• Trim off and discard any silvery white fat from the lamb.
• Slice it thinly into ¼-inch strips, then stack the strips on top of each other and cut vertically into ¼-inch strips again.
• Turn the slices 90 degrees and cut vertically into ¼-inch cubes.
• Place the cubes in a bowl, cover, and chill in your refrigerator until just before you’re ready to serve.
• In a fine-mesh strainer, rinse the anchovies and capers in cold water, then soak them covered with cold water in a small bowl for 10 minutes to remove their salt.
• Drain and coarsely chop.
• In a large bowl, combine the mustard, egg yolk, olive oil, and anchovies and whisk until incorporated.
• Just before serving, stir the capers, mint, lemon zest, and shallot into the lamb.
• Add a pinch of pepper and mix gently to combine, fluffing the lamb with a fork to break apart the pieces.
• Fold in the egg yolk mixture and season with flaky sea salt to taste.
• Serve immediately.

• It helps to know: This cabbage marinates overnight.
• To make the cabbage, in a large bowl, stir together the red wine, port wine, vinegar, ginger, figs, and a pinch each of sugar and salt.
• Add the cabbage and toss until well coated.
• Cover and let marinate in your refrigerator overnight.
• When ready to serve, preheat your oven to 325°F.
• Remove the duck from your refrigerator and let it come to room temperature before cooking.
• Warm the olive oil in a large ovenproof pan on medium heat.
• Add the onions and cook until they’ve softened and just begun to turn golden, about 12 minutes.
• Stir in the cabbage mixture along with its marinade.
• Cover and bake for 45 minutes.
• Remove the cover, stir, and bake for another 45 minutes, uncovered.
• The cabbage will be quite tender and soft, with almost the consistency of a spread.
• Meanwhile, about 30 minutes before serving, trim off any fat that surrounds the perimeter of the duck breasts.
• Starting at one corner, with the skin side facing up, use a sharp knife to cut diagonal lines in the duck’s skin about ¼ inch apart.
• Repeat, starting at the opposite corner to make a diamond pattern.
• This allows the fat that’s just beneath the skin to escape as you cook.
• In a medium pan on low heat, add enough neutral oil to cover the bottom in a thin film.
• Once the oil begins to shimmer (but before it gets very hot), set the duck breasts in the pan skin-side down.
• You should hear the soft sound of the skin crisping—if it’s loud, your pan is likely too hot.
• Let the meat sit without nudging until the skin is dark brown and crispy, about 8 minutes.
• Sprinkle the flesh side liberally with salt and pepper.
• Turn the breasts over and allow to gently sizzle for 1 minute.
• Transfer to your cutting board to rest, uncovered, for 5 minutes.
• Cut the duck into ½-inch-wide slices.
• Transfer the cabbage to a serving bowl and remove the ginger.
• Add some roast shallots, top with the sliced duck, and serve.

• In a small pan on low heat, lightly toast the fennel and coriander, tossing constantly, until they take on some color and become fragrant, about 3 minutes.
• Transfer to a plate to cool.
• Crush the toasted spices and the peppercorns using a mortar and pestle, then spread them on a cutting board.
• If you don’t have a mortar and pestle, crush them by pressing down and forward firmly with the bottom of a pot.
• Rub the tenderloins with olive oil, then roll them in the spices to coat on all sides.
• Cover with plastic wrap and marinate in your refrigerator for at least 1 hour, or better yet, overnight.
• Preheat your oven to 350°F.
• Remove the tenderloins from your refrigerator and let them come to room temperature before roasting.
• Remove the outer leaves of the cabbage and slice it in half.
• Leaving the core intact, slice each half lengthwise into 1-inch-wide planks.
• Set aside.
• Heat 1 tablespoon olive oil in a large ovenproof pan on medium heat.
• Sprinkle the tenderloins with a couple generous pinches of salt.
• Sear, turning until they’ve browned on all sides, about 5 minutes total.
• Transfer to your oven and roast until the pork is cooked to medium (about 145°F), 9 to 11 minutes.
• Set aside on a plate, covered with aluminum foil, to rest for 20 minutes.
• Meanwhile, melt the butter in a medium pan on medium heat.
• Once melted, turn the heat to low and add the cabbage in one layer.
• Add the thyme, garlic, and a pinch of salt.
• Cover and let the cabbage caramelize without nudging until the pieces are soft and nicely browned, about 20 minutes.
• Carefully flip the cabbage onto a serving plate to expose the browned side.
• To serve, cut the pork horizontally into ¾-inch-wide slices and arrange next to the cabbage, pouring any juices that have pooled over the top.

• Peel the grapefruits using a sharp knife, then cut out the segments over a bowl to reserve the juice.
• Set aside.
• In a large pan on low heat, add enough olive oil to cover the bottom in a thin film.
• Add the fennel, thyme, and a pinch of salt.
• Cook, stirring occasionally, until the fennel softens and lightly caramelizes, about 10 minutes.
• Turn the heat to high and add the wine to deglaze the pan.
• Add the grapefruit juice and stir to combine.
• Turn the heat to low.
• Slice diagonal lines about 1 inch apart into the trout’s skin, deep enough to just pierce the skin but not the flesh.
• This prevents the skin from shrinking as it cooks.
• Season the fish with a pinch of salt on each side.
• Push the fennel to the edges of the pan, add the fish skin-side down, and cover.
• Cook for 3 minutes, then flip the trout, cover, and cook for 3 minutes more.
• Turn off the heat to steam the fish through, about 3 minutes more.
• Transfer to a large platter and serve immediately.

• In a large bowl, stir together ½ cup olive oil, the parsley, garlic, red pepper flakes, and 1 teaspoon each salt and pepper.
• Reserve ¼ cup of the marinade, and stir the shrimp into the remaining marinade.
• Cover and set aside at room temperature for 30 minutes to 1 hour.
• In a large pan on high heat, add olive oil to cover the bottom in a thin film.
• When the oil begins to shimmer, add the shrimp, its marinade, and a pinch of salt.
• Cook on high, stirring often, until the shrimp turn a whitish color and no longer look raw, 5 to 6 minutes.
• Transfer the cooked shrimp to a large bowl, add the reserved marinade, and toss to coat.
• Serve along with plenty of napkins as soon as the shrimp are cool enough to peel.

This recipe requires an extra-large pot (I’m not messing around here, you need a big one).

• First, char the onions.
• This step is optional, but it adds a nice smoky flavor to the boil.
• Cut off the ends of the onions (you can leave the skin on), then slice each in half.
• Line a pan (cast iron, if you have it) with aluminum foil and place it on high heat.
• Lay the onions on the pan, cut-side down, and let them sit without nudging until the cut side turns black, about 12 minutes.
• Remove the onions’ outer skin.
• In an extra-large pot on high heat, combine the onions, wine, verjus, vinegar, coriander, fennel, garlic, lemons, salt, peppercorns, and the water and bring to a boil.
• Turn the heat to low and simmer, uncovered, for 20 minutes.
• Remove the pot from the heat and let it cool to room temperature.
• Strain the stock into another large pot, discarding the solids.
• The resulting liquid is called a “crab court-bouillon,” or a flavored stock for poaching crab.
• Use immediately, or store the bouillon, covered, in your refrigerator for up to 24 hours.
• Just before serving, bring the strained stock to a boil on high heat.
• Once boiling, add the crabs and potatoes.
• Boil, uncovered, for 8 minutes.
• Remove the pot from the heat and let it cool to room temperature with the potatoes and crab still in the pot.
• Drain.
• Line your table (ideally outdoors) with newspaper.
• Dump the crab and potatoes on the newspaper.
• Eat with your hands, leaving the shells on the newspapers to be neatly folded up and tossed when no crabmeat or potatoes remain.

• In a large pot on medium heat, stir together the milk and butter.
• When the butter has melted and combined with the milk, season with the pepper and a healthy pinch of salt.
• Bring the milk to a simmer, stir in the oysters, their water, and the chives.
• Cook until the oysters start to curl around the edges, about 1 minute.
• To serve, divide the stew among four bowls and top with croutons.

• Slice the snapper into ¼-inch-wide strips and set them aside in a large bowl.
• Using a sharp knife, peel the grapefruit and cut out its segments over a bowl to reserve the juice.
• Set aside the segments, and stir the lime juice and a pinch of salt into the grapefruit juice.
• Pour the mixture over the fish, cover, and refrigerate for 1 hour.
• The juice will cure the fish and turn it a milky-white color.
• Shake the can of coconut milk to combine its cream and water.
• Take the fish out of the fridge, drain off any excess juice, and gently stir in the onion, cilantro, jalapeño, serrano, and grapefruit segments.
• Stir in enough of the coconut milk to just coat the ingredients (you may not use the whole can as you don’t want it to be soupy).
• Set the mixture aside for 15 minutes to allow the onion to break down and the flavors to come together.
• Garnish with parsley and serve.

• Preheat your oven to 225°F and line a baking dish with aluminum foil.
• Brush the salmon with a thin layer of olive oil and set it in the prepared dish, skin-side down.
• Sprinkle the top with a pinch of kosher salt, and bake for 5 minutes.
• Remove the dish from your oven, turn the fish over, and peel off and discard its skin.
• Return the dish to your oven and bake until the salmon is medium-rare, about 10 minutes more.
• Meanwhile, in a food processor or blender, pulse together the peas, mint, garlic, walnuts, and a pinch of salt until a rough paste forms.
• Turn the speed to low and slowly add olive oil until you’ve reached your desired consistency (6 to 8 tablespoons).
• Add the Pecorino and pulse until combined.
• To serve, spread the pea pesto on a serving plate and top with the baked salmon.
• Sprinkle with flaky sea salt and pepper to taste.

• Remove any tough outer leaves from the bok choy.
• Trim off the bottom stem and tops, being careful not to trim the stem too high or it will fall apart.
• Cut each head in half lengthwise.
• Heat the sunflower oil in a large pan on medium heat.
• When the oil is hot, place the bok choy, cut-side down, in the pan.
• Cook, nudging the bok choy every so often to prevent sticking, until it has browned and caramelized at the bottom, about 5 minutes.
• Turn the heat to low and add the ginger, garlic, and soy sauce.
• Gently stir to combine, keeping the bok choy cut-side down.
• Cover the pan and simmer until the bok choy has softened, about 5 minutes.
• Remove the bok choy and set it aside.
• With the heat still on low, place the salmon, skin-side down, in the pan and cover.
• Cook for 5 minutes, then uncover the pan and tilt it so the soy sauce pools at the bottom.
• Use a spoon to ladle the soy sauce, garlic, and ginger over the top of the salmon to baste it.
• Return the bok choy to the pan, cover, and continue to cook until the salmon is cooked through, 5 minutes more.
• Transfer the salmon to a cutting board.
• Carefully remove the skin if desired.
• Serve the salmon with a spoonful of the soy ginger sauce and a head or two of bok choy.