolve sugar. Continue to cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst and juices begin to look syrupy, 10–12 minutes. Remove from heat and pick out cardamom and bay leaves; discard. Stir in gelatin mixture (gelatin should be completely dissolved). Slowly pour cranberry mixture into mold. Chill until completely set, at least 12 hours. To serve, dip mold in a bowl of warm water and hold 30 seconds. Remove and place a platter upside down over top of mold. Invert jelly onto platter. Just before serving, toss orange zest, remaining 2 Tbsp. cranberries, and remaining 3 Tbsp. sugar in a small bowl to coat. Scatter over jelly. Do Ahead: Jelly (without sugared cranberries and zest) can be made 2 days ahead. Keep chilled.

fancy-cranberry-sauce

['Nonstick vegetable oil spray', '1 Tbsp. plus 1½ tsp. unflavored powdered gelatin', '1½ lb. fresh (or frozen, thawed cranberries', '4 cardamom pods, lightly crushed', '3 fresh bay leaves', 'Pinch of kosher salt', '1 cup unsweetened cranberry juice or water', '1½ cups plus 3 Tbsp. sugar', '2 (2x1") strips orange zest', 'very thinly sliced lengthwise']

Squash and Radicchio Salad With Pecans

['6 898, honeynut, or delicata squash, halved, seeds removed, sliced into 1"-thick half-moons', '¼ cup extra-virgin olive oil', 'Kosher salt, freshly ground pepper', '1 cup pecans', '1 tsp. plus ½ cup extra-virgin olive oil; plus more for drizzling', 'Kosher salt', '½ small shallot, finely chopped', '¼ cup fresh lemon juice', '2 Tbsp. fresh orange juice', '2 Tbsp. Dijon mustard', '4 tsp. pure maple syrup', 'Freshly ground black pepper', '2 small heads of radicchio, leaves separated, torn if large', '½ medium Asian pear, thinly sliced', '1 Tbsp. fresh lemon juice', '3 oz. Piave cheese or Parmesan, shaved', '¼ cup parsley leaves', '½ lemon']

Place racks in middle and lower third of oven and set a rimmed baking sheet on each; preheat oven to 450°F. Toss squash with oil in a large bowl; season with salt and pepper. Remove baking sheets from oven and divide squash between them, arranging in a single layer. Roast, rotating sheets halfway through, until browned and tender, 15–25 minutes. Set squash aside; reduce oven temperature to 350°F. Do Ahead: Squash can be roasted 1 day ahead. Let cool, then transfer to an airtight container. Cover and chill. Bring to room temperature or heat slightly in a microwave before using. Toss pecans with 1 tsp. oil in a small bowl; season with salt. Toast on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. Let cool, then coarsely chop. Set ½ cup pecans aside for serving. Blend shallot, lemon juice, orange juice, mustard, maple syrup, and remaining pecans in a blender until mostly smooth. With motor running, gradually stream in ½ cup oil and blend until emulsified and smooth. Season dressing with salt and pepper. Toss radicchio and half of dressing in a large bowl to coat; season with salt and pepper. Arrange on a platter. Toss reserved squash with remaining dressing in the same bowl to coat; season with salt and pepper. Arrange over radicchio. Toss Asian pear with lemon juice in a small bowl. Top salad with Asian pear, cheese, parsley, and reserved pecans. Squeeze juice from lemon half over and drizzle with oil; season with more salt and pepper. Do Ahead: Vinaigrette can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

squash-and-radicchio-salad-with-pecans

['6 898, honeynut, or delicata squash, halved, seeds removed, sliced into 1"-thick half-moons', '¼ cup extra-virgin olive oil', 'Kosher salt, freshly ground pepper', '1 cup pecans', '1 tsp. plus ½ cup extra-virgin olive oil; plus more for drizzling', 'Kosher salt', '½ small shallot, finely chopped', '¼ cup fresh lemon juice', '2 Tbsp. fresh orange juice', '2 Tbsp. Dijon mustard', '4 tsp. pure maple syrup', 'Freshly ground black pepper', '2 small heads of radicchio, leaves separated, torn if large', '½ medium Asian pear, thinly sliced', '1 Tbsp. fresh lemon juice', '3 oz. Piave cheese or Parmesan, shaved', '¼ cup parsley leaves', '½ lemon']

Mashed Potatoes With Crispety Cruncheties

['4 lb. German Butterball or Yukon Gold potatoes, scrubbed', '1 head of garlic, divided', '5 sprigs thyme', '2 tsp. black peppercorns, lightly crushed', '1¼ cups (2½ sticks) unsalted butter', '4 cups (or more) whole milk', '1 Tbsp. (or more) kosher salt', '1 lemon', '2 ½"-thick slices country-style bread, torn into 1" pieces', '2 cups kettle-style potato chips (such as Cape Cod)', '4 Tbsp. unsalted butter', 'Kosher salt, freshly ground pepper', '3 sprigs thyme, leaves picked', '1 tsp. hot smoked Spanish paprika', '⅓ cup chopped parsley']

Preheat oven to 400°F. If using German Butterballs, place potatoes on a rimmed baking sheet or in a cast-iron skillet and roast, turning halfway through, until very tender (a paring knife inserted into the center should meet with no resistance), 45–50 minutes. If using Yukon Golds, place on a rimmed baking sheet or in a large baking dish and cover tightly with foil. Roast until very tender, 80–95 minutes. Meanwhile, remove 4 garlic cloves from garlic head and set aside for the topping. Cut remaining head of garlicin half crosswise and place in a medium saucepan with thyme, peppercorns, butter, 4 cups milk, and 1 Tbsp. salt. Using a vegetable peeler, remove wide strips of zest from half of lemon and add to pot; set lemon aside for the topping. Bring mixture to a simmer over medium-high heat, stirring occasionally. Immediately remove from heat, cover, and let sit at least 30 minutes. When potatoes are done, use a paring knife to remove skins (it’s important to do this while they are very hot; hold them in a kitchen towel to protect your hands), then pass them through a ricer or food mill fitted with the fine disk into a large pot (or simply mash them in the pot with a potato masher). Return garlic mixture to a simmer, then pour through a fine-mesh sieve into pot with potatoes; discard solids. Set potato mixture over medium heat and whisk until liquid is incorporated and potatoes are very smooth and bubbling. Taste and season with more salt if needed. Cover and keep warm until ready to serve. Do Ahead: Potatoes can be made 2 days ahead. Transfer to an airtight container and let cool. Cover and chill. Reheat over medium, whisking constantly and loosening with more milk if needed. Pulse reserved 4 garlic cloves in a food processor until finely chopped, about 15 seconds. Add bread and potato chips and process in long pulses until coarse crumbs form, about 1 minute. Heat butter in a large ovenproof skillet over medium until foaming. Add breadcrumb mixture and season with salt and pepper. Cook, stirring, until mixture is coated in butter and fragrant, about 1 minute. Transfer skillet to oven; bake, tossing every 5 minutes, until crumbs and chips are evenly dark golden brown, 15–20 minutes. Meanwhile, finely grate remaining lemon zest from reserved lemon into a small bowl. Add thyme leaves and paprika and toss to combine. Remove crumb mixture from oven and immediately toss in thyme mixture. Taste and season with more salt if needed. Let topping cool in pan, then add parsley. To serve, transfer mashed potatoes to a large bowl and sprinkle topping over. Do Ahead: Topping (without parsley) can be made 2 days ahead. Store airtight at room temperature.

mashed-potatoes-with-crispety-cruncheties

['4 lb. German Butterball or Yukon Gold potatoes, scrubbed', '1 head of garlic, divided', '5 sprigs thyme', '2 tsp. black peppercorns, lightly crushed', '1¼ cups (2½ sticks) unsalted butter', '4 cups (or more) whole milk', '1 Tbsp. (or more) kosher salt', '1 lemon', '2 ½"-thick slices country-style bread, torn into 1" pieces', '2 cups kettle-style potato chips (such as Cape Cod)', '4 Tbsp. unsalted butter', 'Kosher salt, freshly ground pepper', '3 sprigs thyme, leaves picked', '1 tsp. hot smoked Spanish paprika', '⅓ cup chopped parsley']

Glazed Leeks With Pine Nut Salsa Verde

['6 large leeks (about 2½ lb. total), dark green parts removed', 'Kosher salt', '1 red chile (such as Holland or Fresno), halved lengthwise', '¼ cup honey', '¾ cup plus 2 Tbsp. sherry vinegar or red wine vinegar', '¼ cup pine nuts', '½ cup finely chopped parsley', '⅓ cup extra-virgin olive oil', '2 Tbsp. chopped drained capers', 'Freshly ground black pepper']

Trim root ends of leeks (leave as intact as possible so they don’t break apart while cooking) and cook in a large pot of boiling salted water until meltingly tender (a paring knife should slide through the thickest part with no resistance), 15–20 minutes. Transfer to paper towels to drain and let cool. Meanwhile, bring chile, honey, ¾ cup vinegar, and a pinch of salt to a boil in a small saucepan over medium-high heat. Cook, stirring often, until reduced by half, about 5 minutes. Halve leeks lengthwise and transfer to a serving dish with high sides (you want the glaze to cover leeks enough to coat). Pour warm vinegar mixture over leeks and set aside. Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5–7 minutes. Let cool. Toss pine nuts, parsley, oil, capers, and remaining 2 Tbsp. vinegar in a small bowl; season with salt and pepper. To serve, give leeks another toss in the glaze; spoon pine nut salsa verde over.

glazed-leeks-with-pine-nut-salsa-verde

['6 large leeks (about 2½ lb. total), dark green parts removed', 'Kosher salt', '1 red chile (such as Holland or Fresno), halved lengthwise', '¼ cup honey', '¾ cup plus 2 Tbsp. sherry vinegar or red wine vinegar', '¼ cup pine nuts', '½ cup finely chopped parsley', '⅓ cup extra-virgin olive oil', '2 Tbsp. chopped drained capers', 'Freshly ground black pepper']

Cornbread Stuffing With Sausage and Corn Nuts

['3 lb. cornbread, cut into ¾" pieces (14–16 cups)', '1½ lb. breakfast sausage, casings removed if needed', '1 cup unsalted butter (2 sticks), plus more for pan', '2 medium onions, chopped', '4 celery stalks, chopped', 'Kosher salt', '3 garlic cloves, finely chopped', '2 Thai chiles or 1 jalapeño (with seeds), chopped', '¾ cup corn nuts, finely ground in a food processor, blender, or mortar and pestle (about ½ cup)', '¾ cup dry white wine', '1 Tbsp. finely chopped sage', '2 tsp. finely chopped thyme', '3 large eggs', 'Freshly ground black pepper', '3½ cups turkey stock or low-sodium chicken broth']

Preheat oven to 325°F. Divide cornbread evenly between 2 large rimmed baking sheets and bake, tossing occasionally, until dried out and lightly browned around the edges, 40–50 minutes. Let cool at least 10 minutes. Increase oven temperature to 350°F. Meanwhile, cook sausage in a large skillet over medium-high heat, stirring and breaking up with a spoon, until lightly browned and cooked through, 6–8 minutes. Transfer to a plate. Reduce heat to medium and melt butter in same skillet. Add onions and celery; season with salt. Cook, stirring occasionally, until softened but not browned, 8–10 minutes. Add garlic and chiles. Cook, stirring once, until very fragrant, about 1 minute. Add corn nuts and cook, stirring often, until very fragrant and vegetables are starting to brown around the edges, about 3 minutes. Add wine and cook, stirring occasionally, until almost completely evaporated, about 3 minutes. Add sage and thyme and toss to combine. Remove from heat. Combine cornbread, sausage, and vegetable mixture in a large bowl. Whisk eggs and stock in a medium bowl until very well combined. Pour over cornbread mixture and let sit, gently stirring every minute or so, until cornbread has absorbed all or virtually all of the liquid. Season with salt and pepper (about 1 Tbsp. Diamond Crystal or 1½ tsp. Morton kosher salt). Lightly butter a 3-qt. or 13x9x2" baking dish. Transfer stuffing to dish and tap dish lightly against counter to distribute and compact stuffing. Cover tightly with foil and bake until stuffing is very hot throughout and bubbles appear around sides, 40–45 minutes. Increase oven temperature to 425°F and remove foil. Continue to bake stuffing until top is lightly browned, 15–20 minutes longer. Do Ahead: Stuffing can be baked at 350°f 3 days ahead. Let cool, then chill. Reheat in a 350°F oven before increasing temperature to 425°F and removing foil.

cornbread-stuffing-with-sausage-and-corn-nuts

['3 lb. cornbread, cut into ¾" pieces (14–16 cups)', '1½ lb. breakfast sausage, casings removed if needed', '1 cup unsalted butter (2 sticks), plus more for pan', '2 medium onions, chopped', '4 celery stalks, chopped', 'Kosher salt', '3 garlic cloves, finely chopped', '2 Thai chiles or 1 jalapeño (with seeds), chopped', '¾ cup corn nuts, finely ground in a food processor, blender, or mortar and pestle (about ½ cup)', '¾ cup dry white wine', '1 Tbsp. finely chopped sage', '2 tsp. finely chopped thyme', '3 large eggs', 'Freshly ground black pepper', '3½ cups turkey stock or low-sodium chicken broth']

Coconut Creamed Greens

['1 cup unsweetened coconut flakes', '3 lb. mixed hardy greens (such as Tuscan kale, curly kale, Swiss chard, and/or mustard greens; about 4 bunches)', '¼ cup virgin coconut oil', '6 garlic cloves, lightly crushed', '1 large onion, finely chopped', '1 red Thai or Fresno chile, thinly sliced', '1 (2-inch) piece ginger, peeled, thinly sliced', 'Kosher salt', '2 Tbsp. mustard seeds', '2 tsp. ground coriander', '½ tsp. ground turmeric', '2 cups unsweetened coconut milk', '½ cup coarsely chopped cilantro']

Preheat oven to 350°F. Spread out coconut flakes on a parchment-lined rimmed baking sheet and toast, undisturbed, until some are golden brown (some will remain white), 5–7 minutes. Let cool. Meanwhile, remove ribs and stems from greens and discard. Cut leaves into 1"-thick strips; set aside. Heat oil in a large skillet over medium. Add garlic and cook, stirring often, until golden brown, about 3 minutes. Add onion, chile, and ginger; season with salt. Cook, stirring often, until onion is softened, about 5 minutes. Add mustard seeds, coriander, and turmeric and cook, stirring to evenly distribute, until fragrant, about 1 minute. Add coconut milk to skillet and bring to a simmer. Add reserved greens a handful at a time, letting each batch wilt slightly before adding more. Cook, tossing occasionally, until greens are tender and mixture looks creamy, 15–18 minutes. Taste and season with more salt if needed. Transfer greens to a platter or large shallow bowl and top with coconut flakes and cilantro.

coconut-creamed-greens

['1 cup unsweetened coconut flakes', '3 lb. mixed hardy greens (such as Tuscan kale, curly kale, Swiss chard, and/or mustard greens; about 4 bunches)', '¼ cup virgin coconut oil', '6 garlic cloves, lightly crushed', '1 large onion, finely chopped', '1 red Thai or Fresno chile, thinly sliced', '1 (2-inch) piece ginger, peeled, thinly sliced', 'Kosher salt', '2 Tbsp. mustard seeds', '2 tsp. ground coriander', '½ tsp. ground turmeric', '2 cups unsweetened coconut milk', '½ cup coarsely chopped cilantro']

Cheesy Cabbage Gratin

['1 medium head of savoy cabbage (about 3½ lb. total), cut through core into 8 wedges', '2 Tbsp. extra-virgin olive oil', '1½ tsp. kosher salt, plus more', '1 tsp. freshly ground black pepper, plus more', '2 medium shallots, quartered through root end', '4 garlic cloves', '2 cups heavy cream', '1 Tbsp. thyme leaves, plus more for serving', '1 Tbsp. unsalted butter', '3 oz. Gruyère, grated (about 1½ cups)', '½ oz. Parmesan, finely grated (about ½ cup)']

Place oven racks in upper third and middle of oven; preheat to 350°F. Place cabbage on a rimmed baking sheet and drizzle with oil; season lightly with salt and pepper. Roast until tender and edges are golden, 40–45 minutes. Meanwhile, bring shallots, garlic, cream, 1 Tbsp. thyme, 1½ tsp. salt, and 1 tsp. pepper to a simmer in a small saucepan over low heat. Cook, stirring occasionally, until shallots and garlic are very soft, 15–20 minutes. Let cool slightly. Transfer to a blender; blend until smooth. Rub the inside of a 3-qt. shallow baking dish with butter. Arrange cabbage in dish so wedges are lying on a cut side; pour cream mixture over. Bake on middle rack, uncovered, until cream thickens, 30–40 minutes. Let cool 30 minutes. Heat broiler. Sprinkle Gruyère and Parmesan evenly over cabbage. Broil until cheese is bubbling and gratin is deeply browned, about 4 minutes. Top with more thyme. Do Ahead: Gratin (without cheese) can be baked 1 day ahead. Cover and chill. Bring to room temperature before sprinkling with cheese and broiling.

cheesy-cabbage-gratin

['1 medium head of savoy cabbage (about 3½ lb. total), cut through core into 8 wedges', '2 Tbsp. extra-virgin olive oil', '1½ tsp. kosher salt, plus more', '1 tsp. freshly ground black pepper, plus more', '2 medium shallots, quartered through root end', '4 garlic cloves', '2 cups heavy cream', '1 Tbsp. thyme leaves, plus more for serving', '1 Tbsp. unsalted butter', '3 oz. Gruyère, grated (about 1½ cups)', '½ oz. Parmesan', 'finely grated (about ½ cup)']

Charred Sweet Potatoes With Hot Honey Butter and Lime

['8 small sweet potatoes (about 3 lb. total), scrubbed, halved lengthwise', '½ cup extra-virgin olive oil, divided', 'Kosher salt', '6 Tbsp. unsalted butter, room temperature', '2 Tbsp. honey', '3 Tbsp. hot sauce (such as Tapatío or Cholula)', '¼ cup raw pumpkin seeds (pepitas)', '1 Tbsp. ground coriander', 'Flaky sea salt', 'Lime wedges (for serving)']

Place a rack in middle of oven; preheat to 425°F. Place sweet potatoes on a rimmed baking sheet, drizzle with ¼ cup oil, and season with kosher salt. Turn to coat. Arrange cut side down and roast until tender (the tip of a knife should slide easily into flesh) and cut sides are browned, 25–30 minutes. Let sweet potatoes cool. Meanwhile, smash together butter and honey in a small bowl with a fork until smooth. Add hot sauce a tablespoonful at a time, blending well after each addition. Season hot honey butter with kosher salt. Cook pumpkin seeds and remaining ¼ cup oil in a small skillet over medium heat, stirring often, until pumpkin seeds are golden brown, about 4 minutes. Remove from heat and stir in coriander; season with kosher salt. Arrange sweet potatoes on a platter and spread with hot honey butter. Sprinkle with sea salt and spoon pumpkin seed oil over. Serve with lime wedges for squeezing over. Do Ahead: Hot honey butter can be made 1 week ahead. Cover and chill. Bring to room temperature before using.

charred-sweet-potatoes-with-hot-honey-butter-and-lime

['8 small sweet potatoes (about 3 lb. total), scrubbed, halved lengthwise', '½ cup extra-virgin olive oil, divided', 'Kosher salt', '6 Tbsp. unsalted butter, room temperature', '2 Tbsp. honey', '3 Tbsp. hot sauce (such as Tapatío or Cholula)', '¼ cup raw pumpkin seeds (pepitas)', '1 Tbsp. ground coriander', 'Flaky sea salt', 'Lime wedges (for serving)']

Buttery Bejeweled Rice

['8 scallions', '⅓ cup sliced almonds', '⅓ cup raw pistachios', '12 Tbsp. unsalted butter, divided', '2 large carrots, peeled, thinly sliced into coins on a mandoline', '2 tsp. sugar', '1 Tbsp. kosher salt, plus more', '5 garlic cloves, thinly sliced', '3 cups long-grain rice, rinsed until water runs clear', '¾ tsp. ground cardamom', '¾ tsp. ground cinnamon', '¾ tsp. crushed red pepper flakes', '¾ tsp. ground turmeric', '1 cup mixed unsweetened dried fruit (such as golden raisins, tart cherries, and/or cranberries)']

Preheat oven to 350°F. Separate dark green parts from scallions; thinly slice dark green parts and white and pale green parts, keeping them separate. Set aside. Arrange almonds and pistachios on opposite sides of a rimmed baking sheet and toast until almonds are golden brown, about 3 minutes. Remove almonds from baking sheet and toss pistachios. Return baking sheet with pistachios to oven and toast until golden brown, about 4 minutes longer. Let cool. Melt 3 Tbsp. butter in a large heavy pot over medium heat. Add carrots and cook, stirring occasionally, until softened but without having taken on any color, 10–12 minutes. Stir in sugar and a pinch of salt and cook, stirring, until sugar dissolves, about 1 minute. Transfer carrots to a medium bowl. Melt another 4 Tbsp. butter in the same pot over medium. Add garlic and reserved pale green and white parts of scallions and cook, stirring occasionally, until softened but without taking on any color, about 5 minutes. Stir in rice, cardamom, cinnamon, red pepper flakes, and turmeric and cook, stirring often, until some grains are translucent, about 3 minutes. Add 1 Tbsp. salt and 3¾ cups water and bring to a boil. Reduce heat to medium-low, cover pot, and simmer until rice is tender, 25–30 minutes. Remove pot from heat; let sit 10 minutes to allow rice to steam longer. While rice is cooking, melt 2 Tbsp. butter in a small skillet over medium heat. Add dried fruit and cook, stirring often, until fruit is plumped and softened, about 4 minutes. Set aside. Add remaining 3 Tbsp. butter to rice and fluff with a fork. Spoon pilaf onto a large platter. Top with neatly defined rows of dried fruit, almonds, pistachios, carrots, and reserved scallion greens, or, if you prefer, mix all the toppings into the rice before arranging on the platter.

buttery-bejeweled-rice

['8 scallions', '⅓ cup sliced almonds', '⅓ cup raw pistachios', '12 Tbsp. unsalted butter, divided', '2 large carrots, peeled, thinly sliced into coins on a mandoline', '2 tsp. sugar', '1 Tbsp. kosher salt, plus more', '5 garlic cloves, thinly sliced', '3 cups long-grain rice, rinsed until water runs clear', '¾ tsp. ground cardamom', '¾ tsp. ground cinnamon', '¾ tsp. crushed red pepper flakes', '¾ tsp. ground turmeric', '1 cup mixed unsweetened dried fruit (such as golden raisins', 'tart cherries', 'and/or cranberries)']

Brussels Sprouts With Pistachios and Lime

['2 lb. small brussels sprouts, trimmed', '3 Tbsp. vegetable oil', 'Kosher salt, freshly ground pepper', '3 Tbsp. unsalted butter', '3 Tbsp. raw pistachios', '2 Tbsp. date molasses or honey', '1 tsp. honey', 'Zest of ½ lime', '2 Tbsp. fresh lime juice', '½ tsp. crushed red pepper flakes', 'Lime wedges (for serving; optional)']

Place a rack in lower third of oven; preheat to 450°F. Toss brussels sprouts and oil in a large bowl to coat; season with salt and pepper. Roast brussels sprouts on a rimmed baking sheet 15 minutes, then shake baking sheet to loosen them. Continue to roast until deeply browned all over, 5–10 minutes longer. Reduce oven temperature to 350° and roast another 10 minutes. Shake baking sheet again, then roast brussels sprouts until the tip of a small knife easily slides through, 5–10 minutes longer (total cook time will be 35–45 minutes). Melt butter in a large skillet over medium heat. Once butter starts to foam, add pistachios and a pinch of salt and cook, stirring often, until nuts are golden brown and butter solids are browned, about 4 minutes. Remove from heat. Using a slotted spoon, transfer nuts to paper towels; let cool. Coarsely chop. Meanwhile, bring date molasses, honey, and lime juice to a simmer in same skillet over medium heat (this will happen quickly), swirling pan to emulsify. Add 1 Tbsp. water and swirl to emulsify, scraping up browned bits with a wooden spoon. Add brussels sprouts; toss to coat. Transfer brussels sprouts to a platter. Toss nuts, lime zest, red pepper flakes, and a pinch of salt in a small bowl to combine; scatter over brussels sprouts. Serve with lime wedges if desired. Do Ahead: Brussels sprouts, glaze (without water), and pistachio mixture can all be made 3 hours ahead. Do not combine. Reheat glaze over medium heat until bubbling before adding water and brussels sprouts.

brussels-sprouts-with-pistachios-and-lime

['2 lb. small brussels sprouts, trimmed', '3 Tbsp. vegetable oil', 'Kosher salt, freshly ground pepper', '3 Tbsp. unsalted butter', '3 Tbsp. raw pistachios', '2 Tbsp. date molasses or honey', '1 tsp. honey', 'Zest of ½ lime', '2 Tbsp. fresh lime juice', '½ tsp. crushed red pepper flakes', 'Lime wedges (for serving; optional)']

Broccolini With Sesame Sauce and Lemon

['6 bunches broccolini (about 3 lb. total), trimmed, halved lengthwise', 'Kosher salt', '¼ cup tahini', '2 Tbsp. white miso', '1 Tbsp. low-sodium soy sauce', '1 Tbsp. mirin (sweet Japanese rice wine)', '1 Tbsp. unseasoned rice vinegar', '1 tsp. toasted sesame oil', '4 Tbsp. vegetable or other neutral oil, divided', '2 tsp. honey, divided', '½ lemon, seeds removed', 'Toasted sesame seeds (for serving)']

Cook broccolini in a large pot of boiling salted water until bright green and crisp-tender, 5–7 minutes. Drain and transfer to paper towels. Meanwhile, mix tahini, miso, soy sauce, mirin, vinegar, sesame oil, 2 Tbsp. vegetable oil, 1 tsp. honey, and 2 Tbsp. water in a small bowl to combine; season sesame sauce with salt. Cut lemon lengthwise into quarters, then thinly slice crosswise. Toss in a small bowl with remaining 2 Tbsp. vegetable oil and remaining 1 tsp. honey; season lightly with salt. Spread sesame sauce on a platter and arrange broccolini on top. Scatter lemon over; sprinkle with sesame seeds. Do Ahead: Sesame sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

broccolini-with-sesame-sauce-and-lemon

['6 bunches broccolini (about 3 lb. total), trimmed, halved lengthwise', 'Kosher salt', '¼ cup tahini', '2 Tbsp. white miso', '1 Tbsp. low-sodium soy sauce', '1 Tbsp. mirin (sweet Japanese rice wine)', '1 Tbsp. unseasoned rice vinegar', '1 tsp. toasted sesame oil', '4 Tbsp. vegetable or other neutral oil, divided', '2 tsp. honey, divided', '½ lemon, seeds removed', 'Toasted sesame seeds (for serving)']

White Pesto Pasta

['½ cup walnuts', 'Kosher salt', '½ cup fresh ricotta', 'Zest of 1 lemon', '1 garlic clove, finely grated', '2 tsp. finely chopped oregano', '2 oz. Parmesan, finely grated, plus more for serving', '¼ cup extra-virgin olive oil', 'Freshly ground black pepper', '1 lb. tube- or rod-shaped pasta (such as rigatoni or spaghetti)']

Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool, then finely chop. Bring a large pot of generously salted water to a boil. Vigorously mix walnuts, ricotta, lemon zest, garlic, oregano, and 2 oz. Parmesan in a large bowl until well combined. Add oil 1 Tbsp. or so at a time, stirring well after each addition, until all the oil is incorporated. Season pesto with salt and pepper. Cook pasta in pot of boiling water, stirring occasionally, until al dente. Scoop 1 cup pasta cooking liquid into bowl with pesto and stir gently to combine (it’s okay if some of the pesto is still in small clumps). Using a spider, tongs, or slotted spoon, transfer pasta directly to bowl with pesto. Mix energetically until pesto thickens enough to lightly coat pasta, about 2 minutes; the pasta should have sauce clinging to it but there should also be some extra sauce that collects in bottom of bowl. Divide pasta among bowls and serve with more Parmesan alongside for sprinkling over.

white-pesto-pasta

['½ cup walnuts', 'Kosher salt', '½ cup fresh ricotta', 'Zest of 1 lemon', '1 garlic clove, finely grated', '2 tsp. finely chopped oregano', '2 oz. Parmesan, finely grated, plus more for serving', '¼ cup extra-virgin olive oil', 'Freshly ground black pepper', '1 lb. tube- or rod-shaped pasta (such as rigatoni or spaghetti)']

Salmon With Citrus-Chile Sauce

['4 jalapeños, seeds removed (leave some seeds in if you like more heat)', '2 garlic cloves', 'Kosher salt', 'Zest of ½ grapefruit', '2 tsp. honey', '6 Tbsp. extra-virgin olive oil, divided', '2 bunches broccolini, cut into 2" pieces', '4 (5–6-oz.) skin-on, boneless salmon fillets', '2 Belgian endive, leaves separated, cut into large pieces', '¼ cup fresh grapefruit juice', '3 Tbsp. unseasoned rice vinegar', 'Toasted sesame seeds (for serving)']

Pulse jalapeños, garlic, and a pinch of salt in a food processor to a coarse paste (you can also smash with a mortar and pestle or finely chop jalapeños and garlic on a cutting board, sprinkle with a pinch of salt, and crush with the side of a chef’s knife). Transfer paste to a small bowl and add grapefruit zest, honey, and 2 Tbsp. oil; toss to combine. Set sauce aside. Heat 2 Tbsp. oil in a large nonstick skillet over medium-high. Add broccolini and cook, tossing occasionally, until crisp-tender and charred in spots, about 5 minutes. Divide among plates. Heat remaining 2 Tbsp. oil in same skillet over medium. Season salmon with salt and cook, skin side down, until skin is browned and crisp, 6–8 minutes. Turn and cook on flesh side just until cooked through, about 1 minute. Add endive to broccolini on plates; season with salt. Set salmon on top. Stir grapefruit juice and vinegar into reserved sauce and spoon over salmon and vegetables. Sprinkle with sesame seeds.

salmon-with-citrus-chile-sauce

['4 jalapeños, seeds removed (leave some seeds in if you like more heat)', '2 garlic cloves', 'Kosher salt', 'Zest of ½ grapefruit', '2 tsp. honey', '6 Tbsp. extra-virgin olive oil, divided', '2 bunches broccolini, cut into 2" pieces', '4 (5–6-oz.) skin-on, boneless salmon fillets', '2 Belgian endive, leaves separated, cut into large pieces', '¼ cup fresh grapefruit juice', '3 Tbsp. unseasoned rice vinegar', 'Toasted sesame seeds (for serving)']

Feel-Better Chicken and Rice Soup

['12 oz. skinless, boneless chicken thighs', '⅓ cup jasmine rice, rinsed', '4 garlic cloves, thinly sliced', '1 (2-inch) piece ginger, peeled, thinly sliced', 'Kosher salt', '2 small sweet potatoes, unpeeled, sliced into ½”-thick rounds', '2 Tbsp. fresh lemon juice', '2 Tbsp. soy sauce', '½ bunch cilantro, coarsely chopped', 'Freshly ground black pepper']

Bring chicken, rice, garlic, ginger, and 5 cups water to a boil in a large saucepan. Add a big pinch of salt. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until rice has swelled and chicken is firm, 10–12 minutes. Add potatoes to pot and cook, stirring occasionally, until soup thickens, potatoes and rice are tender, and chicken is cooked through, 15–20 minutes. Transfer chicken to a cutting board and shred with 2 forks. Return meat to pot. Stir lemon juice and soy sauce into soup; taste and season with salt if needed. Ladle soup into bowls and top with cilantro and lots of pepper. Do Ahead: Soup (without cilantro) can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low, adding water to thin as needed.

feel-better-chicken-and-rice-soup

['12 oz. skinless, boneless chicken thighs', '⅓ cup jasmine rice, rinsed', '4 garlic cloves, thinly sliced', '1 (2-inch) piece ginger, peeled, thinly sliced', 'Kosher salt', '2 small sweet potatoes, unpeeled, sliced into ½”-thick rounds', '2 Tbsp. fresh lemon juice', '2 Tbsp. soy sauce', '½ bunch cilantro, coarsely chopped', 'Freshly ground black pepper']

Applejack Sour

['2 oz. applejack (preferably Laird’s)', '¾ oz. fresh lemon juice', '½ oz. fresh orange juice', '½ oz. pure maple syrup', '2 dashes of Angostura bitters', 'Freshly grated nutmeg']

Combine applejack, lemon juice, orange juice, maple syrup, and bitters in a cocktail shaker. Add ice and shake until the outside of the shaker is frosty, about 20 seconds. Strain cocktail into an ice-filled rocks glass and sprinkle with nutmeg.

applejack-sour-cocktail

['2 oz. applejack (preferably Laird’s)', '¾ oz. fresh lemon juice', '½ oz. fresh orange juice', '½ oz. pure maple syrup', '2 dashes of Angostura bitters', 'Freshly grated nutmeg']

Expertly Spiced and Glazed Roast Turkey

['1 (12–14 lb.) turkey, neck and giblets removed', '2 Tbsp. whole black peppercorns', '2 Tbsp. whole pink or black peppercorns', '½ cup Diamond Crystal or ¼ cup plus 1½ tsp. Morton kosher salt', '2 Tbsp. garlic powder', '2 Tbsp. onion powder', '1 Tbsp. smoked paprika', '1 Tbsp. plus ⅓ cup (packed) light brown sugar', 'Small handful of hardy herbs (such as sage, rosemary, bay leaves, and/or thyme)', '4 garlic cloves, crushed', '2 (2x1") strips orange zest', '⅓ cup low-sodium soy sauce', '⅓ cup sherry vinegar or red wine vinegar', '6 Tbsp. neutral oil (such as vegetable, peanut, or canola)', 'A spice mill']

Place turkey, breast side up, on a cutting board and pat dry. Grip a wing and pull it outward so you can see where it attaches to the body. Using a sharp boning or chef’s knife, cut though the joint to separate the wing from the breast (if you hit bone, you’re in the wrong spot; pull the wing out farther to help you get into the place where the joint meets the socket). Remove wing; repeat on the other side. Cut through skin connecting 1 leg to carcass. Pull leg back until the ball joint pops out of its socket; cut through the joint to separate leg. Repeat on the other side. Now for the breast: Position the turkey breast side down with the opening facing you. Using kitchen shears, cut along one side of backbone until you get all the way through the neck end, then turn the turkey 180°F and cut through the other side to remove the backbone (save it for making stock). Very finely grind black and pink peppercorns in a spice mill or mortar and pestle; transfer to a medium bowl. Add salt, garlic powder, onion powder, paprika, and 1 Tbsp. brown sugar and use your fingers to mix together. Place turkey pieces, skin side up, on a wire rack set inside a rimmed baking sheet. Sprinkle salt mixture liberally all over turkey, patting to adhere. You may not need all of it, but it’s good to have extra since some will end up on the baking sheet. Chill bird, uncovered, at least 24 hours and up to 2 days. Remove turkey from wire rack and rinse baking sheet and rack if needed (turkey will most likely release some liquid). Line baking sheet with 3 layers of foil to make cleanup easy and set rack back inside. Arrange turkey pieces on rack, skin side up, and let sit at room temperature 2–3 hours to help decrease the cooking time. Meanwhile, cook herbs, garlic, orange zest, soy sauce, vinegar, and remaining ⅓ cup brown sugar in a small saucepan over medium heat, stirring occasionally, until sugar is dissolved and glaze thickens slightly (it should just barely coat a spoon), 10–12 minutes. Remove glaze from heat. Place a rack in middle of oven; preheat to 425°F. Rub turkey with oil and pour 1 cup water into baking sheet. Roast turkey, rotating baking sheet halfway through, until skin is mostly golden brown, 20–25 minutes. Reduce oven temperature to 300°F and continue to roast turkey, brushing with glaze every 20 minutes and adding more water by ½-cupfuls as needed to maintain some liquid in baking sheet, until an instant-read thermometer inserted into the thickest part of breast registers 150°F, and 170°F when inserted into the thickest part of the thighs, 50–70 minutes longer (total cooking time will be 1–1½ hours). Skin should be deep golden brown and shiny. Transfer turkey to a cutting board; tent loosely with foil. Let rest 30–60 minutes before carving.

expertly-spiced-and-glazed-roast-turkey

['1 (12–14 lb.) turkey, neck and giblets removed', '2 Tbsp. whole black peppercorns', '2 Tbsp. whole pink or black peppercorns', '½ cup Diamond Crystal or ¼ cup plus 1½ tsp. Morton kosher salt', '2 Tbsp. garlic powder', '2 Tbsp. onion powder', '1 Tbsp. smoked paprika', '1 Tbsp. plus ⅓ cup (packed) light brown sugar', 'Small handful of hardy herbs (such as sage, rosemary, bay leaves, and/or thyme)', '4 garlic cloves, crushed', '2 (2x1") strips orange zest', '⅓ cup low-sodium soy sauce', '⅓ cup sherry vinegar or red wine vinegar', '6 Tbsp. neutral oil (such as vegetable, peanut, or canola)', 'A spice mill']

Spicy Mushroom Larb

['6 Tbsp. vegetable oil, divided', '1½ lb. shiitake mushrooms, stems removed, caps quartered', '6 scallions, thinly sliced', '4 garlic cloves, finely grated', '1 (2-inch) piece ginger, peeled, finely grated', 'Kosher salt', '2 medium shallots, thinly sliced, rinsed', '2 red chiles (such as Holland, Fresno, or Thai), thinly sliced', '2 cups mint leaves, torn if large', '2 Tbsp. fish sauce', '½ cup coarsely chopped unsalted dry-roasted peanuts, divided', '½ head of green cabbage, halved crosswise, leaves separated']

Heat 5 Tbsp. oil in a large nonstick skillet over medium-high until shimmering. Add mushrooms and cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 15 minutes. Add scallions, garlic, and ginger to skillet, followed by remaining 1 Tbsp. oil. Cook, stirring often, until aromatics are softened and fragrant, about 4 minutes. Remove skillet from heat; season mushroom mixture lightly with salt. Mix in shallots, chiles, mint, fish sauce, and half of peanuts. Taste and season larb with more salt if needed. Transfer larb to a platter or large bowl. Serve with cabbage and remaining peanuts alongside.

spicy-mushroom-larb

['6 Tbsp. vegetable oil, divided', '1½ lb. shiitake mushrooms, stems removed, caps quartered', '6 scallions, thinly sliced', '4 garlic cloves, finely grated', '1 (2-inch) piece ginger, peeled, finely grated', 'Kosher salt', '2 medium shallots, thinly sliced, rinsed', '2 red chiles (such as Holland, Fresno, or Thai), thinly sliced', '2 cups mint leaves, torn if large', '2 Tbsp. fish sauce', '½ cup coarsely chopped unsalted dry-roasted peanuts, divided', '½ head of green cabbage', 'halved crosswise', 'leaves separated']

Salmon Rice Bowls with Coconut-Ginger Broth

['3 Tbsp. virgin coconut oil', '1/2 cup panko (Japanese breadcrumbs)', '1/2 tsp. freshly ground black pepper', '1/2 tsp. smoked paprika', '1/4 tsp. cayenne pepper', '1 1/4 tsp. kosher salt, divided', '4 (4–6-oz.) salmon fillets', '2 Tbsp. mayonnaise', '1 (14.5-oz.) can coconut milk', '2 Tbsp. finely grated ginger (from one 3" piece)', '1 tsp. sugar', '1 1/2 tsp. kosher salt, divided', '1 Tbsp. fresh lime juice', '2 Tbsp. virgin coconut oil', '1 (14.5-oz.) can chickpeas, kidney beans, or black beans, drained, rinsed', '1 bunch curly kale, stems removed, torn into small pieces', '4 cups steamed rice', 'Lime wedges (for serving)']

Preheat oven to 400°F. Heat oil in a large skillet over medium until melted. Add panko, pepper, paprika, cayenne, and 1/2 tsp. salt. Cook, stirring constantly, until panko is golden brown, 2–3 minutes. Transfer to a paper-towel-lined plate. Wipe skillet clean; reserve for beans and greens. Line a quarter sheet pan or other small rimmed baking dish with parchment paper, then arrange salmon fillets skin side down; season with remaining 3/4 tsp. salt. Using a small spoon or offset spatula, spread mayonnaise across salmon, then sprinkle spiced panko over, pressing lightly to adhere. Roast until salmon is opaque, 8–10 minutes. Heat coconut milk, ginger, sugar, 1 tsp. salt, and 1/4 cup water in a small pot over medium and bring to a boil. Immediately remove from heat and stir in lime juice. Heat oil in reserved skillet over medium until melted. Add beans and kale, then cover pan and cook, stirring once halfway through, until kale is wilted, 2–3 minutes. Season with remaining 1/2 tsp. salt and stir to combine. Divide rice among bowls, then top with beans and greens mixture. Using a fish spatula, lift each fillet up off its skin—the skin will stick to the paper—and arrange in each bowl. Pour in coconut broth. Serve with lime wedges alongside.

salmon-rice-bowls-with-coconut-ginger-broth

['3 Tbsp. virgin coconut oil', '1/2 cup panko (Japanese breadcrumbs)', '1/2 tsp. freshly ground black pepper', '1/2 tsp. smoked paprika', '1/4 tsp. cayenne pepper', '1 1/4 tsp. kosher salt, divided', '4 (4–6-oz.) salmon fillets', '2 Tbsp. mayonnaise', '1 (14.5-oz.) can coconut milk', '2 Tbsp. finely grated ginger (from one 3" piece)', '1 tsp. sugar', '1 1/2 tsp. kosher salt, divided', '1 Tbsp. fresh lime juice', '2 Tbsp. virgin coconut oil', '1 (14.5-oz.) can chickpeas, kidney beans, or black beans, drained, rinsed', '1 bunch curly kale, stems removed, torn into small pieces', '4 cups steamed rice', 'Lime wedges (for serving)']

Goat Butter Shortbread

['1 cup (8 ounces) cold goat butter, cubed', '½ cup granulated sugar', '¼ cup toasted wheat germ', '1 ¾ cups unbleached all-purpose flour', '¼ cup whole wheat flour', '½ teaspoon kosher salt', '½ teaspoon sea salt flakes']

Put the butter and sugar into the bowl of a stand mixer and refrigerate until the butter is firm, approximately 30 minutes. Meanwhile, heat the oven to 350°F and spread the wheat germ onto a half sheet (13 by 18-inch) pan. Toast until slightly aromatic, approximately 3 minutes. Cool to room temperature. In a bowl, whisk together the flours, salts, and toasted wheat germ. Remove the bowl from the refrigerator. Fit the mixer with the paddle attachment. Add the flour mixture to the butter and sugar and mix on low speed until the dough starts to resemble a coarse meal, 6 to 8 minutes. Increase the speed to medium and mix until the dough just starts to clump around the paddle or to the sides of the bowl, 2 to 3 minutes more. Remove the bowl from the stand mixer. With a plastic bench scraper, bring the dough completely together by hand. Place the dough on a surface lightly dusted with flour. Roll the dough back and forth into a cylinder. Using your fingers, pat the dough into a rectangle. Put a sheet of parchment paper the same dimensions as a half sheet pan on the work surface and dust lightly with flour. Put the dough on top. Using a rolling pin, begin rolling out the dough. If any cracks form in the dough, stop to push them together. To keep the dough from sticking to the parchment paper, dust the top lightly with flour, cover with another piece of parchment paper, and, sandwiching the dough between both sheets of parchment paper, flip the dough and paper over. Peel off the top layer of parchment paper and continue to roll. Roll the dough into a 10 by 12- or 14-inch rectangle approximately ¼ inch thick. If the surface is uneven, roll a pastry roller across the surface to even it out. Ease the dough and parchment paper onto a half sheet pan. Cover with another piece of parchment paper and refrigerate until firm, at least 20 minutes. Heat the oven to 350°F. Line a couple of half sheet pans with parchment paper. Let the dough sit at room temperature for up to 10 minutes. Invert the dough onto a work surface and peel off the top sheet of parchment paper. Roll a dough docker over the dough or pierce it numerous times with a fork. Using a 1 ¾ by 2 ½-inch (or comparable) cookie cutter, cut out the shortbread. Reroll the dough trimmings, chill, and cut out more cookies. If you don’t have a comparable cookie cutter, you can cut out the rectangles with a knife. Evenly space 12 to 16 shortbreads on the prepared pan. Place the pan in the oven, lower the temperature to 325°F, and bake for 10 minutes. Rotate the pan and bake until the cookies feel firm to the touch and are slightly brown around the edges, 6 to 8 minutes more. Let the cookies cool entirely on the sheet pan. Repeat with the remaining dough. The cookies can be stored in an airtight container at room temperature for up to 1 week. Dough can be refrigerated for up to 1 week.

goat-butter-shortbread

['1 cup (8 ounces) cold goat butter, cubed', '½ cup granulated sugar', '¼ cup toasted wheat germ', '1 ¾ cups unbleached all-purpose flour', '¼ cup whole wheat flour', '½ teaspoon kosher salt', '½ teaspoon sea salt flakes']

Peanut Better Blossoms

['1 1/2 cups/192 g unbleached all-purpose flour, spooned and leveled', '1/2 teaspoon baking soda', '1/2 teaspoon fine sea salt', '1/2 cup/113 g unsalted butter, at room temperature', '1/2 cup/113 g firmly packed dark brown sugar', '1/2 cup/100 g granulated sugar', '1 teaspoon pure vanilla extract', '3/4 cup/192 g well-stirred natural, salted crunchy peanut butter', '1 large egg, at room temperature', '3 ounces/75 g semisweet chocolate', '3 tablespoons/42 g unsalted butter']

Position racks to the upper and lower thirds of the oven, and preheat it 350°F/180°C. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, brown and granulated sugar, and vanilla on medium-low speed just until smooth and creamy, about 2 minutes. Add the peanut butter and mix until smooth. Beat in the egg. Reduce the speed to low, and gradually stir in the flour mixture until the dough comes together. Place level tablespoons of dough about 11/2 inches/4 cm apart on the prepared baking sheets, 20 per sheet (they don’t spread much). Using a small measuring spoon with a deep well, or a melon baller, make a 1-inch/2.5 cm-diameter divot in the center of each cookie. Bake the cookies just until they are firm and turning golden brown at the edges but still very soft in their centers, about 12 minutes, rotating the sheets from front to back and top to bottom about halfway through the baking time. As soon as the cookies come out of the oven, reinforce the indentations with whatever tool you used before. Let the cookies cool for 5 minutes on the pans, then transfer to a wire rack to cool completely. Place the chocolate and butter in a microwave-safe bowl. Microwave on HIGH in 30-second intervals, stirring well, until smooth. Let cool slightly. Transfer the ganache to a small resealable plastic bag and work it toward the corner of the bag. Snip off a tiny bit at the corner of the bag with scissors. Fill each divot with ganache. Let the cookies rest at room temperature until the ganache is firm, about 1 hour, or refrigerate to set in about 30 minutes. Store in an airtight container at room temperature for up to 1 week.

peanut-butter-better-blossoms

['1 1/2 cups/192 g unbleached all-purpose flour, spooned and leveled', '1/2 teaspoon baking soda', '1/2 teaspoon fine sea salt', '1/2 cup/113 g unsalted butter, at room temperature', '1/2 cup/113 g firmly packed dark brown sugar', '1/2 cup/100 g granulated sugar', '1 teaspoon pure vanilla extract', '3/4 cup/192 g well-stirred natural, salted crunchy peanut butter', '1 large egg, at room temperature', '3 ounces/75 g semisweet chocolate', '3 tablespoons/42 g unsalted butter']

Sumac and Vanilla Shortbread

['240g (8 ½ oz) butter, at room temperature', "120g (4 1⁄4 oz/1 cup) confectioners' sugar", '360g (12 ¾ oz/2 ¾ cups) all-purpose flour', '1 vanilla pod, seeds scraped out', '½ tsp flaky sea salt', '2 tbsp sumac', '2 tbsp granulated sugar']

Use a food processor or an electric mixer with a paddle attachment to work the butter, icing sugar, flour, vanilla seeds and salt until the mixture just forms a ball of dough. It takes a while to come together, so don’t lose faith. Once it has formed, turn the dough out onto the work surface. Divide into two pieces and shape each one into a log – I prefer to make it rectangular but it is tasty in any shape. Mix the sumac and sugar on the work surface. Roll the log in the sumac-sugar to coat all over, then place in the fridge to set for at least 1 hour (or freeze it until you want to bake them). Heat your oven to 190°C/170°C fan/375°F/gas mark 5. Line two baking trays with baking paper. Use a sharp knife to cut each log into 12–14 slices and place them flat on the trays. Bake for 10–12 minutes until light golden, then remove from the oven. Leave to cool on the tray before eating.

sumac-and-vanilla-shortbread

['240g (8 ½ oz) butter, at room temperature', '"120g (4 1⁄4 oz/1 cup) confectioners sugar", 360g (12 ¾ oz/2 ¾ cups) all-purpose flour', '1 vanilla pod, seeds scraped out', '½ tsp flaky sea salt', '2 tbsp sumac', '2 tbsp granulated sugar']

Pastel Butter Cookies

['1 cup whole blanched almonds, toasted', '2 cups unbleached all-purpose flour', '½ teaspoon coarse salt', '½ teaspoon ground cinnamon', '2 sticks (1 cup) unsalted butter, room temperature', '1 cup confectioners’ sugar, sifted, plus 1/2 cup per tinted sugar', '1 teaspoon vanilla extract', 'Freeze-dried fruits in various colors, such as blueberries, raspberries, and mangoes']

Preheat oven to 350°F. Place toasted almonds in the bowl of a food processor. Add flour, salt, and cinnamon, and process until nuts are finely ground, about 1 minute. In a medium bowl, with an electric mixer on medium, beat butter and 1 cup confectioners’ sugar until pale and fluffy, about 4 minutes. Add vanilla and beat until combined. With mixer on low, gradually add almond mixture and beat until just incorporated. Using a 1 1/2‑inch (1‑tablespoon) cookie scoop, drop dough onto parchment-lined baking sheets, spacing about 1 inch apart. Bake cookies, rotating sheets halfway through, until edges are just golden, 14 to 16 minutes. Transfer sheets to wire racks and let cool completely. For each desired color, place 1/2 cup fruit with 1/2 cup confectioners’ sugar in the bowl of a food processor; process until smooth and evenly tinted. (Sugars can be stored in airtight containers up to 1 month.) Place tinted sugars in small bowls and dip cookies, domed-side down, into tinted sugars to coat. Transfer to a plate and let rest, about 30 minutes. (Cookies can be stored in an airtight container at room temperature up to 1 week.)

pastel-butter-cookies

['1 cup whole blanched almonds, toasted', '2 cups unbleached all-purpose flour', '½ teaspoon coarse salt', '½ teaspoon ground cinnamon', '2 sticks (1 cup) unsalted butter, room temperature', '1 cup confectioners’ sugar, sifted, plus 1/2 cup per tinted sugar', '1 teaspoon vanilla extract', 'Freeze-dried fruits in various colors', 'such as blueberries', 'raspberries', 'and mangoes']

Iranian Rice Cookies

['1 1/2 sticks (3/4 cup) unsalted butter', '1/4 cup sugar', '1/8 teaspoon rose water', '1 large egg yolk', '1/2 cup unbleached all-purpose flour', '3/4 cup white rice flour, plus more for dusting', '1/2 teaspoon ground cardamom, preferably fresh', '1/2 teaspoon coarse salt']

Preheat oven to 350°F. Line a fine-mesh sieve with 4 layers of cheesecloth; set over a small liquid measuring cup. Melt butter in a small saucepan over medium-high heat until beginning to boil. Reduce heat to medium and simmer until foamy, stirring occasionally, until butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 5 to 7 minutes. Remove saucepan from heat and strain butter through prepared sieve, leaving solids behind. Let cool slightly. In another small saucepan over medium heat, stir together sugar and 2 tablespoons water until sugar has dissolved; transfer to a large bowl. Let cool slightly. Add rose water and stir to combine. Add egg yolk to sugar mixture; whisk until light and slightly thickened. Continue whisking and drizzle in strained brown butter until thick and incorporated. In a medium bowl, whisk together both flours, the cardamom, and salt. Add to brown butter mixture and stir until incorporated. Roll or scoop dough into 11/2‑inch balls and place about 1 inch apart on parchment-lined baking sheets. Imprint each ball with the grooved side of a meat mallet, pressing to 1/4 inch thick. Dust mallet with rice flour as needed to prevent sticking. Bake, rotating sheets halfway through, until edges of cookies just turn light golden, 16 to 18 minutes. Transfer cookies to wire racks to cool completely. (Cookies can be stored in an airtight container at room temperature up to 3 days.)

iranian-rice-cookies

['1 1/2 sticks (3/4 cup) unsalted butter', '1/4 cup sugar', '1/8 teaspoon rose water', '1 large egg yolk', '1/2 cup unbleached all-purpose flour', '3/4 cup white rice flour, plus more for dusting', '1/2 teaspoon ground cardamom, preferably fresh', '1/2 teaspoon coarse salt']

Double-the-Mustard Chicken with Potatoes and Greens

['2 Tbsp. Dijon mustard', '2 Tbsp. plus 2 tsp. honey', '1/3 cup plus 3 Tbsp. extra-virgin olive oil, divided', '4 whole chicken legs (thigh and drumstick; about 2 lb. total), patted dry', '2 1/2 tsp. kosher salt, divided', '1 tsp. freshly ground black pepper, divided', '1 1/2 lb. baby Yukon Gold potatoes, halved', '4 rosemary sprigs', '1 garlic clove, finely grated', '3 Tbsp. fresh lemon juice', '4 tsp. whole grain mustard', '1 small head of frisée or 1/2 small head of escarole, trimmed, torn into bite-size pieces', '1/2 cup parsley leaves']

Place a rack in top third of oven; preheat to 375°F. Whisk Dijon mustard, 2 Tbsp. honey, and 1 Tbsp. oil in a medium bowl to combine. Season chicken on all sides with 1 tsp. salt and 1/2 tsp. pepper. Transfer to bowl with honey mustard and toss to coat. Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and remaining 1/2 tsp. pepper on a rimmed baking sheet. Arrange chicken legs (skin side up) in the center of pan; discard excess marinade. Arrange potatoes around outside of pan in an even layer, then turn cut side down (this will help them brown better). Arrange rosemary over potatoes. Roast until chicken and potatoes are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°F, 30–40 minutes. Whisk garlic, lemon juice, whole grain mustard, and remaining 1/3 cup oil, 2 tsp. honey, and 1/2 tsp. salt in a small bowl. Divide chicken and potatoes among plates, then arrange frisée and parsley alongside potatoes. Drizzle dressing over chicken, potatoes, and frisée. Do Ahead: Chicken can be marinated 8 hours ahead. Cover and chill.

honey-mustard-sheet-pan-chicken-dinner-with-potatoes-and-greens

['2 Tbsp. Dijon mustard', '2 Tbsp. plus 2 tsp. honey', '1/3 cup plus 3 Tbsp. extra-virgin olive oil, divided', '4 whole chicken legs (thigh and drumstick; about 2 lb. total), patted dry', '2 1/2 tsp. kosher salt, divided', '1 tsp. freshly ground black pepper, divided', '1 1/2 lb. baby Yukon Gold potatoes, halved', '4 rosemary sprigs', '1 garlic clove, finely grated', '3 Tbsp. fresh lemon juice', '4 tsp. whole grain mustard', '1 small head of frisée or 1/2 small head of escarole, trimmed, torn into bite-size pieces', '1/2 cup parsley leaves']

Lebkuchen (German Honey Bars)

['1 cup (320g) honey', '2 tablespoons (30g) water', '6 tablespoons (3/4 stick or 85g) unsalted butter, cut into cubes', '¾ cup packed (175g) brown sugar', '2 large eggs, lightly beaten', 'Finely grated zest of 1 lemon', '1 tablespoon (15g) lemon juice', '2 ½ cups sifted (300g) all-purpose flour', '½ teaspoon baking soda', '1 tablespoon ground cinnamon', '1 teaspoon ground cloves', '½ teaspoon grated or ground nutmeg', '¼ teaspoon ground cardamom', '¼ teaspoon ground anise', '½ teaspoon salt', '1/3 cup chopped blanched almonds', '1/3 cup chopped citron', '1/3 cup chopped candied orange peel', '1 ¼ cups powdered sugar, sifted', 'Finely grated zest of 1 lemon', '2 tablespoons lemon juice', '½ teaspoon vanilla', 'Candied cherries (optional)', 'Blanched almonds (optional)']

Heat honey and water in a large heavy saucepan until runny. Remove from heat, and stir in butter until melted. Transfer mixture to a large bowl and stir in brown sugar, eggs, lemon zest, and lemon juice. In a medium bowl, whisk together flour, baking soda, spices, and salt. Add the flour mixture to the honey mixture and stir just until combined. Add almonds, citron, and candied orange peel. Stir until the dough is smooth. Cover the dough tightly with plastic wrap and refrigerate at least 24 hours or up to 1 month. When ready to bake, preheat the oven to 375°F. Grease a 13x9x2-inch baking pan and line with parchment paper so it extends over the 2 long sides. Firmly press the dough into the prepared pan to form a smooth, even layer. Bake until a toothpick inserted in the center comes out almost clean, about 30 minutes. In a medium bowl, beat together powdered sugar, lemon zest, lemon juice, and vanilla until smooth. While the lebkuchen is still warm, spread glaze evenly over the top. Mark into bars by cutting into the lebkuchen about ¼ inch deep with a knife. Decorate, if desired, by placing 1 candied cherry in the center of each bar. And arrange 4 blanched almonds around each cherry. Let stand in the pan on a rack until completely cool and the icing is set. Using the overhanging parchment as handles, transfer to a cutting board. Cut into bars. If possible, let the cookies age for at least 2 weeks to allow the spices to ripen. Lebkuchen will keep for months in an airtight container.

lebkuchen-german-honey-bars

['1 cup (320g) honey', '2 tablespoons (30g) water', '6 tablespoons (3/4 stick or 85g) unsalted butter, cut into cubes', '¾ cup packed (175g) brown sugar', '2 large eggs, lightly beaten', 'Finely grated zest of 1 lemon', '1 tablespoon (15g) lemon juice', '2 ½ cups sifted (300g) all-purpose flour', '½ teaspoon baking soda', '1 tablespoon ground cinnamon', '1 teaspoon ground cloves', '½ teaspoon grated or ground nutmeg', '¼ teaspoon ground cardamom', '¼ teaspoon ground anise', '½ teaspoon salt', '1/3 cup chopped blanched almonds', '1/3 cup chopped citron', '1/3 cup chopped candied orange peel', '1 ¼ cups powdered sugar, sifted', 'Finely grated zest of 1 lemon', '2 tablespoons lemon juice', '½ teaspoon vanilla', 'Candied cherries (optional)', 'Blanched almonds (optional)']

Sweet Potato Bowls With Kale and Chickpeas

['2 medium sweet potatoes (about 8 oz. each), peeled, cut into 1/2" pieces', '3/4 cup vegetable broth', '1 1/4 cups full- or reduced-fat coconut milk', '1 Tbsp. curry powder', '1 bunch curly kale (about 8 oz.), stems removed, leaves torn into bite-size pieces', '1 (15.5-oz.) can chickpeas, drained, rinsed', '2 Tbsp. fresh lime juice', 'Kosher salt, freshly ground pepper', '2 cups cooked white or brown rice']

Bring potatoes and broth to a simmer in a large pot or Dutch oven over medium heat. Cover and cook until potatoes soften, about 5 minutes. Meanwhile, whisk coconut milk and curry powder in a small bowl to combine. Reduce heat to medium-low and stir in kale, chickpeas, and coconut milk mixture. Cover and simmer, stirring once halfway through, until potato is fully cooked but still holds its shape and kale is wilted and dark green, about 8 minutes. Stir in lime juice; season with salt and pepper. Divide rice among bowls. Spoon potato and kale mixture over.

sweet-potato-bowls-with-kale-and-chickpeas

['2 medium sweet potatoes (about 8 oz. each), peeled, cut into 1/2" pieces', '3/4 cup vegetable broth', '1 1/4 cups full- or reduced-fat coconut milk', '1 Tbsp. curry powder', '1 bunch curly kale (about 8 oz.), stems removed, leaves torn into bite-size pieces', '1 (15.5-oz.) can chickpeas, drained, rinsed', '2 Tbsp. fresh lime juice', 'Kosher salt, freshly ground pepper', '2 cups cooked white or brown rice']

Italian Fish and Vegetable Stew

['1 lb. firm white skinless fish fillets (such as mahi-mahi, cod, or halibut), cut into 2" pieces', 'Kosher salt, freshly ground pepper', '1 Tbsp. fresh lemon juice', '1 Tbsp. red wine vinegar', '1/2 tsp. Dijon mustard', '3 Tbsp. extra-virgin olive oil, divided', '1 cup dry or instant polenta (coarse cornmeal)', '1 garlic clove, smashed', '1 medium yellow bell pepper, seeds and ribs removed, cut into 2" pieces', '1 medium zucchini, cut into 2" pieces', '1 pint cherry or grape tomatoes, halved', '1 Tbsp. slivered fresh basil (or 1 tsp. dried), plus whole leaves for serving', '1 tsp. chopped fresh oregano (or 1/2 tsp. dried), plus whole leaves for serving']

Season fish with salt and pepper. Whisk lemon juice, vinegar, mustard, and 2 Tbsp. oil in a medium bowl. Add fish, toss to coat, and chill until ready to use. Cook polenta according to package directions. Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium-high. Cook garlic, stirring occasionally, until beginning to brown, about 2 minutes. Transfer garlic to a plate. Cook bell pepper in same skillet, stirring frequently, until beginning to brown and soften, about 3 minutes. Add zucchini, cover, and cook 3 minutes. Reduce heat to medium-low. Add tomatoes, garlic, fish and dressing, 1 Tbsp. slivered basil, and 1 tsp. chopped oregano; season with salt and pepper. Cover and simmer just until fish is cooked through, about 5 minutes. Discard garlic, if desired. Divide polenta among bowls. Arrange fish mixture over. Garnish with basil and oregano.

italian-fish-and-vegetable-stew

['1 lb. firm white skinless fish fillets (such as mahi-mahi, cod, or halibut), cut into 2" pieces', 'Kosher salt, freshly ground pepper', '1 Tbsp. fresh lemon juice', '1 Tbsp. red wine vinegar', '1/2 tsp. Dijon mustard', '3 Tbsp. extra-virgin olive oil, divided', '1 cup dry or instant polenta (coarse cornmeal)', '1 garlic clove, smashed', '1 medium yellow bell pepper, seeds and ribs removed, cut into 2" pieces', '1 medium zucchini, cut into 2" pieces', '1 pint cherry or grape tomatoes, halved', '1 Tbsp. slivered fresh basil (or 1 tsp. dried), plus whole leaves for serving', '1 tsp. chopped fresh oregano (or 1/2 tsp. dried)', 'plus whole leaves for serving']

Rice Noodles and Tofu in Peanut Sauce

['3 Tbsp. peanut or vegetable oil', '1 (14–16-oz.) package firm or extra-firm tofu, drained, cut into 2x1/2" planks', '2 medium bell peppers, seeds and ribs removed, sliced into thin strips', '8 oz. flat wide brown or white rice noodles', '1/4 cup smooth natural peanut butter', '3 Tbsp. soy sauce or tamari', '3 Tbsp. unseasoned rice vinegar', '2 Tbsp. brown sugar', '1 Tbsp. fish sauce', '2 Tbsp. fresh lime juice', '4 oz. baby spinach', '1/4 cup cilantro leaves', '1/4 cup roasted salted peanuts, chopped', 'Lime wedges (for serving)']

Heat oil in a large skillet over medium-high until hot. Cook tofu in a single layer, undisturbed, until golden brown on one side, about 8 minutes. Turn and continue to cook until golden on the other side, about 6 minutes. Transfer to a paper towel-lined plate. Cook peppers in same skillet, stirring frequently, until beginning to soften, about 5 minutes. Meanwhile, cook noodles according to package directions. Whisk peanut butter, soy sauce, vinegar, brown sugar, fish sauce, and lime juice in a medium bowl to combine. Toss tofu, noodles, peppers, peanut butter sauce, and spinach in a large bowl. Transfer to a platter. Top with cilantro and peanuts. Serve with lime wedges alongside.

rice-noodles-and-tofu-in-peanut-sauce

['3 Tbsp. peanut or vegetable oil', '1 (14–16-oz.) package firm or extra-firm tofu, drained, cut into 2x1/2" planks', '2 medium bell peppers, seeds and ribs removed, sliced into thin strips', '8 oz. flat wide brown or white rice noodles', '1/4 cup smooth natural peanut butter', '3 Tbsp. soy sauce or tamari', '3 Tbsp. unseasoned rice vinegar', '2 Tbsp. brown sugar', '1 Tbsp. fish sauce', '2 Tbsp. fresh lime juice', '4 oz. baby spinach', '1/4 cup cilantro leaves', '1/4 cup roasted salted peanuts, chopped', 'Lime wedges (for serving)']

Scotchy Boulevardiers for a Crowd

['1 cup rye whiskey', '3/4 cup Campari', '3/4 cup sweet vermouth, such as Carpano Antica', '1/2 cup scotch', '8 orange twists']

Combine rye, Campari, vermouth, scotch, and 1/2 cup plus 1 Tbsp. water in a quart-size jar. Seal and freeze at least 2 hours and up to 2 weeks. To serve, gently turn jar to mix. Place ice in a rocks glass and pour in cocktail. Squeeze oils from orange twist over, rub peel around rim of glass, then garnish glass with peel.

scotchy-boulevardiers-for-a-crowd

['1 cup rye whiskey', '3/4 cup Campari', '3/4 cup sweet vermouth, such as Carpano Antica', '1/2 cup scotch', '8 orange twists']

Everything Good Cocktail

['2 Tbsp. plus 1 ½ tsp. honey', '1 1/2 cups mezcal', '1/4 cup orange liqueur (preferably Pierre Ferrand Dry Curaçao)', '2 1/2 tsp. chocolate bitters, such as Fee Brothers', '8 orange twists']

Mix honey and 2 Tbsp. boiling water in a quart-size jar. Stir to dissolve honey; let cool. Stir in mezcal, orange liqueur, bitters, and 1/2 cup plus 1 Tbsp. water. Seal and freeze at least 2 hours and up to 2 weeks. To serve, turn jar gently to mix. Place ice in a rocks glass and pour in cocktail. Squeeze oils from orange twist over, rub peel around rim of glass, then garnish glass with peel.

everything-good-cocktail

['2 Tbsp. plus 1 ½ tsp. honey', '1 1/2 cups mezcal', '1/4 cup orange liqueur (preferably Pierre Ferrand Dry Curaçao)', '2 1/2 tsp. chocolate bitters, such as Fee Brothers', '8 orange twists']

Chestnut, Bacon and Sage Stuffing Rolls

['50g unsalted butter (aout 4 tablespoons)', '2 small brown onions, finely chopped', '2 cloves garlic, crushed', '100g (3 ½ oz) rindless bacon, finely chopped', '1⁄3 cup (80ml) dry sherry, plus 1 tablespoon extra', '8 soft fresh dates (160g), pitted and chopped', '1 (240g) can cooked chestnuts+, chopped', '1⁄4 cup (35g) slivered almonds, toasted and chopped', '3 cups (210g) fresh breadcrumbs', '1⁄4 cup each finely chopped sage and flat-leaf parsley leaves', '1 teaspoon finely grated lemon rind', '2 eggs, lightly beaten', '1 teaspoon each sea salt flakes and cracked black pepper', '24 thin slices streaky bacon', '2 tablespoons honey']

Preheat oven to 180°C (350°F). Melt the butter in a large non-stick frying pan over medium heat. Add the onion, garlic and bacon and cook, stirring, for 5–6 minutes or until soft. Add the sherry and dates and cook, stirring, for 1 minute. Transfer to a large bowl and add the chestnuts, almonds, breadcrumbs, sage, parsley, lemon rind, egg, salt and pepper. Mix to combine and set aside. Cut 2 large pieces of aluminum foil and 2 large pieces of non-stick parchment baking paper. Lay 1 piece of foil on a flat surface and top with 1 sheet of baking paper. Arrange 12 of the bacon slices, overlapping slightly, on the paper. Place half the stuffing along one edge of the bacon and shape into a log. Using the foil and paper to help you, roll the bacon to enclose the stuffing, wrapping to secure. Repeat with the remaining foil, baking paper, bacon and stuffing. Place the rolls on a baking tray and roast for 20 minutes. Place the extra sherry and honey in a small bowl and mix to combine. Remove the rolls from the foil and paper and return to the tray. Brush with the honey glaze and roast for a further 20 minutes or until crisp. Slice to serve.

chestnut-bacon-and-sage-stuffing-rolls

['50g unsalted butter (aout 4 tablespoons)', '2 small brown onions, finely chopped', '2 cloves garlic, crushed', '100g (3 ½ oz) rindless bacon, finely chopped', '1⁄3 cup (80ml) dry sherry, plus 1 tablespoon extra', '8 soft fresh dates (160g), pitted and chopped', '1 (240g) can cooked chestnuts+, chopped', '1⁄4 cup (35g) slivered almonds, toasted and chopped', '3 cups (210g) fresh breadcrumbs', '1⁄4 cup each finely chopped sage and flat-leaf parsley leaves', '1 teaspoon finely grated lemon rind', '2 eggs, lightly beaten', '1 teaspoon each sea salt flakes and cracked black pepper', '24 thin slices streaky bacon', '2 tablespoons honey']

Pomegranate and Fennel Chicken (Pollastre amb Magrana)

['1 (1.8 kg / 4 lb) chicken, butterflied (ask your butcher to do this for you)', 'Sea salt flakes and freshly ground black pepper', 'Extra-virgin olive oil', '1 large onion, finely diced', '4 garlic cloves, minced, plus 1 garlic bulb, halved crossways', '1 fresh bay leaf', '2 large pomegranates, arils removed', '100 ml (3 1/2 fl oz) pomegranate molasses', '60 ml (2 fl oz / 1/4 cup) dry sherry', '2 tablespoons brown sugar', '1 red onion, sliced into 1.5 cm (1/2 in) thick rounds', '2 thyme sprigs', '1 fennel bulb, sliced into 1.5 cm (1/2 in) thick rounds, fronds reserved', '2 teaspoons fennel seeds', '25 g (1 oz) walnuts, roughly chopped', 'Salad leaves, to serve']

Season the chicken with salt and pepper and lay flat on a large plate. Transfer to the fridge for a minimum of 30 minutes, but preferably a few hours, to dry the skin a little. Meanwhile, heat 11/2 tablespoons of oil in a frying pan over medium heat and add the onion. Cook for 6–8 minutes, until starting to soften, then stir through the minced garlic and bay leaf. Cook for 2 minutes, then add half the pomegranate arils, the molasses, sherry and sugar. Bring to the boil, reduce the heat to low and gently simmer for 10–12 minutes, until the mixture has thickened and reduced by one-third. Remove and discard the bay leaf, then remove the pan from the heat and blitz the mixture with a hand-held blender until smooth. Pass the sauce through a fine sieve to remove the aril pulp and set aside in a bowl. Preheat the oven to 220°C (430°F) convection. Place the red onion, garlic bulb, thyme and fennel in a large baking dish. Sprinkle with 2 tablespoons of the remaining pomegranate arils, drizzle over 11/2 tablespoons of oil and season with salt and pepper. Place the butterflied chicken on top of the vegetables and rub with 1 tablespoon of oil. Sprinkle over the fennel seeds, season with salt and pepper, then transfer to the oven and roast for 15 minutes or until the skin starts to turn golden. Remove the dish from the oven and baste the top of the chicken with 2 tablespoons of the pomegranate sauce. Add 250 ml (81/2 fl oz/1 cup) of water to the dish, then reduce the oven temperature to 160°C (320°F) and roast the chicken for a further 45 minutes. Increase the temperature back to 220°C (430°F) and baste the chicken with 2 more tablespoons of sauce and add another 125 ml (4 fl oz/1/2 cup) of water to the dish. Bake for a final 6–8 minutes, until the chicken skin is dark and dry. Meanwhile, in a small bowl, dress the chopped walnuts with a little olive oil and salt. Transfer the roast chicken and caramelized fennel and onion to a serving platter and scatter over the the remaining pomegranate arils and the dressed walnuts. Serve with the remaining pomegranate sauce, the fennel fronds and a few salad leaves on the side.

pomegranate-and-fennel-chicken-pollastre-amb-magrana

['1 (1.8 kg / 4 lb) chicken, butterflied (ask your butcher to do this for you)', 'Sea salt flakes and freshly ground black pepper', 'Extra-virgin olive oil', '1 large onion, finely diced', '4 garlic cloves, minced, plus 1 garlic bulb, halved crossways', '1 fresh bay leaf', '2 large pomegranates, arils removed', '100 ml (3 1/2 fl oz) pomegranate molasses', '60 ml (2 fl oz / 1/4 cup) dry sherry', '2 tablespoons brown sugar', '1 red onion, sliced into 1.5 cm (1/2 in) thick rounds', '2 thyme sprigs', '1 fennel bulb, sliced into 1.5 cm (1/2 in) thick rounds, fronds reserved', '2 teaspoons fennel seeds', '25 g (1 oz) walnuts, roughly chopped', 'Salad leaves', 'to serve']

Roasted Garlic and Parmesan Baked Halibut

['1 garlic head', '1/2 tablespoon olive oil', '1 tablespoon unsalted butter', '1 pound halibut, skin removed, in 4 even fillets', 'Kosher salt, as needed', 'Freshly ground black pepper, as needed', '1/2 cup mayonnaise', '1/2 cup grated Parmesan']

Preheat the oven to 375˚F. Cut off the top of the head of garlic and brush off some of the outer paper skin, leaving just the individually wrapped cloves. On a piece of foil, pour the olive oil over the garlic, then wrap the foil around it and place it in the oven for 45 minutes, until it’s completely soft. For the recipe, you’ll only need six cloves from the head, but it’s worth making a whole head to keep the rest for spreading on crusty bread or adding to salads. Raise the oven temperature to 425˚F. Heat the butter in an oven-proof pan over low heat. Sprinkle both sides of the fish with salt and pepper. When the butter is melted, add the halibut and put it into the oven for 10 minutes. The fish should be just cooked and opaque throughout. While the halibut cooks, blend or food process together six cloves of garlic, the mayonnaise, and parmesan. When the halibut is done, pull it out and generously smear the mayonnaise mixture on the top. Switch the oven to a high broil and return the pan to the still-hot oven for 4 minutes under the broiler, until the top is almost entirely golden brown. Remove and serve immediately.

roasted-garlic-and-parmesan-baked-halibut

['1 garlic head', '1/2 tablespoon olive oil', '1 tablespoon unsalted butter', '1 pound halibut, skin removed, in 4 even fillets', 'Kosher salt, as needed', 'Freshly ground black pepper, as needed', '1/2 cup mayonnaise', '1/2 cup grated Parmesan']