Smashed Carrot Salad with Garlic and Ginger (with Variations)

2 pounds carrots, trimmed and scrubbed, large carrots sliced lengthwise into approximately 1-inch-thick pieces (see note for other options) 2 tablespoons neutral oil, such as grapeseed or safflower, or peanut oil 2 teaspoons fine salt, plus more as needed 2 tablespoons black vinegar or rice vinegar, plus more to taste 1 1/2 tablespoons soy sauce,… Continue reading Smashed Carrot Salad with Garlic and Ginger (with Variations)

Spicy Fried Corn With Bacon and Chipotle

4 ears corn, shucked 1/4 pound bacon (5 slices), roughly chopped 1 teaspoon chipotle in adobo sauce, seeded if desired, and finely chopped 1/2 teaspoon kosher salt 3 tablespoons fresh chopped cilantro Sour cream, for serving (optional) Slice corn kernels off cob. Fry bacon in a large skillet over medium-high heat until crisp, about 5… Continue reading Spicy Fried Corn With Bacon and Chipotle

Gâteau Breton

3/4 cup/100 grams pitted prunes or dried apricots (about 16) 2 tablespoons/30 milliliters rum 2 1/4 cups plus 2 1/2 tablespoons/300 grams all-purpose flour 1 cup/200 grams superfine sugar Large pinch flaky sea salt 8 1/2 ounces/240 grams unsalted butter (2 sticks plus 1 tablespoon), diced, more for greasing pan 6 extra-large egg yolks In… Continue reading Gâteau Breton

Burrata With Romano Beans and Roasted Eggplant

1 1/4 pounds eggplant, diced in 1-inch pieces 1/2 teaspoon kosher salt, more as needed for cooking beans 8 garlic cloves, smashed and peeled 2/3 cup extra-virgin olive oil, more as needed 6 ounces cherry tomatoes, halved (about 1½ cups) 1 pound Romano beans, trimmed 1/4 cup pitted and sliced kalamata olives 1 tablespoon capers,… Continue reading Burrata With Romano Beans and Roasted Eggplant

Japanese Cheesecake

3 tablespoons/45 grams unsalted butter, at room temperature, plus more for greasing 5 large eggs, at room temperature 1 cup/225 grams cream cheese 1/2 cup/120 grams crème fraîche 1 teaspoon grated lemon zest 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 1/2 cup/100 grams plus 1 tablespoon superfine sugar 1/2 cup/65 grams cake flour 1… Continue reading Japanese Cheesecake

Grilled Chile Flank Steak With Pineapple-Tomatillo Salsa

2 tablespoons freshly squeezed orange juice 1 tablespoon New Mexico chile powder 1 teaspoon dried oregano 1 1/2 teaspoons kosher salt, more as needed 1 1/2 to 1 3/4 pounds flank steak 1/2 pound fresh peeled pineapple in 1/2-inch slices 3/4 pound whole tomatillos, husks removed 1/2 onion (cut stem to root), peeled 2 jalapeño… Continue reading Grilled Chile Flank Steak With Pineapple-Tomatillo Salsa

Pork Schnitzel With Quick Pickles

For the Pickles 2 limes 3 small Kirby cucumbers or 1 large cucumber, peeled if you like and thinly sliced 1/3 cup very thinly sliced fennel bulb (save the fronds for garnish) 1 large shallot or 1/2 small red onion, thinly sliced 1 tablespoon light brown sugar 1/2 teaspoon kosher salt For the Pork Cutlets… Continue reading Pork Schnitzel With Quick Pickles

Pork Katsu With Pickled Cucumbers and Shiso

1/2 pound small Kirby cucumbers, sliced into ¼-inch-thick rounds 1 teaspoon coarse kosher salt, more for seasoning 1 1/4 teaspoons sugar 8 thin slices boneless pork medallions or center-cut pork chops (about 1½ pounds) 2 eggs, lightly beaten 2 tablespoons Worcestershire sauce 1 tablespoon tomato paste 2 cups panko crumbs 1/2 cup flour Black pepper… Continue reading Pork Katsu With Pickled Cucumbers and Shiso

Summer Corn, Tomato, and Basil Chowder

6 ears corn, shucked 2 tablespoons unsalted butter 1 large onion, chopped 1 shallot, finely chopped 2 garlic cloves, finely chopped 4 cups chicken broth 1 1/2 teaspoons kosher salt 1 pound waxy potatoes (red or Yukon Gold are good), cut into 1/2-inch cubes 1 pint cherry tomatoes, halved 1/2 teaspoon freshly ground black pepper… Continue reading Summer Corn, Tomato, and Basil Chowder

Figs and Pigs in a Blanket

1 cup/8 ounces dried figs, stems trimmed Boiling water All-purpose flour, for rolling 1 (14-ounce) package frozen puff pastry, thawed 4 ounces thinly sliced prosciutto or soppressata salami, coarsely chopped 1 egg, beaten 3 tablespoons grated Parmesan Ground fennel seeds or black pepper, or a combination, for topping Mustard, for serving (optional) Place figs in… Continue reading Figs and Pigs in a Blanket

Za’atar Parmesan Pinwheels

2/3 cup grated Parmesan 1 1/2 tablespoons za’atar, plus more for garnish 1/8 teaspoon fine salt Pinch of ground cayenne 1 (14- to 16-ounce) package puff pastry, thawed if frozen but still cold All-purpose flour, for rolling (optional) 1 large egg, lightly beaten Flaky sea salt, for finishing Sesame seeds, for finishing (optional) In a… Continue reading Za’atar Parmesan Pinwheels

Classic Noodle Kugel

1/2 teaspoon fine salt, plus more as needed 10 tablespoons/142 grams unsalted butter, melted 12 ounces/340 grams extra-wide egg noodles 2/3 cup/106 grams raisins or diced dried apricots, dates, apples or prunes (optional) 6 large eggs 2 cups/454 grams cottage cheese 2 cups/454 grams sour cream 1/3 – 2/3 cup/66 grams to 132 grams light… Continue reading Classic Noodle Kugel

Crunchy Coconut Twists (Puff Pastry)

1 cup/200 grams granulated sugar 2/3 cup/66 grams sweetened shredded coconut 1 large egg 1 tablespoon heavy cream or whole milk 1/2 teaspoon fine sea salt 1 (14- to 16-ounce) package puff pastry, preferably made with butter, thawed if frozen, but still cold In a medium mixing bowl, combine sugar and shredded coconut. In a… Continue reading Crunchy Coconut Twists (Puff Pastry)

Doctored Thai Red Curry Paste

1/4 cup lightly packed cilantro leaves and stems (white roots, too, if available) 2 cloves garlic, roughly chopped 1 shallot, sliced 1 fresh hot red chile, seeded and roughly chopped 2 tablespoons prepared Thai red curry paste 1 tablespoon coconut oil 1 tablespoon grated fresh ginger 1 lemongrass stalk, tough outer leaves trimmed off, inner… Continue reading Doctored Thai Red Curry Paste

Thai Red Curry Noodles With Vegetables

For the Paste 1/4 cup lightly packed cilantro leaves and stems (white roots, too, if available) 2 cloves garlic, roughly chopped 1 shallot, sliced 1 fresh hot red chile, seeded and roughly chopped 2 tablespoons prepared Thai red curry paste 1 tablespoon coconut oil 1 tablespoon grated fresh ginger 1 lemongrass stalk, tough outer leaves… Continue reading Thai Red Curry Noodles With Vegetables

Sheet Pan Roasted Honey Nut Squash and Chickpeas With Hot Honey

2 (14.5-ounce) cans chickpeas (preferably not “no salt added”), drained and rinsed 2 1/2 pounds honey nut or butternut squash, peeled, trimmed, seeded and cut into 1-inch cubes (6 cups) 1 3/4 teaspoons baharat, garam masala or another spice blend 1 1/4 teaspoons fine salt, plus more as needed 5 thyme sprigs 1/8 teaspoon red-pepper… Continue reading Sheet Pan Roasted Honey Nut Squash and Chickpeas With Hot Honey

Turkey (or Chicken) Barley Soup

3 tablespoons unsalted butter or extra-virgin olive oil 2 medium carrots, peeled and sliced into ½-inch coins 2 celery stalks, thinly sliced 1 medium yellow onion, finely diced 3 garlic cloves, minced or finely grated 2 teaspoons finely chopped fresh sage leaves 2 teaspoons fine salt, plus more as needed 1/2 teaspoon freshly ground black… Continue reading Turkey (or Chicken) Barley Soup

Pressure Cooker Congee

2 to 3 cups diced roasted duck, chicken or turkey (preferably dark meat), with some of the skin 1 cup jasmine rice, rinsed 1 1/2 teaspoon fine salt, plus more to taste 1/2 teaspoon ground white pepper, plus more to taste 2 cups chopped romaine (optional) Thinly sliced scallions, for garnish Thinly slivered ginger, soy… Continue reading Pressure Cooker Congee

Tomato Fruit Salad

1 pint multicolored cherry tomatoes, halved 1/2 cup blueberries 1/2 cup grapes, halved if large 1/2 cup raspberries 1 nectarine or plum, pitted and diced 1/4 cup pomegranate seeds Best-quality balsamic vinegar, to taste Extra-virgin olive oil, to taste Finely ground black Mix the tomatoes and other fruit in a bowl, seasoning them very lightly… Continue reading Tomato Fruit Salad