Charred Spring Veg with Miso Butter and Chili Crisp Panko

Spring is in the air! Spring onions and radishes are charred then tossed in a savory miso butter and topped with spicy chili crisp breadcrumbs. Recipe Notes You could certainly use asparagus or another spring veg of your choice here, just note that cooking times bay be different.

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Crispy Fish with Celery Olive Salsa Verde and Charred Broccolini

Fish and green sauce go hand in hand, so this crispy skin sea bream with celery and olive salsa verde and charred broccolini is a perfect table centerpiece. Recipe Notes If you are new to crispy skin fish, I will outline the technique below. However, I highly recommend reading through this tutorial first. You will…

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Simmered Squash with Pickled Pine Nuts and Chili Oil

We all love a roasted squash dish in the winter, but this recipe is here to prove that simmered squash, in all its soft, comforting glory, deserves a spot at your dinner table. I was inspired to embrace mushy squash after having an incredible banchan from Joodooboo in Oakland: winter squash simmered in anchovy dashi.…

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Roast Chicken Breasts with Miso Kumquat Chutney

To me, kumquats taste like pure sunshine. Their sweet skins (which are completely edible) balance their bracingly sour juice, making for a perfect bite. This roast chicken breast with miso kumquat chutney is a great example of using the fruit’s brightness to break up the richness of a winter meal. The chutney itself is a…

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Charred Cabbage with Buttermilk Feta Dressing and Toasted Hazelnuts

I love a good knife and fork salad, and this charred cabbage with buttermilk feta dressing and toasted hazelnuts exceeds all my wintery salad dreams. It’s both fresh and hearty, making it seasonally appropriate but also a wonderful way to break up the richness of whatever stew or roast meat you serve it with.  Recipe…

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Celery and Radicchio Salad with Dates, Pine Nuts, and Parm

This is my favorite crunchy winter salad. In fact, it  may be my favorite all time salad. Here, I combine salad tips and tricks I have learned over the past few years: the wonder that is the Via Carota salad dressing (Nytimes), the magic of combining celery and dates (Bon Appetit), and the fact that…

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Salmon with buttery pine nut chili crunch, yogurt, and herb salad

Think: the easiest salmon, marinaded quickly in soy and honey, then broiled until caramelized and tender, served with a swoosh of yogurt, a lime sesame herb salad, and a generous drizzle of a decadent buttery pine nut chili crunch. Can you get on board? Recipe notes The buttery pine nut chili crunch is a quick…

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Pan Roasted Carrots with Anchovy Breadcrumbs

Baby carrots are blistered in a hot pan with some butter, chili, cumin, brown sugar, and a splash of sherry vinegar, then topped with the wonder that is anchovy breadcrumbs (yes you heard me right), copious amounts of parm, and lots of fresh herbs. It’s a simple dish you can have on the table in…

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Radish Salad with Citrus Walnut Vinaigrette

Are you in dire need of something vegetal after your thanksgiving feast? Enter, this vitamin-rich, supremely satisfying, salad. It’s got crisp radishes, briny ricotta salata, peppery microgreens, little pomegranate seed jewels, and a super mustardy citrus walnut vinaigrette

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Super Herby Lamb and Wild Rice Soup

This lamb and wild rice soup is piquant and refreshing, thanks to the addition of fresh herbs, seranno chilies, and lots of lime. Why this recipe works: Adding in the herb/garlic/chili mixture at the very end maintains the freshness of the ingredients. Cooking and storing the rice separately keeps it from getting soggy. Cumin and…

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Honeynut Squash Soup with Spiced Cream

Honeynut squash, butternut’s tinier and more intensely flavorsome cousin, makes this fall classic soup even better. What’s a honeynut squash? Developed by Chef Dan Barber, of Blue Hill at Stone Barns fame, and plant geneticist Michael Mazourek, this palm sized gourd boasts a more concentrated flavor profile than the butternut squash because of its reduced…

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Celery Salad with Pecorino and Togarashi

Celery is easily one of the most underrated vegetables out there, and this celery salad is here to prove otherwise. It’s ⅓ of the classic french mirepoix, which adds a vegetal note to so many classic stews and soups. The stems can be eaten raw or cooked, and the leaves can be used as an…

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