• Using a knife, cut the peel and white pith from the grapefruits.
• Working over a small bowl, cut between the membranes to release the segments into the bowl.
• Squeeze the membranes to release any juice.
• Discard the membranes.
• Pour any juice from the small bowl into a large bowl.
• Whisk in the olive oil; season with salt and pepper.
• Toss with the sliced fennel, celery root (if using), parsley, and shallots.
• Top with the grapefruit segments and fennel fronds; season.

• In a blender, puree the parsley leaves and stems, lemon zest and juice, and eggs until only specks of parsley remain.
• Pour into a bowl.
• Add milk to the blender, swirl it around to incorporate any remaining parsley puree.
• Mix the flour into the parsley puree, then mix in the milk.
• Season the batter with 1/2 tsp.
• salt and 1/4 tsp.
• pepper.
• Let it stand at room temperature for 15 minutes.
• Meanwhile, bring a large pot of water to a boil.
• Prepare a large bowl of ice water.
• Reduce heat under the pot so the water gently simmers.
• Working in 3 batches (about 3/4 cup of batter at a time), hold a colander, or a potato ricer fitted with the disk with the largest holes, over the water and, using a silicone spatula, push the batter through the colander so it falls into the water.
• Cook the spaetzle until they rise to the top, about 2 minutes; using a slotted spoon, transfer to the ice water.
• Repeat with the remaining batter.
• When all the spaetzle are cool, drain and transfer to a medium bowl.
• Drizzle with EVOO; toss until coated.
• (The spaetzle can be covered and chilled for up to 3 days.
• )
• In a large skillet, melt the butter with the olive oil over medium-high heat.
• Add the mushroom; cook, stirring often, until browned, about 5 minutes.
• Add the garlic; cook, stirring often, until aromatic, about 1 minute more.
• Add the spaetzle; cook, stirring often, until lightly browned, about 8 minutes.
• Top with chopped parsley and cheese.

• In a small skillet, heat olive oil over high heat.
• When it shimmers, add chopped almonds and whole pepitas; cook, stirring often, until beginning to brown (1 to 2 minutes).
• Add sesame seeds; stir until golden (about 1 minute).
• Remove from heat.
• Carefully add the lemon juice (it will sputter).
• When the nuts and seeds turn very deep brown and stop sputtering, scrape them into a small bowl; let cool.
• In a food processor, puree the feta, yogurt, and crème fraîche.
• Transfer the mixture to a bowl.
• Stir in the cooled nuts, seeds, and 1 tbsp.
• each of dill, mint, and onion.
• Garnish with more herbs and onion; season with salt and pepper.

• In a blender, puree the lemon, sugar, and 1/2 cup water.
• Strain the syrup into a small bowl using a fine-mesh strainer, pressing on the solids.
• You should have about 6 oz.
• of syrup.
• In a jar, mix the syrup, gin, ginger liqueur, and Campari.
• Cover and chill.
• Working in batches, shake the cocktail in a shaker filled with ice.
• Strain the mixture into coupe glasses.

• Bring a large pot of water to a boil for the pasta.
• In a large deep skillet with a lid, heat olive oil over medium to medium-high heat.
• Add anchovies.
• Cover the skillet and swirl until the anchovies begin to break down, about 2 minutes.
• Uncover the skillet and mash the anchovies until they melt into the oil.
• Add spring onions, olives, capers, garlic, lemon zest, and chili paste.
• Cook, stirring often, until the spring onions wilt (1 to 2 minutes).
• Pour in the vermouth and cook, stirring often, until the liquid is absorbed (about 3 minutes).
• Add cherry tomatoes.
• Cover and cook, shaking the skillet often, until the tomatoes slump (7 to 8 minutes).
• Stir in torn basil leaves.
• Salt the boiling water and add the pasta.
• Cook until 1 minute shy of the package directions.
• Scoop out about half a cup of the starchy cooking water, then drain the pasta.
• Toss the pasta and half the chopped herbs with the sauce; add the cooking water as needed if the pasta is dry.
• Season with salt and pepper.

• Preheat the oven to 425°F.
• Heat a medium nonstick ovenproof skillet (such as cast-iron) over medium-high heat.
• Add the butter.
• When it foams, add the spring onions and potato; season with salt and pepper.
• Cook, stirring occasionally, until the spring onions and potato are tender, about 5 minutes.
• Add the garlic to the skillet and cook, stirring often, until aromatic, about 2 minutes.
• In a large bowl, whisk the eggs, garam masala, and baking powder.
• Stir in the herbs; season with salt.
• Pour the egg mixture into the skillet and transfer it to the preheated oven.
• Bake until the eggs are just set in the center, 12 to 15 minutes.
• Cut the baked omelet into wedges

• Bring a large pot of water to a boil for the egg noodles.
• In a large deep skillet, melt the butter over medium-high heat.
• Add the mushrooms and cook, stirring often, until they begin to soften (about 3 minutes).
• Add the leek, garlic, and ginger.
• Season with salt and pepper.
• Stir in the thyme.
• Continue cooking, stirring often, until the leek softens (3 to 4 minutes).
• Sprinkle the flour over the vegetable mixture and stir until blended.
• Whisk in the sherry, then the chicken stock and half-and-half.
• Cook, stirring often, until the sauce thickens slightly (about 4 minutes).
• Stir in the peas, pimientos, and pulled chicken.
• Salt the boiling water and cook the egg noodles until al dente.
• Drain and return the noodles to the hot pot.
• Add the tarragon and butter.
• Toss until the butter melts and the noodles are coated.
• Season the noodles with salt.
• Top the egg noodles with the creamy chicken mixture, and garnish with toasted almonds and chopped chives.

• Bring a large pot of water to a boil for the pasta.
• Quarter the morels lengthwise and remove any bits of grit.
• In a large skillet, heat the olive oil (two turns of the pan) over medium to medium-high heat.
• Melt the butter into the oil.
• Add the mushrooms and cook, stirring often, until browned (3 to 4 minutes).
• Add the shallots and garlic to the skillet; season with salt and pepper.
• Toss until the shallots soften (3 to 4 minutes more).
• Pour in the Marsala; cook, stirring often, until absorbed (about 3 minutes).
• Add the cream and tarragon.
• Bring to a bubble.
• Reduce heat to medium.
• Add the peas and simmer until the sauce is slightly reduced (3 to 4 minutes).
• Salt the boiling water and add the pasta.
• Cook until 1 minute shy of the package directions.
• Scoop out about half a cup of the starchy cooking water, then drain the pasta.
• Mix the pasta, cooking water, Parmesan, and lemon juice into the sauce.
• Season to taste.

FOR SERVING:

• Ciabatta bread, split and charred or broiled, then rubbed with garlic, drizzled with EVOO, and seasoned with flaky sea salt (optional)

Instructions:

• Remove the sausage from the casings.
• In a Dutch oven or soup pot, heat the oil (two turns of the pot) over medium-high heat.
• Add the sausage and cook, stirring often and breaking up the meat with a wooden spoon, until browned (about 5 minutes).
• Transfer the sausage to a bowl.
• Add the potatoes, onion, fennel, leek, celery, garlic, thyme, chile paste (if using), and bay leaf to the pot.
• Season with salt.
• Partially cover and cook, stirring often, until the vegetables soften (8 to 10 minutes).
• Add the chicken stock, chickpeas, and tomatoes.
• Bring to a boil over high heat.
• Add the kale and the reserved sausage.
• Cook, stirring often, until the kale wilts (about 3 minutes).
• Stir in the lemon juice.