INGREDIENTS
- For the shrimp:
- 1/2 tsp kosher salt
- 1/2 tsp granulated sugar
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp chili flake
- 1/4 tsp cayenne pepper
- 1 pound jumbo shrimp*, peeled and de-veined
- 1 T oil (something neutral like canola)
- For the corn and mango salsa:
- 1 ear corn, or 3/4 C corn kernels
- 1 jalapeno pepper
- 1 large mango, peeled and diced**
- 1/2 small red onion, diced fine
- 2 scallions, sliced thin
- 1/4 C chopped parsley (or cilantro)
- 1/2 tsp kosher salt
- 1 tsp honey
- 1 tsp oil
- Juice of one lime
- Zest of one lime
Corn tortillas for serving
DIRECTIONS
Combine the salt, sugar, cumin, chili powder, paprika, chili flake, and cayenne. Sprinkle this mixture evenly over the shrimp and toss to combine. Set aside while you make the salsa.
Place your shucked ear of corn directly over a medium flame on your gas burner***. Turn frequently and cook until kernels begin to char, about 2-3 minutes. You’re not looking for all over char, just good color in a few places. Remove from heat, cut kernels off of the cob, and place them in a medium bowl.
Repeat this process with the jalapeno, but make sure to evenly char it all over. Remove from heat, scrape the black char off the skin and dice fine. Leave the seeds in for a spicier salsa, remove them to tame the heat. Add the diced jalapeno to the corn along with the mango, red onion, scallions, parsley, salt, honey, oil, lime juice, and zest. Mix thoroughly and season to taste. Set aside.
Char your tortillas for about 20 seconds per side over an open flame and then wrap them in a clean kitchen towel until ready to serve. You can also heat the whole stack in a low oven (250°F), wrapped in a damp paper towel and then tightly in aluminum foil.
Heat the oil in a large skillet set over medium-high to high heat, until you start to see small wisps of smoke. Add the shrimp and spread into one even layer. Let cook undisturbed for about one minute, or until they are nicely browned on one side. Flip and sear on the other side for 1-2 minutes or until the meat is just opaque all the way through. Remove from heat.
Assemble tacos with shrimp, corn and mango salsa and extra lime wedges.
INGREDIENTS
- 6 ears corn shucked
- 1/4 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 1/2 cup grated Cotija cheese
- 1/2 teaspoon ancho chili powder
- 1/4 teaspoon salt
- 1/4 cup freshly chopped cilantro
- 1 tablespoon Mexican hot sauce
DIRECTIONS
- Wrap the corn in aluminum foil and place on a 400 degree grill or in a 400 degree oven for 15 minutes. Unwrap and set aside to cool.
- Meanwhile, in a small bowl whisk together mayonnaise, Mexican crema, 1/4 cup of Cotija cheese, chili powder, and salt.
- Cut corn kernels from cob and stir into mayonnaise mixture.
- Sprinkle with remaining Cotija cheese and cilantro. Dot with hot sauce.
Optional: add in 1-2 diced red bell peppers, and 1-2 diced avocados
INGREDIENTS
- 6 garlic cloves, finely grated, pressed, or minced
- 2 lemons, zested
- 1 cup plain whole-milk yogurt
- ¼ cup chopped fresh cilantro, plus more sprigs for garnish
- 3 tablespoons extra-virgin olive oil, plus more for serving
- 1 ½ tablespoons za’atar, plus more for serving
- 1 tablespoon chopped fresh oregano or marjoram, plus more sprigs for garnish
- 1 ¾ teaspoons salt
- ¼ teaspoon freshly ground black pepper
- 2 ¼ pounds boneless, skinless chicken thighs
DIRECTIONS
- In a large bowl or container, stir together 5 of the grated garlic cloves, half the lemon zest, 1/3 cup yogurt, the cilantro, oil, za’atar, oregano or marjoram, salt and black pepper. Add chicken and toss until well coated. Cover and refrigerate for at least 2 hours or overnight.
- When ready to cook, light the grill to medium or heat your broiler with the rack 3 inches from the heat source. Remove chicken from bowl, shaking off any excess marinade, and grill or broil on one side until charred in spots, 5 to 8 minutes. Flip the chicken and grill or broil for another 5 to 8 minutes, until just cooked through.
- While the chicken is cooking, place remaining 2/3 cup yogurt in a small bowl. Stir in the reserve grated garlic clove and lemon zest, and season to taste with salt and pepper. Cut one zested lemon in half and set aside for serving (save the other zested lemon for another use).
- To serve, place chicken on a serving platter and drizzle with olive oil and a large squeeze of the zested lemon. Top with cilantro and oregano or marjoram sprigs and serve with yogurt sauce.
INGREDIENTS
FOR THE TZATZIKI:
- 2 Persian or mini cucumbers, coarsely grated
- 1 cup full-fat Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice, plus more as needed
- 2 teaspoons honey, plus more as needed (optional)
- 1 garlic clove, grated
- Kosher salt and black pepper
FOR THE SALAD:
- 2 ½ pounds small red, new or fingerling potatoes, washed and halved (or cut into 1-inch pieces, if large)
- 3 Persian or mini cucumbers, sliced into 1/4-inch rounds
- ⅓ cup black olives, such as Kalamata or oil-cured, pitted, and torn in half if large
- ¼ cup chopped dill
- ¼ cup chopped mint
- Extra-virgin olive oil, for drizzling
- ½ lemon
DIRECTIONS
- To make the tzatziki, place grated cucumber in a colander over the sink and squeeze vigorously to remove any excess moisture. Transfer to a large bowl and stir in the yogurt, olive oil, lemon juice, honey (if using), garlic, 3/4 teaspoon salt and 1/4 teaspoon pepper. Taste and adjust seasonings; it should be tart, savory and a little sweet. Add more salt, pepper, honey and lemon juice accordingly; set aside.
- Bring a large pot of salted water to a boil. Add the potatoes and simmer over medium-high for 12 to 15 minutes until just tender. Drain and allow to cool for 8 to 10 minutes until they are just warm to the touch.
- Prepare the salad: In a large bowl, combine the cooked potatoes with the tzatziki, sliced cucumbers, olives, dill and mint; season generously with salt and pepper. Drizzle with olive oil, squeeze the lemon on top and serve. Store leftovers in a covered container, chilled, for 1 to 2 days.
Ingredients
- 2 tablespoons capers
- 1 tablespoon fresh lemon zest plus 5 tablespoons lemon juice (from 2 to 3 lemons)
- 6 scallions, thinly sliced
- 1 medium Savoy or other green cabbage (1 1/2 to 2 pounds), cored and thinly sliced
- Kosher salt and black pepper
- ¼ cup tahini
- 1 tablespoon Dijon mustard, plus more to taste
- 8 ounces snap peas, thinly sliced lengthwise
- 3 large or 6 small radishes, cut into matchsticks
Directions
- Chop and smash the capers, lemon zest and half the scallions together into a coarse, wet paste. In a large bowl, combine the cabbage, 1 tablespoon lemon juice, 1 teaspoon salt and the scallion-caper mixture. Massage with your hands until the cabbage is slightly wilted.
- Prepare the dressing: In a liquid measuring cup, stir together the remaining 1/4 cup lemon juice, the tahini and mustard. Add water until thick but pourable (about 3 tablespoons depending on tahini brand). Season to taste with salt and pepper and another teaspoon of mustard for more kick, if desired.
- Add the snap peas, radishes and remaining scallions to the cabbage, then stir in enough dressing to lightly coat. (Leftover dressing will keep for up to a week; thin with water as needed.) Season slaw to taste with salt and pepper.
Ingredients
- 1 cup/240 milliliters whole milk
- 1 large egg yolk
- 5 tablespoons plus 1 teaspoon/75 grams granulated sugar
- 5 tablespoons/30 grams Dutch-process cocoa powder
- 1 tablespoon cornstarch
- Pinch of kosher salt
- 1 ½ teaspoons vanilla extract
- ½ cup/80 grams fresh raspberries
- ⅓ cup/80 milliliters heavy cream
Directions
- Add the milk and egg yolk to a measuring cup. Whisk to combine.
- Add 5 tablespoons sugar, the cocoa powder, cornstarch and salt to a medium saucepan, and whisk to combine, breaking up any lumps. Whisk the milk and egg yolk mixture into the sugar mixture until smooth.
- Set the pan over medium-low heat and cook the mixture until it thickens and starts to bubble, stirring the mixture constantly with a rubber spatula and making sure to scrape the corners and bottom of the pan. Once it bubbles, cook for an additional minute until thick and creamy, taking extra care to scrape the bottom and sides of the pan to avoid scorching the mixture, 6 to 8 minutes total. If you do get a few small lumps, whisk the mixture vigorously for a few seconds to smooth them. Stir in 1 teaspoon vanilla extract.
- Spoon the pudding into two small serving bowls or glasses, and press a piece of plastic wrap on the surface of each pudding to prevent a skin from forming. Chill for at least 1 hour and up to 2 days.
- When you are ready to serve the pudding, make the raspberry cream: Combine 1/2 teaspoon sugar with about 4 raspberries in a small bowl. Mash them together with a fork and macerate. In a medium bowl, whisk the cream with the remaining 1/2 teaspoon sugar and 1/2 teaspoon vanilla to medium peaks. Dollop the mashed raspberries over the top of the whipped cream and fold a few times. (The mixture should be streaky.)
- Top the pudding with the remaining raspberries and a dollop of the whipped cream. Serve immediately.
Ingredients
- 2 Granny Smith or other tart cooking apples (15 oz.), peeled, cored, and thinly sliced
- 2 Tbsp. fresh lemon juice, plus more for drizzling
- ½ stick (4 Tbsp.) unsalted butter, divided
- ¼ cup light brown sugar, packed
- ½ tsp. ground cinnamon
- Pinch of freshly grated nutmeg
- 3 large eggs
- ¾ cup (4 oz.) all-purpose flour
- 1 Tbsp. granulated sugar, plus more for sprinkling
- Pinch of kosher salt
- 1 cup whole milk
- ¼ cup dark rum or cognac (optional)
Directions
- In a medium bowl, add the apples and lemon juice; toss to coat.
- In a medium skillet over medium-high heat, melt 2 tablespoons butter. When the foam begins to subside, stir in the brown sugar, cinnamon, and nutmeg. Add the apples and cook until darkly caramelized and fragrant, 11–12 minutes. Remove from the heat and set aside.
- In a large bowl, beat the eggs, then whisk in the flour, granulated sugar, and salt until smooth. Add the milk and continue whisking until a thin, smooth batter forms.
- In a nonstick 8-inch skillet over medium heat, melt 1 teaspoon butter. When the foam begins to subside, pour in ⅓ cup batter, tilting the skillet to coat the entire surface with batter and form a thin pancake. Cook until just set, about 2 minutes. Evenly distribute one-third of the apples over the pancake, then pour another ⅓ cup batter on top, tilting the skillet to coat the surface and the apples with batter. Cook until the edges of the fresh batter have begun to set, 1–2 minutes, then use two wide, offset spatulas to flip the pancake. Continue cooking until the bottom is evenly golden brown, 1–2 minutes more, then turn out onto a large plate. Sprinkle generously with granulated sugar, then roll the pancake up like a jelly roll. Sprinkle with more granulated sugar, and if desired, drizzle with a few drops of lemon juice. Repeat with the remaining batter and apples to make a total of 3 rolled pancakes.
- If desired, you can flame your pancakes: In the skillet used to cook the apples, add the rum and remaining 1 tablespoon butter; warm over medium heat. Add the pancakes, spoon the rum mixture over the top, and remove from the heat. Working quickly and carefully, use a gas lighter or a long match to set the pancakes on fire. Shake the skillet gently until the flame goes out, then transfer the pancakes to a large plate. Serve warm.
Ingredients
- 4 large eggs
- 1 cup sugar
- 1⁄2 cup canola or vegetable oil
- Juice (2 Tbsp). and zest (1½ tsp.) of one medium lemon
- 1 tsp. pure vanilla extract
- 5 cups all-purpose flour, plus more for dusting
- 2 tsp. baking powder
- 1⁄2 tsp. kosher salt
- 1 1⁄2 cups (1½ lb.) filling, such as apple or prune butter, strawberry or apricot preserves
Directions
- Preheat oven to to 350ºF and line 4 cookie sheets with parchment paper.
- In a large bowl, add the eggs and sugar and whisk until light and foamy. Add the oil, lemon juice and zest, and vanilla extract, and stir to combine. Add the flour, baking powder, and salt, and use a wooden spoon or stiff rubber spatula to stir well until a stiff, homogenous dough forms.
- Lightly flour a clean work surface and turn the dough out onto the surface. Press it into a cohesive mass, then use a rolling pin to roll the dough out to an even ¼-inch-thick sheet. Use a 3¾-inch round cookie cutter or the rim of a glass to punch circles in the dough. Pull the scraps away from the circles and set aside to be rerolled once. Using a tablespoon or a small scoop, portion 1 heaping tablespoon of filling into the center of each circle. Fold in the dough from three sides and press the edges together to seal, leaving a small opening over the filling. When all of the cookies are shaped, place them 2 inches apart on the prepared baking sheets.
- Bake the cookies until lightly browned on the bottom and just set throughout, 18-22 minutes.
- Remove and let the cookies cool on the baking sheet for 1 minute, then transfer to wire racks to cool completely.
Ingredients
1 packet active dry yeast
1 tsp sugar
1/4 cup water, warmed
4¾ cups + 1/2 to 3/4 cups all-purpose flour, divided
1 tsp kosher salt
3 tbsp unsalted butter
2 cups buttermilk, warmed
1/3 cup maple syrup (alternatively, honey or cane syrup)
1 egg, lightly whisked
Flaky salt
Directions
- Mix the yeast and sugar with warm water and let it proof for about 10 minutes.
- In a large mixing bowl, whisk together 600 grams (5 cups) of the flour and the kosher salt.
- In a small saucepan, melt the butter over low heat. Add the buttermilk and stir gently until it is warmed through. Remove from heat and stir in maple syrup and yeast mixture.
- Pour the buttermilk mixture into the flour and, using a spoon or your hands, stir to form a shaggy dough. It will be very sticky.
- Once it is cohesive, scrape it out onto a work surface dusted with flour and knead in ¼ cup of flour at a time. Continue kneading until it becomes smooth, elastic, and bounces back when poked.
- Form into a ball and transfer the dough to a lightly oiled bowl, cover with a damp towel (or plastic wrap), and let it rise until doubled in bulk, about 2 hours.
- Gently punch the dough down, gather and shape into a loaf (or balls, if you are making dinner rolls or burger buns), and place in an oiled loaf pan. Cover with the towel and let it rise until it has doubled in volume, about an hour. Toward the end of the rising time, place a rack in the middle of your oven and preheat it to 375°F.
- When the second rise is complete, brush the top with the egg and sprinkle with flaky salt.
- Bake in the middle of the oven for about 30–45 minutes, until golden brown and hollow-sounding when knocked on the bottom (190°F).
- Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Allow loaf to fully cool before slicing.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons ground ginger
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 1/2 teaspoons finely ground black pepper, plus more for sprinkling
- 1 cup (packed) dark brown sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 large egg, room temperature
- 1/3 cup plus 1 tablespoon mild-flavored (light) molasses (not Blackstrap)
- 3/4 cup powdered sugar
- 1 tablespoon (or more) milk
- Raw sugar (for sprinkling)
Directions
- Whisk all-purpose flour, whole wheat flour, baking soda, salt, ginger, cinnamon, cloves, and 1 1/2 tsp. pepper in a medium bowl to combine.
- Using an electric mixer on medium speed, beat brown sugar and butter in a large bowl until light and fluffy, about 3 minutes. Add egg and beat to incorporate. Add 1/3 cup molasses and mix just to combine. Reduce mixer speed to low and gradually add dry ingredients; beat just until incorporated. Pat dough together and wrap in plastic. Chill until firm, about 1 hour.
- Place racks in upper and lower thirds of oven; preheat to 350°F. Scoop out level tablespoonfuls of dough and roll between the palms of your hands into smooth balls. Place on 2 parchment-lined baking sheets, spacing about 2″ apart (you should be able to fit about 12 on each sheet).
- Bake cookies, rotating baking sheets top to bottom and back to front halfway through, until just firm around the edges, 9–12 minutes (if you like chewier cookies, bake less, and if a crispier cookie is your thing, bake a little longer). Let cookies cool about 5 minutes on baking sheets, then transfer to wire racks and let cool completely.
- Repeat with remaining dough, using fresh parchment paper on baking sheets.
- Whisk powdered sugar, milk, and remaining 1 Tbsp. molasses in a medium bowl until smooth. The glaze should be very thick and glossy but still pourable. If needed, add more milk or water 1/2-teaspoonful at a time until you get to the right consistency. Drizzle glaze over cookies and sprinkle with raw sugar and more pepper.
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