Maple Pecan Caramel Corn

3 tablespoons neutral oil, such as grapeseed or sunflower
1/3 cup popcorn kernels
1 cup toasted pecans (see Tip)
1/2 cup maple syrup
6 tablespoons unsalted butter
1/3 cup light brown sugar
1/4 teaspoon fine sea salt, plus more to taste
1/4 teaspoon vanilla extract
1/8 teaspoon baking soda

Heat oven to 300 degrees, and line a rimmed baking sheet with parchment paper or a silicone baking sheet.

In a large pot with a tight-fitting lid, heat oil and 3 popcorn kernels over medium-high with lid on top. When kernels pop, add remaining kernels to pot, lower heat to medium-low, and crack the lid open a sliver, facing away from you, to release steam. (Alternatively, you could cover the pot with a mesh deep-frying screen, or an upside-down colander or strainer.) Cook, shaking the pot occasionally, until the popping stops.

Transfer popcorn to a heatproof bowl, discarding any unpopped kernels. Add nuts to bowl.

In a medium pot, bring maple syrup, butter and brown sugar to a boil. Cook, stirring constantly, until butter and sugar have melted (the mixture should be foamy). Continue cooking, stirring constantly, until the mixture reaches 240 degrees on an instant-read thermometer. Remove from heat, and stir in salt, vanilla and baking soda. (Mixture may bubble up.)

Immediately pour hot syrup over popcorn mixture, and use a spatula to mix it well. Scrape popcorn onto prepared baking sheet in one layer. Bake, rotating the pan after 15 minutes, for 25 to 35 minutes. You’ll know it’s done when you can remove a piece of the popcorn, and after letting it cool for about a minute, it’s crisp when you bite into it. Taste and sprinkle lightly with more salt if you like. Let cool before serving.

Tip: To toast pecans, spread them in one layer on a baking pan and bake at 350 degrees until they darken slightly at the edges and look golden inside if you break one in half, 8 to 13 minutes. Stir the nuts once or twice as they bake for even cooking.

Crispy Smashed Potatoes with Chili-Lemon Vinaigrette

2 1/2 pounds fingerling potatoes or small (1- to 1 1/2-inch) Yukon Gold potatoes
4 medium garlic cloves, peeled
3 rosemary sprigs
Kosher salt
1/4 cup lemon juice
6 tablespoons extra-virgin olive oil, divided
1 small jalapeño or Fresno chili, stemmed and sliced into thin rings
1/4 cup lightly packed fresh flat-leaf parsley, chopped

Heat the oven to 500°F with a rack in the middle position. In a large pot over high, bring 2 quarts water to boil. Add the potatoes, garlic, rosemary and 1 cup salt, then cook, uncovered and stirring occasionally, until a skewer inserted into the largest potato meets no resistance, 18 to 22 minutes.

Using a slotted spoon transfer the potatoes to a wire rack set in a rimmed baking sheet; place the garlic in a small bowl; remove and discard the rosemary. Let the potatoes cool for about 10 minutes. Meanwhile, using a fork, mash the garlic to a paste, then stir in the lemon juice and 2 tablespoons of oil, followed by the chilies; set aside.

After the potatoes have cooled slightly carefully remove the rack from the baking sheet. Wipe away any moisture on the baking sheet and place the potatoes in an even layer directly on the sheet. Using the bottom of a dry measuring cup or ramekin, press down on each potato so it is slightly flattened and splits open but remains intact. Brush the tops of the potatoes with the remaining 4 tablespoons oil.

Roast the potatoes without moving them until browned and crisp, 35 to 40 minutes. Using a wide metal spatula, transfer to a serving platter, then sprinkle with the parsley and drizzle with vinaigrette.

Grilled Flank Steak with Worcestershire Butter

FOR THE STEAK:
1 1/2 pounds flank steak
Fine sea salt and freshly ground black pepper
6 thyme sprigs
3 garlic cloves, finely grated or mashed to a paste
1 jalapeño, minced
2 tablespoons minced chives, plus more for serving
2 tablespoons Worcestershire sauce
1 tablespoon coconut palm sugar or dark brown sugar
1 tablespoon fresh lemon juice, plus more as needed
3 ripe plum tomatoes
Extra-virgin olive oil
3 scallions, white and green parts, thinly sliced
Handful of torn fresh basil, plus more for serving

FOR THE WORCESTERSHIRE BUTTER:
1/2 cup unsalted butter (1 stick), softened
1 tablespoon chopped fresh thyme
1 tablespoon minced chives
2 teaspoons Worcestershire sauce
1 garlic clove, grated or mashed to a paste
Finely grated zest of 1 lemon
1/4 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper

Season steak all over with 1 teaspoon salt and ½ teaspoon pepper. In a bowl or resealable bag, combine thyme, garlic, jalapeño, chives, Worcestershire sauce, sugar and lemon juice. Add meat and let marinate in the refrigerator for at least 2 hours and up to overnight.

Prepare the Worcestershire butter: In a bowl, mash together the butter, thyme, chives, Worcestershire sauce, garlic, lemon zest, salt and pepper.

Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 2 hours before using.

Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source. Grill tomatoes, or broil them on a rimmed baking pan, turning them, until charred on all sides, about 2 to 4 minutes per side. Transfer to a cutting board to cool.

Brush off any pieces of marinade clinging to the steak, pat steak dry and coat it lightly with oil. Grill or broil steak until it reaches desired doneness, 3 to 5 minutes per side for medium-rare (125 degrees).

Transfer steak to a cutting board. Slice butter into coins and place them on the steak to melt slightly. Let steak rest for 5 minutes while you prepare the tomatoes.

Roughly chop tomatoes and place in a bowl with scallions, basil, a pinch of salt and pepper, a drizzle of olive oil and a squeeze of lemon juice. Toss well, adding more salt or lemon juice, or both, to taste.

Slice the steak thinly, across the grain, and serve with the charred tomato mixture spooned on top. Garnish with more chives and torn basil, if you like.