Ingredients: For the steaks & marinade: 1 1/2 poundssteak (Any cut of steaks will work; for this recipe, thin pieces of steaks are preferred. I usually use ribeye.) 1/2 teaspoonblack peppercorns 2 garlic cloves, peeled 2 tablespoonssoy sauce 1 1/2 tablespoonsoyster sauce 2 teaspoonsgranulated sugar 1 tablespoonfreshly squeezed lime juice 2 tablespoonsextra-virgin olive oil For... » read more
Ingredients: 2 large California Avocados, halved, peeled and seeded, divided 2 tablespoonsfreshly squeezed lemon juice 2 teaspoonsextra-virgin olive oil, divided ½ teaspoonskosher salt, plus more to taste ¼ teaspoonsblack pepper, plus more to taste 2 (5-ounce) cans wild-caught tuna, drained ½ bell pepper, seeds removed and sliced into long strips ¼ red onion, thinly sliced... » read more
Ingredients: 10 tablespoonsunsalted butter, cut into tablespoon-size cubes 1 bunch(10 to 14 stalks) asparagus, ends trimmed 1/2 teaspoonkosher salt, plus more to taste 2 sprigsfresh thyme 1/4 cuprosé wine Lemon wedges, for serving Directions: Heat 3 tablespoons of water in a large skillet over medium-high heat until simmering. Reduce the heat to low. Add the... » read more
Ingredients: For the oats: 1 1/2 cupsrolled oats 1/2 teaspoonground cinnamon 1/2 teaspoonfreshly grated nutmeg 1 1/2 cupsoat milk, plus more as needed 1 pinchkosher salt 1 tablespoonmaple syrup 2 teaspoonscrushed pink peppercorns, to garnish For the brittle: 1/4 cupbuckwheat groats, toasted 1/3 cuphazelnuts, toasted, skins sloughed off, and lightly crushed 3 tablespoonscane sugar 1/4... » read more
Ingredients: 1/2 poundcremini mushrooms, divided 3 tablespoonsextra-virgin olive oil, divided, plus more for serving 1 large white onion (about 12 ounces) 2 to 3 garlic cloves 1 medium Russet potato (about 10 ounces) Kosher salt, to taste Cracked black pepper, to taste 1/4 cupraw cashews 4 cupsvegetable stock (homemade or Better Than Bouillon) or water... » read more
Ingredients: 1 poundjumbo shrimp, peeled and deveined 4 garlic cloves, finely grated 2 tablespoonsfresh parsley, finely chopped 2 tablespoonsfresh cilantro, finely chopped 3 tablespoonsextra-virgin olive oil, plus more for drizzling 1 teaspoonkosher salt 1/2 teaspooncrushed red pepper flakes 1 small ciabatta loaf, halved crosswise Flaky sea salt, for serving Directions: In a medium bowl, combine... » read more
Ingredients: For the muddling liquid: 1/4 cupgranulated sugar 1 ruby red grapefruit, peel removed in wide strips, with fruit reserved 1/2 habanero chile, de-stemmed For the mimosas: 1 cupfreshly squeezed ruby red grapefruit juice (about 1 grapefruit, reserved from muddling ingredients), divided 1/2 cuptequila blanco, divided 12 ouncesprosecco, sparkling white, or rosé wine, divided 4... » read more
Ingredients: For the cashew cream: 1/2 cupcashews 1 tablespoonextra-virgin olive oil 1 garlic clove, minced 2 teaspoonsfreshly squeezed lemon juice 1/2 teaspoonkosher salt Freshly cracked black pepper, to taste For the gratin: 3 tablespoonsBetter Than Bouillon Vegetable or Chicken 4 small sunchokes (8 ounces), sliced into ¼-inch-thick rounds 1 large sweet potato (8 to 10... » read more
Ingredients: 1/4 cupolive brine (preferably from green olives) 2 teaspoonssmooth Dijon mustard 2 garlic cloves, peeled and minced 1 cupextra-virgin olive oil 1/2 teaspoonbotanical gin (I like Tommyrotter or The Botanist, or Seedlip for a NA version) 3 sprigsrosemary, leaves de-stemmed and roughly chopped 1/4 teaspoonground coriander 1 teaspoonkosher salt, plus more to taste freshly... » read more
Ingredients: For the crispy artichoke bits: 16 ouncesfrozen artichoke hearts 1/4 cupextra-virgin olive oil Kosher salt, to taste For the soup: 8 ouncesfrozen artichoke hearts 1 large onion (about 12 ounces) 3 garlic cloves 1 medium Russet potato (about 10 ounces) 2 poblano chiles (about 9 ounces) 2 tablespoonsextra-virgin olive oil Kosher salt, to taste... » read more