Sift together flour, baking soda, and salt. In a separate mixing bowl, use a spatula or wooden spoon to cream sugars and butter until smooth. Alternatively, use a stand mixer fitted with a paddle attachment on medium-high speed. Beat in vanilla, egg, and yolk. Stop once the ingredients are fully incorporated; take care not to overbeat.
Gradually fold in dry ingredients, stopping when there are no streaks of flour in the dough. Gently stir in chocolate chips, cover, and refrigerate for at least 30 minutes (and up to 12 hours).Arrange generous spoonfuls of batter on a baking tray lined with parchment paper. Bake at 350°F for 11 to 12 minutes, alone on the center rack.
Leave cookies on baking sheet for two minutes, then transfer to cooling rack or lined dish.
Boil pasta in salted water until just tender, approximately 5 minutes. Drain, coat with olive oil, and set aside.
Prepare the béchamel — in a saucepan over low heat, melt butter. Add flour, whisking continuously, until the roux reaches a pale, golden color. Gradually incoporate whole milk, stirring constantly. Add nutmeg, rosemary, bay leaf, sea salt, and a pinch of black pepper. Continue to stir as the sauce thickens and comes to a simmer. Remove herbs and set aside.Combine cooked pasta, béchamel sauce, grated cheese, and heavy whipping cream in a large mixing bowl. Transfer to a baking dish, and bake at 400°F for 20 minutes.
Remove from oven and gently stir. Add a layer of panko and season with salt, black pepper, onion powder, and smoked paprika. Bake for an additional 30 to 40 minutes.
In a saucepan or small pot, bring beans to a boil. Add onions and garlic, reduce heat, and cover. Simmer until onions are translucent. Season with salt, a tiny pinch of black pepper, and a bigger pinch of cayenne. Stir in cilantro and remove from heat. Return to heat and melt in cheese before serving.
In a heavy-bottomed pot or dutch oven, sauté vegetables in olive oil until crisp-tender. Add garlic and continue to cook for another minute. Increase heat, stir in couscous, and season with salt and pepper. Pour in broth and bring to a boil.
Cover and remove from heat. Let stand for 5 to 8 minutes. Stir in harissa and fluff to serve. Garnish with fresh herbs.
In a large stock pot, bring water, onions, and chicken to a boil. Decrease heat to a simmer and add vinegar. Skim foam from the surface.
When the stock at the surface appears more clear and there is minimal scum or foam to be removed, add remaining ingredients. Cover and simmer for at least 4, and up to 8, more hours.
Strain the stock through a fine-meshed metal seive into a clean pot. Allow to cool. Remove excess fat layer from the top before storing or using.
Lightly toast bread in a toaster (though you may need a license for this). Spread peanut butter on one slice of toast, and nutella on the other. Join the toasts to form a sandwich. Serve with dark roast coffee or a tall glass of milk.
Bring a pot of salted water to boil, and cook potatoes until just fork-tender. Remove from heat and leave submerged. Meanwhile, in a heavy-bottomed pot, high-walled sauté pan, or dutch oven, heat vegetable oil over medium-high heat. Add whole fennel, coriander, and cumin seeds. When the seeds have expanded and released their aromas, add shallots and cook on low heat until translucent. Add garlic, ginger, and carrot.
Crank up the heat and add chicken. Season with salt and black pepper. Stir in curry paste. Once chicken is just cooked through, pour in coconut milk and stock. Bring to a simmer, stir in sugar, and add cinnamon. Cover and cook for two hours.
In a skillet, sauté peppers in olive oil with a pinch of salt. Add to the curry along with the potatoes, and let simmer uncovered until a desired consistency is achieved. Serve over cardamom jasmine rice, garnished with lime and fresh herbs.
Boil farro with bay leaf in salted water until tender, about 30 minutes. In a skillet over medium-low heat, sweat onions until translucent. Add celery and garlic and season with salt. Add a tablespoon of water and cover, continuing to cook until tender. Drain cooked farro, combine with vegetables, and set aside.
In a small mixing bowl, combine chopped herbs, preserved lemon, honey, lemon juice, salt, black pepper, and olive oil. Dress farro with lemon-herb mixture before serving.
Pat-dry chicken and cover with plastic wrap. Using a mallet, flatten to uniform thickness. Discard plastic wrap and season both sides liberally.
In a large braising pan or high-walled sauté pan, heat butter and oil over high heat. Once butter is melted, sear breast for one minute. Flip, cover, and reduce heat to low. For the next 20 minutes, no funny business: do not uncover, do not disturb. After 10 minutes, remove from heat and allow to rest another 10 minutes.
Pat-dry chicken thighs. Combine ingredients in a large mixing bowl or plastic freezer bag and add kosher salt, black pepper, and olive oil. Marinate in refrigerator for at least 4 hours, and up to overnight. Cook via preferred method and serve with lemon-herb farro.
In a heavy-bottomed pot, high-walled sauté pan, or dutch oven, sweat onion in olive oil. Take your time here: keep heat low and stir regularly. When onions are translucent, add garlic, herbs, salt, and black pepper.
Increase heat and brown the sausage, breaking it apart as it cooks. Pour in wine and reduce. Add tomatoes and cold water. Bring to a boil. Cover and simmer for two to three hours. Season to taste. Serve over tubular pasta, topped with grated cheese and fresh Italian basil.
If using dried chili peppers, soak in a bowl of hot water, covered, to rehydrate. Wrap garlic, ginger, and shallot tightly in foil. Place in cast iron over low heat. Leave to roast for forty minutes, flipping at the halfway mark.
In a food processor, combine all the ingredients. No need to remove cilantro leaves from stalks. Blend in chile water as needed.
Adapted from Meera Sodha's Daily dal.
In a saucepan or small soup pot, bring water and lentils to a boil. Cover and simmer until just done. Meanwhile, in a heavy-bottomed pot or dutch oven, heat canola oil over medium heat. Add peppercorns and cloves. When fragrant, add onions and sweat over low heat until golden. Add garlic and ginger, and stir in dry spices.
Add tomatoes, cover, and simmer for 30 minutes. Add lentils and gradually incorporate remaining lentil water to achieve desired consistency. Simmer for at least 10 more minutes and serve with fresh-squeezed lime and cilantro.
Adapted from Melissa Clark's Red Lentil Soup.
In a heavy-bottomed pot or dutch oven, sweat onion over low heat until translucent. Add garlic and continue to cook for another minute. Stir in dry spices, season with salt and black pepper, and incorporate tomato paste. Increase heat and cook until the tomato paste mixture has darkened in color.
Stir in lentils and carrots. Season with salt again, pour in chicken stock and water, and bring to a boil. Reduce heat and simmer, partially covered, for 30 minutes.
Using an immersion blender, or working in batches in a blender, purée the soup to desired consistency. Season to taste, and serve with a drizzle of high-quality extra virgin olive oil, black pepper, chili powder, fresh-squeezed lemon, and cilantro.
In a large skillet or sauté pan, sweat onion over low heat until translucent. Add garlic, ginger, carrot, and peppers and continue to cook until vegetables are tender. Increase heat and add pork, breaking apart as it cooks. Season with a touch of salt and black pepper.
Once meat is sufficiently broken apart and has taken on some color, reduce heat slightly and stir in oyster sauce and soy sauce. After another minute, stir in sugar and leave to caramelize. After 2 minutes, continue to gently stir every 30 seconds until preferred level of caramelization is reached.
Serve over short-grain rice, garnished with fresh scallion and toasted sesame seeds. Pairs well with a simple cabbage salad.