A
Almond-Herb Topping, 309, photo, 312
Apple(s)
and Avocado, Roasted Brussels Sprouts with, photo, 175
Celery Root, Fennel, and Pear Salad with Meyer Lemon Vinaigrette, 132, photo
Crunchy Fall Vegetable Salad with Lemon-Chile Vinaigrette, 121
Dressing, 120
Gastrique, 188
Puree, 334
Apricot-Peach Puree, 176, photo
Arctic Char
Crudo with Grilled Pomelo and Blood Orange Dressing, 66–67, photo
Grilled, with Chickpea Sauce, Quinoa, and Grilled Avocado, 320–21
Pan-Seared, with Miso-Glazed Butternut Squash and Tamarind Sauce, 327–28, photo
Sashimi with Sesame-Chile Condiment, 52–53, photo
Slow-Roasted, with Parsnip Puree and Roasted Root Vegetables, 346–47
Artichokes, Baby, with Wine Glaze, 29
Arugula
Corn and Shishito Salad with Roasted Red Pepper Vinaigrette, photo, 107
Strawberry, and Mint Salad with Strawberry Vinaigrette, 96–97
Asparagus
Grilled, with Broken Chile Sauce and Potato Ribbons, photo, 145–46
Mixed Spring Vegetables, 206–7
Pan-Roasted, with Spring Onions and Lemon-Mayo Dressing, 150–51
and Puntarelle Salad with Seared Poached Eggs, photo, 91–92
Spring Vegetables, 210
Avocado(s)
and Apple, Roasted Brussels Sprouts with, photo, 175
Cobb Salad with Yogurt–Blue Cheese Dressing, 111
Grilled, Chickpea Sauce, and Quinoa, Grilled Arctic Char with, 320–21
B
Bacon
Broccoli Rabe, and Breadcrumbs, Bucatini with, 224–25
Cobb Salad with Yogurt–Blue Cheese Dressing, 111
Date, and Radicchio Pizza, 242, photo
and Egg Pizza, 200–201
Baking rack, 10
Barbecue Sauce, 259
Braised Brisket with, 295–96, photo
Carrot, 263–64
Basil, chopping and slicing, 14
Bean(s). See also Chickpea(s)
Potatoes, and Honey-Butter Hot Sauce, Roasted Chicken Thighs with, 268–69
Roasted Summer, Salad with Toasted Hazelnuts and Sungold Tomatoes, 87
Summer, and Peach-Tomato Sauce, Slow-Roasted Halibut with, 309–11, photo
Summer, with Lavender-Pickled Peaches and Goat Cheese, photo, 99–100
White, and Farro Soup with Herb Oil, 64–65, photo
Beef
Braised Brisket with Barbecue Sauce, 295–96, photo
Braised Short Ribs with Horseradish Gremolata and Potato Puree, photo, 293–94
Crispy Pot Roast with Broccoli Rabe, photo, 289
Grilled Hanger Steak with Spice-Roasted Zucchini and Lime Yogurt, 265–66, photo
Grilled Porterhouse Steak with Grilled Maitake Mushrooms and Shallot Butter, 273–74, photo
Beet Green and Chickpea Soup with Corn Fritters, 56
Beet(s)
Roasted, and Grilled Fennel with Orange Vinaigrette and Goat Cheese, 127–29, photo
Roasted, with Crispy Sunchokes and Orange-Ginger Puree, 124–26, photo
Vinaigrette, 334
Black Bass
Braised, with Cherry Tomatoes, White Wine, and Zucchini, 314
with Marinated Peppers and Kale, 315–16, photo
Pan-Seared, with Cauliflower and Chunky Lemon Vinaigrette, 338–39
Blender, 10
Bottarga and Roasted Tomato Sauce, Gnocchi with, photo, 203–4
Breadcrumbs
Herbed, 277
Spicy, 224
Broccoli, Grilled, with Orange Aioli and Pistachio Vinaigrette, 158–59, photo
Broccolini, Roasted, with Ginger-Scallion Topping, 172, photo
Broccoli Rabe
Bacon, and Breadcrumbs, Bucatini with, 224–25
Crispy Pot Roast with, photo, 289
Rib Chops with Sweet and Spicy Tomato Compote and Herbed Breadcrumbs, photo, 277
with Tomato Compote and Crispy Onions, 170–71
Brussels Sprout(s)
Leaves, Sautéed, 335
with Mustard Vinaigrette, 182–83
Pizza with Pickled Chiles and Cheddar, photo, 245
Roasted, with Avocado and Apple, photo, 175
Shaved, Salad with Apple Dressing, 120
C
Cabbage, Braised, 280
Caesar Dressing, 130–31
Calzone, Sausage and Soppressata, photo, 235
Cantaloupe, Grilled, Watermelon, and Kale with Yogurt–Poppy Seed Dressing, photo, 115–16
Carrot(s)
Barbecue Sauce, 263–64
Braised, 320
Chopped Salad with Pickled Cauliflower, Goat Feta, and Oregano Vinaigrette, 117–18, photo
Citrus-Glazed, with Pickled Chiles and Lime, 194, photo
Crunchy Fall Vegetable Salad with Lemon-Chile Vinaigrette, 121
essential cuts, 17
-Ginger Dip, 50
Grilled, with Sweet and Sour Carrot Sauce, 147–48, photo
-Hazelnut Romanesco, 54
and Parsnips, Roasted, 346
Pickled, 263
Roast Chicken on a Bed of Vegetables, 290, photo
Roasted Baby Vegetables, 258
Sauce, Sweet and Sour, 147
Cashew(s)
and Charred Shallots, Roasted Sweet Potatoes with, 179
Toasted, 126
Vinaigrette, 86
Cauliflower
Crispy Spiced, with Lemon Jam and Chiles, 32–33
Pan-Roasted, 339
Puree, 338
Puree, Spicy, 236
Roasted, with Peach-Apricot Puree and Nut Vinaigrette, 176–78, photo
and Tomato Soup, Creamy, 60, photo
Celery and Celery Root Caesar Salad, 130–31
Celery Root
and Celery Caesar Salad, 130–31
Crunchy Fall Vegetable Salad with Lemon-Chile Vinaigrette, 121
Fennel, Pear, and Apple Salad with Meyer Lemon Vinaigrette, 132, photo
Chard
Farro and White Bean Soup with Herb Oil, 64–65, photo
Field Greens with Crispy Prosciutto and Spicy Breadcrumbs, 112–13
Stems, Grilled, with Lemon-Balsamic Vinaigrette, 169
Cheese, 9
Bacon, Date, and Radicchio Pizza, 242, photo
Bacon and Egg Pizza, 200–201
Baked Ricotta with Dried Cherry Tomatoes, photo, 43
Baked Ricotta with Kabocha Squash, Caramelized Onions, and Mint, 44–45
blending into dressings, 20
Blue, –Yogurt Dressing, 111
Brussels Sprout Pizza with Pickled Chiles and Cheddar, photo, 245
Cavatappi with Duck Confit, Spring Vegetables, Ricotta, and Mint, 206–7
Cavatelli with Spring Vegetables and Cheese Sauce, 208–10, photo
Chopped Salad with Pickled Cauliflower, Goat Feta, and Oregano Vinaigrette, 117–18, photo
Citrus and Chicory Salad with Sherry Vinaigrette and Goat’s Milk Gouda, 136
Corn Pizza with Corn Béchamel and Pickled Peppers, 214–15
Delicata Squash Pizza, 199
Goat, and Lavender-Pickled Peaches, Summer Beans with, photo, 99–100
Goat, Dressing, 192
Goat, Hazelnuts, and Spicy Onions, Roasted Delicata Squash with, photo, 181
Goat, Herbed, 154
Grits with Mushroom Ragu, 240–41
Heirloom Tomato Toasts, photo, 39
Lemon-Parmesan Aioli, 57–59, photo
Lemon-Pecorino Dressing, photo, 153
Manchego Vinaigrette, photo, 85
Parmesan-Crusted Butternut Squash with Meyer Lemon Gremolata, 165–67, photo
Ricotta Cavatelli with Tomatoes, Chiles, and Herbs, 211
Sauce, 208–10
Zucchini Pizza with Soppressata-Tomato Jam, 216–18, photo
Chicken
Breasts, Pan-Roasted, with Pan Jus and Warm Potato Salad, photo, 283–84
Fennel Sausage, 232
Grilled and Glazed Butterflied, with Corn, Tomatoes, and Jalapeños, 259–61, photo
Nuggets with Maple-Chile Glaze and Celery Root, 72–74, photo
Roast, on a Bed of Vegetables, 290, photo
Salad with Roasted Baby Vegetables and Sweet and Spicy Vinaigrette, 257–58
Soup, 75–76
Stock, 75
Stock, Infused, 264
Thighs, Grilled, with Carolina Rice, Peas, and Carrot Barbecue Sauce, 263–64
Thighs, Roasted, with Beans, Potatoes, and Honey-Butter Hot Sauce, 268–69
Chicken Liver Mousse, 36–37, photo
Chickpea(s)
and Beet Green Soup with Corn Fritters, 56
Fried, 31
Hummus with Radishes and Crispy Chickpeas, 30–31
Sauce, 321
Chicory(ies)
Bacon, Date, and Radicchio Pizza, 242, photo
Chopped Salad with Pickled Cauliflower, Goat Feta, and Oregano Vinaigrette, 117–18, photo
and Citrus Salad with Sherry Vinaigrette and Goat’s Milk Gouda, 136
Feta, and Red Wine Vinaigrette, Tomato and Cucumber Salad with, 104–5
Winter, with Persimmons, Grilled Dates, and Pomegranate Vinaigrette, 137–39, photo
Chile(s), 9
Aioli, 34
Corn and Shishito Salad with Roasted Red Pepper Vinaigrette, photo, 107
essential cuts, 16
Green Hot Sauce, 109
House Sriracha, 68
-Lemon Vinaigrette, 121
Pickled Fresno, 93
Pickled Jalapeños, 227
Red Finger, Pickled, 182
Red Hot Sauce, 130
Sauce, 236
Sauce, Fermented, 252–53
Soffritto, 227
Spicy Green, Vinaigrette, 109
Sweet and Spicy Sauce, 257, photo, 305
Citrus, 9. See also specific citrus fruits
essential cuts, 18
Clams and Pickled Jalapeños, Gemelli with, photo, 227–28
Condiments
Chile Aioli, 34
Herb Oil, 64
House Mayonnaise, 150
House Sriracha, 68
Lemon-Parmesan Aioli, 57–59, photo
Olive Tapenade, 322
Orange Aioli, 158
Paprika Oil, 186
Whole-Grain Mustard, 62
Whole-Grain Mustard Mayo, 283
Corn
Béchamel, 214
Fresh-, Polenta with Butter and Herbs, 156, photo
Fritters, 56
and Herb Salad with Lime Vinaigrette, 93
Pizza with Corn Béchamel and Pickled Peppers, 214–15
Puree, 318
Sauce, 219
and Shishito Salad with Roasted Red Pepper Vinaigrette, photo, 107
Soup with Spiced Popcorn, 48–49
Stock, 48
and Tomatoes, Grill-Roasted, photo, 261
Corn zipper, 11
Croutons, 93
Croutons, Parmesan, photo, 110
Cucumber(s)
Crushed, with Yogurt and Chiles, 101–2, photo
essential cuts, 14
Strawberry, and Tomato Salad, 94, photo
and Tomato Salad with Chicory, Feta, and Red Wine Vinaigrette, 104–5
D
Date(s)
Bacon, and Radicchio Pizza, 242, photo
Grilled, Persimmons, and Pomegranate Vinaigrette, Winter Chicories with, 137–39, photo
Digital scale, 11
Dressings. See also Vinaigrettes
Apple, 120
Blood Orange, 66
Caesar, 130–31
Goat Cheese, 192
Lemon-Mayo, 150
Sesame-Soy, 88
Yogurt–Blue Cheese, 111
Duck Confit, 206
E
Eggplant
Crispy Japanese, 223
Smoky Japanese, with Carrot-Hazelnut Romanesco, 54–55
Egg(s)
and Bacon Pizza, 200–201
Grits with Mushroom Ragu, 240–41
Seared Poached, Asparagus and Puntarelle Salad with, photo, 91–92
Elderflower syrup, 8
F
Farro
Herbed Grains with Stewed Mushrooms and Preserved Lemons, 249–50, photo
Mixed Grains with Grilled Scallion Rémoulade and Roasted Fall Vegetables, 229–30, photo
and White Bean Soup with Herb Oil, 64–65, photo
Fennel
Celery Root, Pear, and Apple Salad with Meyer Lemon Vinaigrette, 132, photo
and Citrus Vinaigrette, 70–71
essential cuts, 16
Grilled, photo, 325, 344, photo
Grilled, and Roasted Beets with Orange Vinaigrette and Goat Cheese, 127–29, photo
Pickled, 92
Pickled Vegetable Salad, photo, 79
Salad, 322
Sausage, 232
Vinaigrette, 134–35
Fine-mesh sieves, 11
Fish. See also Arctic Char; Halibut; Salmon
Black Bass with Marinated Peppers and Kale, 315–16, photo
Braised Black Bass with Cherry Tomatoes, White Wine, and Zucchini, 314
Cornmeal-Crusted Hake with Mashed Butternut Squash and Soy–Brown Butter Vinaigrette, photo, 331–32
curing, in kombu, 19
Fluke Sashimi with Dried Tomatoes, Strawberries, and Olives, 40–41, photo
Grilled Mackerel and Fennel with Grilled Pickles and Yogurt Sauce, photo, 325–26
Grilled Swordfish with Olive Tapenade and Fennel Salad, 322–23
Grilled Tuna Steaks with Orange-Chile Topping, 306–8, photo
Pan-Seared Black Bass with Cauliflower and Chunky Lemon Vinaigrette, 338–39
Pan-Seared Sea Trout with Butternut Squash Puree, Parsnips, and Crispy Herbs, 336–37
Pan-Seared Snapper with Apple Puree, Brussels Sprouts, and Beet Vinaigrette, 334–35
raw, slicing, 19
Roasted Snapper with Pureed Corn and Pickled Peppers, 318–19
Flour, 8
Fluke Sashimi with Dried Tomatoes, Strawberries, and Olives, 40–41, photo
Fritters, Corn, 56
Fruit. See specific fruits
G
Garlic
Confit, 112
Crispy, 246
Toasts, 63
Vinaigrette, Creamy, 113
Ginger
-Carrot Dip, 50
essential cuts, 17
-Orange Puree, Pickled, 124, photo
Pickled, 115
Gnocchi with Roasted Tomato Sauce and Bottarga, photo, 203–4, photo
Grains. See also Grits; Polenta
Grits with Mushroom Ragu, 240–41
Herbed, with Stewed Mushrooms and Preserved Lemons, 249–50, photo
Mixed, with Grilled Scallion Rémoulade and Roasted Fall Vegetables, 229–30, photo
Graters, 11
Greens. See also specific greens
Blood Orange and Pomegranate Salad with Crispy Goat Cheese, photo, 123
Field, with Crispy Prosciutto and Spicy Breadcrumbs, 112–13
Mixed, and Citrus Salad with Fennel Vinaigrette and Sesame Clusters, 134–35
Gremolata
Meyer Lemon, Parmesan-Crusted Butternut Squash with, 165–67, photo
Grits with Mushroom Ragu, 240–41
H
Hake, Cornmeal-Crusted, with Mashed Butternut Squash and Soy–Brown Butter Vinaigrette, photo, 331–32
Halibut
Slow-Roasted, with Braised Mushrooms, 333
Slow-Roasted, with Grilled Fennel, Blood Orange Vinaigrette, and Olives, 343–44, photo
Slow-Roasted, with Summer Beans and Peach-Tomato Sauce, 309–11, photo
Slow-Roasted, with Tomatoes and Almonds, 312–13
Hazelnut(s)
-Carrot Romanesco, 54
Spicy Onions, and Goat Cheese, Roasted Delicata Squash with, photo, 181
Vinaigrette, 87
Herbed Breadcrumbs, 277
Herbed Goat Cheese, 154
Herb(s). See also specific herbs
-Almond Topping, 309, photo, 312
and Corn Salad with Lime Vinaigrette, 93
essential cuts, 13–14
-Marinated Roasted Lamb Shoulder, 281
-Miso Sauce, 164
Oil, 64
Spring Pea Soup, 35
Honey, 8
-Butter Hot Sauce, 268
-Mustard Vinaigrette, 175
Horseradish Gremolata, photo, 294
Hummus with Radishes and Crispy Chickpeas, 30–31
I
Ingredients, 7–9
K
Kale
Crispy, 222
Field Greens with Crispy Prosciutto and Spicy Breadcrumbs, 112–13
Grilled Cantaloupe, and Watermelon with Yogurt–Poppy Seed Dressing, photo, 115–16
Pizza with Fennel Sausage, 232–33
Sautéed, 316
Kimchi, Quick Kohlrabi, 223
Knife cuts, 13–19
Knives, 11
Kohlrabi
Chopped Salad with Pickled Cauliflower, Goat Feta, and Oregano Vinaigrette, 117–18, photo
Crunchy Fall Vegetable Salad with Lemon-Chile Vinaigrette, 121
Kimchi, Quick, 223
Marinated, 52
Kombu, 9
curing fish in, 19
Spray, 50
Tea, 240
L
Lamb
Rib Chops with Sweet and Spicy Tomato Compote and Herbed Breadcrumbs, photo, 277
Shoulder, Herb-Marinated Roasted, 281
Lavender-Pickled Peaches, photo, 99
Leeks
Braised, 212
and Pears with Candied Walnuts, Yogurt, and Sherry Vinaigrette, 160–63, photo
Lemon(s)
-Balsamic Vinaigrette, 169
-Chile Vinaigrette, 121
Glaze, 77
-Honey Vinaigrette, 230
Infusion, 338
Jam, 32–33
Lemon(s) (continued)
-Mayo Dressing, 150
Meyer, Gremolata, Parmesan-Crusted Butternut Squash with, 165–67
Meyer, Vinaigrette, 132
-Oregano Vinaigrette, 186
-Pecorino Dressing, photo, 153
Vinaigrette, Chunky, 339
Lettuce
Butterhead, with Cashew Vinaigrette, 86
Chopped Salad with Pickled Cauliflower, Goat Feta, and Oregano Vinaigrette, 117–18, photo
Cobb Salad with Yogurt–Blue Cheese Dressing, 111
Corn and Herb Salad with Lime Vinaigrette, 93
Grilled, and Herbed Goat Cheese, Pan-Roasted Summer Squash with, 154–55
Little Gem Salad with Sesame-Soy Dressing and Crispy Shallots, 88–89, photo
Lime
-Maple Glaze, 185
Vinaigrette, 93
Yogurt, 101–2, photo, 266, photo
M
Mackerel, Grilled, and Fennel with Grilled Pickles and Yogurt Sauce, photo, 325–26
Mandoline, 11
Maple (syrup), 8
-Lime Glaze, 185
Matzo Ball Soup, 75–76
Mayonnaise
House, 150
Whole-Grain Mustard, 283
Mint
slicing, 13
Strawberry, and Arugula Salad with Strawberry Vinaigrette, 96–97
Miso, 8
Glaze, 327–28
-Herb Sauce, 164
Mousse, Chicken Liver, 36–37, photo
Mushroom(s)
Braised, 333
Cavatappi with Corn, Chanterelles, and Pickled Green Tomatoes, 219–20, photo
Grilled Maitake, and Shallot Butter, Grilled Porterhouse Steak with, 273–74, photo
Jam, 238
Ragu, 241
Roasted Portobello, with Lemon-Pecorino Dressing, photo, 153
Sautéed, 69
Spiced Acorn Squash and Roasted Maitakes with Goat Cheese Dressing, 192–93
Stewed, 250
Mustard
-Honey Vinaigrette, 175
Vinaigrette, 182
Whole-Grain, 62
Whole-Grain, Mayo, 283
N
Nut(s). See also Cashew(s); Hazelnut(s)
Almond-Herb Topping, 309, photo, 312
Pistachio Vinaigrette, 158, photo
O
Oats. See Granola
Oils, 7
Herb, 64
Paprika, 186
Olive(s), 9
Marinated, 104
-Strawberry Dressing, 40, photo
Tapenade, 322
Onions
Caramelized, 44
Crispy, 170–71
essential cuts, 15
Grilled Pork Chops with Sweet and Sour Glaze, photo, 271–72
Pickled Red, 55
Soffritto, 227
Spring, and Lemon-Mayo Dressing, Pan-Roasted Asparagus with, 150–51
Orange(s)
Aioli, 158
Blood, and Pomegranate Salad with Crispy Goat Cheese, photo, 123
Blood, Dressing, 66
Blood, Vinaigrette, 343, photo
Citrus and Chicory Salad with Sherry Vinaigrette and Goat’s Milk Gouda, 136
Citrus and Fennel Vinaigrette, 70–71
Citrus Glaze, 77
Citrus-Glazed Carrots with Pickled Chiles and Lime, 194, photo
essential cuts, 18
-Ginger Puree, Pickled, 124, photo
Mixed Greens and Citrus Salad with Fennel Vinaigrette and Sesame Clusters, 134–35
Vinaigrette, 129
Oregano
-Lemon Vinaigrette, 186
and Red Wine Vinaigrette, 104
Vinaigrette, 117
P
Panzanella, Heirloom Tomato, with Parmesan Croutons, photo, 109–10
Paprika Oil, 186
Parsley
chopping, 13
Field Greens with Crispy Prosciutto and Spicy Breadcrumbs, 112–13
Herb-Marinated Roasted Lamb Shoulder, 281
Horseradish Gremolata, photo, 294
Parsnip(s)
and Carrots, Roasted, 346
Puree, 346
Soup with Sautéed Mushrooms, 69
and Squash, Pan-Roasted, 336
Pasta, 8
Bucatini with Broccoli Rabe, Bacon, and Breadcrumbs, 224–25
Cavatappi with Corn, Chanterelles, and Pickled Green Tomatoes, 219–20, photo
Cavatappi with Duck Confit, Spring Vegetables, Ricotta, and Mint, 206–7
Cavatelli with Spring Vegetables and Cheese Sauce, 208–10, photo
Gemelli with Clams and Pickled Jalapeños, photo, 227–28
Gnocchi with Roasted Tomato Sauce and Bottarga, photo, 203–4, photo
Paccheri with Romanesco and Spicy Cauliflower Puree, 236–37, photo
Ricotta Cavatelli, forming, photo
Ricotta Cavatelli with Tomatoes, Chiles, and Herbs, 211
Whole-Wheat Spaghetti with Spinach, Garlic, and Fermented Chile Sauce, 252–53
Peach(es)
Pickled, Vinaigrette, 99–100
Pear(s)
Celery Root, Fennel, and Apple Salad with Meyer Lemon Vinaigrette, 132, photo
and Leeks with Candied Walnuts, Yogurt, and Sherry Vinaigrette, 160–63, photo
Pea(s)
Charred Sugar Snap, Salad with Manchego Vinaigrette, photo, 85
Mixed Spring Vegetables, 206–7
Soup, Spring, 35
Spring Vegetables, 210
Pepper mill, 11
Pepper(s). See also Chile(s)
Bell, Chutney, 223
Pickled, 215
Pickled Cherry- , Relish, 63
Pickled Mixed, 318
Red, Vinaigrette, 107
Persimmons, Grilled Dates, and Pomegranate Vinaigrette, Winter Chicories with, 137–39, photo
Pickles & preserves
Bell Pepper Chutney, 223
Caramelized Onions, 44
Dried Cherry Tomatoes, 43
Garlic Confit, 112
Grilled Cucumber Pickles, 101, photo
Lavender-Pickled Peaches, photo, 99
Lemon Jam, 32–33
Marinated Kohlrabi, 52
Marinated Olives, 104
Mushroom Jam, 238
Peach-Apricot Puree, 176, photo
Pickled Carrots, 263
Pickled Cauliflower, 117, photo
Pickled Cherry-Pepper Relish, 63
Pickled Fennel, 92
Pickled Fresno Chiles, 93
Pickled Ginger, 115
Pickled Green Tomatoes, 219
Pickled Jalapeños, 227
Pickled Mixed Peppers, 318
Pickled Peppers, 215
Pickled Ramps, 154
Pickled Red Finger Chiles, 182
Pickled Red Onions, 55
Pickled Vegetable Salad, photo, 79
Pickled Watermelon Radishes, photo, 74
Quick Kohlrabi Kimchi, 223
Quick Preserved Lemons, 249, photo
Roasted Cherry Tomatoes, 312
Roasted Tomatoes, 203
Shallot Confit, 250
Soppressata-Tomato Jam, 216, photo
Pistachio(s)
Nut Vinaigrette, 176–78, photo
Pizza
Bacon, Date, and Radicchio, 242, photo
Bacon and Egg, 200–201
Brussels Sprout, with Pickled Chiles and Cheddar, photo, 245
Corn, with Corn Béchamel and Pickled Peppers, 214–15
Delicata Squash, 199
Kale, with Fennel Sausage, 232–33
Zucchini, with Soppressata-Tomato Jam, 216–18, photo
Pizza Dough
shaping, 22
Whole-Wheat, 200
Polenta
Fresh-Corn, with Butter and Herbs, 156, photo
with Mushroom Jam, 238–39
Pomegranate
and Blood Orange Salad with Crispy Goat Cheese, photo, 123
Glaze, 278
Pomelo, Grilled, and Blood Orange Dressing, Arctic Char Crudo with, 66–67, photo
Popcorn, Spiced, 48
Poppy Seed–Yogurt Dressing, photo, 116
Pork. See also Bacon
Belly Confit, Crispy, with Citrus Glaze and Pickled Vegetables, 77–79, photo
Chops, Grilled, with Braised Cabbage, 278–80, photo
Chops, Grilled, with Sweet and Sour Glaze, photo, 271–72
Fennel Sausage, 232
Field Greens with Crispy Prosciutto and Spicy Breadcrumbs, 112–13
Loin, Raisin-Stuffed, 285–86, photo
Sausage and Soppressata Calzone, photo, 235
Soppressata-Tomato Jam, 216, photo
Potato(es)
Beans, and Honey-Butter Hot Sauce, Roasted Chicken Thighs with, 268–69
Crispy Salt and Pepper, photo, 191
Gnocchi with Roasted Tomato Sauce and Bottarga, photo, 203–4, photo
Roast Chicken on a Bed of Vegetables, 290, photo
and Sunchokes, Crispy, with Carrot-Hazelnut Romanesco, 168
Sweet, Glazed, with Yogurt and Dill, photo, 185
Sweet, Roasted, with Charred Shallots and Cashews, 179
Prosciutto, Crispy, and Spicy Breadcrumbs, Field Greens with, 112–13
Pumpkin Seeds
Puntarelle and Asparagus Salad with Seared Poached Eggs, photo, 91–92
Q
Quinoa, 320
R
Radishes
Chopped Salad with Pickled Cauliflower, Goat Feta, and Oregano Vinaigrette, 117–18, photo
and Crispy Chickpeas, Hummus with, 30–31
Pickled Vegetable Salad, photo, 79
Roasted Baby Vegetables, 258
Raisin-Stuffed Pork Loin, 285–86, photo
Ramps, Pickled, 154
Raspberry-Tomato Gazpacho, 46, photo
Red Wine and Oregano Vinaigrette, 104
Red Wine Vinaigrette, Spicy, 312
Red Wine Vinegar Glaze, 278
Rice
Brown, Bowl with Pepper Chutney and Crispy Japanese Eggplant, 222–23
Carolina, 264
Tomato-Water Risotto with Braised Leeks, 212–13
Rimmed baking sheets, 10
Risotto, Tomato-Water, with Braised Leeks, 212–13
Romanesco, Roasted, 236
S
Salads
Asparagus and Puntarelle, with Seared Poached Eggs, photo, 91–92
Blood Orange and Pomegranate, with Crispy Goat Cheese, photo, 123
Butterhead Lettuce with Cashew Vinaigrette, 86
Celery and Celery Root Caesar, 130–31
Celery Root, Fennel, Pear, and Apple, with Meyer Lemon Vinaigrette, 132, photo
Charred Sugar Snap Pea, with Manchego Vinaigrette, photo, 85
Chicken, with Roasted Baby Vegetables and Sweet and Spicy Vinaigrette, 257–58
Chopped, with Pickled Cauliflower, Goat Feta, and Oregano Vinaigrette, 117–18, photo
Citrus and Chicory, with Sherry Vinaigrette and Goat’s Milk Gouda, 136
Cobb, with Yogurt–Blue Cheese Dressing, 111
Corn and Herb, with Lime Vinaigrette, 93
Corn and Shishito, with Roasted Red Pepper Vinaigrette, photo, 107
Crunchy Fall Vegetable, with Lemon-Chile Vinaigrette, 121
Crushed Cucumbers with Yogurt and Chiles, 101–2, photo
Fennel, 322
Field Greens with Crispy Prosciutto and Spicy Breadcrumbs, 112–13
Grilled Cantaloupe, Watermelon, and Kale with Yogurt–Poppy Seed Dressing, photo, 115–16
Heirloom Tomato Panzanella with Parmesan Croutons, photo, 109–10
Little Gem, with Sesame-Soy Dressing and Crispy Shallots, 88–89, photo
Mixed Greens and Citrus, with Fennel Vinaigrette and Sesame Clusters, 134–35
Roasted Beets and Grilled Fennel with Orange Vinaigrette and Goat Cheese, 127–29, photo
Roasted Beets with Crispy Sunchokes and Orange-Ginger Puree, 124–26, photo
Roasted Summer Bean, with Toasted Hazelnuts and Sungold Tomatoes, 87
Shaved Brussels Sprout, with Apple Dressing, 120
Strawberry, Arugula, and Mint, with Strawberry Vinaigrette, 96–97
Strawberry, Cucumber, and Tomato, 94, photo
Summer Beans with Lavender-Pickled Peaches and Goat Cheese, photo, 99–100
Tomato and Cucumber, with Chicory, Feta, and Red Wine Vinaigrette, 104–5
Winter Chicories with Persimmons, Grilled Dates, and Pomegranate Vinaigrette, 137–39, photo
Salmon
Grilled, with Orange Marmalade, Haricots Verts, and Charred Snap Peas, 301–2, photo
Quick-Cured, with Fennel and Citrus Vinaigrette, 70–71
Slow-Roasted, with Sunchoke Puree and Sweet-Sour Onions, 348–49, photo
Tartare with Pickled Cherry-Pepper Relish, Crunchy Vegetables, and Garlic Toasts, 62–63
Salt, 7
Salt, Szechuan, 34
Sauces
Apple Gastrique, 188
Barbecue, 259
Carrot, Sweet and Sour, 147
Carrot Barbecue, 263–64
Carrot-Ginger Dip, 50
Carrot-Hazelnut Romanesco, 54
Chickpea, 321
Chile, 236
Citrus Glaze, 77
Corn, 219
Corn Béchamel, 214
Crushed Tomato, 211
Fermented Chile, 252–53
Green Hot, 109
Grilled Scallion Rémoulade, 230
Herbed Goat Cheese, 154
Honey-Butter Hot, 268
Lime Yogurt, 101–2, photo, 266, photo
Maple-Lime Glaze, 185
Miso Glaze, 327–28
Miso-Herb, 164
Mushroom Ragu, 241
Orange-Ginger Puree, 124, photo
Peach-Apricot Puree, 176, photo
Pomegranate Glaze, 278
Red Hot, 130
Red Wine Vinegar Glaze, 278
Sweet and Spicy, 257, photo, 305
Tamarind, 327-28, photo
Tomato, Quick, 201
Sausage
Fennel, 232
and Soppressata Calzone, photo, 235
Soppressata-Tomato Jam, 216, photo
Scale, digital, 11
Scallion
Grilled, Rémoulade, 230
Scallop(s)
Bay, Crudo with House Sriracha, 68
Seared, with Sunchoke Sauce and Apple Vinaigrette, photo, 341–42
Seafood. See Clams; Fish; Scallop(s); Shrimp
Sea Trout, Pan-Seared, with Butternut Squash Puree, Parsnips, and Crispy Herbs, 336–37
Sesame
Clusters, 134
-Soy Dressing, 88
Shallot(s)
Charred, 179
Confit, 250
crispy, preparing, 21
Vinaigrette, 123
Shellfish. See Clams; Scallop(s); Shrimp
Shrimp
Fried, with Szechuan Salt and Chile Aioli, 34
Grilled, with Sweet and Spicy Glaze, photo, 305
Snapper
Pan-Seared, with Apple Puree, Brussels Sprouts, and Beet Vinaigrette, 334–35
Roasted, with Pureed Corn and Pickled Peppers, 318–19
Soffritto, 227
Soppressata
and Sausage Calzone, photo, 235
Soups
Beet Green and Chickpea, with Corn Fritters, 56
Corn, with Spiced Popcorn, 48–49
Farro and White Bean, with Herb Oil, 64–65, photo
Matzo Ball Soup, 75–76
Parsnip, with Sautéed Mushrooms, 69
Spring Pea, 35
Tomato and Cauliflower, Creamy, 60, photo
Tomato-Raspberry Gazpacho, 46, photo
Soy–Brown Butter Vinaigrette, 331
Soy-Sesame Dressing, 88
Spice Mix, Winter, 192–93
Spice Paste, 32
Spices, 7
Spinach
Cornmeal-Crusted Hake with Mashed Butternut Squash and Soy–Brown Butter Vinaigrette, photo, 331–32
Garlic, and Fermented Chile Sauce, Whole-Wheat Spaghetti with, 252–53
Slow-Roasted Halibut with Tomatoes and Almonds, 312–13
Squash. See also Zucchini
Acorn, and Maitakes, Spiced Roasted, with Goat Cheese Dressing, 192–93
Acorn, Roasted, with Spicy Granola and Apple Gastrique, 188, photo
Butternut, Fries with Lemon-Parmesan Aioli, 57–59, photo
Butternut, Miso-Glazed, 328, photo
Butternut, Parmesan-Crusted, with Meyer Lemon Gremolata, 165–67, photo
Butternut, Puree, 336
Butternut, Roasted, 57
Delicata, Pizza, 199
Delicata, Roasted, with Hazelnuts, Spicy Onions, and Goat Cheese, photo, 181
and Parsnips, Pan-Roasted, 336
Roasted, 44
Summer, Pan-Roasted, with Grilled Lettuce and Herbed Goat Cheese, 154–55
Summer, Roasted, with Miso-Herb Sauce, 164
Sriracha, House, 68
Stocks
Chicken, 75
Chicken, Infused, 264
Corn, 48
Kombu Tea, 240
Tomato Water, 212–13
Strawberry
Arugula, and Mint Salad with Strawberry Vinaigrette, 96–97
Cucumber, and Tomato Salad, 94, photo
Vinaigrette, 96–97
Sugar, 8
Sunchoke(s)
and Potatoes, Crispy, with Carrot-Hazelnut Romanesco, 168
Puree, 348
Roasted, with Paprika Oil and Lemon-Oregano Vinaigrette, 186–87, photo
Sweet Potatoes
Glazed, with Yogurt and Dill, photo, 185
Roasted, with Charred Shallots and Cashews, 179
Swordfish, Grilled, with Olive Tapenade and Fennel Salad, 322–23
Szechuan Salt, 34
T
Tamari, 8
Tapenade, Olive, 322
Tea, Kombu, 240
Techniques, 13–23
Thermometers, 11
Toasts
Garlic, 63
Tomato(es)
and Almonds, Slow-Roasted Halibut with, 312–13
Barbecue Sauce, 259
Braised Brisket with Barbecue Sauce, 295–96, photo
canned, 8
and Cauliflower Soup, Creamy, 60, photo
Cherry, Dried, 43
Cherry, Roasted, 312
Cherry, White Wine, and Zucchini, Braised Black Bass with, 314
Tomato(es) (continued)
Cobb Salad with Yogurt–Blue Cheese Dressing, 111
Compote, Sweet and Spicy, and Herbed Breadcrumbs, Lamb Rib Chops with, photo, 277
and Corn, Grill-Roasted, photo, 261
Crushed, Sauce, 211
and Cucumber Salad with Chicory, Feta, and Red Wine Vinaigrette, 104–5
Farro and White Bean Soup with Herb Oil, 64–65, photo
Green, Pickled, 219
Heirloom, Panzanella with Parmesan Croutons, photo, 109–10
-Raspberry Gazpacho, 46, photo
Roasted, 203
Sauce, Quick, 201
Strawberry, and Cucumber Salad, 94, photo
Strawberry-Olive Dressing, 40, photo
Sungold, and Toasted Hazelnuts, Roasted Summer Bean Salad with, 87
-Water Risotto with Braised Leeks, 212–13
Tools, 10–11
Toppings
Caramelized Onions, 44
Charred Shallots, 179
Corn Fritters, 56
Crispy Garlic, 246
Crispy Goat Cheese, photo, 123
Crispy Onions, 170–71
Fried Chickpeas, 31
Fried Pumpkin Seeds, 167, 328, photo
Herbed Breadcrumbs, 277
Horseradish Gremolata, photo, 294
Kombu Spray, 50
Lime Yogurt, 101–2, photo, 266, photo
Sesame Clusters, 134
Spiced Popcorn, 48
Spicy Breadcrumbs, 224
Szechuan Salt, 34
Toasted Cashews, 126
Winter Spice Mix, 192–93
Tuna Steaks, Grilled, with Orange-Chile Topping, 306–8, photo
Turnips
Chopped Salad with Pickled Cauliflower, Goat Feta, and Oregano Vinaigrette, 117–18, photo
Pickled Vegetable Salad, photo, 79
Roasted Baby Vegetables, 258
V
Vegetable(s). See also specific vegetables
blanching, 21
Chopped Salad with Pickled Cauliflower, Goat Feta, and Oregano Vinaigrette, 117–18, photo
Crudités with Carrot-Ginger Dip, 50–51, photo
Crunchy Fall, Salad with Lemon-Chile Vinaigrette, 121
essential cuts, 14–17
Fall, Roasted, 230
Roasted Baby, 258
Spring, 210
Spring, Mixed, 206–7
Vinaigrettes
Beet, 334
Cashew, 86
Fennel, 134–35
Fennel and Citrus, 70–71
Garlic, Creamy, 113
Hazelnut, 87
Honey-Mustard, 175
Lemon, Chunky, 339
Lemon-Balsamic, 169
Lemon-Chile, 121
Lemon-Honey, 230
Lemon-Oregano, 186
Lime, 93
Meyer Lemon, 132
Mustard, 182
Orange, 129
Oregano, 117
Pickled Peach, 99–100
Red Pepper, 107
Red Wine, Spicy, 312
Red Wine and Oregano, 104
Shallot, 123
Soy–Brown Butter, 331
Spicy, 43
Spicy Green Chile, 109
Strawberry, 96–97
Sweet and Spicy, 257
Vinegar, 8
W
Watermelon, Grilled Cantaloupe, and Kale with Yogurt–Poppy Seed Dressing, photo, 115–16
Whole-Wheat Pizza Dough, 200
Y
Yogurt, 9
–Blue Cheese Dressing, 111
Candied Walnuts, and Sherry Vinaigrette, Leeks and Pears with, 160–63, photo
and Dill, Glazed Sweet Potatoes with, photo, 185
Lime, 101–2, photo, 266, photo
–Poppy Seed Dressing, photo, 116
Z
Zesters, 11
Zucchini
Cherry Tomatoes, and White Wine, Braised Black Bass with, 314