Cookbook

Portobello and Poblano Fajitas

Tex-mex · 35 min · beans · vegetarian, vegan

Ingredients & steps ↓

• 1.5 lb portobello mushroom caps
• 3 poblano peppers
• 1 red bell pepper
• 1 large red onion
• 2 lime
• 3 garlic cloves
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 3 tbsp olive oil
• 8 flour tortillas
• 15 oz can black beans, drained
• 1/2 cup Mexican crema

1. Scrape the dark gills from the portobellos with a spoon — they turn the whole pan grey-brown — and slice the caps 1/2 inch thick. Cut the peppers and onion into strips of the same width.
2. Toss the mushrooms and vegetables with the oil, chili powder, cumin, paprika, grated garlic, the juice of one lime and 1 tsp salt.
3. Heat a cast-iron skillet over high until a drop of water skitters. Cook the mushrooms alone in a single layer, undisturbed, 4 minutes, then stir and cook 3 minutes more until they have released their water and browned. Set aside.
4. Add the peppers and onion to the same pan and cook 7 to 8 minutes, tossing only every couple of minutes, until charred in places and still with some snap.
5. Return the mushrooms, add the beans, and heat through 2 minutes. Squeeze over the second lime.
6. Warm the tortillas directly over a gas flame or in a dry pan 20 seconds a side, and serve the sizzling pan with crema alongside.

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Pot Roast With Buttered Cabbage And Carrots

American · 210 min · beef · gluten-free, low-carb, high-protein

Ingredients & steps ↓

• 3 lb beef chuck roast
• 1 small head, cut in wedges green cabbage
• 4 large, cut in chunks carrots
• 2, quartered yellow onion
• 2 cups beef broth
• 5 tbsp unsalted butter
• 2 tbsp tomato paste
• 6 cloves, smashed garlic
• 2 tbsp olive oil
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 tbsp kosher salt
• 1 1/2 tsp black pepper

1. Heat the oven to 300F. Dry the chuck roast thoroughly and season it all over. Sear it in the olive oil in a dutch oven over high heat, 5 minutes a side, until each face is properly browned and crusted rather than grey.
2. Lift the roast out, add the onions and carrots to the pot and cook 5 minutes until the onion edges char. Stir in the tomato paste and garlic for 1 minute, until the paste darkens from red to brick.
3. Pour in the broth, scrape the bottom clean, add the thyme and bay leaves and return the roast. Cover and cook in the oven for 3 hours, until a fork twists in the center with no resistance at all.
4. Add the cabbage wedges to the pot for the last 30 minutes so they braise in the liquid without falling apart.
5. Rest the meat 15 minutes, then pull it into large pieces. Skim the fat from the braising liquid, whisk in the butter, and spoon it over the beef and vegetables.

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Pot-au-Feu

French · 210 min · beef · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓

• 3 lb beef short ribs
• 2 beef marrow bones
• 4 carrots
• 2 leeks
• 3 turnips
• 1 studded with cloves yellow onion
• 2 stalks celery
• 2 bay leaf
• 1 tsp black peppercorns
• 1 tbsp coarse salt

1. Cover the beef and bones with cold water, bring to a boil, and skim off the foam that rises.
2. Add the clove-studded onion, bay leaves, peppercorns, and salt, then simmer gently for 2 hours.
3. Add the carrots, turnips, celery, and leeks and continue simmering for 45 minutes until everything is tender.
4. Lift out the meat and vegetables and keep them warm.
5. Strain the broth and serve it first as a course, followed by the sliced meat and vegetables with mustard and coarse salt.

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Poulet Basquaise

French · 55 min · chicken · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓

• 2 lb bone-in chicken thighs
• 2 sliced red bell peppers
• 1 sliced green bell pepper
• 1 sliced yellow onion
• 1 (14 oz) can canned crushed tomatoes
• 3 cloves garlic
• 1 tsp piment d'Espelette
• 2 tbsp extra-virgin olive oil
• 1/2 cup dry white wine

1. Season the chicken and brown it in the olive oil, then set aside.
2. Soften the onions and peppers in the same pot until they begin to collapse, about 10 minutes.
3. Add the garlic and piment d'Espelette and cook 1 minute, then pour in the wine to deglaze.
4. Stir in the crushed tomatoes, nestle the chicken back in, and simmer covered for 30 minutes.
5. Uncover and reduce a few minutes until the sauce is thick, then serve with rice.

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Poulet Roti aux Herbes

French · 90 min · chicken · keto, low-carb, high-protein

Ingredients & steps ↓

• 4 lb whole chicken
• 3 tbsp softened unsalted butter
• 1 lemon
• 1 head halved garlic
• 6 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 tbsp coarse salt
• 1 tsp black pepper

1. Heat the oven to 425F and pat the chicken thoroughly dry.
2. Rub the softened butter under and over the skin and season generously inside and out with salt and pepper.
3. Stuff the cavity with the halved lemon, garlic head, and herb sprigs, then tie the legs together.
4. Roast breast-up for 70 to 80 minutes until the juices run clear and the thigh reaches 165F.
5. Rest the bird for 15 minutes before carving so the juices redistribute.

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Pozole Rojo de Puerco

Mexican · 90 min · pork · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

• 2 lb pork shoulder
• 2 cans (29 oz each) canned white hominy
• 5 guajillo chiles
• 2 ancho chiles
• 1 white onion
• 5 garlic cloves
• 1 tbsp dried Mexican oregano
• 2 bay leaves
• 2 cups shredded green cabbage
• 6 radishes
• 2 lime

1. Cut pork into large chunks and simmer with half the onion, 2 garlic cloves, and bay leaves in 3 quarts water for 40 minutes, skimming foam.
2. Meanwhile toast guajillo and ancho chiles for 30 seconds, then soak in hot water for 10 minutes.
3. Blend the softened chiles with the remaining onion, garlic, and oregano, then strain the paste.
4. Stir the chile paste into the pork broth and add the drained hominy.
5. Simmer for 25 to 30 minutes until the pork is tender and the broth is rich; season with salt.
6. Serve topped with shredded cabbage, sliced radishes, and lime wedges.

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Pressed Cuban Sandwiches With Roast Pork

American · 25 min · pork · high-protein

Ingredients & steps ↓

• 12 oz cooked pork loin roast, thinly sliced
• 10 oz deli ham, thinly sliced
• 8 oz Swiss cheese, sliced
• 4 soft sub rolls (8-inch)
• 4 tbsp yellow mustard
• 1 cup dill pickle chips
• 4 tbsp butter, softened
• 1/2 tsp black pepper

1. Split the rolls and spread yellow mustard edge to edge on both cut faces; the mustard is the seasoning, so do not be shy.
2. Layer Swiss on the bottom half, then pork, then ham, then pickle chips, then a second layer of Swiss so cheese touches both slices of bread.
3. Butter the outside top and bottom of each closed sandwich.
4. Set the sandwiches in a large skillet over medium heat and weight them with a second heavy pan pressed down hard.
5. Cook 5 minutes, until the bottom crust is flat, crisp, and dark gold, then flip, re-weight, and cook 4 to 5 minutes more.
6. Check that the cheese has fully melted by tilting the sandwich; it should sag rather than hold a square edge.
7. Cut on a steep diagonal and eat while the crust is still crackling.

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Prosciutto and Arugula Panini

Italian · 15 min

Ingredients & steps ↓

• 2 ciabatta rolls
• 4 oz prosciutto
• 4 oz fresh mozzarella
• 1 cup arugula
• 1/4 cup sun-dried tomatoes
• 1 tbsp olive oil

1. Split ciabatta rolls and layer with mozzarella, prosciutto, and sun-dried tomatoes.
2. Brush the outsides lightly with olive oil.
3. Press in a panini press or skillet over medium heat for 4 minutes until crisp and the cheese melts.
4. Open and tuck in fresh arugula before serving.

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Puerto Rican Arroz con Gandules

Latin · 45 min · pork · gluten-free, dairy-free

Ingredients & steps ↓

• 2 cups medium-grain white rice
• 1 (15 oz) can canned pigeon peas (gandules)
• 1/3 cup sofrito
• 1/2 cup tomato sauce
• 4 oz diced smoked ham
• 1 packet sazon seasoning
• 1/4 cup green olives with pimento
• 2.5 cups chicken broth
• 2 tbsp olive oil

1. Heat olive oil in a caldero and saute diced ham with sofrito for 4 minutes.
2. Stir in tomato sauce, sazon, and olives; cook 2 minutes.
3. Add drained gandules and rice, tossing to coat in the sofrito base.
4. Pour in chicken broth, season with salt, and bring to a boil.
5. Cover, reduce to low, and cook 20 to 25 minutes until liquid absorbs.
6. Fluff gently and let rest 5 minutes before serving.

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Puerto Rican Pernil Roast Pork

Latin · 240 min · pork · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 3 lb boneless pork shoulder
• 8 garlic cloves
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1/3 cup sour orange juice (naranja agria)
• 1/4 cup olive oil
• 1 tbsp kosher salt
• 1 tsp black peppercorns

1. Blend garlic, oregano, cumin, salt, pepper, sour orange, and olive oil into a wet adobo.
2. Score the pork skin and rub the adobo all over, into the cuts; marinate at least 2 hours or overnight.
3. Roast covered at 350F for 45 minutes.
4. Uncover, raise heat to 425F, and roast 30-40 minutes more until the skin crackles and the internal temperature reaches 195F.
5. Rest 15 minutes, then pull or slice the pork.

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Pulled BBQ Chicken Sandwich

Bbq · 20 min · chicken · dairy-free, high-protein

Ingredients & steps ↓

• 1.25 lb cooked shredded chicken
• 1/2 cup barbecue sauce
• 4 potato hamburger buns
• 2 cups shredded green cabbage
• 1 carrot
• 3 tbsp mayonnaise
• 2 tbsp apple cider vinegar

1. Warm the shredded chicken with the barbecue sauce in a skillet until glossy and hot.
2. Grate the carrot and toss with the shredded cabbage, mayonnaise, vinegar, and a pinch of salt.
3. Toast the potato buns.
4. Mound the saucy chicken onto the buns and top with the slaw.
5. Close the sandwiches and serve right away.

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Pulled Chicken Barbecue Sandwiches With Dill Pickle Slaw

American · 35 min · chicken · high-protein

Ingredients & steps ↓

• 2 lb boneless skinless chicken thighs
• 1 tbsp vegetable oil
• 1 cup barbecue sauce
• 1 tbsp cider vinegar
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 1/2 tsp each kosher salt and black pepper
• 4 large brioche buns
• 2 tbsp butter
• 4 cups coleslaw mix
• 1/2 cup dill pickles, chopped
• 2 tbsp dill pickle brine
• 1/3 cup mayonnaise

1. Season the thighs with salt, pepper, paprika and cayenne. Heat the oil in a deep skillet over medium-high and brown them in a single layer, 4 minutes a side, until well colored.
2. Add 1/2 cup water, cover, and simmer over medium-low until the meat pulls apart under a fork and reads 185F, about 15 minutes.
3. Shred the chicken in the pan with two forks, then stir in the barbecue sauce and vinegar and simmer uncovered 4 to 5 minutes until the sauce coats the meat and no watery liquid remains.
4. Toss the coleslaw mix with the mayonnaise, chopped pickles, pickle brine and a pinch of salt.
5. Butter the cut buns and toast them in a dry skillet until the surfaces are golden and sealed, about 2 minutes.
6. Mound the pulled chicken on the buns and top with the pickle slaw.

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Pulled Pork Mac And Cheese Bowls

American · 35 min · pork · high-protein

Ingredients & steps ↓

• 1 lb refrigerated cooked pulled pork
• 12 oz elbow macaroni
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 8 oz shredded sharp cheddar
• 1/3 cup barbecue sauce
• 4 scallions
• 2 tsp, 1 tsp, 1 tsp smoked paprika, dry mustard, salt

1. Boil the macaroni in salted water to just under al dente, about 7 minutes, so it can finish in the sauce without turning mushy.
2. Melt the butter over medium, whisk in the flour, and cook 90 seconds, until it smells like toasted crackers and turns pale gold.
3. Pour in the milk in a steady stream, whisking, and cook 4 to 5 minutes, until the sauce coats the back of a spoon and holds a line when you swipe it.
4. Kill the heat and stir in the cheddar, paprika, dry mustard, and salt a handful at a time, until the sauce is smooth and glossy with no grain.
5. Fold the drained macaroni into the sauce until every elbow is coated.
6. Warm the pulled pork with the barbecue sauce in a skillet over medium 5 minutes, until it steams and the edges start to crisp.
7. Spoon the mac into bowls, pile the pork on top, and scatter sliced scallions over.

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Pulled Pork Nachos With Cheddar And Pickled Onions

American · 25 min · pork · high-protein

Ingredients & steps ↓

• 1 1/4 lb tub cooked pulled pork
• 7 oz tortilla chips
• 1 3/4 cups sharp cheddar, shredded
• 1/2 cup barbecue sauce
• 1 1/2 cans (15 oz), drained canned black beans
• scant 1/2 cup sour cream
• 1, sliced paper thin red onion
• 1/2 cup pickled jalapenos
• 3, sliced scallions
• for the onions cider vinegar, sugar and salt

1. Toss the sliced red onion with the vinegar, a pinch of sugar and salt and leave it to sit - by the time the nachos are built it will be pink, sharp and softened.
2. Warm the pulled pork with the barbecue sauce in a skillet over medium for 6 minutes, until it is steaming and the sauce has tightened around the meat.
3. Heat the broiler. Spread half the chips on a sheet pan, top with half the beans, pork and cheddar, then build a second identical layer so nothing is left bare.
4. Broil 3 to 4 minutes, watching closely, until the cheese bubbles and the chip edges toast. Finish with the pickled onions, jalapenos, sour cream and scallions.

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Pulpo a la Gallega

Spanish · 60 min · pescatarian, gluten-free, dairy-free, low-carb

Ingredients & steps ↓

• 2 1/2 lb cleaned octopus
• 1 lb waxy potatoes
• 2 tsp sweet pimenton
• 1/2 tsp hot pimenton
• 1/4 cup extra virgin olive oil
• to taste coarse sea salt
• 1 bay leaf

1. Bring a large pot of water with the bay leaf to a boil and dip the octopus in and out three times to firm the tentacles.
2. Lower the octopus in fully and simmer gently for 40 minutes until tender when pierced.
3. Add the whole potatoes for the last 20 minutes, then remove and peel.
4. Slice the potatoes into rounds and arrange on a plate.
5. Cut the octopus tentacles into 1/2-inch pieces and lay over the potatoes.
6. Dust with both pimentons, drizzle generously with olive oil, and finish with coarse salt.

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Pumpkin Tres Leches Cake

Mexican · 340 min · vegetarian

Ingredients & steps ↓

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 2 1/2 tsp pumpkin pie spice
• 1 tsp ground cinnamon
• 5 large eggs, separated
• 1 cup granulated sugar
• 3/4 cup canned pumpkin puree
• 2 tsp vanilla extract
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup whole milk
• 2 cups heavy cream
• 3 tbsp powdered sugar
• 1 tbsp unsalted butter, for the pan

1. Heat the oven to 350F and butter a 9x13 baking dish. Whisk the flour, baking powder, and 1 1/2 teaspoons of the pumpkin pie spice together.
2. Beat the egg yolks with 3/4 cup of the granulated sugar until pale and thick, about 3 minutes. Beat in the pumpkin puree and 1 teaspoon of the vanilla, then fold in the dry ingredients.
3. In a clean bowl, whip the egg whites with the remaining 1/4 cup sugar to soft peaks, and fold them into the batter in three additions — the open sponge is what lets the cake drink the milks later.
4. Spread into the dish and bake 28 to 32 minutes, until the top springs back when pressed. Cool 30 minutes, then poke the whole surface deeply with a skewer or fork — be thorough, every hole is a milk delivery channel.
5. Whisk the evaporated milk, condensed milk, whole milk, 1/2 cup of the heavy cream, and the remaining 1 teaspoon pumpkin pie spice. Pour slowly over the whole cake, letting each pass absorb before the next.
6. Cover and refrigerate at least 4 hours, preferably overnight — the soak is not optional; it's the recipe.
7. Before serving, whip the remaining 1 1/2 cups heavy cream with the powdered sugar and remaining 1 teaspoon vanilla to medium peaks. Spread over the cold cake and dust with the cinnamon.

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Queso Fundido with Chorizo and Poblano

Mexican · 30 min · pork · high-protein

Ingredients & steps ↓

• 12 oz Mexican chorizo, casings removed
• 2 poblano pepper
• 1 white onion
• 2 garlic cloves
• 12 oz Oaxaca cheese, shredded
• 6 oz shredded Monterey Jack
• 12 corn tortillas
• 1/4 bunch cilantro
• 1 lime
• 1 tsp Mexican oregano

1. Heat the oven to 400F. Cook the chorizo in a 10-inch cast-iron skillet over medium 8 minutes, breaking it up, until browned and cooked through at 160F. Lift it out with a slotted spoon and pour off all but 1 tbsp of the fat.
2. Add the poblanos and onion, both cut in thin strips, and cook 6 minutes until they slump and take color at the edges. Add the sliced garlic and oregano for the last minute, then scrape the vegetables out with the chorizo.
3. Wipe the skillet, then pack in the Oaxaca and Jack cheeses and bake 8 to 10 minutes, just until melted and beginning to bubble at the rim. Take it out before the surface browns — past that point the cheese breaks and weeps oil.
4. Scatter the chorizo and peppers over the molten cheese and return to the oven for 2 minutes.
5. Warm the tortillas in a dry pan 20 seconds a side while the skillet rests.
6. Finish with cilantro and a squeeze of lime and serve straight from the pan, scooping cheese into tortillas at the table.

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Queso-Smothered Chicken Breasts

Tex-mex · 35 min · chicken · gluten-free, low-carb, high-protein

Ingredients & steps ↓

• 4 (about 1.75 lb) Boneless skinless chicken breast
• 8 oz, cubed White American cheese
• 3/4 cup Whole milk
• 1 can (4 oz) Canned diced green chiles
• 1, diced Roma tomato
• 1 tsp Ground cumin
• 1 tbsp Taco seasoning
• 2 tbsp Olive oil

1. Season the chicken breasts with taco seasoning.
2. Heat oil in a skillet over medium-high and sear the chicken until 165F internal, about 7 minutes per side. Transfer to a plate.
3. Lower the heat, add the milk and American cheese to the skillet, and whisk until smooth, about 3 minutes.
4. Stir in the green chiles, diced tomato, and cumin to finish the queso.
5. Return the chicken to the skillet and spoon the queso over each breast.
6. Simmer 2 minutes to warm through, then serve.

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Quiche Lorraine

French · 60 min · pork · low-carb

Ingredients & steps ↓

• 1 (9-inch) pie crust
• 6 oz bacon lardons
• 3 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 3/4 cup grated gruyere cheese
• 1 pinch ground nutmeg
• 1/4 tsp black pepper

1. Heat the oven to 375F, line the crust with parchment and weights, and blind-bake for 15 minutes.
2. Fry the bacon lardons until crisp, then drain on paper towels.
3. Whisk the eggs, cream, milk, nutmeg, and pepper into a smooth custard.
4. Scatter the bacon and gruyere over the par-baked crust and pour in the custard.
5. Bake for 30 to 35 minutes until the center is just set with a slight wobble, then rest 10 minutes before slicing.

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Quick Shrimp Ceviche Tacos

Mexican · 30 min · shrimp · pescatarian, dairy-free

Ingredients & steps ↓

• 1 lb medium shrimp, peeled + chopped
• 5 large lime, juiced
• 1/2 cucumber, finely diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded + minced
• 1 Roma tomato, seeded + diced
• 1/3 cup cilantro, chopped
• 1 avocado, diced
• 8 corn tortillas
• 1 tsp kosher salt
• 1 tbsp olive oil

1. Bring a pot of salted water to a boil. Blanch shrimp 1–2 min until just opaque; drain and chill in ice water. (Lime juice alone doesn't make seafood safe — cook it first, ceviche-style flavor after.)
2. Toss the cooled shrimp with lime juice + salt in a glass bowl. Refrigerate 15 min to soak up the citrus.
3. Drain excess liquid. Fold in cucumber, red onion, jalapeño, tomato, cilantro.
4. Warm tortillas in a dry skillet 15 sec/side — brush with olive oil for crispier edges. Fill with ceviche; top with avocado + a squeeze of lime.

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Rajma Chawal

Indian · 45 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

• 2 cans (15 oz each) canned red kidney beans
• 1.5 cups basmati rice
• 1 large yellow onion
• 14 oz canned crushed tomatoes
• 1 tbsp ginger-garlic paste
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp garam masala
• 2 tbsp neutral oil

1. Cook rinsed basmati in 3 cups salted water, covered, 12 minutes; rest off heat.
2. Saute chopped onion in oil over medium heat 7 minutes until golden, add ginger-garlic paste and cook 1 minute.
3. Stir in cumin and coriander, then add crushed tomatoes and cook 8 minutes until oil separates.
4. Add drained beans with 1 cup water, mash a handful to thicken, and simmer 12 minutes.
5. Finish with garam masala and salt; serve over the rice.

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Ranch Chicken Chopped Salad With Cheddar And Tomato

American · 30 min · chicken · gluten-free, low-carb, high-protein

Ingredients & steps ↓

• 1 3/4 lb boneless skinless chicken breasts
• 4 oz, cut in small cubes sharp cheddar
• 2/3 cup mayonnaise
• 1/3 cup sour cream
• 1/4 cup buttermilk
• 2 hearts, chopped romaine lettuce
• 3, diced tomatoes
• 1, diced cucumber
• 1, diced avocado
• 1/2, thinly sliced red onion
• 3 tbsp, chopped fresh dill
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 1/2 tsp kosher salt
• 1 tsp black pepper

1. Season the chicken breasts and cook them in the olive oil over medium heat for 7 minutes a side, until they are golden and read 165F at the thickest point. Rest 5 minutes, then dice.
2. Whisk the mayonnaise, sour cream, buttermilk, dill, garlic powder, half the salt and the pepper into a ranch dressing thick enough to cling but loose enough to pour.
3. Chop the romaine, tomatoes, cucumber and onion to about the same size as the chicken so every forkful gets some of everything.
4. Toss the vegetables with two-thirds of the dressing, then fold in the chicken, cheddar and avocado with a light hand so the avocado stays in pieces.
5. Serve in wide bowls with the remaining ranch drizzled over the top.

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Ranch Turkey Taco Salad Bowls With Crushed Chips

American · 25 min · turkey · high-protein

Ingredients & steps ↓

• 1 1/3 lb ground turkey (93% lean)
• 3 tbsp taco seasoning
• 2 hearts romaine lettuce, chopped
• 1 (15 oz) can canned black beans, rinsed
• 7 oz frozen corn kernels
• 1 cup sharp cheddar, shredded
• 3 oz tortilla chips, crushed
• 1/3 cup ranch dressing
• 2 medium tomatoes, diced
• 1 medium avocado, diced
• 1 lime plus 1/4 cup lime and cilantro

1. Char the corn in a dry skillet over high heat 4 minutes, shaking the pan, until the kernels blister and darken in spots; tip them out to cool.
2. Brown the turkey in the same skillet over medium-high, breaking it into fine crumbles, 7 minutes, until no pink remains and the bottom of the pan browns.
3. Stir in the taco seasoning and 1/3 cup water and simmer 3 minutes, until the liquid thickens and coats the meat rather than pooling.
4. Fold the black beans in and heat them through for 1 minute, then squeeze in half the lime.
5. Toss the romaine with the ranch dressing so every leaf is lightly coated but not weighed down.
6. Divide the greens among four bowls and spoon the warm turkey and beans over one side so the lettuce keeps some crunch.
7. Top with corn, tomato, cheddar, avocado, cilantro, and a heavy handful of crushed chips.

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Ratatouille

French · 75 min · vegetarian, vegan, gluten-free, dairy-free, low-carb

Ingredients & steps ↓

• 1 large diced eggplant
• 2 diced zucchini
• 2 diced red bell peppers
• 1 diced yellow onion
• 1 (28 oz) can canned crushed tomatoes
• 4 cloves minced garlic
• 1/4 cup extra-virgin olive oil
• 4 sprigs fresh thyme
• 1/4 cup chopped fresh basil
• 1 bay leaf

1. Saute the eggplant in olive oil until browned and softened, then set aside.
2. Cook the peppers and zucchini separately until lightly colored and remove.
3. Soften the onion and garlic in the same pot, then stir in the crushed tomatoes, thyme, and bay leaf.
4. Return all the vegetables, season, and simmer gently for 30 minutes until melded and thick.
5. Discard the bay leaf, stir in the fresh basil, and cool before portioning.

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Rau Muong Xao Toi (Garlic Stir-Fried Water Spinach)

Vietnamese · 15 min · vegetarian, vegan, dairy-free, keto, low-carb

Ingredients & steps ↓

• 1.5 lb water spinach (rau muong)
• 6 cloves garlic, sliced
• 1 tbsp soy sauce
• 1 tbsp vegetarian oyster sauce
• 1 tsp sugar
• 2 tbsp neutral oil
• 1/2 tsp salt

1. Trim tough ends from the water spinach and cut into 3-inch lengths; wash and drain well.
2. Heat oil in a wok over high heat until shimmering.
3. Add the garlic and stir 20 seconds until fragrant but not browned.
4. Add the water spinach and stir-fry 3-4 minutes until just wilted but still bright and crisp.
5. Add soy sauce, vegetarian oyster sauce, sugar, and salt and toss 1 minute.
6. Serve immediately with rice.

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Red Beans and Rice with Andouille

Cajun · 225 min · beans · gluten-free, dairy-free

Ingredients & steps ↓

• 1 lb dried red kidney beans
• 12 oz andouille sausage
• 1 smoked ham hock
• 1 yellow onion
• 1 green bell pepper
• 3 celery stalks
• 4 garlic cloves
• 2 bay leaves
• 1.5 tbsp cajun seasoning
• 3 cups long-grain white rice

1. Soak the beans in cold water overnight (or quick-soak: boil 2 minutes and rest off the heat 1 hour), then drain.
2. Saute diced onion, bell pepper, celery, and garlic in a large pot 6 minutes.
3. Add beans, ham hock, sliced andouille, bay leaves, cajun seasoning, and 8 cups water. Bring to a boil.
4. Reduce heat and simmer uncovered 2 to 2.5 hours, stirring occasionally and adding water if it gets too thick, until the beans are creamy and the ham hock meat pulls easily from the bone.
5. Mash some beans against the pot to thicken; remove ham hock, shred meat, and return it.
6. Serve over steamed rice in portions for the week.

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Red Chile Pork Tamales

Mexican · 345 min · pork · gluten-free, dairy-free

Ingredients & steps ↓

• 5 lb boneless pork shoulder
• 6 dried ancho chiles
• 8 dried guajillo chiles
• 2 chipotle chiles in adobo
• 8 garlic cloves
• 2 white onion
• 1 tbsp ground cumin
• 1 tbsp Mexican oregano
• 2 bay leaves
• 8 cups masa harina
• 2 cups lard
• 1 tbsp baking powder
• 6 cups chicken broth
• 1 (8 oz) package dried corn husks

1. Cut the pork shoulder into fist-size chunks, season with salt, and put it in a pot with 1 quartered onion, 4 garlic cloves, the bay leaves, and water to cover. Simmer, partly covered, 3 hours until fork-tender. Shoulder takes the time it takes — don't rush it.
2. While the pork simmers, submerge the corn husks in hot water with a plate on top to keep them under; they need at least 1 hour to turn pliable.
3. Build the house toasted three-chile rub base: stem and seed the anchos and guajillos, toast them in a dry skillet 30 seconds per side until fragrant, then soak in hot water 20 minutes.
4. Blend the soaked chiles with the chipotles in adobo, remaining 4 garlic cloves, remaining onion (chunked), cumin, Mexican oregano, 1 teaspoon salt, and 1 1/2 cups of the pork's cooking liquid until completely smooth.
5. Shred the cooked pork, discarding the bay leaves, and simmer it with the red chile sauce 10 minutes until thick and glossy. Taste for salt. Reserve 1/2 cup of the sauce for the masa — that's the house twist that ties filling and dough together.
6. Beat the lard with the baking powder and 1 tablespoon salt until fluffy, 3 minutes. Alternate adding the masa harina, the chicken broth, and the reserved red chile sauce, beating to a soft, spreadable dough that floats when a pinch is dropped in water.
7. Assemble: spread a scant 1/4 cup masa on the smooth side of each husk, top with 2 tablespoons pork, fold the sides over, and fold up the tail. You should get about 48 tamales.
8. Stand the tamales open-end up in a steamer over simmering water, cover with spare husks and the lid, and steam 90 minutes, topping up the water as needed, until the masa pulls cleanly from the husk.
9. Rest 10 minutes off the heat before unwrapping — they firm as they sit.

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Red Flannel Hash with Beets

American · 50 min · pork

Ingredients & steps ↓

• 1 lb Yukon Gold potatoes
• 12 oz cooked red beets
• 8 oz smoked ham steak
• 4 slices thick-cut bacon
• 1 yellow onion
• 2 tbsp unsalted butter
• 2 tbsp heavy cream
• 1 tsp fresh thyme
• 1 tsp cider vinegar
• 4 large eggs
• 1 tsp kosher salt
• 1/2 tsp coarse black pepper

1. Cut the potatoes into 1/2-inch dice and boil in well-salted water 8 to 10 minutes until just tender. Drain and let them steam dry in the colander 5 minutes, or the hash will never crisp.
2. Cook the bacon in a 12-inch cast-iron skillet over medium 7 minutes until crisp, then crumble it and leave the fat in the pan.
3. Soften the diced onion in the bacon fat 5 minutes, then add the diced ham and cook 3 minutes to color the edges.
4. Add the potatoes, the beets cut to the same dice, the thyme, salt and pepper. Press everything into a flat cake with a spatula.
5. Cook undisturbed 6 to 8 minutes until a crust forms underneath, then turn it over in sections, add the butter and cook 6 minutes more.
6. Drizzle over the cream and vinegar and fold once; the cream binds the crust and the vinegar cuts the sweetness of the beets.
7. Fry the eggs in a separate skillet over medium about 4 minutes, until the whites are fully set and the yolks are firm, and set one on each serving with the bacon scattered over.

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Red Wine Braised Short Ribs With Buttered Cabbage

American · 240 min · beef · gluten-free, low-carb, high-protein

Ingredients & steps ↓

• 4 lb bone-in beef short ribs
• 1 head, cut in wedges green cabbage
• 2 cups dry red wine
• 2 cups beef broth
• 3, chopped carrots
• 2, chopped yellow onion
• 3 stalks, chopped celery
• 3 tbsp tomato paste
• 5 tbsp unsalted butter
• 2 tbsp olive oil
• 6 cloves, smashed garlic
• 5 sprigs fresh thyme
• 1 tbsp kosher salt
• 1 1/2 tsp black pepper

1. Heat the oven to 300F. Season the short ribs heavily and brown them in the olive oil in a dutch oven over high heat, about 3 minutes a side, until every surface is dark and a fond has built on the bottom of the pot. Set them aside.
2. Cook the onion, carrot and celery in the fat for 7 minutes until softened and browned at the edges, then stir in the tomato paste and garlic for 1 minute, until the paste turns brick red.
3. Pour in the wine and boil hard for 5 minutes, scraping the bottom clean, until it has reduced by half and no longer smells sharp. Add the broth and thyme.
4. Return the ribs, cover, and braise in the oven 3 hours, until the meat pulls away from the bone under a fork with no effort. Skim the fat off the surface.
5. Twenty minutes before serving, cook the cabbage wedges in the butter in a wide skillet over medium-high, 6 minutes a side, until the cut faces are deeply caramelized. Serve the ribs over the cabbage with the braising liquid poured over.

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Reuben Sandwich

American · 25 min · beef · high-protein

Ingredients & steps ↓

• 1 lb corned beef
• 8 slices rye bread
• 8 slices swiss cheese
• 1.5 cups sauerkraut
• 1/2 cup thousand island dressing
• 4 tbsp butter

1. Drain the sauerkraut well and warm it in a dry pan.
2. Butter the outside of every slice of bread.
3. Layer swiss, corned beef, sauerkraut, dressing and swiss between two slices.
4. Griddle over medium heat 4 minutes per side, pressing lightly, until deep golden and melted.

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Reverse-Seared Porterhouse with Smoked Sea Salt

American · 85 min · beef · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 2.5 lb porterhouse steak, 2 inches thick
• 1 tbsp kosher salt
• 2 tsp coarse black pepper
• 1 tsp smoked flaky sea salt
• 3 tbsp unsalted butter
• 3 garlic cloves, smashed
• 4 sprigs fresh thyme
• 1 tbsp neutral oil

1. Salt the steak on all sides, including the edges, and set it on a rack over a tray. Refrigerate uncovered at least 4 hours and up to 2 days — this dries the surface and seasons through. Bring it out 45 minutes before cooking.
2. Heat the oven to 250F. Set the steak on the rack and cook 45 to 60 minutes, until an instant-read thermometer in the strip side reads 115F for a medium-rare finish or 125F for medium. Probe both sides: the fillet lobe cooks faster than the strip, which is the whole difficulty of a porterhouse.
3. Rest the steak 10 minutes while a cast-iron skillet heats over high until it smokes, about 500F.
4. Add the oil, then the steak, and sear 60 to 90 seconds per side. Stand it on its fat edge with tongs for 30 seconds.
5. Drop in the butter, garlic and thyme, tilt the pan and baste continuously for 45 seconds. Pull the moment the thermometer reads 130F for medium-rare or 140F for medium.
6. Rest 10 minutes on a board. Cut the strip and the fillet off the bone in one piece each, slice both across the grain, then reassemble around the bone and finish with the smoked salt.

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Rhode Island Johnnycakes with Bacon

American · 30 min · pork

Ingredients & steps ↓

• 1 1/2 cups stone-ground white cornmeal
• 1 1/2 cups boiling water
• 1/2 cup whole milk
• 1 tsp kosher salt
• 1 tsp granulated sugar
• 8 slices thick-cut bacon
• 3 tbsp unsalted butter
• 1/4 cup pure maple syrup

1. Lay the bacon in a cold 12-inch cast-iron skillet, set it over medium and cook 8 to 10 minutes, turning once, until crisp. Drain on paper and pour off all but 2 tbsp of fat.
2. Whisk the cornmeal, salt and sugar in a heatproof bowl, then pour in the boiling water while whisking hard. It will stiffen immediately; let it stand 5 minutes to hydrate.
3. Loosen with the milk a splash at a time until the batter drops thickly from a spoon, like wet mashed potato.
4. Return the skillet to medium heat and add 1 tbsp butter to the bacon fat. Drop 1/4-cup mounds and flatten each to a 3-inch cake.
5. Cook 6 to 7 minutes per side, adding butter as you go. They are meant to cook slowly: the crust should be deep brown and crunchy and the middle set and creamy, not raw.
6. Serve two per plate with the bacon and warm maple syrup.

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Rib Tips with Eastern Carolina Vinegar Mop

Bbq · 270 min · pork · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 3 lb pork rib tips
• 1.5 cups cider vinegar
• 2 tbsp crushed red pepper flakes
• 1 tbsp coarse black pepper
• 1 tbsp kosher salt
• 2 tbsp dark brown sugar
• 2 tbsp hot sauce
• 2 tsp smoked paprika
• 2 tsp garlic powder

1. Cut the tips into 2-inch chunks and pull off any loose membrane and the hard cartilage plate at the very edge.
2. Season with the salt, black pepper, paprika and garlic powder and rest 30 minutes until the surface looks wet.
3. Stir the vinegar, pepper flakes, brown sugar and hot sauce together and leave it an hour — an Eastern Carolina mop is meant to be thin and sharp, not a thick sauce, and it needs time for the flakes to bleed.
4. Smoke at 250°F over hickory for 3 hours, mopping every 45 minutes after the first hour.
5. Wrap in foil with 1/4 cup of the mop and cook 45 minutes more, until a probe meets no resistance.
6. Unwrap and return to the smoker 15 minutes to firm the outside, then chop and toss with the last of the mop.

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Ricotta Toast with Honey and Figs

Italian · 10 min · vegetarian

Ingredients & steps ↓

• 4 slices rustic sourdough bread
• 1 cup ricotta
• 4 fresh figs
• 2 tbsp honey
• 1 tsp lemon zest
• pinch flaky sea salt

1. Toast the bread slices until golden and crisp.
2. Stir lemon zest into the ricotta and spread generously on each toast.
3. Top with quartered fresh figs.
4. Drizzle with honey and finish with a pinch of flaky salt.

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Rigatoni al Forno with Eggplant and Mozzarella

Italian · 85 min · vegetarian, high-protein

Ingredients & steps ↓

• 1 lb rigatoni
• 2 medium eggplant
• 28 oz can crushed tomatoes
• 5 garlic cloves
• 1 yellow onion
• 12 oz fresh mozzarella
• 1 cup whole-milk ricotta
• 3/4 cup grated Parmesan
• 1 bunch fresh basil
• 1/3 cup olive oil
• 1/2 tsp red pepper flakes
• 1 tsp dried oregano

1. Heat the oven to 425F. Cut the eggplant into 3/4-inch cubes, toss with half the oil and 1 tsp salt, spread on two sheet pans without crowding, and roast 25 minutes until browned and collapsed. Crowded eggplant steams and stays spongy.
2. Meanwhile soften the diced onion in the remaining oil 6 minutes, add the sliced garlic, oregano and pepper flakes 1 minute, then the tomatoes and 1 tsp salt. Simmer 20 minutes and tear in half the basil.
3. Boil the rigatoni in heavily salted water 3 minutes short of al dente — around 8 minutes — and reserve 1 cup of the water before draining.
4. Fold the pasta, roasted eggplant, sauce and half the Parmesan together, loosening with pasta water until it is a shade looser than you want it; the oven will take up the rest.
5. Turn the oven down to 400F. Layer half the pasta in a 9x13 dish, dot with half the ricotta and half the torn mozzarella, then repeat, finishing with the remaining Parmesan.
6. Bake 25 to 30 minutes until browned and bubbling, then rest 10 minutes and tear over the remaining basil.

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Roast Beef And Cheddar Sandwiches With Horseradish Mayo

American · 15 min · beef · high-protein

Ingredients & steps ↓

• 1 lb deli roast beef, rare
• 4 kaiser rolls
• 8 slices sharp cheddar
• 6 tbsp mayonnaise
• 3 tbsp prepared horseradish
• 4 leaves green leaf lettuce
• 1 large, sliced tomato
• 1/4, sliced paper thin red onion
• 3 1/2 oz kettle potato chips
• 1 tsp each salt and coarse black pepper

1. Stir the mayonnaise with the horseradish, a pinch of salt and plenty of coarse pepper, then let it sit 5 minutes so the heat blooms.
2. Split and toast the kaiser rolls cut side down in a dry skillet for 2 minutes until the surface is golden and dry.
3. Spread the horseradish mayo on both cut faces, right to the edges.
4. Ruffle the roast beef as you lay it on so the sandwich stays tall and loose rather than pressed into a slab.
5. Add cheddar, lettuce, tomato and shaved onion, then salt the tomato directly.
6. Close, press gently, cut in half, and serve with the chips.

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Roast Beef Debris Po'Boy

Cajun · 45 min · beef · high-protein

Ingredients & steps ↓

• 1 lb cooked roast beef, shredded
• 2 cups beef gravy
• 1 french bread loaf
• 0.33 cup mayonnaise
• 2 cups shredded lettuce
• 1 tomato
• 0.5 cup dill pickle chips
• 1 tsp cajun seasoning
• 0.5 yellow onion

1. Simmer the shredded roast beef in the gravy with cajun seasoning and diced onion 25 minutes until the meat falls apart into debris.
2. Split the french bread and warm it briefly in the oven.
3. Spread mayonnaise on both cut sides.
4. Pile in the saucy beef debris, letting some gravy soak the bread.
5. Top with lettuce, tomato, and pickles, then close and cut into sandwiches.

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Roast Chicken Quarters With Pan Gravy And Mashed Potatoes

American · 60 min · chicken · high-protein

Ingredients & steps ↓

• 4 (about 2 1/2 lb) chicken leg quarters
• 2 lb russet potatoes
• 5 tbsp unsalted butter
• 2/3 cup whole milk
• 1 1/2 cups chicken broth
• 3 tbsp all-purpose flour
• 1 1/2 tbsp olive oil
• 12 oz, trimmed green beans
• 1 tbsp total salt, pepper, paprika and thyme

1. Dry the chicken quarters thoroughly, rub with oil, and season hard with salt, pepper, paprika and thyme, working some under the skin.
2. Roast skin side up at 425F for 40 to 45 minutes until the skin is crackling brown and the thigh joint reads 175F.
3. Boil the peeled, quartered potatoes 18 minutes until a knife meets no resistance, then drain and mash with the milk and 3 tbsp butter.
4. Steam the green beans 5 minutes until they turn vivid green and bend without snapping.
5. Pour the pan drippings into a skillet, whisk in the remaining butter and the flour, and cook 2 minutes until it smells nutty.
6. Add the broth and simmer 4 minutes, whisking, until the gravy thickens enough to coat a spoon.
7. Rest the chicken 5 minutes, then serve over the mash with gravy and beans.

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Roast Pork And Sauerkraut Over Buttered Mashed Potatoes

American · 100 min · pork · gluten-free, high-protein

Ingredients & steps ↓

• 1 3/4 lb boneless pork loin roast
• two 14 oz jars sauerkraut, drained
• 2 1/2 lb russet potatoes
• 7 tbsp unsalted butter
• 2/3 cup whole milk
• 1 medium, sliced yellow onion
• 1, sliced apple
• 2 tbsp light brown sugar
• 2 tbsp canola oil
• 1 tbsp total salt, pepper and caraway seed

1. Season the pork loin all over and sear it in the oil in a Dutch oven for 3 minutes per side until browned on every surface.
2. Scatter the onion, apple, brown sugar and caraway around the roast, then pile the drained sauerkraut on top.
3. Cover and roast at 325F for 75 minutes until the pork reads 145F at the center and the kraut has gone soft and mellow.
4. Boil the peeled, quartered potatoes 18 minutes until a knife meets no resistance, then drain and dry them briefly in the hot pot.
5. Mash with the butter and warm milk until smooth and glossy, seasoning generously with salt.
6. Rest the pork 10 minutes, slice it against the grain, and serve over the mash with the kraut and its juices.

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Roast Pork Loin With Bacon Brussels Sprouts And Cream Gravy

American · 70 min · pork · gluten-free, low-carb, high-protein

Ingredients & steps ↓

• 3 lb boneless pork loin roast
• 8 slices, chopped thick-cut bacon
• 2 lb, halved brussels sprouts
• 1 cup heavy cream
• 3/4 cup chicken broth
• 4 tbsp unsalted butter
• 1, diced yellow onion
• 2 tbsp dijon mustard
• 2 tbsp olive oil
• 4 cloves, minced garlic
• 1 tbsp, chopped fresh sage
• 1 tbsp kosher salt
• 1 1/2 tsp black pepper

1. Heat the oven to 400F. Score the fat cap of the loin in a crosshatch, season the roast all over, and sear it in the olive oil in an oven-safe skillet over high heat, 3 minutes a side, until browned on every face.
2. Roast the loin 35 to 45 minutes, until the center reads 145F. Move it to a board and rest a full 15 minutes, or the juices will run out when you cut it.
3. While it roasts, crisp the bacon in a second skillet for 8 minutes, remove it, and cook the sprouts cut-side down in the bacon fat for 5 minutes without stirring, until the flat faces are dark brown. Toss and cook 5 minutes more until tender at the core.
4. Pour off most of the fat from the roasting skillet, cook the onion and garlic 3 minutes, then add the broth and scrape the pan clean. Add the cream, sage and dijon and simmer 4 minutes until it coats a spoon, then whisk in the butter.
5. Slice the pork thickly, spoon the cream gravy over it, and serve with the sprouts and crumbled bacon.

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Roasted Chicken Thighs with Rosemary Potatoes

Italian · 55 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

• 8 bone-in chicken thighs
• 2 lb yukon gold potatoes
• 3 sprigs fresh rosemary
• 6 garlic cloves
• 1 lemon
• 1/4 cup olive oil
• to taste salt

1. Heat oven to 425F and cut potatoes into 1-inch chunks.
2. Toss potatoes and smashed garlic with olive oil, chopped rosemary, and salt in a roasting pan.
3. Season chicken thighs and set them skin-side up over the potatoes.
4. Roast 40 minutes until chicken reaches 175F and skin is crisp.
5. Squeeze lemon over everything before serving.

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Roasted Turkey Breast With Herb Stuffing And Pan Gravy

American · 95 min · turkey · high-protein

Ingredients & steps ↓

• 2.5 lb bone-in turkey breast half
• 8 oz bag herb-seasoned stuffing cubes
• 8 tbsp salted butter
• 2.5 cups chicken broth
• 1/4 cup heavy cream
• 1 medium yellow onion, diced
• 2 ribs celery, diced
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 2 tbsp fresh sage, chopped
• 2 tsp dried thyme
• 1 tbsp salt, 2 tsp pepper kosher salt and black pepper

1. Heat oven to 400F. Pat the turkey breast very dry, rub it with the olive oil, and season the skin heavily with salt, pepper, and half the thyme.
2. Roast the breast skin side up on a rack set over a sheet pan for 55 to 65 minutes, until the thickest part reads 160F on an instant-read thermometer.
3. While it roasts, melt 6 tablespoons of the butter in a skillet and cook the onion and celery 8 minutes until fully soft and translucent.
4. Add the sage and remaining thyme, cook 30 seconds, then pour the vegetables and butter over the stuffing cubes in a bowl.
5. Moisten with 1.5 cups of the broth, tossing gently until the cubes are damp but not mushy, then press into a buttered baking dish and bake 25 minutes until the top is crisp and the center is steaming.
6. Rest the turkey on a board for 15 minutes; it will climb to 165F and the juices will settle instead of running out.
7. Melt the last butter in a saucepan, whisk in the flour, cook one minute, then add the remaining broth plus any pan drippings and simmer until thickened.
8. Finish the gravy with the cream, season, and carve the breast across the grain into thick slices.

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Roasted Vegetable Farro Bowls

Italian · 50 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 1.5 cups farro
• 2 zucchini
• 2 bell peppers
• 1 pint cherry tomatoes
• 1 red onion
• 1/3 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1/2 cup fresh basil
• 1 tsp dried oregano

1. Cook farro in salted water until tender, about 25 minutes, then drain.
2. Toss chopped zucchini, peppers, tomatoes, and red onion with olive oil and oregano.
3. Roast at 425F for 25 minutes until caramelized at the edges.
4. Combine farro and roasted vegetables and toss with balsamic vinegar.
5. Fold in torn basil and divide into meal-prep containers.

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Roasted Vegetable Pasta With Garlic And Parmesan

American · 40 min · vegetarian

Ingredients & steps ↓

• 12 oz penne
• 2 medium zucchini, cut in half-moons
• 3 red and yellow bell peppers, cut in strips
• 10 oz cherry tomatoes
• 1 large red onion, cut in wedges
• 6 tbsp olive oil
• 1 cup grated Parmesan
• 6 cloves garlic, sliced
• 1 3/4 tbsp butter
• 1/3 cup basil, torn
• 1 tsp each salt, pepper, red pepper flakes

1. Heat the oven to 450F and put two sheet pans in to preheat; a hot pan is what browns the vegetables instead of steaming them.
2. Toss the zucchini, peppers, onion, and tomatoes with 4 tbsp of the oil, salt, and pepper and spread them out in one layer with room between the pieces.
3. Roast 22 minutes, stirring once, until the peppers slump and blacken at the edges and the tomatoes burst.
4. Boil the penne in heavily salted water to al dente, then scoop out 1 cup of the pasta water before draining.
5. Warm the remaining oil and the butter in a wide pot, add the garlic and pepper flakes, and cook 1 minute until the garlic turns pale gold, no darker.
6. Add the pasta, the roasted vegetables, half the Parmesan, and enough pasta water to make a glossy sauce that clings.
7. Toss hard for 1 minute, then finish with basil and the rest of the Parmesan.

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Roasted Winter Vegetables with Balsamic

American · 55 min · vegetarian, gluten-free, dairy-free

Ingredients & steps ↓

• 1 lb Brussels sprouts, halved
• 1 1/2 lb butternut squash, peeled and cubed
• 2 large parsnips
• 1 large red onion
• 3 tbsp olive oil
• 1/3 cup balsamic vinegar
• 1 tbsp honey
• 1 tbsp fresh rosemary, chopped
• 1 tsp fennel seeds, crushed
• 1 tsp garlic powder

1. Heat the oven to 425F with two sheet pans inside — starting on hot metal is the difference between roasted and steamed.
2. Peel the parsnips and cut them into 1/2-inch batons; cut the red onion into thick wedges. Stir together the house roasting salt: rosemary, crushed fennel seeds, garlic powder, 1 1/4 tsp kosher salt, and 1/2 tsp black pepper.
3. Toss the Brussels sprouts, butternut, parsnips, and onion with the olive oil and the roasting salt until every piece is coated.
4. Divide between the hot pans in a single layer, cut sides down. Roast 30-35 minutes, flipping the vegetables and rotating the pans halfway, until everything is browned at the edges and tender in the middle.
5. While they roast, simmer the balsamic and honey in a small saucepan over medium-low 8-10 minutes until reduced to about 3 tbsp of syrup that coats a spoon.
6. Pile the vegetables onto a platter and drizzle the balsamic syrup over the top in ribbons. Serve warm or at room temperature — it holds beautifully while the centerpiece rests.

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Saag Paneer (Spinach + Cheese Curry)

Indian · 35 min · vegetarian, gluten-free

Ingredients & steps ↓

• 10 oz paneer, cubed
• 10 oz baby spinach (or half spinach, half mustard greens for a truer saag)
• 3 tbsp vegetable oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/3 cup heavy cream
• 1/2 cup water
• 1 tsp kosher salt
• 3 cups basmati rice, cooked

1. Heat 1 tbsp oil in a skillet over medium-high. Sear paneer 1 min per side until golden; remove.
2. Wilt spinach in the same skillet with a splash of water 2 min; remove + blend until smooth.
3. Add remaining oil; cook onion 6 min until soft. Add garlic + ginger + the cumin and coriander; toast 30 sec (save the garam masala for the end).
4. Add spinach puree + water + salt; simmer 5 min. Stir in cream + paneer; warm 2 min. Stir in garam masala. Serve over rice.

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Salade Lyonnaise

French · 25 min · pork · gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓

• 1 head frisee lettuce
• 6 oz bacon lardons
• 2 large eggs
• 1 minced shallot
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 3 tbsp extra-virgin olive oil
• 1 tbsp white vinegar for poaching

1. Fry the bacon lardons until crisp, then lift out and reserve, leaving a little fat in the pan.
2. Whisk the shallot, Dijon, and red wine vinegar with the olive oil to make a sharp vinaigrette.
3. Bring a pot of water with the white vinegar to a bare simmer and poach the eggs for 3 minutes until the whites set.
4. Toss the frisee with the warm vinaigrette and the crisp lardons.
5. Top each portion with a poached egg so the runny yolk enriches the dressing when broken.

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Salade Nicoise

French · 30 min · fish · pescatarian, gluten-free, dairy-free, low-carb

Ingredients & steps ↓

• 2 cans (5 oz each) canned tuna in olive oil
• 3 large eggs
• 8 oz baby potatoes
• 6 oz green beans
• 1 cup halved cherry tomatoes
• 1/3 cup nicoise olives
• 1 head romaine lettuce
• 2 tbsp red wine vinegar
• 1/4 cup extra-virgin olive oil
• 1 tsp Dijon mustard

1. Boil the potatoes until fork-tender, about 12 minutes, then cool and halve.
2. Blanch the green beans in the same water for 3 minutes and shock in ice water to keep them bright.
3. Soft-boil the eggs for 8 minutes, then peel and quarter.
4. Whisk the vinegar, mustard, and olive oil with salt and pepper to make the vinaigrette.
5. Arrange the lettuce, potatoes, beans, tomatoes, olives, and flaked tuna on a platter, top with the eggs, and drizzle generously with the vinaigrette.

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