Ingredients

• 3 Tbsp. oyster sauce
• 1 Tbsp. sriracha
• 1 Tbsp. grapeseed or other neutral oil
• 8 medium garlic cloves, finely grated
• 1 Tbsp. finely grated fresh ginger
• 3 Tbsp. soy sauce, divided
• Kosher salt and ground black pepper
• 4 6-ounce skinless cod, haddock or halibut fillets (each about 1 inch thick)
• 8 ounces shiitake mushrooms, stemmed and thinly sliced
• 2 Tbsp. unseasoned rice vinegar
• 1 Tbsp. packed light or dark brown sugar
• ¼ cup water
• 2 scallions, thinly sliced

Directions

1. In a shallow bowl or pie plate, whisk together the oyster sauce, Sriracha sauce, oil, garlic, ginger, 2 tablespoons of soy sauce and ½ teaspoon each salt and pepper. Add the fillets and turn to coat, gently rubbing in the sauce.
   
2. Add the mushrooms and toss until evenly coated. Marinate at room temperature for about 10 minutes.
   
3. Place a steamer basket in a large Dutch oven. Add enough water to fill the bottom of pot without touching the basket. Remove the basket. Cover the pot and bring to a simmer over medium-high.
4. Meanwhile, mist the steamer basket with cooking spray. Arrange the fish in an even layer in the basket and top the fillets with the mushrooms, evenly arranging them.
5. Return the basket to the pot, cover and steam over medium until the fish flakes easily, 8 to 12 minutes. (Ours took 20 minutes to reach 130°.)
   
   
6. Meanwhile, in a small bowl, stir together the vinegar, sugar, the remaining 1 tablespoon soy sauce and ¼ cup water.
   
7. When the fish is done, use a thin metal spatula to transfer the fillets and mushrooms to a platter. Sprinkle with the scallions and serve with the sauce on the side.
   

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Ingredients

• 3 Tbsp. extra-virgin olive oil, divided
• 1 cup pearl couscous
• 1 med. yellow onion, halved and thinly sliced
• 4 med. garlic cloves, chopped
• 3 large carrots, peeled, quartered lengthwise and cut into 1/2-inch pieces
• Kosher salt and ground black pepper
• 1/2 tsp. ground allspice
• 1 Tbsp. ground cumin
• 1 lb. boneless, skinless chicken thighs, trimmed and halved
• 2 cups chicken broth, preferably homemade
• 2 bay leaves
• 15 ½-oz. can chickpeas, rinsed and drained
• 1 tsp. pomegranate molasses
• 1 cup lightly packed fresh flat-leaf parsley, roughly chopped

Directions

1. In a large Dutch oven over medium-high, heat 1 tablespoon of oil until shimmering. Add the couscous and cook, stirring, until golden brown, about 3 minutes. Transfer to a small bowl.
   
2. In the same pot over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the garlic and cook, stirring until beginning to brown, about 30 seconds.
3. Add the onion, carrots, 2 teaspoons salt and 1 teaspoon pepper, then cook, stirring occasionally, until the onions are well-browned, 3 to 5 minutes.
   
4. Add the cumin and allspice, then cook, stirring, until fragrant, about 30 seconds.
5. Stir in the chicken, bay leaves, and 2 cups broth (or water). Bring to a boil, then cover, reduce to medium-low and simmer for 5 minutes.
   
6. Stir in the couscous, cover and simmer until the chicken is opaque when cut into and the couscous is tender but not mushy, about 8 minutes.
   
7. Off heat, stir in the chickpeas, pomegranate molasses and half the parsley. Remove and discard the bay leaves. Taste and season with salt and pepper.
   
8. Transfer to a serving bowl, then sprinkle with the remaining parsley. Serve with additional pomegranate molasses for drizzling.
   

Tip: Don’t stir the onion too often as it cooks. Infrequent stirring allows the slices to brown deeply; this caramelization is essential for developing rich flavor in the dish.

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1. Using kitchen shears, cut through the shrimp shells two-thirds of the length down the back of the shrimp. Remove the legs and devein the shrimp, leaving the shells and tails on.
2. In a medium bowl toss the shrimp with the lime juice for a few seconds. Rinse the shrimp, drain, and set on a plate lined with paper towels. With more paper towels pat the shrimp dry.
   
3. In a small bowl combine the ketchup, rum, soy sauce, and ground white pepper.
   
4. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
5. Swirl in the oil, add the garlic and ginger, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant.
6. Push the aromatics to the sides of the wok, carefully add the shrimp and spread them evenly in one layer in the wok. Cook undisturbed 1 minute, letting the shrimp begin to sear.
7. Sprinkle on the salt and stir-fry 30 seconds or until the shrimp begin to turn orange.
   
8. Add the tomatoes, bell peppers, and onions and stir-fry 1 minute or until the shrimp have turned almost totally orange. (Return the aromatics of garlic and ginger if you removed them earlier.)
   
   
9. Swirl the ketchup mixture into the wok and stir-fry 1 minute or until the shrimp are just cooked through and the sauce coats the shrimp. Stir in the cilantro.
   
   

   

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Ingredients

• 5 medium cloves garlic, peeled and crushed
• 2 Fresno or other small fresh red chiles, cut into a few pieces (remove seeds and ribs for less heat)
• 1/2 cup extra-virgin olive oil; more as needed
• 2 tsp. crumbled dried oregano
• 2 tsp. Aleppo pepper or 1/2 tsp. red pepper flakes; more to taste
• 3/4 tsp. ground cumin
• Fine sea salt
• 3 rred bell peppers or a mixture of red, yellow or orange, roasted, peeled, seeded, and cut into 1-inch pieces
• 1 tsp. smoked paprika
• 1 Tbs. balsamic vinegar
• 1 lb. extra-large shrimp, peeled and deveined
• 12 oz. whole-grain farfalle
• 4 oz. (1 cup) crumbled mild feta, preferably sheep’s milk
• 1/2 cup lightly packed chopped fresh flat-leaf parsley
• Finely grated Parmigiano-Reggiano for garnish

Directions

1. In a food processor, pulse the garlic and chiles until finely chopped. Transfer to a medium bowl, and add the oil, oregano, Aleppo, cumin, and 1/2 tsp. salt; stir well with a fork to combine.
   
   

   
2. Transfer half of the mixture to another medium bowl stir in the roasted peppers, smoked paprika and vinegar.
3. Add the shrimp  to taste to the remaining marinade, gently toss to coat, and set aside to marinate for 15 minutes.
   
4. Meanwhile, position a rack 4 inches from the broiler element, and heat the broiler on high. Bring a large pot of well-salted water to a boil, and cook the pasta according to package directions until al dente.
5. While the pasta cooks, heat a cast-iron skillet (without any extra oil) until smoking hot. Place the marinated shrimp into the hot pan, flipping once, until opaque throughout, 3 minutes total. Move into a separate bowl covered with tinfoil until ready to use.
   
6. Reserve 1/2 cup of the pasta cooking water. Drain the pasta and transfer to a large heated serving bowl.
7. Add the peppers with the marinade, feta, parsley, and 1/4 cup of the pasta water. Gently toss with a large serving spoon for 1 minute to warm the feta, adding a bit more pasta water as needed to loosen the sauce. Season to taste with salt.
   
8. Place pasta into a large shallow heated serving bowl. Sprinkle generously with the Parmigiano, and place shrimp on top. Serve, passing more cheese at the table.
   

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Ingredients

• 1 (4- to 5-pound) boneless beef chuck-eye roast, pulled into 2 pieces at natural seam and trimmed (or 2 smaller, 2- to 2 1/2-pound roasts) 
• Salt and pepper
• 2 Tbsp. extra-virgin olive oil
• 8 slices bacon, chopped
• 2 onions, chopped
• 4 carrots, peeled and cut into 1-inch pieces
• 6 garlic cloves, minced
• ½ ounce dried porcini mushroom, rinsed and minced
• 2 Tbsp. minced fresh oregano or 2 teaspoons dried
• 2 Tbsp. tomato paste
• ½ tsp. red pepper flakes
• ½ cup dry red wine
• 1 (28-ounce) can crushed tomatoes
• 1 cup chicken broth
• 2 bay leaves
• ¼ cup minced fresh parsley

Directions

1. Pat beef dry with paper towels and season with salt and pepper. Tie 3 pieces of kitchen twine around each piece of beef to create 2 evenly shaped roasts.
   
2. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown roasts on all sides, 7 to 10 minutes; transfer to plate. (It’s essential to get a nice crust on the meat.)
   
   

   
3. Add bacon to now-empty skillet and cook over medium heat until crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to slow cooker. Pour off all but 2 tablespoons fat from skillet.
   
4. Add onions and carrots to fat left in skillet and cook over medium heat until softened and lightly browned, 8 to 10 minutes. Stir in garlic, mushrooms, oregano, tomato paste, and pepper flakes and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits; transfer to slow cooker.
   
   

   

   
5. Stir tomatoes, broth, and bay leaves into slow cooker. Nestle roasts into slow cooker, adding any accumulated juices. Cover and cook until beef is tender and fork slips easily in and out of meat, 9 to 10 hours on low or 6 to 7 hours on high.
   
   
6. Transfer roasts to carving board, tent loosely with aluminum foil, and let rest for 20 minutes.
7. Discard bay leaves. Using large spoon, skim fat from surface of sauce. Stir in parsley and season with salt and pepper to taste.
   Alternatively: Discard bay leaves. Pour the sauce into a large strainer over a large bowl. Place the strained carrot mixture back into the crockpot, and the separated liquid into a defatter. Now pour the defatted sauce back into the slow-cooker and using an immersion blender, puree until most of the sauce is well combined. It will leave the big chunks of carrots intact.
   
   

   
8. Remove twine from roasts, slice meat against grain into ½-inch-thick slices, and arrange on serving dish. Spoon 1 cup sauce over meat and serve, passing remaining sauce separately.

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Ingredients

• 1/4 cup plain dried bread crumbs
• 2 tablespoons whole milk
• 2 large eggs, lightly beaten
• 3/4 cup grated Romano
• 1 pound ground turkey, preferably dark meat
• Salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 5 cups tomato sauce, recipe follows
• 1 pound dried Cellentani pasta
• Fresh basil, chiffonade for garnish (optional)

Simple Tomato Sauce:

• 1/2 cup extra-virgin olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• Sea salt and freshly ground black pepper
• 2 (32-ounce) cans crushed tomatoes
• 2 dried bay leaves
• 4 tablespoons unsalted butter, optional (we didn’t use any)

Directions

1. In a large bowl add bread crumbs milk and mix until well combined. Mix in eggs and 1/2 cup Romano cheese and mix well.
   
2. Add turkey and gently combine, being careful not to overwork the meat. Season with salt and pepper. Shape into golf-size balls.
3. In a large skillet heat the oil over medium high heat. When almost smoking, add meatballs and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown, about 8 minutes total.
   
4. Add tomato sauce and bring to a boil. Lower heat and allow meatballs to simmer for 5 minutes. Turn off heat and keep warm on stove. Be careful not to over-handle the meatballs since they are soft and fragile.
   
5. In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, according to package directions. Drain Cellentani in a colander. Do not rinse pasta with water since you want to retain the pasta natural starches allowing the sauce to cling to them.
6. Add the leftover 1 cup of tomato sauce to the now empty pasta pot, then stir in the drained Cellentani.
7. In a large pasta serving bowl, add the pasta topped with the meatballs and sauce; or simply let diners self-serve directly from the cooking vessels.
8. Top each serving with grated Romano and basil chiffonade, if using.
   

Simple Tomato Sauce:

Yields 6 cups

1. In a large casserole pot, heat oil over medium high heat. Add onion and garlic and sauté until soft and translucent, about 5 to 10 minutes.
2. Add celery and carrots and season with salt and pepper. Sauté until all the vegetables are soft, about 5-10 minutes.
   
   

   
3. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors (we didn’t use any butter).
   
4. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
   

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Ingredients

• 1 1/2 cups basmati rice
• 1 Tbsp. canola oil
• 1 1/2 lbs. boneless, skinless chicken breasts, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper
• 2 shallots, minced
• 3 cloves garlic, minced
• 1 yellow (red or orange bell pepper), seeded and cut into 1/4″ x 2″ strips
• 3 Tbsp. red curry paste
• 1 Tbsp. freshly grated ginger
• 1 13.5-oz. can coconut milk
• 1 bunch broccolini, cut into 3-inch pieces
• 2 green onions, thinly sliced
• 3 Tbsp. chopped fresh cilantro leaves
• 2 Tbsp. freshly squeezed lime juice

Directions

1. In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
2. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, shallots and garlic to the stockpot and cook until golden, about 3-5 minutes.
3. Add in bell pepper strips, and cook for an additional 2 minutes.
4. Stir in red curry paste and ginger until fragrant, about 1 minute.
   
5. Stir in coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.
   
6. Stir in broccolini until just tender, about 3 minutes. (I covered the pot and it still took 10 minutes to soften the broccolini.)
   
   
7. Remove from heat; stir in green onions, cilantro and lime juice; season with salt and pepper, to taste. Serve immediately with rice and garnish with more cilantro and scallions.
   

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Ingredients

• 2 12-oz. skinless swordfish steaks (each about 1 inch thick), patted dry
• Kosher salt and ground black pepper
• 2 Tbsp. grapeseed or other neutral oil, divided
• 3 medium red onions, halved and thinly sliced
• 2 Bay leaves
• 1 cup plus 1 tablespoon white wine vinegar, divided
• ¼ cup white sugar
• 3 Tbsp. yellow mustard seeds

Directions

1. Season the fish on all sides with salt and pepper.
   
2. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of oil until barely smoking. Add the fish and cook without disturbing until well browned, 5 to 7 minutes.
   
3. Flip, reduce to medium and continue to cook until the fish is opaque throughout and the centers reach about 130°F, about another 5 minutes. Transfer to a small glass or ceramic baking dish and set aside; wipe out the pan.
   
4. In the same pan over medium, heat the remaining 1 tablespoon oil until shimmering. Add the onions, bay and ½ teaspoon salt. Cook, stirring occasionally, until the onions are very soft, 5 to 7 minutes.
   
5. Stir in 1 cup of vinegar, the sugar and the mustard seeds. Bring to a simmer and cook, stirring occasionally, until the liquid has thickened to a light syrup consistency, 5 to 7 minutes.
   
6. Off heat, stir in the remaining 1 tablespoon vinegar.
7. Immediately pour the onion mixture over the fish. Marinate for about 30 minutes at room temperature or cover and refrigerate up to overnight.
   
8. To serve, remove the fish from the marinade, then slice each piece and transfer to a platter.
   
9. Discard the bay from the marinade and spoon the onions and liquid around and over the fish.
   

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Ingredients

• 4 Tbsp. (½ stick) salted butter, cut into 4 pieces
• 1 tsp. cumin seeds
• 1 tsp. yellow mustard seeds
• 4 medium garlic cloves, chopped
• 1 jalapeño chili, stemmed and minced
• 1 Tbsp. finely grated fresh ginger
• 1 medium yellow onion, finely chopped
• 1½ tsp. curry powder
• Kosher salt and ground black pepper
• 1½ lbs. bunch spinach, trimmed of bottom 1½ inches, roughly chopped

Directions

1. In a large Dutch oven over medium, melt the butter. Add the cumin and mustard seeds, then toast, stirring often, until fragrant and sizzling, 45 to 90 seconds.
   
2. Add the garlic, jalapeño, ginger, onion, curry powder, 1 teaspoon salt and ½ teaspoon pepper, then cook, stirring occasionally, until the onion is softened, 3 to 5 minutes.
   
3. Add the spinach (which I left whole), turning to coat with the butter. Cover and cook until the stems are tender, about 4 minutes, stirring once about halfway through.
   
4. Remove from the heat, then taste and season with salt and pepper.

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Ingredients

• 1 lb. flank steak, halved lengthwise with the grain, then cut against the grain into ¼-inch-thick slices
• 1 Tbsp. soy sauce
• 3 Tbsp. fish sauce, divided
• Ground white pepper
• 4 Tbsp. peanut oil, divided
• ¼ cup chopped fresh basil, plus 3 cups lightly packed, torn
• 2 Tbsp. white vinegar
• 4 oz. sugar snap peas, strings removed, halved on the diagonal
• 1 red bell pepper, stemmed, seeded and sliced ½ inch thick
• 1-2 serrano chilies, stemmed and sliced into thin rounds
• 4 medium garlic cloves, thinly sliced
• 1 bunch scallions, white and light green parts finely chopped, dark green tops cut into 1-inch pieces, reserved separately
• 1 Tbsp. white sugar
• 1 tsp. oyster sauce
• White or brown long-grained steamed rice

Directions

1. In a medium bowl, stir together the steak, soy sauce, 1 tablespoon fish sauce and ½ teaspoon white pepper. Let stand for 5 minutes, then drain and pat dry with paper towels.
   
2. In a 12-inch skillet over high, heat 1 tablespoon of oil until barely smoking. Add half the meat in a single layer without crowding and cook without stirring until well browned, 1 to 1½ minutes.
   
3. Turn the slices, then continue to cook until the second sides are well browned, another 1 to 1½ minutes. Transfer to a clean medium bowl.
4. Repeat with 1 tablespoon of the remaining oil and the remaining meat. Transfer to the bowl, then stir in the chopped basil and vinegar.
   
5. Add the remaining 2 tablespoons oil to the skillet and heat over medium-high until barely smoking. Add the snap peas, bell pepper and chilies. Cook, stirring occasionally, until the peas are lightly browned, about 3 minutes.
   
6. Add the garlic and finely chopped scallion parts, then cook, stirring, until fragrant, about 30 seconds, then stir in the sugar.
   
7. Add the scallion tops and the beef with any accumulated juices and cook, stirring, until most of the juices have evaporated, about 1 minute.
   
8. Off heat, add the remaining 2 tablespoons fish sauce, the oyster sauce and torn basil, then stir until the basil is wilted, about 30 seconds. Taste and season with white pepper.
   
   

   

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Ingredients

• 1 lb. boneless country-style pork spareribs, trimmed and cut into 1-inch chunks
• Kosher salt and ground black pepper
• 2 Tbsp. extra-virgin olive oil, plus more to serve
• 2 bell peppers (orange, yellow, red or a combination), stemmed, seeded and cut into ½-inch strips
• 1 medium red onion, halved and sliced ½ inch thick
• 1 cup dry white wine
• 2 Tbsp. honey, plus more to serve
• 1 Tbsp. chopped fresh sage

Directions

1. Make the polenta according to package directions, if using.
2. Season the pork with ½ teaspoon each salt and pepper.
   
3. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the pork in an even layer and cook without stirring until lightly browned on the bottom, about 3 minutes. Using a slotted spoon, transfer to a medium bowl and set aside.
   
4. To the fat remaining in the skillet, add the bell peppers, onion, ½ teaspoon salt and 1 teaspoon pepper. Cook over medium-high, stirring occasionally, until slightly softened and browned, 2 to 4 minutes.
   
5. Add the wine, honey and sage, scraping up any browned bits.
   
   

   
6. Return the pork to the skillet along with any accumulated juices, then bring to a simmer and cook, stirring, until the pork is no longer pink at the center and the sauce clings lightly, 5 to 7 minutes.
   
   

   
7. Taste and season with salt and pepper. Serve drizzled with additional oil and honey and sprinkled with pepper.
   

Tip: Don’t worry that the pork isn’t cooked through after searing. This step, which only partially cooks the meat, produces flavor-building browning for the sauce. The pork will finish after it is returned to the skillet to simmer with the vegetables.

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Ingredients

• 1½ lbs. flank steak, trimmed, halved lengthwise, then crosswise
• Kosher salt and ground black pepper
• 4 Tbsp. extra-virgin olive oil, divided
• 1 lb. eggplant, cut into 1-inch chunks
• 14½ oz. can diced tomatoes
• 4 medium garlic cloves, minced
• 2 tsp. dried oregano
• ¾ tsp. ground cinnamon
• ½ cup lightly packed fresh mint, chopped
• 1½ oz. feta cheese, crumbled (about ⅓ cup)

Directions

1. Season the steak with salt and pepper. In a nonstick 12-inch skillet over medium-high, heat 2 tablespoons of oil until shimmering. Add the steak and brown on both sides, 6 to 8 minutes total, flipping the pieces once. (Our piece took 11 minutes to reach temperature.) Transfer to a plate and loosely cover with foil.
   
   

   
2. In the same pan over medium-high, combine the remaining 2 tablespoons oil, the eggplant and 1 teaspoon salt. Cook, stirring occasionally, until browned and softened, 5 to 6 minutes.
   
3. Reduce to medium and add the tomatoes with juices, the garlic, oregano and cinnamon. Cook, stirring occasionally, until thickened and the eggplant has begun to break down, about 5 minutes.
   
   

   
4. Off heat, stir in any accumulated beef juices and half the mint. Taste and season with salt and pepper.
   
5. Thinly slice the steak against the grain and place on a platter. Spoon the eggplant mixture on and around the steak, then sprinkle with feta and the remaining mint.
   
   

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Ingredients

• 1½ cup mayonnaise
• ¾ cup whole-grain mustard
• ¾ cup drained capers, roughly chopped, plus 1 tablespoon caper brine
• 6 Tbsp. fresh squeezed lemon juice
• Kosher salt and ground black pepper
• 2 rotisserie chickens, skinned, shredded (yields about 2 lbs. of meat)
• 1 large peeled celery root, half cut into 1-inch matchsticks, half shredded on the large holes of a box grater
• 2 granny smith apples, cored, cut into 8 wedges, then sliced very thin
• 1 very large fennel bulb, trimmed, quartered and thinly sliced
• 1½ cups packed fresh flat-leaf parsley leaves, roughly chopped
• 2 cups chopped walnuts, toasted

Directions

1. Remove the skin, then shred the meat from the chicken carcasses.
2. Prep all of the vegetables, and toast the walnut pieces.
   
   

   

   
3. In a large bowl, stir together the mayonnaise, mustard, capers and brine, lemon juice and 1½ teaspoon pepper.
   
4. Add the chicken, all of the celery root, apple, fennel, parsley and nuts.
5. Fold with a rubber spatula until well combined.
   
6. Taste and season with salt and pepper. Spoon into a large serving bowl or platter.
   

Tip: Don’t peel the apple; the skin adds a touch of color. Also, don’t use a sweet apple; the tartness of a Granny Smith perks up the other flavors.

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Ingredients

• 3 Tbs. olive oil
• 1 large bulb fennel, core removed, cut into 1/2-inch dice, fronds reserved
• 4 cloves garlic, smashed and coarsely chopped
• 1 cup coarsely chopped pitted Castelvetrano olives
• 3 Tbs. capers, drained and rinsed
• 1 small lemon, peel removed and finely chopped
• 1 tsp. dried oregano
• 1/2 to 1 tsp. crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 1-1/2 cups good-quality marinara sauce
• 2 lbs. skinless cod fillets
• Rustic crusty bread (optional)

Directions

1. In a large skillet over medium heat, heat 2 Tbs. of the oil until shimmering. Add the fennel and cook, stirring occasionally, until translucent and light golden, about 7 minutes. Add the garlic and cook until fragrant, about 1 minute.
   
2. Add the olives, capers, peel, oregano, and pepper flakes. Season lightly with salt and pepper, and cook, stirring, 1 minute.
   
3. Add the marinara and 1/2 cup water (I did not add water, but added a lot more marinara), and reduce the heat to medium low. Gently simmer until the sauce is slightly thickened, 5 to 8 minutes.
   
4. Meanwhile, pat the fish dry with paper towels, and season with salt and pepper. Heat the remaining 1 Tbs. oil in a large nonstick skillet over medium heat.
5. Add the fish and cook, flipping once, until light golden-brown on the outside and the flesh is translucent when cut into, about 5 minutes total. Do not crowd the fish in the pan otherwise you’ll steam instead of brown them. You may have to sear in two batches.
6. Spoon the sauce into shallow bowls, and top with a fish fillet. garnish with the reserved fennel fronds, and serve with the bread, if you like.
   

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Ingredients

• 1 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 1 tsp. kosher salt
• 1 tsp. baking soda
• 2 1/2 cups all-purpose flour
• 2 cups semisweet chocolate chips; plus another 1/4 cup for top, if desired
• 14 oz. sweetened condensed milk
• 10 oz. soft caramels, unwrapped
• 1 tsp. flaked sea salt

Directions

1. Preheat the oven to 350°F. Line a 9″ x 13″ baking dish with foil with the ends an inch or two longer than the length, and liberally coat with nonstick cooking spray.
2. In the bowl of an electric mixer, beat the softened butter with both sugars until light and fluffy, about 2 minutes.
3. Add the eggs, vanilla, salt, and baking soda. Mix well, then scrape the sides of the bowl with a spatula.
   
4. Turn the speed to low and add the flour, beat to combine. Fold in the chocolate chips with a spatula.
   
5. Press half of the cookie dough into the bottom of the prepared baking dish. This can be a little tricky, and a little sticky…
   
6. In a medium sauce pot, add the sweetened condensed milk and unwrapped caramels. Set over medium-low heat and stir until the caramels melt, making a smooth caramel filling. Pour the filling over the cookie dough base.
   
   

   

   

7. Drop the remaining cookie dough over the caramel filling in small teaspoons-sized clumps. If desired, sprinkle another 1/4 cup chips over the top.
   
   

   
8. Bake the bars for 25-30 minutes, until the center is just set and lightly golden. (Mine took 35 minutes.) Sprinkle with sea salt flakes and allow the bars to cool completely—at least an hour and a half.
   
9. Lift the bars out of the pan by the edges of the foil and cut into 30 to 48 bars. (After they cool down completely, I suggest wrapping them well and freeze them for 45 minutes in order to get a crisp cut.)
   
   

   
10. Store in an airtight container at room temperature for up to 3 days.

Tightly wrap and freeze any leftovers for future cravings, thaw and savor 🙂

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Ingredients

• 1, 3 1/2 to 4 lb. chicken
• Kosher or sea salt
• Freshly ground black pepper
• 2 Tbsp. olive oli
• 4 garlic cloves, minced
• 1 small onion, chopped
• 1/2 lb. cremini mushrooms, stems trimmed away, and caps cut into 1/4″ slices
• 3 Tbsp. brandy
• 5 Tbsp. freshly squeezed orange juice
• 1 small orange, peeled and divided into segments, removing as much pith as possible
• 1/3 cup chicken broth, preferably homemade
• 1/8 tsp. crumbled saffron threads

Directions

1. Cut the chicken into small serving pieces, first detaching the wings and legs, then with kitchen shears, cutting the breast into 4 pieces, and each thigh in half crosswise.
   
2. Sprinkle chicken pieces with salt and pepper.
3. Heat the oil in a shallow casserole and brown the chicken all over. You will probably have to do this in a few stages so as not to crowd the pan and steam (instead of brown) the meat. Remove the chicken to a side plate.
   
   

   
4. Add the garlic, onion, and mushrooms and sauté until the onion is softened, about 5 minutes.
   
5. Stir in the brandy, orange juice, orange segments, broth and saffron; scraping up any browned bits. Bring to a boil.
   
6. Place the dark meat pieces nestled into the onions, cover with a lid and cook for 10 minutes reducing the heat to a rolling simmer.
   
7. Turn the dark meat and place the white meat pieces on top of them, cover and cook for another 35 minutes, covered.
   
8. Serve from casserole dish.
   

Baked rice (recipe follows) makes a nice accompaniment.

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Ingredients

• 2 Tbsp. olive oil or butter
• 2 Tbsp. minced onion
• 1 cup Valencian (or Arborio) short-grain rice
• 1 cup chicken broth
• 2 Tbsp. minced fresh parsley
• 1 1/2 tsp. fresh thyme
• A few strands of saffron, crumbled
• Kosher or sea salt

Directions

1. Preheat the oven to 400 degrees
2. Heat the oil in a deep casserole, and then add the onion and cook until the onion is softened. Stir in the rice coating it with the oil.
3. Pour in the chicken broth and 1 cup water, stir in the parsley, thyme, saffron, and salt to taste, and bring to a boil.
4. Remove from the flame, cover, and transfer to the oven. Cook for 15 minutes, remove from the oven, and
   let sit, covered, for 5 to 10 minutes before serving.

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