#recipefriday

RECIPE: Baby Leek Galettes with Goat Cheese and Wild Garlic (from The Cook’s Atelier by Marjorie Taylor and Kendall Smith Franchini)

Rustic and beautiful, these galettes are a wonderful beginning to a spring lunch. You can also make this as one large galette and serve it alongside a leafy green salad. Search your farmers market for wild garlic leaves or fresh ramp leaves, as they complement the freshness of the goat cheese. If you can’t find wild garlic or fresh ramps, garlic chives and garlic scapes are good alternatives.

Serves 6

12 to 14 baby leeks, white and light green parts only

3 tablespoons unsalted butter

Leaves from 6 sprigs thyme

½ cup (120 ml) dry white wine, such as Burgundy Chardonnay

½ cup (120 ml) crème fraîche

Fleur de sel and freshly ground black pepper

1 large egg, beaten

2 tablespoons finely chopped fresh flat-leaf parsley

½ recipe Pâte Brisée (recipe below)

Unbleached all-purpose flour, for dusting

1 cup (115 g) crumbled fresh goat cheese

Handful of wild garlic leaves or ramp leaves, coarsely chopped

1 large egg yolk

3 tablespoons heavy cream

Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.

Halve each leek lengthwise, then cut them crosswise into thin slices. Rinse the leeks in a large bowl of cold water, swishing to remove any sand. Using your hands, transfer the leeks to a colander to drain, leaving the sand in the bottom of the bowl.

In a large sauté pan, melt the butter over medium heat. Add the leeks, thyme, and ½ cup (120 ml) water and sauté until the leeks are tender, 10 to 12 minutes. Add the wine and cook until the liquid has reduced, 10 to 15 minutes more. Add the crème fraîche and stir to coat the leeks. Season with salt and pepper. Remove from the heat and let cool for 10 minutes. Add the beaten egg and parsley and stir to incorporate. Set aside.

Divide the pâte brisée into six equal pieces. On a lightly floured surface with a floured rolling pin, roll each piece into a round about 6 inches (15 cm) in diameter and ¼ inch (6 mm) thick. Brush off any excess flour with a pastry brush. Arrange the galette rounds on the parchment-lined baking sheet. Divide the leek mixture among the galettes, spreading it in the center and leaving a 1½-inch (4-cm) border. Sprinkle with the goat cheese and wild garlic leaves. Gently fold the border over the leek mixture, overlapping it as you go. In a small bowl, whisk together the egg yolk and heavy cream. Use a pastry brush to lightly brush the egg wash over the dough. Bake until the pastry is golden and the cheese is just starting to brown, 25 to 30 minutes. Serve warm.

RECIPE: Pâte Brisée

Makes enough for 2 (9 -inch/ 23-cm) tarts or 16 (4-inch/10-cm) tartlets

3 cups (375 g) unbleached all-purpose flour

1 teaspoon fleur de sel

1½ cups (3 sticks/340 g) cold unsalted butter, cut into small pieces

¼ cup (60 ml) ice water, strained

1 teaspoon distilled white vinegar

In a large bowl, whisk together the flour and salt. Add the butter. Using your hands, gently toss to coat the butter in the flour mixture. Scoop the mixture in your hands and gently press the flour and butter between your fingertips until the mixture looks grainy, with some small pieces of butter still visible. Work quickly to ensure the butter stays cold.

In a small bowl, whisk together the cold water and vinegar. Drizzle over the dough and use a fork to gently toss until incorporated. Continue working the dough, gently squeezing it between your fingertips until it comes together and there is no dry flour visible. Be careful not to overwork the dough. It’s ready as soon as you can squish the dough in one hand and it stays together.

Divide the dough in half and shape each half into a disk. Wrap them in plastic wrap and refrigerate for at least 1 hour, or preferably overnight. Pâte brisée can be wrapped in a double layer of plastic wrap and refrigerated for up to 2 days or frozen for up to 2 months.

The debut cookbook from The Cook’s Atelier—the international culinary destination and cooking school in Burgundy—is a beautifully photographed resource on classic French cuisine and an atmospheric chronicle of a family’s life in a charming French village.

Mother and daughter American expats Marjorie Taylor and Kendall Smith Franchini always dreamed of living in France. With a lot of hard work and a dash of fate, they realized this dream and cofounded The Cook’s Atelier, a celebrated French cooking school in the storybook town of Beaune, located in the heart of the Burgundy wine region. Combining their professional backgrounds in food and wine, they attract visitors from near and far with their approachable, convivial style of cooking.

Featuring more than 100 market-inspired recipes and 300 exceptional photographs, this comprehensive reference is an extension of their cooking school, providing a refreshingly simple take on French techniques and recipes that every cook should know—basic butchery, essential stocks and sauces, pastry, dessert creams and sauces, and preserving, to name a few. Seasonal menus build on this foundation, collecting recipes that showcase their fresh, vegetable-focused versions of timeless French dishes, such as:

Green Garlic Soufflé

Watermelon and Vineyard Peach Salad

Little Croques Madames

Sole Meunière with Beurre Blanc and Parsleyed Potatoes

Seared Duck Breast with Celery Root Puree and Chanterelles

Madeleines

Plum Tarte Tatin

Almond-Cherry Galette

Stories of food and life in the village and the unique atmosphere of the atelier accent this personal cookbook. We can almost hear the clanking of the copper pots, the hiss of the vintage espresso machine, and the merriment around the table, as we meet some of the region’s best small farmers and artisanal producers and experience how Marjorie and Kendall’s family works together to create this special place.

More than a practical introduction to classic French cooking, this richly illustrated volume is also a distinctively designed celebration of the French art of joie de vivre and an inspirational primer on adopting elements of the French lifestyle, no matter where you live.

RECIPE: Greek Salad on the Grill (from Salad for President by Julia Sherman)

This salad proves that rules are meant to be broken. I have always considered the classic Greek salad to be the Platonic ideal. I balk at fancy upgrades since the cheap red wine vinegar, Kalamata olives, and romaine are fundamental to the dish. Hell, I even prefer dolmas (stuffed grape leaves) from a can to those from the deli counter.

Then one day I had a few vegetarian dolmas left over in the fridge, and I tossed them on the grill to warm them up. The oil-marinated leaves crisped, the rice steamed and softened inside, and I had somehow managed to improve upon my favorite snack. With the rules out the window, I tossed all the veggies on the grill (save the cucumbers and tomatoes), and it worked. It’s not a replacement for the fresh Greek salad, but with the old-school Greek diners becoming a thing of the past, this is a fun variation to make at home.

Serves 4 Prep Time: 15 minutes

4 hearts of romaine, bottoms trimmed, cut in half lengthwise 

1 small red onion, cut into rounds ¼ inch (6 mm) thick 

Extra-virgin olive oil 

Kosher salt and freshly ground black pepper 

1 teaspoon dried oregano 

One 6-ounce (170-g) slab sheep’s milk feta cheese, 1 inch (2.5 cm) thick 

¼ cup (50 g) Kalamata olives 

8 to 10 canned or fresh vegetarian stuffed grape leaves (dolmas) 

1 medium ripe heirloom tomato, cored and cut into 1-inch (2.5-cm) chunks 

2 to 3 small Kirby or Persian cucumbers, cut into 1-inch (2.5-cm) pieces 

4 or 5 oil-packed anchovy llets (optional but highly recommended) 

Pepperoncini (optional)

Red wine vinegar

Sea salt

Breadsticks or Melba toast (optional)

Prepare a charcoal fire, heating until the coals turn white. 

While the coals are heating, brush the romaine and onion rounds with oil and season with kosher salt, pepper, and the oregano. Place the feta and and the olives on a rectangular piece of aluminum foil and fold the edges upward to create a shallow boat. Drizzle them with oil (see Note). 

Spray the grill grate with cooking-spray oil or brush with vegetable oil. 

Place the stuffed grape leaves, romaine, onion, and feta/olive packet on the grill and cook until the vegetables have a nice light char on all sides, 4 to 5 minutes total. The feta should be warm throughout. Remove from the grill with tongs. 

On a large platter, make a bed of the grilled romaine (keeping the halves intact) and top with the tomato, cucumbers, grilled onion, olives, and stuffed grape leaves. Cut the feta into 1-inch (2.5-cm) cubes and toss them on top. Drizzle the whole mess generously with oil and season very lightly with sea salt (the olives, feta, and anchovies add lots of salt) and black pepper to taste. 

Top with the anchovies and pepperoncini, if using. Serve with red wine vinegar and oil on the side (you can also dress the salad for your guests, but I like to do it myself), and breadsticks or Melba toast if you want to make a nod to the salad’s roots.

Note: Tossing the cheese on the grill is optional, but it’s a nice way to warm it up before serving. Feta cheese sticks to the grill, so be sure to use tinfoil if you decide to do this step.

The creator of the immensely popular Salad for President blog presents a visually rich collection of more than 75 salad recipes, with contributions and interviews by artists/creative professionals like William Wegman, Tauba Auerbach, Laurie Anderson, and Alice Waters.

Julia Sherman loves salad. In the book named after her popular blog, Sherman encourages her readers to consider salad an everyday indulgence that can include cocktails, soups, family style brunch dishes, and dinner-party entrées. Every part of the meal is reimagined with a fresh, vegetable obsessed perspective. This compendium of savory recipes will tempt readers in search of diverse offerings from light to hearty: Collard Chiffonade Salad with Roasted Garlic Dressing and Crouton Crumble, Heirloom Tomatoes with Crunchy Polenta Croutons, or Flank Steak and Bean Sprouts with Miso-Kimchi Dressing. On the lighter end there are Grilled Hearts of Palm with Mint and Triple Citrus, Persimmon Caprese, and fresh Blood Marys. The recipes, while not exclusively vegetarian, are vegetable-forward and focused on high-quality seasonal produce. Sherman also includes insider tips on pantry staples and growing your own salad garden of herbs and greens.

Salad—with its infinite possibilities—is a game of endless combinations, not stifling rules. And with that in mind, Salad for President offers a window into how artists approach preparing their favorite dishes. She visits sculptors, painters, photographers, and musicians in their homes and gardens, interviewing and photographing them as they cook. Utterly unique in its look into the worlds of food, art, and everyday practices, Salad for President is at once a practical resource for healthy, satisfying recipes and an inspiring look at creativity.

RECIPE: Bintje Potato, Cream, and Rosemary Pizza (from Pizza Camp by Joe Beddia)

Makes one 14- to 16-inch (35.5- to 40.5-cm) pizza

I was turned on to potato pizza during my first trip to Rome. There was a little pizza shop there, which is now wildly famous, called Pizzarium. They were the best pizzas I ate in Italy, even though they are far from traditional.

For this recipe I use a bintje potato. I was introduced to the bintje by one of our farmers, Ian Brendle from Green Meadow Farm. It has a great earthy character and flavor. This is the potato most used in Belgium and France for their famous fries. If you can’t find bintje, Russet potatoes will do fine.

You might feel the desire to add bacon or ham to this pizza, but I urge restraint. Let the humble potato be the star.

2 or 3 bintje potatoes, or 2 large Russet potatoes, approximately 1 pound (450 g)

Extra-virgin olive oil

Fine sea salt and freshly ground black pepper

1 ball dough (about 1-pound/304 g)

3 ounces (85 g) fresh mozzarella, pinched into small chunks

2 cups (220 g) shredded low-moisture mozzarella

3 to 4 tablespoons heavy cream

1 sprig rosemary, finely chopped

2 tablespoons finely chopped chives

3 tablespoons grated hard cheese

Preheat the oven to 450°F (230°C). (Your pizza stone should be in the oven for this entire process.) Place the potatoes on a rimmed baking sheet, toss them with liberal amounts of olive oil, salt, and pepper, and bake for 1 hour or until tender when pierced with the tip of a knife. Remove them from the oven and let them sit at room temperature until they are cool enough to handle.

If you’re taking your dough out of the fridge, give it about 15 minutes or so to warm up a bit so it will be easier to work with. It should have doubled in size in the fridge. If it hasn’t, let it sit at room temperature, covered with a slightly damp towel, until it does.

Increase the oven temperature to 500°F (260°C) or, if possible, 550°F (287°C).

Pressing your fingers firmly into the dough, start by flattening the center and work your way out toward the edge to make it wider, until it’s about 7–9 inches (17–23 cm) wide. Pushing down on the dough will release some of the gas and actually begin opening up the dough. Be careful not to disturb the outermost lip. This will eventually become your crust.

The next step is a bit tricky. Your goal is to take this disc of dough and carefully stretch it to about 14–16 inches (35.5 to 40.5 cm) without tearing it or creating a hole. I pick it up with floured hands and begin to gently stretch it over my fists, letting gravity do most of the work.

Once you’ve stretched it enough, put the dough back on the counter, making sure there is a generous dusting of flour underneath. Take a few generous pinches of semolina flour and dust your pizza peel. Make sure it’s coated evenly. Gently lift and transfer your dough to the peel. Make sure both your hands and the peel are well-floured. You are now ready to dress your pie.

Take the whole potatoes and crumble them into rough one-inch pieces. Sprinkle these pieces evenly over the dough, leaving small, mashed piles with the skin and all.

After the potato is on, spoon the cream over the top in a circular motion. Add your mozzerellas. Season one last time with a sprinkling of sea salt. If you feel the need to add ham or bacon, now’s your chance. I really think you should try it first without.

Transfer to the oven and bake for 4 minutes. The crust will rise significantly. Then change the oven setting from bake to broil, cooking the pizza from the top down until the crust begins to blister. The residual heat of the stone will continue to cook the bottom. (If your broiler is at the bottom of your oven, skip this step and continue to bake the pizza as described.) I cook all my pizzas until they’re well done, which could take up to 10 minutes total (sometimes less). Just keep checking so you don’t burn it. Look for the cheese to color and the crust to turn deep brown. It may blacken in spots, and that’s okay. After you’re done baking, the potato should be a little crispy and browned. Next, we’ll finish with the rosemary and chives, a drizzle of olive oil, and the grated hard cheese.

Pizza Camp is the ultimate guide to achieving pizza nirvana at home, from the chef who is making what Bon Appetit magazine calls “the best pizza in America.”

Joe Beddia’s pizza is old school—it’s all about the dough, the sauce, and the cheese. And after perfecting his pie-making craft at Pizzeria Beddia in Philadelphia, he’s offering his methods and recipes in a cookbook that’s anything but old school. Beginning with D’OH, SAUCE, CHEESE, and BAKING basics, Beddia takes you through the pizza-making process, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home.

With more than fifty iconic and new recipes, Pizza Camp delivers everything you’ll need to make unforgettable and inventive pizza, stromboli, hoagies, and more, with plenty of vegetarian options (because even the most die-hard pizza lovers can’t eat pizza every day). In this book you will find pizza combinations that have gained his pizzeria a cult following, alongside brand new recipes like:

Bintje Potato with Cream and Rosemary

Collard Greens with Bacon and Cream

Roasted Corn with Heirloom Cherry Tomato and Basil

Breakfast Pizza with Cream, Spinach, Bacon, and Eggs

Designed by Walter Green, art director of Lucky Peach, and packed with drawings, neighborhood photos, and lots of humor, Pizza Camp is a novel approach to homemade pizza.

RECIPE: Tomatillo Salsa or “Salsa Verde” (from Claudia’s Cocina by Claudia Sandoval)

It’s no secret that we are known for our salsas. While the most common salsas are tomato-based red salsas, there is nothing in the world quite like a tart and spicy salsa verde (green salsa). Salsa verde and tomatillo salsa are actually the same thing, as the green color comes from the green skin and flesh of the tomatillo. This is our family’s recipe for salsa verde. I use it in a number of dishes, from braised pork to Green Chilaquiles, or as a topping for tacos. You can adjust the heat level by reducing or increasing the number of chiles you include. But cuidado (careful)—the spiciness of the serranos and chiles de arbol may have you looking for the closest ice-cold beverage.

Makes about 3 cups (720 ml)

12 ounces (340 g) fresh tomatillos

1 to 2 whole serrano chiles, stemmed

½ medium yellow onion, peeled

2 to 3 small garlic cloves, peeled

5 to 6 whole chiles de arbol, stemmed

Salt

Peel the husks off the tomatillos and rinse them thoroughly under lukewarm water until their skin is smooth and they are no longer tacky or sticky.

Place the tomatillos, serrano chiles, and onion in a large saucepan and add enough hot water to cover. Place over medium-high heat, bring to a simmer, then reduce the heat to medium-low and simmer until the tomatillos change color and just start to soften, about 5 minutes. Remove the ingredients from the pan using a slotted spoon and place them in blender along with the garlic. Reserve the cooking liquid.

Meanwhile, heat a skillet or comal (tortilla griddle) over low heat. Add the chiles de arbol, and toast for 1 to 2 minutes, turning often, until they darken in color but don’t burn. The seeds will come out as you toast the chiles—you can use them or not depending on your heat preference. What you are looking for is a darker, almost black, red color. Keep your windows open as you toast the chiles, as the fumes can affect the strangest parts of your throat and cause cough attacks for the family…ahhh, the memories.

Add the toasted chiles de arbol and seeds to the blender, pour in ¼ cup (60 ml) of the reserved tomatillo cooking liquid, and blend on medium-low speed until your desired consistency has been reached (see Notes). If your salsa is too thick, add more of the tomatillo cooking liquid.

Pour the salsa into a bowl and season with salt, starting with about 1 teaspoon and adjusting the amount as needed to balance the tartness of your tomatillos.

Notes

The consistency of salsa verde varies depending on the dish you use it in. For Green Chilaquiles, make it a bit more on the liquidy side so your tortillas can soak up the salsa. For tacos, stick to a coarser and chunkier consistency to avoid a runny mess.

Keep in mind that chiles can vary in spice depending on the season, so you may want to cut off the edge of one of your chiles and taste it for heat. If it’s too hot for your liking, remove the seeds and veins to turn the heat down. To turn up the heat, add more chiles.

Make sure not to touch your eyes after handling spicy chiles and wear gloves when working with them to protect your hands. The last thing you want is to start crying like a novela (soap opera) star.

Claudia’s Cocina: A Taste of Mexico celebrates the food of MasterChef Season 6 winner, Claudia Sandoval. Claudia brought with her a cooking background strongly influenced by her family’s Mexican roots, as well as the seafood restaurant her grandparents owned when she was a child. Throughout the show she demonstrated a bright, versatile range of flavors and always made family the center of her dishes.

Simple by design, the book offers 65 mouthwatering recipes straight from Claudia’s kitchen to yours. It showcases a mix of Claudia’s favorite dishes, as well as some of the on-the-spot creations that propelled her to victory:

Hibiscus Poached Pears

Grilled Swordfish

Head-On Garlic Shrimp

Achiote Rubbed Pork Chops

Cilantro Lime Grilled Chicken

Tres Leches Cake

The book also shares her favorites from her family’s town of Mazatlan, as well as creams, sauces, and salsas, plus step-by-step directions for complex dishes that will help readers master some of the staples of Mexican cuisine. The recipes are introduced by headnotes that offer anecdotes about Claudia’s life and childhood and include insights into how she became the extraordinary winner of MasterChef Season 6.

RECIPE: Green Goodness Dip (from Good Clean Food by Lily Kunin)

I’m always looking for new ways to pack in my greens, especially during snack time. Here I’ve snuck in fresh spinach to make this dip full of green goodness and give it a beautiful hue. Briefly blanching the vegetables makes them easier to digest, brighter, and more flavorful. You can also enjoy this dip with flax crackers or as a spread in wraps and sandwiches.

Makes about 2 cups (480 ml)

Ingredients

Sea salt or pink salt

Assorted vegetables such as asparagus, carrots, cauliflower, and beans, cut into roughly uniform pieces for dipping

1 head garlic, roasted

2 handfuls of spinach

2 tablespoons chives, plus more for topping

Juice of ½ lemon, plus more as needed

1 teaspoon red pepper flakes

2 cups (365 g) cooked cannellini beans (or one 15-ounce/425-g can, rinsed and drained)

Freshly ground black pepper

¼ cup (60 ml) extra-virgin olive oil

Method

Decide which of your chosen vegetables you wish to serve raw and which you plan to blanch. Set the raw vegetables aside. Prepare a large ice bath and set aside a plate lined with a kitchen or paper towel. Bring a large pot of water to boil. Salt the water once it is boiling.

In small batches, add the blanching vegetables to the pot. The water should continue to boil while they cook, 2 to 4 minutes per batch. Taste the veggies for doneness by removing one with a slotted spoon and quickly cooling it in the ice water.

Once they are cooked, remove the veggies with a slotted spoon and plunge them into the ice bath until they are completely cooled. Transfer them to the prepared plate to dry.

For the dip:

In a food processor, combine the roasted garlic, spinach, chives, lemon juice, and red pepper flakes. Pulse until well combined. Add the beans, ¼ teaspoon salt, and black pepper to taste. Pulse a few times and then drizzle the olive oil into the mixture while continuing to pulse until the dip is smooth. Taste and adjust with a pinch of salt or a squeeze of lemon if needed.

Serve the dip with the mixture of raw and blanched veggies.

Lily Kunin, creator of the popular site and Instagram account Clean Food Dirty City, shares 100 simple, vibrant, plant-based recipes for looking and feeling your best

In her debut cookbook, Good Clean Food, health coach Lily Kunin shares plant-based recipes for irresistibly clean, wholesome food. With Lily's less-is-more approach, you'll learn how to create nourishing dishes, bowls, salads, smoothies, and more using gluten- and dairy-free ingredients. Her delicious recipes are complemented by the same vibrant, textured, and stunning photography that has become a trademark of her popular site Clean Food Dirty City.

Organized by the way that food makes you feel—awakened, nourished, cleansed, restored, sustained, and comforted—Good Clean Food highlights key ingredients that support healthy eating and clean living.

The book also features a “Bowl Builder” section that walks readers through the process of building the perfect grain bowl, and provides helpful advice on how to stock a healthy kitchen and prep for the week ahead. Helpful tips and recipes instruct on using the same ingredients from your pantry for beauty enhancement, like a raw honey-turmeric facemask and rosemary-coconut oil hair treatment.

Good Clean Food reinforces the notion that clean, simple food can be beautiful, taste delicious, and provide our bodies with all the nutrients and healing properties we need to thrive.

RECIPE: Korean-Style Steak and Eggs with Kimchee Fried Rice (from The Good Fork Cookbook by Sohui Kim, with Rachel Wharton)

This has become my signature dish over the years. We’ve been making it at The Good Fork since opening night. I never intended to continue doing that for nearly a decade, but try as I might, I can’t take it off the menu. I came up with the idea largely because I wanted to do the kimchee fried rice I’d been making for years at home with bacon and eggs. If I added a steak, I realized, I’d have a twist on the American classic of steak and eggs. So I took my mother’s traditional Korean kalbi beef marinade and tweaked it to be a little less sweet and a little more spicy. The mild sweet heat is just so delicious, especially with a hearty and flavorful piece of meat like skirt steak. In fact, the New York Times once wrote that it was “a lesson in how affordably priced restaurants should approach steak dishes.”

The kimchee fried rice itself is best made with day-old rice, and you can of course serve it as a stand-alone dish without the steak, as I do all the time at home. I usually make it with both day-old rice and the oldest, stinkiest kimchee sitting in the back of my fridge, and bring it all back to deliciousness by sautéing it in bacon fat with a little sugar and rice wine vinegar and mixing some crumbled cooked bacon in at the end. At the restaurant, I add the steak and top it all with a fried egg, just like you would serve bibimbap, the Korean sizzling rice bowl. So, to me, it’s actually three comfort foods in one!

TIP: The hot Korean red chile paste called gochujang provides a key flavor for the dish. You can, of course, substitute another red chile paste, but it won’t taste quite the same. Luckily, these days you can easily order both gochujang and kimchee online if you can’t find them in your local markets. But I strongly recommend that you make your own kimchee.

Serves 4

For the Steak

⅓ cup (70 ml) mirin

¼ cup (30 g) grated apple

2 tablespoons soy sauce

2 tablespoons sliced scallion, white part only

1 tablespoon gochujang (Korean red chile paste)

1 tablespoon minced garlic

1 tablespoon grated peeled fresh ginger

2 teaspoons sesame oil

2 teaspoons rice wine vinegar

2 teaspoons honey or brown sugar

1½ to 2 pounds (680 to 910 g) skirt steak

For the Kimchee Rice

2 cups (410 g) uncooked sushi rice

1 teaspoon kosher salt

3 tablespoons canola oil

1¾ cups (490 g) kimchee 

2 tablespoons rice wine vinegar

2 teaspoons sugar

4 large eggs

Thinly sliced scallions (optional)

Make the steak:

The day before you want to serve the dish, choose a large zip-top freezer bag or glass baking dish just large enough to hold the steak so the marinade covers it completely. Combine the mirin, apple, soy sauce, scallion, gochujang, garlic, ginger, sesame oil, vinegar, and honey. Cut the steak into even portions, add it to the marinade, then cover or seal and marinate the meat, refrigerated, overnight.

Make the sushi rice:

For best results, make it a day or two ahead. If you’re not using a rice cooker, as I now do, rinse the rice and place it in a 2-quart (2-L) saucepan with 1½ cups (360 g) water and the salt. (If your hand is resting on top of the rice, the water should just cover your fingers. This is my grandmother’s trick, which I have passed on to all of my cooks.)

Cover the pot tightly and bring the water to a boil. Turn the heat to as low as you can go without it being off, and cook for 18 minutes without lifting the lid. After 18 minutes, turn the heat to high for 1 minute without lifting the lid, then turn off the heat and let the pot sit covered for 5 more minutes. Remove the lid, fluff the rice, and set it aside or refrigerate until you make the steak and eggs. (You should have about 4 cups/800 g.)

Make the kimchee rice:

In a medium sauté pan over medium heat, warm 2 tablespoons of the canola oil. Add the kimchee, vinegar, and sugar and cook until the kimchee is heated through and softens slightly, about 3 minutes. Fold in the cooked rice and set aside while you cook the steak.

Cook the steak:

Heat a grill to medium-high heat or preheat the broiler. The cooking time will vary depending on the thickness of the steak and your preference for doneness. My ideal is to cook it for a few minutes on each side, just until the outside of the steak is slightly charred but the inside is still pink. Drain off the marinade and set the steak pieces on the hot grill or on a broiler pan. Once it’s done to your liking, let the steak rest for 10 minutes, then cut it into thin slices on the diagonal against the grain.

Meanwhile, in a large skillet, heat the remaining 1 tablespoon canola oil over medium heat and fry the eggs sunny side up. When they’re done, place a large scoop of kimchee rice on each plate, then top them with an equal number of steak slices per plate and one of the eggs. Garnish with sliced scallions, if using.

For more than 10 years, The Good Fork has been one of Brooklyn’s favorite restaurants. It’s a neighborhood spot that offers a rare treat in the crowded, slick New York food scene: a restaurant that feels like home. Chef Sohui Kim and her husband live down the block, blurring the lines between their kitchen at home and the restaurant kitchen. The Good Fork Cookbook is packed with Kim’s recipes for flavorful, globally inspired cuisine that a home cook can make any night of the week. Her influences and techniques range from French and Italian to American and Korean, but every dish is comforting, unfussy: Pork Dumplings; Korean-Style Steak and Eggs with Kimchee Rice and Fried Eggs; Buttermilk Fried Chicken and Waffles; and more. The Good Fork Cookbook shares the recipes that made The Good Fork Brooklyn’s favorite mom-and-pop shop.

RECIPE: Flu Prevention Smoothie (from Smoothie Project by Catherine McCord)

The best way to prevent catching the flu is to wash your hands and eat as many real foods as possible to boost your immunity. As you head into flu season, you want to up your game as much as possible and that starts with the foods that will enhance your immune function, like green vegetables, berries, seeds, nuts, and more. This smoothie contains all of the flu-prevention foods I give my family when I want to make sure we stay healthy all flu season long.

Serves 1

Ingredients:

½ frozen banana, peeled

⅓ cup (70 ml) plain or vanilla Greek yogurt

¼ cup (37 g) mixed frozen berries (blueberries, strawberries, blackberries, and/or raspberries)

¼ cup (23 g) fresh or frozen broccoli florets

4 almonds

1 tablespoon cacao powder

1 pinch ground turmeric

1-inch (2.5-cm) piece fresh ginger, peeled

1 teaspoon coconut oil

1 pinch black pepper

1 teaspoon bee pollen

¾ cup (180 ml) milk of choice

Combine all the ingredients in a blender and blend until smooth.

Optional super boosts:

Bee pollen Chia seeds Flax seeds Collagen peptides Reishi Ashwagandha Probiotic powder Maca powder Chaga Brazil nuts

Trusted family food expert and Weelicious founder serves up almost 100 transformative recipes for nourishing and delicious smoothies

Weelicious founder Catherine McCord is an expert recipe developer who helps families eat healthfully and deliciously. When her son started suffering from chronic nausea and her family doctors couldn’t help, McCord turned to her experience with nutrition for an answer, researching until she discovered a surprisingly simple solution—smoothies. She shared her family’s story and some of her favorite smoothie recipes on social media, and the Smoothie Project, a daily online source of inspiration, was born. People began to use her recipes and share how smoothies had become a force of change in their lives, too.

Years of witnessing the positive effects that smoothies can offer inspired McCord to create a smoothie bible packed with almost 100 of her favorite, tried-and-tested recipes. With guidance from top nutritionists, McCord also explains how to eat based on your age and details the health benefits of key smoothie ingredients, so you can:

Reduce stress and anxiety

Lose weight

Control ADHD symptoms

Boost your immune system

Improve digestion

Increase your energy

Eat to support pregnancy or breastfeeding

Have beautiful, strong skin, hair, and nails

Encourage kids to eat nutritious foods

And more…

McCord offers a way to change your life in just twenty-eight days, using only your blender. All you have to do is commit to having one of her smoothies each morning for a month, and every glass will bring you one step closer to achieving your goals.

RECIPE: One-pot stewed pork with butternut squash and walnut gremolata (from Cook Beautiful by Athena Calderone)

There’s nothing quite as cozy as the smell of a braise bubbling in the oven on a lazy Sunday afternoon. And in my opinion, pork shoulder is the braise to end all braises—it falls apart naturally as it cooks, shredding into the perfect texture. As you might have noticed by now, I love to top my proteins with crunchy, bright finishing sauces, and this gremolata is particularly crunchy and bright. The pomegranates, walnuts, and orange lend a refreshingly vibrant bite to the richly developed flavors of the pork.

Serves 6

For the stew

6 cups (690 g) peeled and cubed butternut squash

1 tablespoon extra-virgin olive oil, plus extra for drizzling

1 tablespoon honey

2 teaspoons minced habanero chile, divided

Salt and freshly cracked pepper

2 teaspoons canola oil

4 pounds (1.8 kg) boneless pork shoulder

4 cloves garlic, chopped

2 onions, chopped

4 carrots, peeled, halved lengthwise, and chopped

4 stalks celery, diced

⅔ cup (165 ml) dry sherry

2 bay leaves

1 bunch fresh sage (1 or 2 sprigs reserved for garnish, leaves chopped)

1 head garlic, halved

6 cups (1.4 L) low-sodium chicken stock

2 tablespoons apple cider vinegar

For the gremolata

¾ cup (65 g) pomegranate seeds

¾ cup (75 g) walnuts, toasted and chopped

⅓ cup (17 g) fresh parsley

3 tablespoons fresh chopped chives

3 tablespoons finely diced shallot

1 orange, zested, plus 3 tablespoons juice

Salt and freshly cracked pepper

Make the stew:

Preheat the oven to 425ºF (220˚C). Place the squash on a baking sheet and drizzle it with the olive oil and honey. Sprinkle the squash with 1 teaspoon of the habanero, then season with salt and pepper. Toss to evenly coat the squash, then spread in a single layer. Roast, tossing halfway through, until golden and crispy, about 30 minutes. Remove from the oven and let sit at room temperature until ready to use. Lower the oven to 325ºF (165˚C).

While the squash is roasting, heat the canola oil in a large Dutch oven over medium high heat. Trim any excess fat from the pork, pat it dry, and season it very generously with salt and pepper. Sear until it’s well browned on all sides, 20 to 25 minutes total. Transfer the pork to a plate and set aside.

Lower the heat and add the 1 tablespoon olive oil, chopped garlic, onion, and remaining 1 teaspoon habanero. Sauté until the onions are soft and translucent, 3 to 5 minutes. Add the carrots and celery and sauté until they begin to soften, about 5 minutes. Add the sherry and use it to deglaze any browned bits that are sticking to the bottom of the pot. When the sherry has reduced by about half, add the bay leaves, sage, and halved garlic head. Add the stock and bring it to a simmer. Return the pork to the pot. Crumple and wet a piece of parchment paper and place it directly on top of the braise. Cover the pot with a tight-fitting lid and place it in the oven. Cook until the pork is very tender, about 4 hours.

Make the gremolata:

Toss all of the ingredients together until well combined, then season with salt and pepper.

When the pork has finished cooking, remove and discard the parchment paper. Transfer the pork to a large plate. Remove and discard the sage, bay leaves, and halved garlic head. Return the pot to the stovetop and simmer the cooking liquid for 5 minutes. Add the vinegar and simmer until the liquid has thickened slightly, about 5 minutes more. Remove from the heat, cover, and keep warm.

Break the pork into large pieces, discarding any large pieces of fat. Return the pork to the pot, then add the roasted squash and toss gently to combine. Taste for seasoning.

Serve the braised pork with a generous spoonful of gremolata and a pinch of chopped sage.

Swoon tip: Stewed pork is beyond delicious, but let’s face it: A big bowl of shredded meat isn’t going to win any beauty pageants. Draw the eye to one of the more picturesque elements of the dish—the bright orange butternut—with a napkin that picks up its autumnal hue.

The debut cookbook from Athena Calderone, creator of EyeSwoon, with 100 seasonal recipes for meals as gorgeous as they are delicious.

In Cook Beautiful, Athena reveals the secrets to preparing and presenting unforgettable meals. As the voice and curator behind EyeSwoon, an online lifestyle destination for food, entertaining, fashion, and interior design, Athena cooks with top chefs, hosts incredible dinners, and designs stunning tablescapes, while emphasizing the importance of balancing the visual elements of each dish with incredible flavors. In her debut cookbook, she’s finally showing the rest of us how to achieve her impeccable yet approachable cooking style.

Included are 100 recipes with step-by-step advice on everything from prep to presentation—from artfully layering a peach and burrata salad to searing a perfect steak. Recipes include Grilled Zucchini Flatbread with Ramp-Pistachio Pesto, Charred Eggplant with Zaatar and Yogurt Tahini, Mezzi Rigatoni with Radicchio and Guanciale, Stewed Pork with Squash and Walnut Gremolata, Blood Orange Bundt Cake with Orange Bitters Glaze, and more. Organized by season, each section closes with a tablescape inspired by nature, along with specific table décor and entertaining tips.

Cook Beautiful is where design meets food, where culinary tradition marries food styling, where home chefs become experts. These are luscious dishes to make for friends and family, with advice that will inspire you to create visually stunning, and still wholly delicious, culinary masterpieces.