table of contents

Acknowledgments xiii
Introduction 3
Caroline Styne’s Introduction 11

Bacon-Wrapped Dates with Parmesan 21
Fried Tetilla with Quince Paste and Romesco 23
Young Goat Cheese with Dried Figs and Saba 26
Seal Bay Triple Cream with Poached Cherries and Hazelnuts 28
Torta Gorgonzola with Walnuts in Honey 30

Chicken Liver Crostini with Pancetta 36
Duck Sausage with Candied Kumquats 39
Pork Rillettes with Pickled Onions and Cornichons 41
Foie Gras Terrine with Sweet-and-Sour Prunes 45
Speck with Apples, Apple Balsamic, and Arugula 49

- salads -

Alex’s Famous Salad Dressing 53

Grilled Leeks and Artichokes with Burrata and Salbitxada 57
Sweet Pea Pancakes with Dungeness Crab and Red Onion Crème Fraîche 61
Spring Vegetable Salad with Farro and Meyer Lemon 63
Arugula and Cherries with Pickled Rhubarb and Fresh Ricotta 65

Corn, Summer Squash, and Avocado with Chile-Lime Dressing 67
Fattoush Salad with Fried Pita, Cherry Tomatoes, Crumbled Feta and Sumac 70
Heirloom Tomatoes with Marinated Labneh, Purslane, and Green Harissa 73
Peach and Arugula Salad with Burrata, Cumin, and Toasted Almonds 76

Young Escarole with Anchovy Dressing, Pecorino, and Torn Croutons 77
House-Smoked Black Cod with Endive, Persimmon, and Lemon Cream 79
Arugula and Autumn Grapes with Goat Cheese, Pecans, and Saba Vinaigrette 82
Dandelion and Roasted Carrot Salad with Black Olives and Ricotta Salata 84

Chopped Salad Dijonnaise with Apples, Bacon, Roquefort and Walnuts 86
Little Gems with Reed Avocados, Cara Cara Oranges, and Cilantro 89
Endive with Beets, Blood Oranges, Kumquats, and Charmoula 91
Roasted Kabocha Squash with Dates, Parmesan, and Pepitas 94

- fish -

Alaskan Halibut with Carrot Purée, Asparagus, and Pistou 103
Trout Wrapped in Grape Leaves with Green Rice, Dill Yogurt and Capers 107
Roasted Cod with Artichokes Barigoule, Braised Bacon, Aïoli and Black Olives 110
Wild Salmon with Spinach Soubise, Wilted Leeks and Meyer Lemon Butter 113

Grilled Arctic Char with Arugula and Cherry Tomato–Anchovy Brown Butter 116
Grilled Snapper with Couscous, Apricots, Yogurt and Pistachio Aillade119
Pan-Roasted Halibut with Blue Crab, Early Girls and Horseradish Crème Fraîche123
California Sea Bass with Tomato Rice, Fried Egg, and Sopressata 125

Alaskan Black Cod with Kabocha Squash, Golden Raisins, and Pedro Ximenez 128
Fried Oysters with Celery Root Rémoulade and Watercress 131
Grilled Orata with Caulifl ower, Fregola, and Persimmon-Pomegranate Salsa 134
Albacore Crudo with Avocado, Cucumber, and Ruby Grapefruit 137

Black Bass with Fennel Purée, Winter Citrus, and Green Olives in Green Harissa 140
Atlantic Sea Scallops with Saffron Potatoes and Blood Orange–Meyer Lemon Salsa 143
Pink Snapper with Coconut Rice, Peanuts, and Kumquat Sambal 147
Wild Striped Bass with Roasted Beets, Watercress, and 151
Blood Orange Butter

- meat -

Mustard-Grilled Chicken with Spinach, Pine Nuts, Pecorino and Soft Egg 163
Grilled Pork Chops with Cornbread-Chorizo Stuffing and Poached Cherries 167
Lamb Paillards with Risotto Carbonara, English Peas and Chanterelles 170
Veal Saltimbocca with Mortadella, Mozzarella, Sage, and Marsala 173

Grilled Hanger Steak with Sweet Peppers, Cherry Tomatoes, and Chimichurri 176
Crispy Pork Belly with Peaches, Ricotta Salata, and Abbamele 179
Slow-Roasted Lamb Sirloin with Skordalia, Lima Purée and Cucumber Yogurt 183
Grilled Chicken with Fresh Garbanzos, Corn and Chile-Cumin Butter 187

Grilled Quail with Couscous, Walnuts, and Pomegranate Salsa 190
Lamb Merguez with Eggplant Jam, Roasted Cherry Tomatoes and Green Olives 192
Braised Duck with Madeira, Kale Stuffing, and Dates 197
Beef Brisket with Slow-Roasted Romano Beans and Black Olive Aïoli 201

Coq au Vin with Bacon, Potato Purée, Cipollini Onions and Black Trumpets 206
Pork Cheeks with Polenta, Mustard Cream and Horseradish Gremolata 209
Grilled Duck Breast with Preserved Citrus Peel and Sweet Potato Purée 213
Pork Confi t with Caramelized Apples and Cabbage in Red Wine 216

- vegetables -

English Peas with Saffron Butter and Pea Shoots 225
Fava Bean Purée with Burrata and Fava Bean Pesto 227
Morels and Pea Shoots with Green Garlic, Polenta, and Mascarpone 229
Crushed Fingerlings with Crème Fraîche and Chives 231

Corn Pudding with Poblanos and Queso Fresco 232
String and Shell Bean Ragout with Tapenade 234
Haricots Verts Niçoise with Summer Squash and Opal Basil 237
Stuffed Squash Blossoms with Green Romesco 239

Young Broccoli with Garlic and Chile 243
Balsamic-Glazed Brussels Sprouts with Pancetta 245
Turmeric-Spiced Root Vegetables with Kaffi r Lime Yogurt and Mint Chutney 247
Parsnips and Turnips with Sage and Prunes 250

Sweet Potatoes with Bacon, Spinach, and Romesco 253
Long-Cooked Cavolo Nero 255
Wild Mushrooms Persillade 257
Farro and Black Rice with Mustard Greens, Currants, and Pine Nuts 259

- from the wood-burning oven -
Clams with Sherry, Green Garlic, Favas, and Almond Aïoli 265
Arroz Negro with Squid and Saffron Aïoli 268
Brioche with Prosciutto, Gruyère, and a Sunny-Side-Up Egg 271
Roasted Caulifl ower with Curry and Red Vinegar 274
Lamb Meatballs with Spiced Tomato Sauce, Mint, and Feta 277
Salt Cod–Potato Gratin with Piquillo Peppers, Currants and Mahón 279
Torchio with Kabocha Squash, Radicchio, Walnuts, and Taleggio 283

- desserts -

Frozen Meyer Lemon Meringue Tart with Gingersnap Crust and Blueberry Compote 292
Chocolate Mascarpone Tart with Pistachios in Olive Oil 297
Sticky Toffee Pudding with Blood Orange, Tangerine, and Whipped Crème Fraîche 301
Bing Cherries with Walnut-Chocolate Tart and Vanilla Ice Cream 305

Watermelon and Strawberry Coupe with Torn Mint 309
Nectarine and Blackberry Galette with Buttermilk Ice Cream 313
Crème Fraîche Cake with Santa Rosa Plums and Pistachios in Olive Oil 319
Grilled Fig Leaf Panna Cotta with Figs and Melon Sorbet 323

Vanilla Pot de Crème with Dulce de Leche, Marcona Almonds, and a Layer of Chocolate 327
Ricotta Cheesecake with Dried Fruit Compote and Walnut Biscotti 329
S’mores with Caramel Popcorn and Chocolate Sorbet 333
Roasted Pear Crisp with Cranberries and Yogurt Sherbet 339

Pink Lady Apple Crostata with Whipped Mascarpone and Armagnac Prunes 342
Spiced “Pumpkin” Fritters with Chocolate Sauce and Candied Pepitas 345
Butterscotch Pot de Crème with Salted Cashew Cookies 349
Persimmon Cake with Crème Fraîche and Maple Pecans 351

A.O.C. Cheese 355
Sources 413
Index 415