PREPARATION

• Day 1: In a large shallow baking dish, combine the garlic, rosemary, oregano, salt and pepper. Coat the lamb chops in the herb mixture, cover with plastic wrap, and refrigerate overnight.
• Day 2: In a large, heavy-bottomed skillet, warm the olive oil over high heat until it ripples, 3 to 5 minutes. Add the lamb chops and sear 3 to 4 minutes on each side until browned. Flip and sear the other side 2 to 3 minutes. Let rest on a cutting board 5 minutes before servings.

PREPARATION

? Active Day 1: Coat a large bundt pan, pudding mold or bowl with nonstick spray and set aside. Fold 2 paper towels into a thick rectangular pad about 4-by-6-inches and place it in the bottom of a large stockpot. Pour 1 quart water into the pan.
? In a saucepan, combine the figs, apricots, dates and figs with the cream and œ cup brandy over medium heat. Let the fruit absorb most of liquid, stirring occasionally, 5 to 10 minutes. Set aside and let cool.
? Meanwhile, in a medium mixing bowl, thoroughly mix the bread crumbs, flour, baking powder, cinnamon, ginger, nutmeg, salt and cloves. Set aside.
? In a large mixing bowl, whisk together the brown sugar and eggs until a thick, creamy froth forms, about 30 seconds. Whisk in the butter and rum until combined. Slowly stir the dry ingredients into the wet ingredients until a stiff batter forms. Pour the batter into the bundt pan and cover tightly with aluminum foil.
? Gently place the bundt pan in the stockpot, making sure the paper towel stays between the bottom of the pot and the pan to prevent burning. Add more water until it reaches two-thirds up the side of the pan.
? Place the stockpot over medium-high heat until reaches a gentle simmer, then reduce the heat to medium-low, cover and steam 2 to 2œ hours, until a toothpick inserted into the center of the pudding comes out clean. Add more water as needed.
? Carefully remove the pudding from the pot and let cool. Refrigerate 1 to 4 weeks.
? Active Day 2: To serve the pudding, place the pudding back in a stockpot lined with paper towels. Fill the stockpot with enough water to reach two-thirds up the side of the pan. Place the pot over medium heat and steam 1 hour, until warmed through. Invert the mold onto a wide serving platter with a lip.
? Optional: To serve en flambé, warm the remaining 1 cup brandy in a saucepot over medium heat 2 to 3 minutes. Carefully use a long-handled match to light the brandy, then remove from heat. Carefully pour the flaming liquid over the pudding in view of your guests, then wait for the flames to die before slicing.
? Serve with whipped cream and brandy hard sauce.

PREPARATION

• In a small saucepan over medium heat, stir together the brown sugar, cream and butter until melted and combined. Add the brandy and stir about 1 minute. Remove the pan from heat. • In a small bowl, whisk the egg until frothy, then add it to the saucepan and stir until combined. • Return the saucepan to the stove over medium-low heat and continue stirring until the sauce is thick enough to coat a spoon and starts to set, 1 to 2 minutes. Serve with Figgy Pudding.

PREPARATION

? Add the beef bones, chuck, daikon, onion and ginger to a large stockpot. Place the cinnamon stick, star anise and cloves in a piece of cheesecloth and tie together to make a bouquet garni. Add it to the stockpot. Fill the pot with enough water to cover the contents. Bring to a boil over high heat, then reduce to low and simmer 1œ hours. Use a slotted spoon, gently skim any scum or residue that collects at the top off as it cooks.

? Remove the chuck from the stockpot and let cool. Chop into small pieces and reserve to make Pho Bo (recipe follows).

? Simmer the stock at least another 1œ hours, adding more water as needed if the stock becomes too concentrated.

? Remove the beef bones and discard. Place a fine mesh sieve over another large pot and line it with cheesecloth or paper towels. Pour the remaining contents of the stockpot through the strainer. Discard the solids. Refrigerate the stock until the fat rises to the top and remove with a spoon.

? Once the fat is removed, bring the broth back to a simmer over medium heat and season with fish sauce, palm rock sugar and salt. Taste and adjust seasoning to create a balanced broth with a hint of salty, briny sweetness. Broth will keep refrigerated about 1 week or frozen 6 months.

PREPARATION

? Bring a large pot of water to a boil over high heat.
? Meanwhile, fill a medium bowl with very hot water. Submerge the rice noodles and steep 15 minutes. Add the noodles to the boiling water and cook until tender throughout, about 15 minutes. Drain the noodles and rinse under cold water until it runs clear, about 2 minutes. Place the noodles in a large bowl and set aside. Discard the cooking water.
? Return the pot to the stove over high heat and bring the beef broth to boil.
? Place 1 cup noodles in each bowl and cover each with œ cup bean sprouts. Add 3 to 4 slices sirloin and 1 to 1 to 2 tablespoons chopped beef. Pour 1 cup broth over the meat, gently cooking the sirloin.
? Serve with cilantro, culantro, mint, Thai basil, jalapeno, green onions, lime wedges, hoisin, Sriracha and garlic-chile paste to taste.

PREPARATION

? Day 1: Mix the salt, sugar and dill together in a small bowl and set aside.

? Rinse the salmon and pat it dry with a paper towel. Check for any small bones that may remain. Place a long sheet of plastic wrap on the counter, then place the fish on top, skin-side down.

? Pack the sugar-salt mixture evenly over the fish, covering all exposed areas. Place the lemon slices on top, then wrap tightly in plastic, pressing out all the air. Wrap the fish in a second layer of plastic.

? Place the fish on a rimmed tray, then place another on top and weigh it down with a large can or heavy object. Place the whole set-up in the refrigerator for 24 hours.

? Day 2: Drain any collected liquid and flip the fish. Return the top tray and weights and refrigerate another 24 hours.

? Day 3: Remove the fish from the plastic and rinse any remaining salt or sugar with cold water. Pat dry with paper towels and taste a small slice. If too salty, continue rinsing. If too bland, add more salt-sugar mixture, wrap in plastic with let cure another 24 hours.

? Slice thinly and serve on bagels with cream cheese, capers and thinly sliced red onion

PREPARATION

? In the bowl of a stand mixer, stir together the water, yeast and barley malt syrup. Let stand 10 minutes, until bubbles begin to form and the mixture smells yeasty.

? Add 1 cup flour and mix on low speed to incorporate the flour, 1 minute. Scrape down the sides of the bowl and add 2 cups flour. Mix on medium speed until the flour is fully integrated. Add the salt and the remaining 1 cup flour and mix on medium speed until the dough is fully mixed and creates a well-formed ball.

? Raise the speed to medium-high to knead the dough 10 minutes. Remove the bowl, cover with a clean dry towel and let rise 20 minutes. The dough will expand, but not double in size.

? Bring 2 quarts water to boil in a wide shallow pot over high heat. Preheat the oven to 425 degrees.

? Turn the dough out onto a lightly floured, clean work surface. Use a sharp knife to slice the dough into 12 equal pieces. Roll each dough ball into an 8-inch rope. Wet the ends with water and twist them tightly together to form a 3-inch wide ring. Place the rings on a floured surface and cover with the towel to rise 10 minutes.

? Drop 3 to 4 bagels into the water, taking care not to crowd them, and boil 1œ minutes, then flip them gently with a slotted spoon and let boil another 1œ minutes. Remove and place on a rack to dry. Repeat with the remaining dough. Place 6 bagels each on parchment-lined baking sheets.

? In a small bowl, beat the egg and 1 tablespoon water to form an egg wash. Brush the tops of the bagels liberally and season with desired toppings.

? Bake 15 minutes, then rotate the pans and bake another 10 minutes, until the bagels are golden brown. Bagels will keep in a paper bag at room temperature for a few days or frozen in plastic up to 6 months.

PREPARATION

? In a large mixing bowl, toss together the bok choy and scallions. Set aside.

? In a small bowl, whisk together the sesame oil,gochujang, vinegar and soy sauce until the gochujang has dissolved. Toss the salad with the dressing, season to taste with salt and pepper, and serve.

PREPARATION

? Whisk the ingredients in a small bowl. Serve with Egg Rolls.

PREPARATION

? Day 1: In a medium bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons oil, the vinegar and ginger. Add the ground pork and mix thoroughly. Set aside.

? In a wok or heavy-bottomed sauce pan over high heat, add 2 tablespoons oil. When the oil is very hot, add the pork and stir, cooking until the meat is no longer pink, about 5 minutes. Drain the pork mixture in a fine-mesh sieve and set aside.

? Return the wok to the stove over high heat and add another 2 tablespoons oil. Add the carrots and celery, season with 1 teaspoon salt and stir, keeping the vegetables spread evenly against the entire cooking surface until they soften and release their liquid, 3 to 5 minutes.

? Add the cabbage and the remaining 1 to 2 teaspoon salt and stir 5 to 7 minutes, until the cabbage has shrunk almost half. Add the mung beans and cook another 5 to 7 minutes. Return the pork mixture to the wok, add the shrimp and stir. Add the egg yolks and stir to incorporate.

? Drain the mixture in a large fine-mesh sieve, then transfer it to a large baking sheet to cool to room temperature. Refrigerate overnight.

? Day 2: To wrap egg rolls, place 1 wrapper on a clean work surface so it looks like a diamond. Use a finger to spread egg white on the outer œ-inch border of 1 egg roll wrapper. Place 2 heaping tablespoons filling in a line down the center of the wrapper from the top to the bottom corners. Fold the right corner over the filling tightly, pressing out any air, and secure it to the other side with egg white. Fold the top and bottom corners into the center, sealing them with egg white, then roll gently (as if rolling a burrito) to secure the final corner. Place the finished roll on a rack and cover with plastic wrap to keep from drying out.

? Fill a large deep skillet with the remaining 1 quart canola oil and heat over medium-high until it reaches 350 degrees.

? Working in batches, fry a few egg rolls at a time, turning occasionally, until they are golden brown, 5 to 7 minutes. Remove and place on the baking rack to drain.

? Place on a baking rack or several paper towels to drain. Serve with Sweet and Sour Sauce, Dijon Mustard Sauce and Bok Choy Salad. Leftover egg rolls will keep, covered and refrigerated, up to 1 week.