Cook · Small batch · October 2026

The Small Batch 25

The best things in my kitchen weren't made by a company. They were made by somebody: a family pizzeria's vodka sauce, a mother-in-law's granola out in Montauk, salt pulled out of the ocean down the road from me. So here are 25 of them, who makes each one, where to order it, and a recipe I'd cook with it tonight. Save any recipe and it lands in your recipes, laid out the way we cook. Then go buy the thing. These are real people.

— B.

1. No.1Photo: Rubirosa

   Sauces and heat

   Vodka Sauce

   From Rubirosa · Mulberry Street, New York · @rubirosa_nyc

   The Pappalardos have been making pizza on Staten Island since 1960, at Joe & Pat's. Rubirosa is the family's Manhattan room, opened in 2010, and the vodka sauce is the one they put on the thin crust, the half of the famous Tie-Dye pie. Now it comes in a jar.

   This is the one I'd fight you for. Tomatoes, cream, parm and a splash of vodka, the way they make it on Mulberry Street. Rigatoni, a jar, ten minutes, done.

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   Rigatoni alla vodka with burrata

   25 min · serves 4 · The jar does the slow part. You toss it with the pasta and a splash of the pasta water until it turns glossy, then tear burrata over the top.

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   You need

   • 1 lb (450 g) rigatoni
   • 1 jar (25 oz / 708 g) Rubirosa Vodka Sauce
   • 2 tbsp unsalted butter
   • 1 small shallot, minced
   • ½ tsp red pepper flakes
   • ½ cup (40 g) grated Parmigiano-Reggiano, plus more to serve
   • 8 oz (225 g) burrata, at room temperature
   • A handful of basil leaves
   • Good olive oil and flaky salt, to finish
   • Kosher salt, for the pasta water

   How to make it

   1. Bring a big pot of water to a boil and salt it well. Cook the rigatoni 2 minutes short of the time on the box.
   2. While it cooks, melt the butter in a wide pan over medium heat. Add the shallot and cook until soft, about 3 minutes. Add the red pepper flakes for 30 seconds.
   3. Pour in the vodka sauce and keep it at a gentle simmer.
   4. Scoop out a cup of the pasta water, then drain the rigatoni and tip it into the sauce.
   5. Add the Parmigiano and about ¼ cup of the pasta water. Toss over medium heat for 1 to 2 minutes, until the sauce clings and shines. Add more water if it tightens.
   6. Spoon into bowls, tear the burrata over the top, add basil, a thread of olive oil and a pinch of flaky salt.
   7. For Rubirosa's Tie-Dye pie at home, swirl the vodka sauce and a marinara side by side on a pizza before the cheese.

   Chef's own recipe, written for Vodka Sauce. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.

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2. No.2Photo: The Hampton Grocer

   Sweet and morning

   Vanilla Maple with Cinnamon granola

   From The Hampton Grocer · Montauk, New York · @thehamptongrocer

   Samantha Sherman ran events for O Ya and Covina in Manhattan until Covid shut them down. She moved out to Montauk, started a grocery shopping service, and her mother-in-law Janet Perlstein's granola became the first thing she made to sell. They still make it together. In 2022 her grain-free granola won best new product at the Summer Fancy Food Show.

   A mother-in-law's granola, from Montauk. Clusters you actually want to eat out of the bag. I put it on roasted pears and yogurt and call it breakfast.

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   Roasted maple pears with yogurt and granola

   25 min · serves 2 · Hot, jammy pears against cold yogurt, and the granola goes on at the very last second so it stays crunchy.

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   You need

   • 2 ripe but firm pears (Bosc or Anjou)
   • 1 tbsp unsalted butter, melted
   • 1 tbsp maple syrup
   • A pinch of ground cinnamon
   • A pinch of kosher salt
   • 1½ cups (360 g) whole-milk Greek yogurt
   • 1 cup (about 100 g) The Hampton Grocer Vanilla Maple with Cinnamon granola
   • Honey, to finish (optional)

   How to make it

   1. Heat the oven to 425°F (220°C). Line a small sheet pan with parchment.
   2. Halve the pears and scoop out the cores with a spoon.
   3. Toss them with the butter, maple syrup, cinnamon and salt, and lay them cut side down.
   4. Roast for 18 to 20 minutes, until the undersides are deep gold and a knife slides in easily.
   5. Spoon the yogurt into two bowls and set the pears on top with any juices from the pan.
   6. Scatter the granola over just before eating, and add a little honey if you like it sweeter.

   Chef's own recipe, written for Vanilla Maple with Cinnamon granola. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.

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3. No.3Photo: Fly By Jing

   Sauces and heat

   Original Sichuan Chili Crisp

   From Fly By Jing · Los Angeles, by way of Chengdu · @flybyjing

   Jing Gao grew up between Chengdu and the West, cooked her way through Sichuan, and in 2018 put the chili crisp she couldn't buy anywhere else on Kickstarter. It's made in Chengdu with tribute pepper and erjingtiao chilies, and it started the whole chili crisp shelf you now see in every store.

   The jar that made everybody put chili crisp on everything. Five-minute noodles, a spoon of this, and you've beaten takeout.

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   Five-minute spicy peanut noodles

   10 min · serves 2 · The sauce comes together in the bowl while the noodles boil, loosened with a splash of the noodle water.

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   You need

   • 8 oz (225 g) dried wheat noodles
   • 2 tbsp Fly By Jing Sichuan Chili Crisp, plus more to serve
   • 2 tbsp smooth peanut butter
   • 1 tbsp soy sauce
   • 1 tbsp Chinese black vinegar (Chinkiang)
   • 1 tsp sugar
   • 1 small garlic clove, finely grated
   • 2 to 3 tbsp hot noodle water
   • 2 scallions, thinly sliced
   • 2 tbsp roasted peanuts, chopped
   • A few sprigs of cilantro

   How to make it

   1. Bring a pot of water to a boil and cook the noodles as the package says.
   2. Meanwhile, in a big bowl, stir the chili crisp, peanut butter, soy sauce, vinegar, sugar and garlic together.
   3. Just before draining, add 2 to 3 tablespoons of the hot noodle water to the bowl and whisk until the sauce is smooth and pourable.
   4. Drain the noodles, drop them into the bowl and toss until every strand is coated.
   5. Top with scallions, peanuts, cilantro and another spoon of chili crisp.

   Chef's own recipe, written for Original Sichuan Chili Crisp. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.

   Inspired by Fly By Jing's own recipe: flybyjing.com

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4. No.4Photo: Amagansett Sea Salt

   Spice and salt

   100% Pure Amagansett Sea Salt

   From Amagansett Sea Salt · Amagansett, New York · @amagansettseasalt

   Salt from the Atlantic off the tip of Long Island, carried up by hand and left to dry in the sun and ocean air at a small saltworks in Amagansett. It's moderately coarse and a little sweet, and the company counts Eleven Madison Park among the kitchens that keep it close.

   Our ocean, in a jar. A few crystals on anything hot out of the oven and you taste the beach in August.

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   Crispy smashed potatoes with Amagansett sea salt

   50 min · serves 4 · Boiled, smashed and roasted until the edges shatter, then finished with a few crystals per potato so you hear the salt.

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   You need

   • 2 lb (900 g) small potatoes (Yukon gold or fingerlings)
   • Kosher salt, for the water
   • ¼ cup (60 ml) olive oil
   • 3 garlic cloves, smashed
   • 3 sprigs rosemary
   • Black pepper
   • 1 tsp Amagansett Sea Salt, to finish
   • 2 tbsp chopped parsley
   • 1 lemon

   How to make it

   1. Put the potatoes in a pot, cover with cold water by an inch and salt it well. Bring to a boil and cook until a knife slides in, 15 to 20 minutes.
   2. Drain and let them steam dry for 5 minutes. Heat the oven to 450°F (230°C).
   3. Pour half the oil onto a sheet pan. Lay the potatoes on it and press each one flat with the bottom of a glass until it splits.
   4. Drizzle with the rest of the oil, tuck the garlic and rosemary around and grind over some pepper.
   5. Roast for 25 to 30 minutes, flipping once, until deep gold and crisp at the edges.
   6. Finish with the Amagansett salt, a few crystals per potato, then the parsley and a grating of lemon zest.

   Chef's own recipe, written for 100% Pure Amagansett Sea Salt. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.

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5. No.5Photo: Frankies 457

   Pantry

   Organic Extra Virgin Olive Oil

   From Frankies 457 · Carroll Gardens, Brooklyn · @frankies457foods

   Frank Falcinelli and Frank Castronovo grew up together in Queens and opened Frankies Spuntino on Court Street in 2004. The olive oil on every table there is pressed from Nocellara del Belice olives in Selinunte, Sicily, and enough people asked to take it home that it became its own business.

   The olive oil on the tables at Frankies, and the reason I go home and drink it off a spoon. It makes the best olive oil cake I know.

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   Olive oil cake

   1 hr 10 min · serves 10 · A cake that's mostly good olive oil, so it stays moist for days and tastes of the oil you used.

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   You need

   • 1¾ cups (220 g) all-purpose flour
   • ½ tsp baking powder
   • ½ tsp baking soda
   • 1 tsp kosher salt
   • 3 large eggs, at room temperature
   • 1 cup (200 g) sugar
   • ¾ cup (180 ml) Frankies 457 Organic Extra Virgin Olive Oil, plus a little for the pan
   • ¾ cup (180 ml) whole milk
   • Zest of 1 orange and 2 tbsp of its juice
   • Powdered sugar, to finish

   How to make it

   1. Heat the oven to 350°F (175°C). Oil a 9-inch round cake pan, line the bottom with parchment and oil that too.
   2. Whisk the flour, baking powder, baking soda and salt together in a bowl.
   3. In a bigger bowl, beat the eggs and sugar until pale and thick, about 3 minutes with a mixer.
   4. Slowly beat in the olive oil, then the milk, orange zest and juice.
   5. Fold in the dry ingredients until just combined.
   6. Pour into the pan and bake for 45 to 55 minutes, until golden and a skewer comes out clean.
   7. Cool 15 minutes in the pan, then turn out. Dust with powdered sugar and serve with a drizzle more oil.

   Chef's own recipe, written for Organic Extra Virgin Olive Oil. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.

   Inspired by Frankies 457's own recipe: frankies457.com

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6. No.6Photo: Melati Citrawireja for Diaspora Co.

   Spice and salt

   Pragati Turmeric

   From Diaspora Co. · Oakland, California · @diasporaco

   Sana Javeri Kadri started Diaspora Co. in 2017 with one spice: a turmeric grown by a single farm in Andhra Pradesh, paid for at many times the commodity price. It's now a whole spice shelf sourced farm by farm, and Pragati, the first one, is still the one people fall for. It's so bright it barely looks real.

   Once you've had real turmeric you can't go back to the dusty jar. This egg curry is the proof, and it's on the table in half an hour.

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   Jammy egg curry

   35 min · serves 4 · Soft-boiled eggs, scored so the sauce gets in, simmered in coconut milk that goes golden from the turmeric.

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   You need

   • 8 large eggs
   • 3 tbsp coconut oil
   • 2 tsp coriander seeds
   • 4 shallots (about 300 g), thinly sliced
   • 1½ tsp kosher salt
   • 1 tbsp Byadgi or Kashmiri chili powder
   • 1 tsp Diaspora Co. Pragati Turmeric
   • ¼ tsp black pepper
   • 1 can (14 oz / 400 ml) coconut milk
   • Juice of ½ lemon
   • Rice, to serve

   How to make it

   1. Boil the eggs for exactly 7 minutes, then move them to ice water. Peel and score each one lengthwise 3 or 4 times, just through the white.
   2. Warm the coconut oil in a wide pan over medium heat and toast the coriander seeds until fragrant, about 30 seconds.
   3. Add the shallots and salt and cook, stirring, until soft and golden, 10 to 12 minutes.
   4. Stir in the chili powder, turmeric and black pepper for 30 seconds.
   5. Pour in the coconut milk and ½ cup water and simmer gently for 8 to 10 minutes, until slightly thickened.
   6. Add the eggs, spoon the sauce over them and simmer 3 minutes more.
   7. Squeeze in the lemon, taste for salt and serve over rice.

   Chef's own recipe, written for Pragati Turmeric. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.

   Inspired by Diaspora Co.'s own recipe: diasporaco.com

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7. No.7Photo: Rancho Gordo

   Pantry

   Royal Corona Beans

   From Rancho Gordo · Napa, California · @rancho_gordo

   Steve Sando started selling heirloom beans at the Napa farmers market because he couldn't find any worth eating. Rancho Gordo now works with growers in the US and Mexico on varieties that had nearly disappeared, and its bean club has a famously long waiting list.

   Beans the size of your thumb that cook up like butter. A bowl of these with pesto made me take beans seriously.

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   Royal Corona beans with pesto

   2 hr 30 min, plus soaking · serves 6 · Big, creamy beans simmered slowly with aromatics, then tossed warm with pesto and a splash of their own cooking liquor.

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   You need

   • 1 lb (450 g) Rancho Gordo Royal Corona beans
   • ½ onion
   • 2 garlic cloves
   • 1 bay leaf
   • 3 tbsp olive oil
   • Kosher salt
   • For the pesto: 2 packed cups (50 g) basil leaves
   • ⅓ cup (45 g) pine nuts, toasted
   • 1 garlic clove
   • ½ cup (40 g) grated Parmigiano-Reggiano, plus more to serve
   • ½ cup (120 ml) olive oil
   • 1 lemon

   How to make it

   1. Rinse the beans and soak them in plenty of cold water for 6 to 8 hours.
   2. Drain, put them in a heavy pot with the onion, garlic, bay leaf and olive oil, and cover with fresh water by 2 inches.
   3. Bring to a boil for 10 minutes, then turn down to the gentlest simmer, partly covered. Cook until creamy all the way through, 1½ to 2½ hours, adding hot water as needed. Salt well in the last 30 minutes.
   4. For the pesto, pound or blitz the basil, pine nuts, garlic and a pinch of salt, then stir in the Parmigiano and olive oil.
   5. Lift the beans out with a slotted spoon, keeping the liquor. Toss them warm with the pesto and a few spoonfuls of liquor until glossy.
   6. Finish with lemon zest, a squeeze of juice and more Parmigiano.

   Chef's own recipe, written for Royal Corona Beans. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.

   Inspired by Rancho Gordo's own recipe: ranchogordo.com

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8. No.8Photo: Masienda

   Pantry

   Heirloom Corn Masa Harina

   From Masienda · Los Angeles · @masienda

   Jorge Gaviria started Masienda in 2014 to get heirloom corn from small farmers in Mexico into restaurant kitchens, paying a premium for varieties that were being lost. Their masa harina is that corn, nixtamalized and milled, so you can make the real thing at home.

   Once you press your own tortillas you're ruined for the bag kind. This flour makes it almost too easy.

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   Heirloom tomato tostadas

   1 hr · serves 4 · Fresh tortillas, fried or baked until they crack, piled with the last good tomatoes of the year.

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   You need

   • 2 cups (240 g) Masienda Heirloom Corn Masa Harina
   • About 1½ cups (360 ml) warm water
   • ½ tsp kosher salt
   • Neutral oil, for frying (or skip and bake)
   • 3 heirloom tomatoes, sliced
   • 1 avocado, sliced
   • ½ small red onion, thinly sliced
   • ½ cup (60 g) crumbled queso fresco
   • A handful of cilantro
   • 1 lime
   • Flaky salt and salsa macha or hot sauce, to serve

   How to make it

   1. Mix the masa harina and salt with most of the water and knead until it feels like soft Play-Doh, adding water a spoonful at a time. Cover and rest 10 minutes.
   2. Roll into 12 balls (about 40 g each). Press each one between two pieces of plastic in a tortilla press or under a heavy pan.
   3. Cook on a hot dry skillet for 50 seconds, flip for 1 minute, flip again for 30 seconds; it should puff.
   4. To make tostadas, fry each tortilla in ½ inch of 350°F (175°C) oil for 1 to 2 minutes until crisp, or bake at 400°F (200°C) for 10 to 12 minutes, flipping once.
   5. Season the tomatoes with flaky salt and lime juice.
   6. Top each tostada with avocado, tomatoes, onion, queso fresco and cilantro, and finish with salsa macha.

   Chef's own recipe, written for Heirloom Corn Masa Harina. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.

   Inspired by Masienda's own recipe: masienda.com

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9. No.9Photo: Fishwife

   Fish, meat and cheese

   The Smoked Salmon Lover's Trio

   From Fishwife · Los Angeles · @fishwife

   Becca Millstein started Fishwife in 2020 because tinned fish in America was either fancy imports or sad tuna. The smoked salmon is wild Alaskan, smoked and packed by a small cannery in Alaska, and the tins are pretty enough that people stopped hiding them in the cupboard.

   The tin that made tinned fish cool. I fold it into potato salad and nobody believes it came out of a can.

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   Smoked salmon potato salad

   30 min · serves 4 · Warm potatoes soak up a lemony dressing, then the salmon goes in at the end in big flakes.

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   You need

   • 1½ lb (680 g) baby potatoes, halved
   • Kosher salt
   • ⅓ cup (80 g) crème fraîche or sour cream
   • 2 tbsp mayonnaise
   • 1 tbsp Dijon mustard
   • Zest and juice of 1 lemon
   • 2 tbsp capers, chopped
   • ½ small red onion, finely chopped
   • 3 tbsp chopped dill
   • 2 tins Fishwife smoked salmon, drained
   • Black pepper

   How to make it

   1. Cover the potatoes with cold water, salt it well and bring to a boil. Simmer until tender, 12 to 15 minutes, then drain.
   2. Whisk the crème fraîche, mayonnaise, mustard, lemon zest and juice, capers, onion and most of the dill in a big bowl.
   3. Toss the warm potatoes in the dressing and let them sit 10 minutes so they drink it up.
   4. Break the salmon into big flakes and fold it in gently.
   5. Taste for salt, finish with the rest of the dill and plenty of black pepper. Serve warm or at room temperature.

   Chef's own recipe, written for The Smoked Salmon Lover's Trio. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.

   Inspired by Fishwife's own recipe: eatfishwife.com

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10. No.10Photo: Brooklyn Delhi

    Sauces and heat

    Tomato Achaar

    From Brooklyn Delhi · Brooklyn · @brooklyndelhi

    Chitra Agrawal grew up eating her grandmother's achaar and wrote the cookbook Vibrant India. Brooklyn Delhi started with a batch of pickles at a Brooklyn market; the tomato achaar is sweet, sour and garlicky, somewhere between a chutney and a hot sauce, and it goes on far more than Indian food.

    A spoonful of this turns a plain pasta into something you'd order. It's my secret weapon in the fridge door.

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    Achaari butternut squash linguine

    50 min · serves 4 · Roasted squash blended into a silky sauce, with tomato achaar stirred in for heat, tang and garlic.

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    You need

    • 1 small butternut squash (about 2 lb / 900 g), peeled and cubed
    • 3 tbsp olive oil
    • Kosher salt
    • ¾ lb (340 g) linguine
    • 2 tbsp unsalted butter
    • 2 garlic cloves, sliced
    • 3 tbsp Brooklyn Delhi Tomato Achaar, plus more to serve
    • ½ cup (120 ml) heavy cream or coconut milk
    • ½ cup (40 g) grated Parmigiano-Reggiano
    • 2 tbsp toasted pumpkin seeds
    • A handful of cilantro

    How to make it

    1. Heat the oven to 425°F (220°C). Toss the squash with the olive oil and a big pinch of salt and roast until soft and caramelized, 30 to 35 minutes.
    2. Cook the linguine in well-salted boiling water until al dente. Keep 1 cup of the water.
    3. Melt the butter in a wide pan and soften the garlic for 1 minute. Stir in the achaar.
    4. Blend the roasted squash with the cream and ½ cup of the pasta water until smooth, then add it to the pan.
    5. Toss the linguine in the sauce with the Parmigiano, loosening with more pasta water until it coats.
    6. Top with pumpkin seeds, cilantro and little dabs of extra achaar.

    Chef's own recipe, written for Tomato Achaar. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.

    Inspired by Brooklyn Delhi's own recipe: brooklyndelhi.com

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11. No.11Photo: Burlap & Barrel

    Spice and salt

    Royal Cinnamon

    From Burlap & Barrel · New York · @burlapandbarrel

    Ethan Frisch and Ori Zohar started Burlap & Barrel in 2016 to buy spices straight from the farmers who grow them. Their Royal Cinnamon is an heirloom harvested in the mountains around Huế, in central Vietnam, and had never been sold in the US before them. It's sweeter and hotter than anything in the supermarket.

    I didn't know cinnamon could taste like this. Make an apple pie with it this fall and you'll see.

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    Royal cinnamon apple pie

    4 hr, including cooling · serves 8 · A classic double-crust apple pie, with enough of the good cinnamon that you taste it in every bite.

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    You need

    • For the crust: 2½ cups (315 g) all-purpose flour
    • 1 tbsp sugar
    • 1 tsp kosher salt
    • 1 cup (225 g) cold unsalted butter, cubed
    • 6 to 8 tbsp ice water
    • For the filling: 3 lb (1.4 kg) mixed apples (about 7), peeled and sliced ¼ inch thick
    • ⅓ cup (65 g) sugar and ⅓ cup (70 g) light brown sugar
    • 3 tbsp all-purpose flour
    • 2 tsp Burlap & Barrel Royal Cinnamon
    • ¼ tsp grated nutmeg and a pinch of salt
    • 1 tbsp lemon juice
    • 2 tbsp unsalted butter, in small pieces
    • 1 egg beaten with 1 tbsp milk, and demerara sugar, to finish

    How to make it

    1. Pulse the flour, sugar and salt, add the butter and pulse to pea-sized pieces. Add ice water a spoonful at a time until it just holds. Split into two discs, wrap and chill 1 hour.
    2. Heat the oven to 425°F (220°C) with a sheet pan on the bottom rack.
    3. Toss the apples with both sugars, flour, cinnamon, nutmeg, salt and lemon juice.
    4. Roll one disc to a 12-inch round and fit it into a 9-inch pie dish. Pile in the apples and dot with butter.
    5. Roll the second disc, lay it on top, trim, crimp the edges and cut 4 vents. Brush with egg wash and sprinkle with demerara.
    6. Bake on the hot sheet pan for 20 minutes, then turn down to 375°F (190°C) and bake 40 to 50 minutes more, until deep brown and bubbling through the vents.
    7. Cool at least 3 hours before slicing so the filling sets.

    Chef's own recipe, written for Royal Cinnamon. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.

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12. No.12Photo: Red Boat

    Sauces and heat

    40°N Fish Sauce

    From Red Boat · Phú Quốc, Vietnam · @redboatfishsauce

    Cuong Pham left Vietnam as a boy, built a career in Silicon Valley, and couldn't find fish sauce like his family's. In 2011 he started Red Boat on Phú Quốc island: black anchovies and sea salt, fermented in wooden barrels for a year, first press only, nothing added. Chefs took to it immediately.

    Two ingredients, a year in a barrel. A splash makes everything taste more like itself. These wings are the gateway.

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    Fish sauce wings

    1 hr · serves 4 · Wings roasted until shatter-crisp, then tossed in a sticky glaze of fish sauce, sugar, lime and garlic.

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    You need

    • 3 lb (1.4 kg) chicken wings, split
    • 1 tsp baking powder
    • 1 tsp kosher salt
    • ¼ cup (60 ml) Red Boat 40°N Fish Sauce
    • ¼ cup (50 g) palm or light brown sugar
    • 2 tbsp lime juice
    • 2 garlic cloves, minced
    • 1 Thai chili, thinly sliced
    • 2 tbsp fried shallots
    • A handful of cilantro and mint leaves
    • 2 scallions, sliced

    How to make it

    1. Heat the oven to 425°F (220°C) and set a rack over a foil-lined sheet pan.
    2. Pat the wings very dry, toss with the baking powder and salt, and spread them on the rack.
    3. Roast 45 to 50 minutes, flipping halfway, until deep gold and crisp. (Or grill over medium heat, turning often, about 25 minutes.)
    4. Meanwhile, simmer the fish sauce, sugar, lime juice, garlic, chili and 2 tablespoons of water for 3 to 4 minutes, until syrupy.
    5. Toss the hot wings in the glaze.
    6. Pile onto a plate and scatter with fried shallots, herbs and scallions.

    Chef's own recipe, written for 40°N Fish Sauce. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.

    Inspired by Red Boat's own recipe: redboatfishsauce.com

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13. No.13Photo: Jasper Hill Farm

    Fish, meat and cheese

    Harbison

    From Jasper Hill Farm · Greensboro, Vermont · @jasperhillfarm

    Brothers Andy and Mateo Kehler bought a farm in Greensboro, Vermont, in the late 1990s and dug cheese cellars into the hillside. Harbison is their soft, bloomy cheese wrapped in a strip of spruce bark, named for Anne Harbison, the town's grandmother. Ripe, it's spoonable.

    A Vermont cheese wrapped in tree bark. Bake it and it turns into fondue in its own little box. The best party trick I know.

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    Baked Harbison

    20 min · serves 4 · You cut off the top rind, tuck in garlic and thyme, and bake it until the inside is molten and smells of the woods.

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    You need

    • 1 Jasper Hill Farm Harbison (about 9 oz / 250 g), at room temperature
    • 1 garlic clove, thinly sliced
    • 3 sprigs thyme
    • 1 tbsp dry white wine
    • Honey, to drizzle (optional)
    • To dip: crusty bread, apple slices, roasted little potatoes

    How to make it

    1. Heat the oven to 350°F (175°C). Leave the band of spruce bark on.
    2. With a small knife, cut away the top rind, leaving a little border.
    3. Push the garlic slices and thyme into the cheese and spoon the wine over.
    4. Wrap the bottom and sides in foil and set it on a small baking sheet.
    5. Bake 12 to 15 minutes, until the center is molten when you press it.
    6. Drizzle with a little honey if you like and serve straight away, spooning it onto bread, apples and potatoes.

    Chef's own recipe, written for Harbison. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.

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14. No.14Photo: La Boîte

    Spice and salt

    Pierre Poivre

    From La Boîte · Hell's Kitchen, New York · @laboiteny

    Lior Lev Sercarz cooked for Daniel Boulud before he started blending spices in a tiny shop on the far west side of Manhattan. Chefs all over the city cook with his blends. Pierre Poivre is eight peppercorns ground with a little citrus and sweetness; the New York Times Magazine said it tastes the way neon looks.

    Eight peppercorns in one jar. It made me rethink pepper. Steak au poivre is the obvious move, and it's the right one.

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    Steak au poivre

    30 min · serves 2 · A hard sear in a crust of Pierre Poivre, then a quick cognac and cream pan sauce made in the same skillet.

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    You need

    • 2 strip steaks, 1 to 1¼ inches thick (about 12 oz / 340 g each)
    • Kosher salt
    • 1½ tbsp La Boîte Pierre Poivre
    • 1 tbsp neutral oil
    • 2 tbsp unsalted butter
    • 1 shallot, minced
    • ⅓ cup (80 ml) cognac or brandy
    • ½ cup (120 ml) beef stock
    • ⅓ cup (80 ml) heavy cream
    • 1 tsp Dijon mustard

    How to make it

    1. Salt the steaks well and let them sit at room temperature for 30 minutes. Pat dry and press the Pierre Poivre into both sides.
    2. Heat the oil in a heavy skillet over medium-high until it shimmers. Sear the steaks 3 to 4 minutes per side for medium-rare (125°F / 52°C inside). Move to a plate to rest.
    3. Turn the heat to medium, add the butter and shallot and cook 1 minute.
    4. Off the heat, pour in the cognac, then return to the heat and let it bubble down by half (stand back; it can flare).
    5. Add the stock and boil 2 minutes, then the cream and mustard, and simmer until it coats a spoon. Pour in any juices from the plate.
    6. Slice the steaks and spoon the sauce over.

    Chef's own recipe, written for Pierre Poivre. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.

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15. No.15Photo: Runamok

    Sweet and morning

    Bourbon Barrel-Aged Maple Syrup

    From Runamok · Fairfax, Vermont · @runamokmaple

    Eric and Laura Sorkin tap their own sugarbush on a mountainside in northern Vermont and started playing with the syrup: smoked, infused, and aged in barrels. The bourbon barrel one, organic syrup rested in just-emptied bourbon casks, was their first experiment and is still their best seller.

    Maple syrup that spent time in a bourbon barrel. Over hot feta, it's sweet, salty and a little boozy. Make this for people.

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    Baked feta with tomatoes and bourbon maple

    35 min · serves 4 · A block of feta baked with tomatoes until it goes soft, then glazed with the barrel-aged syrup under the broiler.

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    You need

    • 1 block (8 oz / 225 g) feta
    • 1 pint (300 g) cherry tomatoes
    • ½ red onion, cut into wedges
    • 3 tbsp olive oil
    • 1 tsp thyme leaves
    • ½ tsp red pepper flakes
    • Black pepper
    • 2 tbsp Runamok Bourbon Barrel-Aged Maple Syrup
    • Crusty bread, to serve

    How to make it

    1. Heat the oven to 400°F (200°C).
    2. Put the feta in the middle of a small baking dish with the tomatoes and onion around it.
    3. Drizzle everything with the olive oil and scatter over the thyme, pepper flakes and black pepper.
    4. Bake 25 minutes, until the tomatoes burst and the feta is soft.
    5. Drizzle the maple syrup over the feta and slide it under the broiler for 2 to 3 minutes, until it's golden at the edges.
    6. Serve hot with bread, smashing the feta into the tomatoes as you go.

    Chef's own recipe, written for Bourbon Barrel-Aged Maple Syrup. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.

    Inspired by Runamok's own recipe: runamokmaple.com

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16. No.16Photo: Yun Hai

    Sauces and heat

    Amber River Soy Sauce

    From Yun Hai · Brooklyn, by way of Taiwan · @yunhaishop

    Lisa Cheng Smith started Yun Hai to bring Taiwan's small producers to American kitchens. Amber River is brewed the old way from single-origin Taiwanese black soybeans, no wheat, aged in the sun. It's mellow and almost chocolatey, a soy sauce you spoon over things rather than cook with.

    Soy sauce you finish a dish with, like good olive oil. On a silky steamed egg it's the whole show.

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    Taiwanese steamed egg

    20 min · serves 2 · Eggs and water steamed gently into a custard as soft as tofu, with the soy sauce spooned on at the table.

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    You need

    • 3 large eggs
    • About 1⅓ cups (320 ml) water or unsalted stock (one and a half times the volume of the eggs)
    • ¼ tsp kosher salt
    • 1 tbsp Yun Hai Amber River Soy Sauce
    • 1 scallion, thinly sliced
    • A few drops of toasted sesame oil

    How to make it

    1. Beat the eggs gently with the water and salt, trying not to make bubbles.
    2. Pour through a fine sieve into a shallow heatproof bowl and skim off any foam.
    3. Cover the bowl with a plate or foil so water can't drip in.
    4. Set it in a steamer over simmering water and steam on medium-low for 10 to 12 minutes, until it's just set and wobbles like custard.
    5. Spoon the soy sauce over the top, scatter the scallion and add a few drops of sesame oil. Eat with rice.

    Chef's own recipe, written for Amber River Soy Sauce. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.

    Inspired by Yun Hai's own recipe: yunhai.shop

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17. No.17Photo: Seed + Mill

    Pantry

    Organic Tahini

    From Seed + Mill · Chelsea Market, New York · @seedandmill

    Seed + Mill is a tahini and halva counter in Chelsea Market, started by three friends who couldn't find tahini in New York as good as the kind they grew up with. They grind it fresh from sesame seeds, and it pours like silk instead of setting like cement at the bottom of the jar.

    Tahini that actually pours. Put it in chocolate chip cookies once and you'll never make them without it.

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    Tahini chocolate chip cookies

    1 hr 30 min, including chilling · serves 18 · Half the butter swapped for tahini, so the cookies come out nutty, chewy and less sweet.

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    You need

    • ½ cup (113 g) unsalted butter, softened
    • ½ cup (125 g) Seed + Mill Organic Tahini, well stirred
    • ¾ cup (150 g) light brown sugar
    • ¼ cup (50 g) sugar
    • 1 large egg
    • 1 tsp vanilla extract
    • 1¾ cups (220 g) all-purpose flour
    • ½ tsp baking soda
    • ½ tsp kosher salt
    • 6 oz (170 g) dark chocolate, chopped
    • Sesame seeds and flaky salt, to finish

    How to make it

    1. Beat the butter, tahini and both sugars until creamy, about 2 minutes. Beat in the egg and vanilla.
    2. Stir in the flour, baking soda and salt until just combined, then fold in the chocolate.
    3. Cover and chill the dough for 1 hour.
    4. Heat the oven to 350°F (175°C) and line two sheet pans with parchment.
    5. Scoop 2-tablespoon balls, roll the tops in sesame seeds and space them 2 inches apart.
    6. Bake 11 to 13 minutes, until golden at the edges and still soft in the middle. Sprinkle with flaky salt and cool on the pan 5 minutes.

    Chef's own recipe, written for Organic Tahini. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.

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18. No.18Photo: Sfoglini

    Pantry

    Radiators

    From Sfoglini · Coxsackie, New York · @sfoglini

    Steve Gonzalez, a chef, and Scott Ketchum, a designer, started Sfoglini in Brooklyn in 2012, extruding pasta through bronze dies so it comes out rough and grabs sauce. They've since moved upstate to the Hudson Valley. The radiators are all ruffles.

    A pasta shape with more nooks than a sponge. Every ruffle holds sauce. Sausage and rabe, and that's dinner.

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    Radiators with sausage and broccoli rabe

    30 min · serves 4 · Browned sausage, bitter greens and garlic, tossed with a pasta whose ruffles catch every bit.

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    You need

    • 1 lb (450 g) Sfoglini Radiators
    • 1 bunch broccoli rabe (about 1 lb / 450 g), trimmed and cut into 2-inch pieces
    • 3 tbsp olive oil
    • 1 lb (450 g) sweet Italian sausage, casings removed
    • 4 garlic cloves, sliced
    • ½ tsp red pepper flakes
    • ½ cup (40 g) grated Pecorino or Parmigiano
    • 1 lemon
    • Kosher salt

    How to make it

    1. Bring a big pot of water to a boil and salt it well. Blanch the broccoli rabe for 2 minutes, lift it out with a slotted spoon and keep the water boiling.
    2. Cook the radiators in the same water until al dente. Keep a cup of the water.
    3. Meanwhile, heat the oil in a wide pan and brown the sausage, breaking it up, about 8 minutes.
    4. Add the garlic and pepper flakes for 1 minute, then the broccoli rabe, and cook 2 minutes more.
    5. Add the pasta, cheese and a splash of the pasta water and toss until glossy.
    6. Finish with lemon zest and a squeeze of juice.

    Chef's own recipe, written for Radiators. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.

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19. No.19Photo: Dandelion Chocolate

    Sweet and morning

    Zorzal Comunitario 70% bar

    From Dandelion Chocolate · San Francisco · @dandelionchocolate

    Dandelion makes bean-to-bar chocolate in San Francisco's Mission with just two ingredients, cacao and cane sugar. Each bar comes from one place; Zorzal Comunitario is cacao from the farms around the Reserva Zorzal bird sanctuary in the Dominican Republic, and it tastes of chocolate cake and tamarind.

    Two ingredients and you can taste where it grew. Bake it into brownies and they taste like nothing out of a box.

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    Single-origin brownies

    45 min · serves 16 · Fudgy brownies with very little flour, so the bar you chose is the main flavor.

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    You need

    • 3 bars (about 170 g) Dandelion Zorzal Comunitario 70% chocolate, chopped
    • ½ cup (113 g) unsalted butter
    • 1 cup (200 g) sugar
    • 2 large eggs plus 1 yolk, at room temperature
    • 1 tsp vanilla extract
    • ½ tsp kosher salt
    • ½ cup (65 g) all-purpose flour
    • 2 tbsp cocoa powder
    • Flaky salt, to finish

    How to make it

    1. Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving some hanging over the sides.
    2. Melt the chocolate and butter together in a bowl over barely simmering water, stirring until smooth. Let it cool a few minutes.
    3. Whisk in the sugar, then the eggs and yolk one at a time, then the vanilla and salt, until glossy.
    4. Sift in the flour and cocoa and fold until no streaks remain.
    5. Spread in the pan and bake 25 to 28 minutes, until the top is set and a skewer comes out with moist crumbs.
    6. Sprinkle with flaky salt and cool completely before cutting into 16.

    Chef's own recipe, written for Zorzal Comunitario 70% bar. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.

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20. No.20Photo: Nguyen Coffee Supply

    Sweet and morning

    Loyalty (robusta and arabica)

    From Nguyen Coffee Supply · Brooklyn · @nguyencoffeesupply

    Sahra Nguyen started Nguyen Coffee Supply in 2018 as the first specialty Vietnamese coffee importer in the US, buying from a farmer in Đà Lạt and roasting in Brooklyn. She's made the case that robusta, long written off, can be a great bean. Loyalty is half robusta, half arabica: strong, chocolatey, made for the phin.

    Vietnamese coffee done right, roasted in Brooklyn. Pour it over condensed milk and ice and add a pumpkin cream for fall.

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    Pumpkin cream Vietnamese iced coffee

    10 min · serves 1 · Strong phin coffee over condensed milk and ice, topped with a spiced pumpkin cream you whip in a jar.

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    You need

    • 2 tbsp (14 g) Nguyen Coffee Supply Loyalty, medium-coarse ground
    • ⅓ cup (80 ml) water, just off the boil
    • 1½ tbsp sweetened condensed milk
    • Ice
    • ¼ cup (60 ml) heavy cream
    • 1 tbsp pumpkin purée
    • 1 tsp maple syrup
    • A pinch of pumpkin pie spice, plus more to dust

    How to make it

    1. Put the condensed milk in a glass. Set a phin filter on top, add the coffee and press it down lightly with the insert.
    2. Pour in a splash of hot water to let the coffee bloom for 30 seconds, then fill the phin and cover. Let it drip, 4 to 5 minutes.
    3. Stir the coffee into the condensed milk and fill the glass with ice.
    4. Shake the cream, pumpkin, maple syrup and spice in a jar until thick but still pourable, about 30 seconds.
    5. Spoon the pumpkin cream over the coffee and dust with a little more spice.

    Chef's own recipe, written for Loyalty (robusta and arabica). Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.

    Inspired by Nguyen Coffee Supply's own recipe: nguyencoffeesupply.com

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21. No.21Photo: Queen Majesty

    Sauces and heat

    Sicilian Scorpion Hot Sauce

    From Queen Majesty · Brooklyn · @queenmajestyhotsauce

    Queen Majesty has been making small-batch hot sauce in Brooklyn for more than a decade, and its sauces keep landing on Hot Ones. Sicilian Scorpion, on season 26, is Sicilian flavors (tomato, lemon, olive oil, oregano, basil) with the very serious heat of the Trinidad Moruga scorpion pepper.

    A hot sauce that tastes like Sicily and then hits you like a truck. A few drops in the sauce for a Sicilian pan pizza is plenty.

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    Sfincione with a scorpion kick

    3 hr, mostly rising · serves 8 · Palermo's thick, spongy pan pizza with an onion and anchovy tomato sauce and toasted breadcrumbs, with the heat stirred into the sauce.

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    You need

    • For the dough: 3¼ cups (400 g) bread flour
    • 1½ cups (340 ml) warm water
    • 1 tsp instant yeast
    • 2 tsp kosher salt
    • 3 tbsp olive oil, plus more for the pan
    • For the topping: 3 tbsp olive oil
    • 1 large onion, thinly sliced
    • 4 anchovy fillets
    • 1 can (28 oz / 800 g) crushed tomatoes
    • 1 tsp dried oregano
    • 1 to 2 tsp Queen Majesty Sicilian Scorpion Hot Sauce (it's very hot; start with 1)
    • ½ cup (30 g) breadcrumbs toasted in 2 tbsp olive oil
    • ½ cup (40 g) grated caciocavallo or Pecorino

    How to make it

    1. Mix the flour, water, yeast and salt into a sticky dough, then work in the 3 tablespoons of oil. Cover and rise until doubled, about 1½ hours.
    2. Meanwhile, cook the onion in the oil over medium-low heat until soft, 12 minutes. Melt in the anchovies, add the tomatoes and oregano and simmer 25 minutes until thick. Stir in the hot sauce, tasting as you go.
    3. Oil a 9-by-13-inch pan well. Press the dough out to the edges, cover and let it rise 45 minutes more.
    4. Heat the oven to 450°F (230°C). Dimple the dough with your fingers and spread the sauce over it.
    5. Scatter the cheese and then the breadcrumbs over the top and drizzle with oil.
    6. Bake 25 to 30 minutes, until the bottom is crisp and golden. Rest 5 minutes before cutting into squares.

    Chef's own recipe, written for Sicilian Scorpion Hot Sauce. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.

    Inspired by Queen Majesty's own recipe: queenmajestyhotsauce.com

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22. No.22Photo: Olympia Provisions

    Fish, meat and cheese

    Chorizo Rioja

    From Olympia Provisions · Portland, Oregon · @olympiaprovisions

    Elias Cairo learned to cure meat as an apprentice in Switzerland and came home to Portland to open Oregon's first USDA-certified salumeria in 2009. Olympia Provisions still makes everything by hand. The Chorizo Rioja is a dry-cured Spanish-style chorizo with smoked paprika and garlic.

    Real dry-cured chorizo, made by hand in Portland. Slice it for a board, or let it melt into a pot of kale and potato soup.

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    Kale, potato and chorizo soup

    45 min · serves 6 · The chorizo is browned first so its paprika-red fat flavors the whole pot of potatoes and greens.

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    You need

    • 1 Olympia Provisions Chorizo Rioja (about 8 oz / 225 g), sliced into half-moons
    • 2 tbsp olive oil
    • 1 onion, chopped
    • 3 garlic cloves, sliced
    • 1½ lb (680 g) Yukon gold potatoes, cut into ¾-inch cubes
    • 6 cups (1.4 l) chicken stock
    • 1 bay leaf
    • 1 bunch Tuscan kale, stems removed, leaves sliced
    • Kosher salt and black pepper
    • 1 tbsp sherry or red wine vinegar
    • Crusty bread, to serve

    How to make it

    1. Warm the oil in a soup pot over medium heat and cook the chorizo until it browns and gives up its red fat, about 5 minutes. Lift out half for the top.
    2. Add the onion with a pinch of salt and cook until soft, 6 to 8 minutes. Add the garlic for 1 minute.
    3. Add the potatoes, stock and bay leaf, bring to a boil, then simmer until the potatoes are tender, 15 to 18 minutes.
    4. Mash a few potatoes against the side of the pot to thicken the soup.
    5. Stir in the kale and simmer 5 minutes, until silky.
    6. Season with salt, pepper and the vinegar, then serve topped with the reserved chorizo and with bread.

    Chef's own recipe, written for Chorizo Rioja. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.

    Inspired by Olympia Provisions's own recipe: olympiaprovisions.com

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23. No.23Photo: Kitchen Garden Farm

    Sauces and heat

    Sriracha Chili Sauce

    From Kitchen Garden Farm · Sunderland, Massachusetts · @kitchengarden.farm

    Tim Wilcox and Caroline Pam grow vegetables on a farm in the Connecticut River valley in western Massachusetts. Their sriracha is made from several kinds of red chilies grown right there, fermented for weeks, then cooked and puréed. It's fresher and fruitier than the rooster, and certified organic.

    Sriracha from an actual farm, and you can taste the peppers. Brushed on roast chicken with honey, it's a weeknight hero.

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    Sriracha honey roast chicken thighs

    50 min · serves 4 · Crisp-skinned thighs glazed in the last ten minutes with farm sriracha, honey and lime so it caramelizes without burning.

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    You need

    • 2 lb (900 g) bone-in, skin-on chicken thighs (about 6)
    • 1½ tsp kosher salt
    • 3 tbsp Kitchen Garden Farm Sriracha
    • 2 tbsp honey
    • 1 tbsp soy sauce
    • 1 tbsp lime juice
    • 1 garlic clove, grated
    • 2 scallions, sliced
    • 1 tsp sesame seeds
    • Rice, to serve

    How to make it

    1. Heat the oven to 425°F (220°C). Pat the thighs dry and season all over with the salt.
    2. Set them skin side up on a sheet pan and roast 25 minutes.
    3. Meanwhile, whisk the sriracha, honey, soy sauce, lime juice and garlic together.
    4. Brush the glaze generously over the chicken and roast 10 to 15 minutes more, until sticky and the thickest part reaches 175°F (80°C).
    5. Spoon over any glaze from the pan, scatter scallions and sesame seeds, and serve with rice.

    Chef's own recipe, written for Sriracha Chili Sauce. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.

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24. No.24Photo: Big Picture Farm

    Sweet and morning

    Goat milk caramels (Fall Foliage box)

    From Big Picture Farm · Townshend, Vermont · @bigpicturefarm

    Louisa Conrad and Lucas Farrell, an artist and a poet, started raising goats in southern Vermont and began cooking down the milk into caramels. Every goat in the herd has a name. The fall box is drawn like a leaf-peeping postcard.

    Caramels made from the milk of goats with names. Chop a few into an apple crisp and it turns into something special.

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    Apple crisp with goat milk caramel

    1 hr · serves 6 · A plain apple crisp with chopped goat milk caramels tucked into the fruit, so they melt into pockets of salty caramel sauce.

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    You need

    • 6 apples (about 2½ lb / 1.1 kg), peeled and sliced
    • 1 tbsp lemon juice
    • 2 tbsp sugar
    • 1 tbsp all-purpose flour
    • ½ tsp ground cinnamon
    • A pinch of kosher salt
    • 8 Big Picture Farm goat milk caramels, chopped
    • For the topping: ¾ cup (70 g) rolled oats
    • ½ cup (65 g) all-purpose flour
    • ½ cup (100 g) light brown sugar
    • ½ tsp kosher salt
    • 6 tbsp (85 g) cold unsalted butter, cubed
    • Vanilla ice cream, to serve

    How to make it

    1. Heat the oven to 375°F (190°C).
    2. Toss the apples with the lemon juice, sugar, flour, cinnamon and salt, then fold in the chopped caramels. Spread in a 2-quart baking dish.
    3. Rub the oats, flour, brown sugar, salt and butter together with your fingers until clumpy.
    4. Scatter the topping over the apples.
    5. Bake 40 to 45 minutes, until the top is golden and the fruit is bubbling at the edges.
    6. Cool 10 minutes and serve warm with vanilla ice cream.

    Chef's own recipe, written for Goat milk caramels (Fall Foliage box). Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.

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25. No.25Photo: Brightland

    Pantry

    Parasol Champagne Vinegar

    From Brightland · California · @wearebrightland

    Aishwarya Iyer started Brightland in 2018 after finding out how much supermarket olive oil wasn't what the label said. She works with California growers on oils and vinegars; Parasol is a champagne vinegar with a bright citrus edge, gentle enough to sip.

    A vinegar good enough to make a salad the main event. Bitter leaves, a pear and this, and you're set.

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    Chicory salad with pear and champagne vinaigrette

    20 min · serves 4 · The shallot sits in the vinegar first so it softens, then bitter leaves, sweet pear and hazelnuts carry the dressing.

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    You need

    • 3 tbsp Brightland Parasol Champagne Vinegar
    • 1 small shallot, minced
    • ½ tsp kosher salt
    • 1 tsp Dijon mustard
    • 1 tsp honey
    • ½ cup (120 ml) olive oil
    • 1 head radicchio, torn
    • 2 heads Belgian endive, leaves separated
    • 1 crisp pear, thinly sliced
    • ⅓ cup (45 g) toasted hazelnuts, chopped
    • 2 oz (55 g) Parmigiano or Pecorino, shaved
    • Black pepper

    How to make it

    1. Stir the vinegar, shallot and salt in a jar and let it sit 10 minutes.
    2. Add the mustard, honey and olive oil, close the jar and shake until creamy.
    3. Put the radicchio, endive and pear in a wide bowl.
    4. Toss with just enough dressing to coat; keep the rest in the fridge for the week.
    5. Top with the hazelnuts, shaved cheese and black pepper.

    Chef's own recipe, written for Parasol Champagne Vinegar. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.

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How I picked

One product per maker, all independent, all things you can order today straight from the people who make them. I went for the ones I actually cook with, then wrote a recipe for each so the jar doesn't just sit in the cupboard. Every order page, photo and Instagram handle was checked on October 29, 2026. The photos are the makers' own and say so.

More lists like this

Nobody on this list paid to be here, and Order goes straight to the maker's own shop (we count the taps, that's all). The recipes are Chef's own, in our words, made for each product and credited.