Recipes
How to Roast a Chicken
Last updated: February 9, 2026
Serves 2
Ingredients
1 chicken
Assorted root vegetables, carrots, potatoes, rutabagas, etc.
EVOO
Kosher salt
Freshly ground black pepper
Butter
Directions
1 chicken
Truss the chicken. Optionally, refrigerate, uncovered, for up to 48 hours to dry out the skin. Let stand at room temperature for 1 hour before cooking.
Heat the oven to 500˚F. Then lower to 475˚F.
Vegetables
EVOO
Kosher salt
Freshly ground black pepper
1 chicken
Butter
Cut the vegetables into 3/4-inch chunks. Toss with EVOO, salt, and pepper in a large bowl. Then transfer to a cast iron pan. (I’ve also used a sheet pan.) Place the chicken on top. Then place a few pats of butter on the chicken breast.
Roast the chicken for 25 minutes. Lower the heat to 400˚F and roast for another 35 minutes. Transfer the chicken to a cutting board and rest for 20 minutes.
Five minutes before serving, reheat the cast iron pan over high heat to warm the vegetables, stirring to heat through.
Tiramisù
Last updated: December 20, 2025
Makes 4 tiramisù
Ingredients
45 g Starbucks Verona roast coffee beans, ground
300 g water
4 eggs
40 g granulated sugar
100 g mascarpone cheese
2.5 g vanilla extract
24 lady fingers
Cocoa powder
Directions
45 g Starbucks Verona roast coffee beans, ground
300 g water
Brew the coffee. Cool to room temp, then chill in the fridge.
4 eggs
40 g granulated sugar
100 g mascarpone cheese
2.5 g vanilla extract
Separate the eggs. Place the yolks in a large bowl. Add the sugar to the yolks and cream with a hand mixer. Once it’s pale and frothy, add mascarpone and vanilla extract and mix to combine.
Place the whites in another large bowl. Beat them until they form stiff peaks.
Fold the whites into the yolk mixture.
24 lady fingers
Cocoa powder
Pour the coffee into a wide, flat-bottomed bowl. Quickly dip a lady finger into the coffee, shake off the excess liquid, and place into a serving container, breaking them apart to fit. Repeat until you have the first layer of cookies in each of the four glasses—it might only be one-and-a-half cookies per container, depending on the size of your glasses.
Cover with a spoonful or two of egg custard. Repeat with more cookies and more custard until the glass is full.
Dust with cocoa powder.
Burnt Lemon Basil Jasmine (WIP)
1/2 c lemon basil leaves
1 1/2 oz London dry gin
1 oz Campari
1 oz lemon juice
1/2 oz Cointreau
Heat a dry skillet or grill pan over high heat. Add the lemon basil and char. You want it good and charred, about 2 minutes per side.
Add the burned lemon basil to the shaker and shake with the cocktail. Double-strain.
The Fish Brine I Use Every Time
Last updated: December 20, 2025
For two medium-sized fish fillets
Ingredients
500 ml water
50 g Diamond Crystal kosher salt
Note: You can make as much or as little brine as you need. You need enough brine to cover the fish.
Directions
500 ml water
50 g Diamond Crystal kosher salt
Add water and salt to a storage container large enough to hold the fish fillets. Stir to dissolve the salt then add the fish to the brine. Brine the fish for 30 minutes in the refrigerator. Then remove the fish from the brine and place on a paper towel on a cooling rack on a sheet pan and air dry in the fridge for 24 hours.
Note: I don’t want the water to warm up the fish, so I add a portion of the water as ice. So for 2 servings of Atlantic salmon, add 400 g water and 50 grams kosher salt to a container. Stir to dissolve. Then add 100 g ice and stir until melted. Then add the fish.
Pasta Burro e Parmigiano (For Americans: “Alfredo”)
Last updated: December 20, 2025
Serves 2
Ingredients
2 L water
20 g kosher salt
175 g capellini
30 g really good French butter
30 g Parm-Reg, grated
Directions
2 L water
20 g kosher salt
Heat the water and salt in a large pan over high heat.
175 g capellini
Add the pasta to the water, and cook for 2 minutes less than whatever the al dente time is. Transfer to another pan large enough to toss the pasta and turn the heat to medium. Reserve 350 ml (about a cup and a half) of the pasta water, though you’ll likely only need 200 ml.
30 g really good French butter
30 g Parm-Reg, grated
Reserved pasta water
Add the butter and toss to create the sauce. Remove the pan from the heat and give it a minute to cool down before adding the cheese. If you add the cheese while the pan’s too hot, it’ll turn into glue. Add the cheese and a splash of the reserved water and stir or toss to combine. The sauce should be fairly thick, thick enough that there shouldn’t be extra sauce in the bowl when you finish eating. Almost all of it should stick to the noodles.
Cacio e Pepe
Last updated: December 20, 2025
Serves 2
Ingredients
2 L water
20 g Diamond Crystal kosher salt
150 g good Spaghetti
50 g pecorino romano cheese, finely grated
freshly ground black tellicherry pepper
Directions
2 L water
20 g Diamond Crystal kosher salt
150 g good Spaghetti
Bring the water and salt to a boil. Add pasta, and cook until al dente.
50 g pecorino romano cheese, finely grated
freshly ground black tellicherry pepper
Put the cheese and pepper in a bowl large enough to hold the pasta. When the pasta is about a minute shy of being al dente, reserve a cup or so of pasta water. Add ~1/4 cup of the water to the cheese and whisk together to create a sauce. It should be glossy, and not super runny. Use a spider to transfer the pasta to the bowl and stir to combine. Add a little water or extra cheese if necessary to loosen or tighten the sauce as necessary. The sauce should stick to the noodles, and should not be runny.
How to Cook Black Beans in a Pressure cooker
30 g EVOO
2 g freshly ground pepper
200 g black beans
400 g chicken stock (or water)
8 large cloves of garlic, peeled
Add EVOO and pepper to the base of a pressure cooker and heat over medium heat until the black pepper becomes fragrant. Add the beans, the chicken stock, and the garlic, cover, and cook at 1 bar for 15 minutes. Depressurize by running cool water over the top of the pressure cooker. Smoosh the garlic and stir to create a thicker sauce.
Let cool to room temperature and store in the fridge for up to 4 days.
How to make Homemade Pretzels
Serves 4-6
Ingredients
250ml water
7g yeast
20g sugar
30ml oil
412g AP flour
3g sea salt
Directions
Whisk together the water, yeast, and sugar. Cover with plastic wrap and let sit for 5 minutes. Whisk in oil.
In a separate bowl, whisk together the flour and salt.
Add the wet ingredients to the dry and knead by hand until smooth. Transfer to a large greased bowl and cover with greased plastic wrap. Let double in size (~1.5 hours)
Heat the oven to 450˚F.
Punch down the dough to release the gas, and turn out onto an unfloured surface. Divide into 12 to 14 pieces. Roll each piece into a ball, then rest on a baking sheet for ten minutes, covered. Roll each ball into long rods, 13-14 inches long. Shape into pretzel.
Dip in lye for 15 seconds. Transfer to Silpat-lined baking sheet. Sprinkle with salt, bake for 10-15 minutes. Brush with butter.
Potato Croquettes
Serves 4-6 as an appetizer
Ingredients
350 g Yukon gold potatoes
100 g Comte, grated
Kosher salt
1 egg, separated
AP flour (enough to flour the croquettes)
Panko (enough to bread the croquettes)
EVOO (enough to fry the croquettes; I did 2 inches deep in a small saucepan)
Pesto or whatever sauce you want.
Directions
Add the potatoes to a large pan and cover with at least 1 inch of water. Bring to a simmer and cook until you can pierce them very easily with a knife.
Peel and mash potatoes (I use a tamis.) Add the cheese and mix to combine. When cool enough that it won’t cook the yolk, add the yolk and mix well.
Shape the dough into logs weighing 40 g, about 1 in diameter by 3 inches long.
Setup a breading station: one bowl with flour, one bowl with egg white, and one with panko. Heat oil to 350˚F. I usually heat to 380˚F before adding them because the temp drops. Adjust heat to maintain at least 350˚F. Fry until browned. Use a spider to remove them from the oil, and set on a paper towel-lined baking sheet. Hit them with some kosher salt.
Lettuce Soup
Serves 2
Ingredients
30 g (2 tbsp) butter or EVOO
225 g (~ 2 cups) 1/4-inch-diced onion or shallot
4 large garlic cloves, 1/8-inch-dice
450 g (2 cups) water + 1 tbsp Better Than Bouillon Vegetarian Broth Base
225 g lettuce, roughly chopped
Kosher salt, as needed
Note: Feel free to substitute any sort of broth for the water and broth base.
Directions
Add oil or butter to a small saucepan over medium-low heat. Add shallots or onions and sweat until translucent. Add garlic, and cook for another 3-4 minutes. Add water and broth base and increase heat to high, stirring to dissolve the broth base. Once at a boil, add the lettuce and boil for a minute or two to wilt completely. Transfer to a blender and blend on high until pureed. Taste for salt. Pour into two bowls. Garnish with parsley and a few dots of really good EVOO.
Watch the video 👇
Chili
A bowl of chili
Serves … 8? ish?
Ingredients
30 g (2 tbsp) EVOO or canola oil
30 g (2 tbsp) butter
500g, (2-3 cups) yellow onions, 1/2-inch-dice
200g-250g (1 whole) red bell pepper, 1/2-inch-dice
200g-250g (1 whole) green bell pepper, 1/2-inch-dice
50g (2 whole) jalapeños, 1/8-inch-dice, seeded
20g (5 cloves) garlic, 1/8-inch-dice
450 g (1 lb) ground beef
450 g (1 lb) sausage
3 tablespoons tomato paste
5g cumin
10g chili seasoning
10g smoked paprika
2g cayenne
2.5g dried oregano
1/2 (~1.5 cups) bottle red wine (I often do the full bottle and it’s really really good.)
2 large cans (28oz each) whole peeled tomatoes
Kosher salt, (to taste)
Green Onion
Cheddar cheese
Fritos
Directions
30 g (2 tbsp) EVOO or canola oil
30 g (2 tbsp) butter
Heat over high heat in large pot.
500g, 2-3 cups yellow onions, 1/2-inch-dice
200g-250g (1 whole) red bell pepper, 1/2-inch-dice
200g-250g (1 whole) green bell pepper, 1/2-inch-dice
50g (2 whole) jalapeños, 1/8-inch-dice, seeded
Add and sauté until caramelized.
20g (5 cloves) garlic, 1/8-inch-dice
Add and sauté until fragrant (2-3 minutes).
450 g (1 lb) ground beef
Push vegetables to one side. Add beef to the empty side (this will ensure the meat is exposed to more direct heat, resulting in better browning). Cook until browned.
450 g (1 lb) sausage
Push beef to the side with the vegetables, and add the Italian sausage to the clear side of the pan and brown.
3 tablespoons tomato paste
Make room in the pot, add and brown.
5g cumin
10g chili seasoning
10g smoked paprika
2g cayenne
2.5g dried oregano
1/2 (~1.5 cups) bottle red wine
2 large cans (28oz each) whole peeled tomatoes
Add, stirring to incorporate. Bring to a simmer, reduce heat to low, and cook for a few hours, or until the chili thickens to your desired consistency. It should be pretty thick…
Kosher salt, (to taste)
Taste for seasoning and add as necessary.
Optional Toppings
1/2 cup green onions, chopped
1 cup sharp cheddar cheese, grated
1 cup sour cream, (optional)
The Best Mashed Potatoes (Pommes Puree) You’ll Ever Have
INGREDIENTS
Yukon Gold potatoes
25% by weight really good butter
15% by weight heavy cream
Diamond Crystal kosher salt, to taste
RECIPE
Weigh the potatoes. Multiply that weight by 0.25 to find the needed amount of butter, and by 0.15 to find the needed amount of heavy cream.
Put the potatoes in a pot large enough to cover them with at least an inch of cold water. Add enough cold water to cover them by an inch. Turn the heat to high. Once the water starts to boil, reduce the heat to maintain a simmer. That means only occasional very small bubbles. Cook until you can insert a sharp knife with almost no resistance.
When the potatoes are done, pass them through a tamis into a large bowl. Set the bowl over a pot of simmering water—occasional v small bubbles, remember?—and add 1/3 of the butter and 1/3 of the cream. And a large pinch of salt. Use a spatula or wooden spoon to beat the fat into the potatoes. It’ll look really loose for a moment, but trust me, the potatoes will absorb it. Once it’s absorbed, add the second third and repeat until you’ve incorporated all the fat. Taste for salt, and add more if needed. (It’ll probably be needed.)
Keep warm until ready to serve.
Want to see this in video form? 👇
(Note: the amount of cream and butter in the video are different than listed above, but both are really good.)
Pasta Aglio e Olio
For 2
2 liters water
20 g Diamond Crystal kosher salt
150 g really good spaghetti (nothing in a blue box or made in America. Look for the words “Pasta di Gragnano” on the bag.)
40 g EVOO
20 g garlic, diced 1/8-inch-thick
A large pinch red pepper flakes
15 g parsley
Bring a pot of salted water to boil. I use 2 liters of water and 20 grams of Diamond Crystal kosher salt.
Add the pasta to the water and set a timer for 2 minutes less than the al dente time on the package directions.
Add oil to a large sauté pan set over medium heat. Sauté garlic just until golden. You do not want the garlic to burn, or even get browned, or it’ll introduce bitter flavors into your dish. Adjust the heat as necessary. If you notice the garlic browning, move on to the next step.
When the garlic just turns golden, add 1/2 c pasta water and turn the heat to high. And red pepper flakes. And parsley. Boil for 2-3 minutes, then add another 1/2 c of pasta water.
Transfer pasta. Cook for two minutes over high heat, tossing constantly, adding up to another 1/2 c of pasta water as necessary. to get a nice sauce.
Turkey Risotto
Ingredients
1500 g turkey broth
100 g butter
50 g turkey fat
50 g shallots, 1/4-inch dice
200 g mushrooms, 1/4-inch-thick slices (any variety; I used cremini)
200 g, risotto rice (carnaroli if you have it; arborio is okay too)
100 g dry white wine, like a chardonnay
5 g Diamond Crystal kosher salt
50 g Parmiggiano-Reggiano cheese, grated
RECIPE
1500 g turkey broth
Add to a saucepan and bring to a simmer.
50 g butter
50 g turkey fat
50 g shallots, 1/4-inch dice
200 g mushrooms, 1/4-inch-thick slices (any variety; I used cremini)
200 g risotto rice (carnaroli if you have it; arborio is okay too)
100 g dry white wine, like a chardonnay
5 g Diamond Crystal kosher salt
Add the butter and turkey fat to a separate large pan over medium, medium-low heat. Add the shallots and sweat until translucent, about 5 minutes, adjusting the heat so the shallots don’t brown. Turn the heat up to medium, add the mushrooms, and lightly sauté until they’ve browned a bit, stirring occasionally, about 8 minutes. Turn the heat to high, add the rice, and toast until they smell just a bit nutty, about 5 minutes, stirring constantly. Add wine and reduce until almost dry. Ladle in the broth about a half cup at a time, reducing until almost dry before adding more. Repeat until the rice is al dente. Remove from the heat.
50 g butter
50 g Parmiggiano-Reggiano cheese, grated
Add the butter and cheese and stir like crazy to emulsify. Taste for seasoning and add salt to taste.
How to Cook Farro in a Pressure Cooker
Last updated: February 17, 2026
Serves 4
Ingredients
EVOO
Kosher salt
Fresh cracked black pepper
150 g farro
300 g liquid, (stock or water, maybe a little wine)
Directions
EVOO
Kosher salt
Fresh cracked black pepper
150 g farro
300 g liquid, (stock or water, maybe a little wine)
Heat a pan over high heat.
Add enough EVOO to coat the bottom, about 2-3 tablespoons. Crack the pepper into the pan and toast until aromatic, maybe 1-2 minutes, stirring frequently. Add farro and toast until aromatic, maybe 3-4 minutes, stirring frequently.
Add liquid and seal the pressure cooker. Cook at 1 bar for 15 minutes. Depressurize until cool running water. If there’s extra liquid in the pan, cook uncovered over medium-low until evaporated or absorbed, stirring often.
How to Make Pasta alla Gricia
Last updated: March 8, 2026
Serves 4
Ingredients
200 g (7 oz) guanciale, 1/2-inch-cubes
2 g (2 tsp) freshly ground black pepper
100 g (3.5 oz) Pecorino Romano cheese, plus more for serving, freshly grated
2 L water
20 g diamond crystal kosher salt
300 g (10.5 oz) rigatoni. Use good stuff. I love pasta from Gragnano.
Directions
200 g (7 oz) guanciale, 1/2-inch-cubes
Fry the guanciale in a pan over medium-low heat. If the fat starts smoking, lower the heat. If it’s barely cooking, turn it up. Strain through a fine-mesh sieve, reserving the fat.
2 g (2 tsp) freshly ground black pepper
100 g (3.5 oz) Pecorino Romano cheese, plus more for serving, freshly grated
Reserved guanciale fat
Add to a large bowl, stir to combine, and set aside.
2 L water
20 g diamond crystal kosher salt
300 g (10.5 oz) rigatoni
Add the water and salt to a pot and bring to a boil. Add the pasta and cook to just under al dente.
When the pasta has two minutes cook time remaining, transfer 60-120 ml (2-4 oz) of the pasta water to the bowl and whisk to dissolve the cheese and emulsify the sauce. Add the water a little at a time. You want the sauce to be glossy and the consistency of warm maple syrup. It should stick to the noodles, not pool in the bowl. If it looks too thick, add a little more water. Add the guanciale and stir to combine.
Transfer the pasta to the bowl, and stir to combine. The sauce will thicken a little. I set the bowl over the pasta pot to keep it warm. If you do this, turn the pasta pan to low, or the cheese will coagulate.
Divide among 4 bowls and serve with extra cheese and a grind or two of pepper.
Notes
To see what guanciale looks like and how to prepare it, watch the first minute of this video.
Use guanciale. Not pancetta. Not bacon. Guanciale. If you’re ordering from a deli or grocery delivery service (I use Mercato to deliver Eataly) tell them not to slice or dice it for you.
Pasta Carbonara
Serves 4-6
Ingredients
200g guanciale, 1/2-inch-dice
30g Pecorino Romano, finely grated
20g Parmagiano-Reggiano, finely grated
2g freshly grated Tellicherry black pepper
64 g (4) egg yolks
3L water
45 g kosher salt
450g fresh pasta or 224g dried spaghetti
Recipe
Add guanciale to a cold 12-inch frying pan and heat over high heat. As the fat renders, toss or stir the guanciale. You want it crispy on all sides but not burned. If the fat starts to smoke, lower the heat.
Place a mesh strainer over a bowl or measuring cup and strain the guanciale, reserving both. Let them cool to room temperature.
Add egg yolks and pepper to a bowl that’s large enough to fit over your pasta pot and large enough to hold all the pasta.
Add water and salt to a pot and cook pasta according to package directions until it’s just shy of al dente. Transfer to the bowl with the yolks in it and add 8oz or 250ml of pasta water and two spoonfuls of the reserved guanciale fat.
Set the bowl over the pasta pot, and reduce heat to low. We’re going to treat this as a gentle double boiler to help tighten up the sauce. Stir until sauce thickens slightly. Add the guanciale and stir to combine.
Divide among 4-6 bowls, topping with cheese and a few more turns of pepper.
Slip out the Back, Jack
Makes 1 Slip Out the Back, Jack
2 oz Laird’s Applejack
1/2 oz freshly squeezed lemon juice
1/2 oz Allspice Dram
2 dashes Angostura bitters
1 egg white
Add ingredients to a shaker without ice. Dry shake for 10-15 seconds. Fill with ice and shake for 20 seconds. Strain into a chilled cocktail glass. Garnish with freshly grated nutmeg.
halibut, morels, garlic, brown butter
Serves 2
2 halibut filets
EVOO
Kosher salt
Heat the oven to 400˚F. Rub the filets with EVOO and sprinkle liberally with kosher salt. Cook for 5 minutes. Rest for 2.
3.5 oz morels
50g butter
10 big cloves garlic, smooshed, skins still on
Heat a skillet over medium heat. Add the butter. Add the garlic and morels and pan roast until garlic is soft and morels are slightly wilted. To “smoosh” a garlic clove, place it on a cutting board and press down with your palm.
Rum Sidecar
2 oz El Dorado 8 Year rum
1/2 oz fresh squeezed lime juice
1/2 oz Cointreau
1/4 oz 1:1 simple syrup