• 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.

• in a large saucepan, melt the butter over medium-high heat.
• When it foams, add the broken spaghetti or orzo and cook, stirring occasionally, until browned (3 to 4 minutes).
• Add the rice and stir until coated (about 1 minute).
• Season with salt and pepper.
• Pour in the chicken stock, bring to a boil, then cover and reduce heat to low.
• Cook until the rice is almost tender (approximately 10 minutes).
• Stir in the asparagus, cover, and cook until both rice and asparagus are tender (4 to 5 minutes).
• Remove from heat, add lemon zest and juice, and fluff the rice with a fork.
• Season the chicken breasts with salt and pepper.
• In a large skillet, heat olive oil over medium-high heat.
• Add the chicken and cook, turning occasionally, until golden and cooked through (about 8 minutes).
• Transfer to a plate, cover with foil to keep warm.
• Add butter to the skillet.
• When it foams, add shallots and garlic.
• Cook, stirring often, until shallots soften (about 2 minutes).
• Pour in the white wine and cook, swirling the pan often, until slightly reduced (about 5 minutes).
• Add the chicken stock, reduce heat to a simmer, and stir in crème fraîche, tarragon, lemon zest and juice, and Dijon.
• Season the sauce.
• Add the cooked chicken and spoon some sauce on top.
• Simmer at a very low bubble until the chicken is warm.
• Divide the rice mixture among plates or shallow bowls.
• Using tongs, transfer the sliced chicken to a cutting board.
• Slice each chicken breast on an angle and fan on top of the rice.
• Spoon the remaining sauce over the chicken and rice.

• Preheat the oven to 375°F.
• Lay the bacon slices in a single layer on a slotted broiler pan or wire rack set inside a foil-lined baking sheet.
• Bake until crispy, approximately 18 to 25 minutes.
• Pat the steaks dry and season generously with kosher salt and coarsely ground pepper.
• Heat a cast-iron skillet over medium-high to high heat.
• Add the oil, swirling to coat the pan evenly.
• Place the steaks in the skillet and cook to your desired doneness, turning occasionally, for 8 to 9 minutes for medium-rare.
• Pour the sherry over the steaks and remove the pan from heat.
• Add the butter, allowing it to foam.
• Stir in the minced garlic and thyme, basting the steaks with the melted butter for about a minute.
• Transfer the steaks to a plate and let them rest for 10 minutes.
• Slice the steaks thinly against the grain (about 1/4 inch thick).
• Arrange the sliced tomatoes and onions in layers on plates or a platter, seasoning between each layer.
• Top the tomato and onion layers with the sliced steak and then the crispy bacon.
• Drizzle your preferred steak sauce over the top and sprinkle with chopped parsley.

Prepare Pasta:

• Bring a large pot of water to a boil for the pasta.
• Cook Pancetta and Aromatics:
• In a large skillet, heat 2 tbsp.
• olive oil over medium-high heat.
• Add the pancetta and cook, stirring often, until the fat begins to render (1 to 2 minutes).
• Add chopped onion and cook, stirring often, until softened (7 to 8 minutes).
• Stir in chopped garlic and cook until aromatic (about 1 minute).

Deglaze and Add Peas:

• Pour in white wine and cook until absorbed (about 3 minutes).
• Add shelled fresh peas and chicken stock; season with salt and pepper.
• Bring to a boil, then reduce heat to medium.
• Simmer until the sauce slightly thickens (about 8 minutes).

Cook Pasta:

• Salt the boiling water and add the pasta.
• Cook until 1 minute shy of the package directions.
• Scoop out half a cup of the starchy cooking water, then drain the pasta.

Combine and Toss:

• Add the drained pasta and cooking water to the sauce.
• Mix in 1 cup of freshly grated Parmigiano-Reggiano, chopped herbs, and pieces of butter.
• Toss until the pasta is coated, and the sauce becomes creamy (about 1 minute).
• Season to taste.

Serve:

• Serve in shallow bowls, and pass more Parmigiano-Reggiano at the table.

Char Poblanos:

• Under a broiler or over the open flame of a gas burner, using tongs, char the poblanos, turning occasionally, until blackened all over (6 to 7 minutes).
• Transfer to a bowl; cover with plastic wrap.
• Let stand until cool enough to handle, about 15 minutes.

Prepare Ingredients:

• Remove the skin and bones from the rotisserie chicken, shredding the meat.
• In a large pot, heat olive or safflower oil over medium heat.
• Add chopped onion, crushed garlic, and jalapeño chile.
• Season with salt and pepper.

Spice it Up:

• Add ground coriander, ground cumin, and dried oregano.
• Cook until the onion is softened and the spices are fragrant.

Build the Posole:

• Pour in chicken stock, then add fire-roasted tomatillos or drained tomatillos from the cans.
• Stir in hominy and lime juice.
• Adjust sweetness with honey to taste.

Simmer and Serve:

• Simmer the posole for about 15-20 minutes to allow the flavors to meld.
• Adjust seasoning as needed.

Toppings:

• Serve the posole hot, garnished with fresh cilantro leaves, thinly sliced scallions or chopped red onions, shredded Monterey Jack or pepper Jack, lightly crushed tortilla chips, sour cream or Mexican crema, and sliced radishes.

• Bring a large pot of water to a boil for the pasta.
• In a large skillet, heat 2 tbsp. olive oil and 2 tbsp. butter over medium-high heat.
• Add the mushrooms and cook until lightly browned (about 5 minutes).
• Add the asparagus, leek, zucchini, and peas to the skillet.
• Season with salt and pepper.
• Cook, tossing often, until the zucchini and asparagus are crisp-tender (about 4 minutes).
• Pour in the white wine and stir until absorbed (about 2 minutes).
• Stir in the cream.
• Reduce heat to low.
• Season the sauce with a little nutmeg and white pepper.
• Let the sauce gently simmer until slightly reduced and thickened (about 3 minutes).
• Salt the boiling water and cook the pasta until 1 minute shy of the package directions.
• Scoop out half a cup of the starchy cooking water, then drain the pasta.
• In a medium skillet, stir the pine nuts over medium heat until toasted (about 4 minutes).
• Transfer to a plate and let cool.
• Increase heat to medium-high.
• Add 2 tbsp. oil to the skillet.
• Add the tomatoes and garlic; season with salt.
• Cook, tossing often, until the tomatoes release their juices (about 2 minutes).
• Add the basil and stir just until wilted (about 1 minute).
• Remove the skillet from heat.
• Toss the pasta, cooking water, and half the Parmigiano-Reggiano with the sauce.
• Transfer to shallow bowls or a large serving bowl.
• Top with the tomatoes, pine nuts, and remaining Parmigiano-Reggiano.