- 4 lb country-style pork ribs - 1 1/2 tsp kosher salt - 1 tsp black pepper - 1 tbsp vegetable oil (optional, for searing) - 1 cup ketchup - 1/4 cup brown sugar - 1/4 cup apple cider vinegar - 2 tbsp Worcestershire sauce - 1 tbsp Dijon mustard - 1 tsp smoked paprika - 2 garlic cloves, minced - 1/2 cup chicken broth or water - 1 tsp liquid smoke (optional)
1. Season ribs with salt and pepper. (Optional) Heat oil in a skillet and brown ribs 1–2 minutes per side to develop color. 2. Whisk together ketchup, brown sugar, apple cider vinegar, Worcestershire, Dijon, smoked paprika, garlic, chicken broth, and liquid smoke. 3. Place ribs in slow cooker, pour sauce over to coat, cover, and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until very tender. 4. Remove ribs and transfer sauce to a saucepan; simmer to reduce and thicken 8–10 minutes, adjusting seasoning. 5. Brush reduced sauce over ribs and serve.
- 2 ribeye steaks (about 10–12 oz / 280–340 g each), 1–1.5 inches thick - Kosher salt - Freshly ground black pepper - 1–2 tbsp neutral oil (canola or vegetable) - 3 tbsp unsalted butter - 2 garlic cloves, crushed but left whole - 2 sprigs fresh thyme or rosemary - 1 tbsp chopped fresh parsley (optional)
1. Remove steaks from the refrigerator 30–45 minutes before cooking to come to room temperature; pat dry and season generously with salt and pepper on both sides. 2. Heat a heavy skillet (cast iron preferred) over high heat until very hot, add oil, then place steaks and sear undisturbed 3–4 minutes until a deep brown crust forms. 3. Flip steaks and add butter, garlic, and herbs to the pan; tilt the pan and spoon melted butter over the steaks repeatedly (baste) for 2–4 minutes for medium-rare (adjust time for desired doneness). 4. Transfer steaks to a cutting board, spoon a little of the garlic-herb butter over them, tent loosely with foil, and rest 5–7 minutes before slicing and serving; garnish with parsley if using.
- 2 ribeye steaks (about 10–12 oz / 280–340 g each) - Kosher salt - 2–3 tbsp coarsely crushed black peppercorns - 2 tbsp butter - 1 tbsp olive oil - 1 small shallot, finely chopped - 2 tbsp cognac or brandy - 3/4 cup beef stock - 1/3 cup heavy cream
1. Press crushed peppercorns into both sides of the steaks and season lightly with salt; let rest at room temperature 20–30 minutes. 2. Heat a heavy skillet over medium-high heat, add oil and 1 tbsp butter, then sear steaks 3–4 minutes per side for medium-rare; remove steaks and keep warm. 3. Reduce heat to medium, add remaining butter and shallot to the pan and sauté briefly, carefully add cognac to deglaze (flambé if desired and safe), then pour in beef stock and reduce by half. 4. Stir in cream and simmer until sauce thickens slightly, taste and adjust seasoning; return steaks to pan to warm through and spoon sauce over before serving.
- 2 ribeye steaks (ojo de bife), about 10–14 oz / 300–400 g each - Coarse salt (rock or kosher) - For chimichurri: - 1 cup fresh flat-leaf parsley, finely chopped - 2–3 garlic cloves, minced - 1 tsp dried oregano - 1/2 tsp crushed red pepper flakes - 2 tbsp red wine vinegar - 1/3 cup extra-virgin olive oil - Salt and pepper to taste
1. Make chimichurri: combine parsley, garlic, oregano, red pepper flakes, vinegar, and olive oil; season with salt and pepper and let rest to meld flavors while grilling. 2. Preheat a grill to high heat; pat steaks dry and rub lightly with a little oil and coarse salt. 3. Grill steaks over direct high heat 3–5 minutes per side for medium-rare (times vary with thickness), turning once to develop a good sear. 4. Remove steaks, rest 5–8 minutes, then slice across the grain and serve topped with chimichurri.
- 2 ribeye steaks (about 8–12 oz / 230–340 g each), 1–1.25 inches thick - Coarse salt - Freshly ground black pepper - Neutral oil for the grill or pan - For dipping: 1 tbsp sesame oil mixed with a pinch of salt and black pepper - Optional accompaniments: ssamjang, sliced garlic, green chilies, lettuce leaves
1. Bring steaks to room temperature, pat dry, and lightly season both sides with coarse salt and black pepper. 2. Preheat a grill or heavy pan to very hot, oil the grates or pan, then cook steaks 2–4 minutes per side for medium-rare depending on thickness, achieving a good char. 3. Remove steaks and let rest 5 minutes, then slice thinly across the grain for serving. 4. Serve with sesame oil dip and optional ssamjang, garlic, chilies, and lettuce for wrapping.
- 2 New York strip steaks (8–10 oz / 225–280 g each), about 1–1¼ inch thick - Salt and freshly ground black pepper - 2 tbsp neutral oil (vegetable or canola) - 2 tbsp unsalted butter - 1 small shallot, finely chopped - 4 oz (115 g) cremini or button mushrooms, sliced - 1/2 cup (120 ml) dry red wine - 1/2 cup (120 ml) beef stock - 1 tsp Dijon mustard (optional) - Fresh thyme sprigs or chopped parsley for garnish
1. Bring steaks to room temperature for 30 minutes and pat dry; generously season both sides with salt and pepper. 2. Heat a heavy skillet over high heat until very hot, add oil, then sear steaks 3–4 minutes per side for medium-rare (adjust time for thickness), adding 1 tbsp butter in the last minute and spooning it over the steaks. 3. Transfer steaks to a cutting board to rest 5–10 minutes; keep skillet over medium heat and add remaining 1 tbsp butter. 4. Add shallot and mushrooms to the skillet and sauté until softened and lightly browned, about 3–4 minutes. 5. Pour in red wine, scraping up browned bits, and reduce by half, then add beef stock and simmer until sauce thickens to coat the back of a spoon; whisk in Dijon if using. 6. Slice steaks across the grain, spoon sauce over, garnish with thyme or parsley, and serve immediately.
- 4 New York strip steaks (8–10 oz / 225–280 g each) - Coarse salt and freshly ground black pepper - 2 tbsp olive oil for brushing - For chimichurri: - 1 cup fresh flat-leaf parsley, finely chopped - 3–4 garlic cloves, minced - 2 tbsp fresh oregano or 1 tsp dried oregano - 1/2 cup olive oil - 2 tbsp red wine vinegar - 1 tsp red pepper flakes (adjust to taste) - Salt and pepper to taste
1. Make chimichurri by combining parsley, garlic, oregano, olive oil, vinegar, red pepper flakes, salt, and pepper in a bowl; let sit at room temperature for at least 30 minutes. 2. Preheat grill to high heat (charcoal or gas) and oil the grates; bring steaks to room temperature and brush lightly with olive oil, then season with salt and pepper. 3. Grill steaks 4–5 minutes per side for medium-rare (times vary with thickness), or until desired doneness. 4. Transfer steaks to a platter and let rest 5–8 minutes. 5. Serve steaks whole or sliced with a generous spoonful of chimichurri over each portion.
- 2 New York strip steaks (8–10 oz / 225–280 g each) - Salt and freshly ground black pepper - 2 tbsp butter - 1 tbsp vegetable oil - 2 shallots, finely chopped - 4 oz (115 g) mushrooms, thinly sliced - 2 tbsp cognac or brandy - 1/2 cup (120 ml) beef stock - 2 tsp Dijon mustard - 2 tbsp heavy cream - Fresh parsley, chopped, for garnish
1. Season steaks with salt and pepper and bring to room temperature; heat a skillet over medium-high heat with oil and 1 tbsp butter. 2. Sear steaks 3–4 minutes per side for medium-rare (adjust to thickness), remove to rest on a plate and tent loosely with foil. 3. Reduce heat to medium, add remaining 1 tbsp butter, then sauté shallots and mushrooms until softened and lightly browned. 4. Carefully add cognac and flame or let reduce slightly (stand back if flaming); add beef stock and reduce by half. 5. Whisk in Dijon and cream, simmer briefly until sauce thickens, taste and adjust seasoning. 6. Return steaks briefly to the pan to warm in the sauce or slice and spoon sauce over; garnish with parsley and serve.
- 2 New York strip steaks (8–10 oz / 225–280 g each) - 2 tbsp black peppercorns, coarsely crushed - Salt - 2 tbsp butter - 1 tbsp vegetable oil - 2 tbsp cognac or brandy - 1/2 cup (120 ml) beef stock - 1/3 cup (80 ml) heavy cream
1. Press crushed peppercorns into both sides of steaks and season lightly with salt; let sit 20–30 minutes at room temperature. 2. Heat a skillet over high heat, add oil and 1 tbsp butter, then sear steaks 3–4 minutes per side for medium-rare; transfer to a plate to rest. 3. Reduce heat to medium, add cognac to the hot pan and deglaze (flame if desired and safe), scraping up browned bits. 4. Add beef stock and reduce by half, then stir in cream and simmer until sauce thickens slightly. 5. Whisk in remaining butter for shine, return steaks to pan to coat with sauce or slice and pour sauce over; serve immediately.
- 2 New York strip steaks (10–12 oz each), about 1–1¼ inch thick - 1½ tsp kosher salt - 1 tsp freshly ground black pepper - 1 tbsp neutral oil (canola or vegetable) - 3 tbsp unsalted butter - 2 garlic cloves, smashed - 1 tbsp chopped fresh parsley - 1 sprig fresh thyme or rosemary
1. Remove steaks from the fridge 30–45 minutes before cooking to come to room temperature; pat dry and season both sides with salt and pepper. 2. Heat a heavy skillet (cast iron preferred) over high heat until very hot, then add the oil and swirl to coat. 3. Place steaks in the pan and sear without moving 3–4 minutes until a deep brown crust forms; flip and sear the second side 3–4 minutes for medium-rare (adjust time for thickness). 4. Reduce heat to medium-low, add butter, smashed garlic, and thyme, and tilt the pan to baste the steaks with melted butter for 1–2 minutes. 5. Transfer steaks to a cutting board, spoon a little of the garlic-herb butter over them, and rest uncovered 5–7 minutes. 6. Slice against the grain if desired, sprinkle with chopped parsley, and serve with remaining butter drizzled over.
- 2 New York strip steaks (8–10 oz each) - 2 tbsp whole black peppercorns, crushed - 1½ tsp kosher salt - 1 tbsp vegetable oil - 2 tbsp unsalted butter - 1 small shallot, finely minced - ¼ cup cognac or brandy - ¾ cup beef stock - 2 tbsp heavy cream
1. Press crushed peppercorns into both sides of the steaks and season lightly with salt; let sit 20 minutes at room temperature. 2. Heat oil in a skillet over medium-high heat until shimmering, add steaks and cook about 3–4 minutes per side for medium-rare (adjust to thickness); remove steaks and keep warm. 3. Reduce heat to medium, add 1 tbsp butter and the shallot, sauté briefly until soft but not browned. 4. Carefully add cognac to deglaze (stand back if flambéing), scraping browned bits, then stir in beef stock and reduce by about half. 5. Whisk in cream and remaining butter off the heat until sauce is smooth; taste and season if needed. 6. Return steaks to the pan briefly to warm, then serve topped with the sauce.
- 4 New York strip steaks (8–10 oz each) - 2 tsp kosher salt - 1 tsp freshly ground black pepper - 1 cup fresh flat-leaf parsley, finely chopped - 2 tbsp fresh oregano, finely chopped (or 1 tsp dried oregano) - 4 garlic cloves, minced - 1 small red chili or ¼ tsp red pepper flakes (optional) - 3 tbsp red wine vinegar - ½ cup extra-virgin olive oil - Salt and freshly ground pepper to taste
1. Make chimichurri: mix parsley, oregano, garlic, chili or flakes, red wine vinegar, olive oil, and a pinch of salt and pepper in a bowl; let rest at least 15 minutes to meld flavors (can be made several hours ahead). 2. Preheat a grill or grill pan to high heat. Pat steaks dry and season both sides with kosher salt and black pepper. 3. Grill steaks 4–5 minutes per side for medium-rare (adjust by thickness and heat); avoid pressing down. 4. Transfer steaks to a cutting board and let rest 5–10 minutes. 5. Serve each steak spooned with chimichurri alongside; offer additional chimichurri for passing.
- 4 New York strip steaks (8–10 oz each) - 2 tsp kosher salt - 1 tsp freshly ground black pepper - 2 tbsp olive oil - 1 tbsp unsalted butter - 1 small shallot, finely chopped - 1 cup dry red wine (cabernet sauvignon recommended) - 1 cup beef stock - 1 sprig fresh thyme - 1 tbsp cold unsalted butter (to finish sauce)
1. Bring steaks to room temperature and season with salt and pepper. Heat a large skillet over high heat with olive oil until shimmering. 2. Sear steaks 3–4 minutes per side for medium-rare, adjusting for thickness; transfer to a warm plate to rest and tent loosely with foil. 3. Reduce heat to medium, add 1 tbsp butter to the pan and sauté shallot until softened but not browned. 4. Pour in red wine to deglaze, scraping up browned bits, add beef stock and thyme, and simmer until sauce is reduced by about half and slightly syrupy. 5. Remove thyme, swirl in cold butter off the heat to gloss the sauce, taste and adjust seasoning. 6. Serve steaks topped with the cabernet reduction.
- 2 ribeye steaks, 16 oz (450 g) each - 1 tbsp (15 ml) vegetable oil - 2 tbsp (30 g) unsalted butter - 3 cloves garlic, smashed - 2 sprigs fresh rosemary or thyme - Salt and freshly ground black pepper, to taste
1. Remove steaks from refrigerator 30–45 minutes before cooking and season both sides generously with salt and freshly ground black pepper. 2. Preheat oven to 400°F (205°C). Heat a heavy ovenproof skillet over high heat until very hot, add vegetable oil, then sear steaks 2–3 minutes per side until a deep brown crust forms. 3. Reduce heat to medium, add butter, smashed garlic, and herb sprigs; spoon melted butter over steaks for 1 minute to baste. 4. Transfer skillet to oven and roast 4–8 minutes for medium-rare (internal temp 130–135°F / 54–57°C), adjusting time for desired doneness. 5. Remove steaks to a cutting board, tent loosely with foil and rest 5–10 minutes before slicing and serving, spooning any garlic butter from the pan over steaks.
- 2 ribeye steaks, 12–16 oz (340–450 g) each - Coarse sea salt, to taste - 1 cup (240 ml) fresh flat-leaf parsley, packed - 1/4 cup (60 ml) fresh oregano leaves (or 2 tsp dried) - 3 cloves garlic, minced - 3 tbsp (45 ml) red wine vinegar - 1/2 cup (120 ml) olive oil - 1 tsp (5 ml) crushed red pepper flakes - Salt, to taste (for chimichurri)
1. If using a grill, preheat to high heat; if using a grill pan, heat over high heat until smoking. Pat steaks dry and season both sides with coarse sea salt. 2. For chimichurri, finely chop parsley and oregano, then combine with minced garlic, red wine vinegar, olive oil, crushed red pepper flakes, and salt; let sit at room temperature while grilling. 3. Grill steaks 3–5 minutes per side for medium-rare (times vary by thickness), turning once to develop an even char; avoid pressing steaks. 4. Transfer steaks to a cutting board, rest 5–10 minutes, then slice against the grain and serve with generous spoonfuls of chimichurri.
- 1 lb (450 g) ribeye, thinly sliced (about 1/8–1/4 inch / 3–6 mm) - 1/4 cup (60 ml) soy sauce - 2 tbsp (30 ml) sesame oil - 2 tbsp (30 ml) brown sugar - 3 cloves garlic, minced - 1 tbsp (15 ml) grated Asian pear or apple (optional, for tenderizing) - 2 green onions, thinly sliced - 1 tsp (5 ml) freshly ground black pepper - 1 tbsp (15 ml) toasted sesame seeds
1. Combine soy sauce, sesame oil, brown sugar, minced garlic, grated pear or apple, sliced green onions, and black pepper in a bowl to make the marinade. 2. Toss thinly sliced ribeye with the marinade, cover, and refrigerate at least 30 minutes and up to 2 hours for best flavor. 3. Heat a large skillet or grill pan over high heat until very hot and cook marinated slices in a single layer for 1–2 minutes per side until caramelized, working in batches to avoid steaming. 4. Sprinkle with toasted sesame seeds and additional sliced green onion, and serve immediately with rice and lettuces for wrapping.
- 2 ribeye steaks, 10–12 oz (280–340 g) each - 2 tbsp (30 ml) whole black peppercorns, coarsely cracked - Salt, to taste - 1 tbsp (15 ml) vegetable oil - 2 tbsp (30 g) unsalted butter - 2 tbsp (30 ml) cognac or brandy - 1/2 cup (120 ml) heavy cream
1. Press cracked peppercorns into both sides of each steak and season lightly with salt; let sit 15–20 minutes at room temperature. 2. Heat a skillet over high heat, add vegetable oil, and sear steaks 3–4 minutes per side for medium-rare (adjust time for thickness); remove steaks and keep warm. 3. Reduce heat to medium-low, carefully add cognac to deglaze the pan (stand back when igniting if flambéing), then add butter and heavy cream, stirring to combine and reduce until slightly thickened. 4. Return steaks to pan briefly to coat with sauce, then plate and spoon additional sauce over steaks before serving.
- 1 lb (450 g) sea scallops, side muscle removed and patted dry - 2 tbsp (28 g) unsalted butter - 2 tbsp (30 ml) olive oil - 2 shallots (about 60 g), minced - 4 oz (115 g) cremini or button mushrooms, thinly sliced - 1/3 cup (80 ml) dry white wine - 1 tbsp (15 ml) brandy or cognac - 3/4 cup (180 ml) heavy cream - 1/4 cup (25 g) grated Gruyère or Parmesan - 1/4 cup (30 g) fine breadcrumbs - 2 tbsp (8 g) fresh parsley, chopped - Salt and freshly ground black pepper - 4 scallop shells or 4 ramekins (optional)
1. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Season scallops with salt and pepper and sear 1–2 minutes per side until golden; remove and set aside. 2. Add remaining olive oil and butter to the skillet, reduce heat to medium, sauté shallots until soft, then add mushrooms and cook until lightly browned. 3. Carefully add brandy and flame or let reduce briefly, then deglaze with white wine and reduce by half. 4. Stir in heavy cream and simmer until slightly thickened, then add grated cheese and parsley and adjust seasoning with salt and pepper. 5. Preheat broiler. Arrange scallops in shells or ramekins, spoon sauce over scallops, sprinkle breadcrumbs and a little extra cheese on top. 6. Broil 3–5 minutes until topping is golden and bubbling. Serve immediately.
- 1 lb (450 g) sea scallops, patted dry - 4 slices (about 55 g) bacon or pancetta, diced - 1 cup (150 g) peas, fresh or frozen - 1/4 cup (60 ml) chicken or vegetable stock - 2 tbsp (30 ml) olive oil - 2 tbsp (28 g) unsalted butter - 1 small shallot (about 30 g), minced - 1 tbsp (15 ml) lemon juice - Zest of 1 lemon (about 1 lemon) - Salt and freshly ground black pepper - Fresh mint or microgreens for garnish (optional)
1. In a small pan cook diced bacon over medium heat until crisp; transfer to paper towel and reserve bacon fat in pan. 2. In a saucepan over medium heat, sauté shallot in 1 tbsp butter until translucent, add peas and stock, simmer 3–4 minutes until peas are tender. 3. Transfer peas and shallot to a blender, add lemon juice and remaining butter, blitz until smooth; season with salt and pepper and keep warm. 4. Heat olive oil in a large skillet over high heat until shimmering. Season scallops with salt and pepper and sear 1–2 minutes per side until a deep golden crust forms and they are just cooked through. 5. Spoon pea purée onto plates, arrange scallops on top, sprinkle with crispy bacon and lemon zest, and garnish with mint or microgreens.
- 1 lb (450 g) sea scallops, patted dry - 3 tbsp (45 ml) soy sauce - 2 tbsp (30 ml) mirin - 2 tbsp (30 ml) sake - 1 tbsp (15 ml) sugar - 1 tbsp (15 ml) vegetable oil or sesame oil - 1 tsp (5 g) grated fresh ginger - 1 clove (about 3 g) garlic, minced - 1 tbsp (15 g) unsalted butter (optional, for gloss) - 1 tbsp (15 g) sliced scallions for garnish - Toasted sesame seeds for garnish
1. Combine soy sauce, mirin, sake, sugar, ginger, and garlic in a small saucepan and simmer over low heat until sugar dissolves and sauce slightly thickens; keep warm. 2. Heat oil in a skillet over high heat. Season scallops lightly with pepper and sear 1–2 minutes per side until golden (do not overcook). 3. Reduce heat to low, add the teriyaki sauce and butter to the pan, spoon glaze over scallops for 30–60 seconds until coated and glossy. 4. Transfer scallops to a plate, spoon remaining glaze over them, and garnish with sliced scallions and toasted sesame seeds. Serve immediately.
- 1 1/2 lb (680 g) sea scallops, muscles removed and patted dry - 8 slices (about 225 g) bacon, halved - 2 tbsp (30 ml) pure maple syrup - 1 tbsp (15 ml) Dijon mustard - 1 tbsp (15 ml) olive oil - Salt and freshly ground black pepper - Toothpicks for securing
1. Preheat oven to 425°F (220°C) and line a rimmed baking sheet with foil; place a wire rack on the sheet. 2. Wrap each scallop with a half slice of bacon and secure with a toothpick; place on the rack and brush lightly with olive oil. Season scallops lightly with pepper (bacon provides salt). 3. Bake 10–12 minutes until bacon is nearly crisp and scallops are just cooked through; switch to broil for 1–2 minutes if extra browning is desired. 4. Meanwhile whisk together maple syrup and Dijon mustard. Remove scallops from oven, brush with maple glaze, and return to broiler for 30–60 seconds to caramelize. Serve hot.
- 1 1/2 lb (680 g) boneless skinless chicken breasts, cut into 1-inch (2.5 cm) cubes - 3 tbsp (42 g) unsalted butter - 2 large leeks (white and light green parts only), cleaned and sliced into 1/4-inch (6 mm) rings - 1 small shallot, minced - 1/2 cup (120 ml) dry white wine - 1/2 cup (120 ml) low-sodium chicken stock - 1 cup (240 ml) heavy cream - 1 tsp (5 g) kosher salt, or to taste - Freshly ground black pepper, to taste - 1 tsp (1 g) fresh thyme leaves or 1/2 tsp (0.5 g) dried thyme - 2 tbsp (8 g) chopped fresh parsley for garnish
1. Pat chicken pieces dry and season with 1/2 tsp salt and a few turns of black pepper. 2. In a large skillet over medium heat, melt 2 tbsp unsalted butter until foaming; add chicken in a single layer and brown on all sides, about 4–5 minutes; remove and set aside. 3. Add remaining 1 tbsp butter to the skillet, then add shallot and sliced leeks; cook gently until softened and lightly golden, about 6–8 minutes. 4. Pour in white wine to deglaze the pan, scraping up browned bits; reduce by half, about 2–3 minutes. 5. Add chicken stock and thyme, return chicken to the skillet, cover, and simmer until chicken is cooked through, about 6–8 minutes. 6. Stir in heavy cream and remaining salt; simmer uncovered until sauce thickens slightly, about 3–4 minutes. Adjust seasoning. 7. Sprinkle with chopped parsley and serve hot over rice, buttered noodles, or boiled potatoes.
- 1 1/2 lb (680 g) boneless skinless chicken breasts, cut into large bite-sized pieces - 4 tbsp (56 g) unsalted butter, divided - 3 medium leeks (white and light green parts), cleaned and cut into 1/2-inch (1.3 cm) slices - 1 garlic clove, smashed and minced - 1/3 cup (80 ml) dry white wine - 3/4 cup (180 ml) low-sodium chicken stock - 3/4 cup (180 ml) heavy cream - 1 bay leaf - 1 tsp (5 g) kosher salt, or to taste - Freshly ground black pepper, to taste - 1 tbsp (15 ml) fresh lemon juice (optional) - 2 tbsp (8 g) chopped fresh chives or parsley for garnish
1. Season chicken pieces with salt and pepper. In a heavy skillet or Dutch oven over medium heat, melt 2 tbsp butter and brown chicken in batches until lightly colored; remove and set aside. 2. Add remaining 2 tbsp butter to the pot, then add leeks and garlic; cook gently until leeks are soft and beginning to caramelize, about 8–10 minutes. 3. Pour in white wine to deglaze, simmer until nearly evaporated, about 2 minutes. 4. Return chicken to the pot, add chicken stock and bay leaf, bring to a gentle simmer, cover, and cook until chicken is tender, about 8–10 minutes. 5. Remove bay leaf; stir in heavy cream and simmer uncovered until sauce coats the back of a spoon, about 4–6 minutes. Finish with lemon juice if using. 6. Adjust seasoning with salt and pepper, sprinkle with chives or parsley, and serve with crusty bread or boiled potatoes.
- 1 1/2 lb (680 g) boneless skinless chicken breasts, halved lengthwise or cut into cutlets - 3 tbsp (42 g) unsalted butter - 3 medium leeks (white and light green parts), cleaned and thinly sliced - 1 small onion, thinly sliced - 2 tbsp (30 ml) Dijon mustard - 1/2 cup (120 ml) dry white wine or chicken stock (split as preferred) - 3/4 cup (180 ml) heavy cream - 1 tsp (5 g) kosher salt, or to taste - Freshly ground black pepper, to taste - 1 tsp (2 g) chopped fresh tarragon or 1 tbsp (15 ml) chopped parsley for garnish
1. Season chicken with salt and pepper. Heat 2 tbsp unsalted butter in a large skillet over medium-high heat and sear chicken until golden and cooked through, about 3–4 minutes per side depending on thickness; remove and keep warm. 2. Reduce heat to medium, add remaining 1 tbsp butter, then sauté onion and leeks until softened and slightly caramelized, about 8 minutes. 3. Deglaze the pan with white wine or a splash of stock, scraping up browned bits, and reduce by half. 4. Stir in Dijon mustard and heavy cream, bring to a gentle simmer until sauce thickens slightly, about 3–4 minutes. 5. Return chicken to the skillet, spoon sauce over to warm through for 2–3 minutes. Adjust seasoning with salt and pepper. 6. Garnish with tarragon or parsley and serve immediately with boiled potatoes, rice, or buttered noodles.
- 4 whole quail (about 4–5 oz / 115–140 g each) - 4 oz (115 g) lardons or bacon, cut into 1/2-inch pieces - 8 oz (225 g) cremini or button mushrooms, halved or quartered - 2 tbsp (30 ml) unsalted butter - 1 tbsp (15 ml) olive oil - 2 shallots, thinly sliced - 2 cloves garlic, smashed - 1/2 cup (120 ml) dry white wine - 1/2 cup (120 ml) chicken stock - 4 sprigs thyme - 1 tbsp (15 ml) chopped fresh parsley - 1 tsp (5 g) kosher salt - 1/2 tsp (1 g) freshly ground black pepper
1. Preheat oven to 400°F (200°C). Season the quail inside and out with salt and pepper and tuck wing tips under. Wrap each quail with a strip of lardon or secure lardon pieces to the breast with a toothpick. 2. In an ovenproof skillet over medium-high heat, add olive oil and 1 tbsp butter. Sear quail, breast-side down, 2–3 minutes per side until golden. Remove quail and set aside. 3. Reduce heat to medium and add remaining butter, shallots and garlic; cook until shallots are softened, about 2 minutes. Add mushrooms and cook until browned, about 4–5 minutes. 4. Deglaze pan with white wine, scraping up browned bits. Add chicken stock and thyme, bring to a simmer. 5. Return quail to skillet, spoon sauce over, then transfer skillet to oven and roast 12–15 minutes until quail are cooked through (internal temp ~150–155°F / 65–68°C). 6. Remove skillet from oven, transfer quail to a platter to rest 5 minutes. Stir parsley into sauce, adjust seasoning, spoon sauce over quail and serve.
- 4 whole quail (about 4–5 oz / 115–140 g each), cleaned - 6 oz (170 g) Italian pork sausage, casings removed - 1/2 cup (120 ml) fresh breadcrumbs - 1/4 cup (60 ml) milk - 1 small onion, finely chopped - 1 clove garlic, minced - 1 tbsp (15 ml) chopped fresh parsley - 1 tsp (5 ml) lemon zest - 1 large egg, beaten - 2 tbsp (30 ml) olive oil - 2 tbsp (30 g) unsalted butter - 1/2 cup (120 ml) dry white wine - 1 tsp (5 g) salt - 1/2 tsp (1 g) freshly ground black pepper - 4 sprigs fresh rosemary or sage
1. Preheat oven to 375°F (190°C). In a bowl soak breadcrumbs with milk until softened, then mix with sausage meat, onion, garlic, parsley, lemon zest and beaten egg; season with salt and pepper and combine into a stuffing. 2. Stuff each quail cavity with the mixture (do not overfill) and secure with kitchen twine or toothpicks. Tuck herbs under or beside the birds. 3. Heat olive oil and butter in an ovenproof skillet over medium-high heat. Brown quail on all sides, about 2–3 minutes per side, until golden. 4. Pour white wine into pan, bring to a simmer, then transfer skillet to oven and roast 18–22 minutes until stuffing is set and quail juices run clear. 5. Remove quail to a serving platter and let rest 5 minutes. Spoon pan juices over the quail and serve whole or halved.
- 6 whole quail (about 4–5 oz / 115–140 g each) - 1 cup (240 ml) extra-virgin olive oil - 1/2 cup (120 ml) white wine - 1/2 cup (120 ml) white wine vinegar - 1 large onion, thinly sliced - 3 cloves garlic, thinly sliced - 1 large carrot, sliced into rounds - 2 bay leaves - 1 tbsp (15 ml) smoked paprika (pimentón) - 1 tsp (5 g) kosher salt - 1/2 tsp (1 g) black peppercorns - 1 tbsp (15 ml) chopped fresh parsley for garnish
1. Season quail with salt. In a wide skillet or sauté pan over medium-high heat, warm half the olive oil and brown quail on all sides, 3–4 minutes per side. Remove and set aside. 2. In the same pan add remaining olive oil, onions, garlic and carrot; cook gently until softened, about 6–8 minutes. Stir in smoked paprika and cook 30 seconds. 3. Return quail to pan. Add white wine, vinegar, bay leaves and peppercorns. Bring to a gentle simmer, cover, and reduce heat to low. Simmer 20–25 minutes until quail are tender and cooked through. 4. Cool in the cooking liquid to room temperature (or chill in refrigerator) so flavors meld. Reheat gently or serve chilled, garnished with chopped parsley.
- 6 whole quail (about 4–5 oz / 115–140 g each) - 2 tbsp (30 ml) vegetable oil - 2 tbsp (30 ml) light soy sauce - 1 tbsp (15 ml) dark soy sauce - 2 tbsp (30 ml) Shaoxing wine (or dry sherry) - 2 tbsp (30 g) rock sugar or brown sugar - 1 cup (240 ml) water or light chicken stock - 3 slices fresh ginger - 2 scallions, cut into 2-inch pieces - 1 star anise - 1 tsp (5 g) five-spice powder (optional) - 1/2 tsp (1 g) white pepper - 1 tsp (5 g) salt, or to taste - 1 tbsp (15 ml) sesame oil (for finishing)
1. Rinse quail and pat dry. In a wok or deep skillet heat oil over medium-high; brown quail on all sides until golden, working in batches if necessary. Remove and set aside. 2. In the same wok add ginger and scallions; stir-fry briefly until fragrant. Return quail to wok. Add light soy, dark soy, Shaoxing wine, rock sugar, star anise, five-spice (if using), white pepper and water or stock. 3. Bring to a simmer, reduce heat to low, cover and braise gently 20–25 minutes until quail are cooked through and sauce is reduced. 4. Remove lid and increase heat to reduce sauce to a glossy glaze, spooning over quail to coat. Stir in sesame oil, adjust seasoning, plate the quail and serve hot with steamed rice.
- 1.5 lb (700 g) ripe heirloom tomatoes, coarsely torn - 8 oz (225 g) day-old crusty bread (ciabatta or sourdough), torn into bite-sized pieces - 1 small (about 3 oz (85 g)) red onion, thinly sliced - 1 cucumber (about 8 oz (225 g)), peeled and sliced (optional) - 1 cup (25 g) fresh basil leaves, torn - 1/4 cup (60 ml) red wine vinegar - 1/2 cup (120 ml) extra-virgin olive oil - Salt to taste - Freshly ground black pepper to taste
1. Toss the torn bread with the tomatoes, sliced onion, cucumber (if using), red wine vinegar, olive oil, salt, and pepper in a large bowl; let sit 15–30 minutes so the bread absorbs tomato juices and the flavors meld. 2. Add torn basil, adjust seasoning, toss again to combine, let rest briefly, then serve at room temperature as a hearty entree.
- 1.5 lb (700 g) ripe heirloom tomatoes, chopped - 2 tbsp (30 ml) olive oil - 1 medium (6 oz (170 g)) onion, diced - 1 red bell pepper (about 6 oz (170 g)), seeded and diced - 3 cloves (9 g) garlic, minced - 1 tsp (5 g) ground cumin - 1 tsp (2 g) smoked paprika - 1/4 tsp (1 g) crushed red pepper flakes (adjust to taste) - 6 large eggs - Salt to taste - Freshly ground black pepper to taste - 1/4 cup (15 g) fresh cilantro or parsley, chopped
1. Heat olive oil in a large skillet over medium heat; sauté onion and bell pepper until softened, add garlic and spices and cook 1 minute, then add chopped heirloom tomatoes, simmer until sauce thickens and flavors concentrate (10–15 minutes); season with salt and pepper. 2. Make 6 wells in the sauce, crack an egg into each, cover and cook until whites set but yolks remain runny (5–8 minutes), sprinkle with chopped cilantro/parsley and serve directly from the skillet as an entree.
- 12 oz (340 g) dried spaghetti - 1.5 lb (700 g) ripe heirloom tomatoes, roughly chopped - 3 tbsp (45 ml) extra-virgin olive oil - 2 cloves (6 g) garlic, thinly sliced - 1/4 tsp (1 g) crushed red pepper flakes (optional) - 1 cup (25 g) fresh basil leaves, torn - Salt to taste - Freshly ground black pepper to taste - 1/2 cup (50 g) finely grated Parmigiano-Reggiano (optional, for serving)
1. Cook spaghetti in salted boiling water until just shy of al dente, reserving 1 cup (240 ml) pasta cooking water; meanwhile heat olive oil in a skillet, gently sauté garlic and red pepper flakes, add chopped heirloom tomatoes and simmer until sauce is slightly reduced and glossy (8–12 minutes); season with salt and pepper. 2. Drain pasta, add to the skillet with some reserved pasta water to finish cooking and bind the sauce, toss with torn basil and grated cheese if using, adjust seasoning, and serve hot as an entree.
- 1 (9-inch (23 cm)) sheet puff pastry or shortcrust pastry, thawed if frozen - 3–4 (about 1.5 lb (700 g)) ripe heirloom tomatoes, sliced 1/4 inch (6 mm) thick - 2 tbsp (30 ml) Dijon mustard - 1 cup (100 g) grated Gruyère or Comté cheese - 1 tbsp (15 ml) extra-virgin olive oil - 1 tsp (2 g) fresh thyme leaves (or 1/2 tsp (1 g) dried thyme) - Salt to taste - Freshly ground black pepper to taste
1. Preheat oven to 400°F (200°C). Line a 9-inch tart pan with the pastry, trim edges, prick base with a fork and blind-bake 10 minutes; remove weights, spread Dijon mustard over the par-baked crust, sprinkle evenly with grated cheese, then arrange overlapping heirloom tomato slices on top, season with salt, pepper, and thyme, and drizzle with olive oil. 2. Bake until pastry is golden and tomatoes are lightly roasted (20–25 minutes), let cool slightly, slice into 6 portions and serve warm or at room temperature as an entree.
- 8 lamb rib chops (about 1 lb / 450 g) - 2 tbsp (30 ml) olive oil - 1 tsp (5 g) kosher salt - 1/2 tsp (1.5 g) freshly ground black pepper - 1 garlic clove (about 3 g) minced - 1 cup (25 g) fresh mint leaves, packed - 2 tbsp (30 ml) white wine vinegar - 1 tbsp (12 g) granulated sugar - 1 tbsp (15 ml) water - 1 tsp (5 ml) lemon juice (optional)
1. Pat chops dry, season both sides with salt and pepper and rub with minced garlic and 1 tbsp (15 ml) olive oil. Let sit at room temperature 15–20 minutes. 2. Meanwhile, make the mint sauce: finely chop mint leaves or pulse in a food processor with vinegar, sugar, water and lemon juice until slightly coarse; adjust salt to taste. 3. Heat a heavy skillet or grill over high heat until very hot. Add remaining 1 tbsp (15 ml) olive oil and sear chops 3–4 minutes per side for medium-rare (adjust time for thickness). 4. Transfer chops to a plate, rest 3–5 minutes, serve warm with mint sauce spooned on top or on the side.
- 8 lamb rib chops (about 1 lb / 450 g) - 1/4 cup (60 ml) olive oil - 3 tbsp (45 ml) fresh lemon juice - 3 garlic cloves (about 9 g) minced - 2 tsp (4 g) dried oregano (or 2 tbsp / 8 g fresh, chopped) - 1 tsp (5 g) kosher salt - 1/2 tsp (1.5 g) black pepper - Lemon wedges to serve
1. In a bowl combine olive oil, lemon juice, minced garlic, oregano, salt and pepper. Add lamb chops, toss to coat, and marinate 30–60 minutes in the refrigerator (or 15 minutes at room temperature). 2. Preheat grill or grill pan to high. Remove excess marinade and grill chops 3–4 minutes per side for medium-rare, longer to desired doneness. 3. Let chops rest 3–4 minutes. Serve warm as a meze with lemon wedges.
- 8 lamb rib chops (about 1 lb / 450 g) - 2 tbsp (30 ml) olive oil - 3 garlic cloves (about 9 g) thinly sliced - 2 tsp (2 g) fresh rosemary, finely chopped (or 1 tsp / 1 g dried) - 1/2 tsp (2.5 g) kosher salt - 1/4 tsp (0.75 g) freshly ground black pepper - 1/4 cup (60 ml) dry white wine (optional, for pan deglaze) - Lemon wedges to serve
1. Combine olive oil, sliced garlic, chopped rosemary, salt and pepper; rub mixture over chops and let rest 20–30 minutes. 2. Heat a large skillet over medium-high heat. Add chops and sear 3–4 minutes per side until browned and cooked to preferred doneness. 3. If using, remove chops and deglaze pan with white wine, simmer 30 seconds, spoon pan juices over chops. Rest 3 minutes and serve with lemon wedges and bread for tapas.
- 4 cups (120 g) mustard greens, stems removed and torn - 2 cups (60 g) mixed baby lettuces (or mizuna/arugula), torn - 3 Roma tomatoes, sliced (about 12 oz / 340 g) - 1 small red onion, thinly sliced (about 4 oz / 115 g) - 3 tbsp (45 ml) extra virgin olive oil - 2 tbsp (30 ml) red wine vinegar - 1 tsp (5 ml) Dijon mustard - 1/2 tsp (2.5 ml) salt - 1/4 tsp (1.25 ml) freshly ground black pepper
1. In a large bowl combine the mustard greens, mixed baby lettuces, sliced Roma tomatoes, and red onion. 2. Whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, salt, and pepper until emulsified. 3. Drizzle the vinaigrette over the salad and toss gently to coat evenly. 4. Taste and adjust seasoning with additional salt or vinegar as desired, then serve immediately.
- 8 cups (240 g) mustard greens, stems removed and thinly sliced - 4 Roma tomatoes, quartered (about 16 oz / 450 g) - 1 small red onion, thinly sliced (about 4 oz / 115 g) - 4 slices bacon, cooked crisp and crumbled (about 2 oz / 60 g) - 1/4 cup (60 ml) extra virgin olive oil - 3 tbsp (45 ml) red wine vinegar - 1 tbsp (15 ml) honey (or 1 tbsp / 12 g granulated sugar) - 1 tsp (5 ml) coarse salt - 1/2 tsp (2.5 ml) black pepper
1. Place the sliced mustard greens in a large bowl and sprinkle with 1/2 teaspoon of the salt; toss and let sit 5–10 minutes to mellow the greens. 2. Add the quartered Roma tomatoes, sliced red onion, and crumbled bacon to the bowl. 3. Whisk together extra virgin olive oil, red wine vinegar, honey, remaining salt, and black pepper until combined. 4. Pour the dressing over the salad, toss gently to combine, adjust seasoning if needed, and serve chilled or at room temperature.
- 6 cups (180 g) mustard greens, tough stems removed and coarsely chopped - 4 Roma tomatoes, halved or quartered (about 16 oz / 450 g) - 2 tbsp (30 ml) extra virgin olive oil (for cooking) - 3 tbsp (45 ml) extra virgin olive oil (for dressing) - 2 tbsp (30 ml) red wine vinegar - 1 small shallot, minced (about 1 oz / 30 g) - 1/2 tsp (2.5 ml) salt - 1/4 tsp (1.25 ml) freshly ground black pepper
1. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add halved Roma tomatoes cut-side down and cook 3–4 minutes until softened and lightly caramelized; remove and set aside. 2. Add the chopped mustard greens to the same skillet and sauté 2–3 minutes until just wilted; season with a pinch of salt and pepper. 3. Meanwhile whisk together 3 tablespoons extra virgin olive oil, red wine vinegar, minced shallot, salt, and pepper to make the dressing. 4. Transfer wilted greens to a serving bowl, arrange the warm tomatoes on top, drizzle with the red wine vinaigrette, toss gently, and serve warm.