- 1 1/4 cups (150 g) all-purpose flour - 1/3 cup (35 g) Dutch-process cocoa powder - 1/3 cup (67 g) granulated sugar - 1/2 tsp (3 g) fine salt - 8 tbsp (1/2 cup / 113 g) unsalted butter, cold, cut into cubes - 1 large egg yolk - 1–2 tbsp (15–30 ml) ice water, as needed - 10 oz (285 g) bittersweet chocolate (60–70% cocoa), finely chopped - 1 cup (240 ml) heavy cream - 2 tbsp (30 g) unsalted butter, room temperature - 1 tbsp (15 ml) light corn syrup or honey (optional, for sheen) - 1 tsp (5 ml) vanilla extract - 1/8 tsp (approx. 1 g) fine salt (for ganache) - Flaky sea salt (for finishing) - Hardwood chips (oak or hickory), for cold-smoking (optional)
1. Make the crust: In a bowl whisk together flour, cocoa, sugar, and 1/2 tsp fine salt. Cut in cold butter with a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized pieces. 2. Add egg yolk and 1 tablespoon ice water; toss until dough begins to hold. Add remaining tablespoon water only if needed. Press into a disk, wrap, and chill at least 30 minutes. 3. Prepare pan and blind-bake: Preheat oven to 350°F (175°C). Roll dough on a lightly floured surface and press into a 9-inch (23 cm) tart pan with removable bottom; trim excess. Chill 15 minutes. Line crust with parchment and fill with pie weights or dried beans. 4. Blind-bake crust: Bake 15 minutes, remove weights and parchment, then bake 8–10 minutes more until set. Cool slightly then transfer to a rack. Reduce oven to 325°F (160°C) if you prefer a slightly firmer shell during final set (optional). 5. Make ganache: Place chopped chocolate in a heatproof bowl. In a small saucepan, bring heavy cream just to a simmer (do not boil). Pour hot cream over chocolate and let sit 1 minute, then whisk gently until smooth. Whisk in 2 tbsp butter, corn syrup (if using), vanilla, and 1/8 tsp fine salt until glossy. 6. Assemble tart: If you want the most subtle smoke, proceed to step 7. For a deeper smoky hint, cold-smoke the chopped chocolate or the warm ganache briefly (see step 7 alternatives). Pour the ganache into the baked tart shell, smoothing the surface. 7. Cold-smoke (optional, two approaches): - Smoking the assembled tart: Cover the tart with an overturned metal mixing bowl or a cake dome. Use a smoking gun loaded with hardwood chips, insert hose under dome, and fill with smoke for 1–2 minutes; seal and let sit 5–10 minutes to absorb smoke. Repeat once if a stronger note is desired. - Smoking the chocolate/cream: Before combining, place the chopped chocolate or the cream briefly in a shallow dish inside a covered smoker or under a dome with a smoking gun and expose to smoke 1–3 minutes, then proceed to make ganache. This yields a more integrated smoky flavor. 8. Chill to set: Refrigerate tart until ganache is firm, at least 2 hours or up to overnight. 9. Finish and serve: Remove tart from pan, sprinkle surface lightly with flaky sea salt to taste, and slice with a warm, dry knife (wipe between cuts for clean slices). 10. Storage: Keep refrigerated, covered, up to 4 days. Bring to cool room temperature (15–20 minutes) before serving to soften ganache slightly and reveal smoky aromas.
- 8 oz (225 g) bittersweet chocolate (60–70% cocoa), chopped - 1 tbsp (15 g) unsalted butter - 3 large eggs, separated - 1/3 cup (67 g) granulated sugar - 1 cup (240 ml) heavy cream, cold - 1/2 cup (60 g) toasted hazelnuts, skins removed, finely ground - 2 tbsp (30 ml) Frangelico or other hazelnut liqueur (optional) - 1 tsp (5 ml) vanilla extract - Pinch of fine salt - 2 tbsp (18 g) toasted hazelnuts, chopped, for garnish - 1 tsp (2 g) unsweetened cocoa powder, for dusting
1. Preheat the oven to 350°F (175°C). Spread whole hazelnuts on a baking sheet and toast 8–10 minutes until fragrant and lightly browned. Transfer to a towel, rub to remove most skins, then finely chop half for garnish and pulse the rest in a food processor to a coarse powder; set both aside. 2. Place chopped chocolate and butter in a heatproof bowl set over (but not touching) simmering water (bain-marie). Stir until melted and smooth, then remove from heat and let cool 3–4 minutes. 3. In a medium bowl whisk the egg yolks with vanilla and the optional liqueur until blended. Whisk a few tablespoons of the warm chocolate into the yolks to temper, then stir the yolk mixture back into the remaining chocolate until smooth. Stir in the ground toasted hazelnuts and a pinch of salt. Let cool to lukewarm. 4. In a separate bowl whip the cold heavy cream to soft peaks. Gently fold about one-third of the whipped cream into the chocolate mixture to loosen it, then fold in the remaining cream until uniform and airy. 5. In a clean bowl beat the egg whites to soft peaks, then gradually add the granulated sugar and continue beating to glossy stiff peaks. Gently fold one-third of the beaten egg whites into the chocolate to aerate, then carefully fold in the remainder until no streaks remain—take care not to deflate. 6. Spoon or pipe the mousse into six serving glasses or ramekins, smoothing the tops. Cover and refrigerate at least 2 hours or overnight to set. 7. Before serving, garnish each portion with the reserved chopped toasted hazelnuts and a light dusting of cocoa powder. Serve chilled.
- 2 lb (900 g) Yukon Gold or Russet potatoes, peeled and cut into 1-inch pieces - 6 tbsp (85 g) unsalted butter - 3 cloves (about 9 g) garlic, minced - 1/2 cup (120 ml) whole milk, warmed - 1/4 cup (60 ml) half-and-half or heavy cream (optional for extra richness) - 1 tsp (6 g) kosher salt, plus more for the boiling water - 1/4 tsp (0.5 g) freshly ground black pepper - 2 tbsp (12 g) chopped fresh chives
1. Place the potatoes in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 15–20 minutes. 2. While the potatoes cook, melt the butter in a small skillet over medium heat. Add the minced garlic and cook, stirring, until fragrant and just softened, about 1–2 minutes; do not let the garlic brown. Remove from heat. 3. Warm the milk (and half-and-half or cream, if using) in a small saucepan or microwave until hot but not boiling. 4. Drain the potatoes well and return them to the hot pot. Place the pot over low heat for 30–60 seconds to evaporate excess moisture, then remove from heat. 5. Mash the potatoes using a potato masher or ricer to your preferred texture. Gradually add the garlic-butter mixture and pour in warmed milk a little at a time, mashing until smooth and creamy. Adjust milk to reach desired consistency. 6. Season with the kosher salt and black pepper, tasting and adjusting as needed. Fold in the chopped chives. 7. Transfer to a serving bowl and, if desired, top with an extra pat of butter. Serve hot alongside the grilled sirloin steak with garlic herb butter.
- 3 tbsp (42 g) unsalted butter - 10 oz (285 g) marshmallows (about one standard bag or ~4 cups mini) - 6 cups (180 g) Rice Krispies cereal - 1/2 tsp (2.5 ml) vanilla extract (optional) - Pinch of salt (optional)
1. Grease a 13x9-inch (33x23 cm) pan lightly with butter or line with parchment. 2. In a large saucepan over low heat, melt butter until foamy. 3. Add marshmallows and stir continuously until completely melted and smooth, 2–3 minutes; remove from heat and stir in vanilla and a pinch of salt if using. 4. Add Rice Krispies cereal to the melted marshmallow mixture and fold gently until evenly coated. 5. Transfer mixture to the prepared pan and press firmly and evenly using a buttered spatula or lightly buttered hands. 6. Cool at room temperature, about 30 minutes, then cut into 12 squares and serve.
- 6 tbsp (85 g) unsalted butter - 10 oz (285 g) marshmallows (about one standard bag or ~4 cups mini) - 1/3 cup (30 g) unsweetened cocoa powder - 6 cups (180 g) Rice Krispies cereal - 1 cup (170 g) semisweet chocolate chips (for drizzle, optional) - 1/2 tsp (2.5 ml) vanilla extract (optional)
1. Lightly grease a 13x9-inch (33x23 cm) pan or line it with parchment. 2. In a large saucepan over low heat, melt butter, then add marshmallows and stir until melted and smooth. 3. Whisk the cocoa powder into the melted marshmallows until fully incorporated and uniform in color; remove from heat and stir in vanilla if using. 4. Quickly fold in the Rice Krispies cereal until evenly coated. 5. Press the mixture firmly into the prepared pan and allow to cool slightly. 6. If using chocolate chips, melt chips in a microwave-safe bowl in 15–20 second intervals, stirring until smooth, then drizzle over the cooled bars. Let set before slicing into 12 pieces.
- 3 tbsp (42 g) unsalted butter - 10 oz (285 g) marshmallows (about one standard bag or ~4 cups mini) - 1/2 cup (120 ml) caramel sauce (store-bought or homemade) - 6 cups (180 g) Rice Krispies cereal - 1/2 tsp (2.5 ml) flaky sea salt (or to taste)
1. Lightly grease a 13x9-inch (33x23 cm) pan or line with parchment and set aside. 2. In a large saucepan over low heat, melt butter and add marshmallows, stirring until melted and smooth. 3. Remove from heat and stir in caramel sauce until evenly incorporated. 4. Fold in the Rice Krispies cereal until thoroughly coated with the caramel-marshmallow mixture. 5. Press the mixture firmly into the prepared pan. Drizzle additional caramel over the top if desired. 6. Sprinkle flaky sea salt evenly over the top, allow to cool and set, then cut into 12 squares and serve.
- 2 tbsp (30 ml) olive oil - 1 tbsp (15 g) vegan butter - 1 medium onion (about 170 g), finely chopped - 2 cloves garlic, minced - 8 oz (225 g) cremini mushrooms, sliced - 1 1/2 cups (300 g) Arborio rice - 1/2 cup (120 ml) dry white wine - 4 cups (960 ml) vegetable broth, kept hot - 1/4 cup (25 g) nutritional yeast - 1 tsp (5 g) salt, plus more to taste - 1/2 tsp (1 g) black pepper - 2 tbsp (8 g) fresh parsley, chopped - 1 tsp (1 g) lemon zest (optional)
1. Heat olive oil and vegan butter in a large saucepan over medium heat until shimmering. Add onion and cook until translucent, about 5 minutes; add garlic and cook 1 minute. 2. Add sliced cremini mushrooms and cook until they release their juices and begin to brown, about 6–8 minutes. Remove half the mushrooms and set aside for garnish. 3. Stir in Arborio rice and cook 2 minutes until edges look translucent. Pour in white wine and cook, stirring, until mostly absorbed. 4. Add 1/2 cup (120 ml) hot vegetable broth and stir until absorbed. Continue adding broth 1/2 cup (120 ml) at a time, stirring frequently, allowing each addition to be absorbed before adding more, until rice is tender and creamy, about 18–20 minutes total. 5. Stir in nutritional yeast, remaining vegan butter if desired, salt, and pepper. Fold in reserved mushrooms, parsley, and lemon zest. Adjust seasoning and serve immediately.
- 2 tbsp (30 ml) olive oil - 1 tbsp (15 g) vegan butter - 1 large onion (about 200 g), thinly sliced - 3 cloves garlic, minced - 12 oz (340 g) cremini mushrooms, sliced - 1 tbsp (15 g) tomato paste - 1 cup (240 ml) vegetable broth - 1/2 cup (120 ml) dry white wine or extra broth - 1 tbsp (15 ml) Dijon mustard - 2 tsp (10 ml) soy sauce or tamari - 3 tbsp (24 g) all-purpose flour - 1 cup (150 g) raw cashews, soaked 2 hours and drained - 3/4 cup (180 ml) warm water (for cashew cream) - 1 tsp (2 g) smoked paprika - 1 tsp (5 g) salt, plus more to taste - 1/2 tsp (1 g) black pepper - 8 oz (225 g) wide egg-free noodles or rice, cooked per package (use vegan noodles) - 2 tbsp (8 g) fresh dill or parsley, chopped
1. Make cashew cream: blend soaked cashews with 3/4 cup (180 ml) warm water until smooth; set aside. 2. Heat olive oil and vegan butter in a large skillet over medium-high heat. Add onion and cook until softened, 5–7 minutes. Add garlic and cook 1 minute. 3. Add sliced cremini mushrooms and cook until browned and liquid evaporates, about 8–10 minutes. Stir in tomato paste and smoked paprika and cook 1 minute. 4. Sprinkle flour over mushrooms and stir to coat, cooking 1–2 minutes. Slowly pour in wine, scraping browned bits, then add vegetable broth, Dijon mustard, and soy sauce; simmer until slightly thickened, about 5 minutes. 5. Stir in cashew cream, reduce heat to low, and simmer gently until sauce is creamy and thickened, 3–5 minutes. Season with salt and pepper. 6. Serve stroganoff over cooked noodles or rice and garnish with chopped dill or parsley.
- 2 tbsp (30 ml) olive oil - 1 tbsp (15 g) vegan butter - 1 lb (450 g) cremini mushrooms, halved or quartered - 8 oz (225 g) pearl onions, peeled (or 1 large onion (170 g) chopped) - 2 medium carrots (about 150 g), cut into 1/2-inch (1.3 cm) pieces - 3 cloves garlic, minced - 2 tbsp (30 g) tomato paste - 2 tbsp (16 g) all-purpose flour - 1 1/2 cups (360 ml) full-bodied red wine - 1 1/2 cups (360 ml) vegetable broth - 1 tbsp (15 ml) soy sauce or tamari - 2 sprigs fresh thyme - 1 bay leaf - 1 tsp (5 g) salt - 1/2 tsp (1 g) black pepper - 2 tbsp (8 g) fresh parsley, chopped
1. Heat olive oil and vegan butter in a large Dutch oven over medium-high heat. Add mushrooms and cook until they begin to brown and release liquid, about 8–10 minutes; remove and set aside. 2. In same pot, add pearl onions and carrots and cook until lightly browned, 6–8 minutes. Add garlic and tomato paste and cook 1 minute. 3. Sprinkle flour over vegetables and stir to coat, cooking 1–2 minutes. Gradually add red wine, scraping up browned bits, then stir in vegetable broth and soy sauce. 4. Return mushrooms to the pot, add thyme and bay leaf, bring to a simmer, then reduce heat to low and cover. braise gently until vegetables are tender and sauce has thickened, about 30–35 minutes. 5. Remove thyme sprigs and bay leaf, adjust seasoning with salt and pepper, and sprinkle with chopped parsley before serving.
- 2 tbsp (30 ml) olive oil - 1 lb (450 g) cremini mushrooms, finely chopped - 1 large shallot (about 70 g), finely chopped - 3 cloves garlic, minced - 1 cup (200 g) cooked brown lentils - 3/4 cup (85 g) walnuts, finely chopped - 2 cups (60 g) baby spinach, roughly chopped - 2 tbsp (30 ml) soy sauce or tamari - 1 tbsp (15 ml) balsamic vinegar - 1 tsp (5 g) dried thyme - 1/2 tsp (1 g) black pepper - 1/2 tsp (5 g) salt - 1/3 cup (40 g) breadcrumbs (use gluten-free if desired) - 1 sheet (about 12 oz / 340 g) vegan puff pastry, thawed if frozen - 2 tbsp (30 ml) almond milk (for brushing)
1. Heat olive oil in a large skillet over medium heat. Add shallot and cook until softened, 3–4 minutes. Add garlic and cook 1 minute. 2. Add chopped mushrooms and cook until moisture evaporates and mushrooms brown, 8–10 minutes. Stir in cooked lentils, walnuts, spinach, soy sauce, balsamic vinegar, thyme, salt, and pepper; cook until spinach wilts and mixture is cohesive, about 3 minutes. 3. Remove from heat and stir in breadcrumbs. Cool mixture to room temperature (about 15 minutes). 4. Preheat oven to 400°F (200°C). On a lightly floured surface, roll puff pastry into a rectangle large enough to enclose the filling. Place cooled filling lengthwise in center of pastry and fold edges over to seal, trimming excess. Place seam-side down on a baking sheet. 5. Brush pastry with almond milk and cut a few small vents on top. Bake until pastry is golden and crisp, 30–35 minutes. Let rest 10 minutes before slicing and serving.
- 1 ripe pineapple, peeled, cored, cut into 8 rings or 8 wedges - 2 tbsp (30 g) unsalted butter, melted, for brushing - 2 tbsp (25 g) packed brown sugar - 1 tbsp (15 ml) fresh lime juice Rum-Caramel - 1 cup (200 g) granulated sugar - 6 tbsp (85 g) unsalted butter, cut into pieces - 1/2 cup (120 ml) heavy cream - 2 tbsp (30 ml) dark rum - Pinch sea salt Coconut Ice Cream (custard style) - 1 1/2 cups (360 ml) full-fat canned coconut milk - 1 cup (240 ml) heavy cream - 3/4 cup (150 g) granulated sugar - 4 large egg yolks - 1 tsp (5 ml) pure vanilla extract - Pinch kosher salt Garnish - 2 tbsp (12 g) toasted shredded coconut - Mint sprigs - Lime wedges - Flaky sea salt for finishing
1. Make the coconut ice cream base: in a medium saucepan, combine the coconut milk and heavy cream and warm over medium heat until it begins to steam (do not boil). In a separate bowl, whisk the egg yolks with the sugar until pale. Slowly temper about 1/3 cup (80 ml) of the warm milk into the yolks, whisking constantly, then pour the yolk mixture back into the saucepan. Cook over medium-low, stirring constantly, until the custard thickens and coats the back of a spoon (about 170–175°F / 77–80°C). Remove from heat, stir in vanilla and a pinch of salt. Strain through a fine sieve into a bowl, cool to room temperature, then cover and chill at least 4 hours or overnight. 2. Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until soft-set, then transfer to a container and freeze until firm, about 2–4 hours. If you do not have an ice cream maker, place the chilled custard in a shallow container in the freezer and stir vigorously every 30 minutes until set (about 3–4 hours). 3. While the ice cream chills, make the rum-caramel: in a medium heavy-bottomed saucepan over medium heat, melt the granulated sugar, stirring gently with a heatproof spatula or swirling the pan, until it liquefies and turns a deep amber color. Reduce heat to low and carefully add the butter pieces (mixture will bubble). Stir until butter is incorporated. Slowly add the heavy cream while stirring (mixture will bubble vigorously), then simmer 1–2 minutes until smooth. Remove from heat, stir in the dark rum and a pinch of sea salt. Let cool slightly; the caramel will thicken as it cools. (Caution: caramel is very hot.) 4. Toast the shredded coconut: in a small dry skillet over medium heat, toast the shredded coconut, stirring frequently, until light golden, 2–4 minutes. Transfer to a plate to cool. 5. Prepare and grill the pineapple: preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). Brush pineapple slices or wedges lightly with melted butter and sprinkle evenly with brown sugar and lime juice. Place pineapple on the grill and cook 2–3 minutes per side, until char marks appear and sugar begins to caramelize. Remove from grill. 6. To serve: scoop coconut ice cream into bowls, top with 1–2 grilled pineapple slices, drizzle with warm rum-caramel (serve extra on the side), sprinkle with toasted coconut, finish with a small pinch of flaky sea salt and a mint sprig, and offer lime wedges. Serve immediately.
- 2 lb (900 g) flat iron steak - 1 tsp (6 g) kosher salt - 1 tsp (2 g) freshly ground black pepper - 2 tbsp (30 ml) olive oil - 1 cup (30 g) flat-leaf parsley, packed and finely chopped - 1/4 cup (7 g) fresh oregano, finely chopped (or 1 tbsp / 3 g dried) - 4 cloves (12 g) garlic, minced - 1/2 tsp (1 g) red pepper flakes - 2 tbsp (30 ml) red wine vinegar - 1/2 cup (120 ml) extra-virgin olive oil - 1/2 tsp (3 g) coarse salt, for chimichurri
1. Bring steak to room temperature (30 minutes). Rub with 2 tbsp (30 ml) olive oil, 1 tsp (6 g) kosher salt, and 1 tsp (2 g) black pepper. 2. Make chimichurri: combine parsley, oregano, garlic, red pepper flakes, 2 tbsp (30 ml) red wine vinegar, 1/2 cup (120 ml) olive oil and 1/2 tsp (3 g) salt; mix and taste, adjusting salt and vinegar. 3. Preheat grill to high heat. Grill steak 4–6 minutes per side for medium-rare (depending on thickness), or until desired doneness. 4. Transfer steak to a cutting board, rest 5–10 minutes, then slice thinly against the grain. Serve with chimichurri spooned over or alongside.
- 2 lb (900 g) pork tenderloin - 2 tbsp (30 ml) Dijon mustard - 2 tbsp (30 ml) whole-grain mustard - 3 tbsp (45 ml) olive oil - 2 cloves (6 g) garlic, minced - 1 tsp (5 g) kosher salt - 1/2 tsp (1 g) freshly ground black pepper - 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme, chopped - 1 tbsp (15 ml) honey (optional) - 1/2 cup (120 ml) chicken broth - 1 tbsp (15 g) unsalted butter - 2 tbsp (8 g) chopped fresh parsley for garnish
1. Preheat oven to 425°F (220°C). Pat pork dry and season all over with salt and pepper. 2. In a small bowl, combine Dijon mustard, whole-grain mustard, minced garlic, thyme, honey (if using), and 1 tbsp (15 ml) olive oil. 3. Heat remaining 2 tbsp (30 ml) olive oil in an ovenproof skillet over medium-high heat until shimmering. Sear pork 2–3 minutes per side until browned. 4. Brush the mustard-herb mixture evenly over pork. Transfer skillet to the oven and roast 15–20 minutes until an instant-read thermometer reads 145°F (63°C). 5. Remove pork to a cutting board and tent loosely with foil; rest 5–10 minutes. 6. Meanwhile, place the skillet over medium heat, add chicken broth and scrape up browned bits; reduce slightly, then whisk in butter to finish the pan sauce. 7. Slice pork into medallions, spoon sauce over, garnish with parsley, and serve.
- 1.5 lb (680 g) pork tenderloin - 2 tbsp (30 g) unsalted butter - 1 tbsp (15 ml) olive oil - 8 oz (225 g) cremini or button mushrooms, sliced - 1 small shallot (about 1 oz / 30 g), finely diced - 1/2 cup (120 ml) dry white wine - 1 cup (240 ml) heavy cream - 1/2 cup (120 ml) chicken stock - 1 tsp (5 g) Dijon mustard - 1 tsp (5 g) kosher salt - 1/2 tsp (1 g) freshly ground black pepper - 2 tbsp (8 g) chopped fresh parsley - 1 tsp (5 ml) lemon juice (optional)
1. Trim and cut pork into 1-inch (2.5 cm) thick medallions; season both sides with salt and pepper. 2. Heat butter and olive oil in a large skillet over medium-high heat. Sear medallions 2–3 minutes per side until golden; transfer to a plate and tent with foil. 3. Reduce heat to medium, add shallot and sauté 1 minute, then add mushrooms and cook until browned, about 4–5 minutes. 4. Deglaze the pan with white wine, scraping up browned bits; simmer until wine is reduced by half. 5. Stir in chicken stock, heavy cream, and Dijon mustard; simmer gently until sauce thickens slightly, 3–5 minutes. 6. Return medallions to the skillet and simmer in the sauce 2–3 minutes until cooked through (internal temp 145°F / 63°C). 7. Finish with lemon juice (if using) and parsley, adjust seasoning, and serve medallions with sauce spooned over.
- 1.5 lb (680 g) pork tenderloin - 3 tbsp (45 ml) hoisin sauce - 2 tbsp (30 ml) soy sauce - 2 tbsp (30 ml) honey - 1 tbsp (15 ml) Shaoxing wine (or dry sherry) - 1 tbsp (15 ml) oyster sauce - 1 tbsp (15 g) mashed red fermented tofu (optional) or 1 tsp (5 ml) red food coloring (optional) - 2 tsp (10 g) brown sugar - 2 cloves (6 g) garlic, minced - 1 tsp (2 g) Chinese five-spice powder - 1 tbsp (15 ml) sesame oil - 1 tsp (5 ml) cornstarch mixed with 1 tbsp (15 ml) water (for glazing)
1. In a bowl, whisk hoisin, soy sauce, honey, Shaoxing wine, oyster sauce, mashed red fermented tofu (if using), brown sugar, garlic, five-spice, and sesame oil to make the marinade. 2. Place pork tenderloin in a resealable bag or shallow dish, pour marinade over, and refrigerate at least 4 hours or overnight, turning occasionally. 3. Preheat oven to 400°F (200°C). Remove pork from marinade (reserve marinade) and place on a lined baking sheet or in a roasting pan. 4. Roast for 18–25 minutes, basting every 6–8 minutes with reserved marinade, until internal temp reaches 145°F (63°C) and edges are slightly charred. 5. Meanwhile, bring reserved marinade to a boil in a small saucepan for 1–2 minutes; whisk in cornstarch slurry and simmer until thickened into a glaze. 6. Remove pork, rest 5–10 minutes, brush with the thickened glaze, slice into 1/2-inch (1.2 cm) slices, and serve with extra glaze.
- 4 swordfish steaks, 6 oz (170 g) each - 4 tbsp (60 ml) extra-virgin olive oil - 2 tbsp (30 ml) fresh lemon juice - 1 tsp (5 g) dried oregano (or 1 tbsp (15 g) fresh, chopped) - 2 cloves garlic, minced - 1 tsp (5 g) kosher salt - 1/2 tsp (1 g) freshly ground black pepper - 1 lemon, cut into wedges - Fresh oregano or parsley for garnish
1. In a shallow dish whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper; add swordfish steaks and turn to coat. Marinate at room temperature 15–20 minutes or refrigerate up to 1 hour (bring to room temp before cooking). 2. Preheat a grill or grill pan to medium-high and oil the grates. Remove steaks from marinade and shake off excess. 3. Grill steaks 4–5 minutes per side (depending on thickness) until golden and just opaque through the center; avoid overcooking. 4. Transfer to a platter, let rest 2 minutes, garnish with lemon wedges and fresh herbs, and serve immediately.
- 4 swordfish steaks, 6 oz (170 g) each - 3 tbsp (45 ml) extra-virgin olive oil - 3 cloves garlic, thinly sliced - 1/2 cup (120 ml) dry white wine - 1 can (14 oz / 400 g) crushed tomatoes - 2 tbsp (30 g) capers, rinsed - 1/2 cup (75 g) pitted Kalamata or Gaeta olives, halved - 1/4 cup (15 g) fresh parsley, chopped - 1/4 cup (30 g) fresh basil, torn - 1/2 tsp (2.5 g) red pepper flakes (optional) - 1 tsp (5 g) kosher salt - 1/2 tsp (1 g) black pepper - 1/4 cup (30 g) toasted breadcrumbs (optional topping)
1. Heat olive oil in a large skillet over medium heat; add garlic and sauté until fragrant without browning, about 1 minute. 2. Add white wine and simmer 1–2 minutes to reduce slightly, then stir in crushed tomatoes, capers, olives, parsley, basil, red pepper flakes, salt, and pepper. Simmer gently 8–10 minutes to meld flavors. 3. Nestle swordfish steaks into the sauce, spoon sauce over the tops, reduce heat to medium-low, cover, and simmer 6–8 minutes until fish is opaque and just cooked through. 4. If using, sprinkle toasted breadcrumbs over the steaks before serving; serve hot with extra parsley and crusty bread.
- 4 swordfish steaks, 6 oz (170 g) each - 3 tbsp (45 ml) olive oil - 1 small shallot, finely chopped (about 1/4 cup / 40 g) - 3 cloves garlic, minced - 1 cup (240 ml) canned diced tomatoes (or fresh peeled tomatoes, chopped) - 1/4 cup (60 ml) dry white wine - 1 tbsp (15 ml) lemon juice - 1 tbsp (15 g) tomato paste - 1 tsp (5 g) Herbes de Provence (or 1 tsp each dried thyme and rosemary) - 1/3 cup (50 g) pitted Niçoise or Kalamata olives, halved - 2 tbsp (30 g) chopped fresh parsley - Salt and freshly ground black pepper to taste
1. Heat 2 tbsp olive oil in a wide sauté pan over medium heat; add shallot and garlic and cook until translucent, about 2–3 minutes. 2. Stir in diced tomatoes, tomato paste, white wine, lemon juice, Herbes de Provence, and olives; simmer gently 8–10 minutes until sauce slightly thickens. Season with salt and pepper. 3. Push sauce to the sides and add remaining 1 tbsp oil; place swordfish steaks into the sauce, spooning sauce over fish. Cover and poach over low heat 6–8 minutes until opaque and cooked through. 4. Sprinkle with chopped parsley and serve immediately with potatoes, rice, or crusty bread.
- 4 swordfish steaks, 6 oz (170 g) each - 2 tbsp (30 ml) olive oil - 3 tbsp (45 g) unsalted butter - 2 tbsp (30 ml) fresh lemon juice - 2 tbsp (30 g) capers, drained - 1 tbsp (15 ml) chopped fresh parsley - 1 tsp (5 g) lemon zest - 1 tsp (5 g) kosher salt - 1/2 tsp (1 g) freshly ground black pepper - Lemon wedges for serving
1. Pat swordfish dry and season both sides with salt and pepper. Heat olive oil in a heavy skillet over medium-high heat until shimmering. 2. Sear steaks 3–4 minutes per side until a golden crust forms and fish is just opaque in the center; transfer to a warm plate and tent with foil. 3. Reduce heat to medium, add butter to the pan and melt; stir in lemon juice, capers, lemon zest, and parsley and cook 1 minute to combine. 4. Spoon lemon-caper butter over swordfish steaks, garnish with lemon wedges, and serve immediately.
- 6 cups (180 g) mixed salad greens (arugula, baby spinach, or spring mix) - 3 pears (about 18 oz / 510 g), ripe but firm, halved and cored - 2 tbsp (30 ml) olive oil, plus more if needed for pan - 4 oz (115 g) Gorgonzola or blue cheese, crumbled - 1 cup (120 g) toasted nuts (pecans or walnuts), roughly chopped - 1/4 cup (30 g) thinly sliced red onion - 3 tbsp (45 ml) balsamic vinegar - 1 tbsp (15 ml) fresh lemon juice - 1 tbsp (15 ml) honey - 1 tsp (5 ml) Dijon mustard - 1/2 tsp (2.5 ml) kosher salt, plus more to taste - 1/4 tsp (1.25 ml) freshly ground black pepper, plus more to taste - 1/3 cup (80 ml) extra-virgin olive oil - Flaky sea salt for finishing (optional)
1. Toast the nuts: place nuts in a dry skillet over medium heat and cook, stirring frequently, until fragrant and lightly browned, about 4–6 minutes. Transfer to a plate to cool, then roughly chop. 2. Char the pears: heat 2 tbsp (30 ml) olive oil in a large skillet or grill pan over medium-high heat. Pat pear halves dry, cut side down, and cook until deeply browned and slightly softened, 3–4 minutes per side. Transfer to a plate. 3. Make the dressing: in a small bowl or jar, whisk together balsamic vinegar, lemon juice, honey, Dijon, salt, and pepper. Slowly whisk in 1/3 cup (80 ml) extra-virgin olive oil until emulsified, or shake vigorously in a sealed jar. 4. Dress the greens: place mixed salad greens in a large bowl, add 2–3 tablespoons of the vinaigrette, and toss gently to coat. Add more dressing only as needed to lightly dress the leaves. 5. Assemble the salad: arrange dressed greens on a serving platter or individual plates. Halve or quarter the charred pears if desired and arrange over the greens. Scatter crumbled Gorgonzola, toasted nuts, and sliced red onion over the top. 6. Finish and serve: drizzle a little more vinaigrette over the assembled salad, sprinkle with flaky sea salt and extra black pepper to taste, and serve immediately.
- 1 cup (170 g) coarse cornmeal (polenta) - 4 cups (960 ml) water - 1 cup (240 ml) whole milk - 1 tsp (5 g) fine sea salt, plus more to taste - 2 tbsp (30 g) unsalted butter - 1 cup (100 g) freshly grated Parmesan cheese (Parmigiano-Reggiano) - 2 tbsp (30 ml) extra-virgin olive oil - 1/4 tsp (0.5 g) freshly ground black pepper - 1 tbsp (15 g) chopped flat-leaf parsley (optional, for garnish)
1. In a medium saucepan, bring the water and milk to a gentle boil with 1 tsp salt, stirring to dissolve. 2. Reduce heat to low. Slowly pour the cornmeal into the simmering liquid in a steady stream, whisking or stirring constantly to prevent lumps. 3. Cook the polenta at a very low simmer, stirring frequently (more often as it thickens) for about 25–30 minutes, until thick, smooth, and creamy. If it becomes too stiff, stir in a splash of hot water or milk to loosen. 4. Remove from heat and stir in the butter and grated Parmesan until fully melted and incorporated. Taste and adjust seasoning with more salt and freshly ground black pepper as needed. 5. Stir in 1 tbsp olive oil for sheen and richness. For a plated creamy side, serve immediately; alternatively, pour into a lightly oiled shallow dish, smooth the top, let cool slightly, then cut into squares and briefly brown in a skillet or under a broiler if desired. 6. Spoon hot polenta onto plates, drizzle with the remaining 1 tbsp olive oil, sprinkle with chopped parsley if using, and serve alongside the braised spare ribs with sauce.
- 8 oz (225 g) pitted dates, chopped - 1 cup (240 ml) boiling water - 1 tsp (5 ml) baking soda - 1/2 cup (113 g) unsalted butter, softened - 3/4 cup (150 g) packed dark brown sugar - 2 large eggs - 1 tsp (5 ml) vanilla extract - 1 1/4 cups (160 g) all-purpose flour - 1 tsp (4 g) baking powder - 1/2 tsp (3 g) salt - 1/2 cup (120 ml) whole milk - 1 tbsp (15 ml) molasses or treacle (optional, for deeper flavor) Toffee sauce - 1 cup (220 g) packed dark brown sugar - 1/2 cup (113 g) unsalted butter - 1 cup (240 ml) heavy cream - 1 tsp (5 ml) vanilla extract - Pinch of salt Vanilla cream (pouring custard / crème anglaise) - 1 cup (240 ml) whole milk - 1/2 cup (120 ml) heavy cream - 3 large egg yolks - 1/3 cup (67 g) granulated sugar - 1 tsp (5 ml) vanilla extract - Pinch of salt Optional garnish - Flaky sea salt - Toasted chopped walnuts or pecans
1. Preheat the oven to 350°F (175°C). Grease a 8 x 8-inch (20 x 20 cm) baking dish and line the base with parchment if desired. 2. Place the chopped dates in a heatproof bowl. Pour the boiling water over the dates, stir in the baking soda, and let sit 10 minutes to soften. Lightly mash or puree the mixture until mostly smooth; set aside to cool slightly. 3. In a bowl, cream the softened butter and 3/4 cup (150 g) packed dark brown sugar until light. Beat in the eggs one at a time, then stir in 1 tsp (5 ml) vanilla extract and the optional 1 tbsp (15 ml) molasses if using. 4. In a separate bowl, whisk together 1 1/4 cups (160 g) all-purpose flour, 1 tsp (4 g) baking powder, and 1/2 tsp (3 g) salt. Add the dry ingredients to the butter mixture alternately with 1/2 cup (120 ml) whole milk, beginning and ending with the dry ingredients. Fold in the cooled date mixture until evenly distributed. 5. Scrape the batter into the prepared baking dish, smoothing the top. Bake in the preheated oven until a skewer inserted into the center comes out clean and the top is springy, about 25–30 minutes. Remove from oven and keep warm. 6. While the pudding bakes, make the toffee sauce: in a saucepan over medium heat, combine 1 cup (220 g) packed dark brown sugar, 1/2 cup (113 g) unsalted butter, and 1 cup (240 ml) heavy cream. Stir until sugar dissolves, then bring to a gentle simmer and cook 4–6 minutes until slightly thickened. Remove from heat and stir in 1 tsp (5 ml) vanilla extract and a pinch of salt. 7. Prepare the vanilla cream: in a small saucepan, warm 1 cup (240 ml) whole milk and 1/2 cup (120 ml) heavy cream until just below simmering. In a bowl, whisk 3 egg yolks with 1/3 cup (67 g) granulated sugar until pale. Temper the yolks by slowly whisking in a few tablespoons of the hot milk mixture, then pour the tempered yolks back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170°F / 77°C); do not boil. Remove from heat, stir in 1 tsp (5 ml) vanilla extract and a pinch of salt, then strain through a fine sieve. Keep warm or chill slightly for serving. 8. To serve, cut the warm pudding into portions and spoon generous amounts of hot toffee sauce over each portion. Pour or ladle the vanilla cream alongside or over the pudding. Sprinkle with flaky sea salt and toasted nuts if desired. 9. Leftover pudding may be warmed and refreshed with extra toffee sauce and cream. Store cooled vanilla cream in the refrigerator for up to 2 days.
- 1 lb (450 g) tiger prawns, peeled and deveined - 12 oz (340 g) linguine - 3 tbsp (45 ml) extra-virgin olive oil - 4 tbsp (60 g) unsalted butter - 4 cloves garlic, minced - 1/2 cup (120 ml) dry white wine - 2 tbsp (30 ml) freshly squeezed lemon juice - 1/4 cup (15 g) fresh flat-leaf parsley, chopped - 1/4 tsp (1 g) red pepper flakes (optional) - 1 tsp (6 g) kosher salt, plus more to taste - Freshly ground black pepper to taste
1. Bring a large pot of salted water to a boil and cook linguine until al dente according to package directions; reserve 1/2 cup (120 ml) pasta cooking water, then drain. 2. Meanwhile, heat olive oil and 2 tbsp (30 g) butter in a large skillet over medium-high heat. Add garlic and red pepper flakes and sauté until fragrant, about 30 seconds. 3. Add tiger prawns in a single layer, season with 1/2 tsp (3 g) salt and pepper, and cook 1–2 minutes per side until just pink; remove prawns and set aside. 4. Pour white wine into the skillet and simmer 2 minutes, scraping up any browned bits. Stir in lemon juice and remaining 2 tbsp (30 g) butter until melted. 5. Return prawns to skillet, add drained linguine, parsley, and reserved pasta water as needed to loosen the sauce; toss to coat evenly and heat through, 1–2 minutes. 6. Adjust seasoning with salt and pepper, serve immediately with extra lemon wedges if desired.
- 1.5 lb (680 g) tiger prawns, peeled and deveined - 1 cup (240 ml) coconut milk - 2 tbsp (30 ml) vegetable oil - 1 medium onion, thinly sliced - 6 cloves garlic, minced - 1 inch (2.5 cm) piece fresh ginger, minced - 2 green chiles, slit (adjust to taste) - 1 large tomato, chopped - 1/2 cup (120 ml) water - 1 tbsp (15 ml) tamarind paste - 1 tbsp (8 g) ground coriander - 1 tsp (2 g) ground cumin - 1/2 tsp (1 g) turmeric powder - 1 tsp (6 g) salt, or to taste - 1/4 cup (15 g) fresh cilantro, chopped
1. Heat oil in a heavy-bottomed pan over medium heat. Add sliced onion and sauté until golden brown, about 8–10 minutes. 2. Add garlic, ginger, and green chiles and cook 1–2 minutes until fragrant. 3. Stir in ground coriander, cumin, and turmeric; cook 30–60 seconds to bloom the spices. 4. Add chopped tomato and cook until softened, about 4 minutes. Add tamarind paste and water, simmer 2 minutes. 5. Pour in coconut milk, bring to a gentle simmer, then add tiger prawns. Cook 4–6 minutes until prawns are opaque and cooked through. 6. Taste and adjust salt or tamarind for acidity. Garnish with cilantro and serve hot with steamed rice or bread.
- 1 lb (450 g) tiger prawns, peeled and deveined - 2 tbsp (30 ml) vegetable oil - 6 cloves garlic, minced - 4 Thai bird chiles (adjust to taste), thinly sliced - 2 shallots, thinly sliced - 2 tbsp (30 ml) fish sauce - 1 tbsp (15 ml) light soy sauce - 1 tbsp (15 ml) oyster sauce - 1 tsp (4 g) palm sugar or brown sugar - 1 cup (25 g) fresh holy basil leaves (krapao) or Thai basil - 4 cups (960 ml) cooked jasmine rice, for serving - Lime wedges, for serving
1. Heat oil in a wok or large skillet over high heat until hot. Add garlic, chiles and shallots and stir-fry briefly until fragrant, about 30 seconds. 2. Add tiger prawns and stir-fry until they start to turn pink, about 1–2 minutes. 3. Pour in fish sauce, soy sauce, oyster sauce and sprinkle sugar; toss to coat and continue stir-frying until prawns are cooked through, about 1–2 more minutes. 4. Remove from heat and immediately fold in holy basil leaves until wilted. Serve hot over jasmine rice with lime wedges.
- 1 lb (450 g) tiger prawns, shells removed or left on per preference - 1/3 cup (80 ml) extra-virgin olive oil - 6 cloves garlic, thinly sliced - 2 whole dried red chiles or 1/4 tsp (1 g) red pepper flakes - 1/4 tsp (1 g) smoked paprika (pimentón) - 1 1/2 cups (300 g) short-grain rice - 3 cups (720 ml) chicken or fish stock, warmed - Pinch of saffron threads soaked in 1 tbsp (15 ml) warm water - 1/2 tsp (3 g) salt, plus more to taste - 1/4 cup (15 g) fresh parsley, chopped - Lemon wedges, for serving
1. Rinse rice until water runs clear. In a medium saucepan, bring stock and saffron with its soaking water to a simmer; add rice and 1/4 tsp (1.5 g) salt, cover and cook until tender, about 15–18 minutes. Keep warm. 2. Heat olive oil in a large skillet over medium heat. Add sliced garlic and dried chiles and cook slowly until garlic is golden but not burnt, about 2–3 minutes. 3. Stir in smoked paprika, then add tiger prawns and 1/2 tsp (3 g) salt, cooking 1–2 minutes per side until prawns are opaque and cooked through. 4. Remove from heat, sprinkle with chopped parsley, and spoon prawns and garlic oil over saffron rice. Serve immediately with lemon wedges.