Fried potatoes

Curried crab soup

Shaved pork shoulder laab

Classic Deep Dish

The New Middle East Dessert

Brown-Butter Lobster Roll

Smoked Ricotta Tortelli

Detroit-Style Pizza with Pepperoni, Pickled Chiles and Honey

Basil and Corn Pot Stickers

Hanger Steak with Carrots, Garlic Scapes and Schug

Yogurt Bar with White Chocolate, Cherries and Coriander

Plymouth Gin

A beautifully balanced spirit for modern cocktails.

Wellmade Again Gin

Best Enjoyed When Served In This Beloved 150-Year-Old Cocktail

Old Tom Gin

Simple — It Only Needs A Few Ingredients

Jimmy Buffett's 'Perfect' Margarita

Strawberry Hibiscus Margarita Max

A Bargain Blend That Sips Like A Single Barrel

Traveller Full Proof Whiskey

Wash and peel the russet potatoes if you prefer (peel optional). Cut potatoes into 1/2-inch (about 1.2 cm) cubes or 1/2-inch thick slices—consistent size ensures even cooking. Rinse the cut potatoes under cold water until the water runs clear to remove surface starch.

Prepare potatoes

Place the rinsed potatoes in a large bowl of cold water and soak for 20–30 minutes to remove more starch and help crisping. Meanwhile, thinly slice the yellow onion and mince the garlic. Chop the parsley finely. Drain the potatoes and dry thoroughly with a clean kitchen towel or paper towels; excess moisture will cause oil spatter and prevent browning.

Soak

In a large heavy skillet (cast-iron or stainless steel) heat 3 tablespoons of the neutral oil over medium-high heat until shimmering but not smoking (about 180°C / 355°F if using a thermometer).

Heat oil

Add the dried potato pieces in a single layer without crowding (work in two batches if necessary). Let them cook undisturbed for 4–6 minutes so a golden crust forms on the bottom. Use a spatula to flip and continue to cook, stirring occasionally, until the potatoes are mostly tender and golden-brown, about 10–12 minutes total per batch. Add the remaining 1 tablespoon oil as needed between batches.

Fry potatoes — first stage

When potatoes are nearing tenderness and have good color, push them to one side of the pan (or remove briefly to a plate and return). Add the butter and the sliced onion to the pan; cook for 3–4 minutes until the onion softens and begins to caramelize. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn.

Add onion and garlic

Return any potatoes removed to the pan and combine with the onions and garlic. Sprinkle the coarse salt, black pepper, smoked paprika and red pepper flakes evenly over the potatoes. Toss gently to coat and continue cooking 2–3 minutes to let flavors meld and potatoes finish crisping. Taste and adjust salt and pepper if needed.

Season and finish

Remove the pan from heat. If using, stir in the lemon juice to brighten the flavors, then sprinkle the chopped parsley and grated Parmesan over the potatoes and toss lightly. Transfer to a serving dish and serve hot.

russet potatoes

yellow onion

garlic

fresh parsley

neutral oil (vegetable, canola or peanut)

unsalted butter

coarse salt

black pepper

smoked paprika

crushed red pepper flakes

lemon juice

grated Parmesan

Cut fish fillets into 1-inch pieces and chill briefly so they are cold. In a food processor combine the fish pieces, egg white, cornstarch, salt, white pepper and cold water. Pulse until the mixture becomes a smooth, slightly sticky paste (about 30–45 seconds). Scrape down the sides as needed.

Prepare fish paste

In a bowl mix ground pork with sesame oil, finely chopped green onion and a pinch (about 1/8 tsp) of salt until cohesive.

Make pork filling

With wet hands, flatten about 2 tablespoons of fish paste into a disc in your palm. Place about 1 teaspoon of pork mixture in the center, then carefully wrap fish paste around the pork, rolling between your palms into a smooth ball roughly 1–1.25 inches (2.5–3 cm) in diameter. Repeat to make 18–22 fish balls. Keep on a tray chilled while you prepare the soup.

Assemble balls

Bring a medium pot of water to a gentle simmer. Add fish balls in batches, poaching until they float and are firm, about 3–4 minutes. Remove with a slotted spoon and transfer to an ice bath briefly to stop cooking, then drain and set aside. (They will finish warming in the soup.)

Poach fish balls

Heat oil in a 4–6 quart pot over medium heat. Add the chopped onion and a pinch of salt and sweat until translucent, about 5–6 minutes.

Add minced garlic and grated ginger and cook, stirring, 30–45 seconds until fragrant.

Stir in curry powder, turmeric and ground coriander and toast 30 seconds to bloom the spices.

Add bruised lemongrass stalk and torn lime leaves; cook 1 minute to release aromatics.

Pour in the chicken or seafood stock and bring the pot to a gentle simmer. Simmer 8–10 minutes to allow the aromatics to infuse the broth.

Stir in coconut milk, fish sauce, soy sauce and sugar. Taste and adjust seasoning with salt (start with 3/4 tsp) and more fish sauce or lime juice if needed. Simmer gently 3–4 minutes—do not boil vigorously after adding coconut milk to prevent splitting.

Remove and discard the lemongrass stalk and whole lime leaves from the pot. Add the crab meat to the simmering broth and warm through gently, about 2–3 minutes—stir carefully so crab lumps remain intact.

Add the blanched/poached pork-filled fish balls to the soup, simmer 2 minutes to heat through.

Stir in the greens (bok choy or spinach) and the white parts of the scallions, cooking until wilted, about 1–2 minutes.

Turn off the heat and stir in fresh lime juice and most of the chopped cilantro and the green parts of the scallions. Add sliced red chili if using.

Ladle soup into warm bowls so each bowl gets crab, several pork-filled fish balls, some greens and scallions. Garnish with remaining cilantro, crispy fried shallots and a lime wedge on the side.

Serve immediately while hot. Offer extra fish sauce, lime wedges and sliced chilies at the table.

vegetable oil

yellow onion, finely chopped

garlic cloves, minced

ginger, peeled and grated

mild yellow curry powder

ground turmeric

ground coriander

lemongrass stalk, trimmed and bruised

lime leaves (kaffir), torn

low-sodium chicken or seafood stock

coconut milk

fish sauce

light soy sauce

sugar

fresh lime juice

salt

fresh crab meat, picked of shells (lump and claw)

scallions, thinly sliced (white and green parts separated)

baby bok choy or spinach, trimmed

fresh cilantro leaves, chopped

red chili, thinly sliced (optional)

white fish fillets (cod, pollock), skinless and boneless

ground pork

egg white

cornstarch

white pepper

sesame oil

green onion, finely chopped

cold water (ice water)

crispy fried shallots (optional)

lime wedges

additional cilantro

Place the pork shoulder in the freezer for 45–60 minutes until the exterior is firm but not completely frozen (this makes thin shaving easier). Using a very sharp knife, shave the pork into very thin ribbons or small shavings (about 1/16–1/8 inch thick). Alternatively, use a slicer or meat slicer set thin. Aim for roughly 1/4–1/2 inch long pieces so they cook quickly and retain a tender texture.

Prepare and shave the pork

Transfer the shaved pork to a bowl and add fish sauce, lime juice, and sugar. Stir to combine and let marinate at room temperature for 10 minutes while you prepare other ingredients. The lime and fish sauce begin to lightly cure the pork and infuse flavor.

After 10 minutes, add the finely chopped chilies, thinly sliced shallot, and sliced scallions to the marinated pork. Toss to combine. The raw shallot and scallion will soften during brief cooking and contribute crunch and sharpness.

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon neutral oil and swirl to coat. Add the marinated, shaved pork in an even layer — it should sizzle immediately. Spread it out so pieces cook quickly rather than steam. Do not overcrowd; cook in two batches if needed.

Sear and finish the pork

Cook, stirring frequently, for 3–5 minutes until the pork just loses its raw pink color and the edges get a little brown. Because the meat is shaved thin, it cooks quickly. If the pork seems dry, add up to 3 tablespoons water or pork stock during cooking and stir to deglaze the pan and keep the meat moist. Taste for seasoning; add additional fish sauce or a pinch of salt if needed.

Remove the pan from heat. Allow the pork to cool for 1–2 minutes so residual heat won’t wilt the herbs completely.

While the pork rests briefly, combine the chopped cilantro, torn mint, and chopped basil (if using) in a small bowl. Add the roasted rice powder and toasted sesame seeds or peanuts and stir to combine. Roasted rice powder adds the laab’s signature nutty, toasty texture and helps absorb some juices.

Fold the herb and crunch mix into the warm shaved pork. Toss gently until herbs are evenly distributed and the roasted rice powder is incorporated. Adjust seasoning with extra fish sauce or lime juice to achieve a balance of salty, sour, and slightly sweet. If you like hotter laab, add more chopped chilies at this stage.

Transfer to a serving bowl. Serve immediately with lime wedges and lettuce leaves or cabbage for wrapping, or alongside sticky rice. Garnish with extra herbs and an additional sprinkle of roasted rice powder if desired.

pork shoulder (well-chilled, partially frozen for easy shaving)

lime juice (freshly squeezed)

sugar (preferably palm or light brown)

Thai bird chilies (or serrano), finely chopped

shallot, thinly sliced

scallions, thinly sliced on bias

fresh cilantro (leaves + tender stems), roughly chopped

fresh mint, leaves only, torn

fresh Thai basil or sweet basil, chopped (optional)

roasted rice powder (khao khua)

toasted sesame seeds or toasted ground peanuts (optional)

neutral oil (vegetable or canola)

water or pork stock

lime wedges (for serving)

lettuce leaves, cabbage or sticky rice (for serving)

salt (to adjust)

Place warm water (about 105-110°F) in a bowl. Stir in the sugar and instant yeast. Let sit 5 minutes until foamy. In a large mixing bowl, whisk together the flour, cornmeal, and salt. Add the foamy yeast mixture, olive oil, and softened butter.

Activate yeast and combine

Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If using a stand mixer, knead on low for 6–7 minutes with the dough hook.

Knead the dough

Lightly oil a bowl, place dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 1 to 1¼ hours.

First rise

Gently deflate the dough and press or roll into a 10-12 inch disk. Coat a 10- or 12-inch deep-dish pizza pan or a 9x2-inch cake pan with 1 tablespoon olive oil, making sure sides are well coated. Press the dough into the pan, pushing up the sides to form an even edge and leaving a slight lip. Refrigerate the shaped dough 15–20 minutes while you prepare filling (this makes handling easier).

Shape for pan

Heat a large skillet over medium-high heat. Add the sausage (removed from casings) and ground beef, breaking up with a spoon. Cook until mostly browned, about 6–8 minutes.

Cook the meats

Add chopped onion and diced green pepper to the skillet with the meat and cook until softened, about 4–5 minutes. Add minced garlic, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Cook 1 minute until fragrant. Drain any excess fat from the pan. Taste and adjust seasoning if needed. Set the filling aside to cool slightly.

Sauté vegetables and combine

Pour the canned tomatoes into a blender or crush by hand in a bowl until smooth but slightly rustic. In a saucepan over medium heat, warm 1 tablespoon olive oil. Add the crushed tomatoes, tomato paste, ½ tsp salt, ¼ tsp black pepper and ½ tsp sugar (if using). Simmer gently, uncovered, 12–15 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning.

Make the sauce

Preheat oven to 425°F (220°C) while the sauce simmers and dough chills briefly.

Preheat oven

Place 2 cups of shredded mozzarella evenly on the bottom of the prepared dough in the pan. Add the cooked meat and vegetable mixture in an even layer over the cheese. Sprinkle the remaining 1 cup mozzarella evenly over the meat layer. Spoon the tomato sauce over the top, spreading to fully cover the cheese and meat. Finish by sprinkling grated Parmesan evenly over the sauce.

Layer cheese and filling

Place the deep-dish pizza on a baking sheet (to catch any drips) and bake in the preheated oven for 25–30 minutes, until the crust is golden-brown at the edges and the sauce is bubbling. If the crust browns too quickly, tent loosely with foil for the last 5–10 minutes.

Bake

Remove from oven and let rest 8–10 minutes to set (this helps with slicing). Run a knife around the edge to loosen, then cut into 6 equal slices. Serve warm.

Rest and serve

all-purpose flour

yellow cornmeal

granulated sugar

instant yeast

warm water

olive oil

unsalted butter (softened)

Italian sausage (mild or hot), casings removed

lean ground beef

yellow onion (medium), finely chopped

green bell pepper, diced

dried oregano

dried basil

whole peeled tomatoes (canned)

tomato paste

sugar (optional, to taste)

mozzarella cheese, shredded

parmesan cheese, grated

olive oil (for pan)

Preheat the oven to 180°C (350°F). Melt the unsalted butter in a small saucepan over low heat or in the microwave until fully liquid. Stir in the neutral oil. Unroll phyllo sheets and cover with a damp towel to prevent drying.

Prepare butter and sheets

Brush and layer: Place one sheet of phyllo on a clean work surface. Lightly brush the sheet with melted butter mixture. Place another sheet on top and brush again. Repeat until you have a stack of 4 sheets (this will form a crisp top and bottom). Keep unused sheets covered.

Cut: Using a sharp knife or pizza cutter, cut the stacked phyllo into 8 equal rectangles (cut the whole stack so each layered piece is the same size).

Toast nuts: Preheat a dry skillet over medium heat. Add pistachios, almonds and walnuts and toast, stirring, 3–4 minutes until fragrant and lightly golden. Remove and cool slightly.

Pulse mixture: In a food processor, pulse the cooled nuts to a coarse meal (do not over-process to paste). Add the pitted Medjool dates, orange zest, ground cardamom, semolina (if using) and a pinch of fine sea salt. Pulse until mixture holds together when pressed but still has some texture (small nut/date pieces should remain). Taste and adjust cardamom or orange zest as desired.

Portion filling: Divide the filling into 8 equal portions (about 1 heaped tablespoon each). Shape each portion into a small log or oval using lightly oiled hands.

Assemble parcels: Take one phyllo rectangle from the prepared stack, place a filling portion in the center along the long axis, fold the shorter edges over, then roll to enclose, sealing edges with a little butter. Brush the outside with more butter and sprinkle with toasted sesame seeds. Repeat with the remaining pieces. Place assembled parcels on a parchment-lined baking sheet.

Make syrup: In a small saucepan combine granulated sugar, water and fresh orange juice. Bring to a gentle boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer 6–8 minutes until slightly thickened (it should coat the back of a spoon). Remove from heat; stir in lemon juice and orange blossom water. Let the syrup cool slightly (warm syrup is best when pouring over hot pastry).

Bake pastries: Bake the phyllo parcels in the preheated 180°C (350°F) oven for 16–20 minutes until golden brown and crisp. Rotate the pan halfway through baking for even color.

Syrup soak: When the pastries are golden, remove from the oven and immediately spoon or brush warm orange blossom syrup over each pastry (aim for about 1 tablespoon syrup per parcel). Allow pastries to rest 5 minutes so syrup absorbs and the phyllo stays crisp on the outside but flavored inside.

Plate and garnish: Place a dollop (about 1–2 tablespoons) of labneh or thick Greek yogurt on each plate if using. Arrange 2 pastries per serving atop or beside the labneh. Sprinkle chopped roasted pistachios and pomegranate seeds over the pastries and yogurt. Dust lightly with ground cinnamon. Serve warm or at room temperature.

phyllo (filo) dough sheets

neutral oil (grapeseed or light olive oil)

sesame seeds (toasted)

pistachios, shelled

almonds, blanched

walnuts

Medjool dates, pitted

orange zest (finely grated)

ground cardamom

fine semolina (optional, for texture)

fine sea salt

water

fresh orange juice

orange blossom water

labneh or thick Greek yogurt (for serving, optional)

finely chopped roasted pistachios

pomegranate seeds

ground cinnamon

If lobster is not already cooked, bring a large pot of salted water to a rolling boil and cook live lobster or tails per size (tails 6–8 minutes). Cool briefly and remove meat from shells. Chop meat into large bite-size chunks, discarding cartilage. Pat dry with paper towels.

Prepare lobster

In a small to medium stainless-steel or light-colored skillet, melt 6 tbsp unsalted butter over medium heat. Swirl occasionally. After 4–6 minutes the butter will foam, then the milk solids will begin to brown and the butter will develop a nutty aroma and amber color. Remove from heat when solids are golden brown and transfer immediately to a metal bowl to stop cooking. Reserve about 1 tbsp of browned butter to brush on buns later; the rest will be used in the filling but cool slightly (1–2 minutes). If using thyme, add sprigs to the butter while browning and remove before combining with lobster.

Make brown butter

In a mixing bowl combine chopped lobster, 2 tbsp mayonnaise, 1 tbsp fresh lemon juice, 1/2 tsp Dijon mustard, 1 tbsp chopped chives, and 2 tbsp chopped celery (if using). Pour in 4–5 tbsp of the warm (not piping hot) brown butter—enough to coat but not soak the lobster—reserve 1 tbsp for buns. Season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Gently fold the mixture with a rubber spatula until evenly combined, keeping lobster pieces intact. Taste and adjust salt, lemon, or mayo to preference. Chill for 10–15 minutes if you prefer the filling slightly cool; otherwise use at warm-room temperature.

Fried Potatoes

Curried Crab Soup

Shaved Pork Shoulder Laab

Classic Deep Dish

The New Middle East Dessert

Brown-butter Lobster Roll

Smoked Ricotta Tortelli

Detroit-style Pizza With Pepperoni, Pickled Chiles And Honey

Basil And Corn Pot Stickers

Hanger Steak With Carrots, Garlic Scapes And Schug

Yogurt Bar With White Chocolate, Cherries And Coriander

Plymouth Gin

Wellmade Again Gin

Old Tom Gin

Jimmy Buffett's 'perfect' Margarita

Strawberry Hibiscus Margarita Max

Traveller Full Proof Whiskey