Ingredients:

• 1 sheet frozen puff pastry

• 1-2 large heirloom tomatoes

• 1 cup cherry tomatoes, halved

• 2 tbsp olive oil

• 1 tbsp balsamic

• 8 oz herb goat cheese

• Fresh basil leaves for topping

• Flaky salt

Directions:

1. Remove goat cheese from the fridge to allow it to soften.

2. Preheat your oven to 400.

3. Lay out your puff pastry on a baking sheet, score the edges, and poke holes in the pastry with a fork, without poking the scored edges. Egg wash the pastry and place it in the heated oven for 15-20 minutes or until golden brown.

4. Slice your heirloom tomatoes and cherry tomatoes. Combine the cherry tomatoes with 1 tbsp olive oil, balsamic, salt, and pepper.

5. When the pastry is out of the oven, smash the center with the back of a spoon, leaving puffed edges. Spread your goat cheese mixture around the pastry, and top with tomatoes, basil, and flaky salt. Enjoy

Ingredients:

For the Creamy Tarragon Vinaigrette:

• ½ cup mayonnaise

• ⅓ cup buttermilk

• 2 tablespoons tarragon vinegar or white wine vinegar

• 1 tablespoon fresh lemon juice

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• 2 tablespoons finely chopped fresh tarragon

• ½ teaspoon kosher salt

• Freshly ground black pepper

Whisk everything together until smooth. Refrigerate until serving.

For the Salad:

1. 1 pound picked, cooked cold lobster meat, preferably claw, knuckle, and tail

2. 3 heads Little Gem lettuce, leaves separated or roughly chopped

3. 6 slices thick-cut bacon, cooked until crisp and chopped

4. 4 hard-boiled eggs, quartered

5. 2 ripe avocados, cut into large chunks

6. 2 cups cherry tomatoes, halved

7. ¾ cup sharp cheddar, grated

8. 2 tablespoons finely chopped chives

9. Kosher salt and freshly ground black pepper

10. Lemon wedges

Assembly:

1. Season the cold lobster meat lightly with salt, pepper, and a small squeeze of lemon. Keep the pieces large.

2. Toss the lettuce with enough tarragon vinaigrette to lightly coat. Transfer to a large, shallow serving platter.

3. Arrange the lobster, bacon, eggs, avocado, tomatoes, and cheddar in generous sections over the lettuce.

4. Sprinkle with chives and black pepper. Drizzle lightly with additional dressing and serve the rest alongside.

Makes 12 large rolls in a 9×13-inch pan

Ingredients:

• 25g all-purpose flour

• 125g whole milk

Dough:

• 500g all-purpose flour

• 188g whole milk, lukewarm

• 7g instant yeast

• 65g granulated sugar

• 65g beaten whole egg + egg yolk

• 9g fine sea salt

• 2 tbsp poppy seeds

• Zest of 2 lemons

• 2 tsp vanilla extract

• 95g unsalted butter, very soft

Blueberry Lemon Filling:

• 375g fresh or frozen blueberries

• 75g granulated sugar

• Zest of 2 lemons

• 28g fresh lemon juice

• Generous pinch of salt

• 20g cornstarch

• 20g water

• 1 tsp vanilla extract

Whipped Cream Cheese Frosting:

• 226g cream cheese, softened

• 100g powdered sugar

• 1 tsp vanilla extract

• Pinch of salt

• 60g heavy whipping cream, cold

Method:

1. Make the Tangzhong, a paste that essentially creates softer fluffier bread: Whisk the 25g flour and 125g milk in a saucepan over medium-low heat until thick and pudding-like, about 1–2 minutes. Transfer to your mixer bowl and let cool until just warm.

2. Start the dough: Add the lukewarm milk, sugar, egg mixture, lemon zest, and vanilla to the tangzhong, along with the flour, instant yeast, salt, and poppy seeds. Mix with the dough hook on low for about 2 minutes.

3. Add the softened butter gradually, about a tablespoon at a time. Do not add another tablespoon until the previous one is fully combined. Once incorporated, continue kneading for 8–10 minutes, until the dough is exceptionally soft, smooth, stretchy, and elastic.

   The dough should NOT be stiff. It should feel soft and slightly tacky and may cling a little to the bottom of the mixer bowl. Avoid adding extra flour!

4. Place the dough into a clean oiled bowl. Cover with oiled plastic wrap, allow to rise for about 2 hours or until doubled in size.

5. Make the filling: Cook blueberries, sugar, zest, lemon juice, and salt for about 6–8 minutes. Crush roughly half the berries. Combine cornstarch and water, stir it in, and cook another 1–2 minutes until very thick and jammy. Stir in the vanilla, spread onto a small sheet tray and cool in the fridge.

6. Shape the dough: Roll the risen dough into approximately a 16 × 20-inch rectangle, then spread the completely cold blueberry filling over the surface, leaving a small border.

7. Starting from the 20-inch side, roll into a snug log. Cut into 12 equal rolls. This recipe is made so that you can get 12 clean rolls with enough excess on each side of the log to discard.

8. Arrange in a generously buttered or oiled 9×13-inch pan.

9. Second proof: Cover with oiled plastic wrap and let rise until very puffy, airy, and touching each other, about 1.5 hours.

10. Bake at 350°F for approximately 25 minutes, or until just barely golden.

11. Make the frosting: Beat cream cheese, powdered sugar, vanilla, and salt. Add the heavy cream and whip until light and airy.

12. Let the rolls cool for 5 minutes, then generously glaze while they’re still warm. These are great straight out of the oven, but I also love them cold! Enjoy!

Please adjust this recipe to your taste preferences!

Ingredients:

For the slaw:

• 1 head green cabbage, thinly sliced

• 4 ears corn, grilled

• 1 bunch scallions, thinly sliced (dark green part only)

• 1 cup cilantro, finely chopped

For the dressing:

• 3/4 cup greek yogurt

• zest and juice of 1 lime, more as needed

• 2 tbsp olive oil

• 1 tsp honey

• 1/2 tsp dijon mustard

• 1 garlic clove, grated

• 1/2 tsp cumin

• salt and pepper to taste

For the blackened salmon:

• 4 salmon fillets without skin, about 6 ounces each

• 1 tablespoon olive oil

• 1 tablespoon smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried oregano

• ½ teaspoon ground cumin

• ½ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

Method:

1. For the slaw: combine the cabbage, corn, scallions, and cilantro. Whisk the dressing ingredients, taste and adjust seasonings, and toss to combine.

2. For the salmon: Combine the seasoning ingredients, and coat the salmon. Place a skillet over medium high heat. Sear for about 3 minutes on the first side or until blackened. Flip and continue to cook until the salmon can flake apart. I usually turn the heat down about halfway through to ensure the seasonings do not burn. Enjoy!

Ingredients:

• 4 lbs chuck roast

• 1 tbsp paprika

• 2 tsp oregano

• 2 tsp cumin

• 1 tsp chili powder

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1 tbsp salt

• 1 onion, chopped

• 1 shallot, chopped

• 5 cloves garlic, smashed

• 4 sprigs thyme

• 4 cups beef stock

Method:

1. Preheat the oven to 325 degrees F.

2. Slice the chuck roast into 2 inch cubes. Combine the spices and salt, and rub this all over the beef. Sear the cubes of beef over a medium high heat in batches until deeply golden brown. Remove from the pan and set aside.

3. Add the onion, shallot, and garlic to the same pot and sear until golden brown. Add the beef back into the pot along with the thyme and stock. Bring to a gentle simmer, cover and place in the oven for about 3 hours, or until the meat is completely tender. Shred and add back into the juices. Enjoy!

Ingredients:

• 2-3 salmon fillets

• 1/4 cup mirin

• 1/4 cup sake

• 1/4 cup miso

• 1 tbsp sugar

Method:

1. Add the mirin and sake to a small saucepan and bring to a boil. Boil for 1 minute, lower the heat and add the mirin and sugar. Whisk until smooth.

2. Place the marinade in a bowl and allow to cool completely.

3. Once cooled completely, add the salmon and toss to combine. Marinate in the fridge for at least 1 hour and up to 24 hours.

4. Place onto a baking sheet and broil for about 8 minutes or until it can flake apart. Remove from the oven and enjoy!

Eloté Pasta Salad:

Ingredients:

• 12 ounces Orecchiette or preferred pasta shape

• 4 ears sweetcorn, grilled

• 1/4 cup mayonnaise

• 1/4 cup sour cream or plain Greek yogurt

• Juice and zest of 1 lime

• 1 garlic clove, finely grated

• 1 teaspoon chili powder

• ½ teaspoon smoked paprika

• ½ teaspoon ground cumin

• ½ teaspoon kosher salt, plus more to taste

• Freshly cracked black pepper

• ½ cup crumbled cotija cheese

• ¼ cup finely diced red onion

• ¼ cup chopped cilantro

• 1 jalapeño, seeded and finely diced

Instructions:

1. Cook the pasta in generously salted water until al dente, then drain, rinse under cold water, and set aside.

2. Char the corn in a hot skillet or on a grill until lightly blistered and golden, then let cool slightly.

3. Whisk together the mayonnaise, sour cream, lime juice and zest, garlic, chili powder, smoked paprika, cumin, salt, and pepper until smooth.

4. Add the cooled pasta, charred corn, cotija, red onion, cilantro, and jalapeño to a large bowl and toss with the dressing until evenly coated.

5. Taste and adjust the seasoning with additional salt, pepper, lime juice, or Tajín as desired.

6. Refrigerate for at least 30 minutes before serving, then garnish with extra corn, cilantro, cotija, and enjoy!

Pepperoncini Ranch:

Ingredients:

• 1/4 cup mayonnaise

• 1/2 cup buttermilk

• 1/2 cup sour cream or plain Greek yogurt

• 1/3 cup sliced pepperoncini, finely chopped

• 2 tablespoons pepperoncini brine, or more to taste

• 1 small garlic clove, finely grated

• 2 tablespoons finely chopped fresh parsley

• 1 tablespoon chopped fresh dill

• 1 tablespoon chopped fresh chives

• 1 teaspoon onion powder

• ½ teaspoon garlic powder

• ½ teaspoon dried oregano

• Kosher salt and freshly cracked black pepper, to taste

1. Combine all ingredients in a blender and adjust seasonings as needed.

S’mores Ice Cream Pie:

Ingredients:

Graham Cracker Crust

• 2 cups (200 g) graham cracker crumbs

• ¼ cup (50 g) light brown sugar

• Pinch of kosher salt

• 8 tbsp (113 g) unsalted butter, melted

Dark Chocolate Ganache

• ½ cup (120 ml) heavy cream

• 5 oz (140 g) bittersweet chocolate (60–70%), finely chopped

• 1 tbsp unsalted butter

• Pinch flaky sea salt

Vanilla Marshmallow Ice Cream Layer

• 1 quart premium vanilla bean ice cream, softened

• 1½ cups mini marshmallows

• ½ cup marshmallow fluff

Chocolate Ice Cream Layer

• 1 quart premium chocolate ice cream, softened

Marshmallow Italian Meringue

• 4 large egg whites (120 g), room temperature

• 1 cup (200 g) granulated sugar

• ¼ cup (60 ml) water

• ¼ cup (80 g) light corn syrup

• ¼ tsp cream of tartar

• Pinch kosher salt

• 1 tsp vanilla extract

• ¼ tsp marshmallow flavoring (optional)

Method:

1. Heat the oven to 350°F (175°C).

2. Combine the graham cracker crumbs, brown sugar, salt, and melted butter. Press firmly into a 9-inch pie plate and bake for 8–10 minutes until lightly golden. Let cool completely.

3. Heat the heavy cream until just simmering. Pour over the chopped chocolate, let sit for 2 minutes, then whisk in the butter and flaky salt until smooth. Spread over the cooled crust and freeze for 20–30 minutes until firm.

4. Fold the marshmallow fluff into the softened vanilla ice cream until lightly swirled, then gently fold in the mini marshmallows. Spread evenly over the ganache layer and freeze for an hour.

5. Spread the softened chocolate ice cream over the vanilla layer, smoothing the top with an offset spatula. Freeze 6 hours, or until completely firm.

6. To make the Italian meringue: place the egg whites, cream of tartar, and salt in the bowl of a stand mixer. Combine the sugar, water, and corn syrup in a saucepan and cook to 240°F (116°C). When the syrup reaches about 230°F, begin whipping the egg whites to soft peaks. Slowly stream the hot syrup into the egg whites with the mixer running, then increase to high speed and whip for 8–10 minutes until thick, glossy, and cool. Beat in the vanilla.

7. Spoon the meringue generously over the frozen pie, creating dramatic swirls and peaks. Toast with a kitchen torch until deeply golden, and enjoy!

Ingredients:

• 500 g bread flour (high-protein, 12.5–14%)

• 400 g room-temperature water (80% hydration)

• 10 g fine sea salt

• 2 g instant yeast (or 6 g active dry yeast)

• 15 g extra-virgin olive oil (for the dough)

• Olive oil, flaky salt, and sesame seeds for topping

Method:

1. Day 1: In a large bowl, combine the flour and water until no dry flour remains. Cover with oiled plastic wrap or a damp tea towel and let rest for 30 minutes.

2. Add the yeast, salt, and olive oil. Using your hands, pinch and fold the dough until everything is fully incorporated. The dough will feel shaggy and sticky. Cover again and allow to rest for 30 minutes.

3. Over the next 2 hours, do 4 sets of stretch and folds, every 30 minutes. To do this, wet your hands, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat on all four sides. By the final set, the dough should feel much smoother, stronger, and noticeably more elastic.

4. Cover the bowl tightly and refrigerate for 24–48 hours.

5. Day 2: Generously coat a 9x13-inch baking sheet with about 3 tablespoons of olive oil, but I just drizzle a good amount of olive oil all over the pan. Lift the dough into the baking sheet. Cover again and let rise at room temperature for 2–4 hours, or until the dough is very puffy and bubbly.

6. Preheat your oven to 425 degrees F.

7. Drizzle another 2–3 tablespoons of olive oil over the surface. Using well-oiled fingertips, gently press straight down all over the dough to create deep dimples. Finish with flaky salt and sesame seeds if using.

8. Bake for 25-30 minutes, or until the top is deep golden brown. I typically set a timer for 20 minutes, and then set timers every 5 minutes past that point until the Foccacia is golden brown to my liking.

9. Remove from the oven and allow to cool. Enjoy!

Ingredients:

For the Blackened Salmon:

• 2 salmon filets

• 1 teaspoon smoked paprika

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon dried oregano

• ¼ teaspoon dried thyme

• 1 teaspoon kosher salt

• ⅛–¼ teaspoon cayenne

• A few cracks of black pepper

• Olive oil for the griddle/grill

For the Mango Salsa:

• 1 champagne mango, finely diced

• 1/2 red onion, finely diced

• 1/2 red bell pepper, finely diced

• 1/2 bunch cilantro, finely minced or torn

• Juice of 1/2 lime

• drizzle olive oil

• salt and pepper to taste

For the Jalapeno Cilantro Crema:

• ½ cup Greek yogurt

• ½ cup packed cilantro, tender stems included

• ½ jalapeño, seeded for less heat

• Juice of ½ lime

• 1 small garlic clove

• 1/2 teaspoon kosher salt

• 1–2 tablespoons water, as needed

Method:

1. Combine the mango, red onion, bell pepper, cilantro, a drizzle of olive oil, and the juice of ½ lime. Season with salt and pepper to taste. Set aside.

2. Pat the salmon dry. Combine the blackened seasoning, then generously season the salmon on all sides.

3. Preheat a George Cookware Griddle or grill over medium-high heat. Place the salmon flesh-side down and cook, undisturbed, for 4–5 minutes, until deeply blackened. Flip and cook skin-side down for another 3–5 minutes, until the skin is crispy and the salmon is cooked to your liking.

4. Blend all the crema ingredients until smooth, adding water as needed to reach a drizzling consistency. Taste and adjust the lime and salt.

5. Warm the corn tortillas on the griddle or grill. Fill with pieces of blackened salmon and finish with mango salsa and jalapeño-cilantro crema. Enjoy!

This might be my favorite food in the entire world. There is nothing better than spiced and braised meat in a corn tortilla with pickled onions. When making carnitas I like to keep the toppings simple as the meat is already so rich. Also a disclaimer that these may not be traditional, but this is the method I’ve landed on that I love!

Ingredients:

• 4 lb pork butt or shoulder, cut into 2 inch cubes

• 1 yellow onion, cut into a large dice

• 5 cloves garlic, crushed

• 1 jalapeno, roughly chopped

• juice of 1 lime

• juice of 1 orange

• 4 cups chicken stock

• for the spice rub (these are rough measurements, I eyeball it):

  • 1 tbsp paprika

  • 1 tbsp chili powder

  • 1 tbsp salt

  • 2 tsp cumin

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp oregano

  • 1 tsp coriander

  • a few cracks black pepper

Method:

1. Preheat the oven to 300°F (150°C).

2. Combine all of the spice rub ingredients. Pat the pork dry, then coat evenly with the spice mixture.

3. Heat a large Dutch oven over medium-high heat with a drizzle of neutral oil. Working in batches, sear the pork until deeply browned, about 2–3 minutes per side. Transfer to a plate.

4. Reduce the heat to medium. Add the onion and cook until softened and lightly caramelized, about 5 minutes. Stir in the garlic and cook for another minute.

5. Stir in the jalapeño, lime juice, orange juice, and chicken stock, scraping up all of the browned bits from the bottom of the pot.

6. Return the pork to the pot. The liquid should come about three-quarters of the way up the meat, it doesn’t need to be completely submerged. Bring to a gentle simmer.

7. Cover and transfer to the oven for 3½–4 hours, or until the pork easily falls apart with a fork.

8. Remove the pork from the braising liquid and strain the liquid into a bowl.

9. Shred the pork while still warm.

10. Return the strained braising liquid to the Dutch oven and simmer over medium-high heat for 20–30 minutes, until reduced by about one-third. It should still be brothy enough to soak back into the meat, not syrupy.

11. Pour the reduced juices over the shredded pork and toss until evenly coated. Enjoy!

Ice cream sandwiches are so in this summer! They start with classic chocolate chip cookies and a rich, extra-custardy homemade ice cream. The cookies are baked with slightly crisp edges, which is exactly what you want as hey soften when they freeze into the perfect chewy bite once sandwiched with the ice cream. You're going to love these.

Ingredients:

For the cookies:

• 225 g unsalted butter, room temp

• 150 g light brown sugar

• 100 g granulated sugar

• 30 g light corn syrup

• 1 large egg

• 1 egg yolk

• 1 tbsp vanilla

• 315 g all-purpose flour

• 5 g kosher salt

• 3 g baking soda

• 170 g chopped semi-sweet chocolate

For the Crème Anglaise Ice Cream Base:

• 500 g whole milk

• 350 g heavy cream

• 150 g granulated sugar (divided)

• 6 large egg yolks (about 110–120 g)

• 25 g light corn syrup or glucose (helps keep it scoopable)

• 15 g skim milk powder (optional but improves texture)

• 1 tsp vanilla bean paste

• ½ tsp kosher salt

For the Blackberry Chip Swirl (optional):

• 450 g (1 lb) fresh or frozen blackberries

• 100 g granulated sugar

• 20 g lemon juice

• Pinch of kosher salt

• 140 g good-quality dark chocolate (60–70%)

• 2 tsp neutral oil or melted cocoa butter

Method:

1. Make the ice cream base: Heat the milk, cream, half of the sugar, corn syrup, milk powder, and salt until steaming.

2. Whisk together the yolks and remaining sugar until smooth.

3. Slowly whisk the hot milk/cream mixture into the yolks.

4. Return everything to the pot.

5. Cook over medium-low heat, stirring constantly, until the custard reaches 180–182°F (82–83°C). You will also know it’s done as the mixture will thicken just enough to coat the back of a spoon.

6. Remove from the heat and stir in the vanilla.

7. Strain through a fine sieve.

8. Transfer to an airtight container and refrigerate until completely cold, ideally overnight (or at least 4 hours).

9. Once chilled, churn according to your ice cream makers instructions.

10. If making the blackberry chip ice cream: combine the blackberries, sugar, lemon juice, and salt in a saucepan.

11. Simmer for 10–15 minutes until the berries break down.

12. Press through a fine-mesh sieve to remove the seeds.

13. Return the purée to the pan and cook another 5–10 minutes until thick enough to coat a spoon.

14. Chill completely.

15. Melt the chocolate and oil until smooth, spread onto parchment, and refrigerate until it’s hardened.

16. In the last few minutes of churning add in the blackberry syrup and fold in the chocolate. Freeze for 4–6 hours before serving.

17. Make the chocolate chip cookie dough: Heat the oven to 350°F (175°C). Line a baking sheet with parchment.

18. Cream the butter, brown sugar, granulated sugar, and corn syrup for 2–3 minutes until smooth (not overly fluffy).

19. Beat in the egg, yolk, and vanilla.

20. Whisk together the flour, salt, and baking soda. Add to the wet ingredients and mix just until combined.

21. Fold in the chopped chocolate.

22. Chill the dough for 20–30 minutes—just enough to firm up slightly.

23. Scoop into 2 tbsp balls and make for about 12-15 minutes or until golden brown. Bang the pan on the counter after baking to flatten the cookies and reshape with a round cookie cutter. You can also use a small bowl if you don’t have a cutter!

24. Allow to chill completely, and fill with the ice cream. Enjoy!

A great summer meal idea to get in protein + vegetables and is so colorful! You really can go with any variation of vegetables for this and can swap ingredients/use what you have. This chicken marinade doesn’t have an official title but from my research is closest to a Lebanese shish taouk marinade.

Ingredients:

For the Chicken:

• 4 boneless skinless chicken thighs

• 1/4 cup whole milk

• 3 tbsp olive oil

• Zest of 1 lemon

• Juice of 1/2 lemons

• 3 garlic cloves, finely grated

• 1.5 tsp ground cumin

• 1 tsp ground coriander

• 2 tsp smoked paprika

• 1 tsp turmeric

• ½ tsp cinnamon

• 2 tsp kosher salt

• ½ tsp black pepper

For the Flatbreads (makes 8):

• 500 g bread flour (or all-purpose if that’s what you have)

• 8 g instant yeast

• 10 g fine sea salt

• 12 g sugar

• 30 g olive oil

• 180 g whole milk, warm

• 170 g full-fat Greek yogurt, room temperature

• 1 large egg, room temperaturre

For the Yogurt:

• 1/2 cup whole milk greek yogurt

• Juice of 1/2-1 lemon (to taste)

• salt and pepper to taste

• optional: finely chopped mint or dill, 1 garlic clove (grated)

For the Pickles:

• 100 ml white vinegar

• 75 ml water

• 25 g sugar

• 15 g salt

• vegetables: you can choose whatever you like, cucumbers, red onion, carrots, celery, etc.

For the Tomato Cucumber Salad:

• 1 pint cherry tomatoes, halved

• 1 cucumber, chopped into irregular chunks

• olive oil, drizzled

• salt and pepper to taste

Method:

Make the flatbreads:

1. Remove the yogurt and egg from the refrigerator about 30 minutes before mixing. Warm the milk until just lukewarm.

2. Combine the flour, yeast, salt, sugar, olive oil, milk, yogurt, and egg in the bowl of a stand mixer fitted with the dough hook. Mix until a shaggy dough forms, then knead for about 8 minutes, or until the dough is smooth, elastic, and beginning to pull away from the sides of the bowl.

3. Shape into a smooth ball and place in a lightly oiled bowl. Cover with lightly oiled plastic wrap or a damp towel and let rise until doubled in size, about 1–1½ hours.

Marinate the chicken:

1. Whisk together the milk, olive oil, lemon zest, lemon juice, garlic, spices, salt, and pepper.

2. Add the chicken thighs, turning to coat well. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

Make the quick pickles:

1. Place the vinegar, water, sugar, and salt in a small saucepan. Bring to a simmer, stirring until the sugar and salt have dissolved.

2. Pour the hot brine over your vegetables and let them pickle for at least 30 minutes.

Prepare the yogurt and salad:

1. Combine the yogurt with the lemon juice, salt, and pepper. Stir in the garlic and herbs, if using.

2. Toss together the tomatoes and cucumber with a generous drizzle of olive oil and season with salt and pepper.

Finish cooking the meal:

1. Place a George Cookware Stovetop Griddle over medium high heat.

2. Cook the chicken thighs for about 5–6 minutes per side, or until nicely charred and cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing.

3. Meanwhile, divide the flatbread dough into 8 pieces (they don’t need to be perfectly even). Roll each piece into a thin round or oval.

4. Lightly oil the other side of the griddle and cook each flatbread for about 1–2 minutes per side, until puffed and golden with charred spots.

5. For extra-soft flatbreads, brush them with melted butter or olive oil as they come off the griddle and stack them under a clean kitchen towel to keep warm and steam.

6. Serve the sliced chicken alongside the warm flatbreads with the tomato cucumber salad, quick pickles, and citrus yogurt for spooning over everything. Enjoy!

Lobster rolls are my favorite summer food, and this recipe is seriously so delicious. The brioche buns are a true recipe, but the filling is open for interpretation. Add whatever herbs you like, garlic, shallot, etc and I promise it will be delicious!

Another important note: the brioche bun recipe is meant to be made in a stand mixer. Classic brioche by hand is extremely difficult and time consuming, I would not recommend it. Here is an alternative roll recipe that I really love and is much easier by hand: King Arthur Hamburger Buns

Ingredients:

For the buns: makes 10

• 400g bread flour

• 232g whole milk, warm

• 72g egg (about 1 large egg + 1 yolk)

• 32g granulated sugar

• 8g kosher salt

• 6g instant yeast

• 60g unsalted butter, very soft

For the filling:

• meat from 1 lobster

• 1/4 cup mayo (I prefer kewpie)

• 1/2 shallot, finely minced

• 3 tbsp fresh herbs (chives, dill, and parsley are my favorite)

• zest of 1 lemon

• juice of 1/2 lemon

• salt and pepper to taste

• 4 tbsp butter (for toasting the buns and reheating the lobster)

• other optional additions: finely mined celery, finely minched cornichon, finely minced garlic

Method:

1. Make the buns: As I wrote above you need a stand mixer for this recipe, I provided an alternative recipe if you’re kneading by hand.

2. Combine the flour, yeast, sugar, milk, and eggs. Mix to combine with the dough hook. Cover the stand mixer with a very damp tea towel for 20 minutes.

3. Add the salt and knead to combine. Add in the butter 1 cube at a time. Each cube must be fully incorporated before adding another. Once all of the butter is added, continue kneading on the lowest speed until the dough is smooth, elastic, and pulling away from the sides of the bowl, about 8–10 minutes.

4. Remove the dough from the stand mixer and form it into a smooth ball with alot of tension. Place into a well oiled bowl and cover with oiled plastic wrap. Allow to rise on the counter until doubled in size, and then place into the fridge for at least 4 hours or overnight. This will develop flavor and make the dough easier to handle when shaping the final buns.

5. The next day or a few hours later: Preheat your oven to 375°F.

6. Divide the dough into 10 equal pieces around 102 grams each. After dividing, shape each roll. I used this video tutorial. Space the buns about 1/2 inch apart on a silpat or parchment lined baking sheet. You want them close enough so that you can break them apart from each other after baking, but not so close to where they have no room to rise. Cover again in oiled plastic wrap and proof for 1–2 hours, or until noticeably puffy and nearly doubled in size.

7. Once the rolls have doubled in size, whisk the egg very well, and brush onto each roll.

8. Bake for 16-20 minutes or until dark golden brown. Allow to cool before using.

1. Make the filling: Place the lobster into very salty (it should taste like the sea) boiling water. The lobster must be dispatched before adding to the water. I asked my fishmonger to do this for me.

2. Use the following guide for boiling times based on lobster weight:

   1. 1 lb, 8–10 min

   2. 1¼ lb, 10–12 min

   3. 1½ lb, 12–14 min

   4. 2 lb, 15–18 min

3. I boiled mine for about 10 minutes. See this video on breaking down a lobster.

4. As I said above the filling is open to your interpretation. I like to keep mine simple by gently warming the lobster meat in butter, then tossing it with mayo, shallot, herbs, lemon, salt, and pepper. You really can’t mess this part up, so add whatever you like and season to taste.

5. To serve, toast the buns in butter, split at the top, and add the filling. Enjoy!

Ingredients:

Read more

Makes ~18 crispy tuna rice

Ingredients:

For the rice:

• 1 cup rice

• 1 cup water

For the rice seasoning:

• 3 tbsp rice vinegar

• 2.5 tbsp sugar

• 1 tbsp sugar

• Splash mirin

For the spicy mayo:

• 3/4 cup kewpie mayo

• 1/2 tbsp gochujang

• 1 tbsp sriracha

• 1 tbsp sesame oil

For the tuna:

• ~.4 lb bluefin tuna (this is typically the weight my tuna is from the asian market)

• The spicy mayo

• 1 tbsp soy sauce

• 2 scallions, finely chopped

• Neutral oil, for frying

• 1 serrano pepper, thinly sliced

Method:

1. Place the rice in a saucepan and cover it in cold water. Soak for 30 minutes. Drain the rice well and place it back into the saucepan with the 1 cup water. Place over a high heat and bring to a boil, and then turn the heat down to low, cover with a lid, and cook for 18 minutes. Remove from the heat and allow to sit, covered, for 10 minutes.

2. While the rice is cooking make the rice seasoning by placing all of the ingredients into a small saucepan, and bring to a simmer until all of the ingredients are dissolved.

3. After the rice has set, remove the lid and fluff the rice. Add the seasoning and mix until combined.

4. Place the rice into a plastic wrap lined tray. The rice should be about 1/2-3/4 inch thick so it might not fill the entire tray.

5. Place the rice into the fridge for at least 2 hours.

6. Combine the spicy mayo ingredients and finely chop the tuna. Add the tuna to the spicy mayo along with the scallions and the soy sauce. Place into the fridge while finishing the rice.

7. Heat about 2 inches of neutral oil to 350 and slice the rice into small rectangles. Place 2-3 pieces of the rice into the oil at a time until they reach a golden brown color. Remove the rice from the oil, and allow it to cool before topping with the tuna and a thinly sliced Serrano pepper.

Makes ~18 Spritz

Ingredients:

• 2 lbs strawberries, without stems

• 2 cups freshly picked basil

• 1 cup simple syrup (combine 1/2 cup sugar, 1/2 cup water, simmer until sugar has dissolved)

• 1 ¼ cups fresh lemon juice

• 3 cups vodka

• 1 ½ cups St-Germain

• prosecco for serving

• strawberries for garnish

Method:

1. Make the spritz syrup: Place the strawberries into a blender and blend until smooth, and strain. Combine the blended strawberries with the simple syrup, lemon juice, vodka, and st. germain. Add the fresh basil. Allow to steep for 30 minutes. Remove the basil, and place in the fridge to cool.

2. Fill a glass with ice, fill it 1/3 of the way full with the spritz syrup and finish with prosecco! Enjoy!

This is my new favorite cookie recipe! So salty, chocolatey, and filled with toffee! Note that because they are so full of chocolate and toffee I find that they do not bake super evenly, but this can be fixed by reshaping them after baking. Enjoy!

Ingredients:

For the Cookies:

• 1 cup (226 g) unsalted butter

• ¾ cup (150 g) dark brown sugar

• ½ cup (100 g) cane sugar

• 1 large egg + 1 egg yolk

• 1 tbsp milk or heavy cream

• 2 tsp vanilla extract

• 2 cups (250 g) all-purpose flour

• ¾ tsp baking soda

• ¾ tsp baking powder

• 1 tsp diamond crystal kosher salt

• 6 oz (170 g) dark chocolate, roughly chopped

• 3 oz (85 g) milk chocolate roughly chopped

For the Butter Toffee:

• 1 cup (226 g) unsalted butter

• 1 cup (200 g) granulated sugar

• 2 tbsp water

• 1 tsp vanilla extract

• ¼ tsp kosher salt

Method:

1. Make the toffee: combine the butter, sugar, water, vanilla and salt. Place over a medium low heat until all over the sugar is dissolved. Increase the heat to medium and allow the mixture to bubble, swirling the pan occasionally. While the mixture is simmering prepare a large baking sheet with a silpat or parchment.

2. After about 8 minutes, the mixture will become a deep toffee color and will smell of toffee. At this point pour it directly onto the baking sheet and spread it as thin as possible. Set aside to firm up.

3. Brown the butter: Place the butter in a saucepan over medium heat. Allow the butter to melt, then you can slightly increase the heat and allow the butter to bubble until deeply golden and nutty with brown specks throughout. You will notice the butter will foam up, and when the foaming stops this is typically when the butter is ready. Transfer the butter to a large bowl and let cool for 10–15 minutes. I typically put mine in the fridge to speed things up.

4. Make the cookies: Whisk the brown butter with the dark brown sugar and granulated sugar until glossy. Add the egg, egg yolks, milk, and vanilla and whisk until much lighter and fluffy. This may take a few minutes.

5. Fold in the flour, baking soda, baking powder, and salt until just combined. Fold in the chopped chocolate and toffee pieces, reserving some larger chocolate shards for the tops.

6. Cover and refrigerate the dough for around 10-15 minutes.

7. Scoop the cookies onto a parchment lined baking sheet, and place in the freezer overnight.

8. Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.

9. Press extra chocolate pieces onto the outside of the dough balls.

10. Bake for 12–14 minutes, until the edges are golden and the centers are still soft.

11. Bang the tray once on the counter immediately after baking, and reshape using a round cookie cutter or small bowl.

12. Sprinkle with flaky sea salt and let cool before serving. I love to put mine in the fridge and eat them cold!

Ingredients:

Read more

Ingredients:

3 russet potatoes, weigh out 300 grams of the flesh after baking

65g 00 flour

1 egg yolk

30g Parmesan, grated

Salt and pepper

1/2 cup peas, blanched and refreshed

1/2 bunch asparagus, sliced in 1 inch pieces, blanched and refreshed

4 tbsp butter, unsalted

Sage leaves

Juice of 1 lemon cheek

Method:

1. 1. Preheat your oven to 410.

2. 2. Place the potatoes on a baking sheet and into the oven for 1.5 hours.

3. 3. While the potatoes are baking, measure out the flour, and grate the parmesan.

4. 4. After the potatoes are done baking, slice them in half and scoop out the flesh until you’ve weighed 300g. Discard the skins.

5. 5. Bring water to a boil in a saucepan.

6. 6. To the potatoes, add the flour, egg yolk, parm, and salt and pepper to taste. Mix until well combined.

7. 7. Cut the dough in half and roll out each half into a 1 inch thick log, and then cut the log into 1 inch pieces.

8. 8. Place the gnocchi into the boiling water until each gnocchi rises to the surface. Allow them to cook for 30 more seconds after they rise and then transfer them to a baking sheet. Place the baking sheet in the fridge.

9. 9. Prepare the peas and asparagus by blanching and refreshing, meaning you will boil them for about 1-2 minutes, and then place them in ice water. Once they have cooled, remove them from the ice water and onto a paper towel lined tray to dry. This will lock in the vibrant color of the vegetables.

10. 10. Place your frying pan over medium high heat, and add a drizzle of olive oil. Pan fry the gnocchi until they reach a deep golden brown color. Flip and repeat on the other side. Once browned, remove the gnocchi from the pan.

11. 11. Add the butter and allow it to brown over a medium heat. It will foam first, and then will turn brown. Add the juice of the lemon, and a pinch of salt.

12. 12. Add back in the gnocchi, vegetables, and sage and toss in the butter. Finish with more salt and pepper to taste, and enjoy!

Subscribe

These are all PERFECT for spring/warmer weather! Very citrus + herb forward, healthy, and will hopefully inspire you to switch things up a bit! This is a collection of recipes I have found NY Times/other creators, etc. so most of these will be links to the original recipe (and leave a comment if you like this format or if it’s too many recipes in one post)!

Thai Steak Salad: Inspired by one of my favorite creators, Madeline, here is her original video

Ingredients:

For the Salad:

• 2-3 Roma tomatoes, sliced into thin wedges

• 1 Persian cucumber, thinly sliced into half moons

• 1/2 red onion, thinly sliced

• 1/2 bunch torn cilantro

• 1/2 bunch torn mint

• 1 ribeye or NY Strip steak

For the Dressing:

• 3 tbsp fish sauce

• 2 tbsp avocado oil

• 1-2 tbsp toasted rice powder (toast rice in a skillet until golden brown, blend into a powder)

• 2-3 cloves garlic, finely minced

• 1 thai chili, finely minced

• 1/2 tbsp honey

• juice of 1 lime

Method:

1. Season your steak very well all over with salt. Preheat a skillet over medium high heat.

2. While the pan is heating combine all dressing ingredients.

3. Add some oil to the pan, and sear the fat cap on the steak until golden brown. Sear the steak on each side (about 3-4 minutes) until deep golden. The steak should have a firm bounce when pressed. Remove the steak from the pan and rest at least 10 minutes.

4. Combine the salad ingredients.

5. Add the steak and dressing to the salad. Toss well to combine, and adjust with more salt, pepper, lime juice, or fish sauce if needed. Enjoy!

Herb-Crusted Salmon: Preheat your oven to 400F. Combine chopped dill, parsley, cilantro and any herbs you like with 3/4 cup panko, 2 tbsp olive oil, and a pinch of salt. On a baking sheet lined with foil or parchment, season the salmon filets with salt and pepper before adding the herb crust, and bake at 400 for 10-15 minutes or until you can flake the salmon apart.

Chicken, Avocado, and Quinoa Salad: Recipe here. One of my favorites from NYT Cooking! The Sherry Vinegar in the dressing really stands out and makes this dressing so delicious.

Chicken Souvlaki Skewers: Recipe here. Recipe Tin Eats blog never steers me wrong! She has really great recipes for all of the basics.

Chicken Tinga Tacos: Recipe here. This was the first one that popped up and it was great. Highly recommend.

Miso Grapefruit Salmon: Recipe here. Another favorite from NYT Cooking by Andy Baraghani!

Herby Greek Chicken Meatballs: Recipe here. This recipe but I used lamb instead of chicken and it is SO delicious.