Matching Recipes

Toum Grilled Cheese

1 medium head of garlic, peeled (about 12 cloves)

2 tablespoons lemon juice (from 1 lemon), plus more to taste

2 teaspoons kosher salt, plus more to taste

1½ cups neutral oil, like grapeseed oil

2 slices bread, preferably from a rustic loaf, no more than ½ inch thick

3 slices muenster cheese

4 cornichons, thinly sliced lengthwise

2 tablespoons toum (prepared or homemade), plus more for dipping

Turkey Pesto Meatballs And Orecchiette

olive oil

1 pound (455 grams) ground turkey

1/2 cup panko, or another plain, dry breadcrumb

1 cup basil pesto, homemade or store bought, divided

4 garlic cloves, minced, divided

2 tablespoons grated parmesan, plus more to serve

1 tablespoon water

kosher salt

freshly ground black pepper

1 large egg

1 pound (455 grams) zucchini or summer squash, sliced into 1/4″ half-moons

1 pound (455 grams) dried orecchiette

Tuxedo

Absinthe, preferably St. George Absinthe Verte (optional)

2 ½ ounces gin, preferably Greenhook

½ ounce manzanilla sherry

2 dashes orange bitters, preferably Regan’s

Lemon twist, for garnish

Vermouth Spritz

2 ounces sweet vermouth

4 ounces soda water

Wedge of citrus or olives, for garnish (optional)

Warm Butternut Squash And Chickpea Salad

for salad:

1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces

1 medium garlic clove, minced or pressed

1/2 teaspoons ground allspice (i skip this)

2 tablespoons olive oil

salt

one 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)

1/4 of a medium red onion, finely chopped

1/4 cup coarsely chopped fresh cilantro or parsley

for dressing:

1 medium garlic clove, finely minced with a pinch of salt

1/4 cup lemon juice

3 tablespoons well-stirred tahini

2 tablespoons water

2 tablespoons olive oil, plus more to taste

White Bean Soup With Crispy Kale

4 ounces diced pancetta

olive oil

1 medium onion, chopped

3 cloves garlic, minced

kosher salt

freshly ground black pepper

4 cups vegetable or chicken broth

1 1/2 pounds yukon gold potatoes, diced into 1/2-inch cubes (no need to peel)

5 ounces curly kale leaves (from a salad-ready container)

1 15-ounce can of cannellini or a smaller white bean, drained and rinsed

1/2 cup finely grated parmesan

Whole Wheat Chocolate Oat Cookies

4 tablespoons (50 grams) raw or turbinado sugar

1/2 cup dark (95 grams) light or dark brown sugar

1/2 cup (115 grams) unsalted butter, at room temperature for a hand-mixer; cold is fine for a stand-mixer

1/2 teaspoon fine sea salt

1 large egg

3/4 teaspoon vanilla extract

1/2 teaspoon baking soda

3/4 teaspoon baking powder

3/4 cup (95 grams) whole wheat flour

1/4 cup (25 grams) wheat germ, wheat bran, oat bran, or a finely chopped nut of your choice (i like walnuts)

1 1/2 cups (120 grams) old-fashioned rolled oats

1 cup (6 ounces) chocolate chips, or semisweet chocolate, chopped into chunks

flaky sea salt, if you wish

Winter Citrus Salad With Honey Dressing

2 blood oranges or tangerines

1 pink grapefruit

1 navel orange

salt

1/2 small red onion or 1 shallot, chopped

3 tablespons extra virgin olive oil

1 tablespoon sherry vinegar

1/2 teaspoon honey

lime or lemon juice to taste

¼ teaspoon freshly chopped tarragon or a pinch dried

Winter Crunch Salad

¼ cup raw sunflower seeds

1 teaspoon plus ⅓ cup extra-virgin olive oil

kosher salt

freshly ground black pepper

½ small shallot

½ large lemon

1 small garlic clove

2 tablespoons dijon mustard

1 large bunch tuscan kale (about ¾ pound)

6 ounces brussels sprouts

2 ounces parmesan

Zucchini Butter Spaghetti

1 1/2 teaspoons kosher salt, plus more for pasta water, and to taste

8 ounces (225 grams) spaghetti, cooked al dente

1 cup (235 ml) pasta water, reserved

1 1/4 pounds (570 grams) zucchini, trimmed, coarsely grated

6 tablespoons (85 grams) unsalted butter

4 garlic cloves, minced

1/4 teaspoon red pepper flakes, or more to taste

1/2 cup (45 grams) grated parmesan

handful fresh basil leaves, cut into thin ribbons