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Black-Bottom Hazelnut Pie

['2 tsp. granulated sugar', '1/2 tsp. kosher salt', '1 1/4 cups all-purpose flour, plus more for dusting', '1/2 cup (1 stick) unsalted butter, cut into pieces, frozen for 15 minutes', '3 cups blanched hazelnuts', '4 oz. bittersweet chocolate, chopped', '6 Tbsp. unsalted butter', '1 cup (packed) light brown sugar', '1 Tbsp. instant espresso powder', '1 Tbsp. vanilla extract', '1 cup plus 2 Tbsp. light corn syrup', '1 tsp. kosher salt, divided', '3 large eggs, room temperature, beaten to blend']

Pulse granulated sugar, salt, and 1 1/4 cups flour in a food processor to combine. Add butter and pulse until coarse, pea-size crumbs form, about 10 seconds. With the motor running, add 2 Tbsp. ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it’s very crumbly, pulse in more ice water 1 Tbsp. at a time (2 Tbsp. maximum). Do not overprocess. Turn out dough onto a lightly floured surface and push together into a ball. Knead a few times to combine, then flatten into a disk with smooth edges (no cracks). Cover tightly and chill at least 1 hour. Roll out dough to a 13" round on a lightly floured surface. Roll dough loosely around rolling pin and transfer to a standard 9"-diameter pie dish. Lightly press dough into pan, leaving a 1" overhang; trim excess. Fold overhang under and crimp as desired. Chill until cold, about 30 minutes. Do Ahead: Dough can be made and shaped into disk 3 days ahead. Keep chilled, or freeze up to 3 months. Thaw before rolling. Place racks in bottom third and center of oven; preheat to 375°F. Place a rimmed baking sheet on bottom rack to preheat. Spread hazelnuts on another rimmed baking sheet and bake on center rack until light golden brown, about 10 minutes. Reserve 1 cup whole hazelnuts to decorate pie; finely chop remaining hazelnuts. Melt chocolate in a small heatproof bowl set over a small saucepan of barely simmering water (do not let water touch bowl); stir constantly until chocolate is melted and smooth. (You can also do this in a microwave.) Remove from heat and let cool slightly. Spread chocolate in bottom of pie shell with the back of a spoon and chill until set, about 15 minutes. Melt butter in a small skillet over medium heat or in a microwave in a microwave-safe bowl. Pour butter into a large bowl. Whisk in brown sugar, espresso powder, vanilla, 1 cup corn syrup, and 3/4 tsp. salt until well incorporated. Whisk in eggs, then fold in chopped hazelnuts. Pour filling into pie crust (do not overfill). Toss whole hazelnuts with remaining 2 Tbsp. corn syrup and 1/4 tsp. salt in a small bowl and arrange on top of pie. Place pie dish on preheated baking sheet on bottom rack and bake 20 minutes. Rotate baking sheet, move to center rack, and continue to bake, covering edges with foil or a pie shield if crust starts to brown too much, until crust is golden brown and filling is almost set with a slight jiggle in center of pie, 20–25 minutes more. Transfer pie to a wire rack and let cool before slicing, about 3 hours. Do Ahead: Filling (before decorating) can be made 1 day ahead. Bring to room temperature before baking. Pie can be made 2 days ahead. Cover loosely with foil and store at room temperature.

black-bottom-hazelnut-pie

['2 tsp. granulated sugar', '1/2 tsp. kosher salt', '1 1/4 cups all-purpose flour, plus more for dusting', '1/2 cup (1 stick) unsalted butter, cut into pieces, frozen for 15 minutes', '3 cups blanched hazelnuts', '4 oz. bittersweet chocolate, chopped', '6 Tbsp. unsalted butter', '1 cup (packed) light brown sugar', '1 Tbsp. instant espresso powder', '1 Tbsp. vanilla extract', '1 cup plus 2 Tbsp. light corn syrup', '1 tsp. kosher salt, divided', '3 large eggs', 'room temperature', 'beaten to blend']

Roast Walnut and Squash Medley with Persillade

['1 red onion, thickly sliced', '10 ½ oz. peeled winter squash, cut into 1 ½-inch cubes', '7 oz. chicory, roughly chopped (about 2 heads)', '7 oz. portobello mushrooms, thickly sliced', '7 oz. red peppers, halved, deseeded, and roughly chopped', '2 oz. walnuts, halved', '2 oz. cooked chestnuts, halved', '2 Tbsp. olive oil', 'Sea salt and freshly ground black', 'Pepper', '4 Tbsp. extra-virgin olive oil', '1 oz. fresh flat-leaf parsley, leaves and stalks finely chopped', '½ oz. fresh tarragon leaves, finely chopped', '½ oz. fresh dill, finely chopped (chervil, fennel fronds, or chives will also work)', '½ shallot, finely chopped', '1 garlic clove, finely chopped']

Preheat the oven to 400°F. Arrange the vegetables and nuts on a large baking tray, drizzle with the olive oil, season with salt and pepper, and toss to coat. Bake in the oven for 45 minutes, tossing everything halfway through so the ingredients cook evenly, until the vegetables are tender and the nuts are toasted. Combine the persillade ingredients in a bowl with some salt and pepper. Remove the roasted vegetables and nuts from the oven, transfer to serving bowls, and dollop the persillade over the top.

roast-walnut-and-squash-medley-with-persillade

['1 red onion, thickly sliced', '10 ½ oz. peeled winter squash, cut into 1 ½-inch cubes', '7 oz. chicory, roughly chopped (about 2 heads)', '7 oz. portobello mushrooms, thickly sliced', '7 oz. red peppers, halved, deseeded, and roughly chopped', '2 oz. walnuts, halved', '2 oz. cooked chestnuts, halved', '2 Tbsp. olive oil', 'Sea salt and freshly ground black', 'Pepper', '4 Tbsp. extra-virgin olive oil', '1 oz. fresh flat-leaf parsley, leaves and stalks finely chopped', '½ oz. fresh tarragon leaves, finely chopped', '½ oz. fresh dill, finely chopped (chervil, fennel fronds, or chives will also work)', '½ shallot, finely chopped', '1 garlic clove', 'finely chopped']

Sour Cherry Relish

['1 tablespoon extra virgin olive oil', '1 small brown onion, finely chopped', '1 tablespoon thyme leaves', '500g frozen pitted sour cherries', '1 tablespoon finely grated orange rind', '1⁄4 cup (60ml) orange liqueur', '1⁄3 cup (80ml) red wine vinegar', '1 cup (220g) caster (superfine) sugar', 'Sea salt and cracked black pepper']

Place the oil in a medium saucepan over medium heat. Add the onion and thyme and cook for 1–2 minutes or until just golden. Add the cherries, orange rind, liqueur, vinegar, sugar, salt and pepper and stir to combine. Bring to the boil and cook for 30–35 minutes or until reduced and glossy. Allow to cool completely at room temperature.

sour-cherry-relish

['1 tablespoon extra virgin olive oil', '1 small brown onion, finely chopped', '1 tablespoon thyme leaves', '500g frozen pitted sour cherries', '1 tablespoon finely grated orange rind', '1⁄4 cup (60ml) orange liqueur', '1⁄3 cup (80ml) red wine vinegar', '1 cup (220g) caster (superfine) sugar', 'Sea salt and cracked black pepper']

Comforting Little Casseroles

['600 g (1 lb. 5 oz.) stewing beef, cut into cubes', '50 g (about 4 Tbsp.) butter', 'Olive oil, for frying', '3 onions, finely chopped', '1 bottle of dark beer', '2 tbsp. white wine vinegar', '1 tbsp. wholegrain mustard', '½ tsp. ground ginger', '1 bay leaf', '1 thick slice of gingerbread (about 50 g)', 'Salt and freshly ground pepper, to season', '1 ¼ kg (2 lb. 12 oz.) Russet potatoes, peeled and cut into large chunks', '150–200 ml (about 5–7 oz.) hot milk', '50 g (about 4 Tbsp. butter)', '2 egg yolks', '125 g (about 4 ½ oz.) grated mature Cheddar cheese', 'Freshly grated nutmeg']

Sprinkle the meat with salt and freshly ground pepper, and let it rest for 5 minutes. Heat the butter and a small splash of oil in a heavy-based pan and brown the meat, in batches, over a high heat on all sides, around 3-5 minutes in total. Remove from the pan and set aside. Fry the onions in the fat in which you fried the meat until they’re starting to get quite brown, around 10 minutes. Pour in the beer and the vinegar, and add the mustard, ground ginger and bay leaf. Crumble in the gingerbread and return the meat to the pan. Bring everything to the boil, cover with a lid and turn the heat down as low at you can. Stew the meat for around 2 hours, stirring occasionally, until it’s very tender. You might need either to add a little more liquid, or boil down the cooking liquid at the end. Meanwhile, make the mashed potatoes. Place the potatoes in a large saucepan and add just enough water to cover. Lightly salt. Bring to the boil, then partially cover the pan and simmer for around 20-25 minutes, until tender. Drain and mash together with the hot milk and butter until smooth. Mix in the egg yolks and half of the grated cheese, then season with salt, pepper and nutmeg to taste. Taste the stewed meat and add salt and pepper if necessary. Divide amongst 4 small ovenproof casserole dishes and top with a layer of mashed potato. Sprinkle with the rest of the grated cheese. To eat at once: Place a casserole in an oven preheated to 400°F until the cheese has melted, around 10 minutes. If you like, you can put it under the grill for the last few minutes of baking to give you a crisp brown crust. To freeze: wrap the casserole, dish and all, in a freezer-proof cling film or put in a freezer bag, and freeze. To reheat: Thaw (for example, you can take one out of the freezer in the morning and put it in the fridge—it will then be thawed when you come home in the evening.) Unwrap and heat for 20-25 minutes in oven at 400°F. You can also heat the casseroles straight from the freezer if necessary—this will take 45-60 minutes in oven at 400°F.

comforting-little-beef-casseroles-for-one

['600 g (1 lb. 5 oz.) stewing beef, cut into cubes', '50 g (about 4 Tbsp.) butter', 'Olive oil, for frying', '3 onions, finely chopped', '1 bottle of dark beer', '2 tbsp. white wine vinegar', '1 tbsp. wholegrain mustard', '½ tsp. ground ginger', '1 bay leaf', '1 thick slice of gingerbread (about 50 g)', 'Salt and freshly ground pepper, to season', '1 ¼ kg (2 lb. 12 oz.) Russet potatoes, peeled and cut into large chunks', '150–200 ml (about 5–7 oz.) hot milk', '50 g (about 4 Tbsp. butter)', '2 egg yolks', '125 g (about 4 ½ oz.) grated mature Cheddar cheese', 'Freshly grated nutmeg']

Smoky Dry-Rubbed Pork Steaks

['2 tsp. fennel seeds', '2 Tbsp. light brown sugar', '4 tsp. kosher salt', '1 Tbsp. smoked Spanish paprika', '2 tsp. garlic powder', '2 tsp. mustard powder (preferably Colman’s English)', '1 lemon', '1 orange', '1 (4-lb.) boneless pork butt, cut crosswise against the grain into two or three 2"-thick steaks', '3 Tbsp. grapeseed, sunflower, or vegetable oil']

Toast fennel seeds in a dry small skillet over medium-low heat, tossing occasionally, until nutty and fragrant, 1–2 minutes. Transfer to a cutting board and coarsely chop, then transfer to a small bowl. Add brown sugar, salt, paprika, garlic powder, and mustard powder. Zest lemon and orange (reserve zested lemon and orange), add zest to bowl, and toss to combine. Rub pork all over with dry rub, pressing to adhere as much as possible to the surface. Place steaks on a wire rack set over a sheet pan and chill at least 3 hours and up to 24. Preheat oven to 325°F. Thoroughly pat dry pork steaks. Heat a large ovenproof skillet (preferably cast iron) over high until smoking. Drizzle steaks with oil and rub to cover all surfaces. Working in batches if needed, sear steaks on all sides until deeply browned and lightly charred, 4–5 minutes per side. (Keep a good eye on them; they’ll take on color relatively fast because of the sugar.) Transfer steaks to a plate. Reserve skillet. Wipe out any accumulated dry brine and juices from sheet pan, then place steaks back on rack set over sheet pan. Return skillet to high heat. Halve reserved lemon and orange and sear (cut side down) until charred; set aside. Transfer steaks to oven and bake until an instant-read thermometer inserted into thickest part registers 140°F, 30–40 minutes. (Start checking after the first 30 minutes; the time will vary based on the shape and size of your steaks.) Transfer to a cutting board and let steaks rest 10 minutes. Thinly slice on a diagonal, transfer to a platter, and squeeze charred citrus halves over.

smoky-dry-rubbed-pork-steaks

['2 tsp. fennel seeds', '2 Tbsp. light brown sugar', '4 tsp. kosher salt', '1 Tbsp. smoked Spanish paprika', '2 tsp. garlic powder', '2 tsp. mustard powder (preferably Colman’s English)', '1 lemon', '1 orange', '1 (4-lb.) boneless pork butt, cut crosswise against the grain into two or three 2"-thick steaks', '3 Tbsp. grapeseed', 'sunflower', 'or vegetable oil']

Torn Potatoes of Many Colors With Chile-Lime Butter

['1 serrano chile, coarsely chopped, seeds removed if desired', '2 cups cilantro leaves with tender stems (about 1 bunch)', '1 cup (2 sticks) unsalted butter, room temperature', '2 tsp. finely grated lime zest', '2 tsp. kosher salt', '5 lb. potatoes of mixed colors and similar sizes (such as sweet, purple sweet, russet, and/or Yukon Gold), scrubbed', '1 1/2 cups pomegranate arils (from 2 pomegranates)', 'Lime wedges and flaky sea salt (for serving)']

Pulse chile and cilantro in a food processor until finely chopped. Add butter, lime zest, and kosher salt and pulse until smooth. Transfer to a sheet of parchment paper and roll into a 6"-long log. Chill until firm, at least 2 hours and up to 3 days. Preheat oven to 375°F. Arrange potatoes in an even layer on a rimmed baking sheet and cover tightly with foil. Roast 40 minutes. Remove foil (save for later!), turn potatoes, and continue to roast, uncovered, until largest potato is very tender when pierced with a paring knife or fork, 20–30 minutes. Unwrap chile-lime butter and thinly slice crosswise. Using two forks, tear potatoes (including skins) into 3"–4" pieces. Transfer to a large (preferably warmed) platter. Using your hands, crumble and scatter butter over potatoes (yes, use all of the butter). Cover with reserved foil and let sit until butter is mostly melted, 3–4 minutes. Top with pomegranate arils, squeeze lime juice over, and sprinkle with sea salt.

torn-potatoes-of-many-colors-with-chile-lime-butter

['1 serrano chile, coarsely chopped, seeds removed if desired', '2 cups cilantro leaves with tender stems (about 1 bunch)', '1 cup (2 sticks) unsalted butter, room temperature', '2 tsp. finely grated lime zest', '2 tsp. kosher salt', '5 lb. potatoes of mixed colors and similar sizes (such as sweet, purple sweet, russet, and/or Yukon Gold), scrubbed', '1 1/2 cups pomegranate arils (from 2 pomegranates)', 'Lime wedges and flaky sea salt (for serving)']

Cheesy Baked Butternut Squash Polenta

['1 Tbsp. kosher salt, plus more', '1 cup coarse polenta (about 5 oz.)', '1 medium butternut squash (about 2 lb.), peeled, seeds removed, cut into 1" pieces', '2 cups whole milk', '1/4 tsp. freshly grated nutmeg', '1 1/2 oz. Parmesan, finely grated (about 1/2 cup)', '1/4 cup (1/2 stick) unsalted butter, cut into pieces, plus more for pan', '3 Tbsp. extra-virgin olive oil', '3/4 cup sage leaves', '1/2 lb. Fontina cheese, cut into 1/2" pieces']

Combine 1 Tbsp. salt and 6 cups water in a large pot and bring to a boil. Gradually whisk in polenta, then cook over medium-high heat, whisking constantly, until polenta just begins to thicken, about 5 minutes. Stir in squash, reduce heat to medium-low, and continue to cook, stirring occasionally, until polenta is thick and no longer gritty, and squash mashes easily when pressed with the back of a spoon, 30–40 minutes. Mix in milk and nutmeg, increase heat to medium-high, and cook, stirring constantly and smashing squash with the back of spoon, until squash is dissolved into the polenta, 10–15 minutes. Remove from heat and stir in Parmesan and 1/4 cup butter until melted. Let cool slightly. Meanwhile, heat oil in a large skillet over medium-high until shimmering. Add sage and cook, stirring, just until leaves are lightly crisped and darker in color, about 1 minute. Using a slotted spoon, transfer sage to a paper towel-lined plate to drain. Grease a shallow 3-qt. baking dish with butter, then transfer polenta mixture to baking dish. Scatter Fontina cheese over and press down lightly with spoon to submerge. Top with crisped sage. Let cool to room temperature, then cover and chill overnight and up to 2 days. Preheat oven to 375°F. Uncover dish and bake casserole until bubbly and lightly browned on top, 30–35 minutes. Let sit 10 minutes before serving.

cheesy-baked-butternut-squash-polenta

['1 Tbsp. kosher salt, plus more', '1 cup coarse polenta (about 5 oz.)', '1 medium butternut squash (about 2 lb.), peeled, seeds removed, cut into 1" pieces', '2 cups whole milk', '1/4 tsp. freshly grated nutmeg', '1 1/2 oz. Parmesan, finely grated (about 1/2 cup)', '1/4 cup (1/2 stick) unsalted butter, cut into pieces, plus more for pan', '3 Tbsp. extra-virgin olive oil', '3/4 cup sage leaves', '1/2 lb. Fontina cheese', 'cut into 1/2" pieces']

Smashed Green Bean Salad With Crispy Shallots

['1/4 cup fresh lime juice', '1/4 cup fresh orange juice', '1/4 cup unseasoned rice wine vinegar', '1 Tbsp. kosher salt', '2 tsp. fish sauce', '1 1/2 tsp. sugar', '1/2 tsp. crushed red pepper flakes', '2 lb. green beans, trimmed', '1/2 red onion, thinly sliced', '2 Tbsp. neutral oil (such as sunflower or grapeseed)', '1/2 cup coarsely crushed roasted salted peanuts', '1/2 cup store-bought crispy fried shallots']

Whisk lime juice, orange juice, vinegar, salt, fish sauce, sugar, and red pepper flakes in a large bowl to combine. Transfer 2 Tbsp. dressing to a small bowl; set aside for serving. Working in 2 batches, place green beans in a large resealable plastic or silicone bag. Seal bag and whack beans with a rolling pin to split the skins, break beans into smaller pieces, and soften the insides without completely pulverizing them. Transfer beans to large bowl with dressing. Add onion and toss, massaging with your hands to break beans down further and coat. Let sit at room temperature at least 1 hour or chill overnight. Using your hands, lift beans out of bowl and transfer to a platter, leaving excess liquid behind. Whisk oil and reserved 2 Tbsp. dressing to combine, then drizzle over beans. Gently mix in peanuts. Top with shallots.

smashed-green-bean-salad-with-crispy-shallots

['1/4 cup fresh lime juice', '1/4 cup fresh orange juice', '1/4 cup unseasoned rice wine vinegar', '1 Tbsp. kosher salt', '2 tsp. fish sauce', '1 1/2 tsp. sugar', '1/2 tsp. crushed red pepper flakes', '2 lb. green beans, trimmed', '1/2 red onion, thinly sliced', '2 Tbsp. neutral oil (such as sunflower or grapeseed)', '1/2 cup coarsely crushed roasted salted peanuts', '1/2 cup store-bought crispy fried shallots']

Labne Deviled Eggs with Paprika and Ginger

['¾ tsp. yellow mustard seeds (4 grams)', '½ tsp. black peppercorns, preferably Tellicherry (2 grams)', '1 tsp. ajowan (1 gram)', '½ tsp. sweet paprika (1 gram)', '¼ tsp. ground ginger (½ gram)', '5 large eggs', '3 Tbsp. labne or plain Greek yogurt', '2 tsp. extra virgin olive oil', 'Kosher salt']

Finely grind the mustard seeds and peppercorns together and immediately mix with the ajowan, paprika, and ginger. Put the eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over high heat and then remove from the heat, cover, and let stand for 10 minutes. Tilting the saucepan, pour out the hot water, holding back the eggs with a slotted spoon. Run cold water into the saucepan until it is cold. Cover the eggs with cold water and let sit until the eggs are completely cold. Carefully peel the eggs and cut each in half lengthwise. To get clean cuts, use a very sharp knife and wipe the blade between each cut. Pop out the yolks and place them in a medium bowl, and set the whites on a cutting board. Smash the yolks with a fork until crumbly and add the labne, oil, 1 ¼ teaspoons of the spice blend, and a pinch of salt. Mash and stir until smooth. Season to taste with salt. Rub some of the remaining spice blend all over the cut sides and cavities of the egg whites to coat and set them cut-side up on a serving plate. Divide the yolk mixture among the cavities and sprinkle with any remaining spice blend. Do Ahead: The deviled eggs can be refrigerated in an airtight container for up to two days.

labne-deviled-eggs-with-paprika-and-ginger

['¾ tsp. yellow mustard seeds (4 grams)', '½ tsp. black peppercorns, preferably Tellicherry (2 grams)', '1 tsp. ajowan (1 gram)', '½ tsp. sweet paprika (1 gram)', '¼ tsp. ground ginger (½ gram)', '5 large eggs', '3 Tbsp. labne or plain Greek yogurt', '2 tsp. extra virgin olive oil', 'Kosher salt']

Olive Oil Apple Cake with Spiced Sugar

['1 cup mild extra-virgin olive oil, plus more for pan', '1/2 cup plus 2 tsp. (100 g plus 10 g) granulated sugar, plus more for pan', '2 sweet apples, such as Golden Delicious or Gala', '1 tsp. ground cinnamon', '1/2 tsp. freshly ground black pepper', '1/2 tsp. ground cardamom', '1/2 tsp. ground ginger', '1 1/2 cups (185 g) all-purpose flour', '2 tsp. baking powder', '2 large eggs', '2 egg yolks', '1/2 cup (100 g) (packed) brown sugar', '1 tsp. vanilla extract', '1/2 tsp. kosher salt']

Preheat oven to 350°F. Pour about 1 Tbsp. oil into a 9x5" loaf pan and coat bottom and sides with fingertips. Sprinkle granulated sugar onto sides and bottom of pan to lightly coat. Grate apples, peel and all, on the large holes of a box grater. Gather apples in a clean kitchen towel and wring out excess liquid. Be aggressive! You want them as dry as possible when they go into the batter. Whisk cinnamon, pepper, cardamom, and ginger in a medium bowl. Transfer 1/4 tsp. spice mixture to a small bowl; set aside. Add flour and baking powder to remaining spice mixture and whisk to combine. Whisk together eggs, egg yolks, brown sugar, vanilla, salt, and 1/2 cup granulated sugar in a large bowl. Continue whisking vigorously until lightened in color and thickened. Whisking with one hand and pouring with the other, slowly stream 1 cup oil into egg mixture until combined. Gently fold flour mixture into whipped eggs with a flexible rubber spatula just until combined, taking care not to overmix. Fluff up grated apples and scatter over batter. Gently fold to incorporate. Transfer batter to prepared pan; smooth top. Add 2 tsp. granulated sugar to reserved spice mixture and mix to combine. Sprinkle spiced sugar evenly over top of batter. Bake cake until deep golden brown and a tester inserted into the center comes out clean, 60–70 minutes. Let cake cool in pan. Run a butter knife or offset spatula along edge of cake to loosen and invert onto a platter. Do Ahead: Cake can be made 3 days ahead (the flavor gets slightly more intense each day). Store in an airtight container at room temperature.

olive-oil-apple-cake-with-spiced-sugar

['1 cup mild extra-virgin olive oil, plus more for pan', '1/2 cup plus 2 tsp. (100 g plus 10 g) granulated sugar, plus more for pan', '2 sweet apples, such as Golden Delicious or Gala', '1 tsp. ground cinnamon', '1/2 tsp. freshly ground black pepper', '1/2 tsp. ground cardamom', '1/2 tsp. ground ginger', '1 1/2 cups (185 g) all-purpose flour', '2 tsp. baking powder', '2 large eggs', '2 egg yolks', '1/2 cup (100 g) (packed) brown sugar', '1 tsp. vanilla extract', '1/2 tsp. kosher salt']

Boiled Peanuts with Chile Salt

['4 cups fresh (green) or raw (unroasted) shell-on peanuts (about 11.5 oz.)', '4 tsp. kosher salt', '2 Tbsp. coriander seeds, divided', '1 Tbsp. flaky sea salt', '1½ tsp. red chile powder, preferably Kashmiri']

Combine peanuts, kosher salt, and 1 Tbsp. coriander seeds in a medium saucepan. Pour in water to cover and stir to combine. Let peanuts sit in brine, stirring here and there, 3 hours. Bring peanut mixture to a boil over medium-high heat. Reduce heat, partially cover pan, and simmer, adding more water as needed to keep peanuts covered, until peanuts are tender with no crunch left at all, 2 hours if fresh, 4–4½ hours if raw. Drain; let cool. Meanwhile, lightly crush remaining 1 Tbsp. coriander seeds with a mortar and pestle (or gather on a cutting board and crush with a skillet). Mix in a small bowl with sea salt and chile powder. Transfer peanuts to a bowl and toss with about three-fourths of spice mixture. Serve peanuts with remaining spice mixture alongside for sprinkling over.

boiled-peanuts-with-chile-salt

['4 cups fresh (green) or raw (unroasted) shell-on peanuts (about 11.5 oz.)', '4 tsp. kosher salt', '2 Tbsp. coriander seeds, divided', '1 Tbsp. flaky sea salt', '1½ tsp. red chile powder', 'preferably Kashmiri']

Bourbon Fruit Tea Punch

['6 black tea bags or 3 Tbsp. loose black tea', '½ cup sugar', '¾ cup fresh orange juice', '¾ cup pineapple juice', '½ cup plus 2 Tbsp. fresh lemon juice', '1½ cups bourbon (such as Buffalo Trace)', 'Mint sprigs and lemon wheels (for serving)']

Brew tea in 2 cups boiling water in a teapot or measuring glass 5 minutes. Remove tea bags; discard. Add sugar to tea; stir to dissolve. Let cool 10 minutes, then transfer to a pitcher. Add orange, pineapple, and lemon juices and 4 cups cold water; stir well to combine. Chill fruit tea until cold, at least 2 hours, or cover and chill up to 2 days. To make cocktails, pour 1½ oz. bourbon into each of 8 ice-filled glasses. Add 6 oz. fruit tea to each and stir to combine (you may have tea left over). Garnish with mint sprigs and lemon wheels. Alternatively, combine 6 cups fruit tea and 1½ cups bourbon in a pitcher. Pour among 8 ice-filled glasses; garnish.

bourbon-whiskey-fruit-tea-punch

['6 black tea bags or 3 Tbsp. loose black tea', '½ cup sugar', '¾ cup fresh orange juice', '¾ cup pineapple juice', '½ cup plus 2 Tbsp. fresh lemon juice', '1½ cups bourbon (such as Buffalo Trace)', 'Mint sprigs and lemon wheels (for serving)']

Baked Pasta Shells with Sausage and Greens

['¼ cup plus 1 Tbsp. extra-virgin olive oil', '1 lb. sweet or hot Italian sausage, casings removed', '6 garlic cloves, coarsely chopped', '1 Tbsp. finely chopped sage, plus 10 leaves for serving', '½ tsp. crushed red pepper flakes', '2 cups half-and-half', '12 oz. Fontina and/or aged cheddar, coarsely grated, divided', '1 lb. ridged medium pasta shells (such as lumaconi) or large tube pasta (such as rigatoni)', '1 bunch broccoli rabe, stems cut into 2" pieces, leafy ends left long']

Place racks in middle and upper third of oven; preheat to 325°F. Heat a large, deep ovenproof skillet over medium-high. Pour in ¼ cup oil; add sausage and break up into small pieces. Cook, undisturbed, until browned underneath, about 4 minutes. Stir a few times; cook, undisturbed, until cooked through, about 3 minutes. Add garlic, chopped sage, and red pepper flakes to sausage and cook, stirring, until garlic is golden, about 2 minutes. Mix in half-and-half and simmer until thickened slightly, about 2 minutes. Reduce heat to low. Stirring constantly, gradually add two-thirds of the cheese a little at a time, letting it melt before adding more. Cook, stirring, until sauce is smooth and thick, about 3 minutes; season with salt. Remove from heat. Meanwhile, cook pasta in a pot of boiling salted water, stirring occasionally and adding broccoli rabe during the last 2 minutes, until very al dente, about 2 minutes less than package directions. Drain in a colander, shaking well. Return pasta and broccoli rabe to pot. Add sausage mixture to pasta and toss to coat; transfer to skillet. Cover with foil and bake on middle rack until pasta is al dente and sauce is bubbling, 30–40 minutes. Remove from oven. Heat broiler. Top pasta with remaining cheese. Toss sage leaves and remaining 1 Tbsp. oil in a small bowl; arrange over pasta. Broil on upper rack until cheese is browned in spots, about 5 minutes. Let cool slightly before serving.

baked-pasta-shells-with-sausage-and-greens

['¼ cup plus 1 Tbsp. extra-virgin olive oil', '1 lb. sweet or hot Italian sausage, casings removed', '6 garlic cloves, coarsely chopped', '1 Tbsp. finely chopped sage, plus 10 leaves for serving', '½ tsp. crushed red pepper flakes', '2 cups half-and-half', '12 oz. Fontina and/or aged cheddar, coarsely grated, divided', '1 lb. ridged medium pasta shells (such as lumaconi) or large tube pasta (such as rigatoni)', '1 bunch broccoli rabe', 'stems cut into 2" pieces', 'leafy ends left long']

Spiced Roast Pork with Fennel and Apple Salad

['15 dried Kashmiri, guajillo, or New Mexico chiles, seeds removed', '5 pieces star anise', '3 Tbsp. fennel seeds', '2 Tbsp. coriander seeds', '2 Tbsp. cumin seeds', '1 Tbsp. peppercorns, preferably Tellicherry', '2 tsp. whole cloves', '6 garlic cloves, smashed', '½ cup apple cider vinegar', '½ cup vegetable oil, divided', '1 (4–5 lb.) boneless pork shoulder (Boston butt), tied', '4–5 tsp. kosher salt, plus more', 'Flaky sea salt', '1 fennel bulb, fronds reserved, bulb cored, very thinly sliced', '1 Honeycrisp or other crunchy not-too-sour apple, very thinly sliced', '2 serrano or red Thai chiles, thinly sliced into rounds', '3 Tbsp. extra-virgin olive oil', 'Small handful of cilantro, finely chopped', 'Kosher salt', 'A spice mill or mortar and pestle']

Cook chiles, star anise, fennel seeds, coriander seeds, cumin seeds, peppercorns, and cloves in a dry small skillet over medium heat, stirring often, until slightly darkened and fragrant, about 2 minutes. Let cool. Set one-fourth of spice mixture aside. Blend garlic, vinegar, ¼ cup oil, and ¼ cup water in a blender until smooth. Add remaining toasted spices and blend, adding splashes of water if needed to help turn the blades, until chile paste is mostly smooth; some texture is okay. Season pork with 1 tsp. kosher salt per pound (check the butcher’s sticker on the package to see the weight of what you purchased). Smear half of chile paste all over pork; transfer to a wire rack set inside a rimmed baking sheet or a roasting pan and let sit at room temperature at least 2 hours, or cover and chill up to 12 hours. Finely grind reserved spice mixture in a spice mill or with mortar and pestle. Transfer to a small skillet; stir in remaining ¼ cup oil. Set over medium heat and cook, stirring, until spices have darkened slightly and are fragrant, about 1 minute. Let spice oil cool, then transfer to an airtight container. Cover and set aside. Preheat oven to 275°F. Roast pork until paste is darkened and looks dried out and an instant-read thermometer inserted into the center registers 120°F, 1½–2 hours, depending on the size. Make sure to take the temperature in more than one spot as there will be thick and thin parts of the roast. Let rest 2 hours. Preheat oven to 500°F. Rub pork with reserved chile paste and roast until marinade has formed a fragrant crust and an instant-read thermometer inserted into the thickest part registers 130°F, 8–12 minutes. Transfer pork to a cutting board and let rest 15 minutes. Thinly slice and transfer to a platter. Spoon reserved spice oil over pork; sprinkle with sea salt. Toss fennel bulb and fronds, apple, lime zest and juice, chiles, and cilantro in a large bowl; season salad with salt. Drizzle oil over and toss to coat. Serve pork with salad.

spiced-roast-pork-with-fennel-and-apple-salad

['15 dried Kashmiri, guajillo, or New Mexico chiles, seeds removed', '5 pieces star anise', '3 Tbsp. fennel seeds', '2 Tbsp. coriander seeds', '2 Tbsp. cumin seeds', '1 Tbsp. peppercorns, preferably Tellicherry', '2 tsp. whole cloves', '6 garlic cloves, smashed', '½ cup apple cider vinegar', '½ cup vegetable oil, divided', '1 (4–5 lb.) boneless pork shoulder (Boston butt), tied', '4–5 tsp. kosher salt, plus more', 'Flaky sea salt', '1 fennel bulb, fronds reserved, bulb cored, very thinly sliced', '1 Honeycrisp or other crunchy not-too-sour apple, very thinly sliced', '2 serrano or red Thai chiles, thinly sliced into rounds', '3 Tbsp. extra-virgin olive oil', 'Small handful of cilantro, finely chopped', 'Kosher salt', 'A spice mill or mortar and pestle']

Red Pesto Rigatoni

['6 oil-packed anchovy fillets', '4 garlic cloves, smashed', '¾ cup extra-virgin olive oil', '½ cup raw walnuts', '3 Tbsp. double concentrated tomato paste', '2 red Fresno chiles, halved lengthwise, seeds removed', '3 oz. Parmesan, finely grated', '3 Tbsp. fresh lemon juice', '½ tsp. kosher salt, plus more', '1 lb. rigatoni', '2 Tbsp. unsalted butter, cut into pieces']

Cook anchovies, garlic, oil, and walnuts in a small saucepan over medium heat, stirring often, until nuts are deep golden and garlic is just turning golden, about 5 minutes. Add tomato paste and cook, stirring often, until it turns a shade darker, about 2 minutes. Let cool 5 minutes. Scrape walnut mixture, including the oil, into a food processor and add chiles, Parmesan, lemon juice, and ½ tsp. salt; pulse until a thick paste forms. Scrape pesto into a large bowl. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1½ cups pasta cooking liquid. Add butter, then pasta and ½ cup pasta cooking liquid to pesto. Using tongs, toss vigorously, adding more pasta cooking liquid as needed, until pasta is glossy and well coated with sauce. Taste and season with more salt if needed. Do Ahead: Pesto can be made 5 days ahead. Cover and chill.

red-pesto-rigatoni-pasta

['6 oil-packed anchovy fillets', '4 garlic cloves, smashed', '¾ cup extra-virgin olive oil', '½ cup raw walnuts', '3 Tbsp. double concentrated tomato paste', '2 red Fresno chiles, halved lengthwise, seeds removed', '3 oz. Parmesan, finely grated', '3 Tbsp. fresh lemon juice', '½ tsp. kosher salt, plus more', '1 lb. rigatoni', '2 Tbsp. unsalted butter', 'cut into pieces']

Turnips with Spicy Meyer Lemon Dressing

['2 cups bonito flakes', '½ cup sugar', '½ cup usukuchi (light) soy sauce', '¼ cup mirin (sweet Japanese rice wine)', '1 Tbsp. ichimi togarashi', 'Zest and juice of 4 Meyer lemons or regular lemons (about ½ cup juice)', '2 bunches hakurei turnips with tops', '2 Tbsp. vegetable oil', 'Kosher salt', 'Toasted sesame seeds (for serving)']

Preheat oven to 425°F. Grind bonito flakes in a spice mill or blender until finely ground (you should have about 2 Tbsp.). Bring ground bonito, sugar, soy sauce, mirin, and togarashi to a boil in a medium saucepan. Reduce heat to medium and simmer, stirring often, until reduced by a third, 12–15 minutes. Pour dressing into a small bowl; cover and chill until cold, at least 30 minutes and up to 3 days. Stir in lemon zest and juice. Meanwhile, separate tops from turnips. Trim stems from leaves; discard. Coarsely chop leaves. Cut turnips into 1" wedges. Toss turnips and leaves with oil on a rimmed baking sheet; season lightly with salt (the dressing is salty). Roast, tossing halfway through, until leaves are wilted and turnips have taken on a touch of color, 12–15 minutes. Transfer turnips and leaves to a platter; spoon some of the dressing over (you’ll have extra). Sprinkle with sesame seeds.

turnips-with-spicy-meyer-lemon-dressing

['2 cups bonito flakes', '½ cup sugar', '½ cup usukuchi (light) soy sauce', '¼ cup mirin (sweet Japanese rice wine)', '1 Tbsp. ichimi togarashi', 'Zest and juice of 4 Meyer lemons or regular lemons (about ½ cup juice)', '2 bunches hakurei turnips with tops', '2 Tbsp. vegetable oil', 'Kosher salt', 'Toasted sesame seeds (for serving)']

Shishito Pepper–Pistachio Dip

['⅔ cup raw pistachios', '6 scallions, chopped', '12 oz. shishito peppers (about 5 cups), seeds removed, coarsely chopped', '4 cups carrot tops or parsley leaves with tender stems', '1 toasted nori sheet, coarsely torn', '2 Tbsp. unseasoned rice vinegar', '2 Tbsp. white soy sauce', '½ cup soft tofu (preferably Meiji Supreme)', '¼ cup vegetable oil', 'Crunchy vegetables (such as carrots, radishes, celery, and/or cucumbers; for serving)']

Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing halfway through, until golden brown, about 5 minutes. Let cool; set aside. Meanwhile, bring a medium pot of water to a boil. Boil scallions, peppers, and carrot tops until peppers are tender, about 5 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool. Drain and squeeze out as much excess water with your hands as possible. Transfer to a plate and chill in freezer 5 minutes (this will keep the dip bright green). Finely grind nori in a blender; transfer to a small bowl. Wipe out blender, then blend vinegar, soy sauce, and reserved nuts in blender until nuts are coarsely chopped. Add chilled vegetable mixture and blend, streaming in oil, until very smooth (this may take up to 4 minutes, depending on your blender). If mixture seems thick, add 1 Tbsp. water to loosen. Transfer dip to a bowl and sprinkle with nori powder. Serve with vegetables alongside for dipping.

shishito-pepper-pistachio-dip

['⅔ cup raw pistachios', '6 scallions, chopped', '12 oz. shishito peppers (about 5 cups), seeds removed, coarsely chopped', '4 cups carrot tops or parsley leaves with tender stems', '1 toasted nori sheet, coarsely torn', '2 Tbsp. unseasoned rice vinegar', '2 Tbsp. white soy sauce', '½ cup soft tofu (preferably Meiji Supreme)', '¼ cup vegetable oil', 'Crunchy vegetables (such as carrots', 'radishes', 'celery', 'and/or cucumbers; for serving)']

Smoky Carrot Dip

['½ cup skin-on almonds', '2 lb. carrots, trimmed, peeled', '2 Tbsp. plus ½ cup extra-virgin olive oil; plus more', '2½ tsp. kosher salt, divided, plus more', '2 garlic cloves', '½ cup canned chickpeas', '3 Tbsp. (or more) fresh lemon juice', '1 tsp. freshly ground black pepper', '¾ tsp. hot smoked Spanish paprika', '½ cup coarsely chopped parsley, plus leaves for serving']

Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. Let cool; set aside. Cut any thick carrots in half lengthwise, then slice all carrots crosswise into 4 pieces. Toss on a parchment-lined baking sheet with 2 Tbsp. oil and 1 tsp. salt. Spread carrots out evenly on baking sheet and roast, stirring once or twice, until very tender and starting to shrivel and brown (but not char), about 1 hour. Transfer carrots to a food processor; add garlic, chickpeas, lemon juice, pepper, paprika, chopped parsley, ½ cup oil, 1½ tsp. salt, and reserved almonds. Process, adding more oil as needed, until mixture is almost completely smooth. Taste dip and add more lemon juice and/or salt if needed. Transfer dip to a small bowl, drizzle with more oil, and top with parsley leaves. Do Ahead: Dip can be made 1 week ahead. Cover and chill.

smoky-carrot-dip

['½ cup skin-on almonds', '2 lb. carrots, trimmed, peeled', '2 Tbsp. plus ½ cup extra-virgin olive oil; plus more', '2½ tsp. kosher salt, divided, plus more', '2 garlic cloves', '½ cup canned chickpeas', '3 Tbsp. (or more) fresh lemon juice', '1 tsp. freshly ground black pepper', '¾ tsp. hot smoked Spanish paprika', '½ cup coarsely chopped parsley', 'plus leaves for serving']

Apple-Walnut Upside-Down Cake

['1 cup raw walnuts or pecans', '10 Tbsp. unsalted butter, room temperature, divided', '4 small or 3 large baking apples (such as Pink Lady), peeled, halved, cored', '½ cup (packed) light brown sugar, divided', '1 cup all-purpose flour', '1 tsp. kosher salt', '1 tsp. baking soda', '½ tsp. baking powder', '¼ tsp. freshly grated nutmeg', '1½ tsp. ground cinnamon, plus more for serving', '½ cup granulated sugar', '2 large eggs, room temperature', '1 tsp. vanilla extract', '½ cup plain whole-milk Greek yogurt, room temperature', 'Lightly sweetened, softly whipped cream (for serving)']

Place a rack in middle of oven and preheat to 350°F. Spread out walnuts on a rimmed baking sheet and toast, tossing once, until golden brown, 10–12 minutes. Let cool. Meanwhile, heat a 10" ovenproof skillet, preferably cast iron, over medium. Add 2 Tbsp. butter and swirl to coat; arrange apple halves cut sides down in a single layer in skillet. Cook apples, undisturbed, rotating skillet on burner as needed for even browning, until cut sides are golden brown, 5–10 minutes (the timing depends on the juiciness of the apples; juicier apples will take longer). Turn apples over and cook on rounded sides just until they start to release their juices and the tip of a knife slides through with slight resistance, about 5 minutes. Transfer apples to a plate, arrange cut sides up, and let cool. Add ¼ cup brown sugar and 1 Tbsp. water to skillet and set over medium heat. Stir with a wooden spoon or heatproof rubber spatula until sugar is dissolved, then cook, swirling skillet occasionally (do not stir at this point), until thick and bubbling in a thin layer, about 1 minute. Let caramel cool in skillet. Meanwhile, pulse toasted walnuts, flour, salt, baking soda, baking powder, nutmeg, and 1½ tsp. cinnamon in a food processor until combined and nuts are finely ground. Transfer walnut mixture to a medium bowl. Combine granulated sugar, remaining ¼ cup brown sugar, and remaining 8 Tbsp. butter in food processor (no need to wash it) and process in long pulses until mixture is light and smooth. Add eggs and vanilla and process in long pulses, scraping down sides of processor once, until mixture is smooth. Add half of walnut mixture and pulse to combine, then add yogurt and pulse just until incorporated. Add remaining walnut mixture and pulse just to combine. Arrange apple halves cut sides down over cooled caramel in skillet, spacing evenly. Fold batter a few times with spatula, scraping sides to make sure everything is well mixed. Scrape batter over apples and work into spaces around apples. Smooth surface (it’s okay if there’s only a thin layer of batter in places; it will rise in the oven). Bake cake until it is browned across the entire surface and the center springs back when gently pressed, 30–40 minutes. Let cake cool in skillet 10 minutes, then run an offset spatula or a small knife around the sides of the pan to loosen. Set a wire rack upside down on skillet and flip over to release cake; carefully remove skillet. If any apples or cake stick to skillet, scrape them off and press back onto the top of the cake. Serve cake warm or room temperature. Slice into wedges and top with dollops of whipped cream and a dusting of cinnamon. Do Ahead: Cake can be baked 2 days ahead. Let cool completely. Store tightly wrapped at room temperature.

apple-walnut-upside-down-cake

['1 cup raw walnuts or pecans', '10 Tbsp. unsalted butter, room temperature, divided', '4 small or 3 large baking apples (such as Pink Lady), peeled, halved, cored', '½ cup (packed) light brown sugar, divided', '1 cup all-purpose flour', '1 tsp. kosher salt', '1 tsp. baking soda', '½ tsp. baking powder', '¼ tsp. freshly grated nutmeg', '1½ tsp. ground cinnamon, plus more for serving', '½ cup granulated sugar', '2 large eggs, room temperature', '1 tsp. vanilla extract', '½ cup plain whole-milk Greek yogurt, room temperature', 'Lightly sweetened', 'softly whipped cream (for serving)']

Chocolate-Hazelnut Cookies

['¾ cup (115 g) blanched hazelnuts', '3½ cups (440 g) all-purpose flour', '1 tsp. kosher salt', '¾ tsp. baking powder', '½ tsp. baking soda', '½ tsp. ground ginger', '1 cup (2 sticks) unsalted butter, room temperature', '½ cup (100 g) granulated sugar', '½ cup (100 g) raw sugar or granulated sugar', '½ cup (100 g) (packed) light brown sugar', '2 large eggs, room temperature', '¼ cup honey', '½ tsp. vanilla extract', '4 (2-oz.) bittersweet chocolate bars, cut lengthwise into ¼"-thick sticks', 'Flaky sea salt']

Place racks in upper and lower thirds of oven; preheat to 300°F. Toast hazelnuts on a rimmed baking sheet on upper rack, tossing halfway through, until golden brown, 8–10 minutes. Let cool slightly, then chop very coarsely; set aside. Increase oven temperature to 350°F. Whisk flour, kosher salt, baking powder, baking soda, and ginger in a large bowl to combine. Beat butter, granulated sugar, raw sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on high speed, scraping down sides of bowl occasionally, until pale and fluffy, 5–7 minutes. Reduce speed to medium-high and add eggs, one at a time, increasing speed to high after each addition to fully incorporate and stopping periodically to scrape down sides of bowl. Add honey and vanilla and beat just to combine. Reduce speed to low and add dry ingredients; beat until combined. Add chocolate and reserved nuts and beat just until incorporated. Scoop dough into 1½-oz. portions (about 3 Tbsp.); roll into balls (if the batter feels loose or sticky, chill 30 minutes). Place on a parchment-lined baking sheet. Chill until firm, at least 2 hours. Arrange chilled cookies on 2 fresh parchment-lined baking sheets, spacing 2" apart; you should be able to fit about 12 cookies on each. Sprinkle cookies with sea salt. Bake, rotating top to bottom and front to back halfway through, until bottoms and edges are golden brown, 12–15 minutes. Let cool on baking sheets. Place a fresh sheet of parchment on 1 baking sheet and repeat process with remaining balls of dough. Do Ahead: Dough can be made 1 month ahead. Transfer chilled balls to resealable freezer bags and freeze. Bake from frozen.

chocolate-hazelnut-cookies

['¾ cup (115 g) blanched hazelnuts', '3½ cups (440 g) all-purpose flour', '1 tsp. kosher salt', '¾ tsp. baking powder', '½ tsp. baking soda', '½ tsp. ground ginger', '1 cup (2 sticks) unsalted butter, room temperature', '½ cup (100 g) granulated sugar', '½ cup (100 g) raw sugar or granulated sugar', '½ cup (100 g) (packed) light brown sugar', '2 large eggs, room temperature', '¼ cup honey', '½ tsp. vanilla extract', '4 (2-oz.) bittersweet chocolate bars, cut lengthwise into ¼"-thick sticks', 'Flaky sea salt']

Rose and Yogurt Panna Cotta

['½ cup raw pistachios', '1 envelope unflavored powdered gelatin (about 2½ tsp.)', '1½ cups plain Greek yogurt', '1 Tbsp. rose syrup', '1¼ cups heavy cream, divided', '½ cup sugar', '1 Tbsp. basil seeds (tukmaria) or chia seeds (optional)', '½ cup golden raisins', 'Blackberries (for serving; optional)']

Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 7–9 minutes. Let cool, then coarsely chop. Set nuts aside. Whisk gelatin with ¼ cup water in a small bowl to combine. Let sit 15 minutes. Mix yogurt, rose syrup, and ½ cup cream in a medium bowl to combine. Heat sugar and remaining ¾ cup cream in a small saucepan over medium, stirring often, until mixture is hot and sugar is dissolved, about 2 minutes. Whisk in gelatin mixture, then pour into yogurt mixture and whisk to combine. Divide panna cotta mixture among eight 4-oz. ramekins, small bowls, coffee cups, or any small vessel you’d like to use for serving. Place on a rimmed baking sheet and chill until set, at least 2 hours. If using, scoop a spoonful of basil seeds into a small bowl; pour in water to cover. Let sit until gelatinized, about 10 minutes. To serve, top panna cottas with basil seeds, raisins, a few blackberries, if desired, and reserved pistachios. Do Ahead: Panna cotta (without toppings) can be made 2 days ahead. Cover and keep chilled.

rose-and-yogurt-panna-cotta

['½ cup raw pistachios', '1 envelope unflavored powdered gelatin (about 2½ tsp.)', '1½ cups plain Greek yogurt', '1 Tbsp. rose syrup', '1¼ cups heavy cream, divided', '½ cup sugar', '1 Tbsp. basil seeds (tukmaria) or chia seeds (optional)', '½ cup golden raisins', 'Blackberries (for serving; optional)']

Pork Katsu Sandwich

['12 oz. boneless pork loin, fat trimmed 1/4"-thick', '1/3 cup shio koji seasoning', '2 tsp. kosher salt', '1/2 small head of green cabbage, core removed, very thinly sliced (about 3 cups)', '2 Meyer lemons or regular lemons', 'Kosher salt', '2 large eggs, beaten to blend', '3 cups panko (Japanese breadcrumbs)', '1 cup all-purpose flour', 'Vegetable oil (for frying; about 6 cups)', 'Tonkatsu sauce, preferably Bull-Dog, and Dijon mustard (for serving)', '8 (1/2"-thick) slices milk bread, crusts removed']

Slice pork crosswise into 4 medallions. Place between 2 sheets of plastic wrap; gently pound with a meat mallet to 5"-wide pieces. Whisk koji, salt, and 1 cup water in a medium bowl until salt dissolves. Add pork; cover and chill at least 8–24 hours. Drain pork (no need to rinse off koji if it sticks); set aside. Place cabbage in a medium bowl. Finely grate lemon zest over; slice lemons in half and squeeze in the juice. Season cabbage with salt. Using your hands, toss and squeeze cabbage until slightly wilted, about 5 minutes. Chill until ready to use. Place eggs, panko, and flour in 3 separate shallow bowls. Whisk 2 Tbsp. water into eggs. Line a rimmed baking sheet with paper towels and set a wire rack inside; place near stovetop. Working with 1 piece of reserved pork at a time, dredge in flour, shaking off excess. Dip in eggs, letting excess drip back into bowl, then coat in panko, pressing to adhere before shaking off excess. Transfer to another rimmed baking sheet or a platter. Pour oil into a medium heavy pot to come 2" up sides. Heat oil over medium-high until an instant-read thermometer registers 350°–365°F. Carefully lower a piece of pork vertically into skillet, letting it slide away from you into oil until it eventually lies flat. Cook, using tongs to keep meat submerged in oil, until golden brown underneath, about 1 minute. Using tongs, carefully turn over and cook until golden brown on the other side, about 1 minute. Transfer to prepared baking sheet; immediately season with salt. Repeat with remaining pieces of pork. Drizzle tonkatsu sauce over cutlets. Spread mustard on 1 side of half of bread slices; top with cabbage mixture, then cutlet, sauce side up. Close sandwiches and slice each into thirds.

pork-katsu-sandwich

['12 oz. boneless pork loin, fat trimmed 1/4"-thick', '1/3 cup shio koji seasoning', '2 tsp. kosher salt', '1/2 small head of green cabbage, core removed, very thinly sliced (about 3 cups)', '2 Meyer lemons or regular lemons', 'Kosher salt', '2 large eggs, beaten to blend', '3 cups panko (Japanese breadcrumbs)', '1 cup all-purpose flour', 'Vegetable oil (for frying; about 6 cups)', 'Tonkatsu sauce, preferably Bull-Dog, and Dijon mustard (for serving)', '8 (1/2"-thick) slices milk bread', 'crusts removed']

Apple-Honey-Pecan Muffins

['Nonstick vegetable oil spray', '2 medium Pink Lady or Jonagold apples', '⅔ cup pecans', '2 Tbsp. unsalted butter', '2 Tbsp. honey', 'Flaky sea salt', '¾ cup all-purpose flour', '½ cup spelt flour or all-purpose flour', '1½ tsp. baking powder', '¼ tsp. baking soda', '½ tsp. kosher salt', '2 large eggs, room temperature', '¾ cup granulated sugar', '¾ cup plus 2 Tbsp. extra-virgin olive oil', '½ cup buttermilk', 'Raw sugar or granulated sugar (for sprinkling)']

Place a rack in middle of oven; preheat to 350°F. Lightly coat flat top of a standard 12-cup muffin pan with nonstick spray (this will prevent muffins from gluing themselves to the pan). Line cups with double layers of muffin liners. Cut apples into quarters; remove cores. Cut each quarter into 4 wedges; set aside. Pulse pecans in a food processor until you have a fine meal with a bit of texture, like coarse sand. Heat a large skillet over medium-high, then add pecans and toast, stirring, until darkened and very fragrant (it’s okay if they’re even a tiny bit burnt in spots), about 3 minutes. Transfer to a large bowl and let cool slightly. Wipe out skillet and return to medium-high heat. Melt butter, swirling pan so that it’s evenly coated, until foaming, then add reserved apples. Drizzle with honey and generously sprinkle with sea salt. Cook, tossing often, until apples are tender and deep golden brown and glazed with honey, about 5 minutes. Scrape into a medium bowl and let cool. Add all-purpose flour, spelt flour, baking powder, baking soda, and kosher salt to nuts; whisk to combine. Beat eggs and granulated sugar in the bowl of a stand mixer fitted with the whisk attachment on high speed until mixture is thick, pale, and tripled in volume, 8–10 minutes. Combine oil and buttermilk in a measuring glass. With motor running, gradually pour into egg mixture, stopping as soon as incorporated to prevent eggs from deflating. Scrape into bowl with dry ingredients and fold until just combined (be careful not to overmix). Scoop about 2 Tbsp. batter into each muffin cup and place an apple slice on top. Divide remaining batter among muffin cups, filling until just below the top (you may have a spoonful or two of batter left over). Place 1 apple slice on top of each, then spoon any glaze left in the bowl on top. (You’ll have a few leftover apple slices; eat them.) Sprinkle each muffin with some raw sugar and a pinch of sea salt. Bake muffins until golden brown all over, rotating pan halfway through, 22–28 minutes. Let cool in pan 10 minutes, then transfer to a wire rack and let cool completely. Do Ahead: Batter can be made 2 days ahead. Cover and chill.

apple-honey-pecan-muffins

['Nonstick vegetable oil spray', '2 medium Pink Lady or Jonagold apples', '⅔ cup pecans', '2 Tbsp. unsalted butter', '2 Tbsp. honey', 'Flaky sea salt', '¾ cup all-purpose flour', '½ cup spelt flour or all-purpose flour', '1½ tsp. baking powder', '¼ tsp. baking soda', '½ tsp. kosher salt', '2 large eggs, room temperature', '¾ cup granulated sugar', '¾ cup plus 2 Tbsp. extra-virgin olive oil', '½ cup buttermilk', 'Raw sugar or granulated sugar (for sprinkling)']

Lemon-Pistachio Loaf

['⅓ cup vegetable oil, plus more for pan', '¾ cup raw pistachios', 'Zest of 2 lemons', '1¾ cups all-purpose flour', '1 cup granulated sugar', '2 tsp. baking powder', '¾ tsp. kosher salt', '5 Tbsp. extra-virgin olive oil', '7 Tbsp. fresh lemon juice, divided', '2 cups powdered sugar']

Place a rack in middle of oven; preheat to 325°F. Grease a 9x5" loaf pan with vegetable oil, then line with parchment paper, leaving overhang on long sides. Oil parchment paper (for insurance and an easy release). Pulse pistachios in a food processor until finely ground (it’s okay if some of the pieces are a bit larger). Set aside a heaping tablespoonful. Whisk lemon zest, flour, granulated sugar, baking powder, salt, and remaining pistachios in a large bowl. Whisk olive oil, 2 Tbsp. lemon juice, remaining ⅓ cup vegetable oil, and ½ cup water in a small bowl to combine. Pour oil mixture into dry ingredients and fold with a rubber spatula to combine, being very careful not to overmix (this batter contains a high ratio of liquid, which means it can get gummy if overworked). Pour into prepared pan and tilt to distribute; batter should come halfway up the sides. Bake cake until golden brown all over, it springs back when gently pressed, and a tester inserted into the center comes out clean, 50–60 minutes. Transfer pan to a wire rack and let cake cool completely in pan, at least 2 hours. Using parchment overhang, lift cake out of pan and place on rack. Peel away parchment. Whisk powdered sugar and 3 Tbsp. lemon juice in a medium bowl, drizzling in remaining 2 Tbsp. lemon juice as needed until you have a thick but pourable glaze. Pour glaze over cake, letting it drip down the sides. Immediately top cake with reserved pistachios, then let sit until glaze is set, at least 30 minutes. Do Ahead: Cake can be made 3 days ahead. Store airtight at room temperature.

vegan-lemon-pistachio-loaf

['⅓ cup vegetable oil, plus more for pan', '¾ cup raw pistachios', 'Zest of 2 lemons', '1¾ cups all-purpose flour', '1 cup granulated sugar', '2 tsp. baking powder', '¾ tsp. kosher salt', '5 Tbsp. extra-virgin olive oil', '7 Tbsp. fresh lemon juice, divided', '2 cups powdered sugar']

Spiced Eggs with Tzatziki

['2 tsp. cumin seeds', '1 Tbsp. flaky sea salt', '2 tsp. Aleppo-style pepper', '1 cup plain whole-milk yogurt', '½ cup finely chopped English hothouse cucumber', '1 garlic clove, finely grated', '1 Tbsp. finely chopped mint, plus leaves for serving', '1¾ tsp. kosher salt, divided', '8 large eggs', '¼ cup heavy cream', '4 Tbsp. unsalted butter', '2 tsp. curry powder', 'Parsley leaves with tender stems and dill sprigs (for serving)']

Toast cumin in a dry small skillet over medium heat, tossing, until slightly darkened and fragrant, about 2 minutes. Transfer to a small bowl; let cool. Mix in sea salt and Aleppo-style pepper; set aside. Mix yogurt, cucumber, garlic, chopped mint, and ¾ tsp. kosher salt in a medium bowl; set tzatziki aside. Whisk eggs, cream, and remaining 1 tsp. kosher salt in another medium bowl until very well combined. Heat butter in a medium nonstick skillet over medium until starting to foam. Add curry powder and cook, stirring, until fragrant and darkened in color, about 10 seconds. Pour in egg mixture and let eggs cook, undisturbed, until edges have just set, then scramble, tilting pan and turning eggs over onto themselves, until just cooked through, about 2 minutes. Transfer eggs to a plate. Spoon reserved tzatziki alongside. Top with mint leaves, parsley leaves, and dill sprigs; sprinkle reserved spice mixture over. Do Ahead: Tzatziki (without mint and cucumber) can be made 1 week ahead (the garlic flavor will intensify as it sits). Cover and chill.

spiced-eggs-with-tzatziki

['2 tsp. cumin seeds', '1 Tbsp. flaky sea salt', '2 tsp. Aleppo-style pepper', '1 cup plain whole-milk yogurt', '½ cup finely chopped English hothouse cucumber', '1 garlic clove, finely grated', '1 Tbsp. finely chopped mint, plus leaves for serving', '1¾ tsp. kosher salt, divided', '8 large eggs', '¼ cup heavy cream', '4 Tbsp. unsalted butter', '2 tsp. curry powder', 'Parsley leaves with tender stems and dill sprigs (for serving)']

Little Gem Salad with Buttermilk Chaas

['1 cup buttermilk', '2 Tbsp. vegetable oil', '5 dried chiles de árbol, lightly crushed, seeds removed if desired', '4 curry leaves', '1 tsp. cumin seeds', '½ tsp. brown mustard seeds', 'Kosher salt', '1 bunch red and/or French Breakfast radishes, trimmed, thinly sliced', '3 heads of Little Gem lettuce, torn crosswise into 2"-wide strips', '1 small cucumber, thinly sliced', '½ cup fresh English peas, sugar snap peas, and/or 1½"-long pieces green and/or wax beans', '1 sprig mint, leaves torn', '2 Tbsp. finely chopped cilantro', 'Kosher salt (optional)']

Pour buttermilk into a measuring glass or small bowl. Heat oil in a small saucepan or skillet over medium-high until shimmering. Add chiles, curry leaves, cumin seeds, and brown mustard seeds one at a time, pausing for a second between each addition and swirling pan. Cook until spices are toasted and curry leaves sizzle and pop, about 10 seconds (take care as oil will splatter!). Quickly pour spice oil into buttermilk; stir to combine. Taste chaas dressing and season with salt. Do Ahead: Dressing can be made 1 day ahead. Cover and chill. Soak radishes in a bowl of ice water until they curl, about 10 minutes. Drain and pat dry. Toss half of the radishes in a large bowl with lettuce, cucumber, peas, mint, and cilantro. Drizzle in dressing; toss to coat. Taste salad and season with salt if needed. Top with remaining radishes.

little-gem-salad-with-buttermilk-chaas

['1 cup buttermilk', '2 Tbsp. vegetable oil', '5 dried chiles de árbol, lightly crushed, seeds removed if desired', '4 curry leaves', '1 tsp. cumin seeds', '½ tsp. brown mustard seeds', 'Kosher salt', '1 bunch red and/or French Breakfast radishes, trimmed, thinly sliced', '3 heads of Little Gem lettuce, torn crosswise into 2"-wide strips', '1 small cucumber, thinly sliced', '½ cup fresh English peas, sugar snap peas, and/or 1½"-long pieces green and/or wax beans', '1 sprig mint, leaves torn', '2 Tbsp. finely chopped cilantro', 'Kosher salt (optional)']

Instant Pot Red Bean and Quinoa Soup with Taco Fixins

['2 Tbsp. extra-virgin olive oil', '1 large red onion, finely chopped', '4 garlic cloves, finely grated', '1 Tbsp. ground cumin', '1 (16-oz.) package dried Central American red beans', '½ cup red quinoa, rinsed', '1 Tbsp. sauce from a can of chipotles in adobo', '2 tsp. kosher salt, plus more', '½ lime', '½ small red onion, thinly sliced', '2 Tbsp. red wine vinegar', '½ tsp. kosher salt', '¼ tsp. sugar', 'Lime wedges, sliced avocado, sour cream, chopped cilantro, crumbled queso fresco or shredded cheddar or Monterey Jack, hot sauce, and/or tortilla strips (for serving)']

Heat oil in an Instant Pot or other electric pressure cooker on the Sauté setting. Add onion and cook, stirring occasionally, until beginning to turn golden brown around the edges, 6–8 minutes. Add garlic and cumin and cook, stirring constantly, 2 minutes. Add beans, quinoa, adobo sauce, 2 tsp. salt, and 7 cups water. Lock lid and cook soup on high pressure 45 minutes, then release pressure manually. Squeeze in juice from lime half; mix well. Taste and season soup with more salt if needed. Do Ahead: Soup can be made 2 days ahead. Let cool, then cover and chill. Soup will thicken; add up to 1 cup water before reheating over medium-low. While the soup is cooking, toss onion, vinegar, salt, sugar, and 4 tsp. water in a small bowl to combine. Chill until ready to use. To serve, ladle soup into bowls and top with pickled onions and other toppings of your choice. Do Ahead: Onion can be pickled 5 days ahead. Cover and keep chilled.

instant-pot-red-bean-and-quinoa-soup-with-taco-fixins

['2 Tbsp. extra-virgin olive oil', '1 large red onion, finely chopped', '4 garlic cloves, finely grated', '1 Tbsp. ground cumin', '1 (16-oz.) package dried Central American red beans', '½ cup red quinoa, rinsed', '1 Tbsp. sauce from a can of chipotles in adobo', '2 tsp. kosher salt, plus more', '½ lime', '½ small red onion, thinly sliced', '2 Tbsp. red wine vinegar', '½ tsp. kosher salt', '¼ tsp. sugar', 'Lime wedges', 'sliced avocado', 'sour cream', 'chopped cilantro', 'crumbled queso fresco or shredded cheddar or Monterey Jack', 'hot sauce', 'and/or tortilla strips (for serving)']

Sweet-and-Sour Dal Bhat

['1 plum tomato, coarsely chopped', '1 cup toor dal (pigeon peas), rinsed, picked over', '5 Tbsp. Diamond Crystal or 3 Tbsp. Morton kosher salt', '3 serrano chiles, halved', '6 oz. ginger, peeled, coarsely chopped (about ½ cup)', '1 cup (lightly packed) grated jaggery', '6 Tbsp. fresh lime juice', '2 tsp. red chile powder, preferably Kashmiri', '1 tsp. ground turmeric', '2 cups basmati rice', '9 Tbsp. vegetable oil, divided', '6 curry leaves', '3 dried Kashmiri, guajillo, or New Mexico chiles, seeds removed', '1 Tbsp. brown mustard seeds', '1 tsp. asafetida', '½ tsp. fenugreek']

Bring tomato, toor dal, salt, and 8 cups water to a boil in a medium saucepan over medium-high heat, skimming foam from surface and stirring occasionally, 8–10 minutes. Reduce heat and simmer, stirring and skimming occasionally, until dal are very soft but not disintegrated, 45–60 minutes. Meanwhile, process chiles and ginger in a food processor to a coarse purée, about 1 minute. Transfer to a 2-cup measuring glass or a medium bowl; stir in jaggery, lime juice, chile powder, and turmeric. Set seasoning mixture aside. Once dal is done, mix in reserved seasoning mixture and simmer until flavors are melded, about 5 minutes. Blend dal with an immersion blender or in a blender until smooth; it should be about the consistency of heavy cream. Do Ahead: Dal can be made 3–4 hours ahead. Cover and keep warm. While the dal is cooking, place rice in a medium bowl and cover with cold water. Swish around with your fingers to remove surface starches, then drain through a sieve or colander. Repeat process until water runs clear, about 4 or 5 changes of water. Heat 2 Tbsp. oil in a medium pot over medium. Add rice and stir to coat grains in oil. Add 4 cups water and bring to a boil over high; reduce heat to low, cover pot, and cook 15 minutes. Remove from heat. Just before serving, heat remaining 7 Tbsp. oil in a small skillet over medium-high. Add curry leaves, chiles, mustard seeds, asafetida, and fenugreek one at a time, pausing for a second between each addition and swirling pan. Cook until spices are toasted and curry leaves sizzle and pop, about 20 seconds. Spoon spices over dal; serve with rice.

sweet-and-sour-dal-bhat

['1 plum tomato, coarsely chopped', '1 cup toor dal (pigeon peas), rinsed, picked over', '5 Tbsp. Diamond Crystal or 3 Tbsp. Morton kosher salt', '3 serrano chiles, halved', '6 oz. ginger, peeled, coarsely chopped (about ½ cup)', '1 cup (lightly packed) grated jaggery', '6 Tbsp. fresh lime juice', '2 tsp. red chile powder, preferably Kashmiri', '1 tsp. ground turmeric', '2 cups basmati rice', '9 Tbsp. vegetable oil, divided', '6 curry leaves', '3 dried Kashmiri, guajillo, or New Mexico chiles, seeds removed', '1 Tbsp. brown mustard seeds', '1 tsp. asafetida', '½ tsp. fenugreek']

Nasi Lemak

['3½ oz. dried paper lantern chiles, dried bird chiles, or dried chiles de árbol', '2 cups vegetable oil', '½ cup red-skin Spanish peanuts', '2½ cups small dried anchovies', '2 medium shallots, halved', '3 garlic cloves', '2 Holland chiles, stems removed, halved lengthwise', '4½ tsp. sugar', '1½ tsp. tamarind concentrate', '2 cups jasmine rice', '1 tsp. kosher salt', '3 pandan leaves (optional)', '½ cup light unsweetened coconut milk', '4 large eggs', '½ English hothouse cucumber, cut in half lengthwise, thinly sliced crosswise', 'Soy sauce (for serving)']

Chop paper lantern chiles into ½" pieces, discarding most of the seeds that fall out. Place in a small bowl and pour in boiling water to cover. Let sit 30 minutes to soften, then drain. Meanwhile, bring oil and peanuts to a gentle simmer in a small saucepan over medium heat; cook, adjusting heat as needed, until peanuts are golden brown, 6–8 minutes. Using a slotted spoon, transfer nuts to paper towels to drain; set aside for serving. Immediately add anchovies to oil and cook until golden brown and crisp, about 2 minutes. Transfer to fresh paper towels; let cool. Set ¼ cup oil aside. Pulse shallots, garlic, and ¼ cup fried anchovies (save remaining anchovies for serving) in a food processor until a smooth paste forms. Transfer to a medium bowl. Add paper lantern and Holland chiles to food processor (no need to clean) and pulse until very smooth and no visible pieces of dried chile remain. Transfer chile purée to a small bowl. Heat reserved oil in a medium skillet over medium-high until shimmering. Add shallot mixture and cook, stirring, until slightly darkened in color and fragrant, about 2 minutes. Mix in chile purée and cook, stirring often, until it starts to stick to bottom of skillet, about 3 minutes. Reduce heat to low. Add sugar, tamarind concentrate, and ¼ cup water and cook, stirring often, until sambal is much darker in color and thickened, 25–35 minutes. Do Ahead: Sambal ikan bilis can be made 1 week ahead. Let cool; cover and chill. Place rice in a medium saucepan and pour in cold water to cover; swirl with your hands to rinse away some of the starch. Drain and repeat process 2 more times. Water should be just slightly cloudy at this point. Place rinsed rice back into saucepan and cover with 2½ cups cold water; stir in salt. Gather pandan leaves (if using) together and tie into a knot; add to pan. Bring rice to a simmer over medium-high heat. Cover pan and reduce heat to low; cook 18 minutes. Remove lid and stir in coconut milk. Cover, remove from heat, and let sit 5 minutes. Meanwhile, bring a small saucepan of water to a boil. Carefully lower eggs into water. Cook 10 minutes, then transfer to a bowl of ice water and let cool. Peel eggs and cut in half lengthwise. Combine sambal ikan bilis, reserved fried peanuts, and reserved fried anchovies in a medium bowl and toss to evenly coat. Scoop a generous ½ cup sambal mixture into a 12-oz. bowl. Top with 1½ cups rice and pack into bowl with a rubber spatula to compress. The bowl should be filled to the rim. Place a slightly larger bowl upside down over bowl of rice. Invert so larger bowl is now on the bottom; lift off smaller bowl. You should have a dome of rice and anchovy mixture nestled in the center of the larger bowl. Arrange 8 cucumber slices around rice dome, overlapping slightly to make a semicircle. Add 2 egg halves to side of rice with no cucumber slices; season yolks lightly with soy sauce. Repeat with remaining rice, sambal mixture, cucumbers, and eggs to make 3 more bowls.

nasi-lemak

['3½ oz. dried paper lantern chiles, dried bird chiles, or dried chiles de árbol', '2 cups vegetable oil', '½ cup red-skin Spanish peanuts', '2½ cups small dried anchovies', '2 medium shallots, halved', '3 garlic cloves', '2 Holland chiles, stems removed, halved lengthwise', '4½ tsp. sugar', '1½ tsp. tamarind concentrate', '2 cups jasmine rice', '1 tsp. kosher salt', '3 pandan leaves (optional)', '½ cup light unsweetened coconut milk', '4 large eggs', '½ English hothouse cucumber, cut in half lengthwise, thinly sliced crosswise', 'Soy sauce (for serving)']

Miso Pork Ribs with Chile-Honey Glaze

['4 racks St. Louis–style pork spareribs (8–10 lb. total)', '2 dried shiitake mushrooms, finely ground in a spice mill, or 2 Tbsp. shiitake mushroom powder', '½ cup red miso', '¼ cup sunflower oil or other neutral oil', '2 Tbsp. coarsely chopped oil-packed Calabrian chiles or 2 tsp. crushed red pepper flakes', '½ medium onion, finely chopped', '½ tsp. kosher salt', '3 garlic cloves, finely chopped', '1 (2-inch) piece ginger, peeled, finely grated', '⅓ cup gochujang (Korean hot pepper paste)', '¼ cup tamari or low-sodium soy sauce', '¼ cup unseasoned rice vinegar', '⅓ cup honey', 'Nonstick vegetable oil spray or vegetable oil (for foil)', '6 scallions, thinly sliced', 'Fried shallots (optional; for topping)']

Place racks in upper and lower thirds of oven; preheat to 300°F. Pat ribs dry with paper towels. Sprinkle evenly on all sides with mushroom powder, patting to adhere, then rub miso all over to lightly and evenly coat. Wrap each rack in a double layer of foil, crimping edges to seal. Divide foil packets between 2 rimmed baking sheets (2 packets per sheet) and bake until meat is fork-tender at the thickest part but not falling off the bones, 2–2½ hours. Let cool slightly, then unwrap. While the ribs are baking, heat oil and chiles in a medium saucepan over medium-low, stirring often, until chiles darken in color a few shades and are fragrant, about 3 minutes. Add onion and salt and continue to cook, stirring occasionally, until onion is softened and translucent, about 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add gochujang, tamari, and vinegar and cook until thickened slightly, about 5 minutes. Remove pan from heat and stir in honey. Transfer mixture to a blender and purée until smooth and slightly glossy. Pour glaze into a small bowl or airtight container and let cool. Heat broiler. Line a clean rimmed baking sheet with foil and lightly coat with nonstick spray. Cut each rack in half (this will allow you to puzzle all the ribs onto the sheet) and arrange, meaty side up, in a single layer on prepared baking sheet; brush with glaze. Broil ribs until glaze is set and slightly darkened in color (watch them closely so that the glaze doesn’t burn), about 4 minutes. Transfer ribs to a platter and top with scallions and fried shallots (if using). Do Ahead: Sauce can be made 5 days ahead; cover and chill. Ribs can be baked 2 days ahead; let cool, then wrap tightly in plastic and place in an airtight container. Cover and chill.

miso-pork-ribs-with-chile-honey-glaze

['4 racks St. Louis–style pork spareribs (8–10 lb. total)', '2 dried shiitake mushrooms, finely ground in a spice mill, or 2 Tbsp. shiitake mushroom powder', '½ cup red miso', '¼ cup sunflower oil or other neutral oil', '2 Tbsp. coarsely chopped oil-packed Calabrian chiles or 2 tsp. crushed red pepper flakes', '½ medium onion, finely chopped', '½ tsp. kosher salt', '3 garlic cloves, finely chopped', '1 (2-inch) piece ginger, peeled, finely grated', '⅓ cup gochujang (Korean hot pepper paste)', '¼ cup tamari or low-sodium soy sauce', '¼ cup unseasoned rice vinegar', '⅓ cup honey', 'Nonstick vegetable oil spray or vegetable oil (for foil)', '6 scallions, thinly sliced', 'Fried shallots (optional; for topping)']

Brothy Pasta with Chickpeas

['3 Tbsp. extra-virgin olive oil, plus more for drizzling', '1 small onion, finely chopped', 'Kosher salt', '3 garlic cloves, thinly sliced', '1 sprig rosemary', '¼ tsp. crushed red pepper flakes', '1 (15-oz.) can chickpeas, drained, rinsed', '1 cup whole peeled tomatoes, crushed by hand', '6 oz. orecchiette or other short pasta', '2 Tbsp. finely chopped parsley', '3 Tbsp. finely grated Parmesan, plus more for serving', 'Freshly ground black pepper']

Heat 3 Tbsp. oil in a large saucepan over medium. Add onion and season with salt. Cook, stirring occasionally, until onion is beginning to soften, about 5 minutes. Add garlic and cook, stirring occasionally, until onion and garlic are very tender and just beginning to brown around the edges, about 5 minutes. Add rosemary and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add chickpeas and tomatoes and cook, stirring occasionally, until tomatoes are slightly thickened, 6–8 minutes. Add pasta and 4 cups water to saucepan. Increase heat to medium-high, bring to a simmer, and cook, stirring occasionally to prevent pasta from sticking, until pasta is al dente, 13–16 minutes, depending on shape. Stir in parsley and 3 Tbsp. Parmesan; season with salt. Pluck out and discard rosemary sprig. Ladle pasta and broth into bowls. Drizzle with more oil, season with lots of black pepper, and top with more Parmesan.

brothy-pasta-with-chickpeas

['3 Tbsp. extra-virgin olive oil, plus more for drizzling', '1 small onion, finely chopped', 'Kosher salt', '3 garlic cloves, thinly sliced', '1 sprig rosemary', '¼ tsp. crushed red pepper flakes', '1 (15-oz.) can chickpeas, drained, rinsed', '1 cup whole peeled tomatoes, crushed by hand', '6 oz. orecchiette or other short pasta', '2 Tbsp. finely chopped parsley', '3 Tbsp. finely grated Parmesan, plus more for serving', 'Freshly ground black pepper']

Spaghetti al Limone

['1 lemon', '12 oz. spaghetti or other long pasta', 'Kosher salt', '¾ cup heavy cream', '6 Tbsp. unsalted butter', '3 oz. Parmesan, finely grated (about ¾ cup)', 'Freshly ground black pepper']

Using a vegetable peeler, remove two (2"-long) strips of lemon zest. Thinly slice each strip lengthwise into strands; set aside for serving. Finely grate remaining zest into a large Dutch oven or other heavy pot. Cut lemon in half and squeeze juice into a small bowl to yield 2 Tbsp.; set aside. Add cream to pot and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in butter 1 Tbsp. at a time until melted and sauce is creamy. Remove from heat; cover to keep warm. Meanwhile, cook pasta in another large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Scoop out ¾ cup pasta cooking liquid and add to cream sauce. Return sauce to medium heat. Using tongs, transfer pasta to sauce and cook, tossing often and adding Parmesan a little at a time, until sauce is creamy, about 3 minutes. If sauce looks tight, add 1–2 Tbsp. more pasta cooking liquid. (Cream sauces tighten as they cool, so lean on the saucy side.) Stir in reserved lemon juice; season with salt. Divide pasta among bowls. Season with pepper and top with reserved lemon zest strands.

spaghetti-al-limone

['1 lemon', '12 oz. spaghetti or other long pasta', 'Kosher salt', '¾ cup heavy cream', '6 Tbsp. unsalted butter', '3 oz. Parmesan, finely grated (about ¾ cup)', 'Freshly ground black pepper']

Sake-Braised Mustard Greens with Sesame

['¼ cup toasted sesame oil', '6 garlic cloves, thinly sliced', '4 large bunches mustard greens or kale, ribs and stems removed, leaves torn into large pieces', '½ cup sake or dry white wine', '1 Tbsp. finely grated lemon zest', 'Kosher salt', 'Toasted sesame seeds (for serving)']

Pour oil into a large high-sided skillet, add garlic, and set over medium heat. Cook, stirring often, until garlic is barely golden, about 2 minutes. Add a third of the greens to skillet and toss to coat with oil and garlic. Cover skillet with a lid and cook until greens are slightly wilted, about 2 minutes. Uncover skillet; add sake and another third of greens and toss to combine. Cover and cook until greens are slightly wilted, about 2 minutes, then add remaining greens. Cover and cook until slightly wilted, about 2 minutes. Remove lid from skillet, add lemon zest to greens, and continue to cook, stirring often, until greens are completely wilted and tender and most of the liquid has evaporated, about 2 minutes. Season with salt. Transfer greens to a serving bowl and top with sesame seeds.

sake-braised-mustard-greens-with-sesame

['¼ cup toasted sesame oil', '6 garlic cloves, thinly sliced', '4 large bunches mustard greens or kale, ribs and stems removed, leaves torn into large pieces', '½ cup sake or dry white wine', '1 Tbsp. finely grated lemon zest', 'Kosher salt', 'Toasted sesame seeds (for serving)']

Long-Roasted Eggplant with Garlic, Labne, and Tiny Chile Croutons

['3 medium or 2 large globe or Italian eggplants (about 2½ pounds), halved lengthwise', '¾ cup olive oil, divided, plus more as needed', 'Kosher salt and freshly ground black pepper', '2 garlic cloves, thinly sliced', '1 fresh red chile, very thinly sliced, or 1 teaspoon crushed red pepper flakes', '2 cups torn bread (crusty bread such as sourdough, country loaf, or miche), in ½-inch pieces', '1 cup labne, full-fat Greek yogurt, or sour cream', '1 preserved lemon, finely chopped', '1 tablespoon fresh lemon juice, plus more as desired', '1 cup fresh mint or cilantro leaves, tender leaves and stems']

Preheat the oven to 425°F. Using a small paring knife, make a few ½-inch slits into the cut side of each eggplant. (You can do this lengthwise, crosswise, or even diagonally. Knock yourself out with your decorative prowess!) Place the eggplant cut side up on a rimmed baking sheet and drizzle with ½ cup olive oil, distributing as evenly as possible. Season with salt and pepper and turn over so that the eggplant is cut side down. Place in the oven and roast, without moving or disturbing, until eggplant is completely tender, cooked through, and golden brown on the bottom (since the skin is already so dark, it can be hard to tell, but the skin will look shriveled and, when poked, the whole thing should feel tender, on the verge of collapse; you can also use a spatula to lift up the eggplant to check the underside for color), 40 to 45 minutes. Meanwhile, heat the remaining ¼ cup olive oil in a large skillet over medium heat. Add the garlic and chile and cook, shaking the skillet occasionally, until the garlic and chile are frizzled and fragrant (but not yet browned), 1 or 2 minutes. Add the bread and season with salt and pepper. Cook, stirring frequently, until the bread is evenly toasted and golden brown, 3 to 5 minutes. Remove from the heat and set aside. Combine the labne, preserved lemon, and 1 tablespoon lemon juice in a small bowl; season with salt, pepper, and more lemon juice, if you like. Smear it onto the bottom of a large serving platter or in a shallow bowl. Once the eggplant is good and ready to go, use a fish spatula (or regular spatula) to lift up each eggplant half in one fell swoop, preserving its lovely golden underside. Place the eggplant, cut side up, on top of the seasoned labne. Scatter with the crispy croutons and herbs before serving. Eggplant can be roasted a few hours ahead, then kept loosely covered at room temperature (no need to reheat— it’s excellent at room temperature). The labne can be seasoned a week ahead, covered tightly, and refrigerated. The croutons can be made 2 days ahead, kept covered tightly at room temperature.

long-roasted-eggplant-with-garlic-labne-and-tiny-chile-croutons

['3 medium or 2 large globe or Italian eggplants (about 2½ pounds), halved lengthwise', '¾ cup olive oil, divided, plus more as needed', 'Kosher salt and freshly ground black pepper', '2 garlic cloves, thinly sliced', '1 fresh red chile, very thinly sliced, or 1 teaspoon crushed red pepper flakes', '2 cups torn bread (crusty bread such as sourdough, country loaf, or miche), in ½-inch pieces', '1 cup labne, full-fat Greek yogurt, or sour cream', '1 preserved lemon, finely chopped', '1 tablespoon fresh lemon juice, plus more as desired', '1 cup fresh mint or cilantro leaves', 'tender leaves and stems']

Chicken Confit with Pickled Tomatoes

['8 bone-in, skin-on chicken thighs, 3 to 4 pounds', '1⁄4 cup kosher salt', '4 teaspoons ras el hanout', '1 head garlic, cloves peeled and smashed', '24 sprigs fresh thyme', '3⁄4 cup distilled white vinegar', '1⁄2 cup water', '1 1⁄2 tablespoons molasses', '2 teaspoons kosher salt', '1 teaspoon vanilla extract', '1 pint grape tomatoes, quartered', '1⁄2 yellow onion, diced', '12 sprigs fresh thyme', '1 yellow onion, thinly sliced', '1 1⁄2 cups olive oil', '1 1⁄2 cups vegetable oil', '2 pounds cooked rice vermicelli', '2 cups chopped herbs (such as parsley, mint, basil, or dill)', '2 teaspoons kosher salt']

Put the chicken, salt, ras el hanout, garlic, and thyme in a ziplock freezer bag. Seal the bag and shake vigorously. Put the bag in a plastic container to prevent leakage, and refrigerate for 12 to 24 hours. To pickle the tomatoes, combine the vinegar, water, molasses, salt, and vanilla in a nonreactive container with a tight-fitting lid. Cover and shake to completely dissolve the salt. Add the tomatoes, onion, and thyme and mix well. Cover and refrigerate for at least an hour or up to 2 weeks. Heat the oven to 225°F. Remove the bag with the chicken from the refrigerator. Pour the contents into a colander in the sink and rinse. Transfer the chicken, garlic, and thyme sprigs to an 8 by 8-inch baking dish with fairly high sides, or a Dutch oven, so that the chicken sits in one layer. Spread the sliced onion on top and pour in the oils, until the chicken is completely covered. Bake for 6 hours, or until the onion has caramelized and the chicken is super tender and delicious and falling off of the bone. Carefully pull the dish out of the oven to cool for an hour, then remove the chicken and strain the fat into a clean lidded jar (it’ll keep in the fridge for months). Shred the cooked chicken and set aside on a large plate. To make the noodle salad, in a bowl, toss the rice noodles with the herbs, 1⁄2 cup of the reserved confit fat, and the salt. Heat 2 teaspoons of the confit fat in a large nonstick pan over high heat until it just starts to smoke. Add the shredded chicken confit and cook for 10 minutes, stirring occasionally, until the meat is browned, crispy, and insanely fragrant. Divide the noodle salad among eight bowls and top with the sautéed confit and some pickled tomatoes, and serve.

chicken-confit-with-pickled-tomatoes-tyler-kord-dynamite-chicken

['8 bone-in, skin-on chicken thighs, 3 to 4 pounds', '1⁄4 cup kosher salt', '4 teaspoons ras el hanout', '1 head garlic, cloves peeled and smashed', '24 sprigs fresh thyme', '3⁄4 cup distilled white vinegar', '1⁄2 cup water', '1 1⁄2 tablespoons molasses', '2 teaspoons kosher salt', '1 teaspoon vanilla extract', '1 pint grape tomatoes, quartered', '1⁄2 yellow onion, diced', '12 sprigs fresh thyme', '1 yellow onion, thinly sliced', '1 1⁄2 cups olive oil', '1 1⁄2 cups vegetable oil', '2 pounds cooked rice vermicelli', '2 cups chopped herbs (such as parsley, mint, basil, or dill)', '2 teaspoons kosher salt']

Walla Walla Onion, Pine Mushroom Fonduta

['4 Walla Walla (sweet) onions (about 1 lb each)', '1 cup coarse salt, for roasting', '½ cup extra virgin olive oil', '2 cups peeled, washed, and thinly sliced pine mushrooms', '¼ cup all-purpose flour', '2 cups Vegetable Stock', '½ cup heavy cream', 'Reserved chopped innards from onions', '2 tbsp. thyme leaves Kosher salt', 'Fresh-ground black pepper', '1 cup small torn pieces day- old Arctic Sourdough', '2 cups grated Gruyère-style cheese (we like Farm House Natural Cheeses Heidi)', '1 cup grated Gruyère-style cheese', 'Arctic Sourdough']

Preheat the oven to 450°F. Cut the very tops (about 1 inch) off the onions and then replace. Make a bed of coarse salt in a small roasting pan. Place the onions on the salt and roast for about an hour, or until soft through. When cool enough to handle, scoop out the insides of the onions, leaving the outer two layers intact within the skin. Take care not to scrape out the base of the onions, as the fonduta will leak out the bottom. Finely chop half of the onion innards for the filling. Set aside. In a medium-size sauté pan, heat the olive oil and add the sliced pine mushrooms. Sweat for 5 minutes, then add the flour. Sauté for 1 minute more, then add the Vegetable Stock and cream. Bring to a simmer and add the reserved chopped Walla Walla, thyme, and salt and pepper to taste. Add the day-old sourdough bread pieces. Cook together for 5 minutes to meld the flavours. Add the grated Gruyère, stirring to melt, then remove f rom the heat. Preheat the oven to 450°F. Place the Roasted Walla Walla Onions in a roasting pan, and fill with hot Pine Mushroom Fonduta (if you have extra, it can be served on the side). Top with the grated Gruyère. Roast for 10 minutes, until bubbly. Serve with lots of Arctic Sourdough and any extra fonduta that didn’t fit in the onions.

walla-walla-onion-pine-mushroom-fonduta

['4 Walla Walla (sweet) onions (about 1 lb each)', '1 cup coarse salt, for roasting', '½ cup extra virgin olive oil', '2 cups peeled, washed, and thinly sliced pine mushrooms', '¼ cup all-purpose flour', '2 cups Vegetable Stock', '½ cup heavy cream', 'Reserved chopped innards from onions', '2 tbsp. thyme leaves Kosher salt', 'Fresh-ground black pepper', '1 cup small torn pieces day- old Arctic Sourdough', '2 cups grated Gruyère-style cheese (we like Farm House Natural Cheeses Heidi)', '1 cup grated Gruyère-style cheese', 'Arctic Sourdough']

Marrakesh Express

['1 1/2 ounces mezcal', '1 1/2 ounces pomegranate juice (fresh preferred)', '3/4 ounce lemon juice', '3/4 ounce 1:1 simple syrup (recipe follows)', '1/2 to 1 teaspoon harissa paste (such as Dea), depending on how spicy you want it', '3/4 teaspoon rose water', 'Splash aquafaba or egg white', 'Pinch each pomegranate seeds, cracked pink peppercorns, and flaky salt (black, smoked, or Maldon), to garnish']

Combine mezcal, pomegranate juice, lemon juice, simple syrup, harissa, rose water, and aquafaba in a cocktail shaker and shake vigorously without ice for 20 seconds to emulsify. Add ice, reseal shaker, and shake until chilled and foamy, about 30 seconds. Strain into an ice-filled rocks glass. Garnish with a sprinkle of pomegranate seeds, cracked pink peppercorns, and flaky salt. For 1:1 simple syrup, add equal parts sugar and hot water in a resealable mason jar. Seal and shake vigorously, until sugar is dissolved. Let cool before using and store for up to several weeks in the fridge.

marrakesh-express-mezcal-pomegranate-fall-cocktail

['1 1/2 ounces mezcal', '1 1/2 ounces pomegranate juice (fresh preferred)', '3/4 ounce lemon juice', '3/4 ounce 1:1 simple syrup (recipe follows)', '1/2 to 1 teaspoon harissa paste (such as Dea), depending on how spicy you want it', '3/4 teaspoon rose water', 'Splash aquafaba or egg white', 'Pinch each pomegranate seeds', 'cracked pink peppercorns', 'and flaky salt (black', 'smoked', 'or Maldon)', 'to garnish']

Fearless Sous Vide Poached Eggs

['6 large eggs']

Clip (or stand) sous vide machine to a tall large pot. Fill pot with warm water. Turn on machine and heat water to 153°F. Not 155°F—not 150°F. 153°F. Gently lower eggs into water. (We like to put each one in a spoon and lower it in just to make sure it doesn’t crack.) Cook 25 minutes. Transfer eggs to an ice bath and let cool. Transfer to an airtight container and chill; they'll keep in the fridge for about a week. When you want to eat one warm (though there is nothing wrong with eating a cold, poached egg), use sous vide machine set to 150°F or a small pot of hot water to heat it up for a few minutes. Then crack it into a bowl or small container so that you can drain off any water or floating albumin before you plate your pretty egg.

fearless-sous-vide-poached-eggs

['6 large eggs']

You’re the Best Cold Cut Around

['1 Tbsp. light brown sugar', '1 Tbsp. kosher salt', '1 Tbsp. onion powder', '2 tsp. dried oregano', '2 tsp. fennel seeds', '1 tsp. smoked paprika', '1 tsp. ground coriander', '1/4 tsp. ground cardamom', '2 lb. boneless pork loin', 'A sous vide machine; a 1-gallon vacuum-sealable or resealable plastic bag']

Clip (or stand) sous vide machine to a tall large pot. Fill pot with warm water to height according to manufacturer’s instructions (keep in mind that water will rise when pork is added). Mix brown sugar, salt, onion powder, oregano, fennel, paprika, coriander, and cardamom in a small bowl to combine. Rub all over pork. Place pork in bag, along with any stray spices from bowl. Vacuum-seal or partially close resealable bag, getting as much air out as possible to keep bag from floating, and place in water bath. If using a resealable plastic bag, push down into water until only the open edge of bag is exposed (this will push more air out of the bag), then seal. Turn on machine and heat water to 140°F. Cook pork 8 hours, giving you just enough time to watch two episodes of This Is Us, read a couple chapters of your book, floss, brush, sleep, get up, get dressed, brush your teeth, and eat a bowl of cereal. Pull out bag of pork, chill it in an ice bath or refrigerator, thinly slice it, and make yourself one of the greatest sandwiches you’ve ever eaten while sitting at your desk at work. (Quit your job and follow your dream of opening a sandwich shop!)

sous-vide-pork-loin-cold-cuts

['1 Tbsp. light brown sugar', '1 Tbsp. kosher salt', '1 Tbsp. onion powder', '2 tsp. dried oregano', '2 tsp. fennel seeds', '1 tsp. smoked paprika', '1 tsp. ground coriander', '1/4 tsp. ground cardamom', '2 lb. boneless pork loin', 'A sous vide machine; a 1-gallon vacuum-sealable or resealable plastic bag']

Hearty Sous Vide Rice Bowl for All Hungry People

['1/3 cup Uncle Ben’s Rice, Original or Whole Grain', '2 tsp. unsalted butter, divided', '3/4 tsp. kosher salt, divided, plus more', '1 large carrot, peeled, cut into 1/2" pieces', '1 tsp. fresh lime juice', '1 tsp. pure maple syrup', '1/2 tsp. cumin seeds', '1 1/4 tsp. toasted sesame oil, divided', '4 oz. shiitake mushrooms, sliced (about 2 cups)', '1/4 tsp. cornstarch', '1 tsp. tamari or soy sauce', 'Fearless Sous Vide Poached Egg, sliced scallions, fried shallots, crushed peanuts, and hot sauce (for serving; optional)', 'A sous vide machine; three 1-qt-size vacuum-sealable or resealable plastic freezer bags']

Clip (or stand) sous vide machine to a tall large pot. Fill pot with warm water. Place rice, 1 tsp. butter, 1/2 tsp. salt, and 1/3 cup plus 1 Tbsp. water in a vacuum-sealable or freezer bag and gently shake to combine. Place carrot, lime juice, maple syrup, cumin, 1 tsp. butter, 1/4 tsp. salt, and 1/4 tsp. oil in another bag and gently shake to combine. Place mushrooms, cornstarch, tamari, remaining 1 tsp. oil, and a pinch of salt in third bag and gently shake to combine. Vacuum seal or partially close freezer bags, getting as much air out as possible to keep bags from floating, and place in water bath. If using freezer bags, push down into water until only the open edge of bag is exposed (this will push more air out of the bag) and fully close, using a wooden spoon or tongs to hold the vegetables below the water while sealing, as they’re buoyant and want to float. Turn on machine and heat water to 190°F. Cook, turning mushrooms and carrots occasionally, which have a tendency to float, 35 minutes. If after 5–10 minutes, it looks like there’s air in the freezer bags, open a corner and push the bags under water, sealing again when the air is displaced. You could also try to weigh them down, but the water is hot so it’s kind of a pain. Remove bags from water and unseal. Transfer rice to a medium bowl and top with mushrooms. Pull carrots out of their liquid and reserve liquid in bag as a totally righteous sauce to pour over the finished dish. Top rice bowl with poached egg, scallions, shallots, peanuts, hot sauce if you're into it, and don’t forget that you still have that reserved carrot sauce!

hearty-sous-vide-rice-bowl-for-all-hungry-people

['1/3 cup Uncle Ben’s Rice, Original or Whole Grain', '2 tsp. unsalted butter, divided', '3/4 tsp. kosher salt, divided, plus more', '1 large carrot, peeled, cut into 1/2" pieces', '1 tsp. fresh lime juice', '1 tsp. pure maple syrup', '1/2 tsp. cumin seeds', '1 1/4 tsp. toasted sesame oil, divided', '4 oz. shiitake mushrooms, sliced (about 2 cups)', '1/4 tsp. cornstarch', '1 tsp. tamari or soy sauce', 'Fearless Sous Vide Poached Egg, sliced scallions, fried shallots, crushed peanuts, and hot sauce (for serving; optional)', 'A sous vide machine; three 1-qt-size vacuum-sealable or resealable plastic freezer bags']

Whole Grain Shortbread with Einkorn and Rye Flour

['1 cup, plus 2 Tbsp. unsalted butter, very soft', '1/2 tsp. salt', '1 cup, plus 1 Tbsp. einkorn flour', '3/4 cup, plus 1 Tbsp. rye Flour', '1/3 cup rice flour', '5 Tbsp. cornstarch', '1/3 cup granulated sugar', '1/4 cup Superfine or granulated sugar, for topping']

Preheat the oven to 325°F. Butter a 6 by 10 in. baking dish. Place the butter in a mixing bowl. The butter must be very soft—the consistency of mayonnaise or whipped cream. Add the salt to the butter and mix well. Sift the flours and cornstarch together into another bowl. Add the granulated sugar to the butter and mix just until combined. Add the flour mixture and mix just until a smooth dough forms. Pat the dough evenly into the prepared baking dish. The dough should be no more than 2/3 in. deep. Bake until the top and bottom are lightly browned, about 30 minutes. The middle of the shortbread should remain light. Let cool on a wire rack until warm to the touch. Sprinkle the shortbread with the superfine sugar. Tilt the dish so that the sugar fully and evenly coats the surface and then tip out the excess sugar. With a very thin, sharp knife, cut the shortbread into rectangular fingers about 1/2 in. wide and 2 in. long. If the cookies have become cold they will not slice well, so they must still be warm to the touch at this point. Chill thoroughly before removing from the baking dish. The first cookie is difficult to remove, but the rest should come out easily with the aid of a small, thin offset spatula. The cookies will keep in an airtight container in a cool place for up to 2 weeks. Skip sprinkling the shortbread with sugar. Temper 8 oz. milk, dark, or white chocolate. Dip half of the cookie in the melted chocolate, letting excess chocolate drip back into the bowl, and let set. Alternatively, you can use melted, untempered chocolate, but refrigerate the cookies after dipping to set the chocolate.

whole-grain-shortbread-with-einkorn-and-rye-flour

['1 cup, plus 2 Tbsp. unsalted butter, very soft', '1/2 tsp. salt', '1 cup, plus 1 Tbsp. einkorn flour', '3/4 cup, plus 1 Tbsp. rye Flour', '1/3 cup rice flour', '5 Tbsp. cornstarch', '1/3 cup granulated sugar', '1/4 cup Superfine or granulated sugar', 'for topping']

Parsnip and Butternut Squash with Flatbreads

['10 1/2 oz. butternut squash, peeled and cut into rough 3/4-inch cubes', '18 oz. parsnips, cut into rough 3/4-inch cubes', '3 Tbsp. extra-virgin olive oil, plus extra for drizzling', '1 tsp. fennel seeds, ground', '1 tsp. cumin seeds, ground', '1 tsp. freshly ground black pepper', '3 1/2 oz. sprouted lentils (store-bought or sprouted at home)', '3 1/2 oz. arugula', '2 oz. full-fat Greek yogurt, to serve (optional)', '5 1/2 oz. spelt flour, plus extra for dusting', '1/3 cup tepid water', '1 Tbsp. olive oil', 'Generous pinch of salt and pepper', '1/4 tsp. ground coriander']

Preheat the oven to 400°F. Put the cubed butternut squash and parsnips in a baking tray, drizzle with the oil, and scatter the spices on top, tossing to thoroughly coat the vegetables in the spiced oil. Bake in the oven for 35 minutes, tossing them once halfway through and adding the sprouted lentils after 15 minutes, until the vegetables are golden. In the meantime, make the flatbreads. Mix the flour with the water, oil, and spices in a bowl. Knead until the dough comes together and is smooth and not sticky, adding more water if necessary, then separate the dough into 4 small balls. Dust the work surface with flour, and roll out the balls of dough using a floured rolling pin (or wine bottle) until you have breads about 8 inches in diameter. Heat a large, dry frying pan over high heat, then cook each flatbread for 1–2 minutes on each side until lightly browned. When the vegetables are cooked, remove the tray from the oven, and fold the arugula into the root vegetables. This will gently wilt the leaves. Build your flatbreads, drizzling with a little olive oil or yogurt on top if you like.

parsnip-and-butternut-squash-with-flatbreads

['10 1/2 oz. butternut squash, peeled and cut into rough 3/4-inch cubes', '18 oz. parsnips, cut into rough 3/4-inch cubes', '3 Tbsp. extra-virgin olive oil, plus extra for drizzling', '1 tsp. fennel seeds, ground', '1 tsp. cumin seeds, ground', '1 tsp. freshly ground black pepper', '3 1/2 oz. sprouted lentils (store-bought or sprouted at home)', '3 1/2 oz. arugula', '2 oz. full-fat Greek yogurt, to serve (optional)', '5 1/2 oz. spelt flour, plus extra for dusting', '1/3 cup tepid water', '1 Tbsp. olive oil', 'Generous pinch of salt and pepper', '1/4 tsp. ground coriander']

Soft Polenta with Mushrooms and Spinach

['150 g (about 1 cup) instant polenta', '75 g (2.6 ounces) Parmesan cheese (about 3/4 cup grated)', 'Olive oil, for greasing and frying', '150 g (5 1/4 ounces) mushrooms (just one kind or a mixture), sliced into smaller pieces, if necessary', '1 garlic clove, crushed', '150 g (5 1/4 ounces) baby leaf spinach', '1 egg', 'A small knob of butter', 'Salt and freshly ground pepper, to season']

In a pan, bring 3 cups water to a boil with a pinch of salt. Stir with a whisk as you sprinkle the polenta into the boiling water. Let the mixture cook for 3–5 minutes, or for the time given in the packet instructions. Add extra (boiling) water if necessary, the polenta should be nice and soft. Grate in nearly all of the Parmesan. Taste and season with freshly ground pepper and more salt, if necessary. When cooked, pour half of the polenta onto a flat plate that you’ve greased with olive oil, cover with plastic wrap and put in the fridge for tomorrow. While the polenta cooks, sauté the mushrooms in a small splash of olive oil over a medium-high heat for around 10 minutes. Add the garlic at the end and cook briefly, then sprinkle with salt and pepper. Remove the mushrooms from the pan and add the spinach. Stir-fry the spinach until just wilted. Remove the spinach from the pan and fry an egg (you might need to add another small splash of olive oil). Stir the butter into the cooked polenta and spoon it into a deep plate. Arrange the mushrooms and spinach on the polenta and top with the fried egg. Season lightly with salt and pepper. Top with the rest of the Parmesan, in slices.

soft-polenta-with-mushrooms-and-spinach

['150 g (about 1 cup) instant polenta', '75 g (2.6 ounces) Parmesan cheese (about 3/4 cup grated)', 'Olive oil, for greasing and frying', '150 g (5 1/4 ounces) mushrooms (just one kind or a mixture), sliced into smaller pieces, if necessary', '1 garlic clove, crushed', '150 g (5 1/4 ounces) baby leaf spinach', '1 egg', 'A small knob of butter', 'Salt and freshly ground pepper', 'to season']

Baked Sweet Potato with Olives, Feta, and Chile

['2 very large or 4–5 small sweet potatoes', 'Olive oil, for greasing and drizzling', 'Coarse sea salt', '50 g creamy feta (about 1/3 cup crumbles)', 'A small handful of salty black olives, pitted and coarsely chopped', '1 red chile pepper (with or without seeds), sliced into rings', 'A small handful of fresh cilantro leaves, coarsely chopped']

Preheat the oven to 400°F. Scrub, rinse and dry the sweet potatoes. Pour a little olive oil on to your palms and rub this over the unpeeled sweet potatoes. Next, rub in some coarse salt. Pierce the sweet potatoes a few times on all sides using a small sharp knife, then wrap them in tin foil and bake for an hour (or a little longer, if necessary) until done. Use half of them immediately and leave the rest to cool. Place the sweet potato(es) on a plate and open the foil. Cut in half lengthways, then press on the outside of the halves so that the fluffy flesh bulges out slightly. Crumble the feta over the sweet potato(es), top with the olives, chile pepper and cilantro, and drizzle generously with olive oil.

baked-sweet-potato-with-olives-feta-and-chile

['2 very large or 4–5 small sweet potatoes', 'Olive oil, for greasing and drizzling', 'Coarse sea salt', '50 g creamy feta (about 1/3 cup crumbles)', 'A small handful of salty black olives, pitted and coarsely chopped', '1 red chile pepper (with or without seeds), sliced into rings', 'A small handful of fresh cilantro leaves', 'coarsely chopped']

Salty-Sweet Fall Cookies

['4 1/2 cups all-purpose flour, plus more for rolling', '1 Tbsp baking powder', '1 1/2 cups salted butter, at room temperature', '1 1/2 cups white granulated sugar', '3 large eggs', '1 Tbsp pure vanilla extract', '1 1/2 cups chopped chocolate-covered pretzels', 'Milk chocolate candy melts', '1 1/2-inch square cookie cutter']

Whisk the flour and baking powder together in a medium bowl. Beat the butter and sugar together in a large bowl with an electric mixer fitted with the paddle attachment on medium speed until smooth or about 2 1/2 minutes. Beat in the eggs and vanilla until fluffy, about 1 minute. Scrape the sides of the bowl with a rubber spatula. Turn the mixer speed to low and add the flour mixture approximately a quarter at a time, scraping the sides of the bowl after each addition. Reserve 1/4 cup of the chocolate-covered pretzels. Mix the remaining pretzels into the cookie dough until fully incorporated. The dough will form a ball around the paddle attachment and feel soft but not sticky. Wrap the dough ball in a piece of plastic wrap and press down to form a 1-inch thick disk. Refrigerate for at least 10 minutes, or store for up to 7 days tightly wrapped. Preheat the oven to 375°F. Roll out the dough on a lightly floured flat work surface to about 1/4-inch thickness, using additional flour as necessary to prevent sticking. Use cookie cutters to create the shapes you want, and carefully transfer with a metal spatula to a nonstick baking sheet, placing the cookies about 3/4 inch apart. Bake one sheet at a time on the middle rack about 7 to 8 minutes, until puffy. Let the cookies rest for 2 minutes before transferring to a wire rack to cool. Melt the candy melts in a microwave-safe bowl on 30 percent power for 30-second increments until melted. Using a honey dipper, drizzle the chocolate over the cookies and sprinkle with the reserved chocolate-covered pretzels.

salty-sweet-fall-cookies

['4 1/2 cups all-purpose flour, plus more for rolling', '1 Tbsp baking powder', '1 1/2 cups salted butter, at room temperature', '1 1/2 cups white granulated sugar', '3 large eggs', '1 Tbsp pure vanilla extract', '1 1/2 cups chopped chocolate-covered pretzels', 'Milk chocolate candy melts', '1 1/2-inch square cookie cutter']

Caramel Apple Cupcakes

['2 1/2 cups all-purpose flour', '3 tsp. baking powder', '1 tsp. ground cinnamon', '1/2 tsp. salt', '16 Tbsp. unsalted butter, at room temperature (European style recommended)', '2 cups sugar', '4 large eggs, at room temperature', '1/3 cup hot water', '2 1/2 cups freshly grated apples (4 to 5 medium-size apples—we use Gala apples, but you can use your favorite type)', '4 Tbsp. unsalted butter, at room temperature (European style recommended)', '4 cups confectioners’ sugar, sifted', '1/4 tsp. pure vanilla extract (Nielsen-Massey pure Madagascar Bourbon recommended)', '6 oz. cream cheese, at room temperature', '2 cups sugar', '1 Tbsp. water', '12 tbsp. unsalted butter, at room temperature (European style recommended)', '1 tsp. pure vanilla extract (Nielsen-Massey pure Madagascar Bourbon recommended)', '1 cup heavy cream, at room temperature']

Preheat the oven to 350°F. Line a standard cupcake pan with twelve paper baking cups, and a second pan with six baking cups, or grease pans with butter if not using baking cups. Sift together the flour, baking powder, cinnamon, and salt on a sheet of parchment paper or wax paper and set aside. Place the butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated, approximately 3 to 5 minutes. Add the eggs one at a time, mixing slowly on medium speed, after each addition. It’s important to add them one at a time so that they will completely incorporate into the batter and you don’t put too much weight on your batter at once. This would collapse all the little air bubbles you created when you creamed the butter and sugar. Reduce the speed to low. At this stage, it’s always important to mix as slowly and as little as necessary since you don’t want to traumatize your batter. Add one third of the flour mixture to the butter mixture, then gradually add one third of the hot water, beating until well incorporated. Add another third of the flour mixture, followed by one third of the hot water. It’s important to add the flour and water little by little like this, so that your batter does not have too much weight thrown on it and that you allow each amount of flour and water to completely mix into the batter. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining hot water, and beat just until combined. Using a spatula, fold the grated apple into the batter. Take care not to overmix the batter. If you overmix the batter, the cupcakes will not be light and fluffy but instead very dense. Use a standard-size ice-cream scoop to fill each baking cup with batter, so the cups are two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. After 5 minutes, transfer the cupcakes to a wire rack to cool completely for approximately 20 minutes. It’s always best to cool the cupcakes at room temperature. Putting them in the refrigerator to cool can dry out the cake. Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined. Be sure to beat on high speed at the very end for at least 2 minutes to ensure that the frosting is light and fluffy. Pour the sugar and water into a large saucepan. Heat on medium-high heat and stir constantly until the sugar completely liquefies. Stir constantly and be careful not to burn the sugar. After all the sugar has dissolved, add the butter and vanilla extract to the saucepan and mix thoroughly. Once the butter has melted and the butter and sugar are completely mixed, remove from heat and, using a whisk, slowly whisk in the heavy cream until you reach a beautiful golden brown caramel color. Set aside and let cool and thicken for 5 minutes at room temperature. Refrigerate for 20 minutes to thicken further before you use to fill or decorate.

caramel-apple-cupcakes

['2 1/2 cups all-purpose flour', '3 tsp. baking powder', '1 tsp. ground cinnamon', '1/2 tsp. salt', '16 Tbsp. unsalted butter, at room temperature (European style recommended)', '2 cups sugar', '4 large eggs, at room temperature', '1/3 cup hot water', '2 1/2 cups freshly grated apples (4 to 5 medium-size apples—we use Gala apples, but you can use your favorite type)', '4 Tbsp. unsalted butter, at room temperature (European style recommended)', '4 cups confectioners’ sugar, sifted', '1/4 tsp. pure vanilla extract (Nielsen-Massey pure Madagascar Bourbon recommended)', '6 oz. cream cheese, at room temperature', '2 cups sugar', '1 Tbsp. water', '12 tbsp. unsalted butter, at room temperature (European style recommended)', '1 tsp. pure vanilla extract (Nielsen-Massey pure Madagascar Bourbon recommended)', '1 cup heavy cream', 'at room temperature']

Roasted and Marinated Root Vegetables

['2 pounds beets, sweet potatoes, or turnips (any color, golf ball–to baseball-size)', '1/4 cup rice bran oil, grapeseed oil, or olive oil', '1 tablespoon kosher salt', '2 teaspoons sugar or honey', '1 teaspoon freshly ground black pepper', '2 sprigs thyme', '2 sprigs rosemary', 'Juice of 1 orange or lemon, or 2 tablespoons red, champagne, or cider vinegar', '2 tablespoons extra-virgin olive oil', '1/2 teaspoon crushed red chile flakes']

Preheat the oven to 350°F. Depending on the size and type of the root, peel it or not. Peel the dirty, gnarly beets. Sweet potato skins soften up when roasting, so leave those on. For thinner-skinned turnips, a good scrubbing will do. Cut the roots into chunks; I like them about 1 inch thick and 2 inches long. Cut the round roots through the equator and chunk them up from there. For sweet potatoes, cut them in half lengthwise, then again lengthwise, and then into 2-inch pieces. If you can find baby sweet potatoes, just cut those in half. There’s no wrong way to do this; just keep all of your vegetables similar in size and shape so they cook evenly. Preheat an ovenproof sauté pan large enough to hold the root vegetables in one layer over medium-high heat. Add the rice bran, grapeseed, or olive oil and continue heating until the oil shimmers and is thinking about smoking. Carefully add the roots and let them caramelize on one side, 2 to 3 minutes. Check to make sure they’re not burning—lower the heat if they’re scorching in some spots. Give the roots a toss in the pan (tongs work, too) and season with the salt, sugar, and pepper. Add the thyme and rosemary and transfer the pan to the oven. Cook until the vegetables are lightly browned and tender. Start checking with the tip of a sharp knife after 6 minutes and continue to check every 5 minutes. They’re done when they’re easily pierced all the way through. The beets will cook in about 30 minutes, the turnips in just 10 minutes or less, and the sweet potatoes in 20 minutes. This will depend on the age, variety, and cut of the vegetable, so use your senses (including common sense) and check often. Spoon the roasted vegetables into a large bowl. Discard the herb stems. Add the orange juice or vinegar, extra-virgin olive oil, and chile flakes. Toss until well coated. You can serve at this point, or store in the fridge for up to 5 days.

roasted-and-marinated-root-vegetables

['2 pounds beets, sweet potatoes, or turnips (any color, golf ball–to baseball-size)', '1/4 cup rice bran oil, grapeseed oil, or olive oil', '1 tablespoon kosher salt', '2 teaspoons sugar or honey', '1 teaspoon freshly ground black pepper', '2 sprigs thyme', '2 sprigs rosemary', 'Juice of 1 orange or lemon, or 2 tablespoons red, champagne, or cider vinegar', '2 tablespoons extra-virgin olive oil', '1/2 teaspoon crushed red chile flakes']

Roasted and Marinated Beets with Burrata, Charred Kale, and Hazelnut Vinaigrette

['1/4 cup grated Pecorino or Parmigiano cheese', '2 tablespoons extra-virgin olive oil', 'Zest and juice of 1 lemon', '1 clove garlic, minced', '1⁄2 teaspoon honey', '1/2 teaspoon kosher salt', '1/4 teaspoon crushed red chile flakes', 'Freshly ground black pepper', '1 large bunch black Tuscan kale, ribs removed and coarsely chopped', '1/4 heaping cup hazelnuts, toasted in a skillet over medium heat until fragrant and then finely ground', '3 tablespoons hazelnut oil', '1 tablespoon red wine vinegar', '1 teaspoon finely chopped shallot', '1 teaspoon minced thyme leaves', '1/2 teaspoon honey', '1/4 teaspoon kosher salt', '3 cranks black pepper', 'Roasted and marinated beets', '2 balls burrata or fresh mozzarella cheese, torn into rough chunks', 'Kosher salt', 'Freshly ground black pepper', '1/2 cup coarsely chopped toasted hazelnuts']

In a large bowl, combine the cheese, olive oil, lemon zest and juice, garlic, honey, salt, chile flakes, and pepper. Add the kale and toss to combine—really get in there and work the kale with your hands; this isn’t a gentle massage. Set the kale aside to marinate at room temperature for 2 hours or in the fridge overnight. Alternatively, you could toss the kale in with the just-roasted, marinating beets along with the cheese, olive oil, et al., and let the mixture sit at room temperature for 2 hours or in the fridge overnight. They’ll marinate just the same. Combine the hazelnuts, hazelnut oil, vinegar, shallot, thyme, honey, salt, and pepper in a small jar with a tight-fitting lid and shake it until the dressing comes together. Set aside until ready to serve or store in the fridge for up to 5 days. Preheat a large cast-iron pan over high heat for 5 minutes. When the pan looks very hot (you see little wisps of smoke), add the marinated beets and char on one side for 1 minute, just long enough to get some char. Remove the beets from the pan and add the kale, again charring for 1 minute. You are looking to just heat the kale, not fully cook it. You also could do this over the high heat of a grill. Remove the pan from the heat. Spread the cheese over a large platter. Season it a bit with salt and pepper. Scatter the charred kale and beets over the cheese, douse with the hazelnut vinaigrette, and finish with the chopped hazelnuts

roasted-and-marinated-beets-with-burrata-charred-kale-and-hazelnut-vinaigrette

['1/4 cup grated Pecorino or Parmigiano cheese', '2 tablespoons extra-virgin olive oil', 'Zest and juice of 1 lemon', '1 clove garlic, minced', '1⁄2 teaspoon honey', '1/2 teaspoon kosher salt', '1/4 teaspoon crushed red chile flakes', 'Freshly ground black pepper', '1 large bunch black Tuscan kale, ribs removed and coarsely chopped', '1/4 heaping cup hazelnuts, toasted in a skillet over medium heat until fragrant and then finely ground', '3 tablespoons hazelnut oil', '1 tablespoon red wine vinegar', '1 teaspoon finely chopped shallot', '1 teaspoon minced thyme leaves', '1/2 teaspoon honey', '1/4 teaspoon kosher salt', '3 cranks black pepper', 'Roasted and marinated beets', '2 balls burrata or fresh mozzarella cheese, torn into rough chunks', 'Kosher salt', 'Freshly ground black pepper', '1/2 cup coarsely chopped toasted hazelnuts']

A Vegetarian’s Dream Sweet Potato Dinner

['6 small sweet potatoes (garnet yams), halved lengthwise', '7 Tbsp. extra-virgin olive oil, divided, plus more for drizzling', '1 tsp. kosher salt, divided, plus more', '1 1/4 tsp. freshly ground black pepper, divided', '1/2 cup black or green lentils', '1/2 lb. maitake mushrooms, trimmed, torn into pieces', '6 oz. feta, crumbled (about 1 cup)', '1/4 cup tahini', '1 small garlic clove, crushed', '1/4 cup fresh lemon juice, divided', '1 bunch dill, coarsely chopped (about 1 1/2 cups), divided', '2 scallions, finely chopped']

Preheat oven to 400°F. Toss potatoes, 1 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet. Arrange potatoes cut side down in an even layer and roast until beginning to soften and golden brown on the cut sides, 15–20 minutes. While potatoes roast, cook lentils in a medium pot of simmering salted water until lentils are tender but still retain their shape, 15–20 minutes. Drain and transfer to a medium bowl. Toss mushrooms, 1 Tbsp. oil, and 1/2 tsp. pepper in another medium bowl. Arrange around potatoes on hot baking sheet and continue to roast until mushrooms are browned and crisped and potatoes are well browned on cut sides, 12–15 minutes. Meanwhile, pulse feta, tahini, garlic, 2 Tbsp. lemon juice, half of the dill, 3 Tbsp. oil, and 1/4 cup water in a food processor until a smooth sauce forms. Add more water, 1 Tbsp. at a time, and pulse to combine until sauce is just thin enough to pour. Add scallions and remaining dill, 2 Tbsp. oil, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper to bowl with lentils and stir to combine. Stir in roasted mushrooms. Divide feta sauce among plates. Top with potato halves. Spoon lentil salad over and drizzle with oil.

sweet-potato-dinner-with-mushrooms-lentils-and-feta-tahini-sauce

['6 small sweet potatoes (garnet yams), halved lengthwise', '7 Tbsp. extra-virgin olive oil, divided, plus more for drizzling', '1 tsp. kosher salt, divided, plus more', '1 1/4 tsp. freshly ground black pepper, divided', '1/2 cup black or green lentils', '1/2 lb. maitake mushrooms, trimmed, torn into pieces', '6 oz. feta, crumbled (about 1 cup)', '1/4 cup tahini', '1 small garlic clove, crushed', '1/4 cup fresh lemon juice, divided', '1 bunch dill, coarsely chopped (about 1 1/2 cups), divided', '2 scallions', 'finely chopped']

Sazerac

['1 cube or 1/2 teaspoon sugar', '4 dashes Peychaud Bitters', 'Splash water, about 1/2 teaspoon', '2 ounces rye whiskey', 'Splash Herbsaint (or Pernod), about 1/2 teaspoon', 'Lemon peel for garnish', 'Ice']

In old-fashioned glass, add ice and set aside. In another, combine sugar, bitters, and water. Muddle until sugar is completely dissolved. Add rye whiskey, fill with ice, and stir well, about 15 seconds. From first glass, discard ice, then add Herbsaint. Holding glass horizontally, turn it so that Herbsaint completely coats the interior. Discard any excess. Strain contents of second glass into chilled glass. Twist lemon peel directly over drink to release essential oils, and serve.

sazerac-237263

['1 cube or 1/2 teaspoon sugar', '4 dashes Peychaud Bitters', 'Splash water, about 1/2 teaspoon', '2 ounces rye whiskey', 'Splash Herbsaint (or Pernod), about 1/2 teaspoon', 'Lemon peel for garnish', 'Ice']

Halva 5 Ways

['1 1/2 cups well-stirred tahini, room temperature', '1/4 tsp. kosher salt', '1/2 tsp. vanilla extract', '1 1/4 cups sugar']

Line an 8x8" baking pan or a 9x4" loaf pan with parchment paper, leaving a 2" overhang on 2 sides. Using a wooden spoon, mix tahini, salt, and vanilla in a medium heatproof bowl. Pour 1/4 cup water into a small saucepan, then stir in sugar. Attach a candy thermometer to side of pan. Bring sugar to a boil over medium-high heat and cook, stirring occasionally to help sugar dissolve, until thermometer registers 250°F. Immediately remove syrup from heat. Gradually stream syrup into tahini mixture, mixing tahini constantly with wooden spoon. Continue to stir just until halva comes together in a smooth mass and starts to pull away from sides of bowl (less than a minute). Be careful not to overmix or halva will be crumbly. Working quickly, scrape halva into prepared pan, pushing toward edges; smooth top. Let cool to room temperature, then cover tightly with plastic and chill at least 2 hours. Remove from pan using parchment overhang. Slice as desired to serve. Do Ahead: Halva can be made 3 weeks ahead. Transfer to an airtight container and chill. Place a rack in middle of oven; preheat to 300°F. Spread 1 cup unsalted shelled pistachios on a rimmed baking sheet. Toast until fragrant and lightly golden, about 10 minutes. Transfer nuts to a plate. Let cool, then coarsely chop. Prepare halva, adding half of the chopped pistachios and 1/4 tsp. rosewater to the tahini, salt, and vanilla mixture. Stir sugar syrup into tahini mixture and form halva as directed. Sprinkle remaining nuts over, pressing gently to adhere. Cover and chill as directed. Prepare halva, adding 1/2 tsp. ground cardamom to the tahini, salt, and vanilla mixture. Stir sugar syrup into tahini mixture, then quickly stir in 1/2 cup coarsely chopped dark chocolate just to combine (you want to see streaks of chocolate). Form halva as directed. Sprinkle 1/4 cup coarsely chopped dark chocolate over, pressing gently to adhere. Cover and chill as directed. Prepare halva, adding 1 Tbsp. poppy seeds to the tahini, salt, and vanilla mixture. Add 1 Tbsp. finely grated lemon zest to water in saucepan before making the sugar syrup, then prepare syrup as directed. Form halva as directed. Sprinkle 1 Tbsp. poppy seeds over, pressing very gently just to adhere. Cover and chill as directed. Prepare halva, adding 1/2 tsp. za’atar to the tahini, salt, and vanilla mixture. Stir sugar syrup into tahini mixture as directed, then quickly stir in 1/2 cup coarsely chopped dark chocolate just to combine (you want to see streaks of chocolate). Form halva as directed. Sprinkle 1/4 cup coarsely chopped dark chocolate over, pressing gently to adhere. Cover and chill as directed.

halva-5-ways

['1 1/2 cups well-stirred tahini, room temperature', '1/4 tsp. kosher salt', '1/2 tsp. vanilla extract', '1 1/4 cups sugar']

Speedy Skillet Ravioli Lasagna

['2 tbsp. extra-virgin olive oil', '2 large garlic cloves, thinly sliced', '2 tbsp. tomato paste', 'Pinch of dried red pepper flakes', '1 (28-oz.) can crushed tomatoes', '2 large fresh basil sprigs, plus torn leaves for garnish', '1 tsp. sugar', '1 tsp. coarse kosher salt (preferably Diamond Crystal)', '1/4 tsp. freshly ground black pepper', '1 1/2 lbs. frozen cheese ravioli', '8 oz. mozzarella cheese (preferably fresh), shredded (2 cups)', 'Parmesan cheese']

Preheat the oven to 450°F with a rack in the center. Heat the oil in a large ovenproof skillet over medium heat until shimmering, about 2 minutes. Add the garlic and cook, stirring, until softened but not browned, 1 to 2 minutes. Add the tomato paste and cook, stirring, until it darkens slightly, 1 to 2 minutes. Add the red pepper flakes, crushed tomatoes, basil sprigs, sugar, and 1 cup water. Season with the salt and black pepper and increase the heat slightly to bring to a boil. Gently separate any frozen ravioli stuck together without tearing. Any that resist will separate during cooking. Add the ravioli to the skillet and cook over medium heat, stirring gently, until the sauce is very thick and the ravioli are just tender, about 15 minutes. Spoon half of the ravioli and sauce into a bowl. Arrange the ravioli in the skillet in an even layer and sprinkle with half of the mozzarella. Arrange the remaining ravioli on top and sprinkle with the Parmesan and remaining mozzarella. Bake until bubbling and the cheese is lightly browned, 10 to 12 minutes. Scatter the basil leaves on top and let rest for 10 minutes before serving.

speedy-skillet-ravioli-lasagna

['2 tbsp. extra-virgin olive oil', '2 large garlic cloves, thinly sliced', '2 tbsp. tomato paste', 'Pinch of dried red pepper flakes', '1 (28-oz.) can crushed tomatoes', '2 large fresh basil sprigs, plus torn leaves for garnish', '1 tsp. sugar', '1 tsp. coarse kosher salt (preferably Diamond Crystal)', '1/4 tsp. freshly ground black pepper', '1 1/2 lbs. frozen cheese ravioli', '8 oz. mozzarella cheese (preferably fresh), shredded (2 cups)', 'Parmesan cheese']

Grape Cake with Hazelnut Streusel

['1/2 cup (1 stick) unsalted butter, room temperature, cut into 1" pieces, plus 6 Tbsp. unsalted butter, melted, plus more for pan', '2 1/2 cups all-purpose flour, divided, plus more for pan', '1 3/4 cups skin-on hazelnuts', '3 Tbsp. dark brown sugar', '1 1/2 cups plus 3 Tbsp. granulated sugar', '1 tsp. kosher salt, divided', '1 tsp. finely grated lemon zest', '2 large eggs', '1 Tbsp. vanilla extract', '2 1/4 tsp. baking powder', '1 cup plain, full-fat yogurt (not Greek)', '1 1/2 lb. seedless grapes, such as Thomcord or Red Globe (or a mix), divided']

Preheat oven to 350°F. Butter a 13x9" pan. Lightly dust pan with flour, tapping out excess. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Spread out and let cool. Transfer 1 cup hazelnuts to a medium bowl (reserve remaining hazelnuts for the cake). Add brown sugar, 1/2 cup flour, 3 Tbsp. granulated sugar, and 1/4 tsp. salt and mix to combine. Using a fork, mix in 6 Tbsp. melted butter until well combined; set streusel aside. Pulse reserved 3/4 cup hazelnuts and remaining 1 1/2 cups granulated sugar in a food processor until nuts are finely ground. Add lemon zest and remaining 1/2 cup room-temperature butter and pulse until combined, about 1 minute. Add eggs one at a time, scraping down sides of bowl as necessary. Add vanilla and pulse just to combine. Whisk baking powder and remaining 2 cups flour and 3/4 tsp. salt in a medium bowl. Pulse in half of dry ingredients to combine, then pulse in yogurt. Pulse in remaining dry ingredients until just combined. Transfer batter to prepared pan; smooth top. Sprinkle with three-quarters of the grapes. Top with streusel, then sprinkle with remaining grapes. Bake cake on a rimmed baking sheet until a tester inserted into the center comes out with moist crumbs attached, 50–60 minutes. Transfer cake to a wire rack and let cool.

grape-cake-with-hazelnut-streusel

['1/2 cup (1 stick) unsalted butter, room temperature, cut into 1" pieces, plus 6 Tbsp. unsalted butter, melted, plus more for pan', '2 1/2 cups all-purpose flour, divided, plus more for pan', '1 3/4 cups skin-on hazelnuts', '3 Tbsp. dark brown sugar', '1 1/2 cups plus 3 Tbsp. granulated sugar', '1 tsp. kosher salt, divided', '1 tsp. finely grated lemon zest', '2 large eggs', '1 Tbsp. vanilla extract', '2 1/4 tsp. baking powder', '1 cup plain, full-fat yogurt (not Greek)', '1 1/2 lb. seedless grapes', 'such as Thomcord or Red Globe (or a mix)', 'divided']

Spicy Carrot-Miso Dressing

['2 medium carrots, chopped if using a high-powered blender (about 1 1/4 cups), grated if using a regular blender', '1/2 cup filtered water', '1/4 cup raw cashews', '1/4 cup extra-virgin olive oil', '3 Tbsp. freshly squeezed lime juice', '1 (3-inch) piece scallion, white and light green parts only, coarsely chopped', '1 (1/2-inch) slice of a large garlic clove', '1/2 tsp. fine sea salt, plus more to taste', '1 tsp. tamari, plus more to taste', '1 recipe Creamy Carrot Dressing, omitting the salt and using brown rice vinegar in place of the lime juice', '1 Tbsp. unpasteurized chickpea miso or sweet white miso', '1-inch piece fresh ginger, peeled and chopped (finely chopped if using a regular blender)', '1/8 tsp. cayenne pepper, plus more to taste']

Combine the carrots, water, cashews, olive oil, lime juice, scallion, garlic, salt, and tamari in an upright blender and blend until completely smooth; this will take at least 1 minute. Scrape down the sides with a rubber spatula and blend again. Adjust the seasoning to taste and blend again. Use immediately, or store in a glass jar in the fridge for up to 3 days. Shake well before using. The dressing will thicken once chilled; thin it out with a little water if needed. Make the dressing following the instructions for the base recipe, adding the miso, ginger, and cayenne to the blender along with the other ingredients. Adjust the seasoning with cayenne as well as more salt to taste.

spicy-carrot-miso-dressing

['2 medium carrots, chopped if using a high-powered blender (about 1 1/4 cups), grated if using a regular blender', '1/2 cup filtered water', '1/4 cup raw cashews', '1/4 cup extra-virgin olive oil', '3 Tbsp. freshly squeezed lime juice', '1 (3-inch) piece scallion, white and light green parts only, coarsely chopped', '1 (1/2-inch) slice of a large garlic clove', '1/2 tsp. fine sea salt, plus more to taste', '1 tsp. tamari, plus more to taste', '1 recipe Creamy Carrot Dressing, omitting the salt and using brown rice vinegar in place of the lime juice', '1 Tbsp. unpasteurized chickpea miso or sweet white miso', '1-inch piece fresh ginger, peeled and chopped (finely chopped if using a regular blender)', '1/8 tsp. cayenne pepper', 'plus more to taste']

Golden Citrus Zucchini Dressing

['1 medium zucchini, cut into 1-inch chunks (about 1 3/4 cups)', '1 (3-inch) piece scallion, white and light green parts only, coarsely chopped', '3 Tbsp. freshly squeezed lime juice', '3 Tbsp. extra-virgin olive oil or cold-pressed flaxseed oil', '1/2 tsp. fine sea salt, plus more to taste', '1 recipe Zucchini Dressing, using golden zucchini or a peeled green zucchini and 2 Tbsp. lime juice', '1 (2-inch) piece fresh turmeric, peeled and chopped (finely chopped if using a regular blender)', '2 Tbsp. freshly squeezed orange juice', '2 Tbsp. raw cashew butter', '2 tsp. nutritional yeast', '1 (1/4-inch) slice of a large garlic clove']

Combine the zucchini, scallion, lime juice, oil, and salt in an upright blender (see Note) and blend until smooth, starting on a lower speed and gradually increasing it as the dressing comes together. Use a rubber spatula (with the blender off) to help move the ingredients around as necessary, or use the tamper stick if using a high-powered blender. Adjust the seasoning to taste—some variations with lots of extra herbs will need more salt. Scrape down the sides and blend again. Use immediately, or store in a glass jar in the fridge for up to 3 days. Shake well before using. The dressing will thicken once chilled; thin it out with a little water if needed. Make the dressing following the instructions for the base recipe, adding the turmeric, orange juice, cashew butter, nutritional yeast, and garlic to the blender along with the other ingredients.

golden-citrus-zucchini-dressing

['1 medium zucchini, cut into 1-inch chunks (about 1 3/4 cups)', '1 (3-inch) piece scallion, white and light green parts only, coarsely chopped', '3 Tbsp. freshly squeezed lime juice', '3 Tbsp. extra-virgin olive oil or cold-pressed flaxseed oil', '1/2 tsp. fine sea salt, plus more to taste', '1 recipe Zucchini Dressing, using golden zucchini or a peeled green zucchini and 2 Tbsp. lime juice', '1 (2-inch) piece fresh turmeric, peeled and chopped (finely chopped if using a regular blender)', '2 Tbsp. freshly squeezed orange juice', '2 Tbsp. raw cashew butter', '2 tsp. nutritional yeast', '1 (1/4-inch) slice of a large garlic clove']

Tangy Beet-Cashew Dressing with Chile

['1 small-medium cooked and cooled red beet', '1/4 cup filtered water', '3 Tbsp. raw cashew butter, coconut butter, or tahini', '2 Tbsp. plus 1 tsp. raw apple cider vinegar', '2 Tbsp. extra-virgin olive oil', '1 (1/4-inch) slice of a large garlic clove', '1/2 tsp. fine sea salt, plus more to taste', '1 recipe Beet Dressing, using raw cashew butter', '1 small red chile, seeded and chopped']

Put the beet, water, nut or coconut butter or tahini, vinegar, olive oil, garlic, and salt in an upright blender and blend until completely smooth. Scrape down the sides with a rubber spatula and blend again. Adjust the seasoning to taste and blend again. Use immediately, or store in a glass jar in the fridge for up to 3 days. Shake well before using. The dressing will thicken once chilled; thin it out with a little water if needed. Make the dressing following the instructions for the base recipe, adding the chile to the blender along with the other ingredients.

tangy-beet-cashew-dressing-with-chile

['1 small-medium cooked and cooled red beet', '1/4 cup filtered water', '3 Tbsp. raw cashew butter, coconut butter, or tahini', '2 Tbsp. plus 1 tsp. raw apple cider vinegar', '2 Tbsp. extra-virgin olive oil', '1 (1/4-inch) slice of a large garlic clove', '1/2 tsp. fine sea salt, plus more to taste', '1 recipe Beet Dressing, using raw cashew butter', '1 small red chile', 'seeded and chopped']

Sweet-and-Saucy Pork Chops

['2 (1"-thick) bone-in pork rib chops (look for the most marbled ones you can find, preferably with some fat cap too)', 'Kosher salt', '1 1/2 tsp. sugar, divided', '2 Tbsp. extra-virgin olive oil, divided', '1 large shallot, chopped', '4 garlic cloves, thinly sliced', '1/4 cup red wine vinegar', '3 sprigs rosemary', '1 Tbsp. drained capers', '2 Tbsp. unsalted butter, cut into pieces']

Season pork chops with salt and sprinkle evenly with 1/2 tsp. sugar. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook chops, undisturbed, until well browned underneath, about 3 minutes. Turn and cook just until second side is lightly browned, about 1 minute. Transfer chops to a plate (they won’t be fully cooked); reduce heat to medium. Pour remaining 1 Tbsp. oil into same skillet and add shallot and garlic. Cook, stirring often, until softened and just beginning to brown, about 3 minutes. Add vinegar and remaining 1 tsp. sugar to skillet. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes. Add rosemary, capers, and 1/2 cup water to skillet; season with salt. Reduce heat as needed to maintain a very low simmer. Add butter and swirl pan continuously (and vigorously) until sauce becomes smooth, glossy, and emulsified. Return pork chops to skillet, arranging darker side up. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes (a thermometer inserted near the bones should register 135°F). Transfer pork chops to plates and spoon sauce over.

sweet-and-saucy-pork-chops

['2 (1"-thick) bone-in pork rib chops (look for the most marbled ones you can find, preferably with some fat cap too)', 'Kosher salt', '1 1/2 tsp. sugar, divided', '2 Tbsp. extra-virgin olive oil, divided', '1 large shallot, chopped', '4 garlic cloves, thinly sliced', '1/4 cup red wine vinegar', '3 sprigs rosemary', '1 Tbsp. drained capers', '2 Tbsp. unsalted butter', 'cut into pieces']

Sheet-Pan Potato Hash with Fixins

['2 1/2 lb. russet potatoes (about 4), scrubbed, very thinly sliced', '1/4 cup plus 2 Tbsp. extra-virgin olive oil', 'Kosher salt', '4 large eggs', '8 oz. hot-smoked fish (such as salmon, whitefish, or trout)', '1/2 cup crème fraîche or sour cream', 'Trout or salmon roe, chopped dill, and thinly sliced red onion (for serving)']

Place a rack in upper third of oven; preheat to 425°F. Toss potatoes in a large bowl with 1/4 cup oil (using a bowl will help get the slices well coated, which means they’ll get super crisp in the oven). Season generously with salt. Transfer potatoes to a rimmed baking sheet and spread out into an even layer (it’s fine to have them piled on top of each other; just keep them even). Roast, undisturbed, until browned and very crisp (top and bottom), 40–50 minutes. Let cool 5 minutes. Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium-high. Crack eggs into pan and fry, spooning oil over whites, until set, about 3 minutes. Divide potatoes among plates and top each with an egg, some smoked fish, and crème fraîche. Spoon roe over and scatter some dill and onion on top.

sheet-pan-potato-hash-with-fixins

['2 1/2 lb. russet potatoes (about 4), scrubbed, very thinly sliced', '1/4 cup plus 2 Tbsp. extra-virgin olive oil', 'Kosher salt', '4 large eggs', '8 oz. hot-smoked fish (such as salmon, whitefish, or trout)', '1/2 cup crème fraîche or sour cream', 'Trout or salmon roe', 'chopped dill', 'and thinly sliced red onion (for serving)']

Grilled Bacon BLTs

['1/2 cup mayonnaise', '1 1/2 tsp. (or more) Sriracha', '1 lb. thick-cut bacon', '8 (1/2"-thick) slices white sandwich or Pullman bread', '2 ripe medium beefsteak tomatoes, cut into thick slices', 'Flaky sea salt', 'Freshly ground black pepper', '1/2 head of iceberg lettuce, leaves separated']

Prepare a grill for medium heat. Stir together mayonnaise and Sriracha in a small bowl. Taste and add as much Sriracha as desired to meet your preferred level of spiciness. Arrange bacon strips across grate and grill until lightly charred around the edges, 5–7 minutes. (Flare-ups are common, so lower the lid if needed and carefully raise just to check doneness.) Turn bacon over and grill until browned and crisp, about 4 minutes. Cooking times can vary significantly based on how thick your bacon is and the heat of your grill. (If you’re grilling bacon for the first time, keep a close eye on it and check often.) Transfer bacon to paper towels to drain. Arrange bread on grate and grill until toasted, about 30 seconds per side. Transfer to a cutting board. Spread Sriracha mayonnaise over 1 side of each slice of bread. Season tomatoes with salt and pepper, then build sandwiches with lettuce on the bottom, tomatoes in the middle, and bacon on top (tear lettuce leaves and cut bacon in half to fit nicely if needed). Close up sandwiches and slice in half on a diagonal.

grilled-bacon-blt-sandwich

['1/2 cup mayonnaise', '1 1/2 tsp. (or more) Sriracha', '1 lb. thick-cut bacon', '8 (1/2"-thick) slices white sandwich or Pullman bread', '2 ripe medium beefsteak tomatoes, cut into thick slices', 'Flaky sea salt', 'Freshly ground black pepper', '1/2 head of iceberg lettuce', 'leaves separated']

Roast Fish with Curry Butter

['1 fennel bulb, sliced', '1 large red onion, cut through root end into 8 wedges', '1 lb. baby Yukon Gold potatoes, halved if large', '3 Tbsp. extra-virgin olive oil', 'Kosher salt', '4 Tbsp. unsalted butter', '2 garlic cloves, crushed', '1 (1/2") piece ginger, peeled, finely chopped', '1 tsp. curry powder', '1 1/4 lb. piece cod, hake, haddock, or pollock', 'Mint (for serving)']

Preheat oven to 425°F. Toss fennel, onion, potatoes, and oil in a 3-qt. baking dish to coat; season with salt. Roast, tossing once, until vegetables are browned and softened, 35–40 minutes. Meanwhile, melt butter in a small saucepan over medium heat. Mix in garlic, ginger, curry powder, and a pinch of salt. Simmer until color intensifies, about 1 minute. Remove from heat. Season fish with salt and lay on top of cooked vegetables. Drizzle fish with curry butter. Reduce oven temperature to 350°F and bake fish until flesh easily flakes apart with a fork, 12–15 minutes. Serve vegetables and fish with mint scattered over.

roast-cod-fish-with-curry-butter

['1 fennel bulb, sliced', '1 large red onion, cut through root end into 8 wedges', '1 lb. baby Yukon Gold potatoes, halved if large', '3 Tbsp. extra-virgin olive oil', 'Kosher salt', '4 Tbsp. unsalted butter', '2 garlic cloves, crushed', '1 (1/2") piece ginger, peeled, finely chopped', '1 tsp. curry powder', '1 1/4 lb. piece cod, hake, haddock, or pollock', 'Mint (for serving)']

Beef and Ginger Stir-Fry

['1 lb. skirt steak, trimmed, sliced against the grain into 1/4"-thick strips, patted dry', '1 tsp. sugar', '1 tsp. toasted sesame oil', '1 tsp. plus 1 Tbsp. soy sauce', '1 tsp. kosher salt, plus more', '1 Tbsp. vegetable oil', '1 medium sweet onion, sliced into 1/2"-thick rounds', '1 (3") piece ginger, peeled, very thinly sliced', 'Freshly ground black pepper', '3 Tbsp. unsalted butter, cut into pieces', '1 Tbsp. fresh lemon juice', 'Cooked rice (for serving)']

Toss steak in a medium bowl with sugar, sesame oil, 1 tsp. soy sauce, and 1 tsp. salt to coat and let sit 20 minutes. Place a large skillet over high heat. Pour in vegetable oil and swirl to coat bottom of pan. The oil should be shimmering and you should see some wisps of smoke—if it’s not hot enough, the meat will steam instead of getting deeply browned. Add steak to skillet in an even layer (it’s okay to crowd it a bit) and cook, undisturbed, until brown around the edges, about 2 minutes. Turn steak over and add onion, ginger, lots of pepper, and 1/3 cup water. Cook, tossing often, until onion is just tender and ginger is softened, about 2 minutes. Remove skillet from heat and add butter, lemon juice, and remaining 1 Tbsp. soy sauce. Toss until butter is melted and coats steak. Taste and season with more salt if needed. Divide rice among bowls and top with beef stir-fry.

beef-and-ginger-stir-fry

['1 lb. skirt steak, trimmed, sliced against the grain into 1/4"-thick strips, patted dry', '1 tsp. sugar', '1 tsp. toasted sesame oil', '1 tsp. plus 1 Tbsp. soy sauce', '1 tsp. kosher salt, plus more', '1 Tbsp. vegetable oil', '1 medium sweet onion, sliced into 1/2"-thick rounds', '1 (3") piece ginger, peeled, very thinly sliced', 'Freshly ground black pepper', '3 Tbsp. unsalted butter, cut into pieces', '1 Tbsp. fresh lemon juice', 'Cooked rice (for serving)']

Chile-Braised Short Ribs

['2 1/2 lb. (2"-thick) cross-cut bone-in short ribs (flanken style), cut into 2x2" pieces', 'Kosher salt', '2 dried guajillo or ancho chiles, seeds removed', '1 large onion, sliced into 1/2"-thick rounds', '5 garlic cloves, unpeeled', '1 tsp. crushed red pepper flakes', '1 tsp. ground coriander', '1 tsp. ground cumin', '1/2 tsp. ground cinnamon', '3 Tbsp. vegetable oil, divided', '2 Tbsp. tomato paste', '1/2 acorn squash (about 1 lb.), seeds removed, sliced lengthwise into 1"-thick wedges', 'Plain whole-milk Greek yogurt, cilantro sprigs, and lime wedges (for serving)']

Season ribs with salt. Let sit at room temperature 1 hour, or chill, uncovered, up to 12 hours. If chilling, let sit at room temperature 1 hour before cooking. Meanwhile, place chiles and 5 cups hot water in a blender and let sit while you prep onion and garlic. Heat broiler. Broil onion and garlic on a rimmed baking sheet, undisturbed, until charred on top (don’t worry if they get super dark), 8–10 minutes. Pop garlic out of their skins and place garlic, onion, red pepper flakes, coriander, cumin, and cinnamon in blender with chiles. Blend until smooth but still speckled with chiles; season purée lightly with salt. Set aside. Heat 2 Tbsp. oil in a medium heavy pot over medium-high. Working in 2 batches, cook ribs, turning occasionally and reducing heat if needed, until browned all over, 10–12 minutes per batch. Transfer to a plate. Carefully pour off oil and wipe out pot. Pour remaining 1 Tbsp. oil into pot and place back over medium-high heat. Add tomato paste and cook, stirring often, until tomato paste begins to separate and stick to pot, about 3 minutes. Stir in chile purée. Return ribs to pot and bring liquid to a simmer. Partially cover pot and cook, reducing heat to low to maintain a very gentle simmer, turning ribs occasionally, and skimming any excess fat from surface, until meat is very tender, 3–3 1/2 hours. (If sauce gets thick before meat is done, add water as needed to thin out a bit.) Add squash to pot and push down so it’s mostly submerged. Bring to a simmer and cook, uncovered, until squash is tender and liquid is thickened and saucy, 18–20 minutes. Serve ribs and squash, topped with yogurt and cilantro, with lime wedges. Do Ahead: Ribs (without toppings) can be made 3 days ahead. Cover and chill.

chile-braised-short-ribs

['2 1/2 lb. (2"-thick) cross-cut bone-in short ribs (flanken style), cut into 2x2" pieces', 'Kosher salt', '2 dried guajillo or ancho chiles, seeds removed', '1 large onion, sliced into 1/2"-thick rounds', '5 garlic cloves, unpeeled', '1 tsp. crushed red pepper flakes', '1 tsp. ground coriander', '1 tsp. ground cumin', '1/2 tsp. ground cinnamon', '3 Tbsp. vegetable oil, divided', '2 Tbsp. tomato paste', '1/2 acorn squash (about 1 lb.), seeds removed, sliced lengthwise into 1"-thick wedges', 'Plain whole-milk Greek yogurt', 'cilantro sprigs', 'and lime wedges (for serving)']

Creamy Pasta with Crispy Mushrooms

['4 Tbsp. extra-virgin olive oil', '1 lb. mixed mushrooms (such as maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces', 'Kosher salt', '2 medium shallots, finely chopped', '1 lb. spaghetti or bucatini', '1/2 cup heavy cream', 'Zest and juice of 1/2 lemon', '1/3 cup finely chopped parsley', '2 Tbsp. unsalted butter, cut into pieces', '1/2 oz. Parmesan, finely grated (about 1/2 cup), plus more for serving', 'Freshly ground black pepper']

Heat 2 Tbsp. oil in a large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. oil and mushrooms and more salt. Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes. Remove pot from heat. Add lemon zest and juice, parsley, butter, 1/2 oz. Parmesan, and lots of pepper and toss to combine. Taste and season with more salt if needed. Divide pasta among bowls and top with more Parmesan.

creamy-pasta-with-crispy-mushrooms

['4 Tbsp. extra-virgin olive oil', '1 lb. mixed mushrooms (such as maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces', 'Kosher salt', '2 medium shallots, finely chopped', '1 lb. spaghetti or bucatini', '1/2 cup heavy cream', 'Zest and juice of 1/2 lemon', '1/3 cup finely chopped parsley', '2 Tbsp. unsalted butter, cut into pieces', '1/2 oz. Parmesan, finely grated (about 1/2 cup), plus more for serving', 'Freshly ground black pepper']

Coconut Milk–Braised Chicken

['1 (13.5-oz.) can unsweetened coconut milk', '2 Tbsp. Thai curry paste', '2 lemongrass stalks, tough outer layers removed, lightly crushed', '1 (2") piece ginger, peeled, smashed', '6 garlic cloves, smashed', '4 chicken legs (thigh and drumstick; about 3 lb. total)', 'Kosher salt', 'Toasted unsweetened coconut flakes, cilantro leaves with tender stems, cooked rice, and lime wedges (for serving)']

Place a rack in top third of oven; preheat to 400°F. Stir coconut milk and curry paste in a 3-qt. baking dish to combine (or, use a medium skillet if that’s what you’ve got). Add lemongrass, ginger, and garlic. Season chicken with salt (hold back a bit since curry pastes often have a lot of salt). Place in baking dish and spoon some liquid over. Bake, occasionally spooning liquid over, until chicken is browned, tender, and cooked throughout (the joint should be reasonably easy to flex), 60–75 minutes. Transfer chicken and sauce to a platter. Top with coconut flakes and cilantro. Serve with rice and lime wedges alongside.

coconut-milk-braised-chicken

['1 (13.5-oz.) can unsweetened coconut milk', '2 Tbsp. Thai curry paste', '2 lemongrass stalks, tough outer layers removed, lightly crushed', '1 (2") piece ginger, peeled, smashed', '6 garlic cloves, smashed', '4 chicken legs (thigh and drumstick; about 3 lb. total)', 'Kosher salt', 'Toasted unsweetened coconut flakes', 'cilantro leaves with tender stems', 'cooked rice', 'and lime wedges (for serving)']

Big Green Lentil Salad

['1 1/2 cups green lentils, rinsed', '3/4 tsp. kosher salt, divided, plus more', '1 1/3 cups plain Greek yogurt', '2 garlic cloves, finely chopped', '1/2 tsp. ground turmeric', 'Freshly ground black pepper', '1 cup unsalted, roasted sunflower seeds', '1 Tbsp. plus 1 1/2 tsp. fresh lemon juice', '3 Tbsp. extra-virgin olive oil, plus more for drizzling', '1 ripe avocado, cut into cubes', '1 cup baby arugula', '1 cup basil leaves, torn if large']

Cook lentils in a large saucepan of simmering salted water until they are tender but still retain their shape, 20–30 minutes. Drain, rinse under cold running water, and drain well again. Mix yogurt, garlic, turmeric, 1/4 tsp. salt, and a generous grind of pepper in a small bowl to combine; set aside. Toss lentils, sunflower seeds, lemon juice, 3 Tbsp. oil, and remaining 1/2 tsp. salt in a large bowl. Gently fold in avocado, arugula, and basil. Spread reserved yogurt sauce across a platter and spoon lentil mixture on top; drizzle with oil.

big-green-lentil-salad

['1 1/2 cups green lentils, rinsed', '3/4 tsp. kosher salt, divided, plus more', '1 1/3 cups plain Greek yogurt', '2 garlic cloves, finely chopped', '1/2 tsp. ground turmeric', 'Freshly ground black pepper', '1 cup unsalted, roasted sunflower seeds', '1 Tbsp. plus 1 1/2 tsp. fresh lemon juice', '3 Tbsp. extra-virgin olive oil, plus more for drizzling', '1 ripe avocado, cut into cubes', '1 cup baby arugula', '1 cup basil leaves', 'torn if large']

Soba Noodles with Crispy Kale

['1 medium bunch curly kale, ribs and stems removed, leaves coarsely chopped (about 4 cups)', '1 1/4 cups unsweetened coconut flakes', '1/3 cup nutritional yeast', '1/2 tsp. kosher salt, plus more', '2 Tbsp. plus 1/2 cup extra-virgin olive oil', '8 oz. dried soba noodles', '3 Tbsp. tahini', '2 Tbsp. plus 2 tsp. soy sauce', '1 Tbsp. honey', '2 tsp. toasted sesame oil, plus more for drizzling', '1/2 tsp. crushed red pepper flakes, plus more for serving', '1 lime']

Place racks in upper and lower thirds of oven and preheat to 375°F. Toss kale, coconut, nutritional yeast, 1/2 tsp. salt, and 2 Tbsp. olive oil in a large bowl to coat. Divide mixture evenly between 2 rimmed baking sheets and roast, tossing and rotating baking sheets halfway through, until kale is crisp and coconut is golden brown, 15–20 minutes. While kale is roasting, cook noodles in a large pot of boiling water according to package directions. Drain and rinse under cold running water. Shake off any residual water and place noodles in a clean large bowl. Combine tahini, soy sauce, honey, 2 tsp. sesame oil, 1/2 tsp. red pepper flakes, and remaining 1/2 cup olive oil in a small bowl. Finely grate zest from lime directly into bowl; halve lime and squeeze in juice (about 2 Tbsp.). Whisk dressing until smooth, then pour about half of it over noodles; toss to coat. Add half of kale mixture to noodles and toss to incorporate. Drizzle in more dressing as needed, tossing until noodles are creamy; season with salt. Pile remaining kale on top. Drizzle with additional sesame oil and sprinkle with more red pepper flakes.

soba-noodles-with-crispy-kale

['1 medium bunch curly kale, ribs and stems removed, leaves coarsely chopped (about 4 cups)', '1 1/4 cups unsweetened coconut flakes', '1/3 cup nutritional yeast', '1/2 tsp. kosher salt, plus more', '2 Tbsp. plus 1/2 cup extra-virgin olive oil', '8 oz. dried soba noodles', '3 Tbsp. tahini', '2 Tbsp. plus 2 tsp. soy sauce', '1 Tbsp. honey', '2 tsp. toasted sesame oil, plus more for drizzling', '1/2 tsp. crushed red pepper flakes, plus more for serving', '1 lime']

Tofu and Summer Vegetable Curry

['4 Tbsp. virgin coconut oil or extra-virgin olive oil, divided', '1 (14-oz.) package firm or extra-firm tofu, patted dry, cut into 1/2" cubes', 'Kosher salt', '2 medium onions, coarsely chopped', '1/3 cup red curry paste', '2 large zucchini, cut into 1/2" pieces', '1 large or 2 small Japanese eggplant, cut into 1/2" pieces', '8 oz. green beans, trimmed, cut into 1" pieces', '1 (13.5-oz.) can unsweetened coconut milk', 'Lime wedges, cilantro leaves with tender stems, and coarsely chopped salted, roasted peanuts (for serving)']

Heat 2 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. Add tofu in a single layer and cook, turning over once, until cooked sides are golden brown, about 4 minutes. Transfer to paper towels to drain. Season with kosher salt. Heat remaining 2 Tbsp. oil in a large pot or high-sided skillet over medium-high. Add onions and a generous pinch of salt and stir to coat. Cook, stirring often, until softened, about 4 minutes. Stir in curry paste and cook, stirring often, until darkened in color, about 2 minutes. Add zucchini, eggplant, and green beans and cook, tossing to coat, until vegetables are softened and starting to brown in spots, 5–7 minutes. Pour in coconut milk and 1/2 cup water and bring to a simmer. Add tofu to pot and stir gently to combine. Cook until warmed through, about 3 minutes. Season with more salt if needed. Divide curry among bowls and add a generous squeeze of lime juice to each. Top with cilantro and peanuts.

tofu-eggplant-zucchini-curry

['4 Tbsp. virgin coconut oil or extra-virgin olive oil, divided', '1 (14-oz.) package firm or extra-firm tofu, patted dry, cut into 1/2" cubes', 'Kosher salt', '2 medium onions, coarsely chopped', '1/3 cup red curry paste', '2 large zucchini, cut into 1/2" pieces', '1 large or 2 small Japanese eggplant, cut into 1/2" pieces', '8 oz. green beans, trimmed, cut into 1" pieces', '1 (13.5-oz.) can unsweetened coconut milk', 'Lime wedges', 'cilantro leaves with tender stems', 'and coarsely chopped salted', 'roasted peanuts (for serving)']

Tomato Fried Rice

['4 scallions', '1 lb. cherry and/or grape tomatoes of any and all colors', 'Kosher salt', '2 Tbsp. toasted sesame oil, divided', '3 garlic cloves, finely grated', '1 1/2 tsp. finely grated peeled ginger', '2 1/2 cups chilled cooked long-grain white or brown rice', '3 large eggs, beaten to blend', '1 Tbsp. soy sauce', 'Extra-virgin olive oil (for drizzling)', 'Crushed red pepper flakes (for serving; optional)', '1/2 lemon']

Trim dark green tops from scallions and thinly slice; set aside. Thinly slice white and pale green parts; set aside separately. Quarter any larger tomatoes and halve any small ones. Place about one-quarter of tomatoes in a small bowl; season generously with salt and toss to combine. Set aside. Heat 1 Tbsp. sesame oil in a large skillet over medium-high. Add reserved white and pale green parts of scallions and remaining 3/4 of tomatoes and cook, stirring occasionally, until softened and any liquid from tomatoes has evaporated, about 4 minutes. Mix in garlic and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Add rice and stir to separate grains. Cook just to heat rice through, about 3 minutes. Scoot vegetables and rice to 1 side of skillet, then pour half of remaining sesame oil into pan. Add eggs and cook, stirring often, until just set, about 1 minute. Mix into vegetables and rice, then drizzle in soy sauce and cook, stirring, just until well combined. Transfer fried rice to a large bowl or platter. Drain salted tomatoes, drizzle with olive oil, and spoon over rice. Sprinkle with reserved scallion tops and red pepper flakes (if using) and drizzle with remaining sesame oil. Finely grate zest from lemon over.

tomato-fried-rice

['4 scallions', '1 lb. cherry and/or grape tomatoes of any and all colors', 'Kosher salt', '2 Tbsp. toasted sesame oil, divided', '3 garlic cloves, finely grated', '1 1/2 tsp. finely grated peeled ginger', '2 1/2 cups chilled cooked long-grain white or brown rice', '3 large eggs, beaten to blend', '1 Tbsp. soy sauce', 'Extra-virgin olive oil (for drizzling)', 'Crushed red pepper flakes (for serving; optional)', '1/2 lemon']

Any Berry Galette

['2 tsp. cornstarch', '1 tsp. finely grated lemon zest', '1 tsp. kosher salt', '1 tsp. freshly ground black pepper (optional)', '1/3 cup sugar, plus more for sprinkling', '2 lb. strawberries or other berries, hulled, halved if large', '1 Tbsp. fresh lemon juice', '1 tsp. vanilla extract', 'Extra-Flaky Pastry Dough', '1 Tbsp. heavy cream', 'Softly whipped cream or vanilla ice cream (for serving; optional)']

Preheat oven to 400°F. Combine cornstarch, lemon zest, salt, pepper (if using), and 1/3 cup sugar in a medium bowl. Toss with your hands to combine, then add strawberries and toss to coat. Add lemon juice and vanilla; toss gently. Arrange berry mixture in the center of chilled dough (still on parchment on baking sheet) and spread out evenly, leaving a 3" border. Fold edges of dough up and over fruit, pleating as needed and being careful that folded edge of dough doesn’t tear (if it does, patch with dough scraps and pinch to seal). Pour cream into a small bowl and brush all over dough. Sprinkle sugar evenly over dough. Place galette in oven and immediately reduce heat to 375°F. Bake, rotating halfway through, until crust is deep golden brown everywhere, berries are softened, and juices are bubbling, 45–50 minutes. Let cool 2 hours. Serve with whipped cream or ice cream if desired.

any-berry-galette

['2 tsp. cornstarch', '1 tsp. finely grated lemon zest', '1 tsp. kosher salt', '1 tsp. freshly ground black pepper (optional)', '1/3 cup sugar, plus more for sprinkling', '2 lb. strawberries or other berries, hulled, halved if large', '1 Tbsp. fresh lemon juice', '1 tsp. vanilla extract', 'Extra-Flaky Pastry Dough', '1 Tbsp. heavy cream', 'Softly whipped cream or vanilla ice cream (for serving; optional)']

Fall Fruit Galette

['2 tsp. fennel seeds (optional)', '1 tsp. kosher salt', '1/3 cup sugar, plus more for sprinkling', '2 lb. apples (such as Pink Lady, Honeycrisp, or Granny Smith), scrubbed, cored, thinly sliced', '1 Tbsp. apple cider vinegar', '1 tsp. vanilla extract', 'Extra-Flaky Pastry Dough', '1 Tbsp. heavy cream', 'Softly whipped cream or vanilla ice cream (for serving; optional)', 'A spice mill or mortar and pestle']

Preheat oven to 400°F. Toast fennel seeds (if using) in a small dry skillet over medium-high heat until golden brown and fragrant, about 3 minutes. Let cool, then finely grind in spice mill or with mortar and pestle. Transfer to a medium bowl and add salt and 1/3 cup sugar. Toss with your hands to combine, then add apples and toss to coat. Add vinegar and vanilla; toss gently. Arrange apple mixture in the center of chilled dough (still on parchment on baking sheet) and spread out evenly, overlapping slices if desired and leaving a 3" border. Fold edges of dough up and over fruit, pleating as needed and being careful that folded edge of dough doesn’t tear (if it does, patch with dough scraps and pinch to seal). Pour cream into a small bowl and brush all over dough. Sprinkle sugar evenly over dough. Place galette in oven and immediately reduce heat to 375°F. Bake, rotating halfway through, until crust is deep golden brown everywhere, apples are softened, and juices are bubbling, 45–50 minutes. Let galette cool 2 hours. Serve galette with whipped cream or ice cream if desired.

fall-fruit-apple-pear-galette

['2 tsp. fennel seeds (optional)', '1 tsp. kosher salt', '1/3 cup sugar, plus more for sprinkling', '2 lb. apples (such as Pink Lady, Honeycrisp, or Granny Smith), scrubbed, cored, thinly sliced', '1 Tbsp. apple cider vinegar', '1 tsp. vanilla extract', 'Extra-Flaky Pastry Dough', '1 Tbsp. heavy cream', 'Softly whipped cream or vanilla ice cream (for serving; optional)', 'A spice mill or mortar and pestle']

Peach-Plum Galette

['2 tsp. cornstarch', '1 tsp. finely grated lime zest', '1 tsp. kosher salt', '1/3 cup sugar, plus more for sprinkling', '1 lb. peaches, cut into 3/4"-thick wedges', '1 lb. plums, cut into 3/4"-thick wedges', '1 Tbsp. fresh lime juice', '1 tsp. vanilla extract', '1 tsp. finely grated peeled ginger (optional)', 'Extra-Flaky Pastry Dough', '1 Tbsp. heavy cream', 'Softly whipped cream or vanilla ice cream (for serving; optional)']

Preheat oven to 400°F. Combine cornstarch, lime zest, salt, and 1/3 cup sugar in a medium bowl. Toss with your hands to combine, then add fruit and toss to coat. Add lime juice, vanilla, and ginger (if using); toss gently. Arrange fruit mixture in the center of chilled dough (still on parchment on baking sheet) and spread out evenly, leaving a 3" border. Fold edges of dough up and over fruit, pleating as needed and being careful that folded edge of dough doesn’t tear (if it does, patch with dough scraps and pinch to seal). Pour cream into a small bowl and brush all over dough. Sprinkle sugar evenly over dough. Place galette in oven and immediately reduce heat to 375°F. Bake, rotating halfway through, until crust is deep golden brown everywhere, fruit is softened, and juices are bubbling, 45–50 minutes. Let galette cool 2 hours before serving. Serve galette with whipped cream or ice cream if desired.

peach-plum-galette

['2 tsp. cornstarch', '1 tsp. finely grated lime zest', '1 tsp. kosher salt', '1/3 cup sugar, plus more for sprinkling', '1 lb. peaches, cut into 3/4"-thick wedges', '1 lb. plums, cut into 3/4"-thick wedges', '1 Tbsp. fresh lime juice', '1 tsp. vanilla extract', '1 tsp. finely grated peeled ginger (optional)', 'Extra-Flaky Pastry Dough', '1 Tbsp. heavy cream', 'Softly whipped cream or vanilla ice cream (for serving; optional)']

Extra-Flaky Pastry Dough

['1 1/2 tsp. sugar', '3/4 tsp. kosher salt', '1 1/3 cups (180 g) all-purpose flour, plus more for surface', '3/4 cup (1 1/2 sticks) chilled unsalted butter']

Whisk sugar, salt, and 1 1/3 cups flour in a medium bowl. Cut butter into 6 rectangular pieces (if using 1/2-cup sticks, cut them in half crosswise, then in half again lengthwise). Toss butter in dry ingredients to coat, then dump mixture out onto a work surface. Roll butter into flour until it is in long flexible strips, using a bench scraper to scrape butter off rolling pin or surface as needed. Use bench scraper to gather mixture into a loose pile, then drizzle 4 Tbsp. ice water over. Using your hands and the bench scraper, toss mixture until water is distributed, then gather into a rectangular pile. Roll out dough to a long rectangle with short ends about 8" wide, then use bench scraper to fold dough into thirds, like folding a letter. It will be very crumbly and loose; don’t panic. Using bench scraper to help, turn rectangle 90° and repeat rolling and folding, gathering loose bits of dough from outer edges into the center and flouring surface as needed. Repeat rolling and folding a third time. Dough should be somewhat homogenous and creamy-looking with some dry bits around edges. Squeeze a bit in your palm; it should loosely hold together. If not, repeat rolling and folding. Wrap folded dough in plastic, then press it into a compact disk about 1" thick. Chill 30 minutes. Roll out dough on a lightly floured surface to a 12"–14" round or oval about 1/8" thick (don’t worry about cracks around perimeter). Dust surface and rolling pin with flour as needed and rotate dough often to prevent wider cracks. If dough sticks to surface, lift on one side and scatter flour underneath before continuing. Roll dough onto your pin, then unfurl it on a sheet of parchment paper. Slide onto a rimmed baking sheet and chill while you prep the filling. Do Ahead: Dough can be made 3 days ahead. Keep chilled, or transfer to a resealable plastic bag and freeze up to 3 months. Thaw overnight in the refrigerator before rolling out.

extra-flaky-pastry-dough

['1 1/2 tsp. sugar', '3/4 tsp. kosher salt', '1 1/3 cups (180 g) all-purpose flour, plus more for surface', '3/4 cup (1 1/2 sticks) chilled unsalted butter']

Bagels with Japanese-ish Fixings

['1 or 2 bagels per person, split', '1 1/2 cups Aonori Cream Cheese (recipe below)', '1 pound Shiso Gravlax (recipe below), sliced thin', '1/2 red onion, sliced thin', '6 to 8 shiso leaves, cut into ribbons', 'Furikake, store-bought or your choice of homemade (see below)', '12 ounces cream cheese, softened', '3 tablespoons aonori (powdered dried green seaweed)', '1 pound skin-on salmon fillet, as fresh and beautiful as possible', '2/3 cup packed brown sugar', '1/3 cup kosher salt', '1 cup loosely packed sliced shiso leaves', '1/2 cup dried onion flakes', '1/2 cup aonori (powdered dried green seaweed)', '2 tablespoons plus 1 teaspoon white sesame seeds', '2 tablespoons plus 1 teaspoon black sesame seeds', '1 tablespoon sugar', '1 teaspoon kosher salt', '2 cups tightly packed katsuobushi (bonito flakes)', '1/3 cup white sesame seeds', '1/3 cup black sesame seeds', '1 tablespoon plus 1 teaspoon togarashi shichimi', '1 tablespoon kosher salt']

Use a spoon or spatula to mix the cream cheese and aonori together in a bowl. This will keep, covered, in the fridge for a few days. Using tweezers, carefully remove any pin bones from the salmon fillet. Find a deep baking dish or plastic container that holds the fish snugly. Combine the sugar, salt, and shiso in a bowl. Sprinkle a 1/2-inch layer of the mixture in the baking dish and lay the salmon on top, skin side down. Pack the fish in the rest of the salt-sugar-shiso mixture and cover loosely with a large piece of plastic wrap. You need to weight down the salmon, which you can go about in a couple different ways: A) If you have a dish or container that is slightly smaller than the one the salmon is sitting in, set the smaller container on top of the fish and weight it down with a few cans or a brick; B) Alternatively, fill a large zip-top bag three-quarters full with cold water and seal. Nestle the bag over the piece of fish. If the bag hangs over the sides of the baking dish, pour out some of the water and reseal. In either case, wrap the whole apparatus tightly in plastic wrap and allow the fish to cure in the refrigerator for 1 day. After a day, unwrap the fish and flip it over, being sure all the flesh comes into contact with the curing mix (which should be mostly liquid at this point). Weight the fish down again and wrap it again in fresh plastic. Cure in the fridge for 3 or 4 more days, depending on the thickness of your fillet. The gravlax is ready when the fish is firm to the touch. Wipe the cure off the salmon and wrap it in clean plastic wrap. Refrigerate until ready to serve. It will keep for up to a week. Pulse the dried onion in a food processor or spice grinder five times, or until powdery. Transfer to a bowl, add the remaining ingredients, and stir well. Store in an airtight container for up to a couple weeks. Give it a good shake before serving. Working in batches, use a mortar and pestle, food processor, or spice grinder to pulverize the katsuobushi flakes into a fine powder. Transfer to a bowl, add the remaining ingredients, and stir well. Store in an air-tight container for up to a week. Set out a spread of the sliced bagels and toppings and let people do as they please.

bagels-with-japanese-ish-fixings

['1 or 2 bagels per person, split', '1 1/2 cups Aonori Cream Cheese (recipe below)', '1 pound Shiso Gravlax (recipe below), sliced thin', '1/2 red onion, sliced thin', '6 to 8 shiso leaves, cut into ribbons', 'Furikake, store-bought or your choice of homemade (see below)', '12 ounces cream cheese, softened', '3 tablespoons aonori (powdered dried green seaweed)', '1 pound skin-on salmon fillet, as fresh and beautiful as possible', '2/3 cup packed brown sugar', '1/3 cup kosher salt', '1 cup loosely packed sliced shiso leaves', '1/2 cup dried onion flakes', '1/2 cup aonori (powdered dried green seaweed)', '2 tablespoons plus 1 teaspoon white sesame seeds', '2 tablespoons plus 1 teaspoon black sesame seeds', '1 tablespoon sugar', '1 teaspoon kosher salt', '2 cups tightly packed katsuobushi (bonito flakes)', '1/3 cup white sesame seeds', '1/3 cup black sesame seeds', '1 tablespoon plus 1 teaspoon togarashi shichimi', '1 tablespoon kosher salt']

Fried Egg Bánh Mì

['1/2 cup mayonnaise', '2 tablespoons fish sauce', '6 tablespoons unsalted butter, at room temperature', '8 large eggs', 'Kosher salt and freshly ground black pepper', '4 (6-inch) baguettes, halved lengthwise', '1/2 English cucumber, seeded and thinly sliced lengthwise into strips', '2 jalapeños, seeded and cut into rings', '2 medium carrots, shredded', '12 cilantro sprigs', 'Sriracha, for serving (optional)']

Preheat the oven to 400°F. In a small bowl, whisk together the mayonnaise and fish sauce. Heat 1 tablespoon of the butter in a nonstick skillet over medium heat until the foam subsides. Break 2 eggs into the pan. Season them with salt and pepper and reduce the heat to low. Cook the eggs slowly until the whites are set but the yolks are still runny. Transfer to a plate and keep warm. Repeat the process with 3 more tablespoons of butter and the remaining 6 eggs. Spread the remaining 2 tablespoons butter on the baguettes. Place the baguettes on a baking sheet and toast in the oven for 10 minutes. Season the cucumber, jalapeños, and carrots with salt and pepper to taste. To build the bánh mì, spread each baguette half with the fish sauce mayonnaise, then top with 2 eggs, some of the vegetables, a few cilantro sprigs, and Sriracha, if desired. Serve immediately.

fried-egg-banh-mi-breakfast-sandwich

['1/2 cup mayonnaise', '2 tablespoons fish sauce', '6 tablespoons unsalted butter, at room temperature', '8 large eggs', 'Kosher salt and freshly ground black pepper', '4 (6-inch) baguettes, halved lengthwise', '1/2 English cucumber, seeded and thinly sliced lengthwise into strips', '2 jalapeños, seeded and cut into rings', '2 medium carrots, shredded', '12 cilantro sprigs', 'Sriracha', 'for serving (optional)']

Killer Chocolate Cake

['1 cup (2 sticks) plus 1 tablespoon unsalted butter, at room temperature', '2 1/3 cups all-purpose flour', '1/2 cup Dutch-process cocoa powder', '1 1/2 teaspoons baking powder', '1/2 teaspoon baking soda', '1/2 teaspoon fine sea salt', '1 3/4 cups buttermilk', '2 teaspoons pure vanilla extract', '2 1/4 cups light brown sugar', '3 large eggs', '8 ounces semisweet or bittersweet chocolate, finely chopped, and melted (see Note)', '10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature', '1 cup confectioners’ sugar', '4 ounces bittersweet chocolate, finely chopped, melted, and cooled to room temperature (see Note)', '2 tablespoons soy sauce', '1 teaspoon pure vanilla extract']

Make the cake: Preheat the oven to 350°F. Grease a 9-by-13-inch glass or metal cake pan with the 1 tablespoon of room temperature butter. Whisk together the flour, cocoa, baking powder, baking soda, and salt in a large bowl. Combine the buttermilk and vanilla in a medium bowl or a 2-cup liquid measuring cup. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if using a handheld mixer), cream the 1 cup of butter and the brown sugar on low speed until creamy and well combined. Increase the speed to medium-high and beat until light and airy, about 2 minutes. Reduce the mixer speed to medium-low and add the eggs one at a time, mixing well between each addition and scraping down the side and bottom of the bowl as needed. Once all 3 eggs are added, beat for 1 minute on medium speed to get the mixture nice and fluffy. Reduce the speed to medium-low and add the flour mixture alternately with the buttermilk mixture in three batches, starting with the flour. Add the melted chocolate and mix on medium speed until well incorporated, stopping the mixer to scrape down the side and bottom of the bowl as needed. Use a rubber or offset spatula to scrape the batter into the prepared pan and even it out as much as possible. Bake until a cake tester inserted into the center of the cake comes out clean and the center of the cake resists light pressure, about 40 minutes. Remove from the oven and set aside to cool completely, at least 2 hours, before frosting. Make the frosting: Put the butter in the bowl of a stand mixer fitted with the whisk attachment (or in a medium bowl, if using a handheld mixer). Beat on medium-high speed until smooth. Turn off the mixer and sift the confectioners’ sugar into the bowl and combine on low speed. Add the melted chocolate, soy sauce, and vanilla and beat on low speed until combined. Increase the mixer speed to medium-low and whip until glossy, 15 to 30 seconds. Use an offset spatula or butter knife to spread the frosting on top of the cooled cake. Cut into squares and serve. DO AHEAD: The cake will keep, loosely covered with plastic wrap in the refrigerator, for up to 3 days. Let it sit out at room temperature for 15 to 20 minutes before slicing and serving.

killer-chocolate-cake-with-buttermilk-and-soy-sauce

['1 cup (2 sticks) plus 1 tablespoon unsalted butter, at room temperature', '2 1/3 cups all-purpose flour', '1/2 cup Dutch-process cocoa powder', '1 1/2 teaspoons baking powder', '1/2 teaspoon baking soda', '1/2 teaspoon fine sea salt', '1 3/4 cups buttermilk', '2 teaspoons pure vanilla extract', '2 1/4 cups light brown sugar', '3 large eggs', '8 ounces semisweet or bittersweet chocolate, finely chopped, and melted (see Note)', '10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature', '1 cup confectioners’ sugar', '4 ounces bittersweet chocolate, finely chopped, melted, and cooled to room temperature (see Note)', '2 tablespoons soy sauce', '1 teaspoon pure vanilla extract']

Korean Egg Bread (Gyeran Bbang)

['250g (9oz) plain flour', '2 tsp baking powder', '1/2 tsp sea salt', '250ml (8fl oz) whole milk', '2 tsp butter, melted', '2 eggs, beaten', '9 egg yolks', '120g (3 1/4 oz) bacon, diced', '90g (3oz) tomato, diced', '120g (3 1/4 oz) mozzarella cheese, grated', 'Sea salt and freshly ground black pepper', '15g (1/2 oz) chives, chopped, to serve']

Preheat the oven to 180°C fan/200°C/400°F/gas 6 and line a nine-hole muffin tin with paper cases. For the batter, put the flour, baking powder, salt and pepper in a large bowl. Mix well. In another bowl, whisk together the milk, butter and eggs. Make a well in the center of the dry mixture and pour the wet mixture into it. Gradually whisk it all together until fully blended and smooth. Divide the mixture between the holes of the muffin tin and add an egg yolk to the top of each one. Sprinkle a little bacon, tomato, cheese and a pinch of salt over each one. Bake the bread for 20–25 minutes, until set and golden brown. Sprinkle with chopped chives and serve immediately.

korean-egg-bread-gyeran-bbang

['250g (9oz) plain flour', '2 tsp baking powder', '1/2 tsp sea salt', '250ml (8fl oz) whole milk', '2 tsp butter, melted', '2 eggs, beaten', '9 egg yolks', '120g (3 1/4 oz) bacon, diced', '90g (3oz) tomato, diced', '120g (3 1/4 oz) mozzarella cheese, grated', 'Sea salt and freshly ground black pepper', '15g (1/2 oz) chives', 'chopped', 'to serve']

Vietnamese Pork Meatball Banh Mi Fried Rice

['1 small daikon radish, peeled and cut into matchsticks', '1 large carrot, peeled and cut into matchsticks', '1 teaspoon kosher salt', '1 cup distilled white vinegar', '1 cup water', '1/3 cup granulated sugar', '1 stalk lemongrass, root end trimmed, outer leaves removed, finely sliced (white part only; about 2 Tbsp.)', '2 cloves garlic', '2 green onions', '1 Tbsp. fish sauce', '1 Tbsp. sriracha', '1 Tbsp. kosher salt', '1 lb. ground pork', '1 Tbsp. vegetable oil', '5 green onions, ends trimmed, cut into 1” lengths', '4 cups cold cooked rice', '1 Tbsp. soy sauce', '1 Tbsp. fish sauce', '1 Tbsp. sriracha, plus more for serving', '1/2 cup chopped fresh cilantro']

Combine the daikon and carrot on a colander set in the sink. Sprinkle with salt, and massage the vegetables until they’re bendable and have expelled their liquid. In a medium bowl, combine the vinegar, water, and sugar. Stir until the sugar is dissolved. Add the carrot and daikon, pressing to make sure the vegetables are mostly submerged. Cover and refrigerate at least an hour before using, and up to several weeks. In a food processor, combine the lemongrass, garlic, and green onions. Pulse until finely chopped. Add the fish sauce, sriracha, salt, and pork; pulse until just combined. (Alternatively, you can very finely chop the lemongrass, garlic, and green onions by hand or use a mortar and pestle, then mix with the remaining ingredients. Filling can be made several days ahead and refrigerated.) Roll the meat mixture into heaping teaspoon-size meatballs (alternatively, you can roll just half into meatballs and use a combination of ground pork and meatballs in the fried rice). Heat the oil in a large sauté pan over medium-high heat. Add the meatballs and brown on all sides, about 5 minutes. Transfer to a plate. (If you rolled only half the mixture into meatballs, now sauté the ground pork in the pan until cooked through, then transfer to the plate.) Add the green onions and sauté until browned, about 2 minutes. Add the rice and sauté until warmed through and softened, then continue sautéing until the rice seems firm again, about 3 minutes. Add the meatballs and cook until warmed through. In a small bowl, combine the soy sauce, fish sauce, and sriracha. Drizzle the mixture over the rice and stir until evenly coated.

vietnamese-pork-meatball-banh-mi-fried-rice

['1 small daikon radish, peeled and cut into matchsticks', '1 large carrot, peeled and cut into matchsticks', '1 teaspoon kosher salt', '1 cup distilled white vinegar', '1 cup water', '1/3 cup granulated sugar', '1 stalk lemongrass, root end trimmed, outer leaves removed, finely sliced (white part only; about 2 Tbsp.)', '2 cloves garlic', '2 green onions', '1 Tbsp. fish sauce', '1 Tbsp. sriracha', '1 Tbsp. kosher salt', '1 lb. ground pork', '1 Tbsp. vegetable oil', '5 green onions, ends trimmed, cut into 1” lengths', '4 cups cold cooked rice', '1 Tbsp. soy sauce', '1 Tbsp. fish sauce', '1 Tbsp. sriracha, plus more for serving', '1/2 cup chopped fresh cilantro']

Crumb-Covered Poached Eggs

['8 strips bacon, chopped', '3 Tbsp. butter', '1 1/2 cups panko', '2 good pinches of cayenne', 'Salt and freshly ground black pepper', '1 Tbsp. salt', '8 eggs for poaching', '1/2 cup Wondra flour, or all-purpose flour', '3 eggs, for coating the poached eggs']

For the seasoned crumbs, put the bacon in a medium skillet and cook over medium heat, stirring often, until browned and crisp, about 5 minutes. Transfer the bacon with a slotted spoon to paper towels to drain. Melt the butter in the skillet with the bacon fat over medium heat, then add the panko. Toast, stirring constantly, until golden brown, about 5 minutes. Transfer the crumbs to a medium bowl. Chop the cooked bacon very finely. Add it to the crumbs and toss well. Season with cayenne, salt, and pepper. There should be about 1 3/4 cups. Set aside. For the eggs, bring water in a medium saucepan to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer. Add the salt. Fill a medium bowl with ice water and set aside. Poach 4 eggs at a time. Crack 1 egg into a small cup or saucer. Hold the cup in the simmering water and slip the egg in. Repeat with 3 more eggs. Slip a spatula under the eggs, giving them a gentle nudge, to keep them from resting on the bottom of the pan. Poach the eggs until the whites turn opaque but the yolks remain soft, 2–3 minutes. Lift the eggs from the pan with a slotted spoon or spatula into the bowl of ice water to quickly stop the cooking. Meanwhile, poach the remaining 4 eggs. When the eggs are cold, set them on paper towels to drain. Trim off any ragged egg whites to tidy up the egg into a neat shape. Gently pat the 8 eggs all over with paper towels so they are dry for coating. Put the flour in a medium bowl. Beat the remaining 3 eggs with 1 Tbsp. water in another medium bowl. Arrange 3 bowls as follows: flour–eggs–crumbs. Working with 1 poached egg at a time, gently dredge in flour; next gently roll in beaten eggs, covering it completely; then dredge in the crumbs. Set the crumb-coated egg on a parchment paper–lined baking sheet. Repeat with the remaining 7 eggs, spacing the eggs evenly in one layer. The eggs can stay like this, at room temperature, for up to 2 hours. Preheat the oven to 350°F. Bake the prepared eggs until they are deep golden brown and warmed through, 10–15 minutes. Pancetta and Parmigiano crumbs: Follow the directions for seasoned crumbs, omitting the bacon. Melt 4 tablespoons butter in a medium skillet over medium heat. Add 1/2 cup finely diced pancetta and cook until lightly browned, about 15 minutes. Continue with the recipe, adding 1/4 cup finely grated Parmigiano-Reggiano with salt and freshly ground black pepper. Tarragon and parsley crumbs: Follow the directions for seasoned crumbs, omitting the bacon. Melt 8 Tbsp. butter in a medium skillet over medium heat, and continue with the recipe, adding 1 Tbsp. minced fresh tarragon leaves and 3 Tbsp. minced fresh parsley leaves with salt and freshly ground black pepper. Chorizo crumbs: Follow the directions for seasoned crumbs, omitting the bacon. Melt 4 Tbsp. butter in the skillet over medium heat, and continue with the recipe, adding 1/4 cup finely minced Spanish chorizo with salt and freshly ground black pepper.

crumb-covered-poached-eggs

['8 strips bacon, chopped', '3 Tbsp. butter', '1 1/2 cups panko', '2 good pinches of cayenne', 'Salt and freshly ground black pepper', '1 Tbsp. salt', '8 eggs for poaching', '1/2 cup Wondra flour, or all-purpose flour', '3 eggs', 'for coating the poached eggs']

Green Rice with Tomatoes, Eggs, and Almonds

['3 cups coarsely chopped parsley and/or cilantro (in any proportion)', '3/4 cup extra-virgin olive oil', 'Juice of 1/2 lime (or more)', '1/2 (or more) garlic clove', '1 1/2 tsp. (or more) kosher salt', '1/4 cup coarsely chopped salted, roasted almonds, divided', '3 cups cooked basmati rice or other grain (such as brown rice, barley, or farro)', '1 avocado, cut into 1/2" pieces', '1 scallion, thinly sliced', '4 hard-boiled eggs, each cut into 4 wedges', '2–3 medium tomatoes (preferably heirloom; about 1 lb. total), cut into 1/2"-thick wedges']

Blend herbs, oil, lime juice, garlic, salt, and 2 Tbsp. almonds in a blender or food processor until a smooth pesto-like sauce forms. Taste and add more lime juice, garlic, and/or salt if desired—you want the sauce to be well seasoned. Toss rice with 3/4 cup sauce in a medium bowl. Add avocado and scallion and gently toss again. Divide rice mixture among shallow bowls. Top each with egg and tomato, dividing evenly. Drizzle some remaining sauce over. Top with remaining 2 Tbsp. almonds.

green-rice-with-tomatoes-eggs-and-almonds

['3 cups coarsely chopped parsley and/or cilantro (in any proportion)', '3/4 cup extra-virgin olive oil', 'Juice of 1/2 lime (or more)', '1/2 (or more) garlic clove', '1 1/2 tsp. (or more) kosher salt', '1/4 cup coarsely chopped salted, roasted almonds, divided', '3 cups cooked basmati rice or other grain (such as brown rice, barley, or farro)', '1 avocado, cut into 1/2" pieces', '1 scallion, thinly sliced', '4 hard-boiled eggs, each cut into 4 wedges', '2–3 medium tomatoes (preferably heirloom; about 1 lb. total)', 'cut into 1/2"-thick wedges']

Raw Tomato Sauce

['1 1/2–2 lbs. ripe tomatoes, halved', '1–2 garlic cloves, finely grated', '1/2 cup passata di pomodoro, or strained tomatoes', '4–6 tablespoons extra-virgin olive oil', '1 pinch of crushed red pepper flakes', 'Salt and freshly ground black pepper']

Grate the fleshy sides of the tomatoes on the large holes of a box grater into a big bowl. Discard the skins. Add the garlic, passata, oil, and crushed red pepper flakes, and season to taste with salt and pepper.

raw-tomato-sauce

['1 1/2–2 lbs. ripe tomatoes, halved', '1–2 garlic cloves, finely grated', '1/2 cup passata di pomodoro, or strained tomatoes', '4–6 tablespoons extra-virgin olive oil', '1 pinch of crushed red pepper flakes', 'Salt and freshly ground black pepper']

Crispy Pan-Seared Chicken and Zucchini with Olives and Lemon

['3 small zucchini or summer squash (about 1 lb.)', '1 1/2 tsp. kosher salt, divided', '7 Tbsp. extra-virgin olive oil, divided', '4 skin-on, boneless chicken thighs (if unavailable, remove bones from skin-on, bone-in thighs with kitchen shears)', '1/4 tsp. freshly ground black pepper', '3 garlic cloves, thinly sliced', '1 Fresno chile, thinly sliced', '1/4 cup Castelvetrano olives, smashed, pits removed, torn', '1 Tbsp. oregano leaves', '1 tsp. finely grated lemon zest', 'Lemon wedges (for serving)']

Cut zucchini in half lengthwise. Using the tip of your knife, deeply score cut sides in a crosshatch pattern, spacing about 1/2" apart. Toss zucchini and 1 tsp. salt in a colander set over a bowl. Let sit 10 minutes, then pat dry with paper towels (discard any liquid in bowl). Meanwhile, coat a large cast-iron skillet with 1 Tbsp oil. Season chicken on all sides with 1/4 tsp. pepper and remaining 1/2 tsp. salt and arrange in cold skillet (skin side down) in a single layer. Heat over medium and cook, undisturbed, until skin is deep golden brown and chicken is almost cooked through, 10–12 minutes. Turn chicken and continue to cook just until cooked through and lightly browned underneath, about 5 minutes. Transfer to a platter (skin side up). Arrange zucchini (cut side down) in hot chicken fat in skillet. Increase heat to medium-high and cook until surfaces are charred, 6–8 minutes. Turn and continue to cook until skin side is browned, 2–3 minutes. Transfer to platter with chicken. Heat garlic and remaining 6 Tbsp. oil in a small saucepan over medium until garlic is sizzling and just barely beginning to brown, 3–4 minutes. Add chile and olives and cook, stirring occasionally, until chile starts to sizzle and brown slightly, 2–3 minutes. Remove from heat and stir in oregano and lemon zest. Spoon garlic oil over zucchini and chicken. Squeeze some lemon juice over and serve with additional wedges alongside.

crispy-pan-seared-chicken-and-zucchini-with-olives-and-lemon

['3 small zucchini or summer squash (about 1 lb.)', '1 1/2 tsp. kosher salt, divided', '7 Tbsp. extra-virgin olive oil, divided', '4 skin-on, boneless chicken thighs (if unavailable, remove bones from skin-on, bone-in thighs with kitchen shears)', '1/4 tsp. freshly ground black pepper', '3 garlic cloves, thinly sliced', '1 Fresno chile, thinly sliced', '1/4 cup Castelvetrano olives, smashed, pits removed, torn', '1 Tbsp. oregano leaves', '1 tsp. finely grated lemon zest', 'Lemon wedges (for serving)']

Pitaquiles

['3 pitas (do not split into 2 rounds each)', '1/4 cup plus 2 tablespoons extra-virgin olive oil', '1 tablespoon Za’atar Spice Blend, plus more for sprinkling', 'Kosher salt and freshly ground black pepper to taste', '4 cups (1 1/2 pounds) yellow or orange cherry tomatoes', '1 medium onion, sliced into thin wedges', '5 garlic cloves', '1 large whole jalapeño, plus more thinly sliced, for garnish', '1 tablespoon freshly squeezed lemon or lime juice', '4 large eggs', '1/2 cup (2 ounces) crumbled feta cheese', '1/4 cup labaneh or Greek yogurt', '2 tablespoons chopped fresh cilantro, for serving']

Preheat the oven to 425°F. Stack the pitas and, using a sharp or serrated knife, slice them in half through the middle, then slice the halves into 1/2-inch-thick strips crosswise. In a large bowl, whisk together 1/4 cup olive oil and the za’atar and add salt and black pepper to taste. Add the pita strips and toss to coat. Arrange them on a rimmed baking sheet and set aside. Place the tomatoes, onion wedges, garlic, and jalapeño on a large rimmed baking sheet, toss with the remaining 2 tablespoons olive oil, and season generously with salt and black pepper. Roast until the garlic cloves are softened and golden but not burned and some of the tomatoes have burst, 15 to 20 minutes. During the last 6 to 7 minutes of roasting the tomatoes, add the baking sheet with the pita strips to the oven and toast, stirring once midway. Remove both from the oven and cool slightly. Place the cooled tomato mixture in a blender and add the lemon juice. Blend until smooth and season with salt and black pepper to taste. Place the sauce in a 10-inch skillet and warm over medium heat until bubbling, 2 to 3 minutes. Drop in the pita strips and shake the skillet. Warm the mixture for 3 to 4 minutes. While the mixture is warming, cook the eggs sunny-side-up in a separate pan. Add the eggs to the skillet with the tomato sauce and pita and top with the feta and dabs of labaneh. Garnish with the cilantro and jalapeño rounds.

pitaquiles-pita-in-tomato-sauce

['3 pitas (do not split into 2 rounds each)', '1/4 cup plus 2 tablespoons extra-virgin olive oil', '1 tablespoon Za’atar Spice Blend, plus more for sprinkling', 'Kosher salt and freshly ground black pepper to taste', '4 cups (1 1/2 pounds) yellow or orange cherry tomatoes', '1 medium onion, sliced into thin wedges', '5 garlic cloves', '1 large whole jalapeño, plus more thinly sliced, for garnish', '1 tablespoon freshly squeezed lemon or lime juice', '4 large eggs', '1/2 cup (2 ounces) crumbled feta cheese', '1/4 cup labaneh or Greek yogurt', '2 tablespoons chopped fresh cilantro', 'for serving']

Vegetarian Piri Piri Chorizo Bake

['2 medium sweet potatoes', 'Olive oil', '1 lemon', '1 red bell pepper', '1 green bell pepper', '1 yellow bell pepper', '3 garlic cloves', '10 oz. shop-bought veggie chorizo sausages', '20 cherry tomatoes', '4 cups cooked basmati rice, or use 2 (9-oz.) bags microwavable basmati rice, to serve', '3/4 oz. cilantro', 'Salt and black pepper', '1 red onion', '4 garlic cloves', '1 red bell pepper', '2 fresh red chiles (Scotch bonnet, red, or bird’s-eye)', '2 Tbsp. smoked paprika', '1 tsp. dried oregano', '2 Tbsp. red wine vinegar', '1 large bunch of fresh basil', '1 lemon']

Preheat oven to 350°F First, cook the sweet potatoes. Peel the sweet potatoes and cut them into 3/4-inch cubes. Cut the bell peppers in half, cut out the stems and seeds, and cut the flesh into 3/4-inch cubes, then put them in the roasting pan. Use the back of a knife to lightly crush the 3 garlic cloves and add them to the pan. Drizzle with a little olive oil and sprinkle with salt and pepper. Add the sweet potatoes to the peppers and put the pan in the oven for 10–15 minutes, until the peppers have small black patches on the skins. Meanwhile, cut up store-bought sausages into bite-sized pieces and cook following the instructions on the package. To make the piri piri sauce, peel and roughly chop the onion and garlic. Cut the bell pepper in half and cut out the stem and seeds. Rip the stems from the chiles, cut them in half lengthwise, and remove the seeds if you prefer a milder sauce. Put the onion, garlic, pepper, and chiles in the blender with the paprika, oregano, red wine vinegar, and basil. Grate in the zest of the lemon, then cut it in half and squeeze in the juice, catching any seeds. Add a drop of water and blend to a smooth paste. Taste and adjust the seasoning, if necessary. Remove the roasting pan from the oven. Transfer the sausages and piri piri sauce to the pan and mix everything together. Add the cherry tomatoes and put the pan back in the oven for 15 minutes, until the potatoes and peppers are cooked and the sauce is piping hot. Heat the rice or cook it following the instructions on the package. Pluck the leaves from the cilantro and discard the stems. Coarsely chop the leaves and sprinkle them over the vegetables. Serve with rice.

vegetarian-piri-piri-chorizo-bake

['2 medium sweet potatoes', 'Olive oil', '1 lemon', '1 red bell pepper', '1 green bell pepper', '1 yellow bell pepper', '3 garlic cloves', '10 oz. shop-bought veggie chorizo sausages', '20 cherry tomatoes', '4 cups cooked basmati rice, or use 2 (9-oz.) bags microwavable basmati rice, to serve', '3/4 oz. cilantro', 'Salt and black pepper', '1 red onion', '4 garlic cloves', '1 red bell pepper', '2 fresh red chiles (Scotch bonnet, red, or bird’s-eye)', '2 Tbsp. smoked paprika', '1 tsp. dried oregano', '2 Tbsp. red wine vinegar', '1 large bunch of fresh basil', '1 lemon']

Sweet Potato Breakfast Bowls

['2 lbs. sweet potatoes, scrubbed', '8 oz. bacon, baked', '2 Tbsp. coconut milk', '1 tsp. vanilla extract', 'Pinch of sea salt', '2 Tbsp. collagen powder, optional', '1 pint fresh blueberries', '1 ripe banana, sliced', '1/4 cup chopped almonds']

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Place the sweet potatoes on the sheet and roast them for about 45 minutes, or until they’re quite soft and a knife easily pierces through the flesh. Remove them from the oven, slice them open, and allow them to cool for a few minutes. About 30 minutes into the roasting of the sweet potatoes, start baking the bacon. Once the bacon is cool, roughly chop it, then set it aside. To make the sweet potato purée, I find it easiest to cut the ends off the sweet potatoes, then peel the skin off. Place the roasted flesh into a food processor, then add the coconut milk, vanilla, salt, and, if desired, collagen powder. Purée for about 30 seconds, or until the mixture is smooth. If it’s too thick, add a splash more of the coconut milk and process again. If you don’t have a food processor, combine everything in a large bowl and stir it very well with a wooden spoon. Divide the sweet potato purée between serving bowls. Top it with the chopped bacon, blueberries, sliced banana, and chopped almonds, and serve. The bowls can be assembled ahead of time, but it’s best to leave the fruit off until they’re ready to eat. They can be eaten cold or gently reheated.

sweet-potato-breakfast-bowls

['2 lbs. sweet potatoes, scrubbed', '8 oz. bacon, baked', '2 Tbsp. coconut milk', '1 tsp. vanilla extract', 'Pinch of sea salt', '2 Tbsp. collagen powder, optional', '1 pint fresh blueberries', '1 ripe banana, sliced', '1/4 cup chopped almonds']

Pumpkin Kolokithopita (Greek Phyllo Pastries)

['3 lbs. baked and puréed pumpkin (fresh or canned)', '1 cup honey', '1/2 cup sugar', '3 tsp. ground cinnamon', '1 tsp. ground nutmeg', '20 sheets phyllo dough', '1 cup unsalted butter, melted']

Preheat the oven to 350°F. Grease a baking sheet with butter. Mix together pumpkin, honey, sugar, cinnamon, and nutmeg in a medium bowl. Cut phyllo dough into vertical strips about 2 inches wide, and cover the pile of phyllo strips with a clean, damp tea towel. Lay one phyllo strip flat on a workspace in front of you. Using a pastry brush, brush the surface of the phyllo dough with an even coat of melted butter. Place a tablespoon of the pumpkin filling at the end of the phyllo strip. Starting at the end with the pumpkin filling, fold the phyllo dough over as you would a flag until the phyllo is the shape of a triangle. Place on baking sheet. Repeat until all of the pumpkin filling is used up. Bake for 30 minutes or until the tops of the triangles are golden brown.

pumpkin-kolokithopita-greek-phyllo-pastries

['3 lbs. baked and puréed pumpkin (fresh or canned)', '1 cup honey', '1/2 cup sugar', '3 tsp. ground cinnamon', '1 tsp. ground nutmeg', '20 sheets phyllo dough', '1 cup unsalted butter', 'melted']

Cheddar Potato Soup with Bacon

['4 bacon slices', '1 large onion', '1 pound boiling potatoes', '1/4 cup all-purpose flour', '1 3/4 cups water', '1 1/2 cups chicken broth', '1/4 cup dry white wine', '2 cups grated sharp Cheddar (about 8 ounces)', '2 tablespoons chopped fresh chives']

Chop bacon and in a large heavy saucepan cook over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan. While bacon is cooking, chop onion. Peel potatoes and cut into 1/2-inch cubes. Cook onion in reserved fat over moderate heat, stirring occasionally, until softened. In a measuring cup stir together flour and water and add to onion with potatoes and broth. Simmer mixture 5 minutes, or until potatoes are just tender. Add wine and simmer 1 minute. Reduce heat to low and gradually stir in Cheddar (do not let boil). Divide soup among 4 bowls and sprinkle with bacon and chives.

cheddar-potato-soup-with-bacon-15726

['4 bacon slices', '1 large onion', '1 pound boiling potatoes', '1/4 cup all-purpose flour', '1 3/4 cups water', '1 1/2 cups chicken broth', '1/4 cup dry white wine', '2 cups grated sharp Cheddar (about 8 ounces)', '2 tablespoons chopped fresh chives']

Za'atar Spice Blend

['1 cup picked fresh za’atar or oregano leaves (or 6 tablespoons dried oregano)', '3 tablespoons dried marjoram', '3 tablespoons toasted sesame seeds', '4 teaspoons dried thyme', '1 tablespoon ground sumac', '1 teaspoon fine sea salt']

If using fresh za’atar or oregano, arrange it on a towel-lined plate and microwave in 15-second intervals, stirring between intervals, until dry and crumbly, 2 to 2 1/2 minutes. Crumble the leaves by hand or in a spice grinder until almost fine (the way dried herbs look), then combine in a medium bowl with the marjoram, sesame seeds, thyme, sumac, and salt. Store in an airtight container for up to 3 months.

zaatar-spice-blend

['1 cup picked fresh za’atar or oregano leaves (or 6 tablespoons dried oregano)', '3 tablespoons dried marjoram', '3 tablespoons toasted sesame seeds', '4 teaspoons dried thyme', '1 tablespoon ground sumac', '1 teaspoon fine sea salt']

Chipotle-Grilled Pork Shoulder Steaks with Corn Salsa

['2 tsp. chipotle chile powder', '2 tsp. dried oregano', '1 1/2 tsp. garlic powder', '1 tsp. ground allspice', '2 3/4 tsp. (or more) kosher salt, divided', '4 (3/4"-thick) boneless pork shoulder (Boston butt) steaks (about 2 lb.) or pork blade chops', 'Vegetable oil (for grill)', '4 ears of corn, husked', '1/2 small white onion, finely chopped', '1 cup cilantro, finely chopped', '1 cup crumbled Cotija or feta (about 5 oz.)', '1/2 cup toasted pumpkin seeds (pepitas)', '3 Tbsp. fresh lime juice', 'Flaky sea salt', 'Lime wedges (for serving)']

Mix chile powder, oregano, garlic powder, allspice, and 2 tsp. kosher salt in a small bowl. Rub spice mixture all over pork steaks. Let sit at room temperature at least 15 minutes. Prepare a grill for medium heat; oil grate. Grill pork and corn, turning occasionally, until pork is deeply charred and an instant-read thermometer inserted into the thickest part registers 145°F for medium, and the corn is lightly charred all over, 7–9 minutes. Transfer pork to a cutting board and let rest 10 minutes. Let corn cool slightly. Slice kernels off cobs into a large bowl. Add onion, season with 3/4 tsp. kosher salt, and stir to combine. Stir in cilantro, cheese, pumpkin seeds, and lime juice; taste salsa and season with more kosher salt if needed. Transfer pork to a platter. Drizzle any accumulated juices left on cutting board over; sprinkle with sea salt. Top with corn salsa and serve with lime wedges alongside. Do Ahead: Pork can be seasoned 1 day ahead. Cover and chill. Let sit at room temperature 15 minutes before grilling.

chipotle-grilled-pork-shoulder-steaks-with-corn-salsa

['2 tsp. chipotle chile powder', '2 tsp. dried oregano', '1 1/2 tsp. garlic powder', '1 tsp. ground allspice', '2 3/4 tsp. (or more) kosher salt, divided', '4 (3/4"-thick) boneless pork shoulder (Boston butt) steaks (about 2 lb.) or pork blade chops', 'Vegetable oil (for grill)', '4 ears of corn, husked', '1/2 small white onion, finely chopped', '1 cup cilantro, finely chopped', '1 cup crumbled Cotija or feta (about 5 oz.)', '1/2 cup toasted pumpkin seeds (pepitas)', '3 Tbsp. fresh lime juice', 'Flaky sea salt', 'Lime wedges (for serving)']

Grilled Beet Salad with Burrata and Cherries

['6 medium beets (about 2 lb. total)', '1 Tbsp. sherry vinegar or red wine vinegar', '1 tsp. kosher salt', '3 Tbsp. extra-virgin olive oil, plus more for drizzling', '8 oz. burrata or mozzarella, torn into 2" pieces', '8 oz. fresh cherries (about 2 cups), halved, pitted', '1 cup Castelvetrano olives, smashed, pitted', 'Flaky sea salt', 'Freshly ground black pepper']

Prepare a charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining). Grill beets directly on coals, turning occasionally, until skins are blackened and flesh is fork-tender, 35–45 minutes. (Alternatively, grill, covered, on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 45–55 minutes.) Transfer to a large bowl and cover tightly with plastic wrap. Let steam until cool enough to handle. Wearing gloves if you don’t want pink hands, pull charred skins off beets (they should slip off easily), then slice each beet into 6 wedges. Transfer to a large bowl, add vinegar, kosher salt, and 3 Tbsp. oil, and toss to combine. Arrange beet mixture on a platter. Top with burrata, cherries, and olives. Drizzle with oil; season with sea salt and pepper. Do Ahead: Beets can be grilled 2 days ahead. Let cool (do not peel); cover and chill.

grilled-beet-salad-with-burrata-and-cherries

['6 medium beets (about 2 lb. total)', '1 Tbsp. sherry vinegar or red wine vinegar', '1 tsp. kosher salt', '3 Tbsp. extra-virgin olive oil, plus more for drizzling', '8 oz. burrata or mozzarella, torn into 2" pieces', '8 oz. fresh cherries (about 2 cups), halved, pitted', '1 cup Castelvetrano olives, smashed, pitted', 'Flaky sea salt', 'Freshly ground black pepper']

Grilled Whole Eggplant with Harissa Vinaigrette

['1 large eggplant (about 1 1/2 lb.)', '1 tsp. kosher salt, divided', '1/4 cup extra-virgin olive oil', '1 Tbsp. fresh lemon juice', '1 Tbsp. harissa paste', '1 Tbsp. honey', '1/4 cup chopped parsley', '4–6 (1"-thick) slices crusty bread, toasted on grill if desired']

Prepare a charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining). Grill eggplant directly on coals, turning occasionally, until skin is blackened and flesh has collapsed, 15–20 minutes. (Alternatively, grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20–25 minutes.) Transfer to a wire rack set inside a rimmed baking sheet and let cool slightly. Carefully remove skin from eggplant, leaving stem intact. Season on all sides with 1/2 tsp. salt. Let sit on rack until excess water is drained, 20–30 minutes. Whisk oil, lemon juice, harissa, honey, and remaining 1/2 tsp. salt in a small bowl to combine. Using a paring knife, make several slits down length of eggplant on each side. Transfer to a plate and pour dressing over. Top with parsley and serve with bread alongside. Do Ahead: Eggplant (without parsley) can be dressed 8 hours ahead. Let sit at room temperature up to 4 hours. Chill, if waiting longer, and let sit at room temperature 1 hour before serving.

grilled-whole-eggplant-with-harissa-vinaigrette

['1 large eggplant (about 1 1/2 lb.)', '1 tsp. kosher salt, divided', '1/4 cup extra-virgin olive oil', '1 Tbsp. fresh lemon juice', '1 Tbsp. harissa paste', '1 Tbsp. honey', '1/4 cup chopped parsley', '4–6 (1"-thick) slices crusty bread', 'toasted on grill if desired']

Grilled Whole Cauliflower with Miso Mayo

['1 large head of cauliflower, leaves removed, stem trimmed', '1/2 tsp. (or more) kosher salt', '4 Tbsp. unsalted butter', '1/4 cup vinegar-based hot sauce (such as Frank’s)', '1 Tbsp. ketchup', '1 Tbsp. soy sauce', '1/2 cup mayonnaise', '2 Tbsp. white miso', '1 Tbsp. fresh lemon juice', '1/2 tsp. freshly ground black pepper', '2 scallions, thinly sliced']

Prepare a grill for medium-high heat. Sprinkle cauliflower all over with salt in a large microwave-safe bowl. Cover with plastic wrap, pierce plastic a few times with a knife to vent, and microwave on high until a paring knife easily slides into stem, about 5 minutes. Let cool slightly. (Alternatively, set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Add cauliflower, cover, and steam until a sharp paring knife easily slides into stem, about 5 minutes. Transfer to a plate and let cool slightly.) Heat butter, hot sauce, ketchup, and soy sauce in a small saucepan on grill, stirring occasionally, until butter is melted, about 2 minutes. Brush cauliflower all over with sauce and grill, covered, 10 minutes. Turn cauliflower over, brush with sauce, and grill, covered, 10 minutes. Continue to grill, brushing and turning every 10 minutes and reheating sauce as needed, until cauliflower is lightly charred on all sides and fork-tender, 25–30 minutes. The sauce should be used up by now, but if not, brush any remaining sauce over. Transfer cauliflower to a plate and let cool slightly. Whisk mayonnaise, miso, lemon juice, and pepper in a medium bowl until smooth. Spread on a plate. Set cauliflower on top and scatter scallions over.

grilled-whole-cauliflower-with-miso-mayo

['1 large head of cauliflower, leaves removed, stem trimmed', '1/2 tsp. (or more) kosher salt', '4 Tbsp. unsalted butter', '1/4 cup vinegar-based hot sauce (such as Frank’s)', '1 Tbsp. ketchup', '1 Tbsp. soy sauce', '1/2 cup mayonnaise', '2 Tbsp. white miso', '1 Tbsp. fresh lemon juice', '1/2 tsp. freshly ground black pepper', '2 scallions', 'thinly sliced']

Mix-and-Match Fools

['1 cup chilled heavy cream', '1 Tbsp. sugar', '1 tsp. vanilla extract', 'Small pinch of kosher salt', '1 lb. any berries, halved, quartered if large', '1/4 cup sugar', 'Small pinch of kosher salt']

Using the largest (and widest) whisk you have, beat cream, sugar, vanilla, and salt in a large chilled bowl until soft peaks form, 3–6 minutes, depending on how many breaks you take. Do Ahead: Whipped cream can be made 2 hours ahead. Cover and chill. Just before serving, whisk cream once or twice to refluff, but don’t overwhip it. Combine berries, sugar, and salt in a medium bowl. Let sit, tossing occasionally, until juicy, at least 15 minutes. Add berries to whipped cream and fold gently until mixture is streaky but barely combined (just one or two strokes should do it). Scoop into small glasses. Do Ahead: Berries can be macerated 2 hours ahead. Leave at room temperature.

mix-and-match-summer-berry-and-cream-fools

['1 cup chilled heavy cream', '1 Tbsp. sugar', '1 tsp. vanilla extract', 'Small pinch of kosher salt', '1 lb. any berries, halved, quartered if large', '1/4 cup sugar', 'Small pinch of kosher salt']

Frozen Margarita Pie

['6 Tbsp. unsalted butter', '10 graham crackers', '3 Tbsp. sugar', '1/2 tsp. kosher salt, divided', '3/4 cup chilled heavy cream', '4 limes, halved', '1 (14-oz.) can sweetened condensed milk', '3 Tbsp. tequila blanco']

Melt butter in a small saucepan over medium heat. Let cool slightly. Crumble graham crackers into a food processor. Add melted butter, sugar, and 1/4 tsp. salt and process until mixture resembles wet sand. Transfer mixture to a shallow 9"-diameter pie dish. Using the bottom of a measuring cup, press crust firmly and evenly across bottom and up sides of dish. Freeze 20 minutes. Meanwhile, whisk cream in a medium bowl until stiff peaks form, about 4 minutes. Finely grate zest from 1 lime half into a small bowl; set aside. Squeeze juice from all of the limes into a fine-mesh sieve set over a glass measuring cup (you should have about 1/2 cup juice). Pour lime juice into another medium bowl. Add condensed milk, tequila, and remaining 1/4 tsp. salt and whisk until mixture is smooth. Gently fold in half of the whipped cream just to combine, then add the remaining whipped cream and gently fold until no streaks remain (be careful not to overmix; you want to keep as much air in the whipped cream as possible). Remove pie dish from the freezer and scrape filling into crust. Use a spoon to gently spread filling evenly all the way to the edges. Sprinkle with reserved lime zest and freeze until filling is set, at least 8 hours. Do Ahead: Pie can be made 3 days ahead. Cover; keep chilled. Let soften in fridge 30 minutes before slicing.

frozen-margarita-tequila-lime-pie

['6 Tbsp. unsalted butter', '10 graham crackers', '3 Tbsp. sugar', '1/2 tsp. kosher salt, divided', '3/4 cup chilled heavy cream', '4 limes, halved', '1 (14-oz.) can sweetened condensed milk', '3 Tbsp. tequila blanco']

Universal Marinade

['Vegetable oil (for the grill)', '2 lemongrass stalks, trimmed, tough outer layers removed', '1 serrano chile', '3 garlic cloves', '1 (1") piece ginger, peeled', '1 Tbsp. dark brown sugar', '1 Tbsp. extra-virgin olive oil', '1 Tbsp. fish sauce', '1 Tbsp. soy sauce', '1 1/4 lb. boneless short ribs, skinless boneless chicken thighs, 1"-thick pork chops, or other cuts of steak', 'Kosher salt', '2 scallions, thinly sliced', '1/2 cup cilantro leaves with tender stems', 'Sesame seeds and lime wedges (for serving)']

Prepare a grill for high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side); oil grate. Using a Microplane, finely grate lemongrass, chile (seeds and all!), garlic, and ginger into a medium bowl. (Alternatively, you can chop very finely, then mash to a paste using the side of your knife.) Add brown sugar, oil, fish sauce, and soy sauce and mix well. Season meat with salt and add to bowl. Turn as needed to coat completely. Let sit at least 10 minutes and up to 2 hours. (If marinating longer, wait to fire up the grill.) Grill meat over hottest part of grill, moving to cooler zone as needed if browning too fast, until well browned, about 5 minutes per side (depending on protein). Transfer to a cutting board and let rest 10 minutes before slicing. Transfer meat to a platter and top with scallions and cilantro and sprinkle with sesame seeds. Serve with lime wedges for squeezing over.

universal-marinade

['Vegetable oil (for the grill)', '2 lemongrass stalks, trimmed, tough outer layers removed', '1 serrano chile', '3 garlic cloves', '1 (1") piece ginger, peeled', '1 Tbsp. dark brown sugar', '1 Tbsp. extra-virgin olive oil', '1 Tbsp. fish sauce', '1 Tbsp. soy sauce', '1 1/4 lb. boneless short ribs, skinless boneless chicken thighs, 1"-thick pork chops, or other cuts of steak', 'Kosher salt', '2 scallions, thinly sliced', '1/2 cup cilantro leaves with tender stems', 'Sesame seeds and lime wedges (for serving)']

The Only Salsa You Need

['2 lb. tomatoes, cored, cut in half crosswise', '1 medium white onion, sliced into 1/4"-thick rounds', '3 serrano chiles', '3 garlic cloves, unpeeled', 'Kosher salt', '2 Tbsp. fresh lime juice', '2 Tbsp. finely chopped cilantro', 'Tortilla chips (for serving)']

Heat broiler. Place tomatoes cut side down on a foil-lined rimmed baking sheet. Fit onion, chiles, and garlic around tomatoes so everything is snug but not overlapping. Broil, turning onion and chiles once, until lightly charred, about 6 minutes for chiles and garlic and 15–18 minutes for tomatoes and onion. Peel garlic and place in a food processor along with half of the tomatoes. Pulse until very smooth. Add remaining tomatoes and pulse until tomatoes are mostly broken up but mixture still has some texture. Transfer to a medium bowl. Finely chop onion and chiles and mix into purée; season with salt. Let cool. Stir in lime juice and cilantro. Season salsa with more salt if needed. Serve with chips.

the-only-salsa-you-need

['2 lb. tomatoes, cored, cut in half crosswise', '1 medium white onion, sliced into 1/4"-thick rounds', '3 serrano chiles', '3 garlic cloves, unpeeled', 'Kosher salt', '2 Tbsp. fresh lime juice', '2 Tbsp. finely chopped cilantro', 'Tortilla chips (for serving)']

Chile Crisp

['4 small shallots, thinly sliced', '2 heads of garlic, separated into cloves, thinly sliced', '2 (3") cinnamon sticks', '6 star anise pods', '1 1/2 cups vegetable oil', '1 (2") piece ginger, peeled, very finely chopped', '1/4 cup crushed red pepper flakes', '2 Tbsp. soy sauce', '2 tsp. sugar']

Bring shallots, garlic, cinnamon, star anise, and oil to a simmer in a medium saucepan over medium heat. Cook, reducing heat as needed to maintain a gentle simmer and swirling pan occasionally, until shallots and garlic are browned and crisp, 20–25 minutes. (Take your time—you want to drive all the moisture out of the shallots and garlic before they brown.) Mix ginger, red pepper flakes, soy sauce, and sugar in a medium bowl to combine. Strain shallot mixture through a fine-mesh sieve into ginger mixture. Let shallots and garlic cool in sieve (this will allow them to crisp further), then stir into sauce. Do Ahead: Chile crisp can be made 1 month ahead. Cover and chill.

chile-crisp

['4 small shallots, thinly sliced', '2 heads of garlic, separated into cloves, thinly sliced', '2 (3") cinnamon sticks', '6 star anise pods', '1 1/2 cups vegetable oil', '1 (2") piece ginger, peeled, very finely chopped', '1/4 cup crushed red pepper flakes', '2 Tbsp. soy sauce', '2 tsp. sugar']

All Day Every Day Sauce

['1 1/2 cups plain whole-milk Greek yogurt', '1 Tbsp. fresh lemon juice', '1 tsp. kosher salt']

Mix yogurt, lemon juice, and salt in a small bowl to combine. Cover and chill until ready to use.

all-day-every-day-yogurt-sauce

['1 1/2 cups plain whole-milk Greek yogurt', '1 Tbsp. fresh lemon juice', '1 tsp. kosher salt']

Skillet-Charred Summer Beans with Miso Butter

['4 Tbsp. unsalted butter, room temperature', '2 Tbsp. white miso', '1/2 serrano chile, finely grated', '1 1/2" piece ginger, peeled, finely grated', '12 oz. Romano, wax, and/or green beans', '2 tsp. extra-virgin olive oil', 'Lime wedges and toasted sesame seeds (for serving)']

Mix butter, miso, chile, and ginger in a small bowl until smooth. Heat a large skillet, preferably cast iron, over medium-high. Toss beans with oil in a medium bowl, then transfer to skillet and cook, tossing occasionally, until charred in spots and crisp-tender, about 4 minutes. Spread miso butter on a platter. Arrange beans over; their residual heat will melt the butter into a saucy dressing. Sprinkle with sesame seeds and squeeze some lime wedges over.

skillet-charred-summer-beans-with-miso-butter

['4 Tbsp. unsalted butter, room temperature', '2 Tbsp. white miso', '1/2 serrano chile, finely grated', '1 1/2" piece ginger, peeled, finely grated', '12 oz. Romano, wax, and/or green beans', '2 tsp. extra-virgin olive oil', 'Lime wedges and toasted sesame seeds (for serving)']

Cheesy Stuffed Tomatoes

['1/4 cup raw pistachios', '4 large heirloom tomatoes (about 2 1/2 lb.)', 'Kosher salt, freshly ground pepper', '1 garlic clove, finely grated', '2 Tbsp. chopped golden raisins', '1/4 cup extra-virgin olive oil, plus more for drizzling', '1 Tbsp. chopped thyme, plus 6 sprigs', '8 oz. fresh mozzarella']

Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool, then finely chop. Reduce oven temperature to 325°F. Slice about 1/2" off the top of each tomato; reserve tops. Using a spoon, scoop out the center of each tomato (save for making sauce). Season insides of tomatoes with salt and pepper. Transfer to a baking dish large enough to hold tomatoes (they can be snug). Mix pistachios, garlic, raisins, 1/4 cup oil, and 1 Tbsp. thyme in a medium bowl; season with salt and pepper. Place about 1 Tbsp. filling in each tomato. Tear mozzarella into bite-size pieces and snuggle into tomatoes. Top with remaining filling (you may need to gently press filling down with your fingers). Replace tomato tops; drizzle with oil. Scatter thyme sprigs over and bake, uncovered, until tomatoes release some liquid and begin to get a little wrinkly on top, 35–45 minutes. Let cool slightly before serving.

cheesy-stuffed-tomatoes

['1/4 cup raw pistachios', '4 large heirloom tomatoes (about 2 1/2 lb.)', 'Kosher salt, freshly ground pepper', '1 garlic clove, finely grated', '2 Tbsp. chopped golden raisins', '1/4 cup extra-virgin olive oil, plus more for drizzling', '1 Tbsp. chopped thyme, plus 6 sprigs', '8 oz. fresh mozzarella']

Big Beans and Tomato Vinaigrette

['Handful of oregano sprigs', 'Handful of thyme sprigs', '2 bay leaves', '8 oz. dried butter beans, rinsed, soaked overnight if possible', '1 medium onion, halved', '1 large carrot, scrubbed, coarsely chopped', 'Kosher salt', '1/4 cup extra-virgin olive oil', '10 oz. cherry tomatoes or 1 1/2 cups chopped heirloom or beefsteak tomatoes', '1 garlic clove, smashed', '3 Tbsp. red wine vinegar', '1/3 cup extra-virgin olive oil, plus more for drizzling', 'Kosher salt', '2 lb. assorted heirloom, beefsteak and/or cherry tomatoes', 'Freshly ground black pepper', 'Handful of basil leaves', 'Mild red pepper flakes (such as Aleppo-style or Maras)']

Tie together oregano, thyme, and bay leaves with kitchen twine. Combine beans, onion, carrot, and herbs in a medium pot. Pour in water to cover beans by about 4" and bring to a very gentle simmer over medium-high heat. Immediately reduce heat and cook at the barest of simmers, stirring hardly at all, until beans are creamy and tender at the center but not falling apart or mushy, about 1 1/2 hours (this could take longer, depending on the beans). The key is to not agitate, which will help the beans maintain their shape. Remove pot from heat; season beans aggressively with salt. Gently stir in oil. Let cool. Drain beans; discard onion, carrot, and herbs. Do Ahead: Beans can be made 2 days ahead. Keep in liquid; cover and chill. Purée cherry tomatoes in a blender. Transfer to a small bowl and stir in garlic, vinegar, and 1/3 cup oil; season with salt. Let sit 15–20 minutes, then pluck out garlic. Transfer drained beans to a medium bowl and add vinaigrette; toss gently to coat. Taste and add more salt if needed. Slice, halve, or quarter heirloom tomatoes and arrange on a platter or divide among individual plates. Season with salt and pepper and drizzle with oil. Spoon beans along with plenty of vinaigrette over; top with basil and a few pinches of red pepper flakes.

big-beans-and-tomato-vinaigrette

['Handful of oregano sprigs', 'Handful of thyme sprigs', '2 bay leaves', '8 oz. dried butter beans, rinsed, soaked overnight if possible', '1 medium onion, halved', '1 large carrot, scrubbed, coarsely chopped', 'Kosher salt', '1/4 cup extra-virgin olive oil', '10 oz. cherry tomatoes or 1 1/2 cups chopped heirloom or beefsteak tomatoes', '1 garlic clove, smashed', '3 Tbsp. red wine vinegar', '1/3 cup extra-virgin olive oil, plus more for drizzling', 'Kosher salt', '2 lb. assorted heirloom, beefsteak and/or cherry tomatoes', 'Freshly ground black pepper', 'Handful of basil leaves', 'Mild red pepper flakes (such as Aleppo-style or Maras)']