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Cabbage Tabbouleh

['1/4 cup bulgur (not quick-cooking)', '1/4 medium head of green cabbage, cored, very thinly sliced (about 4 cups)', '1/2 medium white onion, very thinly sliced', '2 cups very finely chopped parsley', '1 cup mint leaves, torn if large', '1 tsp. ground allspice', '1/3 cup extra-virgin olive oil', '1/3 cup fresh lemon juice', 'Kosher salt', 'Fresh green chiles (optional)']

Place bulgur in a small bowl; pour in boiling water to cover by 2". Let soak until tender, about 50 minutes; drain. Toss cabbage, onion, parsley, mint, allspice, and half of the bulgur in a large bowl. Drizzle olive oil and lemon juice over tabbouleh and season with salt; toss again to combine. Transfer tabbouleh to a platter and sprinkle with remaining bulgur. Serve with chiles alongside if desired (they’re meant to add some heat in between bites of the cooling tabbouleh).

cabbage-tabbouleh

['1/4 cup bulgur (not quick-cooking)', '1/4 medium head of green cabbage, cored, very thinly sliced (about 4 cups)', '1/2 medium white onion, very thinly sliced', '2 cups very finely chopped parsley', '1 cup mint leaves, torn if large', '1 tsp. ground allspice', '1/3 cup extra-virgin olive oil', '1/3 cup fresh lemon juice', 'Kosher salt', 'Fresh green chiles (optional)']

Tomato Salad with Pine Nuts and Pomegranate Molasses

['1/3 cup chopped golden raisins', '1/4 cup apple cider vinegar', '1/3 cup pine nuts', '1 lb. small tomatoes (such as Sun Gold, cherry, and/or grape), some halved, some left whole', '1/2 small red onion, very thinly sliced', '1/4 cup extra-virgin olive oil', '1 cup basil leaves, torn if large', '2 Tbsp. pomegranate molasses', 'Kosher salt']

Preheat oven to 350°F. Combine raisins and vinegar in a large bowl; let sit until raisins soften, 15–20 minutes. Meanwhile, toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5–7 minutes. Let cool. Add pine nuts, tomatoes, red onion, and oil to bowl with raisins; season with salt and gently toss to combine. Add basil and toss once more. Transfer salad to a platter and drizzle pomegranate molasses over.

tomato-salad-with-pine-nuts-and-pomegranate-molasses

['1/3 cup chopped golden raisins', '1/4 cup apple cider vinegar', '1/3 cup pine nuts', '1 lb. small tomatoes (such as Sun Gold, cherry, and/or grape), some halved, some left whole', '1/2 small red onion, very thinly sliced', '1/4 cup extra-virgin olive oil', '1 cup basil leaves, torn if large', '2 Tbsp. pomegranate molasses', 'Kosher salt']

Smoky Eggplant Dip (Eggplant Moutabal)

['2 medium globe eggplants (about 1 3/4 lb. total)', '1/3 cup tahini', '1/4 cup fresh lemon juice', '3 Tbsp. extra-virgin olive oil, plus more for drizzling', 'Kosher salt', 'Pomegranate seeds and black sesame seeds (for serving)']

Remove grate and prepare a charcoal grill for medium heat (coals should be covered with ash and glowing red with no black remaining). Place eggplants directly on coals and cook, turning occasionally, until skins are completely charred and flesh collapses, 15–20 minutes. (Alternatively, you can char over a gas burner on medium-high heat, turning occasionally with tongs, 12–15 minutes.) Transfer to a colander set over a medium bowl. Let cool 15 minutes. Remove skins from eggplants (it’s okay if some bits of charred skin don’t come off). Transfer flesh to a sieve set over a bowl and let drain 10 minutes. Transfer eggplant flesh to a food processor; add tahini, lemon juice, and 3 Tbsp. oil and process until creamy; season dip with salt. Transfer dip to a bowl and top with pomegranate seeds and black sesame seeds; drizzle with more oil. Dip can be made 1 day ahead. Cover and chill.

smoky-eggplant-dip-eggplant-moutabal

['2 medium globe eggplants (about 1 3/4 lb. total)', '1/3 cup tahini', '1/4 cup fresh lemon juice', '3 Tbsp. extra-virgin olive oil, plus more for drizzling', 'Kosher salt', 'Pomegranate seeds and black sesame seeds (for serving)']

Seven-Spice Grilled Lamb Chops with Parsley Salad

['1 cup plain whole-milk yogurt (not Greek)', '1 tsp. freshly ground black pepper', '1 tsp. ground coriander', '1 tsp. ground cumin', '1 tsp. paprika', '1/2 tsp. ground cardamom', '1/2 tsp. ground cinnamon', '1/2 tsp. ground nutmeg', '12 untrimmed lamb rib chops (about 3 lb.), patted dry', 'Kosher salt', '1 small red onion, very thinly sliced', '1 cup coarsely chopped parsley', '1 Tbsp. fresh lemon juice', '2 tsp. sumac']

Mix yogurt, black pepper, coriander, cumin, paprika, cardamom, cinnamon, and nutmeg in a large bowl. Season both sides of lamb chops generously with salt and add to bowl with marinade. Turn lamb in marinade to coat; cover and chill at least 3 hours and up to 12 hours. Let lamb sit at room temperature 1 hour before grilling. Prepare a grill for medium-high heat. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Let rest 5–10 minutes. Meanwhile, toss onion, parsley, lemon juice, and sumac with a pinch of salt in a medium bowl. Serve lamb chops with parsley salad on top.

seven-spice-grilled-lamb-chops-with-parsley-salad

['1 cup plain whole-milk yogurt (not Greek)', '1 tsp. freshly ground black pepper', '1 tsp. ground coriander', '1 tsp. ground cumin', '1 tsp. paprika', '1/2 tsp. ground cardamom', '1/2 tsp. ground cinnamon', '1/2 tsp. ground nutmeg', '12 untrimmed lamb rib chops (about 3 lb.), patted dry', 'Kosher salt', '1 small red onion, very thinly sliced', '1 cup coarsely chopped parsley', '1 Tbsp. fresh lemon juice', '2 tsp. sumac']

One-of-Each Soup

['1 large boiling potato (1/2 lb), peeled and coarsely chopped', '1 medium onion, coarsely chopped', '1 celery heart (inner pale stalks with leaves), coarsely chopped (1/2 cup)', '1 large apple (preferably Granny Smith), peeled and coarsely chopped', '1 firm-ripe banana, coarsely chopped', '1 pint chicken broth', '1 cup heavy cream', '1 tablespoon unsalted butter', '1 rounded teaspoon curry powder', '1 teaspoon salt', '1 tablespoon chopped fresh chives']

Simmer vegetables and fruits in broth in a 3-quart heavy saucepan, covered, until very tender, about 12 minutes. Stir in cream, butter, curry powder, and salt and heat just until hot (do not boil). Purée soup in a blender until smooth (use caution when blending hot liquids). Thin soup with water if desired and serve sprinkled with chives.

one-of-each-soup-105905

['1 large boiling potato (1/2 lb), peeled and coarsely chopped', '1 medium onion, coarsely chopped', '1 celery heart (inner pale stalks with leaves), coarsely chopped (1/2 cup)', '1 large apple (preferably Granny Smith), peeled and coarsely chopped', '1 firm-ripe banana, coarsely chopped', '1 pint chicken broth', '1 cup heavy cream', '1 tablespoon unsalted butter', '1 rounded teaspoon curry powder', '1 teaspoon salt', '1 tablespoon chopped fresh chives']

Deconstructed Falafel Salad

['Extra-virgin olive oil', '2 bunches of kale leaves (6 cups)', '1 Persian cucumber, sliced into thin rounds', '3 cups (150 g) store-bought pita chips', 'Handful of flat-leaf parsley leaves, roughly chopped', 'Handful of mint leaves', '1 lemon, cut into wedges', 'Sea salt', '18 ounces (500 g) cooked chickpeas (about 2 cans), drained and patted dry', 'Extra-virgin olive oil', '2 garlic cloves, finely chopped', '2 teaspoons ground cumin', '1 teaspoon paprika', 'Sea salt and black pepper', '1/3 cup (90 g) tahini paste', 'Juice of 1 lemon, plus more if needed', '1 garlic clove, very finely chopped', 'Sea salt and black pepper']

Preheat the oven to 425°F (220°C). For the crispy roasted chickpeas, place the drained chickpeas into a small ovenproof dish. Cover with olive oil, season well with 2 big pinches of sea salt and black pepper, and add the garlic, cumin and paprika. Stir to combine. Roast for 35–40 minutes, until the chickpeas are crispy. Set aside. Place a large frying pan over medium heat and drizzle with oil. Add the kale, in batches, along with a pinch of salt and cook for 2–3 minutes until wilted. To make the lemon tahini, pour the tahini into a small bowl and whisk in the lemon juice and garlic. Gradually add 1 tablespoon of water at a time until the sauce is the consistency of thickened cream. If the tahini ‘seizes’ and becomes very thick, push through by adding more water; it will eventually come back together to form a cohesive creamy sauce. Season with sea salt and black pepper, and add more lemon juice if you like it lemony. Combine the crispy chickpeas (and their cooking oil) with the kale, cucumber, half the pita chips and herbs. To serve, drizzle over the lemon tahini and scatter over the remaining pita chips. Serve with lemon wedges on the side.

deconstructed-falafel-salad

['Extra-virgin olive oil', '2 bunches of kale leaves (6 cups)', '1 Persian cucumber, sliced into thin rounds', '3 cups (150 g) store-bought pita chips', 'Handful of flat-leaf parsley leaves, roughly chopped', 'Handful of mint leaves', '1 lemon, cut into wedges', 'Sea salt', '18 ounces (500 g) cooked chickpeas (about 2 cans), drained and patted dry', 'Extra-virgin olive oil', '2 garlic cloves, finely chopped', '2 teaspoons ground cumin', '1 teaspoon paprika', 'Sea salt and black pepper', '1/3 cup (90 g) tahini paste', 'Juice of 1 lemon, plus more if needed', '1 garlic clove, very finely chopped', 'Sea salt and black pepper']

Strawberry Smoothie

['1 (10-oz.) bag frozen strawberries', '1 1/4 cups (or more) whole milk or unsweetened almond, coconut, or other alternative milk', '1 cup plain full-fat yogurt', '1 Tbsp. honey', '1 tsp. vanilla extract']

Purée strawberries, milk, yogurt, honey, and vanilla in a blender until smooth, adding more milk if needed to thin smoothie. Divide between glasses.

strawberry-smoothie

['1 (10-oz.) bag frozen strawberries', '1 1/4 cups (or more) whole milk or unsweetened almond, coconut, or other alternative milk', '1 cup plain full-fat yogurt', '1 Tbsp. honey', '1 tsp. vanilla extract']

Spiced Quinoa and Chickpea Bites

['1 (14.5-oz.) can chickpeas, drained, rinsed', '1/3 cup extra-virgin olive oil', '2 garlic cloves, peeled, smashed', '1 tsp. kosher salt', '1/2 tsp. ground cumin', '1/4 tsp. cayenne pepper (optional)', '1/4 tsp. ground cinnamon', '1 large egg', '2 Tbsp. smooth almond butter or sunbutter', '1 1/4 cups cooked quinoa (preferably red)', 'Vegetable oil (for frying; about 3/4 cup)']

Cook chickpeas, olive oil, garlic, salt, cumin, cayenne (if using), and cinnamon in a medium skillet over medium-high heat, stirring occasionally, until garlic has softened and spices are fragrant, 3–4 minutes. Let cool slightly, then transfer to a food processor. Add egg and almond butter and pulse until a smooth paste forms. Transfer to a medium bowl and stir in quinoa. Scoop out 1 heaping Tbsp. chickpea mixture and use wet hands to roll into a ping pong–size ball. Flatten slightly between your palms, then transfer to a parchment-lined rimmed baking sheet. Repeat with remaining chickpea mixture (you should have about 16 patties). Pour vegetable oil into a medium cast-iron skillet or Dutch oven to a depth of 1/2". Heat over medium-high until shimmering. Working in batches if needed, fry patties, turning often with a slotted spoon, until golden brown, 4–5 minutes. Transfer to a paper towel–lined plate to drain and let cool slightly. Do Ahead: Chickpea mixture can be formed into patties 1 day ahead. Cover with plastic and chill, or freeze on baking sheet until solid, at least 2 hours, then transfer to a resealable plastic bag and freeze up to 3 months. Fry directly from frozen, adding about 1 minute to cook time.

spiced-quinoa-and-chickpea-bites

['1 (14.5-oz.) can chickpeas, drained, rinsed', '1/3 cup extra-virgin olive oil', '2 garlic cloves, peeled, smashed', '1 tsp. kosher salt', '1/2 tsp. ground cumin', '1/4 tsp. cayenne pepper (optional)', '1/4 tsp. ground cinnamon', '1 large egg', '2 Tbsp. smooth almond butter or sunbutter', '1 1/4 cups cooked quinoa (preferably red)', 'Vegetable oil (for frying; about 3/4 cup)']

Chocolatey Chocolate Cake

['1 3/4 cups (225g) all-purpose flour', '1/2 cup (45g) unsweetened Dutch-processed cocoa powder', '1 1/2 teaspoons baking powder', '1 1/2 teaspoons baking soda', '1/2 teaspoon salt', '1 1/2 cups (300g) granulated sugar', '2 eggs, at room temperature', '1 cup (240ml) whole milk', '1/2 cup (120ml) grapeseed oil or any mild-flavored oil', '1/2 teaspoon pure vanilla extract', '1 cup (240ml) boiling water', "Confectioners' sugar, chocolate Swiss meringue buttercream, warm ganache, marshmallow icing, whipped cream"]

Preheat the oven to 350°F. Grease a 10 by 3-inch round pan with butter, line the bottom and sides of the pan with parchment paper, and grease the paper. (I’ll let you just grease, line the bottom of the pan, and lightly flour the sides if you’re feeling lazy.) Place a large sifter or a sieve in a large mixing bowl. Add the flour, cocoa, baking powder, baking soda, and salt and sift. Add the sugar and whisk until combined. In another large bowl, whisk the eggs, milk, oil, and vanilla together. Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth. Carefully pour in the boiling water and stir until combined. (Watch the little ones with the hot water!) Pour the batter into the prepared pan. Bake in the center of the oven for approximately 50 minutes or until a wooden skewer inserted in the center comes out clean, and the cake bounces back when lightly pressed. Remove from the oven and let the cake stand for 10 minutes. Run a butter knife around the cake to gently release. Peel off the parchment paper from the sides. Invert the cake, peel off the bottom piece of parchment, and cool on a wire rack. Coffee Enhanced Chocolate Cake: Swap the cup of water for a cup of hot black coffee.

chocolatey-chocolate-cake

['1 3/4 cups (225g) all-purpose flour', '1/2 cup (45g) unsweetened Dutch-processed cocoa powder', '1 1/2 teaspoons baking powder', '1 1/2 teaspoons baking soda', '1/2 teaspoon salt', '1 1/2 cups (300g) granulated sugar', '2 eggs, at room temperature', '1 cup (240ml) whole milk', '1/2 cup (120ml) grapeseed oil or any mild-flavored oil', '1/2 teaspoon pure vanilla extract', '1 cup (240ml) boiling water', '"Confectioners sugar', 'chocolate Swiss meringue buttercream', 'warm ganache', 'marshmallow icing', 'whipped cream"']

East 62nd Street Lemon Cake

['3 cups sifted unbleached all-purpose flour', '2 teaspoons baking powder', '1/2 teaspoon salt', '8 ounces (2 sticks) unsalted butter', '2 cups sugar', '4 large eggs', '1 cup milk', 'Finely grated zest of 2 large lemons', '1/3 cup lemon juice', '2/3 cup sugar']

Adjust an oven rack one-third up from the bottom of oven. Preheat the oven to 350°F. Butter a plain or fancy tube pan with an 11- to 12-cup capacity and dust it lightly with fine, dry bread crumbs. Sift together flour, baking powder, and salt and set aside. In large bowl of electric mixer, beat the butter to soften it a bit. Add the sugar and beat for 2 to 3 minutes. Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep mixture smooth. On lowest speed, alternately add the dry ingredients in three additions and the milk in two additions, scraping the bowl with the rubber spatula as necessary and beating only until incorporated after each addition. Remove the bowl from the mixer. Stir in lemon zest. Turn the batter into prepared pan. Level top by rotating pan briskly back and forth. Bake for 1 hour and 5 to 10 minutes, until a cake tester comes out dry. Let cake stand in the pan for about 5 minutes and then cover with a rack and invert. Place over a large piece of aluminum foil or wax paper. The glaze should be used immediately after it is mixed: Stir the lemon juice and sugar together and brush all over the hot cake until absorbed. Let cake cool completely. Use two wide metal pancake turners or a cookie sheet to transfer it to a cake plate. Do not cut for at least several hours. I have made this with 1/2 cup Key lime juice in the glaze in place of the 1/3 cup lemon juice and it is divine. (But you should continue to use the lemon zest in the cake itself.)

east-62nd-street-lemon-cake

['3 cups sifted unbleached all-purpose flour', '2 teaspoons baking powder', '1/2 teaspoon salt', '8 ounces (2 sticks) unsalted butter', '2 cups sugar', '4 large eggs', '1 cup milk', 'Finely grated zest of 2 large lemons', '1/3 cup lemon juice', '2/3 cup sugar']

Buttermilk Waffles

['3 cups all-purpose flour', '1 tablespoon baking powder', '3/4 teaspoon baking soda', '1 teaspoon salt', '3 1/4 cups well-shaken buttermilk', '1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled', '3 large eggs, lightly beaten', 'Vegetable oil for brushing waffle iron, if necessary', 'Accompaniment: butter and pure maple syrup', 'A well-seasoned or nonstick Belgian or standard waffle iron']

Preheat waffle iron. Put a rack in middle of oven and preheat oven to 200°F. Whisk together flour, baking powder, baking soda, and salt in a large bowl. Add buttermilk, butter, and eggs and stir until smooth (batter will be thick). Brush waffle iron lightly with vegetable oil, if necessary, and spoon batter into waffle iron, using 1/2 cup batter for each 4-inch-square Belgian waffle or 1/4 cup batter for each 4-inch-square standard waffle and spreading batter evenly. Cook according to manufacturer's instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in oven. Make more waffles with remaining batter in same manner. Serve with butter and maple syrup.

buttermilk-waffles

['3 cups all-purpose flour', '1 tablespoon baking powder', '3/4 teaspoon baking soda', '1 teaspoon salt', '3 1/4 cups well-shaken buttermilk', '1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled', '3 large eggs, lightly beaten', 'Vegetable oil for brushing waffle iron, if necessary', 'Accompaniment: butter and pure maple syrup', 'A well-seasoned or nonstick Belgian or standard waffle iron']

Herb-Infused Lemon-Strawberry Loaf

['3/4 cup (1 1/2 sticks) unsalted butter, plus more for pan', '10 large fresh bay leaves, 10 sprigs thyme, or 6 sprigs rosemary', '3/4 cup plus 1 Tbsp. whole milk', '1 Tbsp. plus 1 tsp. finely grated lemon zest', '1/4 cup fresh lemon juice', '2 cups all-purpose flour', '2 tsp. baking powder', '3/4 tsp. kosher salt', '2 large eggs, room temperature', '3/4 cup granulated sugar', '6 Tbsp. strawberry jam, divided', '1/2 cup powdered sugar']

Preheat oven to 350°F. Butter an 8 1/2x4 1/2" loaf pan, then line with parchment paper, leaving a 2" overhang on 2 sides. Lightly crush herbs with your hands to help release oils, then transfer to a small saucepan. Add 3/4 cup butter and cook over medium heat, swirling pan often, until butter melts, about 5 minutes. Let cool to room temperature, 15–20 minutes. Meanwhile, stir 3/4 cup milk, 1 Tbsp. lemon zest, and 1/4 cup lemon juice in a small bowl. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed (or a stand mixer fitted with the whisk attachment), beat eggs and granulated sugar in a large bowl until light in color and doubled in size, 4–5 minutes. Discard herbs from butter, then beat butter into egg mixture until well combined. Add half of dry ingredients and beat just until combined. Beat in milk mixture, then add remaining dry ingredients and beat just until combined. Do not overmix. Pour half of batter into prepared pan; smooth top. Top with 3 Tbsp. jam and swirl through batter with a butter knife or chopstick. Pour remaining batter over; smooth top. Repeat swirling process with remaining 3 Tbsp. jam. Bake cake until a tester inserted into the center comes out with moist crumbs attached, 50–60 minutes. Transfer pan to a wire rack and let cool 20 minutes. Remove cake from pan using parchment overhang and let cool completely. Whisk powdered sugar and remaining 1 Tbsp. milk and 1 tsp. lemon zest in a small bowl until smooth. Spoon over top of cake and let drip down sides. Do Ahead: Cake can be baked 3 days ahead. Store in an airtight container at room temperature, or freeze up to 3 months.

herb-infused-lemon-strawberry-loaf

['3/4 cup (1 1/2 sticks) unsalted butter, plus more for pan', '10 large fresh bay leaves, 10 sprigs thyme, or 6 sprigs rosemary', '3/4 cup plus 1 Tbsp. whole milk', '1 Tbsp. plus 1 tsp. finely grated lemon zest', '1/4 cup fresh lemon juice', '2 cups all-purpose flour', '2 tsp. baking powder', '3/4 tsp. kosher salt', '2 large eggs, room temperature', '3/4 cup granulated sugar', '6 Tbsp. strawberry jam, divided', '1/2 cup powdered sugar']

Pear Pitcher Margaritas with Chile-Lime Rims

['2 ripe Bosc or Bartlett pears', '1/3 cup lime juice, from about 3 limes', '2/3 cup tequila blanco', '2 tablespoons maple syrup', 'Ice cubes, for the blender and each glass', 'A small handful fresh cilantro, leaves and tender stems', 'Cardamom bitters, optional', '2 teaspoons chile powder', '2 teaspoons fine salt', '1 teaspoon lime zest, from one of the above limes pre-juicing']

Peel pears and scoop out just the seeds; the slightly harder parts of the flesh will purée well. Chop into large chunks and place in the blender. Add lime juice, tequila, maple syrup, and 3/4 cup ice. Give everything a long whir until you have a smoothie-like consistency. Add the cilantro and pulse a few more times for green, herby flecks. Now let the flavors mingle in the blender while you prepare the rims. On a small plate, mix the chile powder, salt, and lime zest. Grab 4 glasses—about 6-ish ounces each. Run one of the spent lime wedges along each rim, then dip in the salt mixture, evenly coating the rim. Fill glasses halfway with ice, add 1–2 dashes of optional bitters, then pour 4 margaritas for 4 lucky people.

pear-pitcher-margarita-tequila-cocktail-with-chile-lime-rims

['2 ripe Bosc or Bartlett pears', '1/3 cup lime juice, from about 3 limes', '2/3 cup tequila blanco', '2 tablespoons maple syrup', 'Ice cubes, for the blender and each glass', 'A small handful fresh cilantro, leaves and tender stems', 'Cardamom bitters, optional', '2 teaspoons chile powder', '2 teaspoons fine salt', '1 teaspoon lime zest', 'from one of the above limes pre-juicing']

Spiced Lamb Wraps with Ramp Raita

['1 pound ground lamb', '1/2 cup yellow or red onion, finely chopped', '2–3 cloves garlic, minced', '2 teaspoons fresh ginger, finely grated', '1 teaspoon garam masala', '1 teaspoon curry powder', '1 teaspoon paprika', 'Salt', 'Pepper', '8 ramps, just the greens, minced', '2 tablespoons extra-virgin olive oil', '2 teaspoons lemon juice', '1/2 cup yogurt', '4 large flour tortillas or wraps', '2 Persian cucumbers, sliced very thin on a mandoline', '1/2 red onion, thinly sliced', 'Fresh cilantro sprigs, about 1/4 bunch', 'Greens or microgreens']

In a medium bowl, mix the spiced lamb ingredients with 1 teaspoon salt and 1/2 teaspoon pepper. Cover and refrigerate. Next, combine the ramp raita ingredients with a couple of pinches of salt and give it a good stir. Cover and refrigerate that too. Remove the lamb mixture from the fridge and uncover. Shape into elongated patties, about 5 inches long, and flatten slightly; you should have 10 total. Turn broiler to high and place the lamb patties on a small sheet pan. Broil for 10 minutes. Do not turn them halfway through cooking— it will ruin the texture. Remove from the oven and set aside. Heat the tortillas (either in the microwave or using tongs to hold them over an open flame for a few seconds) to make them more pliable. On a piece of wax paper, place a tortilla, spread some raita on it, then top with a few slices of cucumber, onion, 2–3 lamb patties, a couple of sprigs of cilantro, and microgreens. Roll the tortilla pretty tightly using the wax paper. Twist the edges so all the ingredients are snug inside (like a Tootsie Roll). Let it sit 5 minutes before slicing in half.

spiced-lamb-wraps-with-ramp-raita

['1 pound ground lamb', '1/2 cup yellow or red onion, finely chopped', '2–3 cloves garlic, minced', '2 teaspoons fresh ginger, finely grated', '1 teaspoon garam masala', '1 teaspoon curry powder', '1 teaspoon paprika', 'Salt', 'Pepper', '8 ramps, just the greens, minced', '2 tablespoons extra-virgin olive oil', '2 teaspoons lemon juice', '1/2 cup yogurt', '4 large flour tortillas or wraps', '2 Persian cucumbers, sliced very thin on a mandoline', '1/2 red onion, thinly sliced', 'Fresh cilantro sprigs, about 1/4 bunch', 'Greens or microgreens']

Quick Breakfast Quinoa

['1 cup dry quinoa', '2 cups water', '1 medium apple, cored and diced', '1/2 cup raw almonds, chopped', '1 cup fresh or thawed frozen blueberries', '1/2 cup raisins or chopped, pitted dates', '1 teaspoon cinnamon', '1/2 cup unsweetened soy, hemp, or almond milk']

Place quinoa and water in a saucepan, bring to a boil, cover, reduce heat, and simmer for 15 minutes or until quinoa is done and all the water is absorbed. Fluff with a fork. Add remaining ingredients and stir for 2–3 minutes.

quick-breakfast-quinoa-bowl

['1 cup dry quinoa', '2 cups water', '1 medium apple, cored and diced', '1/2 cup raw almonds, chopped', '1 cup fresh or thawed frozen blueberries', '1/2 cup raisins or chopped, pitted dates', '1 teaspoon cinnamon', '1/2 cup unsweetened soy', 'hemp', 'or almond milk']

Carrot Curry

['10 star anise pods', '8 cardamom pods', '2 cinnamon sticks', '1 1/2 tablespoons garam masala', '2 pounds plum tomatoes, halved lengthwise', '2 tablespoons canola oil', '6 shallots, minced (about 3/4 cup)', '4 cups pure carrot juice', '1/4 cup fresh lime juice', 'Pinch of saffron threads', '1 1/3 cups unsweetened coconut milk', 'Kosher salt', '8 large carrots, peeled and cut into 2- to 3-inch chunks', 'Garnish: Coconut milk, cilantro leaves, fresh lime juice and zest, rice']

Put the star anise, cardamom, cinnamon sticks, and garam masala in a small dry skillet and toast over medium heat, stirring, just until fragrant, about 30 seconds; be careful not to burn the spices. Scrape onto a plate and set aside. Grate the cut sides of the tomatoes on the large holes of a flat or box grater set over (or in) a bowl; discard the skins. Heat the oil in a medium saucepan over medium heat. Add the shallots and cook until golden brown, about 3 minutes. Stir in the tomato puree and the toasted spices, then add the carrot juice and lime juice, bring to a simmer, and cook gently again until the sauce can easily coat the back of a spoon, about 30 minutes. Add the saffron and cook for 1 minute, then stir in the coconut milk and cook for another few minutes to let the flavors get friendly. Remove from the heat and pick out and discard the whole spices. With an immersion blender, blend the sauce until smooth (or use a regular blender), then pour it into a smaller saucepan. Season with salt. Add the carrots to the curry sauce and bring to a simmer. Cover and cook over medium heat, stirring occasionally, until the carrots are tender, about 35 minutes. Spoon the curry into bowls and drizzle each serving with a bit of coconut milk. Garnish each bowl with cilantro leaves, lime zest, and lime juice. Serve with rice.

carrot-curry

['10 star anise pods', '8 cardamom pods', '2 cinnamon sticks', '1 1/2 tablespoons garam masala', '2 pounds plum tomatoes, halved lengthwise', '2 tablespoons canola oil', '6 shallots, minced (about 3/4 cup)', '4 cups pure carrot juice', '1/4 cup fresh lime juice', 'Pinch of saffron threads', '1 1/3 cups unsweetened coconut milk', 'Kosher salt', '8 large carrots, peeled and cut into 2- to 3-inch chunks', 'Garnish: Coconut milk', 'cilantro leaves', 'fresh lime juice and zest', 'rice']

Crunchy Gluten-Free Chicken Tenders

['2 cups gluten-free Rice Chex cereal', "1 cup Amy's Gluten-Free Mix or store-bought gluten-free flour", '1 teaspoon salt', '1 teaspoon black pepper', '2 large eggs', '1 pound chicken tenderloins', '3 cups vegetable oil']

Using your hands, crush the Chex into a large bowl, and add the gluten-free mix and the salt and pepper. Pour this mixture into a large roasting pan. In a large bowl, whisk the eggs, and then dump the chicken pieces into the eggs. Heat the oil in a large heavy skillet to 350°F. Place a brown paper bag on the counter next to where you are working so you can easily put the chicken on it to drain when you are done frying. One piece at a time, dredge the chicken in the flour coating. I like to really press the coating onto the chicken so it gets a super crunchy bite. Start by frying one piece at a time. Remove from the oil after 3 to 4 minutes, when the tenders are golden brown. Place on the brown paper bag. Repeat, frying no more than 4 tenders at a time. Serve with mashed potatoes and green beans.

crunchy-gluten-free-chicken-tenders

['2 cups gluten-free Rice Chex cereal', '"1 cup Amys Gluten-Free Mix or store-bought gluten-free flour", 1 teaspoon salt', '1 teaspoon black pepper', '2 large eggs', '1 pound chicken tenderloins', '3 cups vegetable oil']

Crawfish Salad

['1/2 cup crab claw meat, bits removed', '2 cups boiled crawfish tails', '1/2 pound boiled, peeled shrimp', '2 large celery stalks, sliced (about 1 cup)', '1/4 cup green bell pepper', '3/4 teaspoon salt', '1/8 teaspoon ground black pepper', '1/2 cup mayonnaise', '3 tablespoons lemon juice', 'Pinch of cayenne pepper']

Mix everything together in a bowl and then refrigerate until you are ready to serve. It’s really that easy. (I like to mix the mayo and lemon juice together before stirring it into the rest of the ingredients.) Do Ahead: Will keep in an airtight container for up to three days before getting funky.

crawfish-salad

['1/2 cup crab claw meat, bits removed', '2 cups boiled crawfish tails', '1/2 pound boiled, peeled shrimp', '2 large celery stalks, sliced (about 1 cup)', '1/4 cup green bell pepper', '3/4 teaspoon salt', '1/8 teaspoon ground black pepper', '1/2 cup mayonnaise', '3 tablespoons lemon juice', 'Pinch of cayenne pepper']

Grilled Chicken Skewers

['Juice of 1 lemon', 'Juice of 1 lime', '1 tablespoon olive oil', '1 teaspoon minced garlic', '1/2 teaspoon dried thyme', '1/2 pound boneless chicken breast, cut in 1-inch cubes', '1 large zucchini, sliced in 1/2-inch rounds', '1 large pineapple, cut in 1-inch chunks', '8 ounces button mushrooms, stems removed', '1/2 red onion, cut in 1-inch chunks', '12 (8- to 12-inch) wooden skewers soaked in water for 30 minutes']

Combine the marinade ingredients in a medium-size bowl, add the chicken cubes, and refrigerate for 1 hour. Preheat the oven to 350°F. Remove the chicken cubes from the marinade. Thread the meat, fruit, and vegetables on the skewers, placing one chicken cube between each vegetable or fruit piece. Discard the marinade. Place the skewers on a rimmed baking sheet and bake for 12 minutes on each side. Preheat the broiler. Broil for 3 minutes on each side until cooked through and vegetables are slightly brown. Alternatively, you can grill the skewers 5 to 10 minutes on each side, until cooked through.

grilled-chicken-skewers-with-pineapple-and-mushrooms

['Juice of 1 lemon', 'Juice of 1 lime', '1 tablespoon olive oil', '1 teaspoon minced garlic', '1/2 teaspoon dried thyme', '1/2 pound boneless chicken breast, cut in 1-inch cubes', '1 large zucchini, sliced in 1/2-inch rounds', '1 large pineapple, cut in 1-inch chunks', '8 ounces button mushrooms, stems removed', '1/2 red onion, cut in 1-inch chunks', '12 (8- to 12-inch) wooden skewers soaked in water for 30 minutes']

Potatoes with Roasted Poblano Chiles and Mexican Sour Cream (Papas con Rajas y Crema Ácida)

['5 large poblano chiles, stemmed, seeded, and veins removed (or not, depending on how spicy you want this to be)', '2 large Yukon gold potatoes or another waxy potato, cut into 1/2-inch / 12mm cubes', '1 Tbsp sea salt, plus more as needed', '1 Tbsp safflower oil', '1 large white onion, thinly sliced', '1 cup / 240g Homemade Mexican Crema or crème fraîche']

On an ungreased comal or in a cast-iron skillet over high heat, roast the chiles, turning them over every couple of minutes using tongs or your hands (carefully, so you don’t get burned). You’re looking for uniform blistering, but you don’t want them to become too soggy in the process, especially if you intend to stuff them, since they need to hold their shape. The process will probably take 10 to 15 minutes. Once they are well blistered and before the flesh is completely charred through in any spots, place the peppers in a plastic container with a tight-fitting lid or in a bowl that you can cover with a plate (not a towel or anything porous) and set aside to “sweat” for about 10 minutes, or until they are cool enough to handle. Remove the charred skin from the whole chiles. Once you have removed and discarded the skin and seeds, cut them into rajas, or strips, about the width of fettuccine. In a small saucepan, cover the potatoes with 2 inches / 5cm water and add the salt. Bring to a boil over medium-high heat, then decrease to low and simmer for about 5 minutes. Remove one of the potatoes and taste it. The piece should be soft but not falling apart, still holding its cube shape. Cubed like this, they will cook quite quickly, so be attentive. Once they have the right texture, drain the potatoes and set aside in a medium bowl with a lid or cover the pan with a plate to keep them warm. Using the same comal or skillet in which you toasted your chiles, heat the oil over medium-high heat until it’s hot but not smoking. Add the onion and sauté until it’s translucent but not browned. In a saucepan, combine the potatoes, chiles, onion, and crema or crème fraîche. Bring to a boil, then turn off the heat and let it sit for 5 to 10 minutes. As the mixture cools, the starches will absorb some of the melted cream and help it firm up. Taste and add more salt if needed. Serve as you wish! Do Ahead: These potatoes can be stored in a sealed container in the refrigerator for up to 2 days.

potatoes-roasted-poblano-chiles-mexican-sour-cream-papas-con-rajas-y-crema-acida

['5 large poblano chiles, stemmed, seeded, and veins removed (or not, depending on how spicy you want this to be)', '2 large Yukon gold potatoes or another waxy potato, cut into 1/2-inch / 12mm cubes', '1 Tbsp sea salt, plus more as needed', '1 Tbsp safflower oil', '1 large white onion, thinly sliced', '1 cup / 240g Homemade Mexican Crema or crème fraîche']

Big-Batch Pancake and Waffle Mix

['3/4 cup unsalted butter, cut into small pieces', '6 cups all-purpose flour', '1/2 cup sugar', '4 tsp. baking powder', '4 tsp. kosher salt', '1 1/2 tsp. baking soda']

Place butter on a plate and freeze until very firm, about 15 minutes. Pulse flour, sugar, baking powder, salt, and baking soda in a food processor until combined. Add frozen butter and pulse until mixture resembles sand and no visible clumps of butter remain, 1–2 minutes. Transfer to an airtight container and chill. Do Ahead: Mix can be made 1 month ahead. Keep chilled. To make a batch of 4 pancakes, whisk 1 cup mix, 1 large egg, and 1/2 cup milk or 3/4 cup buttermilk in a medium bowl to combine. Heat a griddle or large cast-iron or nonstick skillet over medium; brush with butter. Drop batter by 1/4-cupfuls onto griddle. Cook pancakes until bubbles form on the surface and pop and the underside is golden brown, 2–3 minutes. Turn and cook until lightly browned on the other side, 1–2 minutes more. Repeat with remaining batter, brushing griddle with butter as needed. To make a batch of 4 small or 2 large waffles, separate 2 large eggs. Whisk egg yolks, 2 cups mix, and 1/2 cup milk or 3/4 cup buttermilk in a large bowl. Using an electric mixer on medium-high speed, beat egg whites in a medium bowl until stiff peaks form. Gently fold into batter. Heat a waffle iron until very hot; brush with butter. Working in batches and brushing iron with more butter as needed, pour batter onto iron (it should cover the entire surface; the amount of batter will vary according to manufacturer). Cook waffles until golden brown and cooked through, 3–7 minutes, depending on waffle iron. To make a batch of 4 crepes, whisk 2 eggs, 1 cup mix, and 1 cup milk in a medium bowl to combine. Heat a medium nonstick skillet over medium-high, then brush with butter. Ladle about 1/4 cup batter into skillet and swirl to evenly coat bottom. Cook crepe until bubbles form on the surface and edges are golden and crisp, about 3 minutes. Slide a spatula underneath crepe to loosen and carefully turn. Cook until a few brown spots appear, about 15 seconds. Transfer to a plate. Tent with foil to keep warm while you cook remaining crepes.

big-batch-pancake-and-waffle-mix

['3/4 cup unsalted butter, cut into small pieces', '6 cups all-purpose flour', '1/2 cup sugar', '4 tsp. baking powder', '4 tsp. kosher salt', '1 1/2 tsp. baking soda']

Crispy Fried Shallots

['8 small shallots, peeled', 'Vegetable oil (for frying; about 1 1/4 cups)', 'Kosher salt']

Set a fine-mesh strainer over a medium heatproof bowl. Thinly slice shallots crosswise into rings on a mandoline (they should be about the thickness of a dime). Place shallots in a medium saucepan and pour in oil to submerge. Set over medium-low heat and cook, stirring often with a fork to encourage rings to separate, until shallots are golden brown, 20–25 minutes. (Keep an eye on them; once they start to brown they’ll darken fast). Pour shallots into strainer to drain, then transfer to paper towels. Season with salt and let cool. Reserve shallot oil for another use. Do Ahead: Shallots can be fried 5 days ahead. Store airtight at room temperature.

crispy-fried-shallots

['8 small shallots, peeled', 'Vegetable oil (for frying; about 1 1/4 cups)', 'Kosher salt']

Spinach and Artichoke Melts

['1/2 tsp. kosher salt, plus more', '10 oz. baby spinach', '1 (14-oz.) can artichoke hearts', '1 large garlic clove, finely chopped', '2 oz. Parmesan, finely grated (about 1/2 cup)', '2 Tbsp. mayonnaise', 'Juice of 1/2 lemon', 'Dash or 2 of hot sauce', 'Freshly ground black pepper', '2 oz. chilled cream cheese, cut into 1/2" pieces', '4 1/2"-thick slices country-style bread (such as sourdough)', 'Extra-virgin olive oil (for drizzling)', '6 slices provolone cheese']

Heat broiler. Bring 1/2 cup water and a large pinch of salt to a simmer in a large skillet with straight sides over medium-high heat. Add spinach, a fistful at a time, letting it wilt slightly before adding more and using tongs or a heatproof rubber spatula to toss as you go. Continue to cook, tossing occasionally, until all of the spinach is wilted, about 2 minutes. Drain and let cool slightly, then squeeze out as much liquid as you can. Drain artichoke hearts and press out as much liquid as you can. Coarsely chop artichoke hearts and spinach and place in a large bowl. Add garlic, Parmesan, mayonnaise, lemon juice, hot sauce, and 1/2 tsp. salt and mix well; season with pepper. Gently mix in cream cheese, taking care not to fully break up pieces. Taste and season with more salt if needed. Arrange slices of bread on a foil-lined rimmed baking sheet and broil until lightly toasted, about 1 minute per side. Drizzle 1 side of each toast with oil and spoon spinach mixture on top, packing it on and taking care to cover edges so they don’t burn. Cut 2 slices of cheese in half. Place a slice and a half of cheese on top of each toast, arranging so that spinach mixture is covered. Broil toasts until cheese is melted and browned in spots, about 2 minutes (keep a watchful eye on toasts as no two broilers are the same and you don’t want the toasts to burn).

spinach-and-artichoke-melts

['1/2 tsp. kosher salt, plus more', '10 oz. baby spinach', '1 (14-oz.) can artichoke hearts', '1 large garlic clove, finely chopped', '2 oz. Parmesan, finely grated (about 1/2 cup)', '2 Tbsp. mayonnaise', 'Juice of 1/2 lemon', 'Dash or 2 of hot sauce', 'Freshly ground black pepper', '2 oz. chilled cream cheese, cut into 1/2" pieces', '4 1/2"-thick slices country-style bread (such as sourdough)', 'Extra-virgin olive oil (for drizzling)', '6 slices provolone cheese']

Za’atar Chicken with Garlicky Yogurt

['4 chicken legs (thigh and drumstick; about 2 1/2 lb. total)', '2 medium red onions, cut into 1"-thick wedges', '2 heads of garlic, halved crosswise, plus 2 cloves', '1 lemon, quartered, seeds removed', 'Kosher salt', '1/3 cup extra-virgin olive oil', '1 1/2 cups plain whole-milk Greek yogurt', '3 Tbsp. za’atar', '1 tsp. ground coriander', '1 tsp. finely grated lemon zest', '1 tsp. finely grated lime zest']

Preheat oven to 325°F. Pat chicken legs dry with paper towels. Arrange chicken, onions, halved garlic heads, and lemon in a 13x9" baking dish; season liberally with salt (remember to season both sides of chicken). Pour in oil and toss everything to coat. Turn garlic cut side down and nestle it in so it is in contact with the baking dish. Roast, rotating pan halfway through, until meat is almost falling off the bone, 50–60 minutes. Meanwhile, finely grate 1 garlic clove into a small bowl. Add yogurt, a big pinch of salt, and 1 Tbsp. water and mix well. Set aside yogurt sauce. Remove baking dish from oven and transfer onions, garlic, and lemon to a plate. Increase oven temperature to 425°F and continue to roast chicken until skin is golden brown, 10–15 minutes more. Transfer chicken to a cutting board and let rest 10 minutes. Set aside pan with juices. Finely grate remaining garlic clove into another small bowl. Add za’atar, coriander, lemon zest, and lime zest. Pour reserved juices in pan into za’atar mixture until you’ve reached an oily consistency (about 1/3 cup). Mix in a pinch of salt. Spread reserved yogurt sauce over a platter and arrange chicken legs on top. Scatter onions, garlic, and lemon around; drizzle with za’atar oil.

za-atar-chicken-with-garlicky-yogurt

['4 chicken legs (thigh and drumstick; about 2 1/2 lb. total)', '2 medium red onions, cut into 1"-thick wedges', '2 heads of garlic, halved crosswise, plus 2 cloves', '1 lemon, quartered, seeds removed', 'Kosher salt', '1/3 cup extra-virgin olive oil', '1 1/2 cups plain whole-milk Greek yogurt', '3 Tbsp. za’atar', '1 tsp. ground coriander', '1 tsp. finely grated lemon zest', '1 tsp. finely grated lime zest']

Roast Chicken Thighs with Peas and Mint

['6 skin-on, bone-in chicken thighs (about 2 1/2 lb. total)', '1 Tbsp. ground coriander', 'Kosher salt', '2 Tbsp. extra-virgin olive oil', '3 large leeks, white and pale green parts only, sliced 1/2" thick', '4 garlic cloves, thinly sliced', '5 (2x1") strips lemon zest', '2 bay leaves', '1/3 cup dry white wine', '1 1/2 cups low-sodium chicken broth', '1 cup fresh (or frozen, thawed) peas', '1 cup mint leaves, torn if large']

Preheat oven to 350°F. Pat chicken thighs dry; sprinkle flesh side with coriander. Season generously all over with salt. Heat oil in a large high-sided or cast-iron skillet over medium. Cook chicken, skin side down, undisturbed, until thighs release easily from pan, about 4 minutes. Continue to cook, scooting chicken around occasionally for even browning, until golden brown, about 5 minutes more. Transfer chicken to a plate. Pour out all but 2 Tbsp. fat from skillet and return to medium heat. Add leeks and garlic and cook, stirring occasionally, until slightly softened, about 3 minutes. Add lemon zest and bay leaves and cook, stirring, until fragrant, about 20 seconds. Pour in wine, scraping up any brown bits stuck to bottom of pan with a wooden spoon. Cook until wine is almost completely evaporated, about 3 minutes. Add broth and bring to a simmer. Return chicken to skillet, arranging skin side up. Transfer skillet to oven; roast chicken until cooked through and juices run clear when poked with a paring knife, 15–20 minutes. Transfer chicken to a plate. If using fresh peas, cook in same skillet over medium heat until tender and bright green, about 3 minutes. If using frozen, cook just until warmed through, about 1 minute. Toss in mint; season with more salt if needed. Arrange vegetables and chicken in a large shallow bowl or on a platter.

roast-chicken-thighs-with-peas-and-mint

['6 skin-on, bone-in chicken thighs (about 2 1/2 lb. total)', '1 Tbsp. ground coriander', 'Kosher salt', '2 Tbsp. extra-virgin olive oil', '3 large leeks, white and pale green parts only, sliced 1/2" thick', '4 garlic cloves, thinly sliced', '5 (2x1") strips lemon zest', '2 bay leaves', '1/3 cup dry white wine', '1 1/2 cups low-sodium chicken broth', '1 cup fresh (or frozen, thawed) peas', '1 cup mint leaves', 'torn if large']

Chile-and-Citrus–Rubbed Chicken with Potatoes

['1 3 1/2–4-lb. chicken', 'Kosher salt', '1 Tbsp. coriander seeds', '1 Tbsp. fennel seeds', 'Zest of 1 small orange', 'Zest of 1 medium lemon', '1/4 cup extra-virgin olive oil', '1 Tbsp. mild red pepper flakes (such as Aleppo-style, Maras, or Urfa)', '1 Tbsp. smoked paprika', '3/4 cup low-sodium chicken broth or water', '1/2 cup dry white wine', '1 Tbsp. tomato paste', '4 garlic cloves, crushed', '2 lb. medium Yukon Gold potatoes, peeled', '2 Tbsp. finely chopped parsley', 'A spice mill or mortar and pestle']

Pat chicken dry with paper towels and season generously inside and out with salt. Tie legs together with kitchen twine. Place on a rimmed baking sheet and let sit 1 hour at room temperature. Preheat oven to 425°F. Coarsely grind coriander and fennel seeds in spice mill or with mortar and pestle. Transfer to a small bowl and add orange zest, lemon zest, oil, red pepper flakes, and paprika; mix well. Pat chicken dry with paper towels, then rub all over with spiced oil. Whisk broth, wine, and tomato paste in a cast-iron skillet or 3-qt. enameled cast-iron baking dish to combine. Place chicken in the center and scatter garlic cloves around. Roast chicken, turning pan halfway through and adding an additional 1/4 cup water if pan looks dry, until chicken is golden brown and an instant-read thermometer inserted into the thickest part of breast registers 155°F, 50–60 minutes (temperature will climb to 160°F as chicken rests). Transfer chicken to a cutting board and let rest 45 minutes. Meanwhile, strain liquid left in pan through a fine-mesh sieve into a heatproof measuring glass or small bowl; discard anything in sieve. Taste; season sauce with salt if needed. Set aside. Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are fork-tender, 25–30 minutes. Drain and transfer potatoes back to pot. Cut potatoes into large pieces (or, if you can handle the heat, break up with your hands). Pour reserved sauce over potatoes. Add parsley, season with salt, and gently toss to combine. Place chicken on a platter and serve potatoes alongside.

chile-and-citrus-rubbed-chicken-with-potatoes

['1 3 1/2–4-lb. chicken', 'Kosher salt', '1 Tbsp. coriander seeds', '1 Tbsp. fennel seeds', 'Zest of 1 small orange', 'Zest of 1 medium lemon', '1/4 cup extra-virgin olive oil', '1 Tbsp. mild red pepper flakes (such as Aleppo-style, Maras, or Urfa)', '1 Tbsp. smoked paprika', '3/4 cup low-sodium chicken broth or water', '1/2 cup dry white wine', '1 Tbsp. tomato paste', '4 garlic cloves, crushed', '2 lb. medium Yukon Gold potatoes, peeled', '2 Tbsp. finely chopped parsley', 'A spice mill or mortar and pestle']

Chicken Saltimbocca with Crunchy Pea Salad

['2 (8-oz.) skinless, boneless chicken breasts', '3 large eggs, beaten to blend', '2 cups panko', '3/4 cup all-purpose flour', 'Kosher salt', '8 sage leaves', '4 thin slices prosciutto', '2 cups vegetable oil', '4 scallions, very thinly sliced on a diagonal', '8 oz. sugar snap peas, strings removed, thinly sliced', '1/2 cup mint leaves, torn if large', '2 tsp. finely grated lemon zest', '1 Tbsp. fresh lemon juice', '1 Tbsp. extra-virgin olive oil', 'Flaky sea salt', 'Lemon wedges (for serving)']

Place a chicken breast on a cutting board. Holding a knife parallel to board and working along a long side, cut through center of breast until you are 1/2" from the other side. Open like a book and place butterflied breast between 2 sheets of plastic wrap. Gently pound as thin as possible without tearing meat—about 1/4" thick and 8" wide is ideal. Repeat with remaining breast. Place eggs, panko, and flour in separate shallow bowls (cake pans or pie plates work great). Season cutlets lightly with kosher salt. Working with 1 cutlet at a time, press 2 sage leaves onto both sides of meat. Wrap 2 pieces of prosciutto around each cutlet. Dredge in flour, shaking off excess. Dip in eggs, letting excess drip back into bowl. Coat in panko, pressing lightly to help it adhere, then shaking off excess. Place cutlets on a rimmed baking sheet. Heat vegetable oil in a large skillet over medium-high until very hot (an instant-read thermometer should register 350°F–375°F). Carefully lower 1 cutlet along the side of the skillet closest to you and let it slide into oil so it’s lying flat. Swirl oil in skillet carefully so that cutlet is submerged and cook just until bottom side is golden brown, about 2 minutes. Using tongs, carefully turn and cook until golden brown on the other side, about 2 minutes. Transfer to a wire rack; season with kosher salt. Let sit 5 minutes. Repeat with remaining cutlet. Toss scallions, peas, mint, lemon zest and juice, and olive oil in a medium bowl; season with kosher salt. Arrange cutlets on a platter and top with pea salad. Sprinkle with sea salt; serve with lemons.

chicken-saltimbocca-with-crunchy-pea-salad

['2 (8-oz.) skinless, boneless chicken breasts', '3 large eggs, beaten to blend', '2 cups panko', '3/4 cup all-purpose flour', 'Kosher salt', '8 sage leaves', '4 thin slices prosciutto', '2 cups vegetable oil', '4 scallions, very thinly sliced on a diagonal', '8 oz. sugar snap peas, strings removed, thinly sliced', '1/2 cup mint leaves, torn if large', '2 tsp. finely grated lemon zest', '1 Tbsp. fresh lemon juice', '1 Tbsp. extra-virgin olive oil', 'Flaky sea salt', 'Lemon wedges (for serving)']

Ginger-Scallion Ramen Noodles

['1 (5") piece ginger, peeled, finely chopped (about 1/3 cup)', '4 garlic cloves, finely chopped', '1 large bunch scallions, very thinly sliced, divided', '1/2 cup grapeseed or other neutral oil', '2 Tbsp. low-sodium soy sauce', '1 Tbsp. unseasoned rice vinegar', '1 tsp. toasted sesame oil', '1 tsp. freshly ground black pepper', '1/2 tsp. sugar', 'Kosher salt', '4 (5-oz.) packages wavy ramen noodles, preferably fresh', 'Toasted sesame seeds and chili oil (for serving)']

Toss ginger, garlic, and two-thirds of the scallions in a large bowl to combine. Heat grapeseed oil in a small saucepan over high until hot and shimmering but not smoking, about 2 minutes. Immediately pour hot oil over aromatics. The scallions will sizzle, turn bright green, and wilt almost immediately. Let sit 5 minutes. Mix soy sauce, vinegar, sesame oil, pepper, sugar, and remaining scallions into oil mixture; season with salt. Let sit 15 minutes for flavors to meld. Taste sauce and season with more salt if needed. Meanwhile, cook noodles according to package directions; drain. Toss noodles in a large bowl with as much or little sauce as you’d like. Divide among bowls and sprinkle with sesame seeds. Serve with chili oil alongside.

ginger-scallion-ramen-noodles

['1 (5") piece ginger, peeled, finely chopped (about 1/3 cup)', '4 garlic cloves, finely chopped', '1 large bunch scallions, very thinly sliced, divided', '1/2 cup grapeseed or other neutral oil', '2 Tbsp. low-sodium soy sauce', '1 Tbsp. unseasoned rice vinegar', '1 tsp. toasted sesame oil', '1 tsp. freshly ground black pepper', '1/2 tsp. sugar', 'Kosher salt', '4 (5-oz.) packages wavy ramen noodles, preferably fresh', 'Toasted sesame seeds and chili oil (for serving)']

Cold Soba Noodles with Jammy Eggs and Peas

['1/2 cup shelled fresh peas (from about 8 oz. pods), pods reserved', 'Kosher salt', '1 serrano chile, thinly sliced', '1/4 cup kimchi juice (from a jar of kimchi)', '3 Tbsp. white or regular soy sauce', '2 Tbsp. unseasoned rice vinegar', '1 tsp. sugar', '1/2 tsp. finely grated peeled ginger', '1/2 tsp. toasted sesame oil', '1/2 tsp. chili oil, plus more for serving', '6 oz. dried soba noodles', '2 bunches small radishes (any variety), trimmed, thinly sliced into rounds', '2 cups pea shoots (tendrils) and/or baby arugula', '1 cup tatsoi or watercress', '4 Jammy Soft-Boiled Eggs, quartered', 'Sliced scallions (for serving)']

Cook peas in a large saucepan of boiling salted water until tender, about 2 minutes. Drain; transfer to a bowl of ice water. Let cool; drain and set aside. Bring pea pods and 1 1/2 cups water to a boil in a small saucepan over medium heat. Reduce heat and simmer until pods are softened, 20–30 minutes. Drain through a fine-mesh sieve into a medium bowl; discard solids. Cover and chill pea stock until cold, about 30 minutes. (This is a great way to make use of vegetable trimmings, but you can use store-bought vegetable broth instead.) Whisk chile, kimchi juice, soy sauce, vinegar, sugar, ginger, sesame oil, and 1/2 tsp. chili oil into pea stock. Set stock mixture aside. Cook noodles in a pot of boiling salted water until tender. Drain and transfer to a bowl of ice water. Swish noodles around in the bowl with your hands to help them cool, then drain. Add noodles to bowl with reserved stock mixture along with radishes, pea shoots, tatsoi, and reserved peas and toss gently to combine. Divide noodles, vegetables, and stock mixture among bowls; top with eggs and scallions and drizzle with a little chili oil.

cold-soba-noodles-with-jammy-eggs-and-peas

['1/2 cup shelled fresh peas (from about 8 oz. pods), pods reserved', 'Kosher salt', '1 serrano chile, thinly sliced', '1/4 cup kimchi juice (from a jar of kimchi)', '3 Tbsp. white or regular soy sauce', '2 Tbsp. unseasoned rice vinegar', '1 tsp. sugar', '1/2 tsp. finely grated peeled ginger', '1/2 tsp. toasted sesame oil', '1/2 tsp. chili oil, plus more for serving', '6 oz. dried soba noodles', '2 bunches small radishes (any variety), trimmed, thinly sliced into rounds', '2 cups pea shoots (tendrils) and/or baby arugula', '1 cup tatsoi or watercress', '4 Jammy Soft-Boiled Eggs, quartered', 'Sliced scallions (for serving)']

Weeknight Steak and Rice Noodle Salad

['3 small serrano chiles', '1 small garlic clove', 'Kosher salt', '1/4 cup plus 2 Tbsp. fresh lime juice', '3 Tbsp. fish sauce', '3 Tbsp. honey', '2 Tbsp. vegetable oil, divided', '8 oz. skirt steak', '6 oz. wide rice noodles', '1/2 small head of Napa cabbage, coarsely chopped', '2 small Persian cucumbers, thinly sliced', '1 (6") piece daikon, peeled, halved, thinly sliced', '1/2 cup finely chopped mint, plus leaves for serving', '1/2 cup chopped salted, dry-roasted peanuts, plus more for serving']

Remove seeds from 2 chiles, then finely chop with remaining chile. Thinly slice garlic. Sprinkle a pinch of kosher salt over chiles and garlic. Smash chiles and garlic with the flat side of a chef’s knife, alternating chopping and mashing, until a coarse paste forms. Transfer mixture to a large bowl and add lime juice, fish sauce, honey, and 1 Tbsp. oil. Stir vigorously to dissolve honey. This is your dressing. Place steak in a medium bowl. Drizzle 3 Tbsp. dressing over, holding back chiles with a spoon; set remaining dressing aside. Let steak sit, turning occasionally, at least 10 minutes and up to 1 hour. Meanwhile, bring a medium pot of salted water to a boil. Remove from heat, add noodles, and cover pot. Let sit, stirring every minute or so to keep noodles from sticking, until al dente, 5–8 minutes. Drain and rinse under cold running water; set aside. Using your hands, toss cabbage, cucumbers, and daikon in a large bowl; season lightly with kosher salt. Massage vegetables with your hands to release excess water, then pour off any liquid that has collected in the bottom of the bowl. Pat steak dry and season lightly with kosher salt. Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Cook steak until browned, about 4 minutes per side for medium-rare. Transfer steak to a cutting board and let rest 5 minutes. Thinly slice. Add steak, cabbage mixture, reserved noodles, 1/2 cup mint, and 1/2 cup peanuts to bowl with reserved dressing and toss well; season with more kosher salt if needed. Divide among bowls. Sprinkle with sea salt; top with mint leaves and more peanuts.

weeknight-steak-and-rice-noodle-salad

['3 small serrano chiles', '1 small garlic clove', 'Kosher salt', '1/4 cup plus 2 Tbsp. fresh lime juice', '3 Tbsp. fish sauce', '3 Tbsp. honey', '2 Tbsp. vegetable oil, divided', '8 oz. skirt steak', '6 oz. wide rice noodles', '1/2 small head of Napa cabbage, coarsely chopped', '2 small Persian cucumbers, thinly sliced', '1 (6") piece daikon, peeled, halved, thinly sliced', '1/2 cup finely chopped mint, plus leaves for serving', '1/2 cup chopped salted', 'dry-roasted peanuts', 'plus more for serving']

Better-Than-Takeout Stir-Fried Udon

['2 Tbsp. vegetable oil, divided', '4 cups very coarsely chopped green cabbage (about 1/4 medium head)', '2 (7-oz.) packages instant udon noodles, flavor packets discarded', '2 tsp. toasted sesame oil', '8 oz. ground pork', '5 scallions, white and pale green parts coarsely chopped, dark green parts thinly sliced', '2 tsp. finely grated peeled ginger', '1 tsp. crushed red pepper flakes', '1/3cup mirin (sweet Japanese rice wine)', '1/3 cup soy sauce', '1 Tbsp. toasted sesame seeds, plus more for serving']

Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Cook cabbage, tossing often, until edges are browned, about 4 minutes. Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage are tender, about 4 minutes longer. Remove from heat; set aside. Place noodles in a large heatproof bowl (or pot if you don’t have one) and cover with 6 cups boiling water. Let sit 1 minute, stirring to break up noodles, then drain. Transfer noodles back to bowl and toss with sesame oil. Add reserved cabbage and wipe out skillet. Heat remaining 1 Tbsp. vegetable oil in skillet over medium-high and add pork, breaking up and spreading across surface of pan with a spatula or tongs. Cook pork, undisturbed, until underside is browned, about 3 minutes. Break up meat into smaller pieces and continue to cook, tossing, just until meat is cooked through and no longer pink, about 1 minute. Add chopped scallions (the white and pale green parts), ginger, and red pepper flakes and cook, tossing often, until scallions are softened and inside of skillet starts to brown, about 1 minute. Add noodle mixture, mirin, and soy sauce and cook, tossing constantly and scraping up browned bits, until noodles are coated in sauce, about 45 seconds. Remove from heat and mix in sliced scallions (the dark green parts) and 1 Tbsp. sesame seeds. Divide noodles among bowls and top with more sesame seeds.

better-than-takeout-stir-fried-udon

['2 Tbsp. vegetable oil, divided', '4 cups very coarsely chopped green cabbage (about 1/4 medium head)', '2 (7-oz.) packages instant udon noodles, flavor packets discarded', '2 tsp. toasted sesame oil', '8 oz. ground pork', '5 scallions, white and pale green parts coarsely chopped, dark green parts thinly sliced', '2 tsp. finely grated peeled ginger', '1 tsp. crushed red pepper flakes', '1/3cup mirin (sweet Japanese rice wine)', '1/3 cup soy sauce', '1 Tbsp. toasted sesame seeds', 'plus more for serving']

Chicken Brodo with Spring Vegetables and Fried Bread

['4 lb. raw chicken bones', '3 spring onions or 4 scallions, chopped', '4 garlic cloves, crushed', '3 oz. thinly sliced prosciutto, chopped', '3/4 cup dried porcini mushrooms, rinsed', '1/3 cup extra-virgin olive oil, plus more for drizzling', '4 (1/2"-thick) slices country-style bread', 'Kosher salt', '10 oz. asparagus (about 1 bunch), trimmed, thinly sliced on a diagonal into 1"–1 1/2" pieces', '4 oz. button mushrooms, stems trimmed, very thinly sliced', '2 cups pea shoots (tendrils)', '1 Tbsp. fresh lemon juice', 'Finely grated Parmesan (for serving)', 'Freshly ground black pepper']

Bring chicken bones and 12 cups cold water to a gentle simmer (you don’t want it to boil) in a large pot. Reduce heat to medium-low and cook at a bare simmer, skimming foam occasionally, until stock is reduced by one-third, 2 1/2–3 hours. Add spring onions, garlic, prosciutto, and mushrooms to pot and cook another 20 minutes. Strain stock through a fine-mesh sieve into a medium bowl; discard solids (you should have about 9 cups). Pour 3 cups brodo into an airtight container; reserve for another use. Do Ahead: Brodo can be made 3 days ahead. Cover and chill. Heat 1/3 cup oil in a medium skillet over medium. As soon as the oil begins to look glossy, add bread slices and cook until golden brown, about 3 minutes per side. Transfer to a plate and season lightly with salt. Pour brodo into a large saucepan and bring to a simmer over medium heat. Taste and season with salt. Add asparagus and cook until tender and bright green, about 3 minutes. Remove from heat; add mushrooms. Toss pea shoots and lemon juice in a medium bowl; season with salt. Divide soup among bowls and place a piece of fried bread into each one. Top with dressed pea shoots and Parmesan. Drizzle with lots of oil and season with pepper.

chicken-brodo-with-spring-vegetables-and-fried-bread

['4 lb. raw chicken bones', '3 spring onions or 4 scallions, chopped', '4 garlic cloves, crushed', '3 oz. thinly sliced prosciutto, chopped', '3/4 cup dried porcini mushrooms, rinsed', '1/3 cup extra-virgin olive oil, plus more for drizzling', '4 (1/2"-thick) slices country-style bread', 'Kosher salt', '10 oz. asparagus (about 1 bunch), trimmed, thinly sliced on a diagonal into 1"–1 1/2" pieces', '4 oz. button mushrooms, stems trimmed, very thinly sliced', '2 cups pea shoots (tendrils)', '1 Tbsp. fresh lemon juice', 'Finely grated Parmesan (for serving)', 'Freshly ground black pepper']

Brothy Noodle Bowl with Mushrooms and Chiles

['6 dried shiitake mushrooms', '1 (1") piece ginger, peeled, finely grated', '1 dried chile de árbol, broken in half', '3 garlic cloves, smashed', '1/2 oz. dried kombu (about 1/2 sheet)', '1/2 tsp. ground turmeric or 1" piece turmeric, peeled, finely grated', '1 Tbsp. white miso', '2 tsp. soy sauce', 'Kosher salt', '2 Tbsp. extra-virgin olive oil', '6 oz. fresh shiitake mushrooms, stems removed, thinly sliced', '1 small garlic clove', 'Kosher salt', '4 oz. rice vermicelli noodles', '2 radishes, trimmed, thinly sliced', '1 cup mixed herbs (such as shiso, Thai basil, cilantro, and/or mint)', '1/4 cup fermented vegetables (such as kimchi)', 'Toasted sesame seeds, hot sauce, and toasted sesame oil (for serving)']

Bring mushrooms, ginger, chile, garlic, kombu, turmeric, and 4 1/2 cups water to a simmer in a medium saucepan over medium-high heat. Cover, reduce heat to very low, and gently simmer 25 minutes to allow aromatics to infuse and flavor the water. Strain dashi through a fine-mesh sieve into a large bowl; discard solids. Wipe out saucepan and pour dashi back in. Return to a simmer. Mix miso and 1 Tbsp. dashi in a small bowl, then stir into dashi in pan along with soy sauce; season with salt. Keep dashi hot if using right away. Do Ahead: Dashi can be made 2 days ahead. Let cool, then transfer to an airtight container and chill. Heat olive oil in a medium skillet over medium-high. Cook mushrooms, stirring occasionally, until golden brown and beginning to crisp, about 5 minutes. Remove from heat, finely grate garlic over mushrooms, and mix well (garlic will cook in residual heat of mushrooms). Season with salt. Drop noodles into very hot dashi. Cover pan and let sit 3 minutes. Divide noodles and dashi among bowls. Top with mushrooms, radishes, herbs, fermented vegetables, and sesame seeds; drizzle with hot sauce and sesame oil.

brothy-noodle-bowl-with-mushrooms-and-chiles

['6 dried shiitake mushrooms', '1 (1") piece ginger, peeled, finely grated', '1 dried chile de árbol, broken in half', '3 garlic cloves, smashed', '1/2 oz. dried kombu (about 1/2 sheet)', '1/2 tsp. ground turmeric or 1" piece turmeric, peeled, finely grated', '1 Tbsp. white miso', '2 tsp. soy sauce', 'Kosher salt', '2 Tbsp. extra-virgin olive oil', '6 oz. fresh shiitake mushrooms, stems removed, thinly sliced', '1 small garlic clove', 'Kosher salt', '4 oz. rice vermicelli noodles', '2 radishes, trimmed, thinly sliced', '1 cup mixed herbs (such as shiso, Thai basil, cilantro, and/or mint)', '1/4 cup fermented vegetables (such as kimchi)', 'Toasted sesame seeds', 'hot sauce', 'and toasted sesame oil (for serving)']

Scrunched Cabbage Salad with Grapefruit and Chiles

['1 head of Napa cabbage (about 2 lb.)', '1/4 cup pickled chile vinegar (from Pickled Hot Chiles)', '2 Ruby Red grapefruit', '2 Tbsp. extra-virgin olive oil, plus more for drizzling', '1 cup mint leaves', '1 Tbsp. Pickled Hot Chiles', '2 Tbsp. Sesame Salt']

Cut cabbage in half lengthwise. Cut notch in base of each half to remove core; discard. Tear leaves into 2" irregular pieces and place in a large bowl. Drizzle with vinegar and season with sea salt. Massage and scrunch cabbage firmly with your hands to soften and season leaves. Using a sharp knife, cut peel and white pith from grapefruit; discard. Cut grapefruit into quarters, then coarsely tear quarters into chunky pieces. Remove and discard any seeds or thick membranes. Add grapefruit to bowl with cabbage. Drizzle 2 Tbsp. oil over and toss to coat. Add mint and toss again. Transfer salad to a large platter. Drizzle with more oil and top with pickled chiles and Sesame Salt.

scrunched-cabbage-salad-with-grapefruit-and-chiles

['1 head of Napa cabbage (about 2 lb.)', '1/4 cup pickled chile vinegar (from Pickled Hot Chiles)', '2 Ruby Red grapefruit', '2 Tbsp. extra-virgin olive oil, plus more for drizzling', '1 cup mint leaves', '1 Tbsp. Pickled Hot Chiles', '2 Tbsp. Sesame Salt']

Pickled Hot Chiles

['1 cup white wine vinegar', '1/4 cup sugar', '1 Tbsp. kosher salt', '4 garlic cloves, crushed', '6 Fresno chiles, thinly sliced crosswise into rings']

Bring vinegar, sugar, salt, and garlic to a simmer in a small saucepan over medium-high heat, stirring to dissolve sugar and salt. Pour brine into a small heatproof jar or bowl, add chiles, and let cool. Do Ahead: Chiles can be pickled 1 month ahead. Cover and chill.

pickled-hot-chiles

['1 cup white wine vinegar', '1/4 cup sugar', '1 Tbsp. kosher salt', '4 garlic cloves, crushed', '6 Fresno chiles', 'thinly sliced crosswise into rings']

Cashew Chicken

['2 Tbsp. oyster sauce', '1 Tbsp. rice vinegar', '1 Tbsp. soy sauce', '2 tsp. light brown sugar', '3 Tbsp. extra-virgin olive oil, divided', '1/3 cup raw cashews', '2 skinless, boneless chicken breasts (12–16 oz. total)', 'Kosher salt', '1 tsp. cornstarch', '12 oz. green beans, trimmed, halved crosswise', '1/2 red onion, sliced 1/2" thick', '3 garlic cloves, sliced', '1 1" piece ginger, peeled, very thinly sliced']

Combine oyster sauce, vinegar, soy sauce, brown sugar, and 1 Tbsp. water in a small bowl; set aside. Heat 2 Tbsp. oil in a large nonstick skillet over medium. Add cashews and tilt skillet toward you so that the oil pools around cashews. Toast cashews, tossing and spooning oil over constantly, until cashews are golden brown, about 3 minutes. Transfer cashews to a small plate and let cool, reserving oil in skillet. Cut chicken into 1/2"-thick slices. If any slices are longer than 2", cut in half crosswise. Season chicken with salt and coat with cornstarch, tossing chicken to evenly distribute cornstarch. Increase heat to medium-high and cook chicken in a single layer in same skillet, undisturbed, until golden brown underneath, about 3 minutes. Turn and cook until other side is just opaque, about 1 minute. Transfer chicken to a plate (it won’t be totally cooked through; don’t worry as it will finish cooking in the sauce). Cook beans and onion in same skillet, tossing often, until beginning to soften and brown in spots, about 4 minutes. Add remaining 1 Tbsp. oil followed by garlic and ginger. Cook, tossing often, until garlic and ginger are softened, about 1 minute longer. Add reserved sauce and return chicken to skillet. Cook, stirring often, until sauce is glazy and coats chicken and vegetables, and the chicken is cooked through, about 2 minutes. Transfer chicken and vegetables to a platter. Spoon sauce over. Top with toasted cashews.

cashew-chicken

['2 Tbsp. oyster sauce', '1 Tbsp. rice vinegar', '1 Tbsp. soy sauce', '2 tsp. light brown sugar', '3 Tbsp. extra-virgin olive oil, divided', '1/3 cup raw cashews', '2 skinless, boneless chicken breasts (12–16 oz. total)', 'Kosher salt', '1 tsp. cornstarch', '12 oz. green beans, trimmed, halved crosswise', '1/2 red onion, sliced 1/2" thick', '3 garlic cloves, sliced', '1 1" piece ginger', 'peeled', 'very thinly sliced']

Little Wedge Salad with Sour Cream Dressing

['3/4 cup sour cream', '1/4 cup mayonnaise', '1 garlic clove, finely grated', '2 tsp. finely grated lemon zest', '3 Tbsp. fresh lemon juice', '1 1/2 tsp. kosher salt', '1 1/2 tsp. freshly ground black pepper', '1 head of iceberg lettuce (about 1 lb.)', '2 avocados, halved and cut into wedges', '1 Tbsp. fresh lemon juice', '1 small bunch chives, cut into 1" pieces']

Whisk sour cream, mayonnaise, garlic, lemon zest, lemon juice, salt, and pepper in a medium bowl to combine. Do Ahead: Dressing can be made 1 day ahead. Cover and chill. Trim root end of lettuce; discard any wilted outer leaves. Cut into quarters lengthwise, then cut each quarter crosswise into 3" pieces. Without separating wedges into leaves, transfer to a large platter. Tuck avocado pieces among lettuce and drizzle lemon juice over; season with salt. Spoon half of dressing over salad and top with chives; season with pepper. Serve with remaining dressing alongside.

little-wedge-salad-with-sour-cream-dressing

['3/4 cup sour cream', '1/4 cup mayonnaise', '1 garlic clove, finely grated', '2 tsp. finely grated lemon zest', '3 Tbsp. fresh lemon juice', '1 1/2 tsp. kosher salt', '1 1/2 tsp. freshly ground black pepper', '1 head of iceberg lettuce (about 1 lb.)', '2 avocados, halved and cut into wedges', '1 Tbsp. fresh lemon juice', '1 small bunch chives', 'cut into 1" pieces']

Ice Water Salad

['1 1/2 lb. mixed crunchy vegetables (such as fennel, radishes, turnips, beets, and/or carrots), tough skins peeled', '1 cup walnuts', '5 oil-packed anchovy fillets', '2 large garlic cloves', '1/3 cup extra-virgin olive oil, plus more for drizzling', '3 Tbsp. fresh lemon juice', '2 oz. Parmesan, shaved, divided', 'Kosher salt', 'A mortar and pestle']

Thinly slice vegetables on a mandoline (they should be about the thickness of a nickel). Fill a large salad spinner (or bowl) with ice water and add vegetables; let sit at least 15 minutes or up to 6 hours. (Cover and chill if letting sit longer than 1 hour.) Meanwhile, preheat oven to 325°F. Toast walnuts on a rimmed baking sheet, tossing once, until deep golden brown, about 9 minutes. Let cool, then crush or chop to about the size of a lentil. Smash anchovies, garlic, and a big pinch of salt in a mortar and pestle to form a smooth paste. (Alternatively, you can use the side of a chef’s knife to crush the garlic, then mash with the anchovies and salt on a cutting board.) Transfer to a small saucepan and add 1/3 cup oil. Cook over medium-low, stirring often, until garlic is just starting to turn golden brown, about 3 minutes. Transfer to a large bowl and let cool slightly. Mix in walnuts and lemon juice; taste and season with salt. Skim off any ice cubes from water bath and drain vegetables. Cover salad spinner and spin vegetables, periodically pouring off any collected water as needed, until they are very dry. Add to bowl with dressing and toss to coat. Add half of Parmesan and toss again just to evenly distribute. Arrange salad on a platter. Top with remaining Parmesan, drizzle with some oil, and season with pepper.

ice-water-shaved-vegetable-salad

['1 1/2 lb. mixed crunchy vegetables (such as fennel, radishes, turnips, beets, and/or carrots), tough skins peeled', '1 cup walnuts', '5 oil-packed anchovy fillets', '2 large garlic cloves', '1/3 cup extra-virgin olive oil, plus more for drizzling', '3 Tbsp. fresh lemon juice', '2 oz. Parmesan, shaved, divided', 'Kosher salt', 'A mortar and pestle']

Everyday Greens Salad

['1 1/2 cups extra-virgin olive oil', '3/4 cup any combination red wine vinegar, white wine vinegar, and/or apple cider vinegar', '1 Tbsp. Dijon mustard', '1 Tbsp. honey', 'Kosher salt', '8 oz. mixed tender greens', '1 cup torn tender herbs (optional)', 'Kosher salt']

Combine oil, vinegars, mustard, and honey in a large resealable jar or airtight container; cover and shake vigorously until emulsified, about 30 seconds. Season with salt. Do Ahead: Vinaigrette can be made 1 month ahead. Cover and chill. Shake to re-emulsify. Drizzle 3 Tbsp. vinaigrette into a large bowl, coating sides and bottom of bowl. Add greens and herbs (if using). Using your hands, fold greens, working from the bottom, out and up the sides of the bowl, until evenly coated in vinaigrette. Season with salt until greens taste vibrant (you may need to season and toss a few times). Mound salad, higher than wide, on plates or in shallow bowls.

everyday-greens-salad

['1 1/2 cups extra-virgin olive oil', '3/4 cup any combination red wine vinegar, white wine vinegar, and/or apple cider vinegar', '1 Tbsp. Dijon mustard', '1 Tbsp. honey', 'Kosher salt', '8 oz. mixed tender greens', '1 cup torn tender herbs (optional)', 'Kosher salt']

Dinner Salad with Radicchio and Roasted Sweet Potatoes

['1/2 cup salted, roasted cashews', '1/4 cup vegetable oil', '3 Tbsp. unseasoned rice vinegar', '3/4 tsp. crushed red pepper flakes', '3/4 tsp. fish sauce', '3/4 tsp. honey', '1 garlic clove', 'Kosher salt', '4 small sweet potatoes (about 1 1/2 lb. total), scrubbed, halved lengthwise', '2 Tbsp. extra-virgin olive oil', '4 large eggs', '2 heads of radicchio (about 1 lb. total), quartered, cores removed, leaves separated', '1 small fennel bulb, quartered lengthwise, thinly sliced lengthwise', '2 Tbsp. unseasoned rice vinegar', '1/2 cup crushed salted, roasted cashews', '1/2 cup cilantro leaves with tender stems', 'Kosher salt']

Blend cashews, oil, vinegar, red pepper flakes, fish sauce, honey, garlic, and 1/3 cup warm water in a blender until very creamy, smooth, and pourable. Taste dressing and season with salt. Do Ahead: Dressing can be made 3 days ahead. Cover and chill. Place a rack in middle of oven; preheat to 425°F. Place sweet potatoes on a rimmed baking sheet, drizzle with oil, and season with kosher salt; turn to coat. Arrange cut side down; roast until tender and cut sides are browned, 20–25 minutes. Let cool. Bring a medium pot of water to a boil. Carefully lower eggs into water and cook 8 minutes. Transfer eggs to a bowl of ice water and let cool. Remove eggs from ice water, pat dry, and peel. Toss radicchio, fennel, and vinegar in a large bowl; season with sea salt. Drizzle 1/2 cup dressing down sides of bowl. Using your hands, fold salad, working from the bottom out toward the sides of the bowl, until evenly coated in dressing. Transfer salad to a platter. Tear sweet potatoes and eggs into 1 1/2" pieces and nestle into salad. Season egg yolks with sea salt. Drizzle more dressing over and top with cashews and cilantro. Serve with remaining dressing alongside.

dinner-salad-with-radicchio-and-roasted-sweet-potatoes

['1/2 cup salted, roasted cashews', '1/4 cup vegetable oil', '3 Tbsp. unseasoned rice vinegar', '3/4 tsp. crushed red pepper flakes', '3/4 tsp. fish sauce', '3/4 tsp. honey', '1 garlic clove', 'Kosher salt', '4 small sweet potatoes (about 1 1/2 lb. total), scrubbed, halved lengthwise', '2 Tbsp. extra-virgin olive oil', '4 large eggs', '2 heads of radicchio (about 1 lb. total), quartered, cores removed, leaves separated', '1 small fennel bulb, quartered lengthwise, thinly sliced lengthwise', '2 Tbsp. unseasoned rice vinegar', '1/2 cup crushed salted, roasted cashews', '1/2 cup cilantro leaves with tender stems', 'Kosher salt']

Skirt Steak with Spicy Coconut Dressing

['1/2 red jalapeno, Fresno or serrano chile, finely grated', '1 garlic clove, finely grated', '1-inch piece fresh ginger, peeled and finely grated', '4 tablespoons coconut cream from 1 small can unsweetened full-fat coconut milk', '1/4 cup fresh lime juice, plus wedges for serving', 'Kosher salt', '2 tablespoons unsweetened shredded coconut', '1 pound skirt steak, cut into two or three pieces', '2 tablespoons extra-virgin olive oil', '1/2 head iceberg lettuce, leaves torn into palm-size pieces', 'Handful of cilantro leaves and tender stems, torn', '1 avocado, cut into 1/2-inch pieces']

In a large bowl, combine chile, garlic, ginger, coconut cream, and lime juice. Season with salt and stir to combine. Stir in coconut and taste dressing: It should be fairly tangy, spicy, and salty to balance the mild iceberg. Dressing may seize up and seem very thick, but it will loosen up when tossed with the salad. Season steak on both sides with salt. Place a 10- or 12-inch skillet, preferably cast-iron, over medium-high heat. Add oil and when it shimmers, place steaks carefully into pan and cook, undisturbed, until browned on underside, 2–3 minutes. Turn and cook until browned on second side and medium-rare, about 2 minutes longer. Transfer steaks to a platter and let rest 5–10 minutes before cutting against the grain into 1/4-inch slices. Add lettuce and cilantro to bowl with dressing and toss to coat. Taste the lettuce and add more salt and/or lime juice if needed. Add avocado and toss gently to distribute. Serve steak and salad with lime wedges for squeezing over.

skirt-steak-with-spicy-coconut-dressing

['1/2 red jalapeno, Fresno or serrano chile, finely grated', '1 garlic clove, finely grated', '1-inch piece fresh ginger, peeled and finely grated', '4 tablespoons coconut cream from 1 small can unsweetened full-fat coconut milk', '1/4 cup fresh lime juice, plus wedges for serving', 'Kosher salt', '2 tablespoons unsweetened shredded coconut', '1 pound skirt steak, cut into two or three pieces', '2 tablespoons extra-virgin olive oil', '1/2 head iceberg lettuce, leaves torn into palm-size pieces', 'Handful of cilantro leaves and tender stems, torn', '1 avocado', 'cut into 1/2-inch pieces']

Caramelized Onion Pasta

['2 Tbsp. extra-virgin olive oil', '2 Tbsp. unsalted butter', '2 lb. onions (about 3 large), thinly sliced', '2 garlic cloves, thinly sliced', '1/4 tsp. crushed red pepper flakes (optional)', '1 1/2 tsp. kosher salt, plus more', '12 oz. linguine or other long pasta', '4 oz. Parmesan, finely grated (about 1 cup), divided, plus more for serving', '½ cup parsley, finely chopped (optional), plus more for serving', 'Freshly ground black pepper']

Heat oil and butter in a large heavy pot or Dutch oven over medium until butter is melted. Add onions and garlic and cook, stirring occasionally, until very tender and deeply golden brown, about 30 minutes. (Stop before the onions become dry and shriveled.) Add red pepper flakes (if using) and 1 1/2 tsp. salt. Remove pot from heat. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta cooking liquid. Add pasta and 1 cup pasta cooking liquid to onion mixture and stir to combine. Add a small handful of cheese and stir until melted. Repeat with remaining cheese, adding more pasta cooking liquid as needed to create a glossy sauce that coats the pasta. Stir in parsley (if using). Divide pasta among bowls. Top with Parmesan, parsley, and a few cranks of pepper.

caramelized-onion-pasta

['2 Tbsp. extra-virgin olive oil', '2 Tbsp. unsalted butter', '2 lb. onions (about 3 large), thinly sliced', '2 garlic cloves, thinly sliced', '1/4 tsp. crushed red pepper flakes (optional)', '1 1/2 tsp. kosher salt, plus more', '12 oz. linguine or other long pasta', '4 oz. Parmesan, finely grated (about 1 cup), divided, plus more for serving', '½ cup parsley, finely chopped (optional), plus more for serving', 'Freshly ground black pepper']

Sesame Pork Burgers with Sweet and Spicy Slaw

['1/2 cup mayonnaise', '1 Tbsp. rice or white vinegar', '1 Tbsp. Sriracha, hot chili paste (sambal oelek), or sweet Thai chili sauce (optional)', '2 tsp. sugar', '1 1/2 tsp. kosher salt, divided', '4 cups shredded cabbage', '4 scallions, thinly sliced', '1 lb. ground pork', '1 garlic clove, finely grated', '1 tsp. Sriracha, hot chili paste (sambal oelek), or sweet Thai chili sauce (optional)', '1 tsp. toasted sesame oil', '1/2 tsp. fish sauce', '1/4 cup cilantro leaves, finely chopped, plus more for serving', '1/2 tsp. kosher salt, plus more', '1 Tbsp. extra-virgin olive oil', '4 English muffins, toasted', 'Freshly ground black pepper', 'Bread-and-butter pickles or quick-pickled carrots (for serving; optional)']

Whisk mayonnaise, vinegar, Sriracha, sugar, and 1 tsp. salt in a large bowl. Transfer about 1/4 cup dressing to a small bowl; set aside. Add cabbage and scallions to remaining dressing and toss to evenly coat. Season with remaining 1/2 tsp. salt. Cover and chill both the salad and dressing until ready to serve. Do Ahead: Dressing and slaw can be made 8 hours ahead. Keep chilled. Using your hands or a wooden spoon, mix pork, garlic, Sriracha (if using), sesame oil, fish sauce, 1/4 cup cilantro, and 1/2 tsp. salt in a large bowl until well combined. Shape pork mixture into 4 patties, slightly larger in diameter than English muffins (about 4"). Heat olive oil in a large skillet over medium. Working in batches if necessary, fry patties until browned on both sides and cooked through, 6–8 minutes. Spread reserved dressing on muffins. Place a patty on bottom halves. Season with salt and pepper. Pile on some slaw, pickles, and cilantro, then close muffins. Serve with remaining slaw alongside. Do Ahead: Patties can be made 1 day ahead. Separate with parchment if stacking. Cover and chill, or freeze up to 1 month.

sesame-pork-burgers-with-sweet-and-spicy-slaw

['1/2 cup mayonnaise', '1 Tbsp. rice or white vinegar', '1 Tbsp. Sriracha, hot chili paste (sambal oelek), or sweet Thai chili sauce (optional)', '2 tsp. sugar', '1 1/2 tsp. kosher salt, divided', '4 cups shredded cabbage', '4 scallions, thinly sliced', '1 lb. ground pork', '1 garlic clove, finely grated', '1 tsp. Sriracha, hot chili paste (sambal oelek), or sweet Thai chili sauce (optional)', '1 tsp. toasted sesame oil', '1/2 tsp. fish sauce', '1/4 cup cilantro leaves, finely chopped, plus more for serving', '1/2 tsp. kosher salt, plus more', '1 Tbsp. extra-virgin olive oil', '4 English muffins, toasted', 'Freshly ground black pepper', 'Bread-and-butter pickles or quick-pickled carrots (for serving; optional)']

Cheesy Loaded Sweet Potatoes

['3 lb. sweet potatoes (4 large or 6 small), scrubbed, halved lengthwise', '3 Tbsp. extra-virgin olive oil, divided', '1 1/2 tsp. kosher salt', '1/2 tsp. freshly ground black pepper', '1 1/2 cups shredded Monterey Jack or cheddar cheese', 'Sour cream or plain yogurt, sliced avocado, thinly sliced radishes, thinly sliced scallions, cilantro leaves, Pickled Red Onions, lime wedges, and/or hot sauce (for serving; optional)']

Fill a large pot with 1" water. Place potatoes in a steamer basket and lower into pot. Cover pot and bring to a boil. Steam until potatoes are fork-tender, 25–30 minutes. Place an oven rack about 8" from broiler; preheat broiler. Coat a rimmed baking sheet with 1 Tbsp. oil. Arrange potatoes skin side down on prepared pan. Score or lightly mash flesh with a fork; season all over with salt and pepper. Drizzle with remaining 2 Tbsp. oil, then top with cheese (taking care to keep it on the potatoes, not the pan). Broil potatoes, watching carefully to make sure they don’t burn, until cheese is bubbling and golden brown, 3–5 minutes. Transfer potatoes to a platter. Serve with sour cream, avocado, radishes, scallions, cilantro, pickled onion, lime wedges, and hot sauce for topping alongside, if desired. Do Ahead: Potatoes can be steamed 5 days ahead. Transfer to an airtight container and chill.

cheesy-loaded-sweet-potatoes

['3 lb. sweet potatoes (4 large or 6 small), scrubbed, halved lengthwise', '3 Tbsp. extra-virgin olive oil, divided', '1 1/2 tsp. kosher salt', '1/2 tsp. freshly ground black pepper', '1 1/2 cups shredded Monterey Jack or cheddar cheese', 'Sour cream or plain yogurt', 'sliced avocado', 'thinly sliced radishes', 'thinly sliced scallions', 'cilantro leaves', 'Pickled Red Onions', 'lime wedges', 'and/or hot sauce (for serving; optional)']

Garlicky Panko Toasties

['4 Tbsp. unsalted butter', '4 garlic cloves, lightly smashed', '1 1/2 cups panko (Japanese breadcrumbs)', 'Kosher salt']

Cook butter and garlic in a medium skillet over medium-low heat, swirling pan often, until foaming subsides and garlic is fragrant, about 2 minutes. Add panko and stir to coat evenly. Cook, stirring often, until panko is golden brown, about 4 minutes; season with salt. Transfer to a plate and let cool. Discard garlic. Do Ahead: Panko can be made 5 days ahead. Store airtight at room temperature.

garlicky-panko-toasties

['4 Tbsp. unsalted butter', '4 garlic cloves, lightly smashed', '1 1/2 cups panko (Japanese breadcrumbs)', 'Kosher salt']

Garlic–Brown Butter Croutons

['6 oz. country-style bread, torn into 1" irregular pieces (about 4 cups)', '10 garlic cloves, smashed', '4 Tbsp. unsalted butter', 'Kosher salt, freshly ground pepper']

Preheat oven to 375°F. Place bread in a large bowl. Cook garlic and butter in a medium saucepan over medium-low heat, swirling often, until foaming subsides, butter turns golden brown, and garlic is fragrant, 6–8 minutes. Drizzle garlic butter over bread and toss to coat; season with salt and pepper. Spread out bread mixture on a small rimmed baking sheet. Bake croutons until deep golden brown and crisp, 20–25 minutes. Let cool, then pluck out and discard garlic cloves. Do Ahead: Croutons can be made 1 week ahead. Store in an airtight container at room temperature.

garlic-brown-butter-croutons

['6 oz. country-style bread, torn into 1" irregular pieces (about 4 cups)', '10 garlic cloves, smashed', '4 Tbsp. unsalted butter', 'Kosher salt', 'freshly ground pepper']

Sesame Salt

['3/4 cup white and/or black sesame seeds', '1 tsp. flaky sea salt']

Toast sesame seeds in a dry medium skillet over medium-low heat, tossing often, until evenly deep golden brown, about 5 minutes. Transfer to a food processor and let cool. Add sea salt to sesame seeds and pulse until about half of the seeds are pulverized (there should still be some whole seeds), 6–8 pulses. (Alternatively, coarsely grind in a mortar and pestle.) Do Ahead: Sesame salt can be made 1 week ahead. Store airtight at room temperature.

sesame-salt

['3/4 cup white and/or black sesame seeds', '1 tsp. flaky sea salt']

Gina’s Arancini (Italian Rice Balls)

['2 cups (380 g) Arborio rice', '5 cups (1.2 L) chicken broth or water', '1/2 tablespoon unsalted butter', '1 1/2 teaspoons extra-virgin olive oil', '1/2 cup (80g) finely chopped prosciutto', '1 1/2 cups (150 g) Italian bread crumbs', '1 large egg, beaten', '1 teaspoon parsley, chopped', '1/3 cup (30 g) grated Parmigiano cheese', '1 teaspoon coarse salt', '4 ounces (115 g) fresh mozzarella, cut into 1/4-inch (6-mm) cubes', '4 cups (960 ml) vegetable oil', 'Grated Parmesan cheese, for garnish']

Combine the rice and broth in a large pot. Bring to a boil and then reduce to a simmer, cover, and cook until the water is absorbed and the rice is soft and creamy, about 15 to 20 minutes. Stir occasionally to ensure the rice doesn’t stick to the bottom of the pot. While the rice is cooking, heat the butter and olive oil in a small pan over medium heat and add the prosciutto. Cook until it begins to crisp, about 2 minutes. Set aside. Once the rice is cooked, remove to a large baking sheet and let cool for 10 minutes. (Rice can be made a day ahead, cooled, and stored in the refrigerator overnight.) While the rice is cooling, pour 1/2 cup (120 ml) room-temperature water into a shallow bowl. Place the bread crumbs in a separate shallow bowl. Set both aside. Once the rice is cool, combine it with the crisped prosciutto, egg, parsley, Parmigiano cheese, and salt in a large bowl. Using an ice cream scoop or lightly wet hands, create a 2-inch (5-cm) round ball with the rice mixture. Make an indentation in the middle and add a cube of mozzarella cheese. Encase the cheese with rice and reshape into a perfect ball, then set on the baking sheet. Repeat with the remaining rice mixture. Using your hands, lightly wet the outside of each of the rice balls with the room-temperature water, then roll in the bread crumbs. Set them on the baking sheet. Heat the vegetable oil in a large pot to 350°F (175°C). Drop 4 rice balls into the oil (they should fully submerge) and cook until the outside is golden brown, about 3 minutes. If your pot is wide, carefully roll the rice balls in the oil to ensure even cooking on all sides. Transfer to paper towels to drain. Repeat with the remaining rice balls. They are best eaten at room temperature, garnished with a sprinkling of grated Parmesan cheese, if you can wait!

arancini-italian-rice-balls-with-prosciutto-parmesan

['2 cups (380 g) Arborio rice', '5 cups (1.2 L) chicken broth or water', '1/2 tablespoon unsalted butter', '1 1/2 teaspoons extra-virgin olive oil', '1/2 cup (80g) finely chopped prosciutto', '1 1/2 cups (150 g) Italian bread crumbs', '1 large egg, beaten', '1 teaspoon parsley, chopped', '1/3 cup (30 g) grated Parmigiano cheese', '1 teaspoon coarse salt', '4 ounces (115 g) fresh mozzarella, cut into 1/4-inch (6-mm) cubes', '4 cups (960 ml) vegetable oil', 'Grated Parmesan cheese', 'for garnish']

Safoi’s Moroccan Chicken Tagine

['1/2 teaspoon saffron threads', '1 teaspoon ground ginger', '1 tablespoon coarse salt', '1 teaspoon freshly ground black pepper', '1/2 cup (120 ml) extra-virgin olive oil', '1/2 cup (120 ml) canola oil', '1 (3 1/2-pound/1.7 kg) whole chicken', '7 large carrots, peeled', '1 small yellow onion, minced', '1/2 cup (75 g) olives (Mediterranean or Kalamata)', '1/2 preserved lemon, sliced thin', '1 tablespoon parsley, chopped']

Combine the saffron, ginger, salt, pepper, olive oil, and canola oil in a large bowl. Set aside. Clean and thoroughly wash the chicken, then cut it into 8 pieces. Add the chicken to the bowl with the marinade, massaging the marinade into the chicken. Cut the carrots in half and remove their yellow cores. Open the tagine and lay the onion on the bottom. Arrange the carrots over the onion. Lay the chicken with all of the marinade over the vegetables. Add 1 cup (240 ml) water and cover. Cook on very low heat for 1 hour. Check at the 30-minute mark to ensure the bottom is not dry. Add another 1/2 cup (120 ml) water if necessary. In the last 5 minutes of cooking, add the olives and the preserved lemon. Garnish with parsley to serve.

safois-moroccan-chicken-tagine

['1/2 teaspoon saffron threads', '1 teaspoon ground ginger', '1 tablespoon coarse salt', '1 teaspoon freshly ground black pepper', '1/2 cup (120 ml) extra-virgin olive oil', '1/2 cup (120 ml) canola oil', '1 (3 1/2-pound/1.7 kg) whole chicken', '7 large carrots, peeled', '1 small yellow onion, minced', '1/2 cup (75 g) olives (Mediterranean or Kalamata)', '1/2 preserved lemon, sliced thin', '1 tablespoon parsley', 'chopped']

Champagne Punch with Brandy and Citrus

['1/2 cup sugar', '1/2 cup water', '1 cup white grape juice', '1 1/2 cups fresh grapefruit juice (preferably pink or ruby red)', '1/4 cup fresh lime juice', '1/4 cup fresh lemon juice', '1 cup dry white wine', '1/4 cup Cognac or other brandy', '1/2 cup packed mint leaves', '1 navel orange, cut into 1/2-inch pieces', '1 lime, cut into 1/2-inch pieces', '1 lemon, cut into 1/2-inch pieces', '1 (750-ml) bottle Champagne or other sparkling white wine, chilled']

Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved, then transfer to a bowl and cool syrup completely (or quick-chill by setting bowl in an ice bath and stirring occasionally until cool). Stir together juices, wine, Cognac, mint, fruit, and cooled syrup in a large pitcher. Chill, covered, until cold, about 1 hour. Stir in Champagne.

champagne-punch-241174

['1/2 cup sugar', '1/2 cup water', '1 cup white grape juice', '1 1/2 cups fresh grapefruit juice (preferably pink or ruby red)', '1/4 cup fresh lime juice', '1/4 cup fresh lemon juice', '1 cup dry white wine', '1/4 cup Cognac or other brandy', '1/2 cup packed mint leaves', '1 navel orange, cut into 1/2-inch pieces', '1 lime, cut into 1/2-inch pieces', '1 lemon, cut into 1/2-inch pieces', '1 (750-ml) bottle Champagne or other sparkling white wine', 'chilled']

Braised Leeks, Peas, and Lettuce

['4 Tbsp. unsalted butter', '3 leeks, white and pale green parts only, thinly sliced, well rinsed', '1 tsp. kosher salt, plus more', '1 tsp. kosher salt, plus more', '1/2 tsp. freshly ground black pepper, plus more', '1/4 cup dry white wine', '2 heads of Little Gem lettuce or romaine hearts, thinly sliced', '1 lb. frozen peas, thawed', '2 Tbsp. finely chopped chives', '2 Tbsp. finely chopped mint', '1 tsp. finely grated lemon zest', '1/4 cup roasted, salted pistachios, coarsely chopped']

Melt butter in a large wide saucepan over medium-low heat. Cook leeks, partially covered and stirring occasionally, until tender but not browned, 5–7 minutes. Season with 1 tsp. salt and 1/2 tsp. pepper, then pour in wine. Increase heat to medium-high and continue to cook, stirring occasionally, until wine is reduced by half, 1–2 minutes. Add lettuce, peas, and 1 cup water. Partially cover pan and bring liquid to a simmer. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until lettuce and peas are tender, about 5 minutes. Remove from heat, then stir in chives, mint, and lemon zest; season with salt and pepper. Transfer to a platter. Top with pistachios.

braised-leeks-peas-and-lettuce

['4 Tbsp. unsalted butter', '3 leeks, white and pale green parts only, thinly sliced, well rinsed', '1 tsp. kosher salt, plus more', '1 tsp. kosher salt, plus more', '1/2 tsp. freshly ground black pepper, plus more', '1/4 cup dry white wine', '2 heads of Little Gem lettuce or romaine hearts, thinly sliced', '1 lb. frozen peas, thawed', '2 Tbsp. finely chopped chives', '2 Tbsp. finely chopped mint', '1 tsp. finely grated lemon zest', '1/4 cup roasted', 'salted pistachios', 'coarsely chopped']

Deep Dish Quiche with Garnishes

['1 full recipe Our Favorite Pie Dough', 'All-purpose flour (for surface)', '2 shallots, finely chopped', '2 Tbsp. extra-virgin olive oil', '1 1/2 tsp. kosher salt, divided', '1 Tbsp. finely chopped chives', '8 large eggs', '1 3/4 cups half-and-half', '1/2 tsp. freshly ground black pepper', '1 cup crème fraîche, plus more for serving', 'Braised Leeks, Peas, and Lettuce, prosciutto or other cured meat and/or salmon, green goddess dressing, avocado, baby greens, and lemon wedges (for serving)']

Roll dough to a 15" round on a lightly floured work surface; trim edges. Fit dough into a 9" springform pan, letting dough fold over itself slightly around the edges so that it creates a gently pleated, rippled effect (the dough will extend above top of pan). Place pan on a rimmed baking sheet. Chill 1 hour, or freeze 20 minutes. Preheat oven to 350°F. Dock bottom surface of dough with a fork. Line dough with parchment paper or foil, then fill with dried beans or baking weights. Bake crust on baking sheet until top edge is golden, about 30 minutes. Using parchment, lift out beans, then continue to bake until surface of crust is set and lightly browned and feels dry, 35–40 minutes more. Transfer pan to a wire rack and let cool. While crust cools, reduce oven temperature to 325°F. Cook shallots, oil, and 1/2 tsp. salt in a small skillet over medium-low heat, stirring often, until tender and translucent, about 5 minutes. Remove from heat and stir in chives. Spoon filling into cooled crust. Vigorously whisk eggs in a large bowl or glass measuring cup. Whisk in half-and-half, pepper, 1 cup crème fraîche, and remaining 1 tsp. salt until combined. Pour custard over filling. Bake quiche until filling is puffed, set, and golden, 60–75 minutes. Transfer pan to a wire rack and let cool at least 1 hour. Release springform, then lift quiche off base using parchment overhang and transfer to a platter or cutting board. Serve with braised vegetables, prosciutto, crème fraîche, green goddess dressing, avocado, greens, and lemon wedges alongside for guests to dress their quiche as desired. Do Ahead: Crust can be baked 1 day ahead. Store uncovered at room temperature. Quiche can be made 6 hours ahead. Store uncovered at room temperature. Quiche can also be made 1 day ahead; cover and chill overnight. Bring to room temperature 2 hours before serving.

deep-dish-quiche-with-garnishes

['1 full recipe Our Favorite Pie Dough', 'All-purpose flour (for surface)', '2 shallots, finely chopped', '2 Tbsp. extra-virgin olive oil', '1 1/2 tsp. kosher salt, divided', '1 Tbsp. finely chopped chives', '8 large eggs', '1 3/4 cups half-and-half', '1/2 tsp. freshly ground black pepper', '1 cup crème fraîche, plus more for serving', 'Braised Leeks', 'Peas', 'and Lettuce', 'prosciutto or other cured meat and/or salmon', 'green goddess dressing', 'avocado', 'baby greens', 'and lemon wedges (for serving)']

Crispy Skin Chicken with Dill and Garlic Sauce

['2 (3 1/2–4-lb.) chickens, backbones removed, halved through the breastbone', '1 1/2 tsp. plus 2 Tbsp. kosher salt; plus more', '3 heads of garlic, cloves separated, peeled', '3 cups vegetable or other neutral oil, divided', '3 Tbsp. Aleppo-style pepper', '3 large shallots, thinly sliced', '2 1/2 lb. new potatoes, halved, quartered if large', '1/2 cup coarsely chopped dill', 'A deep-fry thermometer']

Place racks in upper and lower thirds of oven; preheat to 325°F. Pat chicken halves dry with paper towels and season generously all over with salt. Arrange, skin side up, on 2 wire racks set inside 2 baking sheets so that you have 2 chicken halves on each rack. Roast chickens, rotating baking sheets top to bottom and front to back halfway through, until just golden and an instant-read thermometer inserted into the thickest part of the breasts registers 150°F, 45–50 minutes. Meanwhile, pulse garlic in a food processor until finely chopped. Heat 1 cup oil in a small saucepan over medium until shimmering. Add garlic and cook, stirring constantly, until softened and slightly darker, about 1 minute. Transfer to a small bowl. Stir in Aleppo-style pepper and 1 1/2 tsp. salt. Set garlic oil aside for serving. Fit a large Dutch oven or other heavy pot with deep-fry thermometer. Heat remaining 2 cups vegetable oil over medium-high until thermometer registers 350°F. Fry shallots, stirring often, until golden brown, about 5 minutes. Using a fine-mesh sieve or spider, transfer shallots to paper towels to drain; season with salt. Remove pot from heat if chicken hasn’t finished roasting yet. As soon as chickens are done, remove from oven and lightly dab with paper towels to remove as much moisture from the underside as possible (this will prevent them from spattering too much when you put them in the hot oil). Reheat shallot oil to 350°F if needed. Working with 1 half at a time and maintaining oil temperature between batches, fry chickens, skin side down, until skin is crisp and deeply browned, 6–8 minutes. Transfer to clean wire racks as you go; season lightly with salt. Meanwhile, combine potatoes and 2 Tbsp. salt in another large pot and pour in cold water to cover by 1". Bring to a boil, then reduce heat to medium-low and simmer until potatoes are very tender when pierced with the tip of a paring knife, 10–15 minutes, depending on size of potatoes. Drain and return potatoes to the same pot. Gently press down on potatoes to break up slightly. Add 1/3 cup reserved garlic oil, season with salt, and toss to combine. Transfer potatoes to a small platter. Drizzle with some more garlic oil. Cut chicken halves into pieces and arrange on a large platter. Drizzle chicken with some garlic oil, then sprinkle dill and fried shallots over. Serve with any remaining garlic oil alongside.

crispy-skin-chicken-with-dill-and-garlic-sauce

['2 (3 1/2–4-lb.) chickens, backbones removed, halved through the breastbone', '1 1/2 tsp. plus 2 Tbsp. kosher salt; plus more', '3 heads of garlic, cloves separated, peeled', '3 cups vegetable or other neutral oil, divided', '3 Tbsp. Aleppo-style pepper', '3 large shallots, thinly sliced', '2 1/2 lb. new potatoes, halved, quartered if large', '1/2 cup coarsely chopped dill', 'A deep-fry thermometer']

Liu Shaokun's Spicy Buckwheat Noodles with Chicken

['3 cups chicken broth or water (24 fl oz)', '1 lb skinless boneless chicken breast halves (2)', '1/2 lb dried buckwheat noodles such as soba noodles', '1 tablespoon peanut oil', '3 tablespoons Chinese black vinegar', '1 tablespoon light soy sauce', '1 tablespoon dark soy sauce', '1 tablespoon chile oil containing sesame oil (such as Chiu Chow Chili Oil from Lee Kum Kee) plus some of sediment from jar', '2 garlic cloves, minced', '1/2 teaspoon sugar', '1/8 teaspoon salt', '3 scallions (green parts only), thinly sliced', '2 tablespoons soy nuts (roasted salted soybeans)']

Bring broth to a simmer in a 3-quart saucepan, then add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool at least 10 minutes, reserving broth for another use. While chicken is poaching, bring 4 quarts salted cold water to a boil in a 5- to 6-quart saucepan over moderately high heat. Stir in noodles, then 1/2 cup cold water. When water returns to a boil, add another 1/2 cup cold water and bring to a boil again, stirring, then repeat once more, or until noodles are just tender but still firm and chewy throughout. Drain noodles in a colander and rinse well under cold water to cool, then drain well. Toss noodles with peanut oil in a large bowl. Stir together vinegar, soy sauces, chile oil with sediment, garlic, sugar, and salt in another bowl until sugar is dissolved, then add to noodles and toss until coated. Shred chicken with your fingers into 1/4-inch-wide strips and add to noodles, tossing to combine. Sprinkle with scallions and soy nuts.

liu-shaokuns-spicy-buckwheat-noodles-with-chicken-107966

['3 cups chicken broth or water (24 fl oz)', '1 lb skinless boneless chicken breast halves (2)', '1/2 lb dried buckwheat noodles such as soba noodles', '1 tablespoon peanut oil', '3 tablespoons Chinese black vinegar', '1 tablespoon light soy sauce', '1 tablespoon dark soy sauce', '1 tablespoon chile oil containing sesame oil (such as Chiu Chow Chili Oil from Lee Kum Kee) plus some of sediment from jar', '2 garlic cloves, minced', '1/2 teaspoon sugar', '1/8 teaspoon salt', '3 scallions (green parts only), thinly sliced', '2 tablespoons soy nuts (roasted salted soybeans)']

Foolproof Grilled Chicken

['4 quarts cold water', '1/4 cup sugar', '1/2 cup plus 1 teaspoon kosher salt', '5 1/2 to 6 pounds chicken parts with skin and bones', '1/4 cup fresh lime juice plus 4 limes, halved crosswise', '2 tablespoons Asian fish sauce', '1 large garlic clove, minced', '3 tablespoons finely chopped fresh mint', '1/4 cup finely chopped fresh cilantro', '1 teaspoon dried hot red pepper flakes', '1/2 cup vegetable oil', 'a 22 1/2-inch charcoal kettle grill and a charcoal chimney; or a gas grill']

Bring water, sugar, and 1/2 cup salt to a boil in a 6- to 8-quart heavy pot, then reduce heat and simmer, uncovered, 15 minutes. Cool brine completely, then add chicken and soak, covered and chilled, 6 hours. Remove chicken and pat dry. Whisk together lime juice, fish sauce, garlic, mint, cilantro, red pepper flakes, and remaining teaspoon salt in a large bowl, then add oil in a stream, whisking until combined. Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal (80 to 100 briquettes). Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on the opposite side. When charcoal turns grayish white (after 15 to 20 minutes), check fire temperature and grill chicken parts according to instructions in accompanying article. Transfer chicken as cooked to bowl with vinaigrette and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil. When chicken is almost done, grill lime halves, cut sides down, uncovered, over coals until grill marks appear, about 3 minutes, then transfer to platter with chicken. Serve limes with chicken and serve remaining vinaigrette on the side. Preheat all burners on high, covered, 10 minutes, then adjust heat to moderately high. Sear chicken in 2 batches on lightly oiled grill rack, covered with lid, turning over once, until well browned, 6 to 8 minutes total. Turn off 1 burner (middle burner if there are 3) and arrange all seared chicken on rack above shut-off burner. Cook seared chicken, covered with lid, moving chicken around grill (to avoid flare-ups) and turning over occasionally, until cooked through, 12 to 20 minutes. Transfer chicken as cooked to bowl with vinaigrette and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil. Sear chicken (in 2 batches if necessary to avoid crowding), starting with skin sides down, on grill, covered with lid, turning over once, until well browned, 8 to 10 minutes total. Turn off 1 burner (middle burner if there are 3) and arrange all breasts on rack over shut-off burner. Cook seared chicken, covered with lid, turning over once, until cooked through, 18 to 20 minutes. Transfer chicken to bowl with vinaigrette and turn to coat, then transfer to platter to keep warm, loosely covered with foil. When chicken is almost done, grill lime halves, cut sides down, uncovered, over lit burner until grill marks appear, about 3 minutes, then transfer to platter with chicken. Serve limes with chicken and serve remaining vinaigrette on the side.

foolproof-grilled-chicken-108166

['4 quarts cold water', '1/4 cup sugar', '1/2 cup plus 1 teaspoon kosher salt', '5 1/2 to 6 pounds chicken parts with skin and bones', '1/4 cup fresh lime juice plus 4 limes, halved crosswise', '2 tablespoons Asian fish sauce', '1 large garlic clove, minced', '3 tablespoons finely chopped fresh mint', '1/4 cup finely chopped fresh cilantro', '1 teaspoon dried hot red pepper flakes', '1/2 cup vegetable oil', 'a 22 1/2-inch charcoal kettle grill and a charcoal chimney; or a gas grill']

Bacon and Cheddar Toasts

['1/2 lb extra-sharp white Cheddar, coarsely grated (2 cups)', '1/2 lb cold sliced lean bacon, finely chopped', '1 small onion, finely chopped (1/3 cup)', '1 1/2 tablespoons drained bottled horseradish', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '14 very thin slices firm white sandwich bread']

Put oven rack in middle position and preheat oven to 375°F. Stir together cheese, bacon, onion, horseradish, salt, and pepper in a bowl with a rubber spatula until blended well. Spread about 1 1/2 tablespoons mixture evenly to edges of each slice of bread with a small offset spatula or butter knife. Arrange slices in 1 layer on a large baking sheet and freeze, covered with wax paper, until firm, about 15 minutes. Trim crusts off bread and reserve for another use (see cooks' note, below), then cut each slice into 4 squares. Bake toasts on baking sheet until beginning to brown on edges, about 20 minutes.

bacon-and-cheddar-toasts-109432

['1/2 lb extra-sharp white Cheddar, coarsely grated (2 cups)', '1/2 lb cold sliced lean bacon, finely chopped', '1 small onion, finely chopped (1/3 cup)', '1 1/2 tablespoons drained bottled horseradish', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '14 very thin slices firm white sandwich bread']

Manicotti

['3 tablespoons olive oil', '1 medium onion, chopped', '3 garlic cloves, minced', '2 (28- to 32-oz) cans Italian tomatoes in juice, drained, reserving juice, and finely chopped', '1/2 cup water', '1 teaspoon sugar', '1 teaspoon salt', '1/4 cup chopped fresh basil', '3 large eggs', '1 1/2 cups water', '1 1/4 cups all-purpose flour', '1/2 teaspoon salt', '1 tablespoon unsalted butter, melted', '2 lb fresh ricotta (3 cups)', '2 large eggs', '1 oz finely grated Parmigiano-Reggiano (1/2 cup)', '1/3 cup chopped fresh parsley', '1/2 teaspoon salt', '1/2 teaspoon black pepper', '1/2 lb fresh mozzarella', '2 glass or ceramic baking dishes, one 13 by 9 inches and one 8 inches square']

Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until golden, about 1 minute. Add tomatoes with juice, water, sugar, and salt and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes. Stir in basil and remove from heat. Break up eggs with a wooden spoon in a medium bowl and stir in water until combined (don't beat). Sift in flour and salt, then stir batter until just combined. Force through a medium-mesh sieve into another bowl. Lightly brush an 8-inch nonstick skillet with melted butter and heat over moderate heat until hot. Ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is just set and lightly browned, about 30 seconds, then invert crêpe onto a clean kitchen towel to cool completely. Make at least 11 more crêpes in same manner, brushing skillet with butter as needed and stacking crêpes in 3 piles. Stir together ricotta, eggs, Parmigiano-Reggiano, parsley, salt, and pepper. Put oven rack in middle position and preheat oven to 425°F. Cut mozzarella lengthwise into 1/4-inch-thick sticks. Spread 2 cups sauce in larger baking dish and 1 cup in smaller one. Arrange 1 crêpe, browned side up, on a work surface, then spread about 1/4 cup filling in a line across center and top with a mozzarella strip. Fold in sides to enclose filling, leaving ends open, and transfer, seam side down, to either baking dish. Fill 11 more crêpes in same manner, arranging snugly in 1 layer in both dishes (8 in larger dish and 4 in smaller). Spread 1 cup sauce over manicotti in larger dish and 1/2 cup in smaller dish. Tightly cover dishes with foil and bake until sauce is bubbling and filling is hot, 15 to 20 minutes. Serve remaining sauce on the side.

manicotti-109442

['3 tablespoons olive oil', '1 medium onion, chopped', '3 garlic cloves, minced', '2 (28- to 32-oz) cans Italian tomatoes in juice, drained, reserving juice, and finely chopped', '1/2 cup water', '1 teaspoon sugar', '1 teaspoon salt', '1/4 cup chopped fresh basil', '3 large eggs', '1 1/2 cups water', '1 1/4 cups all-purpose flour', '1/2 teaspoon salt', '1 tablespoon unsalted butter, melted', '2 lb fresh ricotta (3 cups)', '2 large eggs', '1 oz finely grated Parmigiano-Reggiano (1/2 cup)', '1/3 cup chopped fresh parsley', '1/2 teaspoon salt', '1/2 teaspoon black pepper', '1/2 lb fresh mozzarella', '2 glass or ceramic baking dishes', 'one 13 by 9 inches and one 8 inches square']

Spring Pea Fish Chowder

['3 leeks, white and pale green parts only, tough outer layer removed', '2 Tbsp. extra-virgin olive oil', '1 lb. baby creamer (Yukon Gold) potatoes, halved (quartered if larger than 1 1/2" in diameter)', '2 tsp. kosher salt, divided', '1 1/2 tsp. freshly ground black pepper, plus more', '1 cup pure clam juice', '2 bay leaves', '1 lb. skinless halibut or cod fillet, cut into 2x1" pieces', '1 cup heavy cream', '1 (10-oz.) bag frozen sweet peas, thawed', '1 Tbsp. fresh lemon juice', 'Pea shoots (tendrils) or sprouts, basil leaves, finely grated lemon zest, and flaky sea salt (for serving)']

Cut leeks into 1/4" rounds. Rinse, tossing with hands so that leeks separate into individual rings, and drain thoroughly. Transfer to a medium pot. Add oil and toss to coat. Cover pot and cook over medium heat until leeks begin to soften, 5–6 minutes. Add potatoes, 1 tsp. kosher salt, and 1 1/2 tsp. pepper and stir to combine. Add clam juice, bay leaves, and 2 cups water and bring to a boil. Reduce heat to medium-low and cook, uncovered, until potatoes are fork-tender, 10–12 minutes. Season halibut with remaining 1 tsp. kosher salt. Add to pot along with cream and peas and stir to combine. Cook, stirring occasionally, until halibut is opaque, 3–4 minutes. Remove from heat and stir in lemon juice. Divide chowder among bowls. Top with pea shoots, basil, and lemon zest. Season with sea salt and a generous amount of pepper.

spring-pea-fish-chowder

['3 leeks, white and pale green parts only, tough outer layer removed', '2 Tbsp. extra-virgin olive oil', '1 lb. baby creamer (Yukon Gold) potatoes, halved (quartered if larger than 1 1/2" in diameter)', '2 tsp. kosher salt, divided', '1 1/2 tsp. freshly ground black pepper, plus more', '1 cup pure clam juice', '2 bay leaves', '1 lb. skinless halibut or cod fillet, cut into 2x1" pieces', '1 cup heavy cream', '1 (10-oz.) bag frozen sweet peas, thawed', '1 Tbsp. fresh lemon juice', 'Pea shoots (tendrils) or sprouts', 'basil leaves', 'finely grated lemon zest', 'and flaky sea salt (for serving)']

Glazed Cinnamon-Cardamom Buns

['1 cup whole milk', '1 Tbsp. active dry yeast', '1 large egg', '1 large egg yolk', '3 1/2 cups (475 g) all-purpose flour', '1/2 cup (105 g) granulated sugar', '1 1/2 tsp. (3 g) ground cardamom', '1 tsp. kosher salt', '6 Tbsp. room temperature unsalted butter, plus more for bowl', '6 Tbsp. unsalted butter, room temperature', '3 Tbsp. ground cinnamon', '1 1/2 cups (packed) brown sugar, divided', 'All-purpose flour (for surface)']

Heat milk in a small saucepan over low until just warm; an instant-read thermometer should register 105°F–115°F. Pour into the large bowl of a stand mixer. Whisk in yeast and let sit until foamy, 10–15 minutes. You should see a layer of foam on the surface; this means that the yeast is active. Add egg, egg yolk, flour, granulated sugar, cardamom, and salt to yeast mixture and mix with dough hook on low speed until well combined. Increase speed to medium and continue to mix until dough is smooth and elastic, about 10 minutes. Gradually add butter 1 Tbsp. at a time, mixing to incorporate slightly before adding more. When 6 Tbsp. butter are incorporated, mix until dough is smooth, supple, and shiny, 10–15 minutes longer (you need to mix this long to develop the gluten). Transfer dough to a large buttered bowl, cover with plastic wrap and a kitchen towel, and let sit at room temperature until doubled in size, 1–1 1/2 hours. Punch dough down, cover bowl tightly in plastic wrap, and chill overnight (the slow proof creates more flavor because it gives the yeast more time to process the sugar). Mix butter, cinnamon, and 1/2 cup brown sugar in a medium bowl until combined. Have your tools and filling nearby; you want to work quickly and keep dough as chilled as possible to make rolling more manageable. Turn out dough onto a lightly floured piece of parchment paper and roll to a 1/4"-thick rectangle, about 16"x12". Cover with plastic and chill until dough is firm, 30–60 minutes. Spread butter mixture over two-thirds of dough. Fold plain side over the middle, then fold opposite third over (like folding an envelope). Roll to a 12"x8" rectangle about 1/2" thick. Slice lengthwise into eight 1"-thick strips. Working one at a time, lay strip on clean work surface with long side facing you. Using your palms, gently twist each end in opposite directions until entire strip is spiraled. Hold one end of strip between a thumb and index finger. Working away from you, tightly wrap strip around 3 fingers. Wrap around fingers again, placing second loop closer to the palm of your hand. As you bring strip across the back of your hand, cross over first loop, angling toward the end of your index finger. Cross dough over front of your hand and tuck the end into the center while removing your fingers and pushing through to the other side to create a knot. Check out step-by-step photos here. You want to twist these tightly so that they rise while baking. If you’re having trouble, twist them into any kind of knot that you can—just make sure it's wrapped tightly. Divide cinnamon twists between 2 rimmed baking sheets, spacing evenly apart. Cover loosely with plastic wrap and let sit at room temperature until doubled in size, 45–60 minutes. Place racks in upper and lower thirds of oven; preheat to 325°F. Bake cinnamon buns, rotating pans from top to bottom halfway through, until deeply golden brown, 25–30 minutes. Bring remaining 1 cup brown sugar and 1/2 cup water to a boil in a small saucepan. Generously brush syrup over hot buns. If you like a sweeter pastry, wait 5 minutes, then brush again. Do Ahead: Buns can be made 2 days ahead. Tightly wrap with plastic and store at room temperature.

glazed-cinnamon-cardamom-buns

['1 cup whole milk', '1 Tbsp. active dry yeast', '1 large egg', '1 large egg yolk', '3 1/2 cups (475 g) all-purpose flour', '1/2 cup (105 g) granulated sugar', '1 1/2 tsp. (3 g) ground cardamom', '1 tsp. kosher salt', '6 Tbsp. room temperature unsalted butter, plus more for bowl', '6 Tbsp. unsalted butter, room temperature', '3 Tbsp. ground cinnamon', '1 1/2 cups (packed) brown sugar, divided', 'All-purpose flour (for surface)']

Avocado Peanut Butter Brownies

['2 avocados', '2 eggs, lightly whisked', '2 tablespoons coconut oil, melted', '1/2 cup maple syrup', '1 teaspoon vanilla extract', '1/4 cup vanilla Tone It Up Protein', '1/2 cup oat flour or almond flour', '1/4 cup unsweetened cocoa powder', '1/2 teaspoon baking powder', '1/4 teaspoon sea salt', '2 tablespoons peanut butter', 'Coconut oil spray']

Preheat oven to 350°F. In a bowl, combine wet ingredients (minus the peanut butter). In a separate bowl, combine dry ingredients. Mix wet ingredients into dry ingredients. Pour mixture into a baking pan sprayed with coconut oil spray. Top with peanut butter, with a few dollops around the entire pan. Use your knife to drag the peanut butter through the mixture to create swirls. Bake for 30-35 minutes, or until a toothpick comes out clean.

avocado-peanut-butter-brownies

['2 avocados', '2 eggs, lightly whisked', '2 tablespoons coconut oil, melted', '1/2 cup maple syrup', '1 teaspoon vanilla extract', '1/4 cup vanilla Tone It Up Protein', '1/2 cup oat flour or almond flour', '1/4 cup unsweetened cocoa powder', '1/2 teaspoon baking powder', '1/4 teaspoon sea salt', '2 tablespoons peanut butter', 'Coconut oil spray']

Rigatoni with Meat Sauce

['2 tablespoons extra virgin olive oil', '1 medium onion, finely diced (about 1 cup)', '1 medium carrot, peeled and finely chopped (about 1/3 cup)', '1 celery stalk, finely chopped (about 1/3 cup)', '1 tablespoon chopped fresh oregano or 1 teaspoon dried', '12 ounces lean ground beef (85%)', '5 garlic cloves, minced', '1/2 cup dry red wine, such as Cabernet Sauvignon', '1 (28-ounce) can crushed tomatoes with basil', '2 tablespoons tomato paste 1 medium zucchini (about 8 ounces), trimmed and cut into 1/2-inch dice (about 1 1/4 cups)', '12 ounces rigatoni pasta', '1 teaspoon salt', '1/4 teaspoon ground black pepper', '1/2 cup grated Pecorino Romano cheese', '1/3 cup fresh basil leaves, thinly sliced']

Heat the oil in a large skillet over medium heat. Add the onion, carrot, celery, and oregano and cook, stirring occasionally, until slightly softened, 4 to 5 minutes. Add the beef and garlic and cook, breaking the beef into smaller pieces with a wooden spoon, until the onion and beef are lightly browned, 9 to 10 minutes. Pour in the wine and cook until it is nearly evaporated, 1 to 2 minutes. Add the crushed tomatoes, tomato paste, and zucchini; bring to a simmer and cook, stirring often, until slightly thickened, 2 minutes. Stir in the rigatoni, salt, pepper, and 3 cups water; bring to a simmer and cook, stirring often, until the sauce is somewhat thickened, about 18 minutes. Add 1 cup water and continue cooking until the pasta is tender, 9 to 10 minutes more. Serve the rigatoni topped with the Romano and basil.

rigatoni-pasta-with-meat-sauce

['2 tablespoons extra virgin olive oil', '1 medium onion, finely diced (about 1 cup)', '1 medium carrot, peeled and finely chopped (about 1/3 cup)', '1 celery stalk, finely chopped (about 1/3 cup)', '1 tablespoon chopped fresh oregano or 1 teaspoon dried', '12 ounces lean ground beef (85%)', '5 garlic cloves, minced', '1/2 cup dry red wine, such as Cabernet Sauvignon', '1 (28-ounce) can crushed tomatoes with basil', '2 tablespoons tomato paste 1 medium zucchini (about 8 ounces), trimmed and cut into 1/2-inch dice (about 1 1/4 cups)', '12 ounces rigatoni pasta', '1 teaspoon salt', '1/4 teaspoon ground black pepper', '1/2 cup grated Pecorino Romano cheese', '1/3 cup fresh basil leaves', 'thinly sliced']

Deconstructed Chicken Caesar Salad

['1/4 cup canola mayonnaise', '2 oil-packed anchovy fillets, drained, mashed to a paste with a fork', '1 tablespoon fresh lemon juice', '1 small garlic clove, minced', '2 teaspoons Dijon mustard', '1 teaspoon Worcestershire sauce', '1/4 teaspoon ground black pepper', '1/4 cup olive oil', '2 romaine hearts, halved lengthwise', '2 tablespoons olive oil, divided', '1 pound boneless, skinless chicken breast halves', '1 teaspoon Dijon mustard', '1/2 teaspoon chopped fresh thyme', '1 demi-baguette (about 12 inches), cut across into 12 slices', '1/2 cup shredded Parmesan cheese']

Position one oven rack 4 to 5 inches below the heat source (leave the other rack in the center of the oven) and preheat the broiler. Coat a sheet pan with cooking spray. Make the Caesar dressing: Combine the mayonnaise, anchovy paste, lemon juice, garlic, mustard, Worcestershire sauce, and pepper in a small bowl. Slowly whisk in the oil. Brush the cut sides of the romaine hearts with 1 tablespoon of the oil. Place them, cut side up, on the sheet pan. Broil the romaine hearts until they are slightly wilted and lightly browned, 1 1/2 to 2 minutes. Transfer to a platter. Preheat the oven to 425°F. Toss the chicken with the remaining 1 tablespoon oil, the mustard, and thyme. Place the breasts and the bread slices on the sheet pan and roast in the center of the oven until an instant-read thermometer inserted horizontally into the center of the chicken registers 160°F and the bread is toasted, 8 to 9 minutes. Transfer the chicken to a cutting board. Let it rest 5 minutes before cutting it across into 1/4-inch-thick slices. Place the chicken and toasts on the platter with the romaine; drizzle with the dressing and sprinkle with the Parmesan.

deconstructed-chicken-caesar-salad

['1/4 cup canola mayonnaise', '2 oil-packed anchovy fillets, drained, mashed to a paste with a fork', '1 tablespoon fresh lemon juice', '1 small garlic clove, minced', '2 teaspoons Dijon mustard', '1 teaspoon Worcestershire sauce', '1/4 teaspoon ground black pepper', '1/4 cup olive oil', '2 romaine hearts, halved lengthwise', '2 tablespoons olive oil, divided', '1 pound boneless, skinless chicken breast halves', '1 teaspoon Dijon mustard', '1/2 teaspoon chopped fresh thyme', '1 demi-baguette (about 12 inches), cut across into 12 slices', '1/2 cup shredded Parmesan cheese']

Sheet-Pan Cuban Rice and Beans

['2 bell peppers, assorted colors, cut into thin strips', '1 large onion, halved through the root end and thinly sliced (about 1 1/2 cups)', '3 garlic cloves, thinly sliced', '1 tablespoon olive oil', '1 teaspoon salt, divided', '1 cup long-grain white rice', '2 (15-ounce) cans low-sodium black beans, drained and rinsed', '1 teaspoon ground cumin', '1 teaspoon dried oregano', '1/2 teaspoon ground fennel', '1/2 teaspoon ground coriander']

Preheat the oven to 400°F. Coat a sheet pan with cooking spray. Combine the bell peppers, onion, garlic, and oil in a medium bowl. Toss with 1/4 teaspoon of the salt. Spread the vegetables on the sheet pan and roast until somewhat softened, about 15 minutes. Remove the pan from the oven and stir. Combine the rice, beans, cumin, oregano, fennel, coriander, remaining 3/4 teaspoon salt, and 2 1/2 cups water in a bowl. Pour the mixture onto the sheet pan, stir well, and cover with foil. Bake until the water has been absorbed and the vegetables are tender, 28 to 30 minutes. Remove the pan from the oven and let it stand for 5 minutes. Remove the foil and fluff with a fork before serving.

cuban-rice-and-beans

['2 bell peppers, assorted colors, cut into thin strips', '1 large onion, halved through the root end and thinly sliced (about 1 1/2 cups)', '3 garlic cloves, thinly sliced', '1 tablespoon olive oil', '1 teaspoon salt, divided', '1 cup long-grain white rice', '2 (15-ounce) cans low-sodium black beans, drained and rinsed', '1 teaspoon ground cumin', '1 teaspoon dried oregano', '1/2 teaspoon ground fennel', '1/2 teaspoon ground coriander']

Peanut Butter and Jelly Smoothie

['10 ounces unsweetened almond milk', '1 scoop vanilla Tone It Up Protein', '1/2 cup frozen strawberries', '1/2 frozen banana', '1 tablespoon peanut butter']

In a high-speed blender, blend all the ingredients until the mixture is smooth and enjoy!

peanut-butter-and-jelly-pbj-smoothie

['10 ounces unsweetened almond milk', '1 scoop vanilla Tone It Up Protein', '1/2 cup frozen strawberries', '1/2 frozen banana', '1 tablespoon peanut butter']

Potato Tart with Mustard Greens and Lemon Thyme

['4 sheets whole wheat phyllo dough', '1 large Yukon Gold potato, sliced paper thin', '1/2 cup buttermilk', 'Salt and freshly ground black pepper', '1 tablespoon canola oil', '1/2 cup chopped onion', '2 cups chopped mustard greens', '2 large eggs', '3 large egg whites', '1/2 cup skim milk', '2 teaspoons lemon thyme leaves', '2 ounces soft goat cheese (about 4 tablespoons)']

Preheat the oven to 375°F. Line a 10-inch tart pan with the whole wheat phyllo dough. Leave a 1/2-inch overhang and trim any excess. Place the tart pan on a baking sheet. In a medium mixing bowl, toss the potato slices with the buttermilk and season with salt and pepper. In a large sauté pan, heat the canola oil over medium heat and add the onions. Cook the onions for 2 minutes over medium-high heat. Add the mustard greens to the pan and cook for 5 minutes or until they are wilted. Season with salt and pepper. Shingle half the potato slices on the bottom of the phyllo-lined tart pan. Sprinkle with half of the mustard greens. Repeat the process with the remaining potatoes and mustard greens. In a medium bowl, whisk the eggs, egg whites, and skim milk for 1 minute or until combined. Add the lemon thyme and season with salt and pepper. Pour the egg mixture over the potatoes. Drop teaspoons of the goat cheese around the tart. Bake the tart for 45 to 60 minutes or until it is just set and the potatoes are cooked. Remove from the oven and let sit for 15 minutes before cutting. Cut the tart into 6 pieces and place on a serving plate.

potato-tart-with-mustard-greens-and-lemon-thyme

['4 sheets whole wheat phyllo dough', '1 large Yukon Gold potato, sliced paper thin', '1/2 cup buttermilk', 'Salt and freshly ground black pepper', '1 tablespoon canola oil', '1/2 cup chopped onion', '2 cups chopped mustard greens', '2 large eggs', '3 large egg whites', '1/2 cup skim milk', '2 teaspoons lemon thyme leaves', '2 ounces soft goat cheese (about 4 tablespoons)']

Grilled Lamb Chops with Kefir Verde Sauce

['1 teaspoon freshly cracked black pepper', '2 tablespoons Maldon sea salt', '3 cloves garlic, minced', '1 1⁄4 cups organic plain whole-milk kefir', '1⁄2 cup chopped fresh mint', '1 1⁄2 cups fresh or bottled pomegranate juice', '8 lamb chops', '2 bunches green onions, whole', '2 tablespoons extra virgin olive oil', '1/2 tablespoon Maldon sea salt', '1 clove garlic, peeled', '1 cup fresh chopped parsley', '1 cup organic plain whole-milk kefir']

In a bowl that is large enough to accommodate the lamb, combine the black pepper, sea salt, garlic, kefir, mint, and pomegranate juice. Add the lamb, stirring well to coat, and let it marinate in the refrigerator overnight. Take the lamb out of the refrigerator 1 hour before cooking (discard the marinade). Fire up your outdoor grill to very hot. Wipe the grill grates with a bit of oil and grill the lamb on high, about 5 minutes per side. Set the chops aside and let them rest for 10 minutes. (If you don’t have an outdoor grill, you can use a grill pan or cast-iron skillet.) In a medium bowl, toss the green onions with the olive oil and sea salt and cook on the grill until blackened. Set aside to cool. In a blender, combine the blackened green onions, garlic, parsley, and kefir and puree until smooth. Serve the lamb family-style on a large platter, with the verde on the side.

grilled-lamb-chops-with-kefir-verde-sauce

['1 teaspoon freshly cracked black pepper', '2 tablespoons Maldon sea salt', '3 cloves garlic, minced', '1 1⁄4 cups organic plain whole-milk kefir', '1⁄2 cup chopped fresh mint', '1 1⁄2 cups fresh or bottled pomegranate juice', '8 lamb chops', '2 bunches green onions, whole', '2 tablespoons extra virgin olive oil', '1/2 tablespoon Maldon sea salt', '1 clove garlic, peeled', '1 cup fresh chopped parsley', '1 cup organic plain whole-milk kefir']

Babee’s Easter Bread

['3/4 tablespoon dry yeast', '1/4 cup whole milk (warmed in microwave for 30 seconds)', '4 cups all-purpose flour, sifted', '1/4 teaspoon salt', '4 tablespoons unsalted butter, melted (European style recommended)', '1/4 tablespoon anise', 'Juice and zest of 1 orange', '1/2 cup water', '2 eggs, at room temperature', '1/4 teaspoon mastic (a Greek spice, available in specialty food stores or the international aisle of supermarkets; you can make this bread without mastic)', '1/4 cup sugar', '1 egg lightly beaten with 1/4 cup water (for egg wash)', '1/4 cup sesame seeds']

Dissolve the yeast in the warmed milk. Cover and set aside in a warm place to rise for 15 minutes. In the bowl of an electric mixer, using the paddle attachment, mix together the flour, salt, and melted butter. Add the anise, orange juice, zest, and water. Mix together. Add the eggs one at a time, and mix. Then add the mastic, sugar, and the risen yeast mixture. Mix together. Using the dough hook attachment of your electric mixer (or your hands), knead the mixture for approximately 10 minutes. Cover the bowl and allow to rise in a warm place (e.g., an oven heated to 200°F) until the dough doubles in size, approximately 2 hours. Remove the dough from the bowl and beat it down to deflate it. Then, separate the dough into three pieces and roll out each piece lengthwise about one foot long. Braid the three pieces together. Place the dough in a greased large loaf pan (5x10-inch pan recommended—or you can use a greased cookie sheet). Place back in warm oven and allow the dough to double in size again, approximately an hour. Brush with egg wash using a pastry brush and sprinkle sesame seeds on top. Preheat the oven to 350°F, then bake the bread for approximately 30 minutes, or until the top turns a golden brown.

babees-easter-bread

['3/4 tablespoon dry yeast', '1/4 cup whole milk (warmed in microwave for 30 seconds)', '4 cups all-purpose flour, sifted', '1/4 teaspoon salt', '4 tablespoons unsalted butter, melted (European style recommended)', '1/4 tablespoon anise', 'Juice and zest of 1 orange', '1/2 cup water', '2 eggs, at room temperature', '1/4 teaspoon mastic (a Greek spice, available in specialty food stores or the international aisle of supermarkets; you can make this bread without mastic)', '1/4 cup sugar', '1 egg lightly beaten with 1/4 cup water (for egg wash)', '1/4 cup sesame seeds']

Big-Batch Hard-Boiled Eggs

['24 large eggs']

Fill a large pot with 1" water and fit a steamer basket into pot. Cover and bring to a boil over high heat. Carefully place eggs in steamer basket. Cover with a tight-fitting lid and steam 12 minutes. Using tongs, immediately transfer eggs to a large bowl filled with ice water to stop cooking. Let sit until cool enough to handle, about 10 minutes. Peel. Do Ahead: Eggs can be steamed and peeled 1 week ahead. Store in an airtight container and chill.

big-batch-hard-boiled-eggs

['24 large eggs']

Saffron Breakfast Kheer

['1 cup (150 g) long-grain brown rice', '3/4 cup (100 g) cashew nuts', '1/3 cup (50 g) blanched almonds', '4 1/2 cups (1 L) almond milk (I use unsweetened)', '6 cardamom pods', '2/3 cup (100 g) raisins (I use golden ones)', '1/4 teaspoon ground ginger', 'A pinch of saffron threads, soaked in 3 1/2 tablespoons (50 ml) boiling water (optional)', '1 small cinnamon stick', '2 tablespoons golden honey', 'The zest of 1 unwaxed lime', 'A small handful of toasted coconut flakes']

Soak the rice in one bowl and the cashews and almonds in another in cold water for at least 30 minutes but ideally overnight. In the morning, drain the rice and put it into a saucepan with the milk and 2 cups (500 ml) of cold water and bring to a simmer. Cook for 20 minutes at a gentle bubble until the rice has puffed up and the liquid is beginning to thicken. Meanwhile, drain the nuts and finely chop them—you can do this in a food processor if you like. Bash the cardamom pods in a mortar with a pestle, spice grinder, or mixing bowl with rolling pin and remove the fragrant seeds, then discard the pods and grind the seeds until you have a powder. After 20 minutes add the nuts, raisins, spices, and honey to the rice and cook for another 15 minutes until thick and creamy, somewhere between rice pudding and porridge. You want to reach the sweet spot where the rice is soft, with very little bite, and the kheer is creamy but not too thick. If it looks like it is thickening too fast, turn the heat down and add a little boiling water from the kettle. Serve spooned into bowls with the lime zest and coconut flakes on top; if you have a sweet tooth, you could add a little extra honey on top.

saffron-breakfast-kheer

['1 cup (150 g) long-grain brown rice', '3/4 cup (100 g) cashew nuts', '1/3 cup (50 g) blanched almonds', '4 1/2 cups (1 L) almond milk (I use unsweetened)', '6 cardamom pods', '2/3 cup (100 g) raisins (I use golden ones)', '1/4 teaspoon ground ginger', 'A pinch of saffron threads, soaked in 3 1/2 tablespoons (50 ml) boiling water (optional)', '1 small cinnamon stick', '2 tablespoons golden honey', 'The zest of 1 unwaxed lime', 'A small handful of toasted coconut flakes']

Kimchi and Miso Noodle Soup

['3 cups (200 g ) Asian mushrooms (enoki, shimeji, shiitake, oyster)', '1 tablespoon tamari or soy sauce, plus a little extra to season and serve', 'Juice of 1/2 a lemon', '2 tablespoons golden honey or agave nectar', '3 cups (250 g) soba noodles (I use 100 percent buckwheat ones)', '3 tablespoons sesame oil', 'Sea salt', '6 scallions, trimmed and finely chopped', 'A small thumb-sized piece of ginger, peeled and grated', '1 teaspoon gochujang paste or red pepper flakes', '4 cloves of garlic, thinly sliced', '3 1/2–5 ounces (100-150 g) cabbage kimchi, drained', '3 cups (250 g) purple sprouting broccoli, woody ends removed and cut into thumb-length pieces', '3 tablespoons miso paste (I use a brown rice one)', '9 ounces (250 g) extra-firm tofu', 'Sesame seeds', 'Squeeze of lemon or lime', 'Some cilantro or shiso leaves (optional)']

First, put your mushrooms into a bowl with the tamari, lemon juice and 1 tablespoon of the honey, and put to one side to marinate for at least 15 minutes. Cook the soba noodles according to packet instructions. Drain and run under cold water, then toss in 1 tablespoon of the sesame oil. Heat the remaining 2 tablespoons of oil in a large soup pan over medium to high heat. Once the mushrooms have had their marinating time, drain them but keep the marinade Add the mushrooms to the pan in a single layer with a pinch of salt (you can do this in batches if you need to). Cook until the mushrooms are golden where they meet the pan, then toss and keep cooking until the mushrooms are deeply browned all over—this should take 5 minutes or so. Remove from the pan and set aside. Fill and boil the kettle. Put the empty pan back over medium heat, add the scallions and sauté for a few minutes before adding the ginger and gochujang paste. After another minute or so, add the garlic and the drained kimchi. Sizzle until the garlic is starting to brown around the edges. Add 5 cups (1 1/4 liters) of water from the kettle along with the remaining tablespoon of honey and bring to a boil. Now, add the broccoli and simmer for 1 minute, or just until the broccoli becomes bright green. Remove the soup from the heat. Place the miso in a small bowl and whisk it with a splash of the broth to thin it out. Stir the thinned miso into the soup. Taste your soup; you really need to get the balance right here. If the broth tastes a bit flat, you might need more salt or miso, or a splash of soy sauce. Just before serving, cut the tofu into little 3/4-inch (2-cm) pieces—you'll have about 1 cup—and drizzle it with the reserved marinade from the mushrooms. To serve, divide the noodles among four bowls and ladle over the soup. Top with to tofu, mushrooms, and a sprinkle of sesame seeds. Finish with more soy if you like, a squeeze of lemon or lime, and the shiso or cilantro leaves if using.

kimchi-and-miso-noodle-soup

['3 cups (200 g ) Asian mushrooms (enoki, shimeji, shiitake, oyster)', '1 tablespoon tamari or soy sauce, plus a little extra to season and serve', 'Juice of 1/2 a lemon', '2 tablespoons golden honey or agave nectar', '3 cups (250 g) soba noodles (I use 100 percent buckwheat ones)', '3 tablespoons sesame oil', 'Sea salt', '6 scallions, trimmed and finely chopped', 'A small thumb-sized piece of ginger, peeled and grated', '1 teaspoon gochujang paste or red pepper flakes', '4 cloves of garlic, thinly sliced', '3 1/2–5 ounces (100-150 g) cabbage kimchi, drained', '3 cups (250 g) purple sprouting broccoli, woody ends removed and cut into thumb-length pieces', '3 tablespoons miso paste (I use a brown rice one)', '9 ounces (250 g) extra-firm tofu', 'Sesame seeds', 'Squeeze of lemon or lime', 'Some cilantro or shiso leaves (optional)']

Shawarma-Spiced Tofu Pita Wraps

['1/2 small red onion, thinly sliced', '3 Tbsp. seasoned rice vinegar', '1 (14-oz.) block firm or extra-firm tofu, drained', '3 Tbsp. extra-virgin olive oil', '2 tsp. ground coriander', '2 tsp. smoked Spanish paprika', '1/2 tsp. crushed red pepper flakes', '1/2 tsp. ground cinnamon', '1 tsp. kosher salt, plus more', '1/2 cup whole-milk Greek yogurt', '1 small garlic clove, finely grated', '4 pitas, warmed', '2 Persian or mini cucumbers, thinly sliced lengthwise', 'Mint leaves (for serving)']

Preheat oven to 425°F. Toss onion and vinegar in a small bowl to coat; set aside. Squeeze tofu over a medium bowl, gently at first, then more firmly to expel as much water as possible (like squeezing out a big sponge). Don’t worry if it starts to crack apart. When no more liquid comes out, tear tofu into 1" pieces. Arrange in a single layer on a large rimmed baking sheet. Toss with oil, then add coriander, paprika, red pepper flakes, cinnamon, and 1 tsp. salt. Toss well to coat. Roast tofu, turning once or twice, until crispy around the edges and well browned, 20–25 minutes (the tofu will get crispier as it cools, so don’t be tempted to take it too far and dry it out in the oven). Stir yogurt and garlic in a small bowl; season with salt. Assemble by dividing yogurt among pitas, followed by tofu, cucumbers, drained pickled onion, and a handful of mint.

shawarma-spiced-tofu-pita-wraps

['1/2 small red onion, thinly sliced', '3 Tbsp. seasoned rice vinegar', '1 (14-oz.) block firm or extra-firm tofu, drained', '3 Tbsp. extra-virgin olive oil', '2 tsp. ground coriander', '2 tsp. smoked Spanish paprika', '1/2 tsp. crushed red pepper flakes', '1/2 tsp. ground cinnamon', '1 tsp. kosher salt, plus more', '1/2 cup whole-milk Greek yogurt', '1 small garlic clove, finely grated', '4 pitas, warmed', '2 Persian or mini cucumbers, thinly sliced lengthwise', 'Mint leaves (for serving)']

Buddha Bowl with Roasted Sweet Potatoes, Spiced Chickpeas, and Chard

['1 1/2 cups roughly chopped poblano pepper', '1 clove garlic, quartered', '1/3 cup tahini (sesame paste)', '3 tablespoons fresh lemon juice', '1 tablespoon extra-virgin olive oil', 'Sea salt', 'Freshly ground black pepper', '1 cup quinoa, rice, or farro (or any grain of your choice)', '2 large sweet potatoes (1 1/2 to 2 pounds), peeled and cut into 1-inch cubes', '1 1/2 tablespoons coconut oil, melted', '2 teaspoons pure maple syrup', '1 teaspoon orange zest', 'Sea salt', '1 (15-ounce) can chickpeas, drained, rinsed, and patted dry or 1 1/2 cups cooked chickpeas', '1 tablespoon plus 2 teaspoons extra-virgin olive oil', '1/2 teaspoon paprika', '1/8 teaspoon ground cumin', '1/8 teaspoon cayenne pepper', 'Freshly ground black pepper', '4 cloves garlic, peeled', '1/8 teaspoon crushed red pepper flakes', '1 bunch Swiss chard, red, green, or rainbow, stemmed, leaves cut into 1-inch strips']

In a blender or food processor, combine the poblano, garlic, tahini, lemon juice, olive oil, and 1/4 cup water and blend until smooth. (If the sauce is too thick, add water as needed to reach the desired consistency.) Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Set aside. (The dressing can be made ahead and stored in an airtight container in the refrigerator for up to 1 week.) Preheat the oven to 425°F. In a medium saucepan, cook the quinoa, rice, or farro according to the directions on the package. In a medium bowl, combine the sweet potatoes, melted coconut oil, maple syrup, orange zest, and 1/4 teaspoon salt. Mix well until the potatoes are evenly coated. Spread the sweet potatoes on a rimmed baking sheet and roast for 20 minutes. Flip them with a spatula and roast until the potatoes are tender and beginning to brown, an additional 10 to 15 minutes. Meanwhile, in a small bowl, combine the chickpeas, 2 teaspoons of the olive oil, the paprika, cumin, cayenne, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Mix well until the chickpeas are thoroughly coated. Spread the chickpeas on a rimmed baking sheet and roast with the sweet potatoes until golden brown, 15 to 20 minutes, stirring them once halfway through. In a large skillet over medium-high heat, heat the remaining 1 tablespoon of the olive oil until shimmering. Add the garlic and red pepper flakes. Cook until the garlic is fragrant, 3 to 4 minutes. Add the chard, cover, and cook, stirring occasionally, until the chard begins to wilt, 2 to 3 minutes. Uncover, add 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring frequently, until the chard is completely wilted and cooked through, an additional 1 to 2 minutes. Discard the garlic cloves. Put 1/2 cup of the cooked grain in the bottom of each of four serving bowls. Top each bowl with equal portions of the roasted sweet potatoes, roasted chickpeas, and sautéed chard. Drizzle with the poblano tahini sauce and serve with extra sauce passed separately.

buddha-bowl-with-roasted-sweet-potatoes-spiced-chickpeas-and-chard

['1 1/2 cups roughly chopped poblano pepper', '1 clove garlic, quartered', '1/3 cup tahini (sesame paste)', '3 tablespoons fresh lemon juice', '1 tablespoon extra-virgin olive oil', 'Sea salt', 'Freshly ground black pepper', '1 cup quinoa, rice, or farro (or any grain of your choice)', '2 large sweet potatoes (1 1/2 to 2 pounds), peeled and cut into 1-inch cubes', '1 1/2 tablespoons coconut oil, melted', '2 teaspoons pure maple syrup', '1 teaspoon orange zest', 'Sea salt', '1 (15-ounce) can chickpeas, drained, rinsed, and patted dry or 1 1/2 cups cooked chickpeas', '1 tablespoon plus 2 teaspoons extra-virgin olive oil', '1/2 teaspoon paprika', '1/8 teaspoon ground cumin', '1/8 teaspoon cayenne pepper', 'Freshly ground black pepper', '4 cloves garlic, peeled', '1/8 teaspoon crushed red pepper flakes', '1 bunch Swiss chard', 'red', 'green', 'or rainbow', 'stemmed', 'leaves cut into 1-inch strips']

Tandoori Chicken and Vegetable Sheet-Pan Supper

['5 tablespoons organic canola oil', '4 cloves garlic, minced', '2 tablespoons grated fresh ginger', '1 tablespoon chili powder', '1 tablespoon garam masala', '2 teaspoons ground cumin', '2 teaspoons paprika', '1 teaspoon ground turmeric', '1 cup plain whole-milk yogurt', '2 tablespoons fresh lime juice', '1 jalapeño pepper, seeded and finely chopped', 'Kosher salt', 'Freshly ground black pepper', '2 pounds bone-in, skin-on chicken parts (a mix of breasts, split and cut in half, thighs, and legs)', '3/4 pound Yukon Gold potatoes, cut into 1-inch pieces', '4 cups 1-inch cauliflower florets', '4 cups 1-inch broccoli florets', '8 small cremini mushrooms, stems trimmed', '1/2 teaspoon fenugreek seeds or cumin seeds', '1/2 cup red onion, halved lengthwise, then sliced into thin half-moons', 'Mango Chutney (homemade or your favorite store-bought chutney)']

In a small skillet over medium heat, heat 2 tablespoons of the canola oil. Add the garlic and ginger and cook, stirring continuously, until light brown and fragrant, about 1 minute. Add the chili powder, garam masala, 1 teaspoon of the cumin, the paprika, and turmeric and cook, stirring continuously, for an additional minute. Set aside to cool. In a large bowl, combine the yogurt, lime juice, jalapeño pepper, 2 teaspoons salt, 1/8 teaspoon black pepper, and the spice mixture and stir to combine. Using a sharp knife, score the skin of each piece of chicken, making two or three shallow cuts about 1 inch apart. Add the chicken and potatoes to the bowl with the spiced yogurt and massage the yogurt into the chicken until all the pieces are well coated. Transfer the chicken, potatoes, and spiced yogurt to a large zip-top freezer bag and set aside for 30 minutes at room temperature or refrigerate for up to 8 hours. Set a rack in the upper-third of the oven and preheat the oven to 425°F. Place the cauliflower, broccoli, and mushrooms in a large bowl. Add the remaining 3 tablespoons canola oil, remaining 1 teaspoon cumin, the fenugreek seeds, 1/2 teaspoon salt, and 1/8 teaspoon black pepper and mix well. Remove the marinated chicken from the bag, letting any excess marinade drip off, and arrange the pieces skin-side up on a rimmed baking sheet. Scatter the potatoes in and around the chicken. Roast for 20 minutes, then remove the pan from the oven and place the vegetables in a single layer in any spaces around the chicken. Return the pan to the oven and roast for an additional 20 minutes. Remove from the oven and switch the oven to broil. Sprinkle the red onion over the chicken and vegetables, return the baking sheet to the oven, and broil until the chicken is lightly charred and crispy, 2 to 3 minutes. Remove from the oven and serve with mango chutney, if desired.

tandoori-chicken-and-vegetable-sheet-pan-supper

['5 tablespoons organic canola oil', '4 cloves garlic, minced', '2 tablespoons grated fresh ginger', '1 tablespoon chili powder', '1 tablespoon garam masala', '2 teaspoons ground cumin', '2 teaspoons paprika', '1 teaspoon ground turmeric', '1 cup plain whole-milk yogurt', '2 tablespoons fresh lime juice', '1 jalapeño pepper, seeded and finely chopped', 'Kosher salt', 'Freshly ground black pepper', '2 pounds bone-in, skin-on chicken parts (a mix of breasts, split and cut in half, thighs, and legs)', '3/4 pound Yukon Gold potatoes, cut into 1-inch pieces', '4 cups 1-inch cauliflower florets', '4 cups 1-inch broccoli florets', '8 small cremini mushrooms, stems trimmed', '1/2 teaspoon fenugreek seeds or cumin seeds', '1/2 cup red onion, halved lengthwise, then sliced into thin half-moons', 'Mango Chutney (homemade or your favorite store-bought chutney)']

Roasted Brussels Sprouts with Warm Honey Glaze

['1 1/2 lb. brussels sprouts, trimmed, halved', '1/4 cup extra-virgin olive oil', '1/2 tsp. kosher salt, plus more', 'Freshly ground black pepper', '1/4 cup honey', '1/3 cup sherry vinegar or red wine vinegar', '3/4 tsp. crushed red pepper flakes (optional)', '3 Tbsp. unsalted butter', '3 scallions, thinly sliced on a diagonal', '1 tsp. finely grated lemon zest']

Place a rack in bottom third of oven and set a rimmed baking sheet on top; preheat oven to 450°F. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper. Carefully remove baking sheet from oven. Using tongs, arrange brussels sprouts, cut side down, on baking sheet. Roast on bottom rack until tender and deeply browned, 20–25 minutes. Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy), about 3 minutes. Remove from heat; add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble quite aggressively when you first add the vinegar). Set saucepan over medium heat, add butter and remaining 1/2 tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, about 4 minutes. Transfer brussels sprouts to a large bowl. Add glaze and toss to coat. Transfer to a platter and top with scallions and lemon zest.

roasted-brussels-sprouts-with-warm-honey-glaze

['1 1/2 lb. brussels sprouts, trimmed, halved', '1/4 cup extra-virgin olive oil', '1/2 tsp. kosher salt, plus more', 'Freshly ground black pepper', '1/4 cup honey', '1/3 cup sherry vinegar or red wine vinegar', '3/4 tsp. crushed red pepper flakes (optional)', '3 Tbsp. unsalted butter', '3 scallions, thinly sliced on a diagonal', '1 tsp. finely grated lemon zest']

Sheet-Pan Chicken Meatballs and Charred Broccoli

['2/3 cup ketchup', '1/4 cup Worcestershire sauce', '2 Tbsp. rice cooking wine or water', '2 Tbsp. honey', '4 tsp. soy sauce', '1 1/2" piece ginger, peeled, finely grated', '1/2 tsp. freshly ground black pepper', '2 heads of broccoli (about 1 1/2 lb.)', '2 Tbsp. vegetable oil, divided', '2 1/2 tsp. kosher salt, divided', 'Crushed red pepper flakes (optional)', '1 lb. ground chicken', '1 large egg, beaten to blend', '4 scallions, thinly sliced', '2 garlic cloves, finely grated', '1 (2") piece ginger, peeled, finely grated', '1/3 cup panko (Japanese breadcrumbs)', '1 Tbsp. toasted sesame oil', '1/4 tsp. freshly ground black pepper', 'Cooked rice and sesame seeds (for serving)']

Mix ketchup, Worcestershire sauce, wine (if using), honey, soy sauce, ginger, and pepper in a small saucepan. Measure out 1/4 cup mixture into a small bowl; set aside for glazing meatballs later. Bring remaining mixture to a simmer over medium-high heat, stirring occasionally and reducing heat if needed, until sauce thickens, about 5 minutes. Transfer sauce to a small bowl. Place a rack in upper third of oven; preheat to 450°F. Line a rimmed baking sheet with foil. Trim broccoli stems and remove from crown. Peel off tough outer skin; slice crosswise into 1/2" pieces. Cut florets into 2" pieces. Toss on prepared baking sheet with 1 Tbsp. vegetable oil, 1 tsp. salt, and a few pinches of red pepper flakes (if using). Push to the edges of baking sheet to create a space for meatballs. Brush space with remaining 1 Tbsp. vegetable oil. Mix chicken, egg, scallions, garlic, ginger, panko, sesame oil, pepper, remaining 1 1/2 tsp. salt, and 1/4 cup water in a medium bowl. Using wet hands, form into twelve 1 1/2"-diameter meatballs. Arrange on baking sheet; brush with some of the reserved glazing mixture. Bake until meatballs are cooked through, 14–18 minutes. Remove from oven; heat broiler. Brush meatballs with remaining glazing mixture; broil until broccoli is charred and meatballs are browned in spots, about 5 minutes. Spoon meatballs and broccoli over rice in bowl. Drizzle with sauce and sprinkle with sesame seeds.

sheet-pan-chicken-meatballs-and-charred-broccoli

['2/3 cup ketchup', '1/4 cup Worcestershire sauce', '2 Tbsp. rice cooking wine or water', '2 Tbsp. honey', '4 tsp. soy sauce', '1 1/2" piece ginger, peeled, finely grated', '1/2 tsp. freshly ground black pepper', '2 heads of broccoli (about 1 1/2 lb.)', '2 Tbsp. vegetable oil, divided', '2 1/2 tsp. kosher salt, divided', 'Crushed red pepper flakes (optional)', '1 lb. ground chicken', '1 large egg, beaten to blend', '4 scallions, thinly sliced', '2 garlic cloves, finely grated', '1 (2") piece ginger, peeled, finely grated', '1/3 cup panko (Japanese breadcrumbs)', '1 Tbsp. toasted sesame oil', '1/4 tsp. freshly ground black pepper', 'Cooked rice and sesame seeds (for serving)']

Rigatoni with Easy Vodka Sauce

['Kosher salt', '2 Tbsp. extra-virgin olive oil, plus more for drizzling', '1 medium onion, finely chopped', '4 garlic cloves, smashed', '1 (4.5-oz.) tube double-concentrated tomato paste', '1/2 tsp. crushed red pepper flakes', '2 oz. vodka', '3/4 cup heavy cream', '1 lb. rigatoni', '4 oz. Parmesan, finely grated', 'Basil leaves (for serving)']

Bring a large pot of salted water to a boil. Meanwhile, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook onion and garlic, stirring constantly, just until onion is starting to brown around the edges, 5–7 minutes. Add tomato paste and red pepper flakes and stir to coat onion. Cook, stirring often, until paste is deep red and starting to brown and stick to the bottom of pot, 5–7 minutes. Add vodka, scraping up brown bits; reduce heat to low. Using a heatproof measuring glass, scoop out about ¼ cup boiling water from pot and add heavy cream. Stirring constantly, gradually pour cream mixture into onion mixture and cook, stirring, until a smooth sauce forms. Remove from heat. Cook pasta in the pot of boiling water, stirring occasionally, until al dente. About 1 minute before pasta is done, scoop out 1 cup pasta cooking liquid. Return Dutch oven to low heat. Using a slotted spoon, transfer pasta to Dutch oven. Stir in 1/2 cup pasta cooking liquid, then gradually add half of Parmesan, stirring constantly to melt. Pasta should be coated with a smooth, glossy sauce. Season with salt; add more pasta cooking liquid if sauce is too thick. Divide pasta among bowls. Top with basil and remaining Parmesan and drizzle with a little oil.

rigatoni-with-easy-vodka-sauce

['Kosher salt', '2 Tbsp. extra-virgin olive oil, plus more for drizzling', '1 medium onion, finely chopped', '4 garlic cloves, smashed', '1 (4.5-oz.) tube double-concentrated tomato paste', '1/2 tsp. crushed red pepper flakes', '2 oz. vodka', '3/4 cup heavy cream', '1 lb. rigatoni', '4 oz. Parmesan, finely grated', 'Basil leaves (for serving)']

Sweet Potato Bowls with Spiced Lamb and Mushrooms

['1 tsp. kosher salt, divided, plus more', '1 large sweet potato (about 1 lb.), halved lengthwise', '1/2 fennel bulb (about 6 oz.), thinly sliced, plus fronds (for serving; optional)', '1/2 small red onion, thinly sliced', '1/4 cup apple cider, coconut, or unseasoned rice vinegar', '3 Tbsp. extra-virgin olive oil, divided', '1/2 lb. ground lamb', '1 tsp. ground cumin', '1/2 tsp. ground cinnamon', '1 tsp. Aleppo-style pepper, plus more for serving', '8 oz. wild mushrooms (such as oyster or shiitake), sliced into 1/4" slices', '1/2 cup plain whole-milk yogurt', '2 Tbsp. fresh lemon juice', '1/4 cup mint leaves']

Fill a large pot with about 1" water; season with a big pinch of salt. Set a steamer basket in pot. Cover pot and bring water to a boil. Add potato, cover, and steam until fork-tender, 20–25 minutes. Meanwhile, toss sliced fennel, onion, vinegar, and 1/4 tsp. salt in a medium bowl. Let sit, tossing occasionally, at least 10 minutes and up to 30 minutes. Heat 2 Tbsp. oil in a large skillet over medium-high. Add lamb, cumin, cinnamon, 1 tsp. pepper, and 1/2 tsp. salt and press into an even layer. Cook, undisturbed, until well browned on the bottom, about 4 minutes. Break up into pieces with a spatula and continue to cook, stirring occasionally, until browned, 1–2 minutes. Push mixture to one side of skillet and add mushrooms in an even layer; season with salt. Cook, undisturbed, until beginning to brown and soften, 3 minutes, then stir together with lamb mixture. Continue to cook, stirring occasionally, until mushrooms are golden brown, about 2 minutes more. Whisk yogurt, lemon juice, and remaining 1 Tbsp. oil and 1/4 tsp. salt in a small bowl. Divide potato halves between bowls and mash slightly with a fork. Top with yogurt sauce and mushroom mixture. Lift fennel and onion out of vinegar with your hands and scatter over bowls; discard vinegar. Top with mint, fennel fronds (if using), and pepper.

sweet-potato-bowls-with-spiced-lamb-and-mushrooms

['1 tsp. kosher salt, divided, plus more', '1 large sweet potato (about 1 lb.), halved lengthwise', '1/2 fennel bulb (about 6 oz.), thinly sliced, plus fronds (for serving; optional)', '1/2 small red onion, thinly sliced', '1/4 cup apple cider, coconut, or unseasoned rice vinegar', '3 Tbsp. extra-virgin olive oil, divided', '1/2 lb. ground lamb', '1 tsp. ground cumin', '1/2 tsp. ground cinnamon', '1 tsp. Aleppo-style pepper, plus more for serving', '8 oz. wild mushrooms (such as oyster or shiitake), sliced into 1/4" slices', '1/2 cup plain whole-milk yogurt', '2 Tbsp. fresh lemon juice', '1/4 cup mint leaves']

Date Night Pork Chop

['1 (1-lb.) bone-in pork loin chop (1"–1 1/2" thick)', 'Kosher salt', 'Freshly ground black pepper', '3 tsp. honey, divided', '5 Tbsp. extra-virgin olive oil, divided', '3 Tbsp. skin-on hazelnuts, crushed', '1 medium shallot, finely chopped', '1 lemon, halved', '1 small Pink Lady apple', '1 large or 2 small endive, leaves separated', '1 oz. Parmesan, shaved, broken into small pieces']

Pat pork chop dry with paper towels; season generously with salt and pepper. Let sit at room temperature 1 hour. Heat a medium skillet, preferably cast iron, over medium. Drizzle 1/2 tsp. honey over 1 side of pork chop, then drizzle with 1 Tbsp. oil. Rub all over; repeat on the other side. Cook until deeply browned, about 3 minutes per side. Turn upright onto fat cap and hold with tongs; cook until browned, about 2 minutes. Reduce heat to low; cook 1 more minute on each side (an instant-read thermometer inserted about ½" from bone should register 130°F; cook another minute if needed). Transfer to a cutting board and let rest 10 minutes. Add hazelnuts and 2 Tbsp. oil to same skillet; cook over medium-low heat, tossing, until nuts are golden, about 3 minutes. Add shallot; season with salt and pepper. Cook, stirring often, until shallot is softened and browned, about 2 minutes. Add remaining 2 tsp. honey and squeeze in juice from a lemon half; toss well. Remove from heat. Cut around apple core to remove flesh in 3 lobes. Thinly slice 2 lobes (do as you will with remaining apple). Toss apple slices, endive, and Parmesan in a medium bowl; season with salt and pepper. Drizzle with remaining 1 Tbsp. oil, squeeze in juice from remaining lemon half, and toss again. Cut bone away from pork chop and slice meat 1/2" thick. Arrange on a plate and drizzle juices over. Mound salad alongside and spoon hazelnut mixture over.

date-night-pork-chop-with-apple-endive-salad

['1 (1-lb.) bone-in pork loin chop (1"–1 1/2" thick)', 'Kosher salt', 'Freshly ground black pepper', '3 tsp. honey, divided', '5 Tbsp. extra-virgin olive oil, divided', '3 Tbsp. skin-on hazelnuts, crushed', '1 medium shallot, finely chopped', '1 lemon, halved', '1 small Pink Lady apple', '1 large or 2 small endive, leaves separated', '1 oz. Parmesan', 'shaved', 'broken into small pieces']

Chicken Soup with Caramelized Ginger

['1/2 bunch cilantro, divided', '2 Tbsp. sugar', '1 (6") piece ginger, peeled, thinly sliced into rounds', '3 garlic cloves, thinly sliced', '4 scallions, pale-green and white parts left whole, dark-green parts thinly sliced lengthwise', '1 1/2 lb. skinless, boneless chicken thighs', '1 Fresno chile, halved, seeds removed', 'Kosher salt', '2 Tbsp. soy sauce', 'Freshly ground black pepper']

Gather half of cilantro into a bundle and tie together with kitchen twine. Coarsely chop remaining cilantro (stems and all); set aside for serving. Heat sugar and 3 Tbsp. water in a large saucepan over medium. Cook, stirring often, until sugar dissolves, about 2 minutes. Continue to cook, swirling pan occasionally, until syrup is golden amber, 4–6 minutes. Add ginger and cook, stirring occasionally, until ginger is softened slightly, about 5 minutes. Add garlic and pale-green and white scallion parts and cook, stirring often, until garlic is fragrant, about 2 minutes. Stir in cilantro bundle, chicken, chile, and a big pinch of salt. Pour in 8 cups cold water and bring to a boil. Reduce heat to medium-low, bring to a bare simmer, and cook, stirring occasionally, until chicken is cooked through, 10–12 minutes. Discard chile and scallions. Keep soup warm over medium-low heat. Transfer chicken to a plate and let cool slightly. Shred chicken and stir back into soup. Add soy sauce and stir to combine. Remove pot from heat; taste and season with salt, if needed. Serve soup topped with dark-green scallion parts, reserved chopped cilantro, and a few turns of pepper. Soup (without scallion greens or cilantro) can be made 3 days ahead. Let cool, then cover and chill.

chicken-soup-with-caramelized-ginger

['1/2 bunch cilantro, divided', '2 Tbsp. sugar', '1 (6") piece ginger, peeled, thinly sliced into rounds', '3 garlic cloves, thinly sliced', '4 scallions, pale-green and white parts left whole, dark-green parts thinly sliced lengthwise', '1 1/2 lb. skinless, boneless chicken thighs', '1 Fresno chile, halved, seeds removed', 'Kosher salt', '2 Tbsp. soy sauce', 'Freshly ground black pepper']

Coconut Cold Brew Coffee

['16 oz. coffee beans (about 4 cups), coarsely ground', '1 1/2 cups toasted unsweetened shredded coconut', '3 cups milk (cow’s, oat, or nut) or water', '2 Tbsp. (or more) pure maple syrup']

Place coffee and coconut in large bowl, jar, or pot. Slowly pour in 8 cups cool water and stir very gently until grounds are just moistened. Cover and chill 24 hours. Strain coffee grounds through a fine-mesh sieve into a large measuring glass or bowl. Discard grinds. Line sieve with a coffee filter and add as much coffee as will fit. Strain gradually into a 1-qt. airtight container or jar, adding more coffee as space is available until all the coffee has been added. Allow grounds to sit in strainer and continue to drip 20 minutes. To serve, pour 1/2 cup coffee into an ice-filled glass; add ½ cup milk and 1 tsp. maple syrup and stir to combine. Cold brew (without milk and maple syrup) can be made 2 weeks ahead. Keep chilled.

coconut-cold-brew-coffee

['16 oz. coffee beans (about 4 cups), coarsely ground', '1 1/2 cups toasted unsweetened shredded coconut', '3 cups milk (cow’s, oat, or nut) or water', '2 Tbsp. (or more) pure maple syrup']

Corned Beef with Crispy Roasted Potatoes and Cabbage

['1 (3–4-lb.) corned beef brisket', '2 lb. russet potatoes, scrubbed, quartered', '1 1/4 cups extra-virgin olive oil, divided', 'Kosher salt, freshly ground pepper', '1 large green cabbage, cut through the core into 8 wedges', '4 whole cloves', '1 tsp. coriander seeds', '1 tsp. mustard seeds', '1 tsp. peppercorns', '1/2 tsp. crushed red pepper flakes', '2 garlic cloves, finely grated', '6 Tbsp. white wine vinegar', '1 Tbsp. honey', '1 cup finely chopped dill', 'A mortar and pestle']

Place corned beef in a large pot. Add enough water to cover by 2" and bring to a boil. Reduce heat to low, cover, and simmer until very tender, 3–3 1/2 hours. Once beef has been simmering for 2 1/2 hours, arrange racks in top and bottom thirds of oven; preheat to 375°F. Toss potatoes, 1/4 cup oil, 1 tsp. salt, and 1 tsp. pepper on a rimmed baking sheet. Rub cabbage wedges with 1/4 cup oil; season on all sides with 1 tsp. salt and 1 tsp. pepper. Arrange on another rimmed baking sheet. Roast, turning cabbage, tossing potatoes, and rotating sheets top to bottom halfway through, until golden brown and tender, 45–40 minutes. (The cabbage might be done before the potatoes.) Meanwhile, coarsely crush cloves, coriander seeds, mustard seeds, peppercorns, and red pepper flakes with mortar and pestle. Transfer to a small saucepan and cook over medium heat, swirling often, until fragrant, about 2 minutes. Add garlic and remaining 3/4 cup oil and cook, stirring, until garlic sizzles, about 1 minute. Transfer to a medium heatproof bowl. Stir in vinegar, honey, and 2 tsp. salt. Let cool, then stir in dill. Transfer beef to a cutting board and let sit 10 minutes. Trim off excess fat, then thinly slice against the grain. Serve alongside roasted cabbage and potatoes with dill sauce drizzled over.

corned-beef-with-crispy-roasted-potatoes-and-cabbage

['1 (3–4-lb.) corned beef brisket', '2 lb. russet potatoes, scrubbed, quartered', '1 1/4 cups extra-virgin olive oil, divided', 'Kosher salt, freshly ground pepper', '1 large green cabbage, cut through the core into 8 wedges', '4 whole cloves', '1 tsp. coriander seeds', '1 tsp. mustard seeds', '1 tsp. peppercorns', '1/2 tsp. crushed red pepper flakes', '2 garlic cloves, finely grated', '6 Tbsp. white wine vinegar', '1 Tbsp. honey', '1 cup finely chopped dill', 'A mortar and pestle']

Pineapple Shrimp Noodle Bowls

['12 oz. pad Thai–style rice noodles', '1 lb. large shrimp', '12 oz. (1") fresh pineapple cubes (about 2 cups; from ½ pineapple)', '1 tsp. kosher salt', '2 Tbsp. soy sauce or tamari', '1 Tbsp. freshly grated ginger', '2 Tbsp. vegetable oil', '2½ cups pineapple juice', '1 Tbsp. chili-garlic sauce, such as Huy Fong', '1 cup basil leaves, plus more for serving', '2 mini seedless cucumbers, thinly sliced', '½ small red onion, very thinly sliced crosswise', '½ cup salted roasted peanuts, coarsely chopped', 'Lime wedges (for serving)']

Cook rice noodles according to package directions. Meanwhile, toss shrimp and pineapple in a large bowl; season with salt. Add soy sauce and ginger and toss again to coat. Heat oil in a large nonstick skillet over medium-high. Using tongs, pluck out just the pineapple and cook, stirring often, until well browned on all sides, 5–6 minutes. Transfer to a plate. Add shrimp to same skillet and cook over medium-high heat, stirring often, until pink and opaque, 3–4 minutes. Transfer to plate with pineapple. Cook pineapple juice and chili-garlic sauce in same skillet over medium-high heat, scraping up browned bits with a rubber spatula or wooden spoon and stirring occasionally, until reduced by half and slightly syrupy, 12–16 minutes. Remove from heat. Stir in pineapple-shrimp mixture and 1 cup basil. Divide rice noodles among bowls. Spoon pineapple-shrimp mixture over noodles and drizzle with extra sauce. Top with cucumbers, onion, peanuts, and more basil. Serve with lime wedges alongside for squeezing over.

pineapple-shrimp-noodle-bowls

['12 oz. pad Thai–style rice noodles', '1 lb. large shrimp', '12 oz. (1") fresh pineapple cubes (about 2 cups; from ½ pineapple)', '1 tsp. kosher salt', '2 Tbsp. soy sauce or tamari', '1 Tbsp. freshly grated ginger', '2 Tbsp. vegetable oil', '2½ cups pineapple juice', '1 Tbsp. chili-garlic sauce, such as Huy Fong', '1 cup basil leaves, plus more for serving', '2 mini seedless cucumbers, thinly sliced', '½ small red onion, very thinly sliced crosswise', '½ cup salted roasted peanuts, coarsely chopped', 'Lime wedges (for serving)']

Apple and Calvados Tart (Galette de Pommes au Calvados)

['All-butter pastry dough', '1 3/4 pound Gala apples', '2 teaspoons fresh lemon juice', '1/3 cup plus 1/2 tablespoon granulated sugar', 'Calvados applesauce', '3 tablespoons unsalted butter, cut into 1/2-inch pieces', '1 1/2 tablespoons apple jelly', '1 cup chilled heavy cream', '1 tablespoon confectioners sugar', '1 1/2 tablespoons Calvados', 'parchment paper; a large baking sheet (at least 14 inches wide)']

Roll out pastry on a lightly floured surface with a floured rolling pin into a rough 16-inch round (1/8 inch thick), then transfer carefully to parchment-lined large baking sheet. Loosely fold in edge of pastry where necessary to fit on baking sheet, then chill, covered loosely with plastic wrap, 30 minutes. Preheat oven to 425°F. While pastry is chilling, peel and core apples, then cut into 1/8-inch-thick slices. Toss slices with lemon juice and 1/3 cup granulated sugar. Put baking sheet with pastry on a work surface and unfold any edges so pastry is flat. Spread applesauce over pastry, leaving a 2-inch border, and top sauce with sliced apples, mounding slightly. Fold edges of dough over filling, partially covering apples (center will not be covered) and pleating dough as necessary. Dot apples with butter, then brush pastry edge lightly with water and sprinkle with remaining 1/2 tablespoon granulated sugar. Bake galette in middle of oven until pastry is golden and apples are tender, 40 to 45 minutes. While galette is baking, melt apple jelly in a very small saucepan over moderately low heat, stirring. Slide baked galette on parchment onto a rack, then brush with melted jelly and cool galette until warm or room temperature. Beat together cream and confectioners sugar in a bowl with an electric mixer until cream just holds soft peaks, then beat in Calvados. Serve galette topped with dollops of Calvados cream.

apple-and-calvados-tart-107610

['All-butter pastry dough', '1 3/4 pound Gala apples', '2 teaspoons fresh lemon juice', '1/3 cup plus 1/2 tablespoon granulated sugar', 'Calvados applesauce', '3 tablespoons unsalted butter, cut into 1/2-inch pieces', '1 1/2 tablespoons apple jelly', '1 cup chilled heavy cream', '1 tablespoon confectioners sugar', '1 1/2 tablespoons Calvados', 'parchment paper; a large baking sheet (at least 14 inches wide)']

Chickpea Flatbreads with Burst Tomato Sauce

['1 cup chickpea flour', '10 Tbsp. extra-virgin olive oil, divided, plus more for serving', '1 1/2 tsp. kosher salt, divided', '2 pints cherry tomatoes, halved if large', '2 garlic cloves, finely chopped', '1 (15-oz.) can chickpeas, drained, rinsed', '1 Tbsp. dried oregano', '1 tsp. sherry or red wine vinegar', '1/4 tsp. smoked paprika (optional)', '2 Tbsp. cold unsalted butter, cut into pieces', '1 cup coarsely crumbled feta (about 5 oz.)', 'Baby greens, such as arugula, kale, or spinach, and lemon wedges (for serving)']

Place a rack in top third of oven; preheat to 450°F. Whisk chickpea flour, 2 Tbsp. oil, 1 tsp. salt, and 1 cup water in a medium bowl or large measuring cup until combined. Let sit at least 10 minutes and up to 1 hour to let flour hydrate. Heat 2 Tbsp. oil in a 12" cast-iron skillet over high until shimmering. Pour in exactly half (3/4 cup) of the chickpea batter and tilt to evenly coat skillet. Transfer to oven and bake flatbread until edges are golden brown, 8–10 minutes. Using a large spatula, transfer flatbread to a wire rack. Repeat with remaining batter. Meanwhile, cook tomatoes, garlic, 1/4 cup oil, and remaining 1/2 tsp. salt in a large skillet over medium-high heat, stirring occasionally, until tomatoes begin to burst, 4–5 minutes. Stir in chickpeas, oregano, vinegar, and paprika (if using). Reduce heat to medium and continue to cook, stirring often, until tomatoes have burst more into a fully formed sauce, 3–4 minutes. Remove from heat and stir in butter. Slice flatbreads in half. Serve with tomato-chickpea mixture, feta, greens, and lemon wedges alongside for squeezing and oil for drizzling.

chickpea-flatbreads-with-burst-tomato-sauce

['1 cup chickpea flour', '10 Tbsp. extra-virgin olive oil, divided, plus more for serving', '1 1/2 tsp. kosher salt, divided', '2 pints cherry tomatoes, halved if large', '2 garlic cloves, finely chopped', '1 (15-oz.) can chickpeas, drained, rinsed', '1 Tbsp. dried oregano', '1 tsp. sherry or red wine vinegar', '1/4 tsp. smoked paprika (optional)', '2 Tbsp. cold unsalted butter, cut into pieces', '1 cup coarsely crumbled feta (about 5 oz.)', 'Baby greens', 'such as arugula', 'kale', 'or spinach', 'and lemon wedges (for serving)']

Food Processor Butter

['2 cups heavy cream, preferably not ultra-pasteurized', '1 tsp. kosher salt (optional)', '2 Tbsp. sugar', '1 Tbsp. ground cinnamon', '1 tsp. finely grated orange zest', '1/4 cup parsley leaves with tender stems, finely chopped', '1 tsp. finely grated garlic', '1 tsp. finely grated lemon zest', '2 Tbsp. toasted sesame seeds', '2 tsp. coarsely grated black pepper', '2 tsp. smoked paprika', 'Cheesecloth']

Process cream in a food processor until the butter solids have separated from the buttermilk and you see lots of little clumps of butter clinging together distinctly separated from thin milky liquid, 4–7 minutes (unpasteurized cream will separate more quickly). Carefully drain buttermilk; reserve for another use. Remove jar with blade still attached. Pour cold water over butter solids left in food processor jar, then drain. Repeat until water runs clear, 3–4 times. Pour off as much water as possible out of jar of food processor, using your hands to hold the butter solids in place while you pour. Continue to process until butter forms a solid ball, about 2 minutes. Pour off water again, then add salt (if using) and process to combine. If making compound butter, add ingredients for chosen flavor and process until fully incorporated. Transfer butter to a medium bowl lined with a double layer of cheesecloth. Gather cheesecloth up around butter and twist to squeeze until no more liquid runs out of butter. Transfer butter to a sheet of parchment or waxed paper and roll up into a log. Chill until firm, about 1 hour. Do Ahead: Butter can be made 5 days ahead. Keep chilled.

food-processor-butter

['2 cups heavy cream, preferably not ultra-pasteurized', '1 tsp. kosher salt (optional)', '2 Tbsp. sugar', '1 Tbsp. ground cinnamon', '1 tsp. finely grated orange zest', '1/4 cup parsley leaves with tender stems, finely chopped', '1 tsp. finely grated garlic', '1 tsp. finely grated lemon zest', '2 Tbsp. toasted sesame seeds', '2 tsp. coarsely grated black pepper', '2 tsp. smoked paprika', 'Cheesecloth']

Classic Crème Brûlée

['3 cups heavy cream', '1 vanilla bean, halved lengthwise, or 1 1/2 teaspoons vanilla extract', '6 large egg yolks', '1/3 cup granulated sugar', 'Pinch of salt', '3 tablespoons turbinado sugar, such as Sugar in the Raw', '6 (5-ounce) flameproof ramekins; a small blowtorch']

Put a rack in the middle of oven and preheat oven to 325°F. Pour cream into a 2-quart heavy saucepan. Using tip of a knife, scrape seeds from vanilla bean, if using, into cream and add pod (if using vanilla extract, do not add it yet). Heat cream over moderate heat until hot but not boiling; remove from heat and discard pod. Whisk together yolks, granulated sugar, and salt in a medium bowl until well combined. Add hot cream in a slow stream, whisking constantly until combined. Pour custard through a fine-mesh sieve into a bowl and whisk in vanilla extract, if using. Ladle custard into ramekins. Arrange ramekins in a roasting pan and add enough boiling water to pan to reach halfway up sides of ramekins. Bake until custards are just set, 25 to 30 minutes. With tongs, transfer custards to a rack to cool, then refrigerate, uncovered, for at least 4 hours. Just before serving, sprinkle turbinado sugar evenly over custards. Move blowtorch flame evenly back and forth close to sugar until sugar is caramelized. Let stand until sugar is hardened, 3 to 5 minutes. Coffee Crème Brûlée: Stir 1 1/2 tablespoons instant espresso powder into the hot cream and proceed as directed.

classic-creme-brulee

['3 cups heavy cream', '1 vanilla bean, halved lengthwise, or 1 1/2 teaspoons vanilla extract', '6 large egg yolks', '1/3 cup granulated sugar', 'Pinch of salt', '3 tablespoons turbinado sugar, such as Sugar in the Raw', '6 (5-ounce) flameproof ramekins; a small blowtorch']

Cook-From-Frozen Steak with Burst Cherry Tomato Sauce

['1 (1 1/2–2"-thick) boneless rib eye or strip steak (about 1 1/2 lb.)', 'Vegetable oil (for frying; about 1/3 cup)', '1 1/2 tsp. kosher salt, divided', '3/4 tsp. freshly ground black pepper, divided', '1 pint cherry tomatoes', '4 garlic cloves, peeled, crushed', '2 Tbsp. extra-virgin olive oil', '2 rosemary sprigs', '2 Tbsp. balsamic vinegar', '2 Tbsp. cold unsalted butter, cut into pieces']

Place steak on a flat plate or small rimmed baking sheet and freeze uncovered overnight. Once frozen, wrap tightly in plastic, transfer to a resealable plastic bag, and keep frozen for up to 3 months. (Freezing it uncovered before wrapping ensurs that no condensation forms on the steak, which could cause dangerous splattering during cooking.) Preheat oven to 275°F. Pour vegetable oil into a large skillet to a depth of 1/8". Heat over medium-high until shimmering. Carefully place frozen steak in skillet and cook until deeply browned on underside. Turn and continue to cook until second side is deeply browned, 5–6 minutes more. Transfer to a wire rack set in a rimmed baking sheet. Season both sides with 1 tsp. salt and 1/2 tsp. pepper. Transfer pan to oven and bake steak until an instant-read thermometer inserted into the center registers 120°F for medium-rare, 40–45 minutes. Let rest 10 minutes before slicing. While steak rests, wipe out skillet and cook tomatoes, garlic, and olive oil (adding tomatoes while pan is cold prevents splattering) over medium-high heat. Once sizzling, add rosemary and vinegar and season with remaining 1/2 tsp. salt and 1/4 tsp. pepper. Continue to cook, stirring occasionally and pressing tomatoes with the back of a spoon, until tomatoes have burst and a thick sauce has formed, 4–5 minutes. Remove from heat and stir in butter. Serve steak with sauce spooned over.

cook-from-frozen-steak-with-burst-cherry-tomato-sauce

['1 (1 1/2–2"-thick) boneless rib eye or strip steak (about 1 1/2 lb.)', 'Vegetable oil (for frying; about 1/3 cup)', '1 1/2 tsp. kosher salt, divided', '3/4 tsp. freshly ground black pepper, divided', '1 pint cherry tomatoes', '4 garlic cloves, peeled, crushed', '2 Tbsp. extra-virgin olive oil', '2 rosemary sprigs', '2 Tbsp. balsamic vinegar', '2 Tbsp. cold unsalted butter', 'cut into pieces']

Black Bottom Brownie Cookies

['1 cup plus 2 Tbsp. (225 g) sugar', '3/4 cup plus 2 Tbsp. (80 g) unsweetened cocoa powder', '10 Tbsp. unsalted butter, cut into small pieces', '3/4 tsp. kosher salt', '1/2 tsp. vanilla extract', '2 cold large eggs', '1/2 cup (65 g) all-purpose flour', '3 Tbsp. (42 g) sugar', '1 1/2 tsp. (6 g) cornstarch', '1/4 tsp. kosher salt', '4 oz. cream cheese, room temperature', '1 1/4 oz. chopped bittersweet chocolate (about 1/4 cup)', 'Flaky sea salt']

Heat sugar, cocoa, butter, and kosher salt in a medium heatproof bowl set over a medium pot of barely simmering water (do not let bowl touch water), stirring occasionally, until butter is melted and mixture is hot enough that you want to remove your finger fairly quickly after dipping it in to test, about 15 minutes. (Don’t worry if it looks gritty.) Let cool until mixture is warm, not hot, about 5 minutes. Stir in vanilla with a wooden spoon. Add eggs one at a time, stirring vigorously after each addition, until mixture looks thick and glossy. Add flour and mix until combined, then beat vigorously with wooden spoon or a rubber spatula until shiny and homogenous, about 1 minute. Cover bowl with plastic wrap and freeze at least 8 hours or up to overnight. Whisk sugar, cornstarch, and kosher salt to combine in a small bowl. Using an electric mixer on medium-high speed, beat cream cheese in a large bowl until smooth. Add sugar mixture and continue to beat until well combined. Fold in chocolate. Cover bowl with plastic wrap and freeze until very firm, at least 8 hours or up to overnight. Place racks in top and bottom thirds of oven; preheat to 350°F. Line two rimmed baking sheets with parchment paper or silicone mats. Let dough sit at room temperature 5–10 minutes. Using a spoon dipped in hot water, scoop 20 balls of dough (about 1 1/2 Tbsp. each) and roll into smooth balls with your hands. Using your thumb, make an imprint in center of ball, then fill each indent with about 1 tsp. cream cheese filling. Using your fingers, flatten edges of dough to about a 3" circle with the filling in the middle (like you’re making a dumpling). Fold dough over filling to cover completely; pinch to seal. Arrange on prepared sheets, spacing at least 3" apart. For best results, freeze dough 10 minutes. Bake cookies, rotating pans halfway through, until edges are set and firm (the centers may be a little shiny and wet-looking), 12–14 minutes. Sprinkle cookies with sea salt while still warm, then let cool on baking sheets until firm. Transfer to a wire rack and let cool completely. Do Ahead: Cookies can be baked 2 days ahead. Store in an airtight container and chill. Assembled unbaked cookies can be made 2 months ahead. Freeze on baking sheets, then transfer to freezer bags and keep frozen.

black-bottom-brownie-cookies

['1 cup plus 2 Tbsp. (225 g) sugar', '3/4 cup plus 2 Tbsp. (80 g) unsweetened cocoa powder', '10 Tbsp. unsalted butter, cut into small pieces', '3/4 tsp. kosher salt', '1/2 tsp. vanilla extract', '2 cold large eggs', '1/2 cup (65 g) all-purpose flour', '3 Tbsp. (42 g) sugar', '1 1/2 tsp. (6 g) cornstarch', '1/4 tsp. kosher salt', '4 oz. cream cheese, room temperature', '1 1/4 oz. chopped bittersweet chocolate (about 1/4 cup)', 'Flaky sea salt']

Bourbon Sugar and Pretzel Truffles

['3/4 cup (180ml) single (pouring) cream (in the US, use light cream)', '600g dark chocolate, finely chopped', '2 cups (100g) store-bought pretzels, crushed', '1/2 teaspoon sea salt flakes', '1/3 cup (80ml) bourbon', '1 cup (220g) Demerara sugar', '2 tablespoons bourbon']

Place the cream in a small saucepan over high heat and bring to the boil. Place the chocolate in a medium heatproof bowl and top with the cream. Place the bowl over a saucepan of simmering water (the bowl shouldn’t touch the water) and, using a metal spoon, stir until melted and smooth. Add the crushed pretzels, salt and bourbon and mix well to combine. Allow to stand at room temperature for 10 minutes. Refrigerate for 2–3 hours or until just set. While the mixture is cooling, make the bourbon sugar. Preheat oven to 160°C (325°F). Line a large baking tray with non-stick baking paper. Place the sugar and bourbon in a small bowl and mix to combine. Spread in an even layer on the tray and bake for 30 minutes or until golden and crisp. Allow to cool completely before crushing into fine crumbs. Roll 1-teaspoon portions of the truffle mixture into balls and press in the bourbon sugar to coat. Place the truffles on the tray and refrigerate for 30 minutes or until firm.

bourbon-sugar-and-pretzel-truffles

['3/4 cup (180ml) single (pouring) cream (in the US, use light cream)', '600g dark chocolate, finely chopped', '2 cups (100g) store-bought pretzels, crushed', '1/2 teaspoon sea salt flakes', '1/3 cup (80ml) bourbon', '1 cup (220g) Demerara sugar', '2 tablespoons bourbon']

Cavatappi with Broccolini, Brown Butter, and Sage

['Kosher salt', '2 bunches Broccolini (about 1 pound), ends trimmed, split lengthwise into halves or thirds depending on the thickness (or substitute broccoli rabe or broccoli)', '2 tablespoons extra-virgin olive oil', '2 large cloves garlic, minced', '1/4 teaspoon crushed red pepper flakes', 'Freshly ground black pepper', '1 pound cavatappi pasta (or your favorite ribbed pasta)', '6 tablespoons unsalted butter, cubed', '15 fresh sage leaves, torn', '1/2 cup freshly grated Parmesan cheese']

Bring a large pot of water to a boil. Fill a large bowl with water and ice and set aside. Add 1 tablespoon kosher salt and the broccolini to the boiling water and cook until crisp-tender, 2 to 3 minutes. Using a spider or slotted spoon, transfer the Broccolini to the ice water to stop the cooking and let cool. Keep the pot of water boiling for the pasta. Drain the broccolini in a colander, cut the stalks in half crosswise, and set aside. In a large nonstick skillet over medium heat, heat the olive oil until shimmering. Add the garlic and red pepper flakes and cook, stirring frequently, for 1 minute. Add the blanched broccolini, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and sauté until tender, 3 to 5 minutes. Transfer the broccolini to a medium bowl and set aside. Add the pasta to the boiling water and cook until al dente, about 2 minutes less than the directions on the package. Reserve 1/2 cup of the pasta water and drain the pasta in a colander. Meanwhile, wipe out the skillet, return it to medium-low heat, and add the butter. When the butter has melted, add the sage leaves and cook until the butter turns amber brown and the sage shrivels, 4 to 6 minutes. Add 1/4 teaspoon salt and black pepper. Stir in the cooked pasta until incorporated, then fold in the broccolini and 2 to 3 tablespoons of the reserved pasta water. Stir in the Parmesan cheese, adding more pasta water until you achieve desired creaminess. Season with salt and pepper and serve hot.

cavatappi-pasta-with-broccolini-brown-butter-and-sage

['Kosher salt', '2 bunches Broccolini (about 1 pound), ends trimmed, split lengthwise into halves or thirds depending on the thickness (or substitute broccoli rabe or broccoli)', '2 tablespoons extra-virgin olive oil', '2 large cloves garlic, minced', '1/4 teaspoon crushed red pepper flakes', 'Freshly ground black pepper', '1 pound cavatappi pasta (or your favorite ribbed pasta)', '6 tablespoons unsalted butter, cubed', '15 fresh sage leaves, torn', '1/2 cup freshly grated Parmesan cheese']

Crispy Kimchi and Scallion Pancakes

['2 tablespoons low-sodium soy sauce', '2 tablespoons rice vinegar', '1/4 teaspoon toasted sesame oil', '1/2 teaspoon granulated sugar', '1/2 teaspoon chopped dried red chile pepper', '1 teaspoon thinly sliced scallion', '1 cup all-purpose flour', '1/2 cup rice flour', 'Kosher salt', '1 large egg, beaten', '1 cup cold seltzer', '1/4 cup kimchi liquid (reserved from draining the kimchi)', '1 cup kimchi, drained and chopped', '4 scallions, thinly sliced, green and white parts separated', '1 tablespoon chopped fresh medium-spicy red chile pepper (such as Thai bird or cayenne)', '3–4 tablespoons organic canola oil']

In a small bowl, combine the soy sauce, vinegar, sesame oil, sugar, dried chile pepper, and scallion with 2 tablespoons water and stir to combine. Set aside. Preheat the oven to 300°F. In a large bowl, combine the two flours, 1/2 teaspoon salt, the egg, seltzer, and kimchi liquid and mix well to incorporate. Add the kimchi, scallion whites, and fresh red chile pepper and stir to combine. In a large nonstick skillet over medium-high heat, heat 1/2 tablespoon of the canola oil until shimmering. Ladle about 1/2 cup of the batter into the pan and cook undisturbed until golden brown, 2 to 3 minutes. Flip the pancake and cook until the second side is golden brown, 2 to 3 minutes more. Transfer to a rimmed baking sheet and place in the oven to keep warm. Repeat with the remaining oil and batter, making six to eight 8-inch pancakes. Remove the pancakes from the oven and slice into quarters. Garnish with the scallion greens and serve with the dipping sauce.

crispy-kimchi-and-scallion-pancakes

['2 tablespoons low-sodium soy sauce', '2 tablespoons rice vinegar', '1/4 teaspoon toasted sesame oil', '1/2 teaspoon granulated sugar', '1/2 teaspoon chopped dried red chile pepper', '1 teaspoon thinly sliced scallion', '1 cup all-purpose flour', '1/2 cup rice flour', 'Kosher salt', '1 large egg, beaten', '1 cup cold seltzer', '1/4 cup kimchi liquid (reserved from draining the kimchi)', '1 cup kimchi, drained and chopped', '4 scallions, thinly sliced, green and white parts separated', '1 tablespoon chopped fresh medium-spicy red chile pepper (such as Thai bird or cayenne)', '3–4 tablespoons organic canola oil']

Coconut Shrimp with Pineapple Herb Dipping Sauce

['1/2 cup unsweetened shredded coconut', '1/4 cup whole wheat flour', '2 large egg whites', '1 tablespoon water', '1/2 cup panko bread crumbs', '18 large shrimp, shelled and deveined with tail part of shell left on', '1 tablespoon low-sodium soy sauce', '1/8 teaspoon freshly ground black pepper', '1/2 (8-ounce) can pineapple chunks in juice', '1/2 cup loosely packed fresh herbs (basil, rosemary, parsley)', 'Juice of 1/2 lime']

Prepare the Coconut Shrimp: Preheat oven to 350°F. Spread coconut on an ungreased baking sheet. Toast in the oven for 3–5 minutes or until golden brown, stirring frequently to ensure even cooking. Transfer coconut to a pie plate; cool. Turn oven temperature up to 425°F. Grease the same baking sheet. Place flour in a small bowl. In another small bowl, whisk egg whites with water until foamy. Stir panko into the coconut in the pie plate. In a large bowl, toss shrimp with soy sauce and pepper. One at a time, hold shrimp by tail and coat with flour, shaking off excess; then dip in egg white mixture. Finally, roll in coconut mixture to coat well. Place shrimp on the prepared baking sheet. Bake for 10–12 minutes or until shrimp are opaque throughout and coating is crisp. Meanwhile, prepare the Pineapple Herb Dipping Sauce: Drain pineapple, reserving 1/4 cup juice. In a food processor, pulse pineapple, reserved pineapple juice, herbs, and lime juice until blended. Serve coconut shrimp with dipping sauce.

coconut-shrimp-with-pineapple-herb-dipping-sauce

['1/2 cup unsweetened shredded coconut', '1/4 cup whole wheat flour', '2 large egg whites', '1 tablespoon water', '1/2 cup panko bread crumbs', '18 large shrimp, shelled and deveined with tail part of shell left on', '1 tablespoon low-sodium soy sauce', '1/8 teaspoon freshly ground black pepper', '1/2 (8-ounce) can pineapple chunks in juice', '1/2 cup loosely packed fresh herbs (basil, rosemary, parsley)', 'Juice of 1/2 lime']

Vegan Matcha Almond Thumbprint Cookies

['1 1/2 teaspoons Ener-G Egg Replacer', '2 tablespoons water, lukewarm', '3/4 cup almond paste', '1/2 cup agave nectar', '5 tablespoons Earth Balance', '1/2 teaspoon vanilla extract', '1/2 teaspoon almond extract', '1 1/4 cups flour', '1/4 teaspoon salt', '1 tablespoon matcha powder', '2 tablespoons Silk vanilla creamer', '1/2 cup Earth Balance vegan butter, at room temperature', '3 cups powdered sugar, sifted']

Preheat the oven to 325°F. Lightly grease a cookie sheet and set aside. In a small bowl, stir together the egg replacer and water and set aside. Using an electric mixer, beat the almond paste, agave nectar, and Earth Balance until creamy. Add the extracts and the egg replacer mixture and continue beating. Stir in the flour and salt to create a soft dough. Using a teaspoon, create small balls of cookie dough and drop them on the prepared cookie sheet, leaving plenty of room between cookies. Push your thumb down into each cookie to create an imprint. Bake for 15 minutes, until the edges begin to harden. Transfer the cookies to a wire rack and allow them to cool. For the frosting, mix the matcha powder with the creamer in a small bowl to create a paste. In a medium bowl, beat the Earth Balance briefly and scrape the bowl. Add the powdered sugar and matcha paste, and beat again until smooth. Once the cookies have cooled, use a teaspoon to scoop some matcha frosting into each thumbprint.

vegan-matcha-green-tea-almond-thumbprint-cookies

['1 1/2 teaspoons Ener-G Egg Replacer', '2 tablespoons water, lukewarm', '3/4 cup almond paste', '1/2 cup agave nectar', '5 tablespoons Earth Balance', '1/2 teaspoon vanilla extract', '1/2 teaspoon almond extract', '1 1/4 cups flour', '1/4 teaspoon salt', '1 tablespoon matcha powder', '2 tablespoons Silk vanilla creamer', '1/2 cup Earth Balance vegan butter, at room temperature', '3 cups powdered sugar', 'sifted']

Mini Potato Leek Frittata

['1/2 pound baby Yukon Gold potatoes or whatever baby potato you like, unpeeled', '1/4 teaspoon sea salt, divided', '2 medium leeks (1 pound), tough green tops trimmed', '1 tablespoon olive oil', '3 large eggs', '10 large egg whites', '1/2 cup low-fat (1%) milk', '1/8 teaspoon freshly ground black pepper', '1/3 cup shredded low-fat Swiss cheese (1.5 ounces)', '1 tablespoon chopped fresh parsley leaves', '1 tablespoon chopped fresh chives']

Preheat oven to 375°F. Grease 12 muffin cups. Cut potatoes into 1/2-inch chunks. In a medium saucepan, place potatoes, 1/8 teaspoon salt, and enough water to cover; heat to boiling over high heat. Reduce heat to medium and cook for about 10 minutes to partially cook potatoes (a fork should be able to go through them). Drain potatoes in a colander and set aside to cool. Cut leeks lengthwise in half and clean thoroughly under cold running water. Pat dry, then slice crosswise into 1/4-inch slices. In a medium skillet, heat olive oil over medium-low heat; add leeks and cook until fragrant and wilted, about 10 minutes, stirring occasionally. Remove from heat; cool. Into a large bowl, carefully crack eggs. Add egg whites, milk, pepper, and remaining 1/8 teaspoon salt, and whisk until mixed. Add cooled leeks, potatoes, cheese, and herbs and fold ingredients together until combined. Ladle the frittata mixture evenly into prepared muffin cups (filling will come almost to the top). Set the pan in the middle of the oven. Bake for 14–16 minutes or until egg mixture puffs up and knife inserted in frittatas comes out clean. Cool for 1 minute then loosen edges of frittata with a sharp knife and scoop them out of the pan one by one. (They will deflate somewhat after cooling.) Serve the frittatas warm or at room temperature.

mini-potato-leek-frittata

['1/2 pound baby Yukon Gold potatoes or whatever baby potato you like, unpeeled', '1/4 teaspoon sea salt, divided', '2 medium leeks (1 pound), tough green tops trimmed', '1 tablespoon olive oil', '3 large eggs', '10 large egg whites', '1/2 cup low-fat (1%) milk', '1/8 teaspoon freshly ground black pepper', '1/3 cup shredded low-fat Swiss cheese (1.5 ounces)', '1 tablespoon chopped fresh parsley leaves', '1 tablespoon chopped fresh chives']

Coconut Curried Vegetable Stew

['1 tablespoon extra-virgin olive oil or 2 to 3 tablespoons vegetable broth or water', '1 medium onion, finely chopped', '2 to 3 cloves garlic, minced', '4 medium carrots, peeled and sliced', '4 medium potatoes, any variety, peeled and diced', '1/2 medium head cauliflower, cut into bite-size pieces', '1 to 2 teaspoons grated fresh ginger, or to taste', '2 to 3 teaspoons good- quality curry powder, or to taste', '1 teaspoon ground cumin', '1/2 teaspoon turmeric', '1 to 2 small fresh hot chili peppers, seeded and minced (optional)', '1 (15-ounce) can light coconut milk', '8 to 10 ounces green beans (fresh or organic frozen) or slender asparagus, cut into 1- to 2-inch lengths', '3 to 4 ounces baby spinach', '1/4 to 1/2 cup minced fresh cilantro, plus more for topping', 'Salt and freshly ground pepper to taste']

Heat the oil, broth, or water in a large soup pot. Add the onion and garlic and sauté over medium heat until the onion is golden. Add the carrots, potatoes, and 2 cups water and bring to a rapid simmer. Lower the heat, cover, and simmer gently for 10 minutes, or until the potatoes are about half tender. Add the cauliflower, ginger, curry powder, cumin, turmeric, chili peppers (if desired), and coconut milk. Return to a simmer; add the green beans or asparagus. Continue to simmer gently, covered, until the vegetables are just tender, about 10 minutes longer. Mash some of the potatoes against the side of the pot with a wooden spoon to thicken the stew’s base. Stir in the spinach and cilantro and cook just until the spinach is wilted. The stew should have a thick consistency, with just enough liquid to warrant serving it in bowls rather than on a plate. Adjust the liquid with water or nondairy milk, keeping in mind that as the stew stands, it will thicken. Adjust the seasonings to taste.

coconut-curried-vegetable-stew

['1 tablespoon extra-virgin olive oil or 2 to 3 tablespoons vegetable broth or water', '1 medium onion, finely chopped', '2 to 3 cloves garlic, minced', '4 medium carrots, peeled and sliced', '4 medium potatoes, any variety, peeled and diced', '1/2 medium head cauliflower, cut into bite-size pieces', '1 to 2 teaspoons grated fresh ginger, or to taste', '2 to 3 teaspoons good- quality curry powder, or to taste', '1 teaspoon ground cumin', '1/2 teaspoon turmeric', '1 to 2 small fresh hot chili peppers, seeded and minced (optional)', '1 (15-ounce) can light coconut milk', '8 to 10 ounces green beans (fresh or organic frozen) or slender asparagus, cut into 1- to 2-inch lengths', '3 to 4 ounces baby spinach', '1/4 to 1/2 cup minced fresh cilantro, plus more for topping', 'Salt and freshly ground pepper to taste']

Chopped BLT Salad

['8 bacon slices, cooked and diced (about 1/2 cup)', '2 1/2 cups chopped purple cabbage (about 8 ounces)', '1 large bunch hearts of romaine, chopped (about 6 cups)', '1/4 cup chopped onion', '1/4 cup extra-virgin olive oil', '1 medium tomato, chopped (about 3/4 cup)', '1 teaspoon celery salt, sea salt, or pink Himalayan sea salt to taste', 'Black pepper to taste (if tolerated)']

In a large bowl, combine all ingredients. Serve immediately.

chopped-blt-salad

['8 bacon slices, cooked and diced (about 1/2 cup)', '2 1/2 cups chopped purple cabbage (about 8 ounces)', '1 large bunch hearts of romaine, chopped (about 6 cups)', '1/4 cup chopped onion', '1/4 cup extra-virgin olive oil', '1 medium tomato, chopped (about 3/4 cup)', '1 teaspoon celery salt, sea salt, or pink Himalayan sea salt to taste', 'Black pepper to taste (if tolerated)']

Ginger + Greens Smoothie

['Organic Spinach', 'Organic Banana', 'Avocado', 'Ginger', 'Organic Apple Cider Vinegar', 'Organic Flax Seeds']

Choose your liquid base - we'd go with a light option like coconut water. Fill cup to top with liquid and toss it all into a blender. Blend and pour everything back into your cup - you're set!

ginger-greens-smoothie

['Organic Spinach', 'Organic Banana', 'Avocado', 'Ginger', 'Organic Apple Cider Vinegar', 'Organic Flax Seeds']

Spinach + Shiitake Grits Harvest Bowl (with sliced avocado)

['Organic Cauliflower', 'Millet', 'Organic Spinach', 'Organic Shiitake Mushroom', 'Nutritional Yeast', 'Organic Extra Virgin Olive Oil']

Empty cup into a nonstick pan or microwave-safe bowl. For stovetop, add 1/2 cup of water and stir over medium-high heat for 4-6 minutes, until water has been absorbed and texture is thick and creamy (like grits). For microwave, add 1/2 cup of water and heat for 4 minutes. Return to cup or transfer to your favorite bowl!

spinach-shiitake-grits-with-sliced-avocado

['Organic Cauliflower', 'Millet', 'Organic Spinach', 'Organic Shiitake Mushroom', 'Nutritional Yeast', 'Organic Extra Virgin Olive Oil']

Cheesy Hand Pies

['2 1/2 cups all-purpose flour, plus more for surface', '2 1/4 tsp. kosher salt, divided', '1 cup (2 sticks) frozen unsalted butter', '2 large eggs', '4 oz. feta', '6 oz. low-moisture shredded mozzarella', '3 Tbsp. coarsely chopped dill', '3/4 tsp. freshly ground black pepper']

Whisk 2 1/2 cups flour and 2 tsp. salt in a large bowl. Grate butter on the large holes of a box grater right into bowl, tossing occasionally with your hands to prevent sticking. Drizzle 3/4 cup ice water around circumference of bowl. Mix with a fork, adding more water if needed by the teaspoonful, until a shaggy dough forms. Turn out dough along with any dry bits onto a clean work surface. Knead until dough is smooth and hydrated with only a few pieces of butter still visible, about 1 minute. Form dough into a disk, wrap tightly with plastic wrap, and chill at least 1 hour. Place racks in upper and lower thirds of oven; preheat to 350°F. Whisk eggs in a medium bowl until well blended. Transfer half of eggs to a small bowl; reserve as egg wash. Add feta to remaining eggs in medium bowl and mash with a fork until combined and nearly smooth. Gently fold in mozzarella and dill until just combined; season with pepper and remaining 1/4 tsp. salt. Divide dough in half. Roll each piece on a lightly floured surface to a 16x8" rectangle. Using a bench scraper, cut each rectangle into 8 squares (for a total of 16). Transfer to two parchment-lined rimmed baking sheets and chill 10 minutes. Brush edges of squares with reserved egg wash. Mound a heaping tablespoon of cheese filling in the center of each square. Fold dough over and press edges with a fork to seal. Brush with egg wash, then cut 3 small slits into the top of each. Bake pies, rotating pans from front to back and top to bottom halfway through, until golden brown and crisp, 30–35 minutes. Let pies cool 10 minutes before serving. Do Ahead: Dough can be made 3 days ahead. Keep chilled. Let rest at room temperature 15 minutes before rolling out.

cheesy-hand-pies

['2 1/2 cups all-purpose flour, plus more for surface', '2 1/4 tsp. kosher salt, divided', '1 cup (2 sticks) frozen unsalted butter', '2 large eggs', '4 oz. feta', '6 oz. low-moisture shredded mozzarella', '3 Tbsp. coarsely chopped dill', '3/4 tsp. freshly ground black pepper']

Big-Batch Freezer Pork Tenderloin Strips

['3 lb. pork tenderloins (about 4)', '4 tsp. kosher salt', '2 tsp. freshly ground black pepper', '2 tsp. ground coriander', '2 tsp. ground cumin', '2 tsp. light brown sugar', 'Extra-virgin olive oil (for cooking)']

Place pork in a glass or metal baking dish, making sure tenderloins are not touching. Freeze until firm to the touch, 30–60 minutes, which will make them easier to slice. Mix salt, pepper, coriander, cumin, and brown sugar in a small bowl. Transfer chilled pork to a cutting board. If any tenderloins are extra wide, cut in half lengthwise, then thinly slice all tenderloins crosswise into 1/8"-thick strips. Transfer to a large bowl. Add spice mixture and toss until coated. Divide pork among 6 resealable freezer quart bags, patting into an even flat layer in bag and pressing as much air out as possible before sealing. Freeze flat for up to 3 months. When ready to cook, defrost 1 bag for every 2–3 servings. Place bag in a bowl of warm water and let sit until you can press pieces of pork apart in bag but they’re still cold to the touch, about 10 minutes. Heat a swirl of oil in a large skillet over medium-high. Add pork and cook, separating pieces with a wooden spoon or spatula, then stirring often, until browned and just cooked through, 4–5 minutes. If you’re making soup, add frozen pork directly to boiling broth and simmer until cooked through, 5–6 minutes.

big-batch-freezer-pork-tenderloin-strips

['3 lb. pork tenderloins (about 4)', '4 tsp. kosher salt', '2 tsp. freshly ground black pepper', '2 tsp. ground coriander', '2 tsp. ground cumin', '2 tsp. light brown sugar', 'Extra-virgin olive oil (for cooking)']