Beef Stew with Red Wine & Carrots (Daube de Boeuf aux Carottes)

Very simply, a daube (pronounced dohb) is a red-wine-based beef or lamb stew. This type of dish has countless flavor permutations, of course, but the most famous (and my favorite) is the Provençal daube, seasoned with local herbs and a bit of orange zest. The orange was originally the bitter Seville orange, but you can make a fine daube with a few strips of navel orange (add a strip of lemon, too, if you want to sharpen the flavor). I also like to add some sort of vegetable garnish to sweeten and brighten the stew. Here I’ve used carrots cut into hefty chunks so they hold their shape during the long cooking, but you could also use a combination of parsnips, baby onions, and celeriac.

• 
  
  1 3-lb. boneless beef chuck roast
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 slices thick-cut bacon, cut into 1/2-inch pieces
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  8 oz. shallots (8 to 10 medium), thinly sliced (about 2 cups)
  
  


• 
  
  2 Tbs. brandy, such as Cognac
  
  


• 
  
  2 Tbs. tomato paste
  
  


• 
  
  2 to 3 cloves garlic, finely chopped (2 to 3 tsp.)
  
  


• 
  
  2 tsp. herbes de Provence
  
  


• 
  
  2 cups hearty red wine, such as Côtes de Provence or Côtes du Rhône
  
  


• 
  
  1 14.5-oz. can whole, peeled tomatoes
  
  


• 
  
  4 strips orange zest (2-1/2 inches long, removed with a vegetable peeler)
  
  


• 
  
  1 lb. slender carrots, peeled and cut into 3/4- to 1-inch chunks (about 2 cups)
  
  


• 
  
  1/4 cup coarsely chopped fresh flat-leaf parsley
  
  

Tip:

Rather than buying already cut-up stew meat, buy a whole chuck roast and cut it into 1-1/2- to 2-inch cubes. These larger chunks won’t dry out during the long braise, and they make the stew more satisfying to eat.

Using your fingers and a thin knife, pull the roast apart along its natural seams. Trim off any thick layers of fat. Carve the roast into 1-1/2- to 2-inch cubes and arrange them on a paper-towel- lined tray to dry.

Position a rack in the lower third of the oven. Heat the oven to 325ºF.

Heat the oil and bacon together in a 7- or 8-qt. Dutch oven over medium heat, stirring occasionally, just until the bacon is browned but not crisp, 5 to 6 minutes. With a slotted spoon, transfer the bacon to a small plate. Season about one-third of the beef with salt and pepper, and arrange the cubes in a sparse single layer in the pot to brown. Adjust the heat so the beef sizzles and browns but does not burn. Cook until all sides are a rich brown, a total of about 10 minutes. Transfer to a large plate or tray, and season and brown the remaining beef in two more batches.

When all the beef chunks are browned, pour off all but about 1 Tbs. of drippings, if necessary. Set the pot over medium-high heat, add the shallots, season with a large pinch of salt and several grinds of pepper, and sauté until they just begin to soften, about 1 minute. Add the brandy and let it boil away. Add the tomato paste, garlic, and herbes de Provence, stirring to incorporate, and sauté for another 1 minute. Add the wine, stirring and scraping the bottom of the pan with a wooden spoon to dislodge  the caramelized drippings, and bring to a boil. Pour in the liquid from the tomatoes, holding the tomatoes back with your hand. Then one by one, crush the tomatoes with your hand over the pot and drop them in. Add the orange zest, and return the beef (along with accumulated juices) and bacon to the pot. Finally, add the carrots, bring to a simmer, cover, and slide into the oven.

Cook the stew, stirring every 45 minutes, until the meat is fork-tender (taste a piece; all trace of toughness should be gone), 2 to 3 hours. Before serving, skim off any surface fat (if there is any), taste for salt and pepper, and stir in the parsley.

Seared Scallops with Warm Radicchio and Pancetta

Radicchio’s bitterness mellows once it’s cooked, making it a sweet, tender bed for the scallops.

• 
  
  1 large head radicchio (about 14 oz.)
  
  


• 
  
  2 Tbs. cider vinegar 
  
  


• 
  
  2 tsp. granulated sugar 
  
  


• 
  
  12 large all-natural “dry” scallops, side muscles removed 
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  6 oz. pancetta, cut into small dice 
  
  


• 
  
  Olive oil, as needed
  
  


• 
  
  1/2 medium red onion, thinly sliced through the root end
  
  


• 
  
  1 Tbs. minced fresh rosemary
  
  


• 
  
  1 large clove garlic, chopped
  
  

Tip:

It’s essential to use “dry” scallops for this dish; they haven’t been soaked in a sodium solution, so they’ll brown better.

Remove the outer leaves from the radicchio and cut the head in half through the root end. Cut each half into 4 wedges through the root end and remove the white core.

In a small bowl, stir the vinegar and sugar until dissolved. 

Pat the scallops dry and season with salt and pepper. Heat a 12-inch skillet (preferably cast iron) over medium heat until hot. Add the pancetta and cook, stirring often, until crisp, about 5 minutes. Remove the pancetta from the skillet with a slotted spoon. Pour off all but 3 Tbs. of the fat (if you have less than 3 Tbs., add olive oil to make up the difference).

Put the skillet over medium-high heat. Add the scallops and sear until golden-brown on one side, 2 to 3 minutes. Flip and continue to cook on the second side until they feel firm when pressed, 2 to 3 minutes more. Transfer to a plate, cover, and keep warm. 

Add the onion and rosemary to the skillet and cook, stirring often, until the onion is softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, 15 seconds. Add the radicchio and pancetta, season with salt and pepper, and cook, tossing gently and occasionally, until the radicchio is wilted, 2 to 3 minutes. Remove the skillet from the heat and pour the vinegar mixture over the radicchio. Toss to combine. Serve with the scallops. 

Vegetables and Tofu with Spicy Peanut Sauce

On the Indonesian island of Java, this hearty, main-course salad—known as gado-gado—is sold by street vendors, who carry the ingredients on yoke-like poles, assembling each serving to order. It’s surprisingly easy to make.

• 
  
  4 medium red potatoes (12 oz.), cut into 1/3-inch-thick slices
  
  


• 
  
  2 medium carrots (4 oz.), peeled and cut on the diagonal into 1/3-inch-thick slices
  
  


• 
  
  7 oz. package pressed, baked tofu (regular or Thai flavor), sliced into 1-inch-square pieces, 1/2 inch thick
  
  


• 
  
  1 small crown broccoli (7 oz.), cut into 1-inch florets
  
  


• 
  
  3 oz. green beans, trimmed and halved crosswise on the diagonal
  
  


• 
  
  1/2 cup natural unsalted peanut butter (smooth or chunky)
  
  


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  1-1/2 tsp. Asian chile paste, such as sambal oeleck; more to taste
  
  


• 
  
  Kosher salt
  
  

Put a steamer basket in a large pot and fill the pot with water to just reach the bottom of the basket.

Put the potatoes in a single layer in the steamer basket, set the pot over medium-high heat, and bring the water to a boil. Cover the pot and cook for 4 minutes, then carefully remove the lid, move the potatoes to one side of the pot, and add the carrots in a snug, slightly overlapping layer. Cover the pot and steam until the carrots and potatoes are just tender, another 6 to 7 minutes. Transfer the potatoes and carrots to a platter. Put the tofu, broccoli, and beans in the steamer; cover and cook until the tofu is hot and the broccoli and beans are just tender, about 4 minutes. Transfer to the platter with the other vegetables.

In a medium bowl, combine the peanut butter, soy sauce, chile paste, and 1/2 cup hot water from the pot. Whisk to combine, adding more water as needed to create a thick but fluid sauce. Add more chile paste and salt to taste. Serve with the sauce on the side.

Chocolate-Espresso Mini Soufflés

• 
  
  1 oz. (2 Tbs.) unsalted butter, cut into pieces; more for the ramekins
  
  


• 
  
  Granulated sugar for dusting
  
  


• 
  
  1 Tbs. dark rum, brandy, or water
  
  


• 
  
  1/2 tsp. espresso powder or instant coffee granules
  
  


• 
  
  2 oz. bittersweet chocolate, finely chopped
  
  


• 
  
  Pinch  table salt
  
  


• 
  
  1 large egg, separated and at room temperature
  
  


• 
  
  1 oz. (1/4 cup) confectioners' sugar
  
  

Lightly butter two 6-oz. ramekins and dust with granulated sugar, tapping out excess. Set the ramekins on a small baking sheet.

Stir together the liquor or water and the espresso powder. Set aside and stir occasionally until the coffee is dissolved. Melt the chocolate and butter in a medium metal bowl over a pan of simmering water or in a microwave. Remove from the heat and whisk until glossy and smooth. Stir in the coffee mixture and the salt. Whisk in the egg yolk. Add about one-third of the confectioners' sugar and whisk until well blended and smooth. Set aside.

In a medium bowl, beat the egg white with an electric mixer on medium-high speed until it's very foamy and they're just beginning to hold soft peaks. Increase the speed to high and gradually sprinkle in the remaining confectioners' sugar. Continue beating until the peaks are firm and glossy. Spoon about one-quarter of the beaten whites into the chocolate mixture and whisk until blended. Add the remaining whites and gently fold them in until just blended. Pour evenly into prepared ramekins (the mixture will almost completely fill the ramekins). If you want to bake the soufflés within 24 hours, refrigerate them. (To refrigerate: Chill for about 30 minutes, and then cover in plastic and return to the refrigerator for up to 24 hours.) If you want to hold them for longer, freeze them according to the make-ahead tips below.

Heat the oven to 400°F. Unwrap the ramekins, set them on a baking sheet, and bake until they're puffed and risen about 1 inch above the ramekin, 15 minutes. The top will still be slightly sunken in the center; consider it a place to pop in a few berries or a dollop of whipped cream. Remove the soufflés from the oven and serve immediately.

Pan-Seared Steak with Caper-Anchovy Butter

Some grocers mistakenly label tri-tip steak as sirloin tips, so feel free to ask if there's any question. Tri-tip steak should be thick and nicely marbled. Course, if you can’t find tri-tip, this butter is great with any cut of steak. And, don't skip the ridiculously-easy-to-make flavored butter. It elevates the dish from ordinary to elegant.

• 
  
  1 anchovy fillet, rinsed and chopped
  
  


• 
  
  1/4 tsp. chopped garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 Tbs. unsalted butter, cut into 3 pieces
  
  


• 
  
  2 tsp. finely chopped fresh parsley
  
  


• 
  
  1/2 tsp. capers, rinsed and finely chopped
  
  


• 
  
  1/4 tsp. finely grated lemon zest
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 Tbs. canola oil
  
  


• 
  
  Two 6- to 8-oz. tri-tip steaks
  
  

Mash the anchovy fillet into a paste on a cutting board with the side of a chef’s knife. Sprinkle the garlic with a pinch of kosher salt and mash it into a paste.

Put the butter in a small microwave-safe bowl and microwave it on high in 10-second bursts until it just begins to melt. Mash the butter with a fork and stir in the anchovy, garlic, parsley, capers, lemon zest, and a few grinds of black pepper.

Heat the oil in a 10-inch skillet (preferably cast iron) over high heat. Season the steaks generously with salt and pepper. Sear the steaks on all sides until a meat thermometer reads 120°F for rare or 125°F for medium rare, 8 to 10 minutes total. Serve each steak topped with a dollop of the butter.

Seared Scallops with Warm Radicchio and Pancetta

Radicchio’s bitterness mellows once it’s cooked, making it a sweet, tender bed for the scallops.

• 
  
  1 large head radicchio (about 14 oz.)
  
  


• 
  
  2 Tbs. cider vinegar 
  
  


• 
  
  2 tsp. granulated sugar 
  
  


• 
  
  12 large all-natural “dry” scallops, side muscles removed 
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  6 oz. pancetta, cut into small dice 
  
  


• 
  
  Olive oil, as needed
  
  


• 
  
  1/2 medium red onion, thinly sliced through the root end
  
  


• 
  
  1 Tbs. minced fresh rosemary
  
  


• 
  
  1 large clove garlic, chopped
  
  

Tip:

It’s essential to use “dry” scallops for this dish; they haven’t been soaked in a sodium solution, so they’ll brown better.

Remove the outer leaves from the radicchio and cut the head in half through the root end. Cut each half into 4 wedges through the root end and remove the white core.

In a small bowl, stir the vinegar and sugar until dissolved. 

Pat the scallops dry and season with salt and pepper. Heat a 12-inch skillet (preferably cast iron) over medium heat until hot. Add the pancetta and cook, stirring often, until crisp, about 5 minutes. Remove the pancetta from the skillet with a slotted spoon. Pour off all but 3 Tbs. of the fat (if you have less than 3 Tbs., add olive oil to make up the difference).

Put the skillet over medium-high heat. Add the scallops and sear until golden-brown on one side, 2 to 3 minutes. Flip and continue to cook on the second side until they feel firm when pressed, 2 to 3 minutes more. Transfer to a plate, cover, and keep warm. 

Add the onion and rosemary to the skillet and cook, stirring often, until the onion is softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, 15 seconds. Add the radicchio and pancetta, season with salt and pepper, and cook, tossing gently and occasionally, until the radicchio is wilted, 2 to 3 minutes. Remove the skillet from the heat and pour the vinegar mixture over the radicchio. Toss to combine. Serve with the scallops. 

Seared Scallops with Pea Purée, Crisp Pancetta & Gremolata

This recipe may look fussy, but it’s actually feasible for a weeknight. The luscious sweet pea purée comes together quickly, and the pancetta bakes while you sear the scallops. Easy and elegant, this dish is great for guests or for a special family meal.

• 
  
  1/2 cup finely chopped shallots
  
  


• 
  
  3 Tbs. extra-virgin olive oil; more for drizzling
  
  


• 
  
  1 tsp. minced garlic
  
  


• 
  
  2 cups fresh shelled peas (about 2 lb. unshelled) or frozen peas
  
  


• 
  
  1 cup lower-salt chicken broth or water
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  8 very thin slices pancetta
  
  


• 
  
  1/3 cup chopped fresh flat-leaf parsley
  
  


• 
  
  1-1/2 tsp. finely grated lemon zest
  
  


• 
  
  12 medium all-natural “dry” sea scallops
  
  


• 
  
  1 Tbs. unsalted butter
  
  

Tip:

 

Position a rack in the center of the oven and heat the oven to 375°F.

Set aside 1 Tbs. of the shallots and put the rest in a 3-quart saucepan with 2 Tbs. of the oil and the garlic. Cook over medium-low heat until the shallots are soft and fragrant but not browned, about 5 minutes. Add the peas and the broth and season with a pinch of salt and pepper. Bring to a simmer over medium-high heat and then reduce the heat to medium low. Cover the pan and cook until the peas are tender, 5 to 8 minutes for fresh peas, 3 to 4 minutes for frozen.

Transfer the contents of the pan to a blender and purée to a smooth consistency, adding a little water if needed. Season to taste with salt and pepper. Return the purée to the saucepan, cover, and set aside on the stovetop to keep warm.

Put the pancetta on a baking sheet and bake until golden brown and crisp, 10 to 14 minutes. Set aside in a warm spot.

In a small bowl combine the parsley, lemon zest, and the reserved 1 Tbs. shallots and set aside.

Pat the scallops dry and season them generously with salt and pepper. Heat the butter and the remaining 1 Tbs. oil in a 12-inch nonstick skillet over medium-high heat until very hot. Add the scallops and cook, flipping once, until golden brown on both sides and almost firm to the touch, 2 to 4 minutes per side. Transfer to a plate.

Portion the warm pea purée among four large salad plates or between two dinner plates. Arrange the scallops on the purée and crumble the pancetta on top. Sprinkle the gremolata over all and finish with a generous drizzle of olive oil.

Lobster Tacos with Mango Salsa (Tacos de Langosta Con Salsa de Mango)

The sweet and spicy salsa enhances the sweetness of the lobster meat in this super easy taco.

For the lobster

• 
  
  One 2 to 2 1⁄2-pound lobster
  
  

For the mango salsa

• 
  
  1 cup diced mango
  
  


• 
  
  1⁄2 cup chopped red onion
  
  


• 
  
  1⁄4 cup chopped cilantro
  
  


• 
  
  1⁄2 chopped fresh habañero chile
  
  


• 
  
  2 Tbs. lime juice
  
  


• 
  
  1⁄4 tsp. salt
  
  

Tip:

Tip: If you find fresh habanero chiles, buy a bunch and freeze them in a tightly sealed plastic bag (they’ll keep for 3 months in the freezer). If you can’t find them, substitute a fresh serrano or jalapeño chile.

For the tacos

• 
  
  4 6-inch flour or corn tortillas
  
  

Bring a large pot of water to a boil and plunge the lobster head first into the water. Boil for 9 minutes.

Remove the lobster and let cool. Remove the meat from the body and the claws and coarsely chop. You will have about 1-1⁄2 cups of lobster meat.

To make the salsa, simply stir all the ingredients together in a bowl.

Assemble tacos with the salsa and tortillas.

Seared Scallop Tacos with Jicama Peanut Slaw

This is a departure from classic Mexican tacos and is inspired by a chef of modern Mexican cooking, Enrique Olvera, who serves foie gras with this pico at his Mexico City restaurant, Pujol. This dish is called “pico de piñata” because many of the ingredients—the clementines, jicama, and peanuts—are traditionally stuffed inside a piñata.

For the pico de piñata

• 
  
  1 cup diced (1⁄4 inch) jicama
  
  


• 
  
  2 large clementines or 1 navel orange, peeled, including all white pith, and diced (1 cup) plus juice from 1 large clementine or 1⁄2 navel orange
  
  


• 
  
  1⁄2 cup chopped red onion
  
  


• 
  
  1⁄2 cup chopped chicharrón (fried pork skin; optional)
  
  


• 
  
  1⁄4 cup chopped cocktail peanuts
  
  


• 
  
  1⁄4 cup chopped cilantro
  
  


• 
  
  1 habanero chile, minced
  
  


• 
  
  1⁄4 tsp. salt
  
  

For the scallops

• 
  
  1 lb. sea scallops, tough ligaments removed
  
  


• 
  
  1 tsp. salt
  
  


• 
  
  1 Tbs. vegetable or olive oil
  
  

• 
  
  Warm 6-inch flour or fresh corn tortillas, for serving
  
  

For the pico de piñata

Stir together all the ingredients in a bowl.
 

For the scallops

Heat a large, heavy skillet over medium-high heat until hot. While the skillet is heating, pat the scallops dry with paper towels and season them with salt.

Add the oil to the skillet and swirl to coat the bottom. Immediately add the scallops, one by one so they aren’t touching, and cook, without moving, until the undersides are browned, about 3 minutes (when the scallops are ready they will move when you shake the pan because their browned crust will release them from the pan). Turn the scallops over and cook until just cooked through, about 2 minutes more.

Cut the scallops into 1⁄2-inch pieces and make tacos with the pico de piñata.

Crêpes with Sautéed Pears, Aged Gouda, and Fresh Thyme

I love putting sweet and salty flavors together, which is why I find these crêpes so delicious. Sautéing the pears makes them juicy and luscious, and the herbal notes from the fresh thyme keep things from becoming too sweet. For the Gouda, I don’t recommend using the really aged stuff (two years or more) here because it’s too hard and crystalline to melt properly. A good Gruyère or even blue cheese would also be very tasty.  

• 
  
  1 tsp. extra-virgin olive oil or unsalted butter
  
  


• 
  
  1 ripe medium pear (about 5 oz.), peeled, cored, and thinly sliced
  
  


• 
  
  1/4 tsp. chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Brown Butter Crêpes 
  
  


• 
  
  3/4 cup lightly packed shredded aged Gouda (such as Rembrandt)
  
  

Position an oven rack in the center of the oven and heat the oven to 200°F. 

Heat the olive oil in a medium skillet over medium-high heat. Add the
pear slices, sprinkle them with the thyme, and season generously with
salt and pepper. Cook the pears, gently flipping them over once and
taking care not to break up the slices too much, until just tender,
about 2 minutes per side. Slide the pears onto a plate.

Wipe out
the skillet and return it to medium-high heat. Lay a crêpe in the
skillet presentation-side up. Let the crêpe heat through for about 15
seconds, flip it, and then sprinkle the surface with half of the cheese.
Arrange half of the pear slices on one half of the crêpe, then fold the
other half over the pears. Slide the crêpe onto a serving plate and
fold it in half again to make a loose triangle. Keep the crêpe warm in
the oven while you repeat with the remaining ingredients. Serve right
away.

Seared Scallop Tacos with Jicama Peanut Slaw

This is a departure from classic Mexican tacos and is inspired by a chef of modern Mexican cooking, Enrique Olvera, who serves foie gras with this pico at his Mexico City restaurant, Pujol. This dish is called “pico de piñata” because many of the ingredients—the clementines, jicama, and peanuts—are traditionally stuffed inside a piñata.

For the pico de piñata

• 
  
  1 cup diced (1⁄4 inch) jicama
  
  


• 
  
  2 large clementines or 1 navel orange, peeled, including all white pith, and diced (1 cup) plus juice from 1 large clementine or 1⁄2 navel orange
  
  


• 
  
  1⁄2 cup chopped red onion
  
  


• 
  
  1⁄2 cup chopped chicharrón (fried pork skin; optional)
  
  


• 
  
  1⁄4 cup chopped cocktail peanuts
  
  


• 
  
  1⁄4 cup chopped cilantro
  
  


• 
  
  1 habanero chile, minced
  
  


• 
  
  1⁄4 tsp. salt
  
  

For the scallops

• 
  
  1 lb. sea scallops, tough ligaments removed
  
  


• 
  
  1 tsp. salt
  
  


• 
  
  1 Tbs. vegetable or olive oil
  
  

• 
  
  Warm 6-inch flour or fresh corn tortillas, for serving
  
  

For the pico de piñata

Stir together all the ingredients in a bowl.
 

For the scallops

Heat a large, heavy skillet over medium-high heat until hot. While the skillet is heating, pat the scallops dry with paper towels and season them with salt.

Add the oil to the skillet and swirl to coat the bottom. Immediately add the scallops, one by one so they aren’t touching, and cook, without moving, until the undersides are browned, about 3 minutes (when the scallops are ready they will move when you shake the pan because their browned crust will release them from the pan). Turn the scallops over and cook until just cooked through, about 2 minutes more.

Cut the scallops into 1⁄2-inch pieces and make tacos with the pico de piñata.

Linguine with Shrimp, Caramelized Onion, Pancetta & Peas

To speed up this recipe, buy “easy-peel” shrimp, which have already been deveined; because they’re split down the back, they’re easier to peel.

• 
  
  Kosher salt
  
  


• 
  
  2 oz. thinly sliced pancetta, cut into 1- to 2-inch-long, thin strips (about 1/2 cup)
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  One-half medium onion, thinly sliced
  
  


• 
  
  1/2 lb. large shrimp (31 to 40 per lb.), peeled, deveined, and cut in half lengthwise
  
  


• 
  
  1/2 lb. dried linguine
  
  


• 
  
  2/3 cup frozen peas
  
  


• 
  
  Freshly ground black pepper
  
  

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, combine the pancetta and oil in a 12-inch nonstick skillet. Cook, stirring, over medium heat until the pancetta is just turning golden, 4 minutes. Add the onion and cook, stirring often, until golden brown, 5 to 8 minutes. Add the shrimp and cook, stirring, until pink and opaque, 1 to 2 minutes. Set aside off the heat.

Cook the linguine in the boiling water according to package directions until al dente, adding the peas in the last minute or two of cooking. Reserve about 1/2 cup of the cooking water and then drain the pasta and peas.

Return the skillet to low heat, add the pasta, peas, and 1/4 cup cooking water. Toss, adding more water if the pasta seems dry. Season to taste with salt and pepper and serve.

Lobster Tacos with Mango Salsa (Tacos de Langosta Con Salsa de Mango)

The sweet and spicy salsa enhances the sweetness of the lobster meat in this super easy taco.

For the lobster

• 
  
  One 2 to 2 1⁄2-pound lobster
  
  

For the mango salsa

• 
  
  1 cup diced mango
  
  


• 
  
  1⁄2 cup chopped red onion
  
  


• 
  
  1⁄4 cup chopped cilantro
  
  


• 
  
  1⁄2 chopped fresh habañero chile
  
  


• 
  
  2 Tbs. lime juice
  
  


• 
  
  1⁄4 tsp. salt
  
  

Tip:

Tip: If you find fresh habanero chiles, buy a bunch and freeze them in a tightly sealed plastic bag (they’ll keep for 3 months in the freezer). If you can’t find them, substitute a fresh serrano or jalapeño chile.

For the tacos

• 
  
  4 6-inch flour or corn tortillas
  
  

Bring a large pot of water to a boil and plunge the lobster head first into the water. Boil for 9 minutes.

Remove the lobster and let cool. Remove the meat from the body and the claws and coarsely chop. You will have about 1-1⁄2 cups of lobster meat.

To make the salsa, simply stir all the ingredients together in a bowl.

Assemble tacos with the salsa and tortillas.

Pan-Seared Steak with Caper-Anchovy Butter

Some grocers mistakenly label tri-tip steak as sirloin tips, so feel free to ask if there's any question. Tri-tip steak should be thick and nicely marbled. Course, if you can’t find tri-tip, this butter is great with any cut of steak. And, don't skip the ridiculously-easy-to-make flavored butter. It elevates the dish from ordinary to elegant.

• 
  
  1 anchovy fillet, rinsed and chopped
  
  


• 
  
  1/4 tsp. chopped garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 Tbs. unsalted butter, cut into 3 pieces
  
  


• 
  
  2 tsp. finely chopped fresh parsley
  
  


• 
  
  1/2 tsp. capers, rinsed and finely chopped
  
  


• 
  
  1/4 tsp. finely grated lemon zest
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 Tbs. canola oil
  
  


• 
  
  Two 6- to 8-oz. tri-tip steaks
  
  

Mash the anchovy fillet into a paste on a cutting board with the side of a chef’s knife. Sprinkle the garlic with a pinch of kosher salt and mash it into a paste.

Put the butter in a small microwave-safe bowl and microwave it on high in 10-second bursts until it just begins to melt. Mash the butter with a fork and stir in the anchovy, garlic, parsley, capers, lemon zest, and a few grinds of black pepper.

Heat the oil in a 10-inch skillet (preferably cast iron) over high heat. Season the steaks generously with salt and pepper. Sear the steaks on all sides until a meat thermometer reads 120°F for rare or 125°F for medium rare, 8 to 10 minutes total. Serve each steak topped with a dollop of the butter.

Chicken with Vinegar and Onions (Poulet au Vinaigre)

In my experience, a poultry sauté is one of the most overlooked techniques in French cooking. It’s easier than pan-frying and more elegant than a stew. A sauté refers to dredging a cut-up bird (usually a small chicken) in flour before cooking it in a deep skillet with either butter or olive oil and very little, if any, added liquid. As the chicken cooks, it simmers in its own juices mingled with the fat, creating a very concentrated, rich sauce. Most cooks add some aromatics (onions, leeks, or shallots) and a bit of wine or vinegar to balance the richness.

• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  2 medium-small yellow onions, thinly sliced (about 2-1/2 cups)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 Tbs. Champagne vinegar (Delouis Fils, Reims Champagne Vinegar by Clovis, or La Marne are three good brands)
  
  


• 
  
  1 4-lb. chicken, cut into 8 pieces (or 2 bone-in, skin-on breasts and 4 bone-in, skin-on thighs)
  
  


• 
  
  1/2 cup all-purpose flour
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Gris
  
  


• 
  
  2 tsp. chopped fresh tarragon leaves
  
  


• 
  
  2 Tbs. crème fraîche (or heavy cream)
  
  

Tip:

Leave the lid of the skillet slightly ajar to let some steam escape during cooking. This concentrates the liquid for a more intense sauce, and it also ensures that the liquid doesn’t boil or simmer too hard, which would overcook the chicken.

In a 12-inch skillet, melt 2 Tbs. of the butter over medium heat. Add the onions, sprinkle with a couple of big pinches of salt and a few grinds of pepper, and stir to coat the onions. Cover, reduce the heat to medium low, and continue to cook, stirring occasionally, until the onions are tender and lightly browned, about 20 min. Scrape them into a small bowl and set the skillet over medium-high heat. Add 1 Tbs. of the vinegar and stir with a wooden spoon to dissolve any browned bits on the bottom of the pan. Pour the vinegar into the onions and set the skillet aside.

If using chicken parts, cut each breast crosswise into two equal-size portions and trim any excess fat or skin from the thighs. Rinse and pat dry.

Spread the flour in a pie plate, and season the chicken pieces with salt and pepper. Set the skillet over medium-high heat and add the olive oil and the remaining 1 Tbs. butter. While the butter melts, dredge half of the seasoned chicken pieces in the flour, shaking off the excess. Set them skin side down in the skillet. Brown, turning once, until the skin is crisp and the chicken is evenly browned, 6 to 8 min. total. Lower the heat if the chicken or the drippings threaten to burn. Transfer the chicken pieces to a pan or platter and repeat with the remaining chicken.

When all the chicken is browned, pour off all of the fat. Return the skillet to medium-high heat, add the wine, and scrape the bottom of the pan with a wooden spoon to dissolve the drippings. Add the remaining 2 Tbs. of vinegar, the sautéed onions, and 1 tsp. of the tarragon. Return the chicken pieces, skin side up, to the skillet, arranging them in a single snug layer. Partially cover, leaving a small gap for the steam to escape, and lower the heat to maintain a low simmer. Continue to simmer gently, turning every 10 min., until the chicken is tender and cooked through, about 30 min. total.

Transfer the chicken to a platter. Increase the heat to a more rapid simmer, and stir in the crème fraîche (or cream); the sauce may appear broken at first, but it will come together. Taste for salt and pepper. Add the remaining 1 tsp. tarragon and spoon over the chicken to serve.

Crispy Noodle Cakes with Hoisin Chicken

This recipe calls for dried rice vermicelli, the rice flour version of Italy’s classic thin pasta. Here, the cooked vermicelli is formed into cakes, pan-fried until crisp, and topped with a savory mixture of chicken, mushrooms, and spinach.

• 
  
  1/4 lb. dried rice sticks (vermicelli)
  
  


• 
  
  1 Tbs. plus 1 tsp. Asian sesame oil
  
  


• 
  
  2 small boneless, skinless chicken breast halves (about 3/4 lb.), cut into 1/2-inch dice
  
  


• 
  
  1 tsp. dry sherry
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. hoisin sauce
  
  


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  2 tsp. rice vinegar
  
  


• 
  
  3 Tbs. canola oil
  
  


• 
  
  3-1/2 oz. shiitake mushrooms, stemmed and thinly sliced (1-1/2 cups)
  
  


• 
  
  4 oz. baby spinach (4 lightly packed cups)
  
  


• 
  
  Asian chile sauce, like Sriracha (optional)
  
  

Bring a medium pot of water to a boil. Remove the pot from the heat, add the noodles, and soak them until tender, about 5 minutes. Drain, transfer to a baking sheet lined with paper towels, and pat dry. Toss the noodles with 1 Tbs. of the sesame oil.


Toss the chicken with the remaining 1 tsp. sesame oil, the sherry, and 1/4 tsp. salt.


In a small bowl, mix the hoisin sauce, soy sauce, and vinegar.


Heat 1-1/2 Tbs. of the canola oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the mushrooms and cook, stirring, until softened and lightly browned, about 2 minutes. Add the chicken and cook, stirring, until it just loses its raw color, about 2 minutes. Add the spinach and cook, stirring, until it wilts, about 1 minute. Add the hoisin mixture and cook, stirring, until the chicken is cooked through, about 1 minute. Transfer to a bowl.


Wipe out the skillet with a paper towel. Heat the remaining 1-1/2 Tbs. oil over medium heat. Divide the noodles in half and spread them in the pan, forming two oblong cakes (if they become entangled, just cut them apart with scissors). Sprinkle lightly with salt and cook until the bottoms are lightly browned and crisp, 4 to 5 minutes. Flip, sprinkle lightly with salt, and cook until the second sides are browned and crisp, about 4 minutes more. Transfer to serving plates, top with the chicken, and serve with chile sauce, if using.

Seared Scallop Tacos with Jicama Peanut Slaw

This is a departure from classic Mexican tacos and is inspired by a chef of modern Mexican cooking, Enrique Olvera, who serves foie gras with this pico at his Mexico City restaurant, Pujol. This dish is called “pico de piñata” because many of the ingredients—the clementines, jicama, and peanuts—are traditionally stuffed inside a piñata.

For the pico de piñata

• 
  
  1 cup diced (1⁄4 inch) jicama
  
  


• 
  
  2 large clementines or 1 navel orange, peeled, including all white pith, and diced (1 cup) plus juice from 1 large clementine or 1⁄2 navel orange
  
  


• 
  
  1⁄2 cup chopped red onion
  
  


• 
  
  1⁄2 cup chopped chicharrón (fried pork skin; optional)
  
  


• 
  
  1⁄4 cup chopped cocktail peanuts
  
  


• 
  
  1⁄4 cup chopped cilantro
  
  


• 
  
  1 habanero chile, minced
  
  


• 
  
  1⁄4 tsp. salt
  
  

For the scallops

• 
  
  1 lb. sea scallops, tough ligaments removed
  
  


• 
  
  1 tsp. salt
  
  


• 
  
  1 Tbs. vegetable or olive oil
  
  

• 
  
  Warm 6-inch flour or fresh corn tortillas, for serving
  
  

For the pico de piñata

Stir together all the ingredients in a bowl.
 

For the scallops

Heat a large, heavy skillet over medium-high heat until hot. While the skillet is heating, pat the scallops dry with paper towels and season them with salt.

Add the oil to the skillet and swirl to coat the bottom. Immediately add the scallops, one by one so they aren’t touching, and cook, without moving, until the undersides are browned, about 3 minutes (when the scallops are ready they will move when you shake the pan because their browned crust will release them from the pan). Turn the scallops over and cook until just cooked through, about 2 minutes more.

Cut the scallops into 1⁄2-inch pieces and make tacos with the pico de piñata.

Lobster Tacos with Mango Salsa (Tacos de Langosta Con Salsa de Mango)

The sweet and spicy salsa enhances the sweetness of the lobster meat in this super easy taco.

For the lobster

• 
  
  One 2 to 2 1⁄2-pound lobster
  
  

For the mango salsa

• 
  
  1 cup diced mango
  
  


• 
  
  1⁄2 cup chopped red onion
  
  


• 
  
  1⁄4 cup chopped cilantro
  
  


• 
  
  1⁄2 chopped fresh habañero chile
  
  


• 
  
  2 Tbs. lime juice
  
  


• 
  
  1⁄4 tsp. salt
  
  

Tip:

Tip: If you find fresh habanero chiles, buy a bunch and freeze them in a tightly sealed plastic bag (they’ll keep for 3 months in the freezer). If you can’t find them, substitute a fresh serrano or jalapeño chile.

For the tacos

• 
  
  4 6-inch flour or corn tortillas
  
  

Bring a large pot of water to a boil and plunge the lobster head first into the water. Boil for 9 minutes.

Remove the lobster and let cool. Remove the meat from the body and the claws and coarsely chop. You will have about 1-1⁄2 cups of lobster meat.

To make the salsa, simply stir all the ingredients together in a bowl.

Assemble tacos with the salsa and tortillas.

Spaghetti alla Carbonara

If you’d like to make this pasta for four people, double the recipe, but transfer the pasta back into the pot used for cooking it and then toss it with the eggs and cheese.

• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  4 oz. fatty pancetta or guanciale, sliced 1/4 inch thick and cut into 1-1/2 x 1/2-inch rectangles
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/2 cup diced red onion
  
  


• 
  
  2 large eggs, chilled
  
  


• 
  
  1/2 lb. imported dried spaghetti (I like Setaro brand; avaiable online)
  
  


• 
  
  1/2 cup lightly packed, freshly grated Parmigiano-Reggiano
  
  

Bring a large pot of well-salted water to a boil over high heat.

In a 10-inch skillet, heat the olive oil over medium heat. Add the pancetta or guanciale and 1/2 tsp. pepper and cook, stirring occasionally, until golden and beginning to crisp, about 5 minutes. (If the meat is browning too quickly, reduce the heat to medium low.) Add the onion and continue to cook until it’s soft and golden and the meat is crisp, about 5 minutes more.

Remove the pan from the heat and carefully spoon off all but about 2 Tbs. of the fat. Add 1 Tbs. water to the pan and scrape any brown bits from the bottom.

Beat the eggs in a small bowl until smooth and set aside.

Cook the spaghetti in the boiling water according to package directions until it’s just shy of al dente. Reserve 1/4 cup of the cooking water and drain the spaghetti. Transfer the spaghetti to the skillet, set it over medium heat, and toss with tongs to coat the spaghetti with the fat and finish cooking to al dente, about 1 minute. If the pasta is too dry or starts to stick to the bottom of the pan, add 1 or 2 tsp. of the pasta water. You want the bottom of the pan to be just barely wet. If the pan is too dry, the eggs will scramble when you add them.

Remove the skillet from the heat and pour the eggs over the pasta, tossing quickly and continuously until the eggs thicken and turn to the consistency of a thin custard, 30 seconds to 1 minute. (Tossing constantly is important, as it prevents the eggs from scrambling.)

The sauce should be smooth and creamy, and it should cling to the pasta. Add a little more pasta water if necessary to loosen the sauce. Stir in the Parmigiano and season to taste with salt and pepper (you may not need additional salt, as both guanciale and pancetta can be very salty). Serve immediately.

Crispy Noodle Cakes with Hoisin Chicken

This recipe calls for dried rice vermicelli, the rice flour version of Italy’s classic thin pasta. Here, the cooked vermicelli is formed into cakes, pan-fried until crisp, and topped with a savory mixture of chicken, mushrooms, and spinach.

• 
  
  1/4 lb. dried rice sticks (vermicelli)
  
  


• 
  
  1 Tbs. plus 1 tsp. Asian sesame oil
  
  


• 
  
  2 small boneless, skinless chicken breast halves (about 3/4 lb.), cut into 1/2-inch dice
  
  


• 
  
  1 tsp. dry sherry
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. hoisin sauce
  
  


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  2 tsp. rice vinegar
  
  


• 
  
  3 Tbs. canola oil
  
  


• 
  
  3-1/2 oz. shiitake mushrooms, stemmed and thinly sliced (1-1/2 cups)
  
  


• 
  
  4 oz. baby spinach (4 lightly packed cups)
  
  


• 
  
  Asian chile sauce, like Sriracha (optional)
  
  

Bring a medium pot of water to a boil. Remove the pot from the heat, add the noodles, and soak them until tender, about 5 minutes. Drain, transfer to a baking sheet lined with paper towels, and pat dry. Toss the noodles with 1 Tbs. of the sesame oil.


Toss the chicken with the remaining 1 tsp. sesame oil, the sherry, and 1/4 tsp. salt.


In a small bowl, mix the hoisin sauce, soy sauce, and vinegar.


Heat 1-1/2 Tbs. of the canola oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the mushrooms and cook, stirring, until softened and lightly browned, about 2 minutes. Add the chicken and cook, stirring, until it just loses its raw color, about 2 minutes. Add the spinach and cook, stirring, until it wilts, about 1 minute. Add the hoisin mixture and cook, stirring, until the chicken is cooked through, about 1 minute. Transfer to a bowl.


Wipe out the skillet with a paper towel. Heat the remaining 1-1/2 Tbs. oil over medium heat. Divide the noodles in half and spread them in the pan, forming two oblong cakes (if they become entangled, just cut them apart with scissors). Sprinkle lightly with salt and cook until the bottoms are lightly browned and crisp, 4 to 5 minutes. Flip, sprinkle lightly with salt, and cook until the second sides are browned and crisp, about 4 minutes more. Transfer to serving plates, top with the chicken, and serve with chile sauce, if using.