Shawarma-Spiced Carrots with Date and Herb Salad 

Gnocchi with Spinach and Red-Pepper Sauce

Indian-ish Nachos with Cheddar, Black Beans and Chutney

Lemony Orzo with Asparagus and Garlic Bread Crumbs

Turmeric-Black Pepper Chicken with Asparagus

Toast star anise, coriander seeds, cumin seeds, mustard seeds, and cloves in a dry small skillet over medium heat, tossing occasionally, until very fragrant and just beginning to darken, about 5 minutes. Transfer to a plate; let cool. Finely grind in spice mill or with mortar and pestle; transfer to a bowl. Finely grind chiles de árbol, guajillo chiles, and half of sesame seeds. Add to ground spices along with sumac, cocoa powder, cinnamon, allspice, coffee, and remaining sesame seeds; mix well.

Season ribs all over with salt (we recommend 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt per lb.) and sprinkle with ½ cup mole powder, pressing to adhere. Arrange on a rimmed baking sheet and let chill, uncovered, overnight.

Place racks in upper and lower thirds of oven; preheat to 300°. Mix red onion, vinegar, sugar, and a few pinches of salt in a medium bowl; set aside.

Transfer ribs to a deep roasting pan and pour in kombucha. Scatter garlic over and arrange white onion and half of orange pieces around ribs. Cover pan tightly with foil; bake on lower rack until tender but not falling apart, 2½–3 hours.

Remove ribs from oven. Heat broiler. Uncover ribs and broil on upper rack, turning once, until crisp, about 5 minutes.

Transfer ribs to a platter. Skim fat from liquid in pan and discard; drizzle liquid over ribs. Top with drained pickled red onion, cilantro, and remaining orange.

4 Dried Chiles de Árbol or 2 tsp. Crushed Red Pepper Flakes

2 2½-lb. Racks St. Louis–Style Pork Spareribs

2 medium Oranges, cut into 2" pieces (peel and all), divided

Do Ahead:Mole powder can be made 2 weeks ahead. Store airtight at room temperature.

Bon Appétit: https://www.bonappetit.com/recipe/mole-spiced-ribs-with-orange-and-pickled-onion

Mole-Spiced Ribs with Orange and Pickled Onion

Make sponge: Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and ¼ cup all-purpose flour and whisk together. Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.

Add salt, olive oil and nearly all remaining all-purpose flour (reserve ½ cup). With a wooden spoon or a pair of chopsticks, stir until mixture forms a shaggy mass. Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough.

Turn dough onto work surface. Knead lightly for 2 minutes, until smooth. Cover and let rest 10 minutes, then knead again for 2 minutes. Try not to add too much reserved flour; the dough should be soft and a bit moist. (At this point, dough may refrigerated in a large zippered plastic bag for several hours or overnight. Bring dough back to room temperature, knead into a ball and proceed with recipe.)

Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour.

Heat oven to 475 degrees. On bottom shelf of oven, place a heavy-duty baking sheet, large cast-iron pan or ceramic baking tile. Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.

Remove 1 ball (keeping others covered) and press into a flat diskc with rolling pin. Roll to a 6-inch circle, then to an 8-inch diameter, about ⅛ inch thick, dusting with flour if necessary. (The dough will shrink a bit while baking.)

Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.

35 grams Whole-Wheat Flour (¼ cup), preferably freshly milled

310 grams Unbleached All-Purposed Flour (2½ cups)

Place a rack in upper third of oven and preheat to 475°. Drizzle 6 oz. mixed mushrooms, cut or torn into large pieces (about 3½ cups), with extra-virgin olive oil in a large bowl; toss to coat. Set aside.

Swirl 2 Tbsp. extra-virgin olive oil in a 12" cast-iron skillet to coat bottom and ½" up sides. Place 1 lb. store-bought pizza dough, room temperature, in pan; lift, stretch, and press dough so it fills pan. If dough shrinks from edges, cover with a kitchen towel and let rest 10 minutes before stretching again.

Bake just until crust is starting to set but hasn’t taken on any color, about 5 minutes. Carefully remove skillet from oven and spread ⅓ cup barbecue sauce over entire surface of crust. Top with 6 oz. fresh mozzarella, torn (about 1 cup), and 2 oz. smoked Gouda, coarsely grated (about ½ cup), followed by ½ small red onion, thinly sliced, and reserved mushrooms. Season with kosher salt and freshly ground pepper.

Return skillet to oven and continue to bake until crust is golden brown underneath, cheese is melted, and mushrooms are golden, 16–20 minutes longer.

Heat broiler. Broil pizza until mushrooms are browned and crispy and cheese is browned in spots and bubbling, about 2 minutes. (Begin checking after 1 minute.)

Drizzle more barbecue sauce over pizza if desired. Top with crushed red pepper flakes and cilantro leaves.

6oz. Mixed Mushrooms, cut or torn into large pieces (about 3½ cups)

2 tbsp. Extra-Virgin Olive Oil, plus more for drizzling

1 lb. store-bought Pizza Dough, room temperature

6 oz. Fresh Mozzarella, torn (about 1 cup)

2 oz. Smoked Gouda, coarsely grated (about ½ cup)

Crushed Red Pepper Flakes and Cilantro leaves (for toppings)

In a 6- to 8-quart slow cooker, combine the chicken, carrot, onion, garlic, tomato paste, olive oil, thyme, oregano, red-pepper flakes and onion powder. Add 2 teaspoons kosher salt and a couple grinds of pepper.

Pour the tomatoes and their juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Stir to combine.

Cover and cook on low until the chicken is very tender, about 6 hours. The ragù will hold well on warm for an additional 1 to 2 hours.

Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. While the pasta cooks, in a small bowl, combine the ricotta with the chopped herbs, lemon juice and a pinch of salt; set aside.

Coarsely shred the cooked chicken with two forks. Remove and discard the herb sprigs and add the vinegar and the basil leaves. Taste the sauce, adding more red-pepper flakes, if you like. Turn off the slow cooker. Pour the drained pasta into the slow cooker and toss to combine.

Divide among bowls and top with the ricotta mixture.

1 ½ pounds boneless, skinless Chicken Thighs

½ Yellow or Red Onion, finely minced (about 1 cup)

1 sprig Fresh Thyme (or 1/2 teaspoon dried thyme)

1 sprig Fresh Oregano (or 1/2 teaspoon dried oregano)

1 ½ teaspoons Red Pepper Flakes, plus more to taste

1  (14-ounce) can Whole Tomatoes or Crushed Tomatoes

8  ounces Pappardelle, Tagliatelle, Fettuccine or other long, thick pasta

Heaping ¼ cup chopped soft Fresh Herbs, such as Chives, Oregano, Parsley or Basil, or a mix

Slow Cooker Chicken Ragù With Herbed Ricotta

Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Four minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.

Make dressing while the orzo and asparagus cook

In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.

In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.

Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.

1 pound Asparagus, trimmed and thinly sliced on a diagonal (about ¼-inch thick)

1 teaspoon Lemon Zest plus 3 tablespoons Lemon Juice, plus more as needed (from about 1 large lemon)

¼ cup finely grated Parmesan, plus more for serving

½ cup Fresh Dill, Mint or Parsley Leaves (or any combination), torn if large

Preheat oven to 375°. Wrap dates with halved bacon slices. Place on a sheet pan with the bacon ends side placed down.

Drizzle the Hong Kong sauce over each bacon-wrapped date. Put in the oven for 10-15 minutes until the bacon is cooked.

While the bacon and dates are cooking, prepare the salad. Mix the arugula with Hong Kong sauce, olive oil and salt to taste. Add the crunchy toppings.

Once the bacon-wrapped dates are done cooking, top with salad and serve.

Fried Onions, or any other crunchy toppings

Place a rack in middle of oven; preheat to 450°. Stir oil, salt, cinnamon, coriander, cumin, turmeric, paprika, pepper, cardamom, cloves, and garlic in a small bowl to combine.

Toss carrots with oil mixture on a large rimmed baking sheet to coat. Roast until carrots are crisp-tender and deeply browned, 15–20 minutes. Let cool.

Allow carrots to cool. Once you're ready to serve, whisk lemon juice, oil, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Add red onion, dates, jalapeños, and herbs and toss to coat. Taste salad and add more lemon juice if needed.

Stir labneh and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl.

To serve, spread labneh on a platter; top with carrots. Scatter salad over.

2 tsp. Diamond Crystal or 1¼ tsp. Morton Kosher Salt

1½ lb. medium Carrots, tops trimmed to ½", scrubbed, halved lengthwise 

1 tsp. Diamond Crystal or ½ tsp. Morton Kosher Salt, divided

7 Medjool Dates, pitted, coarsely chopped

2 Jalapeños, seeds removed, coarsely chopped

1 cup coarsely chopped tender Herbs (such as cilantro, dill, or parsley)

1 cup Labneh or Plain Whole-Milk Greek Yogurt

Wait to mix red onion, dates, jalapeños, and herbs together until you're ready to serve! Otherwise onions with soften too much.

Heat the oven to 425 degrees. Make the chutney: In a blender, combine the cilantro, green chile, lime juice, sugar and salt and blend until smooth. If the mixture is too thick to blend, add up to 3 tablespoons water, a tablespoon at a time, to get it going. Taste and adjust the salt and lime juice, if needed. Set aside.

In a medium bowl, lightly mash the beans with a fork (this is so they won’t roll off the chips), and season them with salt. On a foil-lined 13-by-18-inch sheet pan, arrange half the chips, followed by half the beans, onions, tomatoes and cheese (in that order). Repeat to make a second layer. Bake for 7 to 10 minutes on the highest rack of the oven, until the cheese is melted and bubbling.

While the nachos are in the oven, make the chhonk: In a small pan or a butter warmer over medium-high, heat the ghee. Once the ghee melts (or the oil begins to shimmer), add the cumin seeds and cook until they start to sputter and brown, about 15 seconds. Immediately remove the pan from the heat and stir in the red chile powder. Set aside.

Evenly drizzle the cilantro chutney and the tamarind sauce on top of the nachos, followed by the chhonk. Add a few dollops of the Greek yogurt, if using.

1 large bunch fresh Cilantro, leaves and tender stems roughly chopped (about 4 cups)

1 small Indian Green Chile or Serrano Chile, stem removed and roughly chopped

2 tablespoons fresh Lime Juice (from about 1 lime), plus more as needed

¾  teaspoon Kosher Salt, plus more as needed

1  (15-ounce) can Black Beans, rinsed and drained

1 (8-ounce) bag White Corn Tortilla Chips, preferably unsalted

2  medium Roma Tomatoes, cored and finely chopped

4 cups shredded Sharp Cheddar Cheese (about 1 pound)

¼ cup store-bought Tamarind Sauce (or 1/4 cup date syrup or maple syrup whisked with 1 tablespoon lime juice)

Pinch of Red Chile Powder, such as Ground Cayenne

Cook noodles in a large pot of boiling salted water according to package directions. Drain and rinse under cool running water.

Whisk gochujang, soy sauce, brown sugar, tahini, sesame oil, and 2 Tbsp. water in a small bowl to combine; set sauce aside.

Heat vegetable oil in a wok or large nonstick skillet over medium-high. Add broccoli rabe and garlic; season with salt and lots of pepper. Cook, tossing often, until broccoli rabe stems are crisp-tender and leaves are wilted, about 2 minutes. Add reserved sauce and cook, stirring often, until thickened slightly, about 2 minutes. Add noodles and a handful of basil and toss gently until sauce clings to noodles, about 1 minute.

Divide noodles among bowls and top with sesame seeds and more basil. Serve with lime wedges for squeezing over.

8–10oz. Fresh or Dried Wheat Noodles (such as lo mein, udon, or ramen)

Handful of torn Basil Leaves, plus sprigs for serving

Toasted Sesame Seeds and Lime Wedges (for serving)

Preheat oven to 350°. Butter and flour a 13x9" baking dish. Bring cocoa powder, 1 cup butter, and 1 cup water to a boil in a small saucepan; remove from heat.

Meanwhile, whisk sugar, baking soda, salt, and 2 cups flour in a medium bowl. Make a well in the center. Add eggs, buttermilk, and vanilla to well. Blend with a fork, then gradually incorporate dry ingredients. Add butter mixture and whisk until smooth. Scrape batter into prepared baking dish and smooth top.

Bake until cake starts to pull away from edges of dish and a tester inserted into the center comes out clean, 35–40 minutes. Transfer pan to a wire rack.

Just before cake has finished baking, heat butter, milk, and cocoa powder in a medium saucepan over low heat, whisking occasionally, until butter is melted and mixture is smooth (do not let boil). Remove from heat and whisk in powdered sugar and vanilla.

Pour warm frosting over warm cake and spread out and smooth with an offset spatula. Top with pistachios and sea salt.

Set oven to broil. Bake cake until the pistachios topping is roasted to preferred taste.

1 cup (2 sticks) Unsalted Butter, cut into pieces, plus more for baking dish

2 cups All-Purpose Flour, plus more for baking dish

½ cup chopped unsalted, Roasted Pistachios

1 teaspoon Flaky Sea Salt (such as Maldon)

Place 1 lb. ground pork in a medium bowl and sprinkle with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. ground cumin, and 1 tsp. smoked paprika. Using your hands, gently mix to incorporate.

Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Cook pork mixture, undisturbed, until browned and beginning to crisp underneath, about 3 minutes. Break up meat into ½" pieces with a wooden spoon and continue to cook, stirring often, until just cooked through, about 2 minutes more. Transfer to a small bowl with a slotted spoon, leaving fat behind; set aside.

Add 1 small red onion, thinly sliced, and 4 garlic cloves, thinly sliced, to same skillet; season with salt. Cook, stirring often, until onion is slightly softened and garlic is starting to turn golden, about 3 minutes. Add 1 large poblano chile, ribs and seeds removed, thinly sliced, and 3 medium tomatillos, husks removed, rinsed, coarsely chopped; cook, stirring occasionally, until poblano is golden in spots, about 1 minute. Add two 4-oz. cans diced green chiles and 1 cup water and cook, stirring occasionally and scraping up any browned bits, until almost all liquid is evaporated and tomatillos are mostly softened, 7–9 minutes. Remove from heat.

Heat broiler. Add reserved pork mixture to skillet and stir to combine. Top evenly with 8 oz. pepper Jack cheese, coarsely grated. Broil until cheese is melted and starting to blister in spots, about 3 minutes. Let cool slightly.

Top with cilantro leaves with tender stems. Serve with tortilla chips.

1 tsp. Diamond Crystal or ½ tsp. Morton Kosher Salt, plus more

1 large Poblano Chile, ribs and seeds removed, thinly sliced

3 medium Tomatillos, husks removed, rinsed, coarsely chopped

Cilantro leaves with tender stems and Tortilla Chips (for serving)

In a small bowl or measuring cup, stir together ¼ cup water with the honey, pepper and ½ teaspoon salt; set honey mixture aside.

In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.

In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side. Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.

Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.

Remove from heat and stir in the vinegar. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.

¾ teaspoon Black Pepper, plus more to taste

1 pound boneless, skinless Chicken Thighs, cut into 1-inch pieces

12 ounces Asparagus, trimmed and thinly sliced on an angle

1 teaspoon Unseasoned Rice Vinegar or Soy Sauce

Cook pasta shells in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid (do not rinse pasta). Add pasta to a large mixing bowl and set aside.

Whisk whole milk, white miso, garlic powder, freshly ground black pepper, kosher salt, and crushed red pepper flakes in a small saucepan to combine, then bring to a simmer over medium-high heat.

Meanwhile, melt unsalted butter in a large pot over medium-low heat. Sprinkle all-purpose flour over and cook, whisking constantly, until combined and mixture is foaming but still very pale, about 4-6 minutes.

Whisking constantly to prevent lumps from forming, very gradually pour in 1¼ cups hot milk mixture, then cook, still whisking constantly, until smooth. Add remaining milk mixture and whisk again until smooth. Add sharp yellow cheddar, coarsely grated, and ½ cup pasta cooking liquid and cook, whisking, until cheese is melted and sauce is smooth once more. Add to reserved pasta and stir, adding more pasta cooking liquid to loosen sauce if needed. Serve when pasta is well coated.

16 oz. Conchigliette Pasta (small shells)

½-⅔ tsp. Crushed Red Pepper Flakes, plus more for serving

12 oz. Sharp Yellow Cheddar, coarsely grated

Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.

Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.

Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add nutmeg and stir.

Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add ½ cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Stir to mix the fat into the sauce, taste and correct for salt.

Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.

3 tablespoons Butter plus 1 tablespoon for tossing the pasta

¾ pound Ground Pork or Beef Chuck (or you can use 1 part pork to 2 parts beef)

1½ cups Canned Imported Italian Plum Tomatoes, cut up, with their juice

Freshly grated Parmigiano-Reggiano Cheese for serving

On a sheet pan, mash together the butter and miso. Add the garlic and squash, drizzle with 1 tablespoon olive oil, and toss to coat with the miso-butter mixture. Sprinkle 1 teaspoon salt and season with pepper. Cook until easily pierced with a fork and the raw taste is gone, 25 to 30 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta, adjusting the heat to maintain a gentle boil, and cook until just shy of al dente. Reserve 1 cup pasta water, then drain the noodles. If done before the squash, drizzle with olive oil to prevent the noodles from sticking together. Leave in the sink to drain.

When the squash is done, return the pasta to the pot over low heat. Scrape in squash, garlic and any liquid that accumulated, then add the Parmesan and ½ cup pasta water, stirring well until the noodles have a light sheen to them. If it appears dry, add more pasta water a tablespoon at a time until you reach your desired consistency. Stir in the lime zest and juice, season to taste with salt, and top with pepper and red-pepper flakes, if using. Serve with extra cheese.

2 tablespoons Unsalted Butter, at room temperature

2½ pounds Butternut Squash, peeled and cut into ½-inch cubes (see note)

1 tablespoon Olive Oil, plus more as needed

1 pound Mezze Rigatoni or other short pasta

½ cup Grated Parmesan, plus more for serving

1 Lime, zested and juiced (2 teaspoons zest, 2 tablespoons juice)

When prepping the butternut squash, soften the skin before cutting by trimming the ends, prick the skin all over with a fork and microwave for 3 to 3 ½ minutes. This softens the skin and flesh without cooking it too much. Hold the squash with a kitchen towel, then use a vegetable peeler to remove the skin, and continue to cut from there.

Adjust the oven racks to the upper- and lower-middle position and preheat the oven to 450 degrees F.

Place the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt. Bring to a boil over high heat, reduce to a simmer, and cook until the potatoes are just barely cooked through, about 10 minutes (a knife inserted into a potato should meet a little resistance). Drain and transfer to a large bowl.  

Add the fat and a few generous grinds of pepper to the hot potatoes and toss well; the potatoes should end up with a thin coating of potato-fat paste. Spray two rimmed baking sheets with nonstick cooking spray (or coat with a thin layer of oil). Transfer the potatoes to the baking sheets and roast until the bottoms are crisp, rotating the pans halfway through cooking, about 25 minutes. Test the potatoes by trying to pry one or two pieces off the baking sheet with a stiff metal spatula. If they don't come off easily, roast for additional 3-minute increments until they do.    

Flip the potatoes with the spatula, making sure to get all the crisped bits off the bottom, then continue to roast until golden brown and crisp all over, about 25 more minutes. 

Transfer to a serving bowl, season to taste, and toss with chopped herbs.

3 pounds Russet (Baking) Potatoes, scrubbed and cut into 1- and 2-inch cubes

Chopped fresh herbs, such as Thyme, Rosemary, and/or Chives

J. Kenji Lopez-Alt's, The Food Lab, page 476

Arrange an oven rack to the lower middle position, preheat the oven to 450 degrees F.

Line a rimmed baking sheet with parchment paper and toss together on the sheet: brussels sprouts, 3 tablespoons olive oil, and season generously with salt and black pepper. 

Arrange brussels sprouts in a single layer, cut sides down. Roast until golden brown and crisp, 20 to 25 minutes.

Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.

1 ½ pounds Brussels Sprouts, trimmed and halved through the stem

Roasted Brussels Sprouts with Caramelized Shallots

In a liquid measuring cup or small bowl, combine 3 tablespoons water with the brown sugar, vinegar and miso; stir with a fork until smooth. Season the pork chops all over with salt, then the pepper very generously.

Heat a large skillet over medium. Add the oil and the pork chops to the skillet. Cook, flipping every 2 minutes, until browned on the outside and the internal temperature in the thickest part is around 135 degrees, 10 to 15 minutes depending on thickness of pork chops. If your chops have a fat cap, using tongs, stack both chops on top of each other, then grab both chops together and hold upright to sear the fat caps until crisp, about 1 minute. Transfer to a plate to rest for 5 minutes. Pour off all but 1 tablespoon of the fat.

Add the apples to the skillet in a single layer and heat over medium. (Snack on any that don’t fit. Seriously. If they overcrowd they won’t brown.) Cook without touching until browned underneath, 2 to 4 minutes. If the pan is smoking at any point, reduce heat. Pour in the brown sugar mixture and cook, scraping up browned bits and stirring, until thick enough to coat the back of the spoon, 1 to 3 minutes. (Keep your eye on the sauce toward the end so it doesn’t burn.)

Turn off the heat, add the pork chops and their juices back to the skillet and turn to coat in the caramel. Serve the pork chops with a spoonful of the apples and caramel.

2 (1- to 1½-inch-thick) Bone-in Pork Chops, patted very dry

1 tablespoon Neutral Oil (such as Grapeseed or Canola)

2 small or 1 large Granny Smith Apples (or other tart-crisp apples), cored then sliced ¼ inch thick

Skillet Pork Chops and Apples with Miso Caramel

Preheat the oven and pizza stone to 550 degrees.

Purée the pistachios, Parmesan cheese, oil and salt in a food processor to make a smooth sauce; set aside.

Heat 2 tbsp. additional olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring and breaking up the pieces with a wooden spoon until browned but not completely cooked through, about 4 minutes.

Add the wine and cook, scraping the bottom of the skillet, until reduced, about 2 minutes. Set aside and let cool slightly.

Spread about ½ c. pistachio sauce evenly over the center of the dough, and distribute ¼ each of the sausage mixture, parmesan and mozzarella cheeses.

Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 10-15 minutes. 

Add torn basil leaves, sprinkle with Pecorino Romano and drizzle with oil.

½ cup Extra-Virgin Olive Oil (plus more to taste)

1½ cups shelled non-salted Pistachios, lightly toasted

¾  lb. fresh Italian Sausage, casings removed

1 lb. Fresh Mozzarella, cut into ½” strips

There's enough pesto/sauce to make three pizzas!

Bring a large pot of salted water to a boil over high. Add corn cobs to the pot of water.

Once the water comes to a boil, add the pasta and cook over medium-high, according to package instructions, until tender but toothsome, just shy of al dente.

In a large, deep skillet, heat the oil over medium-high. Add the corn kernels and sugar, season with salt and pepper, and cook, stirring occasionally, until they begin to caramelize, about 6 minutes. Stir in the asparagus, shallots and 1½ teaspoon turmeric, and cook, stirring frequently, until just softened and corn is caramelized, 2 to 3 minutes. Transfer to a bowl.

Once the pasta is just short of al dente, reserve 1½ cups pasta water, then drain the pasta, and discard the corn cobs.

Add the butter, garlic and remaining 1½ teaspoon turmeric to the large skillet and cook over medium until butter melts and starts to foam, about 3 minutes. Whisk in vermouth to deglaze, and cook 1 to 2 minutes, then whisk in 1 cup pasta water.

Add the pasta, and toss with tongs over medium heat until thoroughly coated and al dente, 1 to 2 minutes, adding pasta water as needed. Remove from heat, stir in half the corn mixture and season to taste with salt and pepper.

Divide pasta among plates. Dollop with ricotta and top with remaining corn mixture. Drizzle with olive oil. Zest lemon over pasta, then cut the lemon into quarters, for squeezing on top, and serve immediately.

3-4 ears of Corn, husked, kernels and cobs separated (cobs used in boiling water)

1 pound Spaghetti, linguine or any shaped pasta

¼ cup Olive Oil, plus more for drizzling

1 pound Asparagus, trimmed and thinly sliced on an angle

1 cup Fresh Ricotta, seasoned to taste with salt

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