Broccoli-Spinach Soup with Crispy Broccoli Florets and Croutons

INGREDIENTS

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 2 large garlic cloves, sliced
  • Kosher salt
  • Pepper
  • 2 cups chicken stock or broth
  • One 8-ounce baking potato, peeled and cut into 1-inch pieces
  • 2 pounds broccoli stems peeled and sliced, florets cut into 1/2-inch pieces
  • One 5-ounce package baby spinach
  • 4 ounce sourdough or ciabatta bread, cut into 1/2-inch dice
  • 1 tablespoon red wine vinegar
  • Snipped chives, for garnish

HOW TO MAKE THIS RECIPE

  1. Preheat the oven to 400°. In a large pot, heat 1/4 cup of the olive oil. Add the onion and garlic and season with salt and pepper. Cook over moderate heat, stirring occasionally, until softened and just starting to brown, 6 to 8 minutes. Add 2 cups of water and the stock, potato, broccoli stems and two-thirds of the florets. Bring to a boil over high heat, then simmer over moderate heat, stirring occasionally, until the potato and broccoli are very soft, about 30 minutes. Stir in the spinach until wilted.

  2. Meanwhile, on one side of a large rimmed baking sheet, toss the remaining broccoli florets with 1 tablespoon of the oil and season with salt and pepper. In a medium bowl, toss the bread with the remaining 1 tablespoon of oil and season with salt and pepper. Bake the broccoli florets for 10 minutes. Spread the bread on the other half of the baking sheet and bake for about 10 minutes, until the florets and croutons are browned and crisp.

  3. Working in batches, puree the soup in a blender until very smooth, 1 to 2 minutes. Stir in the vinegar and season with salt and pepper. Ladle the soup into bowls and top with the crispy broccoli and croutons. Garnish with snipped chives and serve.

MAKE AHEAD

The soup can be refrigerated overnight. The broccoli florets and croutons can be made early in the day and stored at room temperature.

Zucchini Noodles with Chicken and Ginger Dressing

INGREDIENTS

  • 6 tablespoons canola oil
  • 3 tablespoons fresh lemon juice
  • 1/4 cup finely grated peeled fresh ginger
  • 1/2 teaspoon finely grated garlic
  • 2 tablespoons chopped scallions, plus more for garnish
  • 2 tablespoons toasted sesame seeds, plus more for garnish
  • Kosher salt
  • Pepper
  • 4 zucchini (1 3/4 pounds), spiralized
  • 1 bunch of watercress, thick stems discarded (8 cups)
  • 2 cups shredded rotisserie chicken

HOW TO MAKE THIS RECIPE

  1. In a large bowl, whisk the oil with the lemon juice, ginger, garlic and the 2 tablespoons each of scallions and sesame seeds; season with salt and pepper.
 
  2. Fill a bowl with ice water. In a large saucepan of salted boiling water, blanch the zucchini for 30 seconds. Drain, then transfer to the ice water to cool. Drain well and pat thoroughly dry with paper towels. Add the zucchini, watercress and chicken to the dressing in the bowl and season with salt and pepper. Toss to evenly coat. Garnish with scallions and sesame seeds and serve. 

MAKE AHEAD

The dressing can be refrigerated overnight.

Garlic Fried Chicken

INGREDIENTS

  • 2 tablespoons canola oil, plus more for frying
  • 2 garlic cloves, finely grated
  • 1 1/2 tablespoons granulated garlic
  • 1 1/2 tablespoons dried parsley
  • One 3 1/2- to 4-pound chicken, cut into 10 pieces and patted dry (2 drumsticks, 2 thighs, 2 wings and 4 breast quarters)
  • Kosher salt
  • Pepper
  • 1 cup cornstarch
  • 3 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups panko, finely crushed
  • Lemon wedges, for serving

HOW TO MAKE THIS RECIPE

  1. Preheat the oven to 250°. In a small bowl, whisk the 2 tablespoons of canola oil with the garlic cloves and 1/2 tablespoon each of the granulated garlic and dried parsley. Rub the mixture all over the chicken and under the skin. Season the chicken with salt and pepper and set on a large rimmed baking sheet. Bake for about 1 hour, until an instant-read thermometer inserted in the thickest piece registers 150°. Let cool slightly.

  2. Spread the cornstarch in a pie plate. In another pie plate, beat the eggs with a pinch of salt. In a large resealable plastic bag, mix the flour with the panko, 1 1/2 teaspoons of salt, 1/2 teaspoon of pepper and the remaining 1 tablespoon each of granulated garlic and dried parsley.

  3. Line a baking sheet with wax paper. Working in batches, dredge the baked chicken in the cornstarch and shake off the excess, then dip in the egg and coat thoroughly with the panko flour. Transfer the chicken to the prepared baking sheet.

  4. In a large saucepan, heat 2 inches of canola oil to 375°. Add half of the chicken and fry over moderately high heat, turning once, until deep golden brown and an instant-read thermometer inserted in the thickest part of each piece registers 165°, about 6 minutes for the breasts and 8 minutes for the drumsticks, thighs and wings. Transfer the fried chicken to paper towels to drain. Let the oil return to 375° and fry the remaining chicken. Transfer all of the fried chicken to a platter and serve with lemon wedges.

SERVE WITH

Coleslaw

Zucchini Burgers with Roasted Garlic Tzatziki

INGREDIENTS

  • 3 pounds zucchini, sliced into 1/2-inch-thick rounds
  • 3 pounds yellow squash, sliced into 1/2-inch-thick rounds
  • Extra-virgin olive oil
  • Kosher salt
  • Pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon sweet paprika
  • 1 teaspoon cayenne
  • 2 garlic cloves, minced
  • 4 cups panko
  • 1/2 cup chopped parsley
  • Potato rolls, kale leaves, sliced tomato and Roasted Garlic and Sumac Tzatziki, for serving
  • 1 head of garlic
  • 1/4 cup extra-virgin olive oil
  • 1 European cucumber
  • Kosher salt
  • 3 cups full-fat Greek yogurt
  • 2 tablespoons chopped dill
  • 1 1/2 tablespoons sumac
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon garlic powder

HOW TO MAKE THIS RECIPE

  1. Preheat the oven to 425°. In a large bowl, toss the zucchini and yellow squash with 6 tablespoons of olive oil. Season with salt and pepper and spread on 2 baking sheets in a single layer. Roast until golden, turning the squash and rotating the baking sheets halfway through, 1 hour. Let cool to room temperature. 
  2. In a bowl, combine both paprikas with the cayenne, garlic and 1 tablespoon of salt. In a food processor, pulse the squash and zucchini with the paprika spice mix in 2 batches until finely chopped. Transfer to a large bowl. Stir in the panko and parsley and mix gently. 
  3. Form the mixture into eight 4-inch burgers about 1 inch thick. Arrange the burgers on a parchment-lined baking sheet and refrigerate for 1 hour. 
  4. On a griddle, heat 2 tablespoons of olive oil. Cook the burgers over moderately high heat until well-browned and heated through, 5 to 7 minutes per side. Set the zucchini burgers on the rolls and serve with the toppings.
  5. Preheat the oven to 425°. Cut 1 inch off the top of the garlic. Drizzle with 1 teaspoon of the olive oil and wrap in foil. Roast for 45 minutes, until tender. Let cool. Squeeze out the cloves and mash until smooth. 
  6. Peel the cucumber and grate it on the smallest holes of a box grater. Squeeze out all of the liquid. In a small bowl, mix the cucumber with 1 teaspoon of salt and let stand for 10 minutes. Squeeze out all of the liquid again. Combine the garlic and cucumber in a bowl. Add the remaining olive oil as well as all of the remaining ingredients, season with salt and mix well. Refrigerate the tzatziki for at least 1 hour before serving.

Cavatelli with Sparerib Ragu

INGREDIENTS

  • One 4-pound rack of pork spareribs, rack cut crosswise through the rib bones into 3 strips (have your butcher do this)
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • Kosher salt and pepper
  • 1 large yellow onion, finely chopped
  • 5 carrots, finely chopped
  • 4 celery ribs, finely chopped
  • 4 garlic cloves, crushed
  • 2 tablespoons chopped thyme
  • 1/2 pound pork skin, cut into small dice
  • 2 cups dry red wine
  • One 28-ounce can crushed tomatoes
  • 2 pounds cavatelli
  • 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

HOW TO MAKE THIS RECIPE

  1. Preheat the oven to 450°. Cut the center strip of the spareribs into individual riblets and set on a baking sheet. Cut each outer strip into 3 equal pieces and add to the baking sheet. Drizzle the ribs with 2 tablespoons of the oil, season with salt and pepper and turn to coat. Roast until golden, 20 minutes. Let cool slightly, then tie the individual ribs in a cheesecloth bundle.

  2. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Add the onion, carrots, celery, garlic, thyme and pork skin, if using. Cook over moderate heat, stirring, until the vegetables are softened, 15 minutes. Add the wine and cook until reduced by half, 5 minutes. Stir in the tomatoes, 2 cups of water and the roasted rib strips and bring to a simmer. Cook over low heat for 45 minutes, stirring occasionally. Add the cheesecloth rib bundle. Cook, stirring, until the sauce is thick and all the ribs are tender, about 1 hour longer. Remove the cheesecloth bundle and reserve the riblets. 

  3. Transfer the rib strips to a work surface and remove the meat from the bones. Add the meat to the ragù; discard the bones.

  4. In a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1 cup of the pasta water. Return the pasta to the pot and add the reserved water, the ragù, the remaining 1 tablespoon of olive oil and the 1 cup of grated cheese. Season with salt and pepper and toss until well coated. Mound the pasta in bowls, garnish with the riblets and serve, passing additional cheese at the table.

MAKE AHEAD

The ragu can be refrigerated for 1 week or frozen for 1 month.

Grilled Swordfish with Herbs & Charred Lemon Salsa

INGREDIENTS

  • 1 lemon, preferably thin-skinned, very thinly sliced and seeded
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 1 medium celery rib, finely chopped
  • 2 tablespoons minced shallot
  • 1/4 cup finely chopped parsley
  • 2 teaspoons each dried rosemary, thyme and oregano
  • Kosher salt
  • Pepper
  • Four 8-ounce skinless swordfish steaks, cut 1 inch thick

HOW TO MAKE THIS RECIPE

  1. Light a grill or heat a grill pan. Brush the lemon slices with olive oil and grill over moderate heat, turning occasionally, until lightly charred and the rind is tender, about 8 minutes. Transfer to a work surface and let cool, then finely chop. 
  2. In a small bowl, whisk the chopped lemon with the celery, shallot, parsley, 1/4 cup of olive oil and 1/2 teaspoon each of the rosemary, thyme and oregano. Season with salt and pepper. 
  3. Brush the swordfish with oil and season with salt, pepper and the remaining 1 1/2 teaspoons each of the dried herbs. Grill the fish over moderately high heat, turning once, until lightly charred and just cooked through, 8 minutes. Transfer to plates and serve with the salsa.

Panna Cotta with Berry Granita & Caramel

INGREDIENTS

STRAWBERRY GRANITA

  • 1 pound strawberries, hulled and quartered (4 cups)
  • 1/2 cup sugar

PANNA COTTA

  • 1 tablespoon powdered gelatin
  • 4 cups heavy cream
  • 3 tablespoons sugar
  • 1 1/2 vanilla beans, seeds scraped and pods reserved for another use

CARAMEL SAUCE

  • 1 cup sugar
  • 1 cup heavy cream
  • 1 stick unsalted butter, cut into tablespoons and at room temperature
  • Kosher salt

MILK CRUMBLE

  • 1/2 cup powdered milk
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 6 tablespoons unsalted butter, at room temperature

HOW TO MAKE THIS RECIPE

  1. MAKE THE STRAWBERRY GRANITA In a blender, puree the strawberries, sugar and 1/4 cup plus 2 tablespoons of water until smooth. Scrape into a 9-by-13-inch metal baking pan and freeze overnight. Using a fork, scrape the granita until icy and flaky. 
  2. MEANWHILE, MAKE THE PANNA COTTA In a small bowl, whisk the gelatin with 6 tablespoons of water until smooth; let stand for 2 minutes. 
  3. In a medium saucepan, combine 2 cups of the heavy cream with the sugar and vanilla seeds and bring to a simmer, whisking to dissolve the sugar. Add the softened gelatin and cook over moderately low heat, stirring, until the gelatin is dissolved. Remove the pan from the heat and stir in the remaining 2 cups of heavy cream. Pour the panna cotta into eight 6-ounce ramekins, then cover and refrigerate until set, at least 6 hours or overnight. 
  4. MAKE THE CARAMEL SAUCE In a large skillet, melt the sugar over low heat, swirling the skillet occasionally, until an amber caramel forms, 7 to 8 minutes. Add the cream and butter (the caramel will seize) and cook, stirring occasionally, until the caramel is smooth, about 5 minutes. Scrape into a heatproof bowl, stir in a pinch of salt and cool to room temperature. 
  5. MAKE THE MILK CRUMBLE Preheat the oven to 350°. Line a baking sheet with parchment paper. In a medium bowl, combine all of the ingredients, using your fingertips to blend in the butter until clumps form. Transfer to the baking sheet and bake for about 15 minutes, until golden and crisp. Transfer to a rack to cool. 
  6. To serve, invert the panna cotta onto plates. Spoon some of the caramel sauce over each panna cotta and top with some of the granita. Garnish with some of the milk crumble and serve. 

MAKE AHEAD

The granita can be frozen for up to 1 week. The milk crumble can be stored in an airtight container for 3 days. The panna cotta and caramel sauce can be refrigerated separately for 2 days; reheat the caramel slightly before serving.

Chicken Pho

INGREDIENTS

PHO

  • Kosher salt
  • One 3 1/2-pound chicken
  • 2 whole star anise
  • 2 cardamom pods
  • 1 teaspoon coriander seeds
  • One 2 1/2-inch cinnamon stick
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon white peppercorns
  • 1 teaspoon goji berries
  • 2 shallots, halved
  • 1 small onion, quartered
  • 1 leek, halved lengthwise and cut into 2-inch pieces
  • 1 tablespoon crushed rock sugar or dark brown sugar

GARNISHES

  • 6 ounces dried rice noodles
  • 1/4 cup canola oil
  • 3 medium shallots, thinly sliced (1 cup)
  • 1 tablespoon Asian fish sauce
  • 1/4 cup sliced scallions
  • 1/4 cup chopped cilantro
  • Bean sprouts, basil sprigs, mint sprigs, thinly sliced jalapeños and lime wedges, for serving

HOW TO MAKE THIS RECIPE

  1. In a large stockpot, bring 5 quarts of water to a boil. Add 1 tablespoon of salt and the chicken, breast side down. Place a heatproof plate over the chicken to keep it submerged and bring to a boil. Reduce the heat and simmer the chicken for 30 minutes; it will not be cooked through. Transfer the chicken to a bowl of ice water and let cool completely. Drain well and pat dry.

  2. Meanwhile, in a large cast-iron skillet, combine the star anise, cardamom, coriander, cinnamon stick, black and white peppercorns and goji berries. Cook over moderately low heat, stirring, until very fragrant, about 3 minutes. Transfer to a small bowl.

  3. In the same skillet, combine the shallots, onion and leek. Cook over moderate heat, stirring occasionally, until deep golden, about 10 minutes.

  4. Remove all of the meat from the chicken and coarsely shred it.

  5. Return all of the chicken skin and bones to the broth in the stockpot. Add the pan-roasted shallot, onion and leek mixture and bring to a boil. Cover and simmer over moderately low heat for 1 hour.

  6. Stir the toasted spices and goji berries into the broth. Cover and simmer for 1 hour longer. Add the rock sugar and simmer for another 30 minutes.

  7. Strain the broth into a large bowl, pressing on the solids; discard the solids. Pour the broth into a clean saucepan.

  8. Prepare the garnishes: Soak the noodles in a large bowl of boiling water until pliable, 8 to 10 minutes.

  9. In a large skillet, heat the oil. Add the shallots and cook over moderate heat, stirring, until golden brown, 5 to 7 minutes. Using a mesh skimmer, transfer the shallots to a paper towel–lined plate to drain. Let cool.

  10. Bring the broth to a simmer. Stir in the shredded chicken and cook until just white throughout, 1 to 2 minutes. Stir in the fish sauce and season the broth with salt.

  11. Drain the rice noodles and transfer to large bowls. Ladle the broth and chicken over the noodles. Top with the scallions and cilantro. Garnish with the crispy shallots, bean sprouts, basil, mint and jalapeños and serve with lime wedges.

MAKE AHEAD

The poached chicken and finished broth can be refrigerated separately overnight.

Pork-and-Pineapple Coconut Curry

INGREDIENTS

  • 2 pounds well-trimmed boneless pork shoulder, cut into 1-inch chunks
  • 1/4 cup kosher salt
  • 2 cups unsweetened coconut milk
  • 1/4 cup Thai red curry paste
  • 2 tablespoons creamy peanut butter
  • 1 medium sweet potato, peeled and cut into 1-inch chunks
  • One 1 1/2-inch piece of fresh galangal or ginger, peeled
  • 3 lemongrass stalks, inner bulbs only, halved and crushed with a rolling pin
  • 1 teaspoon Thai shrimp paste or 2 minced oil-packed anchovies
  • 5 ounces Thai eggplants, cut into wedges, or 1 small eggplant, cut into 1-inch dice (2 cups)
  • 3 Thai chiles, seeded and minced
  • 8 ounces fresh pineapple, cut into 1/2-inch chunks (1 1/2 cups)
  • 1 cup loosely packed basil leaves
  • 1/2 basil leaves

HOW TO MAKE THIS RECIPE

  1. In a large enameled cast-iron casserole, cover the pork chunks with 1 inch of cold water (about 12 cups). Add the salt and bring to a boil over moderately high heat. Reduce the heat to moderate and simmer until the pork is tender, about 1 hour and 15 minutes. Using a slotted spoon, transfer the pork to a bowl. Set aside 2 cups of the pork stock; reserve the remaining pork stock for another use.
 
  2. Wipe out the casserole. Add 1 cup of the coconut milk and simmer over moderate heat until reduced by half, about 5 minutes. Stir in the curry paste and peanut butter and cook for 1 minute more. Add the remaining 1 cup of coconut milk and the reserved 2 cups of pork stock along with the sweet potato, galangal, lemongrass and shrimp paste. Cover partially and bring to a simmer over moderate heat. Cook until the sweet potato is almost tender, about 10 minutes. Add the eggplant and simmer until just tender, about 10 minutes. 
  3. Add the pork and chiles to the casserole and simmer over moderate heat until the pork is heated through and the vegetables are tender, 10 minutes. Discard the galangal and lemongrass. Stir in the pineapple and cook until heated through, 1 to 2 minutes. Remove from the heat and stir in the basil. Serve with steamed white rice.
 

MAKE AHEAD

The pork can be cooked 3 days ahead and refrigerated in the stock.

Green Goddess Turkey Burgers

INGREDIENTS

  • 1 1/2 pounds ground turkey
  • 1/3 cup finely chopped basil
  • 1/3 cup finely chopped scallions
  • 1/3 cup finely chopped parsley
  • 1 tablespoon minced anchovy
  • 1/3 cup mayonnaise
  • Kosher salt
  • Pepper
  • 4 hamburger buns, split and toasted
  • Mayonnaise, sliced red onion and baby greens, for serving

HOW TO MAKE THIS RECIPE

  1. In a bowl, using a fork, gently stir the turkey with the basil, scallions, parsley, anchovy, 1 teaspoon of salt, 1/2 teaspoon of pepper and the 1/3 cup of mayonnaise. Using 2 lids from 1-quart takeout containers, press one fourth of the turkey mixture into 4 perfect patties. Transfer to a plate. Repeat to form the remaining patties. 
  2. Light a grill or preheat a grill pan. Season the patties lightly with salt and pepper. Grill over moderately high heat, turning once, until cooked through, about 8 minutes. Transfer the burgers to the buns, top with mayonnaise, onion and greens and serve. 

MAKE AHEAD

The patties can be refrigerated for up to 3 hours before grilling.

Corn-and-Zucchini Orzo Salad with Goat Cheese

INGREDIENTS

  • 3 ears of corn, shucked
  • 1 pound small zucchini or summer squash, halved lengthwise
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • Pepper
  • 1/2 pound orzo
  • 1/4 cup mayonnaise
  • 3 tablespoons fresh lime juice
  • 1 tablespoon minced shallot
  • 1/2 teaspoon guajillo or ancho chile powder
  • 1 1/2 cups coarsely chopped cilantro
  • 2 ounces fresh goat cheese, frozen

HOW TO MAKE THIS RECIPE

  1. Light a grill or heat a grill pan. In a large bowl, toss the corn and zucchini with 1 tablespoon of the olive oil and season with salt and pepper. Grill over moderate heat until charred and crisp-tender, about 10 minutes for the zucchini and 15 minutes for the corn. Transfer to a cutting board and let cool. Cut the kernels off the corncobs and coarsely chop the zucchini. Transfer to a large bowl. 
  2. Meanwhile, in a large saucepan of salted boiling water, cook the orzo until al dente. Drain and rinse under cold water to cool. Drain well and spread the orzo out on a baking sheet; pat dry with paper towels 
  3. In a large bowl, whisk the mayonnaise with the remaining 3 tablespoons of olive oil and the lime juice, shallot, chile powder and 1/2 cup of the cilantro; season with salt and pepper. Add the orzo, corn, zucchini and the remaining chopped cilantro and mix well. Transfer to a platter. Using a vegetable peeler, shave the frozen goat cheese all over the top and serve.

Coconut-Braised Chicken with Chorizo and Potatoes

INGREDIENTS

CHICKEN

  • 2 tablespoons canola oil
  • 6 whole chicken legs (2 pounds)
  • Kosher salt
  • Pepper
  • 1/2 pound fresh Mexican chorizo
  • 1 onion, thinly sliced
  • 1 tablespoon minced peeled fresh ginger
  • 1 garlic clove, minced
  • 1 dried chile de árbol, broken in half
  • 3 cups unsweetened coconut milk
  • 1 pound baking potatoes, peeled and cut into 2-inch pieces
  • 2 tablespoons fresh lime juice, plus lime wedges for serving
  • 1 tablespoon unsalted butter

GREMOLATA

  • 1/4 cup finely chopped cilantro, plus sprigs
  • 7 coffee beans, finely crushed (1/2 teaspoon)
  • 2 teaspoons finely grated lime zest

HOW TO MAKE THIS RECIPE

  1. MAKE THE CHICKEN Preheat the oven to 425°. In a large enameled cast-iron casserole, heat the oil. Season the chicken with salt and pepper. Working in 2 batches, brown the chicken over moderate heat, turning occasionally, about 8 minutes per batch. Transfer the chicken to a large plate. Add the chorizo and onion to the casserole and cook, stirring to break up the meat, until the onion is translucent, about 5 minutes. Stir in the ginger, garlic and chile and cook until fragrant, 1 minute. Add the coconut milk, potatoes and chicken to the casserole and bring to a simmer. Cover and braise in the oven for about 1 hour, until the chicken is cooked through. Stir in the lime juice and butter and season with salt. 
 
  2. MEANWHILE, MAKE THE GREMOLATA In a small bowl, combine all of the ingredients and mix well.
 
  3. Spoon the braised chicken and potatoes into shallow bowls. Garnish with the gremolata and cilantro sprigs and serve with lime wedges. 
 

MAKE AHEAD

The braised chicken can be refrigerated overnight. Reheat gently

 

 

Grilled Chicken Thighs with Pickled Peaches

INGREDIENTS

PICKLED PEACHES

  • 6 firm-ripe medium peaches
  • 1 1/2 cups distilled white vinegar
  • 1 cup sugar
  • 1 stalk of lemongrass, tender inner bulb only, thinly sliced
  • One 1-inch piece of fresh ginger, peeled and thinly sliced
  • 1/2 teaspoon whole black peppercorns
  • 5 allspice berries
  • 2 whole cloves
  • One 3-inch cinnamon stick

CHICKEN

  • 1 tablespoon sorghum syrup or molasses
  • Kosher salt
  • Pepper
  • 8 skin-on, bone-in chicken thighs (about 2 pounds)
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 1 tablespoon red wine vinegar
  • 2 garlic cloves, finely chopped
  • 1/4 cup each chopped parsley, basil and tarragon
  • 4 cups arugula, thick stems discarded

HOW TO MAKE THIS RECIPE

  1. PICKLE THE PEACHES

    Bring a large saucepan of water to a boil. Fill a large bowl with ice water. Using a sharp paring knife, mark an X on the bottom of each peach. Add the peaches to the saucepan and blanch until the skins start to peel away, 1 to 2 minutes. Transfer the peaches to the ice bath and let cool completely. Peel, halve and pit the peaches and transfer to a large heatproof bowl. Wipe out the saucepan.

  2. In the large saucepan, combine all the remaining ingredients with 1 1/2 cups of water and bring to a boil, stirring to dissolve the sugar. Let the brine cool slightly, then pour over the peaches and let cool completely. Cover and refrigerate overnight.

  3. MEANWHILE, PREPARE THE CHICKEN

    In a large bowl, whisk 8 cups of water with the sorghum syrup and 2 tablespoons of salt. Add the chicken, cover and refrigerate overnight.

  4. Drain the chicken and wipe out the bowl. Return the chicken to the bowl and toss with 1/2 cup of the olive oil, the vinegar, garlic, chopped herbs and 1 teaspoon of pepper. Let stand at room temperature for 1 hour.

  5. Light a grill and oil the grate. Remove the peaches from the brine and reserve the pickling liquid. Grill the peaches over moderate heat, turning once, until lightly charred, 4 to 5 minutes. Transfer to a work surface. Grill the chicken thighs over moderate heat, turning, until lightly charred and cooked through, 20 to 25 minutes. Transfer to the work surface and let rest for 5 minutes.

  6. In a bowl, toss the arugula with 1 tablespoon of the peach pickling liquid and the remaining 1 tablespoon of olive oil; season with salt and pepper. Arrange the salad, chicken and grilled peaches on a platter and serve.

MAKE AHEAD

The drained pickled peaches can be refrigerated for up to 2 days.

Flan de Caramelo

INGREDIENTS

CARAMEL

  • 1 cup sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons fresh orange juice plus 1 tablespoon finely grated orange zest

CUSTARD

  • 1 1/2 cups milk
  • 1 1/2 cups heavy cream
  • 3 large eggs
  • 2 large egg yolks
  • 2/3 cup sugar
  • 1 tablespoon finely grated orange zest
  • 1 1/2 teaspoons pure vanilla extract
  • Kosher salt

 

Asian Pork Noodles with Spinach

INGREDIENTS

  • 12 ounces spaghetti, broken into 3-inch pieces
  • 2 tablespoons canola oil
  • 1 pound ground pork
  • 3 tablespoons finely chopped garlic
  • 3 tablespoons finely chopped peeled fresh ginger
  • 2 tablespoons Asian fish sauce
  • 2 tablespoons fresh lime juice
  • 8 ounces curly spinach (8 packed cups)
  • Salt
  • Pepper
  • Chopped basil, for garnish

HOW TO MAKE THIS RECIPE

  1. In a pot of salted boiling water, cook the spaghetti until al dente. Drain. 
  2. In a large skillet, heat the oil. Add the pork, garlic and ginger and cook over moderate heat, stirring, until browned, about 5 minutes. Stir in the pasta, fish sauce, lime juice and spinach; season with salt and pepper and toss well. Transfer to bowls, garnish with basil and serve.

Potato Gnocchi with Chorizo Sauce

INGREDIENTS

GNOCCHI

  • 3 pounds baking potatoes
  • 6 large egg yolks, lightly beaten
  • 3 cups all-purpose flour, plus more for dusting
  • 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
  • 4 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 1/4 teaspoon freshly grated nutmeg

CHORIZO SAUCE

  • 3 medium tomatoes
  • 1 pound fresh chorizo, casings removed
  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, minced
  • Kosher salt
  • Black pepper
  • 1 carrot, coarsely grated
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons tomato paste
  • 1/2 cup dry white wine
  • 1 bay leaf
  • 1 tablespoon sugar
  • 2 cups chicken stock
  • 1/4 cup freshly grated Parmigiano-Reggiano, plus more for garnish
  • 1 1/2 teaspoons minced oregano, plus sprigs for garnish
  • Crushed red pepper, for garnish

HOW TO MAKE THIS RECIPE

  1. MAKE THE GNOCCHI Preheat the oven to 400°. Prick the potatoes with a fork, wrap in foil and bake until tender, 1 hour. Let stand until just cool enough to handle, about 10 minutes. Peel the potatoes and cut into large chunks. Press through a ricer onto a work surface; you should have about 6 loosely packed cups. Gently spread the potatoes into a 10-by-18-inch rectangle. Scrape the egg yolks on top and sprinkle with the 3 cups of flour, the cheese, salt, pepper and nutmeg. Using a pastry scraper, swiftly chop the ingredients together. Knead gently until the dough comes together in a smooth ball. Cut into 8 wedges and cover with a kitchen towel. 
  2. Lightly dust 2 rimmed baking sheets with flour. Roll 1 wedge of gnocchi dough into a 3/4-inch-thick rope, about 18 inches long. Using a knife, cut the rope into 3/4-inch pieces and transfer to a prepared baking sheet. Repeat with the remaining dough. Cover the gnocchi with plastic wrap and refrigerate until firm, at least 30 minutes. 
  3. MAKE THE CHORIZO SAUCE Working over a medium bowl, coarsely grate the tomatoes on a box grater; discard the skins. You should have about 1 3/4 cups of tomato puree. 
  4. In a deep medium skillet, cook the chorizo over moderate heat, breaking up any clumps, until beginning to brown, 8 to 10 minutes. Scrape the chorizo onto a plate. 
  5. Heat the oil in the skillet. Add the onion, season with a generous pinch each of salt and black pepper and cook over moderate heat until golden, 5 to 7 minutes. Add the carrot and garlic and cook, stirring, until softened, about 2 minutes. Stir in the tomato paste. Deglaze the skillet with the wine, scraping up any browned bits. Cook until the wine has reduced by two-thirds, about 3 minutes. Return the chorizo to the skillet with the fresh tomato puree, bay leaf, sugar and chicken stock. Bring the sauce to a boil, then simmer over moderately low heat, stirring, until reduced by half, about 45 minutes. Stir in the 1/4 cup of cheese and the minced oregano and season with salt and black pepper. Keep warm. 
  6. In a pot of salted boiling water, cook the gnocchi in 3 batches until tender, about 6 1/2 minutes per batch. The gnocchi will float to the top after 1 to 2 minutes; keep cooking them. Using a slotted spoon, transfer the gnocchi to a warm platter. Spoon the chorizo sauce on top and garnish with grated cheese, oregano sprigs and red pepper. 

MAKE AHEAD

The uncooked gnocchi can be frozen for 1 month; boil without defrosting. The chorizo sauce can be refrigerated for 4 days and gently reheated.

Praline Brownies

INGREDIENTS

PRALINE

  • 1 1/2 cups pecans (5 ounces)
  • 1 1/2 cups packed light brown sugar
  • 3/4 cup granulated sugar 
  • 6 tablespoons unsalted butter
  • 3/4 cup heavy cream
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon pure vanilla extract

BROWNIES


  • Baking spray
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder (not Dutch-process) 
  • 1 cup granulated sugar
  • 1 1/2 sticks unsalted butter
  • 2 cups finely chopped dark chocolate (70%), preferably Valrhona (7 ounces) 
  • 6 large eggs
  • 1 1/2 cups light brown sugar
  • 1 teaspoon kosher salt

HOW TO MAKE THIS RECIPE

  1. MAKE THE PRALINE

    Preheat the oven to 350°. Spread the pecans on a baking sheet and toast for about 10 minutes, until golden. Leave the oven on.

  2. In a medium saucepan, combine both sugars with the butter and cream and cook over moderate heat, stirring occasionally, until the mixture registers 230° on a candy thermometer, about 8 minutes. Stir in the toasted pecans and salt. Cook, stirring occasionally, until the mixture reaches 240°, about 2 minutes longer. Remove the pan from the heat and stir in the vanilla. Let the mixture cool down to 210°. Stir the mixture with a wooden spoon until it stiffens and looks cloudy. Scrape the praline onto a parchment paper–lined baking sheet. Spread in an even layer and let cool. Transfer the praline to a work surface and coarsely chop.

  3. MAKE THE BROWNIES

    Meanwhile, coat a 9-by-13-inch baking pan with baking spray. In a medium bowl, sift the flour with the cocoa powder and granulated sugar. In a medium saucepan set over another saucepan of gently simmering water, melt the butter with the chocolate, stirring until smooth, about 5 minutes. Let cool slightly.

  4. In a large bowl, using a hand mixer, beat the eggs with
    the light brown sugar and salt at medium speed for 2 minutes. Beat in the dry ingredients in 4 additions, scraping down the side and bottom of the bowl. With the mixer on, drizzle in the chocolate mixture and beat at low speed until well combined. Fold in the chopped praline. 

  5. Scrape the brownie batter into the prepared pan and bake for about 40 minutes, until a cake tester inserted in the
    center comes out clean with just a few moist crumbs attached. Transfer to a rack to cool completely before cutting into bars.

MAKE AHEAD

The brownies can be refrigerated for up to 5 days.

Ginger & Honey Chicken Wings

INGREDIENTS

  • One 4 ounce piece of fresh ginger, peeled
  • 1/4 cup honey
  • Kosher salt
  • Pepper
  • 2 tablespoons canola oil, plus more for brushing
  • 2 1/4 pounds chicken wings
  • 2 tablespoons crushed salted roasted peanuts
  • 2 tablespoons finely chopped cilantro
  • Lime wedges, for serving

HOW TO MAKE THIS RECIPE

  1. Finely grate the ginger into a fine sieve set over a bowl. Press the juice from the ginger; you should have 1/3 cup. Discard the solids. Whisk in the honey and a generous pinch each of salt and pepper. 
  2. Light a grill and oil the grate. In a large bowl, toss the chicken with the 2 tablespoons of oil and season generously with salt and pepper. Grill over moderate heat, turning, until lightly browned on both sides, about 7 minutes. Continue to grill, turning and brushing with the ginger-honey mixture occasionally, until lightly charred and cooked through, about 8 minutes longer. Transfer to another large bowl and toss with the peanuts and cilantro. Serve with lime wedges.

Scallops with Charred Scallions and Marcona Romesco

INGREDIENTS

ROMESCO

  • 1 large red bell pepper
  • 1/2 cup marcona almonds
  • 2 garlic cloves, crushed
  • 1 tablespoon sherry vinegar
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup extra-virgin olive oil
  • Kosher salt
  • Black pepper

SCALLOPS AND GREENS

  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 24 scallions (10 ounces), halved crosswise
  • Kosher salt
  • Pepper
  • 12 large sea scallops
  • 2 tablespoons unsalted butter
  • 3 garlic cloves
  • 1 thyme sprig
  • 2 ounces pea tendrils or shoots
  • 1 1/2 teaspoons fresh lemon juice
  • Chopped marcona almonds, for garnish

HOW TO MAKE THIS RECIPE

  1. MAKE THE ROMESCO Roast the bell pepper directly over a gas flame or under the broiler, turning often, until charred all over, about 10 minutes. Transfer to a bowl, cover with plastic wrap and let steam for 15 minutes. Peel, core and seed the roasted bell pepper. 
  2. In a food processor, pulse the roasted pepper with the almonds, garlic, vinegar and crushed red pepper until minced. With the machine on, slowly drizzle in the olive oil until fully incorporated. Season with salt and black pepper. 
  3. PREPARE THE SCALLOPS AND GREENS In a large cast-iron skillet, heat 2 tablespoons of the olive oil. Add the scallions, season with salt and pepper and cook over moderately high heat, turning, until lightly charred all over, about 5 minutes. Transfer to plates and wipe out the skillet. 
  4. Heat 2 more tablespoons of oil in the skillet. Season the scallops with salt and pepper and cook over moderately high heat until golden on the bottom, about 2 minutes. Add the butter, garlic and thyme and flip the scallops. Cook, basting with the butter, until just opaque throughout, about 2 minutes longer. Discard the garlic and thyme. Arrange the scallops on the scallions. 
  5. In a small bowl, toss the pea tendrils with the remaining 1 tablespoon of olive oil and the lemon juice; season with salt and pepper. Top the scallops with the pea tendrils, garnish with chopped almonds and serve with the romesco. 

MAKE AHEAD

The romesco can be refrigerated for 2 days.

Beer-Steamed Shrimp with Cocktail Sauce

INGREDIENTS

  • 1 1/2 pounds extra-large shrimp
  • 3 tablespoons extra-virgin olive oil  
  • 1 onion, halved and thinly sliced
  • 1 head of garlic, cut in half crosswise
  • 1 rosemary sprig
  • 1 chile de árbol, crushed  
  • One 12-ounce can of beer, preferably Pabst Blue Ribbon
  • 2 lemons, halved
  • 2 tablespoons Old Bay Seasoning  
  • 1/2 cup ketchup
  • 1 tablespoon drained prepared horseradish
  • 2 1/4 teaspoon fresh lemon juice  
  • 1 1/2 teaspoon Sriracha
  • 3/4 teaspoon Worcestershire sauce

HOW TO MAKE THIS RECIPE

  1. Using kitchen shears, cut along the back of each shrimp shell and remove the intestinal vein. In a large saucepan, heat the olive oil. Add the onion, garlic, rosemary and chile and cook over moderately high heat, stirring occasionally, until the onion is softened and just starting to brown, 5 to 7 minutes. Add the beer and simmer until reduced by half, about 5 minutes.

  2. Add the lemon halves, Old Bay and 5 cups of water to the saucepan and bring just to a simmer. Add the shrimp and poach over low heat until just cooked through, 8 to 10 minutes. Using a slotted spoon, transfer the shrimp, onion, garlic and lemon halves to a platter to cool slightly.

  3. Meanwhile, in a medium bowl, whisk the ketchup with the horseradish, lemon juice, Sriracha and Worcestershire.

  4. Serve the shrimp, warm or at room temperature, with the cocktail sauce.

MAKE AHEAD

The cocktail sauce can be refrigerated for up to 5 days.

 

Linguine with Clams and Fennel

INGREDIENTS

  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 3 leeks, white and light green parts only, thinly sliced crosswise (3 cups)
  • 3/4 pound linguine
  • 1/2 medium fennel bulb, cored and thinly sliced (1/2 cup)
  • 2 garlic cloves, minced
  • 4 pounds Manila clams, scrubbed
  • 1 cup dry white wine
  • 1 cup fish stock or low-sodium chicken broth
  • 4 teaspoons neonata (see Note), sambal oelek or other chunky chile paste
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped parsley
  • Kosher salt
  • Pepper
  • Torn basil leaves, for garnish

HOW TO MAKE THIS RECIPE

  1. In a pot, heat 2 tablespoons of the oil. Add the leeks and cook over moderate heat, stirring occasionally, until tender and lightly golden, about 8 minutes. Transfer to a bowl.
 
  2. In a large saucepan of salted boiling water, cook the linguine until just al dente; drain.
 
  3. Meanwhile, in the pot, heat 2 tablespoons of the olive oil. Add the fennel and garlic and cook over moderate heat, stirring occasionally, until the fennel is softened, about 3 minutes. Add the clams, white wine and stock and bring to a simmer. Cover and cook until the clams open, 3 to 5 minutes; transfer the clams to a large bowl as they open. Remove the pot from the heat; discard any clams that don’t open. Reserve 12 whole clams in their shells; shell the remaining clams.
 
  4. Bring the juices in the pot to a boil and stir in the linguine, neonata, clams and leeks. Add the remaining 1/4 cup of olive oil and toss until the pasta is coated and the juices are thickened. Stir in the lemon juice and half of the parsley; season with salt and pepper. Serve the pasta in shallow bowls garnished with basil, the remaining parsley and a drizzle of olive oil.
 

NOTES

Neonata is an Italian condiment made from salted fish and chiles. It's available at Italian markets and from Amazon.

Grilled Fish with Tapenade & Smoky Ratatouille

INGREDIENTS

RATATOUILLE

  • 1/2 cup extra-virgin olive oil
  • 1 small red bell pepper, cut into 1/2-inch pieces
  • 1 small zucchini, cut into 1/2-inch pieces
  • 1 very small eggplant, cut into 1/2-inch pieces (1 1/4 cups)
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1/2 teaspoon herbes de Provence
  • Kosher salt
  • Pepper
  • Two 14-ounce cans fire-roasted diced tomatoes
  • Pinch of sugar
  • 1/4 cup chopped parsley
  • Smoked salt

TAPENADE

  • 1/4 cup pitted kalamata olives
  • 1/4 cup pitted oil-cured black olives
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, lightly crushed
  • 2 oil-packed anchovies, drained
  • 1 tablespoon capers
  • 1 1/2 teaspoons chopped thyme
  • 1 1/2 teaspoons chopped rosemary

FISH

  • Canola oil, for brushing
  • Two 1 1/2- to 2-pound whole black bass, sea bass, porgy or dorade, cleaned
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Pepper
  • 2 lemons, halved

HOW TO MAKE THIS RECIPE

  1. MAKE THE RATATOUILLE In a large saucepan, heat 1 1/2 tablespoons of the olive oil. Add the red pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Transfer to a bowl. Repeat the process with the chopped zucchini and then the eggplant, cooking each vegetable in 1 1/2 tablespoons of the olive oil until tender, about 8 minutes each. 
  2. Heat 1 1/2 tablespoons more of the olive oil in the saucepan. Add the onion, garlic and herbes de Provence, season with kosher salt and cook over low heat, stirring, until the onion is softened, about 10 minutes. Add the tomatoes and sugar and season with kosher salt and pepper. Cook, partially covered, until the sauce thickens, about 20 minutes. Stir in the remaining 2 tablespoons of the olive oil and all of the sautéed vegetables. Cover partially and cook for 5 minutes. Stir in the parsley and season the ratatouille with smoked salt. 
  3. MAKE THE TAPENADE In a food processor, combine all of the ingredients and pulse until the tapenade is chunky. 
  4. PREPARE THE FISH Light a grill and oil the grate. Rub the fish all over with the olive oil and season with salt and pepper. Grill, covered, over moderately high heat, turning once, until just opaque, 5 to 7 minutes per side. Transfer the fish to a work surface and remove the fillets. Transfer to plates and serve with the smoky ratatouille, tapenade and lemon halves. 

MAKE AHEAD

The ratatouille can be refrigerated for 3 days; the tapenade can be refrigerated for 2 days; serve both at room temperature.

Chicken Curry Skewers

INGREDIENTS

  • 1/4 cup minced lemongrass, tender inner part only (2 stalks)
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon Asian fish sauce
  • 1 tablespoon curry powder
  • 1 serrano chile—stemmed, seeded and minced
  • 2 garlic cloves, minced
  • 2 pounds skinless, boneless chicken thighs, cut into 1-inch-wide strips
  • Large wooden skewers, soaked in water for 1 hour
  • Kosher salt
  • Pepper
  • Mint and basil leaves, for garnish
  • Curry Dipping Sauce and lime wedges, for serving
  • 1 tablespoon vegetable oil
  • 1/2 cup finely chopped onion
  • 2 tablespoons Madras curry powder
  • 1/2 cup yogurt
  • 1/2 cup unsweetened coconut milk
  • 2 teaspoons honey
  • 1 1/2 teaspoons finely grated lime zest plus 1 tablespoon fresh lime juice
  • 1 small garlic clove, minced
  • 1/4 teaspoon cayenne
  • Kosher salt

HOW TO MAKE THIS RECIPE

  1. In a large bowl, whisk the lemongrass with the oil, soy sauce, fish sauce, curry powder, chile and garlic. Add the chicken and toss to coat. Cover and refrigerate for 3 hours. 
  2. Light a grill. Thread the chicken pieces onto the skewers and season with salt and pepper. Grill over moderate heat, turning, until nicely charred and cooked through, about 12 minutes. Transfer the skewers to a platter and garnish with mint and basil leaves. Serve with the curry dipping sauce and lime wedges.

  3. In a medium skillet, heat the oil. Add the onion and cook over moderately low heat, stirring occasionally, until softened but not browned, about 5 minutes. Add the curry powder and cook, stirring, until fragrant, about 1 minute. Scrape the mixture into a food processor. Add the yogurt, coconut milk, honey, lime zest and juice, garlic and cayenne and puree until nearly smooth. Scrape into a bowl and season with salt. Cover and refrigerate for 1 hour before serving.

MAKE AHEAD

The dipping sauce can be refrigerated for up to 5 days.

 

Butter Chicken

 

INGREDIENTS

  • 3/4 cup Greek yogurt
  • 1/4 cup plus 2 tablespoons vindaloo spice (see Note)
  • 3 tablespoons fresh lemon juice
  • 8 bone-in chicken thighs, skin removed
  • 1 stick salted butter
  • 2 large yellow onions, finely chopped
  • Kosher salt
  • Pepper
  • One 15-ounce can crushed tomatoes
  • 2/3 cup chicken stock or low-sodium broth
  • 1 cup heavy cream
  • Basmati rice, cilantro sprigs and chopped salted roasted cashews, for serving

HOW TO MAKE THIS RECIPE

  1. In a large bowl, mix the yogurt with the vindaloo spice and lemon juice. Add the chicken thighs and turn to coat. Cover with plastic wrap and refrigerate overnight. 
  2. In a large enameled cast-iron casserole, melt the butter over moderate heat. Add the onions, season with salt and pepper and cook, stirring occasionally, until golden brown, 12 to 15 minutes. 
  3. Add the chicken and its marinade along with the crushed tomatoes and stock to the casserole and bring to a simmer. Cook, stirring occasionally, until the sauce has thickened slightly, 20 minutes. Stir in the cream and simmer until the sauce is flavorful and the chicken is cooked through, 10 to 12 minutes longer. Season with salt and pepper and serve with basmati rice, cilantro sprigs and chopped cashews. 

MAKE AHEAD

The butter chicken can be refrigerated for 2 days.

 

Toasted Capellini with Clams and Dashi


INGREDIENTS

  • 1 teaspoon dashi powder (see Note)  
  • 2 dozen littleneck clams, scrubbed  
  • 3/4 cup fresh apple cider
  • 2 tablespoons. Asian fish sauce  
  • 1 tablespoon plus 1 teaspoon white soy sauce (see Note)
  • 1 tablespoon tobanjan (see Note)  
  • 1 tablespoon unsalted butter  
  • 4 ounces capellini, broken in half
  • 1 cup coarsely chopped green cabbage  
  • 1 garlic clove, thinly sliced  
  • One 2-inch piece of fresh ginger, peeled and cut into matchsticks  
  • 1 small leek, white and light green parts only, thinly sliced  
  • 1 serrano chile—halved lengthwise, seeded and thinly sliced on the diagonal  
  • 1 cup coarsely chopped escarole  
  • 1 tablespoon small oregano leaves

HOW TO MAKE THIS RECIPE

  1. Preheat the oven to 450°. In a small saucepan, bring 3/4 cup of water to a boil. Stir in the dashi powder until dissolved.

  2. In a large pot, bring 2 1/2 cups of water to a boil. Add the clams, cover and cook over moderately high heat for 5 to 7 minutes; transfer to a baking sheet as they open, and discard any that don’t. Strain 3/4 cup of the clam cooking liquid into a large saucepan. Add the dashi, apple cider, fish sauce, white soy sauce and tobanjan to make a clam broth.

  3. In a medium skillet, melt the butter. Add the capellini and toast over moderately high heat, stirring, until golden, 3 to 4 minutes. Add half of the clam broth and layer the cabbage, garlic, ginger, leek and serrano chile on top; do not stir. Bake for about 15 minutes, until all of the broth is absorbed and the pasta is al dente.

  4. Add the steamed clams to the remaining broth in the saucepan. Stir in the escarole and simmer until heated through. Stir in the oregano. Transfer the pasta and vegetables to bowls, top with the steamed clams and escarole and serve.

MAKE AHEAD

The dashi can be refrigerated for 3 days.

Smoked Brisket Sandwiches with Pickled Vegetables

INGREDIENTS

  • One 4-pound beef brisket
  • Kosher salt
  • Pepper
  • 2 1/2 cups applewood chips, soaked in water for 1 hour and drained
  • 8 brioche buns, toasted
  • Mayonnaise, cilantro and chopped pickled vegetables, for serving

HOW TO MAKE THIS RECIPE

  1. Season the brisket well with salt and pepper and let stand at room temperature for 1 hour. 
  2. Light a charcoal grill and set it up for indirect cooking by raking the hot coals to one side. Close the grill and, using the air vents to control the heat, bring the temperature to 300°. 
  3. Scatter 1 cup of the wood chips over the hot coals. Set the brisket fat side up on the grill opposite the coals. Close the grill and smoke the meat at 275° to 300° for about 4 hours. Add hot coals as necessary to maintain the temperature. Each hour, add 1/2 cup of the wood chips to the coals and turn the brisket over. Cook until an instant-read thermometer inserted in the thickest part of the meat registers 160°. 
  4. Wrap the brisket tightly in a double layer of heavy-duty foil and set on the grill opposite the coals. Close the grill and cook the brisket at 275° to 300° for 2 hours longer, until an instant-read thermometer inserted in the meat registers 190°; add coals as necessary to maintain the heat. Remove the brisket from the heat and let rest in the foil for 30 minutes. 
  5. Thinly slice the brisket against the grain. Spread the buns with mayonnaise, top with the brisket, cilantro and pickled vegetables and serve. 

MAKE AHEAD

The brisket can be refrigerated for up to 3 days. Reheat gently in the foil.

Apple Cider Doughnuts

INGREDIENTS

DOUGHNUTS

  • 1 1/4 cups plus 2 tablespoons fresh apple cider 
  • 3 tablespoons unsalted butter
  • 4 1/2 cups plus 1 tablespoon all-purpose flour, plus more for dusting 
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla bean paste
  • 1 tablespoon baking powder
  • 2 teaspoons fine salt
  • 1 teaspoon baking soda
  • Canola or rice bran oil, for frying

CIDER GLAZE

  • 1/4 cup granulated sugar
  • 1/4 cup heavy cream
  • 1/4 cup boiled cider (see Note)
  • 3 tablespoons unsalted butter
  • 1 teaspoon fine salt
  • 1/4 cup plus 2 tablespoons buttermilk
  • 2 1/4 cups confectioners’ sugar

CINNAMON-CARDAMOM SUGAR

  • 1 cup granulated sugar
  • 1 1/2 tablespoons ground cinnamon
  • 2 teaspoons ground cardamom

HOW TO MAKE THIS RECIPE

  1. PREPARE THE DOUGHNUTS

    In a small saucepan, combine 1/4 cup plus 2 tablespoons of the apple cider and the butter and bring to a boil over moderate heat. Stir in 1/4 cup plus 1 tablespoon of the flour and cook, stirring constantly, until a paste forms and pulls away from the pan, 1 to 2 minutes. Scrape the paste into a small bowl and let cool, then refrigerate until well chilled, about 2 hours. 

  2. In a blender, combine the cider paste with the cream, granulated sugar, eggs, vanilla bean paste and the remaining 1 cup of cider and puree until smooth. 

  3. In a large bowl, whisk the remaining 4 1/4 cups of flour with the baking powder, salt and baking soda. Add the wet ingredients and, using a rubber spatula, stir until a sticky dough forms. Scrape the dough out onto a large baking sheet lined with plastic wrap. Cover with another sheet of plastic wrap and pat the dough 1 inch thick. Refrigerate until well chilled, at least 4 hours.

  4. MEANWHILE, MAKE THE GLAZE

    In a small saucepan, combine the granulated sugar with 1 tablespoon of water and cook over moderately high heat, swirling occasionally, until an amber caramel forms, 5 to 7 minutes. Remove from the heat and carefully add the cream and boiled cider; the caramel will seize. Cook over moderate heat, stirring with a wooden spoon, until the caramel dissolves, about 2 minutes. Gradually add the butter and cook until thickened slightly, about 2 minutes. Stir in the salt. Scrape the mixture into a medium bowl and let cool completely. Whisk in the buttermilk and confectioners’ sugar until the glaze is smooth.

  5. MAKE THE CINNAMON-CARDAMOM SUGAR

    In a medium bowl, whisk the granulated sugar with the cinnamon and cardamom.

  6. MAKE THE DOUGHNUTS

    Remove the top sheet of plastic wrap and invert the dough onto a floured work surface. Peel off the plastic wrap and dust the dough with flour. Roll out the dough 1/2 inch thick. Using a 3-inch round biscuit cutter, stamp out 13 rounds. Using a 1-inch round cutter, stamp out the center from each round. Cut the scraps into 2-inch pieces. Transfer the doughnuts, holes and scraps to 2 baking sheets and refrigerate until chilled, about 30 minutes. 

  7. In a large saucepan, heat 3 inches of canola oil to 375° and top 2 baking sheets with racks. Keep the doughnuts chilled. Add one-third of the scraps at a time to the hot oil and fry, turning once, until browned, about 2 minutes per batch. Using a slotted spoon, transfer the scraps to a rack. Let the oil return to 375°. Add the doughnut holes and fry, turning occasionally, until browned all over, 1 to 2 minutes. Using a slotted spoon, transfer to a rack. Toss the doughnut scraps and holes in the cinnamon-cardamom sugar until coated and transfer to a platter.

  8. Return the oil to 375°. In batches, fry the doughnuts, turning once, until browned, about 3 minutes per batch. Using a slotted spoon, transfer the doughnuts to a rack to cool for 10 minutes. Stir the glaze. Dip one side of each doughnut in the glaze and let stand until set before serving.

MAKE AHEAD

The recipe can be prepared through Step 5; refrigerate the doughnut dough and glaze overnight.

Glazed Korean Rice Cake Skewers with Spam

INGREDIENTS

  • 1/2 teaspoon instant dashi (see Note)
  • 1/4 cup gochujang (see Note)
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 2 teaspoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 pound 3-inch-long Korean rice cakes (see Note)
  • 8 ounces Spam, cut into 1-inch cubes
  • 2 shallots, quartered through the root end
  • 1 zucchini, cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 3 tablespoons canola oil
  • Kosher salt
  • Black sesame seeds, chopped cilantro and crushed peanuts, for serving

HOW TO MAKE THIS RECIPE

  1. In a medium bowl, whisk the dashi with 1/4 cup of water until dissolved. Whisk in the gochujang, honey, rice vinegar, soy sauce and sesame oil. 
  2. In a large pot of salted boiling water, cook the rice cakes until al dente, 3 to 4 minutes. Drain well and rinse under cold water. In a large bowl, toss the rice cakes with the Spam, quartered shallots, the zucchini, bell pepper and canola oil and season with salt. Alternately thread the rice cakes, Spam and vegetables onto eight 14-inch-long metal skewers. 
  3. Light a grill. Grill the skewers over moderately high heat, turning once, until the rice cakes are lightly browned and the vegetables are softened slightly, about 8 minutes. Baste with the gochujang sauce and grill, basting frequently, until glazed and charred, about 5 minutes longer. Transfer the skewers to a work surface and brush with more gochujang sauce. Arrange on a platter and garnish with sesame seeds, cilantro and peanuts. Serve warm, passing any remaining sauce at the table. 

MAKE AHEAD

The gochujang sauce can be refrigerated for up to 1 week.

Fresh Tagliatelli Pasta with Smoked Salmon and Shaved Asparagus in a Saffron Tarragon Cream Sauce with Salmon Roe

INGREDIENTS

  • Salt
  • 2 tablespoons unsalted butter
  • 1 shallot, minced
  • 1/4 cup plus 2 tablespoons crème fraîche or sour cream
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1 teaspoon chopped tarragon
  • 1 teaspoon saffron 
  • 1/4 cup soffritto
  • 2 cups heavy cream
  • 2 cups grated parmesan cheese
  • Freshly ground pepper
  • 2 ounces thinly sliced smoked salmon, cut into 1/2-inch ribbons (1/2 cup)
  • 2 ounces shaved asparagus
  • 4 ounces salmon caviar
  • 3 1/2 cups unbleached all-purpose flour
  • 4 extra-large eggs

HOW TO MAKE THIS RECIPE

  1. Bring a large pot of water to a boil and add a large pinch of salt.

  2. Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.

  3. Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.

    Note: Do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.

  4. Add the tagliatelle and cook until al dente. Add the asparagus for the remaining 2 minutes.

  5. Drain the pasta, reserving about 1/2 cup of the cooking water and start shaving the asparagus.

  6. In a large, deep skillet, melt the butter over moderate heat. When the foam subsides, add the minced shallot and cook over moderately low heat for 2 minutes, stirring. Add soffritto, saffron, parsley, and tarragon.

  7. Add the creme frache, heavy cream, and fold in grated parmesan cheese.

  8. Stir in about 1/4 cup of the reserved pasta cooking water and season with pepper. Add the pasta and smoked salmon ribbons and shaved asparagus and toss well. Add up to 2 more tablespoons of the reserved cooking water if the pasta seems too dry. Remove from the heat. Add three-fourths of the caviar and toss gently. Serve in shallow bowls, garnished with the remaining caviar.

Adult Mac & Cheese

INGREDIENTS 

  • 8 tablespoons (1 stick) unsalted butter, plus more for dish 
  • 4 1/2 cups heavy cream 
  • 1/2 cup all-purpose flour 
  • 2 teaspoons kosher salt 
  • 1/4 teaspoon freshly grated nutmeg 
  • 1/4 teaspoon freshly ground black pepper 
  • 1/4 teaspoon cayenne pepper 
  • 4 1/2 cups (about 18 ounces) grated sharp English white cheddar 
  • 1 cups (about 8 ounces) grated Gruyere, Gouda, Asiago 
  • 1 pound elbow macaroni

HOW TO MAKE THIS RECIPE

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute. 

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. 

3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 4 1/2 cups (about 18 ounces) grated sharp English white cheddar 1 cups (about 8 ounces) grated Gruyere, Gouda, Asiago cheese, Set cheese sauce aside. 

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce. 

5. Fold in lobster, crab, shrimp 

6. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve. 

If my Grandmother was Italian's Tiramisu

INGREDIENTS

  • 1/2 cup heavy cream 
  • 2 large eggs, separated 
  • 1/3 cup plus 1 tablespoon of granulated sugar 
  • 1/2 pound mascarpone (1 cup) 
  • 1 cup strong brewed espresso at room temperature 
  • One 7-ounce package dry ladyfingers, preferably Italian savoiardi 
  • 1/4 cup unsweetened cocoa powder, for dusting

HOW TO MAKE THIS RECIPE

1. In a medium bowl, whip the heavy cream until it is firm and refrigerate. In a large bowl, beat the egg yolks with the 1/3 cup of sugar until light in color. In another bowl, using a whisk or an electric handheld mixer, beat the egg whites until they hold soft peaks. Add the remaining 1 tablespoon of sugar to the whites and beat until they're firm and glossy. Using a rubber spatula, fold the whipped cream into the beaten yolk-and-sugar mixture, then fold in the mascarpone and one-third of the beaten egg whites. Gently fold in the remaining egg whites. 

2. Pour the espresso into a shallow bowl. Dip both sides of half of the ladyfingers in the espresso and use them to line the bottom of an 8-by-10- or 8-by-11-inch glass or ceramic baking dish. Spoon half of the mascarpone mixture over the ladyfingers and spread it in a smooth, even layer. Dip both sides of the remaining ladyfingers in the espresso and arrange them on top. Spread the remaining mascarpone mixture over the ladyfingers in a smooth, even layer. Cover and refrigerate the tiramisu overnight. 

3. Just before serving, sift the cocoa powder over the top of the tiramisu. Cut the tiramisu into squares and serve. 

GROUPER EN CROUTE

INGREDIENTS

  • GROUPER EN CROUTE
    • Grouper filet
    • Seasoned panko bread crumbs
    • 1/3 cup Italian seasoning
    • 1/3 cup Grated cheese
    • 1/4 TSP. Salt
    • 1/8 TSP. Pepper
    • 2 Eggs
    • 1 cup Flour
    • 4 TBS. Olive Oil
  • TOASTED GARBANZO, PEARL ONION, & CHORIZO RAGU
    • 8 oz. Garbanzo beans
    • 1/4 cup Pearl onions
    • 1/8 cup Chorizo sausage
    • 2 TBS. Olive oil
    • 1/2 TBS. Garlic
    • 1/4 TSP Salt
    • 1/8 TSP Pepper
  • LEEK & WATERCRESS PISTOU
    • 1 cup Leeks
    • 1 cup Watercress
    • 2 cloves garlic
    • 1/4 cup cherry tomatoes
    • 2/3 cup extra-virgin olive oil, divided
    • Kosher salt and freshly ground black pepper, to taste
    • 1/2 cup freshly grated Pecorino cheese
  • ROASTED PURPLE FINGERLING POTATOES
    • Purple Fingerling Potatoes
    • 1/8 cup Italian seasoning
    • 1/8 TSP Cayenne pepper
    • 1/4 TSP Paprika
    • 2 TBS Olive Oil
    • 1/4 TSP Salt
    • 1/8 TSP Pepper

HOW TO MAKE THIS RECIPE

  • Grouper En Croute
    • Beat egg in a shallow bowl and set aside
    • In a shallow bowl combine breading ingredients
    • One at a time dip one side of the fillet in flour, then egg, shake off excess and dip egg battered side into breading
    • Fry breaded side first into pan with hot oil
    • Flip, and sear other side
    • Leave to Rest
  • Toasted Garbanzo, Pearl Onion & Chorizo Ragu
    • Add diced chorizo to pan with olive oil, render
    • Add Garbanzo beans to pan, toss.
    • Add pear onions to pan, toss
    • Add garlic, salt, pepper
    • Set aside to rest on a paper toweled plate
  • Leek & Watercress Pistou
    • In a large mortar, pound the garlic with the salt to a paste.
    • Add the leeks & watercress by the handful and grind the leaves against the side of the mortar until almost smooth.
    • Stir in the tomatoes, then gradually stir in the olive oil until it’s incorporated.
    • Stir in the cheese and refrigerate until ready to serve.
  • Roasted Purple Fingerling Potatoes
    • Preheat oven to 450 degrees F
    • Slice the potatoes to make small disks
    • Place potatoes in a large roasting pan and toss with olive oil, cayenne pepper, paprika, Italian season, salt, and pepper, until evenly coated. Spread out potatoes in a single layer.
    • Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.

White Apron Inspired Greek Burger

INGREDIENTS

  • 1 seedless cucumber, diced
  • ¼ cup seasoned rice wine vinegar
  • Red pepper flakes
  • ½ teaspoon coriander seeds
  • ½ teaspoon mustard seeds
  • ½ teaspoon fennel seeds
  • 2 garlic cloves
  • 1 tablespoon sugar
  • Pinch salt
  • 2 tablespoons chopped dill
  • For lamb patties:
  • 1 pound ground lamb
  • 1 shallot, minced
  • ½ cup Panko bread crumbs
  • 1 egg, beaten
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon olive oil
  • For the tzatziki:
  • 4 ounces cucumber
  • ½ teaspoon salt
  • 1 clove garlic, minced
  • ¼ teaspoon freshly ground black pepper
  • ½ cup Greek yogurt
  • 1 teaspoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill, chopped
  • 2 tablespoons fresh mint, chopped
  • For assembling:
  • 4 butter lettuce leaves
  • 4 Brioche buns
  • 1 cup feta cheese

HOW TO MAKE THIS RECIPE

  1. Make the quick pickled cucumbers: Using a mandolin or sharp knife, finely slice the cucumbers. Put in a mixing bowl with the chopped dill and a pinch of salt while you prepare the pickling solution. 
  2. In a small pot over medium heat, toast the mustard, coriander and fennel seeds and garlic cloves. Combine rice wine vinegar, sugar and salt. Stir well until the liquid is simmering and the sugar has completely dissolved. Pour pickling liquid over cucumbers and stir to ensure everything is evenly coated. 
  3. Allow to cool to room temperature, then cover with plastic wrap and refrigerate.
  4. Make the tzatziki: Dice cucumber, combine with salt and set aside for five minutes. Combine all other ingredients for tzatziki in a separate bowl. Squeeze water out from cucumber and add to the yogurt mixture. Mix well and keep in refrigerator.
  5. Make the lamb patties: Place all ingredients for lamb burger patties in a large bowl and mix well with your hand. Fold in ground lamb and mix well. Divide mixture into four ¾-inch patties. Place patties on the preheated grill and turn the heat down to medium. Flip after 3 minutes or when the patty is half-way done and add crumbled feta cheese to melt. Cook the patties through, or another 3 minutes
  6. Lightly grill the cut side of burger buns. Assemble burgers with tzatziki on the bottom bun, then butter lettuce, then lamb burger patty, top with quick pickled cucumbers, and finish with the top bun portion. Serve immediately.

Sous Vide Pork Belly with Seared Scallops over Corn Veloute

INGREDIENTS

  • Sous Vide Pork Belly
    • 1/2 cup soy sauce
    • 1/2 cup mirin
    • 1/2 cup granulated sugar
    • 2 tablespoons fish sauce
    • 2 whole scallions, roughly chopped
    • 3 medium cloves garlic, roughly chopped
    • 1 (2-inch) chunk ginger, peeled and roughly chopped
    • 2 1/2 pounds pork belly, in as large pieces as possible (preferably 1 or 2 whole slabs)
  • Seared Scallops
    • 1 to 1 1/4 pounds dry sea scallops, approximately 16
    • 2 teaspoons unsalted butter
    • 2 teaspoons olive oil
    • Kosher salt
    • Freshly ground black pepper
    • ½ cut lemon
  • Corn Veloute
    • 5 ea. ears of yellow corn, kernels removed (should be 1 cup)
    • 2 cups white mirepoix (onion, leek, celery, shallot and garlic), small diced
    • 2 tablespoons unsalted butter, cubed
    • Sachet (3 thyme sprigs, 1 bay leaf and 5 ea. black peppercorns tied in cheesecloth)
    • 1 cup dry white wine
    • Filtered water
    • 1 cup heavy cream
    • 2 tablespoons whole butter, cubed
    • 3 tablespoons all-purpose flour

HOW TO MAKE THIS RECIPE

  • Sous Vide Pork Belly
  1. Preheat a sous-vide style water bath to 170°F (77°C). Combine soy sauce, mirin, sugar, fish sauce, scallions, garlic, and ginger in the bowl of a food processor. Process until vegetables are roughly pureed. Transfer pork belly and marinade to a food-saver style vacuum bag and seal. Alternatively, transfer to a heavy-duty gallon-sized freezer bag and seal by slowly submerging into a pot full of water, sealing the top just before it goes underwater to remove all air. Transfer to sous vide cooker and cook until completely tender, at least 18 hours and up to 24 is  is even better!

  2. Remove from pouch and portion the pork belly into four 1-inch (2.5-cm) thick slices.
  3. On the stovetop, brush a heavy cast iron skillet lightly with extra virgin olive oil and heat on high. Sear the belly, rind side down, until golden and crunchy.
  • Seared Scallops
  1. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
  2. Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Squeeze with half a lemon over the scallops. Serve immediately.
  • Corn Veloute
  1. In a medium saucepan over medium heat, melt the butter. Add the mirepoix; reduce the heat and sauté until soft. Avoid color on the mirepoix. De-glaze with the wine and reduce until almost dry. Add corncobs, sachet and filtered water to just cover the cobs. Bring the stock to boil, reduce to a simmer for 20-30 minutes until the corn flavor is apparent. Remove the sachet, corncobs and mirepoix through a strainer. Puree the stock with the yellow corn and pass the stock through a fine mesh sieve and reserve.
  2. In heavy bottomed saucepan, melt the butter over low heat, blend in the flour and cook while stirring for four minutes.
  3. Slowly add the corn stock to the roux, while stirring. Bring to a simmer, add the heavy cream and reduce to consistency. Chill and serve.

 

 

 

Fennel and Grapefruit-Rubbed Snapper

INGREDIENTS

  • 3 fennel bulbs, cut into 3/4-inch wedges
  • 1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons chopped thyme
  • 1/4 teaspoon crushed red pepper
  • Kosher salt
  • Black pepper
  • Two 12-ounce red snapper fillets
  • 2 teaspoons crushed fennel seeds
  • 1/2 teaspoon finely grated grapefruit zest
  • 1 pink grapefruit, peeled and supremed

how to make this recipe

    1. Preheat the oven to 400°. On a rimmed baking sheet, toss the fennel, 1/4 cup of oil, the thyme and crushed red pepper. Season with salt and black pepper. Roast for about 20 minutes, until just tender.
    2. Gently curl 1 snapper fillet over the edge of a ceramic baking dish, skin side up. Make 5 or 6 slashes in the fillet. Repeat with the remaining fillet.

    3. In a bowl, whisk the remaining 1 1/2 tablespoons of oil, the fennel seeds and zest and rub all over the fillets and in the slashes; season with salt and pepper. Arrange the snapper skin side up on the fennel. Roast for about 8 minutes, until the fish is just cooked through. Serve the fish and fennel with the grapefruit sections.


    Paella 

    INGREDIENTS

    • ½  teaspoon saffron
    • 4 cups chicken stock
    • ½ pound grouper
    • ½ pound squid, tentacles and tubes
    • 1 pound boneless chicken breast
    • ¾ pound boneless pork loin
    • ½ cup Spanish extra virgin olive oil
    • 1 large Spanish onion, chopped into eighths
    • 1 large green pepper chopped into eighths
    • 2 medium tomatoes, chopped
    • 2 garlic cloves, minced
    • All purpose seasoning
    • 8 mussels
    • 12 scallops, 10–20-count
    • 8 littleneck clams
    • ¾ pound shrimp, 36–40-count
    • 1/2 tablespoon salt
    • 1 whole bay leaf
    • 2 cups white long-grain rice
    • 1/4 cup dry white wine
    • 1/2 cup small green peas, cooked
    • 2 roasted red peppers, cut into strips

    HOW TO MAKE THIS RECIPE

    1. Using a mortar and pestle, pulverize the saffron to create a powder. In a small saucepan, heat chicken stock and add saffron, allowing saffron to dissolve.  Keep warm until use. 
    2. Cut the grouper into 4 equal pieces. Cut the squid into 3/4"-wide tubes. Cut the chicken and pork into approximately 1" pieces. 
    3. In a large paella pan or large ovenproof casserole, heat ½ cup olive oil on stove and sauté onion, green pepper, tomatoes and garlic until onion is transparent.
    4. Add pork and chicken to the pan, season with 2 tablespoons all purpose Seasoning, and cook until meat is lightly browned on all sides.
    5. Add all of the seafood and sauté for 1 minute.
    6. Add chicken stock, salt, bay leaf and rice; stir well.
    7. Bring mixture to a boil, then cover and bake in oven at 400 degrees for approximately 20 minutes or until rice is done.
    8. Sprinkle with wine and garnish with peas, roasted red peppers and asparagus tips.

    Panzanella & Marinated Tomato Salad

    INGREDIENTS

    • 1 garlic clove, smashed
    • Salt
    • 2 pounds heirloom tomatoes, cut into 1-inch pieces
    • 1 small red onion, thinly sliced
    • 1/4 cup red wine vinegar
    • 3/4 cup extra-virgin olive oil, plus more for brushing
    • 1 TBS of capers
    • Freshly ground pepper
    • 1 loaf country bread (12 ounces), sliced 1/2 inch thick
    • 2 bunches arugula (6 ounces each), stems discarded
    • 5 ounces ricotta salata, crumbled (1 1/4 cups)

    HOW TO MAKE THIS RECIPE

    1. On a cutting board, using the flat side of a chef's knife, mash the garlic clove to a paste with a pinch of salt; transfer to a large bowl. Add the tomatoes, onion, capers, vinegar and the 3/4 cup of olive oil and season with salt and pepper. Let the mixture stand at room temperature, stirring a few times, for at least 1 hour or up to 2 hours.
    2. Light a grill. Brush the bread with olive oil and grill over high heat until toasted and lightly charred in spots, 1 minute per side. Let cool slightly, then cut into 1/2-inch cubes.
    3. Add the bread and arugula to the tomatoes along with the ricotta salata and toss to combine. Serve right away.

    Pork Belly Banh-Mi Sandwich

    INGREDIENTS

    • 6 TBS rice wine vinegar
    • 1 c. warm water
    • 4 TBS sugar
    • 1 TBS kosher salt
    • 2 carrots, peeled
    • 1/2 large daikon, peeled
    • 1 jalapeno pepper, seeded and sliced
    • 1 lb. roasted and chilled pork belly
    • 1 TBS canola oil
    • 1 clove garlic, peeled and minced
    • 1 tsp fish sauce
    • 1/2 tsp tamarind paste
    • 1/2 small Thai chile, seeded and thinly sliced
    • 1/2 tsp whole black peppercorns
    • 1/4 c. sugar
    • 1 T freshly squeezed lime juice
    • 2-3 individually sized baguettes
    • 2 TBS mayonnaise
    • 1 tsp sriracha sauce
    • 1 cucumber, peeled and thinly sliced
    • 1/2 c. fresh cilantro leaves

    HOW TO MAKE THIS RECIPE

    1. To make the pickles, combine the rice wine vinegar, warm water, 4 TBS sugar and kosher salt in a large bowl and stir to combine and dissolve the sugar. Use a julienne peeler to grate the carrots and daikon into thin strips, then place the carrot and daikon into the pickle brine. Add the sliced jalapeno. Cover and refrigerate pickles for at least 8 hours – pickles will improve with time and will last in the fridge for a few weeks.
    2. To make the pork belly, cut the roasted and chilled pork belly into 1 inch cubes and set aside. Heat the canola oil in a saucepan over medium heat, then add the garlic and saute until fragrant, about 60 seconds. Add the fish sauce, tamarind paste, Thai chile, and peppercorns and cook for 1 minute, then add the pork belly to the mixture. Stir the pork belly to coat with the sauce, and cook until the pork belly is very hot and beginning to brown on the edges, about 10-15 minutes. Remove from the heat. In a non-stick frying pan, spread the 1/4 c. sugar out in a single layer. Heat the sugar over medium-low heat, keeping a close eye on it but not stirring it. When the sugar begins to melt, use a rubber spatula to push the unmelted sugar into the melting sugar. Once all of the sugar is melted, add the pork belly and sauce and quickly stir to coat with the caramelized sugar, then add the lime juice. Cook until pork is fully coated and caramel sauce is thick, about 2-3 minutes, then remove from the heat and set aside.
    3. To prepare the sandwiches, slice each baguette in half lengthwise. Mix the mayonnaise and sriracha together in a small bowl and spread on the bottom half of each baguette. Place a layer of sliced cucumbers on top of the mayonnaise, then top this with the pork belly. Place a few large spoonfuls of the pickled carrot and daikon on top of the pork belly, then top that with the cilantro leaves. Close the sandwiches and serve immediately.

    Deep-Fried Shrimp Ricotta Balls with a Fiery Chorizo Tomato Sauce

    INGREDIENTS 

    • Tomato Sauce
      • 1/2 cup olive oil
      • 4 garlic cloves, roughly chopped
      • 2 medium yellow onion, diced
      • 2 small chili, stemmed and thinly sliced
      • 1 pound Ground Chorizo
      • 1 TBS Paprika
      • 1 TBS Cumin
      • 1 TBS Cayenne pepper
      • 1 TBS Chili powder
      • 1 TBS Red Pepper Chili Flakes
      • 4 (28-ounce|) cans whole peeled tomatoes, crushed by hand
      • kosher salt and freshly ground black pepper, to taste
      • 1 bunch fresh basil
      • 1 bunch fresh oregano
      • 1 bunch fresh parsley 
    • Malfatti
      • 4 pounds baby spinach
      • 4 cups|500 gram ricotta cheese
      • 1 pound shrimp
      • 1/2 cup|25 grams breadcrumbs
      • 2 large egg
      • 2 lemon, zested
      • kosher salt and freshly ground black pepper, to taste 
    • Breading
      • 4 cups|300 grams all-purpose flour
      • 6 large eggs, lightly beaten
      • 4cups|215 grams breadcrumbs
      • 1/8 cup Italian seasoning
      • 1/8 cup grated cheese
      • grated parmesan cheese
      • fresh parsley or basil 

    how to make this recipe

      1. Make the sauce: Heat the olive oil in a medium saucepan over medium-high. Add the garlic, onion, and chili and cook until soft, about 5 minutes. Add the tomatoes and bring to a boil. Reduce the heat to maintain a simmer and cook for 2 hours. Season with salt and stir in the herbs. Transfer the sauce to a blender and purée until smooth. Return to a saucepan and keep warm. 
      2. Saute shrimp in olive oil, garlic, salt, pepper, and squeeze of lemon juice
      3. Make the malfatti: bring a large pot of generously salted water to a boil. Add the spinach and cook until wilted, about 1 minute. Drain, then transfer the spinach to a boil of ice water until cool. Drain again, then squeeze out all of the liquid from the spinach. Transfer to a cutting board and finely chop. 
      4. Place the spinach in a bowl with the ricotta, breadcrumbs, egg, lemon zest, salt, and pepper and stir to combine. Using your hands, roll the mixture into about 25 balls and transfer to a parchment paper-lined baking sheet.
      5. Bread the malfatti: Place the flour, eggs, and breadcrumbs in 3 separate shallow bowls. Working in batches, dust the malfatti in the flour, then dredge them in the eggs, then roll them in the breadcrumbs. 
      6. Heat 2 inches of oil in a large saucepan until a deep-fry thermometer reaches 350°F. Working in batches, cook the malfatti until golden, about 1 to 2 minutes. Using a slotted spoon, transfer the malfatti to the tomato sauce and cook for 5 minutes. Transfer to plates and sprinkle with parmesan and parsley or basil. 

      Salmon with Mint Pea Risotto and Lemon Butter

      INGREDIENTS

      • Lemon Butter
        • 5 ounces butter, softened
        • Juice and zest of 1 lemon
        • Half a bunch of parsley, roughly chopped
      • Entree
        • 3 ounces butter
        • 1/2 cup frozen peas
        • ½ bunch of mint
        • 1 small onion, finely chopped
        • 1 cup risotto rice
        • 1/3 cup white wine
        • 4 cups of good chicken stock (supermarkets sell this fresh in tubs)
        • 1/2 cup Parmesan cheese
        • 4 salmon fillets with the skin on
        • Sea salt and freshly ground black pepper to season
        • 2 tablespoons of vegetable oil
        • Lemon butter to serve
        • Watercress (for garnish)

      how to make this recipe

      • Lemon Butter
      1. Place the butter, zest and juice and parsley in a food processor and combine. Wrap in greaseproof paper or cling-film, shape into a cylinder and chill or freeze until needed
      • Entree
        1. Melt a third of the butter and add the frozen peas. Cook for 2 minutes until defrosted, then remove half the peas and add a ladle of stock to the remaining peas
        2. Put on the lid and bring to the boil. Add the mint, place in a blender and purée & Season
        3. Melt the remaining butter in a pan
        4. Add the onion and cook for 1 minute but don’t let it brown
        5. Add the rice and stir to coat with the butter
        6. Add the white wine and cook until it has almost fully evaporated
        7. Now start adding ladles of the stock, one at a time, allowing the stock to be fully absorbed before adding the next.
        8. Stir continuously until the rice is cooked (about 20 minutes)
        9. Finish with the Parmesan and pea purée, and season again
        10. Season the salmon on both sides with salt. Heat the oil in a frying pan. Once it is hot, add the salmon fillets, skin-side down, and cook for 4 minutes, then flip over and give them one minute mor
        11. Serve on top of the risotto, with a slice of lemon butter on top. Garnish with watercress.

      The Chef Jeff

      Ingredients

      • Breaded Chicken
        • 10 slices white bread or 1 1/4 cups bread crumbs*
        • 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
        • 1 teaspoon finely grated lemon zest
        • 2 TBS Grated Parmesan Cheese
        • 3/4 teaspoon kosher salt
        • Freshly ground black pepper
        • About 1 cup all-purpose flour, for dredging
        • 2 large eggs, beaten
        • 4 boneless skinless chicken breasts, each about 6 ounces
        • 1/3 to 1/2 cup oil, for shallow frying
      • Pickled Peperoncini
        • 4 cups peperoncini peppers
        • 1 3⁄4 cups apple cider vinegar
        • 2 1⁄4 cups water (filtered or Brita)
        • 2 tablespoons kosher salt
        • 4 garlic cloves
        • 1 ounce olive oil
      • Oregano Balsamic Dressing
        • 1/2 cup Olive Oil
        • 1/4 cup balsamic vinegar
        • 1 tablespoon dried oregano leaves
        • 2 medium garlic cloves, minced
        • 1/2 teaspoon salt
        • 1/4 teaspoon black pepper

      HOW TO MAKE THIS RECIPE

      • Breaded Chicken
        1. Preheat the oven to 350 degrees F.
        2. To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300-degree F oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, grated Parmesan cheese 3/4 teaspoon salt, and pepper.
        3. With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper.
        4. Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately with lemon wedges.
      • Pickled Peperoncini
        1. Put pint jars (plus 1/2 pint, in case you have too many peppers) and lids in pan with water to boil, along with tongs and canning funnel. Bring to boil while continuing other steps. Reduce heat, or turn off after boiling for 10 minutes.
        2. Wash peppers in cold water, set aside to drain.
        3. Bring vinegar, water, and salt to a boil and maintain.
        4. Drain jars.
        5. Blanch garlic cloves and place in jars.
        6. Slit each pepper vertically and pack into jars.
        7. Pour hot liquid over peppers allowing slightly more than 1/2" head space.
        8. Carefully pour 1 tablespoon olive oil into jar being very careful not to get any on lid
        9. Process, as you wish (10 minutes in boiling water bath), or not. I do not process my pickles.
        10. Store in cool dark place. Ready in 3 weeks (but I have been known to open a jar the next day), refrigerate after opening.
      • Oregano Balsamic Dressing
        1. In a small jar, combine all dressing ingredients and shake vigorously.
      • Sandwich preparation
        • Roasted red pepper bread
        • Oregano balsamic dressing
        • 2 slices of fresh buffalo mozzarella
        • 4 peperoncini
        • 2 slices of prosciutto
        • 2 slices of Hot capoicola
        • Breaded chicken cutlet
        • Roasted red pepper bread

       

      Red Wine Demi Glaze Reduced Short Ribs over Rosemary Truffle Mashed Potatoes & Balsamic Roasted Carrots

      INGREDIENTS

      • Red Wine Demi Glaze Reduced Short Ribs
        • Onion, about 1 large
        • Celery, about 3 stalks
        • Carrots, about 1 large
        • Garlic, 2 cloves
        • Beef, short ribs, plate, cut into four portions
        • Salt, as needed
        • Black pepper, coarsely ground, as needed
        • Cooking oil, as needed
        • Tomato paste, 1.6 oz
        • Red wine, 8.8 oz
        • Demi-Glaze, homemade or store bought, 1.6 oz
        • Chili flakes, pinch
      • Rosemary Truffle Mashed Potatoes
        • 2 pounds Russet potatoes
        • 5 cloves garlic
        • 2 tbs of truffle oil
        • 8 ounces unsalted butter
        • 1 cup whole milk
        • 3 sprigs rosemary, plus more for serving
        • Kosher salt and white pepper
      • Balsamic Roasted Carrots
        • 1 lb baby carrots (any carrots work, but we recommend market fresh)
        • 1 TBSP of Rosemary (dried)
        • 1 tsp kosher salt
        • 2 TBSP balsamic vinegar
        • 2 TBSP brown sugar
        • 2 TBSP olive oil

      HOW TO MAKE THIS RECIPE

      • Red Wine Demi Glaze Reduced Short Ribs
        1. Set sous for 130F
        2. Finely dice the onion and celery. Peel and grate carrots and garlic.
        3.  Season the short ribs on both sides with salt and pepper. 
        4. Add oil to a pan over medium-high heat. Let it get really, really hot. Then add the meat and sear until golden brown, about two minutes per side.
        5. Sweat the veggies over medium-high heat. 
        6. Once the onions are translucent, add tomato paste. Then add the wine, demi-glace, and chili flakes, and reduce to a thick glaze.
        7. Once the meat and glaze have cooled, add them to your bag. Don’t let it get too crowded in there—use more than one bag if necessary.
        8. Cook the short ribs for 48 hours.
      • Rosemary Truffle Mashed Potatoes
        1. Roast garlic in small sauce pan with butter, truffle oil on low heat. Once garlic starts to cook and turns gold add rosemary
        2. Remove garlic cloves and rosemary. Mash and mince garlic to add back into the pot
        3. Add milk and bring to a simmer
        4. Drain potatoes and add back to pot mash
        5. Pour liquids into mashed potatoes
        6. Add chopped rosemary and adjust to taste with salt & pepper
      • Balsamic Roasted Carrots
        1. Clean carrots and lay in single layer on shallow baking sheet.
        2. Mix remaining ingredients together in a small mixing bowl.
        3. Pour mixture over carrots and place in 350 degree oven for 30-45 minutes or until carrots are tender.
        4. Remove from oven and serve.

       

       

       

      Insta Crock of Pork

      INGREDIENTS

      PULLED PORK

      • 3 tablespoons light brown sugar
      • 2 teaspoons hot paprika
      • 1 teaspoon mustard powder
      • 1/2 teaspoon ground cumin
      • Kosher salt and freshly ground pepper
      • One 4-pound boneless pork shoulder, trimmed of excess fat and cut into 6 pieces 
      • 2 teaspoons vegetable oil
      • 1/2 cup apple cider vinegar, plus more to taste
      • 3 tablespoons tomato paste
      • 12 hamburger buns
      • 1 cup barbecue sauce, for serving
      • 4 cups coleslaw, for serving 

      BARBEQUE SAUCE

      • 1 tablespoon canola oil
      • 2 cloves garlic, minced
      • 1/2 onion, diced
      • 1 cup ketchup
      • 1/3 cup molasses
      • 1/3 cup brown sugar
      • 4 tablespoons minced chipotle peppers in adobo sauce
      • 4 tablespoons distilled vinegar
      • 1 tablespoon Worcestershire sauce
      • Dash salt

      COLESLAW

      • Half a cabbage
      • 2 large carrots
      • 1 cup Duke's mayonnaise
      • 2 tablespoon rice-wine vinegar
      • 1 tablespoon dijon mustard
      • 1 teaspoon sugar
      • 1 tablespoon celery seed
      • Salt and pepper

      HOW TO MAKE THIS RECIPE

      PULLED PORK 

      1. Combine paprika, mustard powder, cumin, 1 tablespoon brown sugar, salt and pepper in a small bowl. Rub the spice mixture all over the pork.
      2. Turn the Instant Pot to the high saute setting. Add the oil and once hot, add the pork and cook in two batches, turning, until browned on all sides, about 5 minutes. Switch the Instant Pot to the warm setting, remove the pork and transfer to a plate. 
      3. Whisk 3/4 cup water into the drippings in the Instant Pot. Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water and whisk to combine. Add the pork back. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour. 
      4. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and transfer the pork to a large bowl. 
      5. Switch the Instant Pot to the normal saute setting and simmer the juices until reduced by half, about 15 minutes. While the juices are reducing use a ladle to remove any fat that rises to the top. Season to taste with salt. 
      6. Meanwhile, use 2 forks to shred the pork in to small chunks. 
      7. Add 3 cups of the reduced cooking liquid to the chunked pork and season with salt and vinegar to taste. Serve in hamburger buns with barbecue sauce and coleslaw.

      **For the crock pot version, follow the above instruction for ingresients and preperation but instead place everything into the crock pot and set it on low for 6 hours

      BARBEQUE SAUCE

      1. Heat the oil in a saucepan over medium-low heat.
      2. Add the garlic and onions and cook for 5 minutes, stirring, being careful not to burn them.
      3. Reduce the heat to low.
      4. Add the ketchup, molasses, brown sugar, chipotle peppers, vinegar (or less to taste), Worcestershire sauce and salt and stir.
      5. Allow to simmer for 20 minutes.
      6. Taste after simmering and add whatever ingredient it needs

      COLESLAW

      1. With a mandoline, shred half a head of white cabbage and a few large carrots. 
      2. Into a mixing bowl combine mayonnaise, rice-wine vinegar, Dijon mustard, sugar, celery seed, and salt and pepper to taste. 
      3. Add cabbage mixture to dressing, toss till evenly coated, and refrigerate for an hour or more until ready to eat.
      4. Serve with—or on top of—everything that comes off your grill.

      Summer Time BBQ Feast

      INGREDIENTS

      RIBS

      • 3 pounds pork spare ribs, on the bone
      • 1 tablespoon cumin
      • 1 tablespoon paprika
      • 1 tablespoon granulated garlic
      • 1 tablespoon granulated onion
      • 1 tablespoon chili powder
      • 1 tablespoon brown sugar
      • 2 tablespoons kosher salt
      • 1 teaspoon cayenne pepper
      • 1 teaspoon black pepper
      • 1 teaspoon white pepper

      CHICKEN WINGS

      • 4 pounds large chicken wings without tips (16–18), flats and drumettes separated
      • 3 tablespoons paprika
      • 4 teaspoons kosher salt
      • 1 tablespoon chili powder
      • 1 tablespoon garlic powder
      • 1 tablespoon onion powder
      • 1 teaspoon chile powder
      • 1 teaspoon mustard powder

      POTATO SALAD

      • 2 pounds Yukon gold potatoes, cut into cubes
      • 3 tablespoons extra-virgin olive oil, divided
      • 2 tablespoons sliced garlic
      • 1/2 chopped red onion
      • 3/4 teaspoon kosher salt, divided
      • 3/4 teaspoon freshly ground black pepper, divided
      • 1 1/2 tablespoons rice wine vinegar
      • 2 tablespoons minced shallots
      • 1/2 cup Urban Canning Company Garlic Thyme Beer mustard
      • 1/2 cup Duke’s Mayonnaise
      • 1 tablespoon minced fresh tarragon
      • 1 tablespoon minced fresh dill

      COLESLAW

      • 4 cups Kale
      • 1/4 medium green cabbage, very thinly sliced (about 2cups)
      • 1/4 medium red cabbage, very thinly sliced (about 2 cups)
      • 2 medium carrots, peeled; julienned or grated
      • 1/3 cup of fire roasted tomatoes
      • 1 ear of Corn
      • 1 tablespoon edamame
      • 1 tablespoon Sunflower Seeds 
      • 1 tablespoon Quinoa
      • 1/2 cup finely chopped sweet onion
      • 1/3 cup apple cider vinegar
      • 3 tablespoons sugar
      • 2 tablespoons coarse-grained mustard
      • 1 teaspoon kosher salt
      • 1/4 teaspoon ground cumin
      • 1/8 teaspoon ground red pepper
      • 1/2 cup canola oil
      • 1/4 cup Duke’s Mayonnaise
      • 1 1/2 tablespoons rice wine vinegar

      HOW TO MAKE THIS RECIPE

      RIBS

      1. If your butcher has not already done so, remove the thin silverskin membrane from the bone-side of the ribs by working the tip of a butter knife or a paring knife underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.
      2. Mix all rub ingredients together for your seasoned rub. Rub the ribs generously on all sides. Arrange ribs on a large rimmed baking sheet and sprinkle half of rub over top. Turn over and sprinkle remaining rub over other side. Let sit at room temperature until grill is ready.
      3. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Smoke the ribs, meat-side up, for 3 hours. Transfer the ribs to a rimmed baking sheet but leave the grill on. Set the temperature to 225F.
      4. Place ribs on grill and smoke for 2 hours. Remove from grill and wrap ribs in a double layer of foil. Pour apple juice into the foil pack over the ribs.
      5. Return ribs to the grill and cook for 2 more hours. Remove ribs from grill, remove from foil and brush with sauce of choice and cook for 15 to 20 minutes longer allowing sauce to set. 

      CHICKEN WINGS

      1. Mix all rub ingredients together for your seasoned rub. Rub the wings generously on all sides. Arrange wings on a large rimmed baking sheet and sprinkle half of rub over top. Turn over and sprinkle remaining rub over other side. Let sit at room temperature until grill is ready.
      2. When ready to cook, start Traeger on Smoke with lid open until fire is established (4-5 minutes). Preheat with lid closed, 10 to 15 minutes.
      3. Place ribs on grill and smoke for 5 hours. Set the temperature to 225F.

      POTATO SALAD

      1. Place a large heavy baking sheet in oven. Preheat the oven to 400° (keep the baking sheet in oven as it preheats).
      2. Combine potatoes, 1 1/2 tablespoons oil, garlic, onions and in a medium bowl; toss to coat. Arrange the potato mixture on preheated baking sheet, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Bake at 400° for 30 minutes or until browned and tender, turning after 20 minutes.
      3. Let potatoes rest to room temperature
      4. Combine remaining 1 1/2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, shallots, mustard, tarragon, and dill in a small bowl, stirring well with a whisk. 
      5. Drizzle dressing over potatoes & toss

      COLESLAW

      1. Whisk together last 10 ingredients. Gradually add oil in a slow, steady stream, whisking constantly until smooth. Cover and chill 30 minutes or until ready to serve
      2. Wash and dry the kale. Cut out and discard the tough stems. Arrange the leaves into stacks, slice crosswise into 1/4-inch ribbons, and set aside into a larger mixing bowl
      3. Cut thin slices of the cabbage, and add to the bowl
      4. Take the carrots, cut them into 1-1/2-inch-long matchsticks, and add to the bowl. 
      5. Toast quinoa, sunflower seeds, edamame, and add to the bowl
      6. Grill corn on all sides and cut for kernels, and add to bowl
      7. Add fire roasted tomatoes to bowl
      8. Pour in dressing and Toss to combine. Let the coleslaw sit for at least 15 minutes at room temperature and up to 1 day in the refrigerator for the flavors to meld. Toss again before serving.