Battle-tested recipes for cooks who care about the details.

Ingredients

• 1 ribeye steak, 1.5 inches thick
• Kosher salt and coarse black pepper
• 2 tbsp neutral oil
• 3 tbsp butter
• 4 garlic cloves, smashed
• 2 sprigs thyme
• 2 sprigs rosemary

Instructions

1. Season steak generously and let it sit uncovered on a rack 40 minutes (or overnight in the fridge).
2. Heat oven to 250°F (120°C). Roast steak on a rack until internal temp reads 115°F (46°C), about 20–25 minutes.
3. Rest 10 minutes off heat.
4. Heat a cast-iron pan ripping hot. Add oil and sear steak 60 seconds per side.
5. Drop heat to medium. Add butter, garlic, and herbs. Tilt the pan and baste for 60 seconds.
6. Rest 5 minutes. Slice across the grain.

Ingredients

• 1 whole chicken (4–5 lb)
• 1 tbsp kosher salt
• 4 tbsp soft butter
• 2 garlic cloves, grated
• Zest of 1 lemon
• 1 tsp fresh thyme
• 1 lemon, halved
• 1 onion, quartered

Instructions

1. Pat chicken dry. Rub all over with salt. Refrigerate uncovered overnight.
2. Mash butter with garlic, lemon zest, and thyme.
3. Loosen skin over the breast and thighs. Slide the butter under.
4. Stuff cavity with lemon halves and onion. Tie legs together.
5. Roast at 425°F (220°C) for 65–75 minutes until thigh reads 165°F (74°C).
6. Rest 15 minutes before carving.

Ingredients

• 8 oz spaghetti or tonnarelli
• 1 tbsp coarsely cracked black pepper
• 1 cup finely grated pecorino romano
• Salt for pasta water

Instructions

1. Bring a small pot of well-salted water to a boil. Cook pasta to just under al dente.
2. Meanwhile, toast pepper in a dry skillet for 30 seconds, then add ½ cup pasta water.
3. Transfer pasta to the skillet. Toss over low heat 1 minute.
4. Pull pan off heat. Wait 30 seconds.
5. Sprinkle pecorino in three additions, tossing constantly. Add splashes of pasta water until silky.

Ingredients

• 3 lb yellow onions, thinly sliced
• 4 tbsp butter
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp sugar
• ½ cup dry white wine
• 6 cups beef broth
• 2 tsp fresh thyme
• 4 slices baguette, toasted
• 2 cups grated gruyère

Instructions

1. Melt butter and oil in a heavy pot. Add onions, salt, and sugar.
2. Cook over medium-low 45–60 minutes, stirring every 5 minutes, until deeply caramelized.
3. Deglaze with wine; reduce by half.
4. Add broth and thyme. Simmer 20 minutes.
5. Ladle into oven-safe bowls. Top with toast and cheese.
6. Broil until cheese is bubbling and browned.

Ingredients

• 1 lb large shrimp, peeled
• 12 oz linguine
• 4 tbsp butter
• 2 tbsp olive oil
• 6 garlic cloves, minced
• ½ tsp red pepper flakes
• ½ cup dry white wine
• Juice of 1 lemon
• ¼ cup parsley, chopped

Instructions

1. Cook linguine to al dente. Reserve ½ cup pasta water.
2. Sear shrimp in 1 tbsp butter and oil over high heat, 1 minute per side. Remove.
3. Add remaining butter, garlic, and pepper flakes to the pan. Cook 30 seconds.
4. Pour in wine; reduce by half.
5. Stir in lemon juice, pasta water, and pasta. Return shrimp.
6. Toss with parsley.

Ingredients

• 2 bone-in pork chops, 1.25" thick
• Salt and pepper
• 1 tbsp neutral oil
• 3 tbsp butter
• 1 apple, sliced
• 1 shallot, minced
• ¼ cup apple cider
• 1 tbsp Dijon mustard
• 1 tsp fresh thyme

Instructions

1. Season chops 30 minutes before cooking.
2. Heat oil in a skillet until shimmering. Sear chops 4 minutes per side. Rest on a plate.
3. Lower heat to medium. Add butter; let it brown.
4. Add apple and shallot; cook 4 minutes until soft.
5. Pour in cider, mustard, and thyme. Simmer 2 minutes.
6. Spoon sauce over rested chops.

Ingredients

• 1 lb store-bought or fresh gnocchi
• 6 tbsp butter
• 15 fresh sage leaves
• 2 garlic cloves, smashed
• ½ cup grated parmesan
• Salt and black pepper
• Squeeze of lemon

Instructions

1. Boil gnocchi until they float, about 2 minutes. Drain.
2. Melt butter in a wide skillet over medium heat. Add sage and garlic.
3. Cook until butter smells nutty and turns amber, about 4 minutes.
4. Discard garlic. Add gnocchi; toss to coat.
5. Finish with parmesan, pepper, and a squeeze of lemon.

Ingredients

• 1.5 lb ribeye, sliced paper-thin
• ½ Asian pear, grated
• 4 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 4 garlic cloves, grated
• 1 tbsp grated ginger
• 2 scallions, sliced
• 1 tsp sesame seeds

Instructions

1. Whisk pear, soy, sugar, sesame oil, garlic, and ginger.
2. Toss beef in marinade. Rest 30 minutes (up to overnight).
3. Heat a heavy pan or grill until smoking hot.
4. Cook beef in a single layer, 1 minute per side, working in batches.
5. Top with scallions and sesame seeds. Serve with rice and lettuce wraps.

Ingredients

• 1 lb ground chicken
• 4 garlic cloves, minced
• 2 Thai chiles, minced (optional)
• 2 tbsp neutral oil
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 cup Thai basil leaves
• 2 eggs (for serving)
• Steamed rice

Instructions

1. Heat oil in a wok over high heat. Add garlic and chiles; cook 15 seconds.
2. Add chicken; break up and stir fry 4 minutes.
3. Add oyster, fish, soy, and sugar. Toss 1 minute.
4. Off heat, fold in basil.
5. Serve over rice with a crispy fried egg on top.

Ingredients

• 1 lb lump crab meat, picked over
• 1 egg
• ¼ cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp Old Bay seasoning
• 1 tsp Worcestershire
• 1 tbsp lemon juice
• ¼ cup panko
• 2 tbsp parsley, chopped
• 2 tbsp butter for searing

Instructions

1. Whisk egg, mayo, mustard, Old Bay, Worcestershire, and lemon juice.
2. Gently fold in crab, panko, and parsley — keep lumps intact.
3. Form into 8 patties. Chill 30 minutes.
4. Sear in butter over medium-high heat, 3–4 minutes per side until golden.
5. Serve with lemon wedges.

Ingredients

• 1 cup arborio rice
• 1 oz dried porcini, soaked in 1 cup hot water
• 8 oz cremini, sliced
• 4 oz shiitake, sliced
• 1 shallot, minced
• 3 tbsp butter
• ½ cup dry white wine
• 3 cups warm broth
• ½ cup parmesan
• Parsley, salt, pepper

Instructions

1. Strain porcini soaking water through a paper towel; add to broth.
2. Sauté fresh mushrooms in 1 tbsp butter until deeply browned. Reserve.
3. Melt remaining butter; soften shallot. Add rice; toast 2 minutes.
4. Pour in wine; stir until absorbed.
5. Add broth ½ cup at a time, stirring, for ~20 minutes.
6. Stir in mushrooms (including chopped porcini) and parmesan. Garnish with parsley.

Ingredients

• 3 lb beef chuck, cubed
• 6 oz lardons or thick bacon
• 1 bottle dry red wine
• 2 cups beef broth
• 1 onion, diced
• 2 carrots, sliced
• 3 garlic cloves
• 3 tbsp tomato paste
• 10 oz pearl onions
• 8 oz mushrooms
• 2 tbsp butter
• 3 tbsp flour
• Bouquet garni (thyme, parsley, bay)

Instructions

1. Crisp lardons in a Dutch oven; reserve.
2. Pat beef dry; sear in batches until well browned. Reserve.
3. Sauté onion and carrots. Add garlic and tomato paste; cook 2 minutes.
4. Sprinkle flour; stir 1 minute. Pour in wine and broth.
5. Return beef and lardons. Add bouquet garni. Simmer covered at 325°F (160°C) for 2.5 hours.
6. Sauté pearl onions and mushrooms in butter. Stir into stew. Simmer 20 minutes.
7. Adjust seasoning. Serve with mashed potatoes.

Ingredients

• 6 oz dark chocolate (70%)
• ½ cup butter
• 2 whole eggs + 2 yolks
• ¼ cup sugar
• 2 tbsp flour
• Butter and cocoa for ramekins

Instructions

1. Heat oven to 425°F (220°C). Butter four ramekins and dust with cocoa.
2. Melt chocolate and butter together. Whisk smooth.
3. Whisk eggs, yolks, and sugar until pale and thick.
4. Fold chocolate into egg mixture, then fold in flour.
5. Divide into ramekins. Bake exactly 11–12 minutes.
6. Run a knife around the edge and invert onto plates.

Ingredients

• 2 cups heavy cream
• 1 vanilla bean, split
• 5 egg yolks
• ½ cup sugar + extra for tops
• Pinch of salt

Instructions

1. Heat oven to 325°F (160°C). Place six ramekins in a roasting pan.
2. Warm cream with vanilla seeds and pod until steaming. Steep 10 minutes; discard pod.
3. Whisk yolks, sugar, and salt. Slowly temper in warm cream.
4. Strain into ramekins. Pour hot water into the pan to come halfway up.
5. Bake 40–45 minutes until just set with a wobbly center.
6. Chill 4 hours. Sprinkle sugar on top and torch until amber.

Ingredients

• 6 egg yolks
• ¾ cup sugar
• 1 lb mascarpone
• 1½ cups heavy cream, whipped
• 1½ cups strong espresso, cooled
• 2 tbsp coffee liqueur (optional)
• 24–30 ladyfinger cookies
• Cocoa powder for dusting

Instructions

1. Whisk yolks and sugar over a double boiler until thick and pale, about 5 minutes.
2. Off heat, whisk in mascarpone until smooth. Fold in whipped cream.
3. Combine espresso and liqueur in a shallow dish.
4. Quickly dip each ladyfinger; line a 9x13 dish.
5. Spread half the mascarpone cream. Repeat layers.
6. Chill at least 6 hours. Dust generously with cocoa before serving.