INGREDIENTS
- 1/4 cup virgin coconut oil
- 1 tsp. coarsely crushed peppercorns
- 1 tsp. coarsely crushed coriander seeds
- 1/2 tsp. cumin seeds
- 1/2 tsp. ground turmeric
- 1/4 large seedless watermelon (about 3 lb.), preferably yellow, rind removed, flesh cut into 1/2″ pieces (about 4 cups)
- 2 medium or 1 large heirloom tomato, cut into 1/2″ pieces
- 8 oz. mild French feta, cut into 1/2″ pieces
- Flaky sea salt
DIRECTIONS
- Heat coconut oil, peppercorns, coriander seeds, cumin seeds, and turmeric in a small saucepan over medium until fragrant, about 3 minutes. Let turmeric oil cool slightly.
- Arrange watermelon, tomato, and feta on a platter. Drizzle turmeric oil evenly over and sprinkle with salt
INGREDIENTS
- 1 cup salted, roasted cashews, divided
- 1 tsp. ground turmeric
- 1 tsp. freshly ground black pepper
- 1 3/4 tsp. kosher salt, plus more
- 2 1/2 tsp. light brown sugar, divided
- 2 large boneless center-cut pork loin chops (about 1 1/4 lb. total)
- 8 oz. vermicelli rice noodles
- 2 cups basil leaves
- 2 small serrano chiles, seeds removed
- 1 Tbsp. finely grated lime zest
- 1/3 cup fresh lime juice
- 1 Tbsp. vegetable oil
- 1 lb. green beans, trimmed, halved crosswise
- 1 cup mint leaves
- Lime wedges (for serving)
DIRECTIONS
Place 3/4 cup cashews in a blender and cover with 3/4 cup boiling water. Let soak 10 minutes.
Meanwhile, mix turmeric, pepper, 1 tsp. salt, and 1 tsp. brown sugar in a small bowl; set aside.
Working one at a time, place pork chop flat on a work surface. First, butterfly the pork chop so that it’s thinner, which will reduce cooking time and create more surface area for seasoning. Using a sharp knife and starting from an outside edge, slice three-quarters of the way through the center of chop, as though you’re slicing a bagel in half, then open it up like a book. Place butterflied chop between 2 sheets of plastic wrap or inside a heavy-duty resealable plastic bag and pound to 1/4″ thin. Repeat with remaining chop. Rub chops with turmeric mixture and let sit 10 minutes.
Cook vermicelli according to package directions. Run under cold water to stop the cooking, then transfer to a large bowl.
Add basil, chiles, lime zest and juice, and remaining 1 1/2 tsp. brown sugar and 3/4 tsp. salt to cashews and cashew soaking water in blender and purée until smooth and creamy. Pour sauce over noodles and toss to combine.
Heat oil in a large heavy skillet over high until shimmering. Cook cutlets one at a time until browned and cooked through, about 2 minutes per side. Transfer to a cutting board and let rest 5 minutes. Slice into 1/2″-thick strips.
While pork rests, cook green beans in same skillet over high heat, stirring often, until lightly charred and crisp-tender, about 5 minutes.
Divide noodle mixture among bowls. Arrange pork and green beans over. Top with mint and remaining 1/4 cup cashews. Serve with lime wedges alongside.
INGREDIENTS
- ½ cup/114 grams (1 stick) butter, at room temperature, plus more for greasing pan
- ½ cup/100 grams granulated sugar, more for sprinkling
- ¼ cup/55 grams light brown sugar
- 3 large eggs, at room temperature
- 1 tablespoon/5 grams finely grated lemon zest
- 1 teaspoon/5 milliliters vanilla extract
- 1 ¼ cups/156 grams all-purpose flour
- ½ teaspoon fine sea salt
- ½ teaspoon grated nutmeg
- ¼ teaspoon baking powder
- 4 ½ cups summer berries (a mix of blueberries, raspberries, blackberries or use any one kind)
- Cinnamon, for dusting (optional)
- Confectioners’ sugar, for dusting
DIRECTIONS
- Heat oven to 375 degrees. Butter a 9-inch round cake pan.
- In the bowl of an electric mixer, add butter, granulated sugar and brown sugar and beat until light and fluffy. Add eggs one at a time, then add lemon zest and vanilla and mix until combined.
- In a separate bowl, combine flour, salt, nutmeg and baking powder, and whisk to combine. Add dry ingredients to egg mixture and mix until just combined.
- Gently fold berries into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar. Bake 40 to 50 minutes, or until top is golden and cake is cooked through.
- Allow cake to cool, then sprinkle with cinnamon, if using, and confectioners’ sugar.
Notes: You can substitute any other juicy fruit that you like: peaches, nectarines, figs, plums or pineapple. If your fruit is very sweet (figs, pineapple), reduce the sugar by a couple of tablespoons, while tart fruit (plums or tart blackberries) may need an extra tablespoon.
INGREDIENTS
- 2 Tbsp. unsalted butter
- 3 large eggs
- 1 cup whole milk
- 1 tsp. finely grated lemon zest
- 1 tsp. kosher salt
- 1 tsp. vanilla extract
- 1/3 cup plus 2 Tbsp. granulated sugar
- 1/2 cup all-purpose flour
- 2 cups halved and pitted cherries, or pitted and sliced apricots
- Powdered sugar (for serving; optional)
DIRECTIONS
Preheat oven to 350°F. Place butter in a 2–3-qt. shallow baking dish or medium (10″) ovenproof skillet. Transfer to preheating oven and heat until butter has melted, about 4–6 minutes.
Meanwhile, blend eggs, milk, lemon zest, salt, vanilla, and 1/3 cup granulated sugar in a blender until frothy, about 2 minutes. Add flour and blend just until combined.
Pour batter into hot baking dish. Arrange fruit evenly over. Sprinkle with remaining 2 Tbsp. granulated sugar. Bake clafoutis until top is puffed and lightly golden brown, 25–35 minutes. Let cool slightly, then sift powdered sugar over (if using). Serve warm.
INGREDIENTS
Biscuits:
- 1/4 cup granulated sugar
- 1 Tbsp. baking powder
- 2 tsp. finely grated lemon zest
- 1 tsp. kosher salt
- 2 cups all-purpose flour, plus more for surface
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- 1 1/3 cups chilled heavy cream
Filling and assembly:
- 2 lb. fresh (or frozen) sweet cherries, pitted
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
- 3 Tbsp. cornstarch
- 1/2 tsp. ground cinnamon
- 1 tsp. vanilla extract
- 1/4 tsp. almond extract
- 1/4 tsp. kosher salt
- 3 Tbsp. unsalted butter, melted, slightly cooled
- 2 Tbsp. raw sugar
- Vanilla ice cream or softly whipped cream (for serving)
Special Equipment
A 1 1/2″-diameter cookie cutter
DIRECTIONS
Biscuits:
Whisk granulated sugar, baking powder, lemon zest, salt, and 2 cups flour in a medium bowl. Add butter and toss to coat. Quickly smash butter into flour mixture with your fingers, working until the largest pieces are about the size of a pea. Gradually stream cream into bowl, tossing flour mixture constantly with a fork to distribute. Using a flexible bench scraper or a hard plastic spatula, fold dough over and onto itself several times, scraping bottom and sides of the bowl, to bring together into a mass (dough will feel very wet and sticky).
Turn out dough onto a generously floured surface. Pat into a 3/4″-thick rectangle or square with floured hands, using bench scraper or spatula to lift up dough and dust underneath with more flour as needed to prevent sticking. Dust surface with more flour, then cut dough into 4 equal pieces and stack on top of each other. Dust with flour and press down on stack with a rolling pin to flatten to a workable height. Roll out to 1/2″ thick, dusting with more flour as needed.
Use cutter to punch out biscuits as closely as possible, dipping cutter in flour often. Transfer biscuits to a plate. You should have about 40. Gather up dough scraps, reroll, and punch out more biscuits if needed. Chill until ready to use.
Do Ahead: Dough can be made 1 day ahead; wrap tightly and chill.
Filling and assembly:
Place a rack in middle of oven and preheat to 400°F. Mix cherries, granulated sugar, lemon juice, cornstarch, cinnamon, vanilla extract, almond extract, and salt in a large bowl. Scrape filling into a 2-qt. baking dish or 9″-diameter cake pan with 2″ sides and press down on it firmly to compact. Place on a foil-lined baking sheet.
Arrange chilled biscuits over filling, fitting snugly so they’re touching with only a few gaps. Brush generously with butter; sprinkle with raw sugar.
Bake cobbler 10 minutes. Reduce heat to 350°F and continue to bake until biscuits are golden brown and juices are bubbling, 50–65 minutes more. Let cool slightly. Serve cobbler with ice cream.
Do Ahead:
Cobbler can be baked 1 day ahead; store tightly covered at room temperature.
INGREDIENTS
- 1 cup shredded napa cabbage
- 1 cup shredded red cabbage
- 2 ¼ teaspoons kosher salt, plus more as needed
- 2 cups kohlrabi matchsticks
- 2 cups Granny Smith (or other green apple) matchsticks
- ⅓ cup minced fresh parsley, plus ¼ cup whole leaves
- ¼ cup fresh lime juice
- ⅓ cup unseasoned rice vinegar
- 1 tablespoon shoyu
- 1 teaspoon coconut palm sugar
- ½ cup safflower oil
- Freshly ground white pepper
DIRECTIONS
- Combine the cabbages in a large bowl. Sprinkle with 2 teaspoons of the kosher salt. With clean hands, massage the cabbage until soft and wilted, about 3 minutes. Transfer the cabbage to a colander set in the sink and rinse the bowl. Put a plate on top of the cabbage and weight it (a 28-ounce can of tomatoes works well for this). Let sit for 1 hour. Rinse the cabbage in cold water and let drain for 20 minutes. Wipe the bowl with a clean kitchen towel.
- Return the cabbage to the bowl and add the kohlrabi, apples, and minced parsley. Toss well to combine. Set aside.
- In a blender, combine the lime juice, vinegar, shoyu, sugar, and ¼ teaspoon salt. With the blender running, slowly pour in the safflower oil through the hole in the lid and blend until emulsified. Season with salt and white pepper to taste.
- Pour enough of the dressing over the salad to lightly coat, toss, and garnish with the parsley leaves, then serve.
INGREDIENTS
- ¼ pound/114 grams unsalted butter, softened, plus more for greasing the pan
- 3 large, ripe peaches
- 1 ¼ cup/250 grams sugar
- 1 cup/128 grams flour
- ¾ teaspoon baking powder
- ¼ teaspoon ground nutmeg
- 3 eggs
- ¾ cup crème fraîche
DIRECTIONS
- Heat oven to 350 degrees. Butter a 9-inch cake or pie pan. Line the bottom of the pan with a round of parchment paper and butter that as well.
- Pit the peaches and cut into slices about 1/2-inch thick. Arrange the slices in a pattern on the bottom of the pie pan.
- Combine 1/2 cup/100 grams of the sugar with 1/4 cup/60 milliliters of water in a saucepan or skillet. Cook over medium-high heat until the mixture turns amber, about 10 to 12 minutes. Remove from heat immediately and pour this caramel evenly over the peaches in the pie pan.
- In a medium bowl, sift together the flour, baking powder and nutmeg, and set aside.
- In another medium bowl, beat together the butter and remaining 3/4 cup/150 grams sugar until light. Beat in the eggs 1 at a time. Stir in the flour mixture. Spread the batter evenly over the peaches and caramel.
- Bake for 30 to 35 minutes, until top is golden brown and cake is set. Remove from the oven and set on a cooling rack. Run a knife around the sides, place a platter on top and invert the cake onto the platter. If any of the peach slices stick to the pan, lift them off carefully and replace them on top of the cake. Serve the cake warm or cooled to room temperature, with crème fraîche on the side.
INGREDIENTS
- 2 pounds halved small waxy potatoes
- 1/4 cup olive oil
- 1/2 chopped onion
- 1/4 cup apple cider vinegar
- 4 sliced scallions
- 2 tablespoons chopped fresh dill
- 1 teaspoon toasted caraway seeds and toss
- Salt
- Pepper
DIRECTIONS
- Cover 2 pounds halved small waxy potatoes with cold salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl.
- Meanwhile, heat 1/4 cup olive oil in a medium skillet over medium-high heat. Add 1/2 chopped onion; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes.
- Remove from heat and mix in 1/4 cup apple cider vinegar. Add to potatoes along with 4 sliced scallions, 2 tablespoons chopped fresh dill, and 1 teaspoon toasted caraway seeds and toss, crushing potatoes slightly; season with salt and pepper.
INGREDIENTS
FOR THE CRUST:
- 1 (11-ounce) box vanilla wafers
- 2 tablespoons granulated sugar
- 8 tablespoons/115 grams unsalted butter, melted
FOR THE FILLING:
- 1 ¾ cup/420 milliliters condensed milk (1 14-ounce can plus 1/2 cup)
- 5 large egg yolks
- ¾ cup/180 milliliters Key lime or conventional lime juice
- 1 teaspoon lime zest
FOR THE TOPPING:
- 1 cup/240 milliliters cold heavy cream
- 1 tablespoon confectioners’ sugar
DIRECTIONS
Heat oven to 350 degrees. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, combine vanilla wafers and sugar, and pulse until you have fine crumbs. Add butter and process until evenly moistened. Transfer mixture to prepared pan and press it down into an even layer. Bake until fragrant and a shade darker, 15 to 17 minutes.
Meanwhile, prepare the filling: In a medium bowl, whisk together condensed milk, egg yolks, lime juice and lime zest.
Pour filling over crust (it’s O.K. if it’s still warm) and bake until the filling is set, about 15 minutes. Transfer to a rack to cool completely, then cover and refrigerate for at least 4 hours.
Use a sharp knife to release edges. Using the parchment overhang, carefully lift and transfer the bar to a cutting board. Just before serving, whip heavy cream and confectioners’ sugar until soft peaks form. Top bars with whipped cream and cut into 16 squares to serve.
Ingredients
- For the salmon:
- 1 1/2 pounds skinless salmon fillet
- 2 teaspoons finely grated lemon zest
- 1 teaspoon finely chopped oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 4 ounces roasted bell peppers from a jar, thinly sliced
- For the salad:
- 1/2 pound small new potatoes, halved
- 1 bunch asparagus (about 1 pound), trimmed
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1/2 teaspoon honey
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup finely chopped dill, plus sprigs for serving
- 1/2 head of escarole, coarsely chopped (about 8 cups)
- 3 ounces feta, crumbled
Directions
- Preheat oven to 300°F. Place salmon in a baking dish and rub with lemon zest, oregano, salt, and pepper on all sides, then coat with oil. Arrange peppers around salmon. Bake until salmon is firm but still pink in the center, about 20 minutes (if you prefer salmon more well done, cook an additional 5 minutes).
- Set a steamer basket in a large pot filled with 2″ water. Cover pot and bring water to a boil. Add potatoes, cover, and steam until tender, 10–12 minutes. Add asparagus to potatoes, cover, and steam until crisp-tender, 3–5 minutes.
- Meanwhile, whisk oil, lemon juice, honey, salt, pepper, and 1/4 cup dill in a small bowl or measuring cup. Toss escarole with half of the dressing in a large bowl, then transfer to a serving platter.
- Toss potatoes and asparagus with remaining dressing in same bowl, then arrange over escarole. Flake salmon into large pieces and arrange on platter. Top with feta, peppers, and dill sprigs.
dianemdaugherty 