Ingredients

• 2 Tbsp. olive oil
• 2 medium yellow onion, diced
• 2 red bell pepper, seeded and diced
• 2 Lbs. 85-90% lean ground beef
• 4 Tbsp. chili powder
• 1 Tbsp. chipotle powder
• 1/4 cup ground cumin
• 1/4 cup brown sugar
• 1/4 cup tomato paste
• 2 Tbsp. garlic powder
• 1 Tbsp. salt
• 1 tsp. ground black pepper
• 3 cups beef broth
• 2 (15 oz.) cans petite diced tomatoes, don’t drain
• 1 (16 oz.) can each of dark red and light red kidney beans, and pinto beans (3 cans total) drained and rinsed
• 2 (8 oz.) cans tomato sauce
• Optional garnishes: chopped chives or scallions, pickled jalapeños, sour cream, shredded sharp cheddar, diced red onion, or diced avocado

Directions

1. Empty all 3 cans of beans into a large strainer, and rinse with cold water.
   
2. Add the olive oil to a large dutch oven and place it over medium-high heat until shimmering. Add the onion and red bell pepper. Cook for 5 minutes, stirring occasionally.
   
3. Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
   
   
4. Add the chili and chipotle powders, cumin, brown sugar, tomato paste, garlic powder, salt and pepper. Stir until well combined.
   
   
5. Add the beef broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
   
   
6. Bring the liquid to a low boil. Then, reduce the heat to low to gently simmer the chili, uncovered, for 25 minutes, stirring occasionally.
   
   
7. Remove the pot from the heat. Let the chili rest for 10-15 minutes before serving.
8. Ladle into bowls and top with preferred garnishes. Serve with your favorite brand of nacho chips.
   

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Ingredients

• 1-lb. pork tenderloin, trimmed of silver skin
• 2½ cups well-drained napa cabbage kimchi, roughly chopped, plus 2 tablespoons kimchi juice, divided
• 2½ Tbsp. soy sauce, divided
• Kosher salt and ground black pepper
• 3 Tbsp. grapeseed or other neutral oil, divided
• 8 oz. fresh shiitake mushrooms, stems discarded, caps sliced ¼ inch thick
• 3 large garlic cloves, thinly sliced
• 3 Tbsp. mirin
• 1 Tbsp. toasted sesame oil
• 2 Tbsp. sesame seeds, toasted
• 1 bunch scallions, thinly sliced

Directions

1. Cut the tenderloin in half lengthwise, then slice each half crosswise about ¼ inch thick. In a medium bowl, stir together the pork, 1 tablespoon of the kimchi juice, 1 tablespoon of the soy sauce and ½ teaspoon pepper.
   
2. In a 12-inch skillet (or wok) over high, heat 1 tablespoon of the grapeseed oil until beginning to smoke. Swirl to coat the pan, then add the pork and cook, stirring, until no longer pink, about 4 minutes. Transfer to a clean bowl.
   
   

   
3. In the same pan over medium-high, heat 1 tablespoon of the remaining oil until beginning to smoke. Add the mushrooms and ½ teaspoon of salt. Cook, stirring occasionally, until the liquid released by the mushrooms has mostly evaporated, about 5 minutes.
   
4. Stir in the remaining 1 tablespoon oil and the garlic and cook until fragrant, about 1 minute. Return the pork to the pan with any accumulated juices and cook until the juices evaporate, 30 to 60 seconds.
5. Add the kimchi, mirin, the remaining 1 tablespoon kimchi juice and the remaining 1½ tablespoons soy sauce. Reduce to medium and cook, stirring and scraping up any browned bits, until the kimchi is heated through, about 3 minutes.
   
6. Stir in the sesame oil, half of the sesame seeds and half of the scallions. Transfer to platter and sprinkle with the remaining scallions and sesame seeds.
   

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Ingredients

• 2 Tbsp. olive oil
• ¼ cup fresh bread crumbs
• 2 Tbsp. water
• 1 egg, lightly beaten
• 1 ¼ lbs. ground pork
• 1 lemon, zested and juiced
• ½ cup chopped parsley, mint, and/or chives
• ¼ cup shallot, finely chopped
• Salt and black pepper
• 2 medium red onions, leaving the root end intact, cut into 1/2-inch thick wedges
• 1 14-oz. can whole artichoke hearts, drained, rinsed, halved, and patted dry
• 5 oz. baby spinach, washed and rinsed
• Shaved parmesan curls, and a bit more parsley for garnish

Directions

1. Preheat oven to 400°F. Brush two approximately 15×10-inch baking pans with 1 tablespoon olive oil.
2. In a large bowl combine bread crumbs and 2 tablespoons water; let stand 5 minutes, then stir in beaten egg.
   
3. Stir in pork, lemon zest, herbs, shallot, and 1/2 teaspoon each salt and black pepper until well-combined, but don’t over mix. In your palm, gently shape mixture into 2-inch balls (makes about 15-16 balls). Place in one prepared pan.
   
   

   
4. Place onions and artichoke hearts in second prepared pan; drizzle with remaining 1 tablespoon olive oil. Sprinkle with salt and black pepper. Toss to coat.
   
5. Bake on separate oven racks 15 minutes. Remove from oven.
6. Turn oven to broil. Broil vegetables 4 to 5 inches from heat 5 to 7 minutes or until tender and browned, stirring halfway through.
   
7. Repeat for meatballs, broiling until done (165°F) and browned, turning halfway through.
   
8. Transfer meatballs and vegetables to a platter with a bed of baby spinach (or pasta). Pour half the lemon juice into each hot pan; scrape up browned bits. Drizzle lemon juice mixture over meatballs and vegetables.
   
   

   

   

9. Serve over a bed of baby spinach for more color and nutrition. (Or substitute a bed of cooked pasta.) Garnish with parmesan shavings and a smattering of chopped parsley.
   
   
   With tongs, allow dinner guests to serve themselves.

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Ingredients

• 6 oz. Spanish chorizo, casing removed, halved lengthwise and thinly sliced
• 8 medium garlic cloves, peeled
• 2½ tsp. dried oregano
• 2½ tsp. ground cumin
• Kosher salt and ground black pepper
• 28 oz. can whole peeled tomatoes, drained, juices reserved
• 1¼ lb. pork tenderloin, trimmed of silver skin and cut into ½-inch pieces
• 3 Tbsp. grapeseed or other neutral oil, divided
• 1 large yellow onion, finely chopped
• ½ cup dry sherry, such as Fino
• 1½ cups jarred piquillo (or roasted red peppers), patted dry and cut into ½-inch pieces
• 1 cup packed flat-leaf parsley leaves, roughly chopped

Directions

1. In a food processor, combine half of the chorizo, the garlic, oregano, cumin, 1 teaspoon pepper and 3 tablespoons of the tomato juices. Process until smooth, about 2 minutes, scraping the sides of the bowl as needed.
   
2. Transfer 3 tablespoons of the chorizo paste to a medium bowl and stir in 1 teaspoon salt and another 1 tablespoon of the tomato juices. Add the tenderloin and toss, then let marinate at room temperature for 15 minutes.
   
   

   
3. Meanwhile, add the drained tomatoes to the chorizo paste in the processor and process until smooth, about 1 minute; set aside. (I used our mini processor which was filed to the top!)
   
4. In a 12-inch skillet over medium-high, heat 1 tablespoon of the oil until beginning to smoke. Add the pork in a single layer and cook without stirring until well-browned, 4 to 6 minutes. Return the pork to the bowl.
   
5. Add the remaining 2 tablespoons oil to the skillet and heat over medium until shimmering. Add the onion, cover and cook, stirring occasionally, until softened, about 8 minutes.
   
6. Pour in the sherry and cook, scraping up any browned bits, until most of the liquid evaporates, 2 to 4 minutes.
7. Stir in the tomato-chorizo mixture and remaining tomato juice. Bring to a simmer, then reduce to medium-low. Cover and cook until the flavors meld, about 10 minutes.
   
8. Uncover and continue to cook, stirring occasionally, until slightly thickened, another 5 minutes. (Ours took 10 minutes before it showed signs of enough thickening.)
   
   
9. Return the pork and any accumulated juices to the skillet and add the remaining chorizo and piquillo peppers. Cook, stirring occasionally, until the pork is heated through, about 5 minutes.
   
   

   
10. Stir in the parsley, then taste and season with salt and pepper. Ladle into shallow bowls and serve hot with crusty bread.
    
    

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Ingredients

Spice Mix

• ½ teaspoon ground ginger
• ½ teaspoon cumin seeds, toasted and ground (or ¼ teaspoon ground cumin)
• ½ teaspoon fresh ground black pepper
• ¼ teaspoon sweet pimentón (smoked Spanish paprika)
• ¼ teaspoon crushed red pepper flakes
• 1/8 teaspoon saffron threads, crumbled

Braise:

• ½ cup green olives in brine, not pitted (we almost doubled the amount of olives)
• One cut-up chicken, about 4 pounds (keep the back, neck, liver and wingtips)
• ½ teaspoon kosher salt, divided
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, thinly sliced
• 3 cloves garlic, thinly sliced
• ¾ cup dry white wine (or substitute water)
• 1 lemon, halved
• ¼ cup mixed chopped Italian parsley and cilantro, divided
• 1 whole (4 quarters) preserved lemon
• Fresh ground black pepper to taste
• Hot, cooked couscous

Directions

1. To prepare spice mix: In a small bowl, stir together the ginger, cumin, black pepper, pimenton, or paprika, red pepper, and saffron. In another bowl, cover the olives with cool water, and set aside to soak.
   
2. Browning the chicken: rinse the chicken pieces with cool water, and dry them thoroughly with paper towels (otherwise they won’t brown well – moist meats steam and tend to stick to the pan). Heat the oil and butter in a large deep-sided skillet or shallow braising pan (4-quart capacity) over medium-high heat. While the oil and butter heat, season half the chicken pieces lightly with salt (keep in mind that the olives and preserved lemons will add saltiness).
3. When the butter is sizzling, add the salted chicken pieces skin side down and sear, without disturbing, until the skin is crisp and evenly browned, about 4 minutes. Peel by lifting one edge with tongs to see that the skin side is browned, then turn with tongs and brown the second side, another 4 minutes or so. Transfer the browned chicken to a platter or tray to collect any drips.
4. Pat the remaining chicken pieces again with paper towels just to be sure they are as dry as possible, and lightly salt both sides. Add these pieces to the pan skin side down and sear them as you did the first batch, transferring them to the platter with the other chicken when they are browned.
   
5. The aromatics: Pour off all but about 1 tablespoon of fat from the pan and return the pan to medium heat. Add the onion and garlic, stir with a wooden spoon, and sauté until you can smell their fragrance and they begin to soften, about 3 minutes. (The bottom of the pan will develop a “fond” walnut-colored crust.) add the spice mix, stir, and sauté for a minute longer.
   

   
6. The braising liquid: pour in the water to deglaze the pan, and stir and scrape the bottom with a wooden spoon to dislodge and dissolve the flavorful cooked-on crust.
   
   Russ first put the water in the mortar to eke out any of the residual spice mix.
7. The braise: When the water boils, return the chicken legs and thighs, and the wing tips, back, neck, heart and gizzard, if using, to the pan. Tuck the liver (circled below), if using, between the pieces. Cover, reduce the heat to low, and braise the chicken for 10 minutes.
   
8. Uncover the pan, and if the liquid is simmering too forcefully, lower the heat to a quiet simmer, or set a heat diffuser under the pan. Turn the legs and wings over with tongs, and place the chicken breast pieces skin side up on top of the legs and wings. (Adding the chicken breasts after 10 minutes prevents them from overcooking and drying out If you’re using all legs and thighs, add them all at the start.)
   
9. Squeeze the juice from one lemon half over the chicken, and sprinkle over half the chopped herbs. Continue to braise gently for 20 minutes more.
   

   
10. While the chicken braises, prepare the olives and preserved lemons: Drain and rinse the olives. Remove the pits by crushing them one by one with the side of a large knife and pulling out the pit. Most olives will remain in one piece, like an open book, but it’s fine if some olives break in two.
11. Rinse the preserved lemon quarters under cool water, and remove and discard the pulp. Chop the peel into ½ inch pieces.
    
    
12. Adding the olives and preserved lemons: after the chicken has braised for a total of 30 minutes (20 minutes after you added the breasts), lift the lid, add the olives and preserved lemons, and turn the chicken pieces again.
    
    
13. Optional step, if using the liver: remove the liver from the pan, place it in a small bowl, and mash it to a paste with a fork. Set aside.
    
    
14. Continuing the braise: replace the lid and continue to braise until the juices from the legs run clear when pierced with the tip of a sharp knife, another 10 to 15 minutes (for a total of 40 to 45 minutes). Transfer the chicken pieces to a serving dish or tray to catch the juices, and discard the wing tips, back, neck, heart and gizzard, if you used them. Cover the chicken loosely with foil to keep warm.
    
    
15. The finish: Increase the heat under the braising liquid to medium-high and bring to a boil. Return the liver, if using, to the skillet and stir it into the sauce. Squeeze in the juice from the other half of the lemon. Simmer the sauce until it reduces just a bit, about 5 minutes.
    
16. Add the remaining herbs. Taste for salt and pepper. Spoon the sauce over the chicken.
    
    
17. Serve over hot couscous preferably made with homemade chicken stock instead of water.
    

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Ingredients

• Kosher salt
• 1/2 cup olive oil
• 8 cloves garlic, smashed into large pieces
• 2 shallots, peeled and thinly sliced
• 2 tsp. chopped fresh rosemary
• 1 tsp. crushed red pepper flakes
• 2 large boneless, skinless chicken breast, sliced in half horizontally then cut into thin strips
• 1 cup (or more) pitted Kalamata olives, quartered
• 1 cup grape tomatoes, halved
• 1 lb. penne
• 12 oz. broccoli florets, cut into 1-1/2-inch pieces
• 2 Tbs. fresh lemon juice
• 1 1/4 cup freshly grated Pecorino-Romano

Directions

1. Bring a large pot of well-salted water to a boil over high heat. Meanwhile, heat the oil, shallot and garlic in a very large skillet over medium heat, stirring gently so the cloves don’t break up, until they become light brown in places and very fragrant, 2 to 3 minutes.
2. Add the rosemary and red pepper flakes and cook until they start to sizzle, about 15 seconds.
   
3. Add the chicken, sprinkle with 1/4 tsp. salt, and cook, stirring often, until the chicken loses its raw color, about 3-5 minutes. Remove from the heat and stir in the olives and tomatoes.
   
   
4. Add the penne to the boiling water and cook, stirring occasionally, until just barely al dente, 2 minutes less than the package instructions.
5. Add the broccoli and cook until it turns bright green and the pasta is tender, about 2 minutes. Reserve 1/2 cup of the pasta water, and then drain the pasta and broccoli.
6. Add the pasta and the pasta water to the skillet and cook uncovered over medium-high heat, stirring, until the pasta absorbs most of the liquid, about 2 minutes.
   
7. Stir in the lemon juice and 1 cup of the Pecorino. Pour into a large pasta serving bowl and sprinkle with the remaining 1/4 cup Pecorino.
   

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Ingredients

• 4 tsp. olive oil
• 4 8-inch flour tortillas
• 1 lb. sweet Italian sausage, casings removed
• 1 bunch broccoli rabe, thinly sliced 1/4 inch thick (about 4 cups)
• 1 small yellow onion, peeled, cut in half, and thinly sliced 1/4 inch thick
• Kosher salt and freshly ground black pepper
• 1/4 cup roughly chopped fresh flat-leaf parsley
• Zest of 1 lemon (about 2 tsp.)
• 8 oz. smoked mozzarella, coarsely shredded

Directions

1. Heat 1 tsp. of the oil in a 12-inch skillet over medium-high heat. Add one tortilla and cook, pressing lightly with a spatula, until lightly browned, about 30 seconds. Flip over and cook another 30 seconds the same way. Transfer to a large rimmed baking sheet. Repeat with the remaining oil and tortillas. All four will fit on a standard baking sheet if you fold up the edges a little bit. Set aside.
   
2. Return the skillet to the heat. Add the sausage and cook, stirring often, until cooked through, about 5 minutes. Transfer to a bowl and set aside, leaving the drippings in the pan.
   
3. Return the pan to the heat, and add the broccoli rabe, onion, 1/2 tsp. salt, and a few grinds of pepper. Stir well, then cover and cook, stirring occasionally, until tender, about 5 minutes. Stir in the parsley, zest, and sausage, and mix well.
   
   

   
4. Divide the sausage-onion mixture evenly among the tortillas. Divide the cheese evenly among the tortillas, piling it on the sausage-onion mixture. Season to taste with salt and pepper.
   
5. Position an oven rack about 6 inches from the broiler, and heat the broiler on high. Put the baking sheet under the broiler, and broil for until the cheese is nicely melted and starting to bubble and brown, about 4 minutes. Cut each quesadilla into quarters, and serve immediately.
   
   

   

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Ingredients

• 4 sticks (2 cups), room temperature
• 2 cups sugar
• 2 eggs
• Zest from 1 lemon
• 2 tsp. baking powder
• 2 tsp. vanilla extract
• 6 cups unsifted flour (plus more for rolling cookies out)
• 1 tsp salt

Directions

1. Preheat oven to 350°F.
2. Add the butter sticks and the sugar and cream together in a stand mixer, about 3 minutes.
3. Scrape down the sides of the bowl and add the eggs, lemon zest, baking powder and vanilla extract, then beat again for 2 minutes until a creamy.
4. Add 6 cups flour (2 cups at a time) and ½ teaspoon salt and mix on low speed to combine about 2 minutes.
5. Remove approximately 1/3 of the dough and wrap in wax paper until ready to use.
6. Add pink food coloring to the reminder 2/3 dough and mix until evenly colored. Remove 1/2 of the pink dough and wrap in wax paper.
7. Finally add red food coloring to the remainder of the pink dough and mix thoroughly and wrap. Refrigerate all three dough balls until ready to use.
8. On a floured surface or pastry cloth, roll out the cookie dough balls to desired thickness level, about an 1/8″ or a little thicker.
9. Begin cutting out the smaller heart shapes then move the cut out pieces to fill in the holes in another color of dough. Use the largest cutters to make shapes around the filled in pieces.
   
10. Place shapes on an unrimmed baking sheet.
11. Reform any leftover dough into another ball and repeat the process.
12. Put baking sheet(s) in the freezer for 10 minutes.
    
13. After 10 minutes take the baking sheet out of the freezer and bake for 10 minutes, just before edges start to turn a light brown.
14. Remove cookies from oven, allow to cool for a few minutes, then transfer them to a wire rack to cool completely. (See variations above for finishing touches.)
    
    

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Ingredients

• 1 lb. ground turkey
• 2/3 cup breadcrumbs
• 1/4 cup finely chopped parsley
• 3 cloves garlic, finely minced
• 2 eggs, whisked
• 1 Tbsp. tomato paste
• 2 tsp. salt, divided
• 1 1/2 tsp. pepper, divided
• 2 cups ricotta
• 4 fresh lasagna noodles cut to loaf pan length and width
• 1 1/2 cups tomato sauce, or your preferred marinara; more for serving
• 8 oz. Mozzarella, cut into thin slices
• Grated parmesan, optional

Directions

1. Preheat oven to 350ºF.
2. Spray the interior of a large loaf pan with cooking spray.
3. In a large bowl mix together turkey, bread crumbs, eggs, parsley, 1 teaspoon salt, 1/2 teaspoon pepper, garlic slices and tomato paste until combined.
   
4. Press 3/4 of mix into prepared loaf tin along the bottom and press up the edges keeping a well in the middle.
   
5. Mix together ricotta with 1 teaspoon salt and 1/2 teaspoon pepper.
6. In the well, layer lasagna followed by ricotta, slices of mozzarella. Repeat with 3 more layers, ending with a lasagna noodle.
   
   

   
7. Cover with remaining meat mixture to seal.
   
8. Bake for 40 minutes covered with foil, remove foil and cook for another 10-15 minutes until the top meat is no longer pink.
9. Adjust oven to broiler setting.
10. Take out and flip over onto a small rimmed baking sheet lined with heavy-duty foil.
    
11. Top with tomato sauce or marinara, and slices of mozzarella. Broil in the oven until golden brown and bubbly, about 5-6 minutes.
    
    

    
12. Remove from oven and let sit for 10-15 minutes to solidify. If desired, lift foil from pan and slide entire meatloaf onto a serving platter.
    
13. Cut into thick slices and serve with additional sauce and grated parmesan.
    
    

    

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Ingredients

• 3 Tbs. olive oil
• 2 leeks (white and light-green parts only), halved lengthwise, thinly sliced, and rinsed
• Kosher salt
• 3 medium cloves garlic, minced
• 3-1/2 cups chicken broth, preferably homemade
• 1 cup quick-cooking polenta
• 4 oz. extra-sharp Cheddar, coarsely grated (about 1 cup)
• Freshly ground black pepper
• 2 oz. 1/8-inch-thick sliced pancetta, cut into 1/8 x1-inch strips
• 1-1/2 lb. jumbo shrimp, peeled and deveined
• 1/4 tsp. cayenne
• 1 large green bell pepper, seeded and finely diced
• 1 Tbs. chopped fresh chives

Directions

1. In a heavy-duty 4- to 5-quart pot, heat 2 Tbs. of the oil over medium heat. Add the leeks and 1/4 tsp. salt and cook, stirring occasionally, until softened, 4 to 5 minutes.
2. Add the garlic and cook, stirring, for another 30 seconds.
3. Add the chicken broth and 1/2 tsp. salt, cover, and bring to a boil over high heat.
   
4. Whisk in the polenta, return to a boil, then reduce the heat to medium low and cook, partially covered, stirring frequently, until the broth has been absorbed and the polenta  is thick, about 5 minutes.
5. Add the cheese and stir to melt. Season to taste with salt and pepper, remove from the heat, cover,  and keep warm.
   
6. In a 12-inch nonstick skillet, cook the pancetta in the remaining 1 Tbs. oil over medium-high heat, stirring occasionally, until golden and starting to crisp, about 5 minutes.
   
7. Meanwhile, pat the shrimp dry and put them in a large bowl. Sprinkle with the cayenne and 1/4 tsp. black pepper and toss to combine.
   
8. Add the green pepper to the skillet and cook, stirring, until softened, 3 to 4 minutes.
   
9. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 2 to 3 minutes. Stir in the chives.
   
10. Distribute the polenta among 4 shallow bowls and serve the shrimp mixture over it.
    

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Ingredients

Peanut Butter Filling

• 3/4 cup peanut butter
• 1/2 cup granulated sugar
• 1 egg room temperature

Brownies

• 12 oz semi-sweet or bittersweet chocolate chips
• 6 tbsp unsalted butter cut into small cubes
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 3 eggs room temperature
• 1/4 cup unsweetened cocoa powder
• 1/3 cup cornstarch
• 1/2 tsp salt
• 1 cup mini semi-sweet chocolate chips

Gancahe

• 10 oz bittersweet chocolate chopped
• 1/2 cup heavy whipping cream
• 7 oz. cocoa dusted dark chocolate truffles, roughly chopped (optional)

Directions

1. Preheat oven to 350F.
2. Lightly spray an 9-inch square baking pan with cooking spray. Line with parchment paper leaving an overhang for easy removal. Set aside.

Peanut Butter Filling

1. In a medium bowl, combine peanut butter, sugar, and egg. Mix until throughly combined. Set aside.

Brownies

1. In a large bowl, combine chocolate chips and butter. Melt in 30-second increments, on high heat in the microwave, stirring in between.
   
   

   
   Stir in sugar and vanilla until completely combined.
2. Add eggs one a time, stirring in between until combined.
   
   

   
   In a small bowl, whisk together cocoa powder, cornstarch, and salt.
3. Add dry mixture to wet mixture and stir vigorously until the mixture is smooth and begins to pull away from the sides of the bowl. This will take one or two minutes.
   
4. Stir in the mini chocolate chips.
   
5. Pour two-thirds of the brownie batter into the prepared pan and smooth the top with a spatula.
6. Drop small spoonfuls of the peanut butter mixture on top of the brownie batter. (I flattened the spoonfuls in my hands for a more even coverage.)
   
   
7. Spoon on remaining brownie batter and smooth with the back of a spoon or offset spatula. It doesn’t have to be perfect.
   
8. Bake for 33-37 minutes or until an inserted toothpick comes out with a few moist crumbs. (Watch the brownies closely after 30 minutes. Don’t rely on the time so much as the inserted toothpick.)
9. Let brownies cool completely on a cooling rack or in the fridge. (This could take up to 2 hours on the counter.)
   

Ganache

1. Place bittersweet chocolate in a heat-proof bowl. (The smaller you make the chunks, the quicker it will melt with the cream.)
   
   Since the two Ghirardelli bars only weighed 8 ounces, I added 2 more ounces of bittersweet chocolate.
2. Heat whipping cream until scalding hot and pour over the top of the chocolate.
   
3. Let sit for 5 minutes and then stir until smooth. (If chocolate hasn’t melted all the way, heat on high heat in 15 second intervals in the microwave, stirring in between, until chocolate is fully melted.)
4. Pour mixture over the top of the cooled brownies and use an offset spatula to spread over the top until smooth.
   
   

   
   Scatter the truffle chunks over the ganache. Refrigerate until the ganache has completely set up.
   
5. Use the parchment paper overhang to pull the brownies out and cut into squares.
6. Store in an airtight container for up to 3 days.

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Ingredients

• 2 Tbs. coconut or vegetable oil
• 1 lb. pork belly (or butt), skin removed, cut into 3/4-inch chunks
• 1/4 cup Red Curry Paste
• 2 cups unsweetened coconut milk
• 7 oz. watercress or morning glory, cut into 3-inch pieces (4 cups chopped)
• 3 Tbs. tamarind concentrate or apple-cider vinegar; more to taste
• 2 Tbs. fish sauce; more to taste
• 2 Tbs. palm or brown sugar; more to taste
• 1 kaffir lime, halved; or 3 kaffir lime leaves, finely chopped
• Lime wedges, for serving
• Steamed basmati rice made with homemade broth

Directions

1. Heat the oil in a medium saucepan over medium-high heat. (Coconut oil comes in a solid state as opposed to liquid like most oils.)
   
2. Sear the pork on all sides until browned. Transfer the pork to a plate. Discard all but 2 Tbs. of the oil from the pan.
   
3. Return the pan to medium-high heat, add the curry paste, and cook, stirring, until fragrant, about 2 minutes. The paste will spatter, so use a lid or splatter guard.
   
4. Add the coconut milk and pork with its juices; bring to a boil. Reduce the heat to low, and simmer, slightly covered, until the meat is tender, 45 to 50 minutes. Add water to ensure that the pork remains submerged.
   
5. Once the pork is tender, add the watercress, tamarind, fish sauce, sugar, and lime. Return to a boil. Season to taste with more sugar, tamarind, and fish sauce.
6. Turn off the heat, and let stand for 30 minutes to let the lime infuse the curry.
   
7. Meanwhile, make rice according to package directions, steamed with homemade chicken stock instead of water, if possible.
8. Remove and discard the lime for the curry, and then serve it over steamed rice.
   

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Ingredients

• 1 pound (2 1/4 cups) lentils, picked over and rinsed
• Salt and pepper
• 1 large onion
• 5 tablespoons extra-virgin olive oil
• 1 ½ pounds Spanish-style cooking chorizo sausage, pricked with fork several times
• 3 carrots, peeled and cut into 1/4-inch pieces
• 3 tablespoons minced fresh parsley
• 7 cups water, plus extra as needed (we used homemade ham stock)
• 3 tablespoons sherry vinegar, plus extra for seasoning
• 2 bay leaves
• ⅛ teaspoon ground cloves
• 12 ounces kale, stemmed and cut into 1/2-inch pieces
• 2 tablespoons sweet smoked paprika
• 3 garlic cloves, minced
• 1 tablespoon all-purpose flour

Directions

1. Place lentils and 2 teaspoons salt in heatproof container. Cover with 4 cups boiling water and let soak for 30 minutes. Drain well.
   
   

   
2. Meanwhile, finely chop three-quarters of onion (you should have about 1 cup) and grate remaining quarter (you should have about 3 tablespoons).
3. Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add chorizo and cook until browned on all sides, 6 to 8 minutes. Transfer chorizo to large plate.
   
4. Reduce heat to low and add chopped onion, carrots, 1 tablespoon parsley, and 1 teaspoon salt. (A chopped thick piece of Jamón Serrano was added with the carrots for another addition of flavor.) Cover and cook, stirring occasionally, until vegetables are very soft but not brown, 25 to 30 minutes. If vegetables begin to brown, add 1 tablespoon water to pot.
   
5. Add lentils and sherry vinegar to vegetables; increase heat to medium-high; and cook, stirring frequently, until vinegar starts to evaporate, 3 to 4 minutes.
   
6. Add 7 cups water (or ham stock), chorizo, bay leaves, and cloves; bring to simmer. Reduce heat to low, cover, and cook for 15 minutes. Stir in kale, cover, and continue to cook until lentils are tender, about 15 minutes longer.
7. Heat remaining 3 tablespoons oil in small saucepan over medium heat until shimmering. Add paprika, grated onion, garlic, and ½ teaspoon pepper; cook, stirring constantly, until fragrant, 2 minutes. Add flour and cook, stirring constantly, 1 minute longer.
8. Remove chorizo and bay leaves from lentils. Stir paprika mixture into lentils and continue to cook until flavors have blended and soup has thickened, 10 to 15 minutes.
9. When chorizo is cool enough to handle, cut in half lengthwise, then cut each half into ¼-inch-thick slices. Return chorizo to soup along with remaining 2 tablespoons parsley and heat through, about 1 minute.
   
10. Season with salt, pepper, and up to 2 teaspoons sherry vinegar to taste, and serve. (Soup can be made up to 3 days in advance.)

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