• In a fine-mesh strainer, rinse the capers with cold water, then soak them covered with cold water in a small bowl for 10 minutes to remove their salt.
• Drain and set aside.
• Meanwhile, in a medium pan on low heat, fry the bread crumbs with ¼ cup of the olive oil, stirring frequently until they turn golden brown, 5 to 7 minutes.
• Drain using a fine-mesh strainer and spread onto a paper towel.
• Set aside.
• Bring a large pot of water to a boil on high heat.
• Once boiling, add salt to taste.
• In a large bowl, combine the sardines, capers, garlic, the remaining ¼ cup olive oil, the lemon juice, and a pinch each of red pepper flakes, espelette pepper, and salt.
• Stir using a fork to coarsely break up the sardines.
• Add the bucatini to the salted water and cook to al dente, according to the package instructions.
• While the pasta is cooking, add 3 tablespoons of the pasta water to the sardine mixture and stir to combine.
• Drain the pasta and stir it into the bowl with the sardine mixture.
• Stir aggressively to finish breaking up the sardines and coat the pasta evenly.
• The pasta’s starch will give the sauce a creamy consistency.
• Divide among four bowls.
• Top with the toasted bread crumbs and parsley and serve immediately.

• Preheat your oven or toaster oven to broil.
• Line a baking sheet with aluminum foil.
• Slice the chocolate bars into squares small enough to fit on top of the bread slices.
• Arrange the baguette slices in a single layer on the baking sheet.
• Top each slice with a piece of dark chocolate.
• Broil until the chocolate is completely soft.
• The amount of time this takes will vary greatly depending on your chocolate—test the center with your finger to see if it has melted.
• Once the chocolate has melted, finish with a drizzle of olive oil and a generous sprinkling of flaky salt over the top.
• Serve.

• Preheat your oven to 400°F.
• Set the mozzarella slices in a small bowl.
• Top with a large glug of olive oil and the lemon zest and juice.
• Let the cheese marinate at room temperature for 15 minutes.
• Meanwhile, 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 on the sliced bread.
• Just a bit—you don’t want the garlic to overpower the mozzarella and tomato.
• Rub the cut sides of the tomato along the bread, allowing the juices to rehydrate it.
• Discard any remaining tomato and spread the mozzarella slices on top of the bread.
• Drizzle with the marinade and top with a pinch of flaky sea salt.
• Serve immediately.

• In a medium bowl, stir together the cheese, herbs, and lemon zest and juice until combined.
• Add the cream, olive oil, and a pinch each of salt and pepper.
• Cover and chill in your refrigerator for at least 1 hour to allow the herbs to infuse the cheese.
• Meanwhile, in a medium pan on medium heat, add the chorizo and stir with a wooden spoon to break up the meat until it’s cooked through, about 10 minutes.
• Set aside to cool to room temperature.
• Preheat your oven or toaster oven to broil.
• When you’re ready to serve, very lightly brush the baguette slices with olive oil and toast them on a baking sheet in your oven or toaster oven until golden brown, about 1 minute per side.
• Spread the herbed goat cheese generously over each slice of toasted bread.
• Use a large spoon to scoop and pile on the chorizo.
• Finish with a drizzle of honey.
• Serve immediately, with plenty of napkins on the side.

• 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.