Caprese Salad

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3 vine-ripe tomatoes, 1/4-inch thick slices 1 pound fresh mozzarella, 1/4-inch thick slices 20 to 30 leaves (about 1 bunch) fresh basil Extra-virgin olive oil, for drizzling Coarse salt and pepper Layer alternating slices of tomatoes and mozzarella, adding a … Continued

Sichuan Cucumber Pickles

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450g cucumbers, halved lengthways and cut on the diagonal into 3mm-thick slices 2 tbsp plus 1 tsp sea salt 2.5cm piece of fresh ginger, peeled and finely sliced 1-2 fresh Thai chilis, seeded and finely sliced 960ml rice vinegar 250g … Continued

Masala-Stuffed Okra

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For The Spice Mix 1/2 teaspoon vegetable oil 3 dried red chili peppers 1 tablespoon coriander seeds 1 teaspoon cumin seeds 1 teaspoon fennel seeds For The Stuffing Masala 1/2 small red onion, minced 1 clove garlic, minced 2 tablespoons vegetable … Continued

Sautéed Bok Choy

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2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 teaspoon freshly grated ginger (from 1/2-inch piece) 1/4 teaspoon red pepper flakes 1 1/2 pounds bok choy (about 2 medium bunches), cleaned, ends trimmed, and cut on the bias into 1-inch pieces … Continued

Butter Braised Kohlrabi

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2 lbs. kohlrabi, trimmed but unpeeled and cut into 1″ cubes 1 cup chicken stock 4 tbsp. unsalted butter, cubed 1½ tsp. fresh thyme leaves Kosher salt and freshly ground black pepper, to taste Put kohlrabi, chicken stock, 2 tbsp. … Continued

Green Beans with Lemon and Garlic

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2 pounds green beans, ends trimmed 1 tablespoon extra-virgin olive oil 3 tablespoons butter 2 large garlic cloves, minced 1 teaspoon red pepper flakes or fresh jalapenos 1 tablespoon lemon zest Salt and freshly ground black pepper Blanch green beans … Continued