All Recipes

2 tablespoons extra-virgin olive oil
1 large leek, white and light green parts only, thinly sliced
1 fennel bulb, cored and thinly sliced (reserve fronds for garnish)
1 pound celeriac (celery root), peeled and diced 1/2 inch
1 tart apple (e.g., Granny Smith), peeled, cored, and diced
2 garlic cloves, thinly sliced
1 teaspoon fennel seeds, lightly crushed (optional)
1 cup dry hard apple cider (or unsweetened apple cider)
4 cups low-sodium chicken broth (or vegetable broth)
1 bay leaf
2 small thyme sprigs (or 1/2 teaspoon dried)
1 to 2 tablespoons fresh lemon juice, to taste
Kosher salt and freshly ground black pepper
Optional garnishes: 2 tablespoons crème fraîche or plain Greek yogurt; reserved fennel fronds or chopped dill/chives; lemon zest; matchsticks of tart apple tossed with lemon; extra-virgin olive oil

Warm the olive oil in a medium pot over medium heat. Add the leek, fennel, and a pinch of salt. Cook, stirring occasionally, until softened and translucent, 6 to 8 minutes.
Stir in the garlic and fennel seeds (if using) and cook until fragrant, about 1 minute.
Add the celeriac and apple, toss to coat, then pour in the hard cider. Simmer 2 to 3 minutes to reduce by about half, scraping up any browned bits.
Add the broth, bay leaf, and thyme. Bring to a simmer, then cover partially and cook until the celeriac is very tender, 18 to 22 minutes.
Remove and discard the bay leaf and thyme. Blend the soup until silky-smooth (use an immersion blender or carefully transfer to a blender). If needed, thin with a splash of hot broth or water.
Stir in lemon juice to brighten. Season generously with salt and black pepper to taste.
Ladle into warm bowls. Swirl in crème fraîche or yogurt if using, and garnish with fennel fronds or herbs, a whisper of lemon zest, a few apple matchsticks, and a light drizzle of olive oil. Serve warm.

2 cups shredded green cabbage (about 1/4 small head)
2 cups jicama, peeled and cut into thin matchsticks
1 small carrot, shredded
1/4 small red onion, very thinly sliced
1 jalapeño, seeded and minced (optional)
1/2 cup fresh cilantro leaves, chopped
1/3 cup pepitas (pumpkin seeds)
3 tablespoons fresh lime juice
1 tablespoon orange juice
1 tablespoon apple cider vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon honey or agave syrup
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon freshly ground black pepper

Toast the pepitas in a dry skillet over medium heat, stirring, until fragrant and lightly popping, 3–4 minutes. Transfer to a plate to cool.
In a large bowl, combine the cabbage, jicama, carrot, red onion, jalapeño (if using), and cilantro.
In a small bowl, whisk together lime juice, orange juice, apple cider vinegar, olive oil, honey, salt, cumin, chili powder, and black pepper until emulsified.
Pour the dressing over the vegetables and toss to coat thoroughly.
Let the slaw rest for 10–15 minutes to slightly soften and meld flavors. Taste and adjust salt or lime as desired.
Fold in most of the toasted pepitas, reserving a pinch for garnish. Sprinkle remaining pepitas on top and serve chilled or at room temperature.

4 cups baby arugula (rocket)
1 small fennel bulb, very thinly shaved (reserve fronds for garnish)
1 crisp apple (Honeycrisp, Pink Lady, or Granny Smith), thinly sliced
2 celery stalks, thinly sliced on the bias
1/4 small red onion, very thinly sliced (optional)
1/3 cup walnuts, toasted and roughly chopped (optional)
1/4 cup shaved Parmesan or Manchego (optional)
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon fresh lemon juice
1/2 teaspoon fresh thyme leaves, chopped
1/4 teaspoon kosher salt
Freshly ground black pepper

Toast the walnuts in a dry skillet over medium heat until fragrant and lightly browned, 3–4 minutes; transfer to a plate to cool.
Place the shaved fennel in a bowl of ice water for 5 minutes to crisp; drain well and pat dry. Reserve a few fronds for garnish.
In a small bowl, whisk together apple cider vinegar, Dijon, honey, lemon juice, thyme, salt, and several grinds of black pepper. While whisking, slowly stream in the olive oil until emulsified.
In a large bowl, combine arugula, fennel, apple, celery, and red onion (if using). Drizzle with vinaigrette and toss gently to coat.
Top with toasted walnuts, shaved cheese, and fennel fronds. Taste and adjust seasoning with salt and pepper. Serve immediately alongside the pork chops.

8 lamb rib or loin chops (about 1–1.25 inches thick; ~900 g)
3 tbsp extra-virgin olive oil (45 ml)
4 garlic cloves, finely minced
1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
1 tbsp fresh thyme leaves, chopped (or 1 tsp dried)
1 tsp lemon zest
1 tsp Dijon mustard (optional)
1/2 tsp red pepper flakes (optional)
1 1/2 tsp kosher salt, divided
1 tsp freshly ground black pepper
Neutral oil, for oiling grill grates
1 tbsp fresh lemon juice, for finishing
2 tbsp chopped fresh parsley or mint, for finishing
Lemon wedges, for serving

Make the marinade: In a bowl, mix olive oil, garlic, rosemary, thyme, lemon zest, Dijon (if using), red pepper flakes (if using), 1 tsp kosher salt, and black pepper.
Prep the chops: Pat lamb chops dry. Add to the marinade and coat well. Marinate refrigerated for 30 minutes to 2 hours. If marinating longer than 1 hour, remove to room temperature for the last 20–30 minutes before grilling.
Preheat the grill: Heat a gas or charcoal grill to medium-high (about 450–500°F / 230–260°C). Clean the grates, then oil them lightly with a folded paper towel dipped in neutral oil and held with tongs.
Season to grill: Remove chops from the marinade, letting excess drip off. Lightly blot with a paper towel if very wet. Sprinkle the remaining 1/2 tsp kosher salt evenly over the chops.
Grill side one: Place chops on the hot grates, cover, and grill for 3–4 minutes without moving to develop good char.
Grill side two: Flip and grill another 2–4 minutes, covered, until the internal temperature is about 5°F (3°C) below your target doneness.
Optional sear on fat cap: Stand the chops on their fat edge for 30–60 seconds to render and crisp, if they have a fat cap.
Doneness guide: Approximate pull temps are 125°F/52°C for rare, 130–135°F/54–57°C for medium-rare, 140°F/60°C for medium, 150°F/66°C for medium-well. Use an instant-read thermometer; thicker chops may need an extra minute per side.
Rest and finish: Transfer chops to a platter and rest 5–8 minutes. Drizzle with lemon juice and sprinkle with parsley or mint.
Serve: Taste and adjust seasoning if needed. Serve hot with lemon wedges.

1 medium fennel bulb, fronds reserved
1 large navel orange
1 small seedless cucumber
4 radishes
2 tablespoons chopped fresh dill
2 tablespoons chopped flat-leaf parsley
3 tablespoons toasted sliced almonds (or pistachios)
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon capers, rinsed and minced
1 small shallot, finely minced
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

Toast the nuts in a dry skillet over medium heat until fragrant and lightly golden, 2–3 minutes; set aside to cool.
Trim fennel, reserving a few tender fronds for garnish. Halve the bulb, remove core, and shave very thinly with a mandoline or knife. Place in a bowl of ice water for 5 minutes to crisp, then drain and pat dry.
Supreme the orange: cut off peel and pith, segment over a bowl to catch juices. Reserve segments; squeeze the remaining membrane to extract 1–2 teaspoons of juice for the dressing.
Thinly slice the cucumber and radishes. Add to a large bowl with the fennel, dill, and parsley.
Make the vinaigrette: whisk olive oil, lemon juice, lemon zest, Dijon, honey, minced capers, minced shallot, 1/4 teaspoon salt, and several grinds of pepper. Stir in the reserved orange juice.
Add the orange segments to the salad. Drizzle with vinaigrette and toss gently to coat. Let stand 5 minutes to lightly soften the fennel.
Taste and adjust seasoning with salt and pepper. Top with toasted nuts and torn fennel fronds. Serve chilled or at cool room temperature.

Shortbread base:
1 cup (226 g) unsalted butter, softened
1/2 cup (100 g) granulated sugar
1 teaspoon vanilla extract
2 1/4 cups (270 g) all-purpose flour
1/2 teaspoon fine salt
Caramel layer:
1 can (14 oz/396 g) sweetened condensed milk
1/2 cup (113 g) unsalted butter
1/2 cup (100 g) packed light brown sugar
2 tablespoons light corn syrup (or golden syrup)
1/2 teaspoon fine salt
1 teaspoon vanilla extract
Chocolate topping:
12 oz (340 g) semi-sweet chocolate chips or chopped chocolate
1 tablespoon neutral oil or unsalted butter (optional, for a softer set)
Flaky sea salt, for topping (optional)

Prep: Line a 9-inch square pan with parchment, leaving overhang for lifting. Preheat oven to 325°F (165°C).
Make the shortbread: In a bowl, beat the softened butter and sugar until light and creamy, 2–3 minutes. Mix in vanilla and salt. Add flour and mix just until a soft, crumbly dough forms. Press evenly into the prepared pan and dock lightly with a fork. Bake 22–28 minutes, until the edges are lightly golden. Cool 10 minutes.
Cook the caramel: In a medium heavy saucepan, combine condensed milk, butter, brown sugar, corn syrup, and salt. Cook over medium heat, stirring constantly, until everything melts and comes to a gentle bubble. Reduce heat to medium-low and cook, stirring constantly, 5–8 minutes until thickened, deeper amber, and 235–240°F on a candy thermometer. Remove from heat and stir in vanilla.
Assemble caramel layer: Pour the hot caramel over the warm shortbread and spread evenly. Let set at room temperature until just firm, about 20–30 minutes.
Add chocolate topping: Melt chocolate with the oil/butter in a microwave (50% power, 20–30 second bursts, stirring between) or a double boiler until smooth. Pour over the caramel, tilt pan to coat evenly, and tap to release bubbles. Sprinkle flaky sea salt if using. Chill 30–45 minutes until the chocolate is just set (not rock hard).
Slice and serve: Use the parchment to lift from the pan. Warm a sharp knife under hot water, wipe dry, and cut into 16–25 squares, wiping the blade between cuts for clean layers.
Storage: Keep at cool room temperature up to 3 days or refrigerate up to 1 week. For best texture, let refrigerated bars sit 10–15 minutes before serving.

2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 rib celery, finely chopped
1 small carrot, finely chopped
2 garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes (optional)
1/2 cup pearled farro, rinsed
6 cups low-sodium vegetable or chicken broth
1 bay leaf
1 teaspoon finely grated lemon zest
1 to 2 tablespoons fresh lemon juice, to taste
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1/2 to 1 teaspoon soy sauce or tamari, to taste
Kosher salt and freshly ground black pepper, to taste
Extra olive oil for finishing (optional)

Warm the olive oil in a medium pot over medium heat. Add onion, celery, and carrot; cook, stirring, until softened and translucent, 5 to 7 minutes.
Stir in garlic and red pepper flakes; cook until fragrant, about 30 seconds.
Add the rinsed farro and toast, stirring, for 1 minute.
Pour in the broth, then add the bay leaf, lemon zest, and soy sauce. Bring to a boil, then reduce to a gentle simmer. Cook until the farro is tender but pleasantly chewy, 20 to 25 minutes.
Remove and discard the bay leaf. Stir in 1 tablespoon lemon juice, dill, and parsley. Taste and adjust with more lemon juice, salt, and pepper as needed.
Ladle into warm bowls and finish with a light drizzle of olive oil, if desired. Serve hot alongside the green bean casserole to cut through richness with bright, herbal lift.

1 cup jasmine rice, rinsed until water runs clear
3/4 cup unsweetened coconut milk (full-fat)
3/4 cup water or light vegetable stock
1 tablespoon unsalted butter or coconut oil
1/2 teaspoon kosher salt, plus more to taste
1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
1 strip lime zest (or 1 teaspoon finely grated zest)
2 tablespoons fresh lime juice
2 green onions (scallions), thinly sliced
2 tablespoons unsweetened shredded coconut, lightly toasted (garnish)
Pinch ground allspice (optional)

Combine rice, coconut milk, water, butter, salt, thyme, lime zest, and allspice (if using) in a small pot with a tight-fitting lid.
Bring to a gentle boil over medium heat, then stir once, reduce heat to low, cover, and simmer 12–15 minutes until liquid is absorbed and rice is tender.
Remove from heat and let sit covered 10 minutes to steam.
Fluff with a fork, stir in lime juice and most of the scallions, and adjust salt to taste.
Transfer to a bowl, sprinkle with remaining scallions and toasted coconut, and serve alongside the stew to soak up the broth.

1 medium fennel bulb, cored and very thinly sliced (reserve fronds)
1 crisp apple (Honeycrisp or Granny Smith), thinly sliced
2 cups baby arugula or watercress
3 radishes, thinly sliced
1 small celery stalk, thinly sliced (optional)
1/3 cup hazelnuts, toasted and roughly chopped
2 tablespoons chopped fresh dill or reserved fennel fronds
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Toast hazelnuts in a dry skillet over medium heat until fragrant and lightly browned, 3–4 minutes; cool and roughly chop.
Whisk lemon juice, lemon zest, Dijon, honey, a pinch of salt, and black pepper in a bowl. While whisking, slowly stream in olive oil until emulsified.
Thinly slice fennel and apple (a mandoline helps). If desired, toss apple with a splash of dressing to prevent browning.
In a large bowl, combine arugula, sliced fennel, apple, radishes, celery, and dill or fennel fronds.
Drizzle with dressing and toss gently to coat. Season to taste with additional salt and pepper.
Top with toasted hazelnuts and a few reserved fennel fronds. Serve immediately alongside the creamy soup for contrast.

1 large head green cabbage (about 2 to 2.5 lb)
1 lb ground beef (80-85% lean)
1/2 lb ground pork (or use 1.5 lb beef total)
1 cup cooked long-grain rice, cooled
1 small onion, finely chopped
3 cloves garlic, minced, divided
1 large egg
1/4 cup fresh parsley, chopped, plus more for serving
1 teaspoon dried oregano
1 teaspoon sweet paprika
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil, divided
2 cups crushed tomatoes or tomato sauce
1 cup beef or chicken broth
2 tablespoons tomato paste
1 tablespoon brown sugar (optional, to balance acidity)
1 tablespoon red wine vinegar or lemon juice
1 bay leaf
Optional for serving: sour cream and chopped dill or parsley

Prepare the cabbage: Core the cabbage. Bring a large pot of salted water to a boil, add the cabbage, and simmer 6-8 minutes, peeling off outer leaves as they loosen. Transfer leaves to a tray to cool. Continue until you have 12 to 16 large leaves. Reserve smaller inner leaves to line the pot.
Trim leaves: Pat leaves dry. With a paring knife, shave down the thick center rib so each leaf is pliable without cutting through.
Make the sauce: In a saucepan, heat 1 tablespoon olive oil over medium heat. Add 1 minced garlic clove and cook 30 seconds. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, broth, brown sugar (if using), vinegar, bay leaf, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Simmer 10 minutes, then taste and adjust seasoning. Remove from heat.
Make the filling: In a large bowl, combine the ground beef, ground pork, cooked rice, onion, remaining 2 minced garlic cloves, egg, parsley, oregano, paprika, remaining 1 teaspoon kosher salt, and remaining 1/2 teaspoon black pepper. Mix gently until just combined; do not overwork.
Assemble the rolls: Working with one cabbage leaf at a time, place it flat with the stem end toward you. Add about 1/4 to 1/3 cup filling near the stem end, fold the sides over, then roll up tightly to enclose the filling. Repeat with remaining leaves and filling.
Prepare the pot: Line the bottom of a Dutch oven or deep lidded skillet with the reserved small cabbage leaves. Drizzle with the remaining 1 tablespoon olive oil.
Layer and sauce: Arrange the rolls seam side down in a snug single layer. Pour the tomato sauce over the rolls; add a splash of broth or water if needed so the rolls are mostly covered. Top with any extra cabbage leaves to act as a lid.
Stovetop cooking: Bring to a gentle simmer over medium heat. Reduce to low, cover, and cook until the cabbage is very tender and the filling is cooked through, 60 to 75 minutes. Spoon sauce over the rolls once or twice during cooking if desired.
Oven option: Alternatively, cover and bake at 350°F/175°C until tender and bubbling, 60 to 90 minutes.
Finish: Remove and discard the top cabbage leaves and bay leaf. Let the rolls rest 10 minutes so the juices settle. Taste the sauce and adjust seasoning with additional salt, pepper, or a few drops of vinegar if needed.
Serve: Transfer rolls to plates, spoon with plenty of sauce, and garnish with chopped parsley or dill. Serve with a dollop of sour cream if desired.

3 small heads Belgian endive
1 firm ripe pear (Bosc or Anjou), small dice
1 cup baby arugula, roughly chopped
1/3 cup walnuts, toasted and chopped
2 tablespoons chopped fresh chives (or parsley)
4 small radishes, cut into matchsticks (optional)
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon Dijon mustard
1 teaspoon honey
3 tablespoons extra-virgin olive oil
1/8 teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste

Toast walnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; let cool, then chop.
Whisk lemon juice, zest, Dijon, and honey in a small bowl. Slowly whisk in olive oil until emulsified. Season with a pinch of salt and a few grinds of pepper.
Trim the bases of the endive heads and separate 20–24 sturdy leaves. Rinse and pat dry.
In a mixing bowl, combine diced pear, arugula, half the walnuts, chives, and radishes (if using). Add about 2 tablespoons of the dressing and toss gently to coat; season to taste.
Spoon the mixture into the endive leaves and arrange on a platter.
Drizzle lightly with remaining dressing, scatter over the remaining walnuts, and finish with a touch of black pepper and a pinch of salt.
Serve immediately for maximum crunch.

3/4 cup medium-grain white rice (rinse before using)
1 1/2 cups water
1/4 teaspoon kosher salt
4 cups whole milk
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon, plus more for serving
2 tablespoons unsalted butter
1/2 cup raisins (optional)

Rinse the rice under cold water until the water runs mostly clear; drain well.
In a heavy-bottomed saucepan, combine the rice, water, and salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the water is absorbed and the rice is just tender, about 10 minutes.
Stir in the milk and sugar. Bring just to a gentle simmer over medium heat, stirring frequently to prevent sticking. Reduce heat to low and cook, uncovered, stirring often (more frequently near the end), until the mixture is thick and creamy and the rice is very tender, 25 to 35 minutes.
Stir in the butter, vanilla, and cinnamon. If using raisins, fold them in and cook 2 to 3 more minutes to warm and plump.
Remove from heat. The pudding will thicken further as it cools. Serve warm or chilled, with a light sprinkle of cinnamon on top. Optional: add a dollop of whipped cream or fresh berries.

4 ears sweet corn, husked (kernels cut off; reserve cobs) or 3 cups kernels + 2 corn cobs
1 small lemon, halved
1 tablespoon neutral oil
2 tablespoons unsalted butter
1 yellow onion, diced
1 rib celery, diced
1 small green bell pepper, diced
3 cloves garlic, thinly sliced
1 teaspoon smoked paprika
1/2 to 1 teaspoon Cajun seasoning (low-sodium), to taste
1/4 teaspoon cayenne pepper (optional)
1 bay leaf
2 cups sliced okra (fresh or frozen)
1 can (14.5 oz) fire-roasted diced tomatoes, drained
4 cups seafood or chicken stock
1/2 cup heavy cream or evaporated milk
2 tablespoons chopped fresh parsley
2 tablespoons thinly sliced scallions
Kosher salt and freshly ground black pepper, to taste
Hot sauce, for serving (optional)

Char the aromatics: Heat a grill pan or broiler. Rub the cut sides of the lemon with a little oil. Lightly char the corn (if using whole ears) and the lemon, cut-side down, until browned in spots. Cut kernels from the cobs; reserve cobs for simmering.
Build the base: In a soup pot, melt butter over medium heat. Add onion, celery, and bell pepper; cook until softened, 6–8 minutes. Stir in garlic, smoked paprika, Cajun seasoning, and cayenne (if using); cook 30 seconds until fragrant.
Simmer and infuse: Add half of the corn kernels, the drained tomatoes, bay leaf, reserved corn cobs, and stock. Bring to a simmer and cook 15–20 minutes to extract sweetness from the cobs.
Blend for body: Remove and discard the corn cobs and bay leaf. Blend the soup base until silky (immersion blender preferred). Return to the pot.
Finish the soup: Add the remaining corn and the okra. Simmer 8–10 minutes until the okra is tender and the soup lightly thickens. Stir in the cream. Squeeze in 1–2 teaspoons juice from the charred lemon (to taste). Season with salt and black pepper.
Serve: Ladle into warm bowls. Top with parsley and scallions. Add a few drops of hot sauce if you like. Adjust with more charred lemon juice at the table to brighten alongside the Cajun crawfish boil.

1 lb broccolini, ends trimmed
2 tablespoons extra-virgin olive oil
1 lemon (zest and 2 tablespoons juice), plus wedges for serving
2 garlic cloves, finely minced, divided
1/4 teaspoon red pepper flakes
1/4 cup sliced almonds, toasted and roughly chopped
2 tablespoons chopped fresh parsley
2 tablespoons finely grated Parmesan cheese (optional)
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

Toast the almonds in a dry skillet over medium heat, stirring, until golden and fragrant, 3 to 4 minutes. Transfer to a cutting board, cool slightly, then roughly chop.
Make the almond gremolata: In a small bowl, combine the toasted almonds, lemon zest, parsley, half of the minced garlic, and a pinch of salt. Set aside.
Heat a large skillet over medium-high until hot. In a bowl, toss the broccolini with olive oil, 1/2 teaspoon salt, red pepper flakes, and several grinds of black pepper.
Add the broccolini to the hot skillet in a single layer. Cook undisturbed until charred in spots, 2 to 3 minutes. Flip and cook another 2 minutes.
Push the broccolini to the sides, add the remaining minced garlic to the center, and cook 30 seconds until fragrant. Add 2 tablespoons water, cover, and steam 2 to 3 minutes until crisp-tender.
Uncover, turn off the heat, and toss with 2 tablespoons lemon juice. Adjust salt and pepper to taste.
Transfer to a platter and shower with the almond gremolata. Sprinkle with Parmesan if using and serve with lemon wedges.

4 cups watercress, thick stems trimmed
1 Asian pear, cored and thinly sliced
1 small English cucumber, thinly sliced
6 radishes, thinly sliced
3 scallions, thinly sliced on a bias
1/4 cup fresh cilantro leaves
1/4 cup fresh mint leaves, torn
2 tablespoons toasted sesame seeds (or 2 tablespoons roasted peanuts, chopped)
1 1/2 tablespoons Chinese black vinegar (Zhenjiang)
1 tablespoon unseasoned rice vinegar
1 tablespoon fresh lime juice
1 teaspoon light soy sauce (or tamari)
1 teaspoon honey (or sugar)
1 teaspoon finely grated fresh ginger
1 small garlic clove, finely grated
1–2 teaspoons chili crisp or chili oil, to taste
2 tablespoons neutral oil (grapeseed or peanut)
1 teaspoon toasted sesame oil

If your sesame seeds aren’t toasted, toast them in a dry skillet over medium heat until fragrant, 2–3 minutes. Cool.
In a small bowl, whisk together black vinegar, rice vinegar, lime juice, soy sauce, honey, ginger, garlic, chili crisp, neutral oil, and toasted sesame oil until emulsified. Taste and adjust heat or acidity to preference.
In a large bowl, combine watercress, Asian pear, cucumber, radishes, scallions, cilantro, and mint.
Drizzle about two-thirds of the vinaigrette over the salad and toss gently to coat. Add more dressing as needed to lightly gloss the ingredients without weighing them down.
Scatter toasted sesame seeds over the top. Taste and adjust with a squeeze of lime or a splash of black vinegar if the ribs are especially rich.
Serve immediately alongside the braised spare ribs for a crisp, bright counterpoint that cuts through the glaze and echoes the gingered aromatics.

1 lb (450 g) large shrimp, peeled and deveined, tails removed
1 cup buttermilk
2 tsp hot sauce (plus more to taste)
1 cup all-purpose flour
1 cup fine yellow cornmeal
2 tbsp Creole or Cajun seasoning
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp cayenne pepper (optional)
1 tsp baking powder
1 tsp kosher salt, plus more to finish
1/2 tsp black pepper
Neutral oil for frying (about 2 quarts/2 liters or enough for 2 inches depth)
1/2 cup mayonnaise
1 tbsp Creole mustard or whole-grain Dijon
1 tbsp fresh lemon juice
1 tsp hot sauce
1 tsp Worcestershire sauce
1 small garlic clove, finely grated
1/2 tsp paprika (for sauce)
1 tbsp chopped capers or dill pickles
1 tbsp finely chopped fresh parsley
Salt and black pepper, to taste (for sauce)
4 New Orleans–style French bread rolls or 2 crusty French baguette sections, split
2 tbsp unsalted butter, softened
2 cups shredded iceberg lettuce
2 medium ripe tomatoes, sliced
1 cup dill pickle chips
Lemon wedges, for serving

Make the remoulade: In a small bowl, combine mayonnaise, Creole mustard, lemon juice, hot sauce, Worcestershire, grated garlic, paprika, chopped capers/pickles, and parsley. Season with a pinch of salt and pepper. Cover and refrigerate until needed.
Marinate the shrimp: Pat shrimp dry with paper towels. In a bowl, stir together the buttermilk and 2 tsp hot sauce. Add shrimp and toss to coat. Chill for 15–30 minutes while you prepare the dredge and heat the oil.
Prepare the dredge: In a shallow dish, whisk together flour, cornmeal, Creole/Cajun seasoning, garlic powder, onion powder, paprika, cayenne (if using), baking powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Set a wire rack over a sheet pan for breaded and fried shrimp.
Heat the oil: Pour oil into a heavy pot or Dutch oven to a depth of about 2 inches (5 cm). Heat to 350°F (175°C), monitoring with a thermometer.
Dredge the shrimp: Working in batches, lift shrimp from the buttermilk, letting excess drip off. Toss in the dry mixture, pressing to help it adhere. Shake off excess and place on the prepared rack.
Fry the shrimp: Fry in batches without crowding until golden and crisp, 2–3 minutes per batch. Maintain oil temperature around 350°F (175°C). Transfer fried shrimp to a clean rack, sprinkle lightly with salt, and repeat with remaining shrimp.
Toast the bread: Split the rolls and spread cut sides with softened butter. Toast on a hot skillet/griddle or under the broiler until lightly golden.
Assemble the po’boys: Generously spread remoulade on both cut sides of the toasted bread. Layer with shredded lettuce, tomato slices, and pickle chips. Pile on hot fried shrimp, drizzle with a little more remoulade and hot sauce if desired, and finish with a squeeze of lemon.
Serve immediately while the shrimp are hot and crisp.

3 Persian cucumbers (or 1 English cucumber), thinly sliced
1 cup daikon radish, cut into matchsticks
1 small Asian pear, cut into matchsticks
2 scallions, thinly sliced
1 teaspoon kosher salt (for salting cucumbers)
2 tablespoons unseasoned rice vinegar
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1 teaspoon sugar (or honey)
1 teaspoon grated fresh ginger
1/2 teaspoon gochugaru (Korean red pepper flakes), to taste
1 tablespoon toasted sesame seeds

Place cucumber slices in a bowl and toss with the kosher salt. Let sit 10 minutes to draw out excess moisture.
Rinse cucumbers briefly under cold water and squeeze gently to remove liquid. Pat dry with paper towels.
In a large bowl, whisk together rice vinegar, soy sauce, toasted sesame oil, sugar, grated ginger, and gochugaru until dissolved.
Add the drained cucumbers, daikon, pear, and scallions to the bowl. Toss until evenly coated.
Refrigerate for 15–20 minutes to chill and meld flavors.
Before serving, toss again and sprinkle with toasted sesame seeds. Serve cold alongside the wings for a crisp, tangy counterpoint.

Dough:
1 cup (240 ml) warm whole milk (about 110°F)
1/4 cup (50 g) granulated sugar
2 1/4 tsp (1 packet, 7 g) active dry yeast
1/4 cup (57 g) unsalted butter, melted and slightly cooled
2 large eggs, room temperature
1 tsp fine salt
3 1/2 to 4 cups (420–480 g) all-purpose flour, as needed
Neutral oil or nonstick spray for greasing
Filling:
1/2 cup (113 g) unsalted butter, softened
3/4 cup (150 g) packed light brown sugar
2 1/2 tbsp ground cinnamon
Pinch of salt
1 tsp vanilla extract (optional)
Cream Cheese Icing:
4 oz (113 g) cream cheese, softened
2 tbsp (28 g) unsalted butter, softened
1 cup (120 g) powdered sugar
1 tsp vanilla extract
1–2 tbsp milk or heavy cream
Pinch of salt

Bloom the yeast: In the bowl of a stand mixer (or a large mixing bowl), whisk warm milk with granulated sugar. Sprinkle yeast over the top and let stand 5–10 minutes until foamy.
Make the dough: Add melted butter, eggs, and salt to the foamy yeast mixture and whisk to combine. Add 3 1/2 cups (420 g) flour and mix with the dough hook (or a wooden spoon) until a soft, slightly sticky dough forms. If needed, add more flour 1–2 tbsp at a time until the dough pulls cleanly from the sides but still feels tacky.
Knead: Knead with a mixer on medium-low or by hand until smooth and elastic, 6–8 minutes. Lightly grease a bowl, place the dough inside, turn to coat, cover, and let rise in a warm spot until doubled, about 1–1 1/2 hours.
Prepare the filling: In a small bowl, stir together brown sugar, cinnamon, and a pinch of salt. Keep the softened butter and optional vanilla ready.
Shape: Punch down the dough and roll it on a lightly floured surface into a 12-by-18-inch rectangle. Spread the softened butter evenly over the dough, leaving a 1/2-inch border on one long edge. Sprinkle the cinnamon-sugar evenly over the butter; drizzle vanilla over if using. Starting from the opposite long edge, roll up tightly into a log, seam side down.
Cut: Trim the ends if needed, then slice into 12 even rolls (about 1 1/2 inches thick) using a sharp knife or unflavored dental floss.
Second rise: Arrange rolls in a greased or parchment-lined 9x13-inch pan. Cover and let rise until puffy, 30–45 minutes. Near the end, preheat the oven to 350°F (175°C).
Bake: Bake 22–26 minutes, until the tops are golden and the centers are set (about 190°F internal). Tent loosely with foil if browning too quickly.
Make the icing: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and a pinch of salt; beat until creamy. Mix in milk, 1 tbsp at a time, until spreadable.
Finish: Spread half the icing over the warm rolls right out of the oven. Cool 10 minutes, then spread the remaining icing. Serve warm.
Make-ahead option: After slicing and placing in the pan, cover and refrigerate up to 16 hours. When ready to bake, let rolls sit at room temperature 45–60 minutes until puffy, then bake as directed.

2 tablespoons olive oil
1 small shallot, thinly sliced
2 cups frozen green peas
2 1/2 cups low-sodium vegetable or chicken broth
1/4 cup fresh mint leaves, loosely packed
1/2 teaspoon finely grated lemon zest
1 to 2 tablespoons fresh lemon juice, to taste
2 tablespoons crème fraîche or plain Greek yogurt (optional)
Salt and freshly ground black pepper, to taste
Pinch of sugar or honey, optional
Extra mint leaves and a drizzle of olive oil for serving (optional)

Warm the olive oil in a medium pot over medium heat. Add the shallot and a pinch of salt; cook, stirring, until softened and translucent, 3 to 4 minutes.
Add the peas and broth. Bring to a gentle simmer and cook until the peas are tender and bright, 5 to 7 minutes.
Remove from heat. Stir in the mint leaves and lemon zest. Blend until silky-smooth using an immersion blender (or carefully transfer to a blender, venting steam).
Return to the pot (if needed). Stir in lemon juice and crème fraîche or yogurt, if using. Season with salt and pepper; add a small pinch of sugar or honey only if needed to balance acidity.
Warm gently over low heat without boiling. Ladle into bowls and finish with a drizzle of olive oil and a few mint leaves, if desired. Serve hot or warm alongside the omelette.

1 large English cucumber, halved lengthwise and thinly sliced
1 firm-ripe mango, peeled and julienned (or 2 small ataulfo mangoes)
1 cup shredded Napa cabbage
1/2 small red onion or 2 shallots, very thinly sliced (soaked in cold water 10 minutes, drained)
1/2 cup fresh cilantro leaves, lightly packed
1/2 cup fresh mint leaves, torn
1/4 cup Thai basil leaves (optional)
1/3 cup roasted unsalted peanuts, roughly chopped
2 tablespoons unsweetened toasted coconut flakes (optional)
1 small red chili, thinly sliced (optional)
3 tablespoons fresh lime juice
1 tablespoon rice vinegar
1 tablespoon fish sauce (or soy sauce for a vegetarian option)
1 1/2 teaspoons palm sugar or light brown sugar
1 tablespoon roasted peanut oil or neutral oil
1 teaspoon finely grated fresh ginger
1 small garlic clove, finely grated
1/2 teaspoon finely grated lime zest

Place the sliced red onion or shallot in a bowl of cold water for 10 minutes to mellow, then drain and pat dry.
In a small bowl, whisk together lime juice, rice vinegar, fish sauce, sugar, peanut or neutral oil, grated ginger, garlic, and lime zest until the sugar dissolves.
In a large bowl, combine cucumber, mango, Napa cabbage, drained onion/shallot, cilantro, mint, and Thai basil (if using).
Add the dressing and toss gently to coat. Taste and adjust with a pinch more sugar for balance, a splash of fish sauce for salinity, or lime juice for brightness.
Fold in the sliced red chili (if using). Scatter peanuts and toasted coconut over the top just before serving for maximum crunch.
Serve immediately alongside the Coconut Curry Shrimp to provide fresh acidity and texture that cut through the rich, creamy curry.

1.5 lb (680 g) boneless, skinless chicken breasts or thighs, thinly sliced
3 bell peppers (mixed colors), thinly sliced
1 large yellow onion, thinly sliced
8–10 small flour tortillas
2 tbsp fresh lime juice, plus extra lime wedges for serving
3 tbsp oil (olive or neutral), divided
2 tsp chili powder
1.5 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
2 garlic cloves, minced
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1 tsp brown sugar (optional)
1/8–1/4 tsp cayenne pepper (optional)
Fresh cilantro, chopped (for serving)
Optional toppings: sour cream, salsa, guacamole, shredded cheese, pickled jalapeños

Make the marinade: In a bowl, whisk lime juice, 2 tbsp of the oil, chili powder, cumin, smoked paprika, oregano, garlic, salt, pepper, brown sugar (if using), and cayenne (if using).
Marinate the chicken: Add sliced chicken to the marinade and toss to coat. Marinate 20–30 minutes at room temperature or up to 2 hours refrigerated. Meanwhile, prep peppers and onion.
Heat the skillet: Set a large cast-iron or heavy skillet over medium-high heat until hot. Add the remaining 1 tbsp oil.
Cook the chicken: Shake excess marinade off the chicken. Sear in an even layer (in batches if needed) until browned and just cooked through, about 4–6 minutes total. Transfer to a plate; keep warm.
Cook the vegetables: In the same skillet, add peppers and onion with a pinch of salt. Cook, stirring occasionally, until tender-crisp with some char, 4–6 minutes. Add a splash of oil if the pan looks dry and scrape up browned bits.
Combine: Return chicken and any juices to the skillet. Toss 30–60 seconds to heat through. Squeeze in a bit more lime and adjust salt and pepper to taste. For a slightly saucy finish, add 1–2 tbsp water and toss.
Warm the tortillas: Heat tortillas in a dry skillet 20–30 seconds per side, or wrap in foil and warm in a 350 F (175 C) oven for 5–8 minutes, or microwave wrapped in a damp towel for 20–30 seconds.
Serve: Fill warm tortillas with chicken and vegetables. Top with cilantro and any desired toppings such as sour cream, salsa, guacamole, shredded cheese, and pickled jalapeños.

1 large fennel bulb, fronds reserved
1 crisp tart apple (e.g., Granny Smith), cored
2 ribs celery, thinly sliced on the bias
6 radishes, thinly sliced
1/4 cup flat-leaf parsley leaves
1 tablespoon chopped fennel fronds
1/4 cup walnuts, toasted and roughly chopped
1/3 cup shaved Parmesan or Pecorino
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon prepared horseradish (optional)
1/2 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Toast the walnuts in a dry skillet over medium heat until fragrant and lightly browned, 3–4 minutes. Cool, then roughly chop.
In a small bowl, whisk together lemon juice, lemon zest, Dijon, honey, horseradish (if using), and thyme. Slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste.
Trim the fennel, reserving some fronds. Using a mandoline or sharp knife, very thinly shave the fennel bulb and apple. Toss the apple with a splash of the vinaigrette or a little lemon juice to prevent browning.
In a large bowl, combine shaved fennel, apple, celery, radishes, parsley, chopped fennel fronds, and toasted walnuts. Drizzle with enough vinaigrette to lightly coat and toss gently. Adjust seasoning with salt and pepper.
Plate the salad and finish with shaved Parmesan and a crack of black pepper. Serve immediately for maximum crispness.

6 cups fresh blackberries (or frozen; do not thaw)
2/3 cup granulated sugar, plus 1 tablespoon for sprinkling
1 tablespoon lemon juice
1 teaspoon lemon zest
3 tablespoons cornstarch (use 4 tablespoons if berries are very juicy or frozen)
1 teaspoon vanilla extract
Pinch of salt
1 1/2 cups all-purpose flour
3 tablespoons granulated sugar (for biscuit dough)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine salt
6 tablespoons cold unsalted butter, cut into small cubes
3/4 cup cold buttermilk, plus 1 tablespoon for brushing
1 tablespoon coarse or turbinado sugar (optional, for topping)

Preheat oven to 400°F. Lightly butter a 9-inch square pan or similar 2-quart baking dish.
Make the filling: In a large bowl, gently toss blackberries with 2/3 cup sugar, lemon juice, lemon zest, cornstarch, vanilla, and a pinch of salt until evenly coated. Spread the mixture into the prepared baking dish.
Make the biscuit topping: In a medium bowl, whisk flour, 3 tablespoons sugar, baking powder, baking soda, and 1/2 teaspoon salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized bits of butter.
Pour in the cold buttermilk and stir just until a shaggy dough forms (do not overmix).
Using a spoon or scoop, drop 8–10 mounds of dough evenly over the berries, leaving small gaps for steam to escape. Brush the tops lightly with 1 tablespoon buttermilk and sprinkle with coarse sugar, if using.
Bake 35–40 minutes, until the biscuits are golden brown and the fruit is bubbling thickly around the edges. If the tops brown too quickly, tent loosely with foil for the last 10 minutes.
Cool 15 minutes to set the juices. Serve warm, ideally with vanilla ice cream or lightly sweetened whipped cream.

1 large fennel bulb, cored and sliced (reserve some fronds)
2 medium parsnips, peeled and chopped
1 small leek (white and light green parts), sliced and rinsed
1 small carrot, chopped
1-inch piece fresh ginger, thinly sliced
1 small garlic clove, smashed
1 tablespoon olive oil, plus 2 tablespoons for orange oil
3 cups low-sodium chicken stock
1/4 cup dry white wine (optional)
1 small bay leaf
1 star anise pod (optional, for subtle warmth)
2 tablespoons crème fraîche or heavy cream (optional)
1–2 teaspoons lemon juice, to taste
Fine sea salt and white pepper, to taste
Zest of 1/2 orange (in wide strips or finely grated)
Pinch of red pepper flakes (optional)

Heat oven to 425°F (220°C). Toss fennel, parsnips, leek, and carrot with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and roast until tender and caramelized at the edges, 20–25 minutes.
Meanwhile, make the gingered orange oil: Warm 2 tablespoons olive oil in a small pan over low heat with the orange zest and a pinch of red pepper flakes. Heat gently until fragrant (3–4 minutes); do not brown. Remove from heat and let steep until serving.
Transfer the roasted vegetables to a pot. Add ginger, garlic, chicken stock, white wine (if using), bay leaf, and star anise (if using). Bring to a simmer over medium heat and cook 12–15 minutes to marry flavors.
Remove and discard the bay leaf and star anise. Blend the soup thoroughly until silky smooth (use a high-speed blender for best texture). Return to the pot; thin with a splash of stock or hot water if needed.
Stir in crème fraîche or cream (if using). Season with salt, white pepper, and lemon juice to brighten. Warm gently without boiling.
To serve, ladle into warm bowls and drizzle with the gingered orange oil. Garnish with chopped fennel fronds and an extra crack of white pepper.

2 English cucumbers, thinly sliced
8 radishes, thinly sliced
3 celery ribs, thinly sliced on the bias
1/4 small red onion, very thinly sliced
2 tablespoons fresh dill, chopped
1 tablespoon capers, drained
1/3 cup sliced almonds, toasted
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey (or sugar)
3/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste

Add the cucumbers, radishes, celery, red onion, dill, and capers to a large bowl.
In a small bowl, whisk together lemon zest, lemon juice, Dijon, honey, salt, and pepper. While whisking, slowly stream in the olive oil until emulsified.
Pour the vinaigrette over the vegetables and toss to coat evenly.
Let the salad sit for 5–10 minutes to lightly marinate and mellow the onion.
Just before serving, fold in the toasted almonds. Taste and adjust seasoning with additional salt and pepper if needed.
Serve chilled or at cool room temperature.

1 small head radicchio, cored and cut into 6 wedges
1 large fennel bulb, fronds reserved, bulb thinly shaved
1 cup seedless red grapes, halved
1/3 cup shelled unsalted pistachios, toasted and finely chopped
2 tablespoons flat-leaf parsley, finely chopped
1 teaspoon lemon zest
1 small garlic clove, finely grated, divided
1 teaspoon fresh thyme leaves
2 teaspoons extra-virgin olive oil, for charring
2 tablespoons sherry vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 cup extra-virgin olive oil, for vinaigrette
Kosher salt and freshly ground black pepper

Make the pistachio gremolata: In a small bowl, combine pistachios, parsley, lemon zest, thyme, and half the grated garlic with a pinch of salt. Set aside.
Whisk the vinaigrette: In another bowl, whisk sherry vinegar, lemon juice, Dijon, honey, remaining garlic, a pinch of salt, and several grinds of pepper. Slowly whisk in 1/4 cup olive oil until emulsified.
Char the radicchio: Heat a cast-iron skillet or grill pan over medium-high. Lightly brush radicchio wedges with 2 teaspoons olive oil and season with salt. Sear 45–60 seconds per cut side until edges are lightly charred but leaves remain crisp-tender. Transfer to a platter.
Dress the fennel: Toss shaved fennel and grapes with just enough vinaigrette to lightly coat. Season to taste with salt and pepper.
Assemble: Arrange charred radicchio on the platter, spoon the fennel–grape mixture over and around, drizzle with more vinaigrette to taste, and scatter the pistachio gremolata on top. Finish with chopped fennel fronds and cracked black pepper.

1 pork tenderloin (1.25 to 1.75 lb / 565–795 g), trimmed of silver skin
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp onion powder
1 tbsp Dijon mustard
2 tbsp olive oil, divided
3 cloves garlic, minced
1 tsp fresh thyme leaves (or 1/2 tsp dried)
1 tsp finely chopped fresh rosemary (or 1/2 tsp dried)
1/2 cup (120 ml) low-sodium chicken broth
1 tbsp apple cider vinegar (or lemon juice)
1 tbsp honey (or maple syrup)
1 tbsp unsalted butter
Chopped fresh parsley, for garnish (optional)

Preheat the oven to 400°F (205°C). Place a rack in the center position. Pat the pork tenderloin very dry with paper towels and trim any silver skin if present.
In a small bowl, mix the salt, pepper, smoked paprika, garlic powder, and onion powder. Rub the pork with Dijon mustard, then sprinkle and press the spice mix all over. Let sit at room temperature for 10–15 minutes while the oven heats.
Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the tenderloin on all sides until well browned, about 1–2 minutes per side (6–8 minutes total).
Transfer the skillet to the oven and roast 12–18 minutes, depending on thickness, until the internal temperature reads 140°F (60°C) at the thickest part for a final finish of 145°F (63°C) after resting. Begin checking at 12 minutes.
Move the pork to a cutting board, tent loosely with foil, and rest 5–10 minutes to allow juices to redistribute and carryover to 145°F (63°C).
Make the pan sauce: Return the skillet to medium heat on the stove. Add the remaining 1 tbsp olive oil and the minced garlic; cook, stirring, for 30 seconds until fragrant (do not brown). Add thyme and rosemary, then deglaze with the chicken broth and apple cider vinegar, scraping up browned bits. Simmer 2–3 minutes to reduce by about half.
Whisk in the honey and butter until glossy. Taste and adjust seasoning with salt and pepper as needed; if too sharp, add a splash more broth or a pinch more honey.
Slice the rested tenderloin into 1/2-inch (1.25 cm) medallions. Spoon the warm herb-garlic pan sauce over the pork and garnish with chopped parsley. Serve immediately.

4 cups (lightly packed) watercress, tough stems trimmed
1 tart apple (e.g., Granny Smith), cored and thinly sliced
1 small celery rib, thinly sliced on the bias
1 small shallot, very thinly sliced
2 oz (55 g) sharp aged Cheddar, shaved
1/2 cup (30 g) fresh coarse breadcrumbs
1 tsp unsalted butter or 1 tsp oil (for toasting crumbs)
1 tbsp chopped chives or parsley
1 tsp mustard seeds (brown or yellow)
2 tbsp malt vinegar (or cider vinegar)
1 tsp Dijon or English mustard
1/2 tsp whole-grain mustard (optional)
1 tsp honey (or brown sugar), to taste
3 tbsp rapeseed or extra-virgin olive oil, divided
1 tbsp warm water
Sea salt and freshly ground black pepper

Toast the crumbs: In a small skillet over medium heat, melt butter (or warm oil). Add breadcrumbs and cook, stirring, until golden and crisp, 3–4 minutes. Season with a pinch of salt and pepper; transfer to a plate to cool. Toss with chopped chives or parsley.
Prep the salad: In a mixing bowl, combine watercress, sliced apple, celery, and shallot. If desired, splash a few drops of the malt vinegar over the apple to prevent browning while you make the dressing.
Warm the vinaigrette: In the same skillet over medium heat, warm 1 tbsp oil. Add mustard seeds and cook until aromatic and just beginning to pop, 30–60 seconds. Remove from heat; whisk in remaining 2 tbsp oil, malt vinegar, Dijon, whole-grain mustard (if using), honey, warm water, and a pinch of salt and pepper.
Dress and toss: Pour the warm vinaigrette over the salad and toss gently until everything is lightly coated. Taste and adjust salt, pepper, and honey or vinegar as needed for bright, tangy balance.
Plate: Divide the salad among small plates. Top with Cheddar shavings and scatter the toasted herb breadcrumbs over the top for crunch.
Serve immediately so the greens stay perky and the warm, mustardy dressing provides a bright counterpoint to rich, savory mains.

3 large eggs, room temperature
3/4 cup granulated sugar
2/3 cup canned pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/2 cup finely chopped pecans or walnuts (optional)
8 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract (for filling)
Pinch of salt (for filling)
1/4 cup powdered sugar, for dusting towel
Additional powdered sugar, for serving (optional)

Preheat oven to 375°F. Line a 10x15-inch jelly roll pan with parchment paper, leaving a little overhang. If using nuts, scatter them evenly over the parchment.
Make the batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. In a large bowl, beat eggs and granulated sugar on high speed 3–4 minutes until thick and pale. Beat in pumpkin puree and 1 teaspoon vanilla until smooth. Fold the dry ingredients into the wet just until combined.
Spread the batter evenly in the prepared pan (over the nuts if using), smoothing to the corners. Bake 11–13 minutes, until the cake springs back when lightly touched and a toothpick comes out clean.
While the cake bakes, lay a clean, lint-free kitchen towel on the counter and dust it generously with the 1/4 cup powdered sugar.
Immediately after baking, run a knife around the cake edges. Invert the hot cake onto the sugared towel and carefully peel off the parchment. Starting from a short end, roll the cake up with the towel. Place seam-side down on a rack and cool completely, about 1 hour.
Make the filling: Beat cream cheese, butter, 1 teaspoon vanilla, and a pinch of salt until smooth. Add 1 cup powdered sugar and beat until creamy and fluffy.
Unroll the cooled cake gently. Spread the filling evenly over the surface, leaving a 1/2-inch border. Reroll the cake (without the towel). Wrap tightly in plastic and chill at least 1 hour to set.
To serve, dust with additional powdered sugar, trim the ends, and slice into 1/2- to 3/4-inch pieces.

2 tablespoons olive oil, plus more for finishing
1 fennel bulb, cored and thinly sliced (reserve fronds)
1 large leek, white and light green parts only, thinly sliced and rinsed
1 small Yukon Gold potato, peeled and diced (about 1 cup)
2 cloves garlic, thinly sliced
1/2 cup dry white wine (optional)
4 cups low-sodium vegetable or seafood stock
1 bay leaf
1 teaspoon finely grated lemon zest
2 to 3 tablespoons fresh lemon juice, to taste
2 tablespoons chopped fresh dill, plus more for garnish
2 tablespoons chopped fennel fronds, for finishing
Kosher salt and freshly ground black pepper

Warm 2 tablespoons olive oil in a medium pot over medium heat. Add fennel, leek, and potato with a pinch of salt; cook, stirring occasionally, until softened and lightly translucent, 8 to 10 minutes.
Stir in garlic and cook until fragrant, about 1 minute. If using, pour in the white wine and simmer until reduced by half, 2 to 3 minutes.
Add the stock and bay leaf. Bring to a gentle boil, then reduce heat and simmer until the potato is tender, 12 to 15 minutes. Discard the bay leaf.
Blend the soup until silky smooth (use an immersion blender or carefully transfer to a blender). Return to the pot.
Stir in lemon zest, 2 tablespoons lemon juice, dill, and a pinch of the chopped fennel fronds. Season with salt and pepper. Simmer 1 minute more and adjust acidity with additional lemon juice if desired.
Ladle into warm bowls. Finish with a drizzle of olive oil, a sprinkle of dill and fennel fronds, and freshly ground black pepper. Serve alongside the pan-seared salmon with lemon.

1 lb broccolini, ends trimmed
2 tablespoons extra-virgin olive oil, divided
1/2 cup panko breadcrumbs
1 small shallot, finely minced
1 tablespoon capers, rinsed and chopped
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice, plus more to taste
2 tablespoons chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
Pinch red pepper flakes (optional)
2 tablespoons water

Make the pangrattato: Heat 1 teaspoon olive oil in a skillet over medium heat. Add the shallot and cook until just softened, 1-2 minutes. Add the panko and remaining 2 teaspoons oil, stirring until golden and crisp, 3-4 minutes.
Stir in the chopped capers, lemon zest, parsley, a pinch of salt, black pepper, and red pepper flakes; toss to combine and transfer to a bowl.
Char the broccolini: Wipe out the skillet and heat 1 tablespoon olive oil over high heat. Add the broccolini, season with salt and pepper, and cook, turning occasionally, until charred in spots, 3-4 minutes.
Add 2 tablespoons water, cover, and steam until crisp-tender, 1-2 minutes. Uncover and let any excess moisture evaporate.
Finish and serve: Transfer broccolini to a platter, drizzle with lemon juice, and scatter the lemon-caper pangrattato over the top. Taste and adjust salt, pepper, and lemon as needed; serve alongside the steak.

2 medium English cucumbers, ribboned with a peeler or thinly sliced
2 cups pomelo segments (or ruby grapefruit segments), membranes removed
1 small shallot, very thinly sliced and rinsed
1/2 cup fresh mint leaves, lightly packed
1/3 cup cilantro leaves and tender stems
1/2 cup unsweetened toasted coconut flakes
1 tablespoon roasted white sesame seeds
1/3 cup light coconut milk
3 tablespoons fresh lime juice
1 to 1.5 tablespoons fish sauce (or soy sauce for vegetarian)
1 to 1.5 teaspoons palm sugar or light brown sugar
1/2 teaspoon finely grated lime zest
1/2 teaspoon toasted sesame oil
Pinch of fine salt

Lightly salt the cucumber ribbons and let sit 10 minutes to draw out excess moisture, then pat dry.
Segment the pomelo, removing pith and membranes; break into bite-size pieces.
Whisk together coconut milk, lime juice, fish sauce (or soy), sugar, lime zest, sesame oil, and a pinch of salt until smooth and balanced (tangy-salty with gentle sweetness).
In a large bowl, combine cucumbers, pomelo, rinsed shallot, mint, and cilantro. Toss gently with the dressing to coat without bruising.
Scatter toasted coconut flakes and sesame seeds over the top and give a light toss.
Chill 10 minutes before serving to let flavors meld; serve cool alongside the entrée.

1 pork tenderloin (1.25 to 1.75 lb / 570 to 800 g)
2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika (or sweet paprika)
1 tablespoon Dijon mustard
1 tablespoon light brown sugar (optional)
1 tablespoon olive oil (or other high-heat oil)
1 tablespoon unsalted butter
2 garlic cloves, smashed
1 sprig fresh rosemary (or 1 teaspoon dried)
1 sprig fresh thyme (or 1 teaspoon dried)
1/2 cup low-sodium chicken broth (120 ml)
1 tablespoon apple cider vinegar (or lemon juice)

Preheat the oven to 400°F (200°C) with a rack in the middle.
Trim the tenderloin: remove any silver skin and excess fat with a sharp knife.
Mix the spice rub: in a small bowl combine salt, pepper, garlic powder, onion powder, smoked paprika, and brown sugar if using.
Divide the Dijon mustard: reserve 1 teaspoon for the pan sauce and use the remaining 2 teaspoons to lightly coat the tenderloin.
Pat the pork dry, rub it with the Dijon, then sprinkle and press the spice rub all over to coat evenly.
Heat an oven-safe skillet over medium-high. Add olive oil and sear the pork on all sides until deeply browned, about 6 to 8 minutes total.
Add butter, smashed garlic, rosemary, and thyme to the skillet. Tilt the pan and baste the pork with the melted butter for 30 to 60 seconds.
Transfer the skillet to the oven and roast until the internal temperature reaches 140 to 145°F (60 to 63°C), about 10 to 15 minutes depending on thickness.
Move the pork to a cutting board, tent loosely with foil, and rest 5 to 10 minutes (it will rise to about 145°F/63°C).
Make the pan sauce: return the skillet to medium heat, discard herb stems, and pour in the chicken broth and vinegar. Scrape up browned bits and simmer until reduced by about half, 3 to 5 minutes.
Whisk in the reserved 1 teaspoon Dijon and any accumulated pork juices. Taste and adjust with a pinch of salt and pepper if needed.
Slice the tenderloin into 1/2-inch (1.25 cm) medallions and spoon the sauce over to serve.

3 Persian cucumbers (about 10 oz/300 g), very thinly sliced
1/2 teaspoon kosher salt (3 g)
1 tablespoon dried wakame seaweed (about 3 g)
1/3 cup rice vinegar (80 ml)
1 tablespoon granulated sugar (12 g)
1 teaspoon yuzu or lemon juice (5 ml)
1 teaspoon soy sauce or tamari (5 ml)
1/2 teaspoon freshly grated ginger
1/4 small red onion or 1 small shallot, very thinly sliced (about 20 g)
1/2 ruby grapefruit, segmented and cut into bite-size pieces
4 shiso leaves, finely sliced (or 2 tablespoons cilantro leaves)
1 tablespoon toasted sesame seeds

Toss cucumber slices with kosher salt and let drain in a colander for 10 minutes to draw out moisture.
Soak dried wakame in a bowl of cold water for 5 minutes until rehydrated; drain well and squeeze out excess water. Roughly chop if large.
Whisk rice vinegar, sugar, yuzu (or lemon) juice, soy sauce, and grated ginger until the sugar dissolves.
Rinse the cucumbers briefly under cold water, then squeeze firmly to remove excess liquid.
Combine cucumbers, wakame, and red onion in a bowl. Add the dressing, toss gently, and chill for 10–15 minutes.
Divide among small plates. Top with grapefruit pieces and shiso (or cilantro) and sprinkle with toasted sesame seeds. Serve chilled.

3 cups semi-sweet chocolate chips (about 18 oz)
1 (14 oz) can sweetened condensed milk
4 tablespoons unsalted butter, cut into pieces
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 cup chopped walnuts
Flaky sea salt, for topping (optional)

Line an 8-inch square pan with parchment paper, leaving an overhang on two sides for easy lifting.
In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, butter, and kosher salt. Cook, stirring constantly, until the chocolate is fully melted and the mixture is smooth, 4 to 6 minutes.
Remove from heat and stir in the vanilla and 3/4 cup of the walnuts.
Scrape the mixture into the prepared pan and spread evenly. Sprinkle the remaining 1/4 cup walnuts over the top and a pinch of flaky sea salt, if using. Gently press to adhere.
Refrigerate until firm, about 2 to 3 hours. Lift the fudge out by the parchment, transfer to a cutting board, and cut into 25 to 36 squares.
Store in an airtight container in the refrigerator for up to 2 weeks or freeze up to 2 months.

1 oz dried porcini mushrooms
2 large leeks, trimmed, halved lengthwise, thoroughly rinsed
4 garlic cloves, smashed
6 fresh thyme sprigs
1 bay leaf
8 whole black peppercorns
1 tbsp extra-virgin olive oil
2 tbsp dry sherry (optional)
6 cups water
1½ cups boiling water (for soaking porcini)
1 tsp kosher salt, plus more to taste
½ tsp lemon zest
1 tsp fresh lemon juice, to finish
4 oz cremini mushrooms, very thinly sliced (garnish)
1 tbsp finely chopped chives
Freshly ground black pepper, to finish

Rinse the dried porcini under cold water. Place in a heatproof bowl and cover with 1½ cups boiling water; soak 20 minutes. Strain the soaking liquid through a coffee filter or very fine sieve to remove grit; reserve both liquid and mushrooms separately.
Heat a heavy skillet over medium-high. Place the leek halves cut-side down (lightly film with oil if needed) and cook until well charred in spots, 5–7 minutes. Roughly chop the leeks.
In a soup pot, warm the olive oil over medium heat. Add the garlic and cook 30 seconds until fragrant. Add the charred leeks, soaked porcini, thyme, bay leaf, and peppercorns. Pour in the sherry (if using) and simmer 1 minute to reduce slightly.
Add 6 cups water plus the strained porcini soaking liquid. Bring to a gentle boil, then reduce to a simmer. Skim any foam and cook uncovered for 25–30 minutes to infuse.
Strain the broth through a fine-mesh sieve lined with cheesecloth or a clean towel, pressing lightly on solids. Return the clear broth to the pot.
Season with kosher salt, lemon zest, and lemon juice. Keep hot over low heat and adjust seasoning to taste.
For garnish, toss the thinly sliced cremini with a pinch of salt and a few drops of lemon juice. Divide the slices among warm bowls. Ladle in the hot broth, finish with chives and a turn of black pepper, and serve.

1 large fennel bulb, tough outer layer removed, core trimmed
2 small crisp apples (e.g., Honeycrisp or Granny Smith), cored
3 celery stalks, thinly sliced on a bias
2 tablespoons chopped fennel fronds or flat-leaf parsley
1/4 cup toasted walnuts, roughly chopped (optional)
1 teaspoon yellow mustard seeds
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
1 teaspoon honey (or maple syrup)
1 teaspoon whole-grain mustard
1/4 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

Toast the mustard seeds in a small dry skillet over medium heat, swirling often, until fragrant and just popping, 1–2 minutes; transfer to a small bowl to cool.
Whisk together the apple cider vinegar, lemon juice, honey, whole-grain mustard, Dijon, salt, and a few grinds of black pepper. Slowly whisk in the olive oil until emulsified, then stir in the cooled mustard seeds.
Thinly shave the fennel bulb (mandoline recommended) and slice the apples very thin. Add fennel, apples, and celery to a large bowl.
Pour about two-thirds of the vinaigrette over the slaw and toss to coat, adding fennel fronds/parsley and walnuts (if using). Let sit 5–10 minutes to lightly wilt and marry flavors.
Taste and add more dressing, salt, or pepper as desired. Serve chilled or at cool room temperature alongside the pork chops to cut through the rich gouda-mushroom sauce.

2 medium fennel bulbs, fronds reserved, cored and very thinly sliced
2 navel oranges, segmented, plus 2 tablespoons juice reserved
2 cups baby arugula
6 radishes, very thinly sliced
1/3 cup fresh mint leaves, torn
1/3 cup shelled pistachios, toasted and roughly chopped
1 small shallot, finely minced
1 tablespoon lemon juice
1 tablespoon champagne vinegar (or white wine vinegar)
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
3 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper

Toast the pistachios in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and chop.
Segment the oranges over a bowl to catch juices; reserve 2 tablespoons of the juice for the dressing.
In a small bowl, whisk the reserved orange juice, lemon juice, vinegar, Dijon, honey, shallot, salt, and several grinds of black pepper. Slowly whisk in the olive oil until emulsified.
In a large bowl, combine shaved fennel, arugula, radishes, and mint. Drizzle with just enough dressing to lightly coat and toss gently.
Fold in the orange segments, then scatter the toasted pistachios and a few fennel fronds on top. Taste and adjust seasoning with salt, pepper, or a splash more citrus as needed.
Serve immediately for crisp texture.

1 lb (450 g) medium shrimp, peeled and deveined
4 cups (600 g) cold cooked jasmine rice (day-old preferred)
3 large eggs, lightly beaten with a pinch of salt
1 cup (150 g) diced carrots and peas (fresh or thawed frozen)
1 small yellow onion, finely diced
3 scallions, thinly sliced (whites and greens separated)
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 tablespoons neutral oil (canola, peanut, or vegetable), divided
3 tablespoons light soy sauce (low sodium)
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine or dry sherry
1 teaspoon toasted sesame oil
1/2 teaspoon ground white pepper, plus more to taste
1 teaspoon sugar (optional)
1 teaspoon cornstarch
Salt, to taste

Prepare the rice: Break up any clumps of cold, cooked rice with your hands or a fork so the grains separate. If using freshly cooked rice, spread it on a tray to steam off moisture and chill uncovered for at least 20 minutes.
Marinate the shrimp: In a bowl, toss shrimp with cornstarch, a pinch of salt, a pinch of white pepper, and 1 teaspoon of the neutral oil. Let sit 10 minutes.
Cook the eggs: Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon oil, pour in beaten eggs, and scramble just until softly set. Transfer eggs to a plate and roughly chop if needed.
Sear the shrimp: Add another 1 tablespoon oil to the hot wok. Add shrimp in a single layer and cook 45–60 seconds per side until just opaque. Splash in the Shaoxing wine around the edges, toss for 10 seconds, then transfer shrimp to the plate with eggs.
Aromatics and veg: Add remaining 1 tablespoon oil. Stir-fry onion and scallion whites for 1–2 minutes until translucent. Add garlic and ginger; cook 20–30 seconds until fragrant. Add carrots and peas; stir-fry 1–2 minutes.
Fry the rice: Add the rice, spreading it out. Let it sear undisturbed 30–60 seconds, then toss. Repeat once or twice until hot with a few toasted spots.
Season: Drizzle in soy sauce and oyster sauce around the pan’s edge. Add sugar (if using) and white pepper. Toss until the rice is evenly coated and steaming.
Finish: Return shrimp and eggs to the wok. Toss to combine. Taste and adjust salt or soy as needed. Turn off heat, stir in sesame oil and scallion greens.
Serve immediately while hot.

1 large fennel bulb, fronds reserved
8 radishes, thinly sliced
1 small crisp apple (e.g., Honeycrisp), julienned
2 tablespoons flat-leaf parsley, chopped
Zest of 1 lemon
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon capers, rinsed and chopped
1/4 cup shaved Parmigiano-Reggiano
2 tablespoons toasted pistachios, roughly chopped
Kosher salt and freshly ground black pepper

Trim fennel, halve lengthwise, remove core, and shave very thinly with a mandoline or knife. Soak slices in ice water for 5 minutes to crisp, then drain and pat dry.
In a small bowl, whisk lemon zest and juice with Dijon and honey. Slowly stream in olive oil while whisking until emulsified; stir in chopped capers and season with salt and pepper.
In a large bowl, combine shaved fennel, sliced radishes, julienned apple, parsley, and a few chopped fennel fronds. Toss with the vinaigrette to lightly coat.
Taste and adjust seasoning. Plate and finish with shaved Parmigiano-Reggiano, toasted pistachios, additional fennel fronds, and cracked black pepper.
Serve immediately so the salad stays crisp; a final squeeze of lemon at the table is welcome.

1/2 cup (113 g) unsalted butter, melted and slightly cooled
1 cup (200 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
2 large eggs, at room temperature
1 large egg yolk
2 teaspoons vanilla extract
1/2 cup (50 g) unsweetened cocoa powder
1/2 teaspoon fine salt
1 teaspoon instant espresso powder (optional, enhances chocolate flavor)
1/2 cup (64 g) all-purpose flour
1/2 cup (85 g) semisweet chocolate chips or chunks, plus extra for topping if desired

Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the paper.
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until glossy and combined, about 30 to 60 seconds.
Whisk in the eggs, egg yolk, and vanilla until the mixture thickens slightly and looks shiny, about 1 minute.
Whisk in the cocoa powder, salt, and espresso powder (if using) until no dry streaks remain.
Using a spatula, fold in the flour just until incorporated; do not overmix. Fold in the chocolate chips.
Spread the batter evenly in the prepared pan. Sprinkle a few extra chocolate chips on top if you like.
Bake 22 to 28 minutes, until the edges are set and a toothpick inserted 2 inches from the edge comes out with moist crumbs (the center should look just set).
Cool in the pan on a rack for at least 30 minutes, then lift out using the parchment and cool completely before slicing into 9 to 16 squares.
Store brownies in an airtight container at room temperature for up to 3 days or freeze up to 2 months.

2 tablespoons unsalted butter
1 tablespoon olive oil
2 large leeks, white and light green parts only, thinly sliced and well-rinsed
1 large fennel bulb, cored and thinly sliced (reserve fronds for garnish)
2 garlic cloves, thinly sliced
1 small Yukon gold potato, peeled and diced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1 bay leaf
1/4 cup dry sherry
4 cups low-sodium chicken broth
1 small Parmesan rind (about 1 ounce; optional)
1/3 cup heavy cream (optional, for extra silkiness)
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
Kosher salt and white pepper, to taste

In a heavy pot, melt the butter with the olive oil over medium heat. Add leeks and fennel with a pinch of salt. Cook, stirring occasionally, until very soft and translucent but not browned, 8–10 minutes.
Stir in the garlic, thyme, and potato; cook 1 minute until fragrant.
Pour in the dry sherry and simmer until nearly evaporated, about 2 minutes.
Add the chicken broth, bay leaf, and Parmesan rind (if using). Bring to a gentle simmer, cover partially, and cook until the vegetables are very tender, 15–20 minutes.
Discard the bay leaf and Parmesan rind. Blend the soup until completely smooth and velvety (use an immersion blender or a countertop blender in batches).
Return to the pot. Stir in the heavy cream (if using), lemon zest, and lemon juice. Season to taste with kosher salt and white pepper.
Warm through gently. Ladle into bowls and garnish with chopped fennel fronds (or parsley/chives) and a few drops of olive oil if desired. Serve alongside Chicken Marsala.

1.5 lb baby gold or red potatoes (about 700 g)
Kosher salt, for water + seasoning
3 tablespoons olive oil, divided
2 tablespoons unsalted butter, melted
1 teaspoon fresh thyme leaves, chopped
1 teaspoon fresh rosemary, chopped
1/2 teaspoon freshly ground black pepper
Pinch red pepper flakes (optional)
1 tablespoon Dijon mustard
2 teaspoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons extra-virgin olive oil
1 small shallot, finely minced
1 tablespoon capers, minced
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh chives, thinly sliced
Flaky salt, to finish

Heat oven to 450°F (232°C). Place a rimmed baking sheet on the center rack to preheat.
Boil the potatoes: Add potatoes to a pot of cold, generously salted water. Bring to a boil and cook until just fork-tender, 12–15 minutes. Drain and let steam-dry 5 minutes.
Season the potatoes: In a bowl, toss potatoes with 1 tablespoon olive oil. Carefully remove the hot baking sheet, drizzle with 1 tablespoon olive oil, and add potatoes. Use the bottom of a glass to gently smash each to about 1/2 inch thick.
Crisp and roast: Brush tops with melted butter mixed with the remaining 1 tablespoon olive oil. Sprinkle with thyme, rosemary, 1/2 teaspoon kosher salt, black pepper, and red pepper flakes if using. Roast 20–25 minutes, flipping once halfway, until deeply golden and crisp at the edges. Broil 1–2 minutes if extra crispness is desired.
Make the Dijon-herb drizzle: In a small bowl, whisk Dijon, red wine vinegar, lemon juice, and lemon zest. Slowly whisk in the extra-virgin olive oil until emulsified. Stir in shallot, capers, parsley, and chives. Season to taste with a pinch of salt and pepper.
Serve: Transfer hot potatoes to a platter, spoon over the Dijon-herb drizzle, and finish with a sprinkle of flaky salt. Serve alongside the garlic butter ribeye to cut richness and add bright, herbaceous contrast.

Pearled farro, 1/2 cup (uncooked)
Water or low-sodium stock, 3 cups
Arugula, 4 packed cups
Radicchio, thinly sliced, 2 cups
Fresh blackberries, 1 cup
Toasted hazelnuts, roughly chopped, 1/3 cup
Red onion, very thinly sliced, 1/4 small
Fresh chives, finely snipped, 2 tablespoons
Pecorino Romano, shaved, 1/3 cup
Extra-virgin olive oil, 1/4 cup
Balsamic vinegar, 2 tablespoons
Dijon mustard, 1 teaspoon
Honey, 1 teaspoon
Juniper berries, lightly crushed, 1/2 teaspoon
Orange zest, 1/2 teaspoon
Kosher salt, 1/2 teaspoon, plus more to taste
Freshly ground black pepper, 1/4 teaspoon

Cook the farro: Rinse the farro, then simmer it in the water or stock with a pinch of salt until tender, 20–25 minutes. Drain well and spread on a plate to cool slightly.
Make the vinaigrette: In a small bowl, whisk together balsamic vinegar, Dijon, honey, orange zest, crushed juniper, salt, and pepper. Slowly whisk in the olive oil until emulsified.
Season the grains: Toss the warm farro with 1–2 tablespoons of the vinaigrette to absorb flavor; let cool to room temperature.
Assemble the greens: In a large bowl, combine arugula, radicchio, red onion, chives, and the cooled farro. Add most of the remaining vinaigrette and toss to coat. Taste and adjust salt and pepper.
Finish the salad: Gently fold in the blackberries and hazelnuts. Scatter shaved pecorino over the top and drizzle with any remaining vinaigrette.
Serve immediately alongside the grilled bison ribeye for a bright, lightly bitter, and berry-accented counterpoint.

4 catfish fillets (5–6 oz/140–170 g each), skinless
1 tablespoon neutral high-heat oil (canola or avocado), plus more as needed
2 tablespoons unsalted butter
1 lemon, cut into wedges
1 tablespoon chopped fresh parsley or scallions (optional)
Cajun seasoning blend (mix together, or use 2 tablespoons store-bought Cajun seasoning):
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
3/4 teaspoon kosher salt
1/2 teaspoon cayenne pepper (reduce for milder heat)
1/2 teaspoon freshly ground black pepper

Mix the Cajun seasoning blend in a small bowl if making your own.
Pat the catfish dry with paper towels. Rub fillets lightly with about 1 teaspoon oil, then coat both sides evenly with the Cajun seasoning (about 1 to 1 1/2 teaspoons per fillet). Let sit 10 minutes to hydrate the spices.
Heat a large cast-iron or heavy skillet over medium-high until hot (2–3 minutes). Add 1 tablespoon oil and swirl to coat.
Lay the fillets in the pan, presentation side down. Cook without moving until the underside is deeply browned and the edges look opaque, 2–3 minutes.
Flip the fillets. Add the butter to the pan; as it melts, tilt the pan and baste the fish. Cook 2–3 minutes more, until the fish flakes easily and reaches 145°F/63°C at the center.
Transfer to plates. Squeeze lemon over the fish and garnish with parsley or scallions if using. Serve immediately with extra lemon wedges.
Oven option: Arrange seasoned fillets on a lightly oiled sheet pan. Bake at 425°F/220°C for 10–12 minutes, until opaque and flaky; finish with butter and lemon.

1 lb large shrimp, peeled and deveined, tails on
1 lemon, thinly sliced
1/2 small red onion, very thinly sliced
2 celery stalks, thinly sliced on the bias
1/2 cup apple cider vinegar
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
2 garlic cloves, smashed
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon whole black peppercorns
2 bay leaves
1 tablespoon capers, drained (optional)
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
Saltine crackers or toasted baguette slices, for serving

Bring a medium pot of well-salted water to a boil. Add the shrimp and cook 1–2 minutes, just until opaque and pink. Immediately transfer to an ice bath to stop cooking. Drain and pat dry.
In a large jar or nonreactive bowl, whisk together the apple cider vinegar, lemon juice, olive oil, Dijon, honey, salt, and crushed red pepper. Add the peppercorns, bay leaves, and smashed garlic.
Layer the cooked shrimp with lemon slices, red onion, celery, and capers (if using) in the jar/bowl. Add the dill and parsley, then pour the dressing over to coat everything. Toss gently to combine and ensure the shrimp are submerged.
Cover and refrigerate at least 2 hours (up to 24 hours), tossing once or twice for even flavor.
To serve, lift the shrimp and vegetables with a slotted spoon and arrange on a platter. Spoon a little marinade over the top and serve chilled with saltines or toasted baguette.

Cake:
1 cup (120 g) cake flour
1 1/2 cups (300 g) granulated sugar, divided
12 large egg whites, at room temperature
1 1/2 teaspoons cream of tartar
1/4 teaspoon fine salt
2 teaspoons pure vanilla extract
1 teaspoon fresh lemon juice (optional)
Topping:
3 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
1 tablespoon granulated sugar (optional, for macerating berries)
1 cup cold heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon pure vanilla extract

Preheat oven to 350°F (175°C). Have an ungreased 10-inch tube (angel food) pan ready. Do not grease; the batter needs to cling to the sides to rise.
Make the dry mixture: Whisk or sift the cake flour with 3/4 cup (150 g) of the granulated sugar; sift together 2–3 times to aerate. Set aside.
Beat the egg whites: In a large, completely clean and dry bowl, add egg whites, cream of tartar, and salt. Beat on medium speed until foamy, about 1–2 minutes.
Add sugar gradually: With the mixer running, slowly sprinkle in the remaining 3/4 cup (150 g) granulated sugar. Increase to medium-high and beat until glossy, medium-stiff peaks form (tips hold but are just slightly soft).
Flavor the meringue: Beat in vanilla and lemon juice (if using) just to combine.
Fold in dry ingredients: Sift one-third of the flour-sugar mixture over the meringue and gently fold with a large spatula. Repeat in two more additions, folding just until no dry pockets remain. Do not deflate the batter.
Fill the pan: Spoon batter into the ungreased tube pan, smooth the top, and run a knife through the batter to pop large air pockets. Bake 35–40 minutes, until the top is golden and springs back when lightly pressed, and a skewer comes out clean.
Cool inverted: Immediately invert the pan onto its feet or over a bottle and cool completely, 2–3 hours. This prevents collapse.
Release the cake: Once cool, run a thin knife around the edges and center tube to loosen. Lift out and run the knife under the base to release fully.
Prepare berries: If desired, toss berries with 1 tablespoon sugar and let sit 10–15 minutes to lightly macerate.
Whip the cream: In a cold bowl, beat heavy cream, powdered sugar, and vanilla on medium-high until soft-to-medium peaks form.
Serve: Slice the angel food cake with a serrated knife using a gentle sawing motion. Serve with a generous spoonful of berries and a dollop of whipped cream.

1 large fennel bulb, cored and cut into wedges (reserve fronds)
2 tablespoons olive oil, divided
1 large leek, white and light green parts thinly sliced (or 1 small onion)
2 garlic cloves, thinly sliced
1/2 cup dry white wine (optional)
4 cups low-sodium chicken or vegetable stock
1 1/2 cups fresh or frozen peas
Zest of 1 lemon
2 tablespoons fresh lemon juice, plus more to taste
1 teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste
Fennel fronds and 6–8 small mint leaves, finely sliced, for garnish

Heat oven to 425°F (220°C). Toss fennel wedges with 1 tablespoon olive oil, a pinch of salt, and pepper. Roast on a sheet pan until caramelized and tender, 18–22 minutes. Roughly chop half the roasted fennel; reserve the rest as wedges for garnish.
In a medium pot over medium heat, warm the remaining 1 tablespoon olive oil. Add the sliced leek and a pinch of salt; cook, stirring, until soft and sweet, 5–6 minutes. Add garlic and cook 30 seconds until fragrant.
Add the chopped roasted fennel to the pot. Pour in white wine (if using) and simmer 1–2 minutes to reduce by about half.
Add the stock and bring to a gentle simmer. Cook 10 minutes to meld flavors.
Stir in the peas and simmer just until bright green and tender, 2–3 minutes.
Remove from heat; add lemon zest and lemon juice. Season with salt and black pepper. For a slightly silkier body without losing clarity, lightly mash a ladleful of peas and fennel against the side of the pot and stir back in. Adjust lemon and salt to taste.
Ladle into warm bowls. Garnish with reserved roasted fennel wedges, chopped fennel fronds, and a few mint ribbons. Finish with freshly ground pepper and a few drops of olive oil. Serve alongside lamb chops with mint sauce.

2 medium fennel bulbs, fronds reserved
2 navel oranges
1/4 small red onion, very thinly sliced
1/3 cup shelled pistachios, toasted and roughly chopped
2 tablespoons fresh mint leaves, torn
3 tablespoons extra-virgin olive oil
1 tablespoon champagne or white wine vinegar
1 teaspoon honey (or maple syrup)
1/4 teaspoon fine sea salt, plus more to taste
Freshly ground black pepper

Trim fennel, reserving a few tender fronds. Halve bulbs, remove core, and shave very thinly (mandoline or knife). Soak shavings in ice water 10 minutes to crisp, then drain and pat dry.
Segment the oranges over a bowl to catch juices. Set segments aside. Squeeze remaining membranes to yield 1–2 tablespoons orange juice for the dressing.
Whisk olive oil, vinegar, honey, 1 tablespoon reserved orange juice, salt, and several grinds of pepper until emulsified.
In a large bowl, toss fennel and red onion with half the dressing. Fold in half the pistachios.
Arrange on a platter. Nestle orange segments over the top, drizzle with remaining dressing, and finish with mint, remaining pistachios, and chopped fennel fronds.
Taste and adjust seasoning with a pinch more salt or pepper just before serving.

4 cups baby arugula
1 cup radicchio, thinly sliced
1 small fennel bulb, cored and very thinly shaved
1 large orange, segmented, plus 1 tablespoon reserved juice
1/3 cup walnuts, toasted and coarsely chopped
1/3 cup Parmigiano-Reggiano, shaved
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon capers, drained and chopped
1 small shallot, finely minced
Kosher salt and freshly ground black pepper, to taste

If your walnuts aren’t toasted, toast them in a dry skillet over medium heat until fragrant, 3–4 minutes, then cool and chop.
Make the vinaigrette: In a small bowl, whisk lemon juice, Dijon, honey, shallot, capers, and the reserved orange juice. Slowly whisk in olive oil until emulsified; season with salt and pepper.
In a large bowl, combine arugula, radicchio, and shaved fennel. Toss with about two-thirds of the vinaigrette to lightly coat.
Gently fold in the orange segments and walnuts. Scatter shaved Parmigiano over the top and drizzle with the remaining dressing.
Taste and adjust seasoning, then serve immediately alongside the steak to cut through the richness.

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