Shaved and Pan-Roasted Brussels Sprouts with Roasted Pears

Charred and Chilled Spicy Dragon’s Tongue Beans

Velvety Turmeric and Cauliflower Soup

Cumin-Spiced Pepitas

Chicken and Jicama Salad with Celery Pesto

Matt Molina’s “Frenchie” Dressing

Pickled Shrimp Toasts with Tomatoes and Whipped Ricotta

Chilled Tomato and Corn Soup

Tamarind and Onion Roast Pork Tenderloin

Anchovy-Marinated Lamb with Minted Couscous

Sweet Potato Grits with Apples and Leeks

Swordfish Pasta with Shishito Peppers and Corn

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