Month: August 2026

Method

• Heat the olive oil in a heavy Dutch oven over medium-high heat. Season the lamb lightly with salt and brown it well in batches. Remove and reserve.
• Reduce the heat to medium. Add the onion and celery and cook for 6-8 minutes, until softened. Add the ginger, turmeric, cinnamon, black pepper, cayenne, and saffron, if using. Cook for about 30 seconds. Add the tomato paste and cook for another 1-2 minutes.
• Return the lamb to the pot. Add the crushed tomatoes, chickpeas, lentils, about three-quarters of the cilantro and parsley, and 7 cups water or stock. Bring to a boil, reduce to a gentle simmer, partially cover, and cook for 60-90 minutes, until the lamb and legumes are tender.
• Stir in the broken vermicelli and simmer until almost tender, about 5-8 minutes.
• Whisk the flour with 1/2 cup cold water until completely smooth. Slowly drizzle the slurry into the simmering soup while stirring continuously. Simmer for another 10-15 minutes, stirring occasionally, until the broth is silky and lightly thickened. Add a little water or stock if it becomes too thick.
• Stir in the remaining cilantro and parsley. Add 1-2 tablespoons fresh lemon juice, then taste and adjust the salt, pepper, cayenne, and lemon as needed. Serve hot with extra herbs, lemon wedges, harissa, and bread.

Instructions

• Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
• In a medium bowl, combine the flour, baking soda, baking powder, and salt for the batch size you are making.
• Beat the softened butter with the granulated sugar and brown sugar until well combined.
• Add the measured egg and vanilla. Beat for about 1 minute, until the mixture becomes lighter.
• Add the dry ingredients and mix just until the dough comes together. Do not overmix.
• Fold in the chocolate chips until evenly distributed.
• Scoop about 2–3 tablespoons of dough per cookie, roll into balls, and place 1 1/2–2 inches apart on the prepared baking sheets.
• Bake for 8–10 minutes, removing the cookies when they are just beginning to brown and the centers still look slightly underdone.
• Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.

Choose the Pan Size

• Use only the ingredient group for your chosen pan: either the 9-inch square quantities or the 9 x 13-inch quantities. Do not combine both groups.

Prepare the Cake

• Heat the oven to 350°F. Generously grease a light-colored metal pan in your chosen size. If you intend to remove the whole cake, line the bottom with parchment and grease the parchment.
• Whisk together the cake flour, baking powder, baking soda, and salt.
• Using an electric mixer, beat the softened butter and sugar on medium-high speed for a full 3 minutes, until very light and fluffy.
• For the 9-inch square cake, beat in the whole egg and egg yolk. For the 9 x 13-inch cake, beat in both whole eggs. Add the vanilla, scrape down the bowl, and beat in the sour cream.
• On low speed, mix in half the dry ingredients, followed by half the milk. Repeat with the remaining dry ingredients and milk.
• Stop mixing as soon as the batter is smooth. Scrape the bottom of the bowl by hand to incorporate any remaining pockets of flour.
• Spread the batter evenly in the prepared pan.

Bake and Cool

• Bake the 9-inch square cake for 32 to 38 minutes. Begin checking at 30 minutes.
• Bake the 9 x 13-inch cake for 32 to 38 minutes, rotating the pan halfway through. Tent loosely with foil if the top or edges brown too quickly.
• The cake is finished when the center springs back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
• Cool completely in the pan on a wire rack before frosting or serving.

• Combine all of the ground spices in a small bowl and mix thoroughly until evenly blended.
• Use immediately, or transfer to an airtight spice jar and store in a cool, dark place. Stir or shake before using.

• Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly grease the parchment with nonstick spray.
• Peel the peaches if desired, then thinly slice them.
• Gently unroll the puff pastry and cut it into 6 even rectangles.
• On the prepared baking sheet, sprinkle a little Demerara sugar in 6 areas, each roughly the size of a puff pastry rectangle. Sprinkle each with cinnamon.
• Arrange peach slices over each sugar-and-cinnamon area.
• Slice the chilled cream cheese and place a couple of slices over each portion of peaches.
• Lay a puff pastry rectangle over each portion and gently press down.
• Beat the egg and brush it over the tops of the puff pastry.
• Bake until the tops are golden brown, about 20 minutes.
• Turn the tarts over to serve and enjoy.

Steak Loaded Potato Skins

• Combine the marinade ingredients in a bowl or zip-top bag. Add the skirt steak and marinate for at least 1 hour while the potatoes cook; overnight is even better.
• Coat the potatoes with olive oil and bake at 425°F for about 1 hour, until fork-tender. Let cool enough to handle.
• Halve the potatoes lengthwise. Scoop the flesh into a bowl, leaving a thin layer attached to each skin.
• Heat neutral oil to 350°F. Fry the potato skins until golden and crisp, then drain.
• Mix the reserved potato flesh with butter, shredded cheese, milk, sour cream, chives, and SPG seasoning until creamy.
• Fill each fried potato skin about two-thirds full with the potato mixture.
• Grill the marinated steak over high heat, turning every 2–3 minutes, until it reaches your preferred doneness.
• Rest the steak for 10 minutes, then slice against the grain into bite-size pieces.
• Top the filled skins with steak and additional cheese. Bake at 350°F for about 5 minutes, until warmed through and the cheese melts.
• Finish with chipotle sour cream and chives. Serve hot.

• Blend the garlic, olive oil, lemon juice, Dijon mustard, honey, dried oregano, thyme, salt, and pepper until smooth. Combine the chicken thighs with the marinade in a sealable bag or bowl and refrigerate for at least 2 hours.
• Preheat the oven to 425°F with a rack in the middle position.
• Spread the prepared potatoes in a baking dish. Pour about half of the marinade from the chicken over the potatoes and toss thoroughly to coat, then arrange them in an even layer.
• Set the chicken thighs skin-side up over the potatoes and drizzle the remaining marinade over the chicken.
• Roast for 10 minutes at 425°F. Reduce the oven to 375°F and continue roasting for 45–55 minutes, until the thighs reach at least 185°F internally. If the potatoes need more time, transfer the chicken to a plate and tent with foil, raise the oven to 425°F, and continue roasting the potatoes until tender and browned.
• Tent the finished chicken lightly with foil and rest 10–15 minutes so the chicken and potatoes can reabsorb the pan juices. Garnish with fresh oregano and lemon slices or wedges before serving.

• Preheat oven to 400°F.
• In a baking dish, add the Boursin cheese, olive oil, minced garlic, cherry tomatoes, oregano, dried parsley, salt, and pepper.
• Bake for 25–30 minutes, until the tomatoes are soft and the cheese is creamy.
• Meanwhile, cook the pasta according to package instructions, about 9–10 minutes, then drain.
• Add the spinach to the baked cheese and tomato mixture and stir until the spinach begins to wilt and the mixture is creamy.
• Add the cooked pasta and toss until well coated.
• Garnish with Parmesan cheese and serve.

• Preheat oven to 400°F. Position one rack in the middle and another at the second-highest level.
• Combine all seasoned breadcrumb ingredients. Taste and adjust seasoning as needed.
• Arrange salmon skin-side down in a large baking dish (a 9×13-inch dish works well). Pat dry and season with salt and pepper.
• Press a thin layer of breadcrumb mixture onto each fillet. Add a little more olive oil if the crumbs seem dry. Scatter up to 2 tablespoons of extra crumbs into the dish, then pour the chicken stock and white wine around the salmon.
• Bake 15–20 minutes, until the salmon is cooked through and flakes easily. For a browner topping, move to the upper rack and broil 1–2 minutes, watching closely.
• Transfer salmon to a serving platter. Whisk the cold butter into the pan sauce until melted, then pour the sauce around the salmon and serve with lemon wedges.

• Prepare and sterilize the canning jars and lids. Bring a half-filled water-bath canner to a simmer and keep additional hot water ready.
• Heat the oven to 250°F and keep clean jars in the oven for 15–20 minutes. Keep the lids in barely simmering water and assemble the remaining canning equipment.
• Wash the blackberries, place them in a large pot, and mash to a pulp. Stir in the sugar, 1/2 cup mead, honey, and lemon juice. Tie the thyme into a bundle, wrapping it in cheesecloth if desired.
• Bring the mixture to a boil over medium-high heat, stirring constantly. Add the optional butter and thyme bundle. Maintain the boil and skim excess foam as needed.
• Boil, stirring constantly, until the jam thickens and reaches 220°F, about 15–20 minutes. Remove the thyme and stir in the remaining 2 tablespoons mead.
• Ladle the hot jam into hot jars, leaving 1/2 inch headspace. Wipe the rims, apply lids, and screw on the rings.
• Process the sealed jars in a boiling-water bath for 10 minutes, ensuring the jars are covered by 1–2 inches of water.
• Remove the jars and allow them to seal. Refrigerate any unsealed jars and use them within a few weeks; properly sealed jars can be labeled and stored in the pantry.