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 6 INGREDIENTS 3 medium size eggplants, peeled and dice into 1-inch cubes 1 onion, chopped small dice 4 cloves garlic, minced 2 cups crushed tomatoes (fresh or canned) 2 tsp oregano 2 tsp smoked paprika 2 cup basmati or jasmine rice 3 cups frozen vegetables 3 cups vegetable or chicken stock/broth To taste kosher salt As needed olive oil DIRECTIONS Preheat the oven to 425°F. In a large oven safe pot, sweat eggplants and onions on medium heat for about 4-5 min. Add ri

Servings 10 INGREDIENTS 6 tablespoons extra-virgin olive oil 1 large onion, coarsely chopped 1 pound mild green peppers, such as cubanelles or Anaheims—stemmed, seeded and coarsely chopped Salt and freshly ground black pepper 1 ½ pounds plum tomatoes—halved, seeded and finely chopped 3 pounds small eggplants, peeled and cut into 1-inch cubes ½ cup canola oil, plus more for brushing 2 large eggs ½ cup milk One 16-ounce package phyllo dough DIRECTIONS In a large, deep skil

Servings: 6-8 INGREDIENTS 8 boneless skinless chicken thighs For the marinade: 2 tsp cumin 2 cup yogurt 4 garlic cloves, smashed 2 Tbsp kosher salt 1 tsp cardamom To taste hot sauce 1 tsp paprika ½ tsp cayenne For the rub: 2 cup basmati rice 1 medium onion, chopped fine 2 tsp oregano 1 tsp allspice 5 to 6 cup chicken broth As needed olive oil As needed Italian parsley, chopped 1 lemon zest DIRECTIONS Combine marinade ingredients with chicken thighs and marinate in the refr

Servings: 2 INGREDIENTS For the slow-roasted veal: Two 14-oz veal chops ½ cup olive oil 4 sprigs thyme 4 sprigs rosemary 1 pinch chili flakes salt and pepper to taste For the Porcini Mushrooms: olive oil as needed 2 cloves garlic, lightly crushed ¼ lbs porcini mushrooms, wiped clean and sliced in half 1 pinch chili flakes 2 tsp parsley, chopped fine For the Bone Marrow and Preserved Lemon Jus 1 cup shallots, sliced thin olive oil 1 pinch chili flakes (plus more to taste)

Servings: 2 Technique tip: Soak the cedar plank it doesn't burn in the oven while providing a great transfer of smoky flavor. Swap option: You can use sea bream or any light, flaky fish filet that is not more than half 1/2-inch thick. INGREDIENTS Glaze (optional) 1 onion, finely diced 1/2 cup garlic, chopped 2 heaping tablespoons capers, roughly chopped One 12-ounce can tomatoes 1 heaping tablespoon tomato paste 2 sprigs fresh oregano 1 large teaspoon toasted and ground fenne

Servings: 10-12 INGREDIENTS For the brine and pork: 40 cloves garlic (3 to 4 heads), lightly smashed 2 tablespoons fennel seeds 6 tablespoons dried juniper berries 3 tablespoons black peppercorns 1 bunch thyme 1 1/2 cups kosher salt 1/2 cup packed light or dark brown sugar 1 7-to-8-pound pork belly For the rub: 2 tablespoons fennel seeds 1 tablespoon dried juniper berries 1 tablespoon black peppercorns 1/4 teaspoon ground nutmeg 2 tablespoons chopped fresh thyme 4 cloves garl