RECIPES

Servings 4 INGREDIENTS 2 whole fish 1 lb. (stripe bass, snapper or any type of bream) 2 cloves garlic, sliced ¼ inch 2 sprigs oregano, leaves only As needed kosher salt As needed extra virgin olive oil Seafood Stock ¼ cup extra virgin olive oil 1 cup green onions, small dice 1/3 cup whole garlic ½ bunch oregano, including stems 2 tsp Calabrian chili 6 to 7 Roma tomatoes, cut in to 1/8 pieces 1 Tbsp Kosher salt 2 fish bones 1-gallon ice water 12 shrimp peels (optional) ½ bun

Makes about 3 tablespoons INGREDIENTS 1.5 teaspoons whole allspice 1.5 teaspoons cumin seeds 1.5 teaspoons yellow mustard seeds 3/4 teaspoon S zechuan peppercorns .5 teaspoon crushed red pepper 1 tablespoon + 1 teaspoon sweet smoked paprika 2 sprigs fresh rosemary DIRECTIONS In a small sauté pan over medium heat, toast the allspice, cumin seeds, mustard seeds, Szechuan peppercorns and crushed red pepper stirring occasionally until fragrant, about 2-3 min. Take the pan off t

Servings 4 to 6 INGREDIENTS 27 oz fresh prepared pizza dough (from a 2-lb. pizza dough) 12 oz broccoli rabe 8 oz baby kale (about 10 cups) 1 cup chopped fresh basil 5 garlic cloves, minced 1 Tbsp extra-virgin olive oil, plus more for brushing 1½ tsp flaky sea salt, divided ½ tsp crushed red pepper, divided All-purpose flour, for work surface 12 oz provolone cheese, sliced 2 tsp chopped fresh rosemary DIRECTIONS Preheat oven to 375°. Place pizza dough on a work surface; cove