A Season at Our Table

Ingredients

• 6 oz sushi-grade fluke, very thinly sliced
• 1 blood orange, segmented, juice reserved
• 1/2 small fennel bulb, shaved paper-thin
• 1 tsp capers, roughly chopped
• 1/2 small red chili, thinly sliced (or pinch chili flakes)
• 2 tbsp extra virgin olive oil
• 1 tsp lemon juice
• Flaky sea salt
• Fresh mint leaves, torn
• 1 slice crusty whole grain bread, grilled

Method

1. Lay the fluke slices on a chilled plate in a single layer.
2. Scatter the shaved fennel, blood orange segments, capers, and chili over the top.
3. Whisk the olive oil, lemon juice, and a spoonful of the reserved orange juice; drizzle over the fish.
4. Finish with flaky salt and torn mint leaves.
5. Serve immediately with the grilled bread on the side for scooping.

Ingredients

• 1 large bunch Tuscan kale (about 10 oz.)
• Kosher salt
• ½ cup raw almonds
• 3 scallions
• 4 garlic cloves
• 1 lemon
• ½ cup extra-virgin olive oil
• 1½ cups black beluga or French green lentils
• 1 Tbsp. cumin seeds
• ½ tsp. crushed red pepper flakes
• 5 oz. feta
• 1 cup Castelvetrano olives

Method

1. Strip leaves off stems from 1 large bunch Tuscan kale; discard stems or save for later! Stack leaves, then roll into fat cigars. Slice crosswise into ¼" strips to long, thin ribbons. Unfurl ribbons and run your knife through them just once or twice more to shorten any very long strips. Transfer to a large bowl, season with salt, and massage until kale is silkier, softer, and darker in color, 1–2 minutes.
2. Bring a large pot of heavily salted water to a boil over high heat. While you're waiting, prep the spiced oil. Coarsely chop ½ cup raw almonds; set aside. Trim 3 scallions and separate white and green parts (save the green parts for later in the recipe); thinly slice white parts and transfer to a small skillet. Smash and peel 4 garlic cloves. Add those to same skillet, too. Using a vegetable peeler or paring knife, remove three 3" strips of lemon peel (avoiding white pith); reserve rest of the lemon for your salad dressing. Add peels to skillet. Pour ½ cup extra-virgin olive oil into skillet and stir so that all of the elements are coated in oil.
3. Add 1½ cups black beluga or French green lentils to now-boiling water, reduce heat to medium, and simmer, uncovered, until lentils are tender but still al dente, 20–25 minutes (they'll turn mushy if overcooked). We love to cook lentils like pasta—that is, in an abundant amount of salted water—so that we can monitor their doneness as they cook and make sure they don't get too soft.
4. While lentils cook, heat skillet with scallion mixture over medium. Cook, stirring occasionally, until garlic starts to brown and lemon peel starts to curl, about 3 minutes. Add almonds and cook, stirring frequently, until almonds are browned, about 3 more minutes. Remove from heat and stir in 1 Tbsp. cumin seeds and ½ tsp. crushed red pepper flakes—the residual heat from the oil will bloom those spices and bring out their flavors.
5. Strain mixture through a fine-mesh sieve into a small bowl, shaking to help oil drain; reserve oil (that's the base of your salad dressing). Spread almond mixture (don't forget those cumin seeds!) on a paper towel-lined plate or baking sheet. Season with salt and let cool (the nuts will get crunchier as they sit).
6. Crumble 5 oz. feta into bowl with kale. Smash 1 cup Castelvetrano olives with the back of your knife; remove pits. Tear olives into large pieces and add to bowl. Thinly slice reserved scallion greens and add most to bowl (save some for serving). Add juice of reserved lemon and ½ tsp. salt.
7. Drain lentils well, shaking to get rid of excess moisture, and add to bowl with kale; season with salt. Add infused oil and half of nuts and toss to combine.
8. Divide salad among bowls. Garnish with remaining nuts and scallion greens. (If you’re taking this to work, just throw all of the scallions and nuts in at once—or bring them to work in separate containers and be that person garnishing your desk salad. You're worth it.) Eat around the lemon peels and garlic slices, which are edible but intense.

Ingredients

• 8 oz raw shrimp, peeled and deveined, tails on
• 6 oz squid ink linguine
• 3 tbsp olive oil, plus extra for toast
• 1 small shallot, finely chopped
• 2 cloves garlic, thinly sliced
• 1/2 tsp chili flakes
• 1/2 tsp fennel seeds
• 1/4 cup dry white wine
• 1 (14 oz) can crushed San Marzano tomatoes
• 1 cup fish or clam stock
• Salt and black pepper, to taste
• 4 slices rustic bread
• Small handful fresh basil leaves, torn

Method

1. Heat 2 tbsp olive oil in a large skillet over medium. Add shallot and cook 3-4 minutes until soft.
2. Add garlic, chili flakes, and fennel seeds, stir 1 minute until fragrant.
3. Pour in the wine, let it bubble hard for a minute to cook off the raw edge.
4. Add the tomatoes and stock. Simmer 12-15 minutes, stirring now and then, until slightly thickened. Season with salt and pepper.
5. Meanwhile, bring a pot of salted water to a boil and cook the pasta 1 minute less than the package says. Drain, keeping a splash of the pasta water.
6. Toast the bread in the toaster oven until deeply golden, then drizzle with a little olive oil.
7. Slide the shrimp into the simmering broth. Cook 3-4 minutes, turning once, until just curled and opaque - do not let them go rubbery.
8. Add the drained pasta straight into the broth, tossing with tongs to coat. Loosen with a splash of pasta water if it looks tight.
9. Divide between two bowls, scatter with torn basil, and serve the toast alongside for dunking.

Ingredients

• 3 small Italian eggplants (1 ½ pounds)
• ½ cup olive oil
• 3 garlic cloves, finely grated
• 1 tablespoon ground cumin
• ¾ teaspoon kosher salt (such as Diamond Crystal)
• ¼ teaspoon crushed red pepper flakes

Method

1. Heat the oven to 450 degrees and line a sheet pan with parchment paper.
2. Prepare eggplants by slicing off their tops and a fine layer of skin from their bottoms. Slice the eggplant into 1-inch-thick rounds and place on the lined pan.
3. Make your spice oil by combining the olive oil, garlic, cumin, salt and red-pepper flakes in a small bowl. Brush the spiced oil onto the faces of all the eggplant slices, then flip each one over and repeat on the second side.
4. Roast for 20 minutes, then use a spatula to flip over each round. Roast for another 10 to 20 minutes, or until soft, browned and crisp. If you’re looking for a little extra color, broil the eggplant, watching carefully, for about a minute.

Ingredients

• 6 small sweet potatoes (garnet yams), halved lengthwise
• 7 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
• 1 tsp. kosher salt, divided, plus more
• 1 1/4 tsp. freshly ground black pepper, divided
• 1/2 cup black or green lentils
• 1/2 lb. maitake mushrooms, trimmed, torn into pieces
• 6 oz. feta, crumbled (about 1 cup)
• 1/4 cup tahini
• 1 small garlic clove, crushed
• 1/4 cup fresh lemon juice, divided
• 1 bunch dill, coarsely chopped (about 1 1/2 cups), divided
• 2 scallions, finely chopped

Method

1. Preheat oven to 400°F. Toss potatoes, 1 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet. Arrange potatoes cut side down in an even layer and roast until beginning to soften and golden brown on the cut sides, 15–20 minutes.
2. While potatoes roast, cook lentils in a medium pot of simmering salted water until lentils are tender but still retain their shape, 15–20 minutes. Drain and transfer to a medium bowl.
3. Toss mushrooms, 1 Tbsp. oil, and 1/2 tsp. pepper in another medium bowl. Arrange around potatoes on hot baking sheet and continue to roast until mushrooms are browned and crisped and potatoes are well browned on cut sides, 12–15 minutes.
4. Meanwhile, pulse feta, tahini, garlic, 2 Tbsp. lemon juice, half of the dill, 3 Tbsp. oil, and 1/4 cup water in a food processor until a smooth sauce forms. Add more water, 1 Tbsp. at a time, and pulse to combine until sauce is just thin enough to pour.
5. Add scallions and remaining dill, 2 Tbsp. oil, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper to bowl with lentils and stir to combine. Stir in roasted mushrooms.
6. Divide feta sauce among plates. Top with potato halves. Spoon lentil salad over and drizzle with oil.

Ingredients

• 1 (2-pound) rotisserie chicken
• Salt and pepper
• 2 tablespoons olive oil or other oil of your choice
• 3 heads garlic, halved crosswise
• 2 large yellow onions (about 1 pound), unpeeled, quartered
• 1 small bunch cilantro, thick stems cut off and reserved
• 3 tablespoons soy sauce, plus more for serving
• 6 to 8 ounces thin dried noodles (such as ramen, lo mein or soba)
• 2 limes, cut in half
• 2 lemons, cut in half
• Sesame seeds or toasted sesame oil, for serving

Method

1. Pick and shred the meat off the chicken (you should have about 3½ cups), season with salt and pepper to taste and set aside; save the bones and skin.
2. In a large pot or Dutch oven, heat the oil over medium-high. Add the garlic and onions and cook, stirring occasionally, until lightly golden in spots, about 5 minutes.
3. Add the chicken bones and skin, cilantro stems, soy sauce and 8½ cups of water. Bring to a gentle simmer, and let cook until flavorful with a distinct chicken essence, 15 to 20 minutes.
4. Using a spider or fine-mesh sieve, lift or strain out the vegetables and chicken pieces and discard.
5. Bring the broth back up to a simmer. Add the noodles and cook according to the package instructions, then turn off heat.
6. To serve, ladle the broth into bowls and add as much chicken as you'd like. Squeeze in lime and lemon juice to taste, then add the spent citrus halves if desired. Top with cilantro leaves and tender stems, along with sesame seeds or sesame oil and more soy sauce if desired.

Ingredients

• ½ teaspoon coriander seeds
• ½ teaspoon cumin seeds
• ¼ cup/1 ounce dry-roasted, unsalted peanuts
• 2 to 4 tablespoons red curry paste, to taste (see Tip)
• 1 pound boneless, skinless chicken breasts or thighs
• 2 teaspoons fish sauce, plus more as needed
• 1 (13.5-ounce) can full-fat coconut milk (do not shake)
• 8 makrut lime leaves, deveined, 6 torn and 2 thinly sliced, or 1 teaspoon grated lime zest, for serving
• 1 ½ teaspoons palm, granulated or brown sugar, plus more as needed
• 1 small, mild, thin-skinned pepper, such as a Fresno, Anaheim or banana pepper, or ½ small red bell pepper, thinly sliced
• Thai basil, thinly sliced, for serving (optional, if makrut lime leaves are not used)
• Rice, for serving

Method

1. Prepare the curry paste: Heat a medium sauté pan over medium. Add the coriander and cumin. Swirl the pan around, or toss the seeds with a wooden spoon, and gently toast until fragrant, about 1 minute, taking care not to burn the spices. Transfer to a small plate and cool, then place in a spice grinder or mortar and pestle, and grind to a fine powder.
2. Add the peanuts and finely grind until smooth. Transfer the mixture to a small bowl, add the red curry paste and stir until mixed.
3. Thinly slice the chicken into 1 ½-inch-long pieces. Place in a medium bowl, drizzle with the fish sauce and mix until coated.
4. Heat the same pan over medium-high. Scoop 4 tablespoons of the thick cream off the top of the coconut milk and add it to the pan; it will immediately sizzle. Stir until thickened and bubbling on the sides, about 30 seconds. Stir in the curry paste, to taste. Reduce to medium, and cook the paste, continuously stirring, until a thick paste forms and the coconut oil separates (the sauce “breaks”), 2 to 3 minutes. If it starts sticking, add a splash of coconut milk and scrape up anything from the bottom of the pan.
5. Add the torn lime leaves or zest and sugar. Cook, continuously stirring, to dissolve the sugar and infuse the flavors, about 2 minutes. Add the remaining coconut milk, increase to medium-high, bring to a boil and cook, continuously stirring, until the curry has thickened enough to coat the back of a spoon and has a layer of bright red oil on top, 4 to 8 minutes. The curry should be at a lively simmer; adjust the heat as necessary.
6. Add the chicken and cook, stirring frequently, until cooked through, 3 to 4 minutes. If using, stir in the peppers, saving a few for serving, and cook until just incorporated, about 1 minute. Taste and add more fish sauce and sugar, if needed. (Be mindful, this is not a sweet curry; the sweetness should hit a back note, not lead with it.)
7. Garnish with the sliced lime leaves or Thai basil and reserved peppers. Serve alongside rice.

Ingredients

• 2 tablespoons safflower or canola oil
• 1 medium red onion, halved and sliced ½-inch thick (about 2 cups)
• 1 (1-inch) piece fresh ginger, minced (about 2 tablespoons)
• 3 garlic cloves, thinly sliced
• Kosher salt and black pepper
• ¼ cup white miso
• ½ cup unsweetened, full-fat canned coconut milk
• 1 (1 ½-pound) salmon fillet, cut into 2-inch pieces
• 5 ounces baby spinach (about 5 packed cups)
• 1 tablespoon fresh lime juice, plus lime wedges for serving
• Steamed rice, such as jasmine or basmati, for serving
• ¼ cup chopped fresh basil
• ¼ cup chopped fresh cilantro

Method

1. In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic, and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
2. Add coconut milk and 3 cups water, and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes.
3. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.
4. Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.

Ingredients

• 1 pound ground meat (pork, beef, veal, chicken, turkey or a combination)
• ½ cup panko bread crumbs
• 1 egg
• 1 teaspoon kosher salt, more as needed
• Black pepper and/or ground cumin, curry powder, chile flakes, garam masala, etc., to taste
• Minced garlic, onion, scallions or shallot
• Chopped parsley, basil or cilantro
• Olive oil, for frying (optional)

Method

1. In a large bowl, gently combine all ingredients. Roll into 1 ½-inch balls. Transfer to a baking sheet.
2. Broil until golden and firm, 7 to 10 minutes. Or fry in oil until deeply browned all over. Sprinkle with more salt before serving.

Ingredients

• 1 cup extra virgin olive oil
• 2 medium red onions, finely diced
• 2 large cloves minced garlic
• 8 ounces pancetta, diced
• Salt and freshly ground black pepper
• 1 ½ cups good red wine, preferably Italian
• 2 28-ounce cans Italian plum tomatoes
• 3 tablespoons tomato paste
• ¾ pound ground sirloin
• ¼ cup freshly grated Pecorino Romano
• 2 eggs
• 10 sprigs fresh parsley, leaves only, washed and dried
• 2 large whole cloves garlic
• ½ cup flour
• 1 pound Italian sausage, a mix of hot and sweet
• 1 15-ounce container ricotta cheese
• 2 eggs
• 2 cups freshly grated Pecorino Romano
• ½ cup chopped parsley
• 1 pound mozzarella, grated
• 16 sheets fresh lasagna noodles, preferably Antica Pasteria

Method

1. For the sauce, heat ½ cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.
2. Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.
3. Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.
4. In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 ½ hours.
5. Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, Pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.
6. Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.