4 large tomatoes (tops cut off and cores scooped) 1 cup (100 g) white bread, to make breadcrumbs 1 cup (100 g) grated cheddar cheese 1 cup (70 g) oyster mushrooms, finely chopped 1 / 2 cup (60 g) carrot, finely diced or grated 2 cloves garlic, minced 2 tbsp (30 ml) vegetable oil 1 tsp lemon zest (optional) Salt, black pepper, dried herbs (oregano or thyme) to taste
1. Preheat oven to 375°F (190°C). Tear white bread and pulse or dry and pulse to make coarse breadcrumbs; set aside. 2. Heat 1–2 tbsp vegetable oil in a pan; sauté garlic, chopped oyster mushrooms and carrot until softened and lightly browned. Stir in breadcrumbs, grated cheddar, lemon zest, salt, pepper and herbs; moisten with a splash of water or a drizzle of oil if too dry. 3. Stuff each hollowed tomato with the mushroom-breadcrumb mixture, place in a baking dish, drizzle with a little oil. 4. Bake 25–35 minutes until tomatoes are tender and filling is golden on top. Serve hot. ---
4 large eggs 1 cup (240 ml) milk or cream 1 cup (100 g) grated cheddar cheese 8 oz / 225 g oyster mushrooms, sliced 1 medium tomato, diced 1 / 2 cup (60 g) carrot, thinly grated 2 cloves garlic, minced 2 tbsp (30 ml) vegetable oil Salt, black pepper, nutmeg to taste
1. Preheat oven to 350°F (175°C). Sauté garlic and sliced oyster mushrooms in 1–2 tbsp vegetable oil until moisture evaporates; set aside to cool slightly. 2. In a bowl, whisk eggs with milk or cream; season with salt, pepper and a pinch of nutmeg. Stir in grated cheddar, sautéed mushrooms, diced tomato and grated carrot. 3. Pour mixture into a greased pie dish or quiche pan and bake 30–40 minutes until set and lightly golden on top. 4. Let cool 5–10 minutes, slice and serve warm or at room temperature. ---
1 slice white bread, made into breadcrumbs 1 cup (70 g) oyster mushrooms, finely chopped 1 / 2 cup (60 g) grated carrot 1 cup (110 g) grated cheddar cheese 1 large egg 2 cloves garlic, minced 1 tbsp (15 ml) lemon juice 2 tbsp (30 ml) vegetable oil Salt, black pepper, smoked paprika to taste
1. In a skillet, heat 1–2 tbsp vegetable oil and sauté minced garlic and chopped oyster mushrooms until browned and moisture mostly evaporated; cool slightly and finish with a little lemon juice. 2. In a bowl combine mushroom mixture, grated carrot, grated cheddar, breadcrumbs, beaten egg, salt, pepper and spices; mix and form into patties, adding a little water if mixture is too dry. 3. Heat 1–2 tbsp oil in a skillet over medium; cook patties 3–5 minutes per side until golden and cooked through. 4. Serve patties on toasted white bread or buns with sliced tomato and any preferred toppings. ---
Thick slices white bread Grated cheddar cheese Sliced oyster mushrooms Sliced tomato 2 cloves garlic, minced 2 tbsp (30 ml) vegetable oil or butter Zest of 1 lemon or a squeeze of lemon juice Salt to taste Black pepper to taste
1. Toast white bread slices until firm and lightly golden; set aside. 2. Sauté minced garlic and oyster mushrooms in 1–2 tbsp vegetable oil until browned; finish with lemon zest or a small squeeze of lemon, salt and pepper. 3. Arrange toasted bread on a baking sheet, top with sliced tomato and a generous layer of grated cheddar. 4. Broil briefly (or place under a hot oven) until cheese melts and bubbles, then top with sautéed mushrooms and serve immediately.
6–8 slices white bread, torn into 2-inch pieces 8 oz / 250–300 g oyster mushrooms, sliced 2 medium tomatoes, sliced or diced 1 cup (100 g) shredded cheddar cheese 3 large eggs 1 1 / 2 cups (360 ml) milk 2 cloves garlic, minced 1 small carrot, grated 2 tbsp (30 ml) vegetable oil 1 tsp dried thyme (or 1 tsp chopped fresh) Salt and freshly ground black pepper to taste
1. Preheat oven to 180°C (350°F). Grease a 9x9-inch (or similar) baking dish with a little vegetable oil. 2. In a skillet, heat vegetable oil over medium-high heat; sauté garlic until fragrant, add oyster mushrooms and grated carrot, cook until mushrooms release moisture and begin to brown; season with thyme, salt and pepper. Remove from heat. 3. Whisk eggs with milk, a pinch of salt and pepper. Fold in half the cheddar. 4. Layer half the torn bread in the prepared dish, top with half the mushroom mixture and half the tomatoes, sprinkle some cheddar; repeat layers ending with cheese. 5. Pour the egg-milk mixture evenly over the bread, pressing lightly so bread soaks up custard. Let sit 10–15 minutes (or refrigerate up to 2 hours). 6. Bake 35–40 minutes until puffed and golden and a knife comes out clean. Let rest 5 minutes before serving.
4 large firm tomatoes 7 oz / 200–250 g oyster mushrooms, chopped 1 small carrot, finely diced 1 / 2 cup (50 g) breadcrumbs (made from white bread) 3 / 4 cup (75 g) shredded cheddar 2 cloves garlic, minced 2 tbsp (30 ml) vegetable oil 1 tsp chopped fresh parsley or 1 / 2 tsp dried Salt and freshly ground black pepper to taste
1. Preheat oven to 190°C (375°F). Slice tops off tomatoes and scoop out pulp; reserve pulp and place tomatoes upside down on a rack to drain briefly. 2. Tear white bread into pieces and pulse into coarse breadcrumbs or cube and toast then crumble. 3. Heat vegetable oil in a skillet over medium; sauté garlic until fragrant, add carrot and cook 3–4 minutes, add chopped oyster mushrooms and reserved tomato pulp; cook until liquid reduces. Season with parsley, salt and pepper. 4. Remove from heat, stir in breadcrumbs and half the cheddar; spoon mixture into tomato shells, top with remaining cheddar. 5. Place in a baking dish, bake 20–25 minutes until tomatoes are tender and cheese is melted and golden. Serve hot.
2 boneless, skinless chicken breasts 2 tbsp (30 g) unsalted butter 4 cloves garlic, thinly sliced or smashed 1 tbsp (15 ml) olive oil 1 tsp fresh thyme or rosemary (optional) 1 / 2 cup (120 ml) low-sodium chicken stock 1 lemon (optional, for finishing) Salt to taste Black pepper to taste 2 tbsp (8 g) fresh parsley, chopped
1. Pat chicken dry, season well with salt and black pepper. 2. Heat olive oil in a skillet over medium-high heat; add chicken and sear until golden on both sides; remove and keep warm. 3. Lower heat, add unsalted butter and sliced garlic to the pan; cook gently until garlic is softened and fragrant (do not burn). 4. Add a splash of chicken stock and fresh thyme/rosemary; simmer briefly to form a flavored pan jus. 5. Return chicken to the pan to coat and finish cooking through, spooning the garlic-butter sauce over the breasts. 6. Finish with a squeeze of lemon if desired, sprinkle chopped parsley, and serve immediately.
2 boneless, skinless chicken breasts 2 eggs, beaten 1 cup (120 g) all-purpose flour 1 1 / 2 cups (150 g) seasoned breadcrumbs 2 tbsp (30 g) unsalted butter 2 tbsp (30 ml) olive oil 2 cloves garlic, minced 1 can (28 oz / 800 g) crushed tomatoes or marinara sauce 1 / 4 cup (15 g) fresh basil or 1 tsp dried oregano 8 oz (225 g) mozzarella cheese, sliced or shredded 1 / 2 cup (50 g) grated Parmesan cheese Salt to taste Black pepper to taste
1. Pound chicken breasts to even thickness and season with salt and black pepper. 2. Dredge in flour, dip in beaten eggs, then coat with seasoned breadcrumbs. 3. Heat olive oil and a little unsalted butter in a skillet and fry chicken until golden on both sides; transfer to a baking dish. 4. In a saucepan, sauté minced garlic in olive oil briefly, add crushed tomatoes, basil or oregano, salt and pepper; simmer 10–15 minutes to meld flavors. 5. Spoon sauce over each fried breast, top with mozzarella and a sprinkle of Parmesan. 6. Bake in a preheated 200°C/400°F oven until cheese is melted and bubbly, about 10–15 minutes. Serve garnished with fresh basil. ---
2 boneless, skinless chicken breasts 2 eggs, beaten 1 cup (120 g) all-purpose flour 1 1 / 2 cups (150 g) fine breadcrumbs 4 tbsp (60 g) unsalted butter 2 tbsp (30 ml) olive oil 1 garlic clove, optional Lemon wedges, to taste Fresh arugula or mixed salad, optional Salt, to taste Black pepper, to taste Fresh parsley, chopped, optional
1. Butterfly and pound chicken breasts thinly and evenly; season with salt and black pepper. 2. Set up dredging station: flour, beaten eggs, and breadcrumbs. Dredge each breast in flour, dip in egg, then press into breadcrumbs to coat evenly. 3. Heat a combination of unsalted butter and olive oil in a large skillet over medium-high heat until sizzling. 4. Fry chicken in batches, 2–3 minutes per side, until golden brown and cooked through; avoid overcrowding. 5. Drain briefly on paper towels; serve hot with lemon wedges and a simple arugula salad dressed with lemon, olive oil, minced garlic (optional), salt and pepper. Sprinkle with chopped parsley. ---
2 halal-certified boneless, skinless chicken breasts 2 large eggs, lightly beaten 1 cup (120 g) all-purpose flour, for dredging 3 tbsp (45 g) unsalted butter 2 cloves garlic, thinly sliced or minced 1 / 4 cup (60 ml) fresh lemon juice and lemon slices 1 cup (240 ml) low-sodium chicken stock 2 tbsp (8 g) fresh parsley, chopped Salt to taste Black pepper to taste 2 tbsp (30 ml) olive oil
1. Pound chicken breasts to even thickness, salt and pepper both sides. 2. Dredge each breast lightly in flour, then dip in beaten egg, allowing excess to drip off. 3. Heat olive oil and unsalted butter in a skillet over medium-high heat; add chicken and sauté until golden and cooked through, 3–4 minutes per side; transfer to a warm plate. 4. In the same pan, add a little more butter, sauté garlic briefly (do not brown), then add lemon juice and chicken stock, scraping up browned bits. 5. Simmer the sauce briefly until slightly reduced, taste and adjust seasoning with salt and black pepper; swirl in a knob of unsalted butter for gloss. 6. Return chicken to the pan to warm and coat with sauce; garnish with chopped parsley and lemon slices before serving. ---
2 bone-in chicken breasts (halal-certified) 2 tbsp Hungarian sweet paprika 1 large onion, sliced (or 4–5 green onions, white and light-green parts sliced) 2 tbsp (30 ml) olive oil 2 tbsp (30 g) salted butter 1 cup (240 ml) chicken broth 1 / 2 cup (120 ml) sour cream (optional, for finishing) Salt, to taste Ground black pepper, to taste Butter lettuce leaves (to serve)
1. Season chicken with salt, black pepper and 1 tbsp paprika. 2. Heat olive oil and 1 tbsp butter in a deep skillet over medium-high heat; brown chicken on both sides, then remove and set aside. 3. Add sliced onions (or green onion whites) to the skillet and sauté until soft, about 5 minutes. 4. Stir in remaining paprika quickly (to bloom the spice), then add chicken broth and return chicken to the pan. 5. Cover and simmer gently 25–30 minutes until chicken is cooked through and sauce has thickened. 6. Stir in sour cream off the heat (if using) and remaining butter; adjust salt and pepper. 7. Serve the chicken with pan sauce and butter lettuce on the side for a fresh contrast.
2 bone-in chicken breasts (halal-certified) 2–3 tbsp (30–45 ml) olive oil 3 tbsp (45 g) salted butter, softened 2 tsp sweet paprika (plus extra for sprinkling) Salt to taste Freshly ground black pepper to taste 2–3 green onions, thinly sliced Butter lettuce, torn, for salad
1. Preheat oven to 200°C (400°F). Pat chicken dry and season under skin and on top with salt, pepper and paprika. 2. Rub softened butter and olive oil over the chicken, getting some under the skin for flavor. 3. Place chicken in a roasting pan breast-side up and roast 35–45 minutes (depending on size) until internal temperature reaches 74°C (165°F) and skin is crisp. 4. While chicken rests, toss butter lettuce with sliced green onions, a drizzle of olive oil, salt and pepper. 5. Let chicken rest 5–10 minutes, carve, and serve alongside the butter lettuce salad.
2 bone-in chicken breasts (halal-certified), trimmed 2 tbsp (30 ml) olive oil 2 tsp sweet paprika 1 tsp ground cumin 1 / 2 tsp ground coriander Salt to taste Ground black pepper to taste 3–4 green onions, sliced Butter lettuce leaves (for wrapping) Lemon wedges (optional)
1. Mix paprika, cumin, coriander, salt and pepper with 1 tbsp olive oil; rub over chicken and marinate 30 minutes if time allows. 2. Heat remaining olive oil in a heavy skillet over medium-high heat and sear chicken until golden, 6–8 minutes per side, then lower heat and finish cooking until done (internal 74°C/165°F). 3. Remove chicken, let rest 5 minutes, then thinly slice or shred. 4. Warm butter lettuce leaves and arrange sliced chicken and green onions in each leaf. 5. Serve with lemon wedges and extra black pepper to taste.
2 bone-in chicken breasts (halal-certified) 6–8 garlic cloves, thinly sliced 3 tbsp (45 ml) olive oil 2 tbsp (30 g) salted butter 1–2 tsp smoked or sweet paprika Salt, to taste Ground black pepper, to taste 3 green onions, sliced Butter lettuce, for serving
1. Season chicken with salt, pepper and paprika. 2. Heat olive oil in a large skillet over medium heat; add chicken skin-side down and brown well on both sides, then remove and set aside. 3. Add butter and sliced garlic to the pan; cook briefly until fragrant and lightly golden (do not burn). 4. Return chicken to the skillet, cover, and simmer on low for 20–25 minutes until cooked through. 5. Stir in green onions in the last 2 minutes of cooking. 6. Serve chicken with the garlic pan sauce and butter lettuce dressed simply with olive oil and a pinch of salt.
2 bone-in chicken breasts (halal-certified) 2 tbsp (30 ml) olive oil 3 tbsp (45 g) salted butter 3 green onions, finely chopped 1 tsp paprika Salt, to taste Ground black pepper, to taste Butter lettuce, for a simple dressed side
1. Preheat oven to 190°C (375°F). Season chicken with salt, pepper and paprika. 2. Heat olive oil in an ovenproof skillet over medium-high heat; sear chicken skin-side down until browned, about 6–8 minutes, then flip. 3. Transfer skillet to the oven and roast 12–18 minutes until internal 74°C (165°F). 4. Meanwhile, melt butter gently in a small pan, stir in chopped green onions and a pinch of paprika, heat briefly to meld flavors. 5. Remove chicken from oven, spoon scallion butter over each breast, and let rest 5 minutes. 6. Serve with butter lettuce dressed lightly with olive oil, salt and pepper.
2 bone-in halal-certified chicken breasts 2 tbsp (30 ml) olive oil 2 tbsp (30 g) salted butter 1 to 2 tsp paprika Salt to taste Ground black pepper to taste 3 to 4 green onions, sliced Butter lettuce leaves (cups) Optional: lemon or yogurt for a light drizzle
1. Preheat oven to 200°C (400°F). Rub chicken with olive oil, paprika, salt and black pepper. 2. Roast chicken on a sheet pan or in a roasting pan 30–40 minutes until done and juices run clear; let cool slightly. 3. Shred the chicken meat, discarding bones, and toss with melted salted butter and sliced green onions. 4. Spoon warm shredded chicken into butter lettuce leaves to form cups. 5. Serve immediately, offering lemon wedges or a small spoon of yogurt on the side if desired.
1 lb / 450 g tiger prawns, peeled and deveined 2 tbsp (30 ml) extra-virgin olive oil 2 tbsp (30 g) butter 2 cloves garlic, thinly sliced 1 small shallot, finely chopped (optional) 1 cup (150 g) cherry tomatoes, halved 1 / 2 cup (120 ml) crushed tomatoes, no sugar added 1 / 2 cup (75 g) feta cheese, crumbled 1 tsp dried oregano 1 / 4 tsp red pepper flakes 1 / 3 cup (50 g) Kalamata olives, pitted and halved 1 / 4 cup (15 g) fresh parsley, chopped Lemon wedges, to taste Salt and black pepper, to taste
1. Preheat oven to 200°C (400°F). Heat olive oil and a knob of butter in an ovenproof skillet over medium-high heat. 2. Sear prawns briefly (30–60 sec per side) until just opaque; remove and set aside. 3. Add shallot (if using) and garlic to the skillet and sauté until fragrant. Stir in cherry tomatoes and a small amount of crushed tomatoes; simmer to reduce slightly. 4. Season with oregano, red pepper flakes, salt and pepper; stir in olives. 5. Nestle the prawns into the sauce, sprinkle crumbled feta evenly over the top, and transfer the skillet to the oven for 6–8 minutes until feta softens and edges brown lightly. 6. Finish with chopped parsley and a squeeze of lemon. Serve hot. ---
1 lb (450 g) tiger prawns, peeled and deveined 2 tbsp (30 ml) unsalted butter or olive oil 2 cloves garlic, minced 4 cups (1 L) low-sodium chicken or fish stock 2 whole eggs or 4 egg yolks and whites (for tempering) 1 / 4 cup (60 ml) fresh lemon juice and 1 tsp lemon zest 4 cups (120 g) baby spinach or Swiss chard 2 tbsp (8 g) fresh dill, chopped Salt to taste Freshly ground black pepper to taste
1. Bring stock to a gentle simmer in a wide saucepan; add garlic and simmer briefly. 2. Add prawns and cook until just pink (1–2 minutes); remove prawns and keep warm. 3. Whisk eggs with lemon juice and zest until smooth. Temper the egg-lemon mixture by slowly whisking in 1–2 ladlefuls of the warm stock until warmed through. 4. Reduce heat to very low and slowly whisk the tempered egg-lemon mixture back into the saucepan until slightly thickened; do not boil to avoid curdling. 5. Stir in spinach until wilted, return prawns to the sauce, and warm through gently. Adjust seasoning with salt, pepper, and more lemon if desired. 6. Sprinkle with chopped dill and serve immediately. ---
4 boneless, skinless chicken breasts (pounded to thin cutlets) 4 thin slices ham (Black Forest or deli ham) 4 slices Swiss or Gruyère cheese Salt to taste Black pepper to taste 1 / 2 cup (60 g) all-purpose flour 2 large eggs, beaten 1 cup (100 g) breadcrumbs or panko 2 tbsp (30 ml) Dijon mustard (optional, for brushing) 2 tbsp (30 g) butter 2 tbsp (30 ml) oil for browning
1. Preheat oven to 375°F (190°C). Season each pounded breast with salt and pepper. 2. Place a slice of ham and cheese on each breast; roll tightly and secure with toothpicks if needed. Lightly brush with Dijon if using. 3. Dredge each roll in flour, dip in beaten egg, then coat with breadcrumbs. 4. Heat butter and oil in a skillet over medium heat and brown rolls on all sides until golden. 5. Transfer to a baking dish and bake 15–20 minutes until chicken is cooked through and cheese is melted. 6. Remove toothpicks, rest a few minutes, slice on the diagonal, and serve.
4 boneless, skinless chicken breasts (halved or pounded thin) Salt and black pepper to taste 1 / 2 cup (60 g) all-purpose flour 2 large eggs, beaten 1 cup (100 g) Italian-style breadcrumbs (or panko + Italian seasoning) 1 / 2 cup (50 g) grated Parmesan cheese 1 to 1 1 / 2 cups (240 to 360 ml) marinara sauce 1 cup (113 g) shredded mozzarella Olive oil or vegetable oil for frying Fresh basil or parsley for garnish
1. Preheat oven to 400°F (200°C). Season chicken with salt and pepper. 2. Set up a dredging station: flour, beaten eggs, and breadcrumbs mixed with Parmesan. 3. Dredge each breast in flour, dip in egg, then coat with breadcrumb mixture. 4. Heat a thin layer of oil in a skillet over medium heat and pan-fry chicken until golden, ~3–4 minutes per side; transfer to a baking dish. 5. Spoon marinara over each cutlet and top with mozzarella. 6. Bake 10–15 minutes until cheese is melted and chicken is cooked through. 7. Garnish with basil or parsley and serve.
4 boneless, skinless chicken breasts (pounded to about 1 / 4–1 / 2 inch thickness) Salt and black pepper to taste 1 / 3 cup (40 g) all-purpose flour for dredging 2 tbsp (30 ml) olive oil 2 tbsp (28 g) unsalted butter 8 oz / 225 g cremini or button mushrooms, sliced 1 small shallot or 1 / 4 onion, minced 3 / 4 cup (180 ml) Marsala wine 3 / 4 cup (180 ml) chicken stock 2 tbsp (8 g) chopped fresh parsley
1. Season and dredge chicken in flour, shaking off excess. 2. Heat oil and 1 tbsp butter in a skillet over medium-high heat; brown chicken 3–4 minutes per side, then remove and keep warm. 3. Add remaining butter to the pan; sauté shallot until soft, then add mushrooms and cook until golden. 4. Pour in Marsala wine to deglaze, scraping up browned bits; reduce by half. 5. Add chicken stock and simmer 3–4 minutes until sauce slightly thickens. 6. Return chicken to the pan and simmer 2–3 minutes until heated through and sauce coats the chicken. 7. Sprinkle with parsley and serve.
4 boneless, skinless chicken breasts, halved or pounded to 1 / 4–1 / 2 inch thickness Salt and black pepper to taste 1 / 2 cup (60 g) all-purpose flour for dredging 3 tbsp (45 g) unsalted butter 2 tbsp (30 ml) olive oil 1 / 2 cup (120 ml) dry white wine or chicken stock 3 tbsp (45 ml) fresh lemon juice (about 1 lemon) 2 tbsp (30 ml) capers, drained 2 tbsp (8 g) chopped fresh parsley
1. Season chicken with salt and pepper, then dredge lightly in flour, shaking off excess. 2. Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat. 3. Sear chicken 3–4 minutes per side, until golden; transfer to a plate and keep warm. 4. Add wine (or stock) to the pan to deglaze, scraping up browned bits; simmer 1–2 minutes. 5. Stir in lemon juice and capers, then add remaining butter, swirling until sauce is glossy. 6. Return chicken to the pan and spoon sauce over for 1–2 minutes to reheat and finish cooking. 7. Garnish with chopped parsley and serve immediately.
4 veal escalopes (about 5.5–6.5 oz / 150–180 g each), patted dry Salt and freshly ground black pepper, to taste 3 / 4 cup (100 g) plain flour 2 large eggs, beaten 2 cups (200 g) fine dry breadcrumbs 1 / 3 to 1 / 2 cup (80–120 g) clarified butter or a mixture of clarified butter and neutral oil, for frying Lemon wedges and chopped parsley, for serving
1. Place each escalope between plastic wrap and gently pound to about 3–4 mm thickness; season both sides with salt and pepper. 2. Set up three shallow dishes: flour, beaten eggs, and breadcrumbs. Dredge each cutlet in flour (shake off excess), dip in egg, then press into breadcrumbs so they’re evenly coated; shake off loose crumbs. 3. Chill coated cutlets 10–15 minutes on a tray to help the coating adhere. 4. Heat clarified butter in a large skillet over medium-high heat — enough to shallow-fry with the fat coming halfway up the cutlet. Fry schnitzels one or two at a time until deep golden, about 2–3 minutes per side. 5. Drain briefly on paper towel-lined plate, do not stack. Serve immediately with lemon wedges and parsley.
4 boneless pork cutlets (4.2–5.3 oz / 120–150 g each), pounded to 1 / 8 inch (3–4 mm) Salt and pepper to taste 3 / 4 cup (100 g) plain flour 2 eggs, beaten 2 cups (200 g) breadcrumbs 2–3 tbsp (30–45 ml) vegetable oil 1 1 / 2 oz (40 g) butter Lemon wedges, for serving
1. Pound, season, and bread cutlets using flour, egg, and breadcrumbs as for Wiener Schnitzel. 2. Heat oil and butter in a skillet over medium-high heat so the fat sizzles but doesn’t burn. 3. Fry cutlets 2–3 minutes per side until evenly golden; avoid overcrowding the pan. 4. Drain briefly on paper towels and serve hot with lemon wedges and traditional German potato salad or fries.
- 2 lb (900 g) small waxy potatoes (Yukon Gold or red), scrubbed - 6 oz (170 g) bacon, cut into 1/2-inch (1 cm) lardons - 1 small yellow onion, thinly sliced (about 4 oz / 110 g) - 2 tbsp (30 ml) neutral oil (vegetable or sunflower) - 1/4 cup (60 ml) white wine vinegar or apple cider vinegar - 1/2 cup (120 ml) low-sodium beef or chicken broth - 1 tsp (5 g) Dijon mustard - 1 tsp (4 g) granulated sugar - 3 tbsp (45 ml) sunflower or neutral oil (room temperature) - Salt and freshly ground black pepper - 2 tbsp (8 g) chopped fresh chives - 2 tbsp (8 g) chopped fresh parsley
1. Place potatoes in a pot, cover with cold salted water, bring to a boil, then simmer until just tender when pierced with a fork, 15–20 minutes depending on size. Drain and let cool briefly until you can handle them. 2. While potatoes cook, heat a large skillet over medium heat. Add the bacon and cook until crisp and fat is rendered, 6–8 minutes. Transfer bacon with a slotted spoon to paper towels and leave the fat in the pan. 3. Add 2 tbsp neutral oil to the pan with the bacon fat, then add the sliced onion. Sauté until soft and translucent but not browned, about 4–5 minutes. 4. Stir in the vinegar to deglaze the pan, scraping up any browned bits. Add the broth, mustard, and sugar, and bring to a gentle simmer for 1–2 minutes. Remove the pan from the heat and whisk in 3 tbsp oil gradually to create a smooth dressing. Season with salt and freshly ground black pepper. 5. Peel the warm potatoes while still slightly warm (peeling is easier while warm) and slice them about 1/4 inch (6 mm) thick. Place the slices in a large bowl. 6. Pour the warm dressing over the potato slices and gently toss to coat, allowing the potatoes to absorb the dressing for about 5 minutes. Fold in most of the crisp bacon (reserve a little for garnish) and half of the chopped chives and parsley. Taste and adjust seasoning with salt and pepper. 7. Transfer the salad to a serving bowl or platter, sprinkle the remaining bacon and herbs over the top, and serve warm.
- 12 to 16 zucchini blossoms - 1 cup (240 g) whole-milk ricotta - 1 large egg (about 50 g) - 2 tbsp (10 g) grated Parmigiano-Reggiano - 1 tsp (approx. 1 g) finely grated lemon zest (from 1 lemon) - 1/4 tsp (0.5 g) freshly ground black pepper - 1/2 tsp (2.5 g) kosher salt (for filling) - 3/4 cup (95 g) all-purpose flour, plus extra for dusting - 1/2 tsp (2 g) fine salt (for batter) - 3/4 cup (180 ml) cold sparkling water (more as needed) - 2 cups (480 ml) neutral oil (sunflower or vegetable) for frying - Lemon wedges, for serving - Fresh basil leaves, for garnish (optional)
1. Gently open each zucchini blossom and remove the inner pistil/stamen; discard the pistil and any thick stem. Rinse blossoms briefly if needed and pat dry on paper towels. 2. In a bowl, stir together the ricotta, egg, Parmigiano-Reggiano, lemon zest, 1/2 tsp kosher salt (or to taste), and black pepper until smooth and combined. If desired, fold in 1 tbsp finely chopped basil. Taste and adjust seasoning. 3. Carefully spoon about 1 to 1 1/2 teaspoons of the ricotta mixture into the base of each blossom. Twist the petals gently to close each blossom around the filling, taking care not to tear them. Place filled blossoms on a tray and refrigerate briefly while you make the batter (10–15 minutes helps them hold shape). 4. In a shallow bowl whisk together 3/4 cup all-purpose flour and 1/2 tsp fine salt. Gradually add the cold sparkling water, whisking until a smooth, slightly thick batter forms; it should coat the back of a spoon but still be fairly light. Add a touch more water if too thick. 5. Pour the oil into a wide, heavy skillet to a depth of about 1/2 inch (1.3 cm) and heat over medium-high until it reaches 350°F (175°C) (or a small drop of batter sizzles and rises immediately). 6. Lightly dust each filled blossom with a little flour, then dip it into the batter, turning to coat thoroughly and allowing excess to drip off. 7. Fry blossoms in batches, 2–3 minutes per side, turning once, until evenly golden and crisp. Do not overcrowd the pan; keep the oil temperature steady between 330–350°F (165–175°C). 8. Transfer fried blossoms to a paper-towel-lined plate to drain. Sprinkle immediately with a pinch of flaky salt and a squeeze of lemon juice. 9. Serve warm, garnished with basil leaves and lemon wedges. Leftovers are best eaten the same day; reheat briefly in a hot oven to re-crisp.
- 4 medium zucchini (about 1 lb / 450 g) - 1/4 cup (35 g) pine nuts - 3 tbsp (45 ml) extra-virgin olive oil - 2 tbsp (30 ml) fresh lemon juice (about 1 lemon) - 1 tsp (2 g) finely grated lemon zest - 1/3 cup (15 g) fresh mint leaves, packed, torn - 1/2 tsp (3 g) coarse salt - 1/4 tsp (1 g) freshly ground black pepper - 1/4 cup (20 g) shaved Parmigiano-Reggiano or Pecorino Romano (optional) - Flaky sea salt (for finishing), optional
1. Toast the pine nuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, 2–4 minutes; transfer to a small bowl to cool. 2. Trim the zucchini ends and use a vegetable peeler to shave them into long thin ribbons into a large bowl; continue until only the seedy core remains (reserve cores for another use). 3. Lightly sprinkle the zucchini ribbons with 1/4 tsp (1.5 g) of the coarse salt and let sit 5–8 minutes to soften, then gently blot excess moisture with paper towels. 4. Whisk together the olive oil, lemon juice, lemon zest, remaining 1/4 tsp (1.5 g) salt, and black pepper in a small bowl to make the dressing. 5. Add the dressing to the zucchini ribbons and toss gently to coat. Fold in the torn mint and toasted pine nuts, and sprinkle the shaved cheese over the top if using. 6. Taste and adjust seasoning; finish with a light sprinkle of flaky sea salt if desired. Serve immediately or chilled up to 30 minutes for a slightly firmer texture.
- 2 (15 oz) cans (2 × 425 g) cannellini beans, drained and rinsed (or 3 cups (700 g) cooked cannellini beans) - 3 tbsp (45 ml) extra‑virgin olive oil, plus more for drizzling - 1 tbsp (15 ml) fresh rosemary leaves, finely chopped (or 1 tsp (1 g) dried, crushed) - 1 large garlic clove, minced - 1 small shallot, finely chopped (optional) - 1 tbsp (15 ml) fresh lemon juice (about 1/2 lemon) - 1/2 tsp (2.5 g) fine sea salt, plus more to taste - 1/4 tsp (0.5 g) freshly ground black pepper - 2 tbsp (8 g) chopped flat‑leaf parsley - 1–2 tbsp (15–30 ml) reserved bean liquid or water (if needed to loosen)
1. If using canned beans, drain and rinse them; if using cooked dried beans, warm briefly and drain any excess cooking liquid, reserving a little. Set beans aside. 2. Heat 2 tbsp (30 ml) extra‑virgin olive oil in a large skillet over medium heat until shimmering. Add the chopped rosemary and cook, stirring, about 20–30 seconds until fragrant. 3. Add the minced garlic and shallot (if using) and sauté 30–45 seconds until softened and fragrant but not browned. 4. Add the drained cannellini beans and the remaining 1 tbsp (15 ml) olive oil. Gently toss to coat and cook 3–5 minutes, stirring occasionally, until beans are heated through. Smash a few beans lightly with the back of a spoon to create a little creaminess. 5. Stir in the lemon juice, salt and black pepper. If the pan seems dry, add 1–2 tbsp (15–30 ml) reserved bean liquid or water to loosen and create a silky coating. Cook 1 more minute to meld flavors. 6. Remove from heat, stir in the chopped parsley, taste and adjust seasoning. Transfer to a warm serving dish, drizzle with a little extra‑virgin olive oil, and serve warm.
- 8 oz (225 g) mascarpone cheese - 3 large eggs, separated - 1/2 cup (100 g) granulated sugar - Zest of 2 lemons (about 2 tbsp / 6 g) - 2 tbsp (30 ml) fresh lemon juice - 1/3 cup (80 ml) Limoncello (optional; substitute 1/3 cup (80 ml) water for non‑alcoholic) - 1/3 cup (80 ml) water - 2 tbsp (25 g) granulated sugar (for lemon soak) - 24 savoiardi (ladyfingers) - 2 tbsp (15 g) powdered sugar (for dusting) - Fresh mint leaves or candied lemon slices for garnish (optional)
1. Make the lemon soak: in a shallow bowl combine Limoncello (or 1/3 cup/80 ml water), 1/3 cup (80 ml) water, 2 tbsp (25 g) granulated sugar and 2 tbsp (30 ml) fresh lemon juice; stir until sugar dissolves and set aside to cool. 2. Prepare the lemon mascarpone: in a bowl whisk egg yolks with 1/2 cup (100 g) granulated sugar until pale, thick and ribbon‑like (about 4–6 minutes by hand or 2–3 minutes with a mixer). Fold in mascarpone, lemon zest and 2 tbsp (30 ml) lemon juice until smooth and homogenous. 3. Whip the egg whites: in a clean bowl beat the egg whites to soft peaks, then continue to stiff peaks. Gently fold one‑third of the whites into the mascarpone to lighten, then fold in the remaining whites carefully to keep the mixture airy. (If you prefer not to use raw eggs, substitute 1 cup (240 ml) heavy cream whipped to soft peaks and fold into the mascarpone instead of the whites.) 4. Assemble the tiramisù: quickly dip each savoiardi (ladyfinger) one at a time into the lemon soak—do not soak; a brief dip on each side is enough. Arrange a single layer of dipped ladyfingers in an 8x8‑inch (20x20 cm) or similar shallow dish. 5. Spread half of the lemon mascarpone over the first layer of ladyfingers. Repeat with a second layer of dipped ladyfingers and the remaining mascarpone, smoothing the top. 6. Chill the assembled tiramisù, covered, for at least 4 hours or preferably overnight to allow flavors to meld and the texture to firm. 7. Before serving, dust the top with 2 tbsp (15 g) powdered sugar, sprinkle additional lemon zest if desired, and garnish with fresh mint leaves or candied lemon slices. Serve chilled.
- 8 rice paper wrappers (20 cm) - 12 medium shrimp (about 8 oz / 225 g), cooked, peeled, deveined, halved lengthwise - 2 oz (56 g) rice vermicelli, dried - 8 butter lettuce leaves - 1 small English cucumber, julienned - 1 medium carrot, julienned - 1/2 cup (8 g) fresh cilantro leaves, packed - 1/2 cup (8 g) fresh Thai basil leaves, packed - 1/2 cup (8 g) fresh mint leaves, packed - 2 scallions, thinly sliced - 2 tbsp (30 ml) fresh lime juice - Lime wedges, for serving - For the hoisin-peanut dipping sauce: - 1/4 cup (60 ml) hoisin sauce - 2 tbsp (32 g) creamy peanut butter - 1 tbsp (15 ml) soy sauce - 1 tsp (5 ml) rice vinegar - 1 clove garlic, minced - 1–2 tbsp (15–30 ml) warm water, to thin - 1 tsp (5 ml) sriracha or other chili sauce (optional) - 2 tbsp (15 g) roasted peanuts, crushed, for garnish
1. Prepare the vermicelli according to package directions: plunge into boiling water until tender (about 2–3 minutes), drain, rinse under cold water, and drain well. Toss with 1 tbsp (15 ml) lime juice to keep from sticking. 2. If using raw shrimp, bring a small pot of water to a simmer, add a pinch of salt, cook shrimp until pink and opaque (2–3 minutes), then transfer to an ice bath. Peel, devein, and halve each shrimp lengthwise. If using pre-cooked shrimp, slice lengthwise as above. 3. Make the hoisin-peanut dipping sauce: in a small bowl whisk together hoisin sauce, peanut butter, soy sauce, rice vinegar, minced garlic, and sriracha (if using). Add warm water 1 tablespoon at a time until the sauce reaches a smooth dipping consistency. Stir in crushed peanuts for texture and taste; set aside. 4. Set up an assembly station with a shallow dish of warm water, a clean damp towel, a cutting board, and all fillings within reach. Dip one rice paper wrapper into the warm water for 3–6 seconds until pliable (it will continue to soften); place it on the damp towel or board. 5. On the lower third of the wrapper place 1 butter lettuce leaf (tear if needed), a small handful of vermicelli, a few cucumber and carrot julienne, a sprinkle of scallions, and a small handful of mixed herbs (cilantro, basil, mint). Arrange 3 halved shrimp, cut side down, across the top edge of the fillings so the shrimp are visible when rolled. 6. Fold the bottom edge of the wrapper over the fillings, fold in the two sides snugly, then roll firmly from the bottom to enclose everything and form a neat cylinder. Repeat with remaining wrappers and fillings (makes about 8 rolls). 7. Transfer rolls to a plate, cover with a damp towel to keep moist, and serve whole or halved with the hoisin-peanut dipping sauce and lime wedges alongside.
- 8 oz (225 g) soba (buckwheat) noodles - 3 tbsp (45 ml) soy sauce - 2 tbsp (30 ml) rice vinegar - 1 tbsp (15 ml) toasted sesame oil - 1 tbsp (15 ml) neutral oil (vegetable or canola) - 1 tbsp (15 ml) honey or maple syrup - 1 tsp (5 ml) grated fresh ginger - 1 clove garlic, minced - 1/2 tsp (2.5 ml) red pepper flakes (optional) - 2 tbsp (30 ml) tahini or 1 tbsp (15 ml) smooth peanut butter (optional, for creamier dressing) - 2 tbsp (30 ml) water (more as needed to thin dressing) - 2 tbsp (30 ml) vegetable oil (for tossing noodles) - 2 tbsp (18 g) toasted sesame seeds - 2 tbsp (15 g) chopped roasted peanuts or cashews (optional) - 1 cup (120 g) English cucumber, julienned or thinly sliced - 1 cup (110 g) carrot, julienned or shredded - 1/2 cup (75 g) red bell pepper, thinly sliced - 3 scallions, thinly sliced - Fresh cilantro, for garnish - Lime wedges, for serving - Salt, to taste
1. Bring a large pot of salted water to a boil and cook the soba noodles according to package instructions until just tender (usually 4–5 minutes). Drain and immediately rinse under cold water until cool to stop cooking and remove excess starch. 2. Toss the cooled noodles with 2 tbsp (30 ml) vegetable oil to prevent sticking; set aside in a large bowl. 3. In a separate bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, neutral oil, honey (or maple), grated ginger, minced garlic, red pepper flakes (if using), and tahini or peanut butter (if using). Add 2 tbsp (30 ml) water and whisk until smooth; add more water a teaspoon at a time to reach a pourable consistency. Taste and adjust salt, acidity, or sweetness as needed. 4. Add the cucumber, carrot, red bell pepper, and scallions to the bowl with the noodles. Pour the dressing over the noodles and vegetables and toss gently but thoroughly to combine, ensuring the noodles are evenly coated. 5. Transfer to a serving bowl or platter. Sprinkle with toasted sesame seeds and chopped roasted peanuts or cashews, and garnish with fresh cilantro. 6. Chill 15–30 minutes if desired to meld flavors. Serve cold or at room temperature with lime wedges alongside hoisin-glazed pork chops.
- 4 cups (about 800 g) day-old cooked jasmine rice, cold and separated - 8 scallions, trimmed and thinly sliced, whites and greens separated (about 120 g) - 2 tbsp (30 ml) neutral oil (vegetable or peanut), for stir-frying - 2 tbsp (30 ml) neutral oil, heated to make scallion oil - 1 tbsp (15 ml) toasted sesame oil - 2 large eggs, lightly beaten - 1 tbsp (15 ml) light soy sauce - 1/2 tsp (3 g) kosher salt, or to taste - 1/4 tsp (1 g) ground white pepper - 1 tsp (5 ml) rice vinegar (optional, for brightness) - 1 tsp (5 g) toasted sesame seeds (optional garnish)
1. Prepare ingredients: separate scallion whites and greens and thinly slice. Break up any clumps in the cold rice with your hands or a fork so the grains are loose. 2. Make scallion oil: put the 2 tbsp (30 ml) neutral oil in a small saucepan and heat until shimmering (do not let it smoke). Place the sliced scallion whites in a heatproof bowl; carefully pour the hot oil over them so the scallions sizzle and release aroma. Let steep for 1–2 minutes, then drain the oil into a small bowl; reserve the scallion solids. 3. Heat wok or large skillet over high heat until very hot. Add the 2 tbsp (30 ml) neutral oil for stir-frying. Pour in the beaten eggs, stir quickly to form soft curds, and push the eggs to one side of the pan. 4. Add the cold rice to the pan, breaking any remaining clumps. Stir-fry, tossing constantly, until grains are heated through and beginning to show a little color, about 3–4 minutes. 5. Season the rice: drizzle the light soy sauce and toasted sesame oil over the rice, add salt and white pepper, and continue stir-frying to distribute evenly. If using, add the rice vinegar now for a touch of brightness. 6. Add the reserved scallion oil (strained if desired) and most of the reserved scallion whites; toss everything together for 30–60 seconds so the rice absorbs the scallion aroma. Stir in the sliced scallion greens at the end and cook just until wilted. 7. Taste and adjust seasoning. Transfer to a serving bowl and sprinkle with toasted sesame seeds and any remaining scallion greens. Serve hot.
- 2 cups (300 g) lychee meat, peeled and pitted (fresh or canned, drained) - 3/4 cup (150 g) granulated sugar - 3/4 cup (180 ml) water - 1 tbsp (15 ml) fresh lime juice - 1 tsp (5 ml) vodka or light rum (optional; helps texture) - 1/8 tsp (0.6 ml) salt - Fresh mint leaves, for serving
1. In a small saucepan, combine the sugar and water. Heat over medium, stirring until the sugar dissolves; bring just to a simmer, then remove from heat and let cool to room temperature to make a simple syrup. 2. If using fresh lychees, peel and pit them. If using canned, drain well. Place the lychee meat in a blender or food processor and add the cooled simple syrup, lime juice, vodka (if using), and salt. 3. Puree until completely smooth. Taste and adjust: add a bit more lime for brightness or a tablespoon of sugar syrup if you prefer it sweeter. 4. Chill the lychee mixture in the refrigerator until very cold, at least 1 hour. 5. For an ice-cream maker: churn the cold mixture according to the manufacturer's instructions until it reaches a soft-sorbet consistency (about 20–30 minutes). Transfer to a shallow airtight container and freeze 2–4 hours to firm. 6. For no ice-cream maker: pour the mixture into a shallow metal or glass pan and freeze. Every 30–40 minutes, remove and vigorously stir or whisk to break up ice crystals; repeat until evenly frozen and smooth (3–4 cycles, total 2–3 hours). 7. Before serving, let the sorbet sit at room temperature 5 minutes to soften slightly for easier scooping. Serve in chilled bowls or glasses, garnished with fresh mint leaves.
- 12 large Medjool dates, pitted (about 9 oz / 255 g) - 6 slices (about 6 oz / 170 g) bacon, cut in half lengthwise (12 strips) - 4 oz (115 g) blue cheese, crumbled - 12 whole blanched almonds (optional) - 1 tbsp (15 ml) honey (optional, for finishing) - Freshly ground black pepper - 12 toothpicks
1. Preheat the oven to 400°F (200°C). Line a baking sheet with foil and set a wire rack on the sheet (or use the foil-lined sheet directly). 2. If dates are not pitted, make a lengthwise slit in each date and remove the pit, keeping the date intact for stuffing. 3. Stuff each date with about 1 tsp crumbled blue cheese; if using almonds, push one almond into the center of the cheese in each date. 4. Wrap each stuffed date with one bacon strip (half slice), overlapping ends slightly; secure with a toothpick through the center so the bacon stays in place. 5. Arrange the wrapped dates on the prepared rack or baking sheet, seam side down, leaving a little space between each. Lightly season with a grind of black pepper. 6. Bake for 15–20 minutes, turning once halfway through, until the bacon is browned and crisp and the cheese is warmed. If bacon is still soft, broil 1–2 minutes while watching closely to avoid burning. 7. Transfer to a platter, drizzle with honey if using, and serve warm.
- 1 lb (450 g) Brussels sprouts, trimmed and very thinly shaved - 1 large apple (about 8 oz / 225 g), cored and julienned (Granny Smith or Fuji) - 3/4 cup (75 g) toasted pecans, roughly chopped - 1/2 cup (50 g) finely grated Pecorino Romano (or Pecorino Toscano), plus additional shavings to finish - 1 small shallot, finely minced (about 1 tbsp / 15 g) - 3 tbsp (45 ml) extra-virgin olive oil - 2 tbsp (30 ml) fresh lemon juice (about 1 lemon) - 1 tbsp (15 ml) red wine vinegar - 1 tsp (5 ml) Dijon mustard - 1 tsp (5 ml) honey or maple syrup - 1 tsp (2 g) lemon zest (optional, from 1 lemon) - 3/4 tsp (4 g) kosher salt, plus more to taste - 1/4 tsp (1 g) freshly ground black pepper, plus more to taste - 2 tbsp (8 g) chopped fresh flat-leaf parsley (optional)
1. Toast the pecans in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 3–5 minutes. Transfer to a plate to cool, then roughly chop. 2. Whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, lemon zest (if using), 3/4 tsp kosher salt and 1/4 tsp black pepper in a small bowl or jar until emulsified; set dressing aside. 3. Trim the Brussels sprouts and very thinly slice them with a sharp knife, mandoline set to a thin setting, or pulse briefly in a food processor with the slicing disc to yield roughly 4–6 cups shaved sprouts (about 1 lb / 450 g). 4. Core and julienne the apple into matchsticks; if you prefer, toss the apple with 1 tsp lemon juice to slow browning before combining. 5. In a large bowl, combine the shaved Brussels sprouts, julienned apple, minced shallot and chopped parsley (if using). Pour the dressing over the salad and toss thoroughly to coat. 6. Add the toasted pecans and 1/2 cup grated Pecorino and toss gently to distribute. Taste and adjust seasoning with additional salt and pepper if needed. 7. Let the slaw rest for 5–10 minutes at room temperature to allow flavors to meld and the sprouts to soften slightly. Transfer to a serving bowl and finish with extra Pecorino shavings and a few whole pecan halves if desired. Serve immediately.
- 1 1/2 cups (300 g) long-grain white rice, rinsed and drained - 12 oz (340 g) mixed wild mushrooms (such as cremini, shiitake, oyster), trimmed and sliced - 2 tbsp (30 ml) olive oil - 2 tbsp (30 g) unsalted butter - 1 cup (150 g) finely diced yellow onion (about 1 small onion) - 2 cloves garlic, minced - 1/2 cup (120 ml) dry white wine (optional) - 3 cups (720 ml) low-sodium chicken or vegetable stock, warmed - 2 tsp (2 g) fresh thyme leaves, plus extra sprigs for garnish - 1 tsp (6 g) kosher salt, plus more to taste - 1/4 tsp (0.5 g) freshly ground black pepper - 1/4 cup (15 g) chopped fresh parsley - 1 bay leaf (optional) - 1 tsp (2 g) lemon zest (optional) - 1/4 cup (25 g) toasted sliced almonds or pine nuts (optional)
1. Heat 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter in a large skillet over medium-high heat. Add the sliced mushrooms in a single layer (work in batches if needed); cook without stirring 2–3 minutes to brown, then stir and cook another 3–4 minutes until deep golden. Season lightly with 1/4 tsp (0.5 g) salt and 1/8 tsp (0.25 g) pepper. Transfer mushrooms to a bowl and set aside. 2. In the same skillet, add the remaining 1 tbsp (15 ml) olive oil. Reduce heat to medium, add the diced onion and a pinch of salt, and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. 3. Add the rinsed rice to the skillet and stir to coat with fat and onion. Toast the rice, stirring, 2–3 minutes until edges become lightly translucent. 4. If using, pour in the white wine and scrape up any browned bits from the pan; simmer until the wine is mostly evaporated, about 1–2 minutes. 5. Stir in the warm stock, remaining 3/4 tsp (4.5 g) salt, the thyme leaves, and the bay leaf if using. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer undisturbed until the liquid is absorbed and rice is tender, about 18–20 minutes. 6. Remove the skillet from heat and let stand, covered, 10 minutes. Remove and discard the bay leaf. 7. Stir in the reserved mushrooms, remaining 1 tbsp (15 g) butter, chopped parsley, lemon zest if using, and toasted nuts if using. Fluff gently with a fork, taste, and adjust seasoning with salt and pepper. 8. Transfer to a serving dish, garnish with thyme sprigs, and serve warm alongside your entrée.
- 1 1/4 cups (150 g) all-purpose flour - 1/3 cup (40 g) powdered sugar (confectioners' sugar) - 1/4 tsp (1.5 g) fine salt - 1/2 cup (113 g) unsalted butter, cold, cut into 1/2-inch cubes - 1 large egg yolk - 1 tbsp (15 ml) cold water, plus extra if needed - 10 oz (285 g) dark chocolate (about 70% cocoa), finely chopped - 1 cup (240 ml) heavy cream - 2 tbsp (28 g) unsalted butter, at room temperature - 1 tbsp (15 ml) light corn syrup or mild-flavored honey - 1 tsp (5 ml) vanilla extract - 1/4 tsp (1.5 g) fine sea salt (adjust to taste) - Flaky sea salt, for finishing
1. Make the crust: In a bowl or food processor combine 1 1/4 cups (150 g) flour, 1/3 cup (40 g) powdered sugar, and 1/4 tsp (1.5 g) fine salt. Add 1/2 cup (113 g) cold cubed butter and cut or pulse until mixture resembles coarse crumbs with pea-sized pieces. 2. Add 1 large egg yolk and 1 tbsp (15 ml) cold water; mix just until dough comes together. If dry, add up to 1 tsp (5 ml) more water. Do not overwork. 3. Form dough into a disk, wrap, and chill at least 30 minutes. 4. Preheat oven to 375°F (190°C). Roll chilled dough on a lightly floured surface to about 1/8-inch (3 mm) thick and line a 9-inch (23 cm) tart pan with removable bottom. Trim excess and prick the bottom lightly with a fork. 5. Chill the lined tart shell in the pan for 15 minutes, then line with parchment and fill with pie weights or dried beans. Blind-bake for 15–18 minutes until edges are set. 6. Remove parchment and weights and bake 5–8 minutes more until golden and cooked through. Let shell cool completely in the pan on a wire rack. 7. Prepare ganache: Place 10 oz (285 g) finely chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 1 cup (240 ml) heavy cream with 2 tbsp (28 g) unsalted butter and 1 tbsp (15 ml) corn syrup just until it begins to simmer at the edges (do not boil). 8. Pour the hot cream mixture over the chopped chocolate. Let sit 2–3 minutes, then stir gently from the center outward until smooth and glossy. Stir in 1 tsp (5 ml) vanilla extract and 1/4 tsp (1.5 g) fine sea salt; taste and adjust salt if desired. 9. Pour ganache into the cooled tart shell and smooth the top with an offset spatula. Tap the pan gently to remove air bubbles. 10. Let the tart cool to room temperature, then refrigerate at least 2 hours (longer yields a firmer set). 11. Just before serving, sprinkle a small pinch of flaky sea salt evenly over the surface. Remove tart from pan, slice, and serve chilled or at cool room temperature.
- 1 cup (120 g) yellow cornmeal - 1/2 cup (60 g) all-purpose flour - 1 tbsp (12 g) granulated sugar - 1 tsp (4 g) baking powder - 1/2 tsp (2.5 g) baking soda - 3/4 tsp (4.5 g) salt - 1/4 tsp (0.5 g) black pepper - 1/4 tsp (0.5 g) cayenne pepper (optional) - 1/2 cup (75 g) finely chopped yellow onion - 2 tbsp (12 g) finely chopped green onion (scallion) - 1 large egg (50 g), beaten - 3/4 cup (180 ml) buttermilk - 2-3 cups (480-720 ml) vegetable oil for frying (or enough for 2-3 inches / 5-7 cm depth)
1. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, black pepper, and cayenne (if using). 2. Stir the finely chopped yellow onion and green onion into the dry mixture. 3. In a separate bowl, beat the egg with the buttermilk. Pour the wet ingredients into the dry ingredients and stir until just combined; the batter should be thick and scoopable. If too stiff, add a tablespoon of buttermilk at a time to reach the right consistency. 4. Heat the vegetable oil in a heavy skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy. 5. Working in batches, drop batter by rounded tablespoons (or use a small cookie scoop) into the hot oil, taking care not to overcrowd the pan. Fry, turning occasionally, until evenly golden brown, about 2–3 minutes per side. 6. Remove hush puppies with a slotted spoon and drain on paper towels. Keep warm in a low oven while you finish remaining batches. 7. Serve hot alongside fried catfish, tartar sauce, or a spicy dipping sauce.
- 4 ears corn, kernels cut from cobs (about 3 cups (420 g)) - 2 red bell peppers, halved and seeded (about 12 oz (340 g)) - 1 poblano pepper, halved and seeded (about 4 oz (115 g)) - 1 small red onion, thinly sliced (about 6 oz (170 g)) - 1 jalapeño, seeded and finely chopped (optional) (about 0.5 oz (15 g)) - 3 tbsp (45 ml) olive oil, divided - 2 tbsp (30 ml) fresh lime juice (about 1 lime) - 1 tbsp (15 ml) honey - 2 tbsp (30 ml) mayonnaise (or Greek yogurt) - 1 tsp (5 g) kosher salt, divided - 1/2 tsp (1 g) freshly ground black pepper - 1/4 cup (15 g) chopped fresh cilantro - 2 scallions (green onions), thinly sliced (about 1 oz (30 g)) - 1 avocado, diced (about 6 oz (170 g)) - 2 tbsp (15 g) crumbled cotija or feta (optional) - Lime wedges for serving
1. Preheat a grill or a heavy cast-iron skillet over medium-high heat. If using a broiler, set rack 6 inches from the element and preheat. 2. Brush the pepper halves with 1 tbsp (15 ml) olive oil and brush the corn lightly with 1 tbsp (15 ml) olive oil. Place the corn and peppers on the hot grill or skillet and char, turning occasionally, until blackened in spots and tender — about 8–10 minutes for corn and 8–12 minutes for peppers. If broiling, arrange on a sheet pan and broil, turning until evenly blistered. 3. When peppers are charred on all sides, transfer them to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam; this will loosen the skins. Remove skins, discard seeds and stems, and roughly chop the flesh. Cut kernels from the charred corn cobs. 4. In a large mixing bowl whisk together the remaining 1 tbsp (15 ml) olive oil, lime juice, honey, mayonnaise, 3/4 tsp (4 g) of the kosher salt, and the black pepper until emulsified. 5. Add the warm corn kernels, chopped peppers, red onion, jalapeño (if using), scallions, and cilantro to the dressing. Toss gently to combine while the corn is still warm so it absorbs the dressing. Fold in the diced avocado and adjust seasoning with the remaining salt to taste. 6. Transfer to a serving bowl and sprinkle with crumbled cotija or feta if using. Serve warm or at room temperature with lime wedges alongside fried catfish.
- 4 cups (640 g) fresh corn kernels (from about 6 ears) or frozen, thawed - 4 tbsp (56 g) unsalted butter - 1/2 cup (120 ml) heavy cream - 1/2 cup (120 ml) whole milk - 2 tbsp (30 g) finely minced shallot or sweet onion - 1 tbsp (12 g) granulated sugar - 3/4 tsp (4 g) kosher salt - 1/4 tsp (1 g) freshly ground black pepper - 1 tbsp (8 g) cornstarch - 2 tbsp (30 ml) cold water - 1 tbsp (15 g) chopped fresh parsley (optional)
1. If using fresh corn, cut kernels from the cobs; if using frozen corn, thaw and drain. Set corn aside. 2. In a large skillet over medium heat, melt 2 tbsp butter. Add the minced shallot and cook, stirring, until softened and fragrant, about 2–3 minutes. 3. Add the corn to the skillet and cook, stirring occasionally, until the kernels begin to soften and release some liquid, about 3–4 minutes. 4. In a bowl, whisk together the heavy cream, whole milk, sugar, salt, and black pepper. Pour the mixture into the skillet with the corn and bring to a gentle simmer. 5. In a small cup, whisk the cornstarch into the 2 tbsp cold water until smooth. Stir the slurry into the skillet and simmer, stirring, until the mixture thickens slightly and coats the back of a spoon, about 1–2 minutes. 6. Remove the skillet from the heat and stir in the remaining 2 tbsp butter until fully melted and the creamed corn is glossy. Taste and adjust seasoning if needed. 7. Transfer to a serving dish, sprinkle with chopped parsley if using, and serve warm alongside fried catfish.
- 6 cups (900 g) sliced ripe peaches (about 6–8 medium peaches), peeled if desired - 1/2 cup (100 g) granulated sugar - 2 tbsp (16 g) cornstarch - 1 tbsp (15 ml) fresh lemon juice - 1/2 tsp (1 g) ground cinnamon - 1/8 tsp (0.5 g) ground nutmeg - 1 tsp (5 ml) vanilla extract - 1 tbsp (14 g) unsalted butter, cut into small pieces - 1/4 cup (50 g) brown sugar, packed (optional, for richer filling) - 1 cup (120 g) all-purpose flour - 1/4 cup (50 g) granulated sugar (for topping) - 1 1/2 tsp (6 g) baking powder - 1/4 tsp (1.5 g) fine salt - 6 tbsp (85 g) cold unsalted butter, cut into small cubes - 1/2 cup (120 ml) whole milk (or buttermilk for tang) - 1 tsp (5 ml) vanilla extract (for topping) - 1–2 tbsp (15–30 g) coarse sugar for sprinkling (optional) - 1 pint (473 ml) vanilla ice cream
1. Preheat the oven to 375°F (190°C). Butter a 9x13-inch (23x33 cm) baking dish or a 3-quart (2.8 L) baking dish. 2. In a large bowl, combine the sliced peaches, 1/2 cup (100 g) granulated sugar, 2 tbsp (16 g) cornstarch, 1 tbsp (15 ml) lemon juice, 1/2 tsp (1 g) cinnamon, 1/8 tsp (0.5 g) nutmeg, 1 tsp (5 ml) vanilla extract, and 1/4 cup (50 g) brown sugar if using. Toss gently to coat and let sit 10 minutes so juices begin to release. 3. Transfer the peach mixture to the prepared baking dish and dot the top with the 1 tbsp (14 g) unsalted butter pieces, distributing evenly. 4. In a medium bowl, whisk together 1 cup (120 g) flour, 1/4 cup (50 g) granulated sugar, 1 1/2 tsp (6 g) baking powder, and 1/4 tsp (1.5 g) salt. 5. Add the 6 tbsp (85 g) cold cubed butter to the dry ingredients and use a pastry cutter or your fingertips to cut the butter in until the mixture resembles coarse crumbs with pea-sized bits of butter remaining. 6. Stir in 1/2 cup (120 ml) milk and 1 tsp (5 ml) vanilla extract just until a soft, slightly sticky dough forms. Do not overmix. 7. Drop the dough by large spoonfuls or scoop (about 8–10 portions) over the peaches, spacing to allow some filling to bubble up between pieces. Sprinkle coarse sugar over the topping if desired. 8. Bake uncovered for 40–45 minutes, or until the filling is bubbling and the topping is golden brown and cooked through. If the topping browns too quickly, loosely tent with foil for the last 10 minutes. 9. Remove from the oven and let rest 10 minutes to thicken slightly. Serve warm, scooping portions onto plates or bowls and top each serving with a generous scoop of vanilla ice cream.
- 12 large diver scallops (about 1 lb (450 g)), side muscle removed and patted dry - Salt and freshly ground black pepper, to taste - 1 tbsp (15 ml) olive oil - 1 tbsp (14 g) unsalted butter (for searing) - 1 tbsp (15 ml) minced shallot - 1/4 cup (60 ml) dry white wine - 1 tbsp (15 ml) fresh lemon juice - 6 tbsp (85 g) unsalted butter, cold and cut into small cubes (for emulsion) - Pinch of fine sea salt (for emulsion) - 1 tbsp (15 ml) chopped fresh chives - Lemon wedges and microgreens or baby arugula, for garnish
1. Bring the scallops to room temperature (about 15 minutes). Pat them thoroughly dry with paper towels and season both sides lightly with salt and a few grinds of black pepper. 2. Make the lemon-butter emulsion: in a small saucepan over medium heat, combine the minced shallot and white wine. Simmer until reduced to about 2 tablespoons (2 tbsp / 30 ml), 3–5 minutes. Remove from heat, stir in the lemon juice, then, off the heat, whisk in the cold cubed butter a few pieces at a time until a smooth, glossy emulsion forms. Season with a pinch of salt and keep warm (set the pan in a warm spot or over the lowest heat briefly while you sear the scallops). 3. Heat a large skillet (preferably stainless steel or cast iron) over medium-high until very hot. Add the olive oil and the 1 tbsp unsalted butter and swirl until the butter foams and begins to brown lightly. 4. Add the scallops to the pan, spaced apart (work in two batches if necessary). Sear without moving until a deep golden crust forms, about 1.5–2 minutes. Flip and sear the other side 1–1.5 minutes more until just opaque in the center. Remove scallops to a warm plate. 5. To serve, spoon a thin pool of the warm lemon-butter emulsion onto each serving plate or a shared platter. Arrange 3 scallops per person atop the sauce. Drizzle any resting juices from the scallops over them. 6. Sprinkle with chopped chives, a few microgreens or baby arugula, and finish with a light grind of black pepper and a lemon wedge on the side. Serve immediately.
- 2 medium English cucumbers (about 1 lb / 450 g), thinly sliced - 1 cup (240 ml) plain Greek yogurt - 2 tbsp (6 g) fresh dill, finely chopped - 2 tbsp (6 g) fresh chives, finely chopped - 1/4 cup (40 g) red onion, very thinly sliced - 1 tbsp (15 ml) fresh lemon juice - 1 tsp (5 ml) white wine vinegar - 1 tbsp (15 ml) extra-virgin olive oil - 1 tsp (5 ml) honey or granulated sugar (optional) - 1 small garlic clove, minced (optional) - Salt and freshly ground black pepper
1. Place the sliced cucumbers in a colander, sprinkle lightly with salt, and let sit for 10 minutes to draw out excess water. Rinse briefly and pat dry with paper towels. 2. In a medium bowl, whisk together the yogurt, lemon juice, white wine vinegar, olive oil, honey (if using), and minced garlic (if using) until smooth. 3. Stir the chopped dill and chives into the yogurt dressing; season with several grinds of black pepper and a pinch of salt. Taste and adjust acidity or sweetness as needed. 4. Add the drained cucumbers and the thinly sliced red onion to the bowl and toss gently until all pieces are evenly coated with the dressing. 5. Cover and refrigerate for at least 15–30 minutes to let the flavors meld. Taste again before serving and adjust salt and pepper. 6. Serve chilled, garnished with a small sprig of dill or an extra sprinkle of chives if desired.
- 12 large eggs - 1/3 cup (80 ml) mayonnaise - 1 tbsp (15 ml) Dijon mustard - 1 tsp (5 ml) white wine vinegar - 1/2 tsp (2.5 ml) salt - 1/4 tsp (1.25 ml) freshly ground black pepper - 1/2 tsp (1 g) smoked paprika (for filling) - 1/4 tsp (0.5 g) smoked paprika (for garnish) - 2 tbsp (6 g) fresh chives, minced - 1 tbsp (3 g) fresh chives, thinly sliced (for garnish) - Pinch cayenne pepper (optional)
1. Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a boil over high heat. Once boiling, remove from heat, cover, and let sit 12 minutes. 2. Immediately transfer the eggs to an ice bath and cool for at least 5 minutes; drain and gently peel. 3. Slice each egg in half lengthwise and transfer the yolks to a medium bowl. Arrange the whites on a serving platter. 4. Mash the yolks with a fork until crumbly. Add mayonnaise, Dijon mustard, white wine vinegar, 1/2 tsp smoked paprika, salt, black pepper, and a pinch of cayenne (if using). Stir until smooth and creamy. Fold in the 2 tbsp minced chives, reserving garnish chives. 5. Use a spoon or a piping bag fitted with a large tip to fill each egg white half with the yolk mixture, dividing evenly. 6. Sprinkle the reserved 1/4 tsp smoked paprika over the filled eggs and finish with the sliced chive garnish. 7. Chill the deviled eggs for at least 30 minutes before serving to let flavors meld. Store covered in the refrigerator for up to 24 hours.
- 2 cups (330 g) cooked chickpeas (or 1 15-oz (425 g) can, drained and rinsed) - 1 large English cucumber (about 12 oz / 340 g), halved lengthwise and thinly sliced - 1 cup (150 g) cherry tomatoes, halved - 1/3 cup (50 g) red onion, thinly sliced (about 1 small) - 1/2 cup (75 g) Kalamata olives, pitted and halved - 1/2 cup (75 g) crumbled feta cheese - 1/4 cup (15 g) fresh flat-leaf parsley, chopped - 2 tbsp (8 g) fresh mint, chopped (optional) - 3 tbsp (45 ml) extra-virgin olive oil - 2 tbsp (30 ml) fresh lemon juice - 1 tbsp (15 ml) red wine vinegar - 1 garlic clove, minced - 1 tsp (1 g) dried oregano - 1/2 tsp (3 g) kosher salt, or to taste - 1/4 tsp (1 g) freshly ground black pepper - 1/8 tsp (0.5 g) crushed red pepper flakes (optional)
1. If using canned chickpeas, drain and rinse them well and pat dry with paper towels. Prepare the cucumber, tomatoes, red onion, olives, parsley, and mint and place in a large mixing bowl. 2. In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, black pepper, and crushed red pepper flakes (if using) until emulsified. 3. Add the chickpeas and crumbled feta to the bowl with the vegetables and herbs. 4. Pour the dressing over the salad and toss gently until everything is evenly coated, being careful not to break the tomatoes or mash the cucumber. 5. Taste and adjust seasoning with more salt, lemon juice, or olive oil as desired. Let the salad sit at room temperature for 10–15 minutes to allow flavors to meld, or chill for up to 1 hour. 6. Give the salad a final toss before serving. Serve chilled or at room temperature alongside grilled pork chops or other grilled meats.
- 6 slices (about 6 oz / 170 g) thick-cut bacon, chopped - 1 medium yellow onion, finely chopped - 2 cloves garlic, minced - 3 (15 oz) cans (3 x 425 g) navy or great northern beans, drained and rinsed - 1/2 cup (120 ml) ketchup - 1/4 cup (60 ml) unsulphured molasses - 1/3 cup (67 g) packed dark brown sugar - 1/3 cup (80 ml) bourbon - 1 tbsp (15 ml) yellow mustard - 1 tbsp (15 ml) Worcestershire sauce - 2 tbsp (30 ml) apple cider vinegar - 2 tbsp (30 g) tomato paste - 1/2 cup (120 ml) low-sodium chicken broth or water - 1 tsp (5 g) kosher salt - 1/2 tsp (2.5 g) freshly ground black pepper - 1/4 tsp (1 g) smoked paprika - 1/8 tsp (0.5 g) cayenne pepper (optional)
1. Preheat the oven to 325°F (160°C). Lightly oil a 2-quart (about 2 L) baking dish or a Dutch oven. 2. In a large skillet over medium heat, cook the chopped bacon until crisp, 6–8 minutes. Use a slotted spoon to transfer most of the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the skillet. 3. Add the chopped onion to the skillet and sauté in the bacon fat until softened and translucent, about 5 minutes. Add the garlic and cook 30–45 seconds until fragrant. 4. Remove the skillet from the heat before adding the bourbon (to avoid flare-ups). Stir in the bourbon and return to medium heat; simmer 1–2 minutes to let alcohol mellow. 5. Stir in ketchup, molasses, brown sugar, mustard, Worcestershire sauce, apple cider vinegar, tomato paste, and chicken broth. Whisk until smooth and bring to a gentle simmer. Season with salt, black pepper, smoked paprika, and cayenne if using. 6. In the prepared baking dish or Dutch oven, combine the drained beans, most of the cooked bacon (reserve a few tablespoons for garnish), and the sauce. Stir to coat evenly. 7. Cover the dish with a lid or tightly with foil and bake in the preheated oven for 1 to 1 1/4 hours, until the sauce is thick and bubbling. Uncover for the last 15 minutes if you prefer a thicker, slightly caramelized surface. 8. Remove from the oven and let rest 10 minutes to thicken further. Taste and adjust seasoning with salt or pepper if needed. Sprinkle reserved bacon over the top before serving.
- 12 oz (340 g) vegan chicken strips - 1/2 cup (60 g) all-purpose flour - 1 tsp (5 g) salt - 1/2 tsp (2.5 g) black pepper - 3 tbsp (45 ml) olive oil - 2 tbsp (30 g) vegan butter - 2 cloves garlic, minced - 1/3 cup (80 ml) dry white wine (or additional vegetable broth) - 3/4 cup (180 ml) vegetable broth - 3 tbsp (45 ml) fresh lemon juice (from ~1 lemon) - 2 tbsp (30 ml) capers, drained - 2 tbsp (8 g) fresh parsley, chopped - 12 oz (340 g) linguine - 1 tbsp (15 ml) olive oil (for pasta finishing)
1. Bring a large pot of salted water to a boil and cook linguine according to package directions until al dente; drain, toss with 1 tbsp (15 ml) olive oil, keep warm. 2. In a shallow bowl combine flour, salt, and pepper. Dredge vegan chicken strips in the flour mixture, shaking off excess. 3. Heat 3 tbsp (45 ml) olive oil in a large skillet over medium-high heat. Add dredged strips and cook until golden and crisp on both sides, about 3–4 minutes per side. Transfer to a plate and tent with foil. 4. Reduce heat to medium, add 2 tbsp (30 g) vegan butter and minced garlic to the skillet; sauté 30 seconds until fragrant. 5. Pour in white wine to deglaze the pan, scraping up browned bits; simmer 1–2 minutes. Add vegetable broth and lemon juice, bring to a simmer and cook 3–4 minutes to reduce slightly. 6. Stir in capers and remaining 1 tbsp (15 g) vegan butter until melted; return vegan chicken strips to skillet and coat in sauce for 1–2 minutes. 7. To serve, divide linguine among plates, top with vegan chicken strips and spoon lemon-caper sauce over; garnish with chopped parsley.
- 1 lb (450 g) vegan chicken strips - 1/2 cup (60 g) all-purpose flour - 1 tsp (5 g) salt - 1/2 tsp (2.5 g) black pepper - 3 tbsp (45 ml) olive oil, divided - 2 tbsp (30 g) vegan butter, divided - 8 oz (225 g) cremini mushrooms, sliced - 1 small shallot, finely chopped (~1/4 cup / 40 g) - 3/4 cup (180 ml) Marsala wine - 1 cup (240 ml) vegetable broth - 1 tsp (1 g) fresh thyme leaves or 1/2 tsp (1 g) dried thyme - 2 tbsp (8 g) fresh parsley, chopped - For vegan mashed potatoes: - 2 lb (900 g) Yukon Gold potatoes, peeled and cut into chunks - 3 tbsp (45 g) vegan butter - 1/2 cup (120 ml) unsweetened plant-based milk, warmed - 1 tsp (5 g) salt (adjust) - 1/4 tsp (1.5 g) black pepper
1. Place potato chunks in a large pot, cover with cold water, add a pinch of salt, bring to a boil and simmer until tender, about 15–20 minutes. Drain and return to pot. 2. Mash potatoes with 3 tbsp (45 g) vegan butter and 1/2 cup (120 ml) plant-based milk until smooth; season with 1 tsp (5 g) salt and 1/4 tsp (1.5 g) pepper; keep warm. 3. While potatoes cook, season flour with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper. Dredge vegan chicken strips in seasoned flour, shaking off excess. 4. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat. Add strips and cook until golden, 3–4 minutes per side. Transfer to a plate. 5. In the same skillet add remaining 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) vegan butter. Sauté shallot until soft, ~2 minutes, then add mushrooms and cook until browned, ~5 minutes. 6. Pour in Marsala wine and simmer 2–3 minutes to reduce slightly, scraping up browned bits. Add vegetable broth and thyme; simmer 3–4 minutes. 7. Stir in remaining 1 tbsp (15 g) vegan butter, return vegan chicken strips to the pan and simmer 2–3 minutes to heat through and meld flavors. 8. Spoon mashed potatoes onto plates, top with vegan chicken strips and mushroom-Marsala sauce, and sprinkle with chopped parsley.
- 1 lb (450 g) vegan chicken strips, cut into bite-size pieces - 3 tbsp (45 ml) olive oil - 1 medium onion, chopped (~1 1/2 cups / 225 g) - 3 carrots, sliced (~1 1/2 cups / 150 g) - 3 celery stalks, sliced (~1 1/2 cups / 120 g) - 3 cloves garlic, minced - 1/3 cup (40 g) all-purpose flour - 6 cups (1.4 L) vegetable broth - 1 cup (240 ml) unsweetened plant-based milk - 2 tsp (2 g) fresh thyme leaves or 1 tsp (1 g) dried thyme - 1 bay leaf - 1 tsp (5 g) salt - 1/2 tsp (2.5 g) black pepper - 2 tbsp (8 g) fresh parsley, chopped - For dumplings: - 2 cups (250 g) all-purpose flour - 1 tbsp (15 g) baking powder - 1 tsp (5 g) salt - 4 tbsp (60 g) vegan butter, chilled and cut into pieces - 3/4 cup (180 ml) unsweetened plant-based milk
1. Heat 3 tbsp (45 ml) olive oil in a large Dutch oven or heavy pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5–7 minutes. Add garlic and cook 1 minute. 2. Stir in 1/3 cup (40 g) flour and cook 1–2 minutes to remove raw flour taste. 3. Gradually whisk in 6 cups (1.4 L) vegetable broth and 1 cup (240 ml) plant-based milk until smooth. Add thyme, bay leaf, 1 tsp (5 g) salt, and 1/2 tsp (2.5 g) pepper. Bring to a simmer. 4. Add vegan chicken pieces to the simmering broth and cook 8–10 minutes until heated through and flavors meld. Remove bay leaf. 5. Meanwhile make dumpling dough: whisk 2 cups (250 g) flour, 1 tbsp (15 g) baking powder, and 1 tsp (5 g) salt in a bowl. Cut in 4 tbsp (60 g) vegan butter until mixture resembles coarse crumbs. Stir in 3/4 cup (180 ml) plant-based milk until just combined; do not overmix. 6. Drop spoonfuls (about 2 tbsp/30 ml each) of dumpling dough onto the simmering stew, spacing them apart. Cover pot tightly and simmer over low heat for 12–15 minutes without lifting the lid. 7. When dumplings are cooked through and puffed, sprinkle chopped parsley over the stew and serve hot.
- 1.5 lb (680 g) vegan chicken strips - For marinade: - 1 cup (240 ml) plain unsweetened vegan yogurt - 2 tbsp (30 ml) lemon juice - 1 tbsp (15 g) garam masala - 1 tsp (5 g) ground turmeric - 1 tsp (5 g) ground cumin - 1 tsp (5 g) paprika - 1 tbsp (15 g) grated fresh ginger - 3 cloves garlic, minced - For sauce: - 2 tbsp (30 ml) vegetable oil - 1 large onion, finely chopped (~1 1/2 cups / 225 g) - 3 cloves garlic, minced - 1 tbsp (15 g) grated fresh ginger - 1 14-oz can (400 g) crushed tomatoes - 1 cup (240 ml) canned light coconut milk or cashew cream - 1 tsp (5 g) ground cumin - 1 tsp (5 g) paprika - 1 tsp (5 g) garam masala - 1 tsp (5 g) salt (adjust) - 1/2 tsp (2.5 g) chili powder (optional) - 2 tbsp (8 g) fresh cilantro, chopped - For rice: - 2 cups (380 g) basmati rice, rinsed until water runs clear - 3 1/2 cups (830 ml) water - 1 tsp (5 g) salt
1. In a bowl combine vegan yogurt, lemon juice, garam masala, turmeric, cumin, paprika, ginger, and garlic. Add vegan chicken strips, toss to coat, cover and refrigerate at least 30 minutes (up to 4 hours). 2. Rinse basmati rice until water runs clear. Combine rice, 3 1/2 cups (830 ml) water, and 1 tsp (5 g) salt in a pot, bring to a boil, reduce heat to low, cover and simmer 15 minutes; remove from heat and let steam 10 minutes before fluffing. 3. Heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium heat. Add marinated vegan chicken strips (shake off excess marinade) and cook until lightly browned, about 3–4 minutes per side; remove and set aside. 4. In the same skillet add chopped onion and sauté until soft and golden, ~6–8 minutes. Add garlic and ginger and cook 1 minute. 5. Stir in crushed tomatoes, coconut milk (or cashew cream), ground cumin, paprika, garam masala, salt, and chili powder if using. Bring to a gentle simmer and cook 8–10 minutes to thicken slightly. 6. Return vegan chicken strips to the sauce and simmer 5–7 minutes until heated through and flavors meld. Stir in chopped cilantro before serving. 7. Serve the tikka masala over fluffy basmati rice with extra cilantro as garnish.