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Tomato Galette

['2 cups all-purpose flour, plus more for dusting', '2 1/4 tsp. kosher salt, divided', '3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces', '1 Tbsp. apple cider vinegar', '1 1/2 lb. heirloom tomatoes, sliced 1/4" thick', '2 garlic cloves, thinly sliced', '4 oz. firm cheese (such as Asiago, cheddar, or Gouda), finely grated (about 1 1/2 cups)', '1 large egg, beaten to blend', 'Flaky sea salt', 'Freshly ground black pepper', '1/2 lemon', '1 Tbsp. finely chopped chives']

Pulse 2 cups flour and 1 1/4 tsp. kosher salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer mixture to a large bowl; drizzle with vinegar and 1/4 cup ice water. Mix with a fork, adding more ice water by the tablespoonful as needed, just until a shaggy dough comes together. Turn out onto a work surface and lightly knead until no dry spots remain (be careful not to overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours. Preheat oven to 400°F. Gently toss tomatoes, garlic, and remaining 1 tsp. kosher salt in a large bowl. Let sit 5 minutes (tomatoes will start releasing some liquid). Drain tomato mixture and transfer to paper towels. Unwrap dough and roll out on a lightly floured sheet of parchment paper to a 14" round about 1/8" thick. Transfer on parchment to a baking sheet. Scatter cheese over dough, leaving a 1 1/2" border. Arrange tomatoes and garlic over cheese. Bring edges of dough up and over filling, overlapping as needed to create about a 1 1/2" border; brush dough with egg. Sprinkle tomatoes with sea salt and pepper. Chill in freezer 10 minutes. Bake galette, rotating once, until crust is golden brown and cooked through, 55–65 minutes. Let cool slightly on baking sheet. Finely grate zest from lemon over galette; sprinkle with chives. Do Ahead: Dough can be made 2 days ahead. Keep chilled.

tomato-galette

['2 cups all-purpose flour, plus more for dusting', '2 1/4 tsp. kosher salt, divided', '3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces', '1 Tbsp. apple cider vinegar', '1 1/2 lb. heirloom tomatoes, sliced 1/4" thick', '2 garlic cloves, thinly sliced', '4 oz. firm cheese (such as Asiago, cheddar, or Gouda), finely grated (about 1 1/2 cups)', '1 large egg, beaten to blend', 'Flaky sea salt', 'Freshly ground black pepper', '1/2 lemon', '1 Tbsp. finely chopped chives']

Roasted Red Pepper Frittata

['2 medium red bell peppers', '1 1/4 cups extra-virgin olive oil, plus more for drizzling', 'Kosher salt', '1 large onion, thinly sliced', '1 1/2 lb. German Butterball potatoes (about 6), peeled, sliced 1/4" thick', '8 large eggs']

Preheat oven to 400°F. Place bell peppers on a rimmed baking sheet, drizzle with oil, and turn to coat. Season with salt. Roast peppers, turning every 5 minutes, until softened and skins look wrinkly and lightly blistered, 20–25 minutes. Let cool slightly. Peel and remove seeds from bell peppers, then cut flesh into 1/2"-thick slices. (You should have about 1 cup.) Meanwhile, toss together onion and potatoes in an 8" cast-iron skillet; season with salt. Cover with 1 1/4 cups oil and set over medium heat. Bring to a gentle simmer, about 3 minutes, and cook, stirring occasionally with a wooden spoon and scraping the bottom of the pan to minimize sticking, reducing heat if needed, until there is no crunch left to the onion (do not let it take on any color) and the potatoes are tender, 25–30 minutes. Taste a piece of potato and onion to check. Some of the mixture may stick to the pan, and some of the potatoes may break into smaller pieces toward the end of cooking—both of these things are okay. Transfer to a medium bowl; let cool until warm, 8–10 minutes. Stir in roasted peppers. Clean skillet and place in oven to heat. Whisk eggs in a medium bowl until no streaks remain; season with salt. Using a slotted spoon or tongs, lift vegetables out of the oil and add to eggs (this is best done while they are still warm). Set onion-potato oil aside. Transfer skillet to stovetop and continue to heat over high until ripping hot, about 5 minutes. Add 3 Tbsp. reserved onion-potato oil to pan, then pour in egg mixture. Cook, using a heatproof rubber spatula or wooden spoon to pull egg mixture from the outer edges into the center, allowing uncooked egg to flow underneath and dragging the hotter, more-set egg from the edges into the center. This will help frittata cook evenly. Transfer skillet back to the oven and bake the frittata until browned and set, 10–14 minutes. Let frittata cool in pan 5–10 minutes, then invert onto a platter and cut into wedges to serve. Do Ahead: Bell peppers can be roasted 2 days ahead; cover and chill. Remove from refrigerator when you start prepping other ingredients so that they’re not fridge-cold when you combine them with the eggs.

roasted-red-pepper-frittata

['2 medium red bell peppers', '1 1/4 cups extra-virgin olive oil, plus more for drizzling', 'Kosher salt', '1 large onion, thinly sliced', '1 1/2 lb. German Butterball potatoes (about 6), peeled, sliced 1/4" thick', '8 large eggs']

Tomato and Parmesan Risotto

['5 cups low-sodium chicken broth', '2 Tbsp. extra-virgin olive oil, plus more for drizzling', '1 medium onion, finely chopped', '3 garlic cloves, thinly sliced', '1 Tbsp. tomato paste', '2 cups cherry tomatoes', '1/4 tsp. freshly grated nutmeg (optional)', '1 cup arborio or carnaroli rice', 'Kosher salt', '2 Tbsp. unsalted butter', '2 oz. finely grated Parmesan (about 1 cup), plus more shaved for serving', 'Freshly ground black pepper']

Bring broth to a simmer in a medium saucepan; keep warm over medium-low heat until ready to use. Meanwhile, heat 2 Tbsp. oil in a large saucepan over medium. Add onion and cook, stirring often, until golden and very soft, 8–10 minutes. Add garlic and cook, stirring, until softened, about 1 minute. Add tomato paste and cook, stirring often, until it darkens slightly and begins to stick to pan, about 2 minutes. Add tomatoes and nutmeg, if using, and cook, stirring occasionally, until some of the tomatoes begin to burst, about 2 minutes. Stir in rice; season with salt, and reduce heat to medium-low. Cook, stirring, until some grains are translucent, about 3 minutes. Ladle in 2 cups broth and simmer, stirring frequently, until completely absorbed, 8–10 minutes. Ladle in another 2 cups broth and continue to cook, stirring frequently, until rice is cooked through and most of the broth is absorbed, 12–15 minutes. Add butter, 2 oz. Parmesan, and remaining 1 cup broth and cook, stirring constantly, until risotto is very creamy looking, about 4 minutes. Taste and season with more salt if needed. Divide risotto among bowls. Top with shaved Parmesan and lots of pepper and drizzle with more oil.

tomato-and-parmesan-risotto

['5 cups low-sodium chicken broth', '2 Tbsp. extra-virgin olive oil, plus more for drizzling', '1 medium onion, finely chopped', '3 garlic cloves, thinly sliced', '1 Tbsp. tomato paste', '2 cups cherry tomatoes', '1/4 tsp. freshly grated nutmeg (optional)', '1 cup arborio or carnaroli rice', 'Kosher salt', '2 Tbsp. unsalted butter', '2 oz. finely grated Parmesan (about 1 cup), plus more shaved for serving', 'Freshly ground black pepper']

Spaghetti with No-Cook Puttanesca

['2 beefsteak tomatoes (about 1 lb.), halved crosswise, seeds removed', '2 garlic cloves, finely grated', '1 tsp. crushed red pepper flakes', '2 tsp. kosher salt, plus more', '1 1/2 cups cherry tomatoes, halved', '1 cup Castelvetrano olives, crushed, pits removed', '2 Tbsp. drained capers', '1/4 cup extra-virgin olive oil, plus more for drizzling', '12 oz. spaghetti', '1/4 cup finely chopped parsley', '3 Tbsp. unsalted butter, cut into pieces']

Pulse beefsteak tomatoes, garlic, red pepper flakes, and 2 tsp. salt in a food processor until smooth; transfer sauce to a large bowl and mix in cherry tomatoes, olives, capers, and 1/4 cup oil. Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1/4 cup pasta cooking liquid. Add pasta, parsley, and butter to sauce. Toss vigorously with tongs, adding a splash of pasta cooking liquid or more as needed to create an emulsified sauce that coats pasta. Divide among bowls and drizzle with more oil.

spaghetti-with-no-cook-puttanesca

['2 beefsteak tomatoes (about 1 lb.), halved crosswise, seeds removed', '2 garlic cloves, finely grated', '1 tsp. crushed red pepper flakes', '2 tsp. kosher salt, plus more', '1 1/2 cups cherry tomatoes, halved', '1 cup Castelvetrano olives, crushed, pits removed', '2 Tbsp. drained capers', '1/4 cup extra-virgin olive oil, plus more for drizzling', '12 oz. spaghetti', '1/4 cup finely chopped parsley', '3 Tbsp. unsalted butter', 'cut into pieces']

Perfect Pesto Pasta

['1/2 cup pine nuts', '2 garlic cloves, finely grated', '3 oz. Parmesan, grated, plus more shaved for serving', '6 cups basil leaves (from about 3 bunches)', '3/4 cup extra-virgin olive oil', '1 tsp. kosher salt, plus more', '12 oz. dried long pasta', '2 Tbsp. unsalted butter, cut into pieces']

Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing once, until golden brown, 5–7 minutes. Transfer to a food processor and let cool, 5–7 minutes. Add garlic and grated Parmesan to food processor and pulse until finely ground, about 1 minute. Add basil and, with the motor running, add oil in a slow and steady stream; continue to process until pesto is mostly smooth with just a few flecks of green remaining, about 1 minute. Pulse in 1 tsp. salt. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid. Place pesto and butter in a large bowl. Add pasta and 1/4 cup pasta cooking liquid. Toss vigorously with tongs, adding more pasta cooking liquid as needed, until pasta is glossy and well coated with sauce. Taste pasta and season with more salt if needed. Divide pasta among bowls. Top with shaved Parmesan. Do Ahead: Pesto can be made 1 day ahead. Pour oil over to cover by 1/4" to prevent browning. Press plastic wrap directly against surface and chill.

perfect-pesto-pasta

['1/2 cup pine nuts', '2 garlic cloves, finely grated', '3 oz. Parmesan, grated, plus more shaved for serving', '6 cups basil leaves (from about 3 bunches)', '3/4 cup extra-virgin olive oil', '1 tsp. kosher salt, plus more', '12 oz. dried long pasta', '2 Tbsp. unsalted butter', 'cut into pieces']

Smash Burger Alfresco

['1 cup finely chopped dill pickles', '1/2 cup mayonnaise', '2 Tbsp. ketchup', '2 Tbsp. sauce from a can of chipotles in adobo', '1/2 tsp. kosher salt, plus more', '1 1/2 lb. ground beef (20% percent fat)', '4 potato rolls', '1/2 head of iceberg lettuce, leaves separated, torn into pieces about the size of the buns', '1 white onion, very thinly sliced into rings on a mandoline', '4 thin tomato slices (optional)', '2 Tbsp. vegetable oil', '8 slices American cheese']

Prepare a grill for high heat. Place a cast-iron griddle, flat side up, on grate; heat until very hot, at least 20 minutes. Mix together pickles, mayonnaise, ketchup, adobo sauce, and 1/2 tsp. salt in a medium bowl; set special sauce aside. Divide beef into eight 3-oz. portions (don’t form into patties). Place 4 portions between 2 sheets of parchment paper, spacing 6" apart, and, using a meat mallet or skillet, firmly smash to create thin patties, about 5" across. Transfer to a baking sheet. Repeat with remaining portions and fresh parchment paper. Wrap all the buns together in a large sheet of foil to make a packet (this will keep buns soft and from getting too toasted on the grill). Place packet on grate and grill, turning once, until buns are warmed through, about 1 minute. Spread sauce over cut sides of buns. Place 3–4 pieces of lettuce on bottom buns and top each with some onion and a tomato slice, if using. Drizzle oil over griddle and use paper towels to evenly coat surface. The oil needs to be hot; you should see smoke almost instantly. Season patties lightly with salt. Place 4 on griddle, seasoned side down, and season top sides lightly with salt. Cook, undisturbed, until outer edges are brown and undersides are very crisp, about 2 minutes. Flip and place a slice of cheese on top of each patty. Cook until cheese is melted, about 30 seconds. Transfer patties to buns with toppings, stacking 2 patties on each bun. Repeat with remaining 4 patties, scraping off any cheese stuck to griddle in between batches.

double-stack-smash-burger-alfresco-with-cheese

['1 cup finely chopped dill pickles', '1/2 cup mayonnaise', '2 Tbsp. ketchup', '2 Tbsp. sauce from a can of chipotles in adobo', '1/2 tsp. kosher salt, plus more', '1 1/2 lb. ground beef (20% percent fat)', '4 potato rolls', '1/2 head of iceberg lettuce, leaves separated, torn into pieces about the size of the buns', '1 white onion, very thinly sliced into rings on a mandoline', '4 thin tomato slices (optional)', '2 Tbsp. vegetable oil', '8 slices American cheese']

Hummus with Spiced Summer Squash and Lamb

['2 (15.5-oz.) cans chickpeas, rinsed', '1 garlic clove, coarsely chopped', '1/2 cup tahini', '3 Tbsp. fresh lemon juice', '1 1/4 tsp. kosher salt', '2 tsp. kosher salt', '1 1/2 tsp. ground coriander', '11/2 tsp. ground cumin', '1/4 tsp. crushed red pepper flakes (optional)', '2 Tbsp. extra-virgin olive oil, divided, plus more for drizzling', '1 lb. ground lamb or beef', '3 garlic cloves, thinly sliced, divided', '1 lb. summer squash and/or zucchini, cut into 3/4" pieces', '1/4 cup chopped parsley or cilantro', 'Toasted pita wedges (for serving)']

Process chickpeas in a food processor until powdery clumps form, about 30 seconds. Add garlic, tahini, lemon juice, and salt and process until smooth. With motor running, drizzle in 1/2 cup water and process until hummus is very smooth, light, and creamy. Spoon onto a large plate. Mix together salt, coriander, cumin, and red pepper flakes (if using) in a small bowl. Heat 1 Tbsp. oil in a large skillet over medium-high. Add lamb and press into a large 1 1/4"-thick patty; sprinkle with half of spice mixture and half of garlic. Cook, without moving, until browned and crisp, about 5 minutes. Turn over in pieces and cook until other side is browned and crisp, about 3 minutes. Continue to cook, breaking up and stirring, until cooked through, about 2 minutes longer. Using a slotted spoon, scoop lamb over hummus. Pour out and discard fat and wipe out skillet. Heat 1 Tbsp. oil over high. Cook squash in a single layer, undisturbed, until browned, about 4 minutes. Sprinkle with remaining spice mixture and garlic and cook, stirring, until squash is coated and cooked through, about 3 minutes. Spoon squash over lamb. Drizzle with more oil and top with herbs. Serve with pita.

hummus-bowls-with-spiced-summer-squash-and-ground-lamb

['2 (15.5-oz.) cans chickpeas, rinsed', '1 garlic clove, coarsely chopped', '1/2 cup tahini', '3 Tbsp. fresh lemon juice', '1 1/4 tsp. kosher salt', '2 tsp. kosher salt', '1 1/2 tsp. ground coriander', '11/2 tsp. ground cumin', '1/4 tsp. crushed red pepper flakes (optional)', '2 Tbsp. extra-virgin olive oil, divided, plus more for drizzling', '1 lb. ground lamb or beef', '3 garlic cloves, thinly sliced, divided', '1 lb. summer squash and/or zucchini, cut into 3/4" pieces', '1/4 cup chopped parsley or cilantro', 'Toasted pita wedges (for serving)']

Grilled Lamb Chops and Peppers

['3 garlic cloves, thinly sliced', '2 Tbsp. chopped rosemary', '2 Tbsp. plus 1/2 cup extra-virgin olive oil; plus more for peppers', '12 lamb rib chops (about 2 1/4 lb. total), preferably unfrenched', 'Kosher salt, freshly ground pepper', '1 cup parsley leaves with tender stems', '1/2 cup small dill sprigs', '1 lemon', '12–16 Jimmy Nardello peppers, 8 Cubanelle peppers, or 8 oz. shishito peppers', 'Red wine vinegar (for serving)']

Pound garlic, rosemary, and 2 Tbsp. oil with a mortar and pestle until pulverized. (Alternatively, finely grate garlic and finely chop rosemary. Combine in a small bowl and mix in the oil.) Season lamb chops on both sides with salt and black pepper. Coat all over with garlic paste and let sit at room temperature 30 minutes or cover and chill up to 12 hours. Just before you are ready to grill the chops, make the herb salsa. Pound parsley and dill with mortar and pestle with a big pinch of salt until coarsely crushed. (Alternatively, finely chop the herbs and combine in a medium bowl.) Finely grate zest from lemon into herbs, then slice lemon in half and squeeze in its juice. Stir in 1/2 cup oil; taste and season herb salsa with more salt if needed. Prepare a grill for medium-high heat. Grill lamb chops, turning often to encourage fat to render and moving to a new spot on the grill whenever there’s a flare-up, until nicely charred on the outside but still pink in the center, 6–8 minutes. Transfer to a platter and let rest 5–10 minutes. While the chops are resting, toss peppers in a medium bowl with enough oil to coat; season with salt. Grill peppers, turning often, until skins are blistered and charred in spots and flesh is tender, about 3 minutes. Return to bowl, add a few dashes of vinegar, and toss to coat. Serve lamb and peppers with herb salsa for spooning over.

grilled-lamb-chops-and-peppers

['3 garlic cloves, thinly sliced', '2 Tbsp. chopped rosemary', '2 Tbsp. plus 1/2 cup extra-virgin olive oil; plus more for peppers', '12 lamb rib chops (about 2 1/4 lb. total), preferably unfrenched', 'Kosher salt, freshly ground pepper', '1 cup parsley leaves with tender stems', '1/2 cup small dill sprigs', '1 lemon', '12–16 Jimmy Nardello peppers, 8 Cubanelle peppers, or 8 oz. shishito peppers', 'Red wine vinegar (for serving)']

Brothy Steamed Clams with Corn

['1/4 cup extra-virgin olive oil, plus more for drizzling', '1/2 fennel bulb, very thinly sliced', '1 small leek, halved lengthwise, thinly sliced', 'Kosher salt', '1 garlic clove, thinly sliced', '1 cup fresh corn kernels (from about 1 ear)', '1/4 cup dry white wine', '36 littleneck or Manila clams, scrubbed', '1/2 cup finely chopped parsley', '2 Tbsp. finely chopped chives', 'Crushed red pepper flakes and grilled or toasted bread (for serving)']

Heat 1/4 cup oil in a medium Dutch oven or other heavy pot with a lid over medium-high. Add fennel and leek and season with salt. Cook, stirring often, until vegetables are starting to soften, about 3 minutes. Add garlic and corn and cook, stirring, until garlic is translucent, about 1 minute. Add 1/4 cup water and simmer until corn is bright yellow and starting to soften, about 2 minutes. Add wine and simmer until slightly reduced, about 30 seconds. Add clams, cover pot, and reduce heat to medium. Cook, stirring occasionally, until clams open, 8–12 minutes. Discard any clams that have not opened. Top with parsley, chives, and a few pinches of red pepper flakes and drizzle with oil. Serve with grilled bread for soaking up pan sauces.

brothy-steamed-clams-with-corn

['1/4 cup extra-virgin olive oil, plus more for drizzling', '1/2 fennel bulb, very thinly sliced', '1 small leek, halved lengthwise, thinly sliced', 'Kosher salt', '1 garlic clove, thinly sliced', '1 cup fresh corn kernels (from about 1 ear)', '1/4 cup dry white wine', '36 littleneck or Manila clams, scrubbed', '1/2 cup finely chopped parsley', '2 Tbsp. finely chopped chives', 'Crushed red pepper flakes and grilled or toasted bread (for serving)']

Tomato Salad with Warm Basil Dressing

['1/2 cup extra-virgin olive oil', '1 large shallot, thinly sliced into rings', '3 garlic cloves, thinly sliced', '3/4 tsp. crushed red pepper flakes', '3 oil-packed anchovy fillets, chopped (optional)', '1 cup basil leaves (purple or green)', '11/2 lb. heirloom tomatoes, some sliced, some cut into wedges', '2 Tbsp. red wine vinegar', 'Kosher salt', '1/2 lemon', 'Flaky sea salt']

Cook oil, shallot, garlic, and red pepper flakes in a small saucepan over medium heat, stirring occasionally, until shallots and garlic begin to turn golden, 7–9 minutes. Remove from heat and mix in anchovies, if using (they’ll dissolve in the oil quickly), and basil. Toss tomatoes with vinegar and a pinch of kosher salt in a medium bowl. Transfer to a platter and pour warm dressing over. Finely grate lemon zest on top and sprinkle with sea salt.

tomato-salad-with-warm-basil-dressing

['1/2 cup extra-virgin olive oil', '1 large shallot, thinly sliced into rings', '3 garlic cloves, thinly sliced', '3/4 tsp. crushed red pepper flakes', '3 oil-packed anchovy fillets, chopped (optional)', '1 cup basil leaves (purple or green)', '11/2 lb. heirloom tomatoes, some sliced, some cut into wedges', '2 Tbsp. red wine vinegar', 'Kosher salt', '1/2 lemon', 'Flaky sea salt']

Steak Salad with Shallot Vinaigrette

['1 (1 1/2 inch-thick) boneless New York strip steak (about 1 lb.)', 'Kosher salt', 'Freshly ground black pepper', '1 small shallot, finely chopped', '1 Tbsp. Dijon mustard', '1 Tbsp. (or more) red wine vinegar', '6 Tbsp. extra-virgin olive oil, divided', '2 cups corn kernels (from about 2 ears corn)', '2 sprigs thyme', '1 Tbsp. unsalted butter', '1 head of butter lettuce, leaves separated', '2 Persian cucumbers, thinly sliced', '1 pint cherry tomatoes, halved']

Pat steak dry with paper towels; season generously with salt and pepper. Let sit at room temperature while you make the dressing or up to 1 hour. Meanwhile, whisk shallot, mustard, and vinegar in a medium bowl. Whisking constantly, gradually stream in 5 Tbsp. oil. Whisk until dressing is thick and emulsified, then whisk in 1 Tbsp. water; season with salt. Taste and add a splash of vinegar if needed. Heat a dry cast-iron skillet over medium-high. Pat steak dry again. Rub with remaining 1 Tbsp. oil. Cook until golden brown, about 3 minutes per side. Using tongs, turn steak onto fat cap and cook until browned, about 3 minutes. Turn steak back onto a flat side and cook, turning every minute or so, until medium-rare (an instant-read thermometer inserted into the thickest part should register 125°), about 4 minutes longer. Transfer to a cutting board; let rest 10 minutes. Wipe out skillet and let cool 2 minutes. Set skillet over medium-high; cook corn, thyme, and butter, stirring occasionally, until corn is browned in spots, 5–7 minutes. Arrange lettuce on a platter; season with salt and pepper. Whisk dressing to reincorporate and drizzle half over lettuce. Toss cucumbers and tomatoes in a medium bowl; season with salt and pepper. Drizzle in 2 Tbsp. dressing; toss again. Spoon over lettuce. Thinly slice steak crosswise; arrange on top. Drizzle remaining dressing over and top with corn.

steak-salad-with-shallot-vinaigrette

['1 (1 1/2 inch-thick) boneless New York strip steak (about 1 lb.)', 'Kosher salt', 'Freshly ground black pepper', '1 small shallot, finely chopped', '1 Tbsp. Dijon mustard', '1 Tbsp. (or more) red wine vinegar', '6 Tbsp. extra-virgin olive oil, divided', '2 cups corn kernels (from about 2 ears corn)', '2 sprigs thyme', '1 Tbsp. unsalted butter', '1 head of butter lettuce, leaves separated', '2 Persian cucumbers, thinly sliced', '1 pint cherry tomatoes', 'halved']

Salt-and-Squeeze Slaw

['6 cups thinly shaved or sliced vegetables (such as cabbage, cucumbers, and/or radishes)', '1/4 red or white onion, very thinly sliced', 'Kosher salt', '1/4 cup seasoned rice vinegar', '2 Tbsp. extra-virgin olive oil']

Combine vegetables and onion in a medium bowl; season generously with salt. Let sit until they start to release their water, 8–10 minutes, then begin to massage, gently at first so they don’t break, then harder as they begin to expel their liquid, until softened to about the texture of coleslaw. Pour off all excess liquid and add vinegar and oil; toss to coat. Taste and season with more salt if needed. Do Ahead: Slaw can be made 3 days ahead. Cover and chill.

salt-and-squeeze-slaw

['6 cups thinly shaved or sliced vegetables (such as cabbage, cucumbers, and/or radishes)', '1/4 red or white onion, very thinly sliced', 'Kosher salt', '1/4 cup seasoned rice vinegar', '2 Tbsp. extra-virgin olive oil']

New-and-Improved Greek Salad

['3/4 cup extra-virgin olive oil, divided', '1 small lemon, thinly sliced into rounds, seeds removed', '8 oz. feta', '1 Tbsp. chopped oregano', 'Kosher salt, freshly ground pepper', '4 Jimmy Nardello or other sweet Italian frying peppers', '1 small red onion, very thinly sliced', '1 large Japanese or Armenian cucumber or 2 medium Persian cucumbers, peeled, cut into 1½" pieces', '1 lb. small tomatoes (such as Sun Gold and/or cherry), some halved, some left whole', '2 Tbsp. red wine vinegar']

Heat 1/4 cup oil in a large skillet over medium-high. Add lemon slices and cook until lightly charred around the edges, about 2 minutes per side. Transfer lemon slices to a medium bowl. Set aside skillet with oil. Break feta into large pieces and add to bowl with charred lemons along with oregano and remaining 1/2 cup oil; season mixture lightly with salt and generously with black pepper. Toss very gently to coat and set aside. Set reserved skillet over medium-high heat and add frying peppers. Cook, shaking pan occasionally, until skins are lightly charred and flesh is tender, 6–8 minutes. Transfer peppers to a cutting board and let cool slightly, then cut in half lengthwise. Toss onion, cucumber, tomatoes, vinegar, and a large pinch of salt in a large bowl. Add frying peppers and lightly toss again to combine. Transfer salad to a platter and scatter marinated feta with lemon slices and oil over.

new-and-improved-greek-salad

['3/4 cup extra-virgin olive oil, divided', '1 small lemon, thinly sliced into rounds, seeds removed', '8 oz. feta', '1 Tbsp. chopped oregano', 'Kosher salt, freshly ground pepper', '4 Jimmy Nardello or other sweet Italian frying peppers', '1 small red onion, very thinly sliced', '1 large Japanese or Armenian cucumber or 2 medium Persian cucumbers, peeled, cut into 1½" pieces', '1 lb. small tomatoes (such as Sun Gold and/or cherry), some halved, some left whole', '2 Tbsp. red wine vinegar']

Cucumber and Peach Salad with Herbs

['1 shallot, finely chopped', 'Kosher salt', '1 lemon', '2 Tbsp. Katz’s Sauvignon Blanc vinegar or other white wine vinegar', '2 lb. mixed heirloom cucumbers, sliced into1/4-inch thick wedges and rounds', '1 English hothouse cucumber, halved lengthwise, sliced crosswise', 'Kosher salt', '2 lb. yellow peaches, sliced into 3/4-inch thick wedges', '4 oz. mild feta, crumbled', 'Freshly ground black pepper', 'Handful of basil leaves, torn if large', 'Handful of mint leaves, torn if large', '1 lemon, halved']

Place shallot in a small bowl and season with a big pinch of salt. Finely grate zest from lemon into bowl; cut lemon in half and squeeze in juice. Add vinegar and toss to combine. Let sit 10 minutes. Place cucumbers in a medium bowl and season with salt. Spoon half of vinaigrette over and toss gently to coat. Place peaches in a serving bowl or on a platter and season with salt. Spoon remaining vinaigrette over and toss gently with your hands to coat. Add cucumbers to peaches; toss gently again just to combine. Add feta; season with salt and pepper. Top salad with basil and mint and squeeze lemon over.

cucumber-and-peach-salad-with-herbs

['1 shallot, finely chopped', 'Kosher salt', '1 lemon', '2 Tbsp. Katz’s Sauvignon Blanc vinegar or other white wine vinegar', '2 lb. mixed heirloom cucumbers, sliced into1/4-inch thick wedges and rounds', '1 English hothouse cucumber, halved lengthwise, sliced crosswise', 'Kosher salt', '2 lb. yellow peaches, sliced into 3/4-inch thick wedges', '4 oz. mild feta, crumbled', 'Freshly ground black pepper', 'Handful of basil leaves, torn if large', 'Handful of mint leaves, torn if large', '1 lemon', 'halved']

Any Way Niçoise

['3/4 cup extra-virgin olive oil', '1/4 cup fresh lemon juice', '2 Tbsp. Dijon mustard', '1 tsp. honey', '1 tsp. freshly ground black pepper', '1 tsp. kosher salt, plus more', '6 large eggs', '1 lb. green beans, trimmed; asparagus, trimmed; and/or new or baby potatoes, halved if larger', '4 cups halved or sliced radishes, seedless cucumbers, fennel, and/or tomatoes', '3 cups shredded rotisserie chicken, oil-packed tuna, cooked salmon or steak, cooked lentils, or canned white beans or chickpeas', 'Olives, capers, peperoncini, pickles, or other pickled-briny ingredients (for serving)', 'Flaky sea salt']

Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside. Bring a medium pot of salted water to a boil. Carefully add eggs and cook 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water (keep pot over high heat); chill until cold, about 5 minutes. Peel; set aside. Meanwhile, add green beans, asparagus, or potatoes to the same pot of boiling water and cook until just tender (if you are using a combination, cook vegetables separately), 2–4 minutes for green beans or asparagus, 10–15 minutes for potatoes. Using a slotted spoon, transfer to bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry. To serve, slice eggs in half and arrange on a platter with cooked and raw vegetables and protein. Top with pickled-briny ingredient(s), sprinkle with sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside. Do Ahead: Dressing can be made 5 days ahead; cover and chill. Eggs can be boiled and vegetables blanched 2 days ahead; cover and chill separately.

any-way-nicoise-salad

['3/4 cup extra-virgin olive oil', '1/4 cup fresh lemon juice', '2 Tbsp. Dijon mustard', '1 tsp. honey', '1 tsp. freshly ground black pepper', '1 tsp. kosher salt, plus more', '6 large eggs', '1 lb. green beans, trimmed; asparagus, trimmed; and/or new or baby potatoes, halved if larger', '4 cups halved or sliced radishes, seedless cucumbers, fennel, and/or tomatoes', '3 cups shredded rotisserie chicken, oil-packed tuna, cooked salmon or steak, cooked lentils, or canned white beans or chickpeas', 'Olives, capers, peperoncini, pickles, or other pickled-briny ingredients (for serving)', 'Flaky sea salt']

Pan con Tomate

['1 ciabatta loaf', '3 Tbsp. extra-virgin olive oil, plus more for drizzling', '2 garlic cloves, halved crosswise', '2 lb. heirloom tomatoes, cored', 'Flaky sea salt', 'Freshly ground black pepper, chopped oregano, and/or oil-packed anchovy fillets (for serving; optional)']

Preheat oven to 300°F. Holding a bread knife so it’s parallel with work surface, slice ciabatta in half lengthwise (like opening a book). Slice each piece in half lengthwise down the center, then cut each strip on a diagonal into 4 pieces (you should have 16 pieces total). Drizzle 3 Tbsp. oil over bread and rub each piece to evenly distribute oil. Place bread on a rimmed baking sheet and bake until lightly browned and dried out, 30–40 minutes. Rub warm toast with cut sides of garlic; set aside. Meanwhile, slice a thin round off the bottom of each tomato. Starting at cut end, grate tomatoes on the largest holes of a grater into a medium bowl until all that’s left are the flattened tomato skins. Finely chop skins and mix into grated flesh; season very generously with salt. Spoon a generous amount of tomato sauce over each toast (you may have some left over). Let sit at least a minute or two so bread can absorb some of the juices. Drizzle with oil, sprinkle with more salt, and top as desired.

pan-con-tomate

['1 ciabatta loaf', '3 Tbsp. extra-virgin olive oil, plus more for drizzling', '2 garlic cloves, halved crosswise', '2 lb. heirloom tomatoes, cored', 'Flaky sea salt', 'Freshly ground black pepper', 'chopped oregano', 'and/or oil-packed anchovy fillets (for serving; optional)']

Green Goddess Crunch Sandwich

['1/4 cup basil', '1/4 cup chopped chives', '1/4 cup mayonnaise', '1/4 cup plain whole-milk Greek yogurt', '2 Tbsp. extra-virgin olive oil, plus more for drizzling', '1 lemon, halved, divided', 'Kosher salt, freshly ground black pepper', '1/4 English hothouse cucumber, thinly sliced', '4 slices multigrain bread', '1 avocado, thinly sliced', '8 oz. mozzarella, sliced 1/4" thick', '2 cups sprouts (such as alfalfa or broccoli)']

Place basil, chives, mayonnaise, yogurt, and 2 Tbsp. oil in a blender. Finely grate in zest from a lemon half, then squeeze in its juice. Purée until smooth; season dressing with salt and pepper. Place cucumber in a small bowl; squeeze in juice from remaining lemon half. Drizzle with oil, season with salt and pepper, and toss to coat. Spread one side of each slice of bread with dressing. Divide avocado between 2 slices of bread; season with salt and pepper. Top with cucumber, mozzarella, and sprouts and close up sandwiches.

green-goddess-crunch-sandwich

['1/4 cup basil', '1/4 cup chopped chives', '1/4 cup mayonnaise', '1/4 cup plain whole-milk Greek yogurt', '2 Tbsp. extra-virgin olive oil, plus more for drizzling', '1 lemon, halved, divided', 'Kosher salt, freshly ground black pepper', '1/4 English hothouse cucumber, thinly sliced', '4 slices multigrain bread', '1 avocado, thinly sliced', '8 oz. mozzarella, sliced 1/4" thick', '2 cups sprouts (such as alfalfa or broccoli)']

Peak-Season Slushies

['4 cups (1-inch pieces) fruit (such as mango, pineapple, watermelon, or honeydew), frozen', '3 Tbsp. fresh lime juice', '1/2 tsp. kosher salt', '2 Tbsp. (or more) agave nectar or 1 Tbsp. honey or pure maple syrup', '2–3 cups coconut water or water']

Blend fruit, lime juice, salt, agave, 2 cups coconut water, and 2 cups ice in a blender on high, adding more coconut water as needed, until very smooth. Taste slushy and add more agave if desired. Divide among glasses.

peak-season-slushies

['4 cups (1-inch pieces) fruit (such as mango, pineapple, watermelon, or honeydew), frozen', '3 Tbsp. fresh lime juice', '1/2 tsp. kosher salt', '2 Tbsp. (or more) agave nectar or 1 Tbsp. honey or pure maple syrup', '2–3 cups coconut water or water']

Tomato-and-Cheese Cobbler

['2 1/2 lb. mixed heirloom tomatoes, cored, sliced 1/4" thick', '1 Tbsp. plus 1/2 tsp. kosher salt', '2 tsp. freshly ground black pepper', '1 1/2 tsp. baking powder', '1/2 tsp. baking soda', '1 1/2 cups all-purpose flour, plus more for surface', '5 Tbsp. cold unsalted butter, cut into 1/2" pieces', '2/3 cup buttermilk', '1/4 cup finely chopped chives', '4 oz. coarsely grated sharp cheddar (about 1 1/2 cups), divided', '2 Tbsp. extra-virgin olive oil', '6 sprigs thyme', '1 large egg']

Preheat oven to 400°F. Gently toss tomato slices with 1 Tbsp. salt in a medium bowl, then arrange in an even layer on paper towels. Let sit until most of the juices are released, about 15 minutes. Pat tomatoes dry with more paper towels. Meanwhile, whisk pepper, baking powder, baking soda, 1 1/2 cups flour, and 1/2 tsp. salt in a large bowl to combine. Cut in butter with a pastry cutter or 2 butter knives until pea-size pieces form. Stir in buttermilk, chives, and 3/4 cup cheese with a wooden spoon until a shaggy dough forms. Turn out dough onto a lightly floured work surface. Gently knead 2–3 times until dough just comes together, being careful not to overwork. Roll out dough to 3/4" thick. Cut with a 2" flour-dipped biscuit cutter or small glass. Transfer to a plate or baking sheet and chill until ready to use. Pour oil into a large deep heatproof skillet or braising dish. Arrange tomato slices in even layers in pan (you’ll have about 3 layers); top with thyme. Roast until tomato juices start to bubble, 15–20 minutes. Discard thyme sprigs. Flatten tomatoes into an even layer with a spatula, then sprinkle with remaining 3/4 cup cheese. Arrange biscuits over, spacing about 1" apart. Whisk egg and 1 Tbsp. water in a small bowl. Brush biscuits with egg wash. Bake until biscuits are golden brown and firm to the touch, 18–20 minutes. Let cool 5–10 minutes before serving. Do Ahead: Dough can be formed into biscuits 8 hours ahead. Keep chilled.

tomato-and-cheese-cobbler

['2 1/2 lb. mixed heirloom tomatoes, cored, sliced 1/4" thick', '1 Tbsp. plus 1/2 tsp. kosher salt', '2 tsp. freshly ground black pepper', '1 1/2 tsp. baking powder', '1/2 tsp. baking soda', '1 1/2 cups all-purpose flour, plus more for surface', '5 Tbsp. cold unsalted butter, cut into 1/2" pieces', '2/3 cup buttermilk', '1/4 cup finely chopped chives', '4 oz. coarsely grated sharp cheddar (about 1 1/2 cups), divided', '2 Tbsp. extra-virgin olive oil', '6 sprigs thyme', '1 large egg']

Tomato and Walnut Pesto

['2 lbs cherry or small tomatoes, halved', 'Extra-virgin olive oil', '2 garlic cloves, roughly chopped', '3 tablespoons chopped flat-leaf parsley leaves', 'Zest and juice of 1/2 lemon', '1/4 teaspoon red chile flakes', '1/2 cup walnuts, toasted', '1/2 cup grated parmesan, plus more for serving', '1 lb. pasta', 'Handful of basil leaves', 'Sea salt and black pepper']

Heat the grill to high. Place the tomatoes on a large tray and drizzle over some olive oil. Season with a big pinch of sea salt. Grill the tomatoes for 6–8 minutes, until the tomatoes have blistered and released some liquid. In a blender or food processor, whizz up the garlic, parsley, lemon zest and red chile flakes to a fine paste. Add the walnuts and half of the tomatoes, and with the motor running, pour in 1/3 cup of olive oil in a steady stream. When combined, stir in the parmesan and season with sea salt and a good turn of black pepper. Bring a large pot of salted water to the boil and add the pasta, stirring. Cook according to the packet instructions until al dente. Reserve 1/2cup of the pasta cooking water and drain the pasta. Place the pasta in a large bowl and add the pesto along with a splash or two of the reserved pasta cooking water. Keep adding the cooking liquid in small amounts until the sauce coats the pasta effortlessly. Scatter over the remaining grilled tomatoes and the basil leaves. To serve, top bowls of pasta with a generous amount of parmesan, a squeeze of lemon juice and a finishing drizzle of olive oil.

tomato-and-walnut-pesto

['2 lbs cherry or small tomatoes, halved', 'Extra-virgin olive oil', '2 garlic cloves, roughly chopped', '3 tablespoons chopped flat-leaf parsley leaves', 'Zest and juice of 1/2 lemon', '1/4 teaspoon red chile flakes', '1/2 cup walnuts, toasted', '1/2 cup grated parmesan, plus more for serving', '1 lb. pasta', 'Handful of basil leaves', 'Sea salt and black pepper']

Sticky Grilled Chicken

['10 garlic cloves, forced through a garlic press or minced', '1 Tbsp grated peeled ginger', '2 tsp paprika', '1 1/2 tsp ground coriander', '3/4 tsp ground cumin', 'Rounded 1/4 tsp cayenne', '1 1/2 Tbsp olive oil or vegetable oil', '2 cups bottled unsweetened pomegranate juice', '1 cup apricot jam (12 oz.), forced through a sieve if chunky', '2 Tbsp molasses (not robust or blackstrap)', '2 whole chickens (about 3 1/2 lb each), cut into 10 serving pieces (see cook’s note below)']

Cook garlic, ginger, spices, and 1 tsp. kosher salt in oil in a small saucepan over medium heat, stirring, until fragrant, about 1 minute. Add pomegranate juice and boil until reduced to 1 cup, 12 to 19 minutes. Remove from heat, and then add jam and molasses and stir until jam has melted. Cool (it will thicken slightly). Transfer 3/4 cup sauce to a bowl and reserve for serving. Prepare grill for indirect heat cooking over medium hot charcoal (medium heat for gas). Pat chicken dry and season all over with 4 tsp. kosher salt. Oil grill rack, then grill chicken (in batches if necessary) skin side down first, directly over coals (covered only if using gas grill), turning once, until browned, 4 to 5 minutes. Move to area with no coals underneath (or over turned off burner for gas) and brush with some of sauce. Continue to grill, partially covered for charcoal (covered for gas), turning and brushing with sauce occasionally, until cooked through and well-glazed, 7 to 8 minutes for breasts, 15 to 20 minutes for dark meat.

sticky-chicken-apricot-glaze

['10 garlic cloves, forced through a garlic press or minced', '1 Tbsp grated peeled ginger', '2 tsp paprika', '1 1/2 tsp ground coriander', '3/4 tsp ground cumin', 'Rounded 1/4 tsp cayenne', '1 1/2 Tbsp olive oil or vegetable oil', '2 cups bottled unsweetened pomegranate juice', '1 cup apricot jam (12 oz.), forced through a sieve if chunky', '2 Tbsp molasses (not robust or blackstrap)', '2 whole chickens (about 3 1/2 lb each)', 'cut into 10 serving pieces (see cook’s note below)']

Baked Tomatoes, Peppers, and Goat Cheese with Crisped Toasts

['3 Tbsp finely chopped shallot', '2 garlic cloves, finely chopped', '4 Tbsp extra virgin olive oil, divided', '1 1/2 pints grape or cherry tomatoes, halved', '1/3 cup chopped piquillo peppers', '8 (1/4-inch thick) rounds soft mild goat cheese', 'Accompaniment: toasted baguette slices or crackers']

Preheat broiler. Cook shallot and garlic in 3 Tbsp. oil in a 12-inch skillet over medium heat, stirring, until softened, about 2 minutes. Add tomatoes, red peppers, and 1 tsp. each kosher salt and pepper and cook, stirring, until tomatoes are softened and juicy, about 5 minutes. Transfer mixture to a 1 1/2–2 qt shallow baking dish and arrange cheese over top and drizzle with remaining 1 Tbsp. olive oil. Broil until cheese is softened and lightly charred, 3–5 minutes.

baked-tomatoes-peppers-and-goat-cheese-with-crisped-toasts

['3 Tbsp finely chopped shallot', '2 garlic cloves, finely chopped', '4 Tbsp extra virgin olive oil, divided', '1 1/2 pints grape or cherry tomatoes, halved', '1/3 cup chopped piquillo peppers', '8 (1/4-inch thick) rounds soft mild goat cheese', 'Accompaniment: toasted baguette slices or crackers']

Grilled Sweet Corn with Basil Butter

['1 1/2 Tbsp finely chopped basil', '1/2 tsp chopped thyme', '3/4 stick unsalted butter, softened', '8 ears corn in husks', 'Flaky or coarse sea salt for sprinkling']

Stir herbs into butter and let stand at room temperature while preparing corn. Prepare grill for direct-heat cooking over medium-hot charcoal (medium high for gas). Pull husks back from corn, covered only if using a gas grill, turning frequently, until tender, 15 to 18 minutes. Serve with basil butter and salt.

grilled-sweet-corn-with-basil-butter

['1 1/2 Tbsp finely chopped basil', '1/2 tsp chopped thyme', '3/4 stick unsalted butter, softened', '8 ears corn in husks', 'Flaky or coarse sea salt for sprinkling']

Late Summer Tomatoes with Fresh Herbs

['1 Tbsp. red wine vinegar', '1 tsp. fresh lemon juice', '1/4 cup extra virgin olive oil', '2 lb. tomatoes (preferably heirloom), cut into wedges', '2 cups small flat leaf parsley sprigs', '1 cup mint leaves, torn', '1/2 cup dill leaves, torn', '3 Tbsp finely chopped chives']

Whisk together vinegar, lemon juice, and 1/2 tsp. each of kosher salt and pepper, then whisk in oil in a slow stream until well-blended. Gently toss tomatoes and herbs with vinaigrette. Season with salt and pepper.

late-summer-tomatoes-with-fresh-herbs

['1 Tbsp. red wine vinegar', '1 tsp. fresh lemon juice', '1/4 cup extra virgin olive oil', '2 lb. tomatoes (preferably heirloom), cut into wedges', '2 cups small flat leaf parsley sprigs', '1 cup mint leaves, torn', '1/2 cup dill leaves, torn', '3 Tbsp finely chopped chives']

Pecan Bourbon Baklava

['1 1/4 sticks unsalted butter, melted and cooled', '1 lb pecans, lightly toasted (see Tips)', '1/3 cup sugar', '1 tsp cinnamon', '9 (17 by 12-inch) sheets phyllo dough, thawed if frozen', '3/4 cup mild honey (preferably acacia)', '3/4 cup sugar', '1/2 cup water', '5 whole cloves', '3 (3-inch) strips lemon zest', '1/4 cup plus 2 Tbsp bourbon, divided', 'Accompaniments: vanilla frozen yogurt or ice cream, fresh figs and cherries']

Preheat oven to 375 ̊F with rack in the middle. Lightly brush a 13 by 9-inch baking pan with melted butter. Pulse pecans, sugar, and cinnamon in a food processor until finely chopped. Cut phyllo sheets in half crosswise, forming 18 (12 by 8 1/2-inch) sheets, then arrange in 1 stack and cover with plastic wrap. Keeping remaining phyllo covered and working quickly, place 1 sheet on a work surface and gently brush with butter. Top with another sheet and brush with butter. Continue layering until you have a stack of 6 buttered sheets. Transfer stack to the baking dish and sprinkle with one-third of the pecan mixture. Build a second stack of 3 phyllo sheets, buttering between each layer. Transfer to a baking dish sprinkle with half of remaining pecan mixture. Repeat with another stack of 3 buttered sheets and sprinkle with remaining pecan mixture. Top with a stack of 6 buttered sheets. Score pastry with a sharp knife in quarters lengthwise, then score on a diagonal making 6 cuts about 2 inches apart to create a diamond pattern. Bake baklava 15 minutes. Reduce oven temperature to 325 ̊F until top is golden, 40-45 minutes more. Bring honey, sugar, water, cloves, zest, and 1/4 cup bourbon to a simmer in a small pot, stirring until sugar and honey have dissolved. Remove from heat and let stand while baklava finishes baking. When baklava has finished baking, transfer in pan to a rack. Boil syrup until reduced to 1 1/2 cups, 3 to 5 minutes. Remove from heat and stir in remaining 2 Tbsp bourbon. Discard zest and cloves and pour hot syrup to be absorbed and flavors to develop. Cut into diamonds by cutting lengthwise into fourths, then diagonally across.

pecan-bourbon-baklava

['1 1/4 sticks unsalted butter, melted and cooled', '1 lb pecans, lightly toasted (see Tips)', '1/3 cup sugar', '1 tsp cinnamon', '9 (17 by 12-inch) sheets phyllo dough, thawed if frozen', '3/4 cup mild honey (preferably acacia)', '3/4 cup sugar', '1/2 cup water', '5 whole cloves', '3 (3-inch) strips lemon zest', '1/4 cup plus 2 Tbsp bourbon, divided', 'Accompaniments: vanilla frozen yogurt or ice cream', 'fresh figs and cherries']

Flat Beans with Mustard Thyme Vinaigrette

['1 Tbsp. cider vinegar', '1 tsp. Dijon mustard', '1 tsp. chopped thyme', '1 small garlic clove, minced', '1/4 cup extra virgin olive oil', '2 1/2 lb Romano (flat) beans, trimmed']

Whisk together vinegar, mustard, thyme, garlic, and 1/2 tsp each of kosher salt and pepper, then whisk in oil in a slow stream until well-blended. Cook beans in a large pot of well-salted boiling water until tender, 7 to 10 minutes. Drain, then toss with dressing and season with salt and pepper. Serve warm or at room temperature.

flat-beans-with-mustard-thyme-vinaigrette

['1 Tbsp. cider vinegar', '1 tsp. Dijon mustard', '1 tsp. chopped thyme', '1 small garlic clove, minced', '1/4 cup extra virgin olive oil', '2 1/2 lb Romano (flat) beans', 'trimmed']

Massaged Kale with Tomatoes, Creamed Mozzarella, and Wild Rice

['1 small onion, cut into thin slices', '2 garlic cloves, minced', 'Salt and freshly ground black pepper', '1/4 cup white wine', '1 cup wild rice, soaked overnight in 4 cups water', '1 bunch (4 cups) kale, midribs stripped, well dried and cut into 1/4-inch ribbons', '1 ball (8 oz) fresh mozzarella', '1/4 cup sour cream', '1 lemon, zest and juice', '1 pint cherry tomatoes, halved']

Heat a glug of olive oil. Sweat the onion and garlic with the salt until translucent, about 5 minutes. Add the white wine and reduce by half. Add the wild rice and the soaking liquid and cook until tender, about 45 minutes. In a mixing bowl, sprinkle the kale with a pinch of salt. Massage the kale until it is dark green, limp, and tender in mouthfeel. Tear the mozzarella into rough chunks. Combine with the sour cream, lemon zest and juice, a good pinch of salt, and a couple of grinds of black pepper. When the wild rice is cooked, drain any residual liquid and let cool. Toss the tomatoes, kale, and wild rice together with a couple glugs of olive oil and a pinch of salt. Taste and adjust the seasoning. Dot with the creamed mozzarella and serve.

massaged-kale-with-tomatoes-creamed-mozzarella-and-wild-rice

['1 small onion, cut into thin slices', '2 garlic cloves, minced', 'Salt and freshly ground black pepper', '1/4 cup white wine', '1 cup wild rice, soaked overnight in 4 cups water', '1 bunch (4 cups) kale, midribs stripped, well dried and cut into 1/4-inch ribbons', '1 ball (8 oz) fresh mozzarella', '1/4 cup sour cream', '1 lemon, zest and juice', '1 pint cherry tomatoes', 'halved']

Green Bean and Tuna Salad with Basil Dressing

['1 shallot, coarsely chopped', '3 Tbsp. sherry vinegar or red wine vinegar', '1 tsp. kosher salt, plus more', '1 lb. green beans, trimmed', '1 1/2 cups basil leaves', '6 Tbsp. extra-virgin olive oil', '2 Tbsp. fresh lemon juice', '1 tsp. freshly ground black pepper', '1 large or 2 small heads of Little Gem lettuce or romaine hearts, leaves separated', '1 (14.5-oz.) can white beans, drained, rinsed', '1 cup parsley leaves with tender stems', '1/4 cup capers, drained', '1 (6-oz.) jar oil-packed tuna, drained, flaked into pieces']

Combine shallot, vinegar, and 1 tsp. salt in a blender jar. Let sit 5–10 minutes to lightly pickle. Meanwhile, cook green beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain, then run under very cold water until cool to the touch. Add basil, oil, lemon juice, and pepper to shallot mixture and blend until mostly smooth. Pour dressing into a large bowl. Add green beans, lettuce, white beans, parsley, and capers and toss with your hands to coat. Add tuna and gently toss to combine. Transfer salad to a platter.

green-bean-and-tuna-salad-with-basil-dressing

['1 shallot, coarsely chopped', '3 Tbsp. sherry vinegar or red wine vinegar', '1 tsp. kosher salt, plus more', '1 lb. green beans, trimmed', '1 1/2 cups basil leaves', '6 Tbsp. extra-virgin olive oil', '2 Tbsp. fresh lemon juice', '1 tsp. freshly ground black pepper', '1 large or 2 small heads of Little Gem lettuce or romaine hearts, leaves separated', '1 (14.5-oz.) can white beans, drained, rinsed', '1 cup parsley leaves with tender stems', '1/4 cup capers, drained', '1 (6-oz.) jar oil-packed tuna', 'drained', 'flaked into pieces']

Mais con Yelo

['4 ears of corn, kernels cut from cobs (2 1/2–3 cups), cobs reserved', '3/4 cup heavy cream', '1/4 cup condensed milk', '1/4 cup evaporated milk', '8 Tbsp. granulated sugar, divided', '1 3/4 tsp. kosher salt, divided', '1/4 cup plus 2 Tbsp. dark brown sugar', 'Cornflakes (for serving)']

Set aside 1 cup corn kernels for the syrup. Transfer remaining kernels to a large bowl. Using the handle of a spoon or a butter knife, vigorously scape cobs over bowl to release any remaining bits of kernels and as much corn liquid as possible. Transfer kernels and liquid to a blender. Blend on high speed until liquefied as much as possible (there will still be some small chunks—that’s okay), about 1 minute. Transfer to a sheet of cheesecloth, then wring and twist bundle to release corn liquid into a medium bowl (you should have ¾–1 cup). Discard solids. Add cream, condensed milk, evaporated milk, 2 Tbsp. granulated sugar, 3/4 tsp. salt, and 2 cups water to bowl with corn liquid and whisk to combine. Pour mixture into a 13x9" baking dish. Freeze until icy around the edges, about 30 minutes. Using a fork, scrape granita every 30 minutes until ice crystals are thick, icy, and flaky, about 2 hours. Cover tightly and freeze until ready to use. Meanwhile, bring brown sugar, remaining 6 Tbsp. granulated sugar, remaining 1 tsp. salt, and 1 cup water to a boil in a medium saucepan over medium-high heat. Cook, stirring occasionally, until syrup is glossy and slightly thickened but still runny, 10–15 minutes. Add reserved 1 cup corn, reduce heat to medium-low, and cook, stirring occasionally, until sauce is thickened to the consistency of maple syrup and corn is cooked through, about 3 minutes. Let cool, then chill in an airtight container until ready to serve. Divide syrup and corn among sundae glasses. Top with granita. Sprinkle with cornflakes. Do Ahead: Granita and syrup can be made 5 days ahead. Keep granita tightly wrapped in freezer. Transfer syrup to an airtight container and chill.

mais-con-yelo

['4 ears of corn, kernels cut from cobs (2 1/2–3 cups), cobs reserved', '3/4 cup heavy cream', '1/4 cup condensed milk', '1/4 cup evaporated milk', '8 Tbsp. granulated sugar, divided', '1 3/4 tsp. kosher salt, divided', '1/4 cup plus 2 Tbsp. dark brown sugar', 'Cornflakes (for serving)']

Coconut Rice Pudding Pie

['3 cups sesame sticks (about 10 oz.)', '1/3 cup granulated sugar', '7 Tbsp. unsalted butter, melted', '1 Tbsp. gelatin', '2 cups full-fat coconut milk', '2 cups heavy cream', '1 cup granulated sugar, divided', '1/4 cup cornstarch', '1 tsp. kosher salt', '3 large eggs', '2 cups cooked jasmine rice', '3/4 cup full-fat coconut milk', '1/2 cup (packed) dark brown sugar', '2 Tbsp. cold unsalted butter', '1/2 tsp. kosher salt', '2 cups heavy cream', '1/4 cup dark rum', '2 Tbsp. powdered sugar', 'Pinch of kosher salt', 'Toasted coconut flakes (for topping)', 'A standard 9"-diameter pie plate']

Preheat oven to 350°F. Pulse sesame sticks and granulated sugar in a food processor until finely ground. Add butter and continue to pulse until dough sticks together when pressed with your fingertips. Transfer to pie pan and press evenly into bottom and up sides with a flat measuring cup. Chill in the freezer until firm, about 15 minutes. Bake crust until golden brown and set, 12–15 minutes. If the crust has slouched while baking, use measuring cup to fix. Let cool. Mix gelatin into 1/4 cup warm water in a small bowl; set aside to bloom. Heat coconut milk, cream, and 1/2 cup granulated sugar in a large heavy saucepan over medium-high until simmering, about 4 minutes, then reduce heat to medium-low. Whisk cornstarch, salt, and remaining 1/2 cup granulated sugar in a medium bowl. Add eggs and continue to whisk until well combined. Whisking constantly, slowly pour half of milk mixture into egg mixture to temper. Pour egg mixture back into pan, stir in rice, and bring to a boil over medium heat, stirring constantly and scraping bottom and sides of pan until thick and big bubbles are rising to the surface, about 4 minutes. Remove from heat and stir in gelatin until dissolved, then transfer to a large bowl or resealable container. Let cool slightly. Place plastic wrap directly on surface of pudding to prevent a crust from forming and chill at least 2 hours and preferably overnight. Bring coconut milk and brown sugar to a boil in a medium saucepan over medium heat, whisking to combine. Reduce heat to medium-low and cook, stirring often with a rubber spatula, until reduced to a thick, glossy sauce, 10–15 minutes. Remove from heat and whisk in butter and salt. Pour caramel into cooled crust and tilt to coat bottom of crust. Freeze until set, about 15 minutes. Beat cream in a stand mixer fitted with the whisk attachment until soft peaks form, 3–4 minutes. Add rum, powdered sugar, and salt and continue to beat until stiff peaks form. Chill two-thirds (about 3 cups) of the whipped cream until ready to use. Fold remaining cream into chilled rice pudding. Fill pie shell with pudding. Chill at least 2 hours and up to overnight. When ready to serve, re-whip rum cream until it holds stiff peaks and pile on top of rice pudding. Sprinkle with toasted coconut and slice to serve.

rice-pudding-pie

['3 cups sesame sticks (about 10 oz.)', '1/3 cup granulated sugar', '7 Tbsp. unsalted butter, melted', '1 Tbsp. gelatin', '2 cups full-fat coconut milk', '2 cups heavy cream', '1 cup granulated sugar, divided', '1/4 cup cornstarch', '1 tsp. kosher salt', '3 large eggs', '2 cups cooked jasmine rice', '3/4 cup full-fat coconut milk', '1/2 cup (packed) dark brown sugar', '2 Tbsp. cold unsalted butter', '1/2 tsp. kosher salt', '2 cups heavy cream', '1/4 cup dark rum', '2 Tbsp. powdered sugar', 'Pinch of kosher salt', 'Toasted coconut flakes (for topping)', 'A standard 9"-diameter pie plate']

Fried Okra

['1 pound okra, trimmed and halved lengthwise', '¼ teaspoon cayenne pepper', 'Salt and pepper', '1 cup buttermilk', 'Peanut, canola, or vegetable oil, for frying', '½ cup fine white cornmeal', '2 cups rice flour']

Place the okra in a medium bowl. Season with the cayenne and salt and black pepper. Toss with the buttermilk until well coated and let sit for 10 to 15 minutes; drain well. Fill a large cast-iron skillet with oil to a depth of 1/2 inch. Heat over medium-high heat to 350°F. Combine the cornmeal, rice flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a shallow dish. Dredge the okra in the cornmeal mixture, shaking off any excess. Working in batches to avoid crowding the skillet, add to the hot oil and fry, turning once, until golden brown, about 2 minutes per side. Drain on a crumpled brown paper bag or paper towels. Serve immediately.

fried-okra

['1 pound okra, trimmed and halved lengthwise', '¼ teaspoon cayenne pepper', 'Salt and pepper', '1 cup buttermilk', 'Peanut, canola, or vegetable oil, for frying', '½ cup fine white cornmeal', '2 cups rice flour']

Big-Batch Marinated Bell Peppers

['Vegetable oil (for grill)', '8 large red, yellow, and/or orange bell peppers', '3/4 cup extra-virgin olive oil', '1/4 cup white wine vinegar', '1 Tbsp. kosher salt', '1 tsp. crushed red pepper flakes']

Prepare a grill for high heat. Clean and lightly oil grates. Grill peppers, turning occasionally, until skins are blackened and blistered all over, 15–20 minutes. Transfer to a large bowl, cover with a lid, plate, or plastic wrap, and let cool. Remove skins and seeds from peppers; discard. Tear flesh into about 2"-wide strips. Transfer to a clean large bowl and toss with olive oil, vinegar, salt, and red pepper flakes. Let marinate at least 30 minutes. Do Ahead: Peppers can be marinated 5 days ahead. Transfer to an airtight container and chill.

big-batch-marinated-bell-peppers

['Vegetable oil (for grill)', '8 large red, yellow, and/or orange bell peppers', '3/4 cup extra-virgin olive oil', '1/4 cup white wine vinegar', '1 Tbsp. kosher salt', '1 tsp. crushed red pepper flakes']

Pasta with Clams, Corn, and Basil Pesto

['1/2 garlic clove, finely grated', '1/4 cup grated Parmigiano', '1 cup packed fresh basil leaves (stems reserved)', '3 tablespoons extra-virgin olive oil', 'Finely grated zest of 1/2 lemon', 'Kosher salt, freshly ground pepper', 'Kosher salt', '2 tablespoons unsalted butter', '2 tablespoons extra-virgin olive oil', '3 garlic cloves, thinly sliced', '2 small shallots, thinly sliced', '1/2 cup white wine', '24 littleneck or Manila clams, scrubbed', '12 ounces short tubular pasta, such as mezze rigatoni', '2 cups corn kernels (from 3 to 4 ears)']

In a blender or food processor, combine garlic, Parmigiano, basil, and oil and blend until very smooth, scraping down sides as needed and adding a tablespoon or two of water if needed to get things moving. Add lemon zest and season with salt and pepper. Set pesto aside (you should have about 1/2 cup). Bring a large pot of water to a boil for the pasta and season it generously with salt. In a medium Dutch oven or large cast-iron skillet, heat butter and oil over medium-high heat. When butter is foaming, add garlic, shallots, and reserved basil stems and cook until mixture is fragrant, about 2 minutes. Add wine and bring to a simmer. Add clams, toss to coat, cover, and cook, checking and stirring every few minutes, until clams begin to open, 3 to 5 minutes. As clams open, transfer them with a slotted spoon to a medium bowl, but try to keep pot covered as much as possible. Fish out basil stems and keep pan sauce warm over very low heat. (If you want a shell-free dining experience, gently liberate clams from their shells and return them to bowl with a splash or two of pasta water over them so they don’t dry out.) Cook pasta until 1 or 2 minutes shy of al dente. Scoop 1 cup of pasta water into pan with clam sauce. Drain pasta and add to sauce along with half of the pesto. Add corn and bring mixture to a simmer. Cook, stirring, until liquid starts to thicken and pasta is al dente, about 2 minutes. Add clams and any accumulated liquid from bowl. Cook, stirring and tossing, until clams are warmed through, 2 minutes. Serve pasta and clams topped with more pesto.

pasta-with-clams-corn-and-basil-pesto

['1/2 garlic clove, finely grated', '1/4 cup grated Parmigiano', '1 cup packed fresh basil leaves (stems reserved)', '3 tablespoons extra-virgin olive oil', 'Finely grated zest of 1/2 lemon', 'Kosher salt, freshly ground pepper', 'Kosher salt', '2 tablespoons unsalted butter', '2 tablespoons extra-virgin olive oil', '3 garlic cloves, thinly sliced', '2 small shallots, thinly sliced', '1/2 cup white wine', '24 littleneck or Manila clams, scrubbed', '12 ounces short tubular pasta, such as mezze rigatoni', '2 cups corn kernels (from 3 to 4 ears)']

Potato Tahdig

['1/4 tsp. saffron threads, finely ground', '3 cups basmati rice', 'Kosher salt', '1/3 cup plus 1/4 cup vegetable oil', '2 russet potatoes (about 1 1/4 lb. total) peeled, sliced into 1/2"-thick rounds']

Stir saffron and 2 Tbsp. lukewarm water in a small bowl; set aside to bloom. Meanwhile, place rice in a strainer or fine-mesh sieve and rinse with lukewarm water, swishing around with your hands to get rid of excess starch, until water runs clear. Cook rice in a large pot of boiling generously salted water for 7 minutes. Check one grain; it should be soft on the edges but firm inside. You should be able to break it into two using your fingertips, but the grain should still be firm in the middle. If not, cook 1 minute longer and check again. Drain rice and rinse with cold water to stop the cooking. Wipe out pot. Pour 1/3 cup oil into pot and heat over medium. Add saffron mixture, tilting pot to make sure it covers the bottom. Arrange potato slices in an even layer in bottom of pot. Season with 2 tsp. salt. Return rice to pot on top of potatoes in a mound (so it’s higher in the middle than the edges) without pressing or packing it down. Using the handle of a wooden spoon, make 5 holes in rice, going all the way down to the potato layer, so steam can escape. Pour 1/2 cup water around outer edge of potatoes. Cover lid with a clean dish towel, tying the ends up over the handle so they don’t catch fire, then cover pot with lid. Cook over medium-high heat until steaming, 7–10 minutes (check after 7 minutes; if you don’t see steam, cover and continue to cook). Pour remaining 1/4 cup oil evenly over rice, cover pot, and let steam over low heat until rice and potatoes are cooked through, 30–40 minutes. Taste to make sure rice is fully cooked; if not, add 1/4 cup more water, then let steam another 10 minutes. Spoon rice onto a platter. Using a spatula, lift crispy potatoes and rice off bottom of pot (this is the tahdig) and arrange, browned side up, over rice.

potato-tahdig

['1/4 tsp. saffron threads, finely ground', '3 cups basmati rice', 'Kosher salt', '1/3 cup plus 1/4 cup vegetable oil', '2 russet potatoes (about 1 1/4 lb. total) peeled', 'sliced into 1/2"-thick rounds']

Crab Salad Tostadas

['4 celery stalks, thinly sliced', '1 pint cherry tomatoes, preferably yellow, halved', '1 cup mint leaves', '1 jalapeño, seeded if desired, thinly sliced', '2 Tbsp. fresh lime juice', '1 Tbsp. extra-virgin olive oil', '2 tsp. Old Bay seasoning', '1 tsp. kosher salt', '1/2 lb. super lump or jumbo lump crab meat, picked over, drained', '1 batch Creamy Avocado Dip', 'Lime wedges (for serving)']

Toss celery, tomatoes, mint, jalapeño, lime juice, oil, Old Bay, and salt in a large bowl. Gently mix in crab meat. Spread tostadas with Creamy Avocado Dip and top with salad. Serve with lime wedges alongside.

crab-salad-tostadas

['4 celery stalks, thinly sliced', '1 pint cherry tomatoes, preferably yellow, halved', '1 cup mint leaves', '1 jalapeño, seeded if desired, thinly sliced', '2 Tbsp. fresh lime juice', '1 Tbsp. extra-virgin olive oil', '2 tsp. Old Bay seasoning', '1 tsp. kosher salt', '1/2 lb. super lump or jumbo lump crab meat, picked over, drained', '1 batch Creamy Avocado Dip', 'Lime wedges (for serving)']

Make-Ahead Instant Pot Grilled Ribs

['1 Tbsp. black peppercorns', '4 tsp. cumin seeds', '1 1/2 tsp. crushed red pepper flakes', '2 Tbsp. brown sugar', '1 Tbsp. kosher salt', '1/2 tsp. ground cinnamon', '4 lb. St. Louis–style pork spareribs, cut into 3- or 4-rib sections', '1/4 cup dry white wine', 'Vegetable oil (for grill)', '2 Tbsp. red or white wine vinegar', '2 garlic cloves, crushed', '1/2 cup coarsely chopped parsley, dill, and/or mint leaves', 'A mortar and pestle; an Instant Pot or other electric pressure cooker']

Lightly crush peppercorns, cumin seeds, and red pepper flakes in a mortar and pestle. Transfer to a small bowl and stir in brown sugar, salt, and cinnamon. Season ribs on both sides with all of dry rub, patting it on if needed. Pour wine into Instant Pot. Arrange ribs in pot, orienting them so they’re standing up on their bones and leaning against walls of pot and each other (rather than stacking them flat, one on top of the other), which ensures even cooking. Lock on lid, making sure steam release valve is in the proper sealed position. Select Manual and program for 9 minutes at high pressure. Let pressure release naturally for 10 minutes, then manually release pressure. Unlock lid and transfer ribs to a rimmed baking sheet. Let cool. Meanwhile, program cooker to Saute for 10 minutes to reduce juices remaining in cooker insert. Strain through a fine-mesh sieve into a heatproof measuring cup or jar (you should have about 3/4 cup juices). Let cool; cover and chill. Prepare a grill for medium-high heat. Clean and oil grate. Spoon congealed fat off cooking liquid, then transfer remaining liquid to small pot. Add vinegar and garlic and bring mixture to a boil. Cook, swirling pan occasionally, until liquid is reduced by half, about 3 minutes. Strain through a fine-mesh sieve into a glass measuring cup. Rub a little bit of oil on ribs to lightly coat. Grill ribs (meaty side down) until lightly browned, about 2 minutes. Turn ribs, brush sauce onto exposed side, and grill until underside is lightly browned, about 2 minutes. Turn ribs again and brush with sauce. Continue to grill, turning occasionally and brushing with sauce, until ribs are lightly charred on both sides, about 6 minutes total. Transfer ribs to a cutting board. Let cool 5–10 minutes before cutting into individual ribs. Drizzle remaining sauce over, then sprinkle with herbs. Do Ahead: Ribs can be pressure-cooked 3 days ahead. Transfer to an airtight container and chill.

make-ahead-instant-pot-grilled-ribs

['1 Tbsp. black peppercorns', '4 tsp. cumin seeds', '1 1/2 tsp. crushed red pepper flakes', '2 Tbsp. brown sugar', '1 Tbsp. kosher salt', '1/2 tsp. ground cinnamon', '4 lb. St. Louis–style pork spareribs, cut into 3- or 4-rib sections', '1/4 cup dry white wine', 'Vegetable oil (for grill)', '2 Tbsp. red or white wine vinegar', '2 garlic cloves, crushed', '1/2 cup coarsely chopped parsley, dill, and/or mint leaves', 'A mortar and pestle; an Instant Pot or other electric pressure cooker']

Halloumi and Sweet Potato Burgers

['500g (1lb 2oz) sweet potatoes, peeled and cubed', '175g (6oz) kale, shredded', '1 tbsp olive oil, plus extra for frying', '8 spring scallions, finely chopped', '2 garlic cloves, crushed', '1 red chile, deseeded and diced', 'A handful of cilantro, chopped', '2 tbsp all-purpose flour', '50g (2oz or generous 1/4 cup) sesame seeds', '250g (9oz) halloumi, sliced', '4 whole-grain burger buns', '1 ripe avocado, peeled, pitted, and mashed', 'Sea salt and freshly ground black pepper', 'Store-bought chile jam, to serve']

Cook the sweet potatoes in a large pan of boiling salted water for about 15 minutes until just tender. Drain and cool before roughly crushing with a potato masher – don’t mash to a purée. Meanwhile, cook the kale in a pan of boiling water for about 4 minutes until just tender. Drain and dry with kitchen paper. Cool, then chop it coarsely. Heat the olive oil in a small skillet set over a medium heat and cook the scallions, garlic, and chile for 2–3 minutes without coloring. Stir in the cilantro. Spoon into a large bowl, then mix in the sweet potato, kale and flour. Season with salt and pepper. Divide the mixture into four portions and shape each one into a burger. Coat in the sesame seeds, then cover and chill in the fridge for 30 minutes until firm. Heat a little oil in a non-stick skillet over a low to medium heat and cook the burgers for 3–4 minutes each side until golden brown. Remove and drain on paper towels. Dry-fry or griddle the halloumi over a medium heat for about 2 minutes each side until crisp and golden brown. Lightly toast the burger buns and spread the bases with the mashed avocado. Top with the halloumi, burgers and some chile jam. Cover with the bun tops and serve.

halloumi-and-sweet-potato-veggie-burgers

['500g (1lb 2oz) sweet potatoes, peeled and cubed', '175g (6oz) kale, shredded', '1 tbsp olive oil, plus extra for frying', '8 spring scallions, finely chopped', '2 garlic cloves, crushed', '1 red chile, deseeded and diced', 'A handful of cilantro, chopped', '2 tbsp all-purpose flour', '50g (2oz or generous 1/4 cup) sesame seeds', '250g (9oz) halloumi, sliced', '4 whole-grain burger buns', '1 ripe avocado, peeled, pitted, and mashed', 'Sea salt and freshly ground black pepper', 'Store-bought chile jam', 'to serve']

Mai Tai Rum Babas

['Oil, for greasing', '75ml whole milk', '100g butter, cubed', '225g all-purpose flour', '25g superfine sugar', '1 (7g) packet fast-acting dried yeast', '1/2 tsp table salt', '2 eggs, beaten', 'Grated zest of 1 large unwaxed orange', 'Grated zest of 2 unwaxed limes', '300g caster sugar', 'Juice of 1 large orange', 'Juice of 2 limes', '200ml dark rum', '100ml white rum', '200ml heavy cream, to serve', 'Grated unwaxed lime zest, to serve', 'You will also need 4 (10cm) savarin molds or a 12-hole muffin tin and a disposable piping bag.']

Grease the savarin molds or 8 holes of the muffin tin with oil and set to one side. Pour the milk into a small saucepan and add the butter. Heat gently over a low heat until the butter has melted, then remove from the heat and allow to cool to room temperature. Place the flour in a large mixing bowl or the bowl of a stand mixer and add the sugar and yeast to one side and the salt to the other. Make a well in the center and pour in the lukewarm milk and butter and the beaten eggs. Stir until a soft, sticky dough forms then beat in the orange and lime zest. Knead the dough in the bowl for 10 minutes until it is smooth and elastic. Alternatively, knead the dough using a stand mixer fitted with the dough- hook attachment for 5 minutes. Cover the bowl with cling film or a damp tea towel and leave the dough to rise at room temperature for 1–3 hours until doubled in size. When the dough has risen, knock it back in the bowl and divide it into 4 equal sausage shapes or 8 round pieces (depending on which tins you are using). Place the dough in the tins and cover with oiled plastic wrap, then leave to rise at room temperature for 1 hour or until the dough has risen above the top of the tins. Preheat the oven to 400°F/200°C/180°C fan/gas 6. Bake the babas for 20 minutes if using savarin moulds, or 15 minutes if you have used a muffin tin, until golden brown all over. While the babas are cooking, make the soaking syrup. Place the caster sugar in a saucepan and pour in the orange and lime juices. Heat over a low heat, stirring all the time, until the sugar has dissolved, then turn up the heat and simmer for 2 minutes until the mixture has thickened slightly. Remove from the heat and stir in the rum. When the babas are cooked, remove them from the oven and allow to cool for 10 minutes then remove from the tins. Pour a small amount of syrup into the bottom of the empty tins, then return the babas to the tins to soak up the syrup. Spoon some of the remaining syrup over the babas and leave to cool. When you are ready to serve, turn the babas out on to plates and drizzle over the remaining syrup. Whip the cream into soft peaks and pipe it on to the top of the babas then sprinkle them with lime zest.

mai-tai-rum-babas

['Oil, for greasing', '75ml whole milk', '100g butter, cubed', '225g all-purpose flour', '25g superfine sugar', '1 (7g) packet fast-acting dried yeast', '1/2 tsp table salt', '2 eggs, beaten', 'Grated zest of 1 large unwaxed orange', 'Grated zest of 2 unwaxed limes', '300g caster sugar', 'Juice of 1 large orange', 'Juice of 2 limes', '200ml dark rum', '100ml white rum', '200ml heavy cream, to serve', 'Grated unwaxed lime zest, to serve', 'You will also need 4 (10cm) savarin molds or a 12-hole muffin tin and a disposable piping bag.']

Korean-Style Grilled Wings with Cucumber-Kimchi Salad

['1/4 cup pear or apple juice', '3 Tbsp. low-sodium soy sauce or tamari', '2 Tbsp. gochugaru (Korean hot pepper flakes) or 1 1/2 tsp. crushed red pepper flakes', '2 Tbsp. toasted sesame oil', '1 Tbsp. finely grated fresh ginger (from one 2" piece)', '1 tsp. light brown sugar', '2 garlic cloves, coarsely chopped', '2 lb. chicken wings, flats and drumettes attached or separated', '2 tsp. kosher salt, divided', '4 Persian cucumbers, thinly sliced', '1 cup kimchi, thinly sliced', '2 Tbsp. rice vinegar', '4 scallions, thinly sliced, divided', 'Toasted sesame seeds and steamed rice (for serving)']

Blend pear juice, soy sauce, gochugaru, sesame oil, ginger, brown sugar, and garlic in a blender until smooth. Season wings on all sides with 1 tsp. salt, then transfer to a large resealable bag. Pour two-thirds of marinade over chicken in bag, seal, and toss to coat. Transfer remaining marinade to a small bowl and chill. Let chicken sit at room temperature at least 20 minutes or chill overnight. Prepare a grill for medium heat or heat a grill pan over medium. Working in batches if needed, grill wings, turning occasionally, until skin is crisp and lightly charred, 15–20 minutes. Meanwhile, let reserved marinade come to room temperature. Toss cucumbers, kimchi, vinegar, all but a small handful of scallions (save those for topping), and remaining 1 tsp. salt in a large bowl. Let sit 10–20 minutes. Top with sesame seeds. Transfer wings to a medium bowl. Add reserved marinade and toss to combine. Serve wings with cucumber-kimchi salad and rice alongside. Top with reserved scallions.

korean-style-grilled-wings-with-cucumber-kimchi-salad

['1/4 cup pear or apple juice', '3 Tbsp. low-sodium soy sauce or tamari', '2 Tbsp. gochugaru (Korean hot pepper flakes) or 1 1/2 tsp. crushed red pepper flakes', '2 Tbsp. toasted sesame oil', '1 Tbsp. finely grated fresh ginger (from one 2" piece)', '1 tsp. light brown sugar', '2 garlic cloves, coarsely chopped', '2 lb. chicken wings, flats and drumettes attached or separated', '2 tsp. kosher salt, divided', '4 Persian cucumbers, thinly sliced', '1 cup kimchi, thinly sliced', '2 Tbsp. rice vinegar', '4 scallions, thinly sliced, divided', 'Toasted sesame seeds and steamed rice (for serving)']

White Peach and Bourbon Vanilla Ice-Cream

['1 quart water', '1 1/2 cups (330g) caster (superfine) sugar', '8 medium white peaches (1.2kg)', '2 cups (500ml) milk', '1 cup (250ml) half-and-half', '1 teaspoon vanilla bean paste or vanilla extract', '8 egg yolks', '2/3 cup (150g) caster (superfine) sugar, extra', '1/4 cup (60ml) bourbon', '18 store-bought amaretti cookies (65g), crushed to serve']

Place the water and sugar in a large saucepan over high heat, bring to the boil and stir until the sugar is dissolved. Add the peaches, cover with a round of non-stick baking paper and weigh down with a small plate to submerge. Reduce the heat to medium and cook for 15–20 minutes or until soft. Drain the peaches, reserving the syrup. Allow to cool slightly before peeling. Refrigerate half the peaches for 1–2 hours or until cold. Cut the remaining peaches in half, discarding the stones, and place in a food processor. Process until smooth and refrigerate until cold. Place the milk, cream and vanilla in a medium saucepan over high heat and stir until just boiling. Remove from the heat and set aside. Place the egg yolks and extra sugar in a large bowl and whisk until well combined. Gradually pour the milk mixture into the egg mixture, whisking to combine. Return the mixture to the saucepan over low heat and cook, stirring, for 8 minutes or until the custard is thick and coats the back of a spoon. Transfer to a large bowl, cover with plastic wrap and refrigerate for 1–2 hours or until cold. Add the bourbon and the peach puree to the custard and whisk to combine. Pour into a metal (not glass) brownie pan. Freeze for 8 hours or overnight until set. Cut the ice-cream into squares. In batches, place the squares in the cleaned food processor and process until smooth. Return the mixture to the tin and freeze for 1 hour or until firm. Scoop the ice-cream into serving bowls. Drizzle with the reserved peach syrup and sprinkle with the amaretti. Serve with the whole poached peaches.

white-peach-and-bourbon-vanilla-ice-cream

['1 quart water', '1 1/2 cups (330g) caster (superfine) sugar', '8 medium white peaches (1.2kg)', '2 cups (500ml) milk', '1 cup (250ml) half-and-half', '1 teaspoon vanilla bean paste or vanilla extract', '8 egg yolks', '2/3 cup (150g) caster (superfine) sugar, extra', '1/4 cup (60ml) bourbon', '18 store-bought amaretti cookies (65g)', 'crushed to serve']

Second City Diner Veggie Burger

['4 cups water', '1 onion, finely chopped', '3 stalks celery, finely chopped', '1/4 cup low-sodium soy sauce', '2 teaspoons onion powder', '2 teaspoons garlic powder', '1/2 teaspoon freshly ground black pepper', '3 cups rolled oats (not quick-cooking)', '12 ounces mushrooms, finely chopped', '1/2 cup white whole wheat flour']

Place the water in a large pot with the onion, celery, soy sauce, onion powder, and garlic powder. Bring to a boil, reduce the heat, and simmer for 5 minutes. Stir in the oats, mushrooms, and flour and cook 5 minutes longer. Transfer to a bowl and chill for at least 1 hour, preferably longer.Preheat the oven to 350°F.Shape the mixture into burger-sized patties and place on the baking sheets. Bake for 15 minutes. Remove from the oven and let rest for 5 minutes. Carefully flip over and bake 10 more minutes.Before serving, place the baked patties on a nonstick griddle and grill for about 7 minutes on each side, until browned. Serve on buns with topping of your choice.

second-city-diner-mushroom-veggie-burger

['4 cups water', '1 onion, finely chopped', '3 stalks celery, finely chopped', '1/4 cup low-sodium soy sauce', '2 teaspoons onion powder', '2 teaspoons garlic powder', '1/2 teaspoon freshly ground black pepper', '3 cups rolled oats (not quick-cooking)', '12 ounces mushrooms, finely chopped', '1/2 cup white whole wheat flour']

Pop It Like It's Hot Popcorn

['1/2 cup popcorn kernels', '1 tablespoon coconut oil', '2 teaspoons sea salt', '1 teaspoon ground cinnamon', '1 tablespoon coconut sugar', '2 tablespoons fresh lemon zest', '1/2 cup chopped fresh chives', '1 tablespoon nutritional yeast', '1/4 teaspoon ground cayenne', '2 tablespoons almond butter', '2 tablespoons honey (soften it in a microwave first)', '2 tablespoons dark chocolate chips', '2 tablespoons crushed pistachios', '2 tablespoons dried cranberries or raisins']

In a saucepan set over medium-high heat, warm a couple of popcorn kernels with the coconut oil. Put a lid on the saucepan and wait for the initial kernels to pop. This lets you know the heat is just right. When the pan is hot enough, add the remaining kernels and replace the lid on the pan. Carefully shake the saucepan as the kernels pop. When they are all popped, transfer the popcorn to a bowl and toss it with the salt. Add any of the extra flavor options that you and your friends might like!

pop-it-like-its-hot-homemade-popcorn

['1/2 cup popcorn kernels', '1 tablespoon coconut oil', '2 teaspoons sea salt', '1 teaspoon ground cinnamon', '1 tablespoon coconut sugar', '2 tablespoons fresh lemon zest', '1/2 cup chopped fresh chives', '1 tablespoon nutritional yeast', '1/4 teaspoon ground cayenne', '2 tablespoons almond butter', '2 tablespoons honey (soften it in a microwave first)', '2 tablespoons dark chocolate chips', '2 tablespoons crushed pistachios', '2 tablespoons dried cranberries or raisins']

Grilled Chicken Caesar Sandwiches

['1 Tbsp. Dijon mustard', '2 tsp. Worcestershire sauce', '2 garlic cloves, finely grated', '2 Tbsp. plus 2 tsp. fresh lemon juice', '2 tsp. freshly ground black pepper, plus more', '1/3 cup plus 2 tsp. extra-virgin olive oil; plus more for grill', '6 Tbsp. mayonnaise', '1/4 cup chopped cornichons (about 9)', 'Kosher salt', '4 large skinless, boneless chicken thighs (about 1 1/2 lb. total)', '4 brioche buns, split', '1 medium fennel bulb, halved, thinly sliced, fronds coarsely chopped', '1 cup basil leaves, torn if large']

Whisk mustard, Worcestershire sauce, garlic, 2 Tbsp. lemon juice, and 2 tsp. pepper in a medium bowl. Stream in 1/3 cup oil, whisking constantly until emulsified. Transfer half of marinade to a small bowl, then whisk in mayonnaise and cornichons; season dressing with salt. Set aside. Season chicken thighs all over with salt and place in bowl with remaining marinade; turn to coat. Let sit at room temperature, turning occasionally, at least 30 minutes, or cover and chill up to 4 hours. Prepare a grill for medium-high heat; lightly oil grate. Grill chicken, turning halfway through, until deeply browned and cooked through, 8–10 minutes. Transfer to a platter and let rest 5 minutes. Meanwhile, grill buns, cut side down, until lightly toasted, about 30 seconds. Transfer to platter with chicken. Toss sliced fennel, fennel fronds, basil, and remaining 2 tsp. oil and 2 tsp. lemon juice in a medium bowl to combine; season with salt and pepper. Spread reserved dressing over cut sides of each bun. Assemble sandwiches with buns, chicken, and fennel salad.

grilled-chicken-caesar-sandwiches

['1 Tbsp. Dijon mustard', '2 tsp. Worcestershire sauce', '2 garlic cloves, finely grated', '2 Tbsp. plus 2 tsp. fresh lemon juice', '2 tsp. freshly ground black pepper, plus more', '1/3 cup plus 2 tsp. extra-virgin olive oil; plus more for grill', '6 Tbsp. mayonnaise', '1/4 cup chopped cornichons (about 9)', 'Kosher salt', '4 large skinless, boneless chicken thighs (about 1 1/2 lb. total)', '4 brioche buns, split', '1 medium fennel bulb, halved, thinly sliced, fronds coarsely chopped', '1 cup basil leaves', 'torn if large']

Cherry Biscuit Cobbler

['1/4 cup granulated sugar', '1 Tbsp. baking powder', '2 tsp. finely grated lemon zest', '1 tsp. kosher salt', '2 cups all-purpose flour, plus more for surface', '1/2 cup (1 stick) chilled unsalted butter, cut into pieces', '1 1/3 cups chilled heavy cream', '2 lb. fresh (or frozen) sweet cherries, pitted', '1/2 cup granulated sugar', '1/4 cup fresh lemon juice', '3 Tbsp. cornstarch', '1/2 tsp. ground cinnamon', '1 tsp. vanilla extract', '1/4 tsp. almond extract', '1/4 tsp. kosher salt', '3 Tbsp. unsalted butter, melted, slightly cooled', '2 Tbsp. raw sugar', 'Vanilla ice cream or softly whipped cream (for serving)', 'A 1 1/2"-diameter cookie cutter']

Whisk granulated sugar, baking powder, lemon zest, salt, and 2 cups flour in a medium bowl. Add butter and toss to coat. Quickly smash butter into flour mixture with your fingers, working until the largest pieces are about the size of a pea. Gradually stream cream into bowl, tossing flour mixture constantly with a fork to distribute. Using a flexible bench scraper or a hard plastic spatula, fold dough over and onto itself several times, scraping bottom and sides of the bowl, to bring together into a mass (dough will feel very wet and sticky). Turn out dough onto a generously floured surface. Pat into a 3/4"-thick rectangle or square with floured hands, using bench scraper or spatula to lift up dough and dust underneath with more flour as needed to prevent sticking. Dust surface with more flour, then cut dough into 4 equal pieces and stack on top of each other. Dust with flour and press down on stack with a rolling pin to flatten to a workable height. Roll out to 1/2" thick, dusting with more flour as needed. Use cutter to punch out biscuits as closely as possible, dipping cutter in flour often. Transfer biscuits to a plate. You should have about 40. Gather up dough scraps, reroll, and punch out more biscuits if needed. Chill until ready to use. Do Ahead: Dough can be made 1 day ahead; wrap tightly and chill. Place a rack in middle of oven and preheat to 400°F. Mix cherries, granulated sugar, lemon juice, cornstarch, cinnamon, vanilla extract, almond extract, and salt in a large bowl. Scrape filling into a 2-qt. baking dish or 9"-diameter cake pan with 2" sides and press down on it firmly to compact. Place on a foil-lined baking sheet. Arrange chilled biscuits over filling, fitting snugly so they’re touching with only a few gaps. Brush generously with butter; sprinkle with raw sugar. Bake cobbler 10 minutes. Reduce heat to 350°F and continue to bake until biscuits are golden brown and juices are bubbling, 50–65 minutes more. Let cool slightly. Serve cobbler with ice cream. Do Ahead: Cobbler can be baked 1 day ahead; store tightly covered at room temperature.

cherry-biscuit-cobbler

['1/4 cup granulated sugar', '1 Tbsp. baking powder', '2 tsp. finely grated lemon zest', '1 tsp. kosher salt', '2 cups all-purpose flour, plus more for surface', '1/2 cup (1 stick) chilled unsalted butter, cut into pieces', '1 1/3 cups chilled heavy cream', '2 lb. fresh (or frozen) sweet cherries, pitted', '1/2 cup granulated sugar', '1/4 cup fresh lemon juice', '3 Tbsp. cornstarch', '1/2 tsp. ground cinnamon', '1 tsp. vanilla extract', '1/4 tsp. almond extract', '1/4 tsp. kosher salt', '3 Tbsp. unsalted butter, melted, slightly cooled', '2 Tbsp. raw sugar', 'Vanilla ice cream or softly whipped cream (for serving)', 'A 1 1/2"-diameter cookie cutter']

Grilled Summer Squash and Red Onion with Feta

['1/2 cup plus 3 Tbsp. extra-virgin olive oil, plus more for grill', '1 garlic clove, finely grated', '1/4 cup white wine vinegar', '4 medium summer squash and/or zucchini, cut lengthwise 1/4" thick', '1 medium red onion, cut through root end into 8 wedges', '2 bay leaves', 'Kosher salt, freshly ground pepper', '8 oz. feta, crumbled into large pieces', '4 banana peppers from a jar, thinly sliced crosswise', 'Generous pinch of crushed red pepper flakes']

Prepare a grill for medium-high heat; lightly oil grate. Whisk garlic, vinegar, and 1/2 cup oil in small bowl to combine; set marinade aside. Toss squash, onion, and bay leaves on a rimmed baking sheet with remaining 3 Tbsp. oil to coat; season generously with salt and black pepper. Arrange squash and onion on grate. Grill squash, undisturbed, until grill marks appear, about 3 minutes. Turn over and grill on second side until tender and starting to release liquid, about 2 minutes. Transfer squash back to baking sheet. Grill onion, turning occasionally, until tender and charred around the edges, about 5 minutes. Transfer back to baking sheet. Arrange squash, onion, bay leaves, and feta on a rimmed platter and pour reserved marinade over. Scatter banana peppers on top and sprinkle with red pepper flakes. Let sit at least 15 minutes and up to 1 hour before serving.

grilled-summer-squash-and-red-onion-with-feta

['1/2 cup plus 3 Tbsp. extra-virgin olive oil, plus more for grill', '1 garlic clove, finely grated', '1/4 cup white wine vinegar', '4 medium summer squash and/or zucchini, cut lengthwise 1/4" thick', '1 medium red onion, cut through root end into 8 wedges', '2 bay leaves', 'Kosher salt, freshly ground pepper', '8 oz. feta, crumbled into large pieces', '4 banana peppers from a jar, thinly sliced crosswise', 'Generous pinch of crushed red pepper flakes']

Corn Cacio e Pepe

['16 oz. gemelli, orecchiette, or other medium pasta', 'Kosher salt', '3 cups corn kernels (from 3 large ears)', '8 oz. aged Pecorino Romano or Parmesan, finely grated (about 2 cups), plus more for serving', '2 tsp. freshly ground black pepper, plus more for serving']

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; add corn about 30 seconds before pasta is done cooking. Drain, reserving 1 cup pasta cooking liquid. Return pasta and corn to the pot. While pasta is cooking, toss 8 oz. cheese and 2 tsp. pepper in a medium bowl to combine. Add 1/3 cup cold water and use a fork to mash mixture into a thick paste (try to get it as smooth as possible). Still mashing, add more water a tablespoonful at a time until paste is about the consistency of cream cheese. Add cheese mixture to pot with pasta and corn. Using a rubber spatula, toss pasta until coated (the cheese mixture will be too thick to form a sauce at this point). Tossing constantly, add reserved pasta cooking liquid a splash at a time until a glossy sauce forms (it should still be fairly thick). Transfer pasta to a large bowl and top with more cheese and a few additional grinds of pepper.

corn-cacio-e-pepe

['16 oz. gemelli, orecchiette, or other medium pasta', 'Kosher salt', '3 cups corn kernels (from 3 large ears)', '8 oz. aged Pecorino Romano or Parmesan, finely grated (about 2 cups), plus more for serving', '2 tsp. freshly ground black pepper', 'plus more for serving']

Spicy Chicken Lettuce Wraps

['2 Tbsp. soy sauce', '1 Tbsp. dark brown sugar', '1 tsp. fish sauce', '1 Tbsp. sambal oelek or Sriracha, plus more for serving', '2 Tbsp. vegetable oil', '3 scallions, white and pale green parts only, thinly sliced', '2 garlic cloves, finely chopped', '1 lb. ground chicken', 'Kosher salt', 'Bibb lettuce leaves, lime wedges, and tender herbs (for serving)']

Mix soy sauce, sambal oelek, brown sugar, and fish sauce in a small bowl; set aside. Heat oil in a skillet over medium. Add scallions and garlic and cook, stirring occasionally, until softened (a little color is okay), about 3 minutes. Add chicken and lightly season with salt. Cook, breaking up with a wooden spoon and tossing occasionally, until chicken is cooked through, 5–7 minutes. Add reserved soy sauce mixture and cook, tossing occasionally, until liquid is almost completely reduced, about 2 minutes. Serve chicken mixture with lettuce, herbs, lime wedges, and more sambal oelek for making lettuce wraps.

spicy-chicken-lettuce-wraps

['2 Tbsp. soy sauce', '1 Tbsp. dark brown sugar', '1 tsp. fish sauce', '1 Tbsp. sambal oelek or Sriracha, plus more for serving', '2 Tbsp. vegetable oil', '3 scallions, white and pale green parts only, thinly sliced', '2 garlic cloves, finely chopped', '1 lb. ground chicken', 'Kosher salt', 'Bibb lettuce leaves', 'lime wedges', 'and tender herbs (for serving)']

Magic Crispy Chicken

['1 large egg yolk', '3 Tbsp. plus 1/4 cup mayonnaise', '1 Tbsp. plus 1/4 cup Dijon mustard', '1 1/2 tsp. Diamond Crystal or 3/4 tsp. Morton kosher salt, plus more', 'Freshly ground black pepper', '1 1/2 lb. skinless, boneless chicken breasts (about 2 large)', '1/2 cup extra-virgin olive oil', '2 cups panko (Japanese breadcrumbs)', '1 Tbsp. honey', '3 Tbsp. finely chopped chives', 'Pinch of cayenne pepper']

Place a rack in middle of oven; preheat to 450°F. Whisk egg yolk, 3 Tbsp. mayonnaise, 1 Tbsp. mustard, 1 1/2 tsp. Diamond Crystal or 3/4 tsp. Morton salt, and several cranks of black pepper in a large bowl until smooth. Pat chicken dry with paper towels. With your knife parallel to the cutting board, slice breast into 1/2"-thick cutlets (if you end up with smaller breasts, you may not need to slice them). Place in bowl and turn with tongs to evenly coat. Set aside. Heat oil in a medium skillet over medium. Add a pinch of panko. If tiny bubbles appear instantly, you’re good to go. Add remaining panko and cook, stirring, until golden brown, about 5 minutes. Let panko cool in pan about 5 minutes. Set chicken next to panko and place a wire rack set inside a rimmed baking sheet nearby. Using tongs, place a piece of chicken in panko and pat all over with panko, pressing firmly to adhere. Lightly shake off excess and place chicken on rack. Repeat with remaining chicken, spacing evenly apart on rack. Discard any remaining panko. Bake chicken until cooked through and breadcrumbs are deep golden brown, 10–15 minutes. Let cool slightly. Stir honey, cayenne, and remaining 1/4 cup mayonnaise and 1/4 cup mustard in a small bowl; season with black pepper. Add chives to sauce. Serve chicken with sauce alongside for dipping.

magic-oven-fried-crispy-chicken-thighs

['1 large egg yolk', '3 Tbsp. plus 1/4 cup mayonnaise', '1 Tbsp. plus 1/4 cup Dijon mustard', '1 1/2 tsp. Diamond Crystal or 3/4 tsp. Morton kosher salt, plus more', 'Freshly ground black pepper', '1 1/2 lb. skinless, boneless chicken breasts (about 2 large)', '1/2 cup extra-virgin olive oil', '2 cups panko (Japanese breadcrumbs)', '1 Tbsp. honey', '3 Tbsp. finely chopped chives', 'Pinch of cayenne pepper']

Grilled Chicken with Lemon and Thyme

['3 Tbsp. plus 1/2 cup extra-virgin olive oil, divided, plus more for grill', '4 skin-on, bone-in chicken breasts (about 3 lb.)', 'Kosher salt, freshly ground pepper', '2 lemons', '4 garlic cloves, crushed', '3 large sprigs thyme', '1 cup torn pitted Castelvetrano olives']

Prepare a grill for 2-zone heat (for a gas grill, set one burner to medium-high and one or two burners to low; for a charcoal grill, bank most of the coals on one side). Lightly oil grate. Pat chicken breasts dry; season generously all over with salt and pepper. Place on a rimmed baking sheet; let sit at room temperature at least 30 minutes and up to 1 hour. Thinly slice 1 lemon crosswise into rounds; pluck out seeds. Place half of lemon slices in a small bowl. Add garlic and 1 Tbsp. oil and toss to coat; season with salt and pepper. Set remaining lemon slices aside for serving. Slice remaining lemon in half and squeeze juice into another small bowl (you should have about 1/4 cup). Set aside. Pat chicken dry again (the salt will have drawn out more moisture) and rub with 2 Tbsp. oil. Grill oiled lemon slices over hot side of grill, turning once, until charred in spots, about 3 minutes. Transfer to a plate. Grill chicken on cooler side of grill, skin side down, until skin is browned and starting to crisp, 15–20 minutes. Turn chicken over, cover, and continue to grill until an instant-read thermometer inserted into the thickest part of breasts registers 160°F, 8–10 minutes longer. If desired, uncover grill, move chicken over to hotter side, and lightly char a minute or two. Transfer to a cutting board and let rest 10–15 minutes. Pull chicken meat from bones and slice 1/2" thick. Place on a rimmed platter, shingling slices. Scatter thyme sprigs, olives, grilled lemon slices, and reserved fresh lemon slices over. Season with more salt and pepper; drizzle reserved lemon juice and remaining 1/2 cup oil over. Let sit at least 15 minutes and up to 1 hour before serving.

grilled-chicken-with-lemon-and-thyme

['3 Tbsp. plus 1/2 cup extra-virgin olive oil, divided, plus more for grill', '4 skin-on, bone-in chicken breasts (about 3 lb.)', 'Kosher salt, freshly ground pepper', '2 lemons', '4 garlic cloves, crushed', '3 large sprigs thyme', '1 cup torn pitted Castelvetrano olives']

Chicken Under a Brick in a Hurry

['4 skin-on, boneless chicken thighs (about 1 1/3 lb.)', '1 tsp. kosher salt, plus more', 'Freshly ground black pepper', '5 Tbsp. extra-virgin olive oil, divided', '1 oil-packed anchovy fillet, finely chopped', '1 garlic clove, finely grated', '1/4 cup finely chopped parsley', '1 Tbsp. sherry vinegar or red wine vinegar', '1 tsp. Dijon mustard', '1/2 tsp. crushed red pepper flakes', '3 scallions, white and pale green parts only, thinly sliced']

Set a large piece of foil and a heavy skillet aside for weighing down chicken. Season chicken on both sides with salt and pepper. Pour 1 Tbsp. oil into a medium cast-iron skillet. Arrange chicken thighs in pan skin side down (make sure they don’t overlap) and set pan over medium-high. Place foil over chicken, then set skillet on top. Cook chicken, checking halfway through to make sure skin isn’t taking on color too quickly and reducing heat to medium if needed, until skin is deep golden brown and crisp and flesh is almost completely cooked through, about 10 minutes. Meanwhile, combine anchovy, garlic, parsley, and a pinch of salt in a small bowl. Mix in vinegar, mustard, red pepper flakes, and remaining 4 Tbsp. oil, then scallions. Taste and season pesto verde with more salt if needed. Remove top skillet and check chicken. There should be only a thin band of medium-rare flesh on the thickest part of thighs. Using a thin spatula, release chicken skin from pan and turn thighs over. Remove pan from heat and let chicken sit to finish cooking through, about 1 minute. Spoon some pesto verde onto a platter. Top with chicken, arranging skin side up, and spoon more pesto over (but don’t cover up all that beautiful skin!).

chicken-under-a-brick-in-a-hurry

['4 skin-on, boneless chicken thighs (about 1 1/3 lb.)', '1 tsp. kosher salt, plus more', 'Freshly ground black pepper', '5 Tbsp. extra-virgin olive oil, divided', '1 oil-packed anchovy fillet, finely chopped', '1 garlic clove, finely grated', '1/4 cup finely chopped parsley', '1 Tbsp. sherry vinegar or red wine vinegar', '1 tsp. Dijon mustard', '1/2 tsp. crushed red pepper flakes', '3 scallions', 'white and pale green parts only', 'thinly sliced']

Chicken Thighs with Crunchy Summer Veg

['4 skin-on, bone-in chicken thighs (about 1 3/4 lb. total)', '2 tsp. extra-virgin olive oil', 'Kosher salt', '2 tsp. mustard seeds', '1 tsp. fennel seeds', '3 small cucumbers (such as Persian or kirby), cut into 1" pieces', '1 watermelon radish or kohlrabi, 1/2 fennel bulb, or 4" piece daikon, very thinly sliced', '1 bunch red radishes, trimmed, very thinly sliced', '1 bunch scallions, sliced 1/2" thick', '3 Tbsp. (or more) red wine vinegar', 'Lightly crushed salted pita chips (for serving)']

Heat a medium heavy skillet, preferably cast iron, over medium. Meanwhile, place chicken thighs, skin side down, on a work surface. Using a paring knife and working one at a time, cut a 1/2"-deep slash along both sides of thigh bone. This will help the thighs cook a little more quickly and evenly. Add oil to pan. Season chicken on both sides with salt, then sprinkle all over with mustard seeds and fennel seeds, patting to adhere. Place chicken in skillet skin side down, and cook, undisturbed, until skin is very deeply browned and crisp and chicken is about 75 percent cooked through, 18–20 minutes. Some seeds will end up in the pan, which is fine as they will flavor the oil. Spoon out any that are burning. Turn chicken and cook on second side until just cooked through, about 4 minutes longer. Transfer to a platter and let rest 10 minutes. While the chicken rests, toss cucumbers, watermelon radish, red radishes, scallions, vinegar, and a pinch of salt in a large bowl. Cut chicken off the bone, then slice crosswise into 1 1/2"–2" pieces. Gently toss chicken and pita chips into salad. Taste and season with more vinegar and/or salt if needed.

chicken-thighs-with-crunchy-summer-vegetable-salad

['4 skin-on, bone-in chicken thighs (about 1 3/4 lb. total)', '2 tsp. extra-virgin olive oil', 'Kosher salt', '2 tsp. mustard seeds', '1 tsp. fennel seeds', '3 small cucumbers (such as Persian or kirby), cut into 1" pieces', '1 watermelon radish or kohlrabi, 1/2 fennel bulb, or 4" piece daikon, very thinly sliced', '1 bunch red radishes, trimmed, very thinly sliced', '1 bunch scallions, sliced 1/2" thick', '3 Tbsp. (or more) red wine vinegar', 'Lightly crushed salted pita chips (for serving)']

Soy Sauce–Marinated Grilled Flank Steak and Scallions

['3 Tbsp. extra-virgin olive oil, divided, plus more for grill', '1 1/2 lb. flank steak', 'Kosher salt, freshly ground pepper', '1 bunch scallions, trimmed', '1/4 cup mirin (sweet Japanese rice wine)', '1/4 cup soy sauce', '2 Tbsp. light brown sugar', '1 Tbsp. distilled white vinegar', '1 Tbsp. Sriracha', '2 tsp. toasted sesame oil', 'Toasted sesame seeds (for serving)']

Prepare a grill for medium-high heat; lightly oil grate. Pat steak dry and place on a rimmed baking sheet. Lightly score both sides of steak with the tip of a paring knife, making shallow parallel cuts (no deeper than an 1/8") about 1" apart and running across the grain of the meat (this will prevent the steak from curling as it cooks). Season generously all over with salt and pepper; let sit at room temperature at least 30 minutes and up to 1 hour. Meanwhile, toss scallions on another baking sheet with 2 Tbsp. olive oil to coat; season with salt and pepper. Whisk mirin, soy sauce, brown sugar, vinegar, Sriracha, and sesame oil in a medium bowl until sugar is dissolved; set marinade aside. Pat steak dry again (the salt will have drawn out more moisture) and rub with remaining 1 Tbsp. olive oil. Grill scallions, turning often, until tender and charred in spots, about 1 minute. Return to baking sheet. Grill steak, turning every 2 minutes or so, until medium-rare, 6–8 minutes. Transfer to a cutting board and let rest 10–15 minutes. Thinly slice steak crosswise and arrange on a rimmed platter; drizzle all of the juices that have collected on the cutting board over. Arrange grilled scallions on top of the steak, then pour reserved marinade over. Let sit at least 15 minutes and up to 1 hour before serving. To serve, sprinkle with sesame seeds as desired.

soy-sauce-marinated-grilled-flank-steak-and-scallions

['3 Tbsp. extra-virgin olive oil, divided, plus more for grill', '1 1/2 lb. flank steak', 'Kosher salt, freshly ground pepper', '1 bunch scallions, trimmed', '1/4 cup mirin (sweet Japanese rice wine)', '1/4 cup soy sauce', '2 Tbsp. light brown sugar', '1 Tbsp. distilled white vinegar', '1 Tbsp. Sriracha', '2 tsp. toasted sesame oil', 'Toasted sesame seeds (for serving)']

Jalapeño-Marinated Grilled Pork Chops

['1/2 cup plus 3 Tbsp. extra-virgin olive oil, divided, plus more for grill', '4 bone-in pork rib chops (about 10 oz. each)', 'Kosher salt, freshly ground pepper', '2 tsp. coriander seeds', '1/4 cup apple cider vinegar', '1 tsp. sugar', '2 large jalapeños', '1/4 medium white onion, very thinly sliced']

Prepare a grill for medium-high heat; lightly oil grate. Pat pork chops dry and season generously all over with salt and pepper. Place on a rimmed baking sheet and let sit at room temperature at least 30 minutes and up to 1 hour. Meanwhile, toast coriander seeds in a dry small skillet over medium heat, tossing often, until golden brown and fragrant, about 2 minutes. Transfer seeds to a cutting board and let cool. Using a flat-bottomed mug or a heavy skillet, lightly crush. Place in a small bowl and add vinegar, sugar, and 1/2 cup oil. Season with salt and pepper and whisk until sugar and salt are dissolved. Set marinade aside. Toss jalapeños and 1 Tbsp. oil in a small bowl to coat; season with salt and pepper. Pat pork chops dry again (the salt will have drawn out more moisture) and rub with remaining 2 Tbsp. oil. Grill jalapeños, turning often, until softened and blackened in spots, about 5 minutes. Transfer to a cutting board. Grill pork chops, turning every 2 minutes or so, until cooked through but still medium-rare closest to the bone (an instant-read thermometer inserted near the bone should register 145°F), 8–12 minutes. Transfer to cutting board and let rest 10–15 minutes. Cut pork along the bone to remove meat in one piece; slice 1/2" thick and transfer to a rimmed platter. Slice jalapeños crosswise into rounds and scatter over pork. Pour reserved marinade over and let sit at least 15 minutes and up to 1 hour before serving. To serve, scatter onion over.

jalapeno-marinated-grilled-pork-chops

['1/2 cup plus 3 Tbsp. extra-virgin olive oil, divided, plus more for grill', '4 bone-in pork rib chops (about 10 oz. each)', 'Kosher salt, freshly ground pepper', '2 tsp. coriander seeds', '1/4 cup apple cider vinegar', '1 tsp. sugar', '2 large jalapeños', '1/4 medium white onion', 'very thinly sliced']

Grilled Swordfish with Tomatoes and Oregano

['1/2 cup plus 2 Tbsp. extra-virgin olive oil, plus more for grill', '2 Tbsp. pine nuts', '2 (12-oz.) swordfish steaks, about 1" thick', 'Kosher salt, freshly ground pepper', '1/4 cup red wine vinegar', '2 Tbsp. drained capers, finely chopped', '1 Tbsp. finely chopped oregano, plus 2 sprigs for serving', '1/2 tsp. honey', '2 large ripe heirloom tomatoes, halved, thickly sliced']

Prepare a grill for medium-high heat; lightly oil grate. Toast pine nuts in a dry small skillet over medium heat, shaking often, until golden, about 4 minutes. Let cool and set aside for serving. Pat swordfish dry and season all over with salt and pepper. Place on a rimmed baking sheet and let sit at room temperature 15 minutes. Meanwhile, whisk vinegar, capers, chopped oregano, honey, and 1/2 cup oil in a small bowl to combine; set marinade aside. Arrange tomatoes on a rimmed platter, overlapping slightly; set aside. Rub swordfish all over with remaining 2 Tbsp. oil and grill, undisturbed, until grill marks appear, about 4 minutes. Carefully turn over and cook on second side until fish is opaque all the way through, about 4 minutes. Transfer to reserved platter with tomatoes and top with oregano sprigs. Season with more salt and pepper. Pour reserved marinade over and let sit at least 15 minutes and up to 1 hour. To serve, scatter reserved pine nuts over.

grilled-swordfish-with-tomatoes-and-oregano

['1/2 cup plus 2 Tbsp. extra-virgin olive oil, plus more for grill', '2 Tbsp. pine nuts', '2 (12-oz.) swordfish steaks, about 1" thick', 'Kosher salt, freshly ground pepper', '1/4 cup red wine vinegar', '2 Tbsp. drained capers, finely chopped', '1 Tbsp. finely chopped oregano, plus 2 sprigs for serving', '1/2 tsp. honey', '2 large ripe heirloom tomatoes', 'halved', 'thickly sliced']

Grilled Shrimp with Turmeric Mojo Sauce

['6 garlic cloves, smashed', '2 habanero chiles, seeds removed, chopped', '1 (3") piece ginger, peeled, thinly sliced', '1/3 cup fresh lime juice', '1/3 cup fresh orange juice', '1 Tbsp. sugar', '2 tsp. unseasoned rice vinegar', '1/2 tsp. ground turmeric', '1/3 cup vegetable oil, plus more for grill', 'Kosher salt', '1 1/2 lb. large shrimp, peeled, deveined', 'Cooked short-grain white rice (for serving; optional)', 'Flaky sea salt']

Prepare a grill for medium-high heat. Pulse garlic, chiles, ginger, lime juice, orange juice, sugar, vinegar, and turmeric in a food processor until combined and almost smooth. With the motor running, gradually stream in 1/3 cup oil and process until emulsified. Pour half of the sauce into a small bowl; season with kosher salt. Set aside for serving. Transfer remaining sauce to a medium bowl and add shrimp. Season with kosher salt and toss to coat. Clean and oil grate, then immediately arrange shrimp on grill. Grill until bright pink and lightly charred, about 1 minute per side. Divide shrimp among bowls. Spoon reserved sauce over; sprinkle with sea salt. Serve with rice if desired.

grilled-shrimp-with-turmeric-mojo-sauce

['6 garlic cloves, smashed', '2 habanero chiles, seeds removed, chopped', '1 (3") piece ginger, peeled, thinly sliced', '1/3 cup fresh lime juice', '1/3 cup fresh orange juice', '1 Tbsp. sugar', '2 tsp. unseasoned rice vinegar', '1/2 tsp. ground turmeric', '1/3 cup vegetable oil, plus more for grill', 'Kosher salt', '1 1/2 lb. large shrimp, peeled, deveined', 'Cooked short-grain white rice (for serving; optional)', 'Flaky sea salt']

Grilled Scallops with Nori, Ginger, and Lime

['1/3 cup mayonnaise', '2 tsp. fresh lime juice', 'Kosher salt', '1 toasted nori sheet', '1 tsp. ground coriander', '1/2 tsp. ground ginger', '2 Tbsp. vegetable oil, plus more for grill', '12 large dry sea scallops, side muscles removed, patted dry', '1/2 lime', '3 scallions, dark green parts only, very thinly sliced', '1 tsp. Aleppo-style or other mild red pepper flakes or gochugaru (coarse Korean red pepper powder)', 'A spice mill; eight 8" wooden skewers, soaked at least 1 hour']

Prepare a grill for medium-high heat. Mix mayonnaise, lime juice, a pinch of salt, and 1 Tbsp. water in a small bowl; set lime mayo aside. Finely grind nori in spice mill. Transfer half to a small bowl; set aside for serving. Transfer remaining nori to a large bowl and mix in coriander, ginger, and 2 Tbsp. oil. Add scallops and toss to coat. Thread 3 scallops onto 2 skewers. (This will keep scallops in place and make them easy to turn. You can also use this method for shrimp and small peppers like shishito and Padrón.) Repeat with remaining scallops and skewers. Season both sides with salt. Clean and oil grate, then immediately place scallops on the outside edge of the grill so that the skewers are hanging off the side. Grill, turning scallops with handles of skewers, until grill marks appear and scallops are just cooked through, about 3 minutes per side, depending on their size. Spread lime mayo on a platter and place skewers with scallops on top. Finely grate zest from lime half over, then squeeze juice over. Top with scallions and sprinkle with Aleppo-style pepper and reserved nori.

grilled-scallops-with-nori-ginger-and-lime

['1/3 cup mayonnaise', '2 tsp. fresh lime juice', 'Kosher salt', '1 toasted nori sheet', '1 tsp. ground coriander', '1/2 tsp. ground ginger', '2 Tbsp. vegetable oil, plus more for grill', '12 large dry sea scallops, side muscles removed, patted dry', '1/2 lime', '3 scallions, dark green parts only, very thinly sliced', '1 tsp. Aleppo-style or other mild red pepper flakes or gochugaru (coarse Korean red pepper powder)', 'A spice mill; eight 8" wooden skewers', 'soaked at least 1 hour']

Grilled Salt-and-Pepper Black Bass with Curry Verde

['1 cup grapeseed or other neutral oil, divided, plus more for grill', '1 Tbsp. vadouvan or other curry powder', '1 green chile (such as serrano or jalapeño), finely chopped', '1 (1") piece ginger, peeled, finely grated', '1 garlic clove, finely grated', '1 1/2 cups finely chopped cilantro, plus 1 cup leaves with tender stems', '3 Tbsp. fresh lime juice, divided', 'Kosher salt', '2 (1 1/2–2-lb.) head-on black sea bass or other whole fish, cleaned', '8 scallions, 4 whole, 4 very thinly sliced on a diagonal', 'Freshly ground black pepper', 'Lemon wedges (for serving)', 'Flaky sea salt']

Prepare a grill for medium heat. Heat 1/2 cup oil in a small skillet over medium. Once oil is shimmering, stir in vadouvan and remove skillet from heat (it should foam a little). Let cool in pan. Combine curry oil, chile, ginger, garlic, chopped cilantro, and 2 Tbsp. lime juice in a small bowl. Season curry verde with kosher salt and set aside. Place fish on a cutting board and pat dry thoroughly with paper towels (inside and out). Using a sharp knife, make slashes crosswise on a diagonal along the body every 2" on both sides, cutting all the way down to the bones (this will help the fish cook evenly). Place fish and 4 whole scallions on a rimmed baking sheet; season fish generously inside and out with kosher salt and pepper. Drizzle fish and scallions with remaining 1/2 cup oil (this may seem like a lot, but it’s the best way to prevent the fish from sticking to the grate). Clean and oil grate, then immediately place fish and whole scallions on grill. Grill, turning scallions occasionally, until lightly charred all over, about 4 minutes. Transfer to a cutting board. Continue to grill fish, undisturbed, 8–10 minutes. Lift up slightly from one edge to see if skin is puffed and lightly charred and easily releases from grate. If fish is not ready, let it grill another minute or so, then try again. Once it releases easily, gently slide 2 large metal spatulas underneath and turn onto second side. Grill until the other side is lightly charred and skin is puffed, 8–10 minutes, depending on size of fish. Finely chop grilled scallions and add to reserved curry verde. Toss sliced scallions, cilantro leaves, and remaining 1 Tbsp. lime juice with a pinch of kosher salt in a medium bowl. Spoon curry verde on a platter and set fish on top. Scatter scallion mixture over and sprinkle with sea salt.

grilled-salt-and-pepper-whole-black-bass-with-curry-verde

['1 cup grapeseed or other neutral oil, divided, plus more for grill', '1 Tbsp. vadouvan or other curry powder', '1 green chile (such as serrano or jalapeño), finely chopped', '1 (1") piece ginger, peeled, finely grated', '1 garlic clove, finely grated', '1 1/2 cups finely chopped cilantro, plus 1 cup leaves with tender stems', '3 Tbsp. fresh lime juice, divided', 'Kosher salt', '2 (1 1/2–2-lb.) head-on black sea bass or other whole fish, cleaned', '8 scallions, 4 whole, 4 very thinly sliced on a diagonal', 'Freshly ground black pepper', 'Lemon wedges (for serving)', 'Flaky sea salt']

Garlicky Grilled Squid with Marinated Peppers

['1/3 cup coarsely chopped blanched hazelnuts or almonds', '2 Tbsp. plus 1/2 cup extra-virgin olive oil, divided', 'Kosher salt', '4 large red bell peppers', '2 Tbsp. sherry vinegar or red wine vinegar', '1 tsp. hot smoked Spanish paprika', '3 garlic cloves, divided', '1 1/2 lb. cleaned squid, bodies and tentacles separated', '1/2 small red onion, very thinly sliced', '1 cup mint leaves, torn if large', '1/2 lemon']

Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 7–10 minutes. Let cool, then crush nuts using the side of a chef’s knife or coarsely chop. Transfer to a small bowl. Mix in 2 Tbsp. oil and season with salt. Set aside. Prepare a grill for high heat and place a wire rack on one side, orienting it perpendicular to grill grate. Place bell peppers directly on grate (not on wire rack) and grill, turning occasionally, until charred all over and flesh is very soft, 8–10 minutes. Transfer bell peppers to a medium bowl and cover tightly with plastic wrap. Let sit 10–20 minutes (doing this extends the cooking and softens the skins). Remove skins from peppers and scoop out seeds; discard. Tear or slice peppers into large pieces and place in a clean medium bowl. Add vinegar, paprika, and 1/4 cup oil and finely grate 1 garlic clove into bowl. Season with salt and toss well to coat peppers. Return grill to high heat. Finely grate remaining 2 garlic cloves into a large bowl; stir in remaining 1/4 cup oil. Pat squid dry, then add to oil mixture; toss well to coat. Working in batches, grill squid on wire rack on grill until marks appear on bodies and tentacles begin to crisp around the edges, 45–60 seconds per side. Transfer to a clean large bowl and season with salt. Place onion and mint in a small bowl. Finely grate zest from lemon half over, then squeeze in juice. Season with salt and toss to combine. Divide marinated peppers and squid among plates. Spoon hazelnuts over and top with mint salad.

garlicky-grilled-squid-with-marinated-peppers

['1/3 cup coarsely chopped blanched hazelnuts or almonds', '2 Tbsp. plus 1/2 cup extra-virgin olive oil, divided', 'Kosher salt', '4 large red bell peppers', '2 Tbsp. sherry vinegar or red wine vinegar', '1 tsp. hot smoked Spanish paprika', '3 garlic cloves, divided', '1 1/2 lb. cleaned squid, bodies and tentacles separated', '1/2 small red onion, very thinly sliced', '1 cup mint leaves, torn if large', '1/2 lemon']

Crispy-Skinned Salmon with Whole Lemon–Sesame Sauce

['4 (6-oz.) skin-on salmon fillets, pin bones removed, patted dry', '2 Tbsp. plus 1/3 cup extra-virgin olive oil, plus more for grill', 'Kosher salt', '1 small lemon', '1 small shallot, finely chopped', '2 tsp. black sesame seeds', '1 tsp. honey', '1/2 tsp. toasted sesame oil', 'Freshly ground black pepper', '1 cup basil leaves, torn if large']

Prepare a grill for medium heat. Rub salmon with 2 Tbsp. olive oil; season both sides with kosher salt. Cut ends off lemon and discard. Set lemon upright on a cutting board and slice off 4 lobes, working around the core (the seeds will be left behind). Finely chop lobes (flesh, pith, and all) and transfer to a small bowl; you should have about 1/3 cup. Squeeze juice from core into bowl; discard core. Add shallot, sesame seeds, honey, sesame oil, and 1/3 cup olive oil; season with kosher salt and lots of pepper. Toss to combine. Clean and oil grate, then immediately place salmon on grill, skin side down. Cover and grill, without turning, until skin is lightly charred and flesh is opaque all the way through, 6–8 minutes. Transfer salmon to shallow bowls or plates; let cool slightly. Spoon sauce over salmon. Top with basil; sprinkle with sea salt.

grilled-crispy-skinned-salmon-with-whole-lemon-sesame-sauce

['4 (6-oz.) skin-on salmon fillets, pin bones removed, patted dry', '2 Tbsp. plus 1/3 cup extra-virgin olive oil, plus more for grill', 'Kosher salt', '1 small lemon', '1 small shallot, finely chopped', '2 tsp. black sesame seeds', '1 tsp. honey', '1/2 tsp. toasted sesame oil', 'Freshly ground black pepper', '1 cup basil leaves', 'torn if large']

Clams with Spicy Tomato Broth and Garlic Mayo

['1/2 lemon', '5 garlic cloves, 1 whole, 4 thinly sliced', '1/2 cup mayonnaise', 'Kosher salt', '1/4 cup plus 3 Tbsp. extra-virgin olive oil', '2 large shallots, thinly sliced', '1 red chile (such as Holland or Fresno), thinly sliced, or 1/2 tsp. crushed red pepper flakes', '2 Tbsp. tomato paste', '2 cups cherry tomatoes', '1 cup dry white wine', '36 littleneck clams, scrubbed', '6 Tbsp. unsalted butter, cut into pieces', '3 Tbsp. finely chopped chives', '4 thick slices country-style bread']

Prepare a grill for medium heat. Finely grate zest from lemon half into a small bowl, then squeeze in juice. Finely grate whole garlic clove into bowl and mix in mayonnaise. Season garlic mayo with salt and set aside. Place a large cast-iron skillet on grill and heat 1/4 cup oil in skillet. Add sliced garlic, shallots, and chile and cook, stirring often, until just softened, about 2 minutes. Add tomato paste and cook, stirring often, until paste darkens slightly, about 1 minute. Add tomatoes and a pinch of salt and cook, stirring occasionally, until tomatoes soften and release their juices, about 4 minutes. Add wine and cook until it is almost reduced by half and no longer smells boozy, about 3 minutes. Add clams and butter to skillet and cover (if you don’t have a lid that fits, use a sheet of foil). Cook until clams have opened, 6–10 minutes, depending on size of clams and heat level. Remove skillet from grill; discard any clams that don’t open. Sprinkle with chives. Meanwhile, drizzle bread with remaining 3 Tbsp. oil and season lightly with salt. Grill until golden brown and crisp, about 3 minutes per side. Serve clams with toasted bread and reserved garlic mayo.

clams-with-spicy-tomato-broth-and-garlic-mayo

['1/2 lemon', '5 garlic cloves, 1 whole, 4 thinly sliced', '1/2 cup mayonnaise', 'Kosher salt', '1/4 cup plus 3 Tbsp. extra-virgin olive oil', '2 large shallots, thinly sliced', '1 red chile (such as Holland or Fresno), thinly sliced, or 1/2 tsp. crushed red pepper flakes', '2 Tbsp. tomato paste', '2 cups cherry tomatoes', '1 cup dry white wine', '36 littleneck clams, scrubbed', '6 Tbsp. unsalted butter, cut into pieces', '3 Tbsp. finely chopped chives', '4 thick slices country-style bread']

Tomato-Watermelon Salad with Turmeric Oil

['1/4 cup virgin coconut oil', '1 tsp. coarsely crushed peppercorns', '1 tsp. coarsely crushed coriander seeds', '1/2 tsp. cumin seeds', '1/2 tsp. ground turmeric', '1/4 large seedless watermelon (about 3 lb.), preferably yellow, rind removed, flesh cut into 1/2" pieces (about 4 cups)', '2 medium or 1 large heirloom tomato, cut into 1/2" pieces', '8 oz. mild French feta, cut into 1/2" pieces', 'Flaky sea salt']

Heat coconut oil, peppercorns, coriander seeds, cumin seeds, and turmeric in a small saucepan over medium until fragrant, about 3 minutes. Let turmeric oil cool slightly. Arrange watermelon, tomato, and feta on a platter. Drizzle turmeric oil evenly over and sprinkle with salt.

tomato-watermelon-salad-with-turmeric-oil

['1/4 cup virgin coconut oil', '1 tsp. coarsely crushed peppercorns', '1 tsp. coarsely crushed coriander seeds', '1/2 tsp. cumin seeds', '1/2 tsp. ground turmeric', '1/4 large seedless watermelon (about 3 lb.), preferably yellow, rind removed, flesh cut into 1/2" pieces (about 4 cups)', '2 medium or 1 large heirloom tomato, cut into 1/2" pieces', '8 oz. mild French feta, cut into 1/2" pieces', 'Flaky sea salt']

Honeydew Salad with Ginger Dressing and Peanuts

['6 Tbsp. white wine vinegar', '1 tsp. fish sauce', '1 tsp. finely grated peeled ginger (from one 1" piece)', '1 tsp. light brown sugar', '1 serrano chile, thinly sliced', '1/2 medium honeydew melon (about 2 lb.), seeds and rind removed, flesh cut into wedges, wedges halved crosswise', '3 small Persian cucumbers, sliced on a diagonal 1/4" thick', '1 avocado, peeled, thinly sliced', '1/4 cup mint leaves', '1/4 cup salted, dry-roasted peanuts, coarsely chopped', 'Flaky sea salt']

Whisk vinegar, fish sauce, ginger, and brown sugar in a large bowl to combine. Add chile and let sit 10 minutes. Add melon, cucumbers, and avocado and toss to coat. Transfer to a platter; top with mint and peanuts and sprinkle with salt.

honeydew-salad-with-ginger-dressing-and-peanuts

['6 Tbsp. white wine vinegar', '1 tsp. fish sauce', '1 tsp. finely grated peeled ginger (from one 1" piece)', '1 tsp. light brown sugar', '1 serrano chile, thinly sliced', '1/2 medium honeydew melon (about 2 lb.), seeds and rind removed, flesh cut into wedges, wedges halved crosswise', '3 small Persian cucumbers, sliced on a diagonal 1/4" thick', '1 avocado, peeled, thinly sliced', '1/4 cup mint leaves', '1/4 cup salted, dry-roasted peanuts, coarsely chopped', 'Flaky sea salt']

Cantaloupe with Sugar Snap Peas and Ricotta Salata

['1/2 small cantaloupe or Honey Kiss melon (about 1 1/2 lb.)', '8 oz. sugar snap peas, strings removed, thinly sliced on a diagonal', '8 oz. ricotta salata (salted dry ricotta), thinly sliced into strips with a vegetable peeler or mandoline', '3 Tbsp. tarragon leaves', 'Extra-virgin olive oil, lemon wedges, flaky sea salt, and Aleppo-style pepper (for serving)']

Scoop out seeds from melon half and place, cut side down, on a cutting board and remove rind by slicing down along the curve of the melon with a sharp knife, rotating as you go. Cut in half again, then very thinly slice each piece crosswise on a mandoline (to make half-moons) or use a vegetable peeler to make ribbons. Toss melon, peas, ricotta, and tarragon on a platter. Drizzle with some oil, squeeze some lemon juice over, and sprinkle with salt and Aleppo-style pepper.

cantaloupe-with-sugar-snap-peas-and-ricotta-salata

['1/2 small cantaloupe or Honey Kiss melon (about 1 1/2 lb.)', '8 oz. sugar snap peas, strings removed, thinly sliced on a diagonal', '8 oz. ricotta salata (salted dry ricotta), thinly sliced into strips with a vegetable peeler or mandoline', '3 Tbsp. tarragon leaves', 'Extra-virgin olive oil', 'lemon wedges', 'flaky sea salt', 'and Aleppo-style pepper (for serving)']

Saucy Beans and Artichoke Hearts with Feta

['1/2 cup plus 1 Tbsp. extra-virgin olive oil, plus more for drizzling', '1 large onion, finely chopped', '2 large tomatoes, grated on the large holes of a box grater', '4 garlic cloves, finely grated', '1 Tbsp. tomato paste', '1 tsp. finely chopped fresh oregano (or 1 Tbsp. dried), plus more for serving', '1/2 tsp. crushed red pepper flakes, plus more for serving', 'Kosher salt', '2 (14-oz.) cans artichoke hearts, drained, halved lengthwise', '3 (14-oz.) cans lima or other large white beans, drained, rinsed, or 4 cups homemade beans, drained', '1½ cups crumbled feta (about 8 oz.)']

Heat onion and 1/2 cup oil (start from cold) in a large heavy pot or Dutch oven over medium. Cook, stirring occasionally, until onion is translucent, 10–12 minutes. Add tomatoes, garlic, tomato paste, 1 tsp. oregano, 1/2 tsp. red pepper flakes, and 2 tsp. salt. Cook, stirring occasionally, until sauce is thickened and most of the liquid is evaporated, 15–20 minutes. Stir in 1 cup water and bring to a boil. Meanwhile, heat 1 Tbsp. oil in a large nonstick skillet over medium-high until shimmering. Working in batches and adding more oil if needed, cook artichokes cut sides down until deeply browned on cut sides, 6–8 minutes. Transfer to pot with sauce. Add beans to pot and stir to combine. Reduce heat to medium-low and simmer, stirring occasionally, until beans are heated through and flavors have melded, about 10 minutes. Taste, and add more salt if needed. Transfer bean mixture to a large serving bowl or dish. Top with feta, oregano, and red pepper flakes and drizzle with oil. Let sit at least 10 minutes for feta to soften before serving warm or at room temperature.

saucy-beans-and-artichoke-hearts-with-feta

['1/2 cup plus 1 Tbsp. extra-virgin olive oil, plus more for drizzling', '1 large onion, finely chopped', '2 large tomatoes, grated on the large holes of a box grater', '4 garlic cloves, finely grated', '1 Tbsp. tomato paste', '1 tsp. finely chopped fresh oregano (or 1 Tbsp. dried), plus more for serving', '1/2 tsp. crushed red pepper flakes, plus more for serving', 'Kosher salt', '2 (14-oz.) cans artichoke hearts, drained, halved lengthwise', '3 (14-oz.) cans lima or other large white beans, drained, rinsed, or 4 cups homemade beans, drained', '1½ cups crumbled feta (about 8 oz.)']

Stone Fruit Clafoutis

['2 Tbsp. unsalted butter', '3 large eggs', '1 cup whole milk', '1 tsp. finely grated lemon zest', '1 tsp. kosher salt', '1 tsp. vanilla extract', '1/3 cup plus 2 Tbsp. granulated sugar', '1/2 cup all-purpose flour', '2 cups halved and pitted cherries, or pitted and sliced apricots', 'Powdered sugar (for serving; optional)']

Preheat oven to 350°F. Place butter in a 2–3-qt. shallow baking dish or medium (10") ovenproof skillet. Transfer to preheating oven and heat until butter has melted, about 4–6 minutes. Meanwhile, blend eggs, milk, lemon zest, salt, vanilla, and 1/3 cup granulated sugar in a blender until frothy, about 2 minutes. Add flour and blend just until combined. Pour batter into hot baking dish. Arrange fruit evenly over. Sprinkle with remaining 2 Tbsp. granulated sugar. Bake clafoutis until top is puffed and lightly golden brown, 25–35 minutes. Let cool slightly, then sift powdered sugar over (if using). Serve warm.

stone-fruit-clafoutis

['2 Tbsp. unsalted butter', '3 large eggs', '1 cup whole milk', '1 tsp. finely grated lemon zest', '1 tsp. kosher salt', '1 tsp. vanilla extract', '1/3 cup plus 2 Tbsp. granulated sugar', '1/2 cup all-purpose flour', '2 cups halved and pitted cherries, or pitted and sliced apricots', 'Powdered sugar (for serving; optional)']

Panchos Argentinos (Argentine-Style Hot Dogs)

['1 small onion, finely chopped (about 1 cup)', '1 small green bell pepper, finely chopped (about 1/2 cup)', '1 small tomato, seeded, finely chopped (about 1/2 cup)', '1/4 cup extra-virgin olive oil', '2 Tbsp. red wine vinegar or apple cider vinegar', 'Juice of 1 lemon', 'Kosher salt, freshly ground pepper', '8 uncured natural casing all-beef sausages (such as Applegate)', 'Mayonnaise (for serving)', '4 hot dog buns, split', 'Yellow mustard (for serving)']

Mix onion, bell pepper, and tomato in a large bowl. Add oil, vinegar, and lemon juice, then toss to combine. Taste and season with salt and pepper, then toss again. Do Ahead: Salsa can be made 5 days ahead. Transfer to a jar or airtight container and chill. Let sit at room temperature at least 30 minutes before using. Slice sausages in half lengthwise, going almost all the way through so they can be opened like a book, but are still attached on one side. Heat a large nonstick skillet over medium-high until hot. Working in batches, cook sausages cut side down, weighting down with a spatula or a small pot lid and turning once, until slightly browned, about 2 minutes per side. Transfer to a plate. Smear a generous amount of mayonnaise on both sides of buns. Arrange 2 butterflied hot dogs on each side of buns, cut side facing the bread. Top with mustard and a generous amount of salsa.

panchos-argentinos-argentine-style-hot-dogs

['1 small onion, finely chopped (about 1 cup)', '1 small green bell pepper, finely chopped (about 1/2 cup)', '1 small tomato, seeded, finely chopped (about 1/2 cup)', '1/4 cup extra-virgin olive oil', '2 Tbsp. red wine vinegar or apple cider vinegar', 'Juice of 1 lemon', 'Kosher salt, freshly ground pepper', '8 uncured natural casing all-beef sausages (such as Applegate)', 'Mayonnaise (for serving)', '4 hot dog buns, split', 'Yellow mustard (for serving)']

Skillet Cornbread With Bacon Fat and Brown Sugar

['2 ½ cups fine white stone-ground cornmeal', '1 tablespoon baking powder', '1 ½ teaspoons salt', '3 large eggs', '1 ¾ cups buttermilk', '2 tablespoons packed brown sugar', '3 tablespoons rendered bacon fat or lard']

Preheat the oven to 425°F. Whisk the cornmeal, baking powder, and salt in a large bowl. Whisk the eggs, buttermilk, and brown sugar in another bowl until smooth. Whisk the wet ingredients into the dry ingredients. Heat the bacon fat in a 12-inch cast-iron skillet until liquid. Swirl it around to coat the bottom and sides of the skillet, then pour the rest into the batter. Whisk the batter until smooth, then pour into the hot skillet. Immediately transfer to the oven. Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Serve warm.

skillet-cornbread-with-bacon-fat-and-brown-sugar

['2 ½ cups fine white stone-ground cornmeal', '1 tablespoon baking powder', '1 ½ teaspoons salt', '3 large eggs', '1 ¾ cups buttermilk', '2 tablespoons packed brown sugar', '3 tablespoons rendered bacon fat or lard']

Spicy Egg Sandwich with Sausage and Pickled Peppers

['1/2 lb. sweet or spicy Italian sausage, casings removed', '1 Tbsp. unsalted butter', '2 large eggs', 'Pinch of kosher salt', 'Pinch of crushed red pepper flakes (optional)', '2 English muffins, toasted', 'Harissa paste (for muffins)', '3 oz. feta cheese, thinly sliced', '1/3 cup sliced drained Peppadew peppers (about 3 oz.)', '1/2 cup cilantro leaves with tender stems', 'Mayonnaise (for muffins)']

Using damp hands, form sausage into two 1/4"-thick patties. Heat a large cast-iron skillet over medium-high until hot. Cook patties until golden brown on bottom side, about 2 minutes. Turn and continue to cook until other side is browned and cooked through, 2–3 minutes more. Transfer to a plate. Wipe out skillet. Heat butter over medium in same skillet until melted. Cook eggs, undisturbed, until whites are set, edges are golden, and yolks are still runny, 4–5 minutes. Season with salt and red pepper flakes (if using). Remove pan from heat. Spread harissa on 2 muffin halves. Top with feta, patties, eggs, peppers, and cilantro. Spread mayonnaise on remaining muffin halves, then close up sandwiches.

spicy-egg-sandwich-with-sausage-and-pickled-peppers

['1/2 lb. sweet or spicy Italian sausage, casings removed', '1 Tbsp. unsalted butter', '2 large eggs', 'Pinch of kosher salt', 'Pinch of crushed red pepper flakes (optional)', '2 English muffins, toasted', 'Harissa paste (for muffins)', '3 oz. feta cheese, thinly sliced', '1/3 cup sliced drained Peppadew peppers (about 3 oz.)', '1/2 cup cilantro leaves with tender stems', 'Mayonnaise (for muffins)']

Spaghetti with Tuna, Tomatoes, and Olives

['1 pint cherry tomatoes (preferably Sun Gold), halved', '6 ounces olive oil-packed Italian or Spanish tuna, drained', '1/2 cup black olives, pitted, torn (about 2 ounces)', '1/2 cup chopped fresh parsley', '1 teaspoon freshly ground black pepper', '3 tablespoons extra-virgin olive oil, plus more to taste', '1 teaspoon kosher salt, plus more to taste', '1 pound thin spaghetti', '1 tablespoon fresh lemon juice']

Combine tomatoes, tuna, olives, parsley, pepper, 3 Tbsp. oil, and 1 tsp. salt in a large bowl. Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add to tomato mixture. Stir vigorously and add more oil as needed to fully coat. Season with salt. Transfer pasta to a serving bowl or platter. Drizzle with lemon juice and serve.

spaghetti-with-tuna-tomatoes-and-olives-56389800

['1 pint cherry tomatoes (preferably Sun Gold), halved', '6 ounces olive oil-packed Italian or Spanish tuna, drained', '1/2 cup black olives, pitted, torn (about 2 ounces)', '1/2 cup chopped fresh parsley', '1 teaspoon freshly ground black pepper', '3 tablespoons extra-virgin olive oil, plus more to taste', '1 teaspoon kosher salt, plus more to taste', '1 pound thin spaghetti', '1 tablespoon fresh lemon juice']

Zucchini Noodles with Anchovy Butter

['4 tablespoons (1/2 stick) unsalted butter', '6 oil-packed anchovy fillets', '2-3 large zucchini, thinly sliced into noodle-like ribbons with a vegetable peeler or mandoline (about 6 cups)', '1/2 cup grated Parmesan', '1 teaspoon crushed red pepper flakes']

Melt butter in a small saucepan over medium heat. Add anchovies and cook, breaking them up with a wooden spoon, until dissolved, about 5 minutes. Combine zucchini ribbons, Parmesan, red pepper flakes, and anchovy butter in a large serving bowl. Serve immediately.

zucchini-noodles-with-anchovy-butter-56389802

['4 tablespoons (1/2 stick) unsalted butter', '6 oil-packed anchovy fillets', '2-3 large zucchini, thinly sliced into noodle-like ribbons with a vegetable peeler or mandoline (about 6 cups)', '1/2 cup grated Parmesan', '1 teaspoon crushed red pepper flakes']

Cold Soba Noodles with Miso and Smoked Tofu

['1 tablespoon finely grated peeled ginger', '3 tablespoons miso paste', '3 tablespoons mirin, plus more to taste', '3 tablespoons unseasoned rice vinegar, plus more to taste', '1 tablespoon soy sauce, plus more to taste', '1/4 teaspoon kosher salt, plus more to taste', '1 pound soba noodles', '5 red radishes, thinly sliced', '5 scallions, trimmed, thinly sliced', '4 ounces smoked tofu, cubed']

Whisk ginger, miso paste, 3 Tbsp. mirin, 3 Tbsp. vinegar, 1 Tbsp. soy sauce, and 1/4 tsp. salt in a large bowl. Cook soba noodles according to package directions. Drain noodles, rinse with cold water, then add to ginger mixture. Season with more mirin, vinegar, soy sauce, and salt, if needed. Transfer noodles to a serving bowl or platter and top with radishes, scallions, and tofu. Serve immediately.

cold-soba-noodles-with-miso-and-smoked-tofu-56389798

['1 tablespoon finely grated peeled ginger', '3 tablespoons miso paste', '3 tablespoons mirin, plus more to taste', '3 tablespoons unseasoned rice vinegar, plus more to taste', '1 tablespoon soy sauce, plus more to taste', '1/4 teaspoon kosher salt, plus more to taste', '1 pound soba noodles', '5 red radishes, thinly sliced', '5 scallions, trimmed, thinly sliced', '4 ounces smoked tofu', 'cubed']

Spicy Salmon Teriyaki with Steamed Bok Choy

['5 Tbsp. unseasoned rice vinegar', '3 Tbsp. low-sodium soy sauce or tamari', '2 Tbsp. hot chili paste (such as sambal oelek)', '2 Tbsp. honey', '1 lb. skinless salmon fillet, cut into 3x1 1/2" strips', '1 1/2 tsp. kosher salt, divided, plus more', '3 Tbsp. cornstarch', '2 Tbsp. vegetable oil', '4 small heads baby bok choy (about 1 lb.), trimmed, quartered', 'Steamed rice (for serving; optional)', '3 scallions, very thinly sliced on a diagonal', '1 tsp. toasted sesame seeds']

Whisk vinegar, soy sauce, chili paste, and honey in a small bowl; set aside. Season salmon with 1 tsp. salt. Place on a plate and sprinkle with cornstarch, turning to coat. Heat oil in a large nonstick skillet over medium-high. Cook salmon in a single layer, undisturbed, until golden brown underneath, 2–3 minutes. Turn and cook until other side is lightly golden, about 2 minutes. Pour sauce over salmon and continue to cook, gently turning salmon halfway through, until sauce is thickened slightly and clinging to salmon, about 1 minute. (Sauce will bubble aggressively when first added and will then calm down.) Meanwhile, set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Place bok choy in steamer basket, cover pot, and steam until just tender, 5–7 minutes. Season with remaining 1/2 tsp. salt. Place rice (if using) and bok choy on a platter. Arrange salmon over and drizzle bok choy and salmon with any remaining sauce in skillet. Top with scallions and sesame seeds.

spicy-salmon-teriyaki-with-steamed-bok-choy

['5 Tbsp. unseasoned rice vinegar', '3 Tbsp. low-sodium soy sauce or tamari', '2 Tbsp. hot chili paste (such as sambal oelek)', '2 Tbsp. honey', '1 lb. skinless salmon fillet, cut into 3x1 1/2" strips', '1 1/2 tsp. kosher salt, divided, plus more', '3 Tbsp. cornstarch', '2 Tbsp. vegetable oil', '4 small heads baby bok choy (about 1 lb.), trimmed, quartered', 'Steamed rice (for serving; optional)', '3 scallions, very thinly sliced on a diagonal', '1 tsp. toasted sesame seeds']

Grilled Steak With Peas and Eggplant Over Whipped Ricotta

['1 1/2 cups whole-milk ricotta', '1 tsp. finely grated lemon zest', '5 Tbsp. extra-virgin olive oil, divided, plus more for grill and drizzling', '2 3/4 tsp. kosher salt, divided', '2 (1"–1 1/2"-thick) boneless strip steaks (about 1 1/2 lb. total), patted dry', '1 1/2 tsp. freshly ground black pepper, divided, plus more', '2 small eggplants (about 11 oz. total), trimmed, sliced lengthwise into 1" spears', '1/2 lb. sugar snap peas, strings removed', 'Flaky sea salt', '1/2 cup mint leaves', '1 Fresno chile, thinly sliced (optional)', 'Lemon wedges (for serving)']

Whisk ricotta, lemon zest, 3 Tbsp. oil, and 3/4 tsp. kosher salt in a large bowl until smooth and fluffy; set aside. Prepare a grill for medium-high heat; oil grate. Season steaks on all sides with 1 1/2 tsp. kosher salt and 1 tsp. pepper. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 120°F, 5–7 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain. While steak rests, toss eggplant with 2 Tbsp. oil; season with 1/2 tsp. kosher salt and 1/2 tsp. pepper. Grill eggplant, turning often, until skin is lightly charred and flesh is softened, about 5 minutes. Grill peas in a grill basket or on a wire rack set over grill alongside eggplant, turning often, until lightly charred and softened, about 3 minutes. Spread reserved ricotta on a platter. Arrange eggplant and peas over. Drizzle with oil; season with sea salt and pepper. Top with mint and chile (if using). Serve with lemon wedges alongside. Transfer steak to another platter. Drizzle with oil, then season with sea salt and pepper. Serve alongside vegetables.

grilled-steak-with-peas-and-eggplant-over-whipped-ricotta

['1 1/2 cups whole-milk ricotta', '1 tsp. finely grated lemon zest', '5 Tbsp. extra-virgin olive oil, divided, plus more for grill and drizzling', '2 3/4 tsp. kosher salt, divided', '2 (1"–1 1/2"-thick) boneless strip steaks (about 1 1/2 lb. total), patted dry', '1 1/2 tsp. freshly ground black pepper, divided, plus more', '2 small eggplants (about 11 oz. total), trimmed, sliced lengthwise into 1" spears', '1/2 lb. sugar snap peas, strings removed', 'Flaky sea salt', '1/2 cup mint leaves', '1 Fresno chile, thinly sliced (optional)', 'Lemon wedges (for serving)']

Country-Style Ribs with Quick-Pickled Watermelon

['1/2 cup (packed; about 3 ounces) light brown sugar or palm sugar', '1/2 cup soy sauce', '1/4 cup unseasoned rice vinegar', '3 scallions, thinly sliced', '6 garlic cloves, minced', '2 tablespoons minced peeled ginger (from one 2x1-inch piece)', '1 tablespoon chopped cilantro leaves', '1 tablespoon hot chili paste (such as sambal oelek)', '1 tablespoon toasted sesame oil', '1 teaspoon freshly ground black pepper', '1/2 medium onion, sliced', '3 pounds (1-inch-thick) country-style pork ribs or bone-in pork chops', '2 tablespoons Chinese hot mustard powder', '1 teaspoon coriander seeds', '1/3 cup Champagne vinegar or white wine vinegar', '2 tablespoons fresh lime juice', '1 tablespoon finely chopped shallot', '1 teaspoon honey', '1/2 cup olive oil', 'Kosher salt, freshly ground pepper', '5 cups coarsely chopped seedless watermelon (cut from half a 6- to 7-pound watermelon)', '4 cups Sun Gold or cherry tomatoes (about 1 1/4 pounds), halved', '1/4 cup cilantro leaves with tender stems plus more for garnish']

First, make the marinade. Bring brown sugar and 1/2 cup water to a boil in a small saucepan, stirring to dissolve sugar. Lower heat to medium and simmer until reduced to 1/4 cup; transfer to a medium bowl. Whisk in soy sauce and next 8 ingredients. Stir in onion. Let cool. Pour the marinade into a large resealable plastic bag. Rub ribs with mustard powder and add to marinade in bag; seal bag and turn ribs to coat. Place bag in a baking dish and chill, turning occasionally, for at least 6 hours and up to overnight. Start with the dressing. In a small saucepan over low heat, toast coriander seeds until fragrant and beginning to pop, 2-3 minutes. Transfer coriander to a baking sheet and crush slightly with the back of a cool skillet. Combine coriander, vinegar, lime juice, shallot, and honey in a small bowl. Whisk in oil and season with salt and pepper. Set vinaigrette aside. Place watermelon in a large bowl; add 1/2 cup vinaigrette and toss to coat. Cover and chill, tossing occasionally, for up to 1 hour to lightly pickle watermelon. Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Transfer ribs from bag, leaving some marinade clinging to surface, onto a baking sheet. Pour remaining marinade from bag into a medium saucepan. Bring to a boil; reduce heat to medium and simmer for 3 minutes. Set marinade aside. Grill ribs until nicely charred and cooked to medium, about 5 minutes per side. Using tongs, dunk each rib into reserved marinade. Return ribs to grill and cook, turning once, until cooked to medium-well, about 2 minutes per side. Transfer to a platter. Toss tomatoes, 1/4 cup cilantro, and 1 Tbsp. vinaigrette in a medium bowl. Season to taste with salt and pepper. Top ribs with pickled watermelon. Scatter tomato mixture over. Garnish with more cilantro. Serve, passing remaining vinaigrette alongside for drizzling over.

country-style-ribs-with-quick-pickled-watermelon

['1/2 cup (packed; about 3 ounces) light brown sugar or palm sugar', '1/2 cup soy sauce', '1/4 cup unseasoned rice vinegar', '3 scallions, thinly sliced', '6 garlic cloves, minced', '2 tablespoons minced peeled ginger (from one 2x1-inch piece)', '1 tablespoon chopped cilantro leaves', '1 tablespoon hot chili paste (such as sambal oelek)', '1 tablespoon toasted sesame oil', '1 teaspoon freshly ground black pepper', '1/2 medium onion, sliced', '3 pounds (1-inch-thick) country-style pork ribs or bone-in pork chops', '2 tablespoons Chinese hot mustard powder', '1 teaspoon coriander seeds', '1/3 cup Champagne vinegar or white wine vinegar', '2 tablespoons fresh lime juice', '1 tablespoon finely chopped shallot', '1 teaspoon honey', '1/2 cup olive oil', 'Kosher salt, freshly ground pepper', '5 cups coarsely chopped seedless watermelon (cut from half a 6- to 7-pound watermelon)', '4 cups Sun Gold or cherry tomatoes (about 1 1/4 pounds), halved', '1/4 cup cilantro leaves with tender stems plus more for garnish']

Halloumi Puff Pastry Twists

['425g (14oz) pack ready-rolled puff pastry sheets (2 sheets)', 'Flour, for dusting', '125g (4 1/2oz / 1 cup) grated halloumi', '100g (4oz / 1 cup) grated Pecorino or Parmesan', 'A small bunch of chives, snipped', '1 medium free-range egg, beaten', 'Sea salt and freshly ground black pepper']

Preheat the oven to 200°C (180°C fan)/400°F/gas 6. Line two baking trays (cookie sheets) with baking parchment. Unroll one of the pastry sheets onto a lightly floured surface. Scatter nearly half of the grated cheeses over it. Sprinkle with the chives and season with a little salt and pepper. Fold the pastry in half to cover the cheesy filling and roll out to the original size. Cut into strips 1cm (1/2 inch) wide and brush lightly with beaten egg. Twist them three or four times. Repeat with the remaining sheet of pastry. Arrange the pastry twists on the baking trays and sprinkle with the remaining cheese. Bake in the oven for about 12 minutes until puffed up and golden brown. Leave to cool completely before eating. You can store them in an airtight container for 48 hours.

halloumi-puff-pastry-twists

['425g (14oz) pack ready-rolled puff pastry sheets (2 sheets)', 'Flour, for dusting', '125g (4 1/2oz / 1 cup) grated halloumi', '100g (4oz / 1 cup) grated Pecorino or Parmesan', 'A small bunch of chives, snipped', '1 medium free-range egg, beaten', 'Sea salt and freshly ground black pepper']

Loaded Halloumi Flatbreads

['250g (9oz) halloumi, cut into 12 fingers', '4 large flatbreads or wraps', '125g (4 1/2 oz) hummus', '1 tbsp harissa', '1/2 small red cabbage, shredded', '2 carrots, coarsely grated', '1 small red onion, grated', '4 medjool dates, stoned (pitted) and chopped', '400g (14oz) can chickpeas (garbanzo beans), rinsed and drained', 'A handful of cilantro, chopped', 'Juice of 1 orange', '2 tbsp olive oil', '1 red chile, diced', '1 tsp grated fresh root ginger', '1 tsp cumin seeds', '1 tsp black mustard seeds', '200g (7oz / 3/4 cup) Greek yogurt', 'Sea salt and freshly ground black pepper']

Make the crunchy salad: mix all the ingredients together in a bowl. Make the dressing: heat the oil in a small frying pan (skillet) over a low heat. Add the chile and ginger and cook for 2 minutes, then stir in the seeds. Cook for 1–2 minutes until fragrant. Put the yogurt in a clean bowl and stir in the chile, ginger and seed mixture. Season to taste. Gently toss the salad in the dressing. Dry-fry the halloumi in a non-stick frying pan (skillet) over a medium heat for 2–3 minutes each side until golden brown and crispy on the outside and softened inside. Remove and drain on kitchen paper (paper towels). Warm the flatbreads on a griddle pan or in a low oven and spread them with the hummus. Top with the halloumi and crunchy salad, and dot with harissa. Serve immediately.

loaded-halloumi-flatbreads

['250g (9oz) halloumi, cut into 12 fingers', '4 large flatbreads or wraps', '125g (4 1/2 oz) hummus', '1 tbsp harissa', '1/2 small red cabbage, shredded', '2 carrots, coarsely grated', '1 small red onion, grated', '4 medjool dates, stoned (pitted) and chopped', '400g (14oz) can chickpeas (garbanzo beans), rinsed and drained', 'A handful of cilantro, chopped', 'Juice of 1 orange', '2 tbsp olive oil', '1 red chile, diced', '1 tsp grated fresh root ginger', '1 tsp cumin seeds', '1 tsp black mustard seeds', '200g (7oz / 3/4 cup) Greek yogurt', 'Sea salt and freshly ground black pepper']

Beet "Poke" Bowl

['4 medium beets, or 4 packaged cooked medium beets (1 pound), cut into 1/2-inch dice', '1 1/2 cups water', '1 cup apple cider vinegar', '1/4 cup sugar', '2 teaspoons kosher salt', '1 teaspoon whole black peppercorns', 'A 1-inch piece of fresh ginger, peeled and minced', '2 tablespoons soy sauce', '1 tablespoon toasted sesame oil', '2 carrots, peeled and cut into 1/4-inch dice', '1/2 cup diced sweet onion, such as Maui or Vidalia', '3 cups cooked white rice', '1 cup seaweed salad (from the sushi counter at a gourmet market or grocery store)', 'Furikake (see note)', '2 scallions, white and light green parts only, thinly sliced']

If using fresh beets, boil whole until fork tender, about 50 minutes. Drain and run under cold water. Use a paper towel to peel the beets, then cut into 1/2-inch dice. Put the beets in a medium heatproof bowl. Combine the water, vinegar, and sugar in a small saucepan and heat over medium heat, stirring, to dissolve the sugar. Add the salt and peppercorns and bring to a boil. Strain the hot marinade over the beets and stir in the ginger. Let cool, then cover and refrigerate overnight. The next day, drain the beets and transfer to a bowl. (You can reserve the marinade to use again; store it in an airtight container in the refrigerator.) Add the soy sauce and sesame oil to the beets and toss well. Toss the diced carrots and sweet onion together in another bowl. Divide the beets, rice, seaweed salad, and carrot-onion mix among four shallow bowls, arranging them in separate piles so that the colors and textures really stand out. Sprinkle the rice with the furikake and sliced scallions and serve.

marinated-beet-poke-rice-bowl

['4 medium beets, or 4 packaged cooked medium beets (1 pound), cut into 1/2-inch dice', '1 1/2 cups water', '1 cup apple cider vinegar', '1/4 cup sugar', '2 teaspoons kosher salt', '1 teaspoon whole black peppercorns', 'A 1-inch piece of fresh ginger, peeled and minced', '2 tablespoons soy sauce', '1 tablespoon toasted sesame oil', '2 carrots, peeled and cut into 1/4-inch dice', '1/2 cup diced sweet onion, such as Maui or Vidalia', '3 cups cooked white rice', '1 cup seaweed salad (from the sushi counter at a gourmet market or grocery store)', 'Furikake (see note)', '2 scallions', 'white and light green parts only', 'thinly sliced']

Squash Blossom Cheeseadilla

['1 tablespoon balsamic vinegar', '1/2 teaspoon kosher salt', 'Freshly cracked black pepper to taste', '2 tablespoons extra-virgin olive oil', '1/4 pound Parmigiano-Reggiano, grated (about 1 cup)', '12 squash blossoms, cleaned', 'Basil leaves', 'Maldon salt', 'Greek yogurt or Mexican crema (optional)']

Combine the balsamic vinegar, salt, and pepper in a small bowl. Drizzle in the olive oil, whisking to combine. Set aside; whisk again before serving. Heat a large nonstick skillet over medium heat. For each cheeseadilla, place 2 packed tablespoons of Parmesan in the pan and use the back of the spoon to spread the cheese into a 3-inch round. Cook until the cheese is melted, then press a squash blossom on top of each one and cook until the cheese is browned and crisp, about 4 minutes. Carefully pry the cheeseadillas off the skillet with a spatula and flip them, then cook for 30 seconds or so, to brown the blossoms lightly. Transfer to a serving plate and repeat to make more cheeseadillas. Just before serving, drizzle the cheeseadillas with the balsamic dressing. Garnish with basil leaves and a couple of flakes of Maldon salt, and a few dollops of yogurt, if using.

squash-blossom-cheeseadilla

['1 tablespoon balsamic vinegar', '1/2 teaspoon kosher salt', 'Freshly cracked black pepper to taste', '2 tablespoons extra-virgin olive oil', '1/4 pound Parmigiano-Reggiano, grated (about 1 cup)', '12 squash blossoms, cleaned', 'Basil leaves', 'Maldon salt', 'Greek yogurt or Mexican crema (optional)']

Mango Slushie

['1 cup frozen mango slices', '2 kiwifruits, peeled, quartered, and frozen ahead of time', 'Juice of 1 lime', 'Ginger-flavored kombucha', '1 tablespoon coconut nectar or 2 to 4 drops stevia liquid']

Place all the ingredients in a blender and blend on a high setting until the frozen fruit has broken down. Serve immediately.

mango-kombucha-slushie-smoothie

['1 cup frozen mango slices', '2 kiwifruits, peeled, quartered, and frozen ahead of time', 'Juice of 1 lime', 'Ginger-flavored kombucha', '1 tablespoon coconut nectar or 2 to 4 drops stevia liquid']

Cucumber-Seaweed Salad

['3/4 ounce dried wakame seaweed, cut into 1-inch pieces', '2 cucumbers, peeled, seeded, and diced', '2 tablespoons apple cider vinegar', '1 1/2 tablespoons coconut aminos', '1 tablespoon extra-virgin olive oil', 'Juice of 1/2 small lemon', '1/2-inch piece of fresh ginger, peeled and grated', 'Pinch of fine sea salt']

In a bowl, soak the wakame in warm water for 5 to 10 minutes. Drain in a colander. Combine the seaweed and cucumber in a bowl. In another bowl, whisk together the vinegar, coconut aminos, olive oil, lemon juice, ginger, and salt. Toss the vegetables with 2 tablespoons dressing. Taste and add more dressing if desired.

cucumber-seaweed-salad

['3/4 ounce dried wakame seaweed, cut into 1-inch pieces', '2 cucumbers, peeled, seeded, and diced', '2 tablespoons apple cider vinegar', '1 1/2 tablespoons coconut aminos', '1 tablespoon extra-virgin olive oil', 'Juice of 1/2 small lemon', '1/2-inch piece of fresh ginger, peeled and grated', 'Pinch of fine sea salt']

Double-Fried Chicken Wings

['1 pound chicken wings (see note)', 'Kosher salt and black pepper', '1 cup all-purpose flour', '1 cup cornstarch']

Season chicken wings with equal parts salt and pepper—just enough to lightly coat the wings, then rub gently into wings. Mix flour and cornstarch in a mixing bowl. Dredge each wing in the mix until there’s NO visible moisture on each wing. Shake off excess, then set aside on a plate or rack. Pour 2 inches of oil in a pot, or enough to submerge the wings. (If you’re frying up whole wings—where the drumette, the wingette, and the tip haven’t been cut apart—pour in 3 inches.) Over high heat, heat the oil to 350°F. Par(tially)-fry the wings for 10 minutes, then remove from pot, and shake off any excess oil. The par-fry cooks the chicken completely through, sealing in the flavor, while starting to form the outside crispy layer. Set wings on a paper towel–lined plate or rack for 5 minutes, or until they cool to room temperature. This prevents the meat from overcooking, while keeping in its moisture. OPTIONAL: You can store the par-fried wings in the fridge and do the second wing fry the next day. Just be sure the wings are at room temperature when you fry them. Once the wings cool down, reheat the oil to 350°F and fry them a second time for 10 more minutes. The second fry crisps the wings to the point of delicious crunchiness. Remove wings, then shake off excess oil. Brush on or toss wings in a bowl with your favorite sauce. Or, if you just want the purest form of savory, crunchy wings around, eat ’em as is, which I often do as a “taste test.”

double-fried-chicken-wings

['1 pound chicken wings (see note)', 'Kosher salt and black pepper', '1 cup all-purpose flour', '1 cup cornstarch']

Spiced Lamb Burgers with Spring Slaw

['3/4 cup plain full-fat Greek yogurt', '2 Tbsp. extra-virgin olive oil', '1 tsp. finely grated lemon zest', '3/4 tsp. kosher salt', '1 small garlic clove, finely grated', '1 tsp. smoked paprika', '1/4 tsp. cayenne pepper', '2 tsp. kosher salt, divided', '1 1/2 tsp. freshly ground black pepper, divided', '1 1/2 lb. ground lamb', '2 Tbsp. extra-virgin olive oil', '1/2 bunch asparagus, peeled into ribbons', '6 oz. sugar snap peas, thinly sliced on a diagonal', '1/2 small red onion, thinly sliced', '3 Tbsp. fresh lemon juice', '4 potato rolls, lightly toasted']

Whisk yogurt, oil, lemon zest, salt, and garlic in a medium bowl until combined. Do Ahead: Yogurt sauce can be made 1 day ahead. Cover and chill. Mix paprika, cayenne, 1 1/2 tsp. salt, and 1 tsp. black pepper in a small bowl. Shape lamb into 4 patties about 3/4" thick. Season with spice mixture on both sides. Heat oil in a large skillet, preferably cast iron, over medium-high. Working in batches if needed, cook patties until underside is browned, 5–6 minutes. Turn and cook until browned on other side, 4–5 minutes for medium-rare. Transfer to a plate and let rest 10 minutes. Meanwhile, toss asparagus, snap peas, onion, lemon juice, and remaining 1/2 tsp. salt and 1/2 tsp. pepper in a medium bowl. Generously spread yogurt sauce on cut sides of buns. Build each burger with a lamb patty and a mound of slaw. You will probably have extra slaw left over—serve it alongside.

spiced-lamb-burgers-with-asparagus-snap-pea-slaw

['3/4 cup plain full-fat Greek yogurt', '2 Tbsp. extra-virgin olive oil', '1 tsp. finely grated lemon zest', '3/4 tsp. kosher salt', '1 small garlic clove, finely grated', '1 tsp. smoked paprika', '1/4 tsp. cayenne pepper', '2 tsp. kosher salt, divided', '1 1/2 tsp. freshly ground black pepper, divided', '1 1/2 lb. ground lamb', '2 Tbsp. extra-virgin olive oil', '1/2 bunch asparagus, peeled into ribbons', '6 oz. sugar snap peas, thinly sliced on a diagonal', '1/2 small red onion, thinly sliced', '3 Tbsp. fresh lemon juice', '4 potato rolls', 'lightly toasted']

Spring Greens and Leek Gratin

['3 Tbsp. unsalted butter', '2 large leeks (about 8 oz.), white and light green parts only, thinly sliced', '1 bunch ramps, bulbs thinly sliced, greens coarsely chopped (or 3 large garlic cloves, thinly sliced)', '2 large bunches mature arugula, coarsely chopped', '1 bunch mature spinach, coarsely chopped', '2 tsp. ground coriander', '1 tsp. kosher salt', 'Pinch of cayenne pepper', 'Finely grated zest of 1/2 lemon', '1 1/2 cups heavy cream', '1/2 cup plus 2 Tbsp. finely grated Parmesan', '3/4 loaf crusty bread, crusts removed, torn into irregular 1/2" pieces (about 3 cups torn bread)', '2 Tbsp. extra-virgin olive oil']

Preheat oven to 350°F. Melt butter in an ovenproof 10" skillet (such as cast iron) over medium-low heat. Add leeks and ramp bulbs and cook, stirring often, until leeks are softened, about 10 minutes. (Try to keep the leeks from browning.) Add ramp greens, arugula, and spinach in big handfuls, cooking and wilting one batch before adding the next. (At first it will look like all those greens will never fit in the skillet, but keep at it—you’ll see!) When all greens are wilted (this may take 15–20 minutes), add coriander, salt, and cayenne. Cook, stirring, until spices are incorporated, about 1 minute. Add lemon zest, cream, and 1/2 cup Parmesan. Continue to cook, stirring, until cream has slightly reduced, about 2 minutes longer. Remove from heat. Toss bread with oil in a large bowl to coat. Arrange bread on top of vegetables, taking care not to cover the greens completely (you want them to peek through here and there). Sprinkle remaining 2 Tbsp. Parmesan over. Transfer to oven and bake gratin until bread is golden brown and crisp, cheese is melted, and cream is bubbling, 35–45 minutes. Let cool slightly before serving.

spring-greens-and-leek-gratin

['3 Tbsp. unsalted butter', '2 large leeks (about 8 oz.), white and light green parts only, thinly sliced', '1 bunch ramps, bulbs thinly sliced, greens coarsely chopped (or 3 large garlic cloves, thinly sliced)', '2 large bunches mature arugula, coarsely chopped', '1 bunch mature spinach, coarsely chopped', '2 tsp. ground coriander', '1 tsp. kosher salt', 'Pinch of cayenne pepper', 'Finely grated zest of 1/2 lemon', '1 1/2 cups heavy cream', '1/2 cup plus 2 Tbsp. finely grated Parmesan', '3/4 loaf crusty bread, crusts removed, torn into irregular 1/2" pieces (about 3 cups torn bread)', '2 Tbsp. extra-virgin olive oil']

Big-Batch Instant Pot White Beans

['1 1/2 lb. dried large lima beans, rinsed', '2 large garlic cloves, peeled, crushed', '2 Tbsp. extra-virgin olive oil', '2 Tbsp. Diamond Crystal or 3 1/2 tsp. Morton kosher salt', '1 sprig rosemary (optional)', 'An Instant Pot or other electric pressure cooker']

Place beans, garlic, oil, salt, and rosemary (if using) in Instant Pot. Cover with 10 cups cold water. Seal lid and cook at high pressure 14 minutes. Release pressure manually. If some beans are still slightly undercooked, stir, cover, and use the Keep Warm function until cooked through. Do Ahead: Beans can be cooked 5 days ahead. Chill in cooking liquid in airtight containers, or freeze in cooking liquid up to 3 months.

big-batch-instant-pot-white-beans

['1 1/2 lb. dried large lima beans, rinsed', '2 large garlic cloves, peeled, crushed', '2 Tbsp. extra-virgin olive oil', '2 Tbsp. Diamond Crystal or 3 1/2 tsp. Morton kosher salt', '1 sprig rosemary (optional)', 'An Instant Pot or other electric pressure cooker']

Grilled Greens and Cheese on Toast

['2 Tbsp. extra-virgin olive oil, plus more for grill and drizzling', '1 large or 2 small bunches Tuscan kale, stems removed', '1/2 tsp. kosher salt, plus more', '1/2 tsp. freshly ground black pepper', '6 oz. cherry tomatoes', '1/2 lb. Halloumi cheese, sliced into 1/2" planks', '1 lemon, halved crosswise', '4 thick slices country-style bread', '1 large garlic clove, peeled, halved', '2 (8"–12"-long) metal skewers']

Prepare a grill for medium-high heat. Oil grate. Toss kale with 2 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl; set aside. Thread tomatoes onto skewers, then drizzle with oil; season lightly with salt. Grill tomato skewers, Halloumi, and lemon halves, turning skewers and cheese halfway through, until charred and softened, 6–8 minutes. Transfer to a platter. Meanwhile, drizzle bread with oil; season lightly with salt. Grill until golden brown and crisp, about 2 minutes per side. Transfer to platter. Rub one side of each slice with halved garlic clove. Grill kale, placing it crosswise across grate so it doesn’t fall through the gaps and turning occasionally, until charred in places and softened throughout, 2–3 minutes. Transfer to platter alongside Halloumi, tomatoes, and bread. Push tomatoes off skewers. Squeeze charred lemon halves over Halloumi, tomatoes, kale, and bread. Drizzle with oil.

grilled-greens-and-cheese-on-toast

['2 Tbsp. extra-virgin olive oil, plus more for grill and drizzling', '1 large or 2 small bunches Tuscan kale, stems removed', '1/2 tsp. kosher salt, plus more', '1/2 tsp. freshly ground black pepper', '6 oz. cherry tomatoes', '1/2 lb. Halloumi cheese, sliced into 1/2" planks', '1 lemon, halved crosswise', '4 thick slices country-style bread', '1 large garlic clove, peeled, halved', '2 (8"–12"-long) metal skewers']

Old-School Tiramisù

['Vegetable oil (for pan)', '1 1/2 cups very strong coffee, cooled', '1 Tbsp. dark rum', 'Pinch of kosher salt', '1 Tbsp. plus 1/3 cup sugar', '1 cup chilled heavy cream', '1/2 cup mascarpone', '3 large egg yolks', '24 ladyfingers', 'Cocoa powder (for dusting)']

Lightly oil a 9x5" loaf pan and line with plastic wrap, leaving plenty of overhang. Whisk coffee, rum, salt, and 1 Tbsp. sugar in a shallow dish until sugar and salt dissolve. Chill until ready to use. Whisk cream and mascarpone in a medium bowl just until smooth. Set aside. Pour water into a large saucepan to come 2" up the sides and bring to a simmer. Combine egg yolks, remaining 1/3 cup sugar, and 2 Tbsp. water in a medium heatproof bowl. Set bowl over pan and reduce heat to low so water is at a bare simmer. Using an electric mixer (or a large whisk and a friend to fill in when your arm cramps), beat mixture on medium-high until eggs triple in volume and are extremely pale yellow and mixture forms a slowly dissolving ribbon when drizzled over itself in bowl, 5–7 minutes. Remove bowl from heat. Using clean beaters (or whisk), beat reserved cream mixture until medium peaks form. Add egg yolk mixture and gently fold until no streaks remain. Working one at a time, dip ladyfingers into chilled coffee mixture and let soak just long enough for them to soften, 1–2 seconds per side. Lay 8 cookies in prepared pan (it’s okay to smush them in a bit). Spread one-third of filling over. Layer another 8 soaked ladyfingers on top and spread half of remaining filling over. Repeat layers one more time with remaining ladyfingers and filling. Cover pan with plastic wrap; chill tiramisù until firm, at least 6 hours and up to 12 hours (longer is better; you’ll get cleaner slices and the layers will be fully set). Invert a small platter or a large plate over top of loaf pan, hold together tightly, and flip them over so plate is underneath. Set on a work surface and carefully remove pan. Peel away plastic wrap from tiramisù; discard. Generously dust tiramisù with cocoa powder. Serve in slices, dusting with more cocoa powder if desired. Do Ahead: Tiramisù (without cocoa powder) can be made 3 days ahead. Keep chilled.

old-school-tiramisu

['Vegetable oil (for pan)', '1 1/2 cups very strong coffee, cooled', '1 Tbsp. dark rum', 'Pinch of kosher salt', '1 Tbsp. plus 1/3 cup sugar', '1 cup chilled heavy cream', '1/2 cup mascarpone', '3 large egg yolks', '24 ladyfingers', 'Cocoa powder (for dusting)']

Grilled Chicken Skewers With Toum (Shish Taouk)

['6 garlic cloves', '2 large egg whites (see note)', '2 Tbsp. fresh lemon juice', '1 1/2 cups vegetable oil', '3 Tbsp. fresh lemon juice', '2 Tbsp. tomato paste', '1 Tbsp. ground coriander', '3 Tbsp. vegetable oil, plus more for grill', '1 1/4 lb. skinless, boneless chicken thighs', '4 pitas, warmed', '5 (8"–12"-long) metal skewers']

Pulse garlic, egg whites, and lemon juice in a food processor until smooth. With motor running, very gradually stream in half of the oil (this will help the emulsion stay together). Scrape down sides of processor and continue to process, gradually adding remaining oil, until mixture thickens and becomes light and airy (it should cling to a spoon). Season with salt. Do Ahead: Toum can be made 2 days ahead. Cover and chill. Mix lemon juice, tomato paste, coriander, 1/4 cup toum, and 3 Tbsp. oil in a large bowl to combine. Transfer marinade to a large resealable plastic bag. Save remaining toum for serving. Working one at a time, slice chicken thighs in half lengthwise and season generously with salt. Add to bag with marinade, seal bag, and massage marinade into chicken. Chill at least 3 hours and up to 12 hours. Let chicken sit at room temperature 1 hour before grilling. Prepare a grill for medium heat; oil grate. Thread chicken onto skewers, folding pieces back and forth accordion-style so they pile onto themselves (it should be about 3 strips per skewer). Grill, turning occasionally, until browned and beginning to char in spots, 10–12 minutes. Serve chicken on top of pitas, with pickles and reserved toum alongside

grilled-chicken-skewers-with-toum-shish-taouk

['6 garlic cloves', '2 large egg whites (see note)', '2 Tbsp. fresh lemon juice', '1 1/2 cups vegetable oil', '3 Tbsp. fresh lemon juice', '2 Tbsp. tomato paste', '1 Tbsp. ground coriander', '3 Tbsp. vegetable oil, plus more for grill', '1 1/4 lb. skinless, boneless chicken thighs', '4 pitas, warmed', '5 (8"–12"-long) metal skewers']

Easiest Chicken Adobo

['1 Tbsp. vegetable oil', '4 skin-on, bone-in chicken thighs', '4 chicken drumsticks', '1 head of garlic, halved crosswise', '5 dried bay leaves', '3/4 cup distilled white vinegar', '3/4 cup soy sauce', '1 Tbsp. light or dark brown sugar', '2 green chiles (such as serrano or jalapeño), thinly sliced, seeds removed if desired, divided', 'Freshly ground black pepper', 'Cooked rice (for serving)']

Heat oil in a large Dutch oven over medium. Cook chicken, thighs skin side down, lifting pieces with tongs once or twice toward the end to let fat flow underneath and turning drumsticks as needed to brown both sides, until skin is crisp and golden brown, 7–10 minutes. Transfer to a plate and turn thighs skin side up. Add garlic, bay leaves, vinegar, soy sauce, brown sugar, and half of chiles to same pot. Bring to a simmer; reduce heat to low and cook, stirring constantly, until sugar is dissolved; season generously with pepper. Return chicken to pot; arrange skin side up. Cover and cook gently, adjusting heat to maintain a bare simmer and turning pieces halfway through, until chicken is very tender and meat is pulling away from bones but not falling apart, 35–40 minutes. Transfer chicken to a clean plate. Bring braising liquid to a boil over medium-high and cook, stirring often, until thick enough to coat a spoon, about 5 minutes. Remove from heat; return chicken to pot, turning to coat in sauce. Serve chicken over rice topped with remaining chile and more pepper.

easiest-chicken-adobo

['1 Tbsp. vegetable oil', '4 skin-on, bone-in chicken thighs', '4 chicken drumsticks', '1 head of garlic, halved crosswise', '5 dried bay leaves', '3/4 cup distilled white vinegar', '3/4 cup soy sauce', '1 Tbsp. light or dark brown sugar', '2 green chiles (such as serrano or jalapeño), thinly sliced, seeds removed if desired, divided', 'Freshly ground black pepper', 'Cooked rice (for serving)']

Chicken with Lemon and Spicy Spring Onions

['1 lemon', '2 (3 1/2–4-lb.) chickens', 'Kosher salt, freshly ground pepper', '2 large red onions, quartered', '2 bunches spring onions or 3 bunches scallions, trimmed, divided', '4 green garlic bulbs, very finely chopped, or 4 garlic cloves, finely grated', '1/2 cup extra-virgin olive oil', '1/2 cup (1 stick) unsalted butter', '6–8 (1"-thick) slices crusty bread', '1/4 cup parsley leaves with tender stems', 'Crushed red pepper flakes (for serving)']

Preheat oven to 350°F. Very thinly slice 1 lemon; tease out seeds. Place chickens on a rimmed baking sheet; season outsides and insides all over with salt and black pepper. Scatter red onions, three-quarters of spring onions, and half of lemon slices around. Cook green garlic, oil, and butter in a small saucepan over medium heat, swirling occasionally, until butter melts and garlic starts to lightly sizzle; season with salt and black pepper. Pour over chickens, letting some of the mixture drip onto onions and lemon. Roast chickens, tossing onions and lemon and basting chickens with drippings in baking sheet occasionally, until chickens are golden brown all over and an instant-read thermometer inserted into the thickest part of the breast registers 160°F and onions and lemon are softened and starting to brown, 80 minutes–2 hours. Remove baking sheet from oven and transfer chickens to a cutting board, leaving onions and lemon behind. Place bread slices on baking sheet and turn once to coat in chicken fat. Return baking sheet with bread and vegetables to oven and roast until vegetables are starting to sizzle and crisp and bread is toasted, 10–15 minutes. Meanwhile, thinly slice remaining spring onions and toss in a medium bowl with parsley and remaining lemon slices. Season with salt, black pepper, and enough red pepper flakes to achieve your desired level of spiciness. Carve chickens and transfer to a large shallow bowl or platter (or serve right on the cutting board). Pour any remaining juices on baking sheet over chicken and scatter roasted onions and lemon slices around, followed by raw spring onion mixture. Slice each toast into a few pieces and serve alongside.

chicken-with-lemon-and-spicy-spring-onions

['1 lemon', '2 (3 1/2–4-lb.) chickens', 'Kosher salt, freshly ground pepper', '2 large red onions, quartered', '2 bunches spring onions or 3 bunches scallions, trimmed, divided', '4 green garlic bulbs, very finely chopped, or 4 garlic cloves, finely grated', '1/2 cup extra-virgin olive oil', '1/2 cup (1 stick) unsalted butter', '6–8 (1"-thick) slices crusty bread', '1/4 cup parsley leaves with tender stems', 'Crushed red pepper flakes (for serving)']

Ginger-Grilled Chicken and Radishes with Miso-Scallion Dressing

['3 lb. skinless, boneless chicken thighs', '3 1/2 tsp. kosher salt, divided, plus more', '1 (12-oz.) can ginger beer', '6 garlic cloves, finely grated', '3/4 cup plus 6 Tbsp. unseasoned rice vinegar, divided', '3 Tbsp. plus 1 tsp. finely grated ginger (from about one 4" piece)', '1 Tbsp. white miso', '3/4 cup plus 1 Tbsp. vegetable or sunflower oil, plus more for grill', '6 scallions, finely chopped', '2 bunches radishes, preferably with greens, halved lengthwise', 'Freshly ground black pepper', '3 heads Little Gem lettuce or romaine hearts, leaves separated']

Season chicken on all sides with 2 1/2 tsp. salt and place in a large bowl. Add ginger beer, garlic, 3/4 cup vinegar, and 3 Tbsp. ginger to bowl and toss to combine. Cover and chill at least 2 hours and up to 24 hours. Meanwhile, whisk miso, 3/4 cup oil, 1 tsp. salt, and remaining 6 Tbsp. vinegar and 1 tsp. ginger in a small bowl. Mix in scallions. Let dressing sit at room temperature up to 1 hour, or chill up to 24 hours. Prepare a grill for high heat; brush grate lightly with oil. Grill chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 12–15 minutes. Transfer to a platter and tent with foil to keep warm. Toss radishes with remaining 1 Tbsp. oil in a medium bowl; season lightly with salt and pepper. Grill, turning occasionally, until charred in spots, 8–10 minutes. Transfer to platter with chicken. Toss lettuce with about one-third of dressing in a large bowl. Drizzle another third of the dressing over grilled radishes. Serve remaining dressing alongside.

ginger-grilled-chicken-and-radishes-with-miso-scallion-dressing

['3 lb. skinless, boneless chicken thighs', '3 1/2 tsp. kosher salt, divided, plus more', '1 (12-oz.) can ginger beer', '6 garlic cloves, finely grated', '3/4 cup plus 6 Tbsp. unseasoned rice vinegar, divided', '3 Tbsp. plus 1 tsp. finely grated ginger (from about one 4" piece)', '1 Tbsp. white miso', '3/4 cup plus 1 Tbsp. vegetable or sunflower oil, plus more for grill', '6 scallions, finely chopped', '2 bunches radishes, preferably with greens, halved lengthwise', 'Freshly ground black pepper', '3 heads Little Gem lettuce or romaine hearts', 'leaves separated']

Chicken Piccata

['2 large skinless, boneless chicken breasts', 'Kosher salt', '1/2 cup all-purpose flour', '3 Tbsp. extra-virgin olive oil, divided', '4 garlic cloves, smashed', '1/3 cup dry white wine', '1 Tbsp. drained capers, coarsely chopped', '4 Tbsp. unsalted butter, cut into pieces', '2 Tbsp. fresh lemon juice', 'Chopped parsley and lemon wedges (for serving)']

Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½" thick or less). Season lightly with salt. Place flour in a medium shallow bowl. Working one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate. Heat 2 Tbsp. oil in a large skillet over medium-high. Working in batches if needed to avoid overcrowding the pan, cook cutlets, without moving them, until deeply browned underneath, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through, about 30 seconds. Transfer to a clean plate. Add garlic and remaining 1 Tbsp. oil to the skillet and cook, stirring often and reducing heat if needed to keep garlic from scorching, until golden brown, about 2 minutes. Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes. Add ½ cup water, followed by the butter. Swirl pan vigorously while butter melts to help it form an emulsion with water, about 1 minute. Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes. Remove from heat and stir lemon juice into sauce; season with salt. Transfer chicken and sauce to a platter and top with parsley; serve with lemon wedges.

chicken-piccata

['2 large skinless, boneless chicken breasts', 'Kosher salt', '1/2 cup all-purpose flour', '3 Tbsp. extra-virgin olive oil, divided', '4 garlic cloves, smashed', '1/3 cup dry white wine', '1 Tbsp. drained capers, coarsely chopped', '4 Tbsp. unsalted butter, cut into pieces', '2 Tbsp. fresh lemon juice', 'Chopped parsley and lemon wedges (for serving)']

Sumac-Rubbed Lamb with Minty Artichokes

['1 (4–5-lb.) boneless leg of lamb', '3 Tbsp. sumac, plus more for serving', '5 tsp. Diamond Crystal or 1 Tbsp.', '1 Tbsp. freshly ground black pepper, plus more', '2 heads of garlic, halved crosswise', '2 (14-oz. cans) unmarinated artichoke hearts, drained, halved lengthwise', '1/2 bunch oregano, plus leaves for serving', '1 cup dry white wine', '1/4 cup extra-virgin olive oil', '1 1/2 cups mint leaves, divided', '1–2 bunches red radishes with tops, quartered, and/or 4–6 watermelon and/or purple radishes, thinly sliced', '1 shallot, thinly sliced into rings', '2 Tbsp. white wine vinegar', '3 Tbsp. toasted sesame seeds', 'Aioli, labneh, or plain whole-milk Greek yogurt (for serving)']

Place a rack in middle of oven; preheat to 275°F. If lamb is tied or trussed, remove any twine or netting. Sprinkle lamb all over with 3 Tbsp. sumac, 5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt, and 1 Tbsp. pepper. Reroll lamb so the fattier side is on top (it doesn’t have to be tight; you can just close it back up like a book). Using 3–4 pieces of kitchen twine, tie lamb in 2" intervals to close. Place bottom halves of both garlic heads, cut side up, in the center of a 13x9" baking dish and set lamb, fat side up, on top (the garlic acts as a makeshift, better-tasting wire rack). Scatter cloves from remaining top halves of garlic heads around lamb, then tuck artichokes and sprigs from ½ bunch oregano around. Pour in wine and oil; season vegetables with salt and pepper. Roast lamb and artichokes until a thermometer inserted into the thickest part of lamb registers 135°F for medium-rare, 2–2 1/2 hours. Remove lamb and artichokes from oven and increase temperature to 500°F (taking the lamb out while the oven heats up prevents the meat from overcooking).Once oven temperature is at 500°F, slide baking dish back into oven and roast until fat on lamb is golden brown and artichokes are sizzling and starting to crisp around the edges, 10–12 minutes. Carefully transfer lamb to a cutting board and let rest at least 20 minutes. Meanwhile, scatter half of mint leaves over artichokes and toss well to coat. Toss radishes, shallot, and vinegar in a small bowl to combine; season radish salad with salt and pepper. Thinly slice lamb and arrange on a platter or serve directly on cutting board and spoon some of the artichoke mixture and any pan juices over. Scatter sesame seeds, oregano leaves, more sumac, and remaining mint on top. Spoon some aioli into a bowl and serve lamb with radish salad, aioli, and remaining artichoke mixture alongside. Do Ahead: Lamb and artichokes can be roasted 3 hours ahead. Let sit at room temperature. Reheat artichokes just before serving.

sumac-rubbed-roast-leg-of-lamb-with-minty-artichokes

['1 (4–5-lb.) boneless leg of lamb', '3 Tbsp. sumac, plus more for serving', '5 tsp. Diamond Crystal or 1 Tbsp.', '1 Tbsp. freshly ground black pepper, plus more', '2 heads of garlic, halved crosswise', '2 (14-oz. cans) unmarinated artichoke hearts, drained, halved lengthwise', '1/2 bunch oregano, plus leaves for serving', '1 cup dry white wine', '1/4 cup extra-virgin olive oil', '1 1/2 cups mint leaves, divided', '1–2 bunches red radishes with tops, quartered, and/or 4–6 watermelon and/or purple radishes, thinly sliced', '1 shallot, thinly sliced into rings', '2 Tbsp. white wine vinegar', '3 Tbsp. toasted sesame seeds', 'Aioli', 'labneh', 'or plain whole-milk Greek yogurt (for serving)']

Steak and Spring Vegetable Stir-Fry

['1 lb. sirloin steak', '1 Tbsp. cornstarch', '2 Tbsp. soy sauce, divided', '4 Tbsp. vegetable oil, divided', '1 bunch asparagus, trimmed, cut into 1" pieces', '8 oz. sugar snap peas, trimmed, strings removed', '1 (2") piece ginger, scrubbed, very thinly sliced crosswise', '6 scallions, thinly sliced, divided', '1/4 cup oyster sauce', '3 Tbsp. mirin (Japanese rice wine)', '2 Tbsp. unseasoned rice vinegar', 'Kosher salt', 'Cooked rice (for serving)']

Pat steak dry with paper towels. Slice meat crosswise as thinly as possible and place in a medium bowl. Add cornstarch, 1 Tbsp. soy sauce, and 1 Tbsp. oil and toss with tongs to coat meat. Toss asparagus, sugar snap peas, ginger, and three-fourths of scallions in another medium bowl. Stir oyster sauce, mirin, vinegar, and remaining 1 Tbsp. soy sauce in a measuring glass or small bowl to combine. Heat 2 Tbsp. oil in a large skillet, preferably stainless steel, over medium-high. Cook vegetable mixture, shaking skillet often to move them around, just until asparagus is tender but still retains a hint of crunch, about 3 minutes. Return vegetables to bowl. Heat remaining 1 Tbsp. oil in skillet over medium-high. Add steak, arranging slices in a single layer, and cook, undisturbed, until undersides are browned, about 3 minutes. Using a thin metal spatula, scrape bottom of skillet and loosen meat. Add cooked vegetables and sauce to skillet and cook, tossing constantly, until meat is cooked through and sauce is thick and bubbling, about 2 minutes. Let cool slightly; season lightly with salt. Serve stir-fry over rice, topped with remaining scallions.

steak-asparagus-snap-pea-spring-vegetable-stir-fry

['1 lb. sirloin steak', '1 Tbsp. cornstarch', '2 Tbsp. soy sauce, divided', '4 Tbsp. vegetable oil, divided', '1 bunch asparagus, trimmed, cut into 1" pieces', '8 oz. sugar snap peas, trimmed, strings removed', '1 (2") piece ginger, scrubbed, very thinly sliced crosswise', '6 scallions, thinly sliced, divided', '1/4 cup oyster sauce', '3 Tbsp. mirin (Japanese rice wine)', '2 Tbsp. unseasoned rice vinegar', 'Kosher salt', 'Cooked rice (for serving)']

Crispy-Skin Salmon with Miso-Honey Sauce

['1 (2") piece ginger, peeled, finely grated', '2 Tbsp. white miso', '1 Tbsp. honey', '1 Tbsp. unseasoned rice vinegar', '1 Tbsp. vegetable oil', '1 Tbsp. sesame seeds', '4 (4–6-oz.) skin-on salmon fillets', 'Kosher salt', '3 scallions, thinly sliced', 'Cooked rice, for serving']

Whisk ginger, miso, honey, vinegar, oil, and 1 Tbsp. water in a small bowl to combine; set sauce aside. Heat a dry small skillet over medium. Toast sesame seeds, tossing, until golden and slightly fragrant, about 2 minutes. Transfer to a small bowl; let cool. Lightly season salmon all over with salt. Place skin side down in an unheated cast-iron skillet. Set skillet over medium heat and cook, undisturbed, 5 minutes. Press down lightly on salmon with a fish spatula to ensure all of the skin is making contact with the pan and continue to cook until flesh is opaque most of the way through (the top will still be translucent) and skin is crisp, about 5 minutes longer. Using spatula, gently turn fillets over, then remove pan from heat. Continue to cook fish in residual heat left in pan until just barely cooked through, 1–3 minutes more, depending on thickness. Spoon reserved sauce onto plates. Scoop some rice on top and set fillets, skin side up, on rice. Scatter scallions over and sprinkle with toasted sesame seeds.

crispy-skin-salmon-with-miso-honey-sauce

['1 (2") piece ginger, peeled, finely grated', '2 Tbsp. white miso', '1 Tbsp. honey', '1 Tbsp. unseasoned rice vinegar', '1 Tbsp. vegetable oil', '1 Tbsp. sesame seeds', '4 (4–6-oz.) skin-on salmon fillets', 'Kosher salt', '3 scallions, thinly sliced', 'Cooked rice', 'for serving']

Spicy Pork Bowls with Greens

['1 (1 1/4-lb.) pork tenderloin', '3 Tbsp. sambal oelek', '2 Tbsp. light brown sugar', '1 (1") piece ginger, peeled, finely grated', '1 garlic clove, finely grated', '3 Tbsp. soy sauce, divided', '2 1/4 tsp. toasted sesame oil, divided', '3 Tbsp. vegetable oil, divided', 'Kosher salt', '2 medium carrots, peeled, sliced', '1 bunch collard greens or Tuscan kale, ribs and stems removed, leaves sliced', '1 Tbsp. seasoned rice vinegar', 'Steamed white rice, thinly sliced scallions, and gochujang (Korean hot pepper paste; for serving)']

Freeze tenderloin until firm around the edges, 30–45 minutes, if time permits. Combine sambal oelek, brown sugar, ginger, garlic, 2 Tbsp. soy sauce, and 2 tsp. sesame oil in a resealable plastic bag. Thinly slice pork with a long, sharp knife. Add to marinade, seal bag, and knead to coat. Let sit at least 10 minutes and up to 2 hours. Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Add half of pork in a single layer; season lightly with salt. Cook, undisturbed, until browned underneath, about 1 minute. Toss pork, then continue to cook, tossing, until cooked through, about 1 minute more. Transfer to a plate. Repeat with another 1 Tbsp. vegetable oil and remaining pork. Wipe out skillet. Heat remaining 1 Tbsp. vegetable oil in skillet over medium-high. Add carrots in a single layer and cook, undisturbed, until starting to soften and brown underneath, about 2 minutes. Add collard greens and toss to wilt. Cook, tossing occasionally, until vegetables are crisp-tender, about 2 minutes. Combine vinegar and remaining 1 Tbsp. soy sauce and 1/4 tsp. sesame oil in a small bowl. Divide rice among bowls; arrange vegetables and pork over. Drizzle with dressing and top with scallions. Serve gochujang alongside.

spicy-pork-bowls-with-greens

['1 (1 1/4-lb.) pork tenderloin', '3 Tbsp. sambal oelek', '2 Tbsp. light brown sugar', '1 (1") piece ginger, peeled, finely grated', '1 garlic clove, finely grated', '3 Tbsp. soy sauce, divided', '2 1/4 tsp. toasted sesame oil, divided', '3 Tbsp. vegetable oil, divided', 'Kosher salt', '2 medium carrots, peeled, sliced', '1 bunch collard greens or Tuscan kale, ribs and stems removed, leaves sliced', '1 Tbsp. seasoned rice vinegar', 'Steamed white rice', 'thinly sliced scallions', 'and gochujang (Korean hot pepper paste; for serving)']

Butter-Roasted Halibut with Asparagus and Olives

['2 bunches asparagus, trimmed, halved lengthwise if thick, divided', '6 Tbsp. unsalted butter', '7 Tbsp. extra-virgin olive oil, divided', '1 tsp. Aleppo-style pepper', '2 1/2 lb. skinless halibut, salmon, or arctic char fillet', 'Kosher salt, freshly ground pepper', '2 bunches ramps or scallions, trimmed', '3/4 cup Castelvetrano olives, pitted, torn', '1/4 cup finely chopped chives', '1/4 cup fresh lemon juice', '2 Tbsp. coarsely chopped tarragon, plus leaves for serving', 'Boiled small waxy potatoes and lemon wedges (for serving)']

Preheat oven to 325°F. Thinly slice one-quarter of asparagus into coins and place in a medium bowl; set aside. Heat butter and 2 Tbsp. oil in a small saucepan over medium. As soon as butter is melted, add Aleppo-style pepper and remove from heat. Season fish with salt and black pepper on both sides and place on a rimmed baking sheet. Scatter ramps and remaining asparagus around fish; season with salt and black pepper. Pour butter mixture over fish and vegetables. Give vegetables a toss to evenly coat. Roast, undisturbed, until fish is just opaque in the center and asparagus is bright green and tender, 15–25 minutes, depending on the thickness of your fillets. Toss olives, chives, lemon juice, 2 Tbsp. tarragon, and remaining 5 Tbsp. oil with reserved asparagus; season with salt and black pepper. Transfer fish to a platter; top with ramps and asparagus. Spoon some olive mixture over, then scatter tarragon leaves over. Serve with potatoes, lemon wedges, and remaining olive mixture alongside.

butter-roasted-halibut-with-asparagus-and-olives

['2 bunches asparagus, trimmed, halved lengthwise if thick, divided', '6 Tbsp. unsalted butter', '7 Tbsp. extra-virgin olive oil, divided', '1 tsp. Aleppo-style pepper', '2 1/2 lb. skinless halibut, salmon, or arctic char fillet', 'Kosher salt, freshly ground pepper', '2 bunches ramps or scallions, trimmed', '3/4 cup Castelvetrano olives, pitted, torn', '1/4 cup finely chopped chives', '1/4 cup fresh lemon juice', '2 Tbsp. coarsely chopped tarragon, plus leaves for serving', 'Boiled small waxy potatoes and lemon wedges (for serving)']

Shrimp and Basil Stir-Fry

['3 Fresno chiles, coarsely chopped', '6 garlic cloves, smashed', '1/4 cup sugar', '2 Tbsp. fish sauce', '1 tsp. kosher salt', '4 Tbsp. vegetable or grapeseed oil, divided', '1 lb. large shrimp, peeled, deveined', '2 cups basil leaves (about 1 bunch)', 'Lime wedges (for serving)']

Blend chiles, garlic, sugar, fish sauce, salt, and 3 Tbsp. oil in a blender until smooth. Transfer marinade to a medium bowl; add shrimp and toss to coat. Let sit 10 minutes. Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Working in batches if needed to avoid crowding the pan, transfer shrimp to skillet, leaving marinade behind, and cook until deeply browned around the edges and flesh is opaque, about 1 minute per side. Remove pan from heat and add basil; toss vigorously until basil is wilted. Transfer shrimp mixture to plates. Serve with rice and lime wedges alongside.

shrimp-and-basil-stir-fry

['3 Fresno chiles, coarsely chopped', '6 garlic cloves, smashed', '1/4 cup sugar', '2 Tbsp. fish sauce', '1 tsp. kosher salt', '4 Tbsp. vegetable or grapeseed oil, divided', '1 lb. large shrimp, peeled, deveined', '2 cups basil leaves (about 1 bunch)', 'Lime wedges (for serving)']

Strawberry-Granola Crisp

['2 lb. strawberries, hulled, halved, quartered if large', '3 Tbsp. raw sugar', '2 Tbsp. fresh lemon juice', '1 Tbsp. plus 1 1/2 tsp. cornstarch', 'Kosher salt', '1/4 cup extra-virgin olive oil', '2 Tbsp. pure maple syrup', '1 cup old-fashioned oats', '1/3 cup sliced almonds', '1/3 cup unsweetened shredded coconut', '1/4 cup all-purpose flour', 'Plain yogurt, whipped cream, or vanilla ice cream (for serving; optional)']

Place a rack in lower third of oven; preheat to 350°F. Toss strawberries, raw sugar, lemon juice, cornstarch, and a pinch of salt in a large bowl to combine; transfer to a 9"-diameter pie dish or 1-qt. baking dish. Stir oil and maple syrup in a medium bowl to combine. Add oats, almonds, coconut, flour, and 2 pinches of salt and work until mixture comes together in loose clumps; scatter over filling. Place crisp on a foil-lined rimmed baking sheet and bake until topping is golden brown and filling is bubbling, 35–45 minutes. Let cool at least 30 minutes before serving. Serve crisp with yogurt, whipped cream, or ice cream, if desired. Crisp can be baked 1 day ahead. Let cool completely; cover and chill.

strawberry-almond-oat-granola-crisp

['2 lb. strawberries, hulled, halved, quartered if large', '3 Tbsp. raw sugar', '2 Tbsp. fresh lemon juice', '1 Tbsp. plus 1 1/2 tsp. cornstarch', 'Kosher salt', '1/4 cup extra-virgin olive oil', '2 Tbsp. pure maple syrup', '1 cup old-fashioned oats', '1/3 cup sliced almonds', '1/3 cup unsweetened shredded coconut', '1/4 cup all-purpose flour', 'Plain yogurt', 'whipped cream', 'or vanilla ice cream (for serving; optional)']

Muhammara

['1 cup walnuts', '3 large red bell peppers', '1/2 cup fine fresh breadcrumbs', '2 Tbsp. extra-virgin olive oil', '2 Tbsp. Aleppo-style or Maras pepper or other mild chile flakes', '1 Tbsp. tahini', '1 tsp. fresh lemon juice', '1/2 tsp. paprika', '2 Tbsp. pomegranate molasses, plus more for drizzling', 'Kosher salt']

Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown and fragrant, 8–10 minutes. Let cool. Pick out a few walnuts for serving and coarsely chop; set aside. Meanwhile, place a rack in upper third of oven and heat broiler. Broil bell peppers on a rimmed baking sheet, turning occasionally, until skins are charred and flesh is softened, 12–15 minutes. (Alternatively, you can char over a gas burner on medium-high, turning occasionally with tongs, 12–15 minutes.) Transfer bell peppers to a medium bowl and cover tightly with plastic wrap so that they steam, 10 minutes (this extends the cooking and also makes it easier to remove the skins). Remove skins from bell peppers (it’s okay if some bits don’t come off); remove and discard ribs and seeds. Pulse bell peppers, breadcrumbs, oil, Aleppo-style pepper, tahini, lemon juice, paprika, remaining walnuts, and 2 Tbsp. pomegranate molasses in a food processor until mostly smooth; season muhammara with salt. Transfer muhammara to a small bowl; drizzle with more pomegranate molasses and top with reserved chopped walnuts.

muhammara

['1 cup walnuts', '3 large red bell peppers', '1/2 cup fine fresh breadcrumbs', '2 Tbsp. extra-virgin olive oil', '2 Tbsp. Aleppo-style or Maras pepper or other mild chile flakes', '1 Tbsp. tahini', '1 tsp. fresh lemon juice', '1/2 tsp. paprika', '2 Tbsp. pomegranate molasses, plus more for drizzling', 'Kosher salt']

Crispy Pita with Chickpeas and Yogurt (Fattet Hummus)

['2 garlic cloves, divided', '1 (15.5-oz.) can chickpeas, rinsed', '2 Tbsp. plus 1/3 cup extra-virgin olive oil', 'Kosher salt', '3 (8"-diameter) pitas, split in half, torn into 1" pieces', '2 cups plain whole-milk yogurt (not Greek)', '2 tsp. fresh lemon juice', '6 Tbsp. unsalted butter', '1/2 cup chopped cashews', 'Sumac (for serving; optional)']

Preheat oven to 350°F. Smash 1 garlic clove with the side of a chef’s knife and combine in a medium saucepan with chickpeas and 2 Tbsp. oil. Pour in cold water to cover chickpeas. Season with salt and bring just barely to a simmer. As soon as you see bubbles, remove pan from heat and set aside. Spread out pitas on a rimmed baking sheet. Drizzle with remaining 1/3 cup oil and toss to coat; season with salt. Bake, tossing halfway through, until golden brown and crisp, 8–10 minutes. Remove pita chips from oven and set aside. Finely grate remaining garlic into a small bowl. Add yogurt and lemon juice and mix well to combine; season with salt. Melt butter in a small skillet over medium heat. Add cashews and cook, stirring, until nuts and butter are golden brown, about 5 minutes. Divide pita chips among bowls and scoop some lemon yogurt over. Drain chickpeas and divide evenly among bowls, then spoon over some of the toasted cashews and brown butter. Sprinkle with sumac just before serving if desired.

crispy-pita-with-chickpeas-and-yogurt-fattet-hummus

['2 garlic cloves, divided', '1 (15.5-oz.) can chickpeas, rinsed', '2 Tbsp. plus 1/3 cup extra-virgin olive oil', 'Kosher salt', '3 (8"-diameter) pitas, split in half, torn into 1" pieces', '2 cups plain whole-milk yogurt (not Greek)', '2 tsp. fresh lemon juice', '6 Tbsp. unsalted butter', '1/2 cup chopped cashews', 'Sumac (for serving; optional)']