APPLE CROSTATA WITH CHEDDAR CRUST

CRUST

21⁄2 cups unbleached all-purpose flour, plus more for dusting

1 teaspoon kosher salt

2 sticks (1 cup) cold unsalted butter, cut into small pieces

1⁄4 to 1⁄2 cup ice water

1 cup shredded sharp white cheddar cheese

FILLING

2 tart apples, such as Granny Smith or Pink Lady, peeled, cored, and sliced into 1⁄2-inch wedges

2 McIntosh apples, peeled, cored, and sliced into 1⁄2-inch wedges

1⁄2 cup granulated sugar

2 tablespoons unbleached all-purpose flour

2 tablespoons fresh lemon juice

1⁄4 teaspoon ground cinnamon

1 large egg, lightly beaten, for egg wash

Coarse sanding sugar, for sprinkling

1⁄4 cup apricot preserves

1. Make the crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining, about 10 seconds. Drizzle 1⁄4 cup ice water evenly over mixture. Pulse until dough just holds together. If it is too dry, add up to 1⁄4 cup water, 1 tablespoon at a time, and pulse. Don’t overmix. Add cheese; pulse until combined. Divide dough in half, pat each half into a disk, and wrap in plastic. Refrigerate until firm, about 30 minutes or up to overnight. (Dough can be frozen up to 1 month; thaw before using.)

2. Roll out dough to a 13-inch round, about 1⁄8 inch thick, on a lightly floured surface. Transfer to a parchment-lined baking sheet. Refrigerate for 20 minutes.

3. Make the filling: In a large bowl, toss together apples, granulated sugar, flour, lemon juice, and cinnamon.

4. Spread filling over dough, leaving a 11⁄2-inch border. Fold border over edge of filling, brush with egg wash, and sprinkle with sanding sugar. Refrigerate until edges are firm, about 30 minutes. Meanwhile, preheat oven to 375˚F.

5. Bake crostata until apples are tender and crust is golden, about 45 minutes. Let cool slightly. Meanwhile, in a small saucepan, heat apricot preserves. Strain through a fine-mesh sieve, pressing on solids; discard solids. Brush apples with apricot preserves and serve.

APPLE CROSTATA WITH CHEDDAR CRUSTBY MARTHA STEWART

SERVES: 8 TO 10ACTIVE TIME: 45 MIN | TOTAL TIME: 3 HR 20 MIN PLUS COOLING

6 tablespoons unsalted butter, room temperature, plus more for pan

11⁄4 cups unbleached all-purpose flour

11⁄4 teaspoons baking powder

1⁄2 teaspoon kosher salt


2 large eggs, room temperature

1⁄4 cup sour cream, room temperature

1 teaspoon finely grated lemon zest

11⁄4 cups red seedless grapes, plus more for serving

3⁄4 cup cold heavy cream

3 tablespoons confectioners’ sugar

1⁄3 cup cold crème fraiche

1. Preheat oven to 350˚F. Butter a 9-inch round cake pan and line bottom with parchment; butter parchment. In a medium bowl, whisk together flour, baking powder, and salt.

2. In a large bowl, beat together butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Fold in half of flour mixture, then sour cream and lemon zest. Stir in remaining flour mixture just to combine. Spread batter evenly in prepared pan, smoothing top with a small offset spatula. Scatter grapes over top.

3. Bake until cake pulls away from sides of pan and a cake tester comes out clean, 45 to 50 minutes. Transfer to a wire rack to cool 20 minutes. Turn out cake onto rack, remove parchment, invert cake, and cool completely.

4. In a large bowl and with an electric mixer on medium-high, whip cream and confectioners’ sugar to soft peaks, about 3 minutes. Add crème fraîche and whip to firm peaks, about 2 minutes more. Serve cake with whipped crème fraîche and additional grapes.

RED-GRAPE CAKE WITH WHIPPED CRÈME FRAÎCHEBY MARTHA STEWART


8 tablespoons (1⁄2 cup) clarified butter or ghee, melted

14 to 18 sheets store-bought phyllo (14-by-18-inch sheets), thawed if frozen

6 large eggs

1 cup whole milk

3⁄4 cup pure pumpkin purée


1⁄2 cup heavy cream

1 teaspoon vanilla extract

1⁄2 teaspoon freshly ground cardamom



Confectioners’ sugar, for dusting

1. Preheat oven to 350˚F. Lightly brush a 9-inch round cake pan with clarified butter. Line pan with a 13-inch parchment round; brush parchment with more clarified butter.

2. Place 1 sheet of phyllo dough on work surface with one long side parallel to edge of work surface. Lightly brush phyllo with clarified butter. Using your hands, loosely ruffle phyllo by pushing long sides toward each other to create a long accordion shape about 11⁄2 to 2 inches tall. Place upright in center of prepared cake pan, folding around to create a spiral. Repeat process with remaining sheets, continuing the spiral outward until bottom of pan is covered. Brush remaining clarified butter over tops phyllo ruffles in pan. Bake until golden brown, 25 to 30 minutes. Transfer pan to a wire rack to cool while you make the filling (leave oven on).

3. In a large bowl, whisk eggs, milk, pumpkin purée, granulated sugar, cream, vanilla, cardamom, cinnamon, and salt until smooth. Transfer mixture to a measuring cup or pitcher. Gradually pour over baked phyllo, evenly covering surface. Return pan to oven and bake until filling is set, 35 to 45 minutes. Transfer to a wire rack to cool completely. Using parchment, lift pie out of pan; carefully remove parchment and transfer to a platter. Dust with confectioners’ sugar and serve.

TIP: Clarified butter and ghee have the milk solids removed, so they have a higher smoke point than butter and work nicely with phyllo dough. They can be found at many markets, but feel free to use melted butter if you prefer.

RUFFLED PUMPKIN MILK PIEBY MARTHA STEWART


Leftover Flaky Buttermilk Biscuits

Unsalted butter, for the pan

Kosher salt

Cayenne pepper

1. Preheat the oven to 400˚F. Butter a half-sheet pan. Cut the biscuits from top to bottom into 1⁄8-inch-thick slices. Place on the prepared pan, spacing 1⁄2-inch apart. Sprinkle biscuit slices lightly with salt and cayenne. Bake until the bottoms are golden brown, about 10 minutes. Flip and bake until the other sides are golden brown, about 5 minutes. Let cool completely on the pan.

BISCUIT CRACKERSBY CARLA HALL

SERVES: DEPENDS ON HOW MANY LEFTOVER BISCUITS YOU HAVE.ACTIVE TIME: 10 MIN | TOTAL TIME: 25 MIN PLUS COOLING

21⁄2 cups (316 grams) all-purpose flour, plus more for shaping the dough

1 tablespoon baking powder

1 teaspoon granulated sugar

1 teaspoon salt

1⁄2 teaspoon baking soda

2 tablespoons (26 grams) vegetable shortening

1⁄2 cup (1 stick) frozen or VERY cold, unsalted butter

11⁄2 cups cold low-fat buttermilk (or sub a mix of 3⁄4 cup whole milk and 3⁄4 cup sour cream)

1. Line 2 large baking sheets with parchment paper. Lightly coat a work surface with nonstick cooking spray, then sprinkle with flour. (The spray keeps the flour in place.) In a large bowl, whisk together 21⁄2 cups flour, baking powder, sugar, salt, and baking soda. Add the shortening and use your fingertips to pinch it into the flour mixture to form small, pea sized pieces. Using a box grater, grate the frozen butter into the flour mixture and toss until all of the pieces are coated.

2. Add the buttermilk to the flour mixture. Mix until the dough forms a shaggy mass and there are no dry bits of flour left. The dough should be slightly sticky.

3. Transfer the dough to the prepared work surface. Lightly coat your hands with flour and gently press the dough with the heels of your hands to form it into a flat 1⁄2-inch thick rectangle. Fold the rectangle into thirds, like a letter. Press out again, so the smooth edges will end up along the long side, and repeat, turning the open ends in first. Repeat one more time. With a floured 11⁄2-inch biscuit cutter, cut out rounds. Flip the rounds over so that the smooth sides that were against the work surface face up and place on the prepared pan, spacing 1-inch apart. Stack the scraps and press out the dough to 1⁄2-inch thick. Cut out more biscuits. Refrigerate the biscuits until cold, about 15 minutes.

4. Position the oven racks in the top and bottom third of the oven; preheat to 450˚F. Bake the biscuits until the tops are golden brown and crisp, reversing the sheets halfway through baking, about 16 minutes. Let cool for 5 minutes before serving hot.

FLAKY BUTTERMILK BISCUITSBY CARLA HALL

SERVES: ABOUT 2 DOZEN (2-INCH) BISCUITSACTIVE TIME: 30 MIN | TOTAL TIME: 1 HR 5 MIN PLUS COOLING

LEMONY CHICKEN

3 ribs celery, cut into 1-inch pieces

3 carrots, peeled, halved lengthwise and cut crosswise into thin half moons

2 medium yellow onions, finely diced

2 fennel bulbs, finely diced

21⁄2 pounds boneless, skinless chicken thighs

Zest from 1 lemon, yellow part only, removed with a vegetable peeler

2 sprigs fresh tarragon

1 bay leaf

3 quarts cold chicken stock

Salt and pepper to taste

DUMPLINGS

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons kosher salt

6 tablespoons very cold unsalted butter

11⁄3 cups milk

1⁄2 cup plain yogurt

2 tablespoons finely chopped parsley

2 teaspoons finely grated lemon zest

Kosher salt and freshly ground black pepper

ASSEMBLY

2 cups frozen baby peas, thawed

1⁄4 cup parsley, chopped

2 tablespoons fresh tarragon, chopped

1. Make the lemony chicken: In a large pot, add the celery, carrots, onions, and fennel. Add the chicken, lemon zest, tarragon sprigs, and bay leaf. Add the chicken stock. If the stock doesn’t cover the chicken and vegetables, add enough cold water to cover. Season with salt and pepper. Bring the mixture to a boil, reduce the temperature to maintain a simmer, and cook until the chicken is tender and cooked through, 45 minutes to 1 hour. Using tongs, transfer the chicken to a plate and let cool. Cut each thigh into 2-3 large pieces.

2. Make the dumplings: In a large bowl, whisk together the flour, baking powder and salt. Using a box grater, grate the cold butter into the flour mixture and toss until all of the pieces are coated. In a medium bowl, whisk together the milk, yogurt, parsley, and lemon zest. Make a well in the dry ingredients and pour in the wet ingredients. Using your hands, a wooden spoon or a rubber spatula, mix until just combined.

3. Assemble: Preheat the oven to 350˚F. Stir the peas and cut chicken into the broth mixture. Increase the heat and bring to a boil, then reduce the heat to maintain a simmer. Drop heaping tablespoonfuls of the dumpling dough on top of the simmering chicken stock. Cover the pot. Transfer to the oven and bake until the dumplings are cooked through, 15 to 20 minutes. Scoop chicken, dumplings and plenty of veggies and stock into a bowl. Top with chopped parsley and tarragon.

LEMONY CHICKEN & DUMPLINGSBY CARLA HALL

SERVES: 6 TO 8ACTIVE TIME: 30 MIN | TOTAL TIME: 1 HR 30 MIN

CREAM SAUCE

4 cups whole milk

1⁄2 cup (1 stick) unsalted butter

1⁄2 cup all-purpose flour

1 teaspoon salt

1 cup heavy cream

1 to 2 teaspoons fresh lemon juice

MUSSELS

7 tablespoons butter, divided

8 ounces fresh white mushrooms, chopped

2 quarts fresh large plump blue or black mussels, scrubbed, beards removed

4 shallots, minced

1 tablespoon chopped fresh parsley

8 ounces white wine

1 teaspoon fresh lemon juice

Salt and white pepper

1. Make the cream sauce: In a small saucepan, bring the milk to a boil. Remove from the heat. In another small saucepan, melt the butter over medium heat. Add the flour and whisk to blend. Cook over medium heat, stirring often, until the mixture turns pale golden brown, 4 to 5 minutes. Gradually whisk in the milk. Add the salt. Reduce the heat to low and simmer very slowly, stirring occasionally, until thickened, about 1 hour. Place a strainer lined with cheesecloth over a medium bowl. Strain the cream sauce through cheesecloth. Stir in the lemon juice to taste.

2. Make the mussels: In a medium skillet, melt 2 tablespoons butter. Add the mushrooms and cook, stirring often, until liquid has evaporated, about 5 minutes. Transfer to a food processor and puree the mushrooms until smooth; set aside for the mussels.

3. In a large pot, melt 21⁄2 tablespoons butter over medium heat. Add the shallots and cook, stirring often, until softened, 2 to 3 minutes. Stir in half of the parsley. Add the wine and bring to a boil; add the mussels. Cover and cook until the mussels open, 4 to 5 minutes (discard any that do not open). Using a slotted spoon, transfer the mussels to a large bowl. Bring the cooking liquid in the pot to a boil and reduce by 2⁄3.

4. Meanwhile, remove one shell from each of the mussels. Arrange the mussels on the half-shell on a platter or individual serving dishes. Whisk in the remaining 21⁄2 tablespoons butter into the reduced liquid in the pot. Add the lemon juice, mushroom puree, the remaining parsley, and 1⁄4 cup of the cream sauce. Season with salt and white pepper. Pour the sauce over the mussels.

LOUIS DIAT’S MOULES POULETTEBY ANDREW ZIMMERN

SERVES: 4ACTIVE TIME: 45 MIN | TOTAL TIME: 1 HR 45 MIN

4 (6-ounce) veal cutlets, preferably cut from the top round of leg

1 cup all-purpose flour

Kosher salt, plus more for seasoning

Ground white pepper, plus more for seasoning

1⁄2 cup whole milk or, better, 1⁄3 cup whole milk plus 2 tablespoons heavy cream

1 extra-large egg, beaten to blend

3 tablespoons grated parmesan cheese

1 teaspoon minced fresh parsley

1⁄4 teaspoon freshly grated nutmeg

6 tablespoons butter, divided

Juice of 1 lemon

1. Using a damp cloth, wipe the veal cutlets. Place between sheets of plastic wrap and pound into very thin cutlets. Season with salt and pepper.

2. In a wide shallow bowl, add the flour and season generously with salt and pepper. Transfer 2 tablespoons of the seasoned flour to another wide shallow bowl; whisk in the milk, egg, cheese, parsley, and nutmeg. Season the batter with salt and pepper.

3. In a large skillet, melt 4 tablespoons butter over low heat. Working in batches, dredge the cutlets lightly in the seasoned flour, shaking off any excess. Dip the floured cutlets in the batter, allowing excess to drip back into the bowl. Cook the cutlets until golden brown on both sides, and the meat is tender and cooked through. Transfer the cutlets to a warmed serving platter and keep hot.

4. Add the remaining 2 tablespoons butter to the pan and cook, stirring often, until browned. Stir in the lemon juice and pour over the cutlets.

LUCHOW’S WIENER SCHNITZELBY ANDREW ZIMMERN

SERVES: 2 TO 4ACTIVE TIME: 40 MIN | TOTAL TIME: 40 MIN

FILLING 1 cup cooked diced potatoes 1 cup cooked black

garbanzo beans 1⁄2 cup finely chopped

fresh cilantro 2 tablespoons chaat masala 1⁄4 teaspoon red chile powder

or cayenne 1⁄4 teaspoon toasted

ground cumin Sugar, to taste Salt, to taste

MINT WATER 11⁄2 cups water 1⁄2 cup fresh mint leaves 1⁄2 cup fresh cilantro leaves

with tender sprigs 1⁄2 cup Mexican cola 1⁄4 cup fresh lime juice 1 tablespoon peeled

chopped fresh ginger 1⁄2 jalapeno 1⁄2 teaspoon chaat masala 1⁄4 teaspoon red chili powder

or cayenne Salt, to taste

PASTRY 50 to 60 semolina pastry puffs

(purchased unfried pani puri coins)

Neutral oil, for frying ADDITIONAL INGREDIENTS 2 cups tamarind chutney 2 cups pomegranate seeds 1 cup boondi 2 cups micro cilantro,

optional, for garnish 2 cups edible flowers,

optional, for garnish

Puchkas are a version of the addictive Indian snack called pani puri, made from small semolina deep-fried shells and assorted fillings. Here, the puffs are filled with spiced chickpeas and potatoes, and topped with pomegranate seeds and tamarind chutney. Once assembled, the puffs are dipped in the aromatic mint water just before popping into your mouth.

1. Make the filling: In a medium bowl, mash the potato. Mix in the garbanzo beans, cilantro, chaat masala, chile powder, and cumin; season to taste with salt and pepper. Set aside.

2. Make the mint water: In a blender, place the water, mint, cilantro, cola, lime juice, ginger, jalapeno, chaat masala, and chile powder. Blend until smooth. Strain into a medium bowl, season with salt, and set aside.

3. In a large deep skillet, add enough oil to measure 2-3 inches. Heat the oil over medium heat until a deep fry thermometer registers 350˚F. Working in batches, add the pani puri coins and fry until puffed and golden brown, returning the oil to 350˚F between batches. Transfer the puffs to paper towels to drain.

4. Break a small circle out of one side of each fried pastry. Place a small amount of filling inside. Top with a drop of tamarind chutney. Garnish with pomegranate seeds, boondi, and micro cilantro and edible flowers, if using. Serve with the mint water for dipping.

PUCHKAS BY MANEET CHAUHAN

SERVES: 8 TO 10ACTIVE TIME: 1 HR 30 MIN | TOTAL TIME: 1 HR 30 MIN

TAMARIND CHUTNEY 11⁄2 teaspoons neutral oil 1⁄2 teaspoon cumin seeds 1⁄2 teaspoon coriander seeds 1⁄2 teaspoon red chili powder 1⁄2 teaspoon fennel seeds 1 cups water 1⁄2 cup Jaggery 1⁄2 cup tamarind paste 2 tablespoons raisins 2 tablespoons pitted dates 1⁄2 teaspoon chopped

peeled fresh ginger 1⁄2 teaspoon chaat masala 1⁄2 teaspoon ground ginger 1⁄4 teaspoon black salt, or

more to taste

CILANTRO-MINT CHUTNEY 1 cup tightly packed

fresh cilantro leaves 1 cup tightly packed

fresh mint leaves 1⁄2 cup mango pulp 1 (1⁄4-inch) piece fresh

peeled ginger 1⁄2 serrano chile, seeded 1⁄2 cup fresh lime juice,

plus more to taste Kosher salt

RAITA 11⁄2 cups plain full-fat yogurt

(not Greek) 1⁄2 cup full fat milk 1⁄4 teaspoon chaat masala 1⁄4 teaspoon red chile powder

or cayenne

1⁄4 teaspoon MDH brand pudina chutney masala powder

1⁄4 teaspoon toasted ground cumin

Granulated sugar, to taste Salt, to taste

CHAAT PARTY 4 4 packages banana leaves

(optional; to cover the table) 4 cups bhel (puffed rice) 3 limes, cut into wedges 1 cup chopped cucumber 1 cup chopped mango 1 cup chopped boiled

potatoes 1 cup fresh cilantro leaves 1 cup finely chopped onions 1 cup chopped tomatoes 1 cup sliced scallions 1 cup sliced radishes 1 cup pomegranate seeds 1 cup roasted corn kernels 1 cup masala peanuts 1 cup drained canned

garbanzo beans 1 cup sev (thin crispy

chickpea noodles) 1 cup namak para

(diamond-shaped fried dough)

1⁄2 cup chopped red and green chiles

1⁄4 cup chaat masala 1⁄4 cup red chile powder 1⁄4 cup toasted cumin seeds

1. Make the tamarind chutney: Heat the oil in a large saucepan over medium heat. Add the cumin, coriander, red chilies, and fennel. Cook, stirring often, until toasted, about 2 minutes. Add water, jaggery, tamarind, raisins, dates, and ginger. Bring to a boil, then reduce heat and adjust to maintain a simmer. Cook, stirring occasionally, until the chutney coats the back of a spoon. Remove from the heat. Stir in the chaat masala, ground ginger, and 1⁄2 teaspoon black salt. Transfer to a blender and puree until smooth. Season with more salt to taste, if desired.

2. Make the cilantro-mint chutney: In a food processor or blender, puree the cilantro, mint, mango, ginger, chile, and lime juice at high speed until smooth. Season to taste with salt.

3. Make the raita: In a large bowl, stir the yogurt, milk, chaat masala, red chile, masala powder, and cumin. Season to taste with sugar and salt.

4. Assemble the chaat party: If you are able to source banana leaves, spread them out over the table for a bright pop of color before arranging everything. Put each item in an individual bowl. Arrange a stack of larger bowls for your guests and allow them to mix up their own mixture of chaat with a spoon or, more traditionally, their hands.

CHAAT PARTY BY MANEET CHAUHAN

SERVES: 16ACTIVE TIME: 1 HR | TOTAL TIME: 1 HR

2 pounds shell-on raw medium shrimp

41⁄2 cups water

1⁄2 cup unsalted butter (4 ounces)

1⁄2 cup all-purpose flour (about 21⁄8 ounces)

1 medium-size yellow onion, finely chopped (about 3⁄4 cup)

2 large celery stalks, finely chopped (about 1 cup)

2 large green bell peppers, finely chopped (about 11⁄4 cups)

10 garlic cloves, coarsely chopped

1 tablespoon Creole seasoning (such as Tony Chachere’s)

1 dried bay leaf

4 thyme sprigs

1⁄2 pound fresh crabmeat, picked over

Kosher salt, to taste

Hot cooked long-grain rice, for serving

No flavor goes to waste in this étouffée — even shrimp shells are used to make the seafood stock. If using shelled shrimp, ask for 6 ounces of shells from the fish counter, or choose a high-quality fresh stock. It's inspired by 2019 Food & Wine Best New Chef Kwame Onwuachi's memories of his grandmother Cassie Phillips' definitive version of the dish.

1. Peel and devein shrimp; reserve shells. Cover shrimp with plastic wrap, and refrigerate until ready to use. Bring 41⁄2 cups water and reserved shells to a simmer in a large saucepan over medium-high. Remove from heat; let stand 15 minutes. Strain stock, and discard shells. Set aside 4 cups shrimp stock.

2. Melt butter in a large heavy saucepan over medium. Whisk in flour; cook, whisking constantly, until light blond, about 3 minutes. Add onion, celery, bell pepper, and garlic; cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add Creole seasoning, bay leaf, and thyme; cook, stirring constantly, 1 minute. Add stock; cook, stirring occasionally, until slightly thickened, about 30 minutes.

3. Add shrimp and crabmeat; cook over medium, stirring occasionally, until shrimp is fully cooked, 3 to 5 minutes. Remove and discard bay leaf and thyme sprigs. Season with kosher salt to taste; serve over rice

MAKE AHEAD: Shrimp stock can be stored in an airtight container in refrigerator up to 2 weeks.

CRAB-AND-SHRIMP ÉTOUFFÉEBY KWAME ONWUACHI

SERVES: 6 T0 8ACTIVE TIME: 45 MIN | TOTAL TIME: 1 HR 30 MIN

1 ounce honey

1 ounce hot water

2 ounces gin (such as The Botanist)

1 ounce elderflower cordial (such as Belvoir)

3⁄4 ounce fresh lime juice

2 ounces tonic

Lime wheel, for garnish

In a small bowl, stir the honey and hot water until the honey dissolves for the honey syrup. Fill a rocks glass with ice. Add the gin, elderflower cordial, lime juice, and 1⁄2 ounce of the honey syrup (reserve remaining syrup for another use — or more cocktails!). Stir to combine then top with the tonic. Garnish with the lime wheel and serve.

ELDERFLOWER GIN & TONICBY KWAME ONWUACHI

SERVES: 1ACTIVE TIME: 10 MIN | TOTAL TIME: 10 MIN

PICKLED VEGETABLES

2 medium-size yellow onions, thinly sliced

2 large carrots, cut into thin strips

1⁄4 cup distilled white vinegar

5 large garlic cloves, minced

4 teaspoons minced peeled fresh ginger

1 fresh Scotch bonnet chile, stemmed, unseeded, and thinly sliced (about 1 tablespoon)

2 teaspoons fresh lime juice

2 teaspoons ground allspice


FISH

1 cup canola oil, plus more for frying

20 large garlic cloves

2 tablespoons seasoned salt (such as Lawry’s)

1 tablespoon fresh thyme leaves

1 (2-inch) piece peeled fresh ginger

2 (3- to 31⁄2-pound) whole red snapper, scaled and gutted

2 teaspoons kosher salt

Inspired by his travels in Jamaica, 2019 Food & Wine Best New Chef Kwame Onwuachi shared this recipe for escovitch snapper. In Jamaica, escovitch fish — fish that’s fried and then topped with pickled, thinly sliced vegetables — is everywhere. In chef Kwame Onwuachi’s version, a garlicky marinade forms a crust as the fish cooks, adding flavor and keeping the snapper moist and tender, and a pickled tangle of thinly sliced chiles, carrot, and onion — makes a punchy, crunchy topping for crispy fried whole snapper.

1. Make the pickled vegetables: Combine onions, carrots, vinegar, garlic, ginger, chile, lime juice, allspice, and salt in a large bowl; toss to combine. Cover and refrigerate 6 to 24 hours.

2. Make the fish: Combine oil, garlic, seasoned salt, thyme, and ginger in a blender; process until a smooth paste forms, about 2 minutes. Using a sharp knife, score fish skin in a crosshatch pattern. Rub oil mixture evenly on skin and in cavities of fish. Place fish on a large baking sheet; cover tightly with plastic wrap. Refrigerate about 2 hours.

3. Fill a large Dutch oven (wide enough to fit 1 whole snapper horizontally) with oil to a depth of 4 inches. Heat over medium-high until oil reaches 350˚F. Sprinkle fish evenly with kosher salt. Fry fish, 1 at a time, until browned and cooked through, about 10 minutes, carefully turning halfway through cook time. Remove from pot, and transfer to a serving platter. Top with pickled vegetables.

ESCOVITCH SNAPPERBY KWAME ONWUACHI

SERVES: 2 TO 4ACTIVE TIME: 45 MIN | TOTAL TIME: 45 MIN PLUS 6 HR FOR PICKLING

Vegetable oil, for frying


2 cups rice flour

1 cup bourbon

Sparkling water

Ice

2 yellow onions, cut into thick rings

1 tablespoons kimchi chili powder

Salt, to taste

1. Heat oil in a deep-fryer, or, in a large deep pot, add enough oil to measure 3-4 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375˚F.

2. In a large bowl, whisk the all-purpose flour and the rice flour. Whisk in the bourbon and enough of the sparking water to form a mixture that resembles a loose pancake batter. Stir in a few ice cubes to help keep the batter very cold.

3. Working in batches, add the onion rings to the batter and toss to coat. Add the onion rings to the oil. Cook, carefully tossing occasionally to evenly cook the onion rings, until evenly golden brown. Return the oil to 375˚F between batches. Transfer to paper towels to drain, and sprinkle with salt and kimchi chili powder. Serve hot!

BOURBON TEMPURA ONION RINGSBY BROOKE WILLIAMSON


CARAMEL


2 tablespoons water

6 tablespoons Red Boat fish sauce

1 tablespoon bourbon

1⁄2 tablespoon fresh lemon juice

ONIONS

2 tablespoons butter

1 tablespoon canola oil

2 yellow onions, sliced

Salt to taste

KALE

1⁄2 pound black kale, stems trimmed

2 tablespoons olive oil

2 tablespoons rice vinegar

Salt & fresh black pepper to taste

SANDWICH

2 tablespoons butter

6 slices of rustic country bread

12 slices American cheese

12 sliced jack or Swiss cheese or a combination of the two

1⁄4 cup mayonnaise

1. Make the caramel: In a small saucepan, stir the sugar and water over low heat until the sugar dissolves. Increase the heat to medium and let simmer until it begins to turn golden brown. Reduce heat to low; add the fish sauce, bourbon, and lemon juice, and whisk until blended and the alcohol has cooked off, about 1 minute. Pour the fish sauce caramel into a small bowl and let cool.

2. Make the onions: In a large skillet, melt the butter over medium heat. Add the oil, then the onions. Cook, stirring occasionally, until the onions begin to turn evenly golden brown, 10 to 15 minutes. Stir in 2 tablespoons of the fish sauce caramel and cook, stirring often, until golden brown and caramelized, about 5 minutes more. (Reserve the remaining caramel for another use.) Season with salt if needed and let cool to room temperature.

3. Make the kale: In a large mixing bowl, toss the kale, oil, and vinegar to coat; season with salt and pepper. Heat a large cast iron pan or griddle over high heat until smoking hot. Working in batches, place the seasoned kale into the pan in an even layer and cook, moving around with tongs to evenly and quickly char the kale without wilting completely. Transfer to a plate.

4. Assemble the sandwiches: Place 3 slices of bread on a work surface. Layer half of the cheese and all of caramel onions and kale onto the bread, dividing equally. Top with the remaining cheese and 3 slices of bread. Slather the mayonnaise onto the bread on the outside of both sides of the sandwiches. Heat a griddle or 2 large cast iron pans over low-medium heat; coat with the butter. Place the sandwiches on the griddle and top with a weighted sandwich press or heavy large skillet. Cook, turning once to evenly toast the bread on both sides and to melt the cheese completely. Cut the sandwiches in half.

GRILLED CHEESE WITH FISH SAUCE CARAMELIZED ONIONS AND CHARRED KALE BY BROOKE WILLIAMSON


1 to 2 tablespoons oil

1⁄2 yellow onion, finely diced

1⁄2 fennel bulb, finely diced

5 garlic cloves, minced

1 (1⁄2-inch) piece fresh ginger, peeled and thinly sliced

2 to 3 lemongrass stalks, trimmed and smashed

1⁄4 teaspoon crushed red pepper

1 (28 ounce) can crushed San Marzano tomatoes

11⁄2 cups (about 1⁄2 bottle) dry white wine, such as chardonnay

3 to 5 thyme sprigs

1⁄4 teaspoon freshly crushed black peppercorns

3 (8 ounce) bottles clam juice

Salt and freshly ground black pepper

1 dozen fresh clams, scrubbed

1 dozen fresh mussels, scrubbed

3 to 4 makrut lime leaves

1 pound firm boneless white fish, such as halibut, cod, snapper, or sea bass, cut into 11⁄2-inch cubes

1⁄2 pound large raw shrimp, peeled and deveined

2 tablespoons good-quality extra-virgin olive oil

Finely chopped fresh cilantro, for garnish

Sichuan chili oil, optional, for garnish

You can prep the shellfish ahead of time by removing the beards (the brown strings) from the mussels and scrubbing and rinsing the mussels and clams. Place them in a bowl, cover with damp paper towels, and refrigerate until needed.

1. Heat a large pot over medium-high heat; add the TK oil. Add the onion, fennel, garlic, ginger, and lemongrass and cook, stirring occasionally, until the vegetables are soft and translucent, about 3 to 4 minutes. Add the crushed red pepper and stir until fragrant, about 10 seconds. Stir in the tomatoes, wine, thyme sprigs, and crushed black pepper and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until thickened and the wine has reduced by half. Add clam juice and simmer on low, stirring occasionally, for 10 minutes. Season to taste with salt and pepper.

2. Add the clams, mussels, and lime leaves and cover the pot. Cook on high heat until the shellfish opens, 3 to 4 minutes. Using a slotted spoon or tongs, transfer the clams and mussels to a large bowl (discard any that do not open). Season the fish and shrimp with salt and pepper and add to the broth. Poach until the fish and shrimp are just cooked through, 1 to 2 minutes. Add the clams and mussels back to the pot and mix to combine. Drizzle in the extra virgin olive oil. Remove from heat and garnish with the cilantro and chili oil, if using.

LEMONGRASS SEAFOOD CIOPPINOBY MELISSA KING


Ice

3 ounces Aperol

1 ounce yuzu juice

3 ounces dry sparkling sake

1 ounce club soda or sparkling water

Orange slice, for garnish

Fill a large wine glass halfway with ice. Add Aperol and yuzu juice. Top with sparkling sake and club soda. Garnish with the orange slice.

YUZU APEROL SPRITZBY MELISSA KING


1 ounce gin

1 ounce Campari

1 ounce sweet vermouth

1 ounce yuzu juice

Yuzu peel or orange peel, for garnish

In a cocktail shaker filled with ice, stir together the gin, Campari, sweet vermouth, and yuzu juice. Fill a rocks glass with ice. Strain the cocktail into the glass. Garnish with the yuzu peel.

YUZU NEGRONIBY MELISSA KING


3 lemons, quartered lengthwise, plus 6 wheels for garnish

3 fresh bay leaves, plus 6 more for garnish

3 cups water

1 cup superfine sugar

1 cup plus 2 tablespoons vodka

Ice

1 cup plus 2 tablespoons club soda

Roasting citrus makes it more intense and fragrant. Justin Chapple adds bay leaves and lemons to his roasting pan to make this incredible cocktail.

1. Preheat the oven to 400˚F. In a small roasting pan, roast the lemon quarters with the 3 bay leaves for about 20 minutes, until the lemons are softened and browned in spots. Scrape the lemons, bay leaves and any pan juices into a large pitcher. Add the water, sugar, and vodka and muddle with the lemons. Let cool completely, then refrigerate until chilled.

2. Strain the lemonade through a fine sieve into 6 ice-filled glasses. Top each drink with 3 tablespoons of the club soda and garnish with a lemon wheel and bay leaf.

MAKE AHEAD: The strained hard lemonade can be refrigerated overnight.

ROASTED LEMON AND BAY LEAF HARD LEMONADEBY JUSTIN CHAPPLE

SERVES: 6ACTIVE TIME: 10 MIN | TOTAL TIME: 30 MIN PLUS CHILLING

Neutral oil (such as grapeseed), for frying

2 cups all-purpose flour (about 81⁄2 ounces)

1⁄2 cup cornstarch (about 21⁄4 ounces)

1 teaspoon baking powder

2 teaspoons kosher salt, divided

21⁄2 cups club soda

2 ripe-but-firm medium mangoes, peeled and cut into 3⁄4-inch wedges

8 ounces halloumi cheese, cut into 1-inch pieces

6 medium scallions, cut into 4-inch pieces

1 medium lemon, thinly sliced and seeded

Chile oil, for serving

Seafood and vegetables are often the star of fritto misto (mixed fry). In this version, Food & Wine’s Justin Chapple swaps in ripe but firm mangoes and sturdy halloumi cheese, showcasing their incredible versatility. A batter of fizzy club soda, flour, and cornstarch forms a crust that is light but dippable.

1. Heat 2 inches of neutral oil in a large Dutch oven over medium-high to 360˚F. Whisk together flour, cornstarch, baking powder, and 1 teaspoon salt in a large bowl. Whisk in club soda until mixture is smooth and the consistency of thin pancake batter. Let batter stand 5 minutes.

2. Working in batches, dip mango wedges, halloumi pieces, scallion pieces, and lemon slices in batter, letting excess drip off; add to hot oil. Fry, turning occasionally, until golden and crispy, 1 to 3 minutes depending on size. Transfer to a wire rack set over a baking sheet. Sprinkle fritto misto with remaining 1 teaspoon salt. Serve with chile oil, for dipping.

MANGO-AND-HALLOUMI FRITTO MISTOBY JUSTIN CHAPPLE


1 cup apple cider vinegar (such as Bragg)

1⁄2 cup plus 2 tablespoon extra-virgin olive oil, divided

1 tablespoon plus 1⁄2 teaspoon kosher salt, divided

2 teaspoons coriander seeds, lightly crushed

12 ounces peeled and deveined tail-on raw large shrimp

1 medium-size red onion, thinly sliced

1 medium jalapeño, thinly sliced

1 (2-inch-thick) watermelon round (from the center of 1 large seedless watermelon), quartered

1⁄4 cup fresh flat-leaf parsley leaves

Lime wedges, for serving

Grilling watermelon gives it a pleasantly smoky flavor and a glistening surface that’s reminiscent of tuna steaks. Here, Food & Wine’s Justin Chapple tops slabs of the sweet-smoky fruit with warm pickled shrimp, onion, and jalapeño. Fresh parsley finishes off this summery main dish.

1. Stir together vinegar, 1⁄2 cup olive oil, 1 tablespoon salt, and coriander seeds in a medium saucepan; bring to a boil over high. Add shrimp, onion, and jalapeño. Cover pan, and remove from heat; let stand 20 minutes, stirring once after 10 minutes.

2. Meanwhile, preheat grill to high (450˚F to 500˚F). Brush watermelon quarters with remaining 2 tablespoons oil, and sprinkle with remaining 1⁄2 teaspoon salt. Place watermelon on grill grates, and grill, uncovered, until slightly softened and grill marks appear, about 4 minutes per side. Transfer to a platter. Using a slotted spoon, top watermelon wedges evenly with pickled shrimp mixture. Spoon a few tablespoons of pickling liquid over top of each, and garnish with parsley. Serve immediately with lime wedges.

WATERMELON STEAKS WITH WARM PICKLED SHRIMPBY JUSTIN CHAPPLE


RIB RUB

1⁄2 cup Diamond Crystal kosher salt

1⁄4 cup MSG

1⁄4 cup freshly ground black pepper

1⁄4 cup paprika

1⁄4 cup chili powder

1⁄4 cup packed light brown sugar

2 tablespoons garlic powder

2 tablespoons onion powder

1 teaspoon cayenne pepper

CHICKEN

1⁄4 cup olive oil

6 celery stalks, cut into 1/4-inch pieces (about 11⁄2 cups)

1 large green bell pepper, cut into 1⁄4-inch pieces

1 medium yellow onion, cut into 1⁄4-inch pieces

2 tablespoons finely chopped garlic

1 (14.5-ounce) can stewed tomatoes

1 teaspoon Diamond Crystal kosher salt

6 cups chicken stock

1 cup short-grain rice, such as Charleston Gold or Arborio

12 ounces smoked chicken meat

1 bunch scallions, trimmed and sliced, for garnish

1. Make the rib rub: In an airtight container, mix all of the ingredients. Store in a cool dry place.

2. Preheat the oven to 350˚F. In a Dutch oven, heat the oil over medium heat. Add the celery, bell pepper, onion, and garlic and cook, stirring often, until the vegetables become translucent and soft, about 15 minutes.

3. Add the stewed tomatoes, 2 teaspoons rib rub, and salt to the sautéed vegetables and cook until all the liquid is gone and the mixture begins to caramelize on the bottom of the pot, about 15 minutes.

4. Add the stock and bring to a boil. Stir in the rice and smoked chicken and transfer to the oven. Bake uncovered until the rice is soft and cooked through, about 20 minutes. Garnish with the scallions.

CHICKEN PERLOOBY RODNEY SCOTT


1 stick (4 ounces) unsalted butter, at room temperature

1⁄4 cup honey

13⁄4 cups cornmeal (preferably fine ground, but medium ground will work)

13⁄4 cups all-purpose flour

41⁄2 tablespoons sugar

11⁄4 teaspoons baking soda

11⁄4 teaspoons Diamond Crystal kosher salt (or 1 teaspoon Morton kosher salt)

1 large egg

11⁄4 cups buttermilk

1⁄4 cup chopped onion

21⁄2 tablespoons canola or vegetable oil

Vegetable oil, for frying

1. In a medium bowl, beat the honey and butter together with a whisk or electric hand mixer until well combined. Transfer the honey butter to a small bowl and set aside.

2. In a large bowl, whisk the cornmeal, flour, sugar, baking soda, and salt. In a medium bowl, whisk the egg, then whisk in the buttermilk, onion, and 21⁄2 tablespoons canola oil. Add the buttermilk mixture to the cornmeal mixture and whisk just until combined.

3. Pour 3 inches of vegetable oil into a large cast-iron skillet. Heat the oil over medium heat until a deep-fry thermometer registers 350˚F to 365˚F. Working in batches so as to not crowd the pan, carefully drop the batter by tablespoonful into the oil. Fry until golden brown all over, 2 to 21⁄2 minutes, returning the oil to 350˚F to 365˚F between batches. Drain on paper towels. Serve warm with honey butter.

HUSHPUPPIESBY RODNEY SCOTT


RIB RUB 1⁄2 cup Diamond Crystal kosher salt 1⁄4 cup MSG 1⁄4 cup freshly ground black pepper 1⁄4 cup paprika 1⁄4 cup chili powder 1⁄4 cup packed light brown sugar 2 tablespoons garlic powder 2 tablespoons onion powder 1 teaspoon cayenne pepper

RODNEY’S SAUCE 2 cups distilled white vinegar 2 lemon slices 1 tablespoon ground black pepper 1 tablespoon cayenne pepper 1⁄2 teaspoon red pepper flakes 1⁄4 cup sugar

RODNEY’S VINAIGRETTE 1⁄2 cup Rodney’s Sauce 2 teaspoons Dijon mustard 3⁄4 cup extra-virgin olive oil 1 teaspoon Diamond Crystal

kosher salt (or 3⁄4 teaspoon Morton kosher salt)

TOMATOES AND ONIONS 3 medium tomatoes

(about 1 pound) 1⁄2 medium sweet onion, such

as Vidalia or Walla Walla, cut into 1⁄4-inch-wide strips

1⁄2 cup Rodney’s Vinaigrette 1 teaspoon Diamond Kosher salt 1⁄4 cup loosely packed basil leaves,

torn into medium-sized pieces 2 teaspoons Rib Rub

1. Make the rib rub: In an airtight container, mix all of the ingredients. Store in a cool dry place.

2. Make Rodney's sauce: In a small saucepan, heat the vinegar over medium-high heat until the vinegar reaches 150 degrees on an instant-read thermometer, just before it starts to simmer, about 5 minutes. Add the lemon slices and continue to simmer, adjusting the heat to maintain a simmer, until the lemon peels begin to soften and wilt, about 10 minutes more.

3. Whisk in the black pepper, cayenne, pepper flakes, and sugar. Continue to cook over medium-high heat until the sugar is completely dissolved and the sauce reaches 190 degrees, about 10 minutes. Remove from the heat and allow to completely cool before using. Remove the lemon. The sauce can be refrigerated in an airtight container for up to 8 weeks.

4. Make Rodney's vinaigrette: In a small bowl, whisk together Rodney’s sauce and mustard. While whisking, slowly drizzle in the olive oil to create a creamy emulsion. Add the salt and whisk until it is thoroughly incorporated. Use immediately or store in a screw-top jar in the refrigerator for up to 1 month. Shake vigorously before use.

5. Make the tomatoes: Wash and core the tomatoes. Cut them however you wish—into slices, wedges or chunks–and place them in a medium bowl.

6. Add the onion, vinaigrette, and salt and gently toss until the tomatoes are coated evenly. Set the mixture aside to macerate at room temperature for about 10 minutes. This will help to soften the onions slightly; it will help draw out the natural juices in the tomatoes and it allows the flavors to marry.

7. Right before serving, add the basil and the rib rub. Toss together and serve.

MARINATED TOMATOES AND ONIONSBY RODNEY SCOTT


ADOBO

6 dried guajillo chiles, stemmed and seeded

4 dried ancho chiles, stemmed and seeded

4 dried cascabel chiles, stemmed and seeded

1 large white onion, cut into 1-inch wedges

10 garlic cloves

2 tablespoons roughly chopped, peeled fresh ginger

8 cups water, divided

2 tablespoons white vinegar

1 tablespoon kosher salt

11⁄2 teaspoons black pepper

11⁄2 teaspoons dried oregano

1⁄2 teaspoon ground cumin


1⁄4 teaspoon ground cloves

6 thyme sprigs

3 dried bay leaves

BIRRIA

1 (2-pound) boneless chuck roast (about 21⁄4 inches thick)

2 pounds English-cut bone-in beef short ribs (about 3 ribs)

2 tablespoons plus 1⁄4 teaspoon kosher salt, divided, plus more to taste

8 cups water

A combination of two meats creates the best balance of tender texture (from the chuck roast) and succulence (from the short ribs). This birria gets it’s deeply slow-cooked flavor from the adobo sauce, made with a mixture of dried chiles, onion, garlic, and spices.

1. Make the adobo: Heat a large cast-iron skillet over medium heat. Add the chiles to the skillet and cook, stirring occasionally, until fragrant, 4 to 5 minutes. Transfer the chiles to a large saucepan; add the onion, garlic, ginger, and 6 cups of water. Bring to a boil over medium-high. Cook uncovered, stirring occasionally, until the chiles are softened, about 8 minutes. Drain the chile mixture; discard cooking liquid.

2. Transfer the chile mixture to a blender, and add the vinegar, salt, black pepper, oregano, cumin, cinnamon, cloves, thyme, bay leaves, and remaining 2 cups water. Secure the lid on the blender, and remove the center piece from the lid to allow steam to escape. Place a clean towel over the opening. Process the chile mixture until smooth, about 45 seconds. Transfer to a large nonreactive bowl and let cool to room temperature, about 1 hour. If not using right away, cover and refrigerate until ready to use, up to 2 days.

3. Make the Birria: Sprinkle the chuck roast and short ribs all over with 2 tablespoons of salt. Add the roast and ribs to the adobo; toss to coat. Cover and chill for at least 4 hours or up to 24 hours.

4. Preheat the oven to 300˚F. Transfer the adobo mixture to a large (91⁄2-quart) Dutch oven; add 8 cups of water. Bring to a simmer, uncovered, over medium, stirring occasionally. Cover and bake until the meat is fork-tender, about 4 hours.

5. Remove the chuck roast and short ribs from the braising broth, and transfer to a large bowl; cover with aluminum foil to keep warm. Heat the broth in Dutch oven over medium heat, and cook uncovered, skimming off fat as needed, until reduced to about 8 cups, 15 to 20 minutes. Season the broth with salt to taste. Shred the meat; discard bones. Toss the meat with 11⁄2 cups of the broth.

BIRRIABY CLAUDETTE ZEPEDA

SERVES: 10ACTIVE TIME: 40 MIN | TOTAL TIME: 10 HR

21⁄2 cups (340 grams) pastry flour or all-purpose flour

1 tablespoon dry active yeast

1⁄4 cup sugar

1⁄2 teaspoon baking powder

2 tablespoons canola oil

1⁄2 cup warm milk (110˚F to 115˚F)

1⁄3 cup warm water (110˚F to 115˚F)


2 cups drained Birria, warmed

Thinly sliced red onion, thinly sliced chiles, thinly sliced avocado, cilantro sprigs, and lime wedges, for garnish

The filling for these baos may be unexpected, but Birria, a chile-rich savory shredded beef, is a delicious match for the chewy and slightly sweet dough. If you are lucky enough to come across some cilantro blossoms at the farmers market, pick some up. They add a serious garnish upgrade to the baos. Be sure to line the bottom of your steamer with parchment paper so the bao dough sticks to the paper and not the steamer.

1. In a stand mixer with the dough hook attached, add the flour, yeast, sugar, baking powder, then oil. With the mixer on low speed, gradually mix in the milk then the water and salt, mixing just until incorporated. Increase the speed to medium and knead until the dough is very soft and elastic, but does not stick to your fingers or the mixing bowl, 4 to 5 minutes.

2. Lightly grease a medium bowl. On a work surface, form the dough into a smooth round ball. Transfer the dough to the bowl. Cover with a damp cloth or plastic wrap and let rest in a warm, draft-free place for 30 minutes.

3. Line a bamboo steamer with a parchment paper round. Set another parchment paper round nearby. On a lightly floured surface, roll out the dough to about 1⁄4 inch thick. Using a 31⁄2-inch round biscuit cutter, cut out 10 rounds. Fold the rounds over, forming half moons (do not press together). Place 5 bao buns in the steamer, spacing apart, and cover with the lid. Place the remaining 5 baos on the other parchment paper round and cover with an inverted bowl. Let the bao buns rest for 30 minutes.

4. Bring 2 inches of water to a simmer in a wok or a large skillet. Place the bamboo steamer on top and steam the bao buns until the bread is cooked, about 12 minutes. Repeat with the remaining bao buns, adding more water to the wok if needed. When the bao buns are cool enough to handle, fill with the warm birria and garnish with onion, chiles, avocado, and cilantro. Serve with lime wedges.

BIRRIA BAOSBY CLAUDETTE ZEPEDA


1 orange wedge

Chili limon (such as Tajin)

1 cup birria broth, skimmed of all fat, strained

2 ounces fresh lime juice, optional

1 ounce fresh orange juice

1 ounce tequila blanco (such as Fortaleza)

Hot sauce (such as Valentina or Tapatio), to taste

Salsa Maggi (or Worcestershire sauce), to taste

Red wine vinegar or other fruity vinegar, to taste

Cold beer (such as Pacifico, or a saison or sour), for topping off

2 lime wedges, for garnishing

It may sound crazy to add spicy beef broth to a cocktail, but trust us — this drink is fantastic. Think of it as a new version of a Michalada. Be sure to remove all of the fat from the top of the birria broth before adding it to the cocktail shaker to prevent it from forming a layer on the top of the cocktail.

1. Place a thin layer of the chili limon on a small plate. Run the orange wedge around the rim of 2 pint glasses, then dip the rims of the glasses in the chili limon to coat. In a cocktail shaker, add the birria broth, lime juice, orange juice, and tequila. Add hot sauce, Salsa Maggi, and vinegar to taste. Fill the cocktail shaker with ice and carefully secure the lid.

2. Shake the contents vigorously for at least 30 seconds. Strain the contents of the shaker into the glasses, dividing equally between them. Top off with the beer and stir to blend with a cocktail spoon. Garnish with the lime wedges.

BIRRIA MARIABY CLAUDETTE ZEPEDA


FILO CRISP 4 sheets filo dough 1⁄2 cup (1 stick) unsalted butter, melted Sea salt and black pepper, to taste 3 tablespoons finely chopped fresh

dill (save stems for steamed bass)

BRIOCHE SAUCE 1 tablespoons unsalted butter 1 tablespoons olive oil 3 ounces brioche bread (sourdough

works great too), cut into small dice 11⁄2 cups whole milk 1 cup heavy cream 3 sprigs thyme Sea salt and black pepper, to taste Water or stock, as needed

PARSLEY TEMPURA Grapeseed oil, for frying 1⁄2 cup all-purpose flour 2 tablespoons cornstarch Soda water, as needed 4 large plumes (aka three big parsley

leave clusters on the stem; save long stems for steamed bass)

A few ice cubes Sea salt, to season

STEAMED BLACK BASS 1 lemon, cut into 5-6 slices Parsley stems (from parsley tempura) Dill stems (from filo crisp) 1 tablespoon black peppercorns 4 (4-6 ounce) portions black bass

fillets (or any white fish) Butter, for greasing Sea salt

BROWN BUTTER WITH CAPERS 1⁄4 cup (1⁄2 stick) unsalted butter 3 tablespoons drained, dried, and

coarsely chopped brined capers 2 tablespoons fresh lemon juice Sea salt and pepper, to taste

ASSEMBLY 4 tablespoons crème fraîche

1. Make the filo crisps: Preheat oven to 375˚F. Line a large baking sheet with parchment paper. On a work surface, place 1 sheet of filo; brush liberally with the melted butter. Sprinkle with salt, pepper, and 1 tablespoon of the fresh dill. Place another sheet of filo on top and press down lightly with your hands. Brush with the butter and season with salt, pepper, and another tablespoon of dill. Repeat one more time, ending with the last sheet of filo dough on top. Brush with butter and season with salt and pepper. Using a large round cutter, cut out 4 circles. Transfer circles to a lined sheet tray. Place a silpat or a sheet of parchment on top. Place another baking sheet on top to weigh it down. If desired, place a few pans on top to really weigh it down. Bake the crisps in the oven until golden, 20 to 25 minutes. Carefully remove the top baking sheet and set aside to cool.

2. Make the brioche sauce: In a medium saucepan over medium-low heat, melt the butter. Add the olive oil and bread. Toast the brioche, stirring occasionally, until very golden and toasty. Add the milk, cream, and thyme. Season with salt and pepper and simmer for 10-15 minutes. Transfer to a blender and blend until very smooth. Add water or stock to thin out if the bread thickened the sauce too much. The final consistency should be like a thin pancake batter. Season to taste with salt and pepper as necessary.

3. Make the parsley tempura: Add enough grapeseed oil to a medium saucepan to measure about 11⁄2 inches. Heat the oil over medium heat to 375˚F. In a small bowl, whisk the flour and corn starch. Whisk in enough soda water to form the consistency of a thin pancake batter. Dip each parsley plume into the batter, allowing excess batter to drain off, then add to the oil. Fry the parsley until crisp. Transfer to paper towels to drain. Season the parsley tempura with salt.

4. Make the steamed black bass: Add the lemon slices, parsley and dill stems, and peppercorns into a wok or the bottom of a skillet. Add a few inches of water to cover and bring to a simmer over medium-high heat. Place each portion of fish on a lightly buttered square of parchment paper, fitting the paper just smaller than the fish portion itself. Season the fish with salt. Place in the steamer basket or bamboo steamer set and set over the boiling water. Cover and steam until just opaque in the centers, 6 to 8 minutes, depending on the thickness and type of fish you use.

5. Meanwhile, make the brown butter with capers: In a small skillet, heat the butter over medium-high heat. Cook the butter, stirring occasionally, until nicely browned. Remove from heat; add the capers and lemon juice. Season with salt and pepper to taste.

6. Assemble: Spoon the brioche sauce into bowls or spread on a serving platter. Place the fish on top and season with sea salt. Drizzle the brown butter and capers over the fish and onto the sauce. Place the tempura parsley on top. Smear some crème fraiche on the bottom of each filo disk to help “glue it to the parsley”.

REMIX FILET O’ FISHBY KRISTEN KISH

SERVES: 4ACTIVE TIME: 1 HR 15 MIN | TOTAL TIME: 1 HR 35 MIN

PICKLED RED ONION

8 ounces red pearl onions, halved through root, trimmed, layers separated

3⁄4 cup plus 11⁄2 tablespoons rice vinegar

3⁄4 cup plus 11⁄2 tablespoons water

1⁄2 cup sugar

BUTTERNUT SQUASH PUREE

1 pound butternut squash, peeled and chopped

1⁄2 cup duck fat

1⁄4 cup super-white miso

SOY BRAISED DUCK

4 Pekin duck breasts

11⁄4 cups water

11⁄4 cups teriyaki sauce

1⁄3 cup plus 1 tablespoon soy sauce

1 slice (1-inch) fresh ginger

11⁄2 teaspoons green peppercorns

Chef Nakajima has created an impressive, elegant dinner that can be made in less than 1 hour. He purees cooked butternut squash with duck fat and miso, turning the simple vegetable into a rich side dish. The squash is topped with duck breasts that have been braised in teriyaki, soy sauce, fresh ginger, and green peppercorns. For the garnish, he separates the layers of pearl onions before pickling them in rice vinegar and sugar, making for a delightful contrast to the rich duck and squash.

1. Make the pickled onions: Place onions in a medium heat-proof bowl. In a small saucepan, bring the water, vinegar, and sugar to a boil, stirring to dissolve the sugar. Pour the vinegar mixture over the pearl onions and let pickle for 20 to 30 minutes. Drain before using.

2. Make the butternut squash puree: Bring a large saucepan of water to a boil. Season the water with salt, add the squash, and cook until tender. Drain the squash and transfer to a blender. Add the duck fat and miso, and puree until smooth. Cover and keep warm.

3. Make the duck: Heat a large dry skillet over high heat. Add the duck breast skin side down and cook until browned on both sides. Do not cook through. Transfer to a plate.

4. In another large skillet, add the water, teriyaki sauce, soy sauce, ginger, and green peppercorn; bring to a boil. Add the duck to the sauce in the skillet, skin side down. Remove from heat, cover, and let sit in skillet for 5 minutes. Using tongs, return the duck to the plate and let rest for 3 minutes. Bring the liquid in the skillet to a boil again. Remove the skillet from heat, add the duck, cover, and let the duck rest for 3 minutes.

5. Transfer the duck to a cutting board and let rest for 5 minutes. Slice the duck breast. Place a large spoonful of puree down on the plate and set the duck breast on top. Garnish with 2-3 pieces of pickled onion on top or around the plate.

SOY BRAISED DUCK WITH BUTTERNUT SQUASH BY SHOTA NAKAJIMA


1. Boil flaxseeds in water for 10 mins. Remove from heat, strain liquid through a sieve and reserve. Discard seeds. Allow liquid to cool and it will form into a gel. Three tablespoons of gel is equivalent to using 1 large egg.

2. Place potato in a pot and cover with cold water. Bring to a boil and cook until tender. Strain the potatoes and place back into the same, empty pot. Use a potato masher (or ricer) to mash the potatoes. The residual heat from the pot will help dry the potatoes.

3. Pre-heat grill to high heat. Rub 1 tablespoon of vegetable oil on the red bell pepper, poblano and corn. Char the peppers on the grill until blackened then place them in a bowl and wrap with plastic. Grill the corn to until charred all over. Cool completely. Peel the charred skin from the peppers, remove the seeds and stems. Dice the peppers to 1⁄4 inch dice. Cut the corn off the cob.

4. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the diced onion and sweat for 1 minute. Add the mushrooms and cook for approx. 5 minutes stirring occasionally. Cook until the mushrooms begin to brown and moisture evaporates. Add garlic last, so it doesn’t burn and cook until fragrant.

5. Add the corn, carrot, zucchini and peppers to the mushroom mix and toss to combine. Season with salt and pepper.

6. Add the cumin, smoked paprika and cayenne pepper. Stir to incorporate and cook for 1 minute to toast the spices. Remove from heat, place in a bowl and cool completely.

7. Combine veggie mixture with mashed potato, cooked brown rice, cooked quinoa, scallions, flax gel, thyme, salt & pepper. Add the panko a little at a time while mixing to get the correct consistency. Mixture should hold together and be sticky but not wet and not dry and crumbly. Place in the refrigerator uncovered for at least 1 hour to set up and dry.

8. Portion into 8 equal size patties (about 4 inches in diameter). Pre-heat large cast iron pan (non-stick pan will work too) over medium-high heat. Sear the patties in the pan with a little bit of vegetable oil. Approx. 4 minutes on each side, until golden on both sides.

TO ASSEMBLE: 1. Brush the cut sides of the brioche buns lightly with the roasted garlic butter.

Toast the bun halves on the griddle until golden and crisp, about 45 seconds per side. Set aside.

2. To assemble the burgers, smear donkey sauce on the cut side of each bun half. Cover each of the bottom bun halves with 3 pickle slices and 1 or 2 onion slices. Top each with a Real Deal Veggie burger, 2 ounces SMC, 2 tomato slices, shredded lettuce (tossed in red wine vinegar) and some crispy onion straws. Place the top bun halves on top of the onion straws.

REAL DEAL VEGGIE BURGERBY GUY FIERI

SERVES: 4PREP TIME: 1 HR | INACTIVE TIME: 1 HR | COOK TIME: 30 MIN

FLAXSEED GEL: 1 tablespoon whole flaxseeds 3 tablespoons hot water

VEGGIE BURGER PATTY: 1 pound Russet potatoes,

peeled & cubed 2 tablespoons vegetable oil 2 each corn on the cob, husk

removed & cleaned 3⁄4 cup carrot, grated fine

(1 large carrot) 3⁄4 cup zucchini, grated medium

(1 large zucchini) 1 each red bell pepper 1 each poblano pepper 1 each small red onion,

fine dice 1⁄4 inch 8 ounces white cremini mushrooms,

cleaned & fined chopped 2 tablesoons garlic, minced 1⁄3 cup scallions, thin bias cut 1 cup cooked brown rice 1 cup cooked red quinoa 1 cup panko breadcrumbs 3 tablespoons Flaxseed Gel 1 tablespoos fresh thyme, chopped 2 teaspoons ground cumin 2 teaspoons smoked paprika 1⁄4 teaspoon cayenne pepper kosher salt freshly ground black pepper

ACCOUTREMENTS: 4 each Real Deal Veggie Burger

Patties 8 ounces SMC “Super Melty Cheese”

(cashew-based) 4 each brioche hamburger buns 3 tablespoons roasted garlic butter,

melted 1⁄2 cup Donkey Sauce 1 each kosher dill pickle, thinly sliced 1⁄4 cup thinly sliced sweet onion 1 ea beefsteak tomato, thinly sliced 1 head iceberg lettuce, finely

shredded 1 teaspoon red wine vinegar

1. In a deep cast-iron skillet, heat 2 to 3 inches of canola oil to 350˚ F. Have ready a plate topped with several layers of paper towels.

2. Separate the layers of the sliced onion and soak them in the buttermilk in a medium bowl for 10 to 12 minutes. In a separate large shallow pan, combine the flour, cayenne, paprika, garlic powder, 2 teaspoons of the salt, and the black pepper. Remove the onions from the buttermilk, shake off the excess, and dredge them in the flour mixture.

3. Working in small batches, fry the onions in the hot oil until golden brown, about 2 minutes. Use a spider or slotted spoon to remove them from the oil and transfer to the paper towels to drain. Season with the remaining 1 teaspoon salt. (These can be made a few hours ahead of time; cool and store in an airtight container at room temperature until ready to use.)

CRISPY ONION STRAWSBY GUY FIERI

SERVES: 4

Canola oil, for frying

1 large sweet onion, finely sliced

1 1⁄2 cups buttermilk


1 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon garlic powder


1 teaspoon freshly ground black pepper

ROASTED GARLIC BUTTER

1⁄2 pound (2 sticks) unsalted butter, at room temperature

2 tablespoons Roasted Garlic (recipe as follows)


turns freshly ground black pepper

ROASTED GARLIC

2 garlic heads

2 teaspoons extra-virgin olive oil


turns freshly ground black pepper

FOR ROASTED GARLIC:1. Preheat the oven to 350˚ F.

2. Cut enough off the top of the garlic heads to just expose the garlic cloves. Place them on a sheet of aluminum foil and drizzle with the olive oil. Season with the salt and pepper. Wrap up the foil into a tight pouch. Place on a rimmed baking sheet if desired.

3. Roast until tender and medium brown in color, 35 to 40 minutes. Let cool.

4. Squeeze the pulp from the skins and puree in a food processor.

5. Store in an airtight container in the refrigerator for up to 3 days.

FOR ROASTED GARLIC BUTTER:1. Mix all the ingredients in a bowl until evenly incorporated.

2. Cover and refrigerate until ready to use. Bring to room temperature before using.

3. Store in the refrigerator for 3 to 5 days.

ROASTED GARLIC & ROASTED GARLIC BUTTER BY GUY FIERI

SERVES: 4

3 or 4

4 or 5

1. In a medium bowl, combine all the ingredients and stir until smooth.

2. Transfer to a container with a tight-fitting lid and store in the refrigerator for up to 6 days.

DONKEY SAUCEBY GUY FIERI

MAKES: 1 1/2 CUPSTOTAL TIME: 5 MIN

1 cup mayonnaise

1⁄4 cup Roasted Garlic puree

1 teaspoon yellow mustard

4 dashes of Worcestershire sauce


4 turns freshly ground black pepper

SMC “SUPER MELTY CHEESE” (CASHEW-BASED)BY GUY FIERI

MAKES: 3 CUPSTOTAL TIME: 15 MIN

2 cups raw cashews

1 1⁄2 cups water 1 1⁄2 cups unsweetened soy milk 1 tablespoon lemon juice

1⁄2 cup nutritional yeast 1⁄2 teaspoon paprika 1 teaspoon onion powder

1 teaspoon garlic powder

1 pinch cayenne

1⁄2 teaspoon turmeric 2 teaspoon kosher salt

1⁄2 cup chopped roasted red bell peppers (optional)

1⁄4 cup chopped roasted jalapenos

1. Place cashews in a pot and cover with water and soy milk. Bring to a simmer then shut off heat and set aside for 10 minutes, to allow cashews to soak and bloom.

2. Pour cashews and liquid into a vitamix blender. Add lemon juice, yeast, paprika, onion powder, garlic powder, cayenne, turmeric and salt. Puree until smooth – adding more hot water as needed to achieve a smooth consistency.

3. Transfer to a pot over medium heat and whisk until sauce is warm and smooth.

4. Once thick like a cheese sauce, fold in roasted peppers and jalapenos

PICKLED VEGETABLES: 1. Place a large resealable bag in a bowl with the top of the bag open.

Place carrots, green beans and half jalapeno in the bag. Combine remaining pickling ingredients in a small pot and bring to a simmer. Once sugar and salt has dissolved, remove from heat and pour liquid into the bag. Allow to cool, then seal the bag (carefully removing all of the air inside i.e. submerge the full bag in a sink of cold water to force the air out as you seal the top of bag). Place in refrigerator until chilled.

BLOODY MARY MIX: 2. Cut tomatoes in half and remove cores. Remove seeds from larger

tomatoes, by scraping out with a small spoon and discard.

3. Pre-heat oven to 375˚ F. Spread tomatoes, onions, celery, carrot, and a few jalapeno slices, out on a roasting pan. Drizzle with extra virgin olive oil and season with salt & pepper. Roast in oven for 15 minutes until the vegetable are tender and juices have been released. Remove from oven and allow mixture to cool slightly.

4. Place the mixture and all the juices from the pan into a blender. Add minced raw garlic, celery salt, paprika, Worcestershire sauce, hot sauce, fresh horseradish and lime juice. Puree until smooth. Taste and season with salt and pepper.

5. Pour mixture through a wire mesh strainer – using a rubber spatula to extract as much liquid as possible. Chill in the refrigerator. Transfer to a large pitcher and add tequila. Mix well.

TO SERVE: 6. Grate the zest off lime using a microplane. Combine with rim salt

ingredients on a small plate. Rub a lime wedge across 1⁄4 of the rim of each glass to moisten, then roll glass in rim salt to coat.

7. Fill pint glasses 3⁄4 of the way with ice and pour Bloody Maria cocktail mixture over. Float 3 slices of jalapeno in the center of the cocktail. Garnish with celery stalk, lime wheel on rim, 2 pickled carrots and 2 pickled green beans.

SANTO BLOODY MARIABY GUY FIERI

SERVES: 4 TO 6

48 ounce weight fresh tomatoes, mixed variety of heirlooms, Roma, cherry.

1⁄2 each sweet onion, 1⁄2 inch dice

1 each small carrot, peeled, 1⁄2 inch dice

1 each celery stalks, 1⁄2 inch dice

1 jalapeno, cut in half

3 tablespoons extra virgin olive oil

1 garlic clove, minced

1 tablespoon celery salt

2 teaspoons smoked paprika

1 tablespoon Worcestershire sauce

2 teaspoons fresh grated horseradish

1 tablespoon hot sauce, Tapatio

2 teaspoon agave

3 tablespoons fresh lime juice

12 fluid ounces Santo Blanco tequila

6 celery stalks, long ribs with leaves attached, trimmed

6 lime wheels, thin sliced

18 jalapeno thin round slices

kosher salt and freshly ground black pepper

PICKLED CARROTS & GREEN BEANS

12 each baby carrots with tops, peeled

12 each French green beans, stems snipped

1 cup rice vinegar

1 cups water

2 teaspoons pickling spice blend

3 tablespoons kosher salt

3 tablespoons granulated sugar

RIM SALT:

2 tablespoons Mexican chile powder

2 tablespoons kosher salt

1 each lime, zest only

APPLE CROSTATA WITH CHEDDAR CRUST

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