RECIPES

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 6-8 INGREDIENTS 2 lb rigatoni pasta ½ to 1 cup cooking liquid from pasta ½ cup grated parmesan cheese 1 batch braised beef short ribs (see sub recipe) 3 Tbsp unsalted butter ¼ cup fresh parsley, chopped To taste, salt As needed, shaved parmesan for garnish DIRECTIONS Bring gallon of water and ¼ cup of salt to boil. While the water comes to a boil, roughly chop the cooked short ribs and add it to a large sauté pan with braising liquid. Warm short ribs and the liq

Servings: 4 INGREDIENTS 2 lobsters, each about 1 1/2 lbs extra-virgin olive oil 2 tsp red wine vinegar 1 1/2 lbs heirloom tomatoes, preferably a mix of sizes and colors, cut into 1/2-inch pieces 1 lb ripe peaches (2 large), peeled, pitted, and cut into 1/2-inch pieces 2 tbsp fresh basil chiffonade kosher salt and freshly ground black pepper 1 tsp fresh lemon juice pinch of crushed red pepper 8 oz burrata flaked sea salt A few torn leaves of young spicy greens, such as baby mu