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Steak Stroganoff

['1 lb. boneless New York strip steak, patted dry', '3 Tbsp. extra-virgin olive oil, divided', '2 tsp. kosher salt, divided, plus more', '1 tsp. freshly ground black pepper, divided, plus more', '1 lb. wild mushrooms, such as oyster or maitake, torn into pieces', '4 garlic cloves, crushed', '12 oz. wide egg noodles', '4 Tbsp. unsalted butter', '2 tsp. finely grated lemon zest', '2 Tbsp fresh. lemon juice', '3 Tbsp. brandy', '1/2 cup heavy cream', '1 Tbsp. Worcestershire sauce', '1 tsp. Dijon mustard', '1/2 cup sour cream', '1/2 cup torn dill']

Heat a dry 10" skillet, preferably cast iron, over medium-high. Rub steak with 1 Tbsp. oil, then season all over with 1 tsp. salt and 1/2 tsp. pepper. Cook, turning every 2 minutes and making sure to get color on the fat cap, until browned on all sides and medium-rare (an instant-read thermometer inserted into the center should register 120°F), 10–15 minutes. Transfer steak to a plate. Pour off oil from skillet, leaving crispy bits behind. Heat remaining 2 Tbsp. oil in same skillet over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown and beginning to crisp, 6–8 minutes. Add garlic, season with 1 tsp. salt and 1/2 tsp. pepper, and continue to cook until mushrooms are well browned and garlic is fragrant, 3–4 minutes. Meanwhile, cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and return to pot. Add butter, lemon zest, and lemon juice; season to taste with salt and pepper. Stir brandy and 1/2 cup water in a small bowl. Add to mushroom mixture and cook, stirring occasionally, until reduced by half, about 2 minutes. Remove from heat, then add cream, Worcestershire, and mustard and stir to combine. The heat of the pan will reduce and thicken the sauce slightly—if it doesn’t, cook over medium-low heat for about 1 minute. Stir in sour cream until combined and warmed through. Slice steak against the grain into 1/2"-thick slices. Divide noodles among plates. Top with steak, creamed mushrooms, and dill, then season with a few cranks of pepper.

steak-stroganoff

['1 lb. boneless New York strip steak, patted dry', '3 Tbsp. extra-virgin olive oil, divided', '2 tsp. kosher salt, divided, plus more', '1 tsp. freshly ground black pepper, divided, plus more', '1 lb. wild mushrooms, such as oyster or maitake, torn into pieces', '4 garlic cloves, crushed', '12 oz. wide egg noodles', '4 Tbsp. unsalted butter', '2 tsp. finely grated lemon zest', '2 Tbsp fresh. lemon juice', '3 Tbsp. brandy', '1/2 cup heavy cream', '1 Tbsp. Worcestershire sauce', '1 tsp. Dijon mustard', '1/2 cup sour cream', '1/2 cup torn dill']

Steak Sandwiches with Fennel Slaw

['1 chilled leftover steak (from Pan-Roasted Steak with Crispy Broccoli)', '1 small fennel bulb, very thinly sliced, plus coarsely torn fronds', '1/2 small red onion, very thinly sliced, rinsed', '1/4 cup leftover cilantro salsa verde (from Pan-Roasted Steak with Crispy Broccoli)', '1/2 tsp. kosher salt, plus more', 'Freshly ground black pepper', '1 sandwich-size piece focaccia, split lengthwise, toasted', '4 Tbsp. mayonnaise']

Slice steak against the grain into as-thin-as-you-can-get-them strips (this is much easier to do when the steak is cold). Transfer to a large bowl and let sit at room temperature while you make the slaw. If you have time, slice the steak before you start cooking; an hour is ideal to completely take off the chill. Toss sliced fennel, red onion, salsa verde, 1/2 tsp. salt, and 1 Tbsp. fennel fronds in a large bowl to combine. Season slaw with a few grinds of pepper and toss again. Spread cut sides of focaccia with 2 Tbsp. mayonnaise each; transfer to plates. Divide steak between bread and crown each sandwich with a big handful of slaw. (You may have a small amount left—nibble on it or serve on the side.) Top sandwiches with more fennel fronds and sprinkle with salt.

steak-sandwiches-with-fennel-slaw

['1 chilled leftover steak (from Pan-Roasted Steak with Crispy Broccoli)', '1 small fennel bulb, very thinly sliced, plus coarsely torn fronds', '1/2 small red onion, very thinly sliced, rinsed', '1/4 cup leftover cilantro salsa verde (from Pan-Roasted Steak with Crispy Broccoli)', '1/2 tsp. kosher salt, plus more', 'Freshly ground black pepper', '1 sandwich-size piece focaccia, split lengthwise, toasted', '4 Tbsp. mayonnaise']

Pan-Roasted Steak with Crispy Broccoli

['2 large heads of broccoli (about 2 1/2 lb. total)', '6 Tbsp. plus 3/4 cup extra-virgin olive oil', '1/2 tsp. kosher salt, divided, plus more', 'Freshly ground black pepper', '1/2 cup finely chopped shallot or red onion', '1/4 cup fresh lime juice', '3 (12-oz.) sirloin, boneless rib-eye, or New York strip steaks (about 1 1/4" thick)', '2 tsp. vegetable oil', '1 cup finely chopped cilantro', '2 Tbsp. rinsed capers, coarsely chopped', '1/2 jalapeño, finely chopped']

Place racks in upper and lower thirds of oven; preheat to 425°F. Cut broccoli into large florets with some stalk attached. Divide between 2 rimmed baking sheets lined with parchment or foil. Drizzle each with 3 Tbsp. olive oil; season generously with salt and some pepper. Toss to combine. Roast, tossing and rotating baking sheets halfway through, until crisp around the edges and charred in spots, 35–40 minutes. Season with more salt and pepper if desired. Meanwhile, mix shallot, lime juice, and 1/2 tsp. salt in a small bowl. Set aside. Season steaks generously all over with salt and pepper, pressing to adhere. Heat a dry large skillet, preferably cast iron, over medium-high. Swirl vegetable oil in pan to coat. Pat steaks dry; cook 2 steaks, undisturbed, until undersides are browned, about 5 minutes. Turn; cook until other sides are browned and an instant-read thermometer inserted into the thickest part registers 130°F for medium-rare, about 5 minutes. Turn steaks onto fat cap and cook until browned, about 3 minutes. Transfer to a cutting board and let rest 10 minutes. Wipe out skillet, leaving just enough fat to coat pan. Repeat with remaining steak. Mix cilantro, capers, jalapeño, and remaining 3/4 cup olive oil into reserved shallot mixture. Reserve 1 steak and 1/4 cup cilantro salsa verde for making the Steak Sandwiches another night. Thinly slice remaining steaks against the grain. Top with salsa verde and serve with broccoli.

pan-roasted-steak-with-crispy-broccoli

['2 large heads of broccoli (about 2 1/2 lb. total)', '6 Tbsp. plus 3/4 cup extra-virgin olive oil', '1/2 tsp. kosher salt, divided, plus more', 'Freshly ground black pepper', '1/2 cup finely chopped shallot or red onion', '1/4 cup fresh lime juice', '3 (12-oz.) sirloin, boneless rib-eye, or New York strip steaks (about 1 1/4" thick)', '2 tsp. vegetable oil', '1 cup finely chopped cilantro', '2 Tbsp. rinsed capers, coarsely chopped', '1/2 jalapeño', 'finely chopped']

Lemony Salmon and Spiced Chickpeas

['1 lemon, thinly sliced, seeds removed', '1/2 cup extra-virgin olive oil, plus more for drizzling', '1 (1 1/2-lb.) salmon fillet, preferably skin-on', '1/2 tsp. kosher salt, plus more', 'Freshly ground black pepper', '1 (15-oz.) can chickpeas, rinsed, patted dry', '1 garlic clove, finely chopped', '2 tsp. za’atar', '1 tsp. fresh lemon juice', '4 cups baby arugula or baby spinach', '4 radishes, trimmed, thinly sliced', 'Flaky sea salt']

Place a rack in lower third of oven; preheat to 300°F. Toss lemon slices in a large bowl with a drizzle of oil. Arrange slices in an even layer on a rimmed baking sheet. Set salmon on lemons. Season salmon all over with kosher salt and pepper, then drizzle and rub with some oil. Roast until salmon is just barely opaque in the middle, 12–17 minutes, depending on thickness. If you like your salmon well-done, cook it a few minutes longer, but keep in mind that you risk the chance it will dry out. Let salmon cool, then flake into medium-size pieces with a fork. Meanwhile, bring chickpeas, garlic, za’atar, and remaining 1/2 cup oil to a bare simmer in a small skillet over medium-low heat. Cook, stirring occasionally and reducing heat if needed, 10 minutes. Stir in 1/2 tsp. kosher salt (less if your za’atar is salty) and remove skillet from heat. Using a slotted spoon, transfer chickpeas to a medium bowl, leaving oil behind. Whisk lemon juice into oil; taste dressing and season with more kosher salt and a few grinds of pepper if needed. Toss arugula in a large bowl with 1 tsp. dressing. Divide among bowls along with radishes, chickpeas, and salmon (and lemons if desired); drizzle with more dressing. Sprinkle with sea salt and more pepper.

lemony-salmon-and-spiced-chickpeas

['1 lemon, thinly sliced, seeds removed', '1/2 cup extra-virgin olive oil, plus more for drizzling', '1 (1 1/2-lb.) salmon fillet, preferably skin-on', '1/2 tsp. kosher salt, plus more', 'Freshly ground black pepper', '1 (15-oz.) can chickpeas, rinsed, patted dry', '1 garlic clove, finely chopped', '2 tsp. za’atar', '1 tsp. fresh lemon juice', '4 cups baby arugula or baby spinach', '4 radishes, trimmed, thinly sliced', 'Flaky sea salt']

Sweet Cinnamon Tamal

['Nonstick vegetable oil spray', '1 1/2 cups masa harina (masa flour), preferably Bob’s Red Mill', '1 tsp. baking powder', '1 tsp. kosher salt', '1 tsp. ground cinnamon, plus more for serving', '4 ears of corn, husked, kernels removed, or 4 cups frozen, thawed', '3/4 cup (1 1/2 sticks) unsalted butter, room temperature', '1/2 cup raw or demerara sugar', '1 tsp. vanilla extract', '1 cup crème fraîche', '2/3 cup crumbled queso fresco, plus more for serving']

Preheat oven to 325°F. Lightly coat an 8x8" metal baking pan with nonstick spray. Whisk masa, baking powder, salt, and 1 tsp. cinnamon in a medium bowl. Pulse corn kernels in a blender or food processor until very coarsely puréed, just a few seconds should do it. Using an electric mixer on medium-high speed, beat butter and raw sugar until pale and slightly fluffy, about 3 minutes. Beat in corn purée and vanilla. Reduce speed to low and beat in dry ingredients; mix until batter is smooth, about 2 minutes. Scrape into prepared pan and cover tightly with foil. Set baking pan inside a large roasting pan; pour in boiling water to come halfway up sides of baking pan. Bake tamal until top springs back when lightly pressed and a tester inserted into the center comes out clean, 75–85 minutes. Let cool slightly in pan before serving. Mix crème fraîche and 2/3 cup queso fresco in a small bowl. Scoop tamal onto plates and top with crème fraîche mixture, more queso fresco, and a dusting of cinnamon.

sweet-cinnamon-tamal

['Nonstick vegetable oil spray', '1 1/2 cups masa harina (masa flour), preferably Bob’s Red Mill', '1 tsp. baking powder', '1 tsp. kosher salt', '1 tsp. ground cinnamon, plus more for serving', '4 ears of corn, husked, kernels removed, or 4 cups frozen, thawed', '3/4 cup (1 1/2 sticks) unsalted butter, room temperature', '1/2 cup raw or demerara sugar', '1 tsp. vanilla extract', '1 cup crème fraîche', '2/3 cup crumbled queso fresco', 'plus more for serving']

Roasted Winter Squash with Kale Pipian

['1 cup raw pumpkin seeds (pepitas), divided', '3 lb. mixed winter squash pieces (such as 1"-thick delicata rounds, 1"-thick kabocha wedges, and/or quartered honeynut), seeds removed', '3 Tbsp. extra-virgin olive oil', 'Kosher salt', '1/4 white onion, thinly sliced', '3 garlic cloves, crushed', '8 oz. tomatillos (about 4), husks removed, rinsed', '1 small bunch Tuscan kale, ribs and stems removed, leaves torn', '2 small serrano chiles', 'Flaky sea salt', 'Cilantro leaves with tender stems and lime wedges (for serving)']

Preheat oven to 350°F. Toast pumpkin seeds on a rimmed baking sheet until lightly browned, 6–8 minutes. Let cool. Increase oven temperature to 425°F. Toss squash pieces and oil on another rimmed baking sheet to coat; season with kosher salt. Roast, tossing occasionally, until browned and tender, 30–40 minutes. Bring onion, garlic, tomatillos, and 2 cups water to a simmer in a large saucepan over medium-high. Cook until tomatillos are almost tender, about 5 minutes. Add kale and cook just until wilted and bright green, about 1 minute. Let onion mixture cool in pan until warm. Char chiles over the flame of a gas burner, turning occasionally, until blackened and slightly softened, about 1 minute (or, arrange chiles on a rimmed baking sheet and use broiler). Transfer onion mixture to a blender with a slotted spoon; reserve liquid. Add charred chiles and 3/4 cup pumpkin seeds to blender and purée, adding reserved liquid as needed to get things moving, until a smooth, pourable sauce forms. Season pipian with kosher salt. Divide squash among plates. Drizzle with pipian and sprinkle with sea salt. Top with remaining 1/4 cup pumpkin seeds and cilantro. Serve with lime wedges.

roasted-winter-squash-with-kale-pipian

['1 cup raw pumpkin seeds (pepitas), divided', '3 lb. mixed winter squash pieces (such as 1"-thick delicata rounds, 1"-thick kabocha wedges, and/or quartered honeynut), seeds removed', '3 Tbsp. extra-virgin olive oil', 'Kosher salt', '1/4 white onion, thinly sliced', '3 garlic cloves, crushed', '8 oz. tomatillos (about 4), husks removed, rinsed', '1 small bunch Tuscan kale, ribs and stems removed, leaves torn', '2 small serrano chiles', 'Flaky sea salt', 'Cilantro leaves with tender stems and lime wedges (for serving)']

Weeknight Beans on Toast

['2 Tbsp. extra-virgin olive oil', '1 lb. sweet or hot Italian sausage, casings removed', '5 garlic cloves, 3 thinly sliced, 2 finely grated', '1/2 tsp. dried oregano', '1/4 tsp. crushed red pepper flakes (optional)', '1 (28-oz.) can crushed tomatoes', '3 tsp. kosher salt, divided, plus more', '1 (5-oz.) package baby spinach, coarsely chopped', '2 (15.5-oz.) cans white beans, rinsed', '4 Tbsp. unsalted butter', '1 (12") crusty Italian sub roll, cut in half crosswise, split lengthwise, or 2 ciabatta rolls, split lengthwise', '1 oz. Parmesan or Pecorino, finely grated', 'Chopped parsley (for serving; optional)']

Heat oil in a large Dutch oven or high-sided skillet over medium-high. Add sausage and press down on it with a heatproof rubber spatula to flatten slightly. Cook, undisturbed, until browned underneath, about 4 minutes. Turn sausage over and cook, undisturbed, until browned on the other side, about 3 minutes. Break up sausage into bite-size pieces with spatula. Add sliced garlic, oregano, and red pepper flakes (if using) and cook, stirring, until garlic is beginning to get golden around the edges, about 1 minute. Carefully add tomatoes (beware of splatter!), then 2 1/2 tsp. salt and 1 cup water. Bring sauce to a simmer and cook, stirring occasionally, until slightly reduced, 10–12 minutes. Mix in spinach and cook until wilted, about 2 minutes. Add beans and cook until warmed through, about 3 minutes. Taste ragù and season with more salt if needed. Meanwhile, heat broiler. Melt butter in a small saucepan over medium heat. Mix in grated garlic and remaining 1/2 tsp. salt and cook until fragrant and sizzling but garlic is not yet browned, about 30 seconds; remove from heat. Arrange bread, cut side down, on a foil-lined baking sheet and broil until golden brown, about 1 minute. Remove from broiler and turn bread over. Brush untoasted sides of bread with garlic butter and broil until evenly golden brown on top, about 1 minute (keep watch; it will go fast). Divide toast among plates. Ladle a generous amount of ragù over and top with Parmesan and parsley. Ragù can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low.

weeknight-beans-on-toast

['2 Tbsp. extra-virgin olive oil', '1 lb. sweet or hot Italian sausage, casings removed', '5 garlic cloves, 3 thinly sliced, 2 finely grated', '1/2 tsp. dried oregano', '1/4 tsp. crushed red pepper flakes (optional)', '1 (28-oz.) can crushed tomatoes', '3 tsp. kosher salt, divided, plus more', '1 (5-oz.) package baby spinach, coarsely chopped', '2 (15.5-oz.) cans white beans, rinsed', '4 Tbsp. unsalted butter', '1 (12") crusty Italian sub roll, cut in half crosswise, split lengthwise, or 2 ciabatta rolls, split lengthwise', '1 oz. Parmesan or Pecorino, finely grated', 'Chopped parsley (for serving; optional)']

Sunny Side Burger with Salsa Verde

['1 lb. tomatillos, husks removed, rinsed', '1 small onion, peeled, quartered', '3 jalapeños, sliced in half lengthwise', '1 Tbsp. extra-virgin olive oil', 'Kosher salt', '1 cup cilantro leaves with tender stems', '2 tsp. freshly ground black pepper', '20 oz. grass-fed ground beef (20% fat)', '4 Tbsp. extra-virgin olive oil, divided', 'Kosher salt, freshly ground pepper', '4 soft sesame seed buns, split', '4 large eggs']

Heat broiler. Toss tomatillos, onion, and jalapeños with oil on a foil-lined rimmed baking sheet; season with salt. Broil until blackened in spots and very soft, 12–15 minutes. Let vegetables cool slightly, then transfer to a food processor. Add cilantro and black pepper; pulse until coarsely chopped (3 or 4 pulses). Taste salsa verde and season with more salt if needed. Portion beef into 4 loosely packed balls (5 oz. each). Heat a large cast-iron skillet over medium-high until just beginning to smoke. Add 2 Tbsp. oil, then all 4 balls of meat. Firmly smash down on meat with a heavy metal spatula to create a craggy-edged 4"-diameter patty; season with salt and pepper. Cook, undisturbed, until deeply charred underneath, about 3 minutes. Flip and season other side with salt and pepper; cook to medium, about 3 minutes. Transfer to a plate and let rest. Carefully wipe out skillet with a paper towel, leaving only a light coating of oil. Set skillet over medium heat. Working in 2 batches, toast buns, cut side down, until golden brown, about 1 minute. Transfer to a clean surface. Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium. Crack eggs into skillet and cook until whites are just set and edges are crisp, about 4 minutes. Season with salt. Spread insides of both tops and bottoms of buns with a heaping tablespoonful of salsa verde. Place a burger on each bottom bun, top with an egg, sunny side up, and close burger. Salsa verde can be made 1 day ahead. Transfer to a small bowl; cover and chill.

sunny-side-burger-with-salsa-verde

['1 lb. tomatillos, husks removed, rinsed', '1 small onion, peeled, quartered', '3 jalapeños, sliced in half lengthwise', '1 Tbsp. extra-virgin olive oil', 'Kosher salt', '1 cup cilantro leaves with tender stems', '2 tsp. freshly ground black pepper', '20 oz. grass-fed ground beef (20% fat)', '4 Tbsp. extra-virgin olive oil, divided', 'Kosher salt, freshly ground pepper', '4 soft sesame seed buns, split', '4 large eggs']

Enchiladas Divorciadas

['1 Tbsp. vegetable oil', '1/2 white onion, coarsely chopped', '4 garlic cloves, crushed', '3 small serrano chiles, halved lengthwise, seeds removed if desired', '12 oz. tomatillos (6–7), husks removed, rinsed, halved', '1 cup cilantro leaves with tender stems', 'Kosher salt', '1 Tbsp. vegetable oil', '1/4 white onion, coarsely chopped', '1 garlic clove, crushed', '3 guajillo chiles, seeds removed', '2 dried chiles de árbol (optional; omit for a milder sauce)', '3 plum tomatoes, quartered', 'Kosher salt', '1 (3 1/2–4-lb.) chicken', '6 bay leaves', '1 tsp. allspice berries', 'Kosher salt', '1/2 cup crème fraîche', '1/3 cup crumbled queso fresco', '1/2 cup vegetable oil', '12 (6") corn tortillas', 'Sliced white onion (for serving)']

Heat oil in a large saucepan over medium. Cook onion and garlic, stirring occasionally, until starting to soften, about 5 minutes. Add chiles and cook, stirring occasionally, until onion is lightly browned and vegetables are soft, about 5 minutes. Add tomatillos and cook, stirring occasionally, just until starting to soften, about 3 minutes. Add cilantro and 1 1/2 cups water. Bring to a boil, reduce heat, and simmer until tomatillos soften, 20–25 minutes. Let cool slightly; transfer to a blender. Purée until smooth; season with salt. Return salsa verde to saucepan and keep warm until ready to use. Heat oil in a large saucepan over medium. Cook onion and garlic, stirring occasionally, until starting to soften, about 5 minutes. Add both chiles, tomatoes, and 1 1/2 cups water. Bring to a boil, reduce heat, and simmer until tomatoes and chiles soften, 20–25 minutes. Let cool slightly; transfer to a blender. Purée until smooth; season with salt. Return salsa roja to saucepan and keep warm until ready to use. Place chicken, bay leaves, and allspice in a small pot and pour in water to cover by 1"; season lightly with salt. Bring to a boil, reduce heat, and simmer gently until chicken is nearly cooked through (an instant-read thermometer inserted into the thickest part of chicken should register 145°F–150°F), 20–25 minutes from the time water starts simmering. Let chicken cool at least 1 hour (it should be just warm). If you have the time, cover and chill up to 12 hours. Remove chicken from broth. Pull meat from bones and shred; discard skin and bones. Place meat in a large saucepan and pour in just enough broth to cover. Set aside any remaining broth for another use. Gently reheat chicken over medium-low; season with salt. Meanwhile, mix crème fraîche and queso fresco in a small bowl to combine. Heat oil in a small skillet over medium-high until hot but not smoking. Submerge each tortilla in oil long enough to soften but not so long that they fall apart, 5–10 seconds each. Transfer to a rimmed baking sheet lined with paper towels to drain. Working one at a time, fill each tortilla with about 1/3 cup shredded chicken and roll up tightly. Place 3 tortillas each, seam side down, into bowls. Ladle 1/2 cup of each sauce on opposite ends of enchiladas. Top with a big spoonful of crème fraîche mixture and scatter onion over. Chicken can be poached and shredded 3 days ahead. Place in a small bowl and pour in broth to submerge; cover and chill.

enchiladas-divorciadas

['1 Tbsp. vegetable oil', '1/2 white onion, coarsely chopped', '4 garlic cloves, crushed', '3 small serrano chiles, halved lengthwise, seeds removed if desired', '12 oz. tomatillos (6–7), husks removed, rinsed, halved', '1 cup cilantro leaves with tender stems', 'Kosher salt', '1 Tbsp. vegetable oil', '1/4 white onion, coarsely chopped', '1 garlic clove, crushed', '3 guajillo chiles, seeds removed', '2 dried chiles de árbol (optional; omit for a milder sauce)', '3 plum tomatoes, quartered', 'Kosher salt', '1 (3 1/2–4-lb.) chicken', '6 bay leaves', '1 tsp. allspice berries', 'Kosher salt', '1/2 cup crème fraîche', '1/3 cup crumbled queso fresco', '1/2 cup vegetable oil', '12 (6") corn tortillas', 'Sliced white onion (for serving)']

Brussels Sprout Tacos with Spicy Peanut Butter

['3 Tbsp. fish sauce', '1 cup unseasoned rice vinegar', '1/4 cup sliced scallions', '1 1/2" piece ginger, peeled, finely grated', 'Kosher salt', '2 Tbsp. Aleppo-style pepper or 1 Tbsp. crushed red pepper flakes', '3/4 cup unsalted, roasted peanuts plus 1/4 cup crushed', 'Kosher salt', '1 lb. brussels sprouts, preferably small ones, trimmed, divided', '1 cup vegetable oil', '8 (6") corn tortillas', '1/4 cup finely chopped white onion', 'Sliced avocado, sliced serrano chiles, cilantro leaves with tender stems, flaky sea salt, and lime wedges (for serving)']

Heat a small saucepan over medium. When hot, pour in 1 Tbsp. fish sauce. It should bubble up vigorously and then get thicker and slightly darker, about 30 seconds. Repeat with remaining fish sauce, incorporating 1 Tbsp. at a time. Carefully add vinegar (it may spatter), then transfer mixture to a small bowl; let cool. Stir in scallions and ginger. Taste and season with salt. Purée red pepper and 3/4 cup whole peanuts in a food processor until a smooth butter forms, about 2 minutes. Season with kosher salt and scrape into a small bowl. Very thinly slice one-fourth of brussels sprouts; transfer to a medium bowl. Cut remaining brussels sprouts in half. Heat oil in a medium skillet over medium-high. Shallow-fry halved brussels sprouts in batches, being careful not to overcrowd the pan, until browned and crisp, about 5 minutes per batch. Transfer to paper towels to drain, then add to sliced brussels sprouts. Drizzle with vinaigrette and toss to coat; season with kosher salt. To serve, heat a medium skillet over medium-high. Working one at a time, cook tortillas just until warmed through; transfer to plates. Spread tortillas with some spicy peanut butter; spoon brussels sprouts over. Top with onion, avocado, chiles, cilantro, and 1/4 cup crushed peanuts; sprinkle with sea salt. Serve with lime wedges. Vinaigrette can be made 1 week ahead. Cover and chill.

brussels-sprout-tacos-with-spicy-peanut-butter

['3 Tbsp. fish sauce', '1 cup unseasoned rice vinegar', '1/4 cup sliced scallions', '1 1/2" piece ginger, peeled, finely grated', 'Kosher salt', '2 Tbsp. Aleppo-style pepper or 1 Tbsp. crushed red pepper flakes', '3/4 cup unsalted, roasted peanuts plus 1/4 cup crushed', 'Kosher salt', '1 lb. brussels sprouts, preferably small ones, trimmed, divided', '1 cup vegetable oil', '8 (6") corn tortillas', '1/4 cup finely chopped white onion', 'Sliced avocado', 'sliced serrano chiles', 'cilantro leaves with tender stems', 'flaky sea salt', 'and lime wedges (for serving)']

Arctic Char Tostadas

['3 Tbsp. fish sauce', '1 cup unseasoned rice vinegar', '1/4 cup sliced scallions', '1 1/2" piece ginger, peeled, finely grated', 'Kosher salt', '1/4 tsp. finely grated lemon zest', '1/2 cup farmer’s cheese or whole-milk ricotta', 'Kosher salt', '1 (8-oz.) boneless arctic char or salmon fillet', 'Extra-virgin olive oil (for drizzling)', '4 (4"–6") tostadas', 'Cilantro leaves with tender stems, sliced serrano chiles, capers, and lime wedges (for serving)']

Heat a small saucepan over medium. When hot, pour in 1 Tbsp. fish sauce. It should bubble up vigorously and then get thicker and slightly darker, about 30 seconds. Repeat with remaining fish sauce, incorporating 1 Tbsp. at a time. Carefully add vinegar (it may spatter), then transfer mixture to a small bowl; let cool. Stir in scallions and ginger. Taste and season with salt. Preheat oven to 300°F. Mix lemon zest into cheese in a small bowl; season with salt and set aside. Place fish on a rimmed baking sheet and drizzle very lightly with oil; season with salt. Bake until just opaque throughout, about 5 minutes for char and 8–10 minutes for salmon. Remove from oven and break apart into large flakes. Drizzle with vinaigrette. Divide reserved cheese mixture among tostadas. Top with fish, then cilantro, chiles, and capers. Serve with lime wedges. Vinaigrette can be made 1 week ahead. Cover and chill.

arctic-char-tostadas

['3 Tbsp. fish sauce', '1 cup unseasoned rice vinegar', '1/4 cup sliced scallions', '1 1/2" piece ginger, peeled, finely grated', 'Kosher salt', '1/4 tsp. finely grated lemon zest', '1/2 cup farmer’s cheese or whole-milk ricotta', 'Kosher salt', '1 (8-oz.) boneless arctic char or salmon fillet', 'Extra-virgin olive oil (for drizzling)', '4 (4"–6") tostadas', 'Cilantro leaves with tender stems', 'sliced serrano chiles', 'capers', 'and lime wedges (for serving)']

Pickled Rice Tabbouleh

['6 garlic cloves', '1/3 cup plus 3 Tbsp. extra-virgin olive oil', '1/2 cup cilantro leaves with tender stems', '1/3 cup raw pumpkin seeds (pepitas)', '1/2 serrano, chopped', '3 Tbsp. fresh lime juice', '1 Tbsp. pumpkin seed oil (optional)', '1 1/2 cups short-grain brown rice', '1 (2x2") piece dried kombu (optional)', 'Kosher salt', '1/2 cup pickle brine, divided', '1/2 cup finely chopped tender herbs (such as cilantro, parsley, dill, and/or tarragon)', '3 Tbsp. extra-virgin olive oil', 'Zest and juice of 1/2 lemon', 'Freshly ground black pepper']

Place racks in upper and lower thirds of oven; preheat to 350°F. Cook garlic and 1/3 cup olive oil in a small saucepan over medium-low heat, stirring occasionally, until garlic is soft enough to easily smash against the side of the pan, 12–15 minutes. Let cool. Meanwhile, toast pumpkin seeds on a large rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 8–10 minutes. Let cool. Blend cilantro, pumpkin seeds, chile, lime juice, pumpkin seed oil (if using), and garlic oil (with garlic) until smooth. Add a big pinch of salt and blend again. Place rice in a sieve or colander and rinse under running water until water runs clear (this removes surface starch and keeps rice from getting gummy). Combine rice, kombu (if using), and 2 cups water in a medium saucepan; season with salt and let sit 20 minutes. Bring rice to a boil, then reduce heat to low. Cover pan and cook until rice is tender, 30–35 minutes (you can also use a rice cooker; follow instructions for correct timing). Remove pan from heat and let sit (still covered) 15 minutes; fluff rice with a fork. Transfer warm rice to a large bowl and stir in 1/4 cup brine. Let rice cool completely, then toss in herbs, oil, lemon zest and juice, and remaining 1/4 cup brine; season with salt and pepper. Serve with sauce drizzled over.

pickled-rice-tabbouleh

['6 garlic cloves', '1/3 cup plus 3 Tbsp. extra-virgin olive oil', '1/2 cup cilantro leaves with tender stems', '1/3 cup raw pumpkin seeds (pepitas)', '1/2 serrano, chopped', '3 Tbsp. fresh lime juice', '1 Tbsp. pumpkin seed oil (optional)', '1 1/2 cups short-grain brown rice', '1 (2x2") piece dried kombu (optional)', 'Kosher salt', '1/2 cup pickle brine, divided', '1/2 cup finely chopped tender herbs (such as cilantro, parsley, dill, and/or tarragon)', '3 Tbsp. extra-virgin olive oil', 'Zest and juice of 1/2 lemon', 'Freshly ground black pepper']

Black Lentil and Harissa-Roasted Veggie Bowl

['2 tsp. kosher salt, plus more', '2 cups black beluga lentils, rinsed', '1/2 tsp. ground coriander', '7 Tbsp. extra-virgin olive oil, divided', '2 Tbsp. harissa paste, divided', '1/2 tsp. freshly ground black pepper, plus more', '2 large sweet potatoes (about 1 1/2 lb.), scrubbed, cut into 1/2" pieces', '2 pint cherry tomatoes, halved', '3 Tbsp. red wine vinegar', '1 Tbsp. honey', '1/2 cup chopped cilantro']

Preheat oven to 425°F. Bring a medium saucepan of salted water to a boil; add lentils. Adjust heat and simmer until just cooked through, 25–30 minutes. Drain lentils and transfer to a large bowl; let cool slightly. Meanwhile, whisk coriander, 3 Tbsp. oil, 1 Tbsp. harissa paste, 2 tsp. salt, and 1/2 tsp. pepper in a small bowl. Arrange sweet potatoes and tomatoes on a rimmed baking sheet and drizzle with harissa oil (reserve bowl for dressing). Roast, tossing once, until sweet potatoes are tender and browned on some sides and tomatoes burst, 25–30 minutes. Whisk vinegar, honey, and remaining 1 Tbsp. harissa in reserved bowl. Stream in remaining 4 Tbsp. oil, whisking constantly until emulsified; season vinaigrette with salt. Add half of vinaigrette to lentils and toss to combine. Taste and season with salt and pepper. Divide among bowls. Top with roasted vegetables and cilantro. Drizzle with remaining vinaigrette. Lentils can be cooked 3 days ahead. Let cool; cover and chill.

black-lentil-and-harissa-roasted-veggie-bowl

['2 tsp. kosher salt, plus more', '2 cups black beluga lentils, rinsed', '1/2 tsp. ground coriander', '7 Tbsp. extra-virgin olive oil, divided', '2 Tbsp. harissa paste, divided', '1/2 tsp. freshly ground black pepper, plus more', '2 large sweet potatoes (about 1 1/2 lb.), scrubbed, cut into 1/2" pieces', '2 pint cherry tomatoes, halved', '3 Tbsp. red wine vinegar', '1 Tbsp. honey', '1/2 cup chopped cilantro']

Hazelnut Granola and Chia Pudding Bowls

['3 cups old-fashioned oats', '1/2 cup coarsely chopped skin-on hazelnuts or pecans', '1/2 cup skin-on almonds', '1/2 cup unsweetened coconut flakes', '1/4 cup raw pumpkin seeds (pepitas)', '1/4 cup raw sunflower seeds', '1 Tbsp. ground cinnamon', '1/2 tsp. kosher salt', '1/2 cup honey', '1/4 cup virgin coconut oil', '1 tsp. vanilla extract', '1/2 tsp. flaky sea salt', '3 cups brewed rooibos tea, cooled', '3/4 cup chia seeds', '4 cups plain Greek yogurt', '2 tsp. honey', '1/2 tsp. vanilla extract', '4 Tbsp. apricot jam', 'Chia seeds (for serving; optional)']

Preheat oven to 300°F. Toss oats, hazelnuts, almonds, coconut flakes, pumpkin seeds, sunflower seeds, cinnamon, and kosher salt in a large bowl. Heat honey, oil, and vanilla in a small saucepan over medium-low, whisking until melted and combined, about 2 minutes. Pour over oat mixture and mix thoroughly to coat. Spread out on a rimmed parchment-lined baking sheet and sprinkle with sea salt. Bake granola 10 minutes. Remove from oven and stir. Return to oven and bake until golden brown and crisp, 8–10 minutes. Remove from oven and stir again. Let cool on baking sheet. Combine tea and chia seeds in a 1-qt. jar or airtight container. Cover and shake to combine. Let sit 5 minutes, then shake again. Let sit at least another 15 minutes before serving. (You’ll have enough granola and chia pudding for about 16 servings. Keep on hand for making more bowls or other uses (try a scoop of chia pudding in a smoothie!). Mix together yogurt, honey, and vanilla in a small bowl, then divide among 4 shallow bowls. Top each with 1/4 cup granola, 1/4 cup chia pudding, and 1 Tbsp. jam. Sprinkle with more chia seeds if desired. Granola and chia pudding can be made 10 days ahead. Store granola airtight at room temperature and chill chia pudding.

hazelnut-granola-and-chia-pudding-bowls

['3 cups old-fashioned oats', '1/2 cup coarsely chopped skin-on hazelnuts or pecans', '1/2 cup skin-on almonds', '1/2 cup unsweetened coconut flakes', '1/4 cup raw pumpkin seeds (pepitas)', '1/4 cup raw sunflower seeds', '1 Tbsp. ground cinnamon', '1/2 tsp. kosher salt', '1/2 cup honey', '1/4 cup virgin coconut oil', '1 tsp. vanilla extract', '1/2 tsp. flaky sea salt', '3 cups brewed rooibos tea, cooled', '3/4 cup chia seeds', '4 cups plain Greek yogurt', '2 tsp. honey', '1/2 tsp. vanilla extract', '4 Tbsp. apricot jam', 'Chia seeds (for serving; optional)']

Parsnip Skordalia

['3 medium parsnips (about 1 lb.), trimmed, scrubbed', '3 Tbsp. blanched hazelnuts', '1 cup dill fronds', '1/2 cup grapeseed or avocado oil', '2 serrano chiles, finely chopped', '1 garlic clove, crushed', '3/4 cup crumbled feta', '1/3 cup fresh lemon juice', '1/4 cup extra-virgin olive oil']

Preheat oven to 350°F. Place parsnips in an 8x8" baking dish or medium ovenproof skillet. Cover tightly with foil or a lid and bake until very soft and mashable (like a baked potato), 45–60 minutes. Let cool, then coarsely chop. Meanwhile, toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 7–10 minutes. Let cool, then coarsely chop. Blend dill and grapeseed oil in a blender until smooth. Transfer to a small bowl. Purée chiles, garlic, feta, and lemon juice in a food processor until smooth. Add parsnips and pulse until mixture looks mostly smooth. With motor running, stream in olive oil and process until mixture is extremely smooth and aerated. Transfer dip to a serving bowl; top with hazelnuts and drizzle with dill oil. Dip (without hazelnuts and dill oil) can be made 3 days ahead. Cover and chill.

parsnip-skordalia

['3 medium parsnips (about 1 lb.), trimmed, scrubbed', '3 Tbsp. blanched hazelnuts', '1 cup dill fronds', '1/2 cup grapeseed or avocado oil', '2 serrano chiles, finely chopped', '1 garlic clove, crushed', '3/4 cup crumbled feta', '1/3 cup fresh lemon juice', '1/4 cup extra-virgin olive oil']

Classic Cheese Ball

['8 ounces cream cheese, at room temperature', '1/2 cup shredded sharp cheddar cheese', '2 ounce Brie cheese, rind removed', '1 Tbsp Worcestershire sauce', '1/4 to 1/2 tsp hot sauce, or to taste', '1/2 tsp garlic powder', '1/2 tsp onion powder', '1/4 cup chopped fresh flat-leaf parsley', '6 ounces toasted pecans']

Combine the cream cheese, cheddar, Brie, Worcestershire sauce, hot sauce, garlic powder, and onion powder in a bowl. With an electric mixer, beat on medium speed until incorporated. Add the parsley and continue to beat on low speed until just combined. Form the mixture into a ball and refrigerate until set. While the cheese ball sets, coarsely chop the pecans and spread on a rimmed plate. About 30 minutes before serving, remove the cheese ball from the fridge. Roll the ball in the pecans, pressing them firmly to the ball, until completely covered. Let soften at room temperature for 30 minutes. Serve.

classic-cheese-ball

['8 ounces cream cheese, at room temperature', '1/2 cup shredded sharp cheddar cheese', '2 ounce Brie cheese, rind removed', '1 Tbsp Worcestershire sauce', '1/4 to 1/2 tsp hot sauce, or to taste', '1/2 tsp garlic powder', '1/2 tsp onion powder', '1/4 cup chopped fresh flat-leaf parsley', '6 ounces toasted pecans']

Barbecued Pork Fried Rice with Mushrooms and Extra Ginger

['3 tablespoons neutral oil, such as canola or grapeseed', '2 cups (about 4 ounces) cultivated mushrooms, brushed free of dirt (I like a mix of oyster, shiitake, and cinnamon top mushrooms)', 'Fine sea salt to taste', '1 tablespoon minced Fresno or jalapeño chile', '2 tablespoons minced ginger', '1 bunch scallions, finely sliced white and dark green parts, kept separate', '3/4 cup (about 3 ounces) shredded barbecued pork ribs or cooked pork shoulder', '2 cups cooked rice, clumps broken up, dried if possible', '1/2 cup corn kernels, fresh or frozen', '1 tablespoon soy sauce', '1 egg, whisked']

In a large (10-inch or more) sauté pan or wok, heat 1 tablespoon of the oil over medium-high heat. Sauté the mushrooms without disturbing until browned on the underside, about 2 to 3 minutes. Add a pinch of salt, stir, and cook for another 1 to 2 minutes, until the mushrooms are glossy and pliant. Add the remaining 2 tablespoons of oil, the chile, ginger, and the white portion of the scallions. Stir constantly until fragrant, 30 seconds to 1 minute. Add the pork and stir vigorously for 1 minute to heat it through. Add the rice, toss well to combine, and let it sit undisturbed for 30 seconds to toast well. Add the corn and cook, tossing and stirring continuously, until warmed through, about another 30 seconds. Stir in the soy sauce and toss thoroughly to combine. While folding the rice mixture quickly, fold in the egg (don’t let it sit still or the egg will pool and form ugly clumps). Remove the pan from the heat, add the scallion greens, and toss. Taste and adjust the seasoning with more salt or soy sauce as desired and serve.

barbecued-pork-fried-rice-with-mushrooms-and-extra-ginger

['3 tablespoons neutral oil, such as canola or grapeseed', '2 cups (about 4 ounces) cultivated mushrooms, brushed free of dirt (I like a mix of oyster, shiitake, and cinnamon top mushrooms)', 'Fine sea salt to taste', '1 tablespoon minced Fresno or jalapeño chile', '2 tablespoons minced ginger', '1 bunch scallions, finely sliced white and dark green parts, kept separate', '3/4 cup (about 3 ounces) shredded barbecued pork ribs or cooked pork shoulder', '2 cups cooked rice, clumps broken up, dried if possible', '1/2 cup corn kernels, fresh or frozen', '1 tablespoon soy sauce', '1 egg', 'whisked']

Meatball Frittata with Mozzarella and Tomatoes

['1 tablespoon olive oil', '2 garlic cloves, sliced', '1 cup grape or cherry tomatoes, cut in half', 'Fine sea salt and freshly ground black pepper to taste', '8 eggs', '2 tablespoons grated Parmigiano- Reggiano', '2 tablespoons slivered basil leaves', '1/2 pound cooked meatballs, cut in half if more than 1 inch in diameter', '4 ounces mozzarella, preferably fresh, cut into 1/2-inch chunks', 'Green salad, to serve']

Preheat the oven to 425°F. In a large ovenproof and preferably nonstick skillet, heat 1/2 tablespoon of the olive oil over medium-high heat. Add the garlic and cook for 30 seconds, then add the tomatoes and a pinch of salt. Cook, stirring once or twice, until the tomato juices are viscous and glossy, about 2 minutes. Pour the tomatoes onto a plate, and use a silicone spatula to scrape any sticky tomato juices onto the plate as well. Whisk the eggs until well blended, then mix in the Parmigiano and basil. Season with salt and pepper. (Start with 3/4 teaspoon salt: you can cook up a spoonful of the mix to check the seasoning.) Heat the remaining 1/2 tablespoon of olive oil in the skillet over medium-high heat. Place the meatballs in the pan, cut sides down if they have been halved. Evenly sprinkle in the tomatoes. Pour in the egg mixture, using a fork to evenly redistribute tomatoes or basil if necessary. Sprinkle the mozzarella evenly across the pan. Cook until the edges of the frittata start to set, then use a silicone spatula to pull the cooked egg away from the sides of the pan a bit, letting the raw egg flow behind it. Repeat a few times and cook until the eggs are almost set in the perimeter of the pan, about 5 minutes. Place the pan in the oven and bake until the eggs are just set in the center and the frittata and the top is dappled with toasty brown patches, about 5 minutes. Turn on the broiler and broil for 1 minute to help set the top and to foster bubbly, toasted cheese bites. Remove the pan from the oven. The frittata is easiest to remove from the pan after resting 5 minutes. Slide the spatula underneath to loosen, then top with a large plate or pizza pan over the pan and invert the frittata onto it. Flip the frittata one more time onto a serving plate or cutting board so it is right side up. Serve with a green salad.

meatball-frittata-with-mozzarella-and-tomatoes

['1 tablespoon olive oil', '2 garlic cloves, sliced', '1 cup grape or cherry tomatoes, cut in half', 'Fine sea salt and freshly ground black pepper to taste', '8 eggs', '2 tablespoons grated Parmigiano- Reggiano', '2 tablespoons slivered basil leaves', '1/2 pound cooked meatballs, cut in half if more than 1 inch in diameter', '4 ounces mozzarella, preferably fresh, cut into 1/2-inch chunks', 'Green salad', 'to serve']

Raw Caramel Peanut Crunch Bars

['20 soft fresh dates (400g), pitted', '1/3 cup (95g) smooth natural peanut butter', '2 teaspoons vanilla extract', '1 cup (30g) puffed brown rice', '1/2 cup (70g) unsalted peanuts, roughly chopped', '80g raw organic 70% dark chocolate']

Line a 10cm x 20cm loaf tin with non-stick baking paper. Place the dates, peanut butter and vanilla in a food processor and process for 2–4 minutes or until the mixture comes together into a paste. Transfer to a large bowl, add the puffed rice and peanuts and mix to combine. Using the back of a spoon, press the mixture into the base of the tin (see note). Place the chocolate in a heatproof bowl over a saucepan of simmering water (the bowl shouldn’t touch the water) and stir until melted. Pour the chocolate over the slice and spread evenly. Refrigerate for 20–30 minutes or until set. Remove the slice from the tin and cut into bars using a hot knife. Refrigerate until ready to serve. Keep bars refrigerated in an airtight container for up to 2 weeks.

raw-caramel-peanut-crunch-bars

['20 soft fresh dates (400g), pitted', '1/3 cup (95g) smooth natural peanut butter', '2 teaspoons vanilla extract', '1 cup (30g) puffed brown rice', '1/2 cup (70g) unsalted peanuts, roughly chopped', '80g raw organic 70% dark chocolate']

Savory Dutch Baby for Two

['1/4 cup all-purpose flour', '1 Tbsp. sugar', '1 tsp. finely chopped thyme leaves', '1/2 tsp. kosher salt', '1/2 tsp. freshly ground black pepper', '2 Tbsp. finely grated Parmesan, plus more for serving', '2 large eggs', '1/2 cup whole milk', '2 Tbsp. unsalted butter, cut into pieces', 'Crème fraîche, smoked salmon, baby greens, and lemon wedges (for serving; optional)']

Preheat oven to 425°F. Whisk flour, sugar, thyme, salt, pepper, and 2 Tbsp. Parmesan in a small bowl. Process eggs and milk in a blender until light and frothy, about 2 minutes. Add flour mixture and pulse to combine. Heat a 10" cast-iron skillet over medium-high. Once hot, melt butter and swirl to coat skillet. Pour batter into hot melted butter in skillet. Transfer to oven and bake until puffed and golden brown, 12–15 minutes. Sprinkle Parmesan over pancake before serving with crème fraîche, smoked salmon, baby greens, and lemon wedges (if using). Do Ahead: Batter can be made 2 days ahead. Transfer to a medium jar and chill. Shake jar before cooking.

savory-dutch-baby-for-two

['1/4 cup all-purpose flour', '1 Tbsp. sugar', '1 tsp. finely chopped thyme leaves', '1/2 tsp. kosher salt', '1/2 tsp. freshly ground black pepper', '2 Tbsp. finely grated Parmesan, plus more for serving', '2 large eggs', '1/2 cup whole milk', '2 Tbsp. unsalted butter, cut into pieces', 'Crème fraîche', 'smoked salmon', 'baby greens', 'and lemon wedges (for serving; optional)']

Almond Syrup Cake

['3 eggs', '3/4 cup (165g) caster (superfine) sugar', '1 teaspoon vanilla extract', '1 cup (150g) self-raising (self-rising) flour, sifted', '1 cup (120g) almond meal (ground almonds), sifted', '75g unsalted butter, melted', '1 tablespoon finely grated lemon rind', '2 tablespoons amaretto or almond liqueur', '1/2 cup (40g) flaked almonds', '1 cup (250ml) water', '1 cup (220g) caster (superfine) sugar', '1 vanilla bean, split and seeds scraped', '1/4 cup (60ml) amaretto or almond liqueur']

Preheat oven to 160°C (325°F). Line a 24cm round springform tin with non-stick baking paper. Place the eggs, sugar and vanilla extract in the bowl of an electric mixer and whisk for 12–15 minutes or until pale and tripled in volume. Add the flour, almond meal, butter, lemon rind and liqueur and gently fold to combine. Pour the mixture into the tin and spread evenly. Sprinkle with the flaked almonds and bake for 30–35 minutes or until cooked when tested with a skewer. Allow to cool completely in the tin. While the cake is cooling, make the amaretto syrup. Place the water, sugar, vanilla bean and seeds and liqueur in a small saucepan over medium heat and stir to combine. Bring to the boil and cook for 10–12 minutes or until reduced. Allow the syrup to cool slightly and discard the vanilla pod. Remove the cake from the tin and place on a cake stand or plate. Drizzle with the amaretto syrup to serve.

almond-syrup-cake

['3 eggs', '3/4 cup (165g) caster (superfine) sugar', '1 teaspoon vanilla extract', '1 cup (150g) self-raising (self-rising) flour, sifted', '1 cup (120g) almond meal (ground almonds), sifted', '75g unsalted butter, melted', '1 tablespoon finely grated lemon rind', '2 tablespoons amaretto or almond liqueur', '1/2 cup (40g) flaked almonds', '1 cup (250ml) water', '1 cup (220g) caster (superfine) sugar', '1 vanilla bean, split and seeds scraped', '1/4 cup (60ml) amaretto or almond liqueur']

Irish Weekend Fry-Up

['Vegetable, sunflower, or olive oil, for frying', 'Butter, for frying and spreading on toast', '1-2 medium-size pork sausages', '1-2 slices (rashers) thick-cut, dry-cured, smoked or unsmoked, Canadian (back) or regular (streaky) bacon, rind removed', '2 to 3 slices of black and/or white pudding', '2 ounces (50g) button mushrooms, sliced, or 1 large flat mushroom, stem removed', 'Salt and freshly ground black pepper', '1 ripe tomato, halved', 'Pinch of sugar (if roasting the tomato in the oven)', '1 to 2 eggs', '1/2 tablespoon milk (for scrambled eggs)', '1 to 1 1/2 tablespoons (5-20g) butter (for scrambled eggs)', '2 slices white or whole-grain (brown) bread']

Heat 1 tablespoon oil and 1 tablespoon butter in a large frying pan over a medium heat. Add the sausages and fry for 10 to 15 minutes, until golden and cooked through. Add the bacon and fry for 3 to 4 minutes on each side, until crisp and golden, dabbing off any milky liquid with paper towels. Add the black and/or white pudding slices to the pan and fry for 2 to 3 minutes on each side, until beginning to crisp; the white pudding (if using) should turn golden. Remove the sausages, bacon, and pudding slices from the pan and drain on paper towels. Place in an ovenproof dish in a low oven to keep warm. Meanwhile, add a dash of oil and pat (knob) of butter to another frying pan over medium heat. Add the button mushrooms and sauté for 3 to 4 minutes, until softened and turning golden. Season with salt and pepper, then remove from the pan and keep warm (adding to the dish with the sausages and bacon). If you are cooking a large flat mushroom, then add the oil and butter to the pan and fry the mushroom for 8 to 10 minutes, turning halfway through, until softened and browned. Season the cut side of the tomato halves with salt and pepper and drizzle over 1 tablespoon of oil. Gently fry them, cut side down first, for 2 to 3 minutes, then turn over and fry for another 2 to 3 minutes, until just softened. Alternatively, cook the large flat mushroom and/or the tomatoes in the oven. Preheat the oven to 400°F (200°C/Gas mark 6). Drizzle 2 teaspoons of olive oil over or add a pat (knob) of butter to the mushroom and season with salt and pepper before roasting for 12 to 15 minutes, until softened. If you are using the oven, begin roasting the mushroom and tomatoes a few minutes before frying the sausages and bacon. Once cooked, decrease the oven temperature to low for keeping everything warm as it is cooked. To fry an egg, melt a pat (knob) of butter in a small, clean frying pan over low heat. Carefully crack the egg into the pan and allow to fry gently. For an over-easy egg, fry for 1 to 2 minutes, until it begins to set, then flip over and fry for another 1 to 2 minutes. If you prefer your egg sunny side up, then fry gently for 4 to 5 minutes, until the yolk has filmed over. Remove from the pan and serve immediately with the other cooked ingredients. For scrambled eggs, crack the eggs into a bowl, add the milk, season with salt and pepper, and beat together. Add 1 tablespoon of the butter to a small saucepan over low heat. Immediately pour in the eggs and cook for 2 to 3 minutes, stirring continuously (I find a wooden spatula best for this), until the butter has melted and the eggs are softly scrambled. Remove from the heat immediately so that the eggs don't become overcooked. Serve with the other cooked ingredients. While the egg is cooking, put the slices of bread in a toaster or toast under a preheated broiler (grill) for a few minutes (and on both sides, if using the broiler/grill) until golden. Butter the toast and cut the slices in half. To serve, arrange everything on a warm serving plate, with the hot buttered toast on the side and with some tomato ketchup or relish.

irish-weekend-fry-up-51145610

['Vegetable, sunflower, or olive oil, for frying', 'Butter, for frying and spreading on toast', '1-2 medium-size pork sausages', '1-2 slices (rashers) thick-cut, dry-cured, smoked or unsmoked, Canadian (back) or regular (streaky) bacon, rind removed', '2 to 3 slices of black and/or white pudding', '2 ounces (50g) button mushrooms, sliced, or 1 large flat mushroom, stem removed', 'Salt and freshly ground black pepper', '1 ripe tomato, halved', 'Pinch of sugar (if roasting the tomato in the oven)', '1 to 2 eggs', '1/2 tablespoon milk (for scrambled eggs)', '1 to 1 1/2 tablespoons (5-20g) butter (for scrambled eggs)', '2 slices white or whole-grain (brown) bread']

Earl Grey Doughnuts with Brown Butter Glaze

['1/2 cup (125ml) sparkling clear lemonade', '1 teaspoon earl grey tea leaves', '1 teaspoon vanilla bean paste or vanilla extract', '2 1/4 cups (335g) plain (all-purpose) flour, plus extra for dusting', '1/3 cup (75g) caster (superfine) sugar', '2 teaspoons dry yeast', '4 egg yolks', '50g (4 tablespoons) unsalted butter, softened', '1/4 cup (60ml) heavy cream', '2 tablespoons coffee sugar or Demerara sugar', '40g (about 3 tablespoons) unsalted butter, chopped', '2 cups (320g) icing (confectioner’s) sugar, sifted', '1/4 cup (60ml) boiling water']

Place the lemonade, tea and vanilla in a small saucepan over medium heat until just warm. Place the flour, caster sugar and yeast in the bowl of an electric mixer fitted with a dough hook and beat on medium speed until combined. Add the warm lemonade mixture and egg yolks and beat until just combined. Add the butter and cream and beat on medium speed for 6–8 minutes or until a smooth dough forms. Place the dough in a lightly greased bowl, cover with a clean damp tea towel and set aside in a warm place for 1 hour–1 hour 30 minutes or until doubled in size. Line a baking tray with non-stick baking paper. Roll out the dough on a lightly floured surface to 1.5cm (about 1/2-inch) thick. Using an 8.5cm (3.5-inch) round cookie cutter, lightly dusted in flour, cut 6 rounds from the dough. Place on the tray, allowing room to spread. Using a 4cm (1.5-inch) round cutter, lightly dusted in flour, cut and remove the center of each round. Set aside at room temperature for 30 minutes or until risen. Preheat oven to 180°C (350°F). Bake the doughnuts for 8–10 minutes or until golden brown and puffed. While the doughnuts are baking, make the brown butter glaze. Place the butter in a small non-stick frying pan over medium heat and stir until melted. Cook for 3 minutes or until golden brown with a nutty fragrance. Transfer to a medium bowl, add the sugar and water and mix to combine. While the doughnuts are still warm, dip the top half of each doughnut into the glaze and place on a wire rack. Sprinkle with the coffee sugar and allow to stand for 10 minutes or until set, before serving.

earl-grey-doughnuts-with-brown-butter-glaze

['1/2 cup (125ml) sparkling clear lemonade', '1 teaspoon earl grey tea leaves', '1 teaspoon vanilla bean paste or vanilla extract', '2 1/4 cups (335g) plain (all-purpose) flour, plus extra for dusting', '1/3 cup (75g) caster (superfine) sugar', '2 teaspoons dry yeast', '4 egg yolks', '50g (4 tablespoons) unsalted butter, softened', '1/4 cup (60ml) heavy cream', '2 tablespoons coffee sugar or Demerara sugar', '40g (about 3 tablespoons) unsalted butter, chopped', '2 cups (320g) icing (confectioner’s) sugar, sifted', '1/4 cup (60ml) boiling water']

Crispy Scallop Salad

['1/2 cup cornstarch', '1/2 cup fine-grind yellow cornmeal', '2 tsp. Old Bay seasoning', '1/2 tsp. baking powder', '3 tsp. kosher salt, divided, plus more', '1 tsp. freshly ground black pepper', '2 large eggs', '1 lb. sea scallops (about 16), side muscle removed, patted dry', 'Vegetable oil (for frying; about 2 cups)', '1/4 cup extra-virgin olive oil', '1/2 tsp. finely grated orange zest', '1/4 cup fresh orange juice', '2 Tbsp. white wine vinegar', '1 garlic clove, finely grated', '3 small or 2 large Belgian endive, root trimmed, leaves separated', '3 small or 2 large oranges, peel and pith removed, cut into segments', '1 avocado, sliced', '1/2 cup basil leaves']

Whisk cornstarch, cornmeal, Old Bay, baking powder, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl. Whisk eggs in another medium bowl. Season scallops with 1 tsp. salt, then use your hands to toss in cornmeal mixture until coated. Lift, shaking off excess cornmeal mixture, and transfer to egg mixture. Turn to coat, then lift, shaking off excess egg. Toss scallops to coat again in cornmeal mixture, then let them sit in mixture until ready to cook. Pour vegetable oil into a large heavy skillet to a depth of 1/4". Heat over medium-high until it sizzles when a pinch of cornmeal is added. Working in batches if needed, cook scallops until just cooked through and coating is golden brown, 1–2 minutes per side. Transfer to paper towels to drain. Season with salt. Whisk olive oil, orange zest, orange juice, vinegar, garlic, and remaining 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Add endive, oranges, avocado, and basil and use your hands to very gently toss to coat with dressing. Divide salad among plates. Arrange scallops on top of salad, then pour remaining dressing over.

crispy-scallop-salad

['1/2 cup cornstarch', '1/2 cup fine-grind yellow cornmeal', '2 tsp. Old Bay seasoning', '1/2 tsp. baking powder', '3 tsp. kosher salt, divided, plus more', '1 tsp. freshly ground black pepper', '2 large eggs', '1 lb. sea scallops (about 16), side muscle removed, patted dry', 'Vegetable oil (for frying; about 2 cups)', '1/4 cup extra-virgin olive oil', '1/2 tsp. finely grated orange zest', '1/4 cup fresh orange juice', '2 Tbsp. white wine vinegar', '1 garlic clove, finely grated', '3 small or 2 large Belgian endive, root trimmed, leaves separated', '3 small or 2 large oranges, peel and pith removed, cut into segments', '1 avocado, sliced', '1/2 cup basil leaves']

Mezcal Sour

['1 1/2 oz. fresh lime juice', '1 1/2 oz. Yola Mezcal', '1 oz. Amaro Montenegro or Nonino', '1 tsp. light agave nectar', '1 large egg white', 'Angostura bitters and lime twist (for serving)']

Shake lime juice, mezcal, amaro, agave, and egg white in a cocktail shaker (or in a tightly lidded 1-qt. glass jar) until frothy, about 1 minute. Fill shaker with ice, cover, and shake again until outside is frosty, about 30 seconds. Strain through a fine-mesh sieve into a coupe glass. Garnish with a few drops of Angostura bitters (drag a toothpick through drops to create a swirly pattern if you wish). Top with lime twist.

mezcal-sour

['1 1/2 oz. fresh lime juice', '1 1/2 oz. Yola Mezcal', '1 oz. Amaro Montenegro or Nonino', '1 tsp. light agave nectar', '1 large egg white', 'Angostura bitters and lime twist (for serving)']

Grilled Chicken and Quinoa with Matcha Dressing

['1/2 cup quinoa', '2 large skinless, boneless chicken breasts (about 18 oz.)', '2 Tbsp. extra-virgin olive oil', 'Freshly ground black pepper', '1 cup vegan or regular mayonnaise', '2 Tbsp. fresh lime juice', '2 tsp. culinary-grade matcha', '1 1/2 tsp. Dijon mustard', '1/2 tsp. agave nectar', '2 garlic cloves', '1 1/2 tsp. kosher salt, plus more', '1/2 cup basil leaves', '1/4 cup parsley leaves with tender stems', '12 cups baby greens (such as kale, spinach, and/or arugula)', '2 cups cherry tomatoes, halved', '4 Persian cucumbers, cut into 1" pieces (about 2 cups)', '2 avocado, cut into 3/4" pieces', '1 1/3 cups crumbled feta']

Bring a small pot of water to a boil. Add quinoa, return to a boil, and cook until tender, 15–20 minutes. Drain, return quinoa to warm pot, and fluff with a fork to release some of the steam. Season with salt; cover to keep warm until ready to serve. Meanwhile, prepare a grill for medium-high heat. (Or heat a cast-iron grill pan or medium skillet over medium-high.) Rub chicken on all sides with oil and season with salt and pepper. Grill (or sear) chicken, turning halfway through, until just cooked through, 12–15 minutes. Transfer chicken to a cutting board and let rest 5 minutes, then cut into 1/2" pieces. Purée mayonnaise, lime juice, matcha, mustard, agave, garlic, and 1 1/2 tsp. salt in a food processor until smooth. Add basil and parsley and pulse until incorporated. Toss quinoa, chicken, greens, tomatoes, and cucumbers in a large bowl to combine. Add 1/2 cup dressing and toss to coat; season with salt. Divide salad among bowls and top with avocado and feta. Serve remaining dressing alongside.

grilled-chicken-and-quinoa-with-matcha-dressing

['1/2 cup quinoa', '2 large skinless, boneless chicken breasts (about 18 oz.)', '2 Tbsp. extra-virgin olive oil', 'Freshly ground black pepper', '1 cup vegan or regular mayonnaise', '2 Tbsp. fresh lime juice', '2 tsp. culinary-grade matcha', '1 1/2 tsp. Dijon mustard', '1/2 tsp. agave nectar', '2 garlic cloves', '1 1/2 tsp. kosher salt, plus more', '1/2 cup basil leaves', '1/4 cup parsley leaves with tender stems', '12 cups baby greens (such as kale, spinach, and/or arugula)', '2 cups cherry tomatoes, halved', '4 Persian cucumbers, cut into 1" pieces (about 2 cups)', '2 avocado, cut into 3/4" pieces', '1 1/3 cups crumbled feta']

Black Seed Bread

['Nonstick cooking oil spray', '1 cup flaxseed, divided', '6 large eggs', '3 Tbsp. grapeseed or extra-virgin olive oil', '1 Tbsp. tahini', '1 cup black sesame seeds', '1/2 cup white sesame seeds', '1/2 cup poppy seeds', '1 Tbsp. kosher salt', 'A spice mill']

Preheat oven to 200°F. Line a 9x5" loaf pan with parchment paper, leaving a generous overhang on both long sides. Coat with nonstick spray. Grind 1/2 cup flaxseed in spice mill to a fine powder. Whisk eggs, oil, and tahini in a large bowl to combine. Add ground flaxseed, black and white sesame seeds, poppy seeds, salt, and remaining 1/2 cup flaxseed and mix well. Let sit 30 minutes to let flax hydrate. Scrape batter into prepared pan and bake until top is firm to the touch (an instant-read thermometer inserted into the center should register 165°F), 1 1/2–2 hours. Transfer pan to a wire rack and let loaf cool in pan 5 minutes. Using parchment overhang, lift loaf out of pan and onto rack; remove parchment. Let loaf cool completely. Loaf can be made 5 days ahead. Wrap tightly and chill.

black-seed-bread

['Nonstick cooking oil spray', '1 cup flaxseed, divided', '6 large eggs', '3 Tbsp. grapeseed or extra-virgin olive oil', '1 Tbsp. tahini', '1 cup black sesame seeds', '1/2 cup white sesame seeds', '1/2 cup poppy seeds', '1 Tbsp. kosher salt', 'A spice mill']

Winter Squash Frittata

['1/2 cup vegetable oil', '1/4 cup extra-virgin olive oil', '1 large egg yolk', '1 garlic clove, finely grated', '1 tsp. fresh lemon juice', 'Kosher salt', '2 small delicata or 1 small butternut squash (about 1 1/2 lb.)', '2 Tbsp. plus 1/4 cup extra-virgin olive oil', '1 tsp. crumbled saffron threads', '12 large eggs', '1/4 cup tarragon leaves, chopped', '1 medium onion, thinly sliced', '2 cups coarsely torn kale leaves', '2 tsp. kosher salt']

Combine both oils in a measuring glass. Whisk egg yolk and garlic in a small bowl. Whisk in 1 tsp. water, then, whisking constantly, add oils, drop by drop at first (do not add too quickly). Whisk until oil is incorporated and aioli holds its shape. Stir in lemon juice; season with salt. Preheat oven to 300°F. Cut squash in half lengthwise; scoop out seeds (peel if using butternut). Slice crosswise 1/4" thick. Toss squash with 2 Tbsp. oil on a parchment-lined baking sheet and arrange in a single layer. Bake until tender (don’t let them take on any color), 18–20 minutes. Remove from oven; leave oven on. Meanwhile, combine saffron and 1 Tbsp. hot water in a small bowl. Let sit 1 minute. Whisk saffron and soaking liquid, eggs, and tarragon in a large bowl. Heat remaining 1/4 cup oil in an ovenproof 10" nonstick skillet over medium. Cook onion, stirring occasionally, until softened (don’t let them take on any color), 10–12 minutes. Add kale and cook, stirring, until beginning to wilt, about 5 minutes. Add reserved squash and toss. Whisk salt into egg mixture; pour into skillet. Cook, stirring often with a rubber spatula and occasionally pushing away from skillet sides to shape and compress, until beginning to set and turn golden brown on the bottom, about 5 minutes. Press down on frittata to flatten. Transfer to oven; bake 20 minutes. Slide frittata onto a platter and serve with aioli.

winter-squash-frittata

['1/2 cup vegetable oil', '1/4 cup extra-virgin olive oil', '1 large egg yolk', '1 garlic clove, finely grated', '1 tsp. fresh lemon juice', 'Kosher salt', '2 small delicata or 1 small butternut squash (about 1 1/2 lb.)', '2 Tbsp. plus 1/4 cup extra-virgin olive oil', '1 tsp. crumbled saffron threads', '12 large eggs', '1/4 cup tarragon leaves, chopped', '1 medium onion, thinly sliced', '2 cups coarsely torn kale leaves', '2 tsp. kosher salt']

Avocado Water

['1 small ripe avocado, pit removed', '5 Tbsp. fresh lime juice', '3 Tbsp. sugar', 'Tiny pinch of kosher salt']

Scoop avocado flesh into a blender and add lime juice, sugar, salt, 1/2 cup ice cubes, and 2 cups cold water. Purée until smooth; blend in another splash of water if mixture is too thick. Pour into glasses, filled with ice if desired.

avocado-water

['1 small ripe avocado, pit removed', '5 Tbsp. fresh lime juice', '3 Tbsp. sugar', 'Tiny pinch of kosher salt']

CBD Caramel Sauce

['1 cup sugar', '1/2 cup heavy cream', '3 Tbsp. unsalted butter, cut into pieces', '1 tsp. vanilla extract', '1/2 tsp. kosher salt', '180 mg CBD oil']

Cook sugar in a medium saucepan over medium heat, without stirring, until it begins to melt and turn golden brown around the edges. Use a heatproof spatula to stir melted sugar into unmelted sugar and continue to cook, stirring occasionally, until all sugar is melted and caramel turns a deep amber color, about 5 minutes. Remove pan from heat and carefully add cream to caramel, stirring constantly (mixture will bubble vigorously and seize). Add butter and stir until melted, then stir in vanilla and salt. Let caramel cool slightly (about 5 minutes), then vigorously stir in CBD oil until mixture is emulsified. Transfer to an airtight container and let cool completely. Caramel can be made 2 weeks ahead. Cover and chill. Reheat over low before using.

cbd-caramel-sauce

['1 cup sugar', '1/2 cup heavy cream', '3 Tbsp. unsalted butter, cut into pieces', '1 tsp. vanilla extract', '1/2 tsp. kosher salt', '180 mg CBD oil']

Soy-Glazed Chicken with Broccoli

['3 Tbsp. honey', '3 Tbsp. soy sauce or tamari', '3 Tbsp. unseasoned rice vinegar', '1 tsp. finely grated ginger (from one 2" piece)', '1 Tbsp. vegetable oil', '4 skinless, boneless chicken thighs', '1 1/2 tsp. kosher salt, divided, plus more', '1 large head of broccoli, cut into florets', 'Steamed rice (for serving)', 'Sliced scallions, toasted sesame seeds, and hot sesame oil (for serving; optional)']

Whisk honey, soy sauce, vinegar, and ginger in a small bowl. Heat oil in a large skillet over medium-high. Pat chicken dry and season with 1 tsp. salt. Cook cut side up (you want the smooth side with the most surface area to hit the pan first) until deeply golden brown, 8–10 minutes. Pour sauce over chicken and reduce heat to medium-low. Turn chicken and continue to cook, spooning sauce over occasionally, until sauce is syrupy and chicken is cooked through, 6–8 minutes more. Meanwhile, set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Add broccoli, cover, and steam until just tender, 4–5 minutes. Season broccoli with remaining 1/2 tsp. salt. Transfer chicken to a platter. Spoon any remaining sauce over. Serve with rice and broccoli alongside. Top chicken with scallions, sesame seeds, and sesame oil (if using).

soy-glazed-chicken-with-broccoli

['3 Tbsp. honey', '3 Tbsp. soy sauce or tamari', '3 Tbsp. unseasoned rice vinegar', '1 tsp. finely grated ginger (from one 2" piece)', '1 Tbsp. vegetable oil', '4 skinless, boneless chicken thighs', '1 1/2 tsp. kosher salt, divided, plus more', '1 large head of broccoli, cut into florets', 'Steamed rice (for serving)', 'Sliced scallions', 'toasted sesame seeds', 'and hot sesame oil (for serving; optional)']

Maple Meatloaf Muffins

['2 cups water', '2 cups diced sweet potatoes', '5 ounces bacon, cooked and chopped', '1 tablespoon chopped fresh thyme, or 1 teaspoon dried', '1/2 teaspoon garlic powder', 'Sea salt or pink Himalayan sea salt to taste', 'Black pepper to taste (if tolerated)', '4 tablespoons maple syrup', '2 pounds ground beef or bison']

Preheat the oven to 350°F. Place the water and a steamer basket in a medium-size cooking pot over high heat. Bring the water to a boil. Place sweet potatoes in the basket, cover, and steam for 10 to 12 minutes, or until the potatoes easily break apart with a fork. Drain remaining water. Let potatoes cool. In a food processor, place the cooked sweet potatoes, bacon, thyme, garlic powder, salt, pepper, and maple syrup. Process into a thick paste. Place the meat in a large bowl, add the sweet potato mixture, and combine well. Gently spoon 1/3 cup of the meatloaf mixture into each of 12 muffin cups. Bake on the middle rack for 15 to 20 minutes or until cooked through. Remove cooked meatloaf muffins and repeat with remaining meatloaf mixture.

maple-meatloaf-muffins

['2 cups water', '2 cups diced sweet potatoes', '5 ounces bacon, cooked and chopped', '1 tablespoon chopped fresh thyme, or 1 teaspoon dried', '1/2 teaspoon garlic powder', 'Sea salt or pink Himalayan sea salt to taste', 'Black pepper to taste (if tolerated)', '4 tablespoons maple syrup', '2 pounds ground beef or bison']

Full Moon Chocolate Zucchini Cake

['3 1/2 oz. white sugar', '2 1/4 oz. brown sugar', '3 1/2 oz. butter', '2 tablespoons vegetable oil', '1/2 teaspoon vanilla extract', '2 eggs', '7 oz. flour', '1/2 oz. moon-charged unsweetened cocoa powder', '1/2 teaspoon baking soda', '1/4 teaspoon ground cinnamon', '3 tablespoons buttermilk (or mix 1/4 teaspoon lemon juice or vinegar with milk and leave to stand for 5 minutes before using)', '5 oz. shredded zucchini', '3 oz. (or more to taste) plain chocolate chips', 'confectioners’ sugar (for dusting)', '10 in. round cake tin (greased)', 'Moon-phase stencil']

Preheat your oven to 325°F. In large bowl, combine the white and brown sugars, butter, oil, vanilla, and eggs. Beat well. Next, add the flour, cocoa, baking soda, cinnamon, and buttermilk, blending well with an electric mixer. Now add the shredded zucchini and chocolate chips, mixing well by hand. Spread the mixture in the greased pan, and bake in the preheated oven for 30–40 minutes or until a toothpick comes out clean when poked into the mixture. Cool completely. To make the stencil, trace shapes reflecting the phases of the moon onto a parchment round that is the same circumference as your cake (see photo for shape references) and carefully cut these out with scissors or a craft knife. Lay on top of the cooled cake and sprinkle confectioners’ sugar on top.

full-moon-chocolate-zucchini-cake

['3 1/2 oz. white sugar', '2 1/4 oz. brown sugar', '3 1/2 oz. butter', '2 tablespoons vegetable oil', '1/2 teaspoon vanilla extract', '2 eggs', '7 oz. flour', '1/2 oz. moon-charged unsweetened cocoa powder', '1/2 teaspoon baking soda', '1/4 teaspoon ground cinnamon', '3 tablespoons buttermilk (or mix 1/4 teaspoon lemon juice or vinegar with milk and leave to stand for 5 minutes before using)', '5 oz. shredded zucchini', '3 oz. (or more to taste) plain chocolate chips', 'confectioners’ sugar (for dusting)', '10 in. round cake tin (greased)', 'Moon-phase stencil']

Salted Plum Lychee Panna Cotta

['1 cup water', '2 teaspoons salted plum powder', '6 1/3 teaspoons lime juice', '2/3 teaspoon agar-agar', '1 1/3 teaspoons gelatin powder, or 2 bronze gelatin sheets/leaves (see note)', '1/3 cup plus 1 cup heavy whipping cream', '1 (20-ounce) can lychees or 20 ounces fresh lychees, peeled', '3 2/3 tablespoons milk', '1/4 cup sugar', 'Edible flowers, for garnish (optional)', 'Pomegranate seeds, for garnish (optional)']

Because agar-agar is seaweed-based and fairly delicate to work with, this recipe might be one you can’t multitask until you get a good feel for it. Handle with care, and let’s hope you don’t have to frustratingly do it over and over again. Heat water and salted plum powder in pot over medium heat. When it starts to steam (not boil!), add lime juice and agar-agar. Whisk until agar-agar dissolves. Continue to whisk for 1 minute, or until the mixture thickens. Remove from heat and pour in a container, then let cool to room temperature. Refrigerate to settle. Once it settles, add to a blender and puree until it forms a thicker saucy consistency. Store in fridge until you’re ready to bust that bad boy out! If using gelatin sheets, add to a bowl of ice-cold water and submerge. Soak (aka let the gelatin bloom) for 5–7 minutes, or until the sheets soften. To prevent sheets from breaking down, drain water immediately after the 5–7 minutes and gently wring out remaining water from the sheets, just like you were wringing out a towel. If using powdered gelatin, place gelatin in a bowl and add 1/3 cup heavy cream. Let it sit. Let it bloom. If using a fun mold to shape and pop out your panna cotta, brush a light layer of cooking oil on the bottom and sides. Next, drain syrup from can of lychee (or save for a lychee-flavored cocktail or anything else that could use an “infused” sugary syrup, yuuuuummers!). Add lychees to a blender and puree until smooth. Set aside. This next step is very delicate because gelatin in any form is fairly unstable, so this may take some trial and error, based on a balance of your heat and your feel for that heat. You’ll know what I mean if you mess up. If you don’t, you’re a natural-born talent! Heat a pot with milk, sugar, and remaining heavy cream on medium-low heat until sugar dissolves and liquid is warm enough to touch. Like the Salted Plum Sauce, the milk, sugar, and heavy cream should steam but not boil. If you have a thermometer, DO NOT go over 145°F. Next, add gelatin (sheets or powdered in heavy cream), then whisk until gelatin dissolves. This will take a few minutes. Remove from heat, then immediately add lychee puree while the cream is still warm. Mix gently with a spatula. Ladle into ramekins, small bowls, your preferred fancy or not-so-fancy container, or into your pre-oil-brushed mold. Refrigerate, carefully. Gelatin is fairly docile and irritably unstable. As it cools, however, panna cotta should solidify within an hour. If after 2 hours it still hasn’t settled, don’t fret—you can still recover. Recombine the cream in a pot and warm to right below boiling. Add a tad bit more (bloomed) gelatin, then remove from heat. Repour into molds. Be careful not to add too much gelatin, which will result in a stiff, less creamy panna cotta, more of a superstiff Jell-O than panna cotta. Garnish with a thin layer of Salted Plum Sauce on top of your final plating—do fancy dots or a paintbrush swipe if you would like—and edible flowers (if you somehow got these) and pomegranate seeds (if in season and available). Bon appetit, y’all.

salted-plum-lychee-panna-cotta

['1 cup water', '2 teaspoons salted plum powder', '6 1/3 teaspoons lime juice', '2/3 teaspoon agar-agar', '1 1/3 teaspoons gelatin powder, or 2 bronze gelatin sheets/leaves (see note)', '1/3 cup plus 1 cup heavy whipping cream', '1 (20-ounce) can lychees or 20 ounces fresh lychees, peeled', '3 2/3 tablespoons milk', '1/4 cup sugar', 'Edible flowers, for garnish (optional)', 'Pomegranate seeds', 'for garnish (optional)']

Moroccan Lamb Stew

['2 pounds lamb stew meat, cut into 1-inch cubes', 'Sea salt or pink Himalayan sea salt to taste', 'Black pepper to taste (if tolerated)', '1/2 teaspoon ground cinnamon', '2 tablespoons coconut oil', '1 small onion, chopped', '4 cloves garlic, minced', '1 (2-inch) piece fresh ginger, peeled and minced', '2 tablespoons chopped fresh rosemary', '1 tablespoon apple cider vinegar', '1/2 cup homemade or store-bought bone broth', '1/2 cup water', '2 small oranges, zested and juiced', '4 cups chopped carrots', '2 tablespoons minced fresh dates', '1/2 cup chopped fresh cilantro, for garnish (optional)']

In a medium-size bowl, season the meat evenly with the salt, pepper, and cinnamon. In a large cooking pot on medium, heat the coconut oil and brown the meat, 2 to 3 minutes per side. Add the onion and cook for 3 minutes, or until it begins to brown slightly. Add the garlic, ginger, and rosemary and cook until fragrant, another couple of minutes. Add the apple cider vinegar, bone broth, water, orange zest and juice, carrots, and dates and bring to a boil. Reduce the heat to medium-low, cover, and cook for about 1 1/2 hours, or until the lamb reaches the desired tenderness. Serve warm garnished with cilantro.

moroccan-lamb-stew

['2 pounds lamb stew meat, cut into 1-inch cubes', 'Sea salt or pink Himalayan sea salt to taste', 'Black pepper to taste (if tolerated)', '1/2 teaspoon ground cinnamon', '2 tablespoons coconut oil', '1 small onion, chopped', '4 cloves garlic, minced', '1 (2-inch) piece fresh ginger, peeled and minced', '2 tablespoons chopped fresh rosemary', '1 tablespoon apple cider vinegar', '1/2 cup homemade or store-bought bone broth', '1/2 cup water', '2 small oranges, zested and juiced', '4 cups chopped carrots', '2 tablespoons minced fresh dates', '1/2 cup chopped fresh cilantro', 'for garnish (optional)']

Big-Batch Rice

['1 Tbsp. plus 1½ tsp. kosher salt', '1 Tbsp. distilled white vinegar or rice vinegar', '2 lb. rice (about 5 cups), rinsed until water runs clear, drained']

Bring 18 cups water to a boil in a large covered pot over high heat. Stir in salt and vinegar. Add rice, reduce heat to medium, and bring to a simmer. Cook, stirring occasionally, until rice is cooked through but not mushy (taste it: it should still be slightly al dente), 10–20 minutes, depending on variety of rice. Working in batches if needed, strain through a fine-mesh strainer. If not serving immediately, spread rice in an even layer on a rimmed baking sheet and let cool. Transfer to resealable freezer bags, pat down into an even layer (so it defrosts more quickly), and freeze up to 4 months. To defrost, transfer frozen rice to a microwave-proof bowl and sprinkle with a bit of water. Cover and microwave rice on high in 1-minute bursts until warmed through. Alternately, place rice in a saucepan and add a splash of water. Cover and cook over low heat, stirring occasionally and adding more water if needed, until warmed through. If using in a soup, add frozen rice directly to soup and cook until heated through.

big-batch-rice

['1 Tbsp. plus 1½ tsp. kosher salt', '1 Tbsp. distilled white vinegar or rice vinegar', '2 lb. rice (about 5 cups)', 'rinsed until water runs clear', 'drained']

Lentil Soup with Wheat Berries and Kale

['2 medium carrots, coarsely chopped', '1 large onion, coarsely chopped', '5 garlic cloves, peeled', '1/2 cup extra-virgin olive oil', '2 1/2 tsp. kosher salt, divided, plus more', '1/2 tsp. freshly ground black pepper', '3/4 cup wheat berries, spelt, unhulled barley, or short grain brown rice (do not use pearled grains)', '1 tsp. coriander seeds, coarsely crushed', '1 tsp. ground turmeric', '2 dried bay leaves', '3/4 cup French green lentils, rinsed', '2 bunches curly green kale, stems and ribs removed, leaves torn into 2" pieces', 'Finely grated Parmesan and toasted crusty bread (for serving)']

Pulse carrots, onion, and garlic in a food processor until finely chopped. Heat oil in a 6-quart stockpot or Dutch oven over medium, then add vegetables; season with 1 tsp. salt and 1/2 tsp. pepper, stirring to coat. Cook, stirring occasionally, until vegetables begin to look juicy, about 3 minutes. Partially cover with a lid, reduce heat to medium-low, and cook, stirring occasionally, until vegetables are completely tender but have not taken on any color, 10–12 minutes. Add wheat berries, coriander, turmeric, and bay leaves and stir to combine. Cook until bottom of pot is just starting to brown, about 2 minutes. Add 10 cups water and bring to a boil over medium-high heat. Season with 1 1/2 tsp. salt, then reduce heat to medium-low and bring to a simmer. Cook, uncovered and stirring occasionally, until grains show signs of softening but are nowhere near done, about 15 minutes. Add lentils and kale and stir well to combine. Kale should be submerged; add another cup of water if needed. Partially cover pot and cook, stirring occasionally, until lentils and grains are tender and kale is very silky, 40–45 minutes more. Pluck out bay leaves. Taste and season with more salt and pepper if needed. Divide soup among bowls. Serve with Parmesan for sprinkling over and bread for dunking.

lentil-soup-with-wheat-berries-and-kale

['2 medium carrots, coarsely chopped', '1 large onion, coarsely chopped', '5 garlic cloves, peeled', '1/2 cup extra-virgin olive oil', '2 1/2 tsp. kosher salt, divided, plus more', '1/2 tsp. freshly ground black pepper', '3/4 cup wheat berries, spelt, unhulled barley, or short grain brown rice (do not use pearled grains)', '1 tsp. coriander seeds, coarsely crushed', '1 tsp. ground turmeric', '2 dried bay leaves', '3/4 cup French green lentils, rinsed', '2 bunches curly green kale, stems and ribs removed, leaves torn into 2" pieces', 'Finely grated Parmesan and toasted crusty bread (for serving)']

Creamy One-Pot Pasta with Sausage and Squash

['3 Tbsp. extra-virgin olive oil', '12 oz. Italian sausage (about 3 links), casings removed', '1 Tbsp. all-purpose flour', '2 cups milk', '1 cup heavy cream', '1 1/2 cups finely grated Parmesan, divided', '1/2 large butternut squash (about 1 lb.), peeled, seeded, chopped into 1/2" pieces', '1/2 lb. fusilli', '1 garlic clove, finely grated', '1 sprig sage', '2 1/2 tsp. kosher salt', '1/4 tsp. freshly grated nutmeg', 'Freshly ground black pepper']

Heat oil in a medium heavy pot over medium-high. Cook sausage, breaking up into about 1" pieces with a wooden spoon, until well browned, 5–7 minutes. Add flour and cook, stirring constantly, until evenly distributed, about 1 minute. Combine milk, cream, and 2 cups water in a large bowl or glass measuring cup. Stirring sausage mixture constantly, slowly stream in milk mixture; bring to a simmer. Add 1 1/4 cups Parmesan and cook, stirring constantly, until cheese is melted. Add squash, pasta, garlic, sage, salt, and nutmeg and toss to combine, making sure pasta is covered with liquid. Bring to a boil, then reduce heat to low and bring to a bare simmer. Cook, stirring occasionally, until pasta is cooked through, squash is beginning to break down, and sauce is reduced and glossy, about 20 minutes. Pluck out and discard sage. Transfer pasta to a platter. Top with remaining 1/4 cup Parmesan and a few cranks of pepper.

creamy-one-pot-pasta-with-sausage-and-squash

['3 Tbsp. extra-virgin olive oil', '12 oz. Italian sausage (about 3 links), casings removed', '1 Tbsp. all-purpose flour', '2 cups milk', '1 cup heavy cream', '1 1/2 cups finely grated Parmesan, divided', '1/2 large butternut squash (about 1 lb.), peeled, seeded, chopped into 1/2" pieces', '1/2 lb. fusilli', '1 garlic clove, finely grated', '1 sprig sage', '2 1/2 tsp. kosher salt', '1/4 tsp. freshly grated nutmeg', 'Freshly ground black pepper']

Make-Ahead Spanish Frittata

['2 lb. Yukon Gold potatoes, unpeeled, cut into 1/2" pieces', '4 shallots, thinly sliced crosswise', '1/2 tsp. smoked Spanish paprika', '1/4 cup extra-virgin olive oil, plus more for pan', '2 3/4 tsp. kosher salt, divided', '12 large eggs', '1 cup sour cream', '2 tsp. Dijon mustard']

Preheat oven to 400°F. Toss potatoes, shallots, paprika, 1/4 cup oil, and 1 1/2 tsp. salt on a 13x9" rimmed baking sheet or metal baking dish. Bake, tossing halfway through, until potatoes are fork-tender and golden brown, 30–35 minutes. Let cool slightly. Reduce oven temperature to 325°F. Whisk eggs, sour cream, mustard, and remaining 1 1/4 tsp. salt in a large bowl. Stir in potato mixture. Line the same sheet you used to roast the potatoes with parchment (don’t worry about washing pan), leaving some overhang on two sides. Grease parchment generously with oil, then pour egg mixture into pan. Bake frittata until center is just set, surface is puffed, and edges are lightly golden brown, 30–35 minutes. Let cool at least 30 minutes. Run a knife around the edges of frittata, then use parchment overhang to carefully lift it out of pan and transfer to a cutting board. Let cool to room temperature, then cut into desired shape. Do Ahead: Frittata can be made 5 days ahead. Chill whole or in pieces in an airtight container.

make-ahead-spanish-frittata

['2 lb. Yukon Gold potatoes, unpeeled, cut into 1/2" pieces', '4 shallots, thinly sliced crosswise', '1/2 tsp. smoked Spanish paprika', '1/4 cup extra-virgin olive oil, plus more for pan', '2 3/4 tsp. kosher salt, divided', '12 large eggs', '1 cup sour cream', '2 tsp. Dijon mustard']

Instant Pot Braised Lamb with White Beans and Spinach

['2 Tbsp. extra-virgin olive oil, plus more for drizzling', '4 bone-in lamb shoulder chops (about 1 1/2 lb.)', '1 tsp. freshly ground black pepper', '2 tsp. kosher salt, divided', '1 small onion, finely chopped', '3 garlic cloves, peeled, crushed', '1/4 cup red wine', '4 large sprigs rosemary', '2 (14.5-oz.) cans white beans, such as cannellini, navy, or butter, drained, rinsed', '1 bunch mature spinach, tough stems removed', '2 Tbsp. fresh lemon juice', 'Lemon wedges and crusty bread (for serving; optional)', 'An Instant Pot or pressure cooker']

Pour 2 Tbsp. oil into Instant Pot and heat on Sauté setting on high until shimmering. Season lamb chops on all sides with pepper and 1 1/2 tsp. salt. Working in two batches, cook lamb in Instant Pot until golden brown, about 2 minutes per side. Transfer to a plate. Add onion and garlic to hot oil in pot and cook, still on high Sauté setting and stirring occasionally, until fragrant, 1–2 minutes. Pour in wine and cook, scraping up browned bits from bottom of pot, until wine is slightly reduced and steam no longer smells boozy, 2–3 minutes. Pour in 2 cups hot water. Nestle chops and rosemary sprigs into pot, arranging in an even layer. Turn off Sauté setting. Lock on lid and cook at high pressure 20 minutes, then release pressure manually. Transfer lamb to a large bowl; discard rosemary stems. Return heat to high Sauté setting and reduce braising liquid slightly while you shred lamb into bite-size pieces; remove and discard bones. Stir lamb and beans back into liquid in pot, then turn off heat. Add spinach and remaining 1/2 tsp. salt and stir until spinach is just wilted. Stir in lemon juice. Divide lamb mixture among bowls. Drizzle with oil and serve with lemon wedges and bread alongside (if using).

instant-pot-braised-lamb-with-white-beans-and-spinach

['2 Tbsp. extra-virgin olive oil, plus more for drizzling', '4 bone-in lamb shoulder chops (about 1 1/2 lb.)', '1 tsp. freshly ground black pepper', '2 tsp. kosher salt, divided', '1 small onion, finely chopped', '3 garlic cloves, peeled, crushed', '1/4 cup red wine', '4 large sprigs rosemary', '2 (14.5-oz.) cans white beans, such as cannellini, navy, or butter, drained, rinsed', '1 bunch mature spinach, tough stems removed', '2 Tbsp. fresh lemon juice', 'Lemon wedges and crusty bread (for serving; optional)', 'An Instant Pot or pressure cooker']

Winter Italian Chopped Salad

['3 Tbsp. fresh orange juice', '3 Tbsp. red wine vinegar', '1 large garlic clove, finely grated', '1 Tbsp. chopped oregano', '1 tsp. Dijon mustard', '1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling', '1 1/4 tsp. kosher salt, divided', '1/2 lb. marinated artichoke hearts from a 12-oz. jar (about 1 1/2 cups), drained', '4 oz. mini pepperoni rounds', '2 (15.5-oz.) cans chickpeas, drained, rinsed, dried', '1/2 head of iceberg lettuce, cut into 1" pieces (about 8 cups)', '1/2 head of radicchio, cut into 1" pieces (about 3 cups)', '4 stalks celery, thinly sliced', '2 navel oranges, peel and pith removed, cut into 1/2" pieces', '1/2 lb. provolone cheese, cut into 1/2" pieces', '1 cup pitted black olives, thinly sliced']

Preheat oven to 450°F. Whisk orange juice, vinegar, garlic, oregano, mustard, 1/4 cup oil, and 3/4 tsp. salt in a large bowl. Toss artichokes, pepperoni, chickpeas, and 2 Tbsp. oil on a rimmed baking sheet; season with remaining 1/2 tsp. salt. Roast, tossing halfway through, until chickpeas are deep golden brown and pepperoni is crisp, 18–20 minutes. Add iceberg lettuce, radicchio, celery, oranges, cheese, and olives to bowl with dressing and toss to combine. Add chickpea mixture to salad and toss again to combine. Drizzle with more oil.

winter-italian-chopped-salad

['3 Tbsp. fresh orange juice', '3 Tbsp. red wine vinegar', '1 large garlic clove, finely grated', '1 Tbsp. chopped oregano', '1 tsp. Dijon mustard', '1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling', '1 1/4 tsp. kosher salt, divided', '1/2 lb. marinated artichoke hearts from a 12-oz. jar (about 1 1/2 cups), drained', '4 oz. mini pepperoni rounds', '2 (15.5-oz.) cans chickpeas, drained, rinsed, dried', '1/2 head of iceberg lettuce, cut into 1" pieces (about 8 cups)', '1/2 head of radicchio, cut into 1" pieces (about 3 cups)', '4 stalks celery, thinly sliced', '2 navel oranges, peel and pith removed, cut into 1/2" pieces', '1/2 lb. provolone cheese, cut into 1/2" pieces', '1 cup pitted black olives', 'thinly sliced']

Almond Butter and Banana Pancakes

['2 large, very ripe bananas', '1/2 cup smooth almond butter', '4 large eggs', '1 teaspoon ground cinnamon', '1 tablespoon coconut oil', 'Sliced banana and cocoa nibs, for serving']

In a large bowl, mash the bananas until smooth. Whisk in the almond butter, then add eggs one at a time, making sure each is thoroughly incorporated into the mixture. Stir in the cinnamon. Heat a large cast-iron (or ceramic skillet) over medium-high heat. When the skillet is hot enough that a drop of water splashed on it sizzles and bounces, add the coconut oil. Scoop 2 tablespoons of the batter per pancake onto the skillet, leaving room for them to spread. Cook 2 to 3 minutes, or until the bottom is set, before flipping. Cook on the opposite side for an additional 2 to 3 minutes. Serve topped with sliced bananas and cocoa nibs.

almond-butter-and-banana-pancakes

['2 large, very ripe bananas', '1/2 cup smooth almond butter', '4 large eggs', '1 teaspoon ground cinnamon', '1 tablespoon coconut oil', 'Sliced banana and cocoa nibs', 'for serving']

Arugula and Persimmon Salad with Pistachio Vinaigrette

['1/2 pound arugula, washed and spun dry', '2 Fuyu persimmons, stemmed and sliced into thin rounds', '1 tablespoon lemon juice', '2 tablespoons extra-virgin olive oil', '1/8 cup water', '1/4 cup pistachios', '1/2 teaspoon sea salt']

In a blender, puree all the vinaigrette ingredients until the mixture is smooth and well incorporated. Toss the arugula in a large bowl with the vinaigrette until the leaves are well coated. Arrange the persimmon slices on two serving plates, then top them with the dressed greens and serve.

arugula-and-persimmon-salad-with-pistachio-vinaigrette

['1/2 pound arugula, washed and spun dry', '2 Fuyu persimmons, stemmed and sliced into thin rounds', '1 tablespoon lemon juice', '2 tablespoons extra-virgin olive oil', '1/8 cup water', '1/4 cup pistachios', '1/2 teaspoon sea salt']

Chocolate-Almond Butter Cups

['1/2 cup smooth almond butter', '1 tablespoon pure maple syrup', '1/2 teaspoon ground cinnamon', '1/4 teaspoon sea salt', '1 tablespoon coconut flour', '2 cups bittersweet chocolate chips (or chopped bittersweet chocolate)', '1 1/2 tablespoons coconut oil', 'Flaky sea salt, such as Maldon, for garnish']

Line a mini muffin pan with paper liners and set aside. In a bowl, whisk together the almond butter, maple syrup, cinnamon, sea salt, and coconut flour until well combined; a smooth, thickish paste should form. Cover and chill in the refrigerator or freezer until thickened; 10 to 15 minutes. Remove from the freezer and roll into a log. Break into 24 equal pieces and mold each piece into a flat disk slightly smaller than the cups in the muffin pan. Set aside. Melt together the chocolate chips and coconut oil over a double boiler or in a microwave in 10-second increments, stirring until smooth. Drop a teaspoon of melted chocolate into each of the prepared cups, and shake/tap the pan to create a smooth, even layer. Place the disks of filling on top of the chocolate, and top with the remaining chocolate. Tap to eliminate air bubbles. Sprinkle with the flaky salt and freeze until set. Let come to room temperature before serving.

chocolate-almond-butter-cups

['1/2 cup smooth almond butter', '1 tablespoon pure maple syrup', '1/2 teaspoon ground cinnamon', '1/4 teaspoon sea salt', '1 tablespoon coconut flour', '2 cups bittersweet chocolate chips (or chopped bittersweet chocolate)', '1 1/2 tablespoons coconut oil', 'Flaky sea salt', 'such as Maldon', 'for garnish']

Apples, Potatoes, and Bacon

['450g potatoes (about 2 large)', '6 juniper berries', '2 large apples', '30g (2 tablespoons) butter', '2 tablespoons olive oil', '6 rashers smoked back bacon', 'A small handful parsley, chopped', '150ml (2/3 cup) crème fraîche', '1–2 teaspoons grain mustard']

Put a pan of water on to boil. Scrub the potatoes and cut them into large pieces, drop them into the boiling water and cook for ten minutes, then drain. Roughly crush the juniper berries. Cut the apples into quarters and remove the cores. Warm the butter in a shallow pan with the olive oil, then add the crushed juniper berries, apples and drained potatoes. Keep the heat low to moderate and the pan partially covered with a lid. Baste from time to time. As the apples and potatoes edge towards tenderness, add the back bacon to the pan and let it cook in the appley butter. Season with salt, coarsely ground black pepper and half the chopped parsley. When the potatoes are golden and the apples soft, remove everything from the pan on to warm plates. Tip away any fat, but not any delicious crusty bits stuck to the pan, then spoon in the crème fraîche and mustard. Bring to the boil, stirring constantly, then spoon over the bacon and apples.

apples-potatoes-and-bacon

['450g potatoes (about 2 large)', '6 juniper berries', '2 large apples', '30g (2 tablespoons) butter', '2 tablespoons olive oil', '6 rashers smoked back bacon', 'A small handful parsley, chopped', '150ml (2/3 cup) crème fraîche', '1–2 teaspoons grain mustard']

Pear and Pickled Radish

['2 perfectly ripe pears', 'A handful of walnuts', '125g (1/4 lb) thinly sliced coppa', '2 teaspoons salt', 'Juice of a large lemon', '300ml (1 1/4 cups) white wine vinegar', '75g (1/3 cup) sugar', '12 black peppercorns', '6 sprigs dill', '350g (3/4 lb) radishes']

Put the salt into a stainless steel saucepan, squeeze in the juice of the lemon, add the vinegar, sugar and peppercorns and bring to the boil. Tear the fronds of dill from their stems. Trim the radishes and cut each in half lengthways. Pack the radishes and dill fronds into a sterilized jar, then pour over the hot brine and tighten the lid. Leave to cool, then chill in the fridge overnight. To make the salad, cut the pears into quarters, remove their cores, then cut them into thick slices. Remove about half the radishes from their brine and add to the pears, together with 3 tablespoons of pickling liquor. Toss the radishes and pears gently together. Lightly toast the walnuts. As you transfer the salad to plates, tuck the thinly sliced coppa among it.

pear-and-pickled-radish

['2 perfectly ripe pears', 'A handful of walnuts', '125g (1/4 lb) thinly sliced coppa', '2 teaspoons salt', 'Juice of a large lemon', '300ml (1 1/4 cups) white wine vinegar', '75g (1/3 cup) sugar', '12 black peppercorns', '6 sprigs dill', '350g (3/4 lb) radishes']

Root Vegetable Hash

['2 tablespoons coconut oil', '6 cups small-diced root vegetables, such as beets, carrots, turnips, rutabagas, and/or parsnips', '1 medium onion, diced small', '2 teaspoons chopped fresh rosemary', 'Sea salt to taste']

Heat the coconut oil in a large, heavy-bottom skillet over medium-high heat. When the oil is hot, add the root vegetables. Sauté, stirring occasionally to prevent sticking, for about 10 minutes. Next, add the onion, and continue sautéing until the vegetables are tender and have started to meld together. Sprinkle in the rosemary and salt to taste. Serve warm.

root-vegetable-hash

['2 tablespoons coconut oil', '6 cups small-diced root vegetables, such as beets, carrots, turnips, rutabagas, and/or parsnips', '1 medium onion, diced small', '2 teaspoons chopped fresh rosemary', 'Sea salt to taste']

Eggplant Parm

['2 tablespoons olive oil', '1 large eggplant', '1 teaspoon sea salt', '2 large eggs', '3/4 cup ground almonds', '1/4 cup grated Parmesan cheese', '1 teaspoon dried basil', '1 teaspoon paprika', '1 teaspoon garlic powder', '1 teaspoon dried oregano', '3 cups tomato sauce', '1 cup shredded mozzarella cheese']

Preheat the oven to 400°F. Grease a baking sheet with the oil and set aside. Remove the stem end from the eggplant and slice the eggplant into 1/2-inch rounds. Salt them thoroughly and set on a clean kitchen towel. Leave for 15 to 20 minutes, to draw out the moisture. Meanwhile, whisk the eggs in a small bowl or pie dish and set aside. In another bowl or pie dish, whisk together the almonds, Parmesan cheese, basil, paprika, garlic, and oregano. Set aside. Brush the salt from the eggplant and press the slices with a towel to draw out any excess moisture. Dip the eggplant slices in the egg mixture, then in the almond mixture, and transfer to a baking sheet. Bake for 15 to 20 minutes, then turn carefully, and continue to bake until golden brown and crispy Spoon the tomato sauce onto the baking sheet (around and on top of the eggplant) and top each round with the mozzarella cheese. Return to the oven and bake for 5 to 10 minutes, until the sauce is hot and the cheese has melted. Serve immediately.

gluten-free-eggplant-parmesan

['2 tablespoons olive oil', '1 large eggplant', '1 teaspoon sea salt', '2 large eggs', '3/4 cup ground almonds', '1/4 cup grated Parmesan cheese', '1 teaspoon dried basil', '1 teaspoon paprika', '1 teaspoon garlic powder', '1 teaspoon dried oregano', '3 cups tomato sauce', '1 cup shredded mozzarella cheese']

Coconut-Fig Energy Balls

['30 dried unsweetened Turkish figs (you can easily switch out the figs for dates for a variation)', '2 cups unsweetened shredded coconut, divided', '1/3 cup coconut oil, melted', '1/4 teaspoon ground cinnamon', 'Sea salt or pink Himalayan sea salt to taste']

Line a large baking sheet with parchment paper and set aside. In a food processor or blender, place the figs, 1 1/2 cups coconut, coconut oil, cinnamon, and salt and blend until a smooth paste forms. It will have the consistency of brown sugar. Form the dough into 1-inch balls, about 1 tablespoon of batter for each, and then roll the balls in the remaining shredded coconut. Refrigerate for 30 minutes and serve.

coconut-fig-energy-balls

['30 dried unsweetened Turkish figs (you can easily switch out the figs for dates for a variation)', '2 cups unsweetened shredded coconut, divided', '1/3 cup coconut oil, melted', '1/4 teaspoon ground cinnamon', 'Sea salt or pink Himalayan sea salt to taste']

A Salad of Brussels Sprouts, Clementines, and Russet Apple

['175g (6 ounces) Brussels sprouts', '2 clementines or other small citrus', 'A russet apple', '1 tablespoon sesame seeds', '2 tablespoons olive oil', 'A handful skinned almonds', 'A large handful flat-leaf parsley leaves', 'A clementine', 'A lemon', '2 tablespoons olive oil', '1 tablespoon white wine vinegar', '1 tablespoon honey']

Put a large pan of water on to boil. Trim the sprouts, then remove the outer leaves and put them into a bowl of cold water. Slice what is left of the sprouts into quarters and add to the leaves. Rinse thoroughly, then drain. Lightly salt the boiling water, then lower in the sprouts. Leave them to cook for a maximum of two minutes, until their colors are bright. Have ready a bowl of water with ice cubes in it. Failing that, a basin of very cold water. Drain the sprouts and put them into the iced water. This will stop them cooking. Remove the peel from the clementines. Slice the fruit in half, then into thin slices, and place in the salad bowl. Halve the apple, then cut each half into thin segments, removing any seeds as you go. Toss the apples with the clementines. In a dry pan, toast the sesame seeds to a rich golden brown, then tip half of them into a small bowl and the remainder into the clementines and sprouts. Return the pan to the heat, and add the oil and then the almonds. Leave them to cook, moving them around the pan every few minutes, until they are golden and fragrant. Salt lightly, then remove and place on kitchen paper. Drain and lightly dry the sprouts and their leaves, then toss them gently with the apples and clementines. Squeeze the clementine and lemon and stir their juice into the reserved sesame seeds. With a fork or a small whisk, beat in the olive oil, white wine vinegar and honey. Season with salt and black pepper, then use to dress the salad.

a-salad-of-brussels-sprouts-clementines-and-russet-apple

['175g (6 ounces) Brussels sprouts', '2 clementines or other small citrus', 'A russet apple', '1 tablespoon sesame seeds', '2 tablespoons olive oil', 'A handful skinned almonds', 'A large handful flat-leaf parsley leaves', 'A clementine', 'A lemon', '2 tablespoons olive oil', '1 tablespoon white wine vinegar', '1 tablespoon honey']

Beet and Carrot Salad

['2 cups shredded peeled beets', '2 cups shredded unpeeled carrots', '1 cup chopped raw walnuts', '1/4 cup chopped scallions', '1/4 cup chopped fresh flat-leaf parsley', '1/2 cup extra virgin olive oil', 'Freshly grated peel of 1 orange', '1/4 cup freshly squeezed orange juice', '2 tablespoons apple cider vinegar', '1 teaspoon ground cumin', '1 teaspoon salt']

To make the salad, combine all of the salad ingredients in a large bowl. To make the dressing, place all the dressing ingredients in a jar. Seal the lid and shake until well combined. Pour the dressing over the salad and toss until well coated. Serve at room temperature or chilled. Keeps well in the refrigerator for up to 4 days.

beet-and-carrot-salad

['2 cups shredded peeled beets', '2 cups shredded unpeeled carrots', '1 cup chopped raw walnuts', '1/4 cup chopped scallions', '1/4 cup chopped fresh flat-leaf parsley', '1/2 cup extra virgin olive oil', 'Freshly grated peel of 1 orange', '1/4 cup freshly squeezed orange juice', '2 tablespoons apple cider vinegar', '1 teaspoon ground cumin', '1 teaspoon salt']

Classic Smashed Cheeseburger

['3/4 pound freshly ground sirloin', "1/4 pound freshly ground brisket (if you can't find brisket, substitute ground chuck)", '2 tablespoons unsalted butter, plus more if needed', "4 potato rolls, preferably Martin's brand", '2 tablespoons vegetable oil', 'Kosher salt, to taste', 'Freshly ground black pepper, to taste', '4 slices American cheese', 'Four 1/4-inch-thick tomato slices', '4 burger-sized pieces green-leaf lettuce', 'Epicurious Not-So-Secret Sauce', '2 large griddle spatulas']

In a large bowl, use your hands to gently combine ground sirloin and brisket. Divide into four equal-sized, loosely meat pucks about 2 1/2 inches thick. Place patties on a plate lined with plastic wrap or parchment; transfer to the freezer for 15 minutes (do not exceed this amount of time). Meanwhile, heat a griddle, large cast-iron skillet, or large heavy stainless-steel skillet over medium-high heat. Melt 2 tablespoons butter and place the buns, cut-side down, in the pan. Cook until cut sides are golden-brown, about 2 minutes (you may need to do this in two batches, using additional butter if needed). Place toasted buns on four plates, reserving griddle or skillet. Remove patties from freezer. Increase heat to high and add 2 tablespoons oil to the griddle or skillet; heat until oil begins to smoke. Working one at a time, add a patty to griddle and immediately press one of the spatulas flat on top of the patty. Use the handle of the other to hammer the spatula down, smashing the patty until 1/2 inch thick. (You'll have to hammer harder and longer than you might think.) Press down and slide the spatula to remove it without tearing the patty; generously season patty with salt and pepper. Repeat smashing process with remaining patties. Flip each patty once the first side is deeply browned and crisp with craggly edges, 1 1/2 to 2 minutes for medium. Season the cooked side generously with salt and pepper, then add a slice of cheese and continue to cook until melted, 1 1/2 to 2 minutes more. Transfer cooked patties to bottom burger buns. Top burgers with tomatoes and lettuce; spread top buns with Not-So-Secret Sauce and place on top. Serve immediately.

classic-smashed-cheeseburger-51261810

['3/4 pound freshly ground sirloin', '"1/4 pound freshly ground brisket (if you cant find brisket, substitute ground chuck)", 2 tablespoons unsalted butter, plus more if needed', '"4 potato rolls, preferably Martins brand", 2 tablespoons vegetable oil', 'Kosher salt, to taste', 'Freshly ground black pepper, to taste', '4 slices American cheese', 'Four 1/4-inch-thick tomato slices', '4 burger-sized pieces green-leaf lettuce', 'Epicurious Not-So-Secret Sauce', '2 large griddle spatulas']

Penne alla Vodka

['Salt', 'One 35-ounce can Italian plum tomatoes (preferably San Marzano) with their liquid', '1 pound penne', '1/4 cup extra-virgin olive oil', '10 cloves garlic, peeled', 'Crushed hot red pepper', '1/4 cup vodka', '1/2 cup heavy cream', '2 tablespoons unsalted butter or olive oil for finishing the sauce, if you like', '2 to 3 tablespoons chopped fresh Italian parsley', '3/4 cup freshly grated Parmigiano-Reggiano, plus more for passing if you like']

Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Pour the tomatoes and their liquid into the work bowl of a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped. (Longer processing will aerate the tomatoes, turning them pink.) Stir the penne into the boiling water. Bring the water back to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Lower the work bowl with the tomatoes close to the skillet and carefully — they will splatter — slide the tomatoes into the pan. Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes. Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready. Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream. Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate into the sauce. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt and red pepper if necessary. Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta. Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and toss to mix. Serve immediately, passing additional cheese if you like.

penne-alla-vodka-106042

['Salt', 'One 35-ounce can Italian plum tomatoes (preferably San Marzano) with their liquid', '1 pound penne', '1/4 cup extra-virgin olive oil', '10 cloves garlic, peeled', 'Crushed hot red pepper', '1/4 cup vodka', '1/2 cup heavy cream', '2 tablespoons unsalted butter or olive oil for finishing the sauce, if you like', '2 to 3 tablespoons chopped fresh Italian parsley', '3/4 cup freshly grated Parmigiano-Reggiano', 'plus more for passing if you like']

"Nextover" Chile-Orange Pork Stir-Fry

['1/2 cup Slow-Cooker Chipotle-Orange Pork juices', '1/4 cup rice wine vinegar', '2 Tbsp. soy sauce or tamari', '1 Tbsp. finely grated fresh ginger (from one 2" piece)', '1/4 cup vegetable, canola, or grapeseed oil', '4 large garlic cloves, thinly sliced', '2 cups leftover shredded Slow-Cooker Chipotle-Orange Pork', '1 lb. green beans, trimmed, halved', '1 tsp. kosher salt, divided', '1/2 head of Napa cabbage, sliced about 1" thick']

Stir pork juices, vinegar, soy sauce, and ginger in a small bowl or measuring cup; set aside. Heat oil in a large (12") high-sided skillet over medium-high. Fry garlic, stirring often, until golden brown and crisp, about 1 minute. Using a slotted spoon, transfer to a paper towel-lined plate; set aside. Carefully scatter pork in an even layer in hot oil and cook, undisturbed, until deeply browned and beginning to char on underside, 4–5 minutes. Stir pork, then push over to one side of skillet. Spread green beans in empty side of skillet, season with 1/2 tsp. salt, and continue to cook, undisturbed, 1 minute. Stir to combine with pork and cook, stirring occasionally, until green beans are lightly charred and pork is extra crispy, 3–4 minutes. Add cabbage and season with remaining 1/2 tsp. salt. Pour reserved pork juice mixture over and stir to combine. Remove from heat and top with reserved fried garlic.

nextover-chile-orange-pork-stir-fry

['1/2 cup Slow-Cooker Chipotle-Orange Pork juices', '1/4 cup rice wine vinegar', '2 Tbsp. soy sauce or tamari', '1 Tbsp. finely grated fresh ginger (from one 2" piece)', '1/4 cup vegetable, canola, or grapeseed oil', '4 large garlic cloves, thinly sliced', '2 cups leftover shredded Slow-Cooker Chipotle-Orange Pork', '1 lb. green beans, trimmed, halved', '1 tsp. kosher salt, divided', '1/2 head of Napa cabbage', 'sliced about 1" thick']

Slow-Cooker Chipotle-Orange Pork Tacos

['1 (6-lb.) skinless, boneless pork shoulder roast, preferably untied', '2 Tbsp. plus 2 tsp. kosher salt', '2 Tbsp. dried oregano', '1 Tbsp. brown sugar', '1 Tbsp. chili powder, preferably chipotle', '2 tsp. ground cinnamon', '1 tsp. finely grated orange zest', '1 cup fresh orange juice', '1/4 cup fresh lime juice', '6 garlic cloves, lightly crushed', 'Corn tortillas, sour cream, cilantro, pickled red onions, and hot sauce (for serving)', 'A 6-qt. (or larger) slow cooker']

Rub pork all over with 2 Tbsp. salt. Let sit at room temperature 10 minutes. Meanwhile, mix oregano, brown sugar, chili powder, cinnamon, orange zest, and remaining 2 tsp. salt in a small bowl. Rub all over pork, then transfer pork to slow cooker insert. Add orange juice, lime juice, and garlic, then toss to coat. Cook on high 8 hours or on low 10 hours until pork is super-tender and falls apart easily when raked with a fork. Using tongs, transfer pork to a rimmed baking sheet and let cool slightly. Strain juices left in slow cooker through a fine-mesh sieve into a large heatproof measuring cup or bowl. Let sit 10 minutes, then spoon off and discard fat. Transfer 1/2 cup juices to a resealable container and chill to use in Chile-Orange Pork Stir-Fry. Using 2 forks or tongs, shred meat into bite-size pieces, discarding any larger pieces of fat. Transfer 2 cups meat to a resealable container and chill for Chile-Orange Pork Stir-Fry, or reserve for another use. Return remaining meat (you should have about 6 cups) to slow cooker along with 1 cup strained juices. Keep warm until ready to use. Serve shredded pork with tortillas, sour cream, cilantro, onions, and hot sauce for assembling tacos. Pork can be marinated 1 day ahead. Cover slow cooker insert with plastic and chill. Pork can be cooked 3 days ahead. Shred, then chill in an airtight container along with juices; rewarm gently before serving.

slow-cooker-chipotle-orange-pork-tacos

['1 (6-lb.) skinless, boneless pork shoulder roast, preferably untied', '2 Tbsp. plus 2 tsp. kosher salt', '2 Tbsp. dried oregano', '1 Tbsp. brown sugar', '1 Tbsp. chili powder, preferably chipotle', '2 tsp. ground cinnamon', '1 tsp. finely grated orange zest', '1 cup fresh orange juice', '1/4 cup fresh lime juice', '6 garlic cloves, lightly crushed', 'Corn tortillas, sour cream, cilantro, pickled red onions, and hot sauce (for serving)', 'A 6-qt. (or larger) slow cooker']

New Year's Eve Meat Pie

['Extra-virgin olive oil (for brushing)', '2 lb. boneless beef chuck roast, cut into 1/4" cubes', '3 small Yukon Gold potatoes, peeled, cut into 1/2" cubes', '1 large onion, finely chopped', '1 Tbsp. kosher salt', '2 tsp. freshly ground black pepper', '1 tsp. cumin seeds, lightly crushed', '1 tsp. ground coriander', '2 (14-oz.) packages puff pastry, preferably all-butter', 'All-purpose flour (for dusting)', '1 large egg']

Lightly brush a 12" cast-iron skillet with oil. Mix beef, potatoes, onion, salt, pepper, cumin, and coriander in a large bowl until just combined. Set aside until ready to use. Roll out 1 sheet of puff pastry on a lightly floured work surface to a 15" square. Roll dough loosely around rolling pin, then unfurl into prepared pan. Gently lift and settle dough into pan. Chill until ready to use. Flour a large piece of parchment and roll out remaining sheet of puff pastry to a 12" square. Chill until ready to use. Whisk egg and 1 Tbsp. water in a small bowl. Fill dough in pan with meat mixture. Brush edges of dough with egg wash; reserve any remaining egg wash. Place remaining dough over meat mixture, pressing edges of dough together. Trim, leaving a 1" overhang. Do not throw away any trimmed dough; you can use it to make leaf, polka dot, or stripe decorations on top of the pie. Fold dough about 1/2" over itself and crimp decoratively. Using the tip of a knife, cut 10–12 round vents about 1" in diameter on top of pie. If you cut out any shapes from your leftover trimmings, place them on top as well. Chill pie at least 1 hour and up to 2. Place a sheet tray on oven rack, then place rack on bottom third of oven; preheat to 375°F. Brush entire pie with reserved egg wash and place onto preheated sheet tray. Bake pie, turning halfway through, until meat is cooked through and crust is well browned, 70–80 minutes. Let cool 30–40 minutes before slicing.

new-years-eve-meat-pie

['Extra-virgin olive oil (for brushing)', '2 lb. boneless beef chuck roast, cut into 1/4" cubes', '3 small Yukon Gold potatoes, peeled, cut into 1/2" cubes', '1 large onion, finely chopped', '1 Tbsp. kosher salt', '2 tsp. freshly ground black pepper', '1 tsp. cumin seeds, lightly crushed', '1 tsp. ground coriander', '2 (14-oz.) packages puff pastry, preferably all-butter', 'All-purpose flour (for dusting)', '1 large egg']

Chocolate-Tahini Linzer Cookies

['1 1/2 cups all-purpose flour', '3/4 cup Dutch-process cocoa powder', '3/4 tsp. baking powder', '1 tsp. kosher salt, plus more', '1 cup granulated sugar', '3/4 cup (1 1/2 sticks) unsalted butter, room temperature', '1 large egg', '1 tsp. vanilla extract', 'White sanding sugar (for sprinkling)', '1/2 cup white, milk, or dark chocolate chips or wafers (disks, pistoles, fèves)', '2 Tbsp. tahini', 'Assorted 2"–3"and 1"–1 1/2" cookie cutters']

Whisk flour, cocoa powder, baking powder, and 1 tsp. salt in a medium bowl to combine. Beat granulated sugar and butter in the bowl of a stand mixer fitted with paddle attachment on medium-high speed until light and fluffy, about 4 minutes. Add egg and vanilla and beat to incorporate, about 1 minute. Reduce speed to low and add dry ingredients. Beat just until dough comes together. Divide in half and pat each into a disk; wrap tightly in plastic. Chill just long enough that dough is rollable and no longer sticky, about 30 minutes. Working one at a time, roll out dough between 2 sheets of parchment paper until 1/8" thick. Slide onto baking sheets, still sandwiched between parchment, and chill until very firm, about 1 hour. Place racks in upper and lower thirds of oven; preheat to 350°F. Carefully peel away top sheets of parchment from dough and punch out cookies with larger cutters. Punch out centers of half of cookies with smaller cutters. Carefully transfer whole cookies with a spatula to a parchment-lined baking sheet, spacing 1" apart. Sprinkle remaining cut-out cookies with sanding sugar, then transfer to another parchment-lined baking sheet. Bake cookies until edges are set, 7–10 minutes. Let cool on baking sheets. Repeat process with scraps (chill dough again before punching out shapes). Melt chocolate and tahini in a bowl in a microwave in 20-second bursts, stirring after each, until chocolate is melted (or melt in a heatproof bowl set over a saucepan of simmering water; do not let bowl touch water). Stir to combine and season with salt. Spread filling over whole cookies; top with cut-out cookies. Cookies can be assembled 5 days ahead. Store airtight at room temperature.

chocolate-tahini-linzer-cookies

['1 1/2 cups all-purpose flour', '3/4 cup Dutch-process cocoa powder', '3/4 tsp. baking powder', '1 tsp. kosher salt, plus more', '1 cup granulated sugar', '3/4 cup (1 1/2 sticks) unsalted butter, room temperature', '1 large egg', '1 tsp. vanilla extract', 'White sanding sugar (for sprinkling)', '1/2 cup white, milk, or dark chocolate chips or wafers (disks, pistoles, fèves)', '2 Tbsp. tahini', 'Assorted 2"–3"and 1"–1 1/2" cookie cutters']

Slow Roast Beef

['1 (4-lb.) New York strip roast, preferably prime, untied', 'Kosher salt, freshly ground pepper', '6 garlic cloves, finely grated', '3 Tbsp. finely chopped rosemary', '5 Tbsp. extra-virgin olive oil, divided', '1/2 cup plain whole-milk Greek yogurt', '1/2 cup sour cream', '2 Tbsp. prepared horseradish', '1/2 tsp. finely grated lemon zest', 'Warm rolls and cornichons (for serving)']

Lightly score fat cap of roast, spacing cuts about 3/4" apart, with a sharp knife, being careful not to slice into the flesh. Season roast generously on all sides with salt and pepper. Mix garlic, rosemary, and 3 Tbsp. oil in a small bowl and rub all over roast. Loosely cover with plastic wrap and chill at least 12 hours and up to 2 days. Preheat oven to 200°F. Place roast on a wire rack set inside a large rimmed baking sheet. Roast until an instant-read thermometer inserted into the thickest part of meat registers 118°F–120°F for medium-rare, about 2 1/2 hours. Let rest 1 hour (internal temperature will continue to climb to 125°F–130°F). Mix together yogurt, sour cream, horseradish, and lemon zest in a small bowl; season sauce with salt. Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook roast just until browned, about 2 minutes per side. Transfer to a cutting board and thinly slice. Serve with horseradish sauce, rolls, and cornichons. Beef can be roasted and browned 3 days ahead. Cover and chill. Let sit at room temperature 1–2 hours before serving.

slow-roast-beef

['1 (4-lb.) New York strip roast, preferably prime, untied', 'Kosher salt, freshly ground pepper', '6 garlic cloves, finely grated', '3 Tbsp. finely chopped rosemary', '5 Tbsp. extra-virgin olive oil, divided', '1/2 cup plain whole-milk Greek yogurt', '1/2 cup sour cream', '2 Tbsp. prepared horseradish', '1/2 tsp. finely grated lemon zest', 'Warm rolls and cornichons (for serving)']

Grapefruit Bars with Candied Zest

['1 cup all-purpose flour', '3/4 cup powdered sugar', '2 Tbsp. granulated sugar', '3/4 tsp. kosher salt', '1/2 cup (1 stick) chilled unsalted butter, cut into pieces', '2 large egg yolks', '1 grapefruit', '1/2 cup granulated sugar, divided', '3 large eggs', '3 large egg yolks', '1 cup granulated sugar', '1 Tbsp. cornstarch', '1 Tbsp. finely grated grapefruit zest (from 1)', '1/4 cup fresh grapefruit juice (from 1)', '2 tsp. finely grated lemon zest (from 2)', '3/4 cup fresh lemon juice (from 5–6)', '1 tsp. vanilla extract or paste', '1/2 tsp. kosher salt', '1/2 cup (1 stick) unsalted butter, room temperature, cut into 8 pieces', 'Powdered sugar (for serving; optional)']

Place a rack in middle of oven; preheat to 350°F. Line an 8x8" baking pan, preferably metal, with overlapping sheets of parchment paper, leaving at least 4" overhang on each side. Pulse flour, powdered sugar, granulated sugar, and salt in a food processor a few times to combine. Add butter and pulse until largest pieces are pea-size. Add egg yolks and pulse just until dough comes together in small clumps. (Shortbread can also be made by hand: Whisk dry ingredients in a large bowl, then work in the butter with your fingers before mixing in the egg yolks with a sturdy spoon.) Transfer dough to prepared pan (you may find it easier to form the dough into a ball first, instead of working with clumps—entirely up to you!) and press into an even layer. If dough is sticky, use a piece of plastic wrap between your hand and the dough. Prick dough with a fork in several spots (this helps it stay flat as it bakes). Bake shortbread until edges and top are golden brown, 24–28 minutes. Let cool. While the shortbread is baking, use a sharp knife to remove zest from grapefruit in 2"–3" wide strips (it’s okay to leave some white pith attached). Slice strips very thinly lengthwise; save fruit for another use. Combine zest and 2 cups water in a small saucepan and bring to a simmer. Drain immediately. Combine zest with 1/4 cup granulated sugar and 1 cup water in the same saucepan and bring to a simmer. Cook, stirring occasionally, until zest is translucent and softened, 15–20 minutes. Drain, discarding syrup, and toss zest in a small bowl with remaining 1/4 cup granulated sugar. Set aside until ready to use. Reduce oven temperature to 300°F. Vigorously whisk eggs, egg yolks, granulated sugar, and cornstarch in a large saucepan until smooth and sugar is mostly dissolved. Whisk in grapefruit zest and juice, lemon zest and juice, and vanilla. Set saucepan over medium heat and cook, whisking constantly and making sure to get into the corners of the pan, until curd begins to bubble slightly around the edges and thickens, about 5 minutes. Simmer very gently, still whisking, 30 seconds, then remove from heat. Whisk salt into curd, followed by butter a piece at a time, whisking to fully incorporate after each addition. Scrape curd into pan with shortbread and smooth over crust. Top with some of the candied grapefruit zest (you probably won’t need all of it; snack on any left over!). Bake grapefruit bars until surface of curd is set (the center will still wobble slightly when pan is gently shaken), 20–25 minutes. Transfer to the refrigerator and chill until very cold, at least 3 hours, or preferably overnight. Just before serving, slice grapefruit bars into 2" squares and dust with powdered sugar if desired. Shortbread can be baked 3 days ahead. Store tightly covered at room temperature. Grapefruit can be candied 1 week ahead. Store airtight at room temperature. Bars can be baked 3 days ahead. Cover and keep chilled.

grapefruit-bars-with-candied-zest

['1 cup all-purpose flour', '3/4 cup powdered sugar', '2 Tbsp. granulated sugar', '3/4 tsp. kosher salt', '1/2 cup (1 stick) chilled unsalted butter, cut into pieces', '2 large egg yolks', '1 grapefruit', '1/2 cup granulated sugar, divided', '3 large eggs', '3 large egg yolks', '1 cup granulated sugar', '1 Tbsp. cornstarch', '1 Tbsp. finely grated grapefruit zest (from 1)', '1/4 cup fresh grapefruit juice (from 1)', '2 tsp. finely grated lemon zest (from 2)', '3/4 cup fresh lemon juice (from 5–6)', '1 tsp. vanilla extract or paste', '1/2 tsp. kosher salt', '1/2 cup (1 stick) unsalted butter, room temperature, cut into 8 pieces', 'Powdered sugar (for serving; optional)']

Raspberry Rugelach

['2 1/2 cups all-purpose flour, plus more', '1/4 tsp. baking powder', '1/2 cup granulated sugar, divided', '2 tsp. kosher salt, divided', '1 cup chilled unsalted butter, cut into pieces', '8 oz. cream cheese, room temperature', 'Zest of 1 orange', '1 1/2 cups finely chopped walnuts', '1 cup raspberry or any other flavor jam or marmalade', '1/2 cup freeze-dried raspberries or strawberries', '1 large egg, beaten to blend', 'A spice mill or mortar and pestle']

Mix flour, baking powder, 1/4 cup granulated sugar, and 1 tsp. salt in the bowl of a stand mixer fitted with paddle attachment on low speed to combine. Add butter and beat until it is flattened into nickel- and dime-size pieces and dry ingredients look a bit like sand, about 2 minutes. Cut cream cheese into 8–10 pieces and add all at once to mixer. Beat until dough starts to clump together in pieces (but not so long that it forms one large mass) with pieces of butter and some cream cheese still visible, about 1 minute longer. Turn out dough onto a work surface and divide in half. Pat each into a disk and wrap tightly in plastic. Chill just until firm, 30–45 minutes. Meanwhile, mix together orange zest, nuts, jam, and remaining 1 tsp. salt in a medium bowl. Set filling aside. Working one at a time, roll out dough between 2 lightly floured sheets of parchment paper, dusting with more flour and turning over and rotating as needed, into 1/8"-thick ovals about 18x11". Spread half of filling over each oval, leaving a 1/2" border. Rotate dough so a long side is closest to you and roll up into a tight spiral, using parchment to help you lift it as you go. If dough is sticking, chill 5 minutes before proceeding. Chill rolled-up dough until firm, at least 60 minutes and up to 1 day (wrapped in plastic). Place racks in upper and lower thirds of oven; preheat to 375°F. Finely grind raspberries in spice mill or with mortar and pestle. Transfer to a small bowl; mix in remaining 1/4 cup granulated sugar. Brush tops of dough with egg. Sprinkle with half of berry sugar and cut into wedges 2" wide at the base and 1/2" wide at the point. Make each cut on a diagonal, changing direction each time so that short and wide ends alternate. Divide rugelach between 2 parchment-lined baking sheets. Bake, rotating baking sheets top to bottom and front to back halfway through, until deep golden brown, 28–34 minutes. Let cool on baking sheets, sprinkling with remaining berry sugar while still warm. Cookies can be baked 5 days ahead. Store airtight at room temperature.

raspberry-rugelach

['2 1/2 cups all-purpose flour, plus more', '1/4 tsp. baking powder', '1/2 cup granulated sugar, divided', '2 tsp. kosher salt, divided', '1 cup chilled unsalted butter, cut into pieces', '8 oz. cream cheese, room temperature', 'Zest of 1 orange', '1 1/2 cups finely chopped walnuts', '1 cup raspberry or any other flavor jam or marmalade', '1/2 cup freeze-dried raspberries or strawberries', '1 large egg, beaten to blend', 'A spice mill or mortar and pestle']

Double Pecan Thumbprints

['2 cups pecan halves', '1/3 cup granulated sugar', '1 large egg white', '2 Tbsp. unsalted butter, room temperature', '2 tsp. espresso powder', '1/2 tsp. kosher salt', '1/4 tsp. almond extract', '1 1/4 cups all-purpose flour', '1 tsp. kosher salt', '1/2 tsp. baking powder', '3/4 cup (1 1/2 sticks) unsalted butter, room temperature', '1/4 cup granulated sugar', '3/4 cup powdered sugar, divided; plus more for serving (optional)', '1 large egg yolk', '1 tsp. vanilla extract or paste']

Preheat oven to 350°F. Lightly toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened in color and fragrant, 6–8 minutes. Let cool; set 1 1/4 cups pecans aside for making the dough. Pulse granulated sugar and remaining 3/4 cup pecans in a food processor until nuts are very finely ground (be careful to stop before they become a paste), 30–60 seconds. Add egg white and pulse just to blend, then add butter, espresso powder, salt, and almond extract. Pulse just until mixture is smooth and combined. Scrape frangipane into a small bowl and chill at least 30 minutes before using. Pulse flour, salt, baking powder, and 1 cup reserved pecans in clean food processor until nuts are very finely ground, about 1 minute. Beat butter, granulated sugar, and 1/4 cup powdered sugar in the bowl of a stand mixer fitted with paddle attachment on medium-high speed until light and fluffy, about 4 minutes. Add egg yolk and vanilla and beat until combined and no streaks remain. Reduce speed to low and add dry ingredients. Beat just until incorporated, about 1 minute. Cover bowl with plastic wrap and chill dough until it’s firm enough that you can scoop it and it will hold its shape, 30–45 minutes. Place racks in upper and lower thirds of oven; preheat to 350°F. Place 1/2 cup powdered sugar in a shallow bowl. Working in batches, scoop out tablespoonfuls of dough and roll into balls between your hands, then roll in powdered sugar, knocking off any excess. Transfer to 2 parchment-lined baking sheets as you work, spacing 2" apart. Bake cookies until puffed but edges are still soft, 6–8 minutes. Carefully remove from oven and make an indent in the center of each cookie with the handle end of a wooden spoon or a similar heatproof object. Spoon a heaping 1/2-teaspoonful of frangipane into each and top with a pecan half from remaining reserved 1/4 cup. Return cookies to oven and continue to bake until edges are set and very lightly browned, 6–8 minutes longer. Let cool on baking sheets. Just before serving, dust cookies with more powdered sugar if desired. Frangipane can be made 3 days ahead. Cover and keep chilled. You will have more than you need, but try slathering leftovers on toasted brioche and baking until lightly browned (sort of like an almond croissant). We guarantee you won’t be upset about it. Cookies can be baked 5 days ahead. Store airtight at room temperature.

double-pecan-thumbprints

['2 cups pecan halves', '1/3 cup granulated sugar', '1 large egg white', '2 Tbsp. unsalted butter, room temperature', '2 tsp. espresso powder', '1/2 tsp. kosher salt', '1/4 tsp. almond extract', '1 1/4 cups all-purpose flour', '1 tsp. kosher salt', '1/2 tsp. baking powder', '3/4 cup (1 1/2 sticks) unsalted butter, room temperature', '1/4 cup granulated sugar', '3/4 cup powdered sugar, divided; plus more for serving (optional)', '1 large egg yolk', '1 tsp. vanilla extract or paste']

Salted Chocolate Halva

['Nonstick vegetable oil spray', '1 1/2 cups tahini', '1/4 tsp. kosher salt', '4 Tbsp. black and white sesame seeds, divided', '1 1/2 cups sugar', '4 oz. bittersweet chocolate', '1/4 cup dried edible flowers (such as cornflowers and/or roses; optional)', 'Flaky sea salt', 'A candy thermometer']

Lightly coat an 8 1/2x4 1/2" loaf pan with nonstick spray and line with parchment paper, leaving a 2" overhang on both of the long sides. Mix tahini, kosher salt, and 2 Tbsp. sesame seeds in a medium bowl to combine; set tahini mixture aside. Cook sugar and 1/2 cup water in a small saucepan over low heat, stirring with a heatproof rubber spatula, until sugar is dissolved, about 4 minutes. Increase heat to medium-high and fit pan with candy thermometer. Cook syrup, brushing down sides of saucepan with a wet pastry brush as needed to dissolve any crystals that form, until thermometer registers 250°F, 7–10 minutes. Immediately remove syrup from heat and gradually stream into reserved tahini, mixing constantly with spatula. Continue to mix just until halva comes together in a smooth mass and starts to pull away from the sides of bowl (less than a minute). Be careful not to overmix or halva will be crumbly. Working quickly, scrape into prepared pan and let cool. Melt chocolate in a heatproof bowl set over a pan of simmering water (do not let bowl touch water), stirring often. Remove from heat. Invert halva onto a wire rack set inside a parchment-lined rimmed baking sheet; peel away and discard parchment. Pour chocolate over halva and sprinkle top with flowers (if using), sea salt, and remaining 2 Tbsp. sesame seeds. Let sit until chocolate is set before serving, about 30 minutes. Halva can be made 3 days ahead. Store tightly wrapped at room temperature.

salted-chocolate-halva

['Nonstick vegetable oil spray', '1 1/2 cups tahini', '1/4 tsp. kosher salt', '4 Tbsp. black and white sesame seeds, divided', '1 1/2 cups sugar', '4 oz. bittersweet chocolate', '1/4 cup dried edible flowers (such as cornflowers and/or roses; optional)', 'Flaky sea salt', 'A candy thermometer']

Pineapple-Glazed Ham

['1/2 pineapple, peeled, sliced into rings', '1 large orange, sliced into thick rounds', '1 (10-lb.) cured smoked bone-in ham or 6-lb. cured boneless ham', '3 cups pineapple juice', '1/2 cup apple cider vinegar', '1/2 cup (packed) light brown sugar', '1/4 cup hot sauce', 'Maraschino cherries (for serving)']

Preheat oven to 300°F. Stack 2–3 sheets of foil ample enough to cover ham on a work surface and arrange pineapple and orange slices on top in a single layer. Set ham on fruit (if using a bone-in ham and it has a fat cap, score very lightly, making cuts about 3/4" apart) and wrap up tightly. Transfer to a wire rack set inside a large rimmed baking sheet and bake until an instant-read thermometer inserted into the thickest part of ham registers 115°F, 3–3 1/2 hours for boneless, 3 1/2–4 hours for bone-in. Meanwhile, bring pineapple juice, vinegar, brown sugar, and hot sauce to a boil in a large saucepan. Reduce heat; simmer, swirling occasionally, until thick enough to coat a spoon. Keep warm. Remove ham from oven and increase oven temperature to 425°F. Unwrap ham, peeling back the foil so it covers the baking sheet (this will make for easy cleanup). Once oven is at 425°F, baste ham with warm glaze and return to oven. Bake, brushing with more glaze every 3 minutes or so, until glaze is deeply browned and thermometer registers 125°F, 12–15 minutes. Carefully transfer ham to a cutting board and let rest 30–60 minutes before slicing. While ham is resting, roast fruit, spooning juices over from time to time, until deeply browned, 20–25 minutes. Serve ham with roasted fruit and cherries alongside.

pineapple-glazed-ham

['1/2 pineapple, peeled, sliced into rings', '1 large orange, sliced into thick rounds', '1 (10-lb.) cured smoked bone-in ham or 6-lb. cured boneless ham', '3 cups pineapple juice', '1/2 cup apple cider vinegar', '1/2 cup (packed) light brown sugar', '1/4 cup hot sauce', 'Maraschino cherries (for serving)']

Trout Toast with Soft Scrambled Eggs

['8 large eggs', '3/4 tsp. kosher salt, plus more', '6 Tbsp. unsalted butter, divided', '4 (1"-thick) slices sourdough or country-style bread', '3 Tbsp. crème fraîche or sour cream', '1 skin-on, boneless smoked trout fillet (about 5 oz.), skin removed, flesh broken into 1" pieces', '1 lemon, halved', 'Freshly ground black pepper', '2 scallions, thinly sliced on a diagonal', '2 Tbsp. coarsely chopped dill', '4 oz. mature arugula, tough stems trimmed (about 4 cups)', '2 tsp. extra-virgin olive oil']

Crack eggs into a medium bowl and add 3/4 tsp. salt. Whisk until no streaks remain. Heat 2 Tbsp. butter in a large nonstick skillet over medium. As soon as foaming subsides, add 2 slices of bread and cook until golden brown underneath, about 3 minutes. Transfer to plates, cooked side up. Repeat with another 2 Tbsp. butter and remaining 2 slices of bread. Season toast with salt. Wipe out skillet and let it cool 3 minutes. Heat remaining 2 Tbsp. butter in reserved skillet over medium-low. Once butter is foaming, cook egg mixture, stirring with a heatproof rubber spatula in broad sweeping motions, until some curds begin to form but eggs are still runny, about 2 minutes. Stir in crème fraîche and cook, stirring occasionally, until eggs are barely set, about 1 minute. Spoon eggs over toast and top with trout. Finely grate lemon zest from one of the lemon halves over trout, then squeeze juice over toast. Season with pepper; scatter scallions and dill on top. Squeeze juice from remaining lemon half into a medium bowl. Add arugula and drizzle with oil; season with salt and pepper. Toss to coat. Mound alongside toasts.

trout-toast-with-soft-scrambled-eggs

['8 large eggs', '3/4 tsp. kosher salt, plus more', '6 Tbsp. unsalted butter, divided', '4 (1"-thick) slices sourdough or country-style bread', '3 Tbsp. crème fraîche or sour cream', '1 skin-on, boneless smoked trout fillet (about 5 oz.), skin removed, flesh broken into 1" pieces', '1 lemon, halved', 'Freshly ground black pepper', '2 scallions, thinly sliced on a diagonal', '2 Tbsp. coarsely chopped dill', '4 oz. mature arugula, tough stems trimmed (about 4 cups)', '2 tsp. extra-virgin olive oil']

Spiced Chickpeas and Greens Frittata

['12 large eggs', '1 1/2 cups chopped tender herbs (such as basil, cilantro, and/or parsley)', '3/4 cup sour cream', '1/2 tsp. crushed red pepper flakes', '1 tsp. kosher salt, plus more', '4 Tbsp. extra-virgin olive oil, divided', '2 (15.5-oz.) cans chickpeas, rinsed,patted dry', '2 tsp. medium curry powder', '1 medium onion, finely chopped', '6 garlic cloves, 5 thinly sliced, 1 whole', '1 small bunch hardy greens (such as mustard, kale, or Swiss chard), ribs and stems removed, leaves torn into 2" pieces', '2/3 cup mayonnaise']

Preheat oven to 350°F. Whisk eggs, herbs, sour cream, red pepper flakes, and 1 tsp. salt in a bowl until no streaks remain. Heat 2 Tbsp. oil in a medium cast-iron or ovenproof nonstick skillet over medium-high. Add chickpeas and curry powder and season with salt. Cook, tossing occasionally, until golden brown, 6–8 minutes. Transfer 1 cup chickpeas to a bowl; set aside. Reduce heat to medium, add onion, sliced garlic, and remaining 2 Tbsp. oil to chickpeas in skillet and cook, stirring occasionally, until onion is softened and starting to brown, 7–9 minutes. Add a handful of greens and 2 Tbsp. water and cook until slightly wilted. Continue adding greens a handful at a time, letting them wilt slightly before adding more, until all greens are wilted, about 5 minutes total; season with salt. Let cool 3 minutes. Return pan to medium-low, pour in egg mixture, and cook, stirring eggs and swirling pan often, until edges are just set (texture should be like a very soft scramble), about 6 minutes. Transfer to oven and bake frittata until puffed slightly and center is barely set, 10–15 minutes. Let cool 5–10 minutes. Place mayonnaise in a small bowl and grate in remaining garlic clove; mix well. Season with salt. Serve frittata with garlic mayo and reserved chickpeas.

spiced-chickpeas-and-greens-frittata

['12 large eggs', '1 1/2 cups chopped tender herbs (such as basil, cilantro, and/or parsley)', '3/4 cup sour cream', '1/2 tsp. crushed red pepper flakes', '1 tsp. kosher salt, plus more', '4 Tbsp. extra-virgin olive oil, divided', '2 (15.5-oz.) cans chickpeas, rinsed,patted dry', '2 tsp. medium curry powder', '1 medium onion, finely chopped', '6 garlic cloves, 5 thinly sliced, 1 whole', '1 small bunch hardy greens (such as mustard, kale, or Swiss chard), ribs and stems removed, leaves torn into 2" pieces', '2/3 cup mayonnaise']

Egg and Merguez Wraps

['8 large eggs', '1 cup plain whole-milk Greek yogurt', '2 Tbsp. fresh lemon juice', '1 garlic clove, finely grated', 'Kosher salt', '2 Tbsp. extra-virgin olive oil', '1 lb. merguez sausage, casings removed', '4 lavash or large flour tortillas', '1/2 small red onion, halved, thinly sliced', '4 dill pickles, sliced crosswise 1/4" thick', '3 cups mint leaves']

Bring a medium pot of water to a boil. Carefully slip in eggs and cook 8 minutes. Transfer to a bowl of ice water with a slotted spoon; let cool. Peel eggs, then slice each crosswise into 5 pieces. Meanwhile, mix yogurt, lemon juice, and garlic in a small bowl; season yogurt sauce with salt. Heat oil in a large skillet over medium-high. Add sausage and press down on it with a wooden spoon or heatproof rubber spatula to flatten; cook, undisturbed, until browned underneath, about 4 minutes. Turn sausage over; break into smaller pieces with spoon. Cook until cooked through and crisp, about 3 minutes. Transfer sausage along with drippings to a medium bowl. Reserve skillet. Lay out lavash on a work surface. Spread 1/4 cup yogurt sauce over each, leaving a 1" border. Top with sausage, dividing evenly. Top each with 10 egg slices in a single layer, then with red onion, pickles, and mint. Fold in 2 sides of lavash and, starting at an unfolded edge, roll up tightly. Set reserved skillet over medium heat and cook 2 wraps, undisturbed, until golden brown and starting to crisp underneath, about 2 minutes. Turn over and cook until golden brown and starting to crisp on the other side. Transfer to a cutting board. Repeat with remaining wraps. Cut wraps in half crosswise.

egg-and-merguez-wraps

['8 large eggs', '1 cup plain whole-milk Greek yogurt', '2 Tbsp. fresh lemon juice', '1 garlic clove, finely grated', 'Kosher salt', '2 Tbsp. extra-virgin olive oil', '1 lb. merguez sausage, casings removed', '4 lavash or large flour tortillas', '1/2 small red onion, halved, thinly sliced', '4 dill pickles, sliced crosswise 1/4" thick', '3 cups mint leaves']

Chicory, Bacon, and Poached Egg Salad

['4 oz. Parmesan', '1 medium shallot, finely chopped', '1/4 cup sherry vinegar or red wine vinegar', '1 Tbsp. honey', '7 Tbsp. extra-virgin olive oil, divided', 'Kosher salt, freshly ground pepper', '8 oz. slab or thick-cut bacon, cut into 1/2" pieces', '2 (8"-long) sprigs rosemary', '1 lb. mixed wild mushrooms (such as shiitake, maitake, and/or oyster), woody stems removed', '1 lb. chicory (such as radicchio, escarole, and/or frisée), leaves torn into 3" pieces', '4 large eggs']

Finely grate half of the Parmesan into a large bowl. Add shallot, vinegar, honey, and 5 Tbsp. oil and whisk well; season dressing with salt and pepper. Cook bacon in a large skillet over medium-high heat, stirring occasionally, until brown and beginning to crisp, about 5 minutes. Add rosemary and cook, turning once, until crisp, about 2 minutes. Using a slotted spoon, transfer bacon and rosemary to paper towels. Add remaining 2 Tbsp. oil to skillet and heat over medium-high. Arrange mushrooms in pan in a single layer and cook, undisturbed, until golden brown underneath, about 3 minutes. Season with salt and pepper, toss, and continue to cook, tossing often, until golden brown all over, about 5 minutes. Transfer to bowl with dressing, but don’t toss. Strip rosemary leaves off stems into bowl and add chicory. Meanwhile, bring a large pot of water to a boil. Reduce heat so water is at a bare simmer. Crack an egg into a small bowl; gently slide egg into water. Quickly repeat with remaining eggs. Poach, rotating eggs gently with a large slotted spoon, until whites are set but yolks are still runny, about 3 minutes. Using spoon, transfer eggs to paper towels. Season with salt and pepper. Toss salad to coat leaves; season with salt and divide among plates. Shave remaining Parmesan over and top with bacon and poached eggs.

chicory-bacon-and-poached-egg-salad

['4 oz. Parmesan', '1 medium shallot, finely chopped', '1/4 cup sherry vinegar or red wine vinegar', '1 Tbsp. honey', '7 Tbsp. extra-virgin olive oil, divided', 'Kosher salt, freshly ground pepper', '8 oz. slab or thick-cut bacon, cut into 1/2" pieces', '2 (8"-long) sprigs rosemary', '1 lb. mixed wild mushrooms (such as shiitake, maitake, and/or oyster), woody stems removed', '1 lb. chicory (such as radicchio, escarole, and/or frisée), leaves torn into 3" pieces', '4 large eggs']

Citrus-and-Dill Gravlax

['1 bunch dill, plus sprigs for serving', '2 grapefruits', '3 lemons', '1 1/4 cups kosher salt', '1 cup (packed) light brown sugar', '1 Tbsp. cracked black peppercorns', '1 (3-lb.) boneless side of salmon', 'Bagels, bialys, pumpernickel or rye bread, cream cheese, sliced red onion, capers, and/or lemon wedges (for serving; optional)']

Place dill bunch in a food processor and finely grate grapefruit and lemon zest directly into bowl; save fruit for another use. Add salt, brown sugar, and peppercorns and process until combined (you can also chop the dill by hand and mix it with the other ingredients in a medium bowl). Place a large sheet of parchment paper on a large rimmed baking sheet and pour one-third of cure lengthwise down the center of parchment. Lay salmon skin side down on top of cure and pack remaining cure in an even layer onto flesh side. Fold parchment up and over fish and cover with another sheet of parchment paper. Wrap tightly with plastic. Place another large rimmed baking sheet on top of fish and set a heavy pot or cast-iron skillet in baking sheet to weigh down. Chill 3 days. Unpack fish and wipe off cure with a damp kitchen towel (do not rinse). Slice very thinly with a long sharp knife, wiping down blade occasionally with another kitchen towel to keep it clean. Arrange salmon on a platter; serve with bagels, bialys, bread, cream cheese, red onion, capers, dill sprigs, and/or lemon wedges if desired. Wrap leftover salmon and refrigerate for up to 3 days.

citrus-and-dill-gravlax

['1 bunch dill, plus sprigs for serving', '2 grapefruits', '3 lemons', '1 1/4 cups kosher salt', '1 cup (packed) light brown sugar', '1 Tbsp. cracked black peppercorns', '1 (3-lb.) boneless side of salmon', 'Bagels', 'bialys', 'pumpernickel or rye bread', 'cream cheese', 'sliced red onion', 'capers', 'and/or lemon wedges (for serving; optional)']

Steak and Eggs with Saucy Beans

['2 tsp. hot smoked Spanish paprika', '2 tsp. Aleppo-style pepper', '2 1/2 tsp. kosher salt, plus more', '1 tsp. freshly ground black pepper, plus more', '2 (1 1/4"-thick) boneless New York strip steaks (about 14 oz. each), patted dry', '7 Tbsp. extra-virgin olive oil, divided', '2 medium shallots, finely chopped', '4 garlic cloves, thinly sliced', '1 small bunch cilantro, stems finely chopped, leaves coarsely chopped', '1 (15.5-oz.) can pinto beans, drained', '2 Tbsp. unsalted butter', '3 limes, halved', '4 large eggs']

Mix paprika, Aleppo-style pepper, 2 1/2 tsp. salt, and 1 tsp. black pepper in a bowl. Rub all over steaks, pressing to adhere. Let sit while you make the beans. Heat 2 Tbsp. oil in a medium saucepan over medium-low. Cook shallots, garlic, and cilantro stems, stirring often, until softened but not yet browned, about 3 minutes. Add beans, butter, and ¾ cup water. Bring to a simmer and cook, stirring occasionally, until beans are saucy, 6–9 minutes. Remove from heat and stir in cilantro leaves. Finely grate some lime zest from one of the lime halves into beans, then squeeze in its juice. Season with salt and pepper. Cover to keep warm. Heat a dry 12" skillet, preferably cast iron, over medium-high. Rub steaks with 3 Tbsp. oil and cook, undisturbed, 3 minutes. Turn and cook on other side 3 minutes, then turn again. Add all remaining lime halves, arranging cut side down. Cook until steaks are medium-rare (a thermometer inserted into thickest part should register 120°F) and limes are nicely charred, 2–3 minutes. Transfer steaks and limes to a cutting board. Wipe out skillet. Heat remaining 2 Tbsp. oil in skillet over medium-high. Cook eggs sunny side up until whites are golden brown and crisp around edges and yolks are runny, about 2 minutes. Slice steaks against the grain. Divide beans and steaks among plates and top each with an egg. Serve with charred limes for squeezing over.

steak-and-eggs-with-saucy-beans

['2 tsp. hot smoked Spanish paprika', '2 tsp. Aleppo-style pepper', '2 1/2 tsp. kosher salt, plus more', '1 tsp. freshly ground black pepper, plus more', '2 (1 1/4"-thick) boneless New York strip steaks (about 14 oz. each), patted dry', '7 Tbsp. extra-virgin olive oil, divided', '2 medium shallots, finely chopped', '4 garlic cloves, thinly sliced', '1 small bunch cilantro, stems finely chopped, leaves coarsely chopped', '1 (15.5-oz.) can pinto beans, drained', '2 Tbsp. unsalted butter', '3 limes, halved', '4 large eggs']

Zebra-Striped Shortbread Cookies

['2 1/3 cups all-purpose flour, divided', '1 1/2 tsp. kosher salt, divided', '1/3 cup Dutch-process cocoa powder', '1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature', '2/3 cup granulated sugar', '1/4 cup powdered sugar', '1 large egg yolk', '1 tsp. vanilla extract or paste', '1 large egg, beaten to blend', '1/4 cup sanding sugar (any color)']

Whisk 1 1/3 cups flour and 3/4 tsp. salt in a medium bowl. Whisk cocoa powder, remaining 1 cup flour, and remaining 3/4 tsp. salt in another medium bowl. These are the bases for your chocolate and vanilla doughs. Beat butter, granulated sugar, and powdered sugar in the bowl of a stand mixer on medium-high speed until light and fluffy, about 4 minutes. Add egg and vanilla and beat until smooth. Divide mixture between the 2 bowls of dry ingredients (about 1 cup in each). Scrape vanilla mixture back into stand mixer bowl (save the mixing bowl) and beat on low speed just until combined. Return to reserved bowl. Repeat process with chocolate mixture. Arrange 2 large sheets of parchment paper on a work surface. Dollop one-quarter of chocolate dough in the center of each sheet and pat into rough 6x2" rectangles. Dollop one-quarter of vanilla dough on top of each chocolate slab and pat into rectangles the same size and shape so that you have 2 layers each. Repeat entire process so you have 4 alternating layers. Tightly press stacked dough into cylinders about 1 1/2" wide and 8" long, using the parchment to help you. Wrap logs in plastic wrap and chill until very firm, at least 2 hours. Place racks in upper and lower thirds of oven; preheat to 350°F. Working one at a time, unwrap dough and brush with egg. Carefully sprinkle surface with sanding sugar and roll logs in sugar to coat well (really press dough into sugar so it sticks). Slice into rounds a generous 1/4" thick, rotating after every few cuts to keep slices round. Arrange cookies on parchment-lined baking sheets, spacing 2" apart. Bake, rotating baking sheets top to bottom and front to back halfway through, until edges are just set, 12–14 minutes. Let cool on baking sheets. Dough can be made 3 days ahead; keep chilled. Cookies can be baked 5 days ahead; store airtight at room temperature.

zebra-striped-shortbread-cookies

['2 1/3 cups all-purpose flour, divided', '1 1/2 tsp. kosher salt, divided', '1/3 cup Dutch-process cocoa powder', '1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature', '2/3 cup granulated sugar', '1/4 cup powdered sugar', '1 large egg yolk', '1 tsp. vanilla extract or paste', '1 large egg, beaten to blend', '1/4 cup sanding sugar (any color)']

Cold Toddy

['1 medium orange', '5–6 medium lemons', '4 (3") cinnamon sticks', '1 (4") piece ginger, peeled, smashed, plus more thinly sliced for serving', '4 Earl Grey tea bags', '1 tsp. whole cloves', '2/3 cup honey', '2 cups rye whiskey', '1 tsp. orange or regular bitters', 'Orange twists (for serving)']

Using a vegetable peeler, remove zest from orange and 1 lemon in wide strips, leaving white pith behind; slice fruit in half. Squeeze juice from orange into a small bowl (you should have about 1/4 cup). Squeeze juice from lemon into a measuring glass. Slice remaining lemons in half and squeeze juice into glass to measure 1 cup total; save any remaining lemon halves for another use. Set orange and lemon juice aside. Place zest in a small saucepan. Whack cinnamon sticks with the side of a chef’s knife to break up a little and add to saucepan along with smashed ginger, tea bags, cloves, and 1 3/4 cups water. Bring to a boil and immediately remove from heat; let sit 5 minutes. Remove tea bags, then stir in honey; let cool completely, about 20 minutes. Strain tea mixture through a fine-mesh sieve into a pitcher and add rye, bitters, and reserved orange juice and lemon juice. Add 2 cups ice and stir until ice is melted and toddy is very cold. To serve, pour toddy into tumblers filled with ice and garnish with ginger slices and orange twists. Tea mixture can be made 3 days ahead; cover and chill. Toddy can be made 1 day ahead; cover and chill.

cold-toddy

['1 medium orange', '5–6 medium lemons', '4 (3") cinnamon sticks', '1 (4") piece ginger, peeled, smashed, plus more thinly sliced for serving', '4 Earl Grey tea bags', '1 tsp. whole cloves', '2/3 cup honey', '2 cups rye whiskey', '1 tsp. orange or regular bitters', 'Orange twists (for serving)']

Spicy Lightly Pickled Cucumbers

['2 lb. medium Persian cucumbers (about 12), cut lengthwise into spears', '1/4 cup white wine vinegar or unseasoned rice vinegar', '1 tsp. sugar', '3/4 tsp. crushed red pepper flakes', '2 tsp. kosher salt, plus more', '2 Tbsp. chopped dill', '2 Tbsp. fresh lemon juice']

Toss cucumbers in a large bowl with vinegar, sugar, red pepper flakes, and 2 tsp. salt. Chill, tossing once, at least 1 hour and up to 6 hours. Just before serving, add dill and lemon juice and toss to combine. Taste and season with more salt if needed.

spicy-lightly-pickled-cucumbers

['2 lb. medium Persian cucumbers (about 12), cut lengthwise into spears', '1/4 cup white wine vinegar or unseasoned rice vinegar', '1 tsp. sugar', '3/4 tsp. crushed red pepper flakes', '2 tsp. kosher salt, plus more', '2 Tbsp. chopped dill', '2 Tbsp. fresh lemon juice']

Pimiento Cheese Crackers

['12 oz. sharp cheddar, coarsely grated (about 4 cups)', '1 cup plus 2 Tbsp. all-purpose flour', '1 1/2 tsp. kosher salt', '1/4 tsp. cayenne pepper', '1/4 cup chopped jarred pimiento peppers', '5 Tbsp. chilled unsalted butter, cut into pieces', '3 Tbsp. white or black sesame seeds']

Pulse cheese, flour, salt, and cayenne in a food processor to combine (4–6 pulses should do it). Add pimiento peppers and pulse until mixture turns orange (another 2 or 3 pulses). Add butter and pulse until largest pieces are about the size of a pea (4–6 pulses). Drizzle in 2 Tbsp. ice water and pulse 2 or 3 more times. Dough should stick together when squeezed in your hand. If not, pulse in another tablespoonful of ice water. Transfer dough to a work surface and form into a tightly packed 2"-diameter log. Gently sprinkle sesame seeds over surface and roll log over sesame seeds, pressing them into dough to adhere, until completely coated. Discard any sesame seeds that don’t stick. Wrap dough in plastic and chill at least 4 hours and up to 2 days before rolling out. Place a rack in the middle of oven; preheat to 350°F. Unwrap dough and using a sharp knife, slice into thin rounds; aim for 1/8"–1/4" thick. Transfer rounds to a parchment-lined baking sheet, spacing about 1" apart (they won’t all fit in one batch). Prick each cracker 3–4 times with a fork to keep them from puffing up and bake, rotating baking sheet front to back halfway through, until tops and edges are golden, 25–30 minutes. Let cool on baking sheet; crackers will crisp as they cool. Repeat with remaining rounds and a fresh parchment-lined baking sheet.

pimiento-cheese-crackers

['12 oz. sharp cheddar, coarsely grated (about 4 cups)', '1 cup plus 2 Tbsp. all-purpose flour', '1 1/2 tsp. kosher salt', '1/4 tsp. cayenne pepper', '1/4 cup chopped jarred pimiento peppers', '5 Tbsp. chilled unsalted butter, cut into pieces', '3 Tbsp. white or black sesame seeds']

Snickerdoodle Party Cookies

['1 cup (2 sticks) unsalted butter', '2 cups all-purpose flour', '1 tsp. baking soda', '1 tsp. kosher salt', '2 1/2 tsp. ground cardamom, divided', '2 tsp. ground cinnamon, divided', '1 cup (packed) light brown sugar', '1/2 cup granulated sugar, divided', '2 large eggs', '1 tsp. vanilla extract or paste', '2 Skor bars, finely chopped', '3 cups cornflakes, lightly crushed', 'Gold or rainbow disco or luster dust (for serving; optional)']

Place racks in upper and lower thirds of oven; preheat to 350°F. Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into the bowl of a stand mixer. Let brown butter cool slightly. Meanwhile, whisk flour, baking soda, salt, 1 1/2 tsp. cardamom, and 1 tsp. cinnamon in a medium bowl. Add brown sugar and 1/4 cup granulated sugar to brown butter. Fit bowl onto stand mixer fitted with paddle attachment and beat on medium speed until thick, about 1 minute. Add eggs one at a time, beating well after each addition. Continue to mix just until smooth, about 1 minute longer. Beat in vanilla. Reduce speed to low and add dry ingredients; beat until nearly combined. Add Skor bars and beat just long enough to bring dough together (it will be a little loose). Cover and let rest 5–10 minutes to let flour hydrate (dough will thicken). Place cornflakes in a small bowl. Mix remaining 1/4 cup granulated sugar, 1 tsp. cardamom, and 1 tsp. cinnamon in another small bowl. Working one at a time, scoop out 2-tablespoonfuls of dough (they don’t need to be perfect balls) and toss in cornflakes to coat well; squeeze lightly to adhere. Move to bowl with spiced sugar and toss to coat. Divide between 2 parchment-lined baking sheets, spacing 3" apart. Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until edges are set, 13–16 minutes. Let cool on baking sheets. Brush with gold dust if desired. Cookies can be baked 5 days ahead. Store airtight at room temperature.

snickerdoodle-party-cookies

['1 cup (2 sticks) unsalted butter', '2 cups all-purpose flour', '1 tsp. baking soda', '1 tsp. kosher salt', '2 1/2 tsp. ground cardamom, divided', '2 tsp. ground cinnamon, divided', '1 cup (packed) light brown sugar', '1/2 cup granulated sugar, divided', '2 large eggs', '1 tsp. vanilla extract or paste', '2 Skor bars, finely chopped', '3 cups cornflakes, lightly crushed', 'Gold or rainbow disco or luster dust (for serving; optional)']

Onion-Dip Potato Chips

['2 Tbsp. onion powder', '1 Tbsp. garlic powder', '3/4 tsp. crushed red pepper flakes', '1/2 tsp. kosher salt', '1 (8-oz.) bag kettle-cooked salted potato chips', '1/4 cup extra-virgin olive oil', '1/3 cup finely chopped dill', '1 lemon', 'Freshly ground black pepper', 'A spice mill']

Preheat oven to 425°F. Grind onion powder, garlic powder, red pepper flakes, and salt in spice mill until red pepper flakes are finely ground. Transfer to a small bowl and set aside. Spread out potato chips on a rimmed baking sheet. Bake, tossing halfway through, until deep golden brown, about 5 minutes. Transfer potato chips to a large bowl and drizzle with oil. Sprinkle reserved spice mixture over and add two-thirds of dill. Finely zest lemon over chips. Sprinkle with lots of black pepper and toss to coat (do all this while the chips are still warm so they absorb the flavors of the spice mixture). Taste and season with more salt if needed. Transfer chips to a platter and top with remaining dill and more black pepper.

onion-dip-potato-chips

['2 Tbsp. onion powder', '1 Tbsp. garlic powder', '3/4 tsp. crushed red pepper flakes', '1/2 tsp. kosher salt', '1 (8-oz.) bag kettle-cooked salted potato chips', '1/4 cup extra-virgin olive oil', '1/3 cup finely chopped dill', '1 lemon', 'Freshly ground black pepper', 'A spice mill']

Mortadella Moments

['1 (8x8") piece of focaccia', 'Mayonnaise (for spreading)', '2 lb. very thinly sliced mortadella', '16 peperoncini, halved or quartered if very large']

Holding a bread knife parallel to a cutting board, slice focaccia in half. Spread cut sides with mayonnaise and cut each half into 2" squares. Working one at a time, drape mortadella onto squares, top with peperoncini, and secure with skewers.

mortadella-moments

['1 (8x8") piece of focaccia', 'Mayonnaise (for spreading)', '2 lb. very thinly sliced mortadella', '16 peperoncini', 'halved or quartered if very large']

Marinated Manchego

['1 head of garlic, cloves separated and peeled (about 12 cloves)', '1 small orange, quartered through stem end, thinly sliced crosswise, seeds removed', '1/2 cup extra-virgin olive oil', '3 sprigs rosemary', 'Kosher salt', '1 lb. young Manchego cheese, cut or broken into 3/4" pieces']

Cook garlic, orange, and oil in a small saucepan over medium heat, stirring occasionally, until garlic starts to turn golden, 10–12 minutes. Remove from heat and add rosemary sprigs. Season with salt and let cool. Pour garlic mixture into a medium bowl, add cheese, and gently toss to coat cheese. Cover and chill at least 12 hours before serving. Cheese can be marinated 3 days ahead. Keep chilled.

marinated-manchego

['1 head of garlic, cloves separated and peeled (about 12 cloves)', '1 small orange, quartered through stem end, thinly sliced crosswise, seeds removed', '1/2 cup extra-virgin olive oil', '3 sprigs rosemary', 'Kosher salt', '1 lb. young Manchego cheese', 'cut or broken into 3/4" pieces']

Lemon-Pepper Salami Bites

['2 lb. thinly sliced salami', 'Handfuls of Marcona almonds', '1 lemon', 'Freshly ground black pepper', 'Extra-virgin olive oil (for drizzling)']

Layer salami with some almonds in a shallow bowl. Finely grate lemon zest over; save fruit for another use. Top with a few grinds of pepper and drizzle generously with oil.

lemon-pepper-salami-bites

['2 lb. thinly sliced salami', 'Handfuls of Marcona almonds', '1 lemon', 'Freshly ground black pepper', 'Extra-virgin olive oil (for drizzling)']

Chicken and Bacon Choucroute with Potato Salad

['3 lb. baby Yukon Gold potatoes', 'Kosher salt', '2 small shallots, finely chopped', '1/3 cup extra-virgin olive oil', '1/3 cup white wine vinegar', '3 Tbsp. Dijon mustard', '2 tsp. hot sauce', '1 tsp. honey', '1/4 cup tarragon leaves', '1 Tbsp. extra-virgin olive oil', '3 lb. skin-on, bone-in chicken thighs (6–8)', 'Kosher salt', '8 oz. slab bacon, sliced 1/2" thick', '6 garlic cloves, lightly crushed', '2 large sprigs thyme', '1 tsp. juniper berries', '2 lb. sauerkraut (about 4 cups), rinsed, squeezed dry', '1 cup dry white wine', '2 lb. sausages, such as kielbasa and/or bratwurst']

Place potatoes in a small pot and pour in water to cover by 2"; season generously with salt. Bring to a boil, then immediately reduce heat so water is at an active simmer. Cook potatoes until fork-tender, 22–25 minutes. Drain; let sit 5 minutes to dry. Meanwhile, whisk shallots, oil, vinegar, mustard, hot sauce, and honey in a large bowl; season dressing with salt. Add hot potatoes to dressing and let sit, tossing occasionally, until they are just warm and have soaked up some of the dressing, at least 15 minutes and up to 1 hour. Just before serving, add tarragon to potato salad and toss to evenly distribute. Place a rack in upper third of oven; preheat to 400°F. Drizzle oil in a large skillet. Season chicken generously with salt and arrange skin side down in a single layer in skillet. Set over medium heat and cook chicken, undisturbed, until skin is golden brown around the edges, 12–15 minutes. Using a stiff spatula, lift up chicken, then put it back down, still skin side down. Once chicken pieces have all released from skillet and slide around easily, continue to cook, shifting pieces as needed if browning unevenly, until skin is deeply browned, 6–8 minutes longer. Transfer chicken to a plate and turn skin side up. Pour off all but 1/4 cup fat from skillet. Add bacon to same skillet and cook, turning once, until lightly browned, about 5 minutes; transfer to a plate. Cook garlic in skillet, tossing occasionally, until golden brown, about 3 minutes. Add thyme sprigs and juniper berries and cook, tossing, just until fragrant, about 1 minute. Add sauerkraut and wine, increase heat to medium-high, and cook, stirring occasionally, until wine is almost completely evaporated, 6–8 minutes. Remove skillet from heat. Place sausages in a 3-qt. baking dish and pile sauerkraut over (sausages should be submerged). Arrange chicken thighs and bacon on top of sauerkraut. Pour in 3/4 cup water and bake choucroute until chicken is cooked through and liquid is bubbling throughout, 25–30 minutes. Let cool slightly. Serve with potato salad. Potato salad (without tarragon) can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.

chicken-and-bacon-choucroute-with-potato-salad

['3 lb. baby Yukon Gold potatoes', 'Kosher salt', '2 small shallots, finely chopped', '1/3 cup extra-virgin olive oil', '1/3 cup white wine vinegar', '3 Tbsp. Dijon mustard', '2 tsp. hot sauce', '1 tsp. honey', '1/4 cup tarragon leaves', '1 Tbsp. extra-virgin olive oil', '3 lb. skin-on, bone-in chicken thighs (6–8)', 'Kosher salt', '8 oz. slab bacon, sliced 1/2" thick', '6 garlic cloves, lightly crushed', '2 large sprigs thyme', '1 tsp. juniper berries', '2 lb. sauerkraut (about 4 cups), rinsed, squeezed dry', '1 cup dry white wine', '2 lb. sausages', 'such as kielbasa and/or bratwurst']

Jerk-Spiced Duck

['2 (5–5 1/2-lb.) ducks', 'Kosher salt', '2 Tbsp. allspice berries', '2 whole nutmegs', '16 habanero chiles, stems removed', '1 cup soy sauce', '1/2 cup spiced rum', '1/2 cup unseasoned rice vinegar', '4 tsp. sugar', '2 (2") pieces ginger, scrubbed, crushed', 'Hoisin sauce, small flour tortillas, sliced Napa cabbage, sliced scallions, julienned peeled ginger, sliced serrano chiles, mint sprigs, cilantro sprigs, and lime wedges (for serving)', 'A razor blade and a spice mill or mortar and pestle']

Lightly score skin of both ducks using a clean razor blade, cutting most of the way through skin and fat but not into flesh below (a very sharp, thin knife will also work). Season ducks generously with salt and place each one in a large resealable plastic bag. Finely grind allspice in spice mill or with mortar and pestle and place in a blender. Finely grate nutmeg into blender. Add habanero chiles (we recommend keeping the seeds in as the ducks’ fat will keep it from absorbing too much heat), soy sauce, rum, vinegar, and sugar. Purée until smooth. Divide marinade between bags; add a piece of ginger to each. Seal bags, pressing out air, and work marinade around to coat ducks. Chill, breast side down, 12 hours. Preheat oven to 450°F. Remove ducks from marinade and place, breast side up, on a wire rack set inside a foil-lined rimmed baking sheet (don’t worry about any marinade that may be inside ducks; it will add flavor as they cook). Roast ducks just until beginning to brown, 10–12 minutes. Reduce oven temperature to 250°F and continue to roast until ducks are very dark brown, leg joints wiggle freely when flexed, and an instant-read thermometer inserted into the thickest part of breasts registers 195°F, 4 1/2–5 hours. Let rest 30 minutes before shredding. To serve, pile meat on hoisin-slicked tortillas and top with cabbage, scallions, ginger, serrano chiles, mint, and cilantro as desired; squeeze lime wedges over.

jerk-spiced-duck

['2 (5–5 1/2-lb.) ducks', 'Kosher salt', '2 Tbsp. allspice berries', '2 whole nutmegs', '16 habanero chiles, stems removed', '1 cup soy sauce', '1/2 cup spiced rum', '1/2 cup unseasoned rice vinegar', '4 tsp. sugar', '2 (2") pieces ginger, scrubbed, crushed', 'Hoisin sauce, small flour tortillas, sliced Napa cabbage, sliced scallions, julienned peeled ginger, sliced serrano chiles, mint sprigs, cilantro sprigs, and lime wedges (for serving)', 'A razor blade and a spice mill or mortar and pestle']

Sausage and Greens Sheet-Pan Dinner

['1 1/2 lb. micro potatoes (about 1" in diameter) or new potatoes, cut into 1" pieces', '1/2 cup extra-virgin olive oil, divided', '1 3/4 tsp. kosher salt, divided', '1/2 tsp. freshly ground black pepper, divided', '1 lb. (about 4 links) uncooked sweet or spicy Italian sausage', '3 Tbsp. sherry or red wine vinegar', '1 1/2 tsp. Dijon mustard', '1 1/2 tsp. honey', '1 large bunch Tuscan kale or collard greens, stems removed, leaves torn into large pieces']

Preheat oven to 450°F. Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and 1/4 tsp. pepper on an 18x13" rimmed baking sheet. Prick sausages all over with a sharp knife, then nestle among potatoes. Roast, turning sausage and tossing potatoes halfway through, until potatoes are lightly browned and just barely fork-tender and sausage is just cooked through, 12–14 minutes. Meanwhile, whisk vinegar, mustard, honey, and remaining 6 Tbsp. olive oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Pour about 1/4 cup dressing into a small bowl or pitcher and reserve for serving. Toss greens in remaining (about 2 Tbsp.) dressing, using your hands to massage dressing evenly into leaves. Scatter dressed leaves in an even layer over sausage and potatoes. Roast, tossing greens halfway through, until greens are tender and charred in places, 3–5 minutes. Separate sausage, potatoes, and greens into sections to serve, if desired, or toss all together. Serve with reserved dressing alongside.

sausage-and-greens-sheet-pan-dinner

['1 1/2 lb. micro potatoes (about 1" in diameter) or new potatoes, cut into 1" pieces', '1/2 cup extra-virgin olive oil, divided', '1 3/4 tsp. kosher salt, divided', '1/2 tsp. freshly ground black pepper, divided', '1 lb. (about 4 links) uncooked sweet or spicy Italian sausage', '3 Tbsp. sherry or red wine vinegar', '1 1/2 tsp. Dijon mustard', '1 1/2 tsp. honey', '1 large bunch Tuscan kale or collard greens', 'stems removed', 'leaves torn into large pieces']

Oven Risotto with Crispy Roasted Mushrooms

['1 lb. mixed wild, shiitake, and/or crimini mushrooms, broken into pieces or sliced 1/4" thick (about 4 cups)', '3 garlic cloves, peeled, thinly sliced', '6 thyme sprigs', '1/4 tsp. crushed red pepper flakes', '1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling', '1 3/4 tsp. (or more) kosher salt, divided', '1 medium onion, finely chopped', '1 cup arborio rice', '1/2 tsp. freshly ground black pepper', '1/2 cup dry vermouth or white wine', '3 cups homemade chicken stock or low-sodium chicken broth, divided', '2 oz. finely grated Parmesan (about 1 cup)', '2 Tbsp. cold unsalted butter, cut into pieces', '1/2 tsp. finely grated lemon zest', '1/3 cup coarsely chopped parsley leaves', 'Lemon wedges (for serving)']

Place racks in bottom third and middle of oven; preheat to 350°F. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast on bottom rack, tossing halfway through, until deeply golden brown and crisped, 25–30 minutes. Meanwhile, heat 2 Tbsp. oil in a large ovenproof Dutch oven or heavy pot over medium-high. Add onion and cook, stirring often, until softened and slightly translucent, 3–5 minutes. Stir in rice; season with pepper and 1/2 tsp. salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes. Add vermouth, bring to a simmer, and cook, stirring occasionally, until pan is almost dry, about 2 minutes. Add 2 1/2 cups stock. Bring to a simmer, then cover and bake in oven until liquid is mostly absorbed but rice is still slightly firm in the center, 16–18 minutes. Return pot to stove and heat over medium. Add remaining 1/2 cup stock and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes. Remove from heat and stir in Parmesan, butter, and lemon zest; season to taste with salt, if needed. Add a little bit of warm water, if needed, until risotto is thick but still pourable. Transfer risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil. Serve with lemon wedges alongside.

oven-risotto-with-crispy-roasted-mushrooms

['1 lb. mixed wild, shiitake, and/or crimini mushrooms, broken into pieces or sliced 1/4" thick (about 4 cups)', '3 garlic cloves, peeled, thinly sliced', '6 thyme sprigs', '1/4 tsp. crushed red pepper flakes', '1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling', '1 3/4 tsp. (or more) kosher salt, divided', '1 medium onion, finely chopped', '1 cup arborio rice', '1/2 tsp. freshly ground black pepper', '1/2 cup dry vermouth or white wine', '3 cups homemade chicken stock or low-sodium chicken broth, divided', '2 oz. finely grated Parmesan (about 1 cup)', '2 Tbsp. cold unsalted butter, cut into pieces', '1/2 tsp. finely grated lemon zest', '1/3 cup coarsely chopped parsley leaves', 'Lemon wedges (for serving)']

Plain Popcorn

['2 tablespoons vegetable oil', '1/3 cup popcorn kernels']

Heat oil with 3 popcorn kernels in a 3-quart heavy saucepan over moderate heat, covered, until 1 or 2 kernels pop. Quickly add remaining popcorn, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes.

plain-popcorn-108511

['2 tablespoons vegetable oil', '1/3 cup popcorn kernels']

Luscious Hot Chocolate

['12 ounces semisweet chocolate (chips or chopped bars are both fine)', '2 quarts milk (8 cups)']

1. Combine the chocolate and milk in a heavy saucepan. Place over medium heat until bubbles form, reduce the heat slightly, and simmer until the chocolate melts, whisking constantly. 2. Before serving, raise the heat until the chocolate just boils, still whisking. Enjoy.

luscious-hot-chocolate-351089

['12 ounces semisweet chocolate (chips or chopped bars are both fine)', '2 quarts milk (8 cups)']

Sheet-Pan Grilled Cheese

['6 tablespoons mayonnaise', '12 slices soft white sandwich bread', '3 cups coarsely grated cheese (such as Monterey Jack, cheddar, mozzarella, or a mix; about 12 ounces)', 'Kosher salt, freshly ground black pepper', '2 (13x18") rimmed baking sheets']

Position rimmed baking sheet on a rack in middle of oven and preheat to 450°F. Spread about 1 1/2 tsp. mayonnaise on one side of each slice of bread. Arrange 6 slices, mayo side down, on second inverted rimmed baking sheet. Mound 1/2 cup cheese in the center of each slice, season with salt and pepper, and top each with remaining bread slices, mayo side up. Using oven mitts, carefully remove preheated baking sheet from oven and place, rimmed side up, on top of sandwiches, then, holding both rimmed baking sheets together, return to oven. Bake until bread is browned and cheese is melted, about 15 minutes. Carefully remove baking sheets from oven and transfer sandwiches to a cutting board. Cut into pieces and serve.

sheet-pan-grilled-cheese-56390006

['6 tablespoons mayonnaise', '12 slices soft white sandwich bread', '3 cups coarsely grated cheese (such as Monterey Jack, cheddar, mozzarella, or a mix; about 12 ounces)', 'Kosher salt, freshly ground black pepper', '2 (13x18") rimmed baking sheets']

Pigs-in-a-Blanket with Sauerkraut and Mustard

['1 large egg', 'One 14- to 17-ounce box of puff pastry (preferably all-butter), thawed according to package directions', '2 pounds fully cooked German-style sausage such as bockwurst or bratwurst, halved lengthwise if thick, and cut into 32 pieces (about 2 1/2 inches each)', '1/3 cup whole-grain mustard', '1/3 cup drained sauerkraut', 'Caraway seeds, for sprinkling']

Preheat the oven to 400°F. Set racks in the upper and lower thirds of the oven. Line two 13x18-inch baking sheets with parchment paper. In a small bowl, beat the egg with 1 tablespoon water. Prep the ingredients for the filling and set aside. If using a 17-ounce puff pastry package, roll each sheet to a 9x12-inch rectangle. Cut each piece lengthwise into eight 1 1/2-inch wide strips. Cut each strip crosswise into two pieces, about 4 1/2 inches long. You should have 32 pieces of pastry. Spread the center of each piece of pastry with 1/2 teaspoon mustard and top with 1/2 teaspoon sauerkraut. Brush one narrow end of the pastry with egg wash, add one piece of sausage, and roll to enclose. Return to parchment-lined baking sheets. Brush the top of each pastry with egg wash and sprinkle with caraway seeds, seam-side down. Chill in refrigerator for 15 minutes. Bake until golden brown and puffed, 23 to 27 minutes.

pigs-in-a-blanket-with-sauerkraut-and-mustard-51260010

['1 large egg', 'One 14- to 17-ounce box of puff pastry (preferably all-butter), thawed according to package directions', '2 pounds fully cooked German-style sausage such as bockwurst or bratwurst, halved lengthwise if thick, and cut into 32 pieces (about 2 1/2 inches each)', '1/3 cup whole-grain mustard', '1/3 cup drained sauerkraut', 'Caraway seeds', 'for sprinkling']

Big-Batch Seasoned Ground Beef

['2 Tbsp. extra-virgin olive oil', '4 lb. ground beef chuck (20% fat)', '4 tsp. kosher salt, divided']

Heat oil in a large heavy pot or Dutch oven over high. Add one-quarter (1 lb.) of the ground beef in an even layer, using your hands to break up large pieces and leaving some gaps to encourage browning (instead of steaming). Season with 1 tsp. salt. Cook, undisturbed, until bottom is deeply browned, about 3 minutes. Turn and break into smaller pieces and cook until the other side is browned, 2–3 minutes. Push over to one side of pot. Repeat with another one-quarter (1 lb.) of ground beef, seasoning uncooked meat with 1 tsp. salt. Using a wooden spatula or spoon, break meat into smaller pieces and stir to combine. Season remaining 2 lb. beef with 2 tsp. salt, then add to pot and cook over medium heat, stirring often and breaking into small pieces, until all meat is cooked through and most (but not all) of the liquid is evaporated from bottom of pot, 12–15 minutes. Let cool to room temperature. Ground beef can be made 5 days ahead. Divide among airtight containers and chill, or freeze up to 3 months.

big-batch-seasoned-ground-beef

['2 Tbsp. extra-virgin olive oil', '4 lb. ground beef chuck (20% fat)', '4 tsp. kosher salt', 'divided']

Salmon and Bok Choy Green Coconut Curry

['4 (6–8-oz.) skinless salmon fillets', '2 tsp. kosher salt, divided', '1 (14-oz.) can full-fat coconut milk', '1/4 cup green curry paste', '2 tsp. finely grated peeled ginger (from one 2" piece)', '1 garlic clove, finely grated', '1 head of bok choy (about 1 1/2 lb.)', '2 Tbsp. fresh lime juice', '4 scallions, thinly sliced', '1/2 cup cilantro leaves with tender stems', '1/4 cup roasted salted cashews', '1 serrano chile, thinly sliced (optional)', 'Steamed rice (for serving; optional)']

Season salmon on all sides with 1 tsp. salt. Let sit until ready to use. Cook coconut milk, curry paste, ginger, garlic, and remaining 1 tsp. salt in a large high-sided skillet over medium heat, stirring occasionally, until simmering, 5–6 minutes. Meanwhile, cut bok choy stems into 1/2"-thick slices and leaves into 2" pieces. Rinse well and drain. Add to coconut milk mixture and stir to coat. Nestle salmon fillets into bok choy in an even layer. Cover pan and cook over medium-low heat until salmon is just cooked through and flesh is opaque, 6–8 minutes. Remove from heat and pour lime juice over salmon. Scatter scallions, cilantro, cashews, and chile (if using) over salmon and bok choy. Serve with rice alongside (if using).

salmon-and-bok-choy-green-coconut-curry

['4 (6–8-oz.) skinless salmon fillets', '2 tsp. kosher salt, divided', '1 (14-oz.) can full-fat coconut milk', '1/4 cup green curry paste', '2 tsp. finely grated peeled ginger (from one 2" piece)', '1 garlic clove, finely grated', '1 head of bok choy (about 1 1/2 lb.)', '2 Tbsp. fresh lime juice', '4 scallions, thinly sliced', '1/2 cup cilantro leaves with tender stems', '1/4 cup roasted salted cashews', '1 serrano chile, thinly sliced (optional)', 'Steamed rice (for serving; optional)']

Porcini Popovers

['1/2 oz dried porcini mushrooms', '2 1/2 cups all-purpose flour', '1 1/2 tsp salt', '6 large eggs, lightly beaten', '2 1/2 cups whole milk', '1/2 stick unsalted butter (2 Tbsp melted and 2 Tbsp cold) plus additional for popover cups', '2 nonstick popover pans with 6 (2/3-cup) cups']

Grind porcini to a powder in an electric coffee/spice grinder or a blender (you’ll have about 1/4 cup). Whisk together porcini powder, flour, salt, eggs, milk , and melted butter until smooth, then let rest, chilled, 1 hour. Preheat oven to 400°F with rack in middle. Butter popover cups. Cut remaining 2 Tbsp butter into 12 pieces. Heat popover pans in oven 2 minutes. Remove from oven and add a piece of butter to each cup. Return to oven and heat until butter is bubbling, about 1 minute. Divide batter among cups (a scant 1/2 cup each) and bake until puffed and golden-brown, 30 to 35 minutes. Pierce top of each popover with a sharp knife to release steam, then continue to bake until deep golden-brown, 5 to 10 minutes more. Serve immediately. Popovers can be baked 4 hours ahead. Remove from pans and reheat on a baking sheet in a 350°F oven until hot and crisp.

porcini-popovers

['1/2 oz dried porcini mushrooms', '2 1/2 cups all-purpose flour', '1 1/2 tsp salt', '6 large eggs, lightly beaten', '2 1/2 cups whole milk', '1/2 stick unsalted butter (2 Tbsp melted and 2 Tbsp cold) plus additional for popover cups', '2 nonstick popover pans with 6 (2/3-cup) cups']

Citrusy Haricots Verts

['2 lb haricots verts, trimmed', '1 tsp grated lemon zest', '1 tsp grated orange zest', '1 Tbsp extra-virgin olive oil', '1 tsp fresh lemon juice', '1 tsp fresh orange juice']

Cook haricots verts in salted boiling water until crisp-tender, 4 to 6 minutes. Drain. Heat zests in oil with 1/2 tsp salt and 1/4 tsp pepper in a 12-inch heavy skillet over medium-low heat until fragrant, about 3 minutes. Add haricots verts and cook, tossing, until heated through. Add lemon and orange juices and toss to coat. Haricots verts, without zests, oil, and juices, can be cooked 1 day ahead and chilled.

citrusy-haricots-verts

['2 lb haricots verts, trimmed', '1 tsp grated lemon zest', '1 tsp grated orange zest', '1 Tbsp extra-virgin olive oil', '1 tsp fresh lemon juice', '1 tsp fresh orange juice']

Creamy Potato and Leek Gratin

['9 medium leeks ( about 3 lb; white and pale green parts only)', '3 Tbsp unsalted butter', '2 lb russet (baking) potatoes', '1 1/2 cups heavy cream', '1 cup whole milk', '2 tsp thyme leaves', 'An adjustable-blade slicer']

Preheat oven to 400°F with rack in middle. Generously butter a 3-qt shallow baking dish. Cut a round of parchment paper to fit just inside a 12-inch heavy skillet, then set parchment aside. Halve leeks lengthwise, then cut crosswise into 1 1/2-inch pieces (you should have about 8 cups). Wash leeks. Cook leeks in butter with 1/2 tsp salt and 1/4 tsp pepper, covered with parchment round, in skillet over medium heat, stirring occasionally, until tender, 10 to 12 minutes. Meanwhile, peel potatoes and slice crosswise 1/16 inch thick with slicer. Transfer to a large heavy pot with cream, milk, thyme, 1 tsp salt, and 1/2 tsp pepper and bring to a boil over medium heat, stirring occasionally (liquid will thicken). Stir in leeks, then transfer to baking dish. Bake, uncovered, until potatoes are tender, 45 minutes to 1 hour. Let stand 10 minutes before serving. Gratin can be baked 2 days ahead and chilled. Let stand at room temperature 30 minutes, then reheat, covered, in a 350°F oven until hot, about 30 minutes.

creamy-potato-and-leek-gratin

['9 medium leeks ( about 3 lb; white and pale green parts only)', '3 Tbsp unsalted butter', '2 lb russet (baking) potatoes', '1 1/2 cups heavy cream', '1 cup whole milk', '2 tsp thyme leaves', 'An adjustable-blade slicer']

Cranberry-Pistachio Baked Alaska

['1/2 vanilla bean', '1 cup whole milk', '1 cup heavy cream', '1/3 cup sugar, divided', '2 large egg yolks', '1/4 cup well-stirred pistachio paste', '1/2 cup raw shelled pistachios, coarsely chopped', '2 cups fresh or frozen cranberries (7 oz)', '1 cup water', '1/2 cup sugar', '2 (3- by 1/2-inch) strips orange zest', 'Citrus Pound Cake or 1 (1-lb) store-bought frozen all-butter pound cake, thawed', '3 large egg whites at room temperature', '1/2 cup sugar', 'An 8 1/2- by 4 1/2-inch loaf pan; an ice cream maker']

Split vanilla bean lengthwise and scape seeds into a heavy medium saucepan using tip of a paring knife, then add pod. Add milk, cream, and half of sugar and bring to a boil, stirring until sugar has dissolved. Whisk yolks with remaining sugar in a large bowl. Slowly add hot milk mixture, whisking. Return mixture to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until custard is slightly thickened and registers 170°F on an instant-read thermometer (do not let boil) Immediately strain through a fine-mesh sieve into a metal bowl, discarding vanilla bean. Whisk in pistachio paste. Chill custard at least 6 hours. Bring cranberries, water, sugar, and zest to a boil in a medium saucepan, then simmer, stirring occasionally, until most of the cranberries have burst, about 5 minutes. Purée in a blender (use caution when blending hot liquids), then force through a fine-mesh sieve into a bowl. Chill at least 6 hours. Line loaf pan with a large sheet of plastic wrap, leaving a 4-inch overhang on all sides. Trim off top of cake and cut 2 (1/2-inch-thick) long horizontal slices from cake, reserving remainder for another use. Place 1 layer in bottom of pan, trimming to fit, and put in freezer. Cover remaining cake layer with plastic wrap to keep moist. Freeze sorbet base in ice cream maker, then transfer to loaf pan, smoothing evenly over cake layer. Freeze 1 hour. Freeze custard in cleaned ice cream maker, then fold in chopped pistachios, spread ice cream over cranberry sorbet, smoothing top, then top with remaining cake layer, pressing it flat. Wrap cake with overhang and freeze until firm, at least 6 hours. Preheat oven to 450°F with rack in middle. Beat egg whites with an electric mixer at medium-high speed until foamy. Gradually beat in sugar, then beat until whites hold stiff peaks. Invert cake onto a parchment-lined baking sheet and discard plastic wrap. Spread meringue over top and sides of cake. Bake until meringue is tipped with brown, 3 to 5 minutes. Serve immediately. Assembled cake (without meringue) can be frozen, wrapped tightly with plastic wrap, up to 4 days. Cake can be covered with meringue (but not baked) 4 hours ahead and frozen, uncovered.

cranberry-pistachio-baked-alaska

['1/2 vanilla bean', '1 cup whole milk', '1 cup heavy cream', '1/3 cup sugar, divided', '2 large egg yolks', '1/4 cup well-stirred pistachio paste', '1/2 cup raw shelled pistachios, coarsely chopped', '2 cups fresh or frozen cranberries (7 oz)', '1 cup water', '1/2 cup sugar', '2 (3- by 1/2-inch) strips orange zest', 'Citrus Pound Cake or 1 (1-lb) store-bought frozen all-butter pound cake, thawed', '3 large egg whites at room temperature', '1/2 cup sugar', 'An 8 1/2- by 4 1/2-inch loaf pan; an ice cream maker']

Orange-Ginger Pickled Baby Carrots

['2 lb baby carrots with tops, peeled and trimmed, leaving 1/2 inch of stems intact; or 2 lb medium carrots, peeled and cut into roughly 3- by 1/2-inch sticks.', '2 cups white wine vinegar', '5 (3-inch) strips orange zest', '2 cups fresh orange juice', '5 (1- to 2-inch) dried hot chiles', '1 (2-inch) piece peeled ginger, cut crosswise into 1/8-inch-thick slices', '1 cup sugar']

Blanch carrots in a nonreactive 4- to 5-qt heavy pot of salted boiling water, stirring occasionally, 1 minute. Transfer carrots to an ice bath to stop cooking, then drain in a colander and transfer to a heatproof bowl Bring vinegar, orange zest and juice, chiles, ginger, sugar, and 1 1/2 tsp salt to a boil in same pot, stirring until sugar has dissolved. Pour over carrots and cool, uncovered, stirring occasionally, about 1 hour. Chill carrots in pickling liquid in an airtight container, shaking container occasionally, at least 1 day.

orange-ginger-pickled-baby-carrots

['2 lb baby carrots with tops, peeled and trimmed, leaving 1/2 inch of stems intact; or 2 lb medium carrots, peeled and cut into roughly 3- by 1/2-inch sticks.', '2 cups white wine vinegar', '5 (3-inch) strips orange zest', '2 cups fresh orange juice', '5 (1- to 2-inch) dried hot chiles', '1 (2-inch) piece peeled ginger, cut crosswise into 1/8-inch-thick slices', '1 cup sugar']

Truffled Bay Scallops with Celery Purée

['1 cup chicken stock or reduced-sodium chicken broth', '1 1/2 cups thinly sliced celery (about 3 ribs)', '1/2 cup chopped peeled potato', '1/4 cup finely chopped onion', '1/2 cup flat-leaf parsley sprigs', '1 lb bay scallops (preferably Nantucket Bay), tough ligament removed from side of each if attached', '1 Tbsp vegetable oil', '3 Tbsp black truffle butter, softened', 'Garnish: chopped celery leaves']

Simmer broth, celery, potato, onion, and 1/4 tsp salt in a small heavy saucepan, covered, stirring occasionally, until vegetables are tender, about 15 minutes. Add parsley and cook, uncovered, 1 minute. Purée mixture in a blender until very smooth (use caution when blending hot liquids). Keep warm in saucepan. Pat scallops dry and season with 1/4 tsp salt and 1/8 tsp pepper. Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté scallops until barley cooked through, 2 to 3 minutes. Add truffle butter and stir until melted, then transfer scallops with a slotted spoon to a bowl. Stir celery purée into truffle butter in skillet. Spoon onto plates, then mound scallops in center and sprinkle with celery leaves. Purée (without truffle butter) can be made 1 day ahead and chilled. Reheat in a microwave or in a saucepan over low heat before stirring into truffle butter.

truffled-bay-scallops-with-celery-puree

['1 cup chicken stock or reduced-sodium chicken broth', '1 1/2 cups thinly sliced celery (about 3 ribs)', '1/2 cup chopped peeled potato', '1/4 cup finely chopped onion', '1/2 cup flat-leaf parsley sprigs', '1 lb bay scallops (preferably Nantucket Bay), tough ligament removed from side of each if attached', '1 Tbsp vegetable oil', '3 Tbsp black truffle butter, softened', 'Garnish: chopped celery leaves']

Pomegranate Prosecco Punch

['1 qt chilled pomegranate juice', '2 Tbsp fresh lime juice', '1/4 cup superfine granulated sugar', '2 (750ml) bottles chilled Prosecco', '2 clementines, thinly sliced crosswise', '1 lime, thinly sliced crosswise']

Stir together juices and sugar in a large punch bowl until sugar has dissolved. Stir in Prosecco and serve garnished with fruit. Punch, without Prosecco, can be made 1 day ahead and chilled.

pomegranate-prosecco-punch

['1 qt chilled pomegranate juice', '2 Tbsp fresh lime juice', '1/4 cup superfine granulated sugar', '2 (750ml) bottles chilled Prosecco', '2 clementines, thinly sliced crosswise', '1 lime', 'thinly sliced crosswise']

Crazy Sesame Breadsticks

['1/2 cup warm water (105–115°F)', '1 tsp active dry yeast', '1 tsp sugar', '2 tsp olive oil', '1 1/4 tsp salt', '1 to 1 1/3 cups all-purpose flour', '3 Tbsp white sesame seeds (not toasted)', '3 Tbsp black sesame seeds (not toasted; see Cooks’ Note, below)']

Stir together water, yeast, and sugar in a medium bowl, and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.) Add oil, salt, and 1 cup flour and stir until a dough forms (it should be soft but not sticky), adding more flour a little at a time, if necessary. Turn out dough onto a lightly floured surface and knead until smooth and elastic, adding just enough flour to surface to keep dough from sticking, 8 to 10 minutes. Transfer dough to a lightly oiled bowl and turn to coat. Cover tightly with plastic wrap and let dough rise in a warm, draft-free place until doubled, about 1 hour. Preheat oven to 400°F with racks in upper and lower thirds. Oil 2 large baking sheets. Punch down dough, then roll out on a lightly floured surface with a lightly floured rolling pin into a 13-inch square. Lightly brush dough with water and sprinkle with sesame seeds, pressing to help them adhere. Cut dough into very thin strips (about 1/4-inch wide) with a pizza wheel or sharp knife. Divide strips between baking sheets, scattering them loosely in a free-form pattern (strips may overlap). Bake, switching position of sheets halfway through, until crisp and golden-brown in spots, 10 to 15 minutes (if breadsticks begin to get too dark in spots, cover area with foil.) Transfer to racks to cool, about 10 minutes. Breadsticks can be made up to 1 week ahead and kept in an airtight container at room temperature. Reheat if desired before serving.

crazy-sesame-breadsticks

['1/2 cup warm water (105–115°F)', '1 tsp active dry yeast', '1 tsp sugar', '2 tsp olive oil', '1 1/4 tsp salt', '1 to 1 1/3 cups all-purpose flour', '3 Tbsp white sesame seeds (not toasted)', '3 Tbsp black sesame seeds (not toasted; see Cooks’ Note', 'below)']

Beef Rib Roast with Garlic and Rosemary

['12 garlic cloves', '1/4 cup chopped rosemary', '2 Tbsp kosher salt', '1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 lb)']

Pulse garlic, rosemary, salt, and 1 tsp pepper in a food processor until smooth, then rub all over roast. Transfer to a rack set in a 13- by 9-inch roasting pan and marinate, chilled, at least 8 hours. Let roast stand at room temperature 1 hour. Preheat oven to 450°F with rack in middle. Roast meat, fat side up, 20 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare). Beef can be marinated 1 day ahead.

beef-rib-roast-with-garlic-and-rosemary

['12 garlic cloves', '1/4 cup chopped rosemary', '2 Tbsp kosher salt', '1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 lb)']

Watercress and Persimmon Salad with Champagne Vinaigrette

['3 Tbsp Champagne vinegar', '2 Tbsp minced shallot', '1 tsp grated lemon zest', '1/4 cup extra-virgin olive oil', '3 firm-ripe Fuyu persimmons', '16 cups watercress (from 2 bunches), tough stems discarded']

Whisk together vinegar, shallot, zest, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl. Add oil in a slow stream, whisking until combined well. Peel persimmons and cut into 1/3-inch-thick wedges. Toss watercress with persimmons and enough vinaigrette to coat, then season with salt and pepper. Vinaigrette can be made 1 day ahead and chilled.

watercress-and-persimmon-salad-with-champagne-vinaigrette

['3 Tbsp Champagne vinegar', '2 Tbsp minced shallot', '1 tsp grated lemon zest', '1/4 cup extra-virgin olive oil', '3 firm-ripe Fuyu persimmons', '16 cups watercress (from 2 bunches)', 'tough stems discarded']

Candied Kumquats

['3/4 lb kumquats', '2 cups sugar, divided', '3/4 cup water']

Cut a round of parchment paper to fit inside a small heavy saucepan and set aside. Put kumquats in saucepan with enough cold water to cover and bring just to a boil. Drain in a colander and rinse with cold water, then return to pan with 1 1/2 cups sugar, water (3/4 cup) , and a pinch of salt. Cover with parchment round and gently simmer until kumquats are tender and translucent, about 30 minutes. Cool completely in syrup. Just before serving, strain kumquats through a sieve set over a bowl and let stand 15 minutes (reserve syrup for another use; see note, above). Roll kumquats in remaining 1/2 cup sugar. Candied kumquats keep in syrup up to 3 months, chilled. Stain before coating with sugar.

candied-kumquats

['3/4 lb kumquats', '2 cups sugar, divided', '3/4 cup water']

Chocolate-Hazelnut Napoleons

['2 oz unsweetened chocolate, chopped', '3/4 cup Nutella', '1 cup chilled heavy cream', '1 whole large egg', '2 large egg yolks', '1/3 cup sugar', '1/4 cup water', '1 tsp light corn syrup', '1/2 cup sugar', '1 cup hazelnuts, toasted and any loose skins rubbed off', '1 sheet frozen puff pastry (from a 17 1/4-oz package), thawed', '2 Tbsp light corn syrup', '1 1/2 tsp water', 'About 1/3 cup confectioners’ sugar', 'A candy thermometer; a long metal skewer (optional)']

Melt chocolate with Nutella and keep warm. Beat cream with an electric mixer until it just holds soft peaks, then chill. Beat egg and yolks in cleaned mixer bowl with cleaned beaters at high speed until thick and pale, about 5 minutes. Meanwhile, bring sugar, water, and corn syrup to a boil in a 1-qt heavy saucepan over medium heat, stirring occasionally until sugar has dissolved. Continue to boil, undisturbed, until candy thermometer registers 238°F (soft-ball stage; you will need to tilt pan to get temperature), about 4 minutes. Reduce mixer speed to medium and add hot sugar mixture to eggs in a slow steam (try to avoid beaters and side of bowl), then beat until mixture is pale, thick, tripled in volume, and completely cool, about 5 minutes. Fold chocolate mixture into egg mixture. Fold in one third of whipped cream to lighten, then fold in remaining whipped cream gently but thoroughly. Chill at least 4 hours. Line a baking pan with foil (shiny side up). Heat sugar in a heavy 10-inch skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber. Add hazelnuts, stirring until coated. Transfer to foil and cool completely, then coarsely chop. Preheat oven to 400°F with rack in middle. Line a large heavy baking sheet with parchment paper. Roll out puff pastry onto a lightly floured surface with a lightly floured rolling pin into a 17- by 10-inch rectangle (about 1/8 inch thick). Transfer to baking sheet, then cover with a sheet of parchment and top with a heavy baking sheet or sheet pan to weight down. Bake until pale golden, 15 to 20 minutes. Meanwhile, stir together corn syrup and water. Remove top baking sheet and parchment. Generously brush pastry with corn syrup mixture and cover with parchment, then invert pastry and brush other side with corn syrup mixture. Replace parchment and baking sheet and bake until deep golden and crisp, 15 to 20 minutes more. Cool completely. Using a serrated knife, trim edges of pastry, then halve lengthwise and cut each half into 8 equal rectangles for a total of 16 rectangles. Arrange 8 rectangles on a baking sheet and dust with confectioners’ sugar to cover. (To mark pastry decoratively, see cooks’ note, below.) Dab a small amount of hazelnut crème in center of 8 plates, then put an undecorated pastry rectangle on top. Divide remaining hazelnut crème among pastry rectangles. Sprinkle with some of the candied hazelnuts and top with decorated pastry rectangles. Sprinkle with more candied hazelnuts. Hazelnut crème can be chilled up to 2 days. Candied hazelnuts keep in an airtight container 3 weeks. Pastry can be baked 2 days ahead and kept in an airtight container at room temperature.

chocolate-hazelnut-napoleons

['2 oz unsweetened chocolate, chopped', '3/4 cup Nutella', '1 cup chilled heavy cream', '1 whole large egg', '2 large egg yolks', '1/3 cup sugar', '1/4 cup water', '1 tsp light corn syrup', '1/2 cup sugar', '1 cup hazelnuts, toasted and any loose skins rubbed off', '1 sheet frozen puff pastry (from a 17 1/4-oz package), thawed', '2 Tbsp light corn syrup', '1 1/2 tsp water', 'About 1/3 cup confectioners’ sugar', 'A candy thermometer; a long metal skewer (optional)']