Ingredients: 1/2 cupplus 4 tablespoons olive oil, divided 2 lemons 1 teaspoonred pepper flakes Salt, to taste Pepper, to taste 1 1/2 pounds(1-inch thick) swordfish steaks (or mahi-mahi) 2 (15-ounce) cans little white beans (like navy or Great Northern) 1 poundasparagus 1 clove garlic 1/2 cupsoft herbs (like mint, dill, basil, parsley, or a combination)... » read more
Ingredients: For the cocktail: 1 1/2 ouncesPatrón Reposado 3/4 ouncepineapple and sage syrup 3/4 ouncefreshly squeezed lime juice Jarritos Grapefruit Soda, for topping Fresh sage leaves, for garnish Fresh pineapple wedge, for garnish For the pineapple and sage syrup: 1/2 cupfresh pineapple juice 1/2 cupgranulated sugar 1/2 cupfresh sage leaves, packed Directions: Add all the... » read more
Ingredients: For the lentil salad: 1 1/2 cupsdried French-style green lentils Kosher salt 1/3 cupolive oil, plus more to serve 7 cloves garlic, divided (6 thinly sliced, 1 finely grated) 1 teaspooncrushed red pepper flakes, plus more to taste Freshly ground black pepper 4 small Persian cucumbers or 1 large hothouse cucumber, coarsely chopped 1... » read more
Ingredients: Oatmeal 1 teaspoonolive oil or butter 1 cupsteel-cut oats 2 cupswater 2 cupswhole milk 1/2 teaspoonkosher salt Arancini 1 cupall-purpose flour 1 egg 1 cupfine bread crumbs Kosher salt Freshly ground pepper 10 (½-inch) cubes nicely melting cheese, such as mozzarella or fontina Olive oil, for frying Directions: In a medium saucepan, warm the... » read more
Ingredients: 1 1/2 ouncesNOLET’S Silver Gin 1/4 cupfresh mint leaves, loosely packed 4 ounceslemonade Mint sprig Lemon wheel, optional Directions: In a cocktail shaker, use a muddler or wooden spoon to gently mash mint leaves 3 or 4 times to release the juices. Add NOLET’S Silver Gin, lemonade, and ice, then shake until cold (about... » read more
Ingredients: For the cocktail: Chili salt, for the rim 1 1/2 ouncesPatrón Reposado 1 1/2 ouncesfreshly squeezed grapefruit juice 3/4 ouncefreshly squeezed lime juice 1/2 ouncehoney syrup 3 dashesBitterman’s Hellfire Habanero Shrub Jarritos Grapefruit Soda, for topping Fresh lime wheel, for garnish For the honey syrup: 1/2 cuphoney 1/2 cupwater Directions: Prepare your highball glass:... » read more
Ingredients: Dough 3 cups(360 grams) all-purpose flour 1 teaspoon(4 grams) fine sea salt 12 tablespoons(170 grams) cold unsalted butter, cut into ½-inch cubes 1 large (56 grams) egg, cold 1 large (21 grams) egg yolk, cold ¼ cups(60 grams) ice water, plus more as needed Filling, Frying, and Finishing 1 large (35 grams) egg white... » read more
Ingredients: 3 (11 ounce) cans whole kernel corn 2 large tomatoes, diced 1 large sweet onions, cut into thin strips 4 green onions, chopped 1 bunch cilantro leaves, minced into tiny strips 2 limes, juiced ⅓ cup rice vinegar kosher salt to taste Directions: In a large bowl, combine the corn, tomatoes, sweet onion, green... » read more
Ingredients: 4 slices bacon 2 cups chopped zucchini 1 ½ cups fresh corn kernels 1 small onion, chopped 1 pinch pepper ¼ cup shredded Monterey Jack cheese Directions: Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve 1 tablespoon of drippings. Drain bacon, chop, and set aside. Heat the bacon... » read more
Ingredients: For the cocktail: 1 1/2 ouncesPatrón Reposado 1 1/2 ounceswatermelon juice 1 ouncefreshly squeezed lime juice 3/4 ouncebasil syrup Jarritos Grapefruit Soda, for topping Fresh basil leaves, for garnish For the basil syrup: 1/2 cupgranulated white sugar 1/2 cupwater 1/2 cupfresh basil leaves, packed Directions: Add all the ingredients—except the grapefruit soda—to a cocktail... » read more