Recipes

• 2 pounds pork neck bones or bony spareribs
• 5 slices (1⁄2 in. thick) unpeeled fresh ginger
• 1 tablespoon dried goji berries
• 5 dried jujubes
• 2 large onions, cut into large dice

Yields: 4 Quarts

1. Put bones in an 8-qt. pot and add enough cold water to cover.
2. Bring to a boil.
3. Drain bones in a colander, discarding cooking liquid, and rinse well with cold water.
4. Return bones to pot with 5 qts. fresh, cold water.
5. Add ginger, goji berries, and jujubes. Bring to a boil, partly covered; then reduce heat and simmer, covered, 4 to 6 hours, adding onions for the last hour.
6. Strain broth, discarding solids, and chill overnight.
7. Skim off fat before using.

• 2 tablespoons canola oil
• 5 slices (1⁄2 in. thick) fresh ginger
• 3 garlic cloves, minced
• 1 cinnamon stick (4 to 5 in.)
• 1 tablespoon fennel seeds
• 2 green cardamom pods, split
• 2 teaspoons Sichuan peppercorns
• 2 star anise pods
• 5 dried Tianjin chiles or 1 tbsp. clear red chili oil
• 1/4 cup Sichuan chile bean paste (doubanjiang)
• 4 quarts Pork and Goji Berry Broth

1. Heat oil in a 6- to 8-qt. pot over high heat. Add ginger and garlic and stir-fry until fragrant, 30 seconds to 1 minute.
2. Add spices, chiles, and chile bean paste and fry, stirring, 1 minute to release flavors.
3. Add broth and bring to a boil, covered; then lower heat and simmer, covered, 30 minutes to blend flavors.

Make ahead: 1 day, chilled, or 3 months, frozen.

• ½ pound piece of slab bacon, sliced ⅓-inch thick and cut into ⅓-inch dice
• 1 celery rib, finely chopped
• 1 small onion, finely chopped
• 1 large jalapeño, seeded and chopped
• 2 large garlic cloves, minced
• 1 tablespoon chopped thyme
• 1 (12-ounce) bottle lager or pilsner, divided (medium-bodied, malty/sweet is generally the way to go)
• 2 ¼ cups low-sodium chicken broth, plus more if needed
• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 1 cup heavy cream
• ½ pound sharp yellow cheddar cheese, coarsely shredded
• 4 ounces smoked cheddar cheese, coarsely shredded
• Kosher salt
• Freshly ground black pepper
• Garlic-rubbed toasts, for serving

Yields: 6 Servings

1. Gather the ingredients.
2. In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, about 7 minutes. Using a slotted spoon, transfer the bacon to a bowl.
3. Add the celery, onion, jalapeño, garlic, and thyme to the saucepan. Cook over moderate heat, stirring, until softened, about 8 minutes.
4. Add half of the beer and cook until reduced by half, about 5 minutes. Add 2 ¼ cups of chicken broth and bring to a simmer.
5. In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes.
6. Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes.
7. Add the heavy cream, cheddar cheeses, and the remaining beer. Simmer, stirring occasionally, until thick and creamy, about 5 minutes.
8. Stir in the bacon and season with salt and pepper. Add a few more tablespoons of broth if the soup is too thick.
9. Serve the soup with garlic toasts.
10. For leftovers or when reheating, rewarm gently and thin with additional broth.

• 2 tablespoons vegetable oil
• 1 chili pepper, minced (e.g., jalapeño or habanero for more heat)
• 5 Thai chili peppers (or 2 serranos), minced
• 1 red bell pepper or other sweet pepper, diced
• 1 dried or canned chipotle pepper, diced
• ½ onion, diced
• 1 pound ground beef
• 1 pound sausage (e.g., chorizo)
• 1 pound chuck steak or roast, cubed
• 2 tablespoons ground cumin
• 3 tablespoons chili powder
• 1 teaspoon ground coriander
• 2 cloves garlic, minced
• 2 tablespoons brown sugar
• 1 teaspoon Worcestershire sauce
• 1 small can tomato paste
• 1 (12 oz) bottle of beer (preferably not too light or hoppy, a porter, bock, or stout work well.)
• 2 cans chili beans (e.g., pinto, black, kidney)
• 2 cups beef stock or broth
• 2 cans diced fire-roasted tomatoes
• Salt, to taste
• Optional: masa harina for thickening
• Optional: several dashes of hot sauce (e.g., Cholula) for added spice
• Optional: 1 cup frozen corn kernels (fire-roasted if available)
• Optional: ½ cup fresh or frozen diced, roasted Hatch green chiles

1. In a large stockpot over medium heat, add vegetable oil. Sauté minced peppers, onions, and garlic until softened.
2. Add ground beef, sausage, and cubed chuck steak. Cook until all meats are browned, about 5-10 minutes.
3. Stir in ground cumin, chili powder, ground coriander, and minced garlic. Add tomato paste and mix well.
4. Pour in beer, beef stock, beans, and diced tomatoes. Stir to combine.
5. Reduce heat to low, cover, and simmer for approximately 2 hours, stirring occasionally. If using a slow cooker, transfer mixture and cook on low for 4 hours.
6. If the chili needs thickening, mix masa harina with water to form a paste and add a tablespoon at a time until desired consistency is reached.
7. Season with salt and add optional hot sauce, corn, or green chiles as desired.

• 3lbs beef chuck, cut into large pieces
• salt
• fresh ground black pepper
• 1/4 cup flour
• 4 carrots, pulled and cut into 1in pieces
• 1 onion, sliced
• 7 garlic cloves, thinly sliced
• 4 cups beef broth
• 1 cup Cabernet Sauvignon
• 1/4 cup tomato paste
• 2 bay leaves
• 3 russet potatoes, peeled and cut into large chunks
• 2 tbsp cornstarch
• 2 tbsp water

Yields: 6 Servings

1. Generously season beef chuck w/ salt & pepper. Put the seasoned beef into a mixing bowl and toss w/ flour until coated.
2. In a dutch oven over med. heat, at 1 tbsp of oil. Add the chuck in a single layer, being careful not to overcrowd. Brown meat on all sides. Remove and transfer to a plate, repeat until all the beef has been browned.
3. Add another tbsp of oil to dutch oven. Add the carrots and onions, cook until the onions soften (est. 5 mins), then add the garlic and thyme and cook for ~2 mins.
4. Return the beef to the dutch oven, stir until well combined with the vegetables. Slowly add the red wine and stir to deglaze the dutch oven,then pour in the beef broth and tomato paste.
5. Stir until the paste is incorporated. Add bay leaves. Bring to a boil. Reduce heat, cover with lid, simmer for 2 hours.
6. Add the potatoes, cover, and cook until potatoes are tender, approx 30 mins.
7. In a small bowl, combine the corn starch and water. Remove the bay leaves from stew, then slowly stir in the cornstarch slurry. Stir until stew begins to thicken.

• 3 pounds pork shoulder or shanks, cut into chunks
• 8 cloves garlic (4 whole, 4 roughly chopped)
• 3 bay leaves
• 2 tablespoons dried oregano
• 1 teaspoon ground cumin
• Salt to taste
• 4 ounces dried guajillo or ancho chiles, or a combination of both
• 1 large (108oz, 6lb 12 oz, 3kg) can white hominy, drained and rinsed
• 1 tablespoon vegetable oil
• Freshly ground black pepper to taste

Garnishes:

• ½ small cabbage, thinly sliced
• 1 bunch cilantro, chopped
• ½ white onion, chopped
• 2 avocados, chopped
• 4 limes, quartered
• 1 bunch red radishes, sliced thin
• 12 to 24 tostada shells

Yields: 12 Servings

1. Fill a large 10 to 12 quart stockpot with 5 quarts of water. Set on heat to bring to a boil while you proceed with the next steps.
2. Remove stems, seeds, veins from chili pods. Heat a cast iron pan on medium high and heat the chili pods for a couple minutes, until they begin to soften. Do not let them burn.
3. While the chilies are heating, bring a medium pot with 3 cups of water to a boil, then remove from heat. Once the chiles have softened, add the chiles to the pot and cover. Let the chiles soak in the hot water for 15 to 20 minutes.
4. Heat a tablespoon or two of olive oil in a large sauté pan on medium high heat. Pat the pork pieces dry with paper towels. Sprinkle generously with salt. Work in batches, taking care not to crowd the pan, brown the meat on all sides. Add 4 cloves of roughly chopped garlic to the pan with the meat for the last batch, let cook with the meat for about a minute.
5. Once the meat has browned, transfer it to the large stockpot of boiling water. Scrape up fond and garlic from bottom of the saute pan, add those to the pot as well. Add the rinsed hominy. Add bay leaves, cumin, and oregano. Add a tablespoon of salt. Bring to a simmer, reduce the heat and cook for 15 minutes.
6. Prepare the red sauce by puréeing in a blender the chilies, 2 1/2 cups or so of their soaking liquid, a teaspoon of salt, and 4 cloves of garlic. Strain the red sauce through a sieve, discarding the tough bits of the sauce.
7. Add the red chili sauce to the pot with the pork and hominy. Add another couple teaspoons of salt. Return to a simmer, lower the heat to just high enough to maintain a simmer, partially covered. Cook for 2 to 3 hours until the pork is completely tender.
8. Skim away excess fat. Taste for seasoning and add more salt to taste (you will likely need more than you expect, perhaps a tablespoon or more.)

• 1 lb ground beef
• 1 lb sausage meat (remove casing)
• 1 lb chuck roast, cubed
• 3 red bell peppers, blistered and diced
• 4 fresno chilis
• 4 dried guajillo chilis
• 2 dried ancho chilis
• 2 tbsp chipotle in adobo sauce (Goya makes these)
• 1 large yellow onion, diced
• 3 medium carrots, diced
• 8 oz canned tomatoes
• 1 (5-6 oz) can tomato paste
• 1 (15 oz) can kidney beans
• 1 (15 oz) can pinto beans
• 1 ½ tsp whole cumin (toasted)
• 1 tsp whole coriander seeds (toasted)
• 1 tbsp brown sugar
• ½ to 1 tbsp chili powder
• 1 whole cinnamon stick
• 2 tsp smoked paprika
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tbsp worcestershire sauce
• 4 cups beef broth
• 1 (12 oz) bottle or can of IPA or stout

For Garnishes:

• Tostadas
• Green onions
• Sharp cheddar

1. Burn the 3 red bell peppers over the stove until blackened on all sides. Remove and place them into an airtight tupperware container to steam for 10 minutes. Peel the skin (some blackened bits can remain), remove seeds. Dice one pepper and set aside, and chop the other two roughly.
2. Remove the stems, veins, and seeds from the ancho and guajillo chilis. In a pot over medium heat, add 4 cups beef broth and bring to a simmer. Add the dried chilis and simmer for about 20 minutes until softened.
3. Transfer the beef broth, dried chilis, 2 roughly chopped roasted bell peppers, and 2 tbsp chipotle in adobo sauce to a blender. Blend until smooth, then strain through a sieve to remove hard bits. Set aside.
4. Toast 1 tsp whole coriander seeds and 1 ½ tsp whole cumin in a pan for about 5 minutes. Grind into a fine powder using a mortar and pestle.
5. In the same pan, heat 2 tbsp vegetable oil and brown cubed chuck roast on all sides. Transfer to a plate.
6. In a large pot, brown the sausage and ground beef. Add the chuck roast, diced yellow onion, and carrots. Stir periodically and cook for about 10 minutes.
7. Add the tomato paste and stir, cooking for another 5 minutes. Then add the diced roasted bell pepper, toasted cumin and coriander, chili powder, smoked paprika, onion powder, garlic powder, kosher salt, and brown sugar. Stir and cook for another 2-3 minutes.
8. Stir in 1 tbsp worcestershire sauce. Crush the canned tomatoes by hand and add them to the pot. Mix in the blended chili sauce, beer, and cinnamon stick.
9. Simmer on low heat for 45 minutes to 1 hour, tasting periodically. Remove the cinnamon stick if the flavor becomes too strong. Continue simmering if desired.

• 5-10 Thai chilies, or to taste
• 5 cloves garlic
• 1 spur chili or other mild red pepper, chopped
• 1/2 cup long beans cut into short pieces
• 1/2 small onion, diced
• 300g (.7lb) ground chicken, or same qty diced chicken
• 1Tbsp oyster sauce
• 1 Tbsp soy sauce
• 2 tsp fish sauce
• 1.5 tsp black soy sauce (or sub dark soy sauce and regular to 2 tsp)
• 2 tbsp water
• 1.5 tsp sugar
• 1.5 cup loose packed holy basil leaves
• veg oil as needed
• 1 egg per person
• jasmine rice for serving
• if you can't find holy basil, italian basil's actually closer to what you want than thai basil flavor wise.

Yields: 2-3 Servings

1. Pound Thai chilies into a fine paste.
2. Add garlic and spur chilies and pound into a rough paste. If you don't have a mortar and pestle, a fine mince will work.
3. Combine oyster sauce, soy sauce, fish sauce, black soy sauce, water and sugar; stir to dissolve the sugar.
4. In a wok or a large saute pan, saute the garlic-chili paste in a little vegetable oil over medium high heat until the garlic starts to turn golden.
5. Add chicken and toss until they're no longer in big clumps. Add the sauce and continue tossing until the chicken is almost done.
6. Add onions and long beans; toss until the chicken is done.
7. Remove from heat and stir in the holy basil.
8. Taste and adjust seasoning as needed.
9. For the fried egg: Heat about 1 cm of vegetable oil in a small non-stick pan or a wok over medium high heat.
10. Once the oil is hot (you want the oil very hot, especially if you like runny yolk), crack the egg directly into the pan and let it fry until the edges are browned and bubbly.
11. Serve over rice, top with fried egg

• ½ pound chicken breast (about 230 grams), cut into bite size small pieces
• ½ teaspoon minced ginger
• 1 teaspoon soy sauce
• ¼ teaspoon ground black pepper
• ½ cup potato starch
• 1 egg white (If you use 1 pound chicken, use 1 whole egg)
• 1 green chili pepper, deseeded, sliced thinly
• 1 fresh red chili pepper, deseeded, sliced thinly
• 1 green onion, chopped
• ½ medium sized onion, chopped
• 3-4 small dried red chili peppers
• 1 cup cooking oil (grapeseed oil, vegetable oil, or corn oil)
• 1 teaspoon toasted sesame oil

Yields: 2-3 Servings

Spicy Garlic- and Leek-Infused Oil:

• ¼ cup vegetable or corn oil
• ½ cup thinly shredded leek
• 4 garlic cloves, cut into halves
• 1 tablespoon coarse red chili flakes

Sweet and Sour Sauce (mixed together in a small bowl):

• 1 tablespoon soy sauce
• 2 tablespoons water
• 2 tablespoons rice syrup (or sugar)
• 1 tablespoon white vinegar
• 1 teaspoon potato starch

1. Combine the chicken, ginger, soy sauce, and ground black pepper in a bowl. Mix well with a spoon and let sit for 10 to 20 minutes.
2. Add the egg white and ½ cup potato starch. Mix well by hand.

Prep the Spicy Garlic- and Leek-Infused Oil:

3. Heat up a small pan with ¼ cup cooking oil. When the oil is heated, lower the heat to medium and add the garlic and leek. Stir with a wooden spoon until the garlic and leek turn light golden brown and crispy.
4. Remove the garlic and leek with tongs and place them on a small plate.
5. Turn off the heat and add the chili pepper flakes to the hot oil. Stir and let it cool for a few minutes. Strain the oil.

Fry the Chicken:

6. Heat 1 cup of cooking oil in a 12-inch skillet or frying pan for 3-4 minutes over high heat (335-350°F).
7. Lower the heat to medium-high and fry the chicken. Turn the pieces over when the bottom is crunchy and light golden brown, about 5 minutes.
8. Remove the chicken and strain. Turn off the heat.
9. Heat a large pan and add the spicy garlic-leek infused oil. Add the onion, green onion, red chili pepper, green chili pepper, and dried red chili peppers. Stir over medium-high heat until the onion starts to turn crispy, about 2-3 minutes.
10. Add the sweet and sour sauce and stir for about 20-30 seconds. Turn off the heat.

Final Fry and Mix:

11. Reheat the oil in the skillet and fry the chicken once more for about 3-5 minutes, until it’s very crunchy and golden brown. Strain the chicken.
12. Reheat the sauce until it’s sizzling. Add the chicken, fried leek and garlic, and a drop of toasted sesame oil. Stir to coat the chicken evenly.

• 4 chicken thighs (bone in or boneless)
• 1½ cups water
• 1 cup soy sauce
• 1/4 cup brown sugar
• 1 tbsp rice vinegar
• Thumb sized piece of ginger, sliced thin
• 5 garlic cloves, whole
• 8 spring onions, halved, tops and bottoms removed, reserve and chop 1 for garnish.
• Sesame seeds (for garnish)
• rice, for serving

Yields: 4 Servings (1 thigh per)

1. Marinate the Chicken: In a large bowl, combine water, soy sauce, rice vinegar, and brown sugar. Stir until the sugar dissolves, then add the garlic cloves, sliced ginger, and spring onions.
2. Add the chicken thighs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Cook the Chicken: Preheat your oven to 350°F (175°C).
4. Transfer the marinated chicken thighs and the marinade into a baking dish.
5. Bake, uncovered, for 45-50 minutes, or until the chicken is cooked through and tender. Basting the chicken with the marinade halfway through cooking can enhance the flavor.
6. Optional Broiling: For a caramelized finish, switch the oven to broil mode during the last 5 minutes of cooking. Keep a close eye to prevent burning.
7. Serve: Remove the chicken from the oven and let it rest for a few minutes. Garnish with chopped green onions and sesame seeds.
8. Serve hot over steamed rice, drizzling some of the cooked marinade over the top for added flavor.

• 4 large chicken breasts (6 ounces each)
• 4 oz fresh mozzarella cheese (the kind that comes in a log)
• 2 medium Roma tomatoes, sliced
• ¼ cup fresh basil, divided (half of it cut into ribbons)
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Sea salt and black pepper, to taste

Yields: 4 Servings (1 breast per)

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. Make 5-6 deep slits in each chicken breast, being careful not to cut all the way through. Season both sides with sea salt and black pepper. Place onto the lined baking sheet.
3. Slice the tomatoes and mozzarella very thinly, about ⅛" to ¼" thick, and cut the pieces to a width slightly wider than the thickness of your chicken breast. Stuff a piece of mozzarella, a tomato slice, and a whole basil leaf into each slit in the chicken.
4. Drizzle olive oil and balsamic vinegar over the chicken.
5. Bake for 20-25 minutes, until cooked through (internal temperature reaches 160°F or 71°C).
6. When the chicken is ready, sprinkle remaining fresh basil ribbons on top right before serving. If desired, drizzle with additional balsamic vinegar.

• 1½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
• ¼ cup chili crisp, plus more for serving
• 2 tablespoons honey
• 2 tablespoons rice wine vinegar
• 3 tablespoons olive oil, divided
• 2 medium crowns of broccoli, cut into small florets
• Salt and pepper, to taste

For Serving:

• 4 ounces Pepper Jack Cheese, shredded (about 1 cup)
• 2 green onions, sliced
• 1 Fresno chili, sliced (optional)
• 8 ounces Asian Noodles (Soba, Udon Noodles, or wide rice noodles), cooked according to directions

Yields: 4 Servings

1. Combine the chili crisp, honey, vinegar, and 1 tablespoon olive oil in a medium-sized bowl.
2. Add the chicken and toss to coat. Let marinate in the refrigerator for 30 minutes (up to 12 hours) before cooking.
3. Preheat the oven to 425°F.
4. Line a baking sheet with foil or parchment paper for easy cleanup.
5. Toss the broccoli with the remaining 2 tablespoons olive oil and season with salt and pepper. Arrange on one side of the baking sheet.
6. Place the marinated chicken on the other side of the baking sheet.
7. Bake until the broccoli is tender and the chicken is cooked through, about 15 minutes.
8. Serve over cooked noodles and sprinkle with shredded cheese, green onions, and Fresno chili, if desired.
9. Drizzle on additional chili crisp if desired.

• 1 pound beef tenderloin, cut into thin slices (½ inch x 2 inches and ⅛ inch thick)

Marinade:

• ½ cup crushed Korean pear (Asian pear)
• ¼ cup onion purée
• 4 cloves minced garlic
• 1 teaspoon minced ginger
• 1 chopped green onion
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar (or 1 tablespoon brown sugar and 1½ tablespoons rice syrup)
• A pinch of ground black pepper
• 1 tablespoon toasted sesame oil
• Several thin slices of carrot (optional)

1. In a bowl, mix all marinade ingredients until well combined.
2. Add the sliced beef to the marinade and mix thoroughly to ensure even coating.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Preheat a grill or pan over medium-high heat.
5. Cook the marinated beef slices until fully cooked and slightly caramelized, approximately 2-3 minutes per side.
6. Serve hot with rice, lettuce leaves for lettuce wraps.

• ⅔ pound flank steak, cut into strips
• 2⅔ tablespoons vegetable oil
• 1⅓ tablespoons minced ginger
• 2⅔ cloves garlic, minced
• 1⅓ cups sliced carrots
• Snow peas (quantity as desired)
• Bean sprouts (quantity as desired)
• 1⅓ cups broccoli pieces
• ⅔ cup beef stock
• 1⅓ tablespoons cornstarch
• 1⅓ tablespoons soy sauce
• Salt and pepper to taste

1. Heat the vegetable oil in a large pan over medium-high heat. Sautee the Garlic & Ginger, then Add the flank steak strips and stir-fry until the meat is browned. Push the meat to the sides of the pan.
2. Add the broccoli and carrots to the center of the pan. Cover and steam the vegetables until they are slightly crunchy.
3. Remove the vegetables to a bowl. Add the beef stock to the meat, seasoning with salt and pepper to taste.
4. In a small bowl, combine the cornstarch with 2⅔ tablespoons of water and the soy sauce. Stir this mixture into the meat to thicken the sauce.
5. Return the vegetables to the pan, along with the snow peas and bean sprouts. Heat through.
6. Serve over rice.

• 1 (4 to 5-pound) prime boneless beef chuck roast
• Kosher salt and freshly ground black pepper
• All-purpose flour
• Good olive oil
• 2 cups chopped carrots (4 carrots)
• 2 cups chopped yellow onions (2 onions)
• 2 cups chopped celery (4 stalks)
• 2 cups chopped leeks, white and light green parts (2 to 4 leeks)
• 5 large garlic cloves, peeled and crushed
• 2 cups good red wine, such as a pinot noir
• 1 (28-ounce) can whole plum tomatoes in puree
• 1 cup chicken stock
• 1 chicken bouillon cube
• 3 branches fresh thyme
• 2 branches fresh rosemary
• 1 tablespoon unsalted butter, at room temperature

Yields: 8 Servings

1. Preheat the oven to 325°F.
2. Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1½ teaspoons pepper. Dredge the entire roast in flour, including the ends.
3. In a large pan, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes on each side, until nicely browned all over. Remove the roast to a large plate.
4. add onions to the pan and sautee, using the moisture from the onions to deglaze the fond
5. Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, celery, leeks, garlic, 1 tablespoon salt, and 1½ teaspoons pepper. Cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned.
6. Add the wine, bringing to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot.
7. Return the roast to the pot, bring to a boil, and cover. Place in the oven for 2½ hours, until the meat is fork-tender or reaches about 160°F internally. After about an hour, reduce the oven temperature to 250°F to keep the sauce at a simmer.
8. Remove the roast to a cutting board. Discard the herb bundle. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or food processor fitted with the steel blade and purée until smooth.
9. Pour the purée back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. In a small bowl, mash together 2 tablespoons flour and the butter with a fork. Stir this mixture into the sauce and simmer for 2 minutes, stirring until thickened. Adjust seasonings as needed.
10. slice the meat. Serve warm with the sauce spooned over it.

• 1 lb. Italian sausage (mild, sweet, or hot)
• 1 cup breadcrumbs
• 1 large egg
• 1 medium yellow onion, divided
• 2 cloves garlic
• 1 Tbsp olive oil
• 1 (28 oz.) can crushed tomatoes
• ½ tsp dried oregano
• ½ tsp dried basil
• ½ tsp salt
• Freshly cracked black pepper
• 1 tsp brown sugar
• 1 Tbsp tomato paste
• 12 oz. pasta (any shape)

Yields: 6 Servings (4 Meatballs per)

1. In a large bowl, combine 1 lb. Italian sausage (casings removed), 1 cup breadcrumbs, 1 large egg, and ½ of a finely diced yellow onion. Mix until evenly combined.
2. Form the mixture into approximately 24 meatballs, about the size of ping pong balls.
3. Heat a large skillet over medium flame. Add 1 Tbsp olive oil and tilt the skillet to coat. Add the meatballs and cook until browned on all sides. Work in batches if necessary to avoid overcrowding. Once browned, remove the meatballs to a clean plate.
4. In the same skillet, add the remaining diced onion and 2 minced cloves of garlic. Sauté until soft and transparent.
5. Add 1 (28 oz.) can crushed tomatoes, ½ tsp dried oregano, ½ tsp dried basil, ½ tsp salt, freshly cracked black pepper, 1 tsp brown sugar, and 1 Tbsp tomato paste. Stir until the tomato paste is well incorporated.
6. Return the browned meatballs to the skillet and gently stir to coat them in the sauce. Cover the skillet and let the meatballs simmer in the sauce for 15 minutes.
7. While the meatballs are simmering, cook 12 oz. of pasta according to package instructions. Drain the pasta.
8. Serve the meatballs and marinara sauce over the cooked pasta. Optionally, garnish with grated Parmesan cheese and fresh basil.

• 24 oz. petite red potatoes
• 12 oz. kielbasa
• 1 yellow onion
• 12 oz. frozen green beans
• 2 Tbsp olive oil
• ½ Tbsp steak seasoning

Yields: 4 Servings

1. Preheat the oven to 400ºF.
2. Wash and slice the potatoes into 1-inch pieces.
3. Slice the kielbasa into medallions.
4. Dice the onion into 1-inch pieces.
5. Add the potatoes, kielbasa, onion, and frozen green beans (no need to thaw) to a large baking sheet.
6. Drizzle with olive oil and sprinkle the steak seasoning over top.
7. Use your hands to toss the ingredients until everything is coated in oil and spices.
8. Transfer the baking sheet to the oven and roast for 20 minutes.
9. Give the ingredients on the sheet pan a good stir.
10. Roast for an additional 15 minutes, or until the ingredients achieve the level of browning you desire.
11. Serve hot.

• 6 ounces pancetta, cut into small dice
• 1.5 pound thin asparagus, trimmed and cut crosswise into 2-inch pieces
• 2 large egg yolks, lightly beaten
• ½ tablespoon unsalted butter
• 3 tablespoons finely grated Parmigiano-Reggiano
• Fine sea salt
• ¼ teaspoon freshly ground black pepper
• 1 pound gnocchi

Yields: 4 Servings

1. Boil water in a pot for the gnocci.
2. In a large skillet over moderately high heat, cook the pancetta, stirring occasionally, until crisp, 3 to 5 minutes. Drain off excess fat, leaving just enough to coat the skillet.
3. Once water in pot has come to a boil, cook the gnocchi according to package instructions.
4. Add the asparagus and 2 tablespoons of water to the skillet. Cook over moderately high heat until the asparagus is crisp-tender, 2 to 4 minutes.
5. Remove the skillet from the heat. Immediately add the egg yolks and butter, tossing until the butter is melted.
6. Stir in the Parmigiano-Reggiano and season with salt and pepper.
7. Add gnocci and toss to combine, ensuring the gnocchi is well-coated with the sauce.
8. Serve immediately.

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 medium carrots, finely chopped
• 2 celery stalks, finely chopped
• 1 pound ground sausage or beef
• ½ cup dry red wine
• 1 280z can whole San Marzano tomatoes (and the stuff in the can)
• 1 cup beef or chicken stock
• Salt and pepper to taste
• dried basil & oregano
• Parmesan cheese, grated (optional, for garnish)
• 1lb farfalle or penne, cooked al dente

Yields: 4 Servings

1. Heat olive oil in a dutch oven over medium-low heat. Add the ground sausage or beef, breaking it up with a spoon, and cook until browned.
2. Add the chopped onion, carrot, and celery, and sauté until softened, about 5-7 minutes.
3. Deglaze the pan: Pour in ½ cup dry red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half, about 2-3 minutes.
4. Lightly crush the San Marzano tomatoes with the back of a slotted spoon, then add in the crushed tomatoes, ½ tsp dried oregano, ½ tsp dried basil, and stock. Bring the mixture to a gentle simmer.
5. Lower the heat to maintain a slow simmer and cook uncovered for 1.5-2 hours, stirring occasionally, until the sauce thickens and the flavors meld.
6. Season with salt and pepper to taste.
7. Serve the ragù over cooked pasta and garnish with grated Parmesan cheese, if desired.

• 1 ½ lb daikon radish, cut into ½" pieces
• 3 Thai chili peppers, chopped
• ¼ cup olive oil, extra virgin
• 1 Tbsp curry powder
• 1 ½ Tbsp kosher salt
• ½ tsp granulated garlic
• ¼ tsp granulated onion
• ¾ tsp lemon juice or ⅛ tsp true lemon
• Chopped parsley & green onion for garnish

Yields: 6 Servings

1. Preheat oven to 400°.
2. Combine all ingredients in a medium bowl; toss to coat. Let stand for at least 15 minutes.
3. Arrange radish pieces in a single layer on a cookie sheet.
4. Bake for 25-30 minutes or until golden brown, flipping once during cook time.