CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian






Serves 4 for 2 Dinners

  • 1 tablespoon vegetable oil

  • 3 tablespoons butter

  • 2/3 cup chopped yellow onion

  • 1 cup chopped carrot

  • 8 ounces ground pork

  • 1 pound ground beef

  • Salt and Pepper

  • 1 1/4 cups milk

  • 1/4 teaspoon grated nutmeg

  • 1 cup dry white wine

  • 2 1/2 cups canned peeled whole Italian tomatoes, broken up with your hands, with their juice

  • Grated Parmesan, for serving

Put the oil, butter, and onion in a heavy 5-quart pot and turn the heat to medium-low. Cook until the onion has become translucent, then add the carrot. Cook for about 2 minutes, stirring the vegetables to coat well.

Add the ground pork and beef, a large pinch of salt, and a few grindings of pepper. Crumble the meat with a fork, stir well, and cook until the meat has lost its raw, red color and has browned lightly.

Add the milk and let it simmer gently, stirring frequently, until it has bubbled away completely, about 30 minutes. Add the tiny grating of fresh nutmeg and stir.

Add the wine and let it simmer until it has evaporated, another 20 to 30 minutes. Add the tomatoes and stir thoroughly to coat all of the ingredients well. When the tomatoes begin to simmer, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through the surface.

Cook, uncovered, for 2 to 3 hours, stirring from time to time. While the sauce is cooking, you are likely to find that it will begin to dry out and the fat will separate from the meat. To keep it from sticking, add 1/2 cup water as necessary. Cook until the sauce is the texture and concentration you like. Taste and correct for salt. Serve with grated Parmesan on the side.



Pork with Ginger, Green Onion, and Eggplant

Serves four

  • 3 Thai eggplant, cut into 1 1/4-inch/3cm dice (12 cups/950g)

  • salt

  • 1/4 cup/60ml peanut oil

  • 2 or 3 bunches of green onions, chopped on an angle into 1¼-inch/3cm slices (3½ cups/250g)

  • 2 3/4-inch/7cm piece of ginger, peeled and julienned (6 tbsp/60g)

  • 4 garlic cloves, thinly sliced

  • 1 green chile, thinly sliced

  • 1 lb 2 oz/500g ground pork

  • 3 tbsp mirin

  • 2 tbsp dark soy sauce (avoid premium dark soy sauce, which is too dominant for the dish)

  • 2 tbsp keçap manis or other sweet soy sauce

  • 1 tsp sesame oil

  • 1 1/2 tbsp rice vinegar

  • 3/4 cup cilantro, roughly chopped

  • 1/2 cup roasted and salted peanuts

  • 1 tbsp sesame seeds, toasted

Place the eggplant in a large bowl with 1½ tsp salt. Mix well, then transfer to a basket steamer (or a colander that can sit over a large saucepan) and set aside.

Fill a large saucepan with enough water to rise 1¼ inches/3cm up the side. Bring to a boil over high heat, then place the steamer (or colander) in the pan. Cover with the lid or seal well with foil, to prevent the steam escaping. Decrease the temperature to medium-high and steam for 12 minutes. Remove and set aside.

Meanwhile, pour 2 tbsp of the peanut oil into a large sauté pan and place over high heat. Add the green onions, ginger, garlic, and chile and fry for 5 minutes, stirring often, until the garlic starts to color. Transfer to a bowl and set aside. Pour the remaining 2 tbsp of peanut oil into the pan and add the pork. Fry for 3 minutes, stirring to break up the meat. Add the mirin, soy sauce, keçap manis, sesame oil, rice vinegar, and ½ tsp salt. Cook for 2 minutes, then return the green onion mixture to the pan. Cook for 1 minute, then remove from the heat—there should be plenty of liquid—and stir in ½ cup/10g of the cilantro and the peanuts. Serve with the eggplant, sesame seeds, and remaining ¼ cup of cilantro.



Mango, Berry & Banana Smoothie


  • 1 very ripe peeled banana (preferably frozen)

  • 2 Medjool dates, pitted

  • 1 cup frozen mango chunks

  • 3/4 cup coconut water

  • 1/2 cup frozen blackberries or blueberries

  • 1/4 cup plain yogurt

  • 1 tablespoon ground flaxseeds

Blend that shit.



Banana Almond Smoothie


  • 1 frozen peeled banana, broken into 3–4 chunks

  • 1 cup almond milk

  • 1 tablespoon almond butter

  • 1/8 teaspoon almond extract (optional)

Blend that shit up.



Palm Springs Date Shake


  • 1/4 cup walnuts

  • 1/2 cup Deglet Noor or Medjool dates, pitted

  • Pinch of ground cinnamon

  • Pinch of kosher salt

  • 1 cup vanilla ice cream


  • Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened in color and fragrant, 8–10 minutes. Let cool.

  • Meanwhile, place dates in a small bowl and add ½ cup hot water to cover; soak 10 minutes to soften.

  • Blend walnuts, dates with their soaking liquid, cinnamon, and salt in a blender until a coarse paste forms. Add ice cream and ¾ cup cracked ice and blend until smooth. Divide shake between 2 glasses.



Roasted Strawberry and Tahini Buttermilk Shake


  • 1 pound strawberries, hulled, halved

  • 3 tablespoons raw sugar

  • Kosher salt

  • 1 frozen banana

  • 1/2 cup buttermilk

  • 3 tablespoons tahini

  • Crushed toasted sesame seeds (for serving; optional)


  • Preheat oven to 400°. Toss strawberries with sugar and a pinch of salt on a parchment-lined rimmed baking sheet. Let sit, tossing occasionally, until sugar dissolves, about 5 minutes. Roast, tossing halfway through, until strawberries are soft and release their juices, 20–25 minutes. Let cool.

  • Transfer three-quarters of strawberries to a blender. Add banana, buttermilk, tahini, and 1 cup ice; blend until smooth. Using a metal spoon, smash remaining strawberries to a jammy consistency.

  • Divide smoothies and strawberries among glasses and top with sesame seeds, if using.



Banana, Coffee, Cashew, and Cocoa Smoothie


  • 1 banana, preferably frozen

  • 2 Medjool dates, pitted

  • 1/2 cup cold-brew coffee

  • 1/4 cup raw cashews, preferably soaked overnight

  • 3 tablespoons old-fashioned oats, preferably soaked overnight

  • 1 tablespoon unsweetened cocoa powder

  • Pinch of ground cardamom

  • Pinch of kosher salt

  • 1/2 cup ice

Blend that shit up.



The Greenest Smoothie


  • 1 banana, frozen, cut into 1” pieces

  • 1 cup frozen pineapple pieces

  • 1 cup fresh parsley, spinach, or kale leaves

  • 1 cup unsweetened almond milk

  • 2 tablespoons almond butter

  • 2 tablespoons flaxseed oil

  • 1 teaspoon agave syrup (nectar)

  • 1 teaspoon matcha (green tea powder)

  • 1/2 teaspoon finely grated peeled ginger

Blend that shit up.



Banana Yogurt Smoothie


2 teaspoons flaxseeds

1 medium banana (6 ounces)

1/2 cup low-fat plain yogurt

1 to 2 teaspoons honey

2/3 cup ice cubes


1. Place the flaxseeds in a blender and puree for 30 seconds until they are coarsely ground.

2. Add the banana, yogurt, honey, and ice cubes and puree until smooth and thick. Serve immediately.



Panang Beef Curry


2 pounds boneless short ribs trimmed, or a 3-pound chuck roast

2 tablespoons vegetable oil

4 tablespoons Thai red curry paste, divided

1 14-ounce can unsweetened coconut milk

4 teaspoons fish sauce

2 teaspoons sugar

1 Thai red Chile (optional), chopped (seeds removed or not depending on how hot you like it)

6 Kaffir lime leaves, middle vein removed and sliced very thin

1/3 cup unsalted dry-roasted peanuts, chopped fine

1 cup white rice


Cut the beef into small half-inch to 1-inch sized pieces. Place them into a medium to large sauce pan, cover with about an inch of water and bring to a boil. Cover, lower to a simmer and simmer slowly. If using boneless short ribs, cook 60-75 minutes until fall apart tender. If using chuck, cook for 30-45 minutes more until tender, adding a little more water if needed. Once cooked, discard water and hold beef for next step after rice.  

Begin preparing the rice. (The beef should be done cooking right about the same time as the rice.)

In a large nonstick skillet over medium heat, add oil and once shimmering, add 2 tablespoons curry paste. Cook for 5-8 minutes until the paste turns dark red, almost brown.

Add coconut milk, fish sauce, sugar, and the Thai chile if using. Add two more tablespoons curry paste along with cooked beef and mix to combine.

Bring to a rapid simmer, stirring occasionally until sauce thickens and is reduced by half, about 12-15 minutes. Oil will start to appear on top, which is what you want.

Add the sliced lime leaves and simmer for 1-2 more minutes until fragrant.

Transfer to a serving bowl or platter and sprinkle on the chopped peanuts along with a few more finely sliced lime leaves. Serve with white rice.



Romesco Sauce


  • 3 oz Parmesan

  • 3.2 oz Hazelnuts, skinned

  • 1.1 oz Pistachios, shelled

  • 5.3 oz Roasted Red Peppers

  • 3 oz Olive Oil

  • 0.63 oz Sherry Vinegar

  • Garlic

  • 0.3 oz Parsley

  • 0.28 oz Salt

  • 0.26 oz Smoked Paprika

Toast hazelnuts in a skillet over medium heat until lightly browned and fragrant. Combine all ingredients in blender (a food processor will work too) and process until smooth and delicious.



Green Pea Mash


  • 7.1 oz Frozen Peas

  • Salt

  • 1.8 oz Water

  • 1.1 oz Butter

  • 0.11 oz Lemon Juice

  • Pepper

  • Olive Oil

  • 0.11 oz Parsley

  • 0.04 oz Tarragon

  • 0.11 oz Chives

Combine frozen peas, salt, and water in a pot and, stirring occasionally, cook over medium-high heat until peas become tender.

Remove from heat, strain, and add butter. Stir to combine.

Gently mash the peas with an immersion blender.

Add lemon juice and black pepper. Mix in olive oil a little at a time until peas reach desired texture.

Fold in chopped parsley, tarragon, and chives.

Serve immediately or reserve until needed.



Kimchi Fried Rice


• 3 tablespoons unsalted butter

• 1/2 small onion, medium dice

• 1-2 cloves garlic

• 1 cup roughly chopped kimchi (6 ounces)

• 2 tablespoons kimchi juice, or to taste

• 1 tablespoon Gochujang

• 1/2 cup small-dice Spam, ham or leftover cooked meat

• 2 cups cooked, cooled rice(preferably short-grain)

• 2 teaspoons soy sauce, or to taste

• 2 teaspoons fish sauce, or to taste

• 1 teaspoon sesame oil, or to taste

• 2 teaspoons vegetable oil

• 2 eggs

•  Salt to taste

•  Crumbled or slivered nori (roasted seaweed) for garnish

•  Sesame seeds for garnish


1. In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions and garlic. Cook, stirring, until the onions start to sizzle, about 2 minutes. Add kimchi and kimchi juice, and stir until it comes to a boil, about 3 minutes. Add Gochujang and meat and cook until sauce is nearly dried out, about 5 minutes.

2. Break up the rice in the pan with a spatula, and stir it to incorporate. Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in fish sauce, soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.

3. Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.


Sticky Toffee Pudding


Sticky Toffee Pudding



  • 1/4 cup (1/2 stick) unsalted butter, room temperature, plus more for pan

  • 1 1/2 cups sifted all-purpose flour plus more for pan

  • 1 1/2 cups chopped pitted dates (about 6 ounces)

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1/2 teaspoon sea salt

  • 1 cup sugar

  • 1 teaspoon vanilla extract

  • 2 large eggs


  • 10 1/2 ounces dark muscovado sugar

  • 1/2 cup heavy cream

  • 1/4 cup (1/2 stick) unsalted butter

  • 1 tbsp black treacle

  • 1/2 teaspoon vanilla extract



  • Preheat oven to 350 °. Butter and flour Bundt pan. Bring dates and 1 1/4 cups water to a boil in a medium heavy saucepan with tall sides. Remove from heat; stir in baking soda (mixture will become foamy). Set aside; let cool.

  • Whisk 1 1/2 cups flour, baking powder, and salt in a small bowl. Using an electric mixer, beat 1/4 cup butter, sugar, and vanilla in a large bowl to blend (mixture will be grainy). Add 1 egg; beat to blend. Add half of flour mixture and half of date mixture; beat to blend. Repeat with remaining 1 egg, flour mixture, and date mixture. Pour batter into mold.

  • Bake until a tester inserted into center of cake comes out clean, 40 –45 minutes. Let cool in pan on a wire rack for 30 minutes. Invert pudding onto rack. DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.


  • Melt the butter, muscovado sugar and treacle over a very low heat in a heavy-based saucepan. Once the butter’s melted, stir gently until everything else is melted too. Now stir in the cream, then turn up the heat and bring to a boil. Continue to boil, stirring constantly, for 3 minutes. Remove from heat; stir in vanilla. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm gently before using.



Horseradish Salmon


  • 1 English (seedless) cucumber
  • 2 tbsp. distilled white vinegar
  • 2 tbsp. Chopped fresh dill
  • 2 tbsp. olive oil
  • 1/2 c. panko
  • 2 tbsp. prepared horseradish
  • 4 skinless, boneless salmon fillets
  • 6 oz. baby spinach


Preheat oven to 475°F. Line large cookie sheet with foil.

In large bowl, toss cucumber, vinegar, 1 tablespoon dill, 1 tablespoon oil, and 1/8 teaspoon each salt and pepper.

In small bowl, combine panko, horseradish, and remaining dill and oil. Sprinkle salmon with 1/8 teaspoon each salt and pepper; place on cookie sheet, smooth side up. Press panko mixture evenly on top of fillets. Bake salmon 8 minutes or until golden brown on top and opaque throughout.

Toss spinach with cucumber mixture in bowl; serve with salmon.



Spinach Salad with Lentils and Crispy Goat Cheese


  • 11 ounces fresh goat cheese
  • 1/4 cup flour, for dredging
  • 1 large egg, beaten
  • 1/2 cup panko or breadcrumbs
  • 1 cup olive oil
  • 4 garlic cloves, minced
  • 1 1/2 cup green lentils (preferably De Puy variety)
  • 1/2 cup finely chopped flat-leaf parsley leaves
  • 1/2 cup neutral oil, such as canola
  • 4 cups fresh spinach leaves
  • Extra virgin olive oil, for drizzling
  • Sea salt


Add the lentils to a pot and cover with a couple inches water and a good pinch or two of salt. Bring to a boil and simmer until tender but not mushy, adding more water if necessary, about 30 minutes. Season to taste as they cook. Drain, then add 1/2 the olive oil into the pot and cook the garlic until fragrant, about 2 minutes, then return the lentils to the pot and cook for an additional 5 minutes until warmed through. Stir in parsley and remaining oil.

In the meantime, lightly pack the goat cheese into a 1/3 cup measure to divide the cheese into rounds, then press them gently flat into patties. Spread the flour on a small plate, the egg on another, and the panko or breadcrumbs on a third. Dredge the goat cheese in flour, then egg, then breadcrumbs to coat on all sides, then set aside.

While the lentils are warming with the garlic, heat the neutral oil in a large skillet until extremely hot, close to smoking. Add a goat cheese round; it should sizzle and turn golden within a couple minutes. Repeat with remaining goat cheese rounds, cooking both sides until golden and crisp, removing to drain on paper towels after cooking. Heap the lentils and spinach on plates, top with the goat cheese, and finish with drizzled olive oil and sprinkled sea salt.


Brandy Milk Punch


Brandy Milk Punch

Ingredients (for two drinks)

  • 4 ounces brandy

  • 3 ounces heavy cream or almond milk

  • 2 ounce simple syrup

  • 1 teaspoon vanilla extract

  • Freshly grated nutmeg (for serving)


Combine brandy, cream, simple syrup, and vanilla extract in a cocktail shaker; fill shaker with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain into a rocks glass filled with ice and garnish with nutmeg.