Ingredients: 1 1/2 cups(360 milliliters) good fruity juicy natural red wine, such as a Gamay 3 cinnamon sticks 1 tablespoon(heaped) honey 3 apples (I like Honeycrisp) 5 Medjool dates Kosher salt 1 1/2 cups(150 grams) toasted walnuts Matzo, for serving Directions: In a small saucepan, combine the wine, cinnamon sticks, and honey. Bring to a... » read more
Ingredients: For the Gremolata Finely grated zest from 3 lemons Zest strips from 1 Meyer lemon, any bitter white pith removed, sliced very thinly 1 tablespoonfinely sliced garlic scapes or garlic chives, or 1 teaspoon minced garlic 1 teaspoonfinely sliced garlic chives Sea salt and freshly ground black pepper For the Salmon and Fried Sage... » read more
Ingredients: 1/2 cup(63 grams) pepitas (raw pumpkin seeds), plus more for serving 4 tablespoonsrendered lard, extra-virgin olive oil, or vegetable oil, divided 8 fresh yellow chiles such as güeros/caribes, banana, or cubanelle (564 grams), halved and seeded, stems on, divided 1 large white onion (400 grams), cut into thin wedges, divided 1 medium green bell... » read more
Ingredients: For the compound butter: 1 tablespoonneutral oil (like canola or grapeseed) 4 spring onions (white and green parts), roots removed and halved 2 cloves garlic, peeled 6 tablespoonsfresh parsley, roughly chopped Zest of 2 lemons 3/4 cup(1½ sticks) Vermont Creamery Unsalted Cultured Butter, at room temperature 1 teaspoonsalt, plus more to taste For filling... » read more
Ingredients: 1 unbaked deep-dish 9-inch pie shell, prepared and refrigerated for at least 1 hour 1/4 cup(57 grams) unsalted butter, melted 5 large eggs, at room temperature, divided 2 tablespoonsbourbon 1 teaspoonvanilla extract 1/2 cup(99 grams) granulated sugar 1/2 cup(107 grams) light brown sugar 1/2 cup(60 grams) all-purpose flour 1/2 teaspoonkosher salt 1 3/4 cups(220... » read more
Ingredients: 2 1/2 cupsheavy cream 1 (14-ounce) can sweetened condensed milk 3 tablespoonsextra-virgin olive oil 1/2 teaspoonkosher salt 1/2 cup(60 grams) cacao nibs 100 gramsmilk chocolate, grated or shaved with a peeler Directions: In a large bowl, using a whisk or hand mixer, whip the heavy cream to stiff peaks. Add the condensed milk, olive... » read more
Ingredients: El Diablo 12 ouncesreposado tequila 6 ouncesginger syrup 6 ouncesfreshly squeezed lime juice 6 ouncescrème de cassis de Dijon 8 ounceschilled sparkling water 8 ounceschilled sparkling wine Candied ginger and lime wheels, for serving (optional) Ginger Syrup 1 poundginger 2 cups(14 ounces/396 grams) granulated sugar Directions: Combine all ingredients in a pitcher with 3... » read more
Ingredients: 1 cupwheat berries 3/4 cup(107 grams) whole hazelnuts 2 cupsvegetable stock, plus more as needed 1 teaspoonkosher salt 1 small red onion 1 dried bay leaf White vinegar, for pickling 8 ouncesradishes, preferably a mix of varieties, thinly sliced 2/3 cupchopped curly parsley 4 strips lemon peel (remove any white pith), very thinly sliced... » read more
Ingredients: 80 grams(3 ounces) pandan leaves, cut into 10-centimeter (4-inch) pieces 200 milliliters(7 fluid ounces/scant 1 cup) coconut water 200 grams(7 ounces) sweetened condensed milk 200 milliliters(7 fluid ounces/scant 1 cup) double (heavy) cream Directions: Blend the pandan leaves with the coconut water until smooth. Push the liquid through a sieve and into a bowl,... » read more
Ingredients: 2 (14.5 ounce) cans Italian-style diced tomatoes 1 (19 ounce) can cannellini beans, drained and rinsed 10 ounces fresh spinach, washed and chopped 8 ounces penne pasta ½ cup crumbled feta cheese Directions: Cook the pasta in a large pot of boiling salted water until al dente. Meanwhile, combine tomatoes and beans in a... » read more