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Below you’ll find recipes, techniques, and a few tips so you can recreate the whole menu or borrow little bits and bops to make your own! That’s what I hope y’all do with my recipes anyway!

First Course

Gem & Bibb Salad with Marinated English Peas, Dill Ranch, Grilled Snap Peas, Pea Shoots, Radish & Grilled Sourdough Croutons

The base of the salad was a mix of Little Gem and Bibb lettuces. I kept the leaves fairly large and soaked them in ice water before drying them really well. It’s a simple trick, but it makes the lettuce unbelievably crisp.

For the dressing, I made a classic buttermilk ranch and loaded it up with fresh dill and plenty of lemon zest for a brighter, more summery flavor.

The English peas were blanched just until tender, then tossed with olive oil, lemon zest, and kosher salt. Skip the lemon juice here—it’ll dull their bright green color.

The snap peas got the same treatment, plus one grated garlic clove. I grilled them over high heat for just 2 to 3 minutes using a grill basket (a splatter guard works great, too). The goal is a little char while keeping them crisp.

For the croutons, I grilled thick slices of sourdough brushed with olive oil, then cut them into rustic pieces afterward. Don’t be shy with the salt—they’re one of the best bites in the whole salad.

To finish, I scattered over thinly sliced radishes and plenty of fresh pea shoots.

Simple, fresh, and packed with texture.

Entrée

Peach-Glazed Chicken with Sweet Corn Polenta, Broiled Broccoli & Marinated Tomatoes

For the chicken, I simply seared boneless chicken breasts until deeply golden, then glazed them with the Peach Mostarda from my cookbook, A Little Bit Extra.

In the book, I reduce the mostarda into more of a thick sauce to serve with pork chops, but this time I left it a little looser so it worked more like a glaze. It turns beautifully sticky in the oven and pairs just as well with chicken.

For the polenta, I use a 4-to-1 ratio of stock to polenta, which keeps it creamy while still holding its shape on the plate. Right before serving, I folded in fresh sweet corn kernels, plenty of butter, Parmesan, and fresh thyme.

The broccoli was cut into wedges, lightly blanched, dried thoroughly, then tossed with olive oil, stone-ground mustard, lemon zest, and kosher salt. I finished it under the broiler just long enough to warm it through and develop a little caramelization around the edges.

The tomatoes might have been my favorite component. I cooked them in a ripping-hot skillet until lightly blistered, then marinated them with olive oil, red wine vinegar, a tiny pinch of sugar, parsley, and salt. They’re sweet, tangy, and honestly make a fantastic side for just about anything.

Dessert

Pistachio Olive Oil Cake with Crème Fraîche Whip, Roasted Apricots & Marinated Strawberries

This pistachio version of my olive oil cake has become a new favorite.

Pistachio Olive Oil Cake

Makes two 8-inch cake layers

Ingredients

• 3 cups all-purpose flour

• 1 cup toasted pistachios

• 1½ teaspoons baking powder

• 1½ teaspoons kosher salt

• 2½ cups granulated sugar

• 3 eggs

• 1½ cups milk

• 1½ cups oil (I use ¾ cup extra-virgin olive oil and ¾ cup neutral oil.)

• 1 teaspoon vanilla extract

• 1 teaspoon pistachio extract (or almond extract)

• Zest of 1 lemon

Preheat the oven to 325°F. Grease two cake pans with nonstick spray and line the bottoms with parchment.

In a food processor, combine the flour, pistachios, baking powder, and salt. Process until the pistachios are finely ground with no large pieces remaining.

In a large bowl, whisk together the sugar, eggs, and lemon zest until lightened slightly. Whisk in the milk, oils, and extracts.

Add the dry ingredients and whisk just until no dry streaks remain. Be careful not to overmix.

Divide the batter between the prepared pans and bake for about 30 minutes, or until golden and a toothpick inserted into the center comes out clean.

The roasted apricots were tossed with olive oil, lots of vanilla bean paste, a little brown sugar, and fresh lemon juice before roasting at 400°F until they softened slightly and developed a little color. I love serving them while they’re still warm.

The strawberries were so sweet that they barely needed any help. I simply cut them into bite-sized pieces and tossed them in the leftover apricot marinade after the apricots went into the oven. Zero waste, maximum flavor.

For the crème fraîche whip, I use:

• 2 cups heavy cream

• ½ cup crème fraîche

• ¼ cup powdered sugar

• Vanilla bean paste

• Lemon zest

Whip everything together until firm or stiff peaks, depending on how you want to plate it.

I hope this menu gives you a few ideas for your next dinner party. It was easily one of my favorite meals of the summer, and I think it’ll be making another appearance before the season is over.

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Mushroom Chicken

Seared Chicken in Mushroom Sauce

Serves 6–8

Ingredients

4–6 boneless, skinless chicken breasts (skin-on is fine, too)
2–4 bone-in, skin-on chicken thighs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1 teaspoon paprika
Kosher salt and black pepper, to taste
Olive oil, as needed
1 small white onion, julienned
1½ pounds mushrooms of choice, cut into large chunks
2 tablespoons butter
3 tablespoons all-purpose flour
2½ cups chicken stock
2–3 sprigs fresh rosemary
1 tablespoon Worcestershire sauce
¼ cup balsamic vinegar

Directions

Season the chicken all over with the garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper.

Heat a large skillet or Dutch oven over medium-high heat and add enough olive oil to lightly coat the bottom. Working in batches as needed, sear the chicken until deeply golden brown on both sides. Transfer the chicken to a plate. It does not need to be fully cooked at this point.

Reduce the heat to medium. Add the onion and mushrooms to the same pan, season with salt and pepper, and cook until the mushrooms release their liquid and begin to caramelize.

Add the butter. Once melted, sprinkle in the flour and cook, stirring, for 1–2 minutes. Slowly add the chicken stock, stirring and scraping up all the browned bits from the bottom of the pan.

Add the rosemary, Worcestershire sauce, and balsamic vinegar. Bring the sauce to a simmer, then return the chicken and any accumulated juices to the pan. Reduce the heat to medium-low and gently simmer until the chicken is cooked through and the sauce is thick and glossy. Taste and adjust the seasoning before serving.

Chicken Stock–Glazed Veggies

Ingredients

2 bunches asparagus, trimmed and peeled as desired
2 bunches broccolini, trimmed
1 cup chicken stock
2 tablespoons butter
Zest and juice of 1 lemon
Kosher salt and black pepper, to taste

Directions

Bring a large pot of heavily salted water to a boil. Blanch the asparagus and broccolini until bright green and just tender, then drain well.

Add the chicken stock to a large skillet and bring to a simmer. Cook until reduced by about half, then add the butter and swirl until the mixture is glossy and slightly thickened.

Add the vegetables and toss until warmed through and evenly glazed. Finish with the lemon zest and juice, then season with salt and pepper to taste.

Rice and Quinoa Pilaf

Ingredients

Olive oil, as needed
3–4 ribs celery, finely minced
1 large shallot, finely minced
1½ cups basmati rice
½ cup quinoa, rinsed well
4 cups chicken stock
¼ cup celery leaves, roughly chopped
4–6 sprigs fresh thyme
Kosher salt, to taste

Directions

Heat a drizzle of olive oil in a medium saucepan over medium heat. Add the celery and shallot, season with a pinch of salt, and cook until softened but not browned.

Add the rice and quinoa and cook for 1–2 minutes, stirring to lightly toast the grains.

Add the chicken stock and thyme and bring to a boil. Reduce the heat to low, cover, and cook until the rice and quinoa are tender and the liquid has been absorbed, about 15–20 minutes.

Remove from the heat and let stand, covered, for 10 minutes. Remove the thyme sprigs, fluff the pilaf with a fork, and fold in the celery leaves. Season with salt to taste.

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This was a simple buffet-style dinner that felt elegant without requiring a ton of last-minute work. Everything can be prepped ahead, and most of the finishing happens right before serving.

Salmon with Tomato Ginger Jam

I portioned the salmon into 4- to 5-ounce fillets, then seasoned them with kosher salt, garlic powder, paprika, and a little dried basil.

Heat a large skillet over high heat with a drizzle of olive oil and sear the seasoned side until nicely caramelized. Transfer the salmon to a sheet tray and finish in a 325°F oven until the center reaches 124°F.

For the Tomato Ginger Jam, I used the recipe straight from my cookbook (where I serve it with blistered green beans). It’s one of my favorite condiments because it’s sweet, savory, and just a little spicy.

Marinated Hanger Steak

Marinade

• Hanger steaks

• 2 tablespoons olive oil

• 1 tablespoon Worcestershire sauce

• 1 tablespoon soy sauce

• ½ teaspoon garlic powder

• ½ teaspoon dried thyme

• ½ teaspoon paprika

Whisk the marinade together and coat the steaks well. Let them marinate for at least 30 minutes (or up to overnight).

Grill over high heat until nicely charred on all sides, then transfer to a 325°F oven. Cook until the internal temperature reaches 124°F for medium-rare, or about 118°F if you prefer it on the rarer side. Let the steaks rest before slicing against the grain.

Creamy Polenta with Grilled Corn & Tomato Salad

Ingredients

• 5 cups chicken stock

• 1 cup coarse-ground polenta

• 1 teaspoon garlic powder

• 2 cloves garlic, grated

• ½ teaspoon dried thyme

• ½ cup grated Parmesan

• 4 tablespoons butter

• 3 ears yellow corn

• 1 small heirloom tomato, diced

• 1 tablespoon olive oil

• 2 teaspoons balsamic vinegar

• 1 tablespoon chopped parsley

• Kosher salt

Turn the grill to high heat.

In a medium saucepan, combine the chicken stock, polenta, grated garlic, garlic powder, dried thyme, and a generous pinch of salt. Cook over low heat, stirring frequently, for about 30 minutes, or until creamy but still with a slight bite.

While the polenta cooks, lightly oil the corn and grill until charred on all sides, about 1 minute per side. Let cool, then cut the kernels from the cobs.

Reserve the kernels from one ear and toss them with the diced tomato, olive oil, balsamic vinegar, parsley, and a pinch of salt.

When the polenta is finished, stir in the butter, Parmesan, and the remaining grilled corn. Taste and adjust the seasoning.

Transfer to a serving dish and spoon the tomato-corn mixture over the top, leaving any excess liquid behind.

Grilled & Roasted Carrots

Ingredients

• 2 bunches large organic carrots

• Zest from ¼ orange and juice from whole thing

• Juice from 1 lemon

• 1 shallot, sliced

• 2 tablespoons olive oil, plus more as needed

• A few thyme sprigs

• 2 teaspoons ground coriander

• Kosher salt

Preheat the oven to 375°F.

Toss the carrots with the olive oil, coriander, thyme, and salt. Arrange them in a foil-lined baking dish, scatter the shallots over the top, and pour in about ½ cup of water.

Cover tightly with foil and roast for about 30 minutes, until the carrots are just tender enough to slice but still hold their shape.

Let cool slightly, reserving all of the juices in the pan. Slice the carrots in half lengthwise, drizzle with a little more olive oil, and season lightly with salt.

Grill the cut side over high heat for about 1 minute, flip, and grill for another minute until lightly charred.

Transfer to a serving platter and spoon the reserved pan juices over the top.

Blanched Asparagus with Pesto Butter

Ingredients

• 2 bunches large asparagus

• 4 tablespoons room-temperature butter

• Zest of ½ lemon

• 2 tablespoons prepared pesto (homemade if you’ve got it!)

• Kosher salt

Mix the butter, pesto, lemon zest, and a pinch of salt together until smooth.

Bring a large pot of heavily salted water to a boil. Trim the woody ends from the asparagus. If you want a restaurant-style finish, peel the lower portion of the stalks, though it’s completely optional.

Once the water reaches a boil, add the asparagus and immediately turn off the heat. Let them sit for 1½ to 2 minutes, just until crisp-tender.

Drain well and return the asparagus to the warm pot. Add the pesto butter and toss until everything is evenly coated. Taste for seasoning and serve immediately.

Hope you get some good insight into my thought processes and execution and can’t wait to see how you all riff off this one!

See ya next time!

To that I said… say less!

Here’s what I threw together:

Gently Cooked Salmon with White Wine, Shallots & Lemony Dill Drizzle
Roasted Chicken with “Under the Chicken” Onion Chutney
Grilled Broccoli, Cauliflower & Cherry Tomatoes
Cherry Tomato Sauce Mezze Rigatoni
Dill Yogurt-Dressed Green Salad
Lemon Buttermilk Poppyseed Cookies with Strawberry Jam Frosting

For the Salmon with Dill Drizzle

I portioned the salmon, then placed it in a greased baking dish. I seasoned it with salt, paprika, and a little dried basil, then scattered sliced shallot and lemon over the top. I added a drizzle of white wine to create some steam and help the salmon cook super gently, then covered the dish tightly with foil.

I baked it at 325°F for about 25 minutes, or just until it reached my desired internal temperature.

To finish, I chopped fresh tarragon, dill, and parsley and mixed them with lemon zest, lemon juice, and a good amount of olive oil. Right before serving, I spooned the mixture all over the salmon for a bright, fresh, herby finish.

For the Chicken

I followed my Roasted Chicken with “Under the Chicken” Onion Chutney recipe directly from A Little Bit Extra! (make sure you have a copy!)

It’s probably my most recommended recipe from the book because I think it perfectly captures the whole ethos of it. The chicken itself is simple and approachable, but the little extra touch comes from using all those onions and lemons that have been roasting underneath the chicken, soaking up ALL those delicious drippings.

You chop them up into a chutney that’s sweet, bitter, salty, fatty, and oh-so-delish. It’s one of those techniques that makes you feel like you’ve cracked a cooking cheat code.

For the Veggies

I blanched the broccoli and cauliflower in heavily salted water for about 2 minutes, then drained and cooled them.

I tossed them with cherry tomatoes, EVOO, garlic powder, Italian seasoning, salt, a little chili flake, and lemon zest. No lemon juice yet! The acid can dull that beautiful green color of the broccoli.

I grilled everything over high heat in my favorite grill basket just until the veggies were hot and nicely charred. Once they came off the grill, I finished them with fresh lemon juice and a little Parmesan.

Simple, summery, and SO good.

For the Pasta

I basically used the Melted Sungold Orecchiette recipe from my book for this one. Fun fact: she was almost the cover girl!

I simplified it a little by skipping the marinated tomatoes on top, swapped in mezze rigatoni, and finished it with Pecorino and fresh parsley.

This tomato sauce is SO good and a great one to make in a big batch when summer gives you more tomatoes than you know what to do with.

For the Salad

Dill Yogurt Dressing

• 1 cup Greek yogurt

• Juice and zest of 1 lemon

• 1 small shallot, sliced

• ½ cup white balsamic or white wine vinegar

• 1 teaspoon garlic powder

• ¼ teaspoon paprika

• 1 tablespoon honey

• ¼ cup packed fresh dill

• Kosher salt and freshly ground black pepper, to taste

Blend everything until smooth, then taste and adjust the seasoning. Keep refrigerated for up to 2 weeks.

For the salad, I used a mix of red Little Gem and butter lettuce. And you guys know my trick by now: soak your lettuce in ice water for 10 to 15 minutes! It makes it SO crisp.

I added sliced radishes, diced heirloom tomatoes, and smashed Persian cucumbers.

Everyone always asks why I smash my cucumbers, so here ya go! It’s a technique I adopted from Chinese cooking. Smashing the cucumbers creates tons of cracks, crevices, and little nooks for the dressing to work its way into. You get way more flavor than you would from simply slicing them.

The more ya know!

And another salad PSA: season your greens with salt and pepper! Your dressing shouldn’t be doing all the work. Even the most flavorful dressing can get drowned out by a big pile of unseasoned greens.

For the Lemon Buttermilk Poppyseed Cookies with Strawberry Jam Frosting

Another recipe straight from A Little Bit Extra and another one that really speaks to the whole idea behind the book.

The recipe gives you the option to use store-bought strawberry jam for the frosting, and that is totally fine.

But if you’re feeling A Little Bit Extra, there’s an add-on recipe to make your own strawberry jam. I almost always go homemade here because the color and flavor are just so much more intense and striking.

Either way, lemon + buttermilk + poppyseed + strawberry is SUCH a good summer combo.

Hope this menu gives you some fun inspo for your next dinner party!

See ya for the next one!

Tonight’s was homemade falafel, and I couldn’t have been happier because this crispy coriander falafel used to be on constant rotation during COVID.

Back then, we’d usually pile it over a quick salad for an easy weeknight dinner. This time, though, I went all in and turned it into a full Middle Eastern-inspired spread.

Tonight’s Menu

• Crispy Coriander Falafel

• Turmeric Yogurt Chicken Skewers

• Cucumber Yogurt Sauce

• Tomato Cucumber Salad

• Homemade Hummus

• Lemony Cabbage Slaw

• Homemade Flatbread (from my cookbook, A Little Bit Extra! In the book I coat one side with seeds before cooking, but I skipped that step tonight and it was still absolutely delicious.)

The falafel are wonderfully herbaceous, packed with fresh cilantro and parsley, and stay incredibly light inside while getting deeply crisp and crunchy on the outside. If you’ve only ever had dry, dense falafel, give these a shot—they’re a completely different experience.

Crispy Coriander Falafel

Makes 16 falafel

Time: 35 minutes, plus an overnight soak

Ingredients

• 1 cup dried garbanzo beans, soaked overnight in about 4 cups of water

• ½ yellow onion, finely diced

• 3 cloves garlic, chopped

• 1 large handful cilantro

• 1 large handful parsley

• 1 jalapeño, chopped

• 2 teaspoons ground cumin

• 2 teaspoons ground coriander

• 1 teaspoon garlic powder

• ½ teaspoon red pepper flakes

• ½ teaspoon cayenne pepper

• 1 tablespoon tahini

• 1 teaspoon baking powder

• 2 teaspoons kosher salt

• 1 to 2 quarts neutral oil, for frying

Directions

Drain and rinse the soaked garbanzo beans well.

In a food processor fitted with the blade attachment, combine the garbanzo beans, onion, garlic, cilantro, parsley, jalapeño, cumin, coriander, garlic powder, red pepper flakes, cayenne, and tahini. Pulse in 3-second bursts until the mixture is finely chopped and holds together when squeezed, but is not completely smooth. It should have a coarse, sandy texture.

Transfer the mixture to a large bowl and stir in the baking powder and kosher salt until evenly combined.

Divide the mixture into 16 tightly packed balls and arrange them on a parchment-lined baking sheet. Refrigerate for about 1 hour to help them firm up.

Heat about 2 inches of neutral oil in a Dutch oven or heavy-bottomed pot to 375°F.

Working in batches, fry 8 falafel at a time for 5 to 7 minutes, turning occasionally, until deeply golden brown and very crisp.

Transfer to a paper towel-lined tray, season immediately with a little extra kosher salt, and serve while they’re still hot and crunchy.

Dont forget to check out my book, A Little Bit Extra, to get the flatbread recipe along with more than 100 other recipes that are just a little... extra.

Tonight’s menu was all about letting great summer ingredients do the heavy lifting: a Caesar-inspired salad with grilled shrimp, seared “bruschetta” salmon with crispy potato pavé and broccolini, and a light strawberry mousse made with some of the best local strawberries I’ve had all season.

Here’s a breakdown of everything I made, along with a few tips so you can recreate the dishes—or use them as inspiration for your own dinner.

First Course

Caesar-ish Salad with Grilled Shrimp

I kept the salad itself pretty simple by tossing crisp little gem leaves with a classic Caesar dressing. (If you’re looking for my favorite Caesar recipe, you’ll find it in A Little Bit Extra.)

Instead of traditional croutons, I made Parmesan baguette crisps. Slice a baguette on a sharp bias, drizzle with olive oil, grate plenty of Parmesan over the top, and bake until deeply golden and crisp.

For some extra freshness and crunch, I tossed finely diced radishes and cucumbers with lemon juice, lemon zest, olive oil, and a pinch of salt.

The shrimp were marinated for about 30 minutes with olive oil, lemon zest, grated garlic, and a little paprika before being grilled just until they turned opaque. As soon as they came off the grill, I finished them with flaky salt and another squeeze of fresh lemon juice.

To bring everything together, I finished the salad with shaved Parmesan and a light drizzle of balsamic reduction.

Entrée

Seared “Bruschetta” Salmon, Potato Pavé & Broccolini

The potato pavé is one of those dishes that looks incredibly impressive but is actually pretty forgiving.

I sliced Yukon Gold potatoes paper-thin on a mandoline and tossed them with olive oil, fresh thyme leaves, grated Parmesan, kosher salt, and black pepper. The potatoes were layered into a baking dish, covered with foil, and baked at 375°F for about 30 minutes. After removing the foil, I baked them for another 15 to 20 minutes until tender and lightly browned.

The most important step comes next.

While they’re still hot, place a sheet of parchment over the potatoes and press them with something heavy that fits inside the pan. And I mean really press them. This compresses the layers into those beautiful, clean slices that make pavé so satisfying. Refrigerate until completely cold, then portion into whatever shape you’d like. Reheat before serving and finish with chopped parsley and plenty of lemon zest.

For the salmon, I kept things intentionally simple. Each fillet was seasoned with kosher salt, garlic powder, and dried basil before being seared until golden.

Instead of traditional bruschetta, I spooned over a quick marinated tomato salad made with diced ripe tomatoes, fresh basil, balsamic vinegar, and salt. Be sure to drain off the excess liquid before plating—the tomatoes release quite a bit of juice as they sit.

Everything was served alongside simply blanched and sautéed broccolini with a drizzle of olive oil and a lemon wedge.

Dessert

Strawberry Jam Mousse

When strawberries are this good, I like to concentrate their flavor before folding them into desserts.

I puréed a little over a pint of ripe strawberries with about ¼ cup of sugar, strained the mixture, then simmered it over medium heat until it had reduced by roughly a quarter. The result is almost like a loose strawberry jam with an incredibly concentrated flavor. Let it chill completely before using.

For the mousse, whip 1 pint of heavy cream with ¼ cup powdered sugar, vanilla bean paste, and a little lemon zest until soft peaks form.

Add one 4-ounce container of room-temperature mascarpone and continue whipping just until stiff peaks. Be careful here—the mascarpone can cause the mixture to overwhip surprisingly quickly.

Fold the chilled strawberry reduction into the whipped cream. I like leaving it a little streaky for a marbled look, but you can mix it completely smooth if you prefer.

To serve, layer the mousse into glasses with diced strawberries that have been lightly marinated in a splash of Cointreau, a spoonful of strawberry purée, and a touch of vanilla.

I finished each dessert with some leftover brown butter crumble from another event and a fresh strawberry slice on top. Simple, summery, and honestly pretty adorable.

That’s a wrap on another Hamptons dinner.

One of my favorite parts of cooking these dinners is finding little ways to elevate familiar dishes and make ‘em a little bit extra! Turning bruschetta into a salmon topping, swapping croutons for crispy Parmesan toasts, or cooking down peak-season strawberries into a sexy jam that tastes incredibly summery.

Hopefully this menu gives you a few ideas for your own table. If you end up recreating any of these dishes—or putting your own spin on them—I hope you have as much fun making them as I did.

15 Tips For the Perfect Chicken Cutlets:

-Make sure to whisk up those eggs really well, otherwise you’ll deal with globs later and thats no fun

-a touch of hot sauce in the egg mixture is fab!

-50/50 panko to italian breadcrumb is the best for a nice crispy exterior

-make sure to season the breadcrumb coating well! I even put some parm in it.

-wet your counter top and line it with plastic wrap for a quick cleanup

-lay your chicken breast skin side down, then use a very sharp, thin knife, applying pressure onto the breast to cut thin cutlets

-season the chicken before pounding

-make sure to dust off as much flour as possible before dipping in the egg mixture

-let as much egg drip off as possible before going into the breadcrumb

-be firm when patting the breadcrumb on!

-use one hand for the dry, and one hand for the wet! Stays cleaner

-let the cutlets rest for 30 minutes before frying

-fry in a 1:5 ratio mixture of EVOO to canola or other neutral oil

-never fill your pan more than ⅓ with oil

-medium high heat, 2-3 minutes on each side is best

-season with salt right as they come out

-ENJOY

I’ll have more recipes for you soon, friends!

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Now here’s a breakdown for you!

Gem Salad with Tomato Yogurt, Hamptons Vinaigrette, Pickled Charred Cherry Tomatoes, and Parmesan Crumble

This is one of those salads that feels a little fancy without requiring much extra work. Every component is simple on its own, but together they make something special.

For the lettuce, I used Little Gems, soaking them in ice water for about 20 minutes before drying them really well. It makes them extra crisp and gives the salad that restaurant-style crunch.

The dressing was my classic Hamptons vinaigrette.

For the tomato yogurt, I blended Greek yogurt with one very ripe tomato, a little salt, a splash of red wine vinegar, and a pinch of garlic powder until completely smooth. It becomes creamy, tangy, and bright—the perfect base for the salad.

For the cherry tomatoes, I tossed them into a ripping-hot skillet with no oil and rolled them around until they were deeply charred on all sides. Then I transferred them to a bowl with a touch of sugar and a splash of red wine vinegar and let them hang out for about an hour. They soften slightly and take on the quickest little pickle.

The crumble was simply panko toasted in olive oil with grated Parmesan until deeply golden. Once it cooled, I mixed in a little lemon zest and a pinch of salt for a crunchy finishing touch.

Grilled Filet, Fondant Potatoes, Mushroom Sauce, and Haricots Verts

A classic steak dinner never disappoints, especially when every component gets a little extra attention.

For the filet, I rubbed the steaks with plenty of kosher salt and black pepper, a drizzle of olive oil, and just a touch of Worcestershire sauce. They sat uncovered in the refrigerator for about an hour before I pulled them out to temper for 30 minutes.

I grilled them over high heat until I had a great crust all over, then transferred them to a 300°F oven. My trusty meat thermometer came to the rescue, and I pulled them at 120°F before letting them rest for a full 20 minutes.

For the fondant potatoes, I cut them into 1½-inch-thick rounds, choosing potatoes that were all roughly the same size. (If you want perfectly uniform rounds, a ring cutter works great.)

I seared the potatoes until beautifully caramelized on both sides, then added one sliced shallot and a few crushed garlic cloves. After those softened, I poured in about 2 cups of chicken stock, added a few sprigs of thyme, and a generous knob of butter. Cover the pan and cook gently on the stovetop or in the oven until the potatoes are tender but still hold their shape.

To finish, I topped them with crispy fried shallots, crushed potato chips, and plenty of chopped chives. It sounds a little ridiculous, but it’s absolutely worth it.

The haricots verts were kept simple: blanched until just tender, then reheated with a little butter and a splash of chicken stock. I finished them with salt, lemon juice, and fresh lemon zest.

For the mushroom sauce, I sautéed about 8 ounces of mushrooms with 3 tablespoons of butter and one sliced shallot until everything was deeply caramelized. I stirred in 2 tablespoons of flour and cooked it for another minute before adding ½ cup red wine, 2 cups chicken stock, 1 tablespoon balsamic vinegar, and about the same amount of Worcestershire sauce.

To season, I added garlic powder, dried thyme, dried basil, and a few fresh thyme sprigs, then let everything simmer for about 30 minutes until rich, glossy, and perfectly saucy.

Lemon Olive Oil Cake with Marinated Raspberries and Tangerines, Honey Whipped Cream

This is one of my favorite desserts because it feels elegant without being overly fussy.

Lemon Olive Oil Cake

• 1½ cups all-purpose flour

• ¾ teaspoon baking powder

• ¾ teaspoon kosher salt

• 1¼ cups granulated sugar

• 1 whole egg

• 1 egg yolk

• ¾ cup milk

• ¾ cup olive oil

• 1 teaspoon vanilla extract

• Zest of 1 lemon

For the fruit, I combined fresh raspberries and segmented tangerines with a splash of Cointreau, a little vanilla bean paste, and just enough powdered sugar to lightly sweeten everything. I let the mixture marinate for about an hour before serving.

For the whipped cream, I use about 1 tablespoon of honey for every cup of heavy cream, along with a tiny pinch of salt and a little vanilla bean paste. Whip everything to stiff peaks and spoon generously over the cake.

Simple, fresh, and exactly the kind of dessert I love serving after a rich dinner.

Let me know if you guys like this style of breakdown!

Cheers until next time!

Yellow Tomato Wedge Salad

For the Yellow Tomato Dressing

• 1 large yellow tomato

• ½ cup yogurt

• Juice from 1 lemon

• 2 tablespoons red wine vinegar

• ¼ cup olive oil

• 1 garlic clove, smashed

• 1 teaspoon dried dill

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• Kosher salt, to taste

For the Salad

• 6 small Bibb lettuce halves

• 2 radishes, cut into matchsticks

• Juice from ½ lemon

• Extra-virgin olive oil

• Chopped chives

• Handful of croutons

• Cucumber ribbons

• Yellow Tomato Dressing

Combine the yellow tomato, the yogurt, the lemon juice, the red wine vinegar, the olive oil, the garlic, the dried dill, the garlic powder, the onion powder, and a generous pinch of salt in a blender. Blend until completely smooth. Taste and adjust the seasoning as needed.

Combine the radishes with a squeeze of lemon juice, a drizzle of olive oil, and the chopped chives.

Arrange each Bibb lettuce half on a plate. Spoon the dressing generously over the lettuce, then top with the dressed radishes, cucumber ribbons, and croutons.

Crab-Stuffed Lemon Sole

For the Sole

• 6 lemon sole fillets, cleaned

• 1 pound lump crab meat, picked over for shells

• ½ cup mayonnaise

• 1 egg yolk

• Zest and juice from ½ lemon

• 1 tablespoon chopped parsley

• 1 tablespoon chopped dill

• 2 teaspoons Old Bay seasoning

• 1 teaspoon paprika

• Kosher salt, as needed

For the Mushroom & Corn Succotash

• 2 tablespoons olive oil

• 4 ounces morel mushrooms, sliced

• Kernels from 2 ears corn

• ¼ small red onion, diced

• ½ cup blanched green beans, cut into 1-inch pieces

• 1 garlic clove, minced

• 1 tablespoon butter

• 1 tablespoon chopped parsley

• Kosher salt and freshly ground black pepper, to taste

For the Cauliflower Purée

• ⅓ head cauliflower, cut into florets

• 2 tablespoons butter

• 1 small shallot, minced

• 1 cup chicken stock

• ½ cup whole milk

• Kosher salt, to taste

To Finish

• Charred cherry tomatoes

• Fresh pea shoots

Directions

Preheat the oven to 375°F. Lightly grease a baking dish large enough to hold the sole fillets.

Combine the crab meat, the mayonnaise, the egg yolk, the lemon zest and juice, the parsley, the dill, the Old Bay, the paprika, and a small pinch of salt in a medium bowl. Fold everything together gently, being careful not to break up the crab too much.

Lay the sole fillets flat on a work surface, skinned side facing up. Season with some salt and dry. Divide the filling evenly among them, placing iton the longer half only of each fillet. Fold the fish over the filling and roll cinnamon roll style! You can totally use tooth picks or skewers to hold them together and watch my video for more detail.

Place the fish into a greased baking dish and drizzle with some olive oil. I like to add some white wine and some herbs on top but that’s optional. Cover with foil and bake until the fish is opaque and flakes easily and the filling is heated through, about 25 to 30 minutes. Ideally use a thermometer and cook until internal temp of 134*F

While the fish bakes, heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook until deeply browned, about 4 to 5 minutes. Stir in the onion and cook until softened, about 3 minutes. Add the corn, the green beans, and the garlic and cook until the corn is tender and lightly caramelized, about 4 minutes. Remove from the heat, stir in the butter and parsley, and season with salt and pepper.

For the cauliflower purée, combine the butter and the shallot in a medium saucepan over medium heat and cook until softened, about 3 minutes. Add the cauliflower, the chicken stock, and the milk. Bring to a simmer, cover, and cook until the cauliflower is completely tender, about 15 minutes. Transfer everything to a blender and blend until silky smooth. Season with salt and add a splash of milk if needed to loosen the purée.

To serve, spoon the cauliflower purée onto each plate, top with the mushroom and corn succotash, and finish with a crab-stuffed sole fillet. Garnish with charred cherry tomatoes and fresh pea shoots.

Lemon Tart

For dessert, I used Matt Adlard’s excellent lemon tart recipe! You really can’t go wrong with any of his recipes and he is so thorough in how he explains everything! I topped mine with sliced fresh strawberries and plenty of lightly sweetened whipped cream for a bright, summery finish.

See you next time for another menu run down!

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Coconut Broth Poached Halibut

• 1 stalk lemongrass, smashed and roughly chopped

• 2 large shallots, julienned

• 1 bunch scallions, sliced, whites and greens separated

• 1 large piece ginger (about 2 inches), julienned

• Stems from 1 bunch cilantro

• 2 cans coconut milk

• 2 cups chicken stock

• 1 tablespoon sesame oil

• 1 tablespoon fish sauce

• Juice from 1 to 2 limes

• Kosher salt, to taste

• 6 halibut fillets (6 to 8 ounces each)

• Sliced scallion**, crispy shallots and chopped cilantro to finish

Combine the sesame oil, lemongrass, shallots, the scallion whites, the ginger, the cilantro stems in a medium sized pot or straight sided pan along with about a tablespoon of oil. Cook over medium heat until very fragrant and the shallots have turned translucent, about 5 minutes. Add the coconut milk and the chicken stock. Bring to a gentle simmer over medium heat, then reduce the heat to low and cook for about 15 minutes to allow the aromatics to infuse the broth.

Strain the broth into a large baking dish, discarding the aromatics. Add the fish sauce. If you wanted to add some sauteed shallots and ginger here you totally could. Check the seasoning on the broth and adjust with some salt as needed.

Nestle the halibut into the broth in a single layer. Cover the baking dish with foil and place the pan into an oven set to 300*. Depending on the size of the fish, youll want to let it poach for about 25 minutes, but start checking after 20.

When the fish is done, top it with the green part of the scallions, some crispy shallot, the chopped cilantro, and lots of lime juice.

**to make your own crispy shallots, slice them very thin on a mandolin and place into a small pot. Cover them with a neutral oil and place over low heat. Stir them now and then, letting them totally caramelize and turn a deep rich brown, about 25-35 minutes. Strain them, place them on paper towel, salt them, and let them cool completely before using. Make sure to save the oil! Tons of flavor there

Ginger Bok Choys

• 4 large baby bok choy, leaves separated, washed, and dried

• 2 tablespoons neutral oil

• 1 tablespoon minced ginger

• Kosher salt, to taste

Blanch the bok choy leaves in heavily salted water for 60 seconds, then strain and run under cold water. Place onto paper towels to dry them off

Heat the neutral oil in a large skillet or wok over medium-high heat.

Add the ginger and cook until fragrant, stirring constantly, about 30 seconds.

Add the bok choy and toss to coat in the ginger oil. Cook just until heated through. The leafy green part should be wilted and soft but the center stem should still have a bite.

Season with salt and serve immediately.

Ponzu Grilled Maitake Mushrooms

• 8 ounces maitake or oyster mushrooms, torn into large pieces

• 2 tablespoons neutral cooking oil

• 2 tablespoons ponzu

• 2 tablespoons coconut aminos

• 1 teaspoon sesame oil

• 1 tablespoon black sesame seeds

Preheat a grill or grill pan over medium-high heat.

Toss the mushrooms with the neutral oil, ponzu, coconut aminos, sesame oil and sesame seeds and season with a bit of salt. Let them marinate for at least 30 minutes. Grill until deeply charred on all sides and tender, about 3 to 4 minutes per side.

Transfer the grilled mushrooms to a serving bowl and serve alongside the halibut and bok choy.

Hope you enjoy, and see you of the next installment!

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Makes for 6–8
Takes 1 hour 30 minutes

Ingredients

For the Mussels and Clams

• 2 tablespoons olive oil, divided

• 1 pound mussels, scrubbed and debearded

• 2 dozen littleneck clams, scrubbed

• 2 cups dry white wine, divided

• 1 cup water, divided

• 8 to 10 garlic cloves, smashed

• 2 lemons, sliced

• Several sprigs fresh thyme

For the Seafood Broth

• Reserved cooking liquid from the mussels and clams

• 1 quart vegetable or chicken stock

• Shrimp shells

• Fish trimmings (optional)

For the Cioppino

• 2½ to 3 pounds mixed seafood, cut into bite-sized pieces (I like a combination of shrimp, rock shrimp, halibut, salmon, and scallops.)

• ¼ cup olive oil

• 1 large fennel bulb, diced into ¼-inch pieces

• ½ large yellow onion, diced into ¼-inch pieces

• 6 garlic cloves, minced

• 4 to 5 small Yukon Gold potatoes, cut into bite-sized pieces

• 1 large tomato, cut into ½-inch chunks

• 1 tablespoon tomato paste

• 1 cup dry white wine

• 1 (24-ounce) can diced tomatoes

• 2 teaspoons paprika

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 1 teaspoon dried dill

• 1 teaspoon crushed red pepper flakes (optional)

• Dash of hot sauce

• Zest from ½ lemon

• Juice from 1 lemon

• 1 to 2 tablespoons chopped fresh parsley

• 1 to 1½ quarts seafood broth (from above)

• Kosher salt and freshly ground black pepper, to taste

Directions

Heat 1 tablespoon of the olive oil in a large pot with a tight-fitting lid over high heat. Add the mussels along with 1 cup of the white wine, ½ cup of the water, half of the garlic, 1 sliced lemon, and half of the thyme. Cover and cook until the mussels have opened, about 5 minutes. Discard any that remain closed.

Transfer the mussels to a bowl and strain the cooking liquid through a fine-mesh sieve into a separate container. Repeat the process with the clams using the remaining olive oil, white wine, water, garlic, lemon, and thyme. Once cool enough to handle, remove the mussel and clam meat from the shells and refrigerate until ready to use. Reserve the strained cooking liquid.

Combine the reserved shellfish cooking liquid, the vegetable or chicken stock, the shrimp shells, and any fish trimmings in a saucepan. Bring to a gentle simmer and cook for 20 to 30 minutes. Strain the broth through a fine-mesh sieve and keep warm.

Heat the olive oil in a large Dutch oven over medium heat. Add the fennel and onion and cook until softened and beginning to caramelize, about 8 minutes. Stir in the garlic and potatoes and cook for another 3 to 4 minutes, until fragrant.

Add the fresh tomato and the tomato paste and cook until the tomato paste darkens slightly and begins to caramelize, about 2 minutes.

Pour in the white wine, scraping up any browned bits from the bottom of the pot, and simmer until reduced by about half.

Stir in the canned tomatoes, the paprika, the garlic powder, the onion powder, the dried dill, and the red pepper flakes, if using. Add about 1 quart of the seafood broth, season lightly with salt and pepper, and bring to a simmer. Cook for about 30 minutes, or until the potatoes are almost tender.

Gently add the halibut, salmon, shrimp, rock shrimp, and scallops, along with the reserved mussel and clam meat. Simmer just until the seafood is cooked through, about 5 to 8 minutes, adding more seafood broth if you’d like a brothier cioppino.

Finish with the lemon zest, the lemon juice, the hot sauce, and the parsley. Taste and adjust the seasoning with additional salt, pepper, or lemon juice as needed.

Serve piping hot with plenty of toasted sourdough bread for soaking up every last drop of the broth.

Tonight was a simple, but perfect menu for summer. A little grill action, some massive crab cakes, and my new go-to pasta salad recipe that uses grated tomato as a dressing!

I want to keep using this space as a place to log some recipes or guides for y’all so please know that sometimes these recipes are new to me and what I’m giving you is just a rough idea of what I made!

Anyway, here’s everything from this menu!

Old Bay Crab Cakes

This recipe is in the seafood section of my book which you can grab here!

Grated Tomato Pasta Salad

• 1 pound pasta, shape of choice

• 1 pound ripe tomatoes, grated on the large holes of a box grater

• 1 cup halved cherry tomatoes or diced heirloom tomatoes

• ¼ cup olive oil

• 1 clove garlic, grated

• ¼ cup chopped basil

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• ¼ cup grated Parmesan cheese, plus more for serving

• Kosher salt, to taste

Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to the package directions. Drain and rinse briefly under cool water to stop the cooking, then allow the pasta to cool slightly.

Meanwhile, combine the grated tomatoes, the olive oil, the garlic, the paprika, the garlic powder, and a generous pinch of salt in a large bowl. Stir well and let the mixture sit for about 10 minutes so the flavors can meld.

Add the cooked pasta, the cherry tomatoes, the basil, and the Parmesan cheese. Toss until everything is evenly coated in the tomato dressing.

Taste and season with additional salt as needed. Serve immediately or refrigerate for 30 minutes to allow the flavors to come together. Finish with additional Parmesan and fresh basil before serving.

Grilled Asparagus with Balsamic Drizzle

• 2 bunches asparagus, trimmed

• 2 tablespoons olive oil

• Kosher salt, to taste

For the Balsamic Drizzle

• 2 cups balsamic vinegar

• 1 tablespoon soy sauce

• 2 tablespoons honey or sugar

• 3 to 4 sprigs thyme

Preheat a grill or grill pan over medium-high heat.

Combine the balsamic vinegar, the soy sauce, the honey, and the thyme sprigs in a small saucepan. Bring to a simmer over medium heat and cook until the mixture has reduced to a thick, syrupy consistency that coats the back of a spoon, about 15 to 20 minutes. Remove the thyme sprigs and set the glaze aside to cool slightly.

Meanwhile, toss the asparagus with the olive oil and season lightly with salt.

Grill the asparagus, turning occasionally, until lightly charred and crisp-tender, about 5 to 7 minutes.

Transfer the asparagus to a serving platter and generously drizzle with the balsamic reduction just before serving. Any extra balsamic drizzle can be refrigerated and used on vegetables, grilled meats, or salads.

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Our first course was a grilled little gem salad, marinated tomatoes, tomato vinaigrette and a smattering of parm cheese and sliced radishes to finish. Here’s the recipes:

Tomato Vinaigrette:

• 1 large red heirloom tomato

• 1/2 cup red wine vinegar or white balsamic

• 1 garlic clove

• 8-12 basil elaves

• 1 tablespoon goney

• 1 tablespoon dijon

• 1 1/2 cups olive oil of choice (I lie a 50/50 mix of olive oil and a neutral oil like canola)

• salt and pepper to taste

-Blend on high speed until smooth and creamy

For the Marinated Tomatoes:

• 1 1/2 pounds heirloom tomatoes

• 1 tablespoon chopped basil

• 1 tablespoon olive oil

• 1 tablespoon balsamic vinegar

• salt and chili flake to taste

-Cut the tomatoes into large chunks, then marinate for at least 30 minutes.

For the Gem:

-Cut the gem lettuce in half. soak in an ice water bath for about 15-20 minutes, then drain and dry well on paper towels.
-Brush them with a bit of the dressing, then grill on the cut side on high heat for about 1-2 minutes. Cool completely.

To finish the Salad:

-Place a spoonful of marinated tomatoes into a shallow bowl. Place 2 little gem pieces on top. Add a large spoonful of the tomato vin, making sure to coat the lettuces, then dust with grated parm. Add some sliced radishes and a bit of salt and pepper and serve!

For the Halibut:

• 5 pieces halibut (6-8 oz portions)

• salt, dry parsley, garlic powder and pepper to taste

-Season the halibut well with the seasonings and sear in a bit of olive oil until golden brown and caramelized, about 3 minutes. Return to a foil lined pan. I like to finish cooking this in a 300* oven right before I serve it.

For the Broth:

• 1 small yellow onion, chopped

• 2 cloves garlic, sliced thin

• 1 small fennel head, cut same as onion

• 2 small Yukon gold potatoes, cut same as onion

• 1 tablespoon tomato paste

• 1 cup tomato puree

• 3 cups chicken stock

• 1 teaspoon sweet paprika

• 1 teaspoon garlic powder

• 1 tablespoon chopped parsley

• zest from 1/2 lemon

• juice from 1 lemon

• salt to tate

-Cook the onion, garlic, fennel and potato in a bit of olive oil just until everyone starts to turn a bit translucent, about 4 minutes. Add the tomato paste and cook for an additional minute, stirring constantly.

-Carefully add the puree, stock, paprika, a good pinch of salt, and garlic powder and cook on medium low, stirring now and then, just until the potatoes and fennel are softened but not falling apart.

-Right before you want to serve, add the parsley, lemon juice, lemon zest, and check if it needs more salt.

To Finish the Dish:

-Ladle the broth into your bowls and top with the cooked halibut. I served it alongside some simple sautéed blanched green beans and garnished with some dill and parsley leaves.

-Serve with some crusty bread!

For Dessert:

For the Crust:

• 4 cups all-purpose flour

• Pinch of kosher salt

• 12 ounces ice-cold unsalted butter, cut into small cubes

• 3/4 cup ice-cold water

• 1 teaspoon vanilla extract

• Zest from 1/2 lemon

For the filling

• 5 dry pints frozen blueberries (about 2 pounds)

• 1/2 cup granulated sugar

• 1/4 cup all-purpose flour

• 1/4 cup cornstarch

• Zest and juice from 1 lemon

• 1 tablespoon vanilla extract

• Small pinch of kosher salt

• Tiny pinch of ground cinnamon

• 1 egg, beaten, for egg wash (optional)

• Coarse sugar, for sprinkling (optional)

Preheat the oven to 325°F. Place a rack in the lower third of the oven.

Combine the flour and salt in a large bowl. Add the butter and, using your fingertips or a pastry cutter, work it into the flour until you have a mixture of pea-sized pieces with a few larger chunks remaining. Stir together the ice-cold water, vanilla, and lemon zest. Drizzle the liquid over the flour mixture and gently toss until the dough just comes together. If needed, add another tablespoon of cold water.

Turn the dough onto a lightly floured surface and gently bring it together. I like to cut it into 1/4ths, then stack them on top of each other, and press them into a ball again. This helps create lots of layers! Divide into two discs, one slightly larger than the other. Wrap each tightly and refrigerate for at least 1 hour, or up to 2 days.

In a large bowl, combine the frozen blueberries, sugar, flour, cornstarch, lemon zest, lemon juice, vanilla, salt, and cinnamon. Toss until the berries are evenly coated. Let the mixture sit while you roll out the crust.

Roll the larger disc into a 12-inch circle and fit it into a 9-inch pie plate, allowing the excess dough to hang over the edges. Spoon the blueberry filling into the crust, scraping in any juices that have accumulated in the bowl.

Roll the remaining dough into an 11-inch circle. Place it over the filling or cut it into strips to create a lattice. Trim any excess dough, leaving about a 1-inch overhang. Fold the edges underneath themselves and crimp as desired. If using a solid top crust, cut several vents, or cut out a whole from the center to allow steam to escape.

Brush the crust with the beaten egg and sprinkle with coarse sugar, if using.

Bake for about 1.5-2 hours at 325°F, t or until the crust is deeply golden and the filling is bubbling thickly through the vents or lattice. If the edges brown too quickly, loosely cover them with foil during the final 20 minutes of baking.

Transfer the pie to a wire rack and let cool completely, at least 4 hours, before slicing. This resting time allows the filling to fully set for clean slices.

For the Sour Cream Ice Cream:

• 150 grams granulated sugar

• 100 grams egg yolks

• 400 grams half-and-half

• 250 grams full-fat sour cream, at room temperature

• 1 vanilla bean, split and scraped

• 1 teaspoon fresh lemon juice

• Small pinch of kosher salt

Combine the half-and-half, vanilla bean seeds, scraped pod, and salt in a medium saucepan. Heat over medium heat until steaming and just beginning to simmer around the edges. Remove from the heat and let steep for 10 minutes.

Meanwhile, whisk together the sugar and egg yolks in a medium bowl until the mixture becomes pale and slightly thickened.

Slowly stream about one-third of the warm dairy into the yolks while whisking constantly. Return the tempered mixture to the saucepan with the remaining dairy.

Cook over medium-low heat, stirring constantly with a heatproof spatula, until the custard thickens enough to coat the back of the spatula, about 175–180°F. Do not allow it to boil.

Strain the custard through a fine-mesh sieve into a clean bowl. Remove and discard the vanilla pod.

Whisk the room-temperature sour cream until smooth. Gradually whisk in the warm custard until fully incorporated, then stir in the lemon juice.

Cover the surface of the custard with plastic wrap and refrigerate until completely chilled, at least 6 hours or preferably overnight.

Churn according to your ice cream maker’s instructions until it reaches a soft-serve consistency. Transfer to a freezer-safe container and freeze for 4 to 6 hours before serving.

Hope you guys have been loving following along this summer! So many more to come!

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Spicy Beef Meatballs in Tomato Sauce

Ingredients

For the meatballs

• 1 pound ground beef

• ½ pound spicy Italian sausage

• 2 eggs

• ¼ cup panko

• ¼ cup milk

• 1 teaspoon each garlic powder, onion powder, paprika, and dried basil

• ¼ cup grated Parmesan

• 2 tablespoons chopped fresh basil and parsley

• Salt and black pepper, to taste

For the sauce

• ½ small onion, finely chopped

• 5 garlic cloves, minced

• 1 teaspoon each garlic powder, onion powder, paprika, and dried basil

• 1 (14-ounce) can tomato purée

• 1 (14-ounce) can chopped tomatoes

• 2–3 basil sprigs

• Pinch of baking soda

• Salt, to taste

Instructions

In a large bowl, combine the beef, sausage, eggs, panko, milk, spices, Parmesan, and herbs. Season with salt and pepper and mix until just combined. I like to use an ice cream scoop to form the mixture into even meatballs, then spritz with a bit of cooking oil and roll into perfect balls. Allow them to set in the fridge for about a half hour.

Heat a large pan over medium heat with a bit of oil and brown the meatballs on all sides. Be sure to work in batches so as to not overcrowd and steam out the balls.. Remove and set aside.

In the same pan, cook the onion until softened and barely browning on the edges, about 3 minutes. Add the garlic and cook until fragrant, then stir in the spices and cook for 30 seconds.

Add the tomato purée, chopped tomatoes, and basil sprigs. Season with salt and add a small pinch of baking soda to mellow the acidity.

Return the meatballs to the sauce and simmer gently until cooked through and tender, about 20–25 minutes.

Homemade Pappardelle Pasta

Ingredients

• 150 grams 00 pasta flour

• 6 egg yolks

• 1 tablespoon water

• 2 teaspoons olive oil

Instructions

Place the flour on a clean surface and make a well in the center. Add the egg yolks, water, and olive oil.

Using a fork, gradually incorporate the flour into the yolks until a dough forms. Knead until smooth and elastic, about 8–10 minutes.

Wrap the dough and let it rest for at least 30 minutes.

Roll the dough out into thin sheets, then cut into wide ribbons to form pappardelle.

Cook in heavily salted boiling water until tender, about 1-2minutes.

Caesar Roasted Broccoli

Ingredients

• Juice and zest of 1 lemon

• ¼ cup grated Parmesan

• 1–2 garlic cloves

• 6–10 anchovies in oil

• 1 teaspoon Worcestershire sauce

• ½ cup red wine vinegar

• 1¼ cups olive oil

• ½ cup neutral oil

• 2 pasteurized egg yolks

• 1 tablespoon Dijon mustard

• Salt and black pepper, to taste

• 1–2 heads broccoli, cut into florets

• Small handful parsley leaves

• Shaved parm and lemon zest to finish

Instructions

In a blender or food processor, combine the garlic, anchovies, lemon juice and zest, Worcestershire, vinegar, egg yolks, and Dijon. Blend until smooth.

With the machine running, slowly stream in the olive oil and neutral oil to emulsify. Stir in Parmesan and season with salt and pepper.

Toss the broccoli wedges with about ¼ cup of the dressing, then roast in a 400°F oven for about 12 minutes. It should be caramelized on the outside, slightly tender, but still have a bite.

Serve room temp, along with some more dollops of the dressing, the parsley leaves, shaved parm and some lemon zest.

Lemon Olive Oil Cake with Roasted Strawberries

Ingredients

For the cake

• 1½ cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon salt

• 1¼ cups granulated sugar

• 2 eggs

• ¾ cup milk

• ¾ cup olive oil

• 1 teaspoon vanilla extract

• Zest and juice of 1 lemon

• Small drizzle almond extract

For the strawberries

• 1 container strawberries, washed and halved

• ¼ cup sugar

• 2 tablespoons balsamic vinegar

• Pinch of salt

• 1 teaspoon vanilla bean paste

Instructions

Preheat the oven to 325°F and grease a cake pan.

In a bowl, whisk together the flour, baking powder, and salt.

In another bowl, whisk the sugar, eggs, milk, olive oil, vanilla, lemon zest and juice, and almond extract until smooth.

Add the dry ingredients and mix until just combined, careful not to overmix!

Pour into the prepared pan and bake until golden and set in the center, about 40–45 minutes. Let cool completely.

For the strawberries, toss them with sugar, balsamic vinegar, salt, and vanilla and let them marinate for at least 30 minutes, up to an hour. Roast at 400°F until slightly soft and jammy.

Serve slices of cake topped with the roasted strawberries and their juices.

See you for the next episode!

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If you’ve only used fish sauce in small amounts, this video will completely change how you think about it. We’re building an entire dinner around it, showing how it can bring depth, balance, and serious flavor to everyday cooking.

On the menu:

• Fish Sauce Caramel Cod (sweet, salty, sticky perfection)
• Crispy Tofu Salad with Herbs and Lime
• Toasted Coconut Rice with Scallions

These recipes are simple, approachable, and packed with bold flavor. Whether you’re new to fish sauce or already obsessed, this is the kind of cooking that will level up your kitchen instantly.

Perfect for weeknight dinners, meal prep, or when you want something that feels a little bit extra without a ton of effort.

Fish Sauce Caramel Cod

Ingredients

• 1 pound white fish (cod, halibut, or similar), cut into portions

• ½ cup sugar

• ⅓ cup fish sauce

• 1 stalk lemongrass, smashed and cut into pieces

• 1-inch piece ginger, sliced

• 1 jalapeño, sliced

• Fresh cilantro, for garnish

• Black pepper, to taste

Instructions

In a small saucepan, cook the sugar along with a bit of water over medium heat until it melts and turns a deep amber caramel, it should take about 6-8 minutes. I like to start it with a lid on then remove it once all te sugar has melted.

Carefully add the fish sauce (it will bubble aggressively), then stir to combine. Add the lemongrass, ginger, and jalapeño and let the sauce simmer briefly to infuse, just about 2 minutes.

Add the fish to the pan and spoon the caramel sauce over the top. Pop the lid on and place into a 325*F oven and cook until the fish is cooked through and glazed, turning once if needed. 12-15 minutes is usually good depending on the thickness of the fish.

Serve with extra sauce spooned over and finish with fresh cilantro and black pepper.

Crispy Tofu Salad

Ingredients

• 1 block extra-firm tofu, pressed and torn into cubes

• Cornstarch, for coating

• Sesame seeds

• ½ English cucumber, sliced

• 1 shallot, thinly sliced into julienne

• ⅓ cup mint leaves

• ½ cup cilantro leaves

For the dressing

• 2 tablespoons fish sauce

• 1 teaspoon grated ginger

• Juice of 2 limes

• 1 tablespoon neutral oil

• 2 teaspoons sugar

Instructions

Mix the cornstarch with a bit of water untl it is the consistency of heavy cream or buttermilk. Toss the tofu cubes in cornstarch slurry until lightly coated, then immediately toss into the panko/sesame mixture, tossing to ensure its evenly coated. Place onto a plate or baking dish and repeat until all the tofu is coated.

Heat oil in a pan over medium-high heat and cook the tofu until golden and crispy on all sides. Remove from the pan and toss with sesame seeds while still warm.

In a small bowl, whisk together the fish sauce, ginger, lime juice, oil, and sugar until dissolved.

In a large bowl, combine the cucumber, shallot, mint, and cilantro. Add the crispy tofu and toss gently with the dressing.

Serve immediately so the tofu keeps its toasty crispy texture!

Toasted Coconut Rice

Ingredients

• 2 tablespoons coconut oil

• ½ cup unsweetened coconut flakes

• 1½ cups short-grain or sushi rice

• 2 cups water

• Kosher salt, to taste

• 1–2 scallions, thinly sliced (white and green parts)

Instructions

Rinse the rice under cold water until the water runs clear. It usually takes 2-3 rinses.

In a saucepan, heat the coconut oil over medium heat. Add the coconut flakes and toast until golden and fragrant, about 2 minutes. Remove about half of the coconut and save for garnish later.

Add the rice and stir to coat in the coconut oil. Pour in the water and season with salt.

Bring to a boil, then reduce to low, cover, and cook until the rice is tender and the liquid is absorbed, about 20 minutes.

Remove from heat and let sit covered for a few minutes, then fluff with a fork and fold in the scallions before serving and top with the reserved toasted coconut.

See y’all next week with an extra special episode!

The Big Braise

Pomegranate Molasses Braised Short Ribs

Ingredients

• 3 pounds bone-in short ribs

• 2 tablespoons flour

• 2 tablespoons olive oil

• 1 small yellow onion, sliced into ¼-inch julienne

• 3–4 garlic cloves, smashed

• ¼ cup pomegranate molasses

• 1 tablespoon Worcestershire sauce

• ¼ cup balsamic vinegar

• 1 tablespoon whole-grain mustard

• 3 cups beef stock

• 1 small cinnamon stick

• Pomegranate seeds, for garnish

• Fresh parsley leaves, for garnish

• Salt and black pepper, to taste
  

Instructions

Season the short ribs generously with salt and pepper and lightly coat them in the flour.

Heat the olive oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides until deeply browned, about 2-3 minutes per side per side, then remove and set aside.

Add the sliced onion to the pot and cook until softened and lightly caramelized, about 3-5 minutes, then stir in the garlic and cook until fragrant.

Carefully add in the pomegranate molasses, Worcestershire sauce, balsamic vinegar, and whole-grain mustard. Stir to combine and use your spoon to scrape up any browned bits from the bottom of the pot. Thats called the fond!

Return the short ribs to the pot and pour in the beef stock. Add the cinnamon stick and bring the mixture to a simmer, then cover with the lid and pop into a 325°F oven until the meat is fork-tender, and falls off the bone. Depending on the size it can take about 2½–3 hours, but I usually start checking on them now and then after 2 hours.

Serve the ribs with the braising liquid spooned over the top and garnish with pomegranate seeds and parsley.

If you want a thicker sauce, you can remove the short ribs (keeping them covered so they don’t dry out), and either continuing to reduce the sauce over medium heat, or you can use a mixture of 3 teaspoons of cornstarch with ¼ cup of water and whisk that it. Let it boil for at least 1 minute for the slurry to fully thicken.

Charred Cabbage with Curried Nuts and Seeds

Ingredients

• 1 small green cabbage, cut into wedges with the root intact

• About ½ cup olive oil

• 2 tablespoons pumpkin seeds

• 1 tablespoon sesame seeds

• 2 teaspoons curry powder

• 1 teaspoon fennel seeds

• 1 teaspoon coriander seeds

• 1 teaspoon cumin seeds

• 1 cup yogurt

• Zest and juice of 1 lemon

• ¼ cup chopped fresh mint

• Salt and black pepper, to taste

Instructions

Brush the cabbage wedges generously with olive oil and season with salt and pepper.

Heat a large skillet or grill pan over high heat and cook the cabbage wedges until deeply charred on the cut sides, about 4 minutes. Add a touch of water or stock and pop them into a 325°F oven until the outside leaves are soft but not falling apart and the middle still hase a bit of a bite.

In a small skillet, heat a tablespoon of olive oil along with the pumpkin seeds, sesame seeds, fennel seeds, coriander seeds, and cumin seeds over medium heat until fragrant and just barely beginning to pop-about 4 minutes. Take it off the heat and stir in the curry powder.

In a bowl, mix the yogurt with the lemon zest, lemon juice, and chopped mint. Season with salt and pepper.

Spread the yogurt on a serving platter, place the charred cabbage wedges on top, and sprinkle with the curried nuts and seeds just before serving

Fennel and Celery Salad with and Orange

Ingredients

• 1 medium fennel bulb, shaved on a mandoline

• 4–5 celery stalks, peeled and cut into 3-inch sticks

• 1 Cara Cara orange, zested, peeled, and cut into wedges (juice reserved)

• 1 blood orange, peeled and cut into wedges

• 1 small shallot, minced

• ¼ cup red wine vinegar

• 1 tablespoon whole-grain mustard

• ½ cup olive oil

• Celery leaves, for garnish

• Salt and black pepper, to taste

Instructions

Place the fennel, celery, orange wedges, and minced shallot in a large bowl.

In a small bowl, whisk together the red wine vinegar, whole-grain mustard, reserved orange juice, olive oil, salt, and pepper.

Pour the dressing over the salad and toss gently to combine.

Finish with fennel fronds or celery leaves before serving.

Brown Butter and Hazelnut Mashed Parsnips

Ingredients

• 2 pounds parsnips, peeled and cut into 1-inch pieces

• 1 pound Yukon Gold potatoes, cut into 2-inch pieces

• 1½ cups heavy cream

• 6–8 thyme sprigs

• 1 tablespoon black peppercorns

• 4 tablespoons butter

• ½ cup crushed toasted hazelnuts

• 1 tablespoon chopped fresh sage

• Salt and black pepper, to taste

Instructions

Place the parsnips and potatoes in a large pot and cover with salted cold water. Bring to a boil and cook until tender but not mushy, about 25 minutes.

While the vegetables cook, combine the heavy cream, thyme sprigs, and peppercorns in a saucepan and gently warm over medium or medium low heat to infuse for about 10-15 minutes. Careful to watch it as cream likes to boil over!

Melt the butter in a small pan over medium heat and cook until it turns golden brown and smells nutty, swirling frequently, for about 3-5 minutes. Set aside.

Drain the parsnips and potatoes and mash until desired consistency is achieved. Strain the infused cream and season generously with salt. Gradually mix until creamy and well combined, careful not to overmix or it can become gummy!

Plate up into a shallow bow, then drizzle the top with the brown butter hazelnut mixture and more sage if desired.

See you next time, and happy cooking!

Watch the full episode HERE

Best Ever Chicken & Rice

Ingredients

• 1 whole chicken (about 4 pounds), split down the middle into 2 halves

• 3 tablespoons olive oil

• ½ white onion, finely chopped

• 3–4 garlic cloves, minced

• 1 jalapeño, diced

• 2 teaspoons coriander seeds, gently crushed

• 1 cup long-grain rice

• 2 cups chicken stock

• Salt and black pepper, to taste

For the Dill Lemon Drizzle

• ½ cup olive oil

• 2 tablespoons chopped fresh dill

• Zest and juice of 1 lemon

• Salt and black pepper, to taste

Instructions

Pat the chicken dry, then season the it generously with salt and pepper. Set your oven to 325*F

Heat the olive oil in a large heavy skillet over medium heat for about 2-3 minutes. Place the chicken halves skin-side down and cook until the skin is a deep golden brown and crisp, about 3-4 minutes. Flip and cook on the other side for an additional 2-3 minutes, then remove and set aside.

In the same pan, add the onion and cook until softened and barely starting to color on the edges. You may need to add a touch more oil. Stir in the garlic, jalapeño, and crushed coriander seeds and cook until fragrant, just about 1 minute.

Add the rice and stir to coat in the aromatics and oil, then carefully pour in the chicken stock. Nestle the chicken halves on top of the rice, cover, and cook over low heat until the rice is tender and the chicken is fully cooked, about 30-40 minutes.

While the chicken cooks, mix together the olive oil, dill, lemon zest, and lemon juice. Season with salt and pepper.

Serve the chicken over the rice and drizzle generously with the dill lemon oil.

Honey Glazed Carrots with Carrot Top Pesto

Ingredients

• 2 bunches baby carrots (with tops), washed and halved if large

• 3 tablespoons butter

• 1½ cups water

• 2 tablespoons honey

• 1 tablespoon sugar

• Zest of ¼ orange and juice of 1 orange

• Salt and black pepper, to taste

• Pinch chili flakes

For the Carrot Top Pesto

• 2 cups carrot tops, washed

• ½ cup parsley leaves

• ½ cup toasted pistachios

• 1 garlic clove

• ½ cup freshly grated Parmesan

• Pinch chili flakes

• About ½ cup olive oil

• Salt and black pepper, to taste

• 1 ice cube

Instructions

Place the carrots in a wide pan with the butter, water, honey, sugar, orange zest, orange juice, chili flakes, salt, and pepper.

Bring to a simmer and cook, stirring occasionally, until the carrots are tender and the liquid has reduced into a glossy glaze, about 15 minutes.

While the carrots cook, make the pesto by combining the carrot tops, parsley, pistachios, garlic, Parmesan, chili flakes, olive oil, and ice cube in a blender or food processor. Blend until smooth, adding more olive oil if needed. Season with salt and pepper.

Transfer the glazed carrots to a serving dish and spoon drizzle them with any of the buttery reduction, then top them with dollops of the carrot top pesto all. Garnish with some additional carrot top plushes if desired.

Smashed Cucumber Salad

Ingredients

• 4 Persian cucumbers, smashed and cut into large chunks

• ½ red onion, sliced into thin julienne

• 2 tablespoons olive oil

• 2 tablespoons red wine vinegar

• 1 tablespoon whole-grain mustard

• ½ cup dill fronds

• Salt and black pepper, to taste

Instructions

Place the smashed cucumbers and red onion in a bowl.

In a small bowl, whisk together the olive oil, red wine vinegar, and whole-grain mustard. Season with salt and pepper.

Pour the dressing over the cucumbers and toss well.

Add the dill fronds and toss gently to combine. Serve immediately or let sit for a few minutes to allow the flavors to mingle.

See ya next week for another episode and more fun recipes!

Watch the full episode HERE

Pork Chop with Apple Shallot Pan Sauce

Ingredients

• 2–4 thick-cut pork chops

• 2 tablespoons olive oil

• 1 small green apple (or ½ large), cut into matchsticks

• 1 small shallot, cut into long strips

• ¼ cup apple cider vinegar

• 1 cup beef or chicken stock

• 6–10 fresh thyme sprigs

• 1 tablespoon whole grain mustard

• 1 tablespoon brown sugar

• Salt and pepper to taste

• Optional: 1 tablespoon butter to finish the sauce

Directions
Pat the pork chops dry and season both sides generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat, then add the chops and sear until nicely browned on both sides, about 3 minutes per side. I like to pop them into an oven set to 325*F to finish cooking while I make the sauce. The internal temp should reach about 136*F for medium chops, 145*F for well done chops when inserted into the middle of the chops.

In the same pan over medium heat, add the apple and shallot and cook, stirring often, until slightly softened and beginning to caramelize. Pour in the apple cider vinegar, scraping up any browned bits, and let it reduce slightly. Add the stock, thyme sprigs, whole grain mustard, and brown sugar, then simmer until the sauce thickens and coats a spoon. Taste and adjust seasoning. Swirl in the butter if using. Return the pork chops and any juices to the pan, spoon the sauce, apples, and shallots over the top, and warm briefly before serving.

Spicy Orecchiette with Sausage and Pickled Peppers

Ingredients

• ½ pound dry orecchiette

• 2 spicy Italian sausages (about ½ pound), casings removed

• 1 small shallot, sliced into half moons

• 2 Fresno chiles, sliced into rings

• About ½ cup chopped fresh herbs (such as parsley and basil)

• ¼ cup chopped pickled peppers (such as Mama Lil’s)

• About 1 cup reserved pasta cooking water

• Salt and pepper to taste

• Parmigiano Reggiano, finely grated, to finish

• Olive oil, as needed

Directions
Bring a large pot of salted water to a boil and cook the orecchiette until just shy of al dente; reserve about 1 cup of the cooking water before draining. While the pasta cooks, heat a drizzle of olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through. Stir in the shallot and Fresno chiles and cook until the shallot is tender and lightly caramelized. Add the chopped pickled peppers and toss briefly. Add the drained orecchiette to the skillet with a generous splash of pasta water and toss over medium heat, adding more water as needed to create a light, glossy sauce that clings to the pasta. Stir in the chopped herbs and a good handful of grated Parmigiano Reggiano. Taste and adjust with salt, pepper, or more pickled peppers. Serve immediately with extra cheese and herbs on top if you like.

Blanched Broccoli Raab with Caramelized Lemon Garlic Drizzle

Ingredients

• 1 bunch broccoli raab (rapini), ends trimmed

• 1 Meyer lemon, top and bottom trimmed, cut into thin half moons, seeds removed

• ½ cup olive oil

• 3–4 garlic cloves, sliced

• Pinch of chili flake

• Salt and pepper to taste

Directions
Bring a large pot of salted water to a boil. Add the broccoli raab and blanch until tender but still bright green, just a few minutes. Transfer immediately to an ice bath or rinse under very cold water, then drain well and gently squeeze out excess water. In a skillet over medium heat, warm the olive oil and add the Meyer lemon slices in a single layer. Cook, turning as needed, until they soften and caramelize at the edges. Add the sliced garlic and cook gently until fragrant and lightly golden, then sprinkle in the chili flake and season with salt and pepper. Add the blanched broccoli raab to the skillet and toss in the lemon-garlic oil until warmed through and coated, breaking up the lemon slices so their juices mingle with the oil. Taste and adjust seasoning, then serve with the caramelized lemon and garlic spooned over the top.

Olive Oil Budino with Orange Whip

For the Budino

• 1 cup half-and-half

• 1 cup cream

• 6 egg yolks

• ¼ cup sugar

• 6 oz dark chocolate (around 70%), chopped

• 2 tablespoons good-quality olive oil

• 1 teaspoon flaky sea salt, plus more for garnish if desired

For the whip

• 1 cup heavy cream

• 2 tablespoons powdered sugar

• Pinch of salt

• Orange zest to taste (from about ½–1 orange)

Directions
In a saucepan, gently heat the half-and-half and cream over medium-low until hot and steaming but not boiling. In a bowl, whisk the egg yolks and sugar until well combined and slightly thickened. Slowly whisk some of the warm cream into the yolks to temper them, then return the mixture to the saucepan. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Remove from the heat, add the chopped chocolate, let it sit briefly, then whisk until smooth. Stir in the olive oil and flaky sea salt until fully incorporated. Strain through a fine-mesh sieve into a clean container, then pour into small ramekins or glasses. Chill until set, at least a few hours or overnight.

In a mixing bowl, combine the heavy cream, powdered sugar, salt, and orange zest. Whip until soft peaks form and the cream holds its shape but is still pillowy. Taste and adjust sweetness or zest. To serve, top each chilled budino with a generous dollop of orange whip and finish with a few extra flakes of sea salt and a little more orange zest if you like.

Watch the full episode HERE

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Sheet Pan Roasted Chile Verde Shrimp

Ingredients

• ½ onion, sliced into ¼‑inch half moons

• 4 tomatillos, quartered

• 1 poblano pepper, sliced the same size as the onion

• 1 jalapeño, sliced

• ¼ cup oil

• Zest of 1 lime

• ¼ cup cilantro, roughly chopped

• 2–3 scallion whites, thinly sliced

• Juice of 1 lime

• About 1 pound large shrimp, peeled and deveined

Directions
Preheat the oven to 425°F and line a sheet pan with parchment or lightly oil it. In a large bowl, toss the onion, tomatillos, poblano, and jalapeño with the oil, lime zest, salt, and pepper, along with the shrimp and half the herbs. Marinate this in the fridge for at least 30 minutes, or up to 2 hours.

Place the mixture on your baking pan and roast until the tomatillos are softened and starting to char at the edges and the shrimp are fully cooked and starting to brown, about 12–15 minutes. While hot, sprinkle the remaining cilantro and scallion whites over everything, squeeze the lime juice on top, toss gently on the pan, and serve.

Chorizo and Black Bean Shakshuka

Ingredients

• 1 pound Mexican chorizo (fresh, uncooked)

• ½ yellow onion, diced

• 3–5 cloves garlic, minced

• 1 red bell pepper, cut into ¼‑inch pieces

• 1 can black beans, drained and rinsed

• 1 can diced tomatoes (with juices)

• 1 teaspoon each: garlic powder, onion powder, paprika, chili powder

• 1 cup chicken stock

• 4–6 eggs

• Flour tortillas, griddled, for serving

• Salt and pepper, to taste

• Optional: cilantro, scallions, or queso fresco for garnish

Directions
In a large skillet over medium heat, cook the chorizo, breaking it up with a spoon, until browned and cooked through. If there is a lot of fat, spoon off some, leaving about 1–2 tablespoons in the pan.

Add the onion and red bell pepper and cook until softened, about 5–7 minutes. Stir in the garlic and cook just until fragrant. Add the garlic powder, onion powder, paprika, and chili powder and toast briefly. Stir in the diced tomatoes with their juices, black beans, chicken stock, and a pinch of salt and pepper.

Bring to a simmer, reduce the heat, and cook until slightly thickened and flavorful, about 10–15 minutes, then adjust seasoning.

Make small wells in the sauce and crack an egg into each one. cook until the egg whites are just set and the yolks are done to your liking, i usually go about 6 minutes without a lid, then cover for another minute or two just to set the white. Garnish as desired and serve straight from the pan with warm griddled flour tortillas.

Jalapeño & Queso Fresco Scones with Whipped Piloncillo Butter

For the Scones

Ingredients

• 2 cups all‑purpose flour, plus more for dusting

• 1½ teaspoons baking powder

• 1 teaspoon kosher salt

• 2 tablespoons granulated sugar

• 6 ounces very cold butter, diced into ½‑inch pieces

• 1 cup heavy cream, plus more for brushing

• 1 cup queso fresco, cut into ¼‑inch cubes

• 1 large jalapeno, diced

• 1-2 tablespoons corn meal

• flakey sea salt

Directions
Preheat the oven to 400°F and line a baking sheet with parchment. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Add the cold butter and cut it into the flour with a pastry cutter or your fingertips until you have a coarse mixture with pea‑sized bits of butter. Fold in the jalapeño and the queso fresco cubes.

Pour in the heavy cream and gently mix just until the dough comes together, careful not to overmix it here. Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1 inch thick. Wrap it with plastic and chill for about 30 minutes.

Cut into 6–8 wedges (or use a cutter for rounds) and transfer to the prepared baking sheet. Brush the tops with a little extra cream, then sprinkle them with the cornmeal and flakey salt and bake until golden brown and cooked through, about 12-14 minutes. Serve warm with the whipped piloncillo butter.

Whipped Piloncillo Butter

Ingredients

• 1 stick (8 tablespoons) butter, browned and cooled to room temperature

• ¼ cup grated piloncillo

• ½ teaspoon chipotle powder

• Big pinch flaky salt

Directions
In a small saucepan over medium heat, cook the butter, swirling often, until it foams and the milk solids turn deep golden and smell nutty. Immediately transfer to a heatproof bowl and let cool for about 10 minutes before adding in the grated piloncillo, chipotle powder, and flaky salt. Place the bowl over an ice bath then beat with a hand mixer or vigorously by hand until light and fluffy. Taste and adjust salt or chipotle as needed. Serve at room temperature with the warm scones.

Citrus Salad with Minty Yogurt

Ingredients

• 1 cup plain yogurt (Greek or regular)

• 1 tablespoon olive oil

• 1 tablespoon chopped fresh mint, plus extra leaves for garnish

• Juice and zest of 1 lime

• 2 cara cara oranges, peeled and sliced into rounds

• 2 mandarins, peeled and segmented

• 2 navel oranges, peeled and sliced into rounds

• Pinch of salt

• Optional: honey or agave, to taste

Directions
In a bowl, stir together the yogurt, olive oil, chopped mint, lime zest, and lime juice with a pinch of salt. Adjust with more lime or a bit of honey or agave if you prefer it sweeter, then chill until ready to use.

Prepare the citrus by cutting off the peels and pith from the oranges and slicing them into rounds; peel the mandarins and separate them into segments. To assemble, spread the minty yogurt on the bottom of a serving platter or shallow bowl, then arrange the citrus slices and mandarin segments over the top, slightly overlapping. Garnish with extra mint leaves and, if you like, a light drizzle of olive oil or honey. Serve chilled.

I have been wanting to take the dive into long form, episodic style cooking content for a long time now so I am beyond excited to bring you the first episode of Chef Talk!

Watch It Here!

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Each episode will feature a fully executed menu with plenty of tips and tricks for you to level up your cooking game.

The dishes stand up by themselves so feel free to pick and chose the recipes you want and pair them with some of you other favs, or use this as a guide and make the whole menu.

Butter and Herb Basted New York Steaks

Ingredients

• 2 New York strip steaks

• 3–4 sprigs fresh thyme

• 2 sprigs fresh rosemary

• 4 garlic cloves, smashed

• 1 shallot, thinly sliced

• 3–4 tablespoons unsalted butter

• Kosher salt and freshly ground black pepper, to taste

• Neutral oil, for searing (optional)

Instructions

Pat the steaks dry and let them sit out at room temperature for at least 30 minutes, longer is okay. Season both sides generously with salt and pepper. I always go heavy handed on the salt here.

Heat a heavy skillet (preferably cast iron) over medium-high heat. Add a small amount of oil. When hot, sear the steaks until a deep golden crust forms, about 2–3 minutes. Once you’ve reached a nice golden color, flip the steaks, reduce the heat to medium and carefully add the butter, garlic, shallot, thyme, and rosemary to the pan.

Tilt the pan slightly and use a spoon to baste the steaks continuously with the melted herb butter for another 2–4 minutes, or until cooked to your desired doneness. If the streaks are on the thicker side, I like to take them out of the pan and finish cooking them in an oven set to 300*. I take my steaks to 118*F but if you like them on the more well cooked side, remove them at 124*F.

Remove steaks from the pan and let them rest for at least 10 minutes before slicing and serving.

White Wine & Butter Glazed Radishes

Ingredients

• 2 bunches red radishes, trimmed and halved

• 1 small shallot, minced

• ½ cup white wine

• ¼ cup red wine vinegar

• 1 cup vegetable stock

• 2 tablespoons butter, plus more to finish

• Chopped chives, for garnish

• Salt and black pepper, to taste

Instructions

In a wide sauté pan, melt the butter over medium heat. Add the shallot and cook until soft and translucent, about 3 minutes

Add the radishes and season with salt and pepper. Sauté for a couple of minutes, then pour in the white wine and red wine vinegar and the vegetable stock and bring to a simmer. Cook until the radishes are tender and glazed, and the liquid has reduced significantly, about 10–15 minutes. The radishes should be soft but not mushy.

Check the seasoning and finish with an extra knob of butter and garnish with chopped chives before serving.

Tallow Taters

Ingredients

• 3 pounds Yukon Gold potatoes, sliced very thin on mandolin

• ½ cup melted tallow

• 1–2 tablespoons fresh thyme leaves

• ½ cup grated Pecorino Romano, plus more for the top

• 1 teaspoon garlic powder

• Salt and freshly ground black pepper, to taste

Instructions

Preheat oven to 400*F

Toss the potatoes with melted tallow, thyme, pecorino, garlic powder, salt, and pepper. Evenly shingle them in your baking dish, then cover with a bit more pecorino. Cover with foil and bake for 35–45 minutes. Take the foil off and cook for another 15 minutes or so, until nicely browned.

Remove from the oven and serve immediately.

Frizzled Frisée & Bacon Salad

Ingredients

• 1 large head frisée lettuce, washed and torn

• 2 slices bacon, cut into 1/2 inch pieces

• 1 tablespoon olive oil

• Juice and zest of 1 Meyer lemon

• Flaky salt and freshly ground black pepper

Instructions

Cook the bacon in the olive oil in a skillet until crisp over medium heat.

While the bacon cooks, lay the frisee on your serving dish.

When the bacon is totally crisp, quickly spoon the hot bacon fat over the frisee, then sprinkle the bacon on top. Zest the lemon directly onto the frisee then drizzle the juice over it. Season heavily with salt and pepper and serve.

Simple Vesper Martini

Ingredients

• 2 ounces gin

• 1 ounce vodka

• ½ ounce Lillet Blanc

• lemon twist

Instructions

In a mixing glass or cocktail shaker filled with ice, combine gin, vodka, and Lillet Blanc. Stir (or shake) until well chilled.

Strain into a chilled martini glass and garnish with a lemon twist.

Can’t wait to see you all again next week! We’re gonna be cooking up a spicy Mexican inspired brunch!

Cheers,

Cheffie

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