Caramelized Summer Fruit Tart

2 tablespoons Demerara sugar, plus more as needed 2 to 5 tablespoons granulated sugar (see Tip) 2 to 3 tablespoons cornstarch (see Tip) Pinch of kosher salt 4 cups berries, or pitted and sliced stone fruit (peaches, nectarines, apricots, plums), or rhubarb (or use a combination of stone fruit and berries) 1 tablespoon lemon juice… Continue reading Caramelized Summer Fruit Tart

Any Vegetable Tart

1/2 cup shredded Gruyère or Cheddar (optional) 1 large egg, at room temperature 2 tablespoons grated Parmesan 1 teaspoon finely grated lemon zest or finely chopped rosemary 1 garlic clove, finely grated or crushed to a paste (optional) Kosher salt and black pepper 3/4 cup crème fraîche or mascarpone All-purpose flour, for dusting the work… Continue reading Any Vegetable Tart

No-Yeast Cinnamon Rolls

FOR THE FILLING: 1/2 cup/113 grams unsalted butter, very soft, plus more for greasing the pan 1/2 packed cup/110 grams light brown sugar 1 1/2 teaspoons cinnamon 3/4 cup/90 grams chopped pecans, toasted (see Tip) FOR THE ROLLS: 2 cups/256 grams all-purpose flour, plus more for work surface 1 tablespoon baking powder 1 teaspoon fine… Continue reading No-Yeast Cinnamon Rolls

Overnight French Toast

2 tablespoons unsalted butter, softened, plus more for baking dish 1 pound enriched bread, such as brioche, challah or panettone sliced 3/4-inch thick 1/4 cup golden raisins (optional) 6 large eggs 2 1/2 cups whole milk 1/2 cup heavy cream 1/3 cup light brown sugar 1/2 teaspoon ground cinnamon Pinch of freshly ground nutmeg 1/2… Continue reading Overnight French Toast

Slow Cooker Funeral Potatoes

1 (32-oz.) pkg. frozen, diced hash brown potatoes 4 ounces pre-shredded Cheddar cheese (about 1 cup) 4 ounces pre-shredded low-moisture part-skim mozzarella (about 1 cup) 4 ounces pre-shredded Monterey Jack cheese (about 1 cup) 1 cup sour cream 1 cup chicken broth 1 (10 1/2-oz.) can condensed cream of anything soup 1/2-teaspoon kosher salt 2… Continue reading Slow Cooker Funeral Potatoes

Winter Minestrone

1/4 cup extra-virgin olive oil 1 yellow onion, chopped 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon kosher salt, or more as needed 1/2 teaspoon freshly ground black pepper, or more as needed 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 bunch (5 ounces) Swiss chard, trimmed and thinly sliced 5 ounces… Continue reading Winter Minestrone

Butter Cauliflower

1 cup basmati rice 3 tablespoons unsalted butter 3 cloves garlic, minced 1/2 medium sweet onion, diced 1 tablespoon freshly grated ginger 2 teaspoons garam masala 1 teaspoon chili powder 1 teaspoon ground cumin 1/4 cup tomato paste 1 15-ounce can tomato sauce 2 cups vegetable stock Kosher salt and freshly ground black pepper, to… Continue reading Butter Cauliflower

Broccoli Cheese Soup

Ingredients Save Recipe 1 1/2 pounds (700g) broccoli 2 tablespoons (30ml) vegetable oil Kosher salt and freshly ground black pepper 3 tablespoons (45g) unsalted butter 1 medium onion, sliced (about 6 ounces; 170g) 1 medium carrot, peeled and finely diced (about 4 ounces; 120g) 3 medium cloves garlic, thinly sliced 2 cups (475ml) water, or… Continue reading Broccoli Cheese Soup

Watercress Citrus Avocado Salad with Turmeric Dressing

1 orange – zested, peeled and sliced ( or sub mandarins, blood oranges or tangelos) 2 ounces baby watercress 1 ripe avocado – peeled and cut into wedges a few very thin slices of red onion- optional Dressing: 2 tablesooons olive oil 2 tablespoons meyer lemon or lime juice 1 tablespoon orange zest 2 teaspoons… Continue reading Watercress Citrus Avocado Salad with Turmeric Dressing

Roasted Fall Vegetable Salad With Curry-Maple Dressing

Roasted Fall Veggies 3 small parsnips, peeled 3 small carrots, peeled 1/2 a cauliflower 1 small yam 1 small delicata squash olive oil salt and pepper to taste generous pinch cumin seed and fennel seeds ( optional) Salad 1 bunch lacinato kale, stacked and thinly sliced 8 ounces shredded brussel sprouts ( or slaw) 1… Continue reading Roasted Fall Vegetable Salad With Curry-Maple Dressing

Fennel Salad with Cucumbers and Dill

2 large fennel bulbs- trimmed and cored 3 small persian cucumbers 1/2 cup fresh chopped dill 1/4 cup white onion, thinly sliced ( optional) 1/3 cup olive oil 3 tablespoons lemon juice ( Meyer lemon is nice, or sherry vinegar or, champagne, or red wine vinegar) kosher salt to taste pepper to taste Cut fennel… Continue reading Fennel Salad with Cucumbers and Dill

Persimmon Salad with Citrus Dressing

1 fennel bulb, thinly sliced 1–2 Fuyu persimmons, thinly sliced 1/4 cup very thinly sliced red onion 8 oz butter lettuce 1/4 Cup pomegranate seeds 1/8 C pistachios (optional) 1/8 C crumbled goat cheese or feta ( optional) Citrus Dressing: 1 orange- zest and its juice- about 1/2 C 1 lime – zest and its… Continue reading Persimmon Salad with Citrus Dressing

Brussel Sprout Salad with Hazelnuts and Dates

1 lb brussel sprouts (about 4 Cups, sliced and packed) 1 cup unsalted roasted hazelnuts 3/4 cup chopped seedless dates 1/4 C finely diced red onion 1/4 C olive oil 1/4 C apple cider vinegar 1/8 C Real Maple syrup or honey 1/4 teaspoon salt 1/8 teaspoon cayenne pepper- plus more to taste Cracked pepper… Continue reading Brussel Sprout Salad with Hazelnuts and Dates

Lemony Brussel Sprout Salad with Pistachios and Tahini Sauce

8–10 ounces brussel sprouts, shaved, shredded or very finely sliced, (use a mandolin, food processor, or chefs knife) about 6 cups. 1/4 cup finely sliced onion (or sub green onions) 1 garlic clove, finely minced 2 teaspoons olive oil (or just enough to lightly coat) 1/4 teaspoon salt zest of one small lemon 1/4-1/2 cup… Continue reading Lemony Brussel Sprout Salad with Pistachios and Tahini Sauce

Sicilian Purple Cauliflower Salad

1 head cauliflower, purple if possible olive oil to coat 1/2 teaspoon salt zest of one lemon 2 cups cooked grain- black rice, quinoa, freekah, farro, etc…. 2 scallions, sliced 1/2 cup sliced kalamata olives 2 tablespoons capers 1/2 cup Italian parsley, chopped Dressing: 1/4 cup olive oil 2 tablespoons red wine vinegar 2 cloves… Continue reading Sicilian Purple Cauliflower Salad

Brussels Sprouts With Pomegranate, Feta, and Roasted Shallot Dressing

1 1/2 pounds Brussels sprouts, trimmed and halved 1 medium shallot, halved lengthwise through the root 3 tablespoons extra-virgin olive oil, divided 1/8 teaspoon plus 1/4 teaspoon fine salt, divided 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 teaspoon honey 1/4 teaspoon freshly ground black pepper 1/4 cup pomegranate seeds 3 tablespoons crumbled… Continue reading Brussels Sprouts With Pomegranate, Feta, and Roasted Shallot Dressing

Momofuku Brussels Sprouts with Puffed Rice

For Brussels sprouts 2 pounds Brussels sprouts, trimmed and halved lengthwise 3 tablespoons canola oil 2 tablespoons unsalted butter For dressing 1/4 cup Asian fish sauce (preferably Tiparos brand) 1/4 cup water 1/4 cup sugar 3 tablespoons finely chopped mint 2 tablespoons finely chopped cilantro stems 1 garlic clove, minced 1 (1 1/2-inch) fresh red… Continue reading Momofuku Brussels Sprouts with Puffed Rice

Momofuku’s Roasted Brussel Sprouts with Mint and Cilantro

1 lb / 453 gr Brussel sprouts 1 tablespoon chopped cilantro 1 tablespoon chopped mint 2 tablespoons olive oil 1/4 cup / 60 ml fish sauce 2 tablespoons water 1 tablespoon rice wine vinegar Juice of 1/2 lime 2 tablespoon raw organic honey 1 clove of garlic, minced 1 Bird’s eye chili, thinly chopped Preheat… Continue reading Momofuku’s Roasted Brussel Sprouts with Mint and Cilantro

Next-Day Turkey Barbecue Sandwiches With Pickles and Slaw

1/4 cup apple cider vinegar, plus more as needed 2 teaspoons granulated sugar 1 teaspoon fine sea salt 4 cups sliced green cabbage (about 1/2 small head) 1 large shallot, thinly sliced 1 large carrot, coarsely grated 1 jalapeño, seeded and thinly sliced 1/2 cup barbecue sauce, homemade or store-bought, plus more for serving Hot… Continue reading Next-Day Turkey Barbecue Sandwiches With Pickles and Slaw

Next Day Turkey Stuffing Panzanella With Cranberry Vinaigrette

FOR THE STUFFING CROUTONS: 2 tablespoons olive oil, plus more for greasing the pan 3 cups leftover stuffing FOR THE CRANBERRY VINAIGRETTE: 1/4 cup pepitas (or another seed or chopped nut) 2 tablespoons olive oil 3 tablespoons homemade, jarred or canned cranberry sauce 2 teaspoons Dijon mustard 2 teaspoons apple cider vinegar Kosher salt and… Continue reading Next Day Turkey Stuffing Panzanella With Cranberry Vinaigrette