Ingredients: For the dressing: 1 tablespoonmild white miso 1 tablespoontoasted sesame oil 1/2 tablespoonyuzu extract 1/4 teaspoonHondashi 1 teaspoonhoney 1 teaspoonrice wine vinegar 1/2 tablespoontahini 2 dashesfive spice, divided For the greens: 3 ½ cupsdandelion greens, cut and loosely packed 2 cupspea shoots, loosely packed 3 to 4 stems fresh cilantro, roughly chopped For the... » read more
Ingredients: For the salad: 18 slices Boar’s Head FireSmith™ Flame Grilled Chicken Breast, cut into strips 4 slices Boar’s Head Naturally Smoked Bacon 2 heads romaine lettuce, cut into strips 1 cupcherry tomatoes, cut into small cubes 2 peaches, cut into small cubes 1 English cucumber or 2 Persian cucumbers, cut into small cubes 1... » read more
Ingredients: For the spicy syrup: 1/2 cupgranulated sugar 2 guajillo chiles, de-stemmed and seeded For the margarita: 2 ouncestequila blanco 2 ouncesmango juice or nectar 1 ouncefreshly squeezed lime juice Ice, for serving Fine sea salt, for garnish Lime wedge, for garnish Dried citrus wheel, for garnish Candied guajillo chiles, for garnish Directions: Bring sugar,... » read more
Ingredients: For the farro: Extra-virgin olive oil, for sautéing 1 cupfarro 1 medium onion, peeled and thinly sliced 1 poundsmall carrots, peeled and cut in half lengthwise 5 garlic cloves, peeled and smashed with the flat side of a knife 2 1/2 cupsvegetable stock, divided 1 (14.5-ounce) can whole tomatoes 1 tablespoonza’atar seasoning 1/4 preserved... » read more
Ingredients: 3 tablespoons neutral oil 3 chicken breasts, sliced 1 red bell pepper, sliced 1 green bell pepper, sliced 1 yellow bell pepper, sliced 1 yellow onion, sliced 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 tablespoon chili powder 1 tablespoon cumin 1 tablespoon garlic powder 5 cups milk 4 cups penne... » read more
Ingredients: 1/4 cupsherry vinegar 1 small shallot, minced 1 teaspoonfish sauce 2 teaspoonsfreshly cracked black pepper Kosher salt, to taste Directions: Combine the vinegar and shallot in a bowl. Let soak overnight (this diminishes the bite from the shallot). When ready to serve, add the fish sauce and pepper, and season with salt to taste.
Ingredients: Tonnato 1/2 cupmayonnaise 1 (6.7-ounce) jar oil-packed tuna, drained 3 tablespoonssalt-packed capers, rinsed of their salt 2 anchovy fillets 1/4 teaspoonfreshly ground black pepper 4 tablespoonsextra-virgin olive oil Juice from 1 lemon (2 to 3 tablespoons) Vegetables 1 cupfava beans, shucked 6 ouncesthin asparagus 3 tablespoonstonnato (above) 2 tablespoonstoasted, salted sunflower seeds 1/4 cupchopped... » read more
Ingredients: 2 lemons, peeled and juiced to get 3 ounces 1 quartV.S. or V.S.O.P Cognac 1 cupgranulated sugar 1 pintwhole milk 1 tablespoonfreshly grated nutmeg Directions: Infuse the cognac: Put the lemon peels in a sealable, 2-quart, heat-safe glass container and pour Cognac over them. Cover and let sit for 48 hours at room temperature.... » read more
Ingredients: Nonstick cooking spray 1 1/4 cupsGosomi cracker crumbs (from 64 crackers, about 4 packs; see Note*) 1 1/4 cupsgranulated sugar, divided 4 tablespoons(½ stick) unsalted butter, melted 2 (8-ounce) cream cheese blocks, softened and at room temperature 3 large eggs, at room temperature 1/4 cupsour cream, at room temperature 1/4 teaspoonkosher salt 1 teaspoonvanilla... » read more
Ingredients: For the pastry crust: 300 grams(2 ½ cups) all-purpose flour, plus more for dusting 25 grams(2 tablespoons) granulated sugar 1/2 teaspoonkosher 100 grams(about 7 tablespoons) cold unsalted butter, cut into cubes 100 grams(about 3 ½ ounces) cold cream cheese, broken into pieces 6 tablespoonsice water, plus more as needed 1 large egg, beaten with... » read more