At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.

Melt the butter in a large sauté pan over high heat. Add the onions, thyme and bay leaves. Cook for 5 minutes, stirring often, until the onions begin to wilt. Reduce the heat to medium/medium-low and cook, stirring occasionally, until the onions have softened and turn a deep, golden brown, about 30-40 minutes. Season to taste with salt and pepper. Remove the bay leaves and transfer the onions to a small bowl.

Place the bacon in the pan and set over high heat. Cook, stirring occasionally, until brown and crispy. Using a slotted spoon, transfer the bacon to a small bowl.

Place the pizza dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Cover with the toppings, careful not to press on the dough and weigh it down: the caramelized onions first, then the figs and bacon, and finally the Gorgonzola, leaving roughly a ½-inch border. Shake the pizza peel slightly to make sure the dough is not sticking. Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Drizzle with a little olive oil and some cracked black pepper. Serv hot. 

4 Thick-Cut Slices Bacon, cut into ¼-inch thick matchsticks

12 Dried Mission Figs, stems trimmed, cut into quarters or small pieces

Makes 1 pizza. Split dough into halves for flatbreads.


5 bacon slices was too much; stick to 4 slices.

Pizza with Caramelized Onions, Figs, Bacon and Blue Cheese

Sprinkle pork with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the pork and cook, turning once, until browned, about 2 minutes per side. Reduce heat to medium and continue cooking until an instant-read thermometer registers 140 degrees F, 3 to 5 minutes more. Transfer the pork to a plate and tent with foil.

Add onions and thyme to the pan; cook, stirring often, for 1 minute. Add broth and water; cover and cook for 5 minutes. Uncover and cook, stirring often, until the onions are soft and most of the liquid has evaporated, about 5 minutes. Stir in raisins and vinegar, scraping up any browned bits. Bring to a boil. Cook until thickened, about 3 minutes. Remove from heat and stir in butter. Serve the pork with the sauce, topped with parsley.

4 boneless Pork Loin Chops or cutlets, about 1/2 inch thick, trimmed (1-1 1/4 pounds total)

Start cooking the rice. Rinse 1 1/2 cup basmati rice in a fine-mesh sieve until water runs clear, at least 60 seconds. Combine rice, 1 tsp. salt, and 3 cups water in a medium saucepan or rice cooker. Stir to combine. Let stand until ready to use.

Cut 3 limes in half and squeeze juice into a medium bowl. Cut remaining 1 lime into wedges and set aside for serving. Cut off and discard stem of the serrano chiles. Thinly slice crosswise, removing seeds from one chile, then finely chop and add to bowl. Using a Microplane, finely grate 1 large garlic clove into bowl. Add 2 Tbsp. sugar, 1 Tbsp. fish sauce, and 1 cup water and whisk to combine. Taste and adjust seasoning for salt.

Peel carrots (no need to peel the cucumbers). Cut carrots and cucumber thinly on a diagonal and add to bowl with dressing. Let sit to lightly pickle while you make your meatballs.

Place a rack in top third of oven. Heat broiler. Line a rimmed baking sheet with foil. Lightly grease foil with vegetable oil.

Thinly slice scallions crosswise. Transfer white and light green parts to a medium bowl; reserve darker parts for garnishing later on. Finely chop stems of cilantro and add to bowl along with pork. (Reserve cilantro leaves for serving.) Finely grate ginger and remaining garlic cloves into bowl. Add 1 lb. ground pork and remaining 1 Tbsp. sugar, 1 Tbsp. fish sauce, and 1 tsp. salt. Work together with your hands just until well combined—you don't want to overwork your meatballs, otherwise they'll become tough.

Form pork mixture into twelve 1½" balls. Arrange on prepared baking sheet.

Broil meatballs, rotating pan halfway through, until browned on top and just cooked through, 7–8 minutes.

Uncover and fluff cooked rice with a fork. Divide among bowls. Top with meatballs and some of the pickled veggies.

Garnish with reserved dark scallion parts and cilantro leaves. Serve lime wedges and any remaining sauce alongside for dipping and drizzling.

2 Serrano Chiles (remove seeds from one chile)

Mince a few slices of onion to get 1 tablespoon. Add minced onion, tomato, juice from 2 lime wedges, 3/4 of the cilantro, salt, and pepper to a small bowl. Mix into a salsa.

Juice 1/4 of the lime into another small bowl; mix in sour cream to make the crema.

Heat olive oil in a large pan over medium-high heat. Add sliced onion and poblano pepper. Cook, tossing occasionally, until softened and lightly charred, 3 to 4 minutes. Add pork and Mexican seasoning. Cook until pork is browned throughout, 4 to 5 minutes. Reduce heat to medium-low. Add chicken stock, tomato paste, salt, and pepper. Cook and stir until everything is coated, 1 to 2 minutes.

Wrap tortillas in a damp cloth and microwave for 30 seconds. Divide tortillas over plates; spread cream on top. Top tortillas with pork mixture and salsa. Garnish with remaining cilantro.

1 Poblano Pepper - cored, seeded, and finely chopped

Process parsley, cilantro, shallot, Fresno chile, and garlic in a food processor until finely chopped, about 10 seconds. Add olive oil, lemon juice, 1 tablespoon water, salt, and black pepper; process until combined, about 10 seconds.

Place chuck roast in a medium nonstick skillet over medium. Cook, stirring occasionally, until heated through, 4 to 5 minutes. Remove from heat. Add 1/2 cup chimichurri; toss to coat. Top tortillas evenly with meat, avocado, radishes, queso fresco, and remaining chimichurri.

1 cups loosely packed fresh flat-leaf Parsley leaves

1 cup loosely packed fresh Cilantro leaves

2 3/4 cups coarsely chopped drained cooked Chuck Roast (from Oven-Braised Pot Roast)

8 (6-inch) Yellow Corn Tortillas, lightly charred

1/4 cup thinly sliced Radishes (from 3 radishes)

1 ounce Queso Fresco (fresh Mexican cheese), crumbled (about 1/4 cup)

Use the leftover chuck beef from the Oven-Braised Pot Roast recipe.

Mix pepper, nutmeg, salt, flour and cheese together for about 2 minutes.

Add potatoes and mix until blended, about 5-6 minutes. Feel the dough. If still sticky, add a touch more flour. You should have smooth soft dough.

Flour a surface and cut dough into chunks to roll into dough snakes. Cut snakes into bite-size pieces. 

Place gnocchi in a pot of boiling salted water, not crowding each other. When the first 4 or 5 start to float, remove and toss with preferred sauce.

1/2 cup grated Parmesan or Grana Padano Cheese

2.5 lbs baked Idaho potatoes, skin removed and cooled

Make ahead: bake potatoes in oven for about an hour the night before. Keep in fridge until ready to make the dough.

Whisk flour, kosher salt, and yeast in a large bowl until well combined. Gradually add 3½ cups warm water a few big splashes at a time, stirring with a wooden spoon to incorporate, until a thick batter forms. Continue to stir aggressively for a minute or so to get any lumps out. Cover bowl and chill at least 12 hours and up to 2 days.

Grease an 18x13" sheet pan generously with 1 Tbsp. cold butter, making sure every corner and side is covered. Drizzle oil onto pan and spread with your hands until every surface is covered.

Using a rubber spatula or plastic bench scraper, turn dough out onto sheet pan. Using your hands, gently spread dough in an even layer to edges of pan.

Place baking soda in a small bowl or mug and slowly pour ½ cup boiling water over, stirring to combine with a pastry brush. (Heads up: It’ll get foamy!) Generously brush entire surface of dough with baking soda solution; set aside remaining baking soda solution. Let dough rise in a warm place until nearly doubled in size, bubbly, and loose-feeling, which can take anywhere between 30 minutes to over 1 hour, depending on the temperature of your kitchen and the season.

Place a rack in center of oven; preheat to 475°. Gently brush dough with reserved baking soda solution (you may not use it all). Bake 10 minutes. Rotate pan from front to back and brush focaccia with 3 Tbsp. melted butter; sprinkle generously with pretzel salt. Continue to bake until top is deeply browned (like a pretzel!) and underside looks browned and crispy when pried up with a spatula, about 10 minutes longer.

Let cool slightly. Using a fish spatula or other flexible metal spatula, release focaccia from pan and transfer to a wire rack. Let cool completely.

2 Tbsp. Diamond Crystal or 1 Tbsp. Morton kosher Salt

1 Tbsp. cold Unsalted Butter, plus 3 Tbsps melted

2 Tbsp. Vegetable Oil or other neutral Oil

Shred mushrooms by pinching edge of caps and pulling apart all the way to the stem, like pulling string cheese. (Shreds needn’t be uniform; the thinner strips will get crispier while the thicker ones will remain more meaty.)

Pour oil into a cold medium Dutch oven or other heavy pot; add garlic and bay leaves. Set over high heat and cook until garlic is golden, about 5 minutes. Remove garlic and bay leaves with a slotted spoon; discard. Reduce heat to medium-high.

Working in batches, fry mushrooms in garlic oil, tossing once or twice, until thinner pieces are browned and crisp but thicker pieces are still tender and meaty, 6–8 minutes. (Reduce heat if mushrooms are crisping too quickly.) Using a slotted spoon, transfer mushrooms to a wire rack or paper-towel-lined baking sheet and let drain.

Transfer mushrooms to a medium bowl, add lime zest and paprika, and season with salt. Toss to evenly coat. Taste and season with more salt if needed.

Heat a comal or large skillet over medium. Working in batches, toast tortillas until they begin to inflate, about 2 minutes then turn over and cook on other side until lightly charred in spots, about 2 minutes. Wrap tortillas in a kitchen towel to keep warm until ready to serve.

To assemble tacos, spoon mushroom filling down center of a tortilla. Top with a blanket of salsa, then scatter onion, avocado, radishes, and cilantro over. Finish with a generous squeeze of lime.

6 Radishes, trimmed, halved if large, thinly sliced

Add both butter and canola oil to a large skillet. Heat over medium heat until the butter has melted. Once melted, add in the radishes cut-side down and ½ teaspoon kosher salt. Stir to coat. Continue cooking, stirring occasionally, until the radishes are slightly softened and lightly browned around the edges, 7-8 minutes.

Add in the cucumbers and another ½ teaspoon kosher salt. Continue to cook, stirring frequently, until heated through and softened, 2-3 minutes.

Stir in 2 teaspoons apple cider vinegar, a pinch of red pepper flakes and 2 tablespoons water. Cook, stirring occasionally, until the water evaporates and veggies are well glazed, about 1 minute more. Transfer to serving bowl. Season to taste with salt and serve warm. 

10 or so Radishes, ends removed and cut in half

3 Persian Cucumbers, sliced in quarters, lengthwise, then cut in half on the bias

Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium-high. Add onion, garlic and 1 teaspoon salt and cook, stirring often, until beginning to soften, 3 minutes. Add beef and cook, breaking up with a wooden spoon, until no longer pink, about 6 minutes.

Add pasta to the pot and cook according to package instructions until al dente.

Meanwhile, add tomato paste to skillet and cook, stirring, until darkened, about 1 minute. Add 1½ cups water, Worcestershire, 1 teaspoon pepper and 1 teaspoon salt and simmer until slightly reduced, about 7 minutes.

Using tongs, transfer pasta directly from the pot to the skillet along with 1½ cups pasta water. Increase heat to high and simmer vigorously, tossing, until sauce reduces and coats the pasta, about 3 minutes. Season to taste with salt and pepper. Serve with Parmesan.

1 pound Ground Beef (preferably 20 percent fat), pork or dark meat turkey

16 ounces Spaghetti, pappardelle or other long pasta

Thinly slice a red onion and put the slices in a bowl or container.

Bring about 1 1/2 cups cider or white vinegar to a boil, and add about 3 heaping spoonfuls of sugar and a big pinch of salt to dissolve.

You can also add a pinch of red-pepper flakes, a bay leaf or some dried oregano, if you like.

Pour the hot vinegar over the onions and let them cool. They’re ready to use right away, and can be stored in the refrigerator for 2 weeks.

A pinch of Red-Pepper Flakes, a Bay Leaf or some Dried Oregano (Optional)

Prepare the chile oil: Add the red-pepper flakes and salt to a heatproof bowl. Place the oil, ginger and garlic in a small saucepan, and heat over medium until it bubbles, 2 to 3 minutes. Remove from the heat and very carefully pour the hot oil over the red-pepper flakes. Add the sesame seeds and sesame oil, and stir well. Set aside while you make the rest of the dish. (Chile oil can be stored in an airtight jar at room temperature for up to a month and indefinitely in the refrigerator.)

Bring a large pot of salted water to a boil. Add the ramen and cook according to package instructions, about 3 minutes, until the noodles are just tender. Drain, rinse with cold water and drain well again.

Slice the white parts of your scallions lengthwise, in half or quarters, depending on thickness, to make cooking faster.

Heat a wok or large (12-inch), deep skillet on high. When smoking hot, add 1 tablespoon of oil, toss in the green beans and season with salt. Cook, tossing the beans, for 2 to 3 minutes, until charred. Remove the beans from the wok, and set aside.

Heat the same wok or skillet over high, and when smoking, add 1 to 2 tablespoons of oil, along with the scallions (white and green parts) and the ginger. Allow the scallions and ginger to sizzle for 20 to 30 seconds, to release their aromas, then stir-fry for 2 to 3 minutes, until the scallions have a nice scorch.

Add the green beans and noodles back to the pan, along with 2 or 3 tablespoons of the chile oil (reserve some for serving), and season with salt and pepper. Toss well to combine, just until the noodles are heated through. To serve, divide the noodles into bowls, top with toasted sesame seeds and more chile oil.

½ cup neutral Oil, such as grapeseed, vegetable or canola

1 (1-inch) piece Ginger, peeled and finely chopped

4 (3-ounce) packages Ramen Noodles, seasoning packs discarded

2 bunches Scallions (10 to 12 scallions), white and green parts separated and cut into 2-inch pieces

10 ounces Green Beans, trimmed and halved diagonally

1 (2-inch) piece Ginger, peeled and julienned

If you want to add a tingly heat to your ramen, you can add 1 tablespoon Sichuan peppercorns and/or 1 tablespoon gochugaru (Korean red-pepper flakes) to the bowl with the red-pepper flakes when preparing the oil. To save on time, skip making your own chile oil, and use store-bought Sichuan chile oil.

Ramen With Charred Scallions, Green Beans and Chile Oil

Whisk together water, jam, lime juice, chipotles, garlic, sugar, salt, and pepper in a 6-quart programmable electric pressure cooker. Add drumettes; toss to coat. Close and lock lid of cooker; turn the pressure release valve to sealing position. Program cooker to cook on manual on high pressure for 20 minutes.

While drumettes are cooking, preheat broiler to HIGH with oven rack 6 inches from heat.

Turn pressure release valve to the venting position to quickly release pressure (steam) from cooker until float valve drops. Carefully remove lid; transfer drumettes to a large bowl.

Program cooker to sauté on normal heat. Bring raspberry sauce to a simmer in cooker. Whisk together cornstarch and cold water in a small bowl. Whisk cornstarch mixture into raspberry mixture, and cook, whisking constantly until thickened, 1 to 2 minutes. Add 1/3 cup raspberry sauce to bowl with chicken; toss to coat. Transfer chicken to an aluminum foil-lined rimmed baking sheet. Broil until lightly charred, 3 to 4 minutes. Serve with remaining raspberry sauce for dipping.

3 tablespoons fresh Lime Juice (from 2 Limes)

1 1/2 tablespoons minced Canned Chipotle Chiles in Adobo

Preheat oven to 325°F. Toss potatoes with 1 tablespoon oil on a baking sheet; spread evenly. Bake at 325°F until just tender, about 45 minutes.

Heat 2 tablespoons oil in a large cast-iron skillet over medium-high. Add onions, bell pepper, carrot, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; sauté 10 minutes. Place onion mixture in a medium bowl.

Heat remaining 3 tablespoons oil in pan over medium-high; add potatoes in a single layer. Sprinkle with 1/2 teaspoon salt; cook, turning occasionally, until golden, about 8 minutes. Add onion mixture and chuck roast; cook, stirring occasionally, until heated through, about 3 minutes. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/2 teaspoon black pepper. Top with eggs; sprinkle with chives.

1 3/4 pounds Yukon Gold Potatoes, peeled and cut into 1/2-inch cubes (about 5 cups)

2 medium-size Yellow Onions, thinly sliced (about 3 cups)

1 large Red Bell Pepper, thinly sliced (about 1 1/4 cups)

1 large Carrot, peeled and finely chopped (about 3/4 cup)

2 cups coarsely chopped drained cooked Chuck Roast (from Oven-Braised Pot Roast)

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

Place carrots on a parchment paper–lined rimmed baking sheet; sprinkle with cumin, coriander, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Drizzle with 2 tablespoons oil; toss to coat. Spread in an even layer (there will be overlap). Bake at 475°F 8 minutes. Stir carrots. Spread in an even layer; bake until slices curl and are crisp-tender, about 8 minutes.

Cook pasta according to package directions, omitting salt and fat. Drain and transfer to a bowl; add vinegar, remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; toss to coat. Add carrot slices; toss gently to combine. Divide pasta mixture evenly among 4 shallow bowls.

Combine cilantro, chives, and dill; sprinkle over pasta. Top with cheese.

1 pound large Carrots, peeled and cut into 1/8-inch-thick coins

3 ounces Goat Cheese, crumbled (about 3/4 cup)

On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, 2 finely chopped garlic cloves, 1/4 cup chopped parsley, 2 tablespoons chopped oregano, and a large pinch each of salt and pepper. Toss well to evenly coat the chicken. Arrange the lemons and smashed garlic cloves around the chicken. Add 1 slice of butter to each piece of chicken. Transfer to the oven and roast for 35-45 minutes, cooking until the chicken is cooked through and the lemons are charred. Keep an eye on the lemon slices and garlic cloves to ensure they are not burning.

To make the dressing. Combine the remaining 1/3 cup olive oil, 3/4 cup parsley, 2 tablespoons oregano, the basil, olives, vinegar, and fish sauce, if using.

Remove the charred lemon slices and garlic cloves from the baking sheet. Finely chop the lemon slices...rind and all, discarding any of the seeds. Add half of the chopped lemon to the dressing. Finely chop/mash the garlic into a paste, stir the garlic into the dressing. Season with crushed red pepper and salt. Taste adding more of the lemon as desired.

Serve each piece of chicken with goat cheese and the dressing spooned over top.

6 boneless Chicken Breasts, skin on or off (choose similar sizes for even cooking)

1/3 cup + 2 tablespoons extra virgin Olive Oil

6 Cloves Garlic, 2 finely chopped + 4 whole cloves

4 tablespoons Salted Butter, sliced into 6 pieces

2 tablespoons Apple Cider Vinegar or white wine vinegar

Roasted Garlic Butter Chicken with Lemon Olive Dressing

Bring pork to room temperature, about 40 minutes to an hour. Season with salt and pepper. Preheat oven to 400 degrees.

Chop onions, potatoes and apples into 2-inch wedges, making sure they are similar in size. Spread onto large baking sheet, rub with olive oil and season with salt, pepper, 2 teaspoons rosemary and 2 teaspoons thyme. Put in oven for 15 minutes.

While veggies are roasting, heat vegetable oil in cast-iron skillet over high heat. Sear pork on each side until browned, about 2 minutes per side or 10 minutes total. Remove from heat, and season with remaining 2 teaspoons rosemary and 2 teaspoons thyme. Add seasoned seared pork tenderloin to vegetable tray, nested in the middle. Cook until thermometer registers 130 degrees, about 10-15 minutes. Remove pork from vegetables, cover with foil. Raise oven temperature to 450 degrees and continue to cook vegetables.

While the pork is cooking in the oven, deglaze skillet used to sear pork with stock, vinegar and butter. Scrape browned bits loose with a wooden spoon, and stir until butter is melted. Season with salt to taste. Transfer to serving dish.

Trim green beans. Season with salt, pepper and olive oil. Transfer to vegetable tray 10 minutes after removing pork. Cook for 15 minutes until cooked. At this point, the potatoes should be fully cooked along with the rest of the vegetables.

Drizzle sauce over sliced pork and serve with vegetables.

4 teaspoons chopped Fresh Rosemary, divided

1.5-2lbs Yukon Gold Potatoes, cut into 2-in. wedges

3 large Sweet Apples (Braeburn, Cripp Pink Lady or Fuji ), sliced

Roasted Pork Tenderloin with Potatoes and Apples

Preheat oven to 400°F. Pat pork dry; rub with 2 teaspoons oil. Stir together rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl; sprinkle over pork. Heat an ovenproof skillet over medium-high. Add pork; cook until browned on all sides, about 4 minutes. Transfer skillet to oven; roast at 400°F until a thermometer inserted in thickest portion reaches 145°F, 14 to 16 minutes. Transfer pork to a cutting board, reserving drippings in skillet. Let pork rest 10 minutes.

While pork rests, add remaining 4 teaspoons oil to drippings in skillet; heat over medium-high. Add mushrooms, 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper; cook, stirring often, until mushrooms begin to brown, 4 to 5 minutes. Add leeks; cook, stirring often, until mushrooms are deeply browned and leeks are tender, about 6 minutes. Stir in parsley and 1 tablespoon butter until melted. Remove from heat; cover to keep warm.

Prepare polenta according to package directions, omitting salt and fat. Whisk Parmesan, remaining 1 tablespoon butter, and remaining 1/4 teaspoon salt into warm polenta.

Cut pork into 12 slices. Spoon 1/2 cup polenta onto each of 4 plates; top each with 3 pieces of pork and 1/2 cup mushroom mixture.

12 ounces mixed Fresh Mushrooms, stemmed and coarsely chopped (about 3 cups)

2 tablespoons chopped fresh flat-leaf Parsley

2 tablespoons plus 2 tsp. shredded Parmesan Cheese

Rosemary-Crusted Pork With Polenta and Mushrooms

Combine and shake all the ingredients. Refrigerate the dressing for up to 3 days.

If the oil solidifies in the fridge; just leave it at room temperature for about 30 minutes before using.

1-2 tsp. minced Garlic, Ginger, Scallion or Shallot

½ cup sunflower Oil or other mild flavored oil

3 tablespoons chopped fresh herbs, such as tarragon, mint and/or parsley

1/2 teaspoon Toasted Crushed Fennel Seeds

2 teaspoons minced Pitted Kalamata Olives

Heat oil in a medium Dutch oven or other heavy pot over high. Add onion, garlic, and chiles. Reduce heat to maintain a low simmer and cook, stirring occasionally, until onions are translucent, chiles are blistered, and garlic is golden around the edges, about 10 minutes. Using a slotted spoon, transfer vegetables to a blender or food processor and let cool 10 minutes.

Add peanut butter, bouillon, and ½ tsp. salt to blender and purée. Remove small inset lid from top and, with the machine on the lowest setting, slowly pour in half the cooking oil (1 cup). Blend until salsa is velvety and emulsified. (Discard remaining oil or strain and reserve for another use, such as frying eggs or cooking the mushrooms for these tacos). Taste salsa and season with more salt if needed.

Transfer to a small bowl and top with peanuts just before serving.

1 medium White Onion, quartered through stem end, layers separated

8 Serrano Chiles, halved lengthwise, seeds and ribs removed

2 tbsp. Unsalted, Sugar-Free Creamy Peanut Butter

1 tsp. Vegetable Bouillon Concentrate (preferably Better Than Bouillon)

Salted, dry-roasted Peanuts, chopped (for serving; optional)

Salsa (without peanut topping) can be made 2 weeks ahead. Cover and chill.

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)

Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add broccoli, cover and cook until tender-crisp, 3 to 4 minutes.

Meanwhile, heat oil in a large skillet over medium-high heat. Add bell pepper, onion and garlic; cook, stirring often, until the vegetables begin to soften, about 3 minutes. Add the steamed broccoli and cook, stirring, for 3 minutes.

Whisk peanut butter, tamari, vinegar, sugar and cornstarch in a small bowl until smooth. Stir into the vegetables. Cook, stirring, until the sauce thickens, about 1 minute. Sprinkle with sesame seeds.

3 tablespoons smooth natural Peanut Butter

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.

Shawarma-Spiced Carrots with Date and Herb Salad 

Heat oven to 425 degrees. On a large rimmed baking sheet, toss gnocchi with 2 tablespoons oil, 1 tablespoon butter and ½ teaspoon salt.

On another rimmed baking sheet, toss asparagus, leeks and shallots with remaining 1 tablespoon oil and 1 tablespoon butter. Season with ½ teaspoon salt and a few generous grinds of pepper. Sprinkle red-pepper flakes if using.

Put both pans in the oven, with the gnocchi on the bottom rack and the vegetables above. Stir the gnocchi and vegetables after 5 minutes to distribute the butter. Stir the vegetables once or twice more, but leave the gnocchi undisturbed. Roast until vegetables are golden and getting crispy on the edges, about 15 minutes total, and the gnocchi are golden brown on one side, 20 to 25 minutes total. Stir the peas into the vegetables in the last 5 minutes of cooking.

Combine the gnocchi and vegetables on one tray, then grate the lemon zest over the top. Sprinkle with half the Parmesan and chives, if using, saving some for serving. Season to taste with salt and pepper. Toss to combine, and transfer to a serving bowl or platter. Sprinkle with remaining Parmesan and chives, and serve immediately.

2 (12-ounce) packages Gnocchi, fresh or al-dente dried 

1 bunch Asparagus (about 1 pound), trimmed and cut into thirds

2-3 small Leeks, white and light green parts trimmed, halved lengthwise, then sliced ½-inch thick (about 2-3 cups)

2 Shallots, trimmed and sliced lengthwise ¼-inch thick

1 cup Frozen Peas, thawed (or fresh peas)

¼ cup sliced Fresh Chives or Parsley (optional)

Sheet-Pan Gnocchi With Asparagus, Leeks and Peas

Heat oven to 450 degrees, and place a sheet pan in the oven. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to a large bowl with the brussels sprouts, potatoes and 2 tablespoons olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper.

Spread the mixture in an even layer on the heated baking sheet, and arrange the vegetables cut-sides down. Roast 15 minutes, until the brussels sprouts and potatoes start to soften. (The sausages will not be cooked through yet.)

Meanwhile, in a small bowl, stir together the honey, mustard and mustard seeds, if using.

Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat. Flip the sausages. Sprinkle with almonds, if using. Roast until the sausages are cooked through and the vegetables are golden and tender, another 10 minutes or so. Season to taste with salt and pepper.

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