Ingredients
- Dough for a 9-inch single crust pie, or use store-bought, rolled into an 11-inch round (see Note)
- 1 ½ pounds ripe heirloom tomatoes (about 4 medium)
- ¼ cup store-bought pesto
- ¾ cup shredded mozzarella (about 3 ounces)
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped fresh oregano
- 3 large eggs
- ⅓ cup heavy cream
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Directions
- Heat oven to 350 degrees.
- Make the crust and topping: In a medium bowl, whisk together flour, cornmeal, confectioners’ sugar, brown sugar, baking powder and salt. Add melted butter, then use your hands or a wooden spoon to combine ingredients until no dry spots remain.
- Press half of the cornmeal mixture into a 9-inch tart pan with a removable bottom (alternatively, use a 9-inch cake pan or springform pan, lined with parchment), making sure the mixture is evenly pressed on the bottom and about 1/2 inch up the sides. (Using something large and flat, like the bottom of a measuring cup, will be helpful.) Reserve the remaining mixture.
- Make the filling: Toss blueberries, brown sugar, vinegar, flour and salt together in a medium bowl. Pour the fruit into the crust. Heat oven to 350 degrees. Fit the rolled-out dough into a 9-inch tart pan, allowing the edges to rise about 1/4 inch above the rim of the pan. Prick the dough all over with a fork.
- Line the dough with aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes until beginning to brown at the edges. Remove from the oven and carefully remove the foil and weights. Increase the oven temperature to 375 degrees.
- Meanwhile, cut the tomatoes into 1/2-inch slices. Place in a colander to drain excess tomato liquid for 20 minutes.
- Spread 1/4 cup pesto in an even layer over the parbaked tart crust. Sprinkle the shredded mozzarella over the pesto. Sprinkle the fresh basil and oregano over the cheese.
- In a medium bowl, prepare the custard: Whisk together the eggs, cream, salt and pepper until combined.
- Place the sliced tomatoes evenly over the cheese and herbs in overlapping concentric circles.
- Pour the custard evenly over the tomato slices. Swirl the pan to evenly distribute the liquid. Bake until the filling is set and won’t jiggle when shaken, about 35 minutes.
- Remove from the oven and let cool slightly before serving warm. This tart can also be served at room temperature.
- Crumble the remaining cornmeal mixture over the blueberries, pressing bits of the mixture together into large clumps as you go, as you would with a crisp or coffee-cake topping.
- Bake tart until the blueberry filling is bubbly and thickened, and both the crust and top are nicely browned, 40 to 45 minutes.
- Let tart cool completely before slicing into triangles and serving. The tart can be baked up to 2 days ahead and stored tightly wrapped at room temperature or refrigerated (especially if your kitchen is hot or humid).
Tip: blind bake the tart crust for a little while before adding the filling. Otherwise, the crust will be soggy in the middle. Can also add some grated lemon peel to cut sweetness.
Ingredients
FOR THE CAKE:
- ½ cup/113 grams unsalted butter at room temperature
- 1 ¼ cups/260 grams sugar
- 2 large eggs
- 1 ½ cups flour/188 grams
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups/300 grams sour cream
- 1 teaspoon vanilla
FOR THE TOPPING:
- ½ cup/104 grams sugar
- 2 teaspoons all-purpose flour
- 1 tablespoon cinnamon
- ⅓ cup/70 grams chopped pecans or walnuts
Directions
- Preheat oven to 350 degrees and generously butter a 8-by-8-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
- In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.
- Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.
- Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.
Ingredients
• 4 (1½”-thick) bone-in pork chops (about 4 lb. total)
• 3 tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more
• 1 Tbsp. crushed red pepper flakes
• ½ tsp. garlic powder
• ½ tsp. onion powder
• ½ tsp. smoked paprika
• 1 tsp. cumin seeds, divided
• ½ cup honey
• 2 ripe peaches or nectarines, cut into 1″ pieces
• ½ small red onion, finely chopped
• 1 jalapeño, finely chopped
• Juice of 2 limes
• ¼ cup chopped cilantro
• Vegetable oil (for grill)
Directions
Step 1
Trim excess fat from pork chops. Pat dry and season both sides with salt. Set aside.
Step 2
Mix red pepper flakes, garlic powder, onion powder, paprika, ½ tsp. cumin seeds, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat honey in a small saucepan over medium just until warm. Remove pan from heat and stir in spice mixture. Set spiced honey aside.
Step 3
Toss peaches, red onion, jalapeño, lime juice, cilantro, remaining ½ tsp. cumin seeds, and remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Chill peach pico de gallo until ready to serve.
Step 4
Prepare a grill for 2-zone heat (for a charcoal grill, bank two thirds of coals on one side of grill and scatter remaining coals on other side; for a gas grill, set one burner to high heat and remaining burners to medium-low); oil grate. Grill reserved chops on hotter side of grill, moving to cooler side as needed to control flare-ups, until lightly charred on both sides, about 3 minutes per side. Move pork chops to cooler side of grill, cover, and grill, turning often and basting with reserved spiced honey, until an instant-read thermometer inserted into the thickest part of pork chops registers 145°, about 5 minutes longer. Transfer pork chops to a platter and let rest 10 minutes.
Step 5
Spoon peach pico de gallo over pork chops just before serving.
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.
