Pork Tomahawk

Calamari Fritti

Linguine with Clams

Osso Buco Milanese

Pappardelle with Lamb Ragu

Caesar Salad

Chilean Sea Bass

Burrata

Remove the pork tomahawks from the refrigerator 45–60 minutes before cooking to bring them toward room temperature. Pat dry thoroughly with paper towels. Expose and trim any excess fat if desired, but leave the fat cap for flavor.

Prepare the meat

In a small bowl combine kosher salt, black pepper, garlic powder, smoked paprika and dried thyme. Rub each tomahawk lightly with 1 tablespoon olive oil, then evenly coat both sides and the exposed bone with the spice mixture, pressing gently so it adheres. For best flavor, season up to 2 hours ahead and refrigerate uncovered; if doing so, allow a final 30–45 minutes at room temperature before cooking.

Season

Set oven to 375°F (190°C). If using a grill, set up for two-zone cooking with one hotter direct side and a cooler indirect side and preheat to about 400–450°F (200–230°C) on the hot side. If using a heavy skillet (cast iron), preheat the skillet over medium-high heat until very hot.

Preheat cooking surfaces

If using a pan: add neutral oil (optional) and 1 tablespoon olive oil to the hot skillet. Sear each tomahawk 1.5–2 minutes per side until a deep brown crust forms, including the edges, using tongs to hold the bone to brown the perimeter. If grilling: sear directly over the hot zone 1.5–2 minutes per side until nicely charred.

Sear

After searing, transfer the chops to a baking sheet or move to the cooler side of the grill. Insert an instant-read thermometer into the thickest part of the meat (not touching bone). Roast/indirect-cook until internal temperature reaches 140–145°F (60–63°C) for medium (carryover will raise it). This typically takes 10–18 minutes depending on thickness. Aim for 140°F if you prefer slightly pink, 145°F for fully pale but still juicy.

Finish to temperature

Remove the chops from heat and tent loosely with foil. Rest 8–12 minutes to allow juices to redistribute and for carryover cooking to reach a final temp about 145–150°F if desired.

Rest

While the pork rests, combine softened unsalted butter, chopped parsley, minced rosemary, thyme, garlic, lemon zest, salt and pepper in a small bowl. Mash together with a fork until well blended into a compound butter. Form into a small log on plastic wrap if desired and chill briefly to firm up.

Top each rested tomahawk with 1–2 tablespoons of the warm compound butter so it melts over the meat. Alternatively, place a slice on the pork immediately after resting so it glazes the surface.

Transfer the tomahawks to a cutting board. Carve by slicing the meat away from the bone and cutting into 1/2-inch (1.25 cm) slices across the grain. Serve with lemon wedges to brighten the flavor.

Leftovers can be refrigerated up to 3–4 days. Reheat gently in a low oven (275°F / 135°C) until warmed through to avoid drying.

pork tomahawk chop (bone-in, 1.25–1.5 lb / ~600–700 g each)

kosher salt

freshly ground black pepper

garlic powder

smoked paprika

dried thyme

olive oil

unsalted butter

fresh parsley, finely chopped

fresh rosemary, minced

fresh thyme leaves, chopped

garlic, finely minced

lemon zest

salt

black pepper

neutral oil with high smoke point (canola, avocado)

lemon wedges

If whole squid not yet cleaned, remove head, cartilage, and skin; separate tentacles and slice tubes into 1/2" rings. Pat all pieces very dry with paper towels. Place in a bowl and toss with 1 tsp coarse kosher salt, 1 tsp freshly ground black pepper and 1 tbsp lemon juice. Let rest 10 minutes, then pat very dry again. Dryness is critical for a crisp fry.

Prepare squid

In a wide shallow bowl or rimmed plate, whisk together 1 cup all-purpose flour, 1/4 cup fine cornmeal or semolina, 1/4 cup rice flour (if using), 1/2 tsp baking powder, 1 tsp salt and 1/2 tsp freshly ground black pepper. This mixture will be used to both dry-dredge and to make a light batter.

Make the dry mix

In a separate bowl, lightly beat 1 large egg (optional) and stir in 3/4 cup very cold sparkling water or cold beer until just combined; do not overmix — a few lumps are fine. Add about 1/3 cup of the dry mix to the liquid and whisk until a thin, loose batter forms. The batter should coat but not drown the calamari; adjust by adding a tablespoon of flour mix if too thin or a tablespoon more cold water if too thick.

Make the batter

For best texture: toss squid rings briefly in the dry mix to coat and shake off excess. Then dip into the thin batter so each piece has a light, even coating, and transfer to a wire rack while you heat the oil. Alternatively, for an even crisper finish, you can skip the wet batter and double-dredge (dry mix, then egg wash, then dry mix) — ensure all components have matching directions if you choose that method.

Dredge strategy

Pour about 2 cups neutral oil into a heavy-bottomed saucepan or deep skillet to a depth of ~1.5–2 inches (or use a deep fryer). Heat oil over medium-high heat to 350–365°F (175–185°C). If you don't have a thermometer, test by dropping a pinch of dry mix into the oil — it should sizzle and rise steadily without browning immediately.

Heat oil

Working in small batches (do not overcrowd), carefully lower battered calamari into the hot oil with a slotted spoon or spider. Fry rings and tentacles for about 1.5–2 minutes until golden and crisp. Tentacles may take a little longer; remove any pieces that brown faster. Keep batches small so oil temperature stays steady.

Fry calamari

Use a slotted spoon to transfer fried calamari to a wire rack set over a baking sheet or to paper towels to drain briefly. While still hot, sprinkle immediately with a pinch of salt. Repeat with remaining calamari.

Drain and season

Transfer calamari to a serving platter, squeeze lemon wedges over the top and scatter 2 tbsp chopped fresh parsley if using. Serve promptly with the aioli (dipping sauce) and additional lemon on the side. Calamari is best eaten hot and crisp.

Finish & serve

In a small bowl, whisk together 1/2 cup mayonnaise, 1 grated garlic clove, 1 tsp fresh lemon juice, 1 tsp extra-virgin olive oil, 1/4 tsp salt, 1/4 tsp freshly ground black pepper and 1/4 tsp hot sauce or smoked paprika if desired. Taste and adjust seasoning. Chill briefly or serve at room temperature with the fried calamari.

Combine aioli

fresh squid (whole), cleaned, tubes cut into 1/2" rings and tentacles left whole

coarse kosher salt

fresh lemon juice

all-purpose flour

fine cornmeal or semolina (optional for extra crunch)

fine rice flour (optional, for extra lightness)

baking powder

cold sparkling water (or cold beer for beer-batter)

large egg (optional, helps bind)

neutral oil for deep frying (vegetable, canola, peanut)

lemon wedges, for serving

fresh parsley, chopped (optional)

mayonnaise

garlic clove, finely grated or minced

extra-virgin olive oil

hot sauce or smoked paprika (optional)

Rinse clams under cold water, scrub shells to remove sand. Discard any clams with cracked shells or that do not close when tapped. Place cleaned clams in a bowl of cold water with a tablespoon of coarse salt for 20 minutes to expel sand, then drain and rinse.

Prepare clams

Bring 4 qt water to a rolling boil in a large pot. Add 1 tbsp coarse salt. Begin cooking linguine according to package directions for al dente (usually 8–10 minutes), but do not fully finish: drain pasta 1 minute before the low end of recommended time, reserving 1 cup of the pasta cooking water. Keep pasta hot.

Boil pasta water

In a large wide skillet or sauté pan over medium heat, warm 3 tbsp olive oil and 2 tbsp butter until butter melts and foam subsides. Add the sliced garlic and minced shallot and cook gently until fragrant and just beginning to color, about 1–2 minutes. Be careful not to brown the garlic.

Sauté aromatics

Pour in 1 cup dry white wine and increase heat to medium-high. Add red pepper flakes and bring to a simmer. Let the wine reduce by about half, about 3–4 minutes.

Add wine and reduce

Add the cleaned clams to the skillet along with 1 cup stock. Cover the pan with a tight-fitting lid and steam until clams open, about 5–7 minutes. Shake the pan occasionally. Discard any clams that remain closed after cooking.

Steam clams

Remove lid. Using tongs or a slotted spoon, transfer opened clams to a bowl and leave cooking liquid in the pan. Bring the liquid to a gentle simmer and add lemon zest and the juice of the large lemon. Stir in 1 tsp salt and 1 tsp freshly ground black pepper. If needed, skim any foam.

Finish sauce

Add the reserved hot linguine to the skillet with the sauce. Pour in up to 1 cup reserved pasta cooking water gradually while tossing the pasta with tongs to create a silky emulsion; you may not need the full cup. Toss for 1–2 minutes so the pasta absorbs flavors.

Combine pasta and sauce

Return the steamed clams to the pan and add 1 cup finely chopped flat-leaf parsley. Toss gently to combine and warm the clams through for 1 minute.

Add clams and herbs

Stir in the remaining 1 tbsp butter if desired and 1/4 cup grated Parmigiano-Reggiano (optional) to enrich the sauce, tossing until glossy. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.

Finish with butter and cheese

Divide linguine and clams among 4 warm plates or one large serving bowl. Spoon remaining pan juices over top. Garnish with extra chopped parsley and lemon wedges. Serve immediately.

Serve

linguine

fresh littleneck clams (cleaned)

water (for boiling pasta)

coarse salt (for pasta water)

garlic (thinly sliced)

shallot (finely minced)

dry white wine

low-sodium chicken or seafood stock

lemon (zest and juice)

red pepper flakes

flat-leaf parsley (finely chopped)

reserved pasta cooking water

grated Parmigiano-Reggiano (optional)

lemon wedges (to serve)

Pat the veal shanks dry with paper towels. Using a paper towel, lightly season both sides and the bone edge with 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Lightly dredge each shank in the all-purpose flour, shaking off excess so the coating is thin and even.

Prepare and Season

In a large, heavy Dutch oven or ovenproof braising pot, heat 2 tbsp olive oil and 1 tbsp butter over medium-high heat until shimmering and the butter foams. Add the shanks in a single layer (work in batches if needed) and brown 4–5 minutes per side until a deep golden crust forms. Brown the exposed bone edges too. Transfer browned shanks to a plate and set aside.

Brown the Shanks

Reduce heat to medium. Add remaining 1 tbsp olive oil to the pot. Add the diced onion, carrot, and celery (soffritto) and a pinch of salt. Cook gently, stirring occasionally, until vegetables are softened and beginning to color, about 8–10 minutes. Add the 3 minced garlic cloves and cook 1 more minute until fragrant.

Deglaze the pot with 1 cup dry white wine, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 3–4 minutes. Stir in the crushed tomatoes and 1 tbsp tomato paste until combined. Return the shanks to the pot, arranging them upright with the bone facing up if possible. Add the 3 cups beef or veal stock so the liquid comes about two-thirds up the shanks; do not fully submerge the marrow bone. Add the bay leaves, thyme sprigs, and optional rosemary.

Bring the braising liquid to a gentle simmer on the stovetop. Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise until the meat is fall-apart tender and the marrow is soft, about 1 hour 45 minutes to 2 hours 15 minutes. Check once around 1 hour 15 minutes and baste the shanks with the braising liquid. If the liquid level is getting low, add up to 1/2 cup additional stock or wine to maintain two-thirds coverage.

When done, remove the pot from the oven and transfer the shanks to a warm plate. Tent with foil to keep warm. Skim and taste the sauce; discard bay leaves and herb stems. If the sauce is thin, simmer uncovered on the stovetop over medium heat for 5–10 minutes to reduce and concentrate flavors. Taste and adjust seasoning with salt and pepper.

Make the gremolata while shanks rest: combine 2 tbsp finely chopped flat-leaf parsley, 1 tbsp finely grated lemon zest (or 1 tbsp lemon zest as listed), and 1 minced garlic clove in a small bowl. Mix and season with a pinch of salt. Set aside.

To serve, spoon a little of the braising sauce and vegetables onto each plate or over a bed of saffron risotto or creamy polenta. Place a veal shank on top, spoon extra sauce around it, and sprinkle a generous pinch of gremolata over the marrow and meat. Finish with an optional dusting (about 1/4 cup divided among servings) of grated Parmigiano-Reggiano.

veal shanks (cross-cut, about 1½–2 inches thick)

yellow onion, finely diced

carrots, finely diced

celery stalks, finely diced

garlic, minced

beef or veal stock

whole peeled tomatoes (canned), crushed by hand

tomato paste

bay leaves

fresh thyme sprigs

fresh rosemary (optional)

lemon zest (for gremolata)

flat-leaf parsley, finely chopped (for gremolata)

garlic, minced (for gremolata)

dry white wine or additional stock (if needed)

grated Parmigiano-Reggiano (optional, for serving)

Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add 3 tablespoons olive oil. When shimmering, add the diced onion, carrot, and celery and cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes. Add the minced garlic and cook 1 minute more until fragrant. Push the vegetables to the side and add the ground lamb in an even layer. Let it brown without stirring for 2 minutes, then break it up with a spoon and continue cooking until no pink remains and liquid has mostly evaporated, about 6–8 minutes.

Prepare aromatics and brown lamb

Stir in the 2 tablespoons tomato paste and cook 2–3 minutes, stirring, until it darkens and loses its raw taste. Pour in 1 cup red wine, scraping up browned bits from the bottom of the pan. Simmer until the wine has reduced by about half, 4–6 minutes.

Develop flavor with tomato paste and wine

Add the 14 oz crushed tomatoes and 1 cup stock, stirring to combine. Add bay leaves, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, 1 teaspoon chopped rosemary, and 1/2 teaspoon dried oregano. Bring to a gentle simmer, then reduce heat to low so the sauce barely bubbles. Partially cover and simmer gently for 35–45 minutes, stirring occasionally, until thickened and flavors meld. If the sauce reduces too much, add a splash of stock or water.

Add tomatoes and simmer

Stir in 1/2 cup whole milk and simmer uncovered for 5–8 minutes to round acidity and enrich the sauce. Taste and adjust seasoning with additional salt and pepper if needed. Remove and discard bay leaves. Stir in 2 tablespoons chopped fresh parsley and 1/2 cup grated Parmigiano-Reggiano. Keep the sauce warm while you cook pasta.

Finish ragu

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add the 12 oz dried pappardelle and cook according to package instructions until just al dente (usually 7–10 minutes). Reserve 1/2 cup of the pasta cooking water before draining.

Cook pasta

Return the drained pasta to the pot or a wide sauté pan set over low heat. Add the warm lamb ragu and 1/2 cup reserved pasta water, tossing gently to coat. If the sauce seems too thick, add more pasta water a tablespoon at a time until you reach a silky, clingy consistency. Stir in 1 teaspoon olive oil and an additional tablespoon of grated Parmigiano-Reggiano if desired. Taste and adjust salt and pepper.

Combine pasta and ragu

Divide the pappardelle and lamb ragu between plates. Sprinkle with the remaining grated Parmigiano-Reggiano, a final grind of black pepper to taste, and the remaining chopped parsley. Serve immediately.

Plate and serve

finely diced yellow onion

finely diced carrot

finely diced celery

garlic cloves, minced

ground lamb (or finely chopped bone-in lamb shoulder)

dry red wine

crushed tomatoes (canned)

beef or chicken stock

fresh rosemary, chopped

dried oregano

whole milk

fresh parsley, chopped

grated Parmigiano-Reggiano

dried pappardelle pasta

kosher salt (for pasta water)

extra-virgin olive oil (to finish)

freshly grated Parmigiano-Reggiano (for serving)

freshly ground black pepper (to taste)

Wash the romaine lettuce thoroughly under cold water. Shake off excess water and pat dry with a clean kitchen towel or use a salad spinner. Trim off the root end and any damaged outer leaves.

Chop or tear the romaine into bite-size pieces (about 1–1½ inches). Transfer to a large salad bowl and refrigerate briefly while making croutons and dressing so the leaves stay crisp.

If using cherry tomatoes, halve them and add to the bowl with the lettuce just before dressing.

Preheat the oven to 375°F (190°C). Spread the bread cubes on a baking sheet. Drizzle with 3 tbs olive oil, sprinkle garlic powder and 1 tsp salt, and toss to coat evenly.

Prepare and Toast

Arrange the bread cubes in a single layer and bake for 10–12 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and let cool. Croutons can be made a day ahead and stored in an airtight container.

In a medium bowl, whisk together 1 cup mayonnaise, 2 tbs olive oil, 3 tbs fresh lemon juice, 1 tsp Dijon mustard, and 1 tsp Worcestershire sauce until smooth.

Make the Dressing

Add the finely minced anchovy fillets (or 1 tsp anchovy paste) and 2 grated garlic cloves. Whisk to combine. Season with 1 tsp freshly ground black pepper and up to 1 tsp kosher salt to taste (remember Parmesan is salty).

Stir in 1 cup freshly grated Parmesan cheese until incorporated. Taste and adjust lemon, salt, or anchovy as needed. If the dressing is too thick, whisk in up to 1–2 tbs water to reach desired consistency. Chill the dressing for 10 minutes if time allows to let flavors meld.

Remove the chilled romaine bowl from the refrigerator. Add about ¾ of the dressing to the lettuce (reserve some to serve on the side) and toss gently but thoroughly so leaves are evenly coated. Add more dressing if you prefer a heavier coating.

Toss in about half of the croutons so they begin to absorb some dressing but remain crisp. Sprinkle ½ cup of the shaved Parmesan into the salad and toss lightly to combine.

Transfer salad to a serving platter or leave in bowl. Top with remaining croutons and the remaining ½ cup shaved Parmesan. Grind additional black pepper over the top and serve with lemon wedges for those who want extra acidity.

Optional: If using grilled chicken, arrange sliced warm chicken over the salad before serving.

Romaine lettuce

Cherry tomatoes (optional)

Freshly ground black pepper

Kosher salt

Mayonnaise

Extra-virgin olive oil

Fresh lemon juice

Dijon mustard

Worcestershire sauce

Anchovy fillets, finely minced (or 1 tsp anchovy paste)

Garlic, finely grated

Freshly grated Parmesan cheese

Freshly ground black pepper (for dressing)

Day-old crusty bread (ciabatta or baguette), cut into 1-inch cubes

Garlic powder

Salt

Shaved Parmesan

Lemon wedges

Optional: grilled chicken, sliced

Pat the Chilean sea bass fillets dry with paper towels. Inspect for any pin bones and remove if present.