Six Seasons | Joshua McFadden

Go-To Recipes

Crunchy

Torn Croutons

Dried Breadcrumbs

Brined and Roasted Almonds

Toasted Nuts and Seeds

Frico

Creamy: Butters/Whipped Cheese

Alla Diavola Butter

Cacio e Pepe Butter

Green Garlic Butter

Mushroom Butter

Pickled Vegetable Butter

Watercress Butter

Brown Butter

Pistachio Butter

Whipped Ricotta

Whipped Feta

Sauces, Dips, and Dressings

Caper-Raisin Vinaigrette

Pancetta Vinaigrette

Pine Nut Vinaigrette

Citrus Vinaigrette

Lemon Cream

Green Herb Mayonnaise

Artichoke Mayonnaise

Pickled Vegetable Mayonnaise

Spicy Fish-Sauce Sauce

Classic Salsa Verde

Pickle Salsa Verde

Radish and Mint Salsa Verde

Spiced Green Sauce

Tonnato

Breads, Pastries, and Grains

Whole-Grain Carta di Musica

Slightly Tangy Flatbreads

Pecan Dough

Very Flaky Pastry Dough

Farro

Freekeh

Couscous

Batter for Fried Vegetables

Other

Soft-Cooked Eggs

Smashing /Toasting Garlic

Making Scallions Mild and Crisp

Basic Vegetable Pickle Brine

Hot/Cold Brine

Spring

Raw Artichoke Salad w Herbs, Almonds, and Parmigiano

Artichoke and Farro Salad w Salami and Herbs

Grilled Artichokes w Artichoke Parmigiano Dip

Raw Asparagus Salad w Breadcrumbs, Walnuts, and Mint

Asparagus, Nettle, and Green Garlic Frittata

Asparagus, Garlic Chives, and Pea Shoots, w or w/o an Egg

Grilled Asparagus w Fava Beans and Walnuts

Vignole

English Pea Toast

English Pea and Pickled Carrot Salsa Verde

English Peas w Prosciutto and New Potatoes

Pasta Carbonara w English Peas

Couscous w English Peas, Apricots, and Lamb Meatballs

Smashed Fava Beans, Pecorino, and Mint on Toast

Fava, Farro, Pecorino, and Salami Salad

Fava and Pistachio Pesto on Pasta

Fava Beans, Cilantro, New Potatoes, and Baked Eggs

“Herbed” Butter w Warm Bread

Little Gems w Lemon Cream, Spring Onion, Radish, and Mint

Butter Lettuce w New Potatoes, Eggs, and Pancetta Vinaigrette

Bitter Greens Salad w Melted Cheese

Sautéed Greens with Olives (Misticanza)

Agrodolce Ramps on Grilled Bread

Leeks w Anchovy and Soft-Boiled Eggs

Charred Scallion Salsa Verde

Onions Three Ways, w ‘Nduja on Grilled Bread

Radishes w Tonnato, Sunflower Seeds, and Lemon

Grilled Radishes w Dates, Apples, and Radish Tops

Roasted Radishes w Brown Butter, Chile, and Honey

Sugar Snap Peas w Pickled Cherries and Peanuts

Sugar Snap Peas w Mustard Seeds and Tarragon

Sugar Snap Pea and New Potato Salad w Crumbled Egg and Sardines

Pasta all Gricia w Slivered Sugar Snap Peas

Crispy Sugar Snap Peas w Tonnato and Lemon

Early Summer

Beet Slaw w Pistachios and Raisins

Roasted Beets, Avocado, and Sunflower Seeds

Carrots, Dates, and Olives w Crème Fraîche and Frico

Grilled Carrots, Steak, and Red Onion w Spicy Fish-Sauce Sauce

Pan-Roasted Carrots w Carrot-Top Salsa Verde, Avocado, Seared Squid

Lamb Ragu w Carrots and Green Garlic

Celery Salad w Dates, Almonds, and Parmigiano

Celery Puntarelle-Style

Celery, Sausage, Provolone, Olives, and Pickled Peppers

Celery, Apple, and Peanut Salad

Cream of Celery Soup

Celery Gratin

Braised Celery and Radicchio Salad w Perfect Roast Chicken

Chilled Seafood Salad w Fennel, Radish, Basil, and Crème Fraîche

Roasted Fennel w Apples, Taleggio Cheese, and Almonds

Fennel Two Ways w Mussels and Couscous

Smashed New Potatoes w Lemon and Lots of Olive Oil

Potato and Roasted Cauliflower Salad w Olives, Feta, and Arugula

Pan-Roasted New Potatoes with Butters

Turnip Salad w Yogurt, Herbs, and Poppy Seeds

Sautéed Turnips w Prunes and Radicchio

Midsummer

Smashed Broccoli and Potatoes w Parmigiano and Lemon

Pan-Steamed Broccoli w Sesame Seeds, Parmigiano, and Lemon

Rigatoni w Broccoli and Sausage

“Chinese” Beef and Broccoli

Charred Broccoli w Tonnato, Pecorino, Lemon, and Chiles

Broccoli Rabe, Mozzarella, Anchovy, and Spicy Tomato

Raw “Couscous” Cauliflower w Almonds, Dried Cherries and Sumac

Roasted Cauliflower, Plums, Sesame Seeds, and Yogurt

Cauliflower Ragu

Cauliflower Steak w Provolone and Pickled Peppers

Baked Cauliflower w Salt Cod, Currants, and Pine Nuts

Fried Cauliflower w Spicy Fish-Sauce Sauce

Cucumbers, Celery, Apricots, and Pistachios

Cucumbers, Yogurt, Rose, Walnuts, and Herbs

Lemon Cucumbers w Onion, Papalo, and Lots of Herbs

Cucumbers, Scallions, Mint, and Dried Chiles

String Beans, Pickled Beans, Tomatoes, Cucumbers, Olives on Tonnato

Roasted String Beans and Scallions w Pine Nut Vinaigrette

Green Bean, Tuna, and Mushroom “Casserole”

Grilled Wax/Green Beans w Tomatoes, Basil, Spicy Fish-Sauce Sauce

Squash Ribbons w Tomatoes, Peanuts, Basil, Mint, Spicy Fish-Sauce

Grilled or Roasted Summer Squash w Caper-Raisin Vinaigrette

Squash and “Tuna Melt” Casserole

Fried Stuffed Zucchini Flowers, Zucchini Jojos, and Zucchini Pickles

Late Summer

Raw Corn w Walnuts, Mint, and Chiles

Corn and Tomato Salad w Torn Croutons

Sautéed Corn w Scallions

Sautéed Corn w Cream and Melting Cheese

Sautéed Corn w Pancetta, Black Pepper, Arugula, Hot Sauce

Grilled Corn w Alla Diavola Butter and Pecorino

Corn, Tomatoes, and Clams on Grilled Bread, Knife-and-Fork-Style

Corn Fritters w Pickled Chiles

Carta di Musica w Roasted Eggplant Spread, Herbs, and Ricotta Salad

Roasted Eggplant Spread

Grilled Eggplant w Tomatoes, Torn Croutons, and Lots of Herbs

Rigatoni and Eggplant all Norma

Braised Eggplant and Lamb w Yogurt and Spiced Green Sauce

Preserved Eggplant

Roasted Pepper Panzanella

Peperonata

Red Pepper, Potato, and Prosciutto Frittata Topped w Ricotta

Cheese-Stuffed and Pan-Fried Sweet Peppers

Sweet and Hot Peppers, ‘Nduja, and Melted Cheese

Perfect Shell Beans

Beans on Toast

Beans and Pasta

Risotto w Shell Beans, Sausage, and Bitter Greens

Crunchy Mixed-Bean Salad w Celery and Tarragon

Tomato-Rubbed Grilled Bread Topped w Tomato Salad

Farro w Tomatoes, Raw Corn, Mint, Basil, and Scallions

Tomato, Melon, and Hot Chile Salad w Burrata

Israeli-Spiced Tomatoes, Yogurt Sauce, and Chickpeas

Spaghetti w Small Tomatoes, Garlic, Basil, and Chiles

Tomato Soup w Arugula, Torn Croutons, and Pecorino

Grilled Green Tomatoes w Avocado, Feta, and Watermelon

Tomato Conserva

Fall

Roasted Beet, Citrus, and Olive Salad w Horseradish

Roasted and Smashed Beets w Spiced Green Sauce

Roasted Beets and Carrots w Couscous, Sunflower Seeds, Citrus, Feta

Raw Brussels Sprouts w Lemon, anchovy, Walnuts, and Pecorino

Brussels Sprouts w Pickled Carrots, Walnuts, Cilantro, Citrus Vinaigrette

Gratin of Brussels Sprouts, Gruyère. and Prosciutto

Roasted Brussels Sprouts w Pancetta Vinaigrette

Farro and Roasted Carrot Salad w Apricots, Pistachios, Whipped Feta

Grated Carrot Salad w Grilled Scallions, Walnuts, and Burrata

Burnt Carrots w Honey, Black Pepper, Butter, and Almonds

Carrot Pie in a Pecan Crust

Rainbow Chard w Garlic and Jalapeños

Spaghetti w Swiss Chard, Pine Nuts, Raisins, and Chiles

Swiss Chard, Leek, Herb, and Ricotta Crostata

Shaved Collard Greens w Cashews and Pickled Peppers

Collards w Freekeh, Hazelnuts, and Grapes

Swewed Collards w Beans and a Parmigiano Rind

The Kale Salad That Started It All

Wilted Kale Alone or Pickled on Cheese Toast

Kale Sauce w Any Noodle

Cocannon w Watercress Butter

Kale and Mushroom Lasagna

Double-Mushroom Toast w Bottarga

Roasted Mushrooms, Gremolata-Style

Mushrooms, Sausage, and Rigatoni

Sautéed Mushrooms and Mussels in Cream on Sliced Steak

Crispy Mushrooms w Green Herb Mayonnaise

Winter

Steamed Cabbage w Lemon, Butter, and Thyme

Roasted Cabbage, w Walnuts, Parmigiano, and Saba

Battered and Fried Cabbage w Crispy Seeds and Lemon

Comforting Cabbage, Onion, and Farro Soup

Cabbage and Mushroom Hand Pies

Celery Root w Brown Butter, Oranges, Dates, and Almonds

Mashed Celery Root with Garlic and Thyme

Celery Root, Cracked Wheat, Every-Fall-Vegetable-You-Can-Find Chowder

Fried Celery Root Steaks w Citrus and Horseradish

Kohlrabi w Citrus, Arugula, Poppy Seeds, and Crème Fraîche

Kohlrabi Brandade

Onions and Pancetta Tart

Onion Bread Soup w Sausage

Braised Beef w Lots and Lots of Onions

Parsnips w Citrus and Olives

Parsnip Soup w Pine Nut, Currant, and Celery Leaf Relish

Parsnip, Date, and Hazelnut Loaf Cake w Meyer Lemon Glaze

Fried Potato and Cheese Pancake

Crushed and Fried Potatoes w Crispy Herbs and Garlic

Mashed Rutabaga w Watercress and Watercress Butter

Rutabaga w Maple Syrup, Black Pepper, and Rosemary

Smashed Rutabaga w Apples and Ham

Half-Steamed Turnips w Alla Diavola Butter

Roasted Turnips w Caper-Raisin Vinaigrette and Breadcrumbs

Turnip, Leek, and Potato Soup

Freekah, Mushrooms, Turnips, Almonds

Raw Winter Squash w Brown Butter, Pecans, and Currants

Winter Squash and Leek Risotto

Fontina-Stuffed Arancini

Delicata Squash “Donuts” w Pumpkin Seeds and Honey

Roasted Squash w Yogurt, Walnuts, and Spiced Green Sauce

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Stir Capsicum Chicken 1st section: - 250 gr chicken fillet - 1 red capsicum - 1 yellow capsicum - a glass of water - 4 tbs of olive oil 2nd section: 6 garlic cloves 1 big shallot / 6 small shallots 1/2 tsp of peppers 3rd section: 1/2 onion 1 tbs lemon juice 2 tbs sesame oil 1 tbs teriyaki sauce 1 1/2  tbs salt / to your liking 1 tbs sugar

A yummy dish to have with rice, you can see the video of how i make the stir capsicum chicken. It's taste sour and a bit spicy,you can decrease the lemon ,or sugar or also salt to your liking.

Have a try :)