Ingredients: Filling Options Option 1: Salsa Tomatillo 4 cupschicken stock 7 medium tomatillos (340 grams), husked, rinsed, and quartered 1/4 medium white onion (98 grams), coarsely chopped 2 garlic cloves, lightly crushed 1 chile habanero, stemmed, seeded, and halved 1/3 cup (packed) fresh cilantro leaves with tender stems (1.76 oz/50 g) 1 1/2 teaspoonsMorton kosher... » read more
Ingredients: 1 (9-inch) baked cake round (any flavor!) 3 or 6 pintsice cream (one or two flavors) 1/2 cuphot fudge or caramel sauce (optional) 1 cupmagic shell, liquified (optional) Directions: Wrap the room-temperature cake in a 6-inch-wide acetate cake collar (or a sheet of parchment that stands over the cake by 4 inches). Working with... » read more
Ingredients: 3 garlic cloves 4 anchovies 1 1/2 ouncesParmesan, divided 1 lemon 1 cupmayo 1 teaspoonlow-sodium soy sauce 2 teaspoonsDijon mustard 1 poundboneless, skinless chicken thighs Few heads crisp lettuces (like Little Gem, romaine, or chicories) 2 tablespoonsolive oil (optional, for croutons) 2 thick slices of crusty bread (optional, for croutons) Directions: Finely chop and... » read more
Ingredients: 1 lemon 1 tablespoonpomegranate molasses 1/4 cup(60 milliliters) extra-virgin olive oil Kosher salt and freshly ground black pepper 3 matzo 1 large egg 3 tablespoonsstore-bought Everything Seasoning or za’atar 1/2 small red onion 5 Persian cucumbers, or 1 English cucumber 2 pints(565 grams) cherry tomatoes 1 handfulchopped fresh dill 1 handfulfresh parsley leaves 1... » read more
Ingredients: 2 tablespoonsolive oil, plus more as needed 2 white onions, sliced thin 1 pinchsea salt, plus more to taste 2 zucchini or yellow squash (or one of each), peeled and chopped 3 Italian peppers (or 2 bell peppers), cored and chopped 4 cloves of garlic, diced 6 medium tomatoes, cored and chopped 1 splashsherry... » read more
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