PREPARATION

• In a medium pot, combine the water, pineapple and lemongrass. Place over high heat and bring to a boil, then reduce the heat to medium-high and simmer 5 to 10 minutes.

• Add the sugar, tamarind powder and salt and stir until dissolved. Cook until fragrant, 3 to 5 minutes.

• Add the bac ha, celery and tomato and continue to simmer 5 minutes, stirring occasionally. Add the okra, if using, and the bean sprouts. Simmer 5 more minutes. Stir in the rice paddy herb and culantro, top with the fried garlic and serve.

PREPARATION

• Preheat the oven to 500 degrees. Cut the cauliflower into florets, reserving thick stems for another use.
• In a food processor, pulse the cauliflower until it resembles couscous, about 30 seconds. Add about half the sliced onion, the red bell pepper, parsley, mint, red pepper paste, browned butter, garlic, cumin, Aleppo pepper, paprika, cayenne, and a pinch each of salt and pepper. Pulse until combined, finely chopped and slightly tacky. Season with more salt and pepper, to taste.
• Spread about Œ cup cauliflower mixture over each pita so it thinly and evenly covers the surface all the way to the edge. Arrange pitas on a baking sheet and bake until browned, 7 to 10 minutes.
• In a small bowl, toss the remaining onion with the sumac until tinted red, season lightly with salt and more sumac, to taste.
• Garnish with more fresh herbs and serve alongside the sumac onions, yogurt and lemon wedges. Cauliflower lahmacun can be served hot or at room temperature.

PREPARATION

For the Guava Barbecue Sauce:

• Heat the vegetable oil in large skillet over medium-high heat for 1 minute. Reduce heat to medium and add the onion; cook, stirring often, until soft and a little brown around edges, about 5 to 7 minutes.

• Stir in the guava paste, brown sugar, tomato paste, vinegar, star anise, allspice and curry powder. Simmer, stirring occasionally, until guava paste has melted, about 15 minutes. Remove from heat and let sauce cool slightly.

• Discard star anise; transfer mixture to blender and blend to puree. With machine running, add the lime juice and rum. Transfer half of the mixture to a small bowl and set aside. Place the other half back in saucepan to keep warm.

For the Mango Salsa:

• In a large bowl, whisk together the olive oil, lime juice, garlic, salt and pepper. Add the mangoes, bell peppers, red onion, chile, and cilantro; toss to coat. Add the beans and toss gently to mix well.

For the Salmon:

• Prepare a charcoal grill for medium-high, direct heat or heat a gas grill to medium-high.

• Drizzle the salmon fillets with olive oil and place on grill. Cook until the fish chars around edges, is firm and flakes easily with a fork, 8 to 12 minutes for rare (salmon will still be pink in the middle) or 12 to 15 minutes for well done (salmon will be cooked through). Brush with reserved barbecue sauce.

• Spread the salsa on a serving platter. Arrange the salmon on top of the salsa and drizzle with warm sauce.

PREPARATION

• In a small mixing bowl, combine the butter, chipotles, cilantro, red onion, garlic, lime juice, lime zest, salt and pepper. Using a fork, mash until mixed well.
• Spoon the butter mixture onto a piece of plastic wrap. Roll the wrap into a log and then chill until ready to use.
• Preheat grill to approximately 450 degrees. Cut the butter into thin coins.
• Line a platter with rock salt.
• Place the oysters, flat side up, on the grill over high heat until they open, 1 to 2 minutes.
• Discard the flat top shell. Place a butter coin on each of the oysters, then cook another 1 to 2 minutes or until the oysters are bubbling.
• Remove oysters from the grill and spoon Œ tsp. tequila over each oyster and sprinkle with chopped cilantro.
• Serve immediately with lime wedges and additional cilantro for garnish.

PREPARATION

For the quick pickles:
• In a medium saucepan over medium heat, bring the celery seeds, sugar, vinegar, dill, salt, mustard seeds and peppercorns to a boil. Boil until sugar dissolves, about 5 minutes. Let cool slightly.
• Place the cucumbers, onion and radishes in large bowl. Pour vinegar mixture over vegetables. Let stand at least 30 minutes.

For the burger:
• Combine all spice rub ingredients in a small bowl and stir together. Set aside.
• Combine all country mustard in a small bowl and whisk together. Set aside.
• Prepare a charcoal grill for medium-high, direct heat or heat a gas grill to medium-high.
• Divide the ground pork into eight equal portions; shape into patties.
• Season both sides of patties with the spice rub.
• Place patties on grill. Grill until cooked through and no pink remains.
• Place buns cut side down on grill. Grill until toasted and marks appear.

 8 servings 

• Spread mustard on buns and top with burger, cheese, tomato slice, homemade pickles and lettuce.

PREPARATION

• In the bowl of a stand mixer, combine the water and yeast. Let rest about 5 minutes, making sure the yeast is active and produces bubbles.
• Add the flour, olive oil and 2 teaspoons salt. Mix with a dough hook on medium speed just until the dough balls up and starts to clear the bowl, about 5 minutes.
• Wrap the bowl in plastic and let rise until the dough is about 2œ times its original size, which will take about 2œ hours. It should look shiny, soft and bubbly.
• Oil a half sheet pan liberally, and transfer the dough onto it. Using your fingertips, press the dough flat, pushing it out until it forms a 10-inch round. Flip an additional sheet tray over the first to cover and let rest 1 hour.
• Meanwhile, make the sauce by combining the crushed tomatoes, dried garlic, oregano, 2 teaspoons salt and sugar in a medium bowl.
• Preheat the oven to 550 degrees.
• Using your fingertips, gently push the dough into the corners of the sheet pan. The dough should be fully relaxed and able to spread, filling the whole pan. Make sure your pan is fully coated with olive oil, adding more if necessary.
• Place the slices of mozzarella over the entire pizza dough in a single layer. Spread an even layer of sauce over the cheese, then top generously with the pepperoni. Distribute the Calabrian chilies and fresh mozzarella slices over the pizza, then sprinkle with the Romano-Parmesan blend.
• Bake 25 minutes, checking halfway to make sure the pizza isn’t burning. The bottom should be crispy and evenly browned.

PREPARATION

• Season the chicken liberally with salt, including the cavity, and place on a rack on a sheet tray. Refrigerate uncovered 12 to 24 hours before baking.
• Preheat the oven to 275 degrees. Bake the whole chicken on the rack and sheet tray until the breast temperature reaches 165 degrees and the thigh temperature reaches 185 degrees, about 2œ hours. Let cool completely. You can do this step up to 2 days ahead.
• Meanwhile, make the mayo by combining the white vinegar, egg yolk and salt in a large mixing cup. Puree with an immersion blender until well combined, then stream in the avocado oil until thick and emulsified. Set aside.
• Remove the meat from the chicken bones and measure 5 cups for the chicken salad. Reserve any leftover meat for another use. You can also reserve the bones and any drippings to make your own stock.
• Roughly chop the 5 cups chicken and transfer to a medium bowl. Add Ÿ cup reserved mayo, the pickles, mustard, lemon juice, red onion, parsley and tarragon. Use your hands to mix the salad, running your fingertips through the mixture, then letting your wrist go limp and whipping the chicken salad with your fingers until well combine. Refrigerate until ready to serve.

PREPARATION

• In a cast-iron skillet or Dutch oven, heat the olive oil over low heat. Meanwhile, peel and slice the potatoes about 1?8-inch thick and place into a bowl.

• Increase the heat to medium and add the potato slices. Meanwhile, thinly slice the onion and add to the potatoes. Continue to cook until the potatoes are soft and the onion is translucent, about 15 minutes. Remove from heat.

• With a slotted spoon, transfer the potatoes and onion to a large bowl. Season with salt and pepper to taste and let cool. Strain the oil into a container and reserve.

• In a large bowl, whisk the eggs. Add the eggs to the cooled potato mixture and stir gently to combine.

• To a 12-inch cast-iron skillet over high heat, add the reserved olive oil until the skillet is filled to Œ-inch. When the oil is hot, add the potato-egg mixture. Using a heat-proof rubber spatula, smooth out the mixture and scrape around the edges of the pan to help shape the tortilla.

• Reduce the heat to medium-low and continue to cook, occasionally shaking the pan and running the spatula around the edges to shape the tortilla and prevent sticking, until the edges are set, 15 to 20 minutes.

• Cover the skillet with a flat lid or a large plate and flip the tortilla out of the skillet. Slide the tortilla back into the skillet and cook the other side, continuing to shape with the spatula, until golden brown, 10 to 15 minutes. Remove from heat and let cool to room temperature.

• Meanwhile, make the sweety drop pepper aioli by stirring together the mayonnaise, sweety drop peppers, lemon juice, Dijon mustard, garlic and salt to taste in a small bowl.

• Flip the tortilla onto a platter and cut pie-shaped pieces. Bring the platter, or wrap individual slices in deli paper for serving at a picnic. Serve with a dollop of the aioli and trout roe, if desired.

PREPARATION

• Put the oil into a dutch oven medium heat and when hot add the mustard seeds and cumin seeds. Wait until you hear the mustard seeds pop, (un-popped mustard seeds taste bitter), then add the diced onions.
• Cook for 10 minutes, until they start to turn golden brown on the edges, then add the garlic and ginger. Cook for around 3 minutes, then add the canned, crushed tomatoes. Fill the empty can a quarter of the way up, swirl it to get all the extra tomato out and add to the pot.
• Allow the mixture to gently simmer for about 10 minutes, then add the chickpeas and warm them for about two minutes. Next, add the coriander powder, chilli powder, turmeric and salt. Add in the heavy cream and the creamy top of the coconut milk. Reserve the leftover coconut water for another use.
• Simmer for around 5 minutes. Garnish with chopped cilantro and serve with buttered, toasted bread and some greek yogurt. 

PREPARATION

• Preheat the oven to 350 degrees, and preheat a panini press or pan to medium heat.

• On a baking sheet, toss the cherries and balsamic vinegar and arrange in a single layer. Roast 15 to 20 minutes, then set aside and let cool slightly.

• Butter 1 side of each bread slice. Place 1 slice, buttered side-down, on the panini press and top with half the brie, the cherries, then the remaining brie and the bread slice, buttered side-up. Cook until golden brown and the cheese melts, 6 to 8 minutes. If using a pan, flip the sandwich halfway.