• Preheat your oven to 400°F.
• Arrange the bread slices in a single layer on a baking sheet and toast until they’ve firmed but haven’t browned, about 2 minutes.
• Rub the garlic halves on one side of each slice, but be careful not to go overboard—I let my guests serve themselves, telling them “just a kiss” of garlic.
• Rub the cut side of the tomato along the slices, allowing the juices to rehydrate them; discard the tomato.
• Top with a drizzle of olive oil, a healthy pinch of flaky sea salt, and thinly sliced ham.
• Eat with your hands, with your drink set somewhere nearby, no plate necessary.

• If your anchovies are salt-packed, soak them in water for 10 minutes to remove their salt.
• Drain.
• Finely chop the anchovy fillets and place them in a large bowl.
• Whisk in the garlic, mustard, and vinegar to combine.
• Slowly whisk in the olive oil.
• Once combined, add the cucumber and stir to coat.
• Cut the bread roll in half.
• Remove and discard the soft white center of each side so it resembles a hollow bowling ball.
• Spread half of the cucumber mixture along the bottom slice of bread.
• Top with the red onion, lettuce, tomatoes, and a pinch of salt.
• Spread the tuna across the surface of the tomatoes.
• Top with the basil, eggs, and olives.
• Finish with the remaining cucumbers and a drizzle of the vinaigrette from the bowl.
• At this point, your sandwich should resemble a precarious tower.
• Carefully cover the tower with the other half of the bread and wrap the entire sandwich in aluminum foil or plastic wrap.
• Put the wrapped sandwich in your refrigerator with a weight on top (I use a heavy pan) for 30 minutes.
• Flip, weight the other side, and let it sit in your refrigerator for another 30 minutes, or up to 12 hours.
• To serve, cut the sandwich in halves or quarters and enjoy cold or at room temperature.

• Liberally butter one side of each slice of bread.
• This will be the outside.
• Flip the bread over and spread a thin layer of Dijon on one half (or both, if you’re a mustard person).
• On the other half, layer 1 cup of the Gruyère, the pickles, and the Taleggio.
• Push the two halves together with the butter sides facing out to make a sandwich.
• Wrap the entire sandwich in plastic wrap and put in your refrigerator with something heavy on top (I use a heavy plate) for 30 minutes, or up to 12 hours, to compress.
• When you’re ready to serve, place the sandwich in a medium pan on medium heat.
• Place a heavy lid smaller than the pan directly on top of the sandwich.
• This will put pressure on the sandwich and the gathering steam will melt the cheese.
• Once the bottom of the sandwich has browned, 5 to 7 minutes, use a wide spatula to flip it and place the lid back on top.
• When the second side is cooked to golden brown, 5 to 7 minutes more, remove from the pan and set aside.
• From here, you can either eat the sandwich or make the cheese veil.
• The veil, passed down to me by my business partner Avery Ruzicka, is optional, but well worth the extra time.
• Turn the heat to low and spread the remaining 1 cup of Gruyère directly onto the pan, just wide enough to cover the surface of the sandwich.
• The cheese will bubble up, melt, and start to turn brown like a pancake.
• When the cheese has begun to brown in the middle, set the sandwich in the center.
• Use a spatula to scrape the cheese up along the sides of the bread.
• Loosen the sandwich from the bottom of the pan, then flip it onto a plate so the cheese veil is on top.
• Slice the sandwich in half and serve.

• Bring a large pot of water to a boil on high heat.
• Once the water is boiling, add salt to taste.
• Meanwhile, coarsely crush the peppercorns using a mortar and pestle.
• If you don’t have a mortar and pestle, set the peppercorns on a sturdy cutting board.
• Using the bottom edge of a pot, forcefully press down and forward on the peppercorns until each corn is crushed.
• Don’t be afraid to be aggressive.
• Both methods will yield peppercorns of all different sizes: a necessary quality of any good cacio e pepe.
• Cook the pasta in the salted water according to the package directions to just before al dente.
• It should be slightly underdone, as the pasta will continue to cook after it’s drained.
• While the pasta is boiling, stir the cheeses together in a large bowl until combined.
• Ladle ½ cup of the boiling pasta water into the cheese and stir gently to form a paste.
• Meanwhile, in a pot large enough to hold the pasta on low heat, stir together the olive oil and crushed peppercorns.
• Once fragrant, add 2 tablespoons of the boiling pasta water and stir to combine.
• Reserve 1 cup of the pasta water and set aside.
• Drain the pasta and use tongs to gradually add the pasta to the pot with the olive oil and peppercorns.
• Stir vigorously while you add the pasta until it’s coated in the oil and pepper.
• Add the cheese paste and stir, keeping the heat on low, until the pasta is cooked to al dente and the sauce is creamy, 1 to 2 minutes.
• Add the reserved pasta water to thin out as necessary.
• Add a pinch of salt to taste, but be conservative: the pasta will be salty from its cooking water and the natural saltiness of the cheeses.
• Serve.

Savory

• Divide the egg yolks and whites into separate bowls.
• Whisk the Pecorino Romano and black pepper into the egg yolks until the yolks have broken and combined with the cheese.
• Using a hand whisk, beat the egg whites until they become frothy and begin to form soft peaks.
• In other words, when you lift the whisk up, the whites hold a peak for a second or two, but quickly melt back into themselves.
• Just before you’re ready to cook the omelet, stir the salt into the yolks.
• Resist any temptation to add the salt earlier or it will cook them.
• Using a spoon, gently fold the egg yolk and cheese mixture into the egg whites and stir until incorporated—don’t use a whisk or you risk overbeating the eggs!
• Stir in the chives.
• In an 8- to 10-inch pan on medium-low heat, add the butter, and tilt the pan to coat the bottom as the butter melts.
• Once the butter begins to sizzle, pour in the egg mixture and let it sit without agitating the pan.
• When the eggs begin to solidify on the outside but are still uncooked in the center, 2 to 3 minutes, cover the pan with a tight-fitting lid and let the mixture sit until the center is cooked but not dry, about 2 minutes more (I think of this as the omelet version of medium rare).
• Remove the lid and carefully slide the omelet halfway out of the pan onto a plate so the bottom side is still facing down.
• Tilt the pan upside down to fold the second half onto itself to make an omelet.
• Top with your desired amount of Pecorino Romano and chives.
• Slice in half and serve.

Sweet

• Divide the egg yolks and whites into separate bowls.
• Gently stir the granulated sugar into the egg yolks until the yolks have broken and combined with the sugar.
• In a separate bowl, stir together the honey and crème fraîche until combined.
• Set aside.
• Using a hand whisk, beat the egg whites until they become frothy and begin to form soft peaks.
• In other words, when you lift the whisk up, the whites hold a peak for a second or two, but quickly melt back into themselves.
• Just before you’re ready to cook the omelet, stir the salt into the yolks.
• Resist any temptation to add the salt earlier or it will cook the yolks.
• Using a spoon, gently fold the egg yolks into the egg whites until incorporated—don’t use a whisk or you risk overbeating the eggs!
• In an 8- to 10-inch pan on medium-low heat, add the butter, and tilt the pan to coat the bottom as the butter melts.
• Once the butter begins to sizzle, pour in the egg mixture and let it sit without agitating the pan.
• When the eggs begin to solidify on the outside but are still uncooked in the center, 2 to 3 minutes, cover the pan with a tight-fitting lid and let the mixture sit until the center is cooked but not dry, about 2 minutes more (I think of this as the omelet version of medium rare).
• Remove the lid and spread the crème fraîche and honey mixture over the top—or what will become the omelet’s center.
• Carefully slide the omelet halfway out of the pan so the bottom side is still facing down.
• Tilt the pan upside down to fold the second half onto itself to make an omelet.
• Top the omelet with jam, drizzle with any remaining crème fraîche and honey, and use a duster or fine-mesh strainer to sprinkle the top with a few healthy pinches of confectioners’ sugar.
• Slice in half and serve.

To serve with Capers, Olives & Bread Crumbs: Soak the capers covered with cold water in a small bowl for 10 minutes to remove their salt.

• Drain, coarsely chop, and set aside.
• In a small pan on low heat, stir together the olive oil and bread crumbs.
• Toast, stirring often to prevent the bread crumbs from burning.
• When they begin to turn golden brown, add the olives, capers, and thyme.
• Continue to stir on low heat until warmed through and fragrant, about 1 minute.
• Turn off the heat and deglaze the pan by stirring in the red wine vinegar.
• Add a pinch of salt and a twist of pepper.
• Serve over the eggs (see below) and potatoes, or store the mixture, covered, in your refrigerator for up to 3 days and serve it as a cold condiment.

To serve with Green Garlic & Green Onions: In a small pan on high heat, heat the sunflower oil.

• Meanwhile, stir together the green onions and green garlic in a large bowl capable of holding high heat.
• When the oil begins to smoke around the sides of the pan, carefully pour it over the allium mixture.
• The oil will cook the green onions and green garlic as it cools.
• Stir in the soy sauce, rice vinegar, and espelette pepper and let the mixture cool to room temperature while you prepare the eggs.
• Serve over the eggs (see below) and potatoes, or store the mixture, covered, in your refrigerator for up to 3 days and serve it as a cold condiment.
• To make the eggs: Set a small pan on high heat with enough sunflower oil to cover the bottom entirely (about ½ cup).
• Crack one egg into a small bowl or glass so you can get close enough to the pan to pour in the egg without splashing hot oil.
• When the oil is smoking (make sure your fan is on high!), gently pour the egg into the pan.
• Wait a few seconds as the egg bubbles and sputters.
• Baste the egg by ladling the hot oil over the top with a large spoon.
• When the egg is outlined by a crispy, golden brown perimeter and its white is no longer runny, 2 to 3 minutes, remove it from the pan using a slotted spoon.
• Set the egg aside on a paper towel while you cook the remaining eggs, replenishing the oil as necessary.

• Preheat your oven to 375°F.
• In a large pot, cover the potatoes with cold water.
• Bring to a simmer on high heat.
• Add a pinch of salt, turn down the heat to medium, and simmer, uncovered, until the potatoes have cooked through, about 15 minutes.
• Drain and set aside to cool to room temperature.
• Meanwhile, in a small pan on medium heat, stir together the chorizo and 1 tablespoon of the olive oil.
• Use a wooden spoon to stir and break up the chorizo until it’s cooked through, about 10 minutes.
• Set aside to cool to room temperature.
• In a large bowl, gently whisk the eggs until just combined.
• Add the chorizo, potatoes, espelette pepper, 1 teaspoon salt, and the black pepper and stir to combine.
• Heat the remaining ¼ cup olive oil in a medium oven-safe pan on high heat.
• When the oil begins to smoke, pour the egg mixture into the pan and cook, shaking the pan occasionally to prevent the eggs from sticking, until the eggs begin to crisp around the edges.
• Turn down the heat to medium and cook for 5 minutes, then put the pan in your oven.
• Bake until the center no longer jiggles when you shake it, 7 to 10 minutes.
• Remove the pan from your oven and set aside for 10 minutes to allow the eggs to set.
• Place your serving plate upside down on top of the pan.
• Flip the pan over so the crispy side of the frittata is facing up.
• Set the frittata aside to cool to room temperature.
• Meanwhile, in a small bowl, dress the greens with a very small amount of the vinaigrette.
• To serve, slice the frittata like a pizza and scatter the salad over the top.

• In a medium pot on medium heat, melt the butter.
• Stir in the shallot, onion, garlic, and a pinch of salt.
• Cook, stirring occasionally, until the onion is soft but has no color, about 7 minutes.
• Add the cream and milk and bring to a simmer.
• Once simmering, carefully pour everything into a blender.
• Blanch the lettuce by bringing a large pot of water to a boil on high heat.
• Once boiling, add a pinch of salt.
• Use tongs to dunk one romaine heart at a time into the boiling water until it goes limp, about 30 seconds.
• Remove and set aside on a cutting board as you repeat with the remaining lettuce (don’t pat it dry; you want it to retain some water when you blend).
• Remove and discard the romaine heart’s stems.
• Add a handful of lettuce to the blender and blend on high speed for 1 minute.
• Continue with the remaining lettuce, blending for 1 minute after each addition, until you’ve added all of the romaine.
• Strain the soup through a fine-mesh strainer into a bowl to remove any leftover texture.
• Season with a healthy pinch of salt, then cover and chill in your refrigerator for at least 1 hour or up to 12 hours.
• Just before serving, divide the soup among four bowls.
• Top each with a dollop of crème fraîche, a handful of croutons, and a drizzle of olive oil.

• Set a strainer over a large bowl.
• Use a metal spoon to scrape the seeds and strings from the center of each melon half into the strainer.
• Press gently on the seeds using the back of the spoon to gather the juices in the bowl.
• (The juice from this part of the fruit is very high in pectin, a natural thickener found in ripe fruit, and is used to add texture to the soup.
• ) Discard the seeds and strings and set the juice aside.
• Use a sharp knife to peel the melon halves.
• Use a small melon baller or the knife to make ½ cup of teaspoon-size melon pieces.
• Place in a bowl and season with the flaky salt and sherry vinegar to taste.
• Set aside for 30 minutes.
• Meanwhile, chop the remaining melon into golf ball–size pieces.
• Drain and discard the excess liquid from the seasoned melon and set the melon “confit” aside.
• In a pot over medium-low heat, combine the butter and onion and stir frequently until the butter has melted and the onion is soft and translucent, 25 to 30 minutes.
• Add the large melon pieces and the reserved melon juice to the pot and cover with the lid slightly ajar to allow some steam to escape.
• Turn the heat to low and cook, stirring occasionally, until the melon has softened but not disintegrated and the soup has reached around 160ºF.
• In other words, sipping temperature: cool enough to take small sips, but too hot to gulp; about 30 minutes.
• Working in batches, transfer the soup to a blender and puree until smooth.
• Strain through a fine-mesh sieve (this is optional but will yield better overall texture).
• Season with kosher salt to taste, then set the soup aside to cool to room temperature.
• Store in an airtight container in your refrigerator until nicely chilled.
• To serve, ladle the soup into six chilled glasses or four chilled bowls.
• Top with the toasted almonds and the melon “confit.
• ” Drizzle with the almond oil and garnish with a chervil sprig.

• Slice the tomatoes in half and squeeze them over the sink to discard their seeds.
• In a large pan on medium heat, stir together the olive oil, leek, and a pinch of salt.
• Cook, stirring occasionally, until the leek has softened, 8 to 10 minutes.
• Add the garlic and stir until soft but not brown, 1 to 2 minutes.
• Turn the heat to low and add the tomatoes and another pinch of salt.
• Use a wooden spoon to mash the tomatoes until they’re broken but some larger pieces remain.
• Add the balsamic vinegar and stir to combine.
• Cover the pan and warm the soup to about 160°F.
• In other words, sipping temperature: cool enough to take small sips, but too hot to gulp; about 30 minutes.
• Working in batches, transfer the soup to a blender and puree until smooth.
• Season with salt to taste, then set aside to cool to room temperature.
• Store in an airtight container in your refrigerator until nicely chilled.
• Ladle the soup into six chilled glasses or four chilled bowls, top with a handful of croutons, and serve.