Sweet Patatas Bravas

2 pounds sweet potatoes
3 tablespoons olive oil, divided
1 1/4 teaspoons kosher salt (I use Morton’s)
2 tablespoons tomato paste
2 tablespoons sherry vinegar
1 1/2 tablespoons hot sauce
1 1/2 teaspoons smoked paprika
1/3 cup mayonnaise
1 large garlic clove (or 2 small), minced

Preheat the oven to 425 degrees F.

Peel the sweet potatoes and chop into large (roughly 1 1/2-inch) chunks. Add to a naked, rimmed sheet tray, then toss with 2 tablespoons olive oil and the salt. Roast—stirring the potatoes halfway through—until they’re just tender and beginning to brown, about 24 minutes.

Meanwhile, mix the tomato paste, sherry vinegar, hot sauce, and smoked paprika in a bowl.

In another bowl, mix the mayonnaise, garlic, and remaining 1 tablespoon olive oil. (Both sauces can be prepared days in advance, then refrigerated!)

When the potatoes are done, let them hang out for about 10 minutes. Drizzle with the tomato dressing and gently toss. Transfer to a platter and zigzag with the garlicky mayo. Serve warm.

Garlic Herb Cheese Bombs

2 cans (7.5 oz. each) refrigerated biscuits
4 oz. Mozzarella cheese, cut into 20 cubes
4 tablespoons butter, melted
1/2 teaspoon garlic powder
Some fresh parsley leaves, finely chopped
A tiny pinch of salt

Preheat oven to 400°F.

Open the biscuit cans and separate the biscuits. Line a cookie sheet with parchment paper. Wrap the cheese bombs by placing one cube of the cheese in the center of each biscuit. Carefully wrap the biscuit dough around the cheese, pinch the biscuit to close and seal tight. Place the seam part down and arrange the biscuits so they are at least 1-inch apart. Bake for 10 minutes or until the surfface turn golden brown.

While the biscuits are baked in the oven, mix the butter, garlic powder, salt, and parsley leaves together. Set aside.

Remove the biscuits from the oven and brush with the butter mixture immediately. Serve warm.

Sweeney Potatoes

2 1/2 pounds russet potatoes, scrubbed and cut into 1/4-inch cubes
1 (8-ounce) package cream cheese, at room temperature
1/2 cup unsalted butter, melted, plus more butter for the pan
1 cup sour cream
1/4 to 1/2 cup whole milk
Kosher salt and ground black pepper, to taste
2 1/2 cups freshly grated sharp Cheddar cheese (about 8 ounces)
Chopped fresh parsley, for garnish (optional)

Heat oven to 325 degrees. Put potatoes in a large heavy-bottomed pot and cover with cold water. Set on stove over high heat and bring to a boil, then reduce heat and allow potatoes to simmer until they have just started to soften, about 10 minutes. Drain and set aside.

Combine cream cheese, melted butter and sour cream in a large bowl and stir to combine. Add enough milk so that the mixture is creamy but not soupy. Season mixture with salt and pepper to taste. Add potatoes to bowl and stir gently to combine.

Generously grease a 9-by-13-inch baking dish. Tip half the potatoes into the dish and spread to the edges, then scatter half the grated cheese over the top. Add remaining potatoes and spread to the edges, then top with remaining cheese.

Maple-Roasted Brussels Sprouts

1/4 cup canola oil
2 1/4 pounds baby brussels sprouts or regular brussels sprouts halved lengthwise
Salt and freshly ground pepper
1 stick (4 ounces) unsalted butter, cut into tablespoons and softened
2 tablespoons light brown sugar
1/4 cup Grade A pure maple syrup
1 1/2 tablespoons cider vinegar
1 cup vacuum-packed roasted chestnuts, coarsely chopped (6 ounces)
1 tablespoon walnut oil

Heat the canola oil in a very large skillet until shimmering. Add the brussels sprouts and season with salt and pepper, then cook over high heat without stirring until they are browned, about 2 minutes. Add the unsalted butter and brown sugar and cook over moderately high heat, stirring occasionally, until the brown sugar is melted. Add the maple syrup and cook, stirring occasionally, until the brussels sprouts are just crisp-tender, about 7 minutes. Stir in the cider vinegar. Add the chestnuts and walnut oil and cook until hot.

Using a slotted spoon, transfer the brussels sprouts and chestnuts to a bowl. Boil the cooking liquid over high heat until thickened slightly, about 2 minutes. Pour the sauce over the brussels sprouts and serve.

Pasta e Piselli

1.3kg peas in their pods, or 350g frozen
4 tbsp extra virgin olive oil
A small knob of butter or 50g pancetta or guanciale, diced
3 large or 6 small spring onions, chopped
A celery stalk, chopped
A sprig of mint
Salt
1 tbsp tomato puree (optional)
A parmesan rind
300g fresh egg pasta or 200g dried pasta
Pecorino or parmesan cheese, grated

If the peas are in their pods, pod them and set aside. Warm the olive oil in a large pan and fry the pancetta, onion, celery and mint with a pinch of salt, until soft and translucent. Stir in the tomato puree, if using, then add the peas, stir and cook for a few minutes.

Add 1.3 litres of cold water and the parmesan rind. Bring to the boil, then reduce to a simmer for 15 minutes.

Once the peas are tender, remove the mint, add another small pinch of salt and the pasta. Cook, stirring regularly, until the pasta is al dente. Leave to sit for a couple of minutes, stir in 2 tbsp grated cheese, taste and check for salt (it shouldn’t need it). Divide between bowls and serve, handing round more cheese for those who want it.

Parmesan Cheese Dip

2 cups (5 1/2 ounces / 150g) finely grated Parmesan cheese (on a Microplane)
Scant 1/4 cup (50ml) extra virgin olive oil
1/4 cup dry white wine

Add-in ideas: black pepper, lemon juice, chopped dried figs, chopped dates, finely lots of chopped chives, lemon zest, or red pepper flakes, dried herbs, chopped sun-dried tomatoes

Combine the cheese, olive oil, and wine in a jar or bowl. Stir gently until it all comes together, then press the cheese down a bit into a flat surface. It will keep like this, drizzled with a layer of olive oil, for a few weeks refrigerated. (Let it come back down to room temperature before serving.)

To serve the cheese, scoop out a bit into a separate smaller bowl or plate, and stir in or sprinkle with any add-ins at this point.

Serve with crackers, toasts, or crudités; spread on sandwiches; layer in tarts; spoon into soups.

Grilled Scallops with Corn, Peaches, and Tomatoes

olive oil
2 ears corn
2 peaches (halved and pitted)
8 large scallops
salt and pepper
1 cup chopped fresh tomatoes
chopped parsley

Heat a charcoal or gas grill until very hot.

Rub the grill grate with a little oil and put it 3 or 4 inches from the heat.

Brush 2 ears corn, and 2 peaches (halved and pitted) with olive oil; grill until lightly browned.

Strip the corn kernels off the cobs, chop the peaches; put in a large bowl.

Brush the scallops with olive oil, sprinkle with salt and pepper, and grill until they’re brown on the bottom and release easily from the grill, 2 to 3 minutes.

Turn and brown on the other side; total cooking time should be 3 to 5 minutes; take the scallops off the grill before the interior becomes totally opaque.

Halve the scallops and add them to the bowl along with 1 cup chopped fresh tomatoes, chopped parsley, basil, or chives, olive oil, salt and pepper. Toss.

Corn and Fregola

Salt
8 ounces fregola
1 tablespoon butter
1 1/2 cups sweet corn kernels or frozen peas
1 cup sliced scallions
1 cup hot vegetable stock
3/4 cup grated Parmigiano-Reggiano or Grana Padano cheese, or as needed
Pepper

In a medium pot, bring lightly salted water to a boil. Add fregola and cook until tender yet springy and chewy, 12 to 14 minutes. Drain, rinse under cool water, and drain again.

Place a sauté pan over medium-high heat, and add butter, corn or peas, scallions, and vegetable stock. Cook at a lively simmer, stirring occasionally, until the corn or peas are cooked and the broth is reduced by about half, about 3 minutes.

Remove from heat, and add fregola and Parmigiano-Reggiano or Grana Padano. The mixture should be gooey like macaroni and cheese.

Season with salt and pepper to taste. If desired, serve with a green salad.

Corn Risotto

2 corn cobs (kernels removed and reserved for risotto)
1 onion, cut into quarters
1 carrot, cut into 1-inch pieces
1 celery rib, cut crosswise into 1-inch pieces
Dark green leaves from 1 leek (reserve white and light green parts for risotto)
2 cloves garlic, smashed
1 teaspoon salt
1 teaspoon whole black peppercorns

FOR THE RISOTTO:
2 tablespoons unsalted butter
1 leek, white and light green parts only, finely chopped
1 teaspoon kosher salt
1/4.teaspoon black pepper
1 cup arborio rice
1/2 cup dry white wine
6 cups hot corn stock or chicken stock
1 1/2 cups raw corn kernels (from about 2 ears corn)
1 cup grated Parmesan cheese
1/4 cup heavy cream
2 tablespoons minced chives (optional)

FOR THE STOCK:
Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer. Add enough water to bring liquid up to 6 cups.

FOR THE RISOTTO:
Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.

Pour in wine and cook, stirring, until it has all been absorbed, about 2 minutes.

Add a ladleful of hot corn stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladlefuls of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn. Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.

Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.

In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper. Immediately before serving, stir in the chives, if using, then gently fold in cream.

Summer Potato Salad with Bacon and Scallions

Salt
5 pounds new potatoes, creamers or other small (1-inch to 1 1/2-inch diameter) potatoes
6 scallions, thinly sliced into rings
2 tablespoons garlic-infused oil
10 slices ( 1/2 pound) bacon
2 tablespoons yellow mustard seeds
1/4 cup good-quality white wine vinegar

Bring a large wide pan of salted water to a boil, and add potatoes. Boil until tender, about 20 minutes. Drain potatoes, cut in two, and place in a large bowl. Add scallions, and toss gently to mix.

Return dry potato pan to medium heat, and add garlic oil and bacon. Cook bacon until very crisp, and transfer to paper towels.

Add mustard seeds to bacon fat in pan. After a few moments, they will begin to pop. Immediately turn off heat, and add vinegar and potato mixture. Toss together, then transfer back into bowl.

Cover salad with plastic wrap, and allow to rest at room temperature for about an hour. To serve, transfer to a serving bowl, and crumble crispy bacon on top.

Nectarines and Peaches with Lavender and Gorgonzola

1/2 cup pecans
3 tablespoons honey
2 tablespoons plus ¼ cup sugar
1 sprig rosemary
1 tablespoon dried lavender buds
Kosher salt
3 ripe white or yellow nectarines, cut into wedges
3 ripe white or yellow peaches, cut into wedges
2 teaspoons finely grated lemon zest
1/2 cup crumbled Gorgonzola, divided

Preheat oven to 350°. Toast pecans on a rimmed baking sheet, stirring once, until slightly darkened in color and fragrant, 10–12 minutes. Let cool.

Meanwhile, bring honey, 2 Tbsp. sugar, and 3 Tbsp. water to a simmer in a small saucepan over medium-high heat, swirling occasionally until sugar is dissolved. Add rosemary and lavender and remove from heat. Let sit 5 minutes. Remove rosemary and let syrup cool.

Bring a pinch of salt, remaining 1/4 cup sugar, and 1 Tbsp. water to a boil in another small saucepan, stirring to dissolve sugar. Cook (without stirring) until sugar turns a light amber color, about 2 minutes. Add pecans and cook, stirring constantly, until nuts are coated and caramel is a dark amber color, about 2 minutes. Immediately scrape out onto a parchment-lined baking sheet and spread out into a single layer; let cool. Break into smaller pieces.

Toss nectarines, peaches, lemon zest, and 1/4 cup syrup in a large bowl to coat. Let sit 5 minutes. Gently toss in half of Gorgonzola and half of candied pecans; taste and season with salt if needed. Transfer to a platter. Top with remaining Gorgonzola and candied pecans.

Do Ahead: Syrup can be made 1 month ahead; cover and chill. Pecans can be candied 1 day ahead; store airtight at room temperature.

Grilled Pork with Nuoc Cham

2 tablespoons fresh lime juice
2 tablespoons fish sauce
1/2 teaspoon sugar
1 small garlic clove, finely chopped
1 tablespoon finely chopped cilantro stems, plus leaves for serving
2 1-inch-thick boneless pork shoulder steaks (about 1 pound each)
Kosher salt, freshly ground pepper
2 tablespoons olive oil

Prepare a grill for medium heat. Whisk lime juice, fish sauce, sugar, and 1 Tbsp. water in a small bowl until sugar is dissolved. Stir in garlic and cilantro stems; set nuoc cham aside.

Place pork on a rimmed baking sheet and season generously on both sides with salt and pepper, then drizzle with oil and turn pork to coat. Grill, turning often and moving around on grill to prevent flare-ups, until lightly charred all over and an instant-read thermometer inserted into the center registers 140° for medium), 12–15 minutes. Transfer meat to a cutting board and let rest 10 minutes before slicing.

Spoon some of nuoc cham over pork and top with cilantro leaves. Serve remaining sauce alongside.

Pork Tenderloin Braised with Elderflower

2 tablespoons canola oil
2 pork tenderloins (12 ounces each), sliced crosswise 1 1/2 inches thick and lightly pounded
1 teaspoon fennel seeds, chopped
1 teaspoon cracked black peppercorns
Salt
2 fennel bulbs—cored and thinly sliced
1 large onion, halved and thinly sliced
1 1/2 cups dry white wine
1/2 cup elderflower cordial
5 thyme sprigs
2 bay leaves

In a skillet, heat 1 tablespoon of the oil. Sprinkle the pork with the fennel seeds and peppercorns and season with salt. Add the pork to the skillet and cook over high heat, turning once, until lightly browned, 5 minutes. Transfer the pork to a plate.

Add the remaining 1 tablespoon of oil to the skillet. Add the sliced fennel and onion; cover and cook over moderate heat, stirring occasionally, until softened, 7 minutes. Add the wine, cordial and herbs and cook until the liquid is reduced by half, 5 minutes.

Return the pork and any accumulated juices to the skillet. Cover and simmer over low heat until the pork is cooked through, 10 minutes. Discard the herbs and serve.

Rose’s Luxury Spaghetti with Strawberry-Tomato Sauce

1/4 cup olive oil, plus more for drizzling
1 28-oz. can whole peeled tomatoes, drained
1 teaspoon crushed red pepper flakes
Kosher salt
1 pound fresh (or frozen, thawed) strawberries, hulled, quartered
2 teaspoons sugar
12 oz. spaghetti
1/4 small red onion, thinly sliced
1 cup fresh ricotta
Freshly ground black pepper

Heat 1/4 cup oil in a large skillet over medium-high heat. Add tomatoes and red pepper flakes, season with salt, and cook, breaking up with a wooden spoon, until tomato juices have reduced slightly, about 3 minutes.

Add strawberries and sugar and cook, stirring often, until strawberries are soft and sauce is slightly thickened, about 5 minutes; let cool slightly, then pulse in a food processor to a coarse purée.

Meanwhile, cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain pasta, reserving 1 cup pasta cooking liquid.

Add pasta to tomato sauce along with 1/2 cup pasta cooking liquid and cook, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes.

Remove from heat, drizzle with more oil, and toss to combine. Serve pasta topped with onion, ricotta, and black pepper.

Rose’s Luxury Lychee Salad

Coconut-Chile Sauce:
1/2habanero chile, seeds removed
1 13.5-oz. can coconut milk
1 tablespoon Champagne vinegar or white wine vinegar
1 teaspoon sugar
Kosher salt

Sausage:
6 garlic cloves, thinly sliced
1/2cup vegetable oil
Kosher salt
12 oz. ground pork, preferably shoulder
3/4 teaspoon crushed red pepper flakes
Freshly ground black pepper

Assembly:
1/3 cup fresh basil leaves
1/3 cup fresh cilantro leaves
1/3 cup fresh mint leaves
1/3 cup salted, roasted peanuts
3/4 teaspoon shichimi togarashi
3 tablespoons fresh lime juice
1 20-oz. can lychees, drained, halved
1/4 small red onion, thinly sliced

Coconut-chile sauce:
Bring chile and coconut milk to a simmer in a large saucepan over medium heat and cook, stirring occasionally, until reduced by half, 10–15 minutes. Remove from heat; discard chile. Add vinegar and sugar, stirring until sugar dissolves; season with salt. Let cool.

Sausage:
Cook garlic and oil in a medium skillet over medium heat, stirring often, until garlic is golden brown, about 5 minutes. Using a slotted spoon, transfer garlic to paper towels to drain; season with salt.

Increase heat to medium-high. Add pork and red pepper flakes to skillet; season with salt and pepper. Cook, breaking up pork and pressing firmly to help brown, until cooked through and crisped in spots, 6–8 minutes.

Assembly:
Spoon sauce into bowls and top with garlic, basil, cilantro, mint, peanuts, and shichimi togarashi. Spoon pork along with some pan drippings over; drizzle with lime juice. Top with lychees and onion.

Warm Grilled Corn with Pancetta

16 ears of corn, shucked
Vegetable oil, for drizzling
1/2 pound pancetta, sliced 1/2 inch thick and cut into 1/2-inch dice
1/2 cup water
2 tablespoons minced garlic
2 small red bell peppers, cut into 1/2-inch dice
2 tablespoons sherry vinegar
Salt and freshly ground pepper
2 tablespoons small oregano leaves

Light a grill. Drizzle the corn with oil and rub to coat thoroughly. Grill over moderate heat, turning often, until lightly charred all over and just tender, about 15 minutes. Transfer the corn to a work surface and when cool enough to handle, cut the kernels from the cobs.

In a large, deep skillet, combine the pancetta and water and bring to a boil. Simmer over moderate heat until the water evaporates, about 4 minutes. Fry the pancetta, stirring occasionally, until crisp, about 8 minutes. Pour off all but 2 tablespoons of the fat in the skillet.

Add the garlic and red peppers to the skillet and cook, stirring, until the garlic is fragrant, about 2 minutes. Stir in the corn and vinegar and cook briefly to heat through. Remove from the heat and season with salt and pepper. Stir in the oregano leaves, transfer to a bowl and serve.

Balsamic Vegetable Kebabs

For the Vinaigrette:

1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1 tablespoon finely chopped parsley
1 tablespoon fresh juice from 1 lemon
2 teaspoons freshly minced garlic (about 2 medium cloves)
2 teaspoons DIjon mustard
2 teaspoons finely chopped thyme
Kosher salt and freshly ground black pepper

For the Skewers:

1 large zucchini, ends trimmed, halved lengthwise, and cut into 3/4-inch slices
1 large yellow squash, ends trimmed, halved lengthwise, and cut into 3/4-inch slices
1 large red onion, cut into 1-inch cubes and separated into 3-layer segments
2 medium red, yellow, or orange bell peppers, stemmed, seeded, and cut into 1-inch squares
1 pint grape tomatoes

For the Vinaigrette: Whisk together balsamic vinegar, oil, parsley, lemon juice, garlic, mustard, and thyme in a small bowl. Season with salt and pepper. Place all vegetables in a large bowl, add vinaigrette, and toss to coat.

For the Skewers: Skewer vegetables, alternating between zucchini, yellow squash, red onion, bell peppers, and tomatoes. Reserve any remaining vinaigrette in bowl.

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers, turning, until vegetables are browned around the edges and beginning to soften, 5-8 minutes total. Transfer skewers to platter and spoon on reserved vinaigrette. Serve immediately.

Halloumi and Vegetable Kebabs

1/4 cup olive oil
2 tablespoons fresh lemon juice from 1 lemon, plus 1 additional lemon cut into wedges for serving
2 tablespoons red wine vinegar
2 teaspoons freshly minced garlic (about 2 medium cloves)
2 teaspoons dried oregano
1 teaspoon finely chopped fresh mint leaves
Kosher salt and freshly ground black pepper
1 pound halloumi cheese, cut into 3/4-inch cubes
2 medium zucchini, cut into into 1/2-inch rounds
2 medium red onions, peeled and cut into 3/4-inch chunks
1 pint grape tomatoes
Wooden skewers, soaked in water for at least 30 minutes prior to use
Tzatziki, for serving (optional)
Pita, warmed, for serving (optional)

Whisk together oil, lemon juice, vinegar, garlic, oregano, and mint in a large bowl. Season with salt and pepper to taste.

Add cheese, zucchini, onion, and tomatoes, and toss to combine.

Alternatively thread cheese, zucchini, onion, and tomatoes on skewers.

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers over direct heat until cheese browns and zucchini has slightly softened, 3-5 minutes per side. Remove skewers from the grill to a serving platter. Squeeze lemon wedges over skewers and serve immediately with tzatziki and warm pita.

Creamy Cucumber and Potato Salad

2 pounds small to medium Red Bliss potatoes (about 12)
Kosher salt
1/3 cup crème fraîche or mayonnaise
2 tablespoons red wine vinegar
1 tablespoon light corn syrup or 2 teaspoons sugar
1 teaspoon Dijon mustard
1 teaspoon celery seeds
1 small garlic clove, minced
1/4 cup canola oil, plus more for brushing
Pinch of crushed red pepper
1 teaspoon finely chopped fresh oregano
1/2 cup chopped parsley plus 1 teaspoon minced parsley
Freshly ground pepper
1 English cucumber, thinly sliced
1/3 cup thinly sliced red onion

In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderately low heat until just tender, about 15 minutes. Drain the potatoes and let cool completely, then cut them in half lengthwise.

Meanwhile, in a large bowl, whisk the crème fraîche, vinegar, corn syrup, mustard, celery seeds and garlic. Gradually whisk in the 1/4 cup of oil. Stir in the crushed red pepper, oregano and 1 teaspoon of minced parsley and season the dressing with salt and pepper.

Light a grill or preheat a grill pan. Generously brush the potatoes with oil and season with salt and pepper. Grill the potatoes, cut side down, over moderately high heat, turning once, until lightly charred and hot, 5 minutes. Transfer to a plate and let cool slightly.

Toss the potatoes with the dressing and season them with salt and pepper. Fold in the cucumber, red onion and the 1/2 cup of chopped parsley and serve.

Grilled Broccoli and Bread Salad with Pickled Shallots

2 large shallots, thinly sliced
1/4 cup golden raisins
1/2 cup dry sherry
1/4 cup sherry vinegar
1/4 cup agave syrup
1 teaspoon chopped thyme
Kosher salt
Grated zest and juice of 1 Meyer lemon
1/2 cup extra-virgin olive oil
Freshly ground pepper
4 garlic cloves, minced
2 teaspoons crushed red pepper
2 teaspoons chopped rosemary
1 pound broccoli, cut into long spears, stems peeled
1/2 pound vegan ciabatta, sliced 1/2 inch thick
2 tablespoons toasted pine nuts