• Salmon filet (skin on)
• Turn on smoker to 230
• Cover salmon in salt, pepper, paprika, garlic, lemon
• Let smoker heat up for 30 minutes
• Cook for 2 hours

Smoked Chicken

• Boneless chicken breasts
• Set smoker to 230
• Cover in paprika, salt, pepper, tajin, garlic, chili powder
• Cook for 90 minutes

Beer can chicken

• Whole chicken
• Grill on high
• Cover in paprika, salt, pepper, tajin, garlic, chili powder
• 15 minutes in, go to medium
• 30 minutes in, to go low
• Cook for a total of 90 minutes

• 1 1/2 pounds butternut squash
• 1 large red onion (12 ounces / 340 grams)
• 2 pounds lacinato kale
• 1/2 teaspoon nutmeg
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon Diamond Crystal kosher salt
• Extra-virgin olive oil
• 1/2 cup black lentils
• 1/2 cup slivered almonds (2 ounces / 56 grams)
• 1 cup fresh sage leaves (1 ounce / 28 grams)
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• 1 tablespoon dijon mustard
• 4 ounces sliceable goat cheese (e.g., Humboldt Fog or similar)

Instructions

1. Equally stagger two racks in the oven and preheat to 425°F.
2. Peel and cube the butternut squash into 1-inch pieces. Thinly slice the red onion. Remove the ribs of the kale and thinly slice it as well.
3. Add the butternut squash and red onion to one baking sheet, and the kale to the other.
4. Drizzle each sheet pan with a tablespoon of olive oil and season each pan with 1/4 teaspoon of nutmeg and freshly ground black pepper. Season with 1/2 teaspoon of Diamond Crystal kosher salt per pan. Mix to coat evenly.
5. Bake the butternut squash on the bottom rack for 18-20 minutes, or until starting to brown. Mix the squash, then add the kale to the top rack and roast for an additional 8-10 minutes until lightly charred on the edges.
6. While the vegetables are roasting, bring a medium pot of water to a boil. Season with 1 teaspoon of Diamond Crystal kosher salt and add the black lentils. Reduce to a simmer and cook until the lentils are tender but slightly al dente, about 20-25 minutes.
7. While the lentils are cooking, heat a large sauté pan over medium heat. Add two tablespoons of olive oil and the almonds. Cook, stirring occasionally, until the almonds begin to brown. Add the sage leaves and let them sizzle in the oil. Cook another 1-2 minutes until the sage darkens slightly but does not brown. Transfer the sage and almonds to a paper towel to drain. Wipe excess oil from the pan.
8. Whisk together the apple cider vinegar, honey, and mustard. Taste and season with salt as needed.
9. When the vegetables are done roasting, combine them on one sheet pan. Drain the lentils and add them as well. Drizzle the vinaigrette over the mixture and toss. Add the crispy sage and almonds.
10. If desired, heat the sauté pan over medium heat. Slice the goat cheese into four pieces. Add them one at a time to the pan and let them griddle, untouched, until melted and golden brown on the bottom. Use a spatula to transfer the griddled cheese directly onto the salad.
11. Serve immediately.

• 1 cup extra-virgin olive oil, fruity, more neutral-tasting, plus extra for the pan
• 2 cups all-purpose flour, plus more for the pan
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¾ to 1 teaspoon ground cardamom
• 1 ½ cups plus 2 tablespoons granulated sugar
• 3 large eggs
• Grated zest of 2 oranges, plus 2 tablespoons fresh orange juice
• 1 ¼ cups whole milk or plant-based alternative
• 2 tablespoons sifted confectioners’ sugar, for garnish

Instructions

1. Prepare the oven:
   • Position a rack in the center of the oven and preheat the oven to 350°F.
2. Prepare the baking pan:
   • Brush the bottom and sides of a 9-inch round cake pan with a little olive oil.
   • Line the bottom of the pan with a round of parchment paper and dust with a bit of the flour, shaking out the excess.
3. Mix together dry ingredients:
   • In a medium bowl, whisk together 2 cups flour, salt, baking powder, and baking soda.
4. Beat the wet ingredients with sugar:
   • In a large bowl, combine 1 ½ cups granulated sugar, cardamom, and eggs.
   • Using an electric hand mixer set on high, beat the mixture until thick and fluffy, about 5 minutes (or use a stand mixer on high speed).
   • While the mixer is running, slowly drizzle in the olive oil and beat until incorporated.
   • Reduce the speed to low and add half the orange zest, the orange juice, and milk. Beat until smooth.
5. Combine the wet and dry ingredients:
   • Add the flour mixture to wet ingredients and mix on low just until you have a uniform batter.
6. Bake the cake:
   • Pour the cake batter into the pan and sprinkle the top with the remaining 2 tablespoons granulated sugar.
   • Bake the cake for 40 to 45 minutes, or until the center is set and a skewer inserted into the middle comes out clean (ovens do vary, so check your cake at 30 minutes and go from there).
7. Cool the cake:
   • Allow the cake to cool for 30 minutes in the pan, then run a small knife around the edge.
   • Invert the cake onto a large plate, then invert again onto a rack to cool completely.
8. Serve:
   • Before serving, dust the cake with powdered sugar and sprinkle with orange zest.

For the Chicken and Vegetables

• 1 whole chicken (3-4 lbs), patted dry
• 1.5 lbs yukon gold potatoes, cut into 1.5-inch chunks
• 3-4 large carrots, peeled and cut into 1.5-inch chunks
• 1 large yellow onion, cut into 8 wedges

Sauce

• 3 tablespoons soy sauce
• 2 tablespoons rice wine or dry sherry
• 2 tablespoons fresh ginger, sliced
• 4 cloves garlic, minced
• 1 teaspoon five-spice powder
• 1 tablespoon sesame oil
• 2 tablespoons vegetable or canola oil
• Salt and pepper
• Pan juices from roasting
• 2 cups chicken stock or water
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• Scallions, thinly sliced, for garnish

Directions

1. Prepare the chicken: Pat the chicken completely dry with paper towels. Season the cavity and outside with salt and pepper. Shove ginger and garlic slices inside
2. Make the sauce: In a bowl, whisk together the soy sauce, rice wine, ginger, garlic, five-spice powder, chicken broth, and sesame oil.
3. Preheat oven: Preheat your oven to 400F.
4. Brown the chicken: Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Cook on stove for 5 minutes per side
5. Pour in sauce: Cook for a few minutes to get chicken stuff off the sides of the pan
6. Add root vegetables: Add the potatoes, carrots, and onion wedges to the pot. Toss them in the remaining marinade and any oil in the pot. Season with a pinch of salt.
7. Roast the chicken and vegetables: Place the chicken on top of the vegetables, breast-side up. Cook covered for 60 minutes then 30 with lid off.

• 2 tablespoons extra virgin olive oil
• 1 large onion, sliced
• 2 celery stalks, trimmed and chopped
• 2 carrots, peeled and chopped
• Salt and pepper
• 1 tablespoon minced garlic
• 1 cup farro, spelt, or barley
• 1 cup dried white beans, soaked for several hours or overnight
• 2 cups chopped tomatoes (canned are fine; do not drain)
• 6 cups stock or water, more as necessary
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh basil (optional)
• Freshly grated Parmesan

Preparation

1. Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt, and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes, and stock, and stir.
2. Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 poblano peppers, stemmed, seeded, and diced
• 1 jalapeño pepper, stemmed, seeded, and diced
• 4 ounces diced green chiles
• 4 cloves garlic, minced
• 4 cups chicken broth
• 4 cups cooked shredded chicken
• 2 cups salsa verde
• 2 (15.5-ounce) cans cannellini beans, drained and rinsed
• 1 (15-ounce) can whole kernel corn, drained and rinsed
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• 1 bay leaf
• ½ cup chopped cilantro
• 4 tablespoons lime juice (about 2 limes)
• Toppings: sour cream, diced avocados, sliced green onions, tortilla chips

Instructions

1. Cook the Vegetables:
   Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, poblanos, jalapeño, and diced green chiles. Cook for 10 minutes until the peppers are softened and the onions are translucent. Stir in the garlic and cook for 1 minute until fragrant.

2. Add Remaining Ingredients:
   Add the chicken broth, shredded chicken, salsa verde, beans, corn, salt, cumin, oregano, and bay leaf. Stir to combine and bring to a boil.

3. Simmer:
   Reduce the heat to low, cover, and simmer for 20 minutes. Uncover and cook for an additional 10 minutes to reduce the broth.

4. Garnish and Serve:
   Discard the bay leaf and stir in the chopped cilantro and lime juice. Taste and adjust seasoning as needed. Serve in bowls topped with sour cream, cilantro, green onions, and avocados.

• Salt
• 4 baby bok choy (about 12 ounces), each trimmed and quartered lengthwise
• 4 scallions, trimmed, white and green parts thinly sliced and separated
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 2 teaspoons rice vinegar
• 1 (2-inch piece) fresh ginger, peeled and finely chopped (about ¼ cup)
• ¼ cup neutral oil
• 2 (14- to 16-ounce) blocks of tofu
• Toasted white or black sesame seeds, for serving
• White rice (optional), to serve

Instructions

1. Bring a pot of salted water to a boil. Add the baby bok choy and cook until the stems are just tender and the leaves are bright green, 1½ to 2 minutes. Rinse under cold water until thoroughly cooled, then drain well.
2. Place the green parts of the scallions into a heatproof bowl and add the soy sauce, sesame oil and rice vinegar.
3. Place the ginger, white parts of the scallions and the neutral oil into a small pot and place on medium-high heat. Stir until the ginger and scallions start to sizzle and become aromatic (watch closely so that they don’t burn), 2 to 3 minutes. Remove from the heat and immediately — and carefully — pour this over the green scallion mixture. Stir to combine. Taste and season with salt; it should be quite salty to balance the neutral flavor of the tofu.
4. Carefully drain the liquid from each package of tofu, and gently tip the blocks onto a clean kitchen towel. (Try to keep each block in one piece, but don’t worry if it falls apart.) Pat with another clean kitchen towel, removing as much liquid as possible. Transfer the blocks to one large plate or two smaller plates and cut into 1-inch blocks. Season with salt and pepper.
5. Add the bok choy on top and around the tofu and spoon over the ginger-scallion oil. To serve, top with sesame seeds and eat as is or serve with rice.

• Salt to taste
• 3 tablespoons olive oil
• 3 or more cloves garlic, lightly smashed and peeled
• 3 or more anchovy fillets
• 128-ounce can whole plum tomatoes
• Freshly ground black pepper to taste
• ½ cup pitted black olives, preferably oil-cured
• 2 tablespoons capers
• Crushed red pepper flakes to taste
• 1 pound linguine or other long pasta
• Chopped fresh parsley, oregano, marjoram or basil leaves for garnish, optional

Instructions

1. Bring pot of water to boil and salt it. Warm 2 tablespoons oil with garlic and anchovies in skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden.
2. Drain tomatoes and crush with fork or hands. Add to skillet, with some salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. Stir in olives, capers and red pepper flakes, and continue to simmer.
3. Cook pasta, stirring occasionally, until it is tender but not mushy. Drain quickly and toss with sauce and remaining tablespoon of oil. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.

• ½ cup / 100 g dried chickpeas
• 1 tsp baking soda
• 2 small cucumbers (10 oz / 280 g in total)
• 2 large tomatoes (10½ oz / 300 g in total)
• 8½ oz / 240 g radishes
• 1 red pepper, seeded and ribs removed
• 1 small red onion, peeled
• ¾ oz / 20 g cilantro leaves and stems, coarsely chopped
• ½ oz / 15 g flat-leaf parsley, coarsely chopped
• 6 tbsp / 90 ml olive oil
• Grated zest of 1 lemon, plus 2 tbsp juice
• 1¾ tbsp sherry vinegar
• 1 clove garlic, crushed
• 1 tsp superfine sugar
• 1 tsp ground cardamom
• 1½ tsp ground allspice
• 1 tsp ground cumin
• Greek yogurt (optional)
• Salt and freshly ground black pepper

Method

1. Soak the dried chickpeas overnight in a large bowl with plenty of cold water and the baking soda. The next day, drain, place in a large saucepan, and cover with water twice the volume of the chickpeas. Bring to a boil and simmer, skimming off any foam, for about an hour, until tender, then drain.

2. Cut the cucumber, tomato, radish, and pepper into ⅝-inch / 1.5 cm dice; cut the onion into ¼-inch / 0.5 cm dice. Mix everything together in a bowl with the cilantro and parsley.

3. In a jar or sealable container, mix 5 tbsp / 75 ml of the olive oil, the lemon juice and zest, vinegar, garlic, and sugar and mix well to form a dressing, then season to taste with salt and pepper. Pour the dressing over the salad and toss lightly.

4. Mix together the cardamom, allspice, cumin, and ¼ teaspoon salt and spread on a plate. Toss the cooked chickpeas in the spice mixture in a few batches to coat well. Heat the remaining olive oil in a frying pan over medium heat and lightly fry the chickpeas for 2 to 3 minutes, gently shaking the pan so they cook evenly and don’t stick. Keep warm.

5. Divide the salad among four plates, arranging it in a large circle, and spoon the warm spiced chickpeas on top, keeping the edge of the salad clear. You can drizzle some Greek yogurt on top to make the salad creamy.

Ingredients

• 2 tbsp olive oil
• 2 tbsp Pilpelchuma (page 302) or harissa (store-bought or see recipe, page 301)
• 2 tsp tomato paste
• 2 large red peppers, cut into ½-inch / 0.5 cm dice (2 cups / 300 g in total)
• 4 cloves garlic, finely chopped
• 1½ tsp ground cumin
• 5 cups / 800 g ripe tomatoes, chopped; canned are also fine
• 4 large free-range eggs, plus 4 egg yolks
• ½ cup / 120 g labneh (store-bought or see recipe, page 302) or thick yogurt
• Salt

Method

1. Heat the olive oil in a large frying pan over medium heat and add the pilpelchuma or harissa, tomato paste, peppers, garlic, cumin, and ¾ teaspoon salt. Stir and cook over medium heat for about 8 minutes to allow the peppers to soften.

2. Add the tomatoes, bring to a gentle simmer, and cook for a further 10 minutes until you have quite a thick sauce. Taste for seasoning.

3. Make 8 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still runny (you can cover the pan with a lid if you wish to hasten the process).

4. Remove from the heat, leave for a couple of minutes to settle; then spoon into individual plates and serve with the labneh or yogurt.