• ½ small red onion
• ¼ cup apple cider vinegar
• 2 tablespoons granulated sugar
• 1 tablespoon kosher salt

•  Fine sea salt and black pepper
• 2 pounds all-purpose potatoes, preferably Rooster or Yukon gold
• 1 cup buttermilk
• 1 ½ cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 4 to 6 tablespoons unsalted butter, as needed
•  Smoked salmon and sour cream, for serving (optional)

1. Prepare the pickled red onions: Slice the red onion thinly from stem to stem, then transfer slices to a small heatproof bowl. In a small saucepan, combine the vinegar, sugar, salt and 1/2 cup water. Bring to a simmer over medium, stirring occasionally, until sugar and salt dissolve, then pour on top of onions; set aside.
2. Prepare the boxty: Fill a medium saucepan halfway with water; season generously with salt and bring to a boil over high heat.
3. Peel half the potatoes, then cut them into 1-inch cubes, tossing the cubes into the water as you go. Once the water comes to a boil, continue to cook until potatoes are soft, 10 to 15 minutes.
4. While the diced potatoes boil, peel the remaining potatoes, then grate them coarsely using a box grater. Season the grated potatoes generously with 2 teaspoons sea salt and 1 teaspoon pepper, toss to coat, then transfer them to a clean, dry kitchen towel. Squeeze the grated potatoes over a sink to remove the excess liquid, then transfer them to a large bowl.
5. Once the diced potatoes are soft, transfer them to a colander to strain, then transfer to the large bowl with the grated potatoes; mash until creamy, and mashed and grated potatoes are well combined.
6. Pour the buttermilk on top of the warm potato mixture and stir briefly just to combine.
7. Add the flour and baking powder and stir until thoroughly combined.
8. In a large cast-iron or nonstick skillet, heat 2 tablespoons butter over medium heat. Working in batches, spoon in the potato mixture using 1/3 cup measure to form small 3- to 4-inch-wide pancakes, leaving at least 1 inch of space between pancakes. Cook until nicely browned on both sides, 4 to 5 minutes per side. Repeat with remaining pancakes, adding more butter between batches as needed.
9. Serve pancakes topped with pickled red onions, and smoked salmon and sour cream, if you like.

This baked ziti is layered almost like lasagna to ensure every bite has enough creamy ricotta, stringy mozzarella and tangy tomato sauce. But the key to its success comes from undercooking the pasta during the initial boil so it stays perfectly al dente, even after a trip to the oven. Heavy cream is added to prevent the ricotta from becoming grainy or dry during baking.

• ¼ cup olive oil
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• Kosher salt and freshly ground pepper
• 2 tablespoons tomato paste 
• 1 (28-ounce) can of petite diced tomatoes, packed in juice
• 1 (14-ounce) can of diced tomatoes, packed in juice
• 1 (10-ounce) can of tomato paste
• 16 ounces/1 pound ricotta
• ½ cup heavy cream
• ½ cup finely grated Parmesan or Pecorino, plus more for grating on top
• 1 pound ziti, rigatoni, penne, manicotti or other short, tubelike pasta
• 1 pound fresh mozzarella, cut into 1/2-inch pieces

1. Make the tomato sauce: Heat oil in a large, heavy-bottomed pot over medium heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until it has turned a deeper brick-red color, tinting the oil and onions a fiery orange color, about 2 minutes. Add the 28-ounce can of diced tomatoes (including the juice) and the rest of the tomato paste and other 14-ounce can of diced tomatoes to the pot, stirring to scrape up any bits from the bottom of the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
2. Prepare the filling: In a medium bowl, combine ricotta, heavy cream and 1/2 cup Parmesan. Season with salt and pepper and set aside.
3. Prepare the pasta: As the sauce cooks, heat oven to 425℉ degrees, and place a large pot of salted water to boil on the stove.
4. Cook pasta until it’s nearly al dente. (You'll want to undercook the pasta slightly, as it will continue to cook in the oven. A good way to do this is to cook it 2 minutes less than you normally would if preparing it al dente.) Reserving 1 cup of the pasta cooking liquid, drain pasta and rinse with cool water; set aside while the tomato sauce finishes cooking.
5. Once tomato sauce is done, stir in the reserved pasta water.
6. Place pasta in a large bowl and add 2 cups of the sauce. Stir to coat pasta evenly encouraging the sauce to go inside each tube.
7. Spoon a bit of the remaining sauce on the bottom of a 3-quart baking dish and top with 1/3 of the pasta. Spoon 1/3 of the remaining sauce on top, dollop with half the ricotta mixture, and scatter 1/3 of the mozzarella on top of that. Repeat, beginning with the pasta, one more time. For the final layer, add the last 1/3 of pasta and the last of the sauce. Dot the remaining mozzarella on top and shave a bit more Parmesan on top of that. Place the baking dish on top of a sheet pan lined with parchment paper to catch any drips. Place in the oven and bake until the edges are golden brown and bubbling and the top has browned nicely for 30 to 40 minutes.

• 1/4 cup warm water to 110℉ 
• 1 1/4 teaspoons active dry yeast
• 1/4 cup + 1 teaspoon granulated sugar, divided
• 1/2 cup boiling water
• 1/2 evaporated milk
• 2 tablespoon salted butter, melted
• 1 teaspoon vanilla extract
• 1 jumbo egg
• 4 1/4 all-purpose flour
• Canola oil for frying
• 1 cup confectioners' sugar

• 1 3/4 cups firmly packed light brown sugar
• 3/4 cups butter, melted
• 3 jumbo eggs
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 1/2 cups whole buttermilk
• 1 cup Ghirardelli Milk Chocolate Chips

1. Preheat the oven to 350℉. Line a 13x9-inch baking pan with parchment paper, letting excess extend over the side of the pan.
2. In a large bowl, stir together brown sugar & melted butter until combined. Add eggs & vanilla, stirring until well combined. 
3. In a medium bowl, whisk together flour, baking powder, baking soda, & salt. Gradually add the flour mixture to the sugar mixture alternately with the buttermilk, beginning & ending with the flour mixture, stirring until just combined after each addition. Fold in chocolate chips. Pour batter into the prepared pan, smoothing the top with a spatula. 
4. Bake until a wooden pick inserted into the center comes out clean, 40 to 45 minutes. Let cool in the pan for 15 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Top with Whipped Ricotta Icing. Garnish with chocolate & pistachios, totally optional. Cover and refrigerate until you're ready to serve. 

• 3/4 cup whole milk ricotta cheese*
• 2 ounces cream cheese, softened
• 1 tablespoon fresh orange juice
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 2 cups confectioners' sugar
• 2 cups heavy whipping cream

1. In the work bowl of a food processor, pulse together the ricotta, cream cheese, orange juice, vanilla, & salt until completely smooth. Transfer to a large bowl, and whisk in the confectioners' sugar.
2. In the bowl of a stand mixer fitted with the whisk attachment, beat cream at medium-high speed until stiff peaks form. Fold whipping cream into ricotta mixture in three additions. Use immediately or cover & refrigerate until ready to use. 

• One 8-ounce wheel of Camembert cheese, cold
• 1 tablespoon unsalted butter
• 2 large Bosc pear, peeled and cut into 1/4-inch dice
• 2 tablespoons brandy
• 2 teaspoon chopped fresh rosemary, plus more for garnish
• 6 tablespoons balsamic vinegar
• 3 tablespoon honey

1. Slice cheese wheel in half crosswise; set aside. In a medium skillet over medium heat, melt butter. Add diced pear, and cook until tender, about 3 minutes. Stir in brandy, and cook 1 minute more. Add rosemary, and stir to combine. Remove from heat, and spread pear mixture over the bottom half of the reserved sliced cheese wheel, reserving 2 tablespoons of mixture for garnish. Transfer cheese to a serving plate.
2. Return skillet to stove, and heat balsamic vinegar and honey until simmering. Simmer mixture until slightly thickened, about 3 minutes. Set aside to cool, about 5 minutes. Pour half the glaze over the cheese and reserved pear mixture; top with the remaining half of the cheese wheel and pears. Drizzle with remaining glaze, and garnish with rosemary. Serve immediately.

• 1 cup plus 2 tablespoons water (70℉)
• 1/8 teaspoon instant yeast
• 2 cups of all-purpose flour

• 1 1/4 cups of water (85℉)
• 4 1/2 teaspoons instant yeast
• 4 cups all-purpose flour
• 1/4 cup olive oil
• 2 tablespoons granulated sugar
• 5 teaspoons kosher salt

• 3 tablespoons warm water (80℉)
• 2 tablespoons olive oil
• 1/2 medium red onion, thinly sliced
• 1 dry pint of cherry tomatoes
• 2 tablespoons fresh rosemary leaves
• 1 tablespoon coarse kosher salt
• 1 (8 oz) ball of fresh mozzarella, thinly sliced

1. For poolish: In a large bowl, stir together 1 cup plus two tablespoons of water & the instant yeast. Add flour, and stir thoroughly by hand until smooth and there are no dry bits of flour remaining. Cover the bowl with plastic wrap, and let stand at room temperature for 14 to 16 hours.
2. For the dough: in the bowl of a stand mixer fitted with the paddle attachment, combine poolish, 1 1/4 cups of water, and yeast. Add flour, oil, sugar, & salt. Beat at low speed until the dough starts to pull away from the sides of the bowl, 5 to 7 minutes. 
3. Turn out dough onto a floured surface and knead until smooth. Test dough using the windowpane method. If the dough isn't ready, knead a couple more times and test again.
4. Grease a large bowl with olive oil. Place the dough in the bowl and rub a little oil on top of the dough. Cover the surface of the dough with plastic wrap, and let rise in a warm, draft-free place (75℉) for 1 hour.
5. Brush a rimmed 18x13 -inch sheet pan with olive oil.
6. Turn out the dough onto the prepared sheet pan, and gently stretch the dough to completely fill the bottom of the pan. If the dough is tight and will not stretch completely, let the dough rest for 5 to 10 minutes and then try again. Cover with plastic wrap and let the dough rise for 30 minutes. 
7. Uncover the dough, and dimple it using your fingertips. You want your fingertips to touch the bottom of the pan but without tearing through the dough. Cover and let rise until the dough is level with the sides of the pan, about 30 minutes.
8. Preheat the oven to 435℉.
9. For topping: Sprinkle dough with 3 tablespoons of warm water and drizzle with olive oil. Add onion, tomatoes, rosemary, and coarse salt. 
10. Bake for 15 minutes. Add sliced mozzarella, and bake until cheese is melted and focaccia is golden, 5 to 10 minutes more. Immediately transfer focaccia to a wire rack. Enjoy hot out of the oven, or let cool slightly, and serve warm. 

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• ¾ teaspoon salt
• 3 cups grated carrots (you can grate the carrots in a food processor fitted with a shredding blade)
• 1 cup coarsely chopped walnuts or pecans
• 1 cup shredded coconut, sweetened or unsweetened
• ½ cup moist, plump raisins (dark or golden) or dried cranberries
• 2 cups sugar
• 1 cup canola or safflower oil
• 4 large eggs

• 8 ounces cream cheese, at room temperature
• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 1 pound (3 3/4 cups) confectioners' sugar
• 1 tablespoon fresh lemon juice or 1/2 teaspoon pure lemon extract
• ½ cup shredded coconut, optional
•  Toasted finely chopped nuts and/or toasted coconut, for topping, optional

1. For the cake: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees. Butter and flour three 9-inch round, 2-inch deep cake pans, flour the insides and tap out the excess.
2. Whisk together the flour, cinnamon, baking powder, baking soda and salt and set aside. In another bowl, stir together the carrots, chopped nuts, coconut and raisins.
3. Working in a mixer fitted with the paddle attachment, or in a large bowl with a whisk, beat the sugar and oil together until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. If you are working in a mixer, reduce the speed to low, if you're working by hand switch to a large rubber spatula, and gently stir in the flour mixture — mix only until the dry ingredients disappear. Just as gently, stir in the chunky ingredients.
4. Divide the batter among the baking pans and slide the pans into the oven. Bake the cakes for 40 to 50 minutes, rotating the pans top to bottom and front to back at the midway point. The cakes are properly baked when a knife inserted into the centers of the cakes comes out clean; the cakes will just start to come away from the edges. Transfer the pans to cooling racks, cool for 5 minutes, then turn out onto racks to cool to room temperature. (At this point, the cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months; thaw before frosting.)
5. For the frosting: Working in a mixer fitted with the paddle attachment, beat the cream cheese and butter together until smooth and creamy. Gradually add the confectioners' sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.
6. If you'd like to have coconut in the filling, scoop out about 1/2 of the frosting and stir the coconut into this portion.
7. To frost the cake, place one layer of the cake, right-side up, on a cardboard round or a cake plate. If you've added coconut to the frosting, use half of coconut frosting to generously cover the first layer. Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake top-side down. Frost with the remainder of the coconut frosting. Top with the last layer, right-side up and use the plain frosting to cover the top — and the sides, if you want – of the cake. Finish the top layer with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle on these ingredients now, while the frosting is soft. Slide the cake into the refrigerator for 15 minutes, just to set the frosting.
8. Serving: The cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper, overnight. The cake is best served in thick slices at room temperature and, while it's good plain, it's better with whipped cream, vanilla ice cream or even some lemon curd with a little whipped cream folded in.
9. Storing: Covered the cake will keep at room temperature for 2 to 3 days. It can also be frozen, uncovered, and then, when it is firmed, wrapped airtight and kept in the freezer for up to 2 months; defrost, still wrapped, in the refrigerator overnight.

• Unsalted butter, at room temperature, for greasing the pan
• 2 cups/250 grams all-purpose flour
• ¾ cup/150 grams granulated sugar
• ¾ teaspoon fine sea salt
• 1cup/226 grams cold unsalted butter, cut into 1-inch chunks

• 5 cups/about 710 grams raspberries, fresh or frozen (no need to thaw them)
• ¼ cup/50 grams granulated sugar
• 2 tablespoons cornstarch
• 1½ teaspoons freshly squeezed lemon juice
• 1 teaspoon lemon zest
• Pinch of kosher salt
• ⅓ cup/110 grams raspberry jam

• 1⅓ cups/167 grams all-purpose flour
• ⅔ cups/60 grams rolled oats
• ½ cup/107 grams dark brown sugar
• ½ cup/58 grams coarsely chopped pecans, walnuts or almonds
• ½ teaspoon ground nutmeg
• ¼ teaspoon fine sea salt
• ½ cup/113 grams unsalted butter, melted

1. Prepare the crust: Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides

1. In a food processor, pulse together flour, sugar and salt. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don’t overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)

1. Press dough into an even layer in the prepared pan. Prick dough all over with a fork. Bake until golden, 30 to 35 minutes. Transfer to a rack. You can bake the crust up to 6 hours ahead, or use it while it’s still hot.

1. Prepare the filling: In a mixing bowl, gently toss together raspberries, sugar, cornstarch, lemon juice and zest, and salt.

1. While the crust is baking, make the crumb topping: In a medium bowl, whisk together flour, oats, brown sugar, pecans, nutmeg and salt. Stir in melted butter, pinching the mixture with your fingers, to make ½-inch crumbs

1. Using the back of a spoon, an offset spatula or a pastry brush, spread jam in an even layer on top of the crust, going all the way to the edges. Evenly spread raspberry mixture on top of jam. Sprinkle the crumb topping over the raspberry layer, keeping some larger clumps

1. Bake until the topping is golden brown and the filling is slightly bubbling along the sides, 35 to 45 minutes. Transfer to a rack to cool completely.

1. To serve, use a sharp knife to release edges. Using parchment overhang, lift and transfer to a cutting board and cut into 24 squares.

• ½ pound strawberries, hulled
• 6 sprigs fresh mint
• 3 firm, ripe peaches, sliced
• 1 large orange, halved and thinly sliced
• ½ pint blueberries
• ½ pint blackberries
• 1 bottle dry light white wine, such as Vinho Verde, chilled
• ½ cup orange Curaçao or other orange-flavored liqueur
• ½ cup lemonade, chilled
• 2cups orange-flavored sparkling water, chilled

• Freeze the strawberries in a zipper-lock bag at least 1 day in advance of making the sangria.

• Use a 12-cup muffin pan to make large ice cubes. Place a sprig of fresh mint in 6 of the muffin slots, then fill those slots ¾ full of water. Freeze until firm, about 5 hours. To remove the cubes, set the bottom of the muffin pan in a sink with just a little hot water.

• Combine the peaches, orange, blueberries and blackberries in a large punch bowl.

• Pour the wine, Curaçao and lemonade over the fruit in the bowl, and stir gently to combine. Place the punch in the refrigerator, and let sit for at least 2 hours or up to overnight.

• When ready to serve, add the sparkling water to the bowl, and stir gently again. Add the frozen strawberries and the mint ice cubes.

•  2 1/2 teaspoons Active Dry Yeast
• 2 teaspoons sugar
• 1 1/2 cups warm water (110 degrees Fahrenheit)
• 4 cups bread flour
• 1 teaspoon kosher salt
• 1 tablespoon barley malt syrup
• 1 tablespoon baking soda
• 2 tablespoons honey
• 1 egg lightly beaten
  
  1. Stir together the yeast, sugar, & warm water in a small bowl. Let stand until foaming. 5 - 10 minutes.
  
  2. Meanwhile, whisk together the flour & salt in a large bowl. Stir the malt syrup into the yeast mixture. Make a well in the center of the flour mixture and pour in the yeast mixture. Gently stir with a wooden spoon until the dough begins to come together, then turn the dough onto a flat, lightly floured surface and knead well until a supple (but not sticky) dough forms, 8 - 10 minutes. Rub 1 teaspoon of oil around the bottom of a large bowl, then add the dough and turn to coat. Cover with a dish towel and let stand in a warm place until puffed, about 30 minutes.
  
  3. Gently deflate the dough with the heel of your hand, turn it out onto a flat surface, and divide into twelve equal pieces with a knife. Working with one piece at a time (keeping the others pieces covered with a dish towel), use your hands to roll the dough into a ball shape. Flatten slightly and tear a hole in the middle of the dough. Repeat with remaining pieces of dough. Cover all shaped dough with a damp dish towel, and let stand for 15 minutes. 
  
  4. Meanwhile, preheat the oven to 425 degrees and line a large rimmed baking sheet with parchment paper. Fill a large saucepan with water, set it over high heat, and stir in the baking soda & honey. Bring to a boil, then turn heat to medium (keep it simmering). Working in batches of three, gently drop the bagels into the simmering water. Cook for 30 seconds, flip with a slotted spoon, and cook for 30 seconds more. Transfer to a cooling rack to dry out (flipping every few minutes to allow both sides dry). 
  
  5. Transfer bagels from cooking rack to a baking sheet lined with a piece of parchment. Lightly brush the tops of the boiled bagels with the beaten egg. Bake, rotating the baking sheet halfway through, until the bagels are golden brown, 16 to 20 minutes (I baked these for 18 minutes rotating the sheet at 9 minutes). Remove from the oven & let cool on a wire rack. Serve warm or at room temperature. Store in an airtight container at room temp for up to five days.
  
  

• ½ pound dried black mission figs or other dried figs
• 1½ cups brewed black tea, more if necessary
• 2 pounds fingerling potatoes
• 1 head garlic
• 5 sprigs of thyme
• ⅓ cup olive oil
• Salt and black pepper to taste

1. Place figs in a bowl, cover with hot black tea and let cool. Cover and refrigerate for 4 to 6 hours or overnight, depending on initial softness of figs.

1. Preheat oven to 400 degrees. Wash potatoes well and trim any bad parts. Separate garlic head into individual cloves but do not remove outer skin.

1. Drain figs. In a bowl, combine garlic, thyme, figs, potatoes and olive oil; toss. Place on roasting pan and bake until potatoes are tender enough to pierce with a fork, about 30 minutes. Remove and season immediately with salt and pepper. Serve. Diners may remove skin from garlic at the table and eat along with the potatoes, if they wish.

• 8 ounces/227 grams semisweet chocolate, finely chopped
• ½ cup/113 grams butter
• 2 large eggs
• ¾ cup/165 grams light brown sugar
• ¼ cup/24 grams Dutch process cocoa powder
• 2 teaspoons vanilla extract
• ⅓ cup/43 grams all-purpose flour

• ½ cup/113 grams butter softened
• 2 tablespoons cream cheese, at room temperature
• 2 tablespoons green crème de menthe
• ½ to 1teaspoon peppermint extract
• Pinch kosher salt
• 2 cups/247 confectioner’s sugar

• 6ounces/170 grams milk chocolate
• ¼cup/60 milliliters heavy cream
• 2tablespoons butter

1. Heat oven to 350 degrees and line the bottom and sides of an 8-by-8-inch baking dish with parchment paper or aluminum foil

1. Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces/227 grams bittersweet chocolate and ½ cup/113 grams butter, stirring occasionally until smooth.

1. In a separate large bowl, whisk the eggs and brown sugar together, until the mixture lightens a bit in color and texture, about 1 minute. Whisk in the cocoa powder, vanilla extract and salt, followed by the chocolate and butter mixture. Fold in the flour until just combined.

1. Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center has a few moist crumbs, 20 to 25 minutes. Set the pan on a rack to cool completely.

1. Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the crème de menthe, ½ teaspoon peppermint extract, and a pinch of salt and mix until smooth. Lower the mixer speed and slowly add the confectioners’ sugar. Increase the speed and beat until smooth. Taste and add more peppermint extract if desired.

1. Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.

1. Make the ganache: Combine all of the ingredients for the ganache in a heat-safe bowl set over a pan of simmering water. Warm the mixture, stirring occasionally until it is melted and smooth. Pour the chocolate over the cooled buttercream and smooth the top with an offset spatula. Chill until the topping is set, about 30 minutes. Store the brownies in the refrigerator. For the cleanest slices make sure to remove the brownies from the pan and wipe off your knife in between cuts.

1. Heat oven to 400 degrees. Place cutlets between two pieces of parchment or plastic wrap. Using a kitchen mallet or rolling pin, pound meat to even ¼-inch-thick slices.

1. Place flour, eggs and panko into three wide, shallow bowls. Season meat generously with salt and pepper. Dip a piece in flour, then eggs, then coat with panko. Repeat until all the meat is coated.

1. Fill a large skillet with ½-inch oil. Place over medium-high heat. When oil is hot, fry cutlets in batches, turning halfway through, until golden brown. Transfer to a paper towel-lined plate.

1. Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Place half of the cutlets over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.

1. Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.

• ¼ cup extra-virgin olive oil
• 1  ½ teaspoons minced garlic
• 2 (28-ounce) cans petite diced tomatoes
• 2 sprigs basil  
• 1 bay leaf
• ½ teaspoon kosher salt, or to taste
• ¼teaspoon black pepper

1. In a large, straight-sided skillet over medium heat, warm the oil. Add garlic and cook until just lightly golden.

1. Stir in tomatoes and juices, basil & bay leaf, and salt and pepper.

1. Bring sauce to a simmer and cook until sauce is thick and tomatoes have mostly fallen apart about 30 to 40 minutes. Adjust heat as needed to keep at a steady simmer. Remove sauce from heat and discard basil or bay leaf.

• 1 chicken, 3 to 3½ pounds, with skin, cut up
• 3 stalks celery, with leaves, cut into chunks
• 2large carrots, cut into chunks
• 2 yellow onions, peeled and halved
• About 1 dozen large sprigs of parsley
• About 1 dozen black peppercorns
• 2bay leaves
• 2teaspoons kosher salt, more to taste

• 3 tablespoons reserved chicken fat, more if needed
• 3 leeks, trimmed, halved lengthwise, rinsed and sliced crosswise into thin half-moons
• 3 large carrots, peeled and cut into small dice
• 4 celery stalks
• Kosher salt and ground black or white pepper
• Egg noodles (5- 6 oz)
• Finely chopped herbs, such as parsley, scallions, dill or a combination (whatever you like)

1. Place the chicken, celery, carrots, onions, parsnip (if using), parsley, peppercorns, bay leaves and salt in a large soup pot and cover with cold water by 1 inch.

1. Bring to a boil over high heat, then immediately reduce the heat to very low. Adjust the heat until the soup is “smiling”: barely moving on the surface, with an occasional bubble breaking through. Cook uncovered, until the chicken is very tender and falling off the bone, 1 to 1½ hours.

1. When cool enough to handle, use tongs to transfer chicken from the pot to a container. Taste the broth and continue to simmer it until it is concentrated and tasty. Strain broth through a fine sieve (or a colander lined with cheesecloth) into a separate container. Discard all the solids from the strainer (or reserve the vegetables, chill and serve with vinaigrette, if you wish).

1. Refrigerate chicken pieces and broth separately for at least 8 hours (or up to 3 days), until a thick layer of yellow fat has risen to the top of the broth.

1. When ready to finish the soup, use your fingers to separate chicken breast meat from bones and skin. Discard bones and skin. Use two forks to pull the breast meat apart into soft chunks, or use a knife and cut into bite-size pieces. (Reserve dark meat for another use.)

1. Skim chicken fat from top of broth and set aside. Place 3 tablespoons of the fat in a soup pot with a lid. Add leeks, stir to coat, and heat over medium heat until leeks begin to fry. Then reduce the heat to a gentle sizzle and cook, stirring often, until slightly softened, about 3 minutes.

1. Add carrots & celery, sprinkle with salt, stir, and cover the pot. Cook until vegetables are just tender, about 5 minutes more. (Keep in mind that vegetables will continue to cook in the soup.) Do not brown.

1. Pour broth into pot with vegetables and heat to a simmer. Add noodles and simmer until heated through, soft and plumped with chicken broth. Add the breast meat, then taste broth and add salt and pepper to taste. For best flavor, soup should have some golden droplets of fat on top; if needed, add more chicken fat one teaspoon at a time.

1. Serve immediately with a big green leafy salad

• 1 cup/225 grams salted butter (2 sticks), at room temperature (plus more for loaf pan)
• 1⅔ cups/215 grams all-purpose flour, plus more for dusting the pan
• ⅔ cup/145 grams light brown sugar
• ½ cup/100 grams granulated sugar
• 4 large eggs, at room temperature
• 1¼ teaspoons baking powder
• ½ cup/120 milliliters Irish cream

• 2 ½ cups/155 grams confectioners’ sugar
• 6 tablespoons Irish cream, plus more as needed

1. Heat the oven to 350 degrees. Butter a 9-inch loaf pan very well , then dust with flour.

1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes. Add beaten eggs one at a time, mixing on medium speed until incorporated, about 30 seconds each. Scrape down the sides & bottom of the bowl after each addition.

1. In a medium bowl, whisk together the flour, baking powder. Add the mixture to the bowl of the stand mixer and mix on low until incorporated, about 30 seconds. Add the Irish cream and mix on low to combine, 15 seconds more.

1. Pour the batter into the prepared pan and spread in an even layer. Bake until the surface of the cake is lightly golden brown and a toothpick inserted into the thickest part comes out clean, 55 to 65 minutes. Let cool in the pan for 10 minutes, then unmold onto a wire rack to cool completely.

1. Make the glaze: Whisk the powdered sugar and Irish cream together in a medium bowl to form a thick glaze. Spoon the glaze over the surface of the loaf, letting the excess drip down the sides. Let the glaze set for 10 to 15 minutes before slicing.

• Spray a 9-inch round removable-bottom tart pan with cooking spray (or butter)

• In a small bowl, stir together espresso powder & 1 tablespoon boiling water; set aside to let it cool to room temperature

• In the bowl of a stand mixer fitted with the paddle attachment, beat butter & granulated sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl.
• With mixer on medium-low speed, add cooled espresso mixture & vanilla, beating until combined. and dough starts to come together. 
• With mixer on low speed, add flour, beating until comblned.
• Transfer down to prepared pan, pressing into bottom & sides. Cover & refrigerate until firm (about 1 hour)

• Preheat over to 350 degrees (farenheit).

• Using a sharp knife, score dough into 12 wedges and poke all over with a wooden skewer.

• Bake until top is light brown & set in center, 30-32 minutes. Remove from over, and place on a wire rack. Use a sharp knife to recut the shortbread into wedges, and let cool completely in pan. 

• Line a baking sheet with parchment paper.

• In the top of a double boiler, melt chocolate over simmering water. Cook, occasionally stirring, until glossy and smooth. 
• One by one, dip widest end of each cooking triangle in chocolate on prepared pan. 
• Sprinkle with turbinado sugar. Refrigerate until chocolate is set, about 20 minutes.

• 1 cup warm whole milk (105 degrees Fahrenheit), divided
• 2 1/4 teaspoons active dry yeast
• 1/2 cup butter, melted
• 1/2 cup granulated sugar
• 1/4 cup sour cream
• 1 large egg
• 4 cups all-purpose flour
• 1 jumbo egg, lightly beaten

• 3/4 cup firmly packed dark brown sugar
• 1 tablespoon ground cinnamon
• 1/2 cup plus 2 tablespoons butter, softened

• 1 cup cream cheese softened
• 3 tablespoons butter, softened
• 3 cups powdered sugar
• 2 tablespoons whole milk

• In a medium bowl, combine 3/4 cup warm milk & yeast. Let stand until mixture is foamy (about 10 minutes)

• In the bowl of a stand mixer, fitted with the paddle attachment, stir together melted butter, sugar, sour cream, egg & remaining 1/4 cup milk. 

• Stir 2 cups of flour into the butter mixture. With mixer on low speed, add yeast mixture, beating just until combined. Beat in remaining flour. Switch to the dough hook attachment. Beat at medium speed until smooth & elastic, about 4 minutes. (Dough should not be sticky). 

• Spray a large bowl with cooking spray. Place dough in bowl, turning to grease the top. Loosely cover and let rise in a warm, draft-free place until doubled in size, about 1 hour.

• Butter a 13x9-inch sheet pan

• Lightly punch down Cinnamon Roll Dough. Cover & let stand for 5 minutes. Turn dough onto a lightly floured surface and roll into a 18x12-inch rectangle.

• In a small bowl, combine brown sugar & cinnamon. Spread butter onto dough, and sprinkle with sugar mixture, leaving a 1/2-inch border on one long side. Brush egg over side of dough without filling.

• Starting with one long side, roll dough into a log, pinching seam to seal. Trim ends. Slice into 12 rolls. Please in prepared pan. Let rise in a warm, draft-free place until puffed and rolls are touching (or almost touching), about 30 minutes.

• Place a sheet of foil on the bottom rack of oven, and preheat oven to 350 degrees Fahrenheit.

• Bake until a wooden pick inserted in the center comes out clean, about 25 minutes. Let cool in pan for 15 minutes. 

• In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese & butter at medium speed until creamy, 4 to 5 minutes. With the mixer on low speed, gradually add powdered sugar, beating until fluffy. Stir in milk until combined. Spread frosting onto warm rolls.

• 1/4 cup vegetable oil, divided
• 8 scallions, sliced on the bias, divided
• 1 pound chicken breast, cut into 1/2" slices
• 1 1/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon minced garlic
• 1 teaspoon finely grated ginger
• Broccoli florets (about 10 ounces)
• 5 cups cooked white rice (I use Jasmine) -(I cook this several hours before I prepare dinner so it has time to dry out)
• 4 large eggs, beaten to blend
• 1/2 cup low-sodium soy sauce
• 1/4 cup fresh orange juice (from about 2 oranges)

• Heat 1 Tbsp. oil in a large nonstick or cast-iron skillet or wok over high. Reserve about 2 Tbsp. sliced scallion greens; add remaining scallions to oil and cook, occasionally tossing, about 1 minute. Add chicken, 1 tsp. salt, and pepper and cook, stirring, about 2 minutes. Stir in garlic and ginger, then add broccoli and toss until incorporated. Cover and cook until chicken is cooked through and broccolini is tender, 7-8 minutes more. Transfer to a large bowl.

• Heat remaining 3 Tbsp. oil in skillet over high. Add rice and remaining 1/4 tsp. salt, toss to coat, then press rice into a single layer, and cook, undisturbed, until crisped on the bottom, about 2 minutes. Move rice to one-half of skillet and add eggs to other half. Cook, stirring gently to form curds, until soft set and just cooked through, about 1 minute, then fold into rice.

• Fold in soy sauce, and orange juice. Cook, tossing, until warmed through, about 1 minute. Add chicken mixture and toss to combine. Divide among plates, then top with reserved 2 Tbsp. scallions. 

• In the bowl of a stand mixer, fitted with the whisk attachment, combine 2 tablespoons warm water and yeast. Let stand for 10 minutes, then add 1/4 cup all-purpose flour (lightly mix with the water/yeast mixture)and let stand for 5 more minutes. Mixture will be foamy. 

• Add pineapple juice, brown sugar, softened butter, eggs, egg yolk, and vanilla, beating well until combined.

• Gradually add 4 cups of flour to the pineapple mixture until dough is smooth but sticky. Switch to the dough hook attachment, and beat at low speed for 5 minutes. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover & let rise in a warm, draft-free place (75 degrees) until double in size, about 2 hours. 

• Line a 13x9-inch baking pan with parchment paper and spray with cooking spray or coat with a thin layer of butter (I use butter).

• Gently punch the dough down, and divide it into 15 equal pieces. Roll into a ball. Place in prepared pan. Cover and let stand in a warm, draft-free place until puffed and all dough balls are touching about 1 hour. 

• Preheat over to 350 degrees. Bake until golden brown, 20 - 25 minutes. Brush with melted butter.

• Preheat over to 325 degrees (F). Butter & flour a 10-inch removable bottom fluted tart pan

• In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, 1 tablespoon bourbon, vanilla, & baking powder at medium speed until fluffy & pale, at least 6 minutes. Add eggs, one at a time, beating until there are no streaks of yolk left after each addition, about 30 seconds. Scrape the bottom & sides of bowl with a rubber spatula. With mixer on medium-high speed, beat until super light & airy, at least 3 minutes. Add cake flour, and stir with a rubber spatula just until combined. Spoon batter into prepared pan, & smooth the top. 

• Place pineapple chunks on a layer of paper towels to dry thoroughly; scatter the pineapple over the batter. 

• Bake until golden brown & a wooden pick inserted in the center comes out clean, 1 hour and 15 minutes to 1 hour and 30 minutes. Let cool in pan for 30 minutes. Carefully loosen the edges of pan from tart. Lift bottom of pan to unmold it from the outer ring. Loosen bottom of pan from tart, and slide tart onto wire rack.

• In a medium bowl, whisk together confectioner's suar, pineapple juice, & remaining 1 tablespoon plus 1 teaspoon bourbon. 

• Using a fork, drizzle the pineapple glaze back & forth over the top of the tart, letting it fall over sides. Thinly slice dried, candied pineapple into matchsticks and sprinkle over the top of the tart while the glaze is still wet. Let stand for at least 10 minutes to let icing set before serving.

• 1 cup all-purpose flour
• 4 ounces cream cheese, softened
• 1/4 cup butter
• 1 jumbo egg

• 11 ounces goat cheese, softened (I use Beatje Farms Goat Cheese for all my cooking)
• 8 ounces cream cheese, softened
• 1/4 cup butter, softened
• 1 teaspoon lemon zest
• 3 teaspoons fresh lemon juice
• 1 tablespoon all-purpose flour
• 3 jumbo eggs
• 1/2 cup chopped fresh basil
• 1/3 cup chopped fresh chives
• 2 tablespoons chopped fresh dill

• For crust; In the work bowl of a food processor add flour, cream cheese, & butter. Pulse the mixture until it's crumbly. Add the jumbo egg and pulse until the dough forms a ball and pulls away from sides of bowl. Turn out the down and shape it into a disk, wrap in plastic wrap & refrigerate for 1 to 2 hours. 

• Butter an 8-inch springform pan. On a lightly floured surface, roll dough into a 10-inch circle. Transfer to prepared pan, pressing into bottom and up sides. Trim and discard excess dough. Refrigerate for at least 30 minutes. 

• Preheat over to 350 degrees (F)

• For filling: In a large bowl, beat goat cheese, cream cheese, butter, lemon zest, & juice, and flour with a mixer at medium speed until smooth, about 3 minutes. Add eggs, one at a time, beating well after each addition. Stir in herbs. Pour batter into prepared crust.

• Bake until center is set and crust & browned, about 30 minutes. Turn oven off, and leave cheesecake in over with door closed for 15 minutes. Remove from the oven. Run a knife around the edges of the cheesecake and loosen from sides of pan. Do not remove sides of pan. Let cool in pan for about 1 hour. Release and remove sides of pan before serving. Garnish with arugula, if desired.

• Preheat oven to 350 degrees Fahrenheit. Spray bottom of a 9-inch springform pan with baking spray with flour.

• In a large bowl, stir together graham cracker crumbs, melted butter, 2 1/2 tablespoons brown sugar until well combined; using a small straight-sided measuring cup, press mixture into bottom and 1-inch up the sides of the prepared pan.

• Bake until set & fragrant, 8 - 10 minutes. Let col on a wire rack for 30 minutes. Wrap the bottom & sides of the pan with heavy-duty foil. Reduce oven temperature to 325 degrees. 

• In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth & creamy, 2 to 3 minutes, stopping to scrape the sides of the bowl. Add melted white chocolate, granulated sugar, flour, vanilla bean paste, and peppermint extract; beat at low speed just until combined. Increase the mixer speed to medium, 1 to 2 minutes, stopping to scrape the sides of the bowl. Add eggs, one at a time, beating just until combined after each addition & stopping to scrape the sides of the bowl. Add cold cream, and beat at medium-low speed until well combined, 1 to 2 minutes.

• Butter the sides of the prepared pan and flour. Pour the cream cheese mixture into the prepared crust, spreading into an even layer with a spatula. Carefully place the springform pan into a large roasting pan. Positive oven rack in the bottom third of the oven, place the roasting pan in oven and add hot water to come 1-inch sides of the springform pan.

• Bake until the edges are set, the top looks dry, and the center is almost set, 1 1/2 hours to 1 hour and 45 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan on wire rack for 1 1/2 to 2 hours. Refrigerate in the pan on a wire rack overnight, loosely covering with foil only when completely cool to prevent condensation from forming on top of cheesecake.

• Carefully remove the cheesecake from the pan and transfer to a serving plate. Spread Peppermint Chocolate Ganache on top. You can garnish with white chocolate curls and crushes peppermints. Use a hot dry knife to slice when ready to serve.

• 4 ounces chopped milk chocolate chips (I use Ghiradelli)
• 1/2 cup heavy whipping cream
• 1/2 teaspoon peppermint extract

• In a medium heatproof bowl, place chocolate

• In a small saucepan, heat the cream over medium-low heat just until steaming (Do not boil). Pour hot cream over the chocolate; let stand for 3 to 5 minutes. Starting in the center of the bowl, slowly stir with a rubber spatula until well combined. Stir in peppermint until combined. Use immediately.

• 1 1/2 ounces whiskey or bourbon
• 1 1/2 ounces amaretto liqueur
• 2 tablespoons pomegranate juice
• 1 tablespoon Sour Mix (recipe foliows)
• Lemon and/or Lime slices for garnish 
• Pomegranate arils, for garnish

• 1/2 cup of granulated sugar
• 1/2 cup hot water
• 1/2 cup fresh lemon juice
• 4 tablespoons fresh lime juice

• Hard-shell chocolate sauce
• 2 ounces (4 tablespoons) coffee liqueur (I used Kahlua)
• 1 1/2 ounces (3 tablespoons) brewed coffee, cold or room temperature
• 1 1/2 ounces (3 tablespoons) Creme de Cacao liqueur
• Chocolate-filled rolled wafer cookies 

• 1 cup butter (2 sticks), at room temperature, plus more for greasing the pan
• 2¾ cups all-purpose flour
• ½ teaspoon fine sea salt
• 1 (8-ounce) package of cream cheese at room temperature
• 1½ cups granulated sugar
  • I used 1 cup C&H granulated sugar & 1/2 cup Maggie's Micros Kentucky Bourbon Madagascar Vanilla Sugar
• 1 jumbo egg
• 2 teaspoons vanilla extract
  • I used Maggie's Micros Pure Kentucky Bourbon Madagascar Vanilla Extract

• 6 tablespoons/85 grams unsalted butter, at room temperature
• 2 cups of confectioners’ sugar
• 1 tablespoon half-and-half, milk, or heavy cream, plus more as needed
• 1 teaspoon fresh lemon juice, plus more as needed
• 1 teaspoon vanilla extract, plus more as needed
• ¼ teaspoon fine sea salt
• A drop or two of gel food coloring (optional)
• Seasonal sprinkles (optional)

1. Heat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan. Line the pan with parchment paper, running it up the two long sides and letting it extend past the rim by about 2 inches.

1. Make the bars: In a medium bowl, whisk together the flour and salt. In a large bowl with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until well blended, about 1 minute. Add the granulated sugar and beat until smooth, about 1 minute. Add the egg and vanilla and beat on low speed until well combined, about 1 minute. Turn off the mixer and scrape down the bowl with a rubber spatula. Gradually add the flour mixture, mixing on low speed until blended, about 1 minute.

1. Using a spatula, scrape the dough into the prepared baking pan and spread it into an even layer. Bake just until the edges are starting to turn light golden brown, and a toothpick inserted in the middle has moist crumbs, 20 to 25 minutes. (Do not overbake! The bars should be moist and slightly underbaked in the middle.) Remove the pan from the oven and set it on a wire rack. Let cool completely. When fully cooled, remove the bars from the pan using the overhanging parchment paper.

1. Make the frosting: Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium speed until creamy, about 1 minute. Add 1 cup of confectioners’ sugar, beating on low speed until fully combined, then repeat with the remaining 1 cup of confectioners’ sugar. Add the 1 tablespoon milk or heavy cream, 1 teaspoon lemon juice, the vanilla, salt and food coloring, if using, and beat on medium speed until the frosting is light and fluffy, scraping down the sides halfway through, about 4 minutes. Add more milk if needed to thin out the mixture. Add lemon juice and vanilla to taste.

1. Using a spatula, spread the frosting on top, then decorate with sprinkles, if using. Cut into 20 bars and serve.

• 1 1/2 pounds ripe grape tomatoes halved or quartered
• 1/2 cup olive oil, plus more for drizzling
• 2 Tbs. red wine vinegar
• Kosher salt and freshly ground pepper
• 12 oz. Angel hair pasta
• 1/4 cup chopped or torn fresh basil
• 1/4 cup freshly grated Parmesan cheese
• 12 oz. burrata cheese, at room temperature

• 1 cup grits
• ¼ teaspoon salt
• 6 ounces Cheddar cheese, grated
• 3 tablespoons butter

• 4 tablespoons butter
• ¾ cup chopped white onion
• ½ cup chopped green bell pepper
• 2 teaspoons minced garlic
• 1cup diced ripe tomatoes with a little of their juice (chopped canned tomatoes are preferable to less-than-perfect fresh tomatoes)
• ½ teaspoon dried thyme
• 1tablespoon flour
• 1pound medium to large raw shrimp, shelled (reserve shells for stock)
• ½ to 1 cup shrimp stock (see note)
• 1 tablespoon tomato paste
• ⅓ cup heavy cream
• 2 teaspoons Worcestershire sauce
• 2 dashes Tabasco 

• For the grits, bring 3½ cups water to a boil and stir in the grits. Reduce heat to low, cover and cook for 15 to 20 minutes, until the grits are tender and the liquid has been absorbed. Remove from heat, add the salt, cheese and butter and stir until melted. Keep warm.

• For the shrimp, melt the butter in a large skillet over medium heat and sauté the onion, pepper, and garlic until softened, about 3 minutes. Add the tomatoes and juice and thyme; bring to a simmer. Cook for 2 or 3 minutes. Sprinkle with flour and stir well. Add the shrimp and stir until they turn pink, about 2 minutes. Add ½ cup stock and cook for 2 to 3 minutes more. Add the tomato paste and stir until blended. Add the cream, Worcestershire and Tabasco, and more stock to make a spoonable sauce that generously coats the shrimp. Heat thoroughly, being careful not to let it come to a boil. Taste for salt.

• Heat oven to 400 degrees. Coat a 9-by-13 baking dish with nonstick cooking spray. On a rimmed sheet pan lined with parchment paper, toss together green beans, mushrooms, sliced shallots, garlic and olive oil; season with salt and pepper to taste then spread evenly on the pan. Roast until the vegetables brown in spots and soften, about 30 minutes, tossing halfway through. (Alternatively, if you want the green beans extra soft, set them on an unlined sheet pan, add 3 tablespoons water, cover with aluminum foil, and cook until the vegetables are slightly firmer than you want in the end result, about 30 to 45 minutes.)

• Meanwhile, in a large saucepan over medium-low heat, melt the butter, then add the flour. Cook for about 1 to 2 minutes, whisking constantly until it comes together and begins to turn golden in color.

• Add heavy cream and whisk until it starts to thicken, 6 to 8 minutes. Add the Tabasco, onion and garlic powders, chicken base, nutmeg and ½ teaspoon pepper. Whisk to combine, then add 1½ cups Parmesan until melted. Taste and adjust seasonings.

• When the green beans are cooked, add them to the saucepan, and toss to coat until mixture is thoroughly heated. Transfer green bean mixture to the baking dish.

• In a medium bowl, combine bread crumbs, fried shallots and the remaining ¼ cup Parmesan. Spread evenly over the top of the casserole.

• Set the broiler to high, and broil until brown and bubbly (don’t walk away!), about 1 to 2 minutes. Serve hot.

• 2 jumbo eggs, well beaten
• ½ cup chopped celery
• 1 cup crushed Saltine crackers
• 3 tablespoons mayonnaise
• 2 tablespoon Dijon-style mustard
• 1 heaping teaspoon Old Bay Seasoning
• 2 teaspoons Worcestershire sauce
• 4 Dashes Tabasco
• 3 tablespoons finely chopped parsley sprigs
•  ½ cup finely chopped scallions
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 1 pound crab meat, lump preferred, shell and cartilage removed
• ½ cup finely ground fresh bread crumbs
• ¼cup vegetable oil

• In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, Old Bay Seasoning, Tabasco, Worcestershire sauce, parsley, scallions, salt, & pepper, and blend well. Add the crab meat, folding it in lightly without breaking it up too much.

• Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.

• Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Saute the crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. 

• ½ cup/113 grams unsalted butter (1 stick), melted, plus more for greasing the pan
• About 40 saltine crackers (from one 4-ounce sleeve)
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt

• 2 teaspoons lime zest plus ½ cup juice (about 4 limes)
• ¼ cup tequila (preferably Blanco - I used Patron)
• 2 tablespoons orange liqueur, such as Cointreau
• Pinch of kosher salt
• 5 jumbo egg yolks
•  1(14-ounce) can of sweetened condensed milk
• Flaky salt & lime zest, for finishing

• Heat the oven to 350 degrees. Lightly grease a 9-inch square baking pan with butter (or use the wrapper from your stick of butter). Line the buttered pan with parchment, leaving an overhang on two sides. (This will help you pull the bars out of the pan easily when you're ready to cut them.)

• Prepare the crust: In a food processor, pulse the saltines until ground like coarse sand. (Alternatively, place them in a zip-top bag and use a rolling pin to crush them.) It’s OK if there are a few larger pieces. Add the melted butter, sugar, & salt, and pulse a few more times until all the crumbs are evenly saturated (or mix to combine in a medium bowl). Pour the mixture into the lined pan, press into an even layer, and freeze for about 15 minutes.

• After the crust has chilled, bake it until fragrant and golden brown, about 15 to 17 minutes.

• While the crust cools, make the filling: In a small bowl, combine the lime zest, lime juice, tequila, orange liqueur, & salt.

• In a medium bowl, whisk together the yolks and sweetened condensed milk. Add the tequila-lime mixture to the yolk mixture, whisk to combine, then pour into the prepared crust. (It’s okay if the crust is not yet completely cool.) Note: Don’t prepare the curd mixture more than 10 minutes before baking, as the lime juice will start to thicken it, which could affect the baking.

• Bake 15 to 17 minutes until the curd is set around the edges and slightly jiggly in the center.

• Transfer to a rack to cool slightly, then freeze for at least 2 hours.

• After freezing, remove the bars from the pan using the parchment paper overhang and transfer to a cutting board. Sprinkle with flaky salt & lime zest, cut into 16 bars and serve right away. Store leftovers in the freezer. 

• 2 ounces unsalted butter, melted
• 2 tablespoons granulated sugar, for dusting molds

• 12 ounces strawberries hulled and quartered, divided
• 3½ tablespoons granulated sugar, divided
• ½ tablespoon cornstarch
• ½ teaspoon orange peel, finely grated
• 2 large egg whites

• 1 cup heavy cream
• 1 tablespoon plus 1 teaspoon sugar
• ¼ teaspoon vanilla extract
• 2 tablespoons Cointreau, more to taste if desired

• Preheat an oven to 375°F and position an oven rack in the bottom third. Generously butter four 5-ounce ramekins (including the rims), dust them with sugar, and tap out the excess.

• In the bowl of a food processor fitted with a metal blade, add 6 ounces of strawberries and 1½ tablespoons of sugar and cornstarch. Purée until smooth. Transfer purée to a small saucepan, and place on the stove over medium heat. Using a silicone spatula, constantly stir the mixture until it boils and thickens about 3 minutes. Stir in the orange peel and transfer to a medium bowl. Set aside to cool completely.

• In a stand-mixer bowl, fitted with a wire whisk, add the egg whites and whip until soft peaks form. Gradually add the remaining sugar and beat until stiff but not dry. Fold the egg whites into the purée in 3 additions. Transfer the mix to prepared ramekins. Without opening the door during cooking, bake until the soufflés are puffed and golden in color, about 18 minutes.

• 1.5 oz. bourbon
• Juice of ½ lemon
• 3 oz. Pineapple Skin Syrup (see previous recipe)
• Ice cubes plus crushed ice for serving
• Pineapple leaves, for garnish

• Pineapple Skin Syrup:
• 2 cups turbinado (raw) sugar
• 3 cups water
• 1 lime, juiced, rind reserved, divided
• Core and skins from one pineapple

• 7 tbsp (100 gms) melted unsalted butter
• 1 ½ cups Graham crackers or digestive biscuits crumbs

• 16 oz full fat cream cheese
• ⅓ cup heavy cream
• 1 tbsp all-purpose flour
• ½ cup Granulated White Sugar
• 1 large egg
• 1 tsp vanilla extract

• 1 cup fresh raspberries
• ¼ cup granulated white sugar
• Fresh raspberries, for decorating

• In a large bowl combine melted butter and graham crackers crumbs.
• Mix until they resemble wet sand.
• Press the crumbs evenly into your prepared tart pan using a mug or a measuring cup.
• Bake the crust for 10 minutes.

• In the bowl of your stand mixer or in a large bowl using a hand mixer beat the cream cheese, flour, heavy cream, granulated sugar, & vanilla extract.
• Continue mixing on medium speed, then add the egg and mix well.
• Pour the prepared batter into the tart pan on top of the graham cracker crust. 
• Place dollops of the prepared raspberry sauce and make swirls using a toothpick or skewer.
• Bake for 20-25 minutes until the edges of the tart are set and the middle still has a little jiggle.
  
  

• Allow the tart to cool completely in the pan. Remove and place in the fridge to chill for at least 4 hours or overnight.
• Top the tart with fresh raspberries. Slice and enjoy!

• 2 ¾ cup All Purpose Flour
• 1 ¼ teaspoon Baking Powder
• ½ teaspoon Baking Soda
• ¼ teaspoon Salt
• 12 oz Unsalted Butter (1 ½ sticks) (softened, room temperature)
• ¼ cup Vegetable Oil
• 1 ⅓cup Sugar
• 3 Large Eggs (room temperature)
• 1 cup Whole Milk (room temperature)
• ⅓cup Sour Cream
• ¼ cup Fresh Lemon Juice
• Zest of 3 Large Lemons
• 1 ½ teaspoon Vanilla Extract

• ½ cup Fresh Raspberries
• 1-2 tablespoons water
• 1 teaspoon granulated sugar
• 1 cup Unsalted Butter (softened, room temperature)
• 4-6 cups Powdered Sugar
• 2-3 tablespoons of milk

• Preheat the oven to 350 degrees Fahrenheit. Lightly butter two 9-inch cake pans. Set aside.

• Measure out the flour, baking powder, baking soda, and salt in a medium bowl. Add in the zest of 3 lemons and mix. Set aside.

• In a stand mixer, beat the butter, oil, & sugar together for 3-5 minutes or until light and fluffy. Add one egg at a time, and scrape the mixing bowl down after each addition. Beat at high speed for one minute. Once the eggs are fully incorporated, add the lemon juice and vanilla.

• With the mixer on low, add in the dry ingredients, then add in the last of the wet ingredients. Mix until fully combined, being sure not to overmix.

• Separate the batter evenly into the two cake pans. Bake for 18-21 minutes or until a toothpick comes out clean.

• In a heavy-bottomed saucepan, add the raspberries, water, & sugar. Allow to boil over medium heat until the raspberries break down into a puree-like consistency; this should take about 10-15 minutes. Let it cool before using.

• In a stand mixer, mix the butter and powdered sugar. Add in the milk, one tablespoon at a time, adding more if too stiff.
• Mix on medium speed for 5-8 minutes or until light and fluffy. Add 3 tablespoons of raspberry puree and mix on medium speed for 3 minutes.

• Frost the cake with the icing, or store in an airtight container in the fridge until ready to use.

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 2 leeks, white and light green parts only, chopped
•  ½ teaspoon minced garlic
• 4 heaping cups spinach
• ½ teaspoon kosher salt
• ½ lemon, juiced
• 4 large eggs
• ½ cup heavy cream
• 1 teaspoon finely grated lemon zest
• 1 teaspoon chives, chopped

• Heat the oven to 375°F.

• In a large skillet over medium heat, melt the butter with the olive oil. Add the leeks and cook, stirring occasionally, until they are tender, 6 to 8 minutes. 
• Add the garlic and spinach, season with salt, and cook until the spinach has wilted, 2 to 3 minutes. 
• Add the juice of half a lemon to the spinach-leek mixture.

• Set 6-ounce ramekins onto a baking sheet. 
• Divide the spinach-leek mixture equally between the dishes. Make a small indentation in the center of each dish. 
• Carefully crack 1 egg into each indentation. 
• Pour 2 tablespoons of cream into each dish. 
• Season with lemon zest.

• Place the baking sheet into the oven and bake until the whites are just set but the yolks are still runny, 12 to 14 minutes.

• Top the eggs some chives & enjoy!

• 1 cup all-purpose flour
• 1-¼ pounds shrimp
• 1-½ teaspoons cayenne pepper
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• ½ teaspoon baking powder
• 8 ounces beer
• 3 cups peanut oil for frying
• Flour for dusting

• 2 cloves garlic, coarsely chopped
• ¾ cups homemade mayonnaise (scroll down for recipe)
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons flat-leaf parsley, finely chopped
• Kosher salt and finely-ground black pepper

• In a medium-size bowl, combine the flour with the cayenne, salt, sugar, and baking powder. Make a well in the center of the mix, and pour all the beer in at once and whisk until smooth. Set aside for approximately ½ hour.

• Make the aioli:In the bowl of a food processor, place the garlic cloves, lemon juice and lemon zest and blend until smooth. Add the mayonnaise and blend until thoroughly combined. Taste and adjust seasoning with salt and pepper. Transfer to a small bowl and mix in chopped parsley.

• Frying the shrimp: In a large heavy-bottomed saucepan, heat the oil to a deep-frying temperature, of 350 degrees. Sprinkle a few drops of batter into the oil to test the oil. When the batter rises to the surface, the oil is ready. Toss the shrimp into the dusting flour; coat evenly and shake off any excess. Place shrimp, one at a time, into the batter, then into the oil. Fry until the shrimp is lightly golden and crispy, about 2 minutes. Remove with a slotted spoon and drain on paper towels.

• 1 large egg yolk
• 1½ teaspoon fresh lemon juice
• 1 teaspoon white wine vinegar
• ¼ teaspoon Dijon mustard
• ½ teaspoon salt plus more to taste
• ¾ cup canola oil

• 4 cups vegetable stock , preferably homemade
• 2.5 cups white wine, divided
• 1/4 cup olive oil
• 1 small onion, finely chopped
• 1 cup Arborio  rice
• 1 bunch of asparagus, trimmed - stalks cut into 2-inch lengths
• 1 teaspoon grated lemon zest, plus more for garnish
• 2 tablespoons fresh lemon juice
• 1/2 cup chopped fresh flat-leaf parsley leaves
• 1/2 cup finely grated Parmigiano-Reggiano, plus more for serving

• Bring 4 cups of stock & 2 cups of white wine to a simmer in a medium saucepan.

• Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, and cook, stirring, until edges are translucent, 2 to 3 minutes. Add a 1/2 cupe of white wine; cook, stirring, just until evaporated.

• Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock until the liquid is creamy and the rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of the stock/wine mixture.

• Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.

• ½ cup mayonnaise
• 1 cup buttermilk
• 1 cup of sour cream
• 10 green onions, white and pale green parts only, minced
• 4 teaspoons minced fresh dill
• 2 small cloves of garlic, minced to a paste
• 1 to 2 teaspoons white wine vinegar
• Kosher or sea salt and freshly ground black pepper

• In a bowl, whisk together the mayonnaise, sour cream,  & buttermilk, then whisk in the green onions, dill, & garlic. 
• Add the vinegar to taste, then season with salt and pepper. Use the dressing immediately, or cover and refrigerate for up to 3 days.

• Tomatoes in a variety of colors and sizes, including cherry, grape, or pear tomatoes, to serve 4
• Kosher or sea salt & freshly ground black pepper 
• Extra Virgin Olive Oil & Red Wine Vinegar
• 10 thick slices applewood smoked bacon, cut into 1-inch pieces
• ½ cup Buttermilk Salad Dressing (see above)
• 4 handfuls of arugula or other softbaby greens
  • I use an arugula/spinach blend

• Slice the large tomatoes and halve the smaller tomatoes and place in a non-reactive bowl. Drizzle generously with EVOO and then add some Red Wine Vinegar to taste. Let sit for about an hour before putting together the salad. 

• Bake the bacon slices at 400 degrees (F) on a cookie sheet for 15 minutes, turn, and continue cooking for 10-15 minutes (until desired crispiness). Using a slotted spoon, transfer to paper towels to drain.

• Place tomatoes on the bottom of the serving dish. Reserve a few tomatoes for the top of the salad. Spoon the dressing over the tomatoes. 

• Top with the arugula & spinach, and scatter the halved small tomatoes and the crisp bacon over the greens. Serve immediately & enjoy!!

• 2 3/4 cups bread flour
• 1 cup semolina flour 
• 2 cups warm water
• 1/4 cup chopped fresh rosemary 
• 1 tablespoons plus 1 teaspoon active dry yeast
• 1 1/4 teaspoon kosher salt
• 1/4 cup olive oil

• In the bowl of a stand mixer fitted with the dough hook attachment, beat bread flour, semolina flour, & 2 cups of water at low speed until combined, about 1 minute. Sprinkle yeast on top of dough, and let stand for 10 minutes.

• Add salt, and beat at low speed until combined. Increase mixer speed to medium-high, and beat until dough becomes smooth & elastic, 2-3 minutes. Reduce mixer speed to low. With mixer running, add oil in a slow, steady stream. Beat until incorporated, about 2 minutes. 

• Grease a large bowl with olive oil. Place dough in the bowl, turning to oil toward. Cover and let rise in a warm, draft-free place until doubled in size, about 2 hours. 

• Preheat over to 400°. Line a baking sheet with parchment paper, & brush with olive oil. 

• Turn out dough onto the prepared pan. Using your fingertips, gently press dough into a 14x12” rectangle. Dimple the dough with your fingertips.

• Bake until golden brown, about 20 minutes. Brush with olive oil & sprinkle with course sea salt. 

• 4 3/4 cups all-purpose flour
• 1 tablespoon kosher salt
• 1 1/2 teaspoons ground black pepper 
• 4 jumbo eggs, beaten 
• 1/4 cup date honey
• 1/4 cup room temperature water
• 1/2 white onion, grated & drained
• 2 1/2 tablespoons chopped fresh thyme 

• In a large bowl, stir together the flour, salt, & pepper until combined. Make a well in the center of the flour mixture; add eggs, date honey, 1/2 cup of water, onion, thyme, & oil, and stir with a fork until a stiff dough forms. Knead by hand for about 1 minute. Cover with plastic wrap & let rest for 30 minutes.

• Preheat oven to 400° F 

• Divide dough into 12 equal pieces, and shape each piece into a ball. On a lightly floured surface, roll each ball into an 8” circle. Use a pastry brush to brush off any excess flour gently. Using a fork, poke holes in the dough. 

• 8 tbsp. extra virgin olive oil
• Juice from 2 lemons, about 8 tbsp.
• 1 tsp. ground cinnamon
• 1 tbsp. kosher salt + ½ tsp.
• 1 tsp. freshly ground black pepper
• 4-lb. chicken breast
• ½-cup apricot jam
• 4 tbsp. honey
• 2-cup couscous
• 1 ½  cup dry white wine 
• 5 tbsp. unsalted butter
• 1-cup dried apricots
• 2 garlic cloves, minced
• 4 tbsp. butter, melted
• 2 tsp. fresh thyme leaves
• 2 tsp. fresh oregano, chopped

• Heat oven to 425°F. In a large bowl, combine olive oil, lemon juice, cinnamon, 1 tbsp. salt, and black pepper. Toss chicken to coat, and then place in a braiser or dutch oven, making sure to pour in all remaining marinade. Cook uncovered, for 25 minutes.

• Meanwhile, combine apricot jam and honey in a medium saucepan, then bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until thickened, about 7-10 minutes.

• In a separate bowl, combine couscous, ½ cup water, white wine, and ½ tsp. salt, then let sit for 5 minutes. Fluff couscous a bit with a fork, then add indried apricots, minced garlic, and melted butter. Stir well to combine.

• Remove chicken from oven and reduce temperature to 400°F. Transfer the chicken to a large plate, then pour the couscous into the warm pan. Nestle chicken back on top of couscous, brush each piece with apricot-honey glaze, and then return to the oven. Continue cooking for 20-30 minutes, or until chicken reaches an internal temperature of 160°F-165°F (it will keep cooking after you remove it from the oven!) and juices run clear. Sprinkle with fresh herbs before serving.

• 2/3 cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon black pepper
• 4 large eggs, beaten
• 1 1/2 cup Panko bread crumbs
• 1 1/2 cup sweetened shredded coconut
• 2 pounds raw jumbo shrimp, peeled and deveined with tails attached
• ¼ cup coconut oil

• 1 cup peach preserves
• 1 teaspoon lime zest
• 2 tablespoon lime juice

• Preheat Air Fryer to 350°F.

• Start with 3 medium bowls—Combine flour, salt and pepper in one; Beat the eggs in the second bowl and add the coconut oil; Combine Panko and shredded coconut in the third bowl.

• Dip the shrimp into the flour, then the eggs and then dredge the shrimp into the coconut mixture, pressing gently to adhere.

• Set shrimp aside on a plate as you coat the remaining shrimp.

• Place into Air Fryer and cook for 10 minutes.

• Mix all ingredients for dipping sauce in a bowl and serve with coconut shrimp.

• 1½ sticksbutter (12 tablespoons), at room temperature, plus more for the pans
• 1¾ cups all-purpose flour
• ½ cup Dutch-process cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¾ teaspoon kosher salt
• 1½ cupsgranulated sugar
• 3large eggs, at room temperature
• 1½ teaspoons vanilla extract
• 4 ounces milk chocolate, melted and cooled slightly
• ½ cups brewed coffee, cooled to room temperature
• ½ cup sour cream, at room temperature

• 2 cups sweetened shredded coconut
• 1 12-ounce can evaporated milk
• 5 large egg yolks, at room temperature
• ¾ cup light brown sugar
• ½ teaspoon kosher salt
• 4 tablespoons unsalted butter, cut into 4 pieces, at room temperature
• 1 teaspoon vanilla extract

• ¾ cups heavy cream
• 6 ounces/170 grams milk chocolate, chopped
• Pinch kosher salt

1. Prepare the cake: Heat oven to 350 degrees. Butter three 8-inch round cake pans. Line the pans with parchment and butter the parchment. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt, and whisk to combine well. Set aside.

1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 3 minutes. Scrape down the sides and bottom of bowl. Turn the mixer down to medium and add the eggs, one at a time, beating well after each addition, again scraping down the bowl as necessary. Beat in vanilla and melted chocolate until smooth. In a small bowl, combine coffee and yogurt.

1. With the mixer on low, add half the flour mixture to the butter mixture, and mix to combine. Add the coffee mixture and mix to combine. Then add the remaining flour mixture, scraping the bowl one more time to make sure everything has been combined. Divide the batter between the prepared pans, smooth the tops and bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer cakes in the pans to a rack to cool for 5 minutes. Run a knife around the edges to loosen the cakes and invert them onto racks to cool completely.

1. Meanwhile, prepare the filling: On two separate trays lined with parchment paper, toast coconut at 325 degrees, stirring occasionally, until coconut is deep golden brown about 5 to 10 minutes. Watch carefully — coconut can quickly turn from golden to burned. Remove from oven and transfer both coconut to a large bowl.

1. In a medium saucepan, cook evaporated milk, egg yolks, brown sugar and salt over medium heat, whisking at first and then stirring constantly, until the mixture has thickened enough to leave a line on the back of a wooden spoon, 5 to 7 minutes. Be careful not to let the mixture curdle. Lower the heat as necessary.

1. Remove from heat and add the butter, stirring until it has melted. Add vanilla and stir to combine. Add the milk mixture to the coconut and pecans, stirring to combine. This mixture will thicken slightly as it cools.

1. To assemble the cake, set one layer on a serving plate. Top with ⅓ of the coconut mixture. Repeat two more times, so the top of the cake is covered in coconut.

1. If desired, finish with ganache: Heat heavy cream over medium heat until very hot. Place the chocolate in a medium bowl, and pour the hot cream over the chocolate. Let stand 5 minutes. Add salt and whisk until smooth. Let this mixture stand at room temperature, stirring occasionally, until it is thick enough to spread around the sides of the cake.

• 6 cups all-purpose flour
• 1 1/2 cups whole milk, chilled
• 1/3 cup granulated sugar
• 1/4 cup butter, melted
• 2 jumbo eggs
• 1 tablespoon instant yeast
• 1 tablespoon garlic powder

• 1 1/4 cups finely grated Parmesan cheese

• In the bowl of a stand mixer, fitted with the dough hook attachment, beat flour, milk, sugar, melted butter, eggs, & garlic powder at low speed for 3 minutes. Increase mixer speed to medium and beat for 1 minute. Oil a large bowl with vegetable oil. Place dough in the bowl, turning to grease top. Cover with plastic wrap & refrigerate overnight.

• Remove the dough from the fridge & let it come to room temperature 1 to 1 1/2 hours. 

• In a medium heavy-bottomed pot, pour oil to a depth of about 4 inches and head over medium heat until a deep-frying thermometer registers 325 degrees Fahrenheit. Place a wire rack over a paper towel-lined baking sheet. 

• Divide dough into 15 (106-gram) pieces. Working with one piece of dough at a time, use your hands to press the dough into a 4-inch round. Place 4 to 5 tomatoes & 3 to 4 mozzarella pearls from the Roasted Tomato & Marinated Mozzarella Filling in the center of the round. Bring the edges of the dough around the filling and pinch the edges together to seal. Roll dough lightly in flour and then gently in your hands to help seal dough & shape it into a round. Repeat with the remaining dough & filling. 

• Preheat the oven to 350 degrees Fahrenheit. Place grated parmesan in a shallow bowl. 

• Working in batches of three, fry doughnuts until deeply golden brown, about six minutes. Remove the doughnuts using a slotted spoon and place on the prepared rack. Let them drain for 30 seconds and then toss/roll in the grated parmesan to coat. Place on a parchment-lined baking sheet. 

• Bake for 10 minutes. Let cool for at least 5 minutes before serving.

• 2 cups of grape/cherry tomatoes
• 4 tablespoons of EVOO
• 1 teaspoon of dried oregano
• Kosher Sale & Pepper to taste
• 45 fresh mozzarella pearls

• Preheat oven to 300 degrees Fahrenheit

• Place tomatoes in an even layer on a baking sheet. Drizzle with oil & sprinkle with oregano, salt & pepper. 

• Roast tomatoes until blistered & very soft, about 35 to 40 minutes. Transfer to a medium bowl and let cool completely.

• Add mozzarella pearls to tomatoes, tossing to combine.

• 1/2 cup of butter, softened
• 3/4 cup plus 4 tablespoons of granulated sugar, divided
• 1/4 cup firmly packed light brown sugar
• 1 jumbo egg, room temperature
• 1 1/2 teaspoons vanilla bean paste
• 1 1/4 cups all-purpose flour
• 1/2 cup plus 2 tablesppons ground/crushed fruity crisp rice cereal*, divided
• 1/4 teaspoon kosher salt
• 1/2 teaspoon cardamom
• 1/4 teaspoon baking powder
• 1/4 teaspoon cream of tartar

• In the bowl of a stand mixture fitted with the paddle attachment, beat the butter, 3/4 cup of granulated sugar, and brown sugar at medium speed until fluffy, about 3 to 4 minutes). Scrape sides of bowl. Beat in the egg & vanilla bean paste.

• In a medium bowl, whisk together flour, 1/2 cup crushed cereal, cardamom, baking powder, & cream of tartar. Add flour mixture to the butter mixture all at once; beat at medium-low speed until just combined.

• In a small bowl, stir together the 4 tablespoons of granulated sugard and 2 tablespoons crushed cereal. 

• Scoop dough by 1 1/2 tablespoonfuls & roll into smooth balls; toss in sugar/cereal mixture. Place at least 2" apart on the prepared baking sheets. 

• Bake, one batch at a time, until lightly golden, edges & tops are just set & centers will seem slightly underdone, 10 minutes, rotating sheet 1/2 way through. Let cook on sheets for 5 minutes. Remove from sheet and let cool entirely on wire racks.

• Spoon White Chocolate Frosting into a pastry bag with a medium piping tip. Pipe buttercream onto flat side of half of the cookies. Place remaining cookies flat side down, on top of the buttercream.

• In the top of a double boiler, heat white chocolate over simmering water, stirring frequently, until melted & totally smooth. Remove from heat. 

• In the bowl of a stand mixer fitted with the paddle attachment, beat butter until smooth. Beat in melted white chocolate, scraping the sides of the bowl as needed. Reduce the mixer speed to low and gradually add the powered/confectioners sugar, beating until combined. Add the vanilla bean past, increase mixer speed to medium, and beat until light & fluffy, about two minutes. Scrape the sides of bowl and mix for another 40 seconds. Use immediately. 

• 1-quart whole milk
• ½ cup heavy cream
• ¼ cup plain whole yogurt
• 1 ½ teaspoons lemon juice
• ½ teaspoon kosher salt

• Line a colander with a quadruple layer of cheesecloth and set it over a bowl.

• In a large pot over medium-high heat, whisk together all ingredients until smooth. Bring to a simmer and heat until the mixture begins to curdle. Pour mixture into colander. 

• Stop draining when mixture begins to look like ricotta, 5 to 15 minutes, depending on how dry you like it. Transfer to an airtight container and store for up to two weeks.
• 
  

• Preheat oven to 425 degrees (F). Line a 13x9 rimmed pan with parchment paper. 

• Whisk together flour, sugar, baking powder, salt, & baking soda. Add cold btter, tossing to coat. Using a pastry blender, cut in cold butter until mixure is crumbly & butter is pea-sized. Stir in 3/4 cup of cheese, green onion, & jalapeno. Add cold buttermilk, & stir with a fork until a shaggy dough forms. 

• Turn out dough onto a lightly floured surface & pat into a 9" square (about 1" thick). Using a bench scraper, cut the dough into fourths. Stack forths, and pat or roll into a 9" square. Repeat that process twice. Gently pat dough into a 12x7.5 " rectangle. Cut rectangle into 12 (3x2.5" rectangles. Place 1/4" apart on the prepared pan. Freeze for at least 15 minutes. 

• Brush tops of dough with melted butter

• Bake for 15 minutes. Sprinkle with the remaining 1/4 cup cheddar and continue baking for 10-15 more minutes. Sprinkle with green onion. Let cool in the pan for 5 minutes. Serve warm with softened butter.

• 7 cups thinly sliced cucumbers, ends of cucumbers discarded
• 1 cup thinly sliced red onions, chopped to the desired size
• 1 cup diced green bell pepper
• 1 tablespoon pickling salt
• 2 cups granulated sugar
• 1 cup white vinegar
• 1 tablespoon celery seed
• big sprig of fresh dill

• Combine cucumbers, onions, bell pepper, and pickling salt in a large heat-proof bowl, preferably one with a lid. Stir and let sit on the counter for 1 hour. Drain well.

• Heat the sugar, vinegar, and celery seed in a medium saucepan over medium-high heat. Stir occasionally. Pour the hot mixture over the cucumbers when the sugar has completely melted. Add the dill. Let cool to room temperature. 

• Place a lid on the bowl and refrigerate for 2 days before eating. Pickles stored in an airtight container will stay fresh for a few weeks! Enjoy!

• I use Jameson Irish Whiskey for this recipe
• I use Ghiradelli Milk Chocolate chips

• In a medium saucepan, melt the butter over medium heat. C, until cook, stirring frequently, until the butter solids are golden & nutty in aroma, about 10-12 minutes. Pour 3/4 cup browned butter in a small/medium shallow bowl. Pour the remaining 1/2 cup of browned butter into another shallow bowl, reserving for Whiskey Buttercream. Refrigerate both bowls until the butter becomes a solid, about 2-3 hours. Let stand at room temperature until softened, about 30 minutes. 

• In a small microwave-safe bowl, combine cherries and 1/4 cup of whiskey, heat on high until hot, about 2 minutes. Let stand for about 30 minutes, stirring occasionally. Most of the liquid will be absorbed but drain any excess liquid.

• In the bowl of a stand mixer fitted with the paddle attachment, beat 3/4 cup browned butter at medium speed until it's creamy - about 1 minute. Scrape the sides & bottom of the bowl. Add sugars & beat until fluffy, about 2 minutes, stopping to scrape the sides & bottom of bowl. Beat in egg, vanilla, & 1 1/2 teaspoons of whiskey until well combined.

• Whisk together flour, cornstarch, baking powder, & baking soda. Add flour mixture to butter mixture all at once, and beat at low speed until combined. Fold in cherries & chocolate. Cover & refrigerate for 1 hour.

• Preheat the oven to 350 degrees Fahrenheit. Line 2 large baking sheets with parchment. 

• Using a 1 1/2 tablespoon, scoop dough and roll it into balls. Place 1 1/2 to 2 inches apart on the prepared pans.

• Bake until light golden brown, about 10-13 minutes (the cookies may seem underdone in centers but will set as they cool). Let cool on the pan for 5 minutes. Remove from pan and let cool completely on a wire rack.

• Spoon the Whiskey Buttercream into a large pastry bag fitted with a medium open star piping tip. Pipe buttercream onto flat side of half of the cookies. Place remaining cookies, flat side down, on top of buttercream. ENJOY!!

• 1/2 cup browned butter (saved earlier)
• 3 1/2 tablespoons Irish Whiskey
• 2 tablespoons of heavy whipping cream
• 4 cups confectioners' sugar, sifted

• In the bowl of a stand mixer fitted with the paddle attachment, beat browned butter at medium speed until creamy, 1 minute; scrape sides & bottom of bowl. 

• In a small bowl, whisk together whiskey & cream.

• With the mixer on low speed, gradually add confectioners' sugar to butter mixture, alternatively with whiskey/cream mixture, beginning & ending with the confectioners' sugar, beating until just combined after each addition and stopping to scrape sides & bottom of bowl. Increase mixer speed to medium & beat until fluffy, about 2 minutes, stopping to scrape sides of bowl. Use immediately.

• 1¼ cups all-purpose flour, plus more for dusting
• 3 tablespoons granulated sugar
• ½ teaspoon baking powder
• ¼ teaspoon kosher salt
• ¼ cup cold butter (½ stick), cut into pieces
• 3 tablespoons whole milk
• ¼ teaspoon vanilla extract

• 6 ounces white chocolate, chopped (about ½ cup)
• 6 ounces milk chocolate, chopped (about ½ cup)
• 8 oz strawberry candy melt wafers
• Coconut as needed
• Fun decorating
  • Edible glitter
  • Chopped almonds
  • Sprinkles

• Prepare the dough: Add 1¼ cups flour, the sugar, baking powder and salt to a food processor, and pulse a few times to combine. Add butter and pulse until small crumbs form. In a measuring cup, combine milk and vanilla. Stream into flour mixture while machine is running. Pulse until dough is fairly smooth.

• Transfer dough to a lightly floured surface, and roll until it is just over ¼-inch thick. Use a bench scraper or the side of a large knife to straighten the sides so that it is a 5½-by-8-inch rectangle. Wrap in plastic and transfer to a small baking sheet. Chill until firm, at least 1 hour.

• Heat the oven to 350 degrees. Use a bench scraper or long knife to cut the dough crosswise into ¼-inch-thick strips that are about 5½ inches long. Transfer half the dough to the refrigerator while you work with the other half. Using the palms of your hands, gently roll each strip on a lightly floured work surface until 7 to 8 inches long. Transfer strips to parchment- or silicone mat-lined baking sheets, keeping them as straight as possible and spacing them about 1½ inches apart. Repeat with remaining dough. Freeze until firm, about 10 minutes.

• Bake until golden on edges and bottom, 14 to 16 minutes. Let cool a few minutes on the baking sheets, then transfer to wire racks to cool completely.

• Decorate the cookies: Melt each of the chocolates in a separate metal bowl set over a small saucepan with 1 inch of simmering water, stirring occasionally until melted. If using dark or milk chocolate, add ½ teaspoon vegetable shortening to each and whisk until combined. If using white chocolate, add enough vegetable shortening to make it thin enough for dipping, up to 1 tablespoon, whisking until mixture is glossy. 

• Holding a cookie stick over a bowl of chocolate, use a small spoon to pour the chocolate over ⅔ of the stick, turning cookie to coat on all sides. Let excess drip off, and scrape against the edge of the bowl. Set chocolate-coated cookie on a parchment- or wax paper-lined baking sheet. Sprinkle with nibs or nuts as desired. (You’ll want to keep all the dips in a warm place while working with them, and return them to the pot or microwave to remelt if needed.) Refrigerate until coating hardens. 

• 4½ cups fresh blueberries
• ½ cup sugar
• 1 tablespoon all-purpose flour
• Zest of lemon (to taste)
• ½ lemon - juice squeezed into blueberry mixture

• 1½ cups all-purpose flour
• ½ teaspoon kosher salt
• 1½ tablespoons sugar
• 2¼ teaspoons baking powder
• 6 tablespoons cold unsalted butter, cut into small cubes
• ¾ cup heavy cream

• Heat the oven to 375 degrees. To prepare the berries, place them in a bowl and toss them with the sugar, flour, lemon zest, & juice from ½ a lemon. Set aside.

• To make the dough, mix the flour, salt, sugar, and baking powder in a bowl. Cut in the butter until the mixture resembles coarse meal. Add the cream and mix lightly until the dry ingredients are moistened.

• Put the blueberries in a 1½-quart gratin or baking dish. Make patties out of the dough, 2 to 2½ inches in diameter and ½-inch thick. Arrange them over the top of the berries. Bake until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes.

• Let cool slightly. Serve warm, with vanilla ice cream

INGREDIENTS 

• 4 tablespoons butter, more for greasing the pan

• 4 large leeks, trimmed and halved lengthwise

• 3 pounds peeled Yukon Gold potatoes

• Kosher Salt

• 1teaspoon ground black pepper

• 6 thyme sprigs

• 2 cup heavy cream

• 2 fat garlic clove, finely chopped

• 2bay leaf

• 1/2 teaspoon freshly ground nutmeg

• 1 1/2 cup Gruyère, grated

Step 1

Heat oven to 350 degrees and butter a 3-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.

Step 2

Using a mandoline or sharp knife, slice the potatoes into rounds, ⅛-inch thick. Toss with ¾ teaspoon salt and ¼ teaspoon pepper. Layer the rounds in the gratin dish.

Step 3

Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme and scatter the leeks over the potatoes

Step 4

Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.

Step 5

Pour the cream over the leeks and potatoes and top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 50 minutes, uncover and bake until the cheese is bubbling and golden, 20 minutes longer. Let cool slightly before serving.

Yield:6 to 8 servings

FOR THE TOPPING

• 1 cup all-purpose flour

• 3 tablespoons packed brown sugar

• 1 tablespoon granulated sugar

• ½ teaspoon ground cinnamon or nutmeg, or a combination

• 12 tablespoons cold salted butter, cut into ½-inch cubes

• ½ cup/28 grams old-fashioned rolled oats

  
  

  FOR THE APPLES

• 4 tablespoons granulated sugar

• 2 tablespoon all-purpose flour

• 1 teaspoon ground cinnamonor nutmeg, or a combination

• ½ teaspoon fine sea salt

• 6 pounds apples, preferably firm, with a mix of tart and sweet-tart (16 to 20 apples)

• 1 to 2 tablespoons fresh lemon juice

Step 1

• Make the topping: Rub together the flour, both sugars, the spice and salt in a medium bowl. Toss in the butter and nuts to coat, then pinch the butter into the dry ingredients until no floury bits remain. Add the oats, and gently rake and squeeze them through the buttery mixture to form peanut-size crumbles. Freeze while you prepare the apples. The crumb mixture can be frozen in an airtight container for up to 1 month.

Step 2

• Prepare the apples: Heat oven to 375 degrees. Use 1 tablespoon sugar for all sweet apples; 2 to 3 tablespoons for sweet-tart apples or a mix; and 4 tablespoons for all tart apples. Mix the sugar with the flour, spice and salt in a 10-inch cast-iron or other heavy ovenproof skillet

  
  

Step 3

• Cut into ½-inch chunks, discarding the seeds and cores. Add to the skillet and drizzle with 1 tablespoon lemon juice for tart apples and 2 tablespoons for sweet-tart and sweet ones. Mix until evenly coated, then spread in an even layer. Crumble the frozen crisp mixture on top. (There will be gaps.)

Step 4

• Bake until the topping is golden brown, and the apples are tender and bubbling, 45 to 50 minutes. Cool for at least 15 minutes on a rack before serving hot, warm or at room temperature.

Chill all ingredients before combining. All ice to punch bowl, then add all ingredients (for Cranberry Juice, add to taste).

Top with sliced oranges & cranberries

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield:6 to 8 servings

• 4 tablespoons butter

• 1 large white onlion, finely chopped

• 2 teaspoons garlic cloves, minced

• Salt and pepper

• ½ cup panko bread crumbs

• 1 cup shredded Parmesan

• 50 ounces spinach, wilted & chopped

• 2cups (1 pint) half-and-half

• ½ cup grated Gruyère

Step 1:

• Wilt the spinach in a large pot

Step 2

• Heat the oven to 400 degrees. In a large, ovenproof skillet, melt the butter over medium. Spoon out 1 tablespoon of the butter into a medium bowl. To the skillet, add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened but not browned, 7 to 10 minutes.

  
  

Step 3

• While the onions are sautéeing, stir the bread crumbs into the bowl of butter until coated, season with salt and pepper, then stir in half the Parmesan.

Step 4

• Add the spinach to the skillet and stir until warm and dry, perhaps even sticking to the skillet, 2 to 4 minutes. Turn off the heat. Stir in the half-and-half, remaining Parmesan, then taste and adjust seasonings with salt and pepper. (If you’d like to bake this dish in a 2 ½-quart or larger casserole dish rather than directly in the skillet, transfer the spinach now.)

Step 4

• Top evenly with the Gruyère, then the panko mixture. Bake until golden on top and bubbling around the edges, 20 to 25 minutes.
  

Rising Time: 45 minutes

Cook Time: 12 minutes per batch

INGREDIENTS:

• 3 cups whole milk, heated to about 105°F

• 4 1/2 teaspoons instant yeast

• 3 1/2 cups all-purpose flour

• 4 Tablespoons granulated sugar

• Pinch of salt

• 2 jumbo eggs

• Butter

• Confectioners’ sugar

STEP 1:

• Heat 3 cups of whole milk over medium-low heat to 105°F. Once it's at the right temp, add instant yeast to milk, stir, and let sit for 10 minutes until frothy.

STEP 2:

• Add all-purpose flour, granulated sugar, and a pinch of salt in the stand mixer bowl and mix with a fork.

STEP 3:

• Add the whisk attachment to the mixer, add the milk/yeast mixture, and two eggs, and beat until combined on medium-high (but don't overmix - otherwise, your poffertjes will be too firm) for about two minutes.

STEP 4:

• Cover bowl with plastic wrap and place in a warm, draft-free place to rise until doubled in size (about 45 minutes).

STEP 5:

• Heat Poffertjes pan on medium heat until hot, 3 to 4 minutes. Brush cavities with melted butter. Add about 1 tablespoon of batter to each of the cavities. When small bubbles start to appear and the top starts to look a little dry, ut's time to flip the Poffertjes.

STEP 6:

• Allow Poffertjes to cook on the other side until browned & cooked through, about 2 minutes. Remove from pan. Repeat with the remaining batter.

Yield: Approximately 80 Poffertjes

Cook Time: 15 minutes

INGREDIENTS:

• 16 ounces Flat Rice Noodles

• 1/2 cup Fresh Lime Juice (plus lime wedges for serving, 3 limes)

• 6 tablespoons soy sauce

• 1 tablespoon Sriracha

• 1 tablespoon brown sugar (packed)

• Vegetable oil

• 6 jumbo eggs(lightly beaten)

• 14 ounces extra firm tofu (drained, thinly sliced, and patted dry)

• 2 medium carrots (peeled and chopped into matchsticks

• 1/2 tsp minced garlic

• 16-20 scallions (white and green parts separated and thinly sliced)

• Coarse Salt

• 4 tablespoons Roasted Salted Peanuts (chopped)

STEP 1:

• Open & drain the tofu, pat the tofu dry, and slice into 12-14 slices. Pat each slice dry (they'll crisp up better).

STEP 2:

• Heat 3-4 tablespoons of vegetable oil in a skillet, once the lightly coated bottom of the pan is hot, add tofu slices. You'll want the slices to crisp up. When the bottom side of the tofu is crispy, turn the tofu carefully over to cook/crisp the other side. Once done, remove tofu and place on a plate until later.

STEP 3:

• Boil a pot of water according to the directions on the rice noodles. Place 16 oz of noodles in boiling water and cook 4 to 6 minutes (per the directions). Once noodles are cooked, drain and run cold water over them to reduce stickiness.

STEP 4:

• Lightly whisk 6 jumbo eggs in a bowl, and then place the mixture in the skillet used for the tofu. The layer should be thin (like a thin omelet). Cook until thoroughly set. Remove from the pan to a cutting board, and roll the egg into a log. Slice thinly and place to the side.

STEP 5:

• Heat 2-3 tablespoons of vegetable oil in the same skillet. Add garlic. Cook just enough to get a nice fragrance, but be sure not to burn the garlic. About 30 seconds.

STEP 6:

• Add the green onion (white & light green parts) and the carrots & sautee for 2 to 3 minutes.

STEP 7:

• Once the vegetables are a little soft, add the cooked rice noodles to the skillet. Mix thoroughly. Then add the tofu & eggs. Mix (but be careful not to break the tofu). Spoon servings into bowls and garnish & the green parts of scallions and chopped peanuts.

Prep time: 30 minutes

Rise time: 60 minutes

Cook time: 20 minutes

INGREDIENTS:

• 1 1/3 cups of warm water

• 2 1/4 teaspoons active dry yeast

• 1 teaspoon granulated sugar

• 2 tablespoons olive oil, plus more for greasing skillet & bowl

• 1 1/2 teaspoons fine sea salt

• 3 cups plus 7 teaspoons bread flour, plus more for flouring work area

Step 1:

• In a large bowl, stir together 1 1/3 cups warm water, yeast, & sugar. Let stand 15 minutes, until foamy.

Step 2:

• Stir olive oil & salt into yeast mixture. Gradually add flour. Mix with your hand until dough starts to come together. Turn out onto a heavily floured surface. Knead until the dough becomes smooth, 5 or 6 minutes, flouring work surface as needed.

Step 3:

• Oil a large bowl with a thin layer of olive oil. Place dough in bowl, cover, and let rise in a warm, draft-free place until doubled in size, about 45 minutes.

Step 4:

• Punch down dough. Dived into 7 or 8 portions and shape each portion into a round. Let stand 15 minutes.

Step 5:

• Heavily flour each portion of down and roll into an 8-inch circle (about 1/4" thick). Press down firmly with your fingers to create dimples in the dough.

Step 6:

• Heat a large skillet over medium heat. Add olive oil to hot skillet. Add 1 dough circle, and cook until it starts to puff up. About two minutes. Turn & cook until nicely golden, another two minutes.

Step 7:

• Remove the flatbread from the skillet and place it in a clean cotton towel. Repeat with the remaining dough circles and add oil to the skillet as needed. Serve warm or let it cool completely inside the towel.

Storage:

• Store in a resealable plastic bag for up to 4 days or freeze in a resealable plastic freezer bag for up to 3 months.

Prep Time: 10 minutes

Cook Time: 55 minutes

Yield: One 9-by-13-inch cake (12 to 16 servings)

Ingredients

For the Cake

• 1 cup butter (2 sticks), at room temperature, plus more for greasing the pan

• 2½ cups/all-purpose flour, plus more for dusting

• 1¼ cups granulated sugar

• 3 jumbo eggs, at room temperature

• 1 tablespoon vanilla extract

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ¼ teaspoon kosher salt

1 cup buttermilk, at room temperature

For the Crumble

• 1¾ cups all-purpose flour

• 1½ cups dark brown sugar, lightly packed

• ¾ cup butter (1½ sticks), at room temperature

• 1 tablespoon ground cinnamon, plus more for sprinkling

Preparation

Step 1

• Heat the oven to 350 degrees. Grease a 9-by-13-inch pan with butter, then line the bottom with parchment paper, leaving an overhang on two sides.

  
  

Step 2

• Make the crumble: Combine the flour, sugar, butter, cinnamon and salt in a medium bowl. Mix well with your hands until the mixture forms crumbles (they may not be uniform in size), and set aside.

Step 3

• Make the cake: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Mix at medium to high speed until light and fluffy, for about 3 minutes. Reduce the speed to low and add the eggs, one at a time, scraping down the sides of the bowl with a spatula after each addition. Add the vanilla extract and mix until just combined.

Step 4

• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. With the mixer on low, gradually add the dry ingredients and the buttermilk in three parts, beginning and ending with the flour mixture. Use a spatula to make sure the batter is well-mixed.

Step 5

• Spoon half the batter into the prepared pan, smoothing it into an even layer. Scatter 2½ cups of the crumble evenly over the cake, then sprinkle lightly with more cinnamon. Spoon the rest of the cake batter over the crumble layer in big spoonfuls. Gently spread with a spatula to cover, then top with the remaining crumble.

Step 6

• Bake until the crumble is browned and a toothpick is inserted into the center of the cake, and it comes out with just a few crumbs on it, for 35 to 40 minutes. Cool for at least 30 minutes, then run a knife around the edges of the cake and remove it using the parchment paper overhang. Cut into squares and serve. (You can also serve the cake directly from the pan.) The cake will keep, well wrapped at room temperature for up to 3 daya.

• 3 Persian (or snacking) cucumbers

• 2 cups plain whole-milk Greek yogurt

• 2 tablespoons finely chopped dill

• 1 tablespoon lemon juice

• 1 garlic clove, minced

• Salt and pepper

Step 1

• Using the large holes of a box grater, grate cucumbers. Using your hands, squeeze grated cucumbers to remove excess water, then place cucumbers in a medium bowl (you should have about 1 cup).

Step 2

• Add yogurt, dill, lemon juice, and garlic; season with salt and pepper to taste. Mix well.

• 3 tablespoons Olive Oil

• 2 medium onions, chopped

• 1/2 teaspoon minced garlic

• 2 sweet red bell peppers

• 2 teaspoons ground cumin

• A couple of shakes of Tabasco

• 2 tablespoons tomato paste

• Kosher salt

• Freshly ground pepper

• 2 pounds of cocktail tomatoes

  • I use Campari & Sugar- or Flavor-Bombs, blended

  • Cut into quarters

• 6 jumbo eggs

• 6 oz. feta, crumbled

• 1/2 pitted Kalamata olives, halved

• Fresh Dill

STEP 1:

Heat oil in a 14" skllet over medium heat. Add onion & cook, stirring for 5 minutes (until translucent), make sure the onions don't start to brown/ Add garlic & cook about 2 more minutes. Add peppers & cook until softened, stirring consistently, about 5 minutes. Add cumin, Tabasco, tomato paste, salt & pepper, and cook for two more mintues.

STEP 2:

Add 1/3 cup of water, stirring to release any brown bits on the pan and add tomatoes. Cook, stirring gently a few times, for 5 to 7 minutes. Tomato & onion mixture should be saucy, not dry, so add 1/4 cup of water if it seems dry to you.

STEP 3:

Dig a little well, and crack an egg into it. Repeat for other 5 eggs, spacing them evently. Scatter the crumbled feta over the eggs. Do the same with the olives.

STEP 4:

Cover & cook over medium-low until the eggs are set to your preference, about 10 to 15 minutes

STEP 5:

Top with dill and serve right away! Serve with warm, homemade flatbread.

Ingredients:

• 2 cups frozen cranberries (do not use fresh cranberries)

• 4 tablespoons maple syrup

• 2 tablespoon sugar

• 2 tablespoon jarred prepared horseradish (add a bit more if you like some kick in your cocktail sauce)

• 2 teaspoons fresh lemon juice

• 2 teaspoons Champagne vinegar

• Salt to taste

• 1 cup diced cherry tomatoes

• A few dashes of Tabasco

• Pinch of salt

• 12 ounces bacon, diced

• 2 bunches scallions, thinly sliced and separated into green and white pieces

• 1 (8-ounce) package of cream cheese, cut into 2-inch pieces

• 1 ½ cups sour cream

• 5 cups extra-sharp Cheddar, grated

• 1 teaspoon freshly ground black pepper

• Celery sticks or other veggies, tortilla chips, potato chips or crackers for serving

Step 1

Set an oven rack 4 inches away from the broiler and turn the broiler to high.

Step 2

In a small bowl, combine tomatoes with a dash (or two) of hot sauce and a pinch of salt (or skip this step if using salsa). Set aside to marinate.

Step 3

Heat an 8" inch cast-iron o skillet over medium-high. Add diced bacon and stir occasionally until crisp and browned, about 10 to 12 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and reserve. Drain off most of the excess grease from the skillet, leaving 1 tablespoon bacon fat.

Step 4

Add scallion whites and a pinch of salt to the bacon fat and sauté until tender, about 2 to 5 minutes. Stir in the cream cheese and keep stirring until it melts, about 3 to 4 minutes.

Step 5

Reduce the heat to low and stir in the sour cream, 4 cups grated Cheddar, black pepper, hot sauce, and all but 1 tablespoon of the cooked bacon (save the remaining tablespoon for garnish). Stir until the mixture is warm but not hot, 2 to 4 minutes.

Step 6

Sprinkle top with 1 cup Cheddar. Broil for 2 to 3 minutes, or until the cheese is melted and the top begins to brown and bubble.

Step 7

Remove from heat and top with scallion greens, reserved bacon, and marinated cherry tomatoes.

Ingredients

• 1½ cups sushi rice

• 1 tablespoon unseasoned rice vinegar

• 2 teaspoons granulated sugar

• Kosher salt

• 2 jalapeños

• 2 lemon (zest)

• ½ pound sushi-grade, center-cut, skinless salmon fillet (see Tip)

• 2 large avocado

• 4 tablespoons neutral oil (such as vegetable oil), plus more as needed

• 4 tablespoon butter, plus more as needed

Step 1

In a medium saucepan, stir together 2 cups water, the rice, vinegar, sugar and 1 teaspoon salt. Bring to a boil over high heat, cover, reduce heat to low and cook until rice is tender, 18 to 20 minutes. Remove from heat and let sit, covered, for 10 minutes.

Step 2

Line an 9" square baking pan with parchment paper and leave a generous overhang on two sides. Transfer the rice to the prepared pan and press to flatten into an even layer. Let sit out at room temperature until cool for about 30 minutes, then cover with the overhang. Refrigerate until firm, at least 2 hours but preferably longer (up to 24 hours).

Step 3

When you’re done making the rice, finely grate jalapeño and the zest of the two lemons in a small bowl, add a pinch of salt and stir until combined. Use a sharp knife to slice the salmon crosswise into 18 pieces, roughly ¼-inch-thick. Arrange on a plate, spread with the lemon-jalapeño mixture, cover, and refrigerate for up to 24 hours.

Step 4

When you’re ready to cook, pit the avocado and thinly slice crosswise. Arrange on a plate, squeeze half the lemon over, season with salt, and refrigerate. Unwrap the rice and invert it onto a cutting board. Remove the plastic wrap. Cut into 18 even rectangles.

Step 5

In a large, nonstick skillet, heat four tablespoons oil and the butter over medium. When the butter is foaming add the rice blocks and cook until golden on the top and bottom. The timing will depend on how long you chilled your rice, but it could take anywhere from 5 to 10 minutes per side. Transfer to a paper-towel lined plate and sprinkle with salt. Repeat with the remaining blocks, adding more oil and butter as needed.

Step 6

Arrange the salmon jalapeño & lemon zest-side down on the rice, then top with a slice of avocado. Eat immediately.

• 2 large unpeeled Russet Potatoes, scrubbed

• 2 quarts ice water

• Peanut Oil for frying

Instructions

• Step 1: Using a mandolin, slice potatoes. I use slice setting 3. Place the slices in a large bowl of ice water and salt. Soak for 30 minutes. The water will get very cloudy (that's the starch).

• Step 2: Drain the potato slices and lay them out on a paper towel until almost dry completely (about 30 minutes). Use a paper towel to dry the tops of the slices. The dryer they are, the crispier they'll fry.

• Step 3: In a cast iron dutch oven. Heat 1-1/2" of oil to 375°.

• Step 4: Working in batches, fry the potato slices to a golden brown (mine usually take approximately 8 minutes a batch), continuously stirring the slices in the oil as they fry.

• Step 5: Using a stainless steel wire strainer spoon, remove crisps to a paper towel-lined colander and salt to taste & enjoy!

1 Baguette

1/4 cup melted butter

Salt & Pepper

Thyme

Bacon:

Thick cut bacon

Vinaigrette:

2 Tablespoons Dijon mustard

4 Tablespoons Red Wine Vinegar

5 Tablespoons reserved bacon fat

1/2 cup EVOO

Salt & Pepper

Poached Eggs:

6 cups of water

3 Tablespoons white vinegar

4 jumbo eggs

Salad:

6 cups of Spring Mix lettuce

Croutons, Bacon, Vinigrette, Poached Eggs

For the Croutons:

Prehead oven to 375 F.

Slice baguette into even cubes. Pour the melted butter over the cubes, season with salt, pepper, & thyme. Toss to combine. Spread croutons onto a parchment lined baking sheet.

Bake for about 10 mintues, until golden brown, stirring occasionally to ensure even toasting. When done, set the pan aside to come to room temp.

For the bacon:

Slick the bacon into lardons.

Heat a skillet over medium heat. Fry the bacon until crisp. Drain the bacon bits and set aside (keep warm). Reserve the fat for the vinaigrette.

For the poached eggs:

Combine the water & vinegar in a deep saucepand & bring to a gentle boil. Reduce the heat to just below a simmer.

Add the eggs to the water one at a time & simmer for approx 3 minutes (until soft poached). Use a slotted spoon to remove the poached eggs to a paper towel-lined plate to drain. Keep warm.

For the Salad:

Mix the lettuce with as much dressing as you like and toss gently to combine.

Portion the salad onto four plates and garnish with additional dressing (if desired), croutons & bacon.

Top each plate with one of the warm poached eggs & serve immediately.

1 2/3 cup sugar

2/3 cup vegetable oil

2 teaspoons Madagascar vanilla

4 jumbo eggs

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon baking powder

STEP 1:

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 F. Grease the bottoms of the pans only.

STEP 2:

In a large bowl, stir zucchini, sugar, oil, vanilla & eggs until well mixed.

In another bowl mix the dry ingrediencts (flour, baking soda, baking powder, cinnamon, & cloves)

Then, add the dry ingredients to the wet ingredients bowl and mix well, until combined.

STEP 3:

Bake the loaves 55 - 70 minutes or until a toothpick inserted in the center of the loaf comes out clen. Cool in pans on cooling rack for 10 minutes.

STEP 4:

Loosen sides of loaves from pans, remove from pans and place top-side up on cooking rack to cool completely. Wrap tightly and store at room temp (up to four days) or refridgerate up to 10 days.

Ingredients

Yield:24 truffles

• 2½ cups pecans, toasted and finely chopped

• 1 cup graham cracker crumbs (from about 8 whole graham crackers)

• 1 cup dark brown sugar, packed

• ½ teaspoon salt

• 2 tablespoons maple syrup

• ¼ cup bourbon

• 1 teaspoon vanilla

• 7ounces milk chocolate

  
  

  Step 1

  In a medium bowl, stir together pecans, graham cracker crumbs, brown sugar and salt until well combined. Add maple syrup, bourbon and vanilla, stirring thoroughly. Use your hands to make sure the mixture becomes fully incorporated.

  
  

  Step 2

  Form mixture into walnut-sized balls, then place on a cookie sheet and freeze for 2 hours.

  
  

  Step 3

  In the top of a double boiler or in a medium stainless steel bowl set over a pot of gently simmering water, melt chocolate (we recommend tempering the chocolate, but if you don't, they'll still be delicious, just a bit messy). Line a baking sheet with parchment paper. Dip the frozen balls into the melted chocolate, then place onto prepared baking sheet. Let sit for 15 minutes or until firm.

Totally unable to find decent Mexican food in North Jersey, I started playing around with homemade refried beans. This recipe is really simple, and you can tailor it to your specific taste preferences!

Ingredients

• 1 1-lb bag of pinto beans or black beans

• 2 white onions

• 1 jalapeño (chopped finely with ribs & seeds removed)

• 1 tsp Minced garlic

• Salt

• Cumin

• 1/4 cup Reserved bean broth

• Olive Oil

Step 1:

Prep Beans; Soak the pinto beans in water overnight

Step 2:

Boil beans.  Drain beans, add them to a pot, and cover them - generously - with fresh water (about 1" over the top of the beans. Add 1 chopped onion to the pot, along with a couple of dashes of salt. Bring to a boil, cover & simmer for one hour.

Step 3:

Fry beans.   Heat about two tablespoons of olive oil in skillet or pot.  Add the garlic & stir until fragrant. Add the beans, more finely chopped white onion, cumin, oregano, & ¼ cup of reserved water from the bean broth.

Step 4:

Mash.  Gently smash the beans with a potato masher or fork as they cook.  Continue stirring & smooshing until you get the texture you like and the beans are the consistency you prefer.  Add more bean broth as needed. Taste & season with additional salt if needed.

In Fall & Winter this is my family's favorite way to have potatoes with chicken or tuna steaks. They are easy, so delicious, and they make a really pretty plate. They are crispy on the outside and soft and creamy on the inside.

Ingredients

• Russet Idaho® potatoes

  • The larger the better - you'll be able to get three rounds from each potato with large russetts

• 3 sticks of Salted Butter

• Olive Oil

• 1 tsp Minced Garlic or 1 TBSP minced shallots

• Fresh Rosemary

• Fresh Thyme

• 1/2 cup of dry White Wine (I use the cheap house brand chardonnay from Trader Joe's)

• Salt & Pepper

STEP 1:

Peel the potatoes & cut each potato into three sections (if using large). Cut the shapes out using a 1 1/2" biscuit cutter. Preheat oven to 425 F.

STEP 2:

In order to achieve a crispy potato texture on the outside and a soft creamy texture on the inside, place your prepared potatoes in a bowl of super cold (icy) water for 10-15 minutes. Then pat them dry. You may season them now with salt & pepper on both the top & bottom.

STEP 3:

Heat up a heavy-bottomed skillet & add 1 1/2 sticks of butter and about 1/4 cup of olive oil. Butter will give the potatoes a nice sear & taste, but it can burn easily. Adding the olive oil can prevent that smoking. Sear them for about 5 minutes on the first side, until golden brown. Turn them over & repeat on the other side. I also add some fresh rosemary at this stage to give it added flavor.

STEP 4:

In the pot, add garlic (or shallots) & the remaining fresh herbs and let them cook for 4-5 minutes. Pour over the wine, then add the remaining 1 1/2 sticks of butter to the pan, then transfer the skillet to the 425ºF oven. Bake for about 30 -35 minutes, until most of the liquid has reduced. Also, you want to end up with about 2 tablespoons of sauce to spoon it over the potatoes.

You'll want to end up with a nice amount of extra butter sauce to spoon over the potatoes once you plate them, so you'll want a nice layer of liquid in the pot.

Garnish the potatoes with fresh herbs, spoon some of the liquid over them, and serve with your favorite protein.

1 cup fresh pineapple juice

1/2 cup fresh-squeezed orange juice

1/2 cup 100% pomegranate juice

2 tablespoons of honey

2 tablespoons grassfed gelatin

STEP 1:

Pour the juice into a medium-sized saucepan, then add the honey and whisk until well blended.

STEP 2:

Sprinkle the geletin on top and let rest of 5 minutes (this allows the gelitan to bloom). Turn the burner to medium low and bring the mixture to warm, stirring occasionally. DO NOT BOIL

STEP 3:

Pour into a glass dish or silicone mold (that you've lightly coated with oil to make it easier to remove) and place in the fridge to to it's magic.

They'll be ready in about three to four hours!! Enjoy!!

Ingredients:

EVOO

Balsamic Vinegar

Salt & Pepper

Marinated artichoke hearts (chopped)

Capers

Crumbled Feta

Fresh dill, chopped

Minced garlic

Lemon, juiced

Crostini or soft bread (sourdough is amazing)

• High in omega‑3 fatty acids , which support heart health, lower triglycerides, improve blood vessel function, & help reduce inflammation.

• Excellent source of complete protein for muscle growth, repair, satiety, & mild metabolic boost.

• Good source of vitamin D, which supports bone health, immune function, hormone balance, and may reduce inflammation.

• Provide selenium, important for thyroid function and antioxidant defense, protecting cells from damage.

• Contain iron, potassium, magnesium, zinc, taurine, & arginine, which collectively support energy, blood pressure regulation, and cardiovascular health.

• 400% of the RDA of B-12

_____________________________________________

Ingredients:

• One Baguette sliced & toasted

• 1 tin of oil-packed sardines

• Romaine lettuce leaves

• Freshly-shaved Parmesan for serving

FOR THE DRESSING:

• 1/2 can of anchovies fillets, chopped super tiny and smooshed

• 1 clove garlic, minced

• 1 heaping tsp Dijon mustard

• 1 egg yolk

• Splash of Worcestershire

• Juice of half a lemon

• Fresh cracked black pepper to taste

• 1⁄2 cup olive oil

• 1⁄4 cup grated Parmesan

STEP 1:

Make the dressing by first finely chopping the garlic clove, then the anchovies, smashing into a paste. (Or you can put all of this is a small blender container and make it in there.) Add to a bowl with the Dijon, egg yolk, Worcestershire,

lemon juice, a black pepper. Whisk well.

Continue to whisk vigorously while very slowly drizzling in the

olive oil drop by drop at first, lto create an

emulsion. Taste & adjust for acidity. Add Parmesan & taste again to adjust flavor to preference.

STEP 2:

Toss romaine leaves in dressing & assemble onto crostini followed by a sardine, and finished with

some Parmesan. Enjoy!

STEP 1:

Create Alginate Bath

In a bowl, blend 5 grams of Sodium Alginate, 1/3 cup of granulated sugar, & 1 liter (4.23 cups) of distilled water (not tap water).

The solution should start to thicken as you blend it all together. Let the alginate bath sit for at least 12 hours to remove any air bubbles. Store in an airtight container in the fridge.

STEP 2:

Prepare your cocktail.

Measure 6 grams of Calcium Lactact, take 30 grams of your prepared cocktail/mixer you'll be using in the shot pod, and heat it in the microwave for 20 - 30 seconds. Dissolve the calcium lactate into the heated liquid. Create your cocktail using 50 grams of hard liquor, the heated mixture, & any other additions, for a total of 200g (this usually makes 1 cup total).

STEP 3:

Pour the 200 grams of the cocktail mixture into an ice cube tray (I use the ones with the silicone bottoms so I can easily pop them out). Place the ice cube tray in the freezer to freeze.

STEP 4:

Once your sodium alginate bath has reached the 12-hour mark, heat it to 125 F in a microwave. Prepare two bowls of cold water to rinse the shot pod after it comes out of the alginate bath.

Once your bath is at 125 F, take one frozen cocktail cube out of the tray & place it in the agitator bath for 1 - 2 minutes. The liquid should start to thaw in the warm bath while the gel membrane forms around it.

With a slotted spoon, scoop the pod out of the alginate, then wipe the spoon's bottom before gently placing it in the first bowl of cold water. Gently stir the pod around to rinse it, then scoop it out with the slotted spoon & repeat in the second bowl of water. Place your rinsed pod on a paper towel.

TIPS:

Don't leave your pod in the alginate bath for too long, or it will become chewy.

You will want to constantly check the temperature of your alginate (I can usually prepare 3 pods before reheating).

Skim your alginate between pods for leftover membrane. These pods are extremely fragile and break easily, and that gelatinous excess can make that happen.

Don't leave the pod on the paper towel for too long once it's done. If it dries off and sticks to the towel when you try to roll/pull it off, it will break, and your pod shot will be lost.

If you're pre-making these, you can store them in a container with their cocktail. They do get smaller (at least mine do) as they sit in a container.

Enjoy!!

1 1/2 ground beef (I use 93% lean)

1 cup breadcrumbs

1/2 cup milk

4 large yellow onions

1 teaspoon minced garlic or shallots

1 egg beaten

2 tablespoons Worcestershire Sauce

1 tablesppon Dijon mustard

2 tablespoons dried thyme

Salt & Pepper

2 tablepoons butter

1/4 cup beef broth

2 cups shreeded Gruyere or Swiss Cheese

STEP 1:

Caramelize the Onions

Heat butter and olive oil in a skillet over medium heat.

Add onions and salt. Cook 20–25 minutes, stirring often, until deeply golden and soft.

Stir in sugar (if using), then add beef broth and simmer 5 minutes until slightly saucy.

Remove from heat and let cool slightly.

STEP 2:

Prepare the Meatloaf

Preheat oven to 375°F (190°C).

In a large bowl, mix eggs, milk, breadcrumbs, garlic, Worcestershire sauce, thyme, pepper, & salt.

Add ground beef and half of the caramelized onions.

Mix gently until just combined (do not overmix).

STEP 2:

Bake

Shape mixture into a loaf, cut in half horizontally & remove the top half and place in a greased loaf pan or casserole dish.

Make a well in the middle and add about 1/2 of the Gruyere down the center (You'll thank me later)

Spoon remaining onions & their juices over the top.

Bake uncovered for 45 minutes.

STEP 3:

Add Cheese

Remove from oven and top with the whole carmelized onions and more Gruyère cheese.

Return to oven and bake 10–15 minutes, until cheese is melted and bubbly.

STEP 4:

Rest & Serve

Let meatloaf rest 10 minutes before slicing.

Garnish with fresh parsley and& serve hot.

Yield:4 servings

• 3 to 3½-pound ready-to-cook corned beef, preferably flat-cut

• 1 ¼ cups semi-dry white wine (I used the house Chardonnay from Trader Joe's)

• 1 pound red or Yukon gold potatoes, cut into 1- to 2-inch pieces

• About ½ pound of cut baby carrots

• ½ small head green or savoy cabbage (about 1 pound), core left intact, cut into 4 wedges

• 3 tablespoons Dijon mustard, plus more for serving

• 2 tablespoons honey

• Flaky sea salt, if necessary

• Black pepper

STEP 1

• Heat the oven to 325 degrees. Remove the corned beef from its packaging in the sink & reserve the spice packet. Rinse the beef well under cold running water and pat it dry with paper towels. (If you don’t rinse off the brine, the meat will be super salty.)

• If there is a substantial fat cap on top of the beef, place the beef on a cutting board and trim most of it, if you’d like. (The fat will not completely render away during cooking.) Be sure to leave at least a thin layer of fat on top, about ⅛- to ¼-inch thick, to keep the meat moist.

STEP 2

• Transfer the corned beef to a large Dutch oven with the fat cap facing up. Add the wine & the spices from the packet. Cover the pot and transfer to the oven to cook for 3 hours.

Step 3

• Baste the beef with the cooking liquid. Drop the potatoes & carrots into the liquid surrounding the beef, and lay the cabbage wedges on top. Cover & cook until the corned beef and vegetables are tender, 1 to 1½ hours. (A paring knife should slip easily into the beef, but the meat shouldn't be falling apart.)

Step 4

• Heat the broiler to high. Stir together the mustard & honey in a small bowl. Remove the corned beef from the pot & put it on a foil-lined sheet pan. Spoon the honey-mustard glaze all over the top & sides of the beef and slide it under the broiler. Cook until the glaze bubbles & caramelizes in spots, about 3 minutes.

Step 5

• Let the corned beef rest for 5 to 10 minutes, then slice it against the grain into ½-inch slabs. Place the beef slices on the serving platter alongside the vegetables and drizzle everything with a little bit of the cooking liquid. Taste the vegetables, and season them with flaky sea salt, if necessary. Season the beef and vegetables to taste with black pepper.

Yield: 6 servings

• 1 cup all-purpose flour

• ¼ cup shredded Parmesan, plus more for serving

• Salt & black pepper

• 6 thin-cut boneless skinless chicken breasts

• 1 tablespoon olive oil

• 6 tablespoons butter

• 2 medium shallots, minced

• 1 garlic clove, minced

• 1 cup dry white wine

• ¼ cup chicken broth

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• ½ cup heavy cream

• 4 tablespoons sour cream

• 10 oz baby spinach

Preparation

Step 1

• On a plate or in a larger bowl, mix together the flour, Parmesan & 1 teaspoon each salt and pepper. Dredge each chicken breast in the mixture, evenly coating on both sides.

Step 2

• Heat a large pan over medium. Add olive oil & 2 tablespoons of butter to the pan & melt to combine. Add the chicken and cook until golden brown (but not cooked through), about 4 minutes on each side. Add the other 2 tablespoons of butter halfway through. Remove chicken from the pan & set aside.

Step 3

• Add the remaining 2 tablespoons of butter to the pan and let it melt. Add shallot, garlic, & pinch of salt and cook, stirring until the shallot is softened and the garlic is fragrant, about 2 minutes.

Step 4

• Add wine, broth, thyme, & oregano, and stir, scraping the browned bits from the bottom of the pan, until the liquid has reduced by about half, 3 to 4 minutes. Add the heavy cream & sour cream and stir, allowing the mixture to soften and melt, until a thick sauce forms, about 6 minutes. Add baby spinach & stir until it is folded into the cream sauce and the spinach is beginning to wilt, about 1 minute.

Step 5

• Return the chicken breasts to the pan and simmer until cooked through, 4 to 5 minutes. Remove from heat &serve immediately with freshly grated Parmesan on top.

I serve this with mashed potatoes.

STEP 1

• Start by roasting your garlic bulbs. Cut the tops off (leave outer shell on), drizzle with olive oil , and season with salt and pepper. Wrap each in foil & bake in a 350F preheated oven for 1 hour.

Step 2

• Once garlic is ready & cooled, squeeze the cloves out of their skins into a bowl, and add softened butter, olive brine, & basil and stir until well-blended.

Step 3

• Slice bread in half. Spread your butter, then top with parmesan. Bake at 350F for 10 - 15 minutes (or desired crispiness) until the edges are golden.

Ingredients:

24 oz package of grape tomatoes

3 large jalapeños (seeded & ribs removed)

2 large onions (I use one red & one white)

Salt & Pepper

Using a tomato knife, finely chop all vegetables and place in one bowl. Season to taste with salt & pepper and stir well to combine all ingredients.

This stays fresh up to 10 days in a sealed glass jar!

• 4.23 cups water (divided)

• ¼ tsp salt (I used Celtic Sea Salt)

• ¼ tsp salt substitute (pure) potassium chloride,

• 3 tbsp sugar

• ¼ tsp cream of tartar

• Juice of half a lemon freshly squeezed

  
  

 STEP 1:

• Combine the salt, salt substitute, sugar, and cream of tartar in a large bowl or measuring jug. Add about half a cup of slightly warm water & whisk until all dry ingredients are completely dissolved and the liquid is clear with no visible crystals.

  • I whisked for a while and then brought out the immersion blender to get me over the challenge.

STEP 2:

• Add the fresh lemon juice & stir to combine. Top up with the remaining cold water to reach approximately one liter.

STEP 3:

• Pour into your bottle using a funnel. The finished liquid should be clear and very pale yellow from the lemon juice.

• Serve cold. The drink is best consumed after physical exertion in the heat, which is the exact context it was designed for & in which it makes the most sense.

Yield: 8 to 10 servings

For the Dressing

• 3 tablespoons red wine vinegar, plus more to taste

• 4 teaspoons dried oregano

• Salt and freshly ground black pepper

• ⅓ cup extra-virgin olive oil, plus more for drizzling

For the Salad

• 1 pound short-cut pasta, (My fave is Pipette from Barilla)

• 12 oz grape tomatoes, halved

• 16 oz of mozzarella pearls

• 4 ounces sliced salami, cut into ¼-inch ribbons

• ¾ cup sliced Kalamata olives

• 2 cups thinly sliced cucumber

• 3tablespoons diced red onion

• 1 cup coarsely chopped fresh parsley &/or basil leaves

Step 1

• Make the dressing: Combine vinegar, garlic, oregano & a big pinch each salt and pepper in a large bowl. Whisk in oil; taste and add more salt, pepper or vinegar as needed. Set aside.

Step 2

• Prepare the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions until the pasta is al dente. Drain well, transfer to the large bowl, & rinse with cold water, if you are like me and want this salad right away, and toss with the dressing while still warm.

Step 3

• Add tomatoes, mozzarella, salami, olives, cucumber & onion to the bowl and toss well; fold in herbs. Taste and season with more salt, pepper &vinegar, if you like.

Step 4 (totally optional)

• Drizzle with olive oil and top with cracked black pepper just before serving.

• 1 cup raw unfiltered honey wildflower or orange blossom

• ¾ cup water

• ½ cup white wine vinegar

• 1 large handful fresh mint, approximately 1 packed cup

To serve:

• Shaved ice or very finely crushed ice packed into a cup

• Fresh mint sprig for garnish

• Optional: a few pomegranate seeds for garnish

• Optional: grated cucumber

Instructions

Make the syrup

• Combine the honey & water in a heavy-bottomed saucepan over low heat. Stir gently with a wooden spoon until the honey is completely dissolved in the water. NOTE: Do not rush this with high heat. Low & slow preserves the floral quality of the raw honey takes about 10 minutes on a low flame.

• Once dissolved, raise the heat slightly to a bare simmer. As it warms, you will see foam rising to the surface. Skim it off continuously with a spoon. This step matters. (The foam is the impurities in the raw honey and skimming produces a clearer, more refined syrup.) Simmer for 15 minutes, skimming as you go.

• Add the white wine vinegar & stir gently to combine. The mixture will bubble up slightly. Return to a bare simmer & continue cooking for 25 to 30 minutes, stirring occasionally, until the sharp raw edge of the vinegar has cooked off and the flavors have integrated into a single unified sweet-sour syrup.

It will thicken slightly as it cooks and more noticeably as it cools. Honey-based sekanjabin stays more fluid than sugar-based versions, which is correct.

• In the final 5 minutes of cooking, add the fresh mint to the pot. Let it simmer briefly, then remove from the heat. The brief heat opens the mint without cooking it to bitterness. Leave the mint in the syrup as it cools.

  • Leave it overnight in the fridge & remove in the morning. The overnight version is more intensely herbal.

• Remove the mint. Pour the finished syrup into a clean glass jar. It will keep at room temperature for up to a year due to the acidity of the vinegar, or indefinitely refrigerated.

To serve

• Pack shaved ice or very finely crushed ice tightly into a metal cupPack it generously so it mounds slightly above the rim.

• Pour 3 to 4 tablespoons of the syrup slowly over the top of the ice. Use the back of a spoon to direct the pour if you want to control how the syrup runs through the ice. The honey gives it enough viscosity that it will move visibly through the ice rather than immediately disappearing.

• Garnish with a fresh mint sprig pressed into the shaved ice so it stands upright.

• If adding cucumber, grate it very finely and stir 2 to 3 tablespoons through before pouring over the ice. The cucumber is not documented in the medieval sources, but it has been the traditional Iranian serving method for the last several centuries, and it tastes extraordinary.

• 6 Mini Cucumbers, quartered (cut the ends off)

• 1 cup Tomato Juice

• 1 cup white vinegar

• 2 cloves of garlic (I slice mine so I can remove them in 24 hours)

• 1 tablespoon prepared horseradish

• 1 tablespoon Worchestershire sauce

• Tabasco (I use 3 - 4 dashes), but add as much as you'd like

• 2 teaspoons sea salt

• 8 - 10 peppercorns

Instructions

STEP 1:

• Cut the ends off 6 mini/snacking cucumbers, then quarter them and cut into spears. Place the spears into a 32 out sealable jar.

STEP 2:

• Add the picking ingredients to a small saucepan over medium heat. Let the mixture come to a rapid simmer, and then remove from the heat. Let the liquid cool until it's warm.

STEP 3:

• Carefully pour the warm liquid over the cucumbers in the jar. Leave the jar open until it has reached room temperature.

Once the jar has reached room temperature, close/seal the jar & refrigerate the pickles for 4 to 5 days. The longer the pickles sit, the more flavorful they'll become!

• 1 sliced avocado

• 7 tablespoons low-sodium soy sauce

• 7 tablespoons cold water

• 2 tablespoons honey

• 1 tablespoon sesame oil

• 1 teaspoon minced garlic

• 1 tablespoon roasted sesame seeds

• 4 green onions, chopped

• 3 cups cooked rice

Instructions

STEP 1:

• In a container, combine soy sauce, water, honey, sesame oil, garlic, & green onions & mix well.

STEP 2:

• Slice the avocado and add it to the marinade. Cover & refrigerate for 2 - 3 hours.

Serve over steamed rice & enjoy this amazing dish!!

• 10 Madagascar Vanilla Beans

  • You can also use Tahitian Vanilla Beans

• 16 oz. Bourbon (I use Bulleit)

Preparation:

Step 1:

• Slice into the vanilla beans lengthwise once, just to open them up.

Step 2:

• Place vanilla beans in a 16 oz glass jar/bottle

Step 3:

• Fill the bottle with bourbon and close

I let mine sit for six to eight weeks before using.

• 1 Extra-large egg

• 2 egg yolks (from extra large eggs)

• 3 teaspoons white vinegar

• Juice of one lemon

• 1 (heaping) teaspoon of salt (I used Celtic Sea salt)

• 1 (heaping) teaspoon of granulated sugar

• 1/2 teaspoon dijon mustard

• Pinch of cayenne

• 13.5 ounced avocado oil

Preparation

STEP 1:

• Place all ingredients into the glass container. I use a 32-ounce glass container.

STEP 2:

• Place your immersion blender over the egg to ensure the blades touch the egg & yolks. Start blending at high speed, and you'll see the emulsion begin to form. Once this happens, slowly raise the blender to incorporate all of the oil into the mixture.

STEP 3:

• When your mayonnaise is thick and well-blended, adjust the seasonings to your taste preferences.

Marinade for Meat, Poultry, or Shrimp

(for about 2 lbs of meat or shrimp. Make this a minimum of 3 hours early)

• 1/2 cup olive oil

• 1/4 cup lime juice (from about three limes)

• 2 tablespoons Worchestershire Sauce

• 1 clove of garlic, minced

• 1 tablespoon chili powder

• 1 teaspoon cumin

• 1 teaspoon smoked paprika

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

Preparation

Make this approximately 3 hours before you are ready to cook the meat/fish.

STEP 1:

• Put all ingredients together in a bowl and whisk until fully mixed.

STEP 2:

• Pour fully mixed marinade into a sealable baggie & add up to 2 lbs of meat.

STEP 3:

• Seal bag & place it into the fridge to marinade for 2 to 3 hours.

To make fajitas:

• Heat oil in a skillet

• Add meat(s)

  • I cook one at a time

• Add vegetables (tomatoes, onion, & peppers)

• Cook until meat is fully cooked & to your liking

  • Poultry at 165 F

  • Beef 145 F

• 2 cups of Jasmine rice

• Olive Oil

• 6 cups of water

• 2 tablespoons Knorr De Pollo

• 10 tablespoons tomato sauce

Preparation

STEP 1:

In a pot, you'll place in your Jasmin rice, add 3 to 4 tablespoons of olive oil to brown rice. Don't over brown, just get the rice to golden.

STEP 2:

Once the rice is browned add the 6 cups of water, add the Knorr De Pollo & the tomato sauce

STEP 3:

Cover the pot & bring the mixture to boil on high for 10 minutes. After 10 minutes, turn the burner off but leave the pot on the burner (DO NOT LIFT THE LID).

STEP 4:

Remove the covered pot from the burner and leave it covered for an additional 10 mintues (AGAIN...DO NOT lift the lid).

Once the time has passed, uncover & stir. Your delicious rice is ready to eat!! This is delicious & easy! Enjoy!

• 6 Cups of All-Purpose Flour

• 3 teaspoons sea salt

• 2 teaspoons baking powder

• 2/3 cup softened butter (room temp, cut into small pieces)

• 2 cups hot water

Preparation

STEP 1:

Add flour, salt, & baking powder to a bowl and mix.

STEP 2:

Add butter and use your hands or a pastry cutter to mix. You'll want to achieve a sandy consistency.

STEP 3:

Add hot water to the bowl a little at a time, mixing until a dough forms.

I use my hands to do this to ensure all areas have been incorporated.

STEP 4:

Remove dough from bowl to a lightly floured surface & need for 10 minutes until dough is completely smooth.

Cover the dough with either plastic wrap or a clean, dry disn towel and let the dough rest for 20 minutes.

STEP 5:

Cut or pull apart dough to and roll each piece into a ball. You want to have 24 balls all approximately the same size.

STEP 6:

One ball at a time, place a ball on a lightly floured suface and use a roller to roll the dough balls out to a paper-thin flat round shape.

I recommend rolling out all the dough, placing a piece of wax paper or parchment paper to ensure they don't stick to each other.

STEP 7:

Heat a skillet, dry over medium high heat and place the first tortilla in the skillet. I cook the first sized at 30-seconds, flip the tortilla and cook for 30-seconds.

The tortillas will bubble as they cook (this is a good sign).

Remove cooked tortillas to a plate and separate each with a piece of wax paper or parchment to prevent the tortillas from sticking together.

Tortillas can be stored in the fridge for up to 5 days in a sealable plastic baggie. They can be stored in the freezer for up to three months.